TUNA SALAD
(serves 2)
taken from The Yeast Connection Cookbook

2-3 tablespoons water
1/8 teaspoon unbuffered, corn-free vitamin C crystals
1 ripe avocado, divided
1 can (7 ounces) albacore tuna in spring water, salt free
5-6 small radishes, minced
Salt is optional, to taste
Spinach leaves, optional
Add diced jicama if you like more crunch.
Increase the amount of vitamin C crystals if you prefer more tang.

Combine water and C crystals, stirring to dissolve. Mash half of the avocado with a fork. Stir in the dissolved C crystals. Set this dressing aside.
Combine drained tuna and minced radishes. Add dressing and stir to mix. If you want a thinner dressing, just add another tablespoon or so of water. Taste and add salt, if needed.
Arrange torn spinach leaves on plates and top with tuna mixture. Cut the remaining half of avocado into strips and arrange over and around the mound of tuna salad. Add any other vegetables you enjoy to the plate. And, serve with sesame oat crackers, this month's other recipe.

SESAME OAT CRACKERS
(serves 2)
Taken from The Yeast Connection Cookbook

1/4 cup sesame seeds
1 1/2 cups oat flour
1/4 cup oat bran
1/2 teaspoon salt
1/4-1/2 teaspoon chili powder, optional
1/4 cup olive oil
1/4 cup water
1 teaspoon toasted sesame oil

Preheat oven to 350 degrees. Toast the sesame seeds until golden brown in a dry skillet or oven. In a mixing bowl, whisk together the seeds, flour, bran, salt, and chili powder.
Stir in the oil, water, and sesame oil; mix thoroughly. Roll out on a baking sheet, with a sheet of oiled wax paper over the dough. Remove the wax paper and cut into squares with a knife.
Bake for 10-12 minutes until lightly brown. When cool, store in an airtight container.