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VISIT OUR NEWLY EXPANDED

PIZZA

GREEN

SALADS

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FRUIT

SALADS

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()tics," Baum, 55, says. "I
started feeling better soon
after I became a vegetarian,
and it took about a year for
me to regain my full health. I
stopped craving foods like
hamburgers one year after I
stopped eating them."
Baum, who moved to
Michigan 10 years ago, con-
ducts classes in her
Farmington Hills home and
has reviewed cookbooks. She
self-published her own
because she didn't want any
editorial changes affecting
content or format.
Besides including more
than 100 vegetarian recipes,
Lenore.;- Natural Cuisine has
sections on menu planning,
dining-out selections, ways
to conquer cravings, illus-
trations of cooks' tools and
a glossary.
"This is not bland, bor-
ing or complex," says
Baum, whose recipes
include chocolate cookies
without processed sugar.
"I've worked hard to make
the foods tasty. I looked at
a lot of recipes, found ones
I liked and adapted them to
the diet. I use the newer
products, such as pepper-
oni-flavored soy, which are
now so available."
The recipes she's devel-
oped include Spaghetti with
Gingered Broccoli,
Hummus-in-a-Hurry,
Wheatberry Dill Salad,
Baked Garnet Yams and
Blueberry Couscous Cake
with Lemon Icing. Her
dishes are free of the some-
times sensitivity-evoking
nightshade vegetables,
including peppers, white
potatoes, raw spinach,
tomatoes and eggplant.
"The tongue has a need
for each of the five flavors,
and a lot of people overeat
because they crave bitter
foods, such as kale and col-
lard, which they do not
normally get," Baum main-
tains.
Although Baum was
brought up on a traditional
diet that included meat and
most of the foods she now
avoids, her mother and
grandmother were vegetari-
ans. Her mother, still work-

'ICKEW

I T A L I A WEST

CARRY-OUT

CAESAR

SAL

PIZZA

BEHIND OUR RESTAURANT

AT IREGRAPH AND MANE IN 01.00101[1.0 RIIIS

LAVOSH

This Month Featuring...

AN DWI 'CH

PIZZA

Our New
Light Side Menu
& Our Fabulous Flourless
Chocolate Decadence Cake

TR.' DITIONAL

MALIAN.

REES

PIZZA

Lenore Baum: 'Aging and diseased cells are
consumed by the body because of this diet,
and I've seen hundreds ofpeople heal
themselves,'' says the new cookbook author.

COI

Come
in to order your
Chocolate Decadence
Cake Before April 14,
and receive a

MADE TO ORDER

SEER

PIZZA

GOURMET

Fabulous Brownies

WET INGREDIENTS:

1/4 cup canola oil
112 cup brown rice syrup
1/4 cup maple syrup
1 tsp. natural vanilla flavor
112 cup water

DRY INGREDIENTS:
1/4 tsp. unrefined sea salt
2 cups whole wheat pastry flour
1 1/2 tsp. Rumford° baking powder
1/3 cup natural cocoa powder
3/4 cup walnuts, toasted and coarsely
chopped, optional

FREE Appetizer Card

SELECTION

to enjoy in our
dining room.

PIZZA

PASTRIES

& PIZZA

ANY

WAY

f

YOU

.A.,,....

r

LIKE

IT!

•

I

COME IN AND ASK US ABOUT OUR OFF - SITE CATERING OR CALL 248 - 865 - 9300

DIRECTIONS:

Your Host:

I.. Preheat oven to 350 degrees.
2. Combine wet ingredients and salt in a
blender. Blend until mixture becomes a uni-
form color.
3. Combine dry ingredients, except walnuts,
in a mixing bowl. Mix well with a whisk.
4. Pour wet ingredients into dry ingredients,
mixing lightly with a whisk. Gradually add
more water as needed to make a loose batter.
5. Add walnuts. Stir gently. Pour batter into
an oiled 8 - inch - square baking pan.
6. Bake at 350 degrees for 45 minutes or
until a toothpick comes out clean and dry. If
you prefer a soft and gooey, fudge-like con-
sistency, bake 30-35 minutes.
7. Allow brownies to set up in a baking pan
5 minutes. Cut into squares.

VARIATIONS:
• Add 1/2 cup peanut butter and 1 teaspoon
cinnamon to step #4.
• Add 3/4 cup Sunspire° chocolate chips to
step #4.

— From "Lenores Natural Cuisine"

HASSAN BAZZI

former maitre'd of The Original Sheik In
Downtown Detroit

Deboned Chicken • Potato Chop
• Chicken Cream Chop
• White Fish

(American & Chaldean-Style)

LUNCH t ip
, in
SPECIAL"'

SANDWICH WITH SOUP
OR SALAD ANYDAY 4- 1 11,

Middle-Eastern Dining

11) S

29222 Orchard Lake Road,

S. of 13 Mile

Farmington Hills

(248) 855-1122

Fax (248) 865-6001

www.food.com/desertsands

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