Pureed carrots

Add carrots to boiling water that just covers the carrots
Reduce to simmer for 10-15 min or until carrots are soft
In food processor, puree carrots with salt, pepper, oil and small amount of cooking water.

Spinach Strawberry Salad

Dressing:
2 Tbsp sesame seeds
1 Tbsp Poppy seeds
1/4 c sugar
1/2 c olive oil
1/4 c balsamic vinegar
1/4 tsp paprika
1/4 tsp worcestershire sauce
1 Tbsp minced onion

Wisk together and cover. Chill for 1 hour

Salad:
Spinach
Strawberries
Almond slices

Wholly Granola

4 c old fashioned oats
1 1/2 c sliced almonds
1/2 c packed light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 c cooking oil
1/4 c honey
1 tsp vanilla
1 1/2 c raisins or dried cranberries

Preheat oven to 300 degrees. In a bowl mix oats, almonds, sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.
Spread granola in a 15x10x1 in baking pan. Bake 40 minutes, stirring carefully every 10 min. Once the granola has cooled, stir in raisins or cranberries. Seal in an airtight container. Store at room temp for one week or in a freezer for three months. Makes 9 cups.