10,000 oat bran recipes

Inspired by 1986 winner almond thumbprint cookies recipe, we came out an idea to make this low fat and low calorie version. The cookies came out absolutely delicious, but have a lot less fat and calories than original recipe. It definitely proves that healthy food can be also tasted good.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.

Put all ingredients together. Prepare ahead of time and refrigerate.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.

A mixture of parsley, oregano, and scallions is added into the shredded potato, sprinkle the smoked cheddar on top at the last a few minutes. Use regular cheddar cheese if you don't have smoked cheddar.

Lemon brown rice with cashews, fresh lemon zest, and black pepper. A bright, nutty vegetarian side dish with just five ingredients that comes together in minutes.

Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.

A favorite of ours which goes well with any type of fish, particularly flaky white fish.

A traditional Scottish soup made with smoked haddock and King Prawns. A Delicious winter warmer.

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

Refreshing lime cilantro sour cream dip is great with some baked sweet potato wedges.

Crunchy and refreshing, the coleslaw was slightly sweet and sour. Loved the dried cranberries in it, I also added one peeled and chopped green apple, our guests really enjoyed it, and gave rave reviews. Another delicious coleslaw is perfect for summer BBQs.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.