Carrot Salad
Low-Fat/High Fiber-
6 to 8 large carrots, well scrubbed and grated, but not peeled
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1 cup crushed pineapple, well drained (or use fresh pineapple)
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1 8-ounce container plain nonfat yogart
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2 tablespoons low-fat mayonnaise
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¼ teaspoon garlic powder
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¼ teaspoon sea salt
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½ cup raisins
Blend grated carrots and crushed pineapple in a mixing bowl. In another
mixing bowl, combine yogurt, mayonnaise, garlic powder, and sea salt.
Blend well. Add raisins and stir, then pour over carrots and pineapple
and fold togetherServe immediately or cover and chill in refrigerator until ready to use.
Note: ¼ cup pine nuts or 1 teaspoon orange zest are delightful additions.
Let me know what you think after you've tried it! 
Fit for My King Valentine Recipe
HP White Chocolate Sugar Cookies with Dried Cherries
INGREDIENTS
* 1 1/2 cups organic butter, softened
* 2 cups organic raw cane sugar
* 4 organic eggs
* 1 teaspoon vanilla extract
* 5 cups spelt flour
* 2 teaspoons baking powder
* 1 teaspoon sea salt
* 1 cup of Sun spire white chocolate organic chips
* 1/2 cup dried cherries
* 1/2 cup crushed pistachio nuts
Cooking DIRECTIONS
1. In a large bowl, cream together butter and sugar until smooth.
Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.
Add cherries and pistachios Cover, and chill dough for at least one
hour
2. Preheat oven to 375 degrees F roll into ball shapes and Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 8- 10 minutes in preheated oven. Cool completely.
While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.
Let me know what you think after you've tried it! 
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Veggin' Out on Daniel's Diet
Somethings Cookin' in the Garden