Recipes from The Imus Ranch

Deirdre Imus graciously shares two recipes with American Profile readers from her cookbook, The Imus Ranch: Cooking for Kids and Cowboys. The book, which was released in 2004 and serves as a fund-raiser for the ranch, contains more than 125 recipes that adhere to vegan dietary principles. The book includes directions for Butch’s Blueberry Pancakes, Cowboy Sloppy Joes, Chicken-less Pot Pie and Buffalo Red Chili Enchiladas. "Eating healthy should never feel like a sacrifice or compromise," she writes.

"All the fruits, vegetables, and grains we use at the ranch are completely organic," she writes. "That means everything has been grown without using chemicals (such as pesticides, fungicides, or fertilizers), according to environmentally sound practices.

"It’s because we believe organic food is best able to sustain our health and the health of our planet. In addition, we try to make sure all the products we use are organic, free of any additives, and in their purest form."

Here are two quick, easy-to-make options for breakfast or snack time:

Orange Poppy Seed Muffins

"These are really popular when we serve them for breakfast at the Ranch," Deirdre says. "Try them at home—they’re quick to make, and the kids and cowboys at your house will like them as much as ours do."

• Sunflower or safflower oil
• 1 1/4 cups unbleached white flour
• 2 teaspoons baking powder
• 1 tablespoon olive oil
• 1/4 cup honey
• 1 egg
• 2/3 cup rice milk or organic milk
• 2 tablespoons orange juice concentrated, undiluted
• 1/2 teaspoon vanilla extract
• 2 tablespoons poppy seeds

Preheat oven to 350 degrees. Brush insides of 10 muffin cups with oil. Combine flour and baking powder in medium bowl, stir well, and set aside. In separate bowl, combine remaining ingredients except poppy seeds. Pour wet ingredients into bowl with dry mixture and stir until well blended. Sprinkle poppy seeds over batter and stir to distribute evenly. Spoon batter into muffin cups and bake 20 to 30 minutes, until muffins are golden brown. Yield: 10 muffins.

Strawberry Smoothies

Sweet and creamy, blending the flavors of strawberries and chocolate, one of these smoothies is a healthy and filling sweet treat.

• 4 cups chocolate ice cream, nondairy or dairy
• 2 cups rice milk or organic milk
• 1 banana, peeled and sliced
• 1/2 cup strawberries, sliced
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• Fresh fruit, for garnish

Combine ingredients in a blender and puree until smooth. Pour into glasses and garnish with berries, bananas, pineapple, or any fruit you prefer. Yield: 6 servings.

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