The Complete Pegan Diet for Beginners: 500 Pegan Healthy Diet Recipes for Living and Eating Well Every Day! | 7-Day Pegan Diet Meal Plan (Pegan Diet Cookbooks)

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Table of Contents

TABLE OF CONTENTS INTRODUCTION BREAKFAST AVOCADO BREAKFAST BAKE TUNA AND AVOCADO LETTUCE WRAPS BACON AND EGG CAULIFLOWER BREAKFAST PIZZA CANDIED BACON FLAXSEED BLUEBERRY NUT MILLET PORRIDGE VANILLA-FLAVORED POACHED AUTUMN FRUITS (SLOW COOKER) PEGAN SANDWICH BREAD BLUEBERRY NUT OVERNIGHT CHIA PUDDING EGG MUFFINS STRAWBERRY BANANA “PANCAKE” BREAKFAST BAKE PALEO BREAKFAST BOWL HERB-STUFFED TOMATOES WITH FETA (SLOW COOKER) BACON AND VEGETABLE OMELET BREAKFAST BOWL BREAKFAST BENTO BOX CRUNCHY MUESLI DRIED FRUIT PORRIDGE (SLOW COOKER) MORNING MASH COCONUT MATCHA KIWI PARFAIT THE GREEN BLOODY MARY VERY BERRY PROTEIN PANCAKES SWEET POTATO HASH BROWNS WITH SCRAMBLED EGGS MINI QUICHE COCONUT MUESLI CRAB CREPES SAUSAGE BREAKFAST FRITTATA EGGS AND GARDEN VEGETABLE SPREAD GRANOLA BARS OMELET-STUFFED PEPPERS ORANGE POMEGRANATE CREPES START-YOUR-DAY SMOOTHIE BOWL TOASTED NUT “CEREAL” MORNING QUINOA BERRY BAKE PUMPKIN SPICE CREAMER ANTI-AGING SUPER SMOOTHIE

SIDES PAN-ROASTED RADISHES VEGETABLE FRIES WITH LEMON GARLIC GREMOLATA CAULIFLOWER RICE RED RICE RISOTTO ROASTED BOK CHOY APPLE CUCUMBER COLESLAW ROASTED BEETS WITH GOAT CHEESE FIVE-SPICE BUTTERNUT SQUASH RIBBONS SESAME GINGER–GLAZED SOBA NOODLES CAULIFLOWER FRIED BLACK RICE BEET NOODLES WITH RED PEPPER PESTO ROASTED TOMATO ZUCCHINI BOATS DUKKAH ROASTED CAULIFLOWER MEXICAN STREET ASPARAGUS PAN-FRIED SPICY OYSTER MUSHROOMS ROASTED AND MASHED TURNIPS VEGETABLE CHOP ROASTED SQUASH WITH TAHINI SAUCE SWEET-AND-SOUR SWISS CHARD TANGY ROASTED CAULIFLOWER SAUTÉED SPINACH WITH CHESTNUTS SIMPLE ARRABBIATA SAUCE SOUPS & SALADS CREAMY LEMON BASIL SOUP BASIC VEGETABLE STOCK FORBIDDEN SPRING SALAD ROASTED VEGETABLE STOCK (SLOW COOKER) WASABI GINGER SPROUT SALAD MUSHROOM STOCK (SLOW COOKER) SHIITAKE AND GARLIC BROTH CURRIED CAULIFLOWER SOUP (SLOW COOKER) TOMATO SOUP ZUCCHINI SOUP (SLOW COOKER) GREEN ONION CHIVE SOUP CELERY MUSHROOM SOUP CARROT LEMON SOUP SOUTHWEST ALMOND SOUP GAZPACHO COLD SPANISH GAZPACHO WITH AVOCADO CURRIED APPLE SOUP ACORN SQUASH AUTUMN BISQUE (SLOW COOKER) BUTTERNUT SQUASH SOUP PUMPKIN SOUP SWEET POTATO SOUP (SLOW COOKER) CANTALOUPE PEACH SOUP ROOT VEGETABLE SOUP AFRICAN SOUP (SLOW COOKER) GARLICKY VEGETABLE SOUP (SLOW COOKER)

“CREAM” OF CAULIFLOWER SOUP “CREAM” OF MUSHROOM SOUP “CREAM” OF BROCCOLI SOUP (SLOW COOKER) TENDER BEEF AND CABBAGE SOUP (SLOW COOKER) STRAWBERRY APPLE SOUP BLUEBERRY SOUP BUFFALO CHICKEN SOUP EASY VEGETABLE BEAN SOUP SUMMER SALAD BRUSSELS SPROUT AND BEET SALAD WITH LEMON POPPY SEED DRESSING ARUGULA CUCUMBER GAZPACHO BRUSSELS SPROUT SALAD FRISÉE, GRAPEFRUIT AND LONG BEAN SALAD WITH WARM ANCHOVY, ORANGE AND HERB DRESSING KALE, BLOOD ORANGE AND POMEGRANATE SALAD WITH GINGER CARROT DRESSING ROMAINE WEDGE SALAD WITH LEMON, BASIL AND FLAXSEED DRESSING BUTTERNUT SQUASH SOUP WITH CAJUN PRAWNS CUCUMBER SPIRAL SALAD LEMON GINGER AVGOLEMONO GRILLED RADICCHIO AND PEAR SALAD WITH WARM BACON DRESSING CARROT GINGER SOUP ARUGULA, RASPBERRY AND HAZELNUT SALAD TRI-BEET SALAD HEARTY MUSHROOM AND SPINACH SOUP RASPBERRY VINAIGRETTE BASIC BALSAMIC VINAIGRETTE TARRAGON VINAIGRETTE SWEET CINNAMON SALAD DRESSING ITALIAN DRESSING FRENCH DRESSING CURRY SALAD DRESSING ASIAN DRESSING CAULIFLOWER “RICE” SALAD SPICY SWEET CUCUMBER SALAD TANGERINE, MINT, AND QUINOA SALAD RIBBON SALAD BROCCOLI, PINE NUT, AND FETA SALAD CRUNCHY FRUIT SALAD RED PEPPER AND FENNEL SALAD ROOT VEGETABLE SALAD MEDITERRANEAN TOMATO SALAD MEDITERRANEAN GREEN BEANS AND MILLET SALAD KALE AND SEA VEGETABLES WITH ORANGE SESAME DRESSING ORANGE-COLORED SALAD MINTY BLUEBERRY MELON SALAD SPRING GREENS WITH BERRIES AND GOAT CHEESE FIRE-KISSED CANTALOUPE SALAD SWEET MELON SALAD SUMMER LENTIL SALAD CARROT AND DATE SALAD RAINBOW FRUIT SALAD

SHAVED FENNEL SALAD WITH ORANGE SECTIONS AND TOASTED HAZELNUTS AVOCADO AND WATERMELON SALAD MUSHROOM AND WILD RICE SALAD LOADED BROCCOLI SALAD BEET AND CAULIFLOWER SALAD FRUIT AND NUT SALAD VEGETABLE QUINOA SALAD BRAISED SHORT RIBS FETTUCCINE ALFREDO ROASTED GARLIC AND HERB MILLET POLENTA VEGETABLE AND MUSSELS BOWL BUFFALO CAULIFLOWER LETTUCE CUPS QUINOA AND SWEET POTATO BURGER ORANGE PEPPER PESTO–STUFFED ROASTED CABBAGE STEAKS MUSHROOM STEW STUFFED EGGPLANT ARTISAN TOMATO SANDWICH WITH HEALTHY SANDWICH SPREAD SWEET POTATO BLACK BEAN CHILI POULTRY LEMONY CHICKEN THIGHS WITH SUNCHOKES AND SWISS CHARD EXTRA-HERBY CHICKEN-STUFFED CABBAGE SHREDDED CHICKEN AND AVOCADO SALAD HOT CHICKEN WINGS PICCATA CHICKEN AND PINEAPPLE SKEWERS SLOW COOKER CHICKEN CACCIATORE (SLOW COOKER) STEAMED CHICKEN AND VEGETABLE PINWHEELS CAVEMAN CHICKEN AND VEGETABLE ROAST CHICKEN LETTUCE WRAP SHREDDED CHICKEN WRAPS CURRIED CHICKEN SALAD STUFFED POBLANO PEPPERS SEARED HEN OF THE WOODS MUSHROOMS AND SMOKED PORCINI “YOGURT” SWEET RED SALAD WITH CHICKEN ARUGULA AND FENNEL SALAD WITH POMEGRANATE AND CHICKEN FISH AND SEAFOOD MAINS SESAME-CILANTRO SALMON CAKES WITH FRESH HERB SALAD SPICY COCONUT SHRIMP WITH PEGAN COCKTAIL SAUCE VEGETABLE AND SHRIMP CEVICHE SALMON OMELET SMOKED SALMON LETTUCE WRAPS SALMON SALAD APPETIZERS BREAKFAST SALMON SCRAMBLE MEDITERRANEAN SALAD WITH POACHED SALMON SALMON SALAD SLIDERS ASIAN SKILLET SALMON SKILLET BRAISED SALMON AND VEGETABLES MEDITERRANEAN VEGETABLE SHRIMP SCAMPI COCONUT CAULIFLOWER CURRY WITH SHRIMP AVOCADO SHRIMP SALAD

SHRIMP DINNER POCKETS SOBA NOODLES AND CLAM SAUCE TUNA SALAD WITH A KICK EASY SARDINE SALAD TRIPLE-ROASTED ROMESCO SAUCE WITH SARDINES BEEF, PORK AND LAMB SLOW-COOKED PEGAN STUFFED PORTOBELLOS (SLOW COOKER) BLACK RICE CAKES WITH SCALLOPS AND LEEK CREAM SAUCE MINI SLIDERS WITH BRUSSELS SPROUT BUNS BEEF-WRAPPED VEGETABLE BUNDLES STUFFED MEATLOAF SEARED SCALLOPS OVER GREEN BEANS, TOMATOES AND MICROGREENS BEEF AND BROCCOLI SWEDISH MEATBALLS GRILLED PORK TENDERLOIN CHOPS WITH PLUM SAUCE PALEO PULLED PORK (SLOW COOKER) THAI ORANGE GINGER BABY BACK RIBS BLACKBERRY LAMB CHOP SWEET POTATO AND PULLED PORK EGGS BENEDICT SHIRATAKI NOODLES WITH MUSHROOMS AND PORK SLOW COOKER PULLED PORK (SLOW COOKER) SPICY GRAIN-FREE STEAK TACOS WITH OLIVE SALSA VEGETARIAN VEGGIE AND STEAK KEBABS WITH CHIMICHURRI SAUCE MUSHROOMS AND GREENS OVER QUINOA BAKED STUFFED ARTICHOKES SWEET POTATO PASTA SHIRATAKI NOODLES WITH PESTO ROASTED TOMATO ZUCCHINI PASTA SWEET POTATO PASTA WITH PUMPKIN SEED PESTO PEGAN SPAGHETTI SLOW-COOKED SPAGHETTI SQUASH (SLOW COOKER) CURRIED SUNCHOKES, PLANTAIN, AND APPLE SPAGHETTI SQUASH AND GARDEN VEGETABLES (SLOW COOKER) EGGPLANT STEAKS RATATOUILLE VEGGIE CHILI (SLOW COOKER) SPICED “BAKED” EGGPLANT (SLOW COOKER) ZUCCHINI CASSEROLE (SLOW COOKER) ACORN SQUASH CASSEROLE (SLOW COOKER) VEGETABLE FAJITA FILLING (SLOW COOKER) LEEK, TURNIP, AND CARROT POTAGE (SLOW COOKER) SWEET POTATO GRATIN WITH LEEKS AND ONIONS (SLOW COOKER) SAUTÉED CELERY AND ALMONDS ONIONS AND APPLES GREEN BEAN AMANDINE CAJUN COLLARD GREENS ROASTED PEPPERS GARLIC AND GINGERED GREEN BEANS

SESAME OIL (SLOW COOKER) BROCCOLI AND HAZELNUTS (SLOW COOKER) LEMON AND GARLIC GREEN BEANS (SLOW COOKER) ASPARAGUS AND CASHEW NUTS BROCCOLI AND BELL PEPPERS ROASTED BRUSSELS SPROUTS WITH APPLES SWEET AND SAVORY ACORN SQUASH (SLOW COOKER) CAVEMAN CAPONATA APPLE COLESLAW BUTTERNUT SQUASH WITH WALNUTS AND VANILLA (SLOW COOKER) BUTTERNUT SQUASH QUINOA SALAD GREEK-STYLE ASPARAGUS (SLOW COOKER) CANDIED BUTTERNUT SQUASH (SLOW COOKER) TURNIP TOTS MAPLE-GLAZED ROASTED VEGETABLES SWEET BEETS (SLOW COOKER) MAPLE-ROASTED CARROTS ZESTY STEAMED CARROTS AND PEAS SAUTÉED KALE AND BROCCOLI RABE MOROCCAN ROOT VEGETABLES (SLOW COOKER) CHIPOTLE AND LIME MASHED SWEET POTATOES SAUTÉED FENNEL WITH ORANGE (SLOW COOKER) JICAMA “RICE” SAUTÉED CABBAGE SWEET AND SOUR RED CABBAGE (SLOW COOKER) “STEAMED” ARTICHOKES (SLOW COOKER) GERMAN COLESLAW ROASTED ASPARAGUS WITH MIXED SUMMER SQUASHES AND PEPPERS ROASTED KALE CHIPS SAUCES AND SPREADS KALE PESTO SPINACH PISTACHIO PESTO ARTICHOKE SAUCE (SLOW COOKER) MINT PESTO CHIMICHURRI SAUCE CASHEW ALFREDO SAUCE EGGPLANT RELISH (SLOW COOKER) CUCUMBER RAITA JALAPEÑO TOMATILLO SAUCE (SLOW COOKER) CHIPOTLE TOMATO SAUCE (SLOW COOKER) FRUITY BALSAMIC BARBECUE SAUCE CRANBERRY SAUCE PINK TOMATO SAUCE (SLOW COOKER) SPINACH MARINARA SAUCE AMISH APPLE BUTTER (SLOW COOKER) TROPICAL CASHEW NUT BUTTER RASPBERRY COULIS (SLOW COOKER) CRAN-APPLE SAUCE (SLOW COOKER) MANGO CHUTNEY APPLE CHUTNEY

HOMEMADE KETCHUP SERRANO MINT SAUCE RED PEPPER RELISH (SLOW COOKER) PUMPKIN BUTTER (SLOW COOKER) BLACKBERRY JAM HABANERO BASIL SAUCE SUMMER BERRY SAUCE (SLOW COOKER) AVOCADO EGGPLANT SPREAD “BUTTERSCOTCH-CARAMEL” SAUCE PEGAN CHOCOLATE HAZELNUT SPREAD BLUEBERRY BUTTER BLISS (SLOW COOKER) APPLE BUTTER STRAWBERRY JELLY PEAR BUTTER (SLOW COOKER) APRICOT BUTTER (SLOW COOKER) FIG JAM (SLOW COOKER) FIG AND GINGER SPREAD (SLOW COOKER) BLACKBERRY AND APPLE PRESERVES (SLOW COOKER) APPLE AND PEAR SPREAD (SLOW COOKER) CINNAMON-SPICED APPLE BUTTER (SLOW COOKER) BEET HUMMUS ALMOND BUTTER SNACKS RUSTIC GRILLED PEACH BRUSCHETTA ROASTED EGGPLANTS VEGETABLE-STUFFED TOMATOES GRILLED ZUCCHINI AND TOMATO ROLL-UPS DUKKAH KALE CHIPS GUACAMOLE DEVILED EGGS GRILLED GREEN OYSTERS BEET CHIP NACHOS WITH REFRIED LENTILS SWEET POTATO TOAST SPAGHETTI SQUASH CAKES STUFFED SWEET POTATO SNACKS VEGETABLE-STUFFED ARTICHOKES FRIED ANCHOVIES CRUNCHY WASABI-ROASTED CHICKPEAS SUPERFOOD BUCKWHEAT BARS SPICED ALMOND ENERGY BITES MEDITERRANEAN OLIVE TAPENADE EXOTIC FRUIT GUACAMOLE EGGPLANT BABA GHANOUSH FRIED ZUCCHINI STICKS TWO-TOMATO SALSA MANGO CITRUS SALSA ROASTED VEGETABLE SALSA FRESH PEPPER AND BLACK BEAN SALSA CLASSIC GUACAMOLE CURRIED KALE CHIPS NO-SUGAR APRICOT APPLESAUCE

HOT CINNAMON-CHILI WALNUTS (SLOW COOKER) EASY APPLESAUCE (SLOW COOKER) MELON SALSA VEGETABLE KEBABS CHOCOLATE NUT BARS WATERMELON POPS ROASTED PISTACHIOS (SLOW COOKER) “GRAHAM” CRACKERS CINNAMON PUMPKIN SEEDS CURRIED NUTS AND FRUIT ROASTED SPICY PUMPKIN SEEDS PEPPERED ALMONDS (SLOW COOKER) SLOW-COOKED ALMONDS WITH A KICK (SLOW COOKER) SPICED CASHEWS (SLOW COOKER) ROASTED PARSNIP CHIPS SPICED WALNUTS (SLOW COOKER) SWEET AND SPICY NUT MIX TRAIL MIX CRUNCH SLOW-COOKED PARTY MIX (SLOW COOKER) TOASTED HAZELNUTS AND DATES (SLOW COOKER) “BUTTERSCOTCH-CARAMEL” GLAZED NUTS (SLOW COOKER) TRADITIONAL TRAIL MIX PISTACHIO AND PUMPKIN TRAIL MIX SMOOTHIES AND DRINKS CUCUMBER MINT SMOOTHIE MANGO BERRY SMOOTHIE CITRUS BERRY SMOOTHIE TART PEAR SMOOTHIE BANANA BERRY SMOOTHIE SWEET GREENS SMOOTHIE CHOCOLATE BANANA SMOOTHIE PEACHY ORANGE BANANA SMOOTHIE GREEN PINEAPPLE SMOOTHIE GREEN CITRUS SMOOTHIE CHERRY PEAR SMOOTHIE APPLE PEACH SMOOTHIE ZUCCHINI APPLE SMOOTHIE FARMERS’ MARKET SMOOTHIE SWEET ASPARAGUS SMOOTHIE ORANGE BROCCOLI SMOOTHIE SWEET CITRUS SMOOTHIE THE GREEN GO-GETTER SMOOTHIE HOMEMADE TOMATO JUICE (SLOW COOKER) LEMONADE CHAI TEA (SLOW COOKER) BERRY SMOOTHIE ORANGEADE (SLOW COOKER) SPICED TEA VANILLA DATE SMOOTHIE APRICOT BANANA SMOOTHIE

FLAXSEED SMOOTHIE TROPICAL PARADISE SMOOTHIE AVOCADO SMOOTHIE SPICY SPINACH SMOOTHIE ALMOND JOY SMOOTHIE CARROT SMOOTHIE BLUEBERRY ANTIOXIDANT SMOOTHIE PERFECT PEAR SMOOTHIE CHERRY VANILLA SMOOTHIE MANGO BANANA SMOOTHIE SWEET AND SAVORY BEET SMOOTHIE HOMEMADE NUT MILK DESSERTS EASY BANANA DATE COOKIES CRANBERRY APPLE COMPOTE (SLOW COOKER) CHOCOLATE “GRAHAM” CRACKER BARS HEAVENLY COOKIE BARS WALNUT-STUFFED SLOW-COOKED APPLES FROZEN CHOCOLATE COCONUT MILK TREATS BAKED BANANAS MIXED-FRUIT MINI PIES CRUSTLESS APPLE PIE (SLOW COOKER) APPLE DATE “CRISP” (SLOW COOKER) PEACH COBBLER (SLOW COOKER) BLUEBERRY COCONUT CRISP PLUM BLUEBERRY COCONUT CRUMBLE COCONUT DROPS BLACKBERRY COMPOTE (SLOW COOKER) GRILLED PINEAPPLE BANANAS FOSTER (SLOW COOKER) CHUNKY APPLE CHERRY SAUCE (SLOW COOKER) SPICED POACHED PEARS (SLOW COOKER) PEGAN CHOCOLATE BARS APRICOT GINGER SORBET MANGO “CREAMSICLE” SORBET STRAWBERRY RHUBARB COMPOTE (SLOW COOKER) PEAR SLUSH APPLE FREEZE BAKED APPLES POACHED FIGS APPLES SUPREME ROASTED FRUIT STEWED CINNAMON APPLES (SLOW COOKER) STEWED CINNAMON PLUMS (SLOW COKER) BERRY COBBLER RASPBERRY BARS CLASSIC BAKED APPLES BLOOD ORANGE POACHED PEARS BLACK RICE PUDDING WITH DRAGON FRUIT PEPPERY PUDDING

BLUEBERRY BASIL ICE CREAM PAPAYA SHERBET CHOCOLATE BARK CHOCOLATE CHIP SKILLET BROWNIES PUDDING-FILLED CREPE CAKE WITH BERRIES STRAWBERRY CHEESECAKE LEMON MERINGUE PIE COCONUT, MATCHA AND KIWI PARFAIT PEANUT BUTTER CUPS MERINGUE COOKIES GRILLED NECTARINES PUMPKIN PIE PARFAIT SNEAKY BLACK BEAN BROWNIES RAW SNICKERDOODLE DOUGHNUTS EASY HONEY LAVENDER ICE CREAM ABOUT THE AUTHOR

INTRODUCTION

What do you get when you combine the best of paleo with the best of vegan? Pegan! The paleo and vegan diets have been combined to form the ultimate healthy lifestyle, reinventing the way people eat. This “pegan” cookbook is the perfect blend of both popular diets for those looking for whole, fresh and sustainable food that is high in healthy fats and vitamins. The Complete Pegan Diet Cookbook for beginners presents delicious meals that meet both of these dietary criteria. With this book you’ll learn how to combine paleo and vegan recipes to ensure that you’re getting all of the nutrients you need. This book includes recipes for all meals and cravings throughout the day from a filling cherry vanilla breakfast smoothie to a satisfying Mediterranean salad or a savory vegetable roast to a sweet chocolate hazelnut spread. By focusing on fruits and vegetables and healthy fats (nuts, seeds, avocados, etc.), this plant-based, animal friendly diet will help you enjoy all your favorite dishes while staying healthy and living a sustainable lifestyle. In this book, we explore to Combine the best aspects of the paleo diet (good fats, limited refined carbs, limited sugar) with the vegan diet (lots and lots of fresh, healthy veggie, Pegan diet is not only good for your brain and your body, but also good for the planet. Benefits of the Pegan Diet: Weightloss Lower blood pressure Lower cholesterol Reduced inflammation Reduced stress Reduced sugar Discover why doctors find the Pegan diet lifestyle to be an easy blend of the best principles found in the Paleo and the Vegan diets. It is not completely Vegan; it is not completely Paleo. Pegan clean eating draws from each. Both diets promote good health but for many the amount or lack of meat is an issue. Recipes in The Complete Pegan Diet Cookbook for beginners, help you reduce your meat intake, personalize your clean eating plan and keep everything is in moderation. The Complete Pegan Diet Cookbook for beginners, offers a balanced and easy to follow approach to eating that will help you get, and stay, fit, healthy, focused, and happy for life. This Pegan Diet Cookbook for beginners, is the perfect blend of both popular diets for those looking for whole, fresh and sustainable food that is high in healthy fats and vitamins. Grab a copy and start living your most healthy and sustainable lifestyle!

Breakfast

Avocado Breakfast Bake PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 6

Ingredients 2 large ripe avocados 4 slices prosciutto 4 eggs Salt and pepper, to taste Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Cut the avocados in half and remove seeds. Place the avocados in a baking dish. Top each avocado with a slice of prosciutto and push the prosciutto into the pit well, letting the edges raise up so they get crispy. If the well is not large enough for the egg, scoop some avocado out. Crack an egg in each well and season with salt and pepper. 2. Cooking Place in preheated oven and cook for 15 minutes, or until the eggs are cooked and the yolk is still runny.

Tuna And Avocado Lettuce Wraps PREP: 10 MINUTES • SERVES: 4

Ingredients 2 (5-ounce) cans light tuna in water 1 large ripe avocado, pitted and peeled 1 tablespoon lime juice 1 clove garlic, peeled and minced 2 cups chopped tomato 2 tablespoons peeled, chopped red onion 4 large romaine lettuce leaves ⅓ cup chopped cilantro leaves Directions 1. Preparing the Ingredients In a small bowl, mash together tuna and avocado. Stir in lime juice and garlic. In another small bowl, stir together tomato and onion. Lay lettuce leaves flat on a platter and spread each with a quarter of the tuna-avocado mixture. Top with the tomato mixture and cilantro leaves. Fold in both sides and the bottom of each lettuce leaf before serving.

Bacon And Egg Cauliflower Breakfast Pizza PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 1 large cauliflower, sliced into 4 steaks 2 tablespoons olive oil ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 8 slices bacon 2 cups Garden Vegetable Spread 3 ounces goat cheese, crumbled 4 eggs Directions 1. Preparing the Ingredients Brush the cauliflower steaks with oil and season with salt and pepper. Place the remaining oil onto a sheet pan and place the steaks onto the sheet pan. 2. Cooking Place in the oven and cook for about 20 minutes, or until just fork-tender. Meanwhile, in a frying pan, cook the bacon on medium heat until browned and crispy. Drain on paper towels. Take cauliflower steaks out of the oven and top each with Garden Vegetable Spread, cheese and bacon and crack an egg on each. Place it back in the oven and bake until the egg is cooked and the yolk is still runny.

Candied Bacon PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients ½ pound bacon ½ cup maple syrup ½ cup pistachios, crushed Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Place bacon on a wire rack over a sheet pan. Brush the bacon evenly with syrup and coat with nuts. 2. Cooking Place in the oven and cook for 10 to 15 minutes, or until bacon is browned and crisp.

Flaxseed PREP: 10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 MINUTES • SERVES: 12

Ingredients 3 large beefsteak tomatoes 6 small button mushrooms, sliced 4 cloves garlic, peeled and minced 6 medium sun-dried tomatoes, chopped 1 teaspoon ground black pepper ½ teaspoon paprika 1 teaspoon thyme 8 leaves fresh basil, torn Directions 1. Preparing the Ingredients Preheat oven to 350°F. Hollow out tomatoes, reserving tomato pulp. Place tomatoes in a small baking dish. In a medium bowl, mix tomato pulp with mushrooms, garlic, sun-dried tomatoes, pepper, paprika, thyme, and basil. 2. Cooking Fill tomatoes with stuffing mixture and bake for 25 minutes.

Blueberry Nut Millet Porridge PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 2 cups uncooked millet 2 teaspoons almond butter 4 cups unsweetened almond milk 2 cups water ¼ teaspoon sea salt 1 tablespoon cinnamon ¼ teaspoon vanilla bean caviar 2 tablespoons honey 2 cups blueberries ½ cup almonds 2 tablespoons hemp seeds

Directions 1. Preparing the Ingredients In a coffee grinder or food processor, pulse millet until half the grains are broken. Add butter to a medium saucepan over medium-low heat. Stir in the millet and lightly toast for 2 to 3 minutes. 2. Cooking Add milk, water, salt, cinnamon, vanilla and honey. Bring to a simmer, cover and cook for 15 to 20 minutes, or until grains are soft, stirring occasionally. Add more milk if needed. Top the porridge with blueberries, toasted almonds and hemp seeds.

Vanilla-Flavored Poached Autumn Fruits (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2-3 HOURS • SERVES: 4

Ingredients 2 medium Granny Smith apples, peeled, cored, and halved (save cores) 2 medium Bartlett pears, peeled, cored, and halved (save cores) 1 large orange, peeled, seeded, and halved ⅔ cup maple syrup 1 vanilla bean, split and seeded (save seeds) 1 cinnamon stick

Directions 1. Preparing the Ingredients Place apple and pear cores in a 4½-quart slow cooker. Squeeze juice from orange halves into the slow cooker and add orange halves, maple syrup, vanilla bean and seeds, and cinnamon stick. Add apples and pears and pour in enough water to cover the fruit. Stir. 2. Cooking Cover, and cook on high for 2–3 hours, until fruit is tender. Remove apple and pear halves and set aside. Strain cooking liquids into a large saucepan and simmer gently over low heat until liquid reduces by half and thickens. Discard solids. Dice apples and pears and add to saucepan to warm. To serve, spoon fruit with sauce into small serving bowls.

Pegan Sandwich Bread PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 3

Ingredients 1½ teaspoons active dry yeast ¼ cup warm water ¼ cup unsweetened almond milk 1 tablespoon maple syrup ½ cup coconut flour ¾cup almond flour 2 tablespoons hazelnut flour 2 tablespoons arrowroot powder 1 tablespoon ground flaxseed ½ teaspoon salt 5 large eggs ¼ cup puréed canned pears 1 tablespoon olive oil Directions 1. Preparing the Ingredients Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small bowl, combine yeast, warm water, almond milk, and maple syrup and mix. Let stand for 5 minutes until foamy. In a large bowl, combine coconut flour, almond flour, hazelnut flour, arrowroot powder, ground flaxseed, and salt and mix until well combined. Add yeast mixture, eggs, pears, and olive oil. Mix well. Form into a long loaf shape on the prepared baking sheet. Let stand for 10 minutes 2. Cooking Bake for 30–40 minutes or until the bread sounds hollow when tapped with fingers. You can briefly broil this bread for a golden-brown color. Let cool on wire rack. Store in airtight container at room temperature for several days.

Blueberry Nut Overnight Chia Pudding PREP: 5 MINUTES • SERVES: 4

Ingredients ½ cup chia seeds 1½ cups fresh blueberries 1½ cups slivered almonds 2 tablespoons cinnamon 4 teaspoons honey 3–4 cups unsweetened almond milk Directions 1. Preparing the Ingredients In four glasses or mason jars, layer each container with chia seeds, blueberries, nuts, cinnamon and honey until all the ingredients are used. Fill each with almond milk, leaving about 1 inch free on top. Place in the refrigerator overnight

Egg Muffins PREP: 10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 MINUTES • SERVES: 18

Ingredients 2 tablespoons olive oil 12 large eggs 2 medium zucchini 1 medium bell pepper, seeded 1 medium green onion 3 cups fresh spinach 1 cup cooked ham, diced Directions 1. Preparing the Ingredients Preheat oven to 350°F. Grease eighteen wells of two muffin pans with olive oil. In a large bowl, whisk eggs well. In a food processor, process zucchini, pepper, and green onion until finely chopped, but not smooth. Add chopped vegetables to the eggs. Finely chop spinach in the food processor and add to the egg mixture. Stir in ham and mix well. Fill the muffin pan wells halfway with the egg mixture. 2. Cooking Bake for 20–25 minutes or until the eggs are set in the middle.

Strawberry Banana “Pancake” PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 1

Ingredients 3 large egg whites, lightly beaten 1 medium banana, sliced 4 medium strawberries, sliced 1 tablespoon almond butter ½ teaspoon cinnamon Directions 1. Preparing the Ingredients Preheat a small frying pan coated with cooking spray. Combine egg whites, banana, strawberries, and almond butter in a medium bowl and mix well. 2. Cooking Pour into pan, cover with lid, and cook, about 2–3 minutes. Flip pancake to brown the other side. Serve warm with cinnamon sprinkled on top.

Breakfast Bake PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients ½ pound bacon 1 pound fingerling potatoes, diced 1 red pepper, diced 1 onion, diced 8 eggs ½ pint ripe grape tomatoes, quartered 2 tablespoons fresh chives, sliced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 cups salsa 2 avocados, sliced Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. In a medium pan on medium heat, cook the bacon until browned and crisp. Drain on paper towels. Take 1 tablespoon of bacon grease from the pan and set aside. Place the potatoes into the same pan and cook until crisp and almost forktender. In the same pan, add the reserved bacon grease and cook the red pepper and onion until soft, about 4 to 5 minutes. Set aside. Cut the bacon into bite-size pieces. In a medium bowl, mix together the eggs, tomatoes, chives and bacon. Season with salt and pepper. Place the potato mixture in an oven-safe baking dish. Top with the egg mixture and place in a preheated oven. 2. Cooking Cook for 20 minutes, or until eggs are cooked through. Cut the egg bake into pieces and serve topped with salsa and sliced avocado.

Paleo Breakfast Bowl PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 2

Ingredients 2 tablespoons olive oil ½ cup diced nitrate-free uncured bacon 1 cup diced asparagus 2 large eggs Directions 1. Preparing the Ingredients Heat olive oil in a large skillet over medium-high heat. 2. Cooking Cook bacon and asparagus in skillet until asparagus is not quite tender, about 8–10 minutes. Remove to a small bowl. In the same skillet, cook eggs over easy (do not flip) about 5 minutes. Be sure that yolks are runny. Place cooked eggs on top of bacon mixture. Mix and serve.

Herb-Stuffed Tomatoes With Feta (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES: 2

Ingredients 2 large tomatoes 1 ounce feta cheese, crumbled 1 medium stalk celery, minced 1 tablespoon minced garlic 2 tablespoons minced fresh oregano 2 tablespoons minced fresh Italian parsley 1 teaspoon dried chervil 1 teaspoon fennel seeds ¾ cup water Directions 1. Preparing the Ingredients Cut out the core of each tomato and discard. Scoop the seeds out of the tomatoes, leaving the walls intact. In a small bowl, stir together feta, celery, garlic, herbs, and fennel seeds. Divide into two even portions, and stuff one portion into the center of each tomato. Place filled tomatoes in a 4-quart slow cooker. 2. Cooking Pour water into the bottom of the slow cooker. Cook on low for 4 hours.

Bacon And Vegetable Omelet PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 2

Ingredients 6 slices nitrate-free bacon, diced 1 medium yellow summer squash, chopped 1 cup sliced mushrooms 1 medium zucchini, chopped ¼ cup fresh basil leaves, diced 2 tablespoons olive oil 8 large eggs, beaten Directions 1. Preparing the Ingredients In a large sauté pan, cook bacon until crispy. Add the vegetables and basil to the pan and sauté until tender, approximately 5–8 minutes. Heat olive oil in a second large sauté pan over medium heat. 2. Cooking Cook eggs for 3 minutes on each side. Place the vegetable and bacon mixture on one half of the eggs and fold over the other half to enclose the filling. Serve.

Breakfast Bowl PREP: 10 MINUTES • COOK TIME: 26 MINUTES • TOTAL: 36 MINUTES • SERVES: 4

Ingredients 1¼ cups uncooked quinoa 2½ cups water ¼ teaspoon sea salt 4 eggs 4 small clusters vine tomatoes 2 avocados 4 slices prosciutto Directions 1. Preparing the Ingredients Pour the quinoa into a fine mesh colander and rinse under water. Combine the quinoa and salted water in a saucepan. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. 2. Cooking Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Remove the pot from heat, cover and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Bring a second saucepan of water to a boil over medium-high heat. Use a slotted spoon to carefully lower the eggs into the boiling water. Lower heat to a simmer and cook the eggs for 6 minutes. Remove the eggs and place in a bath of cold water for 2 minutes, then peel the eggs. Preheat a pan over medium heat. Add oil and cook the tomatoes until slightly charred and softened. Cut avocados in half lengthwise, remove the pits and cut slices into the avocado. Scoop out the avocado with a spoon. Cut the eggs in half. Divide the quinoa into four serving bowls and arrange the tomatoes, eggs, avocados and prosciutto evenly on top of the quinoa.

Breakfast Bento Box PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 1 cup blueberries 1 cup raspberries 1 cup strawberries 4 eggs 4 Granola Bars 2 cups sheep’s yogurt Directions 1. Preparing the Ingredients Wash and dry the berries. Make perfect hard-boiled eggs: Place the eggs in a pot and cover with cold water by 1 inch. 2. Cooking Bring to a boil, cover, remove from the heat and set aside for 8 to 10 minutes. Place the eggs in ice water to cool, then peel. Evenly divide all the ingredients between four boxes.

Crunchy Muesli PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • MAKES 16 SERVING

Ingredients ½ cup raw almonds, divided ½ cup raw pecan pieces, divided ½ cup raw hazelnuts, divided ½ cup raw pumpkin seeds, divided 3 cups rolled oats ½ cup shelled raw sunflower seeds 2 cups unsweetened coconut flakes 1 cup unsweetened grated coconut ½ cup maple syrup ½ cup coconut oil 2 teaspoons cinnamon 1 teaspoon nutmeg ½ teaspoon salt 1 cup golden raisins 1 cup dried unsweetened cherries Directions 1. Preparing the Ingredients Preheat oven to 325°F. Place ¼ cup each almonds, pecans, hazelnuts, and pumpkin seeds in a blender or food processor. Blend or process until finely chopped. Combine finely chopped nuts with oats and remaining almonds, pecans, hazelnuts, and pumpkin seeds in a large bowl. Stir in sunflower seeds, coconut flakes, and grated coconut. In a small saucepan, combine maple syrup and coconut oil and heat just until oil melts. Stir in cinnamon, nutmeg, and salt. Pour the maple syrup mixture over the nut and seed mixture. Stir well. Spread granola mixture on a large (15" × 10") rimmed baking sheet. 2. Cooking Bake for about 30 minutes, stirring every 10 minutes, until mixture is golden brown. Let cool completely and then stir in raisins and cherries. Store in an airtight container at room temperature for up to a few weeks.

Dried Fruit Porridge (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2 HOURS 15 MINUTES • SERVES: 6

Ingredients ½ cup dried cranberries ¼ cup slivered almonds ¼ cup raw pumpkin seeds ¼ cup raw sunflower seeds ¼ cup unsweetened shredded coconut ⅛cup maple syrup 2 tablespoons grass-fed butter, melted Directions 1. Preparing the Ingredients Line a baking sheet with parchment paper and set aside. Place dried cranberries, almonds, pumpkin seeds, sunflower seeds, and coconut in a 4-quart slow cooker. Add maple syrup and butter and toss to coat. 2. Cooking Cover (but vent with a chopstick) and cook on high for 2½–3½ hours, stirring periodically to prevent burning. Cool porridge by spreading it out in a single layer on lined baking sheet. Store in the refrigerator in a tightly sealed container for up to several days. Serve warm.

Morning Mash PREP: 10 MINUTES • SERVES: 1-2

Ingredients 1 avocado, chopped 2 large hard-boiled eggs, diced 1 ripe tomato, chopped Himalayan pink salt Directions 1. Preparing the Ingredients Mix all ingredients together in a bowl and season with Himalayan pink salt.

Coconut Matcha Kiwi Parfait PREP: 10 MINUTES • SERVES: 4

Ingredients 8 kiwis 1 cup sheep’s yogurt 1 tablespoon honey Zest of 1 lime, plus juice of ½ lime 1 teaspoon matcha green tea powder ½ cup shaved coconut, toasted 4 sprigs mint Directions 1. Preparing the Ingredients Peel kiwis. With a small melon-baller, make kiwi balls from the kiwis. In a small bowl, mix together the yogurt, honey, juice of ½ lime and matcha green tea powder. Evenly fill four martini glasses with the yogurt mixture. Top with the kiwi balls and garnish each with the lime zest, shaved coconut and a sprig of mint.

The Green Bloody Mary PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped watercress 2 large tomatoes 2 medium stalks celery ½ large lemon, peeled 1 tablespoon horseradish ½ teaspoon cayenne pepper 1 cup water, divided Directions 1. Preparing the Ingredients Place watercress, tomatoes, celery, lemon, horseradish, cayenne, and ½ cup water in a blender and blend until thoroughly combined. Add remaining ½ cup water while blending until desired texture is achieved.

Very Berry Protein Pancakes PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 2-4

Ingredients 4 eggs, separated 4 scoops vanilla- flavored vegan protein powder 2 teaspoons baking powder 1 tablespoon olive oil 2 cups mixed berries 4 sprigs of mint for garnish Directions 1. Preparing the Ingredients Whisk the egg whites with a hand or electric mixer until soft peaks form. Mix the protein powder, egg yolks and baking powder together in a medium bowl. Fold the egg whites into batter. 2. Cooking Heat a pan or griddle over medium heat, coat with oil and add ¼ cup pancake batter. Cook the pancakes until bubbles stop forming on the top of the batter. Turn and continue to cook until the bottom is golden brown. Continue until all of the batter has been used. Serve the pancakes with berries and a sprig of mint.

Sweet Potato Hash Browns With Scrambled Eggs PREP: 5 MINUTES • COOK TIME: 7 MINUTES • TOTAL: 12 MINUTES • SERVES: 6

Ingredients 2 tablespoons coconut oil 3 medium sweet potatoes, peeled and grated 1 tablespoon grass-fed butter 6 large eggs ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions 1. Preparing the Ingredients Heat coconut oil in a large skillet over medium-high heat. 2. Cooking Cook sweet potatoes in hot oil for 7 minutes, stirring often. Drain on paper towels. Meanwhile, in a medium skillet, heat butter over medium heat. Pour in eggs and cook until no visible liquid egg remains, stirring occasionally. Season with salt and black pepper. To serve, top the Sweet Potato Hash Browns with Scrambled Eggs.

Mini Quiche PREP: 10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 MINUTES • SERVES: 8

Ingredients 6 large eggs 6 slices nitrate-free bacon ½ cup chopped broccoli ½ cup sliced mushrooms ½ cup diced onions ½ cup diced red bell peppers Directions 1. Preparing the Ingredients Preheat oven to 325°F. Line muffin tin with eight foil cups. Whisk six eggs and set aside. 2. Cooking Cook bacon until crisp, drain on paper towels, and chop into ½" pieces. Spray a medium sauté pan with cooking spray. Sauté all remaining ingredients for 5 minutes. Pour eggs into foil cups, filling each two-thirds of the way.Add bacon and vegetables to each cup. Bake for 25 minutes or until golden brown.

Coconut Muesli PREP: 10 MINUTES • SERVES: 16

Ingredients 2 cups unsweetened coconut flakes 2 cups slivered almonds 1 cup chopped macadamia nuts 1 cup broken walnuts ½ cup sesame seeds ½ cup pumpkin seeds 1 cup golden raisins 1 cup dried unsweetened cranberries 1 cup chopped Medjool dates 1 teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon nutmeg 8 cups unsweetened vanilla almond milk

Directions 1. Preparing the Ingredients In a large bowl, combine all ingredients except milk and mix well. Store in an airtight container at room temperature for up to a few weeks. To serve, pour 1 cup muesli into a small serving bowl and add 1 cup almond milk. Let stand for 5 minutes before eating. You can also make this muesli the night before. Place muesli in a large bowl and cover with milk or water. Cover and let stand overnight in the refrigerator. When you’re ready to eat breakfast, stir the muesli and dig in.

Crab Crepes PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients CREPES ½ cup millet flour ½ cup brown rice flour 1¼ cups unsweetened almond milk 1 avocado 1 tablespoon maple syrup Pinch fine sea salt Butter, for greasing pan HOLLANDAISE SAUCE 2 large egg yolks 1 tablespoon lemon juice ½ teaspoon sea salt ½ cup butter, melted FILLING 3 cups lump wild crab meat

Directions 1. Preparing the Ingredients In a blender, add all crepe ingredients except the butter and blend until smooth. Heat a nonstick pan over medium heat and coat with butter. Place a thin coating of crepe batter (about ¼ cup) into the pan, swirling it to distribute the batter as evenly as possible. 2. Cooking Cook for about 1 minute, or until batter starts to bubble. Flip and cook another minute. Remove from pan and set aside. Continue in the same manner, greasing the pan for each crepe, until the batter is gone. Place parchment paper between crepes. In a blender, add all hollandaise sauce ingredients except butter. Blend until thickened. While still blending, stream in the melted butter until the sauce is thick and creamy. Add water if the sauce becomes too thick. Evenly distribute the crab among the crepes. Fold over, then fold in half. Drizzle each with hollandaise sauce and serve.

Sausage Breakfast Frittata PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 4-6

Ingredients 1 large breakfast sausage link 1 tablespoon butter ½ pound cremini mushrooms, cleaned and sliced 2 cups spinach 12 large eggs ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 3 ounces goat cheese, crumbled Parsley for garnish (optional) Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F 2. Cooking In a large cast-iron skillet coated with butter, cook the sausage until browned on all sides and cooked through. Set aside. In the same skillet Cook the mushrooms until slightly brown and softened. Add in spinach and continue to cook until the spinach is wilted. Add the eggs, salt and pepper into a blender and blend until the eggs are just blended. Add the sausage back into the skillet. Add cheese and eggs into the skillet, transfer to the oven and cook for 20 to 30 minutes. Do not overcook. Take out of the oven, garnish with parsely if desired and serve.

Eggs And Garden Vegetable Spread PREP: 10 MINUTES • COOK TIME: 35 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients GARDEN VEGETABLE SPREAD 1 large eggplant, peeled, seeded and chopped 1 large squash, peeled, seeded and chopped 7–10 ripe tomatoes, peeled, seeded and chopped 1 large onion, diced 2 stalks celery, diced 3 large carrots, diced 3 cloves garlic, peeled 3 tablespoons olive oil 1 tablespoon salt 1 tablespoon freshly ground black pepper 1 cup fresh kale or spinach ¼ cup fresh basil Small bunch parsley Vegetable broth, if needed EGGS 8 eggs Fresh basil, for garnish Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. On a sheet pan lined with parchment paper, place the eggplant, squash, tomatoes, onion, celery, carrots and garlic. Drizzle with olive oil and season with salt and pepper. Mix the vegetables to coat evenly. 2. Cooking Place in the oven and cook until vegetables are tender, about 35 minutes. Take out of oven and let cool. Once cooled, place all vegetables and herbs in a food processor or blender and blend (you may have to do this in batches) until they have a smooth and spreadable consistency. If the sauce is too thick, add vegetable broth.

Season to taste with salt and pepper. Place 4 cups Garden Vegetable Spread into an oven-safe skillet. Warm the sauce on medium heat, stirring often. Set the oven to broil. Crack the eggs on top of the spread and place in the oven on the middle rack. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. Remove from the oven and garnish with fresh basil.

Granola Bars PREP: 2 HOURS • SERVES: 8-12

Ingredients ½ cup almonds ½ cup pistachios ½ cup walnuts ½ cup macadamias ¾ cup dark chocolate chips, 80% cocoa 1 cup shaved unsweetened coconut ¼ cup honey 1 tablespoon coconut sugar Directions 1. Preparing the Ingredients In a bowl, mix together the nuts, chocolate and coconut. In a small saucepan on medium-low heat, warm up the honey and sugar together until the sugar has melted. Add the honey mixture to the bowl and stir to coat all ingredients. Transfer to an 8″ × 8″ parchment-lined pan and press ingredients down tightly, making an even thickness. Cover with another piece of parchment paper and press against the mixture again. Place in the refrigerator to set for at least 2 hours. Once set, remove from the refrigerator and cut into desired-size bars.

Omelet-Stuffed Peppers PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 4 bell peppers 8 eggs ½ cup almond milk 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 4 slices bacon, cooked and chopped 1 small onion, diced ½ cup red pepper, diced 3 ounces goat cheese 2 tablespoons sun- dried tomatoes, minced ¼ cup chives, chopped Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Wash and dry the peppers. Cut off the tops and scoop out the seeds. In a medium bowl mix together the eggs, milk, salt and pepper. In another medium bowl, mix together all other ingredients. Evenly place the vegetable mixture into each pepper. Pour in the egg mixture and place the peppers in an oven-safe baking dish. 2. Cooking Cook in preheated oven for 15 to 20 minutes, or until the eggs are cooked and the pepper is soft.

Orange Pomegranate Crepes PREP: 20 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 25 MINUTES • SERVES: 2

Ingredients CREPES ½ cup millet flour ½ cup brown rice flour 1¼ cups unsweetened almond milk 1 organic avocado 1 tablespoon organic maple syrup Pinch fine sea salt Butter FILLING 3 organic oranges ¼ cup organic maple syrup ¼ teaspoon sea salt 1 pomegranate Mint for garnish Directions 1. Preparing the Ingredients In a blender, add all crepe ingredients except the butter and blend until smooth. Heat a nonstick pan over medium heat and coat with butter. Place a thin coating of crepe batter (about ¼ cup) into the pan, swirling it to distribute the batter as evenly as possible. 2. Cooking Cook for about 1 minute or until the batter starts to bubble. Flip and cook another minute. Remove from pan and set aside. Continue in the same manner, greasing the pan for each crepe, until the batter is gone. Place parchment paper between each cooked crepe. Zest 1 orange and set aside zest. Peel the skin and pith (white part) from this orange as well as a second orange. Then, over a bowl to catch the orange juice, segment both oranges by cutting between the segments. Reserve the juice. In a small pot over medium-low heat, add in the reserved orange juice, the reserved zest, maple syrup, and salt. Bring to a simmer and cook until sauce reduces and thickens, about 3 to 5 minutes. Add orange segments to

the filling. Slice the last orange into rounds. Fill crepes with orange filling and fold over, then fold in half. Peel half the skin off the pomegranate and tap the unpeeled side with a wooden spoon to release pomegranate seeds. Place desired amount of pomegranate seeds onto crepes and garnish with orange rounds and mint.

Start-Your-Day Smoothie Bowl PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 2

Ingredients 2 cups kombucha 2 sliced beets 1 large kale leaf, stem removed 1 teaspoon matcha green tea powder 1 cup ice 1 lemon, juiced 1 cup blueberries, plus extra for garnish 2 tablespoons chia seeds Coconut flakes ¼ cup pomegranate seeds Directions 1. Preparing the Ingredients In a blender, add the kombucha, beets, kale, lemon juice, matcha, blueberries and ice. Blend until smooth, adding more kombucha if needed. Pour into two bowls. Mix 1 tablespoon chia seeds into each bowl. Top each bowl evenly with coconut flakes, blueberries and pomegranate seeds

Toasted Nut “Cereal” PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • MAKES 10 CUPS

Ingredients 1½ cups pumpkin seeds 1 cup sunflower seeds 1½ cups sliced almonds 1½ cups chopped pecans 1½ cups unsweetened shredded coconut ⅓ cup maple syrup ⅓ cup coconut oil 1 teaspoon cinnamon 2 teaspoons vanilla 1 cup dried cranberries 1 cup chopped dried apricots 1 cup golden raisins Directions 1. Preparing the Ingredients Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside. In a large bowl, combine pumpkin seeds, sunflower seeds, almonds, pecans, and coconut. Spread mixture onto lined baking sheet. In a small saucepan, combine maple syrup and coconut oil and heat gently until coconut oil is melted. Remove from heat and stir in cinnamon and vanilla. Drizzle over the mixture on baking sheet and toss to coat. Spread evenly. 2. Cooking Bake for 20–30 minutes, stirring every 10 minutes, until light golden brown and fragrant. Remove from oven and stir in cranberries, apricots, and raisins. Let stand until cool, stirring occasionally. Store in an airtight container at room temperature for up to a few weeks.

Morning Quinoa Berry Bake PREP: 10 MINUTES • COOK TIME: 60 MINUTES • TOTAL: 70 MINUTES • SERVES: 6

Ingredients 1 teaspoon avocado oil 1 cup sprouted white quinoa 1 medium zucchini 2 cups unsweetened nut milk ½ cup filtered water Zest of 1 orange 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of sea salt ⅓cup hulled hemp seeds ¼ cup ground flaxseed 2 tablespoons unsweetened shredded coconut ⅓cup sweetener of choice (monk fruit, liquid maple sweetener, pure maple syrup, or raw honey, optional) 1 cup (about 8) strawberries, quartered 1 cup (about 15) blackberries, halved ½ cup raspberries ½ cup blueberries ¼ cup raw whole pecans ¼ cup raw sliced almonds Directions 1. Preparing the Ingredients Preheat the oven to 350°F. Grease a 10½ x 7-inch oven-safe casserole dish with the avocado oil. Rinse the quinoa thoroughly and pour it into the dish, spreading evenly. 2. Cooking Using a box grater, shred the zucchini using the smallest side of the box. Using your hands, squeeze out the excess water. You should have 1 cup of shredded zucchini. Add to the casserole dish with the quinoa and stir together. In a medium-size bowl, add the nut milk, water, zest, vanilla extract, cinnamon, nutmeg, salt, hemp seeds, flaxseed, shredded coconut,

and sweetener of choice, if using. Mix well. Pour on top of the quinoa and zucchini and mix together. Drop the berries into the casserole dish, spreading them evenly. Break up the pecans into small pieces and sprinkle with the sliced almonds. Using a spatula, press them gently into the liquid and flatten the surface. Cover the dish and bake for 30 minutes. After 30 minutes, raise the oven temperature to 375°F and bake, uncovered, for 30 more minutes. The liquid should be absorbed and the quinoa golden and sticky. When ready, remove from the oven and let cool for 10 minutes before serving. Store leftovers in the fridge for up to 4 days.

Pumpkin Spice Creamer PREP: 20 MINUTES • COOK TIME: 60 MINUTES • TOTAL: 80 MAKES: 2½ CUPS

Ingredients 2 cups raw whole almonds 5½ cups filtered water 2 (5.4-ounce) cans coconut cream 1½ teaspoons pumpkin spice ⅛ teaspoon sea salt Directions 1. Preparing the Ingredients Place the almonds in a large bowl, cover them with 3 cups of filtered water, and soak them overnight in the refrigerator. Or cover them with hot water and soak them on the countertop for 2 hours. Discard the soaking water, rinse the almonds, and place them in a highspeed blender. Add the remaining 2½ cups filtered water, coconut cream, pumpkin spice, and salt. Blend for up to 2 minutes, making sure the mixture doesn’t heat up. Cover a mesh sieve with a nut milk bag, thin dish towel, or bandana and place over a mixing bowl. Pour in the creamer mixture and let it strain for 10 minutes. After 10 minutes, gather the corners of the bag or towel and lift it up, twisting it around the almond pulp and squeezing until no more liquid comes out. Store the creamer in a jar or any sealed container and refrigerate for up to 5 days. Shake well and add to your favorite coffee or tea, pour over grain-free granola, or add to your favorite smoothie recipe for a warm fall-inspired flavor.

Anti-Aging Super Smoothie PREP: 5 MINUTES • SERVES: 1

Ingredients ⅓cup jicama, peeled and cut into cubes (or unpeeled zucchini as a substitute) ½ cup fresh spinach leaves, packed ¼ cup frozen raspberries ⅓cup coconut water ½ cup unsweetened coconut milk or other nut milk 1 tablespoon pomegranate powder 1 tablespoon nut butter (such as almond or cashew) 1 scoop grass-fed collagen powder or vanilla pumpkin seed protein powder 3 ice cubes Directions 1. Preparing the Ingredients Place all the ingredients in a high-speed blender and blend until smooth.

Sides

Pan-Roasted Radishes PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 2 pounds radishes 1 tablespoon olive oil ½ teaspoon salt drizzle balsamic vinegar Directions 1. Preparing the Ingredients Cut the green tops off the radishes. Slice them into halves or quarters, making sure the pieces are roughly uniform in size. In a large heavy-bottomed skillet, add the radishes and olive oil. 2. Cooking Cook on medium-low heat, stirring often for about 20 minutes, or until the radishes are fork-tender. Place in a serving dish, season with salt and drizzle with balsamic vinegar and serve.

Vegetable Fries With Lemon Garlic Gremolata PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 4

Ingredients GREMOLATA 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons fresh parsley, minced ¼ teaspoon fresh oregano, minced ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper zest of 1 lemon FRIES 1 beet 1 bunch asparagus 2 cups green beans 2 tablespoons olive oil ½ tablespoon sea salt ½ tablespoon freshly ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Add oil to a small nonstick frying pan over medium-low heat 2. Cooking Cook the garlic until just soft, about 2 minutes. Add the remaining gremolata ingredients to the pan and stir. Place the mixture into a bowl to cool. Wash the beet, asparagus and beans. Peel the beet and cut it into a large julienne, like french fries. Place beets on a parchment-lined sheet pan. Drizzle with oil and season with salt and pepper. Mix to coat evenly. Place in the preheated oven and cook for 20 minutes. Add asparagus and beans to the sheet pan, stirring to coat with oil and seasonings. Continue to cook for another 10 minutes, or until vegetables are fork-tender.

Cauliflower Rice PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 6

Ingredients 1 head cauliflower 2 tablespoons olive oil ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon parsley, finely chopped

Directions 1. Preparing the Ingredients Cut the cauliflower into small pieces. Place the cauliflower in a food processor and pulse until broken down into rice-size pieces. 2. Cooking Heat the olive oil in a skillet with a lid over medium heat. Add the cauliflower, salt and pepper. Cover the skillet and cook until heated through, about 3 to 5 minutes. Remove the lid and fluff the rice with a fork. Garnish with parsley and serve.

Red Rice Risotto PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 6

Ingredients 1¾ cups vegetable broth 1 tablespoon olive oil 1 large shallot, diced 2 cloves garlic, minced 1 cup red rice 1 tablespoon tomato paste ½ teaspoon sea salt ½ teaspoon freshly ground black pepper

Directions 1. Preparing the Ingredients In a small saucepan over medium heat, add the broth and bring to a simmer. Lower the heat to keep broth warm. 2. Cooking Add oil to a large skillet over medium heat. Cook the shallot and garlic for about 2 minutes. Add the rice and toast slightly, stirring frequently. Stir in the tomato paste and season with salt and pepper. Slowly add one ladle of broth at a time until the rice is just covered. Let the broth cook into the rice, stirring almost constantly, before adding more broth. Continue until the rice is tender. Taste for seasoning and serve.

Roasted Bok Choy PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 8 bulbs of baby bok choy 1 tablespoon olive oil 2 tablespoons lemon 2 tablespoons honey ½ tablespoon apple cider vinegar ½ teaspoon sesame oil ½ teaspoon freshly ground black pepper ¼ teaspoon salt 1 teaspoon ginger, grated Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Wash the bok choy and slice them into quarters. 2. Cooking Place the bok choy on a parchment-lined sheet pan and drizzle with oil. Place them in the preheated oven and cook for 8 to 10 minutes, or until fork-tender. In a small bowl, mix together the lemon, honey, vinegar, sesame oil, pepper, salt and grated ginger. Place the roasted bok choy into a serving dish, mix in the dressing and serve.

Apple Cucumber Coleslaw PREP: 10 MINUTES • SERVES: 4-6

Ingredients ½ small head cabbage, thinly sliced ½ English cucumber, julienned 3 honeycrisp apples, julienned ½ small red onion, minced ¼ cup apple cider vinegar 1 tablespoon lemon juice 2 tablespoons olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 tablespoon fresh dill, chopped 1 teaspoon fresh parsley, chopped ½ teaspoon celery seed ½ jalapeño pepper, seeded and julienned Directions 1. Preparing the Ingredients Add all ingredients to a large bowl and mix well. Refrigerate for an hour, or until cold.

Roasted Beets With Goat Cheese PREP: 10 MINUTES • COOK TIME: 60 MINUTES • TOTAL: 70 MINUTES • SERVES: 4

Ingredients 1 large red beet 1 large orange beet 1 large yellow beet 2 tablespoons olive oil 1 tablespoon salt 1 tablespoon freshly ground black pepper 3 ounces goat cheese Directions 1. Preparing the Ingredients Preheat oven to 400 degrees F. Peel the beets. Place each beet on a sheet of foil big enough to wrap the beet. Drizzle each with oil and season with an even amount of salt and pepper. 2. Cooking Close the foil tight on top and place in a preheated oven for 1 hour, or until the beets are fork-tender. Take the beets out of the foil. Cut them in quarters (or halves if using smaller beets), making sure they are roughly uniform in size. Place in a serving dish, top with the crumbled goat cheese and serve.

Five-Spice Butternut Squash Ribbons PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 4

Ingredients 1 butternut squash 2 tablespoons olive oil 1 teaspoon five-spice 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 tablespoons salted pepitas 1 teaspoon cayenne Directions 1. Preparing the Ingredients Peel and deseed the squash. With a vegetable peeler or mandolin slicer, thinly slice the squash into ribbon slices. Add olive oil to a large sauté pan and heat over medium. Add the squash ribbons, five-spice, salt and pepper. 2. Cooking Cook the squash for 5 minutes, or until vegetables are crisp-tender. Meanwhile, toast the pepitas in a small frying pan until lightly toasted. Sprinkle the pepitas with cayenne. Place the sautéed squash on a serving plate, top with pepitas and serve.

Sesame Ginger–Glazed Soba Noodles PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 4

Ingredients 12 ounces soba noodles 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon lime juice 1 teaspoon fresh ginger, grated 1 teaspoon minced garlic 2 teaspoons sesame seeds, toasted Directions 1. Preparing the Ingredients In a large pot filled with boiling water. 2. Cooking Cook the soba noodles for 4 to 5 minutes, or until al dente. Turn off the heat, drain the noodles and return them to the pot. In a small bowl, mix together the soy sauce, honey, lime juice, ginger, garlic and toasted sesame seeds. Add the mixture to the pot with noodles and toss to coat all of the noodles.

Cauliflower Fried Black Rice PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients 1 cup black rice 2 eggs 1 tablespoon olive oil 1½ cups shaved Brussels sprouts ½ red onion, diced ½ red bell pepper, diced 2 cloves garlic, diced 3 cups prepared Cauliflower Rice 1 teaspoon sea salt 1 teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients Rinse the black rice and cook according to package instructions. Let cool. In a small bowl, mix together the eggs and set aside. 2. Cooking In a large nonstick frying pan, cast-iron pan or wok on medium heat, add oil and cook the Brussels sprouts, onion and pepper until just tender. Stir in garlic. Add both the black rice and the cauliflower rice to the pan, increase the heat to high and cook for about 4 minutes, stirring every minute and adding more oil if needed. Make a well in the middle of the rice and add the eggs, stirring to scramble. Once the eggs are cooked, mix them into the rice and season with salt and pepper.

Beet Noodles With Red Pepper Pesto PREP: 5 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients PESTO 1 red bell pepper ¼ cup pine nuts 2 cloves garlic ½ cup olive oil 1 tablespoon horseradish ½ teaspoon sea salt NOODLES 3 large red beets 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients On an open flame from a gas stove or grill, roast the pepper until charred and blistered. Let the pepper sit to cool, then remove the skin, stem and seeds. Lightly toast the pine nuts in a small saucepan over medium-low heat for about 3 minutes. Place all pesto ingredients in a food processor and blend until smooth. Cut the beets with a spiralizer. Heat a nonstick pan over medium with the oil. Add the beets and cook for 5 to 7 minutes, or until fork-tender, stirring occasionally. Place the beets into a bowl, top with the pesto and mix to combine.

Roasted Tomato Zucchini Boats PREP: 5 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients 2 medium zucchinis 2 pints grape or cherry tomatoes, chopped 1 small bunch fresh basil leaves, torn 1 onion, sliced 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Slice the zucchinis in half lengthwise, scoop out the seeds. Fill each zucchini evenly with the tomatoes, basil, onions and garlic and season with salt and pepper. Drizzle oil on top of each and place on a parchment-lined sheet pan. 2. Cooking Place in the preheated oven. Cook for about 20 minutes, or until the zucchini is fork-tender.

Dukkah Roasted Cauliflower PREP: 20 MINUTES • COOK TIME: 60 MINUTES • TOTAL:80 MINUTES • SERVES: 4

Ingredients CAULIFLOWER 1 head cauliflower 1 tablespoon olive oil DUKKAH 2 tablespoons sesame seeds ¼ cup raw pistachios ¼ cup blanched almonds ¼ cup coriander seeds 1½ teaspoons cumin seeds 1 teaspoon red chili powder ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Wash the cauliflower and trim off the leafy ends and extra stalk. Place the cauliflower stem-side down on a parchmentlined sheet pan. Brush the cauliflower with oil. 2. Cooking In a large non-stick frying pan on medium heat, toast sesame seeds until golden brown, about 3 to 4 minutes. Remove and set aside. In the same pan, toast pistachios and almonds until slightly toasted, about 3 minutes. Remove and set aside. In the same pan, toast coriander and cumin seeds until slightly toasted, about 2 minutes. In a food processor, add all dukkah ingredients except sesame seeds and pulse the mixture together until coarsely ground. Stir in sesame seeds. Sprinkle 2 tablespoons dukkah seasoning onto the cauliflower, using your hands to make sure it adheres to the sides. Save the rest of the dukkah for future uses. Place in a preheated oven on the middle rack and cook for about 1 hour, or until cauliflower is fork-tender, covering with foil if it starts to get too

brown.

Mexican Street Asparagus PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients 2 bunches asparagus 1 tablespoon olive oil ½ teaspoon salt ½ cup Avocado Crema 1 clove garlic, minced ¼ teaspoon ground chipotle pepper 2 teaspoons lime juice Zest of ½ lime, plus extra for garnish Cilantro, for garnish Directions 1. Preparing the Ingredients Preheat the grill on medium heat. Wash the asparagus and remove the woody ends by bending each stalk and letting it naturally break. Brush with olive oil and season with salt. In a bowl, mix together the Avocado Crema, garlic, chipotle pepper, lime juice and zest. 2. Cooking Place the asparagus on a hot grill and cook for 2 to 4 minutes, turning once during cooking. Remove the asparagus from the heat, place on a serving platter and top with sauce. Garnish with lime zest and cilantro.

Pan-Fried Spicy Oyster Mushrooms PREP: 5 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 20 MINUTES • SERVES: 2-4

Ingredients 1½ pounds oyster mushrooms 2 tablespoons olive oil ½ cup sliced leeks, white and light green parts only 2 cloves garlic, sliced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ cup fresh parsley, chopped 1 tablespoon red pepper flakes Directions 1. Preparing the Ingredients Wipe any debris and dirt from the mushrooms with a damp cloth or paper towel. Cut the mushrooms into bite-size pieces. Place the oil in a nonstick pan and heat over medium. 2. Cooking Cook the mushrooms undisturbed for 3 to 4 minutes. Stir and cook for 3 to 4 more minutes, then stir in the leeks and continue to cook for 2 to 3 minutes. Add the garlic, season with salt, pepper, parsley and red pepper flakes and continue to cook for another minute. Place the mushroom mixture into a bowl and serve.

Roasted And Mashed Turnips PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 4

Ingredients 1 large turnip 1 tablespoon olive oil 1 teaspoon sea salt, divided 1 teaspoon freshly ground black pepper, divided 1 cup almond milk 2 tablespoons horseradish 3 tablespoons fresh chives, diced Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Peel and cut the turnip into 1-inch pieces. Place on a parchment-lined cookie sheet. Drizzle with olive oil and season with ½ teaspoon salt and pepper. Mix to coat evenly. Place the turnips in oven. 2. Cooking Cook for 20 to 30 minutes, or until the turnips are fork-tender. In a large pot over medium heat, add the remaining salt, pepper, milk and horseradish and bring to a gentle simmer. Remove from heat and add in the roasted turnips. With a blender, mixer or handheld masher, mash the turnips until smooth, adding more milk if necessary. Fold in the chives and serve.

Vegetable Chop PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 1 head broccoli 3 cups Brussels sprouts 3 tablespoons olive oil, divided ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 1 leek Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Wash the broccoli and Brussels sprouts. Cut the broccoli into florets. Trim the ends off the Brussels sprouts and cut them in half. Place the Brussels sprouts and broccoli on a parchment-lined cookie sheet. Drizzle with 2 tablespoons oil, season with salt and pepper and mix to evenly coat. 2. Cooking Cook in the preheated oven for 15 to 20 minutes, or until the vegetables are fork-tender. Cut the leek in half lengthwise, keeping the root attached. Run the leek under cold water and wash away any sand between the leaves. Cut off the root and slice the white and light-green parts of the leek. In a small saucepan over medium heat, add the remaining tablespoon of oil and sauté the leeks until just tender. Remove from the pan and let cool. Using a large cutting board, chop the roasted vegetables and leeks, then mix them together to a hash-like consistency.

Roasted Squash With Tahini Sauce PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 4

Ingredients SQUASH 1 kabocha squash 1 tablespoon olive oil ½ teaspoon sea salt ½ teaspoon freshly ground black pepper SAUCE ¼ cup rice wine vinegar ¼ cup fresh lemon juice ½ cup tahini ¼ cup olive oil 1 clove garlic, minced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Wash the squash and cut off the ends. Slice the squash into 1½-inch rounds. Place the cut squash on a parchment-lined sheet pan. Drizzle the squash with oil and season with salt and pepper. 2. Cooking Place in the preheated oven and cook for about 40 minutes, or until the squash is fork-tender. Place all sauce ingredients in a blender and blend until smooth, adding water if the sauce is too thick. Take the squash out of the oven and place it on a serving platter. Drizzle with sauce and serve.

Sweet-And-Sour Swiss Chard PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 6

Ingredients 2 large bunches of Swiss chard 2 tablespoons olive oil 2 cloves garlic, sliced ½ cup sherry vinegar 1 tablespoon honey ½ teaspoon salt ½ teaspoon freshly ground black pepper

Directions 1. Preparing the Ingredients Clean and dry the Swiss chard leaves. Cut out the stems and cut in a large chiffonade by placing the leaves on top of each other, rolling them together, then cutting down about every ¾ inch to make ribbons. Place the Swiss chard into a large skillet with oil over medium heat. 2. Cooking Cook the Swiss chard for 3 to 4 minutes, or until wilted. Add the garlic and cook for another minute. Add in the vinegar, honey, salt and pepper and cook for another minute. Place in a serving dish and serve.

Tangy Roasted Cauliflower PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 6

Ingredients 1 large head cauliflower 7 large garlic cloves 1 cup tahini paste 1½ teaspoons sea salt 2 tablespoons lemon juice (from 1 medium lemon) ½ cup chopped fresh Italian parsley, loosely packed 1 cup filtered water ½ teaspoon black pepper 2 tablespoons avocado oil 2 tablespoons capers ½ cup raw sliced almonds Directions 1. Preparing the Ingredients Preheat the oven to 400°F and bring a large pot of water to a boil. 2. Cooking Wash and cut the cauliflower into bite-sized florets. Add the cauliflower to the pot and boil for 5 minutes. Drain and set aside to dry. To make the tahini sauce: Crush 2 garlic cloves with the flat side of a wide knife. Mix the tahini paste with the crushed garlic cloves, 1 teaspoon of the salt, lemon juice, parsley, and water until fully combined. Set aside. In a large mixing bowl, season the cauliflower florets with the remaining ½ teaspoon of salt, pepper, and 1 tablespoon of avocado oil. Mix everything together until evenly coated. Transfer to a baking dish and roast for 25 minutes in the oven until tender and lightly browned. Meanwhile, thinly slice the remaining 5 garlic cloves. Add the remaining 1 tablespoon of avocado oil to a small skillet with the sliced garlic and stir on medium heat for 1 minute until lightly golden. Pat the capers dry and add to the oil and garlic. Stir for 1 more minute, then remove from the heat.

Remove the cauliflower from the oven and pour the tahini sauce over the top, along with the oil, garlic, and caper mix. Continue to bake the cauliflower for 13 minutes, then remove from the oven. Transfer to a serving platter, sprinkle the almonds on top, and allow to cool for 2 more minutes before serving.

Sautéed Spinach With Chestnuts PREP: 5 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 3 pounds spinach ¼ cup avocado oil 1 large yellow onion, finely chopped 2 (5.2-ounce) bags roasted and shelled chestnuts ½ teaspoon freshly grated nutmeg ½ teaspoon white pepper ¾ teaspoon Maldon or sea salt Directions 1. Preparing the Ingredients Wash the spinach and dry well. Chop off the stems and discard. 2. Cooking In a large pot over medium heat, add the avocado oil and onion. Sauté for 10 minutes until the onion begins to caramelize. Add the spinach and sauté for 15 minutes, stirring occasionally until wilted. Meanwhile, thinly chop the chestnuts and set aside. Once the spinach is wilted, season with the nutmeg, pepper, and salt and toss with the chestnuts. Serve immediately.

Simple Arrabbiata Sauce PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 2 tablespoons avocado oil 1 (6-inch) mild green chili, cut into 1-inch cubes, or ½ teaspoon red chili flakes (optional) 4 garlic cloves, thinly sliced 7 anchovy fillets 2 (28-ounce) cans whole, peeled San Marzano tomatoes 10 Kalamata olives, pitted, quartered lengthwise ¾ teaspoon black pepper ½ cup packed fresh basil, whole leaves Zest of 1 lemon Directions 1. Preparing the Ingredients In a large saucepan over medium-low heat, add the avocado oil, green chili or chili flakes (if using), and sliced garlic. Stir occasionally until fragrant and the peppers and garlic are lightly browned, about 7 minutes. 2. Cooking Increase the heat to medium and add the anchovy fillets, stirring and dissolving them in the hot oil for 1 minute. Using your hands, squeeze the tomatoes into the pot, breaking them into large pieces. Alternately, you can roughly chop them and add them to the pot. Add the liquid from the canned tomatoes as well. Add the olives and black pepper and bring to a boil, about 2 minutes. Cover, reduce heat to mediumlow, and simmer for 15 minutes to break down the tomatoes. Remove the cover and, using a wooden spoon or spatula, chop up the tomatoes, stir, and let the mixture simmer for 20 minutes, stirring occasionally. Remove from the heat and stir in the basil leaves, then top with the lemon zest and serve hot.

Soups & salads Creamy Lemon Basil Soup PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 SERVES: 6

Ingredients 1 tablespoon avocado oil 1 cup leeks, thinly sliced (white parts only) 3 large garlic cloves, roughly chopped 4 large zucchini, diced 5 cups water or low-sodium vegetable stock 1 teaspoon sea salt 10 fresh basil leaves ½ cup hulled hemp seeds ¼ cup fresh lemon juice Garnish 2 tablespoons raw pine nuts ½ tablespoon hulled hemp seeds

Directions 1. Preparing the Ingredients In a medium pot, heat the avocado oil over medium-high heat. Add the leeks and sauté for 3 minutes. Add the garlic, turn the heat down to medium, and continue sautéing for 2 minutes. 2. Cooking Add the zucchini and the liquid of your choice and cover. Turn the heat down to low and simmer for 15 minutes, until the zucchini is translucent and tender. Add the salt, basil, and ½ cup hemp seeds. In batches, place the soup in a high-speed blender and blend until smooth. Return to the pot, stir in the lemon juice, and bring to a boil. Bring a small skillet to medium heat. Toast the pine nuts for about 2 to 3 minutes until lightly golden and fragrant. Set aside. To serve, ladle the soup into bowls and garnish with hemp seeds and toasted pine nuts. Store leftovers in an airtight container in the fridge for up to 5 days.

Basic Vegetable Stock PREP: 10 MINUTES • COOK TIME: 1 HOUR, 30 MINUTES • SERVES: 6

Ingredients 2 pounds yellow onions, peeled and roughly chopped 1 pound carrots, peeled and roughly chopped 1 pound celery, roughly chopped 1½ gallons water 1 cup chopped parsley stems 4 sprigs fresh thyme 2 bay leaves 15 peppercorns Directions 1. Preparing the Ingredients Place onions, carrots, celery, and water in a large stockpot over medium heat. 2. Cooking Bring to a simmer and cook, uncovered, for 1½ hours. Add parsley stems, thyme, bay leaves, and peppercorns, and continue to simmer, uncovered, for 45 minutes. Remove from heat and strain stock. Discard solids. Stock can be refrigerated for two to four days or frozen for up to three months.

Forbidden Spring Salad PREP: 30 MINUTES • COOK TIME: 50 MINUTES • TOTAL: 80 SERVES: 4

Ingredients 1 cup wild black rice 2¼ cups filtered water 3 large zucchini 1 teaspoon sea salt 6 radishes 1 cup fresh mint, tightly packed 1 cup fresh parsley, tightly packed ¼ cup chives, thinly sliced ¼ medium red onion, thinly sliced 1 bunch arugula Dressing 6 anchovy fillets, marinated in olive oil, drained ¼ cup extra virgin olive oil 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard ½ teaspoon black pepper Garnish ½ cup raw slivered almonds Directions 1. Preparing the Ingredients In a medium-size pot, combine the rice with the water and bring it to a boil. Lower the heat, cover, and let simmer for 50 minutes. Turn off the heat and leave covered for 10 more minutes. When the rice is soft but chewy, scoop into a bowl and let cool. 2. Cooking While the rice is cooking, prepare the salad. Using a mandoline or sharp knife, thinly slice the zucchini and place in a large bowl, adding the salt to help remove the water from the zucchini. Mix well and place in a colander over the sink to drain. Trim the tops and ends off the radishes and cut them into quarters, roughly tear up the mint and parsley, and add all to a large mixing bowl. Add the chives, onion, and arugula to the bowl as well. To

make the dressing, use the back of a knife to smash the anchovy fillets and add to a small mixing bowl. Add the olive oil, lemon zest, lemon juice, mustard, and pepper and mix well. In a small skillet, toast the almonds over medium heat until just golden. This should take only about 2 minutes. Set aside. Pour the drained zucchini onto a clean kitchen towel and pat dry. Toss the rice, zucchini, combined vegetables and herbs, and dressing together in a large serving bowl and sprinkle the almonds over the top. Enjoy!

Roasted Vegetable Stock (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8-10 HOURS • MAKES 5 QUARTS

Ingredients 3 medium carrots, peeled and coarsely chopped 3 medium parsnips, peeled and coarsely chopped 3 large onions, peeled and quartered 3 whole medium turnips 3 medium rutabagas, quartered 3 medium bell peppers, seeded and halved 2 medium shallots, peeled 1 medium head garlic 1 medium bunch fresh thyme 1 medium bunch parsley 5 quarts water

Directions 1. Preparing the Ingredients Preheat oven to 425°F. Line a 9" × 13" baking pan with parchment paper. Arrange all the vegetables and herbs in the pan and roast for 30 minutes or until browned. Flip vegetables halfway through. Add vegetables to a 6-quart slow cooker. Add 5 quarts water and cover. 2. Cooking Cook on low for 8–10 hours. Strain stock, discarding the solids. Freeze or refrigerate stock and use within one to two weeks.

Wasabi Ginger Sprout Salad PREP: 10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 SERVES: 6

Ingredients ⅔cup unsalted roasted cashews 1 teaspoon avocado oil ½ teaspoon wasabi powder ¼ teaspoon sea salt Pickled Ginger 3 cups filtered water 1 (5-inch) piece fresh ginger, peeled 5 tablespoons coconut vinegar 1 tablespoon coconut sugar or granulated monk fruit 3 tablespoons beet juice or raw shredded beets Dressing ⅓cup avocado mayo ¼ cup coconut aminos 2 tablespoons ginger juice (from pickled ginger) 2 tablespoons finely chopped fresh cilantro 1 garlic clove, minced ¼ teaspoon sea salt ¼ teaspoon white pepper Pinch of crushed chile flakes Salad 2⅓cups mung bean sprouts 1 large kohlrabi 3 large radishes 1 large jicama ½ cup chopped fresh cilantro, loosely packed 1 tablespoon black sesame seeds Directions 1. Preparing the Ingredients For the wasabi cashews: Roughly chop the cashews and add them to a small bowl. Add the avocado oil, wasabi powder, and salt and mix well. Set aside. Make the pickled ginger by bringing the water to a boil in a small saucepan. Using a mandoline, slice the ginger paper-thin. Once the

water is boiling, add the ginger and 2. Cooking Cook for 10 minutes. Add the vinegar, sugar or monk fruit, and beet juice or raw shredded beet to the ginger and water. Reduce the heat to medium and cook for 15 minutes. Do not drain. Set aside. Make the dressing: Combine all the ingredients together in a medium jar and mix well. To make the salad: Add the sprouts to a large mixing bowl. Use a mandoline to julienne the kohlrabi, radishes, and jicama. Add to the bowl along with the cilantro and black sesame seeds. Add all the pickled ginger (but discard the liquid) and toss. Pour the dressing over the salad and toss gently. Sprinkle the wasabi cashews on top and serve

Mushroom Stock (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6-8 HOURS • MAKES 2 QUARTS

Ingredients 1 quart water 12 ounces white mushrooms 6 parsley stems (with leaves) 1 large onion, peeled and sliced 1 large leek (white part only) 1 medium stalk celery, sliced 2 ounces dried shiitake mushrooms 1 tablespoon minced garlic 1½ teaspoons black peppercorns ¾ teaspoon dried sage ¾ teaspoon dried thyme leaves ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Combine all ingredients except ground pepper in a 6-quart slow cooker. 2. Cooking Cover and cook on low for 6–8 hours. Strain, discarding solids; season with ground pepper. Serve immediately, refrigerate and use within one to two weeks, or freeze up to several months.

Shiitake And Garlic Broth PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • MAKES 6 CUPS

Ingredients ⅓ cup dried shiitake mushrooms 6 cups water 2 cloves garlic, peeled and smashed 1 bay leaf ½ teaspoon thyme ½ medium onion, peeled and chopped Directions 1. Preparing the Ingredients Combine all ingredients in a large soup pot or stockpot and bring to a slow simmer over medium heat. 2. Cooking Cover and allow to cook for 30–40 minutes. Strain broth before using. Serve immediately, refrigerate and use within one to two weeks, or freeze up to several months.

Curried Cauliflower Soup (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8 HOURS• SERVES: 4

Ingredients 1 pound cauliflower florets 1 (14-ounce) can cannellini beans, drained and rinsed 2½ cups water 1 medium onion, peeled and minced 2 cloves garlic, peeled and minced 3 teaspoons curry powder ¼ teaspoon cumin Directions 1. Preparing the Ingredients Place all ingredients in a 4-quart slow cooker. Stir. 2. Cooking Cook on low for 8 hours. Use an immersion blender to purée the soup or blend the soup in batches in a blender until smooth.

Tomato Soup PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 4 cups chopped tomatoes ½ cup peeled, chopped onion 4 whole cloves 2 cups Basic Vegetable Stock 2 tablespoons olive oil 2 tablespoons almond flour Juice from 1 medium lime Directions 1. Preparing the Ingredients In a stockpot, combine tomatoes, onion, cloves, and vegetable stock over medium-high heat. 2. Cooking Bring to a boil, reduce heat to medium-low, and simmer for about 20 minutes. Remove from heat and strain into a large bowl. Discard solids. In the now-empty stockpot, combine olive oil and almond flour. Stir until mixture thickens. Gradually whisk in tomato mixture and stir in lime juice.

Zucchini Soup (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3-4 HOURS • SERVES: 8

Ingredients 4 cups sliced, peeled zucchini 4 cups Basic Vegetable Stock 4 cloves garlic, peeled and minced 2 tablespoons lime juice 2 teaspoons curry powder 1 teaspoon dried marjoram leaves ¼ teaspoon celery seeds ½ cup canned full-fat coconut milk ¼ teaspoon cayenne pepper 1 teaspoon paprika Directions 1. Preparing the Ingredients Combine all ingredients except coconut milk, cayenne pepper. 2. Cooking And paprika in a 4–6-quart slow cooker, and cook on high for 3–4 hours. Process zucchini mixture with coconut milk in a blender until combined. Season with cayenne pepper. Sprinkle with paprika and serve warm.

Green Onion Chive Soup PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 1

Ingredients 3 teaspoons olive oil ½ cup shredded zucchini ½ cup chopped shallots 1 clove garlic, peeled and minced 1 cup frozen shelled edamame, thawed 1 cup chopped green onions ½ cup chopped chives 2 cups Basic Vegetable Stock ½ cup water Directions 1. Preparing the Ingredients Heat olive oil in a large soup pot or Dutch oven over medium-low heat. Sauté zucchini, shallots, and garlic in oil for 3–5 minutes. Add edamame, green onions, and chives. 2. Cooking. Cook for 2 minutes more. Add vegetable stock and water. Increase heat to high and bring to a boil. Reduce heat to low and simmer for 5 minutes. In batches, purée soup in a blender or food processor.

Celery Mushroom Soup PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 6

Ingredients 2 tablespoons olive oil 1 medium shallot, peeled and finely minced 1 (8-ounce) package cremini mushrooms, sliced 1 medium bunch celery, trimmed and thinly sliced 6 cups Basic Vegetable Stock 1 teaspoon dried thyme leaves 1 teaspoon salt ⅛ teaspoon ground white pepper 1 tablespoon lemon juice

Directions 1. Preparing the Ingredients In large pot, heat olive oil over medium heat. Add shallot; cook until softened, about 3 minutes. Add mushrooms; cook and stir until mushrooms give up their liquid, about 8 minutes. Add celery and cook for 4 minutes longer. Add stock, thyme, salt, and white pepper, and bring to a simmer. 2. Cooking Cover pot, reduce heat to low, and simmer for 15–20 minutes or until soup is blended. Stir in lemon juice and serve immediately.

Carrot Lemon Soup PREP: 30 MINUTES • COOK TIME: 60 MINUTES • TOTAL: 70 MINUTES • SERVES: 6

Ingredients 3 tablespoons olive oil 2 pounds carrots, peeled and diced 2 large yellow onions, peeled and diced 2 cloves garlic, peeled and minced 6 cups Basic Vegetable Stock 1 teaspoon minced fresh ginger Juice and zest from 1 large lemon ½ teaspoon ground black pepper 3 green onions, thinly sliced Directions 1. Preparing the Ingredients Heat olive oil in a large stockpot over medium heat. Sauté carrots, yellow onions, and garlic until softened, about 8 minutes. 2. Cooking Add stock and bring to a boil over high heat. Reduce heat to low and simmer for approximately 1 hour. Add ginger, lemon juice, and zest. Season with pepper. Garnish with green onions. Serve hot or refrigerate for at least 4 hours.

Southwest Almond Soup PREP: 10 MINUTES • COOK TIME:15 MINUTES • TOTAL: 25 MINUTES • SERVES: 6

Ingredients 3 tablespoons olive oil 1 medium onion, peeled and chopped 2 cloves garlic, peeled and minced 1 medium jalapeño pepper, seeded and minced 3 tablespoons almond flour 1 teaspoon ground cumin 5 cups Basic Vegetable Stock ⅔ cup almond butter ⅓ cup unsweetened almond milk ½ teaspoon salt ⅛ teaspoon ground black pepper ⅔ cup sliced almonds, toasted ½ cup Kale Pesto Directions 1. Preparing the Ingredients In large soup pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño; cook and stir for 5 minutes. 2. Cooking Add almond flour and cumin; cook for 1 minute. Then beat in stock and simmer for 2 minutes until thickened. Add almond butter, almond milk, salt, and black pepper. Simmer for 10 minutes until flavors are blended. In a small bowl combine almonds with Kale Pesto and mix. Serve soup with this mixture for topping.

Gazpacho PREP: 10 MINUTES • SERVES: 6

Ingredients 1 (28-ounce) can chopped tomatoes 1 medium green bell pepper, seeded and chopped 3 medium tomatoes, peeled and chopped 1 large cucumber, peeled and chopped 1 small onion, peeled and chopped 2 tablespoons olive oil ½ teaspoon ground black pepper ½ teaspoon paprika ¼ teaspoon cayenne pepper 1 teaspoon chopped chives 2 teaspoons chopped parsley ½ clove garlic, peeled and minced 4½ teaspoons lemon juice Directions 1. Preparing the Ingredients Blend canned tomatoes in blender until smooth. Pour into a large bowl. Add remaining ingredients to bowl and stir to combine. Refrigerate at least 12 hours. Serve chilled.

Cold Spanish Gazpacho With Avocado PREP: 10 MINUTES • SERVES: 6

Ingredients 2 medium cucumbers, peeled and diced ½ medium red onion, peeled and diced 2 large tomatoes, diced ¼ cup chopped fresh cilantro 2 avocados, peeled, pitted, and diced 4 cloves garlic, peeled 2 tablespoons lime juice 1 tablespoon apple cider vinegar ¾cup Basic Vegetable Stock 1 small jalapeño pepper, seeded and chopped 1 teaspoon salt ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients In a large bowl, mix together cucumbers, onion, tomatoes, cilantro, and avocados. Set half of the mixture aside. Place the other half in a food processor or blender and pulse to mix. Add garlic, lime juice, vinegar, vegetable stock, and jalapeño and process until smooth. Transfer mixture to the bowl with the reserved cucumbers, onion, tomatoes, cilantro, and avocados. Stir gently to combine. Season with salt and black pepper. Chill in the refrigerator for at least 4 hours before serving.

Curried Apple Soup PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 6

Ingredients 3 tablespoons olive oil 1 medium leek, trimmed and chopped 2 cloves garlic, peeled and minced 4 medium apples, peeled, cored, and chopped 2 tablespoons curry powder 4 cups Basic Vegetable Stock 2 tablespoons lemon juice 1 teaspoon salt ⅛ teaspoon ground white pepper 1 cup canned full-fat coconut milk Directions 1. Preparing the Ingredients Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic. 2. Cooking Cook and stir for 3 minutes. Then add apples; cook and stir for 4 minutes longer. Add curry powder; cook and stir for 2 minutes. Add stock and lemon juice; simmer until apples and leek are very soft, about 20–25 minutes. Purée using an immersion blender, keeping some of the vegetables and fruit whole if you’d like. Season with salt and white pepper. Stir in coconut milk and heat for 1–2 minutes until steaming. Serve immediately.

Acorn Squash Autumn Bisque (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3-4 HOURS • SERVES: 6

Ingredients 2 cups Roasted Vegetable Stock 2 medium acorn squash, peeled, seeded, and cut into cubes ½ cup peeled, chopped onion ½ teaspoon ground cinnamon ¼ teaspoon ground coriander ¼ teaspoon ground cumin ½ cup canned full-fat coconut milk 1 tablespoon lemon juice 1 teaspoon ground black pepper Directions 1. Preparing the Ingredients Combine stock, squash, onion, cinnamon, coriander, and cumin in a 4quart slow cooker. 2. Cooking Cover and cook on high for 3–4 hours. Blend squash mixture, coconut milk, and lemon juice in a food processor until smooth. Season with pepper before serving.

Butternut Squash Soup PREP: 10 MINUTES • COOK TIME: 45 MINUTES • TOTAL: 55 MINUTES • SERVES: 6

Ingredients 1 tablespoon olive oil 1 medium onion, peeled and chopped 1 pound butternut squash, peeled, seeded, and chopped ½ cup ground flaxseed 32 ounces Basic Vegetable Stock 1 cup unsweetened almond milk ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg Directions 1. Preparing the Ingredients In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Sauté onion and butternut squash in oil for 5 minutes. 2. Cooking Add ground flaxseed and stock and bring to a boil over high heat. Reduce heat to low and simmer for 45 minutes. In batches, purée squash mixture in blender or food processor and return to pot. Stir in almond milk, cinnamon, cloves, and nutmeg.

Pumpkin Soup PREP: 10 MINUTES • COOK TIME: 90 MINUTES • SERVES: 6

Ingredients 1 medium sugar pumpkin, peeled, seeded, and chopped (reserve seeds) ¼ teaspoon salt 3 medium leeks, sliced 1½ teaspoons minced fresh ginger 2 tablespoons olive oil, divided ½ teaspoon grated lemon zest 1 teaspoon lemon juice 2 quarts Basic Vegetable Stock 1 teaspoon ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 375°F. Clean pumpkin seeds thoroughly, place them on a baking sheet, and sprinkle with salt to taste. 2. Cooking Roast for approximately 5–8 minutes, until light golden. Remove from oven and set aside. Place chopped pumpkin in a large baking dish with leeks, ginger, and 1 tablespoon olive oil; roast for 45 minutes or until tender. Transfer the cooked pumpkin mixture to a large stockpot and add zest, juice, stock, and black pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 30–45 minutes. To serve, ladle into serving bowls. Drizzle with remaining olive oil and sprinkle with toasted pumpkin seeds.

Sweet Potato Soup (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8 HOURS • SERVES: 4

Ingredients 3 large sweet potatoes, peeled and cubed 2 cups Roasted Vegetable Stock 1 (15-ounce) can sliced mangoes, undrained ¼ teaspoon ground allspice ½ cup canned full-fat coconut milk Directions 1. Preparing the Ingredients Place all ingredients except coconut milk in a 4-quart slow cooker. 2. Cooking Cover and cook on low for 8 hours or on high for 4 hours. When sweet potatoes are soft, purée soup in a blender and stir in coconut milk.

Cantaloupe Peach Soup PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 2 cups cubed cantaloupe 2 cups cubed peaches 1½ cups guava nectar 2 tablespoons fresh lime juice 1 cup sliced strawberries Directions 1. Preparing the Ingredients Combine cantaloupe, peaches, guava nectar, and lime juice in a blender or food processor and purée until smooth. Chill. To serve, spoon soup into individual bowls and garnish with strawberry slices.

Root Vegetable Soup PREP: 10 MINUTES • COOK TIME: 55 MINUTES • TOTAL: 65 MINUTES • SERVES: 6

Ingredients ¼ cup olive oil 2 medium onions, peeled and chopped 6 cloves garlic, peeled and minced 1 small butternut squash, peeled, seeded, and cubed 3 large carrots, peeled and sliced 1 medium rutabaga, peeled and chopped 5 cups Basic Vegetable Stock 1 teaspoon dried marjoram leaves 1 teaspoon dried thyme leaves 1 teaspoon salt ¼ teaspoon ground black pepper Directions 1. Preparing the Ingredients In large soup pot or Dutch oven, heat olive oil over medium heat. Add onions and garlic. 2. Cooking Cook and stir for 4 minutes. Add squash, carrots, and rutabaga; cook and stir for about 10 minutes or until vegetables start to brown. Add stock, marjoram, thyme, salt, and black pepper and bring to a simmer. Reduce heat to low, cover, and simmer for 45–55 minutes or until vegetables are tender. Correct seasoning if needed, and serve.

AFRICAN SOUP (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4. HOURS • SERVES: 6

Ingredients 2 tablespoons olive oil 2 medium onions, peeled and chopped 2 large red bell peppers, seeded and chopped 4 cloves garlic, peeled and minced 1 (28-ounce) can crushed tomatoes, with liquid 8 cups Roasted Vegetable Stock ¼ teaspoon ground black pepper ¼ teaspoon chili powder ⅔ cup natural almond butter ½ cup chopped fresh cilantro Directions 1. Preparing the Ingredients Heat olive oil in a large skillet over medium-high heat. 2. Cooking Cook onions and bell peppers until softened, usually 3–4 minutes. Add garlic and cook for 1 minute more, stirring constantly. Add cooked vegetables to a greased (coconut oil) 6-quart slow cooker. Add tomatoes and their liquid, stock, black pepper, and chili powder to the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours. One hour prior to serving stir in almond butter. Heat for an additional 45– 60 minutes, until soup has been completely warmed through. Garnish with cilantro.

Garlicky Vegetable Soup (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8 HOURS • SERVES: 4

Ingredients 5 medium heads garlic, peeled (each clove peeled) 6 cups Roasted Vegetable Stock 1 (6-ounce) can tomato paste 1 large yellow onion, peeled and diced ¼ teaspoon lemon juice 2 tablespoons olive oil 2 tablespoons chopped basil Directions 1. Preparing the Ingredients Place all ingredients except olive oil and basil into a 4–6-quart slow cooker. Stir. 2. Cooking Cover and cook on low for 8 hours or on high for 5 hours. Add olive oil. Use an immersion blender or blend soup in batches in a standard blender until smooth. Garnish with basil and serve.

“Cream” Of Cauliflower Soup PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 1 large head cauliflower, chopped 3 large stalks celery, chopped 1 medium carrot, peeled and chopped 2 cloves garlic, peeled and minced 1 medium onion, peeled and chopped 2 teaspoons ground cumin ½ teaspoon ground black pepper 1 tablespoon chopped parsley ¼ teaspoon dill Directions 1. Preparing the Ingredients In a large soup pot or Dutch oven, combine cauliflower, celery, carrot, garlic, onion, cumin, and black pepper. Add water to just cover ingredients in pot. 2. Cooking Bring to a boil over high heat. Reduce heat to low. Simmer about 8 minutes or until vegetables are tender. Stir in parsley and dill before serving.

“Cream” Of Mushroom Soup PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 60 MINUTES • SERVES: 4

Ingredients 2 tablespoons olive oil 2 tablespoons ghee 1 cup finely diced fresh mushrooms 4 tablespoons arrowroot powder 2 cups canned full-fat coconut milk ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Heat olive oil and ghee in a deep saucepan over medium heat until sizzling. Add mushrooms. 2. Cooking And cook until soft, approximately 4–5 minutes. In a medium bowl whisk arrowroot powder into coconut milk. Slowly add to mushrooms. Cook for 5–10 minutes, whisking constantly, until slightly thickened. Carefully pour soup into a greased (coconut oil) 2½-quart slow cooker. Stir in pepper. Cook on high for 2 hours or on low for 4 hours.

“Cream” Of Broccoli Soup (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES: 4

Ingredients 1 (12-ounce) bag frozen broccoli florets, thawed 1 (14-ounce) can cannellini beans, drained and rinsed 1 small onion, peeled and diced 4 cups Basic Vegetable Stock ½ teaspoon ground black pepper ½ cup canned full-fat coconut milk Directions 1. Preparing the Ingredients Add broccoli, beans, onion, stock, and black pepper to a 2- or 4-quart slow cooker. 2. Cooking Cover and cook on low for 4 hours. Use an immersion blender to purée the soup. Stir in coconut milk. Cover and cook on low, stirring occasionally, for 30 minutes or until the soup is heated through.

Tender Beef And Cabbage Soup (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8-10 HOURS • SERVES: 14

Ingredients 1 pound 85% lean ground beef 1 small head cabbage, cored and chopped 2 green onions, chopped 1 medium red bell pepper, seeded and chopped 1 medium bunch celery, chopped 1 cup chopped carrots 4 cups Basic Vegetable Stock 4 cups water 3 cloves garlic, peeled and minced ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon onion powder Directions 1. Preparing the Ingredients Heat a large skillet over medium-high heat. Add beef and. 2. Cooking Cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8–10 minutes. Drain excess fat. Place beef, cabbage, green onions, bell pepper, celery, and carrots in a 6quart slow cooker. Pour in stock and water. Stir in garlic, pepper flakes, basil, oregano, thyme, and onion powder. Cover and cook on low for 8–10 hours.

Strawberry Apple Soup PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 2 cups water, divided ¼ cup maple syrup 1 cinnamon stick 1½ cups unsweetened apple juice 2 cups sliced strawberries 1 tablespoon lemon juice 1 tablespoon arrowroot powder 1 teaspoon vanilla ⅛ teaspoon salt Directions 1. Preparing the Ingredients In a large saucepan, combine 1½ cups water, maple syrup, cinnamon stick, and apple juice and simmer for 10 minutes. Remove and discard cinnamon. Pour 1 cup of this mixture into a blender or food processor. Add strawberries and purée. Return to saucepan along with lemon juice. Dissolve arrowroot powder in remaining ½ cup water and add to pan. Simmer for 4–5 minutes or until thickened. Add vanilla and salt. 2. Cooking Cover and chill for 3–4 hours before serving.

Blueberry Soup PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 2

Ingredients 3 cups fresh blueberries, divided 2 cups water, divided ½ cup freshly squeezed orange juice 2 tablespoons lemon juice 1 cinnamon stick 2 tablespoons honey ¼ teaspoon salt 2 tablespoons quick-cooking tapioca, ground in a food processor or blender 1 teaspoon vanilla Directions 1. Preparing the Ingredients In a large saucepan, combine 2½ cups blueberries, 1 cup water, orange juice, lemon juice, cinnamon stick, honey, and salt. 2. Cooking Bring to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes or until blueberries pop. Purée soup in batches in blender or food processor and return to pan. Dissolve tapioca in remaining 1 cup water and add to the soup. Simmer for another 5 minutes until thickened. Cool soup for 30 minutes, then stir in vanilla. Cover and refrigerate until cold. Stir in rem

Buffalo Chicken Soup PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients 2 tablespoons olive oil 1 stalk celery, diced, plus extra for garnish 1 small onion, diced 1 carrot, diced, plus extra for garnish 5 cups vegetable broth ¼ cup hot sauce 1 cup sheep’s yogurt 3 cups cooked chicken, chopped Directions 1. Preparing the Ingredients In a soup pot over medium heat, add the oil and cook the celery, onions and carrots until just softened, about 5 minutes. 2. Cooking Add in the broth. Simmer for 10 to 15 minutes to reduce the liquid and meld flavors. Use an immersion blender to blend the broth until smooth and add the hot sauce. Place the yogurt in a medium bowl. Slowly add 2 cups broth to the yogurt and whisk the two together—this will keep the yogurt from curdling. Slowly stir the yogurt mixture into the rest of the broth. Divide the soup between four serving bowls. Place an even amount of chicken into the middle of each and top with the diced celery and carrots if desired.

Easy Vegetable Bean Soup PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 3 cups Vegetable Chop 1 can red beans, drained 6 cups vegetable broth Directions 1. Preparing the Ingredients Simmer all ingredients in a soup pot over medium heat until hot and the broth has reduced a little to enhance the flavor, about 10 minutes.

Summer Salad PREP: 10 MINUTES • SERVES: 4

Ingredients 2 cups grape tomatoes, cut in half 1 English cucumber, peeled, seeded, diced 1 avocado, diced 2 tablespoons diced red onion ¼ cup fresh basil 1 tablespoon fresh parsley, minced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 3 tablespoons olive oil 1 tablespoon red wine vinegar 3 ounces goat cheese, crumbled Directions 1. Preparing the Ingredients In a large bowl, add all ingredients except the goat cheese and gently stir to combine. Divide the salad among four plates and top with the crumbled goat cheese.

Brussels Sprout And Beet Salad With Lemon Poppy Seed Dressing PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 4

Ingredients SALAD 1 small yellow beet 1 tablespoon olive oil 2 cups kale, thinly sliced ½ cup red cabbage, thinly sliced ½ cup Napa cabbage, thinly sliced 2 cups butter lettuce, chopped 2 cups Brussels sprouts, roasted LEMON POPPY SEED DRESSING ½ lemon, juice and zest 2 tablespoons white balsamic vinegar ½ teaspoon sea salt ½ teaspoon freshly ground pepper ½ cup olive oil 1½ teaspoons poppy seeds Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. 2. Cooking Peel the beet, drizzle with oil and wrap in foil. Bake for 40 minutes, or until fork-tender. Take the beet out and let cool. Wash and dry all of the lettuce and cabbage. Slice the beet in thin rounds. In a medium jar with a lid, add all dressing ingredients and shake to mix. Arrange the salad on a serving dish. Top the salad with beets and Brussels sprouts. Drizzle the desired amount of dressing onto the salad and serve.

Arugula Cucumber Gazpacho PREP: 10 MINUTES • SERVES: 4

Ingredients 1 English cucumber, chopped 1 lime, juiced 2 cups arugula, washed, plus extra for garnish 2 tablespoons apple cider vinegar 1 clove garlic, minced ¼ cup green onions, chopped ½ teaspoon sea salt 1 jalapeño, seeded Water Directions 1. Preparing the Ingredients Blend all soup ingredients in a blender, adding water as you blend until you reach a smooth soup with the consistency of heavy cream. Evenly pour it into four bowls, garnish with arugula and serve.

Brussels Sprout Salad PREP: 10 MINUTES • SERVES: 4

Ingredients SALAD 1½ pounds Brussels sprouts ½ cup pomegranate seeds ½ cup pistachios DRESSING ½ sweet apple, peeled and chopped ½ shallot, minced 1½ teaspoons Dijon mustard 6 tablespoons olive oil 1½ tablespoons apple cider vinegar 1½ teaspoons lemon juice Directions 1. Preparing the Ingredients Cut the ends off of each sprout and slice thinly lengthwise to make shreds. Wash and dry the sprouts. Place all salad dressing ingredients in a blender and blend until smooth. Arrange the Brussels sprouts, pomegranate seeds and pistachios on a serving plate. Drizzle the salad dressing over the salad and serve.

Frisée, Grapefruit And Long Bean Salad With Warm Anchovy, Orange And Herb Dressing PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients SALAD 1 head frisée lettuce 1 grapefruit ½ cup walnuts ½ pound Chinese long beans, trimmed 2 tablespoons olive oil ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper WARM ANCHOVY, ORANGE AND HERB DRESSING 6 tablespoons olive oil, divided ¼ shallot, minced 1 clove garlic, minced 2 anchovy fillets ¼ teaspoon freshly ground black pepper 1½ teaspoons fresh parsley, chopped ½ tablespoon fresh oregano, chopped 1¼ teaspoons fresh basil, chopped ¼ teaspoon fresh thyme, chopped 2 tablespoons white wine vinegar ½ orange, juice and zest Directions 1. Preparing the Ingredients Wash and trim the lettuce and set aside. To segment the grapefruit, on a cutting board, cut off the ends of the grapefruit. Place a cut-end down onto the cutting board and slice off the grapefruit peel by slicing down from the top around the grapefruit. Cut into the grapefruit next to the pith to remove segments. In a small frying pan over medium-low heat, toast the walnuts for about 3 minutes, or until just toasted, and set aside. Remove from the pan. In a

large frying pan over medium heat, add the oil and cook the beans for about 6 minutes, stirring often. Season with salt and pepper. In the same small frying pan over medium heat, add 1 tablespoon oil. 2. Cooking Cook the shallot, garlic and anchovies for about 3 minutes, or until the anchovies have melted, mashing the anchovies up with a wooden spoon while cooking. Add the herbs in the last minute of cooking. In a glass container or jar with a lid, add the remaining oil, vinegar and the orange juice. Add the anchovy mix to the container and shake to combine. Transfer the cooked beans to a large serving platter. Arrange the lettuce on the platter, top with the grapefruit sections and toasted walnuts. Drizzle the dressing on and garnish with the orange zest.

Kale, Blood Orange And Pomegranate Salad With Ginger Carrot Dressing PREP: 10 MINUTES • SERVES 4

Ingredients SALAD 1 large bunch kale 1 blood orange ½ red onion, sliced thin ½ cup pomegranate seeds DRESSING ¼ cup olive oil 2 tablespoons white balsamic vinegar ½ teaspoon pure honey ½ tablespoon finely grated ginger ⅛ teaspoon freshly ground black pepper ¼ cup grated carrot Directions 1. Preparing the Ingredients Wash and dry the kale and remove the stems. Chop the kale into a large chiffonade by placing the kale leaves on top of each other, rolling them together and cutting the roll into ½-inch slices. On a cutting board, cut off the ends of the orange. Place a cut-end down and slice off the orange peel by slicing down from the top around the orange. Cut into the orange next to the pith sections to remove the orange sections. Place the kale on a serving dish. Top with the segmented orange, onions and pomegranate seeds. Mix all salad dressing ingredients in a blender. Dress the salad with the dressing and serve.

Romaine Wedge Salad With Lemon, Basil And Flaxseed Dressing PREP: 10 MINUTES • SERVES: 4

Ingredients SALAD 2 small heads romaine lettuce 2 cups ripe plums, diced 1 red chili pepper, seeded, minced 1 cup cherry tomatoes, halved ½ cup English cucumber, chopped LEMON, BASIL, FLAXSEED DRESSING 1 tablespoon finely ground flaxseed ¼ cup water Juice of ¼ lemon 1½ teaspoons fresh basil, chopped ½ teaspoon white balsamic vinegar ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients Trim the lettuce heads, removing the outer leaves and end of the stem, making sure the core is still intact. Cut the lettuce heads in half lengthwise. Wash the lettuce thoroughly and dry. Set aside. In a small bowl, mix together the plums, pepper, tomatoes and cucumber. Set aside. In a container or jar with a lid, add the flaxseed and water and let set for 5 minutes. Add the remaining salad dressing ingredients and shake to combine. Place each lettuce wedge on a plate. Top each evenly with the plum mixture, drizzle with the desired amount of dressing and serve.

Butternut Squash Soup With Cajun Prawns PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 4

Ingredients SOUP 1 butternut squash 1 honeycrisp apple 2 tablespoons olive oil 1 onion, diced 2 stalks celery, diced 3 cloves garlic, minced 2 carrots, diced 6 cups vegetable broth ¼ teaspoon fresh sage, minced ¼ teaspoon freshly grated nutmeg ¼ teaspoon pumpkin spice ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 cup unsweetened coconut milk CAJUN PRAWNS 12 jumbo prawns, peeled with tails on 1 tablespoon olive oil 1 tablespoon Cajun seasoning GARNISH 8 fresh sage leaves 1 tablespoon olive oil ¼ cup sheep’s yogurt Directions 1. Preparing the Ingredients Preheat oven to 325 degrees F. Wash and peel the squash and apple. Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into 1-inch pieces. 2. Cooking Cut the apple in half and remove the core. Place the squash and apple on a parchment-lined cookie sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper.

Roast in the preheated oven for about 20 minutes, or until the apple and squash are fork-tender. Meanwhile, in a large pot over medium heat with 1 tablespoon olive oil, cook the onions, garlic, carrots and celery until vegetables are soft, about 5 minutes. Add in the broth and season with the sage, nutmeg, pumpkin spice, salt and pepper. Add the cooked apple and squash to the soup. Simmer the soup for 20 minutes. Add the coconut milk and heat through. Purée soup with an immersion blender until smooth. In a medium bowl, mix together the shrimp and Cajun seasoning. In a nonstick skillet with 1 tablespoon olive oil, cook the prawns until pink and no longer opaque, about 3 minutes on each side. Add the remaining olive oil to a small saucepan over medium heat. Cook the sage leaves until just crisp. Drain on paper towels. Place the soup in four serving bowls and set three prawns on top of each bowl of soup. Garnish with the yogurt and fried sage leaves.

Cucumber Spiral Salad PREP: 10 MINUTES • SERVES 4

Ingredients SALAD 3 sweet apples 1½ English cucumber ½ red onion, thinly sliced Juice of ½ lemon DRESSING 6 tablespoons sheep’s yogurt Zest of ½ lemon 1 tablespoon fresh dill, chopped, extra for garnish 1½ teaspoons apple cider vinegar ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper

Directions 1. Preparing the Ingredients To core the apples, place them on a cutting board, place the apple corer on top of each stem and push down through the apple before pulling up to remove the core. Use a paring knife to remove any remaining seeds or core, if any. Using a spiralizer, slice the cucumbers and apples. If you don’t have a spiralizer, you can thinly slice the cucumbers and apples by hand or with a mandolin slicer. Place the sliced apples in a large bowl, add the onions and lemon juice and gently toss to coat. Add the sliced cucumber to the bowl. In a small bowl, mix together the yogurt, lemon zest, dill, vinegar, salt and pepper. Pour the mixture over the cucumbers and apples, toss to coat and serve.

Lemon Ginger Avgolemono PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 6 cups chicken broth or vegetable broth 3 eggs 3 cups cooked chicken 1 tablespoon grated fresh ginger 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 3 cups Cauliflower Rice 2 lemons, juice and zest 4 sprigs of fresh parsley, chopped Directions 1. Preparing the Ingredients In a large soup pot over medium heat, add the oil and cook the onions and garlic until tender, about 3 to 4 minutes. Add in the broth and bring to a simmer. In a medium bowl, whisk the eggs. Slowly pour 1 cup hot broth into the eggs while whisking vigorously. Slowly whisk the egg mixture back into the soup. Add the chicken, ginger, salt, pepper and cauliflower rice. Continue to cook another couple of minutes. Remove from heat and add the lemon juice and lemon zest. Garnish with parsley and serve.

Grilled Radicchio And Pear Salad With Warm Bacon Dressing PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients SALAD 2 heads radicchio 3 ripe pears 1 tablespoon olive oil DRESSING 2½ slices bacon ½ shallot, minced 1 tablespoon apple cider vinegar 1½ teaspoons whole grain mustard Directions 1. Preparing the Ingredients Preheat grill to medium heat. Cut the radicchio in half lengthwise. Wash and dry the radicchio and trim the core, leaving the core attached. Cut the pears in half and scoop out the core. Brush radicchio and pears with oil and place on a hot grill cut-side down. Grill until grill marks appear, the pears are just softened and the radicchio is slightly charred and wilted. Slice the pears into thin slices. 2. Cooking In a nonstick pan over medium heat. Cook the bacon until browned and crisp. Drain on paper towels. Reserve 2 tablespoons bacon grease, add the shallot and cook for a couple of minutes. Stir in the vinegar and mustard and mix. Cut the bacon into small pieces and add to the dressing. Transfer all dressing ingredients into a container with a top. Shake to mix. Place the radicchio on a serving dish, top with the pear slices, pour the dressing over the salad and serve.

Carrot Ginger Soup PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES 4

Ingredients 4 large carrots 1 teaspoon turmeric 1 teaspoon five-spice 1 tablespoon grated ginger Pinch of cayenne pepper 6 cups vegetable broth ⅓ cup pepitas ½ cup sheep’s yogurt Directions 1. Preparing the Ingredients Peel and chop the carrots. Add carrots into a large soup pot over mediumlow heat and add remaining soup ingredients except the pepitas and yogurt. Simmer the soup until the carrots are fork-tender, about 15 to 20 minutes. In a small saucepan over medium heat, toast the pepitas slightly. Blend the soup in a blender or with an immersion blender until smooth. Divide the soup evenly into four serving bowls, garnish with an even amount of yogurt and pepitas in each.

Arugula, Raspberry And Hazelnut Salad PREP: 10 MINUTES • COOK TIME: 3 MINUTES • TOTAL: 13 MINUTES • SERVES: 4

Ingredients SALAD ⅓ cup hazelnuts 8 ounces arugula 1 pint fresh raspberries DRESSING ¼ cup olive oil 2 tablespoons lime juice 1 tablespoon cilantro, chopped fine ½ small shallot, minced 1½ teaspoons apple cider vinegar Directions 1. Preparing the Ingredients Add the hazelnuts to a small nonstick pan over medium-low heat and lightly toast, stirring often, about 2 to 3 minutes. Wash and dry the arugula. Arrange the arugula on a serving plate. Top with the raspberries and hazelnuts. Add all salad dressing ingredients together in a jar with a lid and shake until combined. Pour the dressing onto the salad and serve.

Tri-Beet Salad PREP: 10 MINUTES • COOK TIME: 60 MINUTES • TOTAL: 70 MINUTES • SERVES: 4

Ingredients SALAD 1 large red beet 1 large orange beet 1 large yellow beet 3 tablespoons olive oil 1 tablespoon sea salt ½ tablespoon pepper ½ cup pea shoots 6–8 small edible flowers (optional) 2 tablespoons toasted sesame seeds DRESSING ½ clove garlic, minced ½ teaspoon horseradish, grated 2 tablespoons champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon honey ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Peel all beets. Place each beet on a sheet of foil big enough to wrap the beet. Drizzle 1 tablespoon of oil onto each beet and evenly season with salt and pepper. 2. Cooking Wrap foil around the beets. Place the wrapped beets in the preheated oven and cook for 1 hour, or until fork-tender. Mix all dressing ingredients in a container or jar with a top. Shake to combine. Remove the beets from the oven and let cool. With a mandolin, thinly slice the beets. Arrange the beets by color in straight lines on a serving platter or individual plates.

Pour a desired amount of dressing on top of the beets. Arrange the pea shoots, flowers and sesame seeds on top.

Hearty Mushroom And Spinach Soup PREP: 10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 MINUTES • SERVES: 4

Ingredients 1 pound shiitake mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 6 ounces fresh baby spinach 1 cup beef broth 5 cups vegetable broth 1 sprig thyme ½ teaspoon sea salt ½ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients With a damp cloth or paper towel, wipe any dirt off the mushrooms before slicing them. In a nonstick skillet coated with oil, cook the mushrooms over medium heat until softened and slightly brown, stirring frequently. 2. Cooking Add the garlic and cook another minute. Transfer the mushrooms and garlic to a soup pot and add the remaining ingredients. Bring the soup to a simmer. Over medium-low heat, let simmer 15 to 20 minutes. Remove the thyme sprig. Remove about half of the mushrooms and spinach and a couple of cups of liquid to a blender. Let cool slightly, then blend until smooth. Place back into the pot and simmer another 5 minutes before serving.

RASPBERRY VINAIGRETTE PREP: 10 MINUTES • SERVES: 10

Ingredients ¼ cup apple cider vinegar 2 tablespoons lime juice ¼ cup raspberry purée 2 tablespoons Dijon mustard 1 tablespoon maple syrup ¾ cup olive oil 1 teaspoon salt ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Process together vinegar, lime juice, raspberry purée, mustard, and maple syrup in a food processor or blender until smooth. Slowly add olive oil a few drops at a time on high speed to allow oil to emulsify. Season with salt and black pepper.

Basic Balsamic Vinaigrette PREP: 10 MINUTES • SERVES: 8

Ingredients ¼ cup apple cider vinegar ¾cup olive oil 1 tablespoon Dijon mustard ¼ teaspoon salt ⅛teaspoon ground black pepper ½ teaspoon dried basil ½ teaspoon dried parsley Directions 1. Preparing the Ingredients In a small bowl, whisk together all ingredients with a fork until well combined.

Tarragon Vinaigrette PREP: 10 MINUTES • SERVES: 8

Ingredients 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon lemon juice 4 teaspoons chopped fresh tarragon ⅔ cup olive oil ¼ teaspoon salt Directions 1. Preparing the Ingredients In a small jar with screw-on lid, combine all ingredients. Cover jar tightly and shake well. Store in refrigerator for up to one week; shake before each use.

Sweet Cinnamon Salad Dressing PREP: 10 MINUTES • SERVES: 6

Ingredients ⅓ cup maple syrup ¼ cup apple cider vinegar 2 tablespoons hazelnut oil 3 tablespoons olive oil ½ teaspoon cinnamon ⅛ teaspoon cardamom ⅛ teaspoon salt Directions 1. Preparing the Ingredients In a small jar with a tight-fitting lid, combine all ingredients and shake well. Use immediately, or cover and store in the refrigerator for up to one week.

Italian Dressing PREP: 10 MINUTES • SERVES: 8

Ingredients ⅓ cup apple cider vinegar ½ teaspoon dry mustard 1 teaspoon lemon juice 2 cloves garlic, peeled and chopped 1 teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper ½ cup extra-virgin olive oil Directions 1. Preparing the Ingredients Place all ingredients except olive oil in a blender. With the blender running on a medium setting, slowly pour in oil. Blend until smooth. Serve immediately on salad or cover and store in the refrigerator for up to seven days.

French Dressing PREP: 10 MINUTES • SERVES: 10

Ingredients 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and minced ¼ cup apple cider vinegar 1 tablespoon lemon juice 2 tablespoons tomato paste 2 tablespoons Homemade Ketchup 1 tablespoon Dijon mustard 2½ tablespoons maple syrup ½ cup olive oil ½ teaspoon smoked paprika ¼ teaspoon salt ⅛ teaspoon ground white pepper Directions 1. Preparing the Ingredients Combine all ingredients in a food processor or blender. Cover and blend until smooth. Cover and refrigerate for 2–3 hours to let flavors blend. Store tightly covered in the refrigerator for up to five days.

Curry Salad Dressing PREP: 10 MINUTES • SERVES: 3

Ingredients 3 tablespoons olive oil 3 tablespoons fresh lime juice 1 teaspoon curry powder ½ teaspoon ground black pepper 1 teaspoon dried basil Directions 1. Preparing the Ingredients Combine all ingredients in a small bowl and stir well.

Asian Dressing PREP: 10 MINUTES • SERVES: 3

Ingredients 2 tablespoons olive oil 2 tablespoons sesame oil 2 tablespoons tahini ½ teaspoon ground black pepper 1 teaspoon dried thyme leaves Directions 1. Preparing the Ingredients Combine all ingredients in a small bowl and stir well.

Cauliflower “Rice” Salad PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients 1 medium head cauliflower, shredded 4 tablespoons lemon juice, divided 1 tablespoon coconut oil 4 medium stalks celery, sliced 1 medium yellow bell pepper, seeded and chopped 2 medium carrots, peeled and shredded ⅓ cup finely chopped dill pickle ⅓ cup extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon chopped fresh dill ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions 1. Preparing the Ingredients Toss shredded cauliflower with 1 tablespoon lemon juice. Heat coconut oil in medium skillet over medium heat. 2. Cooking Add shredded cauliflower and cook for 1–2 minutes or until crisp-tender. Scrape cauliflower into a large bowl and set aside to cool for 15 minutes. Stir celery, bell pepper, carrots, and dill pickle into cauliflower. In a small bowl, combine olive oil, remaining 3 tablespoons lemon juice, maple syrup, dill, salt, and black pepper and mix well. Pour over salad and stir to coat. Cover and chill for 1–3 hours before serving.

Spicy Sweet Cucumber Salad PREP: 10 MINUTES • SERVES: 2

Ingredients 2 medium cucumbers, peeled and thinly sliced ¾ teaspoon salt ¼ cup apple cider vinegar 1 tablespoon maple syrup 1 teaspoon sesame oil ¼ teaspoon crushed red pepper flakes ½ medium onion, peeled and thinly sliced Directions 1. Preparing the Ingredients In a large shallow container or on a large baking sheet, spread cucumbers in a single layer and sprinkle with salt. Allow to sit at least 10 minutes. Drain excess water from cucumbers. Transfer cucumbers to a medium bowl. In a small bowl, whisk together vinegar, maple syrup, oil, and red pepper flakes. Pour dressing over cucumbers, add onion, and toss gently. Allow to sit at least 10 minutes before serving to allow flavors to mingle.

Tangerine, Mint, And Quinoa Salad PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 1 cup uncooked quinoa 2 cups water 1 medium head green leaf lettuce, chopped 2 tablespoons chopped fresh mint 2 large tangerines, peeled and sectioned ⅓ cup chopped walnuts 1 bulb fennel, thinly sliced 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Fill medium pot with water, add quinoa and bring to a boil. When water boils, reduce heat to low and cover; simmer 15 minutes. Remove from heat and keep covered an additional 5 minutes; then fluff with a fork and set aside. Gently toss together quinoa, lettuce, mint, tangerines, walnuts, and sliced fennel. Drizzle with olive oil, season with salt and black pepper, and serve immediately.

Ribbon Salad PREP: 10 MINUTES • SERVES: 6

Ingredients 2 medium zucchini 2 large carrots, peeled 2 medium yellow summer squash 2 tablespoons olive oil 3 tablespoons lemon juice 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill ½ teaspoon salt ⅛ teaspoon ground black pepper Directions 1. Preparing the Ingredients Rinse vegetables and pat dry; cut off ends. Using a vegetable peeler or a mandoline, shave vegetables into thin, wide ribbons. Don’t use the seedy cores of the zucchini and squash; discard those when you get to them. In a large bowl, combine olive oil, lemon juice, mustard, dill, salt, and black pepper and mix well. Add vegetable ribbons and toss to coat. Serve immediately, or cover and refrigerate for up to 24 hours before serving.

Broccoli, Pine Nut, And Feta Salad PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 4

Ingredients 4 tablespoons olive oil ¾ cup pine nuts 2 cups broccoli florets 2 tablespoons raisins 1 ounce feta cheese Juice of 1 large lemon Directions 1. Preparing the Ingredients Heat olive oil in a small skillet over medium heat and sauté pine nuts until golden brown. Mix broccoli, raisins, and feta cheese in a medium bowl. Add pine nuts and toss. Squeeze lemon juice over salad and serve.

Crunchy Fruit Salad PREP: 10 MINUTES • SERVES: 4

Ingredients ½ medium pineapple, peeled, cored, and cubed 1 medium papaya, peeled and cubed 1 medium banana, peeled and sliced ½ cup halved seedless grapes 1 tablespoon maple syrup ¼ cup chopped cashews ¼ cup unsweetened coconut flakes Directions 1. Preparing the Ingredients Combine all ingredients in a large bowl, toss, and serve.

Red Pepper And Fennel Salad PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 4

Ingredients 2 tablespoons olive oil ⅓ cup pine nuts 3 tablespoons sesame seeds 1 medium red bell pepper, seeded and halved 6 leaves romaine lettuce, shredded ½ medium bulb fennel, trimmed and diced 1 tablespoon walnut oil Juice from 1 medium lime ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Preheat broiler. In a medium skillet, heat olive oil over medium heat. Sauté pine nuts and sesame seeds for 5 minutes. Grill bell pepper under the broiler until the skin is blackened and the flesh has softened slightly. Place pepper halves in a paper bag to cool slightly. When cool enough to handle, remove skin and slice into strips. Combine red pepper slices, lettuce, and fennel in a large salad bowl. Add walnut oil, lime juice, and black pepper. Mix well to combine. Top with pine nut mixture before serving.

Root Vegetable Salad PREP: 10 MINUTES • COOK TIME: 50 MINUTES • TOTAL: 60 MINUTES • SERVES: 4

Ingredients 1 large rutabaga, peeled and cubed 1 large turnip, peeled and cubed 6 medium parsnips, peeled and cubed 3 tablespoons olive oil 1 tablespoon cinnamon 3 cloves garlic, peeled and chopped 1 tablespoon ground ginger 1 teaspoon ground black pepper

Directions 1. Preparing the Ingredients Preheat oven to 400°F. Place rutabaga, turnip, and parsnips in a large roasting pan and drizzle with olive oil. Sprinkle with cinnamon, garlic, ginger, and black pepper. 2. Cooking Toss to coat. Roast for 40–50 minutes or until toothpick slides through vegetables easily.

Mediterranean Tomato Salad PREP: 10 MINUTES • ERVES: 4

Ingredients 1 (15-ounce) can chickpeas, rinsed and drained 2 cups sliced tomatoes 1 cup chopped, peeled cucumber ⅓ cup seeded, diced yellow bell pepper ¼ cup sliced radishes ¼ cup chopped flat-leaf parsley 1 clove garlic, peeled and finely minced 1 tablespoon lemon juice 3 tablespoons extra-virgin olive oil 1 teaspoon salt ½ teaspoon ground black pepper 2 cups torn baby spinach leaves Directions 1. Preparing the Ingredients In a large salad bowl, toss chickpeas, tomatoes, cucumber, bell pepper, radishes, and parsley together. Sprinkle garlic, lemon juice, olive oil, salt, and black pepper over salad. Toss to coat. Split spinach among four plates and top with tomato mixture. Serve immediately.

Mediterranean Green Beans And Millet Salad PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 6

Ingredients 2 cups Basic Vegetable Stock 1 cup dry millet 1 pound fresh green beans, trimmed and cut into 1" pieces 2 teaspoons minced fresh rosemary 2 teaspoons grated lemon zest 2 tablespoons olive oil ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Fill a medium saucepan with stock and bring to a boil over high heat. Add millet, cover, and reduce heat to a simmer. 2. Cooking Cook for about 20 minutes, or until stock is absorbed. Remove from heat. 2 Meanwhile, fill a separate medium saucepan with cold salted water and bring to a boil over high heat. Add beans and cook until they are a vibrant green, about 4 minutes. Drain beans and transfer to a large bowl. Add millet and remaining ingredients and toss to coat evenly. Serve warm or at room temperature.

Kale And Sea Vegetables With Orange Sesame Dressing PREP: 10 MINUTES • SERVES: 4

Ingredients ¼ cup wakame seaweed ½ cup sea lettuce 3 cups chopped kale ½ teaspoon lemon juice 1 cup frozen shelled edamame, thawed ¼ cup orange juice 7 tablespoons sesame seeds, divided 1 tablespoon kelp powder Directions 1. Preparing the Ingredients Soak wakame and sea lettuce in water for 30 minutes. Rinse vegetables and discard the soak water. Place kale in a large bowl and sprinkle with lemon juice. Massage juice into kale until kale is wilted. Add wakame, sea lettuce, and edamame. Place orange juice, 6 tablespoons sesame seeds, and kelp powder in a blender and blend until smooth. Pour dressing over kelp mixture and toss to coat. Top with remaining sesame seeds.

Orange-Colored Salad PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients 3 cups peeled and cubed butternut squash 2 tablespoons olive oil, divided 2 medium carrots, peeled and shredded 2 cups diced papaya 2 tablespoons shredded fresh ginger Juice of 1 medium lime 1 tablespoon honey 1 teaspoon salt ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 425°F. Place squash on a large baking sheet and drizzle with 1 tablespoon olive oil. 2. Cooking Roast for 15 minutes or until tender. Remove from oven and cool. In a large salad bowl, combine squash, carrots, and papaya. Set aside. In a small bowl, stir together ginger, lime juice, honey, remaining 1 tablespoon olive oil, salt, and black pepper until well combined. Toss the dressing with the squash mixture and serve.

Minty Blueberry Melon Salad PREP: 10 MINUTES • SERVES: 4

Ingredients 1½ cups cubed cantaloupe 1 cup cubed seedless watermelon 1 cup halved green grapes ¾cup blueberries 1 tablespoon minced mint leaves 1 teaspoon minced flat-leaf parsley Directions 1. Preparing the Ingredients In a large salad bowl, gently toss cantaloupe, watermelon, grapes, and blueberries together. 2 Add mint and parsley to salad. Toss to combine. Serve immediately or chill for up to 2 hours before serving.

Spring Greens With Berries And Goat Cheese PREP: 10 MINUTES • SERVES: 4

Ingredients 4 tablespoons lime juice 4 tablespoons olive oil ¼ teaspoon ground cumin 2 teaspoons minced jalapeño pepper 4 cups mixed baby greens 2 cups raspberries ¼ cup peeled, thinly sliced red onion 1 ounce crumbled goat cheese Directions 1. Preparing the Ingredients Place lime juice, olive oil, cumin, and jalapeño in a blender and blend until smooth. In a large bowl, toss dressing with greens, berries, and onions. Top with goat cheese and serve immediately.

Fire-Kissed Cantaloupe Salad PREP: 10 MINUTES • SERVES: 4

Ingredients 2 tablespoons mango juice 1 tablespoon walnut oil ⅛ teaspoon chili powder ⅛ teaspoon sweet Hungarian paprika ⅛ teaspoon ground red pepper 3 cups cubed cantaloupe ½ cup peeled, diced red onion Directions 1. Preparing the Ingredients Whisk mango juice, oil, chili powder, paprika, and red pepper together in a small bowl until oil is emulsified. Place cantaloupe and red onion in a large bowl. Pour dressing over salad and toss well to coat. Cover salad and chill in refrigerator for 15 minutes. Remove bowl from refrigerator, toss gently, and serve.

Sweet Melon Salad PREP: 10 MINUTES • SERVES: 6

Ingredients 2 tablespoons lemon juice 2 tablespoons maple syrup 2 tablespoons canned full-fat coconut milk 2 tablespoons chopped fresh mint ⅛teaspoon salt 3 cups cubed cantaloupe 3 cups cubed watermelon 2 cups cubed honeydew melon Directions 1. Preparing the Ingredients In large serving bowl, combine lemon juice, maple syrup, coconut milk, mint, and salt and mix well. Add melons and stir gently to coat. Serve immediately, or cover and chill for up to 6 hours before serving.

Summer Lentil Salad PREP: 10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 MINUTES • SERVES: 4

Ingredients 1 cup dry green lentils 2 cups water 1 cup sliced cucumbers ¾ cup sliced strawberries ½ cup chopped toasted almonds 2 tablespoons chopped mint ¼ cup olive oil ¼ cup white balsamic vinegar ½ orange, juiced 1 clove garlic, peeled and minced ¾ teaspoon salt ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients In a medium pot, combine lentils and water. 2. Cooking Bring water to a boil, then reduce heat to a gentle simmer and cook until tender, 20–25 minutes. Drain and let cool. Combine lentils, cucumbers, strawberries, almonds, and mint in a medium bowl and toss to combine. In a small bowl, whisk together remaining ingredients. Pour over lentil mixture and toss to coat.

Carrot And Date Salad PREP: 10 MINUTES • SERVES: 4

Ingredients ⅓ cup tahini 1 tablespoon olive oil 2 tablespoons maple syrup 3 tablespoons lemon juice ¼ teaspoon salt 4 large carrots, peeled and grated ½ cup chopped dates 3 medium clementines, peeled and sectioned ⅓ cup unsweetened coconut flakes Directions 1. Preparing the Ingredients In a small bowl, whisk together tahini, olive oil, maple syrup, lemon juice, and salt. Place carrots in a large bowl, and toss well with tahini mixture. Add dates, clementines, and coconut flakes and combine well. Allow to sit for at least 1 hour before serving to soften carrots and dates. Toss again before serving.

Rainbow Fruit Salad PREP: 10 MINUTES • SERVES: 12

Ingredients 1 large mango, peeled and diced 2 cups fresh blueberries 1 cup sliced bananas 2 cups halved strawberries 2 cups halved seedless grapes 1 cup peeled, sliced nectarines ½ cup peeled, sliced kiwi fruit ⅓ cup orange juice 2 tablespoons lemon juice 1½ tablespoons maple syrup ¼ teaspoon ground ginger ⅛ teaspoon ground nutmeg Directions 1. Preparing the Ingredients In a large bowl, gently toss together mango, blueberries, bananas, strawberries, grapes, nectarines, and kiwi. In a small bowl, stir together orange juice, lemon juice, maple syrup, ginger, and nutmeg; mix well. Chill fruit until needed, for up to 3 hours. Just before serving, pour orange sauce over fruit and toss gently to coat.

Shaved Fennel Salad With Orange Sections And Toasted Hazelnuts PREP: 10 MINUTES • SERVES: 6

Ingredients 6 large oranges, peeled 3 medium bulbs fennel, finely sliced 1 teaspoon finely chopped hazelnuts ⅓ cup orange juice 2 tablespoons extra-virgin olive oil 1 tablespoon orange zest Directions 1. Preparing the Ingredients With a small paring knife, remove each section of the oranges and slice away membrane. Form a mound of sliced fennel on each serving plate and arrange oranges on top. Sprinkle with nuts, then drizzle with orange juice and olive oil. Finish with a sprinkle of zest.

Avocado And Watermelon Salad PREP: 10 MINUTES • SERVES: 6

Ingredients 2 large avocados, pitted, peeled, and diced 4 cups cubed watermelon 4 cups fresh baby spinach leaves ½ cup walnut oil Juice of 1 medium lime ½ teaspoon sweet paprika Directions 1. Preparing the Ingredients In a medium bowl, combine all ingredients. Mix well and serve.

Mushroom And Wild Rice Salad PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 6

Ingredients 1½ cups water ½ teaspoon salt, divided 1 cup uncooked wild rice ¼ cup olive oil 3 tablespoons lemon juice 2 tablespoons Dijon mustard 1 tablespoon horseradish ⅛ teaspoon ground black pepper 1 tablespoon chopped fresh dill 1 cup sliced cremini mushrooms 1 cup sliced chanterelle mushrooms 1 cup sliced button mushrooms 1 cup sliced oyster mushrooms 2 cups trimmed green beans 2 cups trimmed wax beans 6 cups mixed salad greens Directions 1. Preparing the Ingredients In a small saucepan, bring water and ⅛teaspoon salt to a boil. Add rice and return to a boil. 2. Cooking Reduce the heat to low, cover, and cook for 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff the rice with a fork. Meanwhile, in a large salad bowl, combine olive oil, lemon juice, mustard, horseradish, remaining salt, pepper, and dill and whisk until combined. Add mushrooms and toss to coat. Steam green beans and wax beans in a large pot over simmering water until tender, about 7–8 minutes. Drain well. Add beans and cooked rice to mushroom mixture and toss to coat. Serve on mixed salad greens.

Loaded Broccoli Salad PREP: 5 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 15 MINUTES • SERVES: 8

Ingredients 1 large head of broccoli 1 pound green beans, trimmed and cut in half 1 cup frozen shelled edamame, thawed 1 (8-ounce) package mushrooms, sliced 1 medium red bell pepper, seeded and chopped 1 cup chopped walnuts ½ cup sunflower seeds ¼ cup sliced green onions ½ cup sliced black olives ⅓ cup olive oil ¼ cup lemon juice 3 tablespoons grainy mustard ½ teaspoon salt ⅛ teaspoon ground black pepper ½ cup chopped fresh parsley 2 tablespoons chopped fresh dill

Directions 1. Preparing the Ingredients Remove florets from broccoli. Peel broccoli stems and slice into ½" rounds. Bring a large pot of water to a boil. While water is boiling, prepare large bowl with ice water bath. 2. Cooking Add broccoli stems to boiling water; cook for 2 minutes. Add florets and cook for 2–3 minutes more or until tender. Remove with a large strainer and plunge into ice water until cool, 5 minutes. Cook beans in boiling water until crisp-tender, about 4–5 minutes. Remove and plunge into ice water until cool, 5 minutes. Drain cooked vegetables well and place in large serving bowl. Add edamame, mushrooms, bell pepper, walnuts, sunflower seeds, green

onions, and olives and toss. In a small bowl, combine olive oil, lemon juice, mustard, salt, and black pepper and mix. Pour over salad and toss to coat. Top with parsley and dill and serve.

Beet And Cauliflower Salad PREP: 10 MINUTES • COOK TIME: 65 MINUTES • SERVES: 4

Ingredients 4 large beets ½ cup water ¼ cup extra-virgin olive oil 1 medium shallot, minced 2 tablespoons apple cider vinegar 2 tablespoons canned full-fat coconut milk 1 tablespoon maple syrup ½ teaspoon salt ⅛ teaspoon ground black pepper 6 cups mixed salad greens 1 medium head cauliflower, broken into florets ½ cup toasted pumpkin seeds ½ cup sliced fresh basil leaves Directions 1. Preparing the Ingredients Preheat oven to 375°F. Place beets in a large baking dish. Add water, cover tightly with foil, and 2. Cooking Bake for about 65–75 minutes or until a knife slides easily into a beet. Remove from baking dish and let cool on wire rack. When beets are cool, peel them and cut into ½" cubes. Set aside. In a large salad bowl, combine olive oil, shallot, vinegar, coconut milk, maple syrup, salt, and black pepper and mix well. Add greens and toss to coat. Add beets and toss to coat. Top with cauliflower florets, seeds, and basil and serve immediately.

Fruit And Nut Salad PREP: 10 MINUTES • SERVES: 4

Ingredients 1 tablespoon hazelnut oil 2 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh mint leaves ¼ teaspoon salt 2 cups sliced strawberries 2 cups blueberries 2 cups cubed watermelon ½ cup chopped toasted hazelnuts ¼ cup toasted pine nuts Directions 1. Preparing the Ingredients In a large bowl, combine hazelnut oil, olive oil, lemon juice, basil, mint, and salt and whisk until combined. Add fruits and toss gently until coated. Top with nuts and serve immediately.

Vegetable Quinoa Salad PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients SALAD 1¼ cups uncooked quinoa 2½ cups water ¼ teaspoon sea salt 4 cups Vegetable Chop DRESSING ½ lemon 6 tablespoons olive oil 1½ teaspoons white wine vinegar 1½ teaspoons mustard ¼ teaspoon salt ¼ teaspoon pepper

Directions 1. Preparing the Ingredients Combine the quinoa and salted water in a saucepan. Bring the mixture to a boil over medium-high and lower the heat to a simmer. 2. Cooking Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Remove the pot from the heat, cover and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Zest and juice the lemon into a container with a lid. Add the remaining dressing ingredients and shake until combined. In a medium bowl, add the Vegetable Chop, cooked quinoa and dressing, then mix.

Braised Short Ribs PREP: 10 MINUTES • COOK TIME: 3 HOURS • SERVES: 4

Ingredients 3 pounds bone-in short ribs 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 3 cups beef broth, plus more as needed ½ teaspoon fresh thyme leaves ¼ teaspoon fresh rosemary 2 tablespoons fresh parsley, chopped Directions 1. Preparing the Ingredients Season the short ribs with salt and pepper. 2. Cooking Heat a large Dutch oven over medium-high. Add oil and sear all sides of the meat until browned. You may need to sear in batches in order to not crowd the meat. Place all of the meat back into the Dutch oven and add the broth, thyme and rosemary. Add more broth if the meat is not covered. Lower the heat to a simmer, place the lid on and simmer for 2½ to 3 hours. Remove the ribs from the pot and set aside. Continue to simmer until the sauce is reduced by ¼. Place the short ribs on the serving dish, drizzle with the sauce, garnish with parsley and serve.

Fettuccine Alfredo PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients GRATED CHEESE ¾ cup raw cashews 2 tablespoons nutritional yeast ½ teaspoon sea salt ½ teaspoon ground white pepper ¼ teaspoon onion powder CHEESE SAUCE 5 cups cashews 1 clove garlic, minced 3 tablespoons nutritional yeast 1 tablespoon lemon juice 1 teaspoon sea salt ½ teaspoon mustard powder Water or almond milk SQUASH NOODLES 1 large butternut squash 2 tablespoons olive oil 1 tablespoon sea salt

Directions 1. Preparing the Ingredients In a food processor, add all grated cheese ingredients and pulse until you reach a grated cheese consistency. Set aside. Soak the cashews in water for 2 to 4 hours. Drain. Add the cashews, garlic, yeast, lemon juice, salt and mustard to a highpowered blender and purée, adding just enough water while you are blending to get a smooth consistency. 2. Cooking Preheat oven to 375 degrees F. Cut the ends off the squash and cut in half lengthwise, scrape out the seeds and peel the skin. Cut into smaller pieces that can fit in a spiralizer. With a

spiralizer fitted with a large noodle cutter, spiralize the squash. Place the cut squash on a parchment-lined sheet pan with oil and season with salt. Place in the preheated oven and cook for 8 to 10 minutes, or until softened with some bite in the middle (al dente). Mix together the squash and cheese sauce. Add in the grated cheese, toss again to mix and serve.

Roasted Garlic And Herb Millet Polenta PREP: 10 MINUTES • COOK TIME: 45 MINUTES • TOTAL: 55 MINUTES • SERVES: 4

Ingredients 1 small head garlic ½ tablespoon olive oil ¾ cup millet 4 cups vegetable broth 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil, chopped ½ teaspoon fresh rosemary, minced ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Cut the top off of the garlic, place on foil and drizzle with oil. Wrap the foil around the garlic and bake until tender, about 35 to 45 minutes. With a food processor, pulse the millet until about half of the grains are broken. In a medium saucepan over medium heat, add the broth and bring to a boil. 2. Cooking Slowly whisk in the millet. Add the roasted garlic and herbs and season with salt and pepper. Lower the heat to a simmer and cook, stirring often, for 40 to 45 minutes, or until creamy and grain is soft.

Vegetable And Mussels Bowl PREP: 10 MINUTES • COOK TIME: 5MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients 2 pounds mussels 2 cups Vegetable Chop 1 cup vegetable broth 2 tablespoons fresh parsley, chopped Directions 1. Preparing the Ingredients Scrub the mussels with water and a sponge to clean off any debris. Pull the hairy ends off each mussel to debeard them. Blend together 1 cup Vegetable Chop with the broth in a blender until smooth. Add the blended mixture to a skillet with the remaining cup of Vegetable Chop. 2. Cooking Warm the vegetables over medium heat and add the mussels, cover and cook until most of the mussels open, about 5 minutes. Discard any unopened mussels. Divide the mussels among four bowls and top with parsley.

Buffalo Cauliflower Lettuce Cups PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 4

Ingredients 1 cup almond flour ¾ cup water ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 1 head cauliflower 2 tablespoons olive oil 1 cup hot sauce 8 large butter lettuce leaves 2 cups Apple Cucumber Coleslaw 1 cup Avocado Crema Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. In a medium bowl, mix together the flour, water, garlic powder, onion powder, salt and pepper. Wash the cauliflower and cut it into florets. Line a cookie sheet with parchment paper and brush olive oil onto paper. 2. Cooking Coat all of the florets with the batter and place them onto the cookie sheet. Bake for 20 to 30 minutes, or until fork-tender, turning once during cooking. Remove the cookie sheet from the oven and pour the hot sauce over the florets; coat all sides by gently turning with a spatula. Take the lettuce leaves, evenly fill each with the buffalo cauliflower, top each with an even amount of coleslaw and drizzle with the Avocado Crema.

Quinoa And Sweet Potato Burger PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 3 cups peeled, cubed sweet potatoes 3 tablespoons olive oil, divided ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 1 cup leeks, chopped 2 cloves garlic, minced 3 eggs 1 teaspoon fresh rosemary, minced 1 teaspoon red pepper flakes 3 cups prepared quinoa 8 large butter lettuce leaves Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Place sweet potatoes on a parchment-lined cookie sheet with 1 tablespoon oil, salt and pepper. Mix to coat evenly. Cook for 20 minutes, or until fork-tender. 2. Cooking In a frying pan over medium-low heat, add 1 tablespoon oil and cook leeks and garlic until tender, about 3 to 4 minutes. In a small bowl, mix together the eggs. In a large bowl, add the sweet potatoes, cooked leeks and garlic and the remaining burger ingredients. Add the eggs and mix together, crushing the sweet potato slightly while mixing. Make four large patties. In a large nonstick skillet over medium heat, add the remaining oil and cook the burgers on each side for about 4 minutes, or until cooked through. Place each burger on a lettuce leaf and top each with the remaining lettuce.

Orange Pepper Pesto–Stuffed Roasted Cabbage Steaks PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients ORANGE PEPPER PESTO 2 orange peppers ¼ cup pine nuts 2 cloves garlic ½ cup olive oil 1 tablespoon horseradish ½ teaspoon sea salt CABBAGE STEAKS 1 large dark green cabbage 2 tablespoons olive oil ½ teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ cup fresh parsley, chopped Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Roast the peppers over the open flame of a gas stove or grill until charred and blistered. Let the peppers sit to cool and remove the skin, stem and seeds. In a small saucepan, lightly toast the pine nuts over medium-low heat for about 3 minutes. Watch carefully, making sure they don’t burn. Place the roasted pepper, pine nuts and the remaining pesto ingredients in a food processor and blend until smooth. 2. Cooking Remove the outer leaves from the cabbage and trim the stalk. Slice the cabbage into ½-inch “steaks.” Line a cookie sheet with parchment paper and grease with 1 tablespoon oil. Place the cabbage steaks onto the cookie sheet and brush the remaining oil onto each cabbage steak and season with salt and pepper. Spread pesto onto each steak and press into the cabbage. Place in the preheated oven on the middle rack and cook for about 20 minutes, or until fork-tender. Cover with foil during cooking if they get too

brown. Garnish with parsley and serve.

Mushroom Stew PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 2 tablespoons olive oil 1 pound shiitake mushrooms 1 shallot, diced 2 cloves garlic, minced 2 sprigs fresh thyme ¼ cup vegetable broth ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 2 tablespoons fresh parsley, chopped Directions 1. Preparing the Ingredients In a medium skillet over medium-high heat, 2. Cooking Add oil and cook the mushrooms until starting to brown. Lower the heat to medium-low. Add the shallots, garlic, thyme, broth, salt and pepper. Simmer the mushrooms until softened and the liquid has reduced by ¼. Discard the thyme sprigs. Garnish with parsley. Serve over Roasted and Mashed Turnips or Roasted Garlic and Herb Millet Polenta if desired.

Stuffed Eggplant PREP: 10 MINUTES • COOK TIME: 45 MINUTES • TOTAL: 55 MINUTES • SERVES: 4

Ingredients 2 small eggplants 2 tablespoons salt, plus 1 teaspoon Drizzle olive oil ½ pound ground beef 1 onion, diced 2 cups tomatoes, chopped 2 tablespoons chia seeds 4 cloves garlic, diced 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh parsley 1 teaspoon freshly ground black pepper 2 eggs 1 cup marinara sauce, homemade or store- bought Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Cut the eggplants in half lengthwise. Scoop out the flesh leaving ¼ inch around the edges. Cut the scooped eggplant into small ½-inch pieces. Salt the eggplant cubes with 2 tablespoons salt. Place in a mesh strainer in the sink or over a bowl to catch the bitter liquid. Let sit for 30 minutes. Rinse salt off the eggplants and place in a large skillet with olive oil, beef, onions, tomatoes, chia seeds, garlic, basil, parsley, pepper and remaining salt. 2. Cooking Cook over medium heat for about 7 minutes, stirring often. Let mixture cool. In a small bowl, mix eggs, then add to the skillet and mix stuffing thoroughly. Evenly stuff each eggplant. Top each eggplant with marinara sauce. Bake the stuffed eggplants for 45 minutes.

Artisan Tomato Sandwich With Healthy Sandwich Spread PREP: 10 MINUTES • SERVES: 4-6

Ingredients HEALTHY SANDWICH SPREAD 2 avocados ⅔ cup ground pistachios ¼ teaspoon pepper ½ teaspoon ginger ¼ teaspoon turmeric ¼ teaspoon cayenne powder SANDWICH 8 large romaine lettuce leaves 8–16 slices heirloom tomatoes (depends on size of tomato) 12 sprigs pea shoots 6 basil leaves ¼ teaspoon pepper 3 ounces artisan lettuce mix Directions 1. Preparing the Ingredients With a blender, blend together all sandwich spread ingredients until smooth. Place four romaine leaves onto a work surface. Top each piece of lettuce with a generous amount of the sandwich spread and an even amount of tomatoes, pea shoots, basil, pepper and lettuce mix. Spread a generous amount of sandwich spread onto the four remaining lettuce leaves. Place one on top of each sandwich, spread-side down. Makes four sandwiches.

Sweet Potato Black Bean Chili PREP: 10 MINUTES • COOK TIME: 35 MINUTES • TOTAL: 45 MINUTES • SERVES: 4

Ingredients 3 tablespoons olive oil 1 large sweet onion, diced ½ red pepper, diced 3 cloves garlic, diced ¼ teaspoon fresh thyme, minced ¼ teaspoon fresh rosemary, minced 3 tablespoons chili powder 1 teaspoon cumin ¼ teaspoon salt ½ teaspoon freshly ground black pepper 2 (12.5-ounce) cans black beans, drained 3 cups vegetable broth 35 ounces canned Italian plum tomatoes, chopped 4 large sweet potatoes, peeled and chopped Directions 1. Preparing the Ingredients In a large heavy-bottomed pot over medium-low heat. 2. Cooking Add the oil and cook the onions, peppers and garlic until vegetables start to soften but are not browned, about 3 to 4 minutes. Stir in the herbs and spices, salt and pepper, and cook for another minute. Add in the remaining ingredients except potatoes and simmer for about 20 to 30 minutes to meld flavors and soften the beans. Place the potatoes into the chili and cook until the potatoes are tender, about 10 to 12 additional minutes.

Poultry

Lemony Chicken Thighs With Sunchokes And Swiss Chard PREP: 10 MINUTES • COOK TIME: 60 MINUTES • TOTAL: 70 SERVES: 6

Ingredients 6 bone-in, skin-on pasture-raised chicken thighs 2 tablespoons avocado oil 4 small shallots, peeled, halved lengthwise 6 large garlic cloves, peeled, thinly sliced 6 medium sunchokes, peeled, halved lengthwise or quartered if wide ¾ cup dry white wine (optional) 4 cups low-sodium chicken broth or water 1 small lemon, seeds removed, thinly sliced ⅓cup fresh lemon juice 1 teaspoon fresh thyme 1 teaspoon turmeric powder ¾ teaspoon sea salt ½ teaspoon black pepper 1 bunch Swiss chard Garnish 15 fresh mint leaves, torn Directions 1. Preparing the Ingredients Place the chicken thighs on a plate and pat dry with a paper towel. Place a cast-iron or heavy-bottomed skillet with a lid over medium-high heat. 2. Cooking Add the avocado oil and, once shimmering, add the thighs skin side down. Allow them to sear, undisturbed, for about 6 minutes, until browned. Flip, and sear for another 4 minutes. Remove the thighs from the skillet and set aside. Discard the oil from the pan but do not wash. To the same skillet over medium heat, add the shallots, garlic, and sunchokes. Stir for 2 minutes. Pour in the wine (if using) and allow it to reduce for 1 minute. Then add the broth or water and use a wooden spoon to scrape the bottom of the pan while heating, about 2 minutes. Add the lemon slices, lemon juice, thyme, turmeric, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and cook for 20 minutes.

After the sauce simmers for 20 minutes, nestle the thighs back into the sauce, skin side up, and braise for 25 minutes, covered. Cut the chard stalks into ½-inch pieces and chop the leaves into inch-wide strips. Set aside. Preheat the oven to 350°F. Once the chicken has been cooking for 25 minutes, remove the lid and add the chard, making sure the chicken is still on top. Cover and transfer to the oven for 10 minutes. Then remove the lid and let the chicken brown for 10 more minutes or until it is cooked through. The skin should be extra crispy and golden. To serve, place the chicken and veggies on a platter and garnish with the torn mint leaves.

Extra-Herby Chicken-Stuffed Cabbage PREP: 10 MINUTES • COOK TIME: 50 MINUTES • TOTAL: 60 SERVES: 6

Ingredients 1 large green cabbage 4 tablespoons extra virgin olive oil 2 leeks, finely chopped 2 small fennel bulbs, finely chopped 1 bunch scallions, finely chopped 1 green serrano pepper, finely chopped 9 large garlic cloves 1½ pounds pasture-raised ground chicken Zest of 1 large orange 1 tablespoon Szechuan peppercorns, roughly chopped 1 teaspoon ground ginger 1½ teaspoons sea salt 1 tablespoon fresh sage, minced 1 teaspoon fennel seeds 1 cup premade cauliflower rice 1 large red onion, thinly sliced 3 beef marrow bones 2 cups bone broth ½ teaspoon Chinese five-spice powder 1 tablespoon apple cider vinegar Directions 1. Preparing the Ingredients Fill a large pot with enough water to cover half the cabbage and bring to a boil. Using a sharp knife, remove the toughest bottom center part of the cabbage, but try to leave the cabbage whole. 2. Cooking Add the cabbage to the pot and boil for 10 minutes, then flip and continue boiling for another 10 minutes until tender. Discard the water and set the cabbage aside in a colander to drain. While the cabbage is boiling, begin making the stuffing. Heat a large skillet with 2 tablespoons of the olive oil over medium heat. Add the leeks, fennel, scallions, and serrano pepper. Cook, stirring, for 15 minutes on medium heat until tender, then scrape into a colander and let cool. Mince 3 of the garlic cloves. Add the ground

chicken to the skillet over medium heat along with the minced garlic and orange zest. Cook and stir until the meat is browned, about 10 minutes. Add the Szechuan peppercorns, ginger, salt, sage, and fennel seeds and cook for 5 more minutes until all of the liquids have evaporated. Remove from the heat and stir in the cauliflower rice. Set aside to cool. Place the slices of red onion in the bottom of the pot used for the cabbage and drizzle with the remaining 2 tablespoons of olive oil. Cook the onions, without stirring, for 5 minutes over medium heat. Remove from the heat. Once the cabbage is dry and cooled, separate the leaves. Cut out the hard triangular rib from each cabbage leaf so that they roll easily. Scoop about ⅓cup of stuffing onto one end of each leaf, then roll, tucking in the sides as you go. Place the cabbage rolls horizontally on top of the onions, adding the marrow bones in between. Pour the bone broth on top with the remaining 6 whole garlic cloves, Chinese five-spice powder, and apple cider vinegar. Bring to a boil, then lower the heat to a low simmer, cover, and cook for 2 hours. To serve, ladle cabbage rolls, onions, marrow bones, and broth into bowls and enjoy hot.

Shredded Chicken And Avocado Salad PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients 1 pound boneless, skinless chicken breast 1 teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon olive oil 4 cups shredded iceberg lettuce 2 cups pitted, peeled, chopped avocado ½ cup peeled, sliced red onion 1 (3-ounce) can sliced black olives 1 tablespoon lime juice 2 tablespoons toasted pine nuts Directions 1. Preparing the Ingredients Season both sides of chicken with salt and black pepper. Heat olive oil in a large skillet over medium heat. 2. Cooking Add chicken and cook 3–4 minutes per side, until golden in color. Add enough water to cover the chicken, cover, and simmer for 6–7 minutes. Transfer chicken to a large bowl, allow to cool, and shred with two forks.

Hot Chicken Wings Piccata PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4-6

Ingredients 2 pounds chicken wings 2 tablespoons olive oil 2 tablespoons horseradish 2 lemons, juice and zest ¼ cup capers ¼ teaspoon salt ¼ teaspoon pepper Chicken broth Parsley, chopped, for garnish Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Cut the wings in three sections. Discard the wing tips or save for stock. In a blender, pulse the oil, horseradish, lemon juice, lemon zest, capers, salt and pepper together, adding in enough chicken broth to make a chunky sauce with the consistency of ketchup. Place the wings on a parchment-lined sheet pan. Brush an even layer of sauce onto each chicken wing. 2. Cooking Place in the preheated oven and bake until the chicken is cooked through, about 15 to 20 minutes. Remove the wings from the oven, place on serving plate and garnish with parsley. Serve with leftover sauce.

Chicken And Pineapple Skewers PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients SKEWERS 1 pound chicken, cut into bite-size pieces 3 cups pineapple chunks (1-inch pieces) 1 red onion, sliced into 1-inch slices 3 cups cherry tomatoes 3 tablespoons olive oil 2 garlic cloves, minced ½ teaspoon salt ½ teaspoon paprika ½ teaspoon pepper ½ teaspoon cayenne ½ teaspoon dried parsley Zest of ½ lime GARNISH 4 green onions, diced Zest of ½ lime Directions 1. Preparing the Ingredients Place the chicken, pineapple, red onion and tomatoes onto metal skewers or wooden skewers that have been soaked in water. In a small bowl, mix together the oil, garlic, salt, paprika, pepper, cayenne, parsley and lime zest. Brush each skewer with the spice mixture. 2. Cooking On a hot grill, cook the skewers on all sides until the skewers are lightly charred and the chicken has reached an internal temperature of 165 degrees F, about 2 to 3 minutes on each side. Garnish with the green onion and lime zest.

Slow Cooker Chicken Cacciatore (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4-6 HOURS• SERVES: 4

Ingredients 2 tablespoons olive oil 8 bone-in chicken thighs 1 cup chicken broth, divided 1 (28-ounce) can crushed tomatoes ½ green pepper, diced 1 onion, diced 3 cloves garlic, minced 7 large fresh basil leaves, chopped ½ teaspoon fresh thyme leaves ¼ teaspoon fresh rosemary, chopped fine Directions 1. Preparing the Ingredients In a large nonstick skillet over medium heat, add oil and fry the chicken on both sides until the skin is browned. Fry in batches to avoid crowding the pan. 2. Cooking Pour out the oil from the pan and discard. Add ½ cup broth to deglaze the pan, scraping up any browned bits. Place the chicken and pan juices into the slow cooker, then add all other ingredients. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours.

Steamed Chicken And Vegetable Pinwheels PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 6-8

Ingredients 1 tablespoon olive oil 1 onion, diced 3 cups spinach 1½ pounds chicken, cooked and diced 1 cup roasted red peppers, diced 2 tablespoons fresh parsley, chopped 1½ tablespoons Italian seasoning 1 teaspoon salt 1 teaspoon pepper 2 large yellow squash 4 large carrots Small bundle fresh chives 2 cups marinara sauce Directions 1. Preparing the Ingredients Heat a sauté pan over medium-low. Add oil and sauté the onions until softened. 2. Cooking Add spinach and cook until wilted. In a medium bowl, mix together the chicken, onions, spinach, red peppers, parsley, Italian seasoning, salt and pepper. Using a mandolin, carefully slice the squash and carrots lengthwise in strips. With a vegetable steamer, steam the squash and carrots until just soft and pliable. Take a squash strip, top it with a carrot strip, place the chicken and spinach mixture on top, roll up and tie with chives to keep closed. Steam the bundles until vegetables are soft and filling is hot, about 5 minutes. Heat up the sauce and place on a serving platter. Place the bundles on top and serve.

Caveman Chicken And Vegetable Roast PREP: 10 MINUTES • COOK TIME: 50-60 MINUTES • SERVES 6

Ingredients 1 medium onion, peeled and cut into eighths 12 cloves garlic, peeled 1 russet potato, peeled and cubed 1 large parsnip, peeled and cubed 1 cup baby carrots 1½ pounds chicken drumsticks, skin on ¼ cup olive oil 1 tablespoon apple cider vinegar 1 teaspoon dried thyme leaves 1½ teaspoons salt ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 400°F. On a large rimmed baking sheet, combine all ingredients. Toss to coat. 2. Cooking Roast for 50–60 minutes or until vegetables are tender and chicken is cooked through, stirring halfway through. Serve immediately.

Chicken Lettuce Wrap PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 3

Ingredients 8 ounces chicken breast, cubed 1 medium stalk celery, sliced 1 small onion, diced 2 tablespoons olive oil ½ medium English cucumber, diced ½ cup almonds, chopped 2 medium apples, chopped ½ teaspoon curry powder 8 romaine lettuce leaves Directions 1. Preparing the Ingredients In medium sauté pan, cook chicken, celery, and onion thoroughly in hot olive oil for 5–10 minutes. Set aside to cool. In medium mixing bowl combine cucumber, almonds, apples, and curry powder with the cooled chicken mixture. Spoon chicken mixture onto lettuce leaves and roll up.

Shredded Chicken Wraps PREP: 10 MINUTES • SERVES: 3

Ingredients 2 pounds boneless, skinless chicken breast (baked, poached, or broiled) 2 medium stalks celery, chopped ¼ cup chopped basil 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon minced garlic ⅛ teaspoon ground black pepper 8 large romaine lettuce leaves

Directions 1. Preparing the Ingredients Shred or finely chop chicken and place in a medium bowl. Mix chicken with celery, basil, olive oil, lemon juice, garlic, and black pepper. Separate lettuce leaves and place on eight plates. Spoon chicken mixture onto lettuce leaves and roll up.

Curried Chicken Salad PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 3

Ingredients 8 ounces chicken breast, cubed 1 medium stalk celery, sliced 1 small onion, diced 2 tablespoons olive oil ½ medium English cucumber, diced ½ cup almonds, chopped 2 medium apples, chopped ½ teaspoon curry powder 8 romaine lettuce leaves Directions 1. Preparing the Ingredients In medium sauté pan cook chicken, celery, and onion thoroughly in hot olive oil for 5–10 minutes. Set aside to cool. In medium mixing bowl combine cucumber, almonds, apples, and curry powder with the cooled chicken mixture. Spoon chicken mixture onto lettuce leaves and roll up.

Stuffed Poblano Peppers PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients PEPPERS 4 poblano peppers 1 tablespoon olive oil CHIPOTLE SAUCE 1 tablespoon tomato paste 1 tablespoon apple cider vinegar 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix) ½ teaspoon cumin ¼ teaspoon oregano ¼ teaspoon garlic powder ¼ teaspoon salt FILLING 2 pounds boneless chicken breasts 4 cups prepared Cauliflower Fried Black Rice ¼ cup cilantro AVOCADO CREMA 2 ripe avocados ¼ cup chopped cilantro 1 lime, juiced 2 tablespoons avocado oil ¼ teaspoon sea salt ¼ teaspoon cumin GARNISH 2 sliced avocados Small bunch fresh cilantro Directions 1. Preparing the Ingredients Lightly brush the whole poblano peppers with oil. Roast the peppers over the open flame of a gas stove or grill until charred and blistered. Preheat oven to 400 degrees F. Let the peppers cool until they are able to be handled, and peel away the skin. Cut a slit down one side to open the pepper and remove seeds. Set

aside. In a small bowl, mix together all chipotle sauce ingredients. 2. Cooking Cover the chicken with the sauce and place in a nonstick frying pan with oil. Cook over medium heat for 4 minutes on each side, or until internal temperature reaches 165 degrees F. Let the chicken cool enough to handle. Shred the chicken with two forks and mix with any remaining sauce. Mix together the chicken, Cauliflower Fried Black Rice and cilantro in a medium bowl. Evenly fill the peppers with filling. Place the peppers in a baking dish covered with foil. Place in the oven and cook for 25 to 30 minutes. Meanwhile, place all crema ingredients in a blender and blend until smooth. Remove the peppers from the oven, drizzle with the crema and garnish with avocado and cilantro.

Seared Hen Of The Woods Mushrooms And Smoked Porcini “Yogurt” PREP: 15 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 30 SERVES: 4

Ingredients Porcini Cashew “Yogurt” 1 cup raw cashews ½ cup dried porcini mushrooms 1 cup filtered water Zest of 1 lemon ¼ cup fresh lemon juice 1 tablespoon extra virgin olive oil 1 large garlic clove ¼ teaspoon smoked paprika ¼ teaspoon black pepper ⅛teaspoon sea salt Hen of the Woods Mushrooms 3 tablespoons avocado oil 4 large garlic cloves, finely chopped Zest from 2 lemons 4 (8-ounce) hen of the woods mushrooms, cleaned and cut in half ½ teaspoon black pepper Garnish 2 teaspoons chopped chives Pinch of Maldon or sea salt Directions 1. Preparing the Ingredients Soak the cashews in hot water for 30 minutes. Rinse, drain, and set aside. In a small saucepan, add the dried porcini mushrooms and filtered water. 2. Cooking Bring to a boil, then reduce the heat to low and let simmer for 5 minutes. Set aside to cool. Once cooled, prepare the “yogurt”: Place the cashews, porcini mushrooms with water, lemon zest, lemon juice, olive oil, garlic, smoked paprika, black pepper, and sea salt in a food processor. Blend for 2 minutes until smooth, occasionally scraping the sides of the

food processor. Set aside. For the mushrooms: Combine 1 tablespoon avocado oil, garlic, and lemon zest in a small bowl, then set aside. Heat a heavy skillet on medium-high heat. Add the remaining 2 tablespoons avocado oil. Make sure the mushrooms are completely dry and transfer them to the skillet, cut side down, for about 2 minutes. Once they begin to soften and the edges crisp, press with a spatula to flatten. Add the pepper and cook for 3 minutes per side. Reduce the heat to low, drizzle the garlic and lemon zest mixture over the top, and cook until the garlic is golden, about 1 minute. Turn the mushrooms to coat them and remove from the heat. Serve by spooning the “yogurt” onto a plate and topping with the mushrooms. Garnish with the chopped chives and sprinkle with a pinch of salt.

Sweet Red Salad With Chicken PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 4 small beets, peeled and chopped 1 tablespoon plus ¼ cup olive oil, divided 1 pound boneless, skinless chicken breast 1¾ teaspoons salt, divided ¾ teaspoon ground black pepper, divided 5 cups baby spinach 1 cup sliced strawberries ½ cup chopped pecans 2 tablespoons apple cider vinegar 2 tablespoons maple syrup 2 tablespoons orange juice Directions 1. Preparing the Ingredients Place beets in a medium saucepan and cover with water. 2. Cooking Boil beets in water until soft, about 20 minutes. Drain beets and allow to cool completely. Meanwhile, heat 1 tablespoon olive oil in a large nonstick frying pan over medium heat. Season both sides of chicken with ¾teaspoon salt and ¼ teaspoon pepper. Add chicken to the pan. Cover the pan and cook until just cooked through, 5–8 minutes on each side. Transfer chicken to a cutting board and let cool. Cut the chicken into bite-sized pieces. In a large bowl, combine chicken, spinach, strawberries, pecans, and cooled beets. In a separate small bowl, whisk together remaining olive oil, vinegar, maple syrup, and orange juice, and pour over salad, tossing well to coat. Season with remaining salt and black pepper.

Arugula And Fennel Salad With Pomegranate And Chicken PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients 5 tablespoons olive oil, divided 1 pound boneless, skinless chicken breast ¾ teaspoon salt ¾ teaspoon ground black pepper, divided 2 large navel oranges, peeled and sliced into small pieces 1 large pomegranate, seeds and surrounding flesh only 4 cups arugula ½ cup thinly sliced fennel Directions 1. Preparing the Ingredients Heat 1 tablespoon olive oil in large nonstick skillet over medium heat. Season both sides of chicken with salt and ¼ teaspoon pepper. Add chicken to the skillet. 2. Cooking Cover and cook until just cooked through, 5–8 minutes on each side. Transfer chicken to a cutting board and let cool. Cut the chicken into bitesized pieces. Add orange pieces and pomegranate seeds to a large bowl. Add arugula, fennel slices, remaining olive oil, and remaining pepper. Toss to coat and serve immediately.

Fish and Seafood Mains

Sesame-Cilantro Salmon Cakes With Fresh Herb Salad PREP: 15 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 45 SERVES: 4

Ingredients Salmon Cakes 1 tablespoon ghee 2 large shallots, finely diced 1 stalk lemongrass, tough outer parts removed, finely chopped 1 small red bell pepper, finely diced 1 tablespoon thinly sliced red chili pepper (optional) 1 bunch scallions, finely chopped, white and green parts 3 (6-ounce) cans wild salmon, packed in olive oil, drained ½ cup chopped fresh cilantro, packed 1 tablespoon red curry paste 1 large pasture-raised whole egg 1 large pasture-raised egg white only 1 tablespoon coconut aminos 1 teaspoon toasted sesame oil 1 (1½-inch) piece fresh ginger, micro-grated Zest of 1 lime ¼ cup ground flaxseed ¼ teaspoon curry powder 2 tablespoons toasted sesame seeds ⅛teaspoon sea salt Herb Salad 1 leek 1 cup fresh cilantro, loosely packed ½ cup fresh mint, loosely packed 15 fresh basil leaves (preferably Thai basil) Dressing 1 teaspoon gluten-free low-sodium fish sauce 2 teaspoons lime juice 1 garlic clove, crushed 1 teaspoon coconut aminos

½ teaspoon toasted sesame oil 1 tablespoon yuzu sauce (optional)

Directions 1. Preparing the Ingredients Prepare the salmon cakes: Heat a medium skillet over medium heat. Add the ghee and sauté the shallots until softened, about 3 minutes. Add the lemongrass and sauté for 1 more minute. Then add the bell pepper, chili pepper (if using), and scallions and sauté for 5 minutes, stirring occasionally. Remove from the heat and set aside. Add the sautéed vegetables and remaining salmon cake ingredients to a large bowl. Using your hands, mix well and make patties about 3 inches across. 2. Cooking Transfer to the lined sheet and bake for 10 minutes, then flip and bake for another 15 minutes until evenly browned. While the patties are cooking, prepare the herb salad: Remove the green parts of the leek, and slice the white part lengthwise up the middle. Turn it over and lay it flat on the chopping board. Slice the leek into thin strips. Place in a bowl with ice water. Combine the dressing ingredients in a small bowl and mix well. Remove the leeks from the water, rinse well in a colander, and place on a paper towel, patting dry. Combine the leeks with the herbs in a large bowl and toss together with the dressing. To serve, divide the warm patties among four plates and top with the salad. Sprinkle with more salt to taste if desired.

Spicy Coconut Shrimp With Pegan Cocktail Sauce PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 4

Ingredients PEGAN KETCHUP 5 ripe tomatoes, chopped 1 sweet onion, chopped 1 tablespoon olive oil 2 cloves garlic, minced 2 tablespoons balsamic vinegar 2 tablespoons fresh basil, minced 2 tablespoons fresh parsley, minced PEGAN COCKTAIL SAUCE 1 cup Pegan Ketchup 2 tablespoons horseradish SPICY COCONUT SHRIMP 1 cup unsweetened coconut flour 3 eggs ½ cup unsweetened shredded coconut 2 tablespoons minced green onion 1 hot chili pepper, minced, some seeds removed 1 pound (21–25) tail-on jumbo shrimp, shelled and deveined Oil for deep frying

Directions 1. KETCHUP & COCKTAIL SAUCE Preheat oven to 350 degrees F. Place tomatoes and onions on a parchmentlined cookie sheet. Drizzle the vegetables with oil and mix to coat. Cook 10 to 15 minutes, or until the vegetables are soft. Add garlic to the pan and cook another minute. Heat a medium saucepan on medium-low heat. Add the roasted vegetables and remaining ketchup ingredients. Simmer sauce for 10 to 15 minutes, or until reduced by ¼. Remove from heat and cool.

Pegan Ketchup will keep in an airtight container in the refrigerator for 10 days. Mix 1 cup pegan ketchup with 2 tablespoons horseradish to make Pegan Cocktail Sauce. 2. SPICY COCONUT SHRIMP Set up a coating station with three separate shallow bowls. In the first bowl, add the coconut flour. In the second bowl, beat the eggs together. In the third bowl, combine the shredded coconut, onion and chili pepper. Coat each shrimp with flour, then cover with egg and coat with the coconut mixture. Set aside the prepared shrimp on a plate. Heat a deep fryer or wide saucepan with 1 to 2 inches of oil. Heat oil to 360 degrees F and add the shrimp in small batches until golden brown, about 3 to 4 minutes. Drain on paper towels. Serve with the Pegan Cocktail Sauce.

Vegetable And Shrimp Ceviche PREP: 10 MINUTES • SERVES: 6-8

Ingredients 1 pound small wild shrimp, diced 12 limes, juiced 1 tablespoon sea salt ½ cup red onion, minced 1 ripe avocado, diced 1 ripe tomato, seeded and diced ½ cup orange pepper, diced 1 jalapeño, minced, ½ of seeds removed ¼ cup fresh cilantro, finely chopped Drizzle olive oil Directions 1. Preparing the Ingredients In a medium shallow glass or ceramic bowl, add the shrimp, lime juice of 10 limes and salt. Mix together, making sure the shrimp is covered with lime juice, adding more if necessary. Place in the refrigerator, covered, for 3 to 4 hours. The lime and salt will “cook” the shrimp. Take the shrimp from the lime juice mixture and place it in a clean bowl. Add in the remaining lime juice and remaining ingredients and stir to combine. Place the bowl back in the refrigerator for another hour to let the vegetables soften and flavors meld. Place in serving glasses and serve.

Salmon Omelet PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 1

Ingredients 2 tablespoons olive oil ¼ cup chopped green onions 1 cup trimmed and chopped asparagus 1 tablespoon chopped fresh dill 6 ounces salmon 6 large eggs, beaten Directions 1. Preparing the Ingredients In a large skillet, combine olive oil, green onions, asparagus, and fresh dill. Sauté until asparagus is soft, 5–10 minutes, and set aside. In same skillet sauté salmon until flaky, about 10 minutes depending on thickness of filet. Set aside. Wipe out the skillet and pour beaten egg mixture into skillet. Cook on both sides until lightly browned, about 5 minutes each side. Place salmon and asparagus mixture on half of egg, fold over, and serve.

Smoked Salmon Lettuce Wraps PREP: 10 MINUTES • SERVES: 2

Ingredients 4 large romaine lettuce leaves 1 large avocado, pitted, peeled, and sliced 4 ounces smoked salmon, cut into four equal pieces Juice of 1 medium lemon Directions 1. Preparing the Ingredients Arrange lettuce leaves on two plates. Stack avocado slices and salmon on top of lettuce leaves. Sprinkle with lemon juice. Fold lettuce leaves in half and serve.

Salmon Salad Appetizers PREP: 10 MINUTES • SERVES: 4-6

Ingredients 4 ounces wild salmon, cooked ½ cup sheep’s yogurt 1 tablespoon dill, finely chopped, plus extra for garnish ½ lemon zest ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 English cucumber, sliced in ¼-inch rounds Directions 1. Preparing the Ingredients Break up the salmon into smaller-than-bite-size pieces. In a medium bowl, mix together the salmon, yogurt, dill, lemon zest, salt and pepper. Place a dollop of salmon salad onto the sliced cucumbers and garnish with a small dill sprig.

Breakfast Salmon Scramble PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 10 MINUTES • SERVES: 2-4

Ingredients 1 tablespoon butter 8 eggs ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 8 ounces canned or cooked wild salmon, cut into bite-size pieces 2 cups fresh baby spinach 1 cup grape tomatoes, sliced ¼ cup fresh chives, chopped, plus extra for garnish ¼ cup Avocado Crema Directions 1. Preparing the Ingredients In a blender or large bowl, mix together the eggs. 2. Cooking In a large nonstick frying pan coated with butter, cook the eggs until they are almost done, stirring often. Season the eggs with salt and pepper. Fold in the salmon, spinach, tomatoes and chives. Continue to cook until the eggs are just done and still slightly wet, stirring carefully to not break the salmon. Place the cooked eggs on a serving dish. Drizzle with the Avocado Crema and garnish with more chives.

Mediterranean Salad With Poached Salmon PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4

Ingredients 4 (4-ounce) salmon fillets ½ teaspoon salt, divided 3 cups water 1 bay leaf ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 clove garlic, peeled and minced ½ teaspoon dried oregano ⅛ teaspoon ground black pepper 2 cups chopped curly endive 2 cups chopped butter lettuce 1 cup baby spinach leaves 1 (14-ounce) can plain artichokes, drained and sliced 1 small red onion, peeled and chopped 1 large cucumber, peeled, seeded, and chopped ½ cup pitted black olives

Directions 1. Preparing the Ingredients Arrange salmon in a single layer in a large skillet that is 2" deep. Season with ¼ teaspoon salt. Add enough water to completely cover the salmon; add bay leaf. Slowly bring water to a simmer. 2. Cooking Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque. Turn heat off and let stand covered for 10 minutes. Meanwhile in large salad bowl, combine olive oil, lemon juice, mustard, garlic, oregano, remaining salt, and black pepper and mix well. Add endive, lettuce, and spinach and toss to coat. Top with salmon, artichokes, red onion, cucumber, and black olives, toss

to coat, and serve.

Salmon Salad Sliders PREP: 10 MINUTES •SERVES: 4

Ingredients SALAD 3 avocados ½ lemon, juiced ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper ½ stalk celery, diced 2 tablespoons chives, diced 3 cups cooked salmon BUNS 16 small bib lettuce leaves Directions 1. Preparing the Ingredients In a medium bowl, mash the avocados with lemon juice. Mix in the salt, pepper, celery and chives. Flake the salmon into smaller-than-bite-size pieces and fold it into the mixture. Wash and dry the lettuce and set aside. Fill eight lettuce leaves evenly with the salmon salad and top each with the remaining lettuce.

Asian Skillet Salmon PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 2 cloves garlic, chopped 2 tablespoons Pegan Ketchup 1 teaspoon soy sauce 1 teaspoon mustard 2 teaspoons honey 2 dashes hot sauce 2 tablespoons olive oil 4 salmon fillets Directions 1. Preparing the Ingredients Combine first six ingredients in a small saucepan over medium-low. Cook about 5 minutes, stirring frequently. The sauce will be thick. Remove it from heat. Spread half of the mixture evenly over each piece of salmon. Rub oil on the bottom of the salmon and place on a hot cast-iron pan, skinside down. 2. Cooking Cover and cook about 10 minutes, depending on the size of the fillet. Place the salmon on a serving platter and brush with remaining sauce.

Skillet Braised Salmon And Vegetables PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 1 leek 1 red bell pepper 2 cloves garlic 1 head cauliflower 1 tablespoon olive oil ½ pound fresh spinach 2½ cups almond milk 2½ cups vegetable broth 4 salmon fillets ½ teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon freshly grated turmeric 4 tablespoons arrowroot ½ cup water 1 tablespoon fresh parsley, chopped

Directions 1. Preparing the Ingredients Wash all vegetables. Cut the leeks in half lengthwise, keeping the root intact, and run under cold water to rinse out any sand. Cut off the root and slice the white and light-green part of the leeks. Dice the red pepper, mince the garlic and cut the cauliflower into florets. 2. Cooking In a large skillet over medium heat, add the olive oil. Cook the leeks and red bell pepper for a couple of minutes, stir in the garlic and spinach and cook for another minute. Stir in the milk and broth and simmer to reduce sauce by ¼, about 5 minutes. Add in the salmon and cauliflower, seasoning with salt, pepper and turmeric. Cover and continue to cook for 10 to 12 minutes, or until salmon reaches an internal temperature of 140 degrees F. In a small bowl, whisk together the water and arrowroot. Add it into the skillet and simmer a couple of minutes to thicken. Garnish with parsley.

Mediterranean Vegetable Shrimp Scampi PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 3 small zucchini 4 tablespoons olive oil 7 cloves garlic, minced ½ red pepper, diced 1 cup cremini mushrooms, chopped ½ red onion, diced 1 cup tomatoes, diced ¼ cup Kalamata olives, pitted, chopped 1 cup vegetable broth 1 tablespoon fresh basil, chopped 1 tablespoon fresh parsley, chopped 16 jumbo shrimp, peeled, deveined, with tails on Directions 1. Preparing the Ingredients With a spiralizer or mandolin slicer fitted with a julienne attachment, slice the zucchini into noodles. Set aside. In a large nonstick skillet over medium heat, add the oil. 2. Cooking Cook the garlic, red pepper, mushrooms, onions, tomatoes and olives for 4 to 5 minutes, stirring often. Stir in the broth, basil and parsley and simmer for 3 minutes. Add the shrimp and zucchini to the skillet and cook until the shrimp is pink and no longer opaque. Transfer to bowls and serve.

Coconut Cauliflower Curry With Shrimp PREP: 10 MINUTES • COOK TIME: 15MINUTES • SERVES 4

Ingredients ¾cup Basic Vegetable Stock 1 cup canned full-fat coconut milk 1½ cups chopped green beans 1 small head cauliflower, chopped 2 medium carrots, peeled and diced 2 teaspoons minced fresh ginger 3 cloves garlic, peeled and minced 2 teaspoons curry powder ½ teaspoon turmeric 1 tablespoon maple syrup ¼ teaspoon salt ¼ teaspoon nutmeg 1 pound large shrimp, peeled and deveined, tails on 2 tablespoons chopped fresh cilantro

Directions 1. Preparing the Ingredients Whisk together vegetable stock and coconut milk in a large saucepan. Add remaining ingredients except for shrimp and cilantro, stirring well to combine. 2. Cooking Bring to a slow simmer over low heat, cover, and cook for 5–6 minutes, stirring occasionally. Add shrimp and cook until shrimp are bright pink and cooked through, 5–6 more minutes. Top with cilantro and serve hot.

Avocado Shrimp Salad PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients ½ pound large shrimp, peeled and deveined, tails removed 4 medium avocados, peeled, pitted, and diced 1 small sweet onion, peeled and chopped 1 medium red bell pepper, seeded and chopped 1 large ripe tomato, chopped ¼ cup chopped fresh cilantro Juice of ½ medium lime Directions 1. Preparing the Ingredients Bring a medium pot of water to a boil. Add shrimp. 2. Cooking Cook for 3–5 minutes until pink and opaque. Drain and place in a medium bowl of ice water to cool, 5 minutes. When cooled, pat dry and cut into bite-sized pieces. Combine shrimp with avocado, onion, bell pepper, tomato, cilantro, and lime juice. Mix well and chill for at least 2 hours before serving. Toss chicken, lettuce, avocado, onion, and olives together in a large salad bowl. Sprinkle salad with lime juice. Toss well to coat. Top with pine nuts and serve.

Shrimp Dinner Pockets PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 1 pound jumbo shrimp 2 tablespoons blackened seasoning 1 pound purple fingerling potatoes, sliced in half 2 medium zucchinis, sliced 1 shallot, sliced 2 cups cremini mushrooms, wiped clean, sliced 8 green onions, washed 4 tablespoons olive oil 1 tablespoon sea salt 1 tablespoon freshly ground black pepper Directions 1. Preparing the Ingredients Preheat grill to medium-high heat (about 425 degrees F). Peel and devein the shrimp. Add the shrimp to a bowl and toss with blackened seasoning. 2. Cooking Wash the potatoes and prick with a fork. Place in a microwave-safe bowl and cook for 3 to 4 minutes, or until the potatoes are softened. In four large double-lined foil sheets, evenly add the potatoes, zucchini, shallots, creminis and whole green onion. Place a tablespoon of oil on top of the vegetables and season with salt and pepper. Pull the foil sides up to create a pouch. Place the shrimp on top and wrap the foil tightly closed. Place on the hot grill and cook for 10 to 12 minutes. Remove from the grill and carefully open the pouch—they will be steamy.

Soba Noodles And Clam Sauce PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients 2 pounds littleneck clams 12 ounces soba noodles ½ cup chicken or vegetable broth 3 cloves garlic, minced 1 green onion, chopped 1 lemon, juice and zest 2 tablespoons fresh parsley, chopped Directions 1. Preparing the Ingredients Place the clams in a large bowl covered with water (this cleans the clams as the clams will spit out the sand). Discard the sandy water and add fresh water, repeating until the water stays clean and no more sand is visible, about 20 minutes. 2. Cooking Boil a large pot of water and add the soba noodles. Boil for about 4 to 5 minutes, or until al dente. Drain the noodles and return to the pot, off the heat. In a large skillet, add the broth, garlic, onion and lemon. Bring to a simmer over medium heat. Cook the broth until reduced by ¼. Add in the clams and cover for 5 to 10 minutes, or until most of the clams are wide-open. Discard any clams that do not open. Add the noodles to a large bowl, top with the clams and sprinkle with parsley.

Tuna Salad With A Kick PREP: 10 MINUTES • SERVES: 3

Ingredients 2 (7-ounce) cans chunk light tuna in water 20 green olives, chopped ½ cup chopped green onions 3 tablespoons capers 1 jalapeño pepper, finely chopped 1 medium red bell pepper, chopped 2 tablespoons olive oil 2 tablespoons red chili flakes Juice of 3 medium lemons 9 romaine lettuce leaves Directions 1. Preparing the Ingredients Mix all ingredients except lettuce in a large bowl. Spoon tuna mixture onto lettuce leaves and roll up.

Easy Sardine Salad PREP: 10 MINUTES • SERVES: 2

Ingredients 1 (4-ounce) can sardines in olive oil, drained 4 cups mixed baby greens 2 tablespoons olive oil 2 tablespoons lemon juice Directions 1. Preparing the Ingredients Place ingredients in a large bowl. Toss to coat and serve immediately.

Triple-Roasted Romesco Sauce With Sardines PREP: 20 MINUTES • COOK TIME: 45 MINUTES • TOTAL: 65 SERVES: 4

Ingredients 3 large red bell peppers 2 large Roma tomatoes 2 tablespoons avocado oil 1 whole head of garlic ¾ cup raw slivered almonds 4 scallions 4 (4¼-ounce) cans wild-caught sardines, packed in olive oil ½ teaspoon red chili flakes ¼ teaspoon black pepper 1 tablespoon sherry vinegar ½ teaspoon sea salt ¼ cup pomegranate seeds 2 tablespoons extra virgin olive oil Pinch of Maldon or sea salt Directions 1. Preparing the Ingredients Preheat the oven to 350°F. Place the whole peppers and tomatoes on a baking sheet and drizzle with the avocado oil. 2. Cooking Wrap the head of garlic with parchment paper, then wrap with aluminum foil. Place the garlic on the baking sheet and roast in the oven for 40 minutes. Scatter the slivered almonds on the baking sheet and toast in the oven for another 5 minutes. Set the tomatoes and peppers aside to cool, covered. Keep the garlic wrapped. This will help the skin separate from the flesh. Meanwhile, trim off the root ends of the scallions and cut them lengthwise, julienne-style, into thin shreds. Place the scallion shreds in a bowl and cover with ice water. After 15 minutes the scallions will curl. Discard the water and transfer the scallions to a paper towel.

Place the sardines onto a paper towel. Peel the skin from the roasted garlic, tomatoes, and peppers. Remove the seeds from the peppers, and transfer all to a food processor. Add the almonds, chili flakes, black pepper, vinegar, and ½ teaspoon sea salt. Process until smooth, about 2 minutes. Scrape the sides and process for 1 more minute. Serve by spreading the sauce onto a serving plate and topping the sauce with the sardines. Garnish with the curly scallions and pomegranate seeds and drizzle with the olive oil and pinch of salt. The sauce can be saved in the refrigerator for up to a week.

Beef, Pork and Lamb Slow-Cooked Pegan Stuffed Portobellos (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4-7 HOURS • SERVES 4

Ingredients 1 pound 85% lean grass-fed ground beef 1 teaspoon salt ¾ teaspoon ground black pepper, divided 4 large portobello mushrooms, stems removed and chopped, centers removed 1½ cups chopped cherry tomatoes ¼ cup arrowroot powder 3 tablespoons olive oil ¼ cup lime juice 1 tablespoon dried basil ½ teaspoon lemon juice Directions 1. Preparing the Ingredients Heat a large skillet over medium-high heat. Add beef, season with salt and ¼ teaspoon black pepper. 2. Cooking. Cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8–10 minutes. Drain excess fat. Place beef, mushroom centers and stems, tomatoes, arrowroot powder, olive oil, lime juice, basil, lemon juice, and remaining ½ teaspoon black pepper in a large mixing bowl. Mix well. Place mushroom caps on bottom of a greased (with coconut oil) 6-quart oval slow cooker. Spoon beef and mushroom mixture on top of mushrooms. Cover and cook on low for 4–7 hours.

Black Rice Cakes With Scallops And Leek Cream Sauce PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 6

Ingredients RICE CAKES 1 cup uncooked black rice 1¾ cups water 2 eggs, whisked 1 tablespoon fresh chives ¼ cup ripe tomato, seeded and diced 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 tablespoons fresh parsley, finely chopped 3 tablespoons olive oil LEEK CREAM SAUCE 1 cup leeks, cleaned and thinly sliced 1 tablespoon butter 1 clove garlic, minced ¼ cup vegetable broth ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper ¼ cup coconut cream SCALLOPS 1 pound scallops ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 tablespoon butter Directions 1. Preparing the Ingredients Add water and rice to a small saucepan. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until the rice is tender and most of the water has absorbed. Let cool. 2. Cooking. In a medium bowl, mix together the cooked, cooled rice and the remaining rice cake ingredients except for the oil. Make 2-inch cakes from the rice mixture and fry in a large nonstick pan with oil over medium heat

until crisp and browned on both sides, about 2 to 3 minutes per side. Drain on paper towels. Heat a medium saucepan over medium. Add butter and cook the leeks for a couple of minutes. Add in garlic and cook for another minute. Stir in broth, salt and pepper and simmer to reduce liquid by ¼. Stir in cream and simmer for a couple more minutes to thicken. Season scallops with salt and pepper. Heat a medium nonstick pan on mediumhigh and add butter. Sear scallops for a couple of minutes on each side, or until scallops are no longer opaque. Place rice cakes on a serving platter. Top each with a scallop, drizzle with leek cream sauce and serve.

Mini Sliders With Brussels Sprout Buns PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients SPROUTS 16–20 Brussels sprouts, halved 1 tablespoon olive oil ½ teaspoon sea salt ½ teaspoon freshly ground black pepper TOPPINGS 1 tablespoon olive oil 1 large onion, thinly sliced ¼ teaspoon sea salt BURGERS 1¼ pounds 80/20 ground beef 2 tablespoons store-bought hamburger seasoning, or your own blend Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. On a parchment-lined sheet pan, place the Brussels sprouts, oil, salt and pepper. Mix to coat evenly. Arrange each sprout cut-side down. 2. Cooking Place in preheated oven and cook for 15 to 20 minutes, or until fork-tender. In a nonstick pan with oil on medium heat, add onions and salt and cook for about 10 minutes, or until the onions are soft and caramelized, stirring frequently. Combine the ground beef with seasoning. Form into as many mini patties as you have Brussels sprout “buns.” Grill the burgers in a cast-iron or nonstick pan until cooked through, about 2 minutes on each side. Take the Brussels sprouts out of the oven, turn half of them over and place a mini burger on top of each. Top each with some caramelized onion and the other sprout half. Spear with a toothpick to secure.

Beef-Wrapped Vegetable Bundles PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients STEAK 1½ pounds skirt steak ½ teaspoon sea salt ½ teaspoon freshly ground black pepper VEGETABLE BUNDLES 2 carrots 1 red pepper 1 bunch asparagus tips ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 tablespoon olive oil BALSAMIC GLAZE ½ cup balsamic vinegar 1 sprig fresh thyme 1 clove garlic, minced Directions 1. Preparing the Ingredients Preheat grill to medium-high. Season the steak with salt and pepper. 2. Cooking Place on a hot grill for 3 to 4 minutes per side, or until internal temperature reaches 135 degrees F. Let steak rest for 10 minutes before slicing. Preheat oven to 350 degrees F. Julienne carrots and peppers by slicing them into thin strips that resemble matchsticks. Add the carrots, peppers and asparagus tips to a sheet pan lined with parchment paper. Toss with oil and season with salt and pepper. Roast for 10 to 15 minutes, or until the vegetables are fork-tender. In a small saucepan over medium heat, add all balsamic glaze ingredients together and simmer for 3 to 4 minutes, or until thickened. Take out the thyme sprig. If the steak is too long, cut in half, then slice against the grain of the steak. Arrange the vegetables into little bundles with an even amount of each vegetable in each bundle. Evenly wrap the roasted vegetable bundles with

steak slices. Secure the steak with a toothpick, drizzle with the balsamic glaze and serve.

Stuffed Meatloaf PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 4

Ingredients ¾ pound 80/20 ground beef 2 cups Vegetable Chop 2 cups fresh baby spinach 1 cup Pegan Ketchup Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Cut a piece of parchment paper in a large square, about 14-by-14 inches. Place the beef on the parchment and flatten out to a 12-by-12-inch square. Evenly spread 1 cup Vegetable Chop on the meat, then top with half of the baby spinach, then the remaining Vegetable Chop and remaining spinach. Roll as you would a jelly roll and place seam-side down into an oven-safe baking dish. Top with the Pegan Ketchup and place in the preheated oven. 2. Cooking Cook on the middle rack for 30 to 40 minutes, or until the meat is cooked through.

Seared Scallops Over Green Beans, Tomatoes And Microgreens PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients BEANS AND TOMATOES 1 tablespoon olive oil 1 pound green beans 1 pint grape tomatoes ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 cloves garlic, minced 1 tablespoon parsley, chopped SCALLOPS 1 tablespoon ghee 1 pound scallops 2 cloves garlic, minced ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper MICROGREENS 1½ cups microgreens ½ lemon, juice and zest 1 anchovy, finely chopped ¼ cup olive oil ¼ teaspoon red pepper flakes ¼ teaspoon sea salt

Directions 1. Preparing the Ingredients In a large skillet over medium heat, add the oil and green beans. 2. Cooking Cook the beans about 10 minutes, stirring often. Add the tomatoes, salt and pepper. Continue to cook until the beans and tomatoes are just tender, about 4 more minutes. Add the garlic and parsley and cook another minute. In a medium nonstick pan over medium-high heat, add the ghee and garlic and sear the scallops for a couple of minutes on each side, or until scallops are no longer opaque. Add salt and pepper.

Wash the microgreens. In a container or jar with a top, add all dressing ingredients and shake to combine. Toss the microgreens with the dressing. Transfer the green bean–and-tomato mixture to a serving dish. Top with the seared scallops and dressed microgreens.

Beef And Broccoli PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 4-6

Ingredients 2 heads broccoli 1 pound skirt steak ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 1 teaspoon olive oil 2 cloves garlic, minced 1 teaspoon freshly grated ginger ⅓ cup soy sauce ¼ cup sesame oil 3 tablespoons honey 2 tablespoons sesame seeds Directions 1. Preparing the Ingredients Cut the broccoli into florets. Add the broccoli to a steamer basket fitted in a large pot of boiling water. Steam for about 10 minutes, or until the broccoli is just fork-tender. 2. Cooking Preheat the grill to medium-high. Season the steak with salt and pepper. Cook the steaks 3 to 4 minutes on each side, or until medium-rare, with an internal temperature of 130 to 135 degrees F. In a small saucepan coated with olive oil, cook the garlic and ginger for 1 minute. Remove from heat. In a small bowl, mix together the soy sauce, garlic, ginger, sesame oil and honey. Wipe out the small pan and toast the sesame seeds lightly over mediumlow heat. Remove from the pan and set aside. Cut the steak in half, then cut into thin slices against the grain of the meat. Place the meat, broccoli, garlic mixture and sesame seeds onto a serving dish, stir to coat all ingredients and serve.

Swedish Meatballs PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients MEATBALLS 2 tablespoons olive oil, divided 1 cup cremini mushrooms, finely chopped 2 cloves garlic, minced 1½ pounds ground beef 1 tablespoon dried basil 1 tablespoon dried parsley ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup water 2 eggs SAUCE ½ cup chicken broth 1 tablespoon mustard ¼ cup sheep’s yogurt ¼ teaspoon freshly ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. In a small frying pan over medium heat, add 1 tablespoon oil and cook the mushrooms until softened, about 3 minutes. Add the garlic and cook another minute. Let cool. In a large bowl, mix the ground beef, cooled mushrooms and garlic, basil, parsley, salt, pepper and water. In a small bowl, mix together the eggs. Add the eggs to the other ingredients. Mix the ingredients together with your hands just until they are mixed well —do not overmix. Make golf ball–sized meatballs. Place on a parchmentlined sheet pan with remaining oil. 2. Cooking Bake 10 to 15 minutes, or until the meatballs are cooked through. In the same pan you cooked the mushrooms, add the sauce ingredients and

simmer over medium-low heat until the sauce thickens slightly. Place the meatballs on a serving dish, pour sauce on top and serve.

Grilled Pork Tenderloin Chops With Plum Sauce PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 6

Ingredients PORK 2 pounds pork tenderloin 1 teaspoon salt 1 teaspoon pepper SAUCE 4 plums, diced 3 tablespoons honey ½ teaspoon dried rosemary ½ teaspoon thyme 1 clove garlic, minced ½ teaspoon salt ⅓ cup water Directions 1. Preparing the Ingredients Use cooking twine to tie the tenderloin together, using four ties at 1-inch intervals. 2. Cooking Cut the pork into chops, leaving the twine tied in the middle of each chop. Season the chops with the salt and pepper. On a well-greased, hot grill, cook the chops on each side for about 4 minutes, or until cooked through. The internal temperature should be 145 degrees F. Set the plums in a saucepan over medium-low heat with the honey, rosemary, thyme, garlic, salt and water. Cook sauce for about 10 minutes, or until the plums are soft and the sauce is thickened. Take the pork tenderloin chops off the grill and let rest for 7 minutes. Place on a serving platter, drizzle with desired amount of sauce and serve.

Paleo Pulled Pork (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 5 HOURS • SERVES: 8

Ingredients 2½ pounds pork loin 1 large onion, chopped 1 (16-ounce) can unsalted organic tomato paste 3 tablespoons olive oil 2 cups lemon juice ½ cup unsalted beef broth 4 cloves garlic, peeled ¼ teaspoon cayenne pepper ½ teaspoon paprika 2 teaspoons chipotle chili powder 1 teaspoon thyme 1 teaspoon cumin 1 teaspoon salt

Directions 1. Preparing the Ingredients Combine all ingredients in a slow cooker. 2. Cooking Cook on low for 5 hours or until meat is softened completely. Once cooled, shred with fork and serve.

Thai Orange Ginger Baby Back Ribs PREP: 10 MINUTES • COOK TIME: 3 HOURS, 30 MINUTES • TOTAL: 30 MINUTES • SERVES: 2-6

Ingredients RIBS 1 rack baby back ribs ½ teaspoon sea salt ½ teaspoon freshly ground black pepper ORANGE GINGER SAUCE Zest and juice of 1 orange 1 tablespoon fresh ginger 2 cloves garlic, minced ¼ teaspoon red pepper flakes 2 tablespoons soy sauce 2 tablespoons tahini Directions 1. Preparing the Ingredients Preheat oven to 325 degrees F. Remove the silver skin from under the ribs, season with salt and pepper and wrap the ribs in foil. 2. Cooking Place the wrapped ribs on a sheet pan and place them in the oven to cook 3½ hours. Combine all orange ginger sauce ingredients in a blender and blend until smooth. Set aside. Take the ribs out of the oven and drain off the fat. Using half of the orange ginger sauce, brush the top of the ribs with sauce. Set the oven to broil, place the ribs back into the oven to caramelize the sauce, this should take about 3 minutes. Remove from the oven and serve with any extra sauce.

Blackberry Lamb Chop PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients BLACKBERRY SAUCE 1 tablespoon olive oil ½ small shallot, diced 3 cloves garlic ½ cup chicken broth 1 pint fresh blackberries 1 teaspoon fresh thyme 2 anchovies LAMB CHOPS 4 (4-ounce) lamb chops ½ teaspoon salt ½ teaspoon freshly ground black pepper

Directions 1. Preparing the Ingredients Heat a medium saucepan over medium-low. Add the oil, shallots and garlic. Cook until tender. Add in the remaining blackberry sauce ingredients. Simmer for 10 minutes, or until the anchovies are melted and the sauce has reduced by ¼. Strain the sauce with a small mesh colander. Preheat the grill to medium-high heat. Season the lamb chops with salt and pepper. Brush the blackberry sauce on both sides of each chop. 2. Cooking Cook the lamb chops on the preheated grill for about 2 minutes on each side, or to an internal temperature of 130 degrees F. Lay a piece of foil over the chops and let rest for 5 to 7 minutes. Serve with the remaining sauce on the side.

Sweet Potato And Pulled Pork Eggs Benedict PREP: 15 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 25 MINUTES • SERVES: 4

Ingredients SWEET POTATO CAKES 2 sweet potatoes, shredded 2 tablespoons olive oil 1 small onion ½ red bell pepper 1 clove garlic, minced 2 eggs ½ teaspoon sea salt ½ teaspoon freshly ground black pepper Oil for frying (olive or avocado) CHILI LIME HOLLANDAISE SAUCE 2 large egg yolks 1 tablespoon lime juice ½ teaspoon sea salt 1 teaspoon chili powder ½ cup butter, melted TOPPING 4 eggs Pulled Pork Apple Slaw Avocado Crema Directions 1. Preparing the Ingredients In a large bowl, combine the shredded sweet potatoes and 1 tablespoon oil, mixing to coat the potatoes with oil. Place in a microwave oven for 2 to 3 minutes, or until potatoes are softened, mixing halfway through. Set aside to cool. Heat a small pan coated with 1 tablespoon oil over medium heat. 2. Cooking Cook the onions and peppers until soft, about 2 to 4 minutes. Add in the garlic and cook for another minute. Let cool. In a small bowl, beat the eggs together.

Add the vegetable mixture and eggs to the sweet potatoes. Season with salt and pepper and mix together. Form the mixture into four patties. Heat ¾ inch oil in a large nonstick frying pan. Fry the sweet potato patties on both sides until browned and crispy. Drain on paper towels. In a blender, add all hollandaise sauce ingredients except the butter and blend until thickened. While still blending, stream in the melted butter until sauce is thick and creamy. Add water if it becomes too thick. Bring a large pan of water to a gentle boil. Crack eggs one at a time into a small fine mesh sieve and let the runny whites run out of the sieve. Stir with a spoon to make a swirl in the water. Carefully place the eggs into the water and cook for 2 to 3 minutes. Scoop the eggs from the water with a slotted spoon and drain on paper towels. Place sweet potato cakes on serving plates, top each with the desired amount of Pulled Pork, a little spoonful of Apple Slaw, a poached egg and spoon over a good amount of chili lime hollandaise sauce, then a drizzle of Avocado Crema on top of the hollandaise.

Shirataki Noodles With Mushrooms And Pork PREP: 10 MINUTES • COOK TIME: 20 MINUTES • SERVES 4

Ingredients 2 tablespoons sesame oil 1 (8-ounce) package sliced cremini mushrooms 3 cloves garlic, peeled and minced 3 tablespoons coconut aminos 1 cup Basic Vegetable Stock 1 tablespoon lemon juice ½ teaspoon ground white pepper 4 (7-ounce) packages shirataki noodles 1 pound ground pork 2 tablespoons toasted sesame seeds Directions 1. Preparing the Ingredients In a large saucepan, heat sesame oil over medium heat. 2. Cooking Add mushrooms and garlic; cook and stir until mushrooms give up their liquid and liquid evaporates, about 7 minutes. Add coconut aminos, stock, lemon juice, and white pepper and simmer for 8 minutes. Meanwhile, cook noodles in boiling water based on package instructions. When done, drain noodles and rinse with hot water; drain again. Meanwhile, heat large skillet over medium-high heat. Add pork and cook, stirring and breaking up the meat, for 6–8 minutes or until meat is cooked through. Remove pork from skillet. Reduce heat to medium-high and add noodles to skillet. Cook and stir until noodles are dry.

Slow Cooker Pulled Pork (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8-10 HOURS • SERVES: 4

Ingredients 1 onion, diced 3 cloves garlic, minced 1 cup chicken broth 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 pounds pork butt 2 cups Pegan Ketchup ¼ cup honey 1 tablespoon chili powder

Directions 1. Preparing the Ingredients Place the onions, garlic and broth on the bottom of the slow cooker. Season the pork with salt and pepper and place the pork on top of the onions. 2. Cooking Cook for 6 to 8 hours on high or 8 to 10 hours on low. Take the meat from the slow cooker and place it on a cutting board. Remove any fat and bone from the meat. Shred the meat with two forks, pulling apart into bite-size pieces. Remove all but ½ cup liquid from the slow cooker and stir in the Pegan Ketchup, honey and chili powder. Serve the pulled pork with as much sauce as you like.

Spicy Grain-Free Steak Tacos With Olive Salsa PREP: 30 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 40 SERVES: 6

Ingredients Steak and Scallions 1½ pounds grass-fed skirt steak, skin removed 1 teaspoon coarse sea salt 1 teaspoon black pepper 1 bunch scallions 3 teaspoons avocado oil Herb Olive Salsa ½ cup finely chopped pitted green olives 1 tablespoon minced shallot 1 cup packed finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh oregano 1 large garlic clove, minced 1 tablespoon lemon zest (from about 1 lemon) 2 tablespoons lemon juice (from about 1 lemon) 2 tablespoons extra virgin olive oil ½ teaspoon black pepper Cassava Tortillas 3 jalapeños, halved and seeded, finely sliced 1½ cups cassava flour ½ teaspoon sea salt ½ teaspoon garlic powder ¼ cup extra virgin olive oil ⅔cup warm filtered water, plus more if needed Garnish 3 limes, quartered

Directions 1. Preparing the Ingredients Lay the steak on a clean work surface and pat dry using a paper towel. Rub the steak with the salt and pepper. Cut the bottoms off the scallions, brush the stalks with 1 teaspoon avocado oil, and set aside. Let the steak sit

at room temperature for 30 minutes before grilling while working on the salsa and tortillas. Prepare the salsa by whisking together the green olives, shallots, parsley, oregano, garlic, lemon zest, lemon juice, and olive oil. Season with pepper to taste. Start prepping the cassava tortillas by toasting the jalapeños in a dry pan over high heat until they start to char, about 5 minutes. Transfer to a large bowl. Add the remaining tortilla ingredients to the bowl with the charred jalapeños and mix well. The dough should stick together and reach a smooth consistency. If the dough breaks, add more warm water, 1 teaspoon at a time, until it sticks together. Divide the dough into 12 small balls, about the size of Ping-Pong balls. Place each ball of dough between two pieces of parchment paper and press down using a heavy pan. 2. Cooking To cook the steak: Prepare a large nonstick grill pan on high heat and add the remaining 2 teaspoons of avocado oil. Once the pan is hot, add the steak and scallions and grill for 2 minutes on each side. The steak should be well browned on the outside and still rare inside, or you can cook it longer to the desired doneness. Remove from the heat, transfer to a cutting board, and cover while finishing the tortillas. Wipe the pan clean and return it to high heat. Transfer each tortilla to the hot pan, cook for 2 to 3 minutes, then flip and cook for another minute until it is lightly spotted and crisp. Transfer onto a towel, fold the towel over to cover, then repeat with the remaining dough. Using a sharp knife, thinly slice the steak against the grain. Top each tortilla with steak and grilled scallions and drizzle with salsa. Serve with lime wedges.

Vegetarian Veggie And Steak Kebabs With Chimichurri Sauce PREP: 10 MINUTES • COOK TIME: 6 MINUTES • SERVES 4

Ingredients 1 pound tri-tip steak, cut into 1" cubes 1 teaspoon salt ¼ teaspoon ground black pepper 1 medium red bell pepper, seeded and cut into large chunks 1 medium yellow bell pepper, seeded and cut into large chunks 1 medium red onion, peeled and cut into eighths 2 tablespoons olive oil ½ cup Chimichurri Sauce Directions 1. Preparing the Ingredients If using bamboo skewers, soak in cool water for 30 minutes to prevent burning. Season steak with salt and black pepper. Thread steak and vegetables onto bamboo or metal skewers, alternating the produce. Brush with olive oil. 2. Cooking Prepare the grill on high heat. Grill the steaks to desired doneness, about 2 to 3 minutes per side for medium-rare. Brush with Chimichurri Sauce, grill for 1 more minute, then serve.

Mushrooms And Greens Over Quinoa PREP: 10 MINUTES • COOK TIME:30 MINUTES • SERVES 4

Ingredients 2¼ cups water, divided 1 cup uncooked quinoa 3 tablespoons olive oil 1 tablespoon avocado oil 2 medium shallots, peeled and minced 2 cloves garlic, peeled and minced 1 cup sliced cremini mushrooms 1 cup sliced oyster mushrooms 1 cup sliced shiitake mushrooms 2 cups chopped kale 1 cup chopped Swiss chard 1 cup baby spinach leaves 2 tablespoons lemon juice ½ teaspoon salt ⅛ teaspoon ground black pepper

Directions 1. Preparing the Ingredients Fill medium pot with 2 cups water, add quinoa, and bring to a boil. When water boils, reduce heat to low and cover; simmer covered for 15 minutes. Remove from heat and keep covered an additional 5 minutes; then fluff with a fork and set aside. 2. Cooking In a large skillet, heat olive oil and avocado oil over medium heat. Add shallots and garlic; cook and stir for 2 minutes. Add mushrooms; cook and stir until mushrooms give up their liquid, the liquid evaporates, and they start to brown, about 8–10 minutes. Add kale, Swiss chard, and remaining ¼ cup water; cover and steam for 2 minutes. Remove cover, add spinach, lemon juice, salt, and black pepper. Stir, cover, and steam for another 2–4 minutes or until greens are tender. Serve mushroom and greens mixture over quinoa.

Baked Stuffed Artichokes PREP: 10 MINUTES • COOK TIME: 30 MINUTES • SERVES 4

Ingredients 2 large artichokes ¼ cup lemon juice 2 tablespoons avocado oil 2 cloves garlic, peeled and chopped ½ large sweet onion, peeled and chopped 1 cup almond meal 1 tablespoon minced lemon peel 4 tablespoons chopped fresh parsley ½ teaspoon ground black pepper 2 cups chopped spinach 4 quarts plus ½ cup water, divided Juice and rind of ½ lemon ½ teaspoon ground coriander Directions 1. Preparing the Ingredients Remove any tough or brown outside leaves from artichokes. Using a sharp knife, cut off artichoke tops, about ½" down. Slam artichokes against a countertop to loosen leaves. Cut in half, from top to stem, and remove the thistly choke with a spoon. Trim the stem end. Place in a large bowl of cold water mixed with ¼ cup lemon juice; set aside. Heat avocado oil in a large skillet over medium heat. Add garlic and onion and sauté for 5 minutes, stirring. Add almond meal, lemon peel, parsley, and black pepper. 2. Cooking Cook 2 minutes. Add spinach and stir until wilted, about 1 minute. Remove from heat and set aside. Boil artichokes in 4 quarts water with juice and rind of ½ lemon, and coriander for 18 minutes. Remove artichokes but reserve the cooking water. Place artichokes cut side up in a baking dish with ½ cup water on the bottom. Stuff each half with spinach mixture. Preheat oven to 375°F. Drizzle stuffed artichokes with a bit of the cooking water and bake for 25 minutes until filling is browned on top. Serve.

Sweet Potato Pasta PREP: 10 MINUTES • COOK TIME: 2-3 MINUTES • SERVES 4

Ingredients 2 tablespoons olive oil 2 large sweet potatoes, peeled and cut into thin strips ½ teaspoon salt ¼ cup Basic Vegetable Stock Directions 1. Preparing the Ingredients Heat olive oil in a large saucepan over medium-high heat. Add sweet potatoes and salt; cook and stir until almost tender, about 4 minutes. 2. Cooking Add stock and bring to a simmer; simmer for 2–3 minutes or until “pasta” is tender. Serve immediately.

Shirataki Noodles With Pesto PREP: 10 MINUTES • COOK TIME: 5-10 MINUTES • SERVES 4

Ingredients 2 cups fresh basil leaves 2 cloves garlic, peeled and minced ½ cup pine nuts, toasted ⅓ cup olive oil 1 tablespoon lemon juice ½ teaspoon salt ⅛ teaspoon ground black pepper 12 ounces shirataki noodles Directions 1. Preparing the Ingredients In a food processor or with a mortar and pestle, combine basil, garlic, and pine nuts until finely chopped. Add olive oil slowly with the processor running, or while working the mortar and pestle. Season with lemon juice, salt, and black pepper. 2. Cooking Cook noodles in boiling water based on package instructions. When cooked, drain noodles and rinse with hot water. Heat a large saucepan over medium-high heat. Add noodles and fry, stirring frequently, until warm and toasted. Transfer noodles to large serving bowl and add pesto. Toss to coat and serve immediately.

Roasted Tomato Zucchini Pasta PREP: 10 MINUTES • COOK TIME: 1 ½ HOURS • SERVES 4

Ingredients 2 large zucchini 14 medium Roma tomatoes, sliced 1 medium onion, peeled and chopped 2 cloves garlic, peeled and sliced 2 tablespoons olive oil ½ teaspoon salt ⅛ teaspoon ground white pepper 1 tablespoon maple syrup 1 tablespoon grass-fed butter 1 teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon dried thyme Directions 1. Preparing the Ingredients Cut zucchini into noodle-shaped strips using a sharp knife or a spiral cutter, avoiding the seed center. Set aside. 2. Cooking Preheat oven to 325°F. Place tomatoes on a large rimmed baking sheet. Sprinkle with onion, garlic, olive oil, salt, and white pepper. Drizzle with maple syrup. Roast tomatoes for 1½ hours or until they start to break down and look brown around the edges. In a large saucepan, heat butter. Sauté zucchini noodles for 2–3 minutes or until tender. Add tomatoes and all scrapings from the baking sheet used to roast the tomatoes along with oregano, basil, and thyme; cook and stir for 1 minute longer. Serve immediately.

Sweet Potato Pasta With Pumpkin Seed Pesto PREP: 10 MINUTES • COOK TIME: 10 MINUTES • SERVES 6

Ingredients 1 cup pumpkin seeds 1 cup fresh basil leaves ⅓ cup flat-leaf parsley ¼ cup pine nuts 2 cloves garlic, peeled and minced 3 tablespoons lemon juice ½ teaspoon salt ⅛ teaspoon ground black pepper 7 tablespoons extra-virgin olive oil, divided 5 tablespoons water, divided 2 large sweet potatoes, peeled and cut into thin strips

Directions 1. Preparing the Ingredients In a blender or food processor, combine pumpkin seeds, basil, parsley, pine nuts, and garlic. Blend or process until finely chopped. With motor running, add lemon juice, salt, pepper, and 5 tablespoons olive oil to the blender or food processor. Process until a paste forms. Add up to 2 tablespoons water if needed to reach desired consistency. Place the pesto in a large serving bowl. 2. Cooking Heat remaining olive oil in a large skillet over medium heat. Add sweet potato strips; cook and stir until almost tender, about 4 minutes. Add 3 tablespoons water and bring to a simmer. Simmer for 2–3 minutes or until the “pasta” is tender. Immediately pour over the pesto in the serving bowl and gently toss to coat. Serve immediately.

Pegan Spaghetti PREP: 10 MINUTES • COOK TIME: 30 MINUTES • SERVES 4

Ingredients 1 large spaghetti squash Directions 1. Preparing the Ingredients Preheat oven to 350°F. Cut squash in half lengthwise. Place cut side down in a baking dish with ¼ cup water. 2. Cooking Bake for 30 minutes, then turn cut side up and continue baking until soft, approximately 10 minutes. Shred squash with a fork and serve.

Slow-Cooked Spaghetti Squash (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8-9 HOURS • SERVES 1

Ingredients 2 cups water 1 medium spaghetti squash Directions 1. Preparing the Ingredients With a skewer or large fork, puncture several holes in spaghetti squash. 2. Cooking Pour water into a 2-quart slow cooker and add the whole squash. Cover and cook on low for 8–9 hours. Split squash and remove the seeds. Use a fork to shred the strands from the squash, which will resemble angel hair pasta.

Curried Sunchokes, Plantain, And Apple PREP: 10 MINUTES • COOK TIME: 15 MINUTES • SERVES 4

Ingredients 3 tablespoons olive oil 1 medium onion, peeled and thinly sliced 3 tablespoons grated fresh ginger 4 cloves garlic, peeled and lightly crushed 2 teaspoons ground turmeric 1 teaspoon curry powder 1 pound sunchokes (Jerusalem artichokes), scrubbed and thinly sliced 1 large cooking apple, cored and thinly sliced 1 medium yellow plantain, peeled and thinly sliced 1 cup Basic Vegetable Stock Directions 1. Preparing the Ingredients Heat olive oil in a large skillet over medium heat. Add onion, ginger, and garlic and sauté for 2–3 minutes. 2. Cooking Stir in turmeric and curry powder and cook 2–3 minutes more. Add sunchokes, apple, and plantain and stir until mixture is coated with seasoning. Stir in vegetable stock, reduce heat to medium-low, and cover. Cook for about 10 minutes more or until sunchokes are just tender.

Spaghetti Squash And Garden Vegetables (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6-8 HOURS • SERVES 2

Ingredients 1 medium spaghetti squash 1–2 cups water 2 tablespoons olive oil 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 5 Roma tomatoes, chopped 3 tablespoons chopped fresh basil ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Pierce spaghetti squash several times with a fork. Place it in a 4–6-quart slow cooker and cover with 1–2 cups of water. 2. Cooking Cover and cook on low for 6–8 hours or high for 3–4 hours. Remove from slow cooker and let it cool. Drain water from the slow cooker. While squash is cooling, heat olive oil in a large nonstick skillet over medium-high heat. Sauté onion for 5–10 minutes until tender. Add garlic, stir, and turn off heat. Slice cooked squash in half, seed it, and use a fork to shred the strands from the squash. Return strands to the slow cooker. Add onion, garlic, and oil mixture to the slow cooker. Add tomatoes and toss so that they become warm. Add basil and toss. Sprinkle with pepper and serve warm.

Eggplant Steaks PREP: 10 MINUTES • COOK TIME: 10 MINUTES • SERVES 4

Ingredients 2 large eggplants, cut into 3/4"-thick slices 1 tablespoon salt 1 cup hot water 6 sun-dried tomatoes (not packed in oil) ¼ cup plus 3 tablespoons olive oil, divided ⅓ cup almond meal 1 tablespoon lemon juice 2 teaspoons fresh thyme leaves ⅛ teaspoon salt ⅛ teaspoon ground white pepper

Directions 1. Preparing the Ingredients Place eggplant slices on a baking sheet and sprinkle with 1 tablespoon salt. Let stand for 1 hour. Rinse eggplant thoroughly under cool running water. Place between kitchen towels and press down to remove moisture. Combine hot water and sun-dried tomatoes in small bowl; let stand for 15 minutes to rehydrate. Remove tomatoes from water and coarsely chop. In a food processor or blender, combine ¼ cup olive oil, tomatoes, almond meal, lemon juice, thyme, salt, and white pepper. Blend until combined. 2. Cooking Prepare and preheat grill. Brush eggplant with remaining 3 tablespoons olive oil and place on grill rack over medium coals. Grill for 6–8 minutes, turning once, until eggplant slices are tender with nice grill marks. Top each with a spoonful of tomato mixture and serve immediately.

Ratatouille PREP: 10 MINUTES • COOK TIME: 15 MINUTES • SERVES 4

Ingredients 3 tablespoons olive oil 1 medium onion, peeled and chopped 4 cloves garlic, peeled and minced 1 medium eggplant, peeled and cubed 1 medium red bell pepper, seeded and chopped 1 cup sliced cremini mushrooms 1 cup chopped zucchini, unpeeled 1 cup chopped and seeded tomatoes ½ teaspoon salt ⅛ teaspoon ground black pepper ⅓ cup chopped fresh basil 2 tablespoons chopped fresh parsley Directions 1. Preparing the Ingredients Heat olive oil in large skillet over medium heat. Add onion and garlic. 2. Cooking Cook and stir for 3 minutes. Add eggplant; cook and stir for 5–6 minutes or until eggplant is almost soft. Add bell pepper, mushrooms, and zucchini. Cook and stir for another 2–3 minutes. Add tomatoes, salt, and black pepper and bring to a simmer. Simmer for 7–9 minutes or until everything is blended. Sprinkle with basil and parsley and serve immediately.

Veggie Chili (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6-7 HOURS • SERVES 8

Ingredients 2 cups canned kidney beans, rinsed and drained 2 cups canned pinto beans, rinsed and drained 2 medium stalks celery, diced, including leaves 2 large carrots, peeled and cut into coin-sized pieces 1 medium onion, peeled and diced 1 medium shallot, peeled and diced 4 cloves garlic, peeled and sliced 1 small habanero pepper, seeded and diced 12 ounces tomato paste ½ teaspoon dried oregano ½ teaspoon ground black pepper ½ teaspoon crushed rosemary ½ teaspoon cayenne ½ teaspoon ground chipotle 1 teaspoon chili powder 1 teaspoon tarragon ¼ teaspoon cumin ¼ teaspoon celery seed 2 medium zucchini, cubed 2 medium summer squash, cubed 10 Campari tomatoes, quartered Directions 1. Preparing the Ingredients In a 4-quart slow cooker add all ingredients except zucchini, summer squash, and tomatoes. Stir. 2. Cooking Cook on low for 6–7 hours; then stir in zucchini, summer squash, and tomatoes. Cook on high for an additional 30 minutes. Stir before serving.

Spiced “Baked” Eggplant (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 11HOURS • SERVES 4

Ingredients 1 pound peeled and cubed eggplant ⅓ cup peeled, sliced onion ½ teaspoon crushed red pepper flakes ½ teaspoon crushed rosemary ¼ cup lemon juice Directions 1. Preparing the Ingredients Place all ingredients in a 1½–2-quart slow cooker. 2. Cooking Cook on low for 3 hours or until eggplant is tender.

Zucchini Casserole (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 11 HOURS • SERVES 2

Ingredients 4 medium zucchini, sliced 1 large red onion, peeled and sliced 1 medium green bell pepper, seeded and cut into thin strips 1 (16-ounce) can diced tomatoes, undrained 1 teaspoon lemon juice ½ teaspoon ground black pepper ½ teaspoon basil 1 tablespoon olive oil Directions 1. Preparing the Ingredients Combine all ingredients except olive oil in a 2-quart slow cooker. 2. Cooking Cook on low for 3 hours. Drizzle casserole with olive oil. Cook on low for 1½ hours more.

Acorn Squash Casserole (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 ½ HOURS • SERVES 6

Ingredients 2 medium acorn squash, peeled, seeded, and sliced 1 small red onion, peeled and sliced 1 medium green bell pepper, seeded and cut into strips 2 cups diced fresh tomatoes 1 teaspoon lemon juice ½ teaspoon ground black pepper ½ teaspoon basil 1 tablespoon grass-fed butter, melted Directions 1. Preparing the Ingredients Combine all ingredients except butter in a 2-quart slow cooker. 2. Cooking Cover and cook on low for 3 hours. Drizzle casserole with butter and cook another 1½ hours on low.

Vegetable Fajita Filling (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3-4 HOURS • SERVES 3

Ingredients 3 large onions, peeled and thinly sliced 1 large red bell pepper, seeded and thinly sliced 1 large green bell pepper, seeded and thinly sliced 2 tablespoons olive oil ½ teaspoon paprika ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Place all ingredients in a 4–6-quart slow cooker and toss well. 2. Cooking Cover and cook on high for 3½–4 hours.

Leek, Turnip, And Carrot Potage (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 7 HOURS • SERVES 6

Ingredients 4 cups sliced leeks 4 medium turnips, peeled and cubed 2 large carrots, peeled and diced 5 cups water ½ teaspoon ground white pepper Directions 1. Preparing the Ingredients Place all ingredients in a 4-quart slow cooker. 2. Cooking Cook on low for 7 hours. Purée using an immersion blender, or purée in batches in a blender. Serve piping hot.

Sweet Potato Gratin With Leeks And Onions (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES 8

Ingredients 4 tablespoons olive oil 2 large leeks, white parts only, rinsed and chopped 2 large sweet onions, peeled and finely chopped 2 medium stalks celery with tops, finely chopped 4 medium sweet potatoes, peeled and thinly sliced 1 teaspoon dried thyme ½ teaspoon ground black pepper 3 cups canned full-fat coconut milk 1½ cups arrowroot powder 2 tablespoons grass-fed butter, cut in small pieces Directions 1. Preparing the Ingredients Heat olive oil in a medium skillet over medium heat. Sauté leeks, onions, and celery for 3–5 minutes until softened. Grease a 4-quart slow cooker with coconut oil. Layer sweet potato slices in the slow cooker with the sautéed vegetables. Sprinkle thyme and black pepper on each layer as you go along. Finish with a layer of potatoes. Add coconut milk until it meets the top layer of potatoes. Then add arrowroot powder. Dot with butter. 2. Cooking Cover and cook on high for 4 hours, on low for 8 hours, or until potatoes are fork tender. In the last hour of cooking, vent the lid of the slow cooker with a chopstick or wooden spoon handle to allow excess condensation to escape.

Sautéed Celery And Almonds PREP: 10 MINUTES • COOK TIME: 2-3 MINUTES • SERVES 6

Ingredients 2 tablespoons olive oil 2 cloves garlic, peeled and minced 3 cups sliced celery ¼ cup water 1 tablespoon coconut aminos ½ teaspoon five-spice powder ½ cup chopped celery leaves ⅛ teaspoon crushed red pepper flakes ⅓ cup sliced almonds, toasted

Directions 1. Preparing the Ingredients In a large saucepan, heat olive oil over medium heat. Add garlic. 2. Cooking Cook for 1 minute. Add celery; cook for 2–3 minutes or until crisp-tender. Add water and coconut aminos; bring to a simmer. Cover pan, reduce heat, and simmer for 4 minutes. Uncover pan and add five-spice powder, celery leaves, and crushed red pepper flakes; cook for 2 minutes longer. Sprinkle with almonds and serve immediately.

Onions And Apples PREP: 10 MINUTES • COOK TIME: 7-9 MINUTES HOURS • SERVES 4

Ingredients 1 tablespoon grass-fed butter 1 tablespoon olive oil 2 medium onions, peeled and chopped 2 cloves garlic, peeled and minced 3 medium apples, peeled, cored, and sliced 3 tablespoons maple syrup 1 tablespoon lemon juice ½ teaspoon salt ½ teaspoon dried thyme leaves Directions 1. Preparing the Ingredients In a large saucepan, melt butter and olive oil over medium heat. Add onions and garlic 2. Cooking And cook until crisp-tender, about 4 minutes. Add apples and stir. Drizzle with maple syrup and lemon juice, and sprinkle with salt and thyme leaves. Cover and cook on low for about 7–9 minutes or until apples are tender. Serve immediately.

Green Bean Amandine PREP: 10 MINUTES • COOK TIME: 3-4 MINUTES• SERVES 4

Ingredients 1 pound fresh green beans, trimmed and chopped 2 tablespoons olive oil ⅓ cup sliced almonds ¾ cup sliced mushrooms ½ medium yellow onion, peeled and chopped ½ teaspoon lemon juice Directions 1. Preparing the Ingredients Fill a medium saucepan with cold salted water and bring to a boil over high heat. 2. Cooking Add beans and cook until they are a vibrant green, about 3–4 minutes. Drain and rinse under cold water. Heat olive oil in a large skillet over medium heat. Sauté almonds, mushrooms, and onion for 3–4 minutes, stirring frequently. Add green beans and lemon juice and heat for another 2 minutes.

Cajun Collard Greens PREP: 10 MINUTES • COOK TIME: 25 MINUTES • SERVES 4

Ingredients 2 tablespoons olive oil 1 medium onion, peeled and diced 3 cloves garlic, peeled and minced 1 pound collard greens, chopped ¾ cup water 1 (14-ounce) can diced tomatoes, drained 1½ teaspoons Cajun seasoning ½ teaspoon hot sauce ¼ teaspoon salt Directions 1. Preparing the Ingredients In a large skillet, heat olive oil over medium heat. Add onion, garlic, and collard greens and sauté for 3–5 minutes until onions are soft. Add water, tomatoes, and Cajun seasoning. Bring to a simmer over low heat, cover. 2. Cooking And allow to cook for 20 minutes, or until greens are soft, stirring occasionally. Remove lid, stir in hot sauce and salt, and cook, uncovered, for another 1–2 minutes, to allow excess moisture to evaporate.

Roasted Peppers PREP: 10 MINUTES • COOK TIME: 5 MINUTES • SERVES 6

Ingredients ¼ cup olive oil 2 large green bell peppers 2 large yellow bell peppers 2 large red bell peppers 6 cloves garlic, peeled and minced 1 teaspoon ground black pepper Directions 1. Preparing the Ingredients Preheat grill or broiler. Pour olive oil into a large bowl. Dip peppers in olive oil, then place peppers on grill or a broiler pan. Reserve remaining oil. 2. Cooking Grill or broil peppers, turning frequently, until skin is blistered and beginning to blacken. Place peppers in a paper bag and fold over the top of the bag. Let peppers steam in the bag for 10 minutes. Remove peppers from bag and peel off the blistered skin. Slice peppers and return them to the bowl with olive oil, along with garlic and black pepper. Serve at room temperature or store in the refrigerator for up to three days.

Garlic And Gingered Green Beans PREP: 10 MINUTES • COOK TIME: 3-4 MINUTES • SERVES 4

Ingredients 1 pound fresh green beans, trimmed and chopped 1 tablespoon olive oil 1 tablespoon sesame oil 1 (10-ounce) package frozen baby peas, thawed 4 cloves garlic, peeled and minced 1 teaspoon minced fresh ginger ½ teaspoon crushed red pepper flakes 1 teaspoon salt ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Fill a medium saucepan with cold salted water and bring to a boil over high heat. Add beans and cook until they are a vibrant green, about 3–4 minutes. Drain and rinse under cold water. Heat olive oil and sesame oil in a large skillet. Add green beans, peas, garlic, ginger, and red pepper flakes. 2. Cooking Cook, stirring frequently, for 3–4 minutes until garlic is soft. Season with salt and black pepper.

Sesame Oil (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 1 HOUR, 30 MINUTES • SERVES 4

Ingredients 1 pound green beans 1 tablespoon minced rosemary 1 teaspoon minced thyme 2 tablespoons lemon juice 2 tablespoons water Directions 1. Preparing the Ingredients Place all ingredients in a 2-quart slow cooker. Stir to distribute spices evenly. 2. Cooking Cook on low for 1½ hours or until green beans are tender. Stir before serving.

Broccoli And Hazelnuts (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2-4 HOURS • SERVES 8

Ingredients 2 pounds broccoli florets, washed and trimmed 12 cloves garlic, peeled ½ teaspoon ground black pepper 1 cup large raw hazelnuts 2 tablespoons olive oil Juice from 2 medium lemons Directions 1. Preparing the Ingredients Place broccoli in a 4-quart slow cooker and add garlic, pepper, hazelnuts, olive oil, and lemon juice and toss. 2. Cooking Cover and cook on high for 2 hours or on low for 4 hours.

Lemon And Garlic Green Beans (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4-6 HOURS • SERVES 4

Ingredient 1½ pounds fresh green beans, trimmed 3 tablespoons olive oil 3 large shallots, peeled and cut into thin wedges 6 cloves garlic, peeled and sliced 1 tablespoon grated lemon zest ½ teaspoon ground black pepper ½ cup water Directions 1. Preparing the Ingredients Place green beans in a greased (with coconut oil) 4-quart slow cooker. Add remaining ingredients over the top of the beans. 2. Cooking Cook on high for 4–6 hours or on low for 8–10 hours. If you like your beans crisper, check them after about 3½ hours on high or after about 6 hours on low.

Asparagus And Cashew Nuts PREP: 10 MINUTES • COOK TIME: 10 MINUTES • SERVES 3

Ingredients 2 tablespoons olive oil 2 tablespoons sesame oil 1 teaspoon minced fresh gingerroot 1 pound asparagus, ends trimmed and cut into 2" pieces 1 teaspoon crushed red pepper flakes ½ cup chopped cashew Directions 1. Preparing the Ingredients Heat olive oil and sesame oil in a wok or large skillet over low heat. Add ginger and stir-fry until slightly brown, about 5 minutes. 2. Cooking. Add asparagus and red pepper flakes, and stir-fry for 3 minutes. Add cashews. Cook, stirring frequently, for about 5 minutes or until asparagus is tender.

Broccoli And Bell Peppers PREP: 10 MINUTES • COOK TIME: 3-4 MINUTES • SERVES 4

Ingredients 1 medium head broccoli 2 tablespoons coconut oil 1 medium onion, peeled and chopped 1 medium red bell pepper, seeded and chopped 1 medium orange bell pepper, seeded and chopped 3 cloves garlic, peeled and sliced 3 tablespoons water ½ teaspoon salt ⅛ teaspoon ground black pepper Directions 1. Preparing the Ingredients Cut the florets off the broccoli stems. Peel stems and cut into 1" slices. In a medium saucepan, steam broccoli until crisp-tender, about 3–4 minutes. Drain and set aside. In a large skillet, melt coconut oil over medium heat. 2. Cooking Add onion and cook for 3 minutes. Add bell peppers and cook for another 3 minutes, stirring occasionally. Add broccoli, garlic, water, salt, and black pepper to skillet. Bring to a simmer, then cover and simmer for 3–4 minutes until everything is hot.

Roasted Brussels Sprouts With Apples PREP: 10 MINUTES • COOK TIME: 12 MINUTES • SERVES 4

Ingredients 2 cups quartered Brussels sprouts 8 cloves garlic, peeled 2 tablespoons olive oil 2 tablespoons apple cider vinegar ¾ teaspoon salt ½ teaspoon ground black pepper 2 medium apples, peeled, cored, and chopped Directions 1. Preparing the Ingredients Preheat oven to 425°F. Arrange Brussels sprouts and garlic in a single layer on a large baking sheet. Drizzle with olive oil and apple cider vinegar and season with salt and black pepper. 2. Cooking Roast for 10–12 minutes, tossing once. Remove tray from oven and add apples, tossing gently to combine. Roast for 10 more minutes or until apples are soft, tossing once again.

Sweet And Savory Acorn Squash (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES 4

Ingredients ¼ cup maple syrup 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 small acorn squash, halved and seeded ¾cup raisins 4 tablespoons grass-fed butter ½ cup water Directions 1. Preparing the Ingredients In a small bowl, combine maple syrup, cinnamon, and nutmeg. Spoon maple syrup mixture into the squash halves. Sprinkle with raisins. Top each half with 1 tablespoon butter. Wrap each squash half individually in aluminum foil and seal tightly. 2. Cooking Pour water into a 4–6-quart slow cooker. Place wrapped squash, cut side up, in the slow cooker. Cover and cook on high for 4 hours or until squash is tender. Open the foil packets carefully to allow steam to escape.

Caveman Caponata PREP: 10 MINUTES • COOK TIME: 5 HOURS • SERVES 4

Ingredients 1 pound plum tomatoes, chopped 1 medium eggplant, cut into ½" pieces 2 medium zucchini, cut into ½" pieces 3 medium stalks celery, sliced 1 large onion, peeled and finely chopped ½ cup chopped fresh parsley 1 teaspoon lemon juice 2 tablespoons lime juice 1 tablespoon maple syrup ¼ cup raisins ¼ cup tomato paste ¼ teaspoon ground black pepper Directions 1. Preparing the Ingredients Combine all ingredients in 4-quart slow cooker. 2. Cooking Cover and cook on low for 5½ hours. Do not remove cover during cooking.

Apple Coleslaw PREP: 10 MINUTES • SERVES 4

Ingredients 2 cups packaged coleslaw mix 1 large unpeeled tart apple, cored and chopped ½ cup chopped celery ½ cup chopped green pepper ¼ cup flaxseed oil 2 tablespoons lemon juice 1 teaspoon sesame seeds Directions 1. Preparing the Ingredients In a medium bowl combine coleslaw mix, apple, celery, and green pepper. 2 In a small bowl, whisk together remaining ingredients. Pour over coleslaw and toss to coat.

Butternut Squash With Walnuts And Vanilla (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6-8 HOURS • SERVES 6

Ingredients 1 (2-pound) butternut squash, peeled, seeded, and cut into 1" cubes ½ cup water ½ cup maple syrup 1 cup chopped walnuts 1 teaspoon cinnamon 4 tablespoons coconut butter 2 teaspoons grated fresh ginger 1 teaspoon vanilla Directions 1. Preparing the Ingredients Grease a 4-quart slow cooker with olive oil. Add squash and water to slow cooker. In a small bowl mix together maple syrup, walnuts, cinnamon, coconut butter, ginger, and vanilla. Drizzle maple syrup mixture evenly over butternut squash. 2. Cooking Cook on high for 4 hours or on low for 6–8 hours, or until squash is fork tender.

Butternut Squash Quinoa Salad PREP: 10 MINUTES • COOK TIME: 20 MINUTES • SERVES 8

Ingredients 3 cups peeled, seeded, and cubed butternut squash 1 tablespoon ground cinnamon 1 teaspoon nutmeg 2 cups water 1 cup uncooked quinoa Directions 1. Preparing the Ingredients Preheat oven to 350°F. Place squash in 9" × 11" baking dish. Sprinkle with cinnamon and nutmeg. 2. Cooking Bake for 30 minutes or until tender and slightly brown. Meanwhile, fill a medium pot with water, add quinoa, and bring to a boil. When water boils, reduce heat to low and cover; simmer 15 minutes. Remove from heat and keep covered an additional 5 minutes; then fluff with a fork and set aside.

Greek-Style Asparagus (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4½ HOURS • SERVES 8

Ingredients 1 pound asparagus, trimmed 1 (28-ounce) can petite diced tomatoes, undrained ½ cup peeled, chopped onion 4 cloves garlic, peeled and minced ¾ teaspoon dried oregano ¾ teaspoon basil 1 teaspoon ground black pepper Directions 1. Preparing the Ingredients Combine all ingredients except pepper in a 2-quart or smaller slow cooker and cover. 2. Cooking Cook on high for about 4½ hours or until asparagus is tender. Season with pepper.

Candied Butternut Squash (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3- 4 HOURS • SERVES 4

Ingredients 5 cups peeled, seeded, and cubed butternut squash ¼ cup maple syrup 1 tablespoon orange zest ½ teaspoon ground cinnamon ½ teaspoon ground cloves Directions 1. Preparing the Ingredients Add all ingredients to a greased (with coconut oil) 4-quart slow cooker. 2. Cooking Cook on high for 3–4 hours or on low for 6–8 hours until squash is fork tender.

Turnip Tots PREP: 10 MINUTES • COOK TIME: 5 HOURS • SERVES 4

Ingredients 4 medium turnips, peeled and cubed 2 tablespoons olive oil 2 tablespoons maple syrup 1 tablespoon brown mustard ¼ teaspoon ground black pepper Directions 1. Preparing the Ingredients Place turnips in a 2- or 4-quart slow cooker, drizzle with olive oil and toss. In a small bowl, mix together remaining ingredients. Drizzle over turnips and mix well. 2. Cooking Cover and cook on low for 5 hours.

Maple-Glazed Roasted Vegetables PREP: 10 MINUTES • COOK TIME: 40 MINUTES • SERVES 4

Ingredients 3 medium carrots, peeled and chopped 2 small parsnips, peeled and chopped 2 medium sweet potatoes, peeled and chopped 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon ground black pepper ¼ cup maple syrup 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar ½ teaspoon hot sauce Directions 1. Preparing the Ingredients Preheat oven to 400°F. On a large baking sheet, spread out carrots, parsnips, and sweet potatoes in a single layer. Drizzle with olive oil and season with salt and black pepper. 2. Cooking Roast for 40 minutes, tossing once. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and hot sauce. Transfer roasted vegetables to a large bowl and toss well with maple mixture.

Sweet Beets (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3 HOURS • SERVES 6

Ingredients 1½ pounds beets 2 cups hot water ¼ cup peeled, finely chopped red onion 2 tablespoons maple syrup 2 cloves garlic, peeled and minced 4 tablespoons chopped toasted walnuts 3 tablespoons lemon juice 1 tablespoon coconut oil 1 ounce crumbled goat cheese 1 teaspoon ground black pepper

Directions 1. Preparing the Ingredients Combine beets and water in a 4–6-quart slow cooker. 2. Cooking Cover and cook on high for about 2–2½ hours or until beets are tender. Drain and peel beets and cut into 3/4" cubes. Combine cubed beets and remaining ingredients, except goat cheese and black pepper, in the slow cooker. Cover and cook on high for 20–30 minutes. Top with goat cheese and season with black pepper before serving.

Maple-Roasted Carrots PREP: 10 MINUTES • COOK TIME: 15-20 MINUTES • SERVES 6

Ingredients 1 tablespoon coconut oil 2 tablespoons maple syrup 1 teaspoon coconut aminos 1 pound carrots, peeled and chopped Directions 1. Preparing the Ingredients Preheat oven to 400°F. In large ovenproof saucepan, combine coconut oil and maple syrup and heat on stovetop until melted. Add coconut aminos and carrots. 2. Cooking Cook and stir for 2 minutes. Place the pan in the oven and roast for 15–20 minutes, turning once, or until carrots are tender and glazed. Serve immediately.

Zesty Steamed Carrots And Peas PREP: 10 MINUTES • COOK TIME: 10 MINUTES• SERVES 6

Ingredients 1 cup water 2 tablespoons lemon juice 2 tablespoons lime juice 1 pound carrots, peeled and julienned 1 (10-ounce) package frozen baby peas, thawed 1 tablespoon extra-virgin olive oil Directions 1. Preparing the Ingredients In a large saucepan over medium-high heat, combine water, lemon juice, lime juice, and carrots. 2. Cooking Cover and cook until carrots are tender, about 10 minutes. Remove from heat and cool. In a medium bowl, combine carrots, peas and olive oil. Stir to coat.

Sautéed Kale And Broccoli Rabe PREP: 10 MINUTES • COOK TIME: 10 MINUTES • SERVES 4

Ingredients 1 pound broccoli rabe, trimmed and cut into 2" pieces 1 pound kale, trimmed and cut into 4" pieces 2 tablespoons olive oil 1 medium onion, peeled and chopped 3 cloves garlic, peeled and minced 2 tablespoons lemon juice 1 teaspoon salt ⅛ teaspoon ground white pepper Directions 1. Preparing the Ingredients In a medium saucepan, steam broccoli rabe and kale for about 3 minutes. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic. 2. Cooking Cook and stir until tender, about 5 minutes. Add steamed broccoli rabe and kale to skillet; cook and stir for 3 minutes. Add lemon juice, salt, and white pepper and cook for another 2–3 minutes until tender. Serve immediately.

Moroccan Root Vegetables (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 9 HOURS • SERVES 8

Ingredients 1 pound parsnips, peeled and diced 1 pound turnips, peeled and diced 2 medium onions, peeled and chopped 1 pound carrots, peeled and diced 6 dried apricots, chopped 4 pitted prunes, chopped 1 teaspoon ground turmeric 1 teaspoon ground cumin ½ teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cayenne pepper 1 tablespoon dried parsley 1 tablespoon dried cilantro 14 ounces Basic Vegetable Stock

Directions 1. Preparing the Ingredients Add parsnips, turnips, onions, carrots, apricots, prunes, turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro to a 4–6-quart slow cooker. Pour in stock. 2. Cooking Cover and cook on low for 9 hours or until vegetables are cooked through.

Chipotle And Lime Mashed Sweet Potatoes PREP: 10 MINUTES • COOK TIME: 5-8 MINUTES • SERVES 1

Ingredients 3 pounds sweet potatoes, peeled and cubed 1½ tablespoons ghee 1¼ teaspoons chipotle powder Juice from ½ large lime Directions 1. Preparing the Ingredients In a large saucepan fitted with a steamer insert, heat 1" water over medium-high heat. Place sweet potatoes in steamer and steam until soft, approximately 5–8 minutes. Transfer to a large bowl. In a small saucepan, heat ghee and whisk in chipotle powder and lime juice. Pour mixture over sweet potatoes and mash with fork or potato masher.

Sautéed Fennel With Orange (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4-5 HOURS • SERVES 4

Ingredients 3 small fennel bulbs, halved 1 (13-ounce) can chopped tomatoes Rind and juice from 1 small orange 2 tablespoons maple syrup ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Place fennel in a 4–6-quart slow cooker. In a large mixing bowl, combine remaining ingredients. Pour mixture over fennel. 2. Cooking Cover and cook on high for 4–5 hours.

Jicama “Rice” PREP: 10 MINUTES • COOK TIME: 10 MINUTES • SERVES 4

Ingredients 1 large jicama 1 tablespoon lemon juice 2 tablespoons coconut oil 2 shallots, minced ½ teaspoon salt ⅛ teaspoon ground white pepper Directions 1. Preparing the Ingredients Peel jicama and grate on a box grater or in the food processor. Sprinkle with lemon juice and mix. In a large skillet, melt coconut oil over medium heat. Add shallots; cook and stir until tender, about 4 minutes. 2. Cooking Add grated jicama to the skillet; cook and stir until jicama releases some of its water and the water evaporates, about 5–6 minutes. Taste jicama to see if it’s tender. If not, cook another 1–2 minutes. Then sprinkle with salt and white pepper and serve.

Sautéed Cabbage PREP: 10 MINUTES • COOK TIME: 15 MINUTES • SERVES 6

Ingredients 3 tablespoons coconut oil 1 medium onion, peeled and chopped 3 cloves garlic, peeled and minced 4 cups chopped green cabbage 3 cups chopped red cabbage ¼ cup water 1 tablespoon coconut aminos 1 teaspoon salt ⅛ teaspoon ground black pepper Directions 1. Preparing the Ingredients In a large skillet, heat coconut oil over medium heat. Add onion and garlic. 2. Cooking Cook and stir until crisp-tender, about 4 minutes. Add cabbages to the skillet and cook and stir for 4 minutes. Add water, coconut aminos, salt, and black pepper and bring to a simmer. Cover and cook for 5–8 minutes longer until cabbage is tender.

Sweet And Sour Red Cabbage (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3-4 HOURS • SERVES 6

Ingredients 1 large head red cabbage, sliced 2 medium onions, peeled and chopped 6 small tart apples, peeled, cored, and quartered 1 cup hot water 1 cup apple juice 2 tablespoons maple syrup ⅔ cup lime juice ½ teaspoon caraway seeds 3 tablespoons grass-fed butter, melted 3 tablespoons olive oil Directions 1. Preparing the Ingredients Place cabbage, onions, and apples in a 4-quart slow cooker that has been greased with coconut oil. In a medium bowl whisk together water, apple juice, maple syrup, lime juice, and caraway seeds. Pour over cabbage. Drizzle butter and olive oil over everything and cover slow cooker. 2. Cooking Cook on high for 3–4 hours or on low for 6–8 hours. Stir well before serving.

“Steamed” Artichokes (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6 HOURS • SERVES 3

Ingredients 3 large artichokes 1 cup water 1 large lemon, cut into eighths 2 tablespoons lemon juice 1 teaspoon dried oregano Directions 1. Preparing the Ingredients Place artichokes stem side down in an oval 4-quart slow cooker. Pour water into the bottom of the slow cooker. Add lemon slices, lemon juice, and oregano. 2. Cooking Cook on low for 6 hours or until leaves are tender.

German Coleslaw PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES 4

Ingredients 1 teaspoon celery seed 1½ cups lime juice 1½ teaspoons mustard seed 1 teaspoon turmeric 1 teaspoon lemon juice 8 cups shredded cabbage 2 medium green bell peppers, seeded and finely chopped 1 large onion, peeled and finely chopped

Directions 1. Preparing the Ingredients In a small saucepan over high heat, bring celery seed, lime juice, mustard seed, turmeric, and lemon juice to a boil. Place cabbage, bell peppers, and onion in a 2-quart or smaller baking dish with a cover. Pour boiling liquid over vegetables. 2. Cooking Cover and let stand for 2 hours. Serve at room temperature or chilled. This salad will keep crisp for three to four weeks in the refrigerator.

Roasted Asparagus With Mixed Summer Squashes And Peppers PREP: 10 MINUTES • COOK TIME: 45 MINUTES • SERVES 2

Ingredients ¼ cup olive oil 3 tablespoons apple cider vinegar 1 tablespoon minced garlic 1 pound asparagus, stem ends trimmed 1 pound mixed summer squashes, thinly sliced 1 pound mini sweet peppers, stemmed and sliced in half lengthwise 2 medium jalapeño peppers, seeded and chopped 1 teaspoon seasoning salt

Directions 1. Preparing the Ingredients Preheat oven to 400°F. In a small bowl, mix together olive oil, vinegar, and garlic and set aside. Place all vegetables in a large roasting pan and toss. Pour olive oil mixture over top, lifting and gently mixing the vegetables so they are all coated with oil. Sprinkle with seasoning salt. 2. Cooking Roast uncovered for about 45 minutes or until vegetables begin to darken; stir occasionally. Serve hot.

Roasted Kale Chips PREP: 10 MINUTES • COOK TIME: 15 MINUTES • SERVES 2

Ingredients 6 cups kale 1 tablespoon extra-virgin olive oil 1 teaspoon garlic powder Directions 1. Preparing the Ingredients Preheat oven to 375°F. Trim kale by removing the tough stems and tearing the leaves into pieces roughly 2" square. 3 Place leaves in a medium bowl and toss with olive oil and garlic powder and then lay kale on a large baking sheet. 2. Cooking Roast for 5 minutes; turn kale over and roast for another 7–10 minutes, until kale turns brown and becomes paper thin and brittle. Remove from oven and serve immediately or cool and store in an airtight container at r

Sauces and Spreads Kale Pesto PREP: 10 MINUTES • COOK TIME: 3 MINUTES • MAKES 2 ½ CUPS

Ingredients 2 cups packed chopped fresh kale 1 cup fresh basil leaves ½ cup toasted chopped hazelnuts 1 tablespoon lemon juice 1 clove garlic, peeled and minced ½ teaspoon salt ⅛ teaspoon ground black pepper ⅓ cup olive oil 2 tablespoons hazelnut oil ¼ cup water Directions 1. Preparing the Ingredients Bring 2 cups water to a boil in a medium saucepan. Place kale in a steamer basket or insert and put it in the pan. 2. Cooking Cover, steam kale for 2–3 minutes or until slightly softened. Remove to a colander to drain. Press in kitchen towel to remove excess water. Combine kale, basil, hazelnuts, lemon juice, garlic, salt, and black pepper in a food processor. Process until finely chopped. With motor running, add olive oil and hazelnut oil gradually through the feed tube. Add water as needed for desired consistency. Store, covered, in the refrigerator for up to a week or freeze for longer storage.

Spinach Pistachio Pesto PREP: 5 MINUTES • MAKES 3 CUPS

Ingredients 1 (10-ounce) package frozen chopped spinach 1½ cups shelled pistachios 1 cup fresh basil leaves ⅔cup olive oil 1 teaspoon salt ¼ cup water Directions 1. Preparing the Ingredients In a blender or food processor, combine spinach, pistachios, and basil and blend until finely chopped. With motor running, slowly add olive oil through the feed tube until mixture is smooth and thick. Add salt. Add enough water for desired consistency. Refrigerate, covered, for up to three days, or freeze for up to several months.

Artichoke Sauce (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8 HOURS • SERVES 2

Ingredients 1 teaspoon olive oil 8 ounces frozen artichoke hearts, defrosted 3 cloves garlic, peeled and minced 1 medium onion, peeled and minced 2 tablespoons capers 1 (28-ounce) can crushed tomatoes

Directions 1. Preparing the Ingredients Heat olive oil in a large nonstick skillet over medium heat. Sauté artichoke hearts, garlic, and onion for about 10–15 minutes until onions are translucent and most of the liquid has evaporated. Put mixture into a 4-quart slow cooker. Stir in capers and crushed tomatoes. 2. Cooking Cook on high for 4 hours or on low for 8 hours.

Mint Pesto PREP: 5 MINUTES • MAKES 2 CUPS

Ingredients 2 cups packed fresh mint leaves 1 clove garlic, peeled 2 tablespoons lemon juice ⅓ cup toasted pine nuts ¼ teaspoon salt ⅓ cup extra-virgin olive oil 2–3 tablespoons water Directions 1. Preparing the Ingredients In a blender or food processor, chop mint with garlic until finely chopped. Add lemon juice, pine nuts, and salt and process again until finely chopped. With the machine running, add olive oil and water until a sauce forms. You may need to add more water for desired consistency. Store covered in the refrigerator for up to three days; freeze for longer storage for up to several months.

Chimichurri Sauce PREP: 5 MINUTES • MAKES 2 CUPS

Ingredients 1½ cups packed flat-leaf parsley ⅓ cup fresh cilantro 1 medium shallot, peeled and chopped 3 cloves garlic, peeled and chopped ¼ cup apple cider vinegar 2 tablespoons lemon juice ⅔ cup olive oil ½ teaspoon salt ⅛ teaspoon ground black pepper Directions 1. Preparing the Ingredients Combine parsley, cilantro, shallot, and garlic in a food processor and process until finely chopped. You can chop all these ingredients by hand if you’d like. Transfer to a medium bowl and add vinegar, lemon juice, olive oil, salt, and black pepper; stir with a whisk until combined. Refrigerate until serving time.

Cashew Alfredo Sauce PREP: 10 MINUTES • COOK TIME: 5 MINUTES • SERVES 1

Ingredients ½ cup raw cashews 1¼ cups water 2 tablespoons lemon juice 2 tablespoons tahini ¼ cup peeled, diced onion 1 teaspoon minced garlic ½ teaspoon salt ¼ cup nutritional yeast 2 tablespoons olive oil Directions 1. Preparing the Ingredients In a blender, process cashews and water until completely smooth and creamy, about 90 seconds. Add remaining ingredients except olive oil and purée until smooth. Slowly add oil until mixture is thick and oil is completely blended in. Heat in a medium saucepan over low heat for 4–5 minutes, stirring frequently.

Eggplant Relish (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4-5 HOURS • SERVES 6

Ingredients 1 large eggplant, pierced all over with fork 2 tablespoons extra-virgin olive oil ½ cup finely chopped tomato ¼ cup peeled, finely chopped onion ¼ cup almond yogurt 3 cloves garlic, peeled and minced ½ teaspoon dried oregano leaves 2 tablespoons lemon juice 1 teaspoon ground black pepper Directions 1. Preparing the Ingredients Place eggplant in a 4-quart slow cooker. 2. Cooking Cover, and cook on low until tender, 4–5 hours. Cool to room temperature. Cut eggplant in half lengthwise and remove eggplant pulp (including seeds) from peel with a spoon. Mash eggplant pulp and mix with olive oil, tomato, onion, almond yogurt, garlic, and oregano. Season with lemon juice and black pepper before serving.

Cucumber Raita PREP: 10 MINUTES • COOK TIME: 8 HOURS • SERVES 4

Ingredients 1 (5-ounce) can full-fat coconut milk 1 medium cucumber, peeled and seeded ½ teaspoon salt ⅓ cup minced red onion 1 clove garlic, peeled and minced 2 tablespoons lemon juice 1 tablespoon chopped fresh mint ½ teaspoon ground cumin ⅛ teaspoon ground white pepper Directions 1. Preparing the Ingredients Refrigerate the can of coconut milk for at least 8 hours. Spoon off the solids from the top; reserve the thin liquid for another use. Slice cucumber thinly and sprinkle with salt. Place in colander and place in the sink; let stand for 30 minutes. Rinse cucumber, drain, and pat dry with paper towels. In a medium bowl, combine coconut milk solids, cucumber, red onion, garlic, and lemon juice and mix well. Stir in mint, cumin, and white pepper. Cover and chill for 1 hour before serving.

Jalapeño Tomatillo Sauce (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8 HOURS • SERVES 4

Ingredients 1 teaspoon olive oil 2 cloves garlic, peeled and minced 1 medium onion, peeled and sliced 7 large tomatillos, husked and diced 2 small jalapeño peppers, seeded and minced ½ cup water Directions 1. Preparing the Ingredients Heat olive oil in a medium nonstick skillet over medium heat. Sauté garlic, onion, tomatillos, and jalapeño peppers for 5–10 minutes, until softened. Place mixture in a 4-quart slow cooker. Add water and stir. 2. Cooking Cook on low for 8 hours.

Chipotle Tomato Sauce (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8-10 HOURS • SERVES 6

Ingredients 3 cloves garlic, peeled and minced 1 large onion, peeled and minced 1 (28-ounce) can crushed tomatoes 1 (14.5-ounce) can diced tomatoes 3 chipotle peppers in adobo, minced 1 teaspoon dried oregano 1 tablespoon minced fresh cilantro ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Place all ingredients in a 4-quart slow cooker. 2. Cooking Cook on low for 8–10 hours. Stir before serving.

Fruity Balsamic Barbecue Sauce PREP: 10 MINUTES • COOK TIME: 6-8 HOURS • SERVES 20

Ingredients ¼ cup apple cider vinegar 2½ cups cubed mango 2 chipotle peppers in adobo, puréed 1 teaspoon maple syrup Directions 1. Preparing the Ingredients Place all ingredients in a 2-quart slow cooker. Stir. 2. Cooking Cook on low for 6–8 hours. Mash sauce with a potato masher. Store in an airtight container for up to two weeks in the refrigerator.

Cranberry Sauce PREP: 10 MINUTES • COOK TIME: 2HOURS, 30 MINUTES • SERVES 5

Ingredients 12 ounces fresh cranberries ½ cup freshly squeezed orange juice ½ cup water ½ teaspoon orange zest ½ teaspoon maple syrup Directions 1. Preparing the Ingredients Place all ingredients in a 1½–2-quart slow cooker. 2. Cooking Cook on high for 2½ hours. Stir before serving.

Pink Tomato Sauce (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 12 HOURS • SERVES 8

Ingredients 1 tablespoon olive oil 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 tablespoon minced fresh basil 1 tablespoon minced fresh Italian parsley ⅔ cup canned full-fat coconut milk 1 medium stalk celery, diced 1 (14.5-ounce) can whole tomatoes in purée 1 (28-ounce) can crushed tomatoes Directions 1. Preparing the Ingredients Heat olive oil in a medium nonstick skillet over medium heat. Sauté onion and garlic for 7–10 minutes until soft. 2. Cooking Add onion and garlic to a 6-quart slow cooker. Add herbs, milk, celery, and tomatoes. Stir to distribute spices. Cook on low for 10–12 hours.

Spinach Marinara Sauce PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES 8

Ingredients 1 (28-ounce) can crushed tomatoes, with liquid 1 (10-ounce) package frozen chopped spinach, thawed and drained 2⅔(6-ounce) cans tomato paste 1 (4.5-ounce) can sliced mushrooms, drained 1 medium onion, peeled and chopped 5 cloves garlic, peeled and minced 2 bay leaves ⅓ cup grated carrot ¼ cup olive oil 2½ tablespoons crushed red pepper flakes 2 tablespoons lemon juice 2 tablespoons dried oregano 2 tablespoons dried basil Directions 1. Preparing the Ingredients In a 4–6-quart slow cooker, combine all ingredients, cover. 2. Cooking Cook on high for 4 hours. Stir, reduce heat to low, and cook for 1–2 more hours.

Amish Apple Butter (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 14 HOURS • MAKES 8 CUPS

Ingredients 10 cups (about 5 pounds) peeled, cored, and quartered Gala apples 1 cup maple syrup 3 tablespoons lemon juice 1½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon allspice Directions 1. Preparing the Ingredients Place apples in a 4-quart slow cooker greased with coconut oil. Pour maple syrup and lemon juice over apples and add cinnamon, cloves, and allspice. Stir to coat apples. 2. Cooking Cover and cook on low for 14–16 hours until apple butter is a deep, dark brown and is richly flavored. Ladle into clean, medium sterilized jars and store covered in refrigerator for up to six weeks. You can also process and can the apple butter if you prefer.

Tropical Cashew Nut Butter PREP: 10 MINUTES • SERVES 4

Ingredients 2 cups roasted cashews 1½ teaspoons maple syrup ¼ teaspoon salt 3 tablespoons coconut oil Directions 1. Preparing the Ingredients Process cashews, maple syrup, and salt in a food processor on high speed until cashews form a thick paste. Slowly add coconut oil until mixture is smooth and creamy, scraping down sides and adding a little more oil as needed.

Raspberry Coulis (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES 16

Ingredients 12 ounces fresh raspberries 1 teaspoon lemon juice 2 tablespoons maple syrup Directions 1. Preparing the Ingredients Place all ingredients in a 2-quart slow cooker. Mash gently with a potato masher. 2. Cooking. Cook on low for 4 hours uncovered. Stir before serving.

Cran-Apple Sauce (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4-5 HOURS • SERVES 6

Ingredients 1 cup fresh cranberries 8 medium apples, peeled, cored, and chopped ½ cup maple syrup 1 cinnamon stick, halved 6 whole cloves Directions 1. Preparing the Ingredients Combine cranberries, apples, and maple syrup in a 4–6-quart slow cooker.Place cinnamon and cloves in center of a 6" square of cheesecloth. Pull up around sides; tie to form pouch. 2. Cooking Place in slow cooker. Cover and cook on low for 4–5 hours or until cranberries and apples are very soft. Remove cheesecloth pouch and discard. Serve sauce warm or at room temperature.

Mango Chutney PREP: 10 MINUTES • SERVES 8

Ingredients 3 medium mangoes, peeled, pitted, and diced 1 small red onion, peeled and diced ½ cup chopped fresh cilantro 1 teaspoon lime juice ½ teaspoon lime zest ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Combine all ingredients in a medium bowl and stir gently to combine. Serve at room temperature or refrigerate for 4 hours before serving.

Apple Chutney PREP: 10 MINUTES • SERVES 4

Ingredients 2 cups ice water 1 tablespoon lemon juice 3 large Granny Smith apples, cored and diced 1 medium shallot, peeled and thinly sliced 3 sprigs fresh mint, chopped 1 tablespoon lemon zest ¼ cup golden raisins ½ teaspoon ground cinnamon Directions 1. Preparing the Ingredients Combine water and lemon juice in a large mixing bowl. Add apples and soak for 5 minutes. Drain apples and mix them with remaining ingredients in a medium bowl.

Homemade Ketchup PREP: 10 MINUTES • COOK TIME: 2-4 HOURS • SERVES 10

Ingredients 1 (15-ounce) can no-salt-added tomato sauce 2 teaspoons water ½ teaspoon onion powder ¾cup maple syrup ⅓ cup lime juice ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground allspice ⅛ teaspoon nutmeg ⅛ teaspoon ground black pepper ⅔ teaspoon sweet paprika Directions 1. Preparing the Ingredients Add all ingredients to a 2½-quart slow cooker. 2. Cooking Cover and cook on low for 2–4 hours or until ketchup reaches desired consistency, stirring occasionally. Turn off the slow cooker or remove the insert from the slow cooker. Allow mixture to cool, then put in a covered container (such as a recycled ketchup bottle). Store in the refrigerator for up to a month.

Serrano Mint Sauce PREP: 10 MINUTES • SERVES 6

Ingredients 1 cup tightly packed mint leaves 2 medium serrano chilies, seeded and chopped 4 cloves garlic, peeled 1 (1") piece fresh gingerroot, peeled and chopped ¼ cup lime juice 2 tablespoons olive oil Directions 1. Preparing the Ingredients Combine all ingredients in a food processor and pulse to coarsely blend.

Red Pepper Relish (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES 8

Ingredients 4 large red bell peppers, seeded and cut into thin strips 2 small sweet onions, peeled and thinly sliced 6 tablespoons lemon juice ¼ cup maple syrup ½ teaspoon dried thyme ½ teaspoon crushed red pepper flakes ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Combine all ingredients in a 1½-quart slow cooker and mix well. 2. Cooking Cover and cook on low for 4 hours.

Pumpkin Butter (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES 16

Ingredients 6 cups pumpkin purée 2¼ cups maple syrup 1 teaspoon cinnamon ¾teaspoon ground ginger ½ teaspoon ground cloves ¼ teaspoon ground nutmeg Juice of 3 medium lemons Directions 1. Preparing the Ingredients Add all ingredients to a 4–6-quart slow cooker. 2. Cooking Cook mixture on low for about 4–4½ hours, until it becomes thick and smooth. Pour finished pumpkin butter into sterilized pint or half-pint jars, and seal. Store in refrigerator for up to two weeks.

Blackberry Jam PREP: 10 MINUTES • COOK TIME: 5 HOURS • MAKES 4 CUPS

Ingredients 3 cups fresh blackberries 1.75 ounces no-sugar pectin ½ cup maple syrup ¾ cup water Directions 1. Preparing the Ingredients Place all ingredients in a 2-quart slow cooker. Stir. 2. Cooking Cook uncovered on high for 5 hours. Using a fork or potato masher, smash berries a bit until they are the texture you prefer. Pour jam into an airtight container. Refrigerate overnight before using.

Habanero Basil Sauce PREP: 10 MINUTES • SERVES 6

Ingredients 2 cups chopped fresh basil leaves 3 medium habanero peppers, seeded and chopped 2 cloves garlic, chopped ¼ cup lime juice 3 tablespoons olive oil Directions 1. Preparing the Ingredients Combine all ingredients in a food processor and pulse to coarsely blend.

Summer Berry Sauce (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES 12

Ingredients 1 cup raspberries 1 cup blackberries 1 cup golden raspberries ½ cup water ½ teaspoon honey Directions 1. Preparing the Ingredients Place all ingredients in a 2-quart slow cooker. Lightly mash berries with the back of a spoon. 2. Cooking Cover and cook on low for 2 hours, then uncover and cook on high for 30 minutes.

Avocado Eggplant Spread PREP: 10 MINUTES • COOK TIME: 15 MINUTES • SERVES 1

Ingredients 2 medium eggplants, peeled and roughly chopped 2 tablespoons olive oil ¼ cup tahini 2 cloves garlic, peeled and chopped 2 tablespoons lime juice ½ teaspoon ground black pepper ½ teaspoon cumin 1 large avocado, pitted, peeled, and cubed Directions 1. Preparing the Ingredients Preheat oven to 425°F. In a large bowl, toss eggplant with olive oil. Place eggplant in a large roasting pan. 2. Cooking Roast, stirring occasionally, until eggplant is soft, about 15–20 minutes. Remove eggplant from roasting pan and place in the bowl of a food processor. Add remaining ingredients and pulse until slightly chunky.

“Butterscotch-Caramel” Sauce PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES 48

Ingredients ¼ cup coconut butter 1 cup canned full-fat coconut milk 1½ cups maple syrup 1 tablespoon fresh lemon juice ½ tablespoon vanilla extract Directions 1. Preparing the Ingredients Add coconut butter, coconut milk, maple syrup, and lemon juice to a 2quart or smaller slow cooker. 2. Cooking Cover and cook on high for 1 hour or until coconut butter is melted and milk begins to bubble around the edges of the cooker. Uncover and stir. Cover and cook on low for 2 hours, stirring occasionally. Uncover and cook on low for 1 more hour or until the mixture coats the back of a spoon or the sauce reaches its desired thickness. Stir in vanilla.

Pegan Chocolate Hazelnut Spread PREP: 10 MINUTES • COOK TIME: 3-4 MINUTES • SERVES 16

Ingredients 2 cups chopped hazelnuts ½ cup unsweetened cocoa powder ¾ cup maple syrup ½ teaspoon vanilla 4 tablespoons avocado oil Directions 1. Preparing the Ingredients Process hazelnuts in a food processor until very finely ground, about 3–4 minutes. Add cocoa powder, maple syrup, and vanilla, and process to combine. Add oil a little bit at a time until mixture is soft and creamy.

Blueberry Butter Bliss (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 5 HOURS • SERVES 7

Ingredients 4 cups fresh blueberries ¾ cup maple syrup Zest of ½ lemon 1 teaspoon cinnamon ¼ teaspoon grated nutmeg Directions 1. Preparing the Ingredients Place blueberries in a food processor or blender and purée until smooth. Pour puréed blueberries into a 4–6-quart slow cooker and cover. 2. Cooking Cook on low for 5 hours. Remove lid and add maple syrup, lemon zest, and spices, mixing well. Turn heat up to high, and cook for another hour, uncovered. Pour into sterilized canning jars and cover tightly. Process canning jars in boiling water for 10 minutes. Store unopened jars in a cool, dark place for up to one year.

Apple Butter PREP: 10 MINUTES • COOK TIME: 8 HOURS • MAKES 5 CUPS

Ingredients 6 medium apples, peeled, cored, and quartered ½ tablespoon vanilla extract ⅔ cup maple syrup 1 teaspoon ground cinnamon ¼ teaspoon ground cloves Directions 1. Preparing the Ingredients Place apples and vanilla extract in a 4–6-quart slow cooker. 2. Cooking Cover and cook on low for 8 hours. Mash apples with a fork. Stir in maple syrup, cinnamon, and cloves. Cover and cook on low for 6 hours. Cool to room temperature or in refrigerator for 1–2 hours. Serve chilled or at room temperature.

Strawberry Jelly PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES 96

Ingredients 1 ½ quarts ripe strawberries, washed and hulled 3 ¾cups maple syrup ¼ cup lemon juice Directions 1. Preparing the Ingredients Place strawberries in a 4-quart slow cooker. Stir in maple syrup and lemon juice. 2. Cooking Cover and cook on high for 2½ hours, stirring twice. Uncover and continue cooking 2 hours longer or until preserves have thickened, stirring occasionally. Ladle into hot, sterilized half-pint jelly jars, seal, and store in the refrigerator for up to two weeks.

Pear Butter (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 10 – 12 HOURS • SERVES 16

Ingredients 8 large pears of any variety, peeled, cored, and sliced 2 cups water ¾ cup maple syrup Juice from 1 lemon 1 whole star anise ¼ teaspoon ground ginger ¼ teaspoon nutmeg Directions 1. Preparing the Ingredients Place all ingredients in a 6-quart slow cooker. 2. Cooking Cover, and cook on low for 10–12 hours. Uncover and cook on low for an additional 10–12 hours until thick and most of the liquid has been absorbed. Allow to cool and remove star anise before puréeing in blender. Store in medium, airtight canning jars in the refrigerator for up to several months.

Apricot Butter (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 10 HOURS • SERVES 16

Ingredients 5 large ripe apricots, peeled and pitted 1½ cups maple syrup 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1½ tablespoons lemon juice Directions 1. Preparing the Ingredients Place apricots in a food processor or blender and purée until smooth. Pour puréed apricots into a 4–6-quart slow cooker and add maple syrup, spices, and lemon juice. Mix well. 2. Cooking Cover and cook on high for 8–10 hours. Remove cover halfway through cooking. Stir periodically. Store in refrigerator, in an airtight canning jar for up to several weeks, or freeze for up to one year.

Fig Jam (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2-3 HOURS • SERVES 50

Ingredients 2 pounds fresh figs, cut into eighths 1 cup maple syrup ½ cup water 1 lemon, diced, including the rind, seeds removed 3 tablespoons finely diced crystallized ginger Directions 1. Preparing the Ingredients Add all ingredients to a 2–3-quart slow cooker. 2. Cooking Cover and cook on high for 4 hours. Remove cover and cook for an additional 1–2 hours until mixture reaches a jam-like consistency. While still hot, pour into clean, sterilized 4-ounce jars and store covered in refrigerator for up to three weeks.

Fig And Ginger Spread (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6 HOURS • SERVES 25

Ingredients 2 pounds fresh figs 2 tablespoons minced fresh ginger 2 tablespoons lime juice ½ cup water ¾ cup maple syrup Directions 1. Preparing the Ingredients Place all ingredients in a 2-quart slow cooker. Stir. 2. Cooking Cook on low for 2–3 hours. Remove lid and cook an additional 2–3 hours until mixture has thickened. Pour into airtight containers and refrigerate for up to six weeks.

Blackberry And Apple Preserves (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 5 HOURS • SERVES 80

Ingredients 2 pounds cooking apples, peeled, cored, and chopped 3 cups maple syrup 1¾cups blackberries 2 tablespoons lemon juice 1 medium lemon rind, grated Directions 1. Preparing the Ingredients Place all ingredients in a 4–6-quart slow cooker, cover, and cook on high for 4–5 hours, stirring periodically. 2. Cooking Pour jam into warmed canning jars and allow to cool. Cover and store in refrigerator for up to two months.

Apple And Pear Spread (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 12 HOURS • SERVES 24

Ingredients 4 medium Winesap apples, peeled, cored, and sliced 4 medium Bartlett pears, peeled, cored, and sliced 1 cup water ½ cup maple syrup ¼ teaspoon ginger ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon allspice

Directions 1. Preparing the Ingredients Place all ingredients in a 4-quart slow cooker. 2. Cooking Cook on low for 10–12 hours. Uncover and cook on low for an additional 10–12 hours or until thick and most of the liquid has evaporated. Allow to cool completely, then pour into a food processor and purée. Pour into medium clean glass jars. Refrigerate for up to six weeks.

Cinnamon-Spiced Apple Butter (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6 HOURS • SERVES 12

Ingredients 8 large Granny Smith apples, peeled, cored, and quartered ½ cup unsweetened apple juice ¾ cup maple syrup 2 teaspoons ground cinnamon ½ teaspoon allspice ½ teaspoon ground cloves Directions 1. Preparing the Ingredients Place apples and juice in a 2-quart slow cooker. 2. Cooking Cover and cook on high for 4 hours. Use an immersion blender to purée apples. Stir in maple syrup, cinnamon, allspice, and cloves. Reduce the temperature of the slow cooker to low. Cook uncovered for 2 hours or until apple butter is thick and dark. Store in the refrigerator for several weeks or freeze for up to one year.

Beet Hummus PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES 8

Ingredients 4 medium beets, scrubbed, cooked, and cubed ¼ cup raw tahini paste ¼ cup lemon juice Directions 1. Preparing the Ingredients Small clove garlic, peeled and pressed Place all ingredients in a food processor and pulse until smooth. Chill and serve.

Almond Butter PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES 6

Ingredients 2 cups almonds 2 teaspoons olive oil Directions 1. Preparing the Ingredients Make almond butter “sandwiches” with frozen banana slices or apple slices. Spread almond butter and Strawberry Jelly. Between two fruit slices for a quick and satisfying snack. Place almonds in a food processor and turn on. Add olive oil as needed, depending on creaminess desired.

Snacks

Rustic Grilled Peach Bruschetta PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 4

Ingredients 4 large peaches 1 tablespoon olive oil ½ cup sheep’s milk feta 5 basil leaves ¼ cup balsamic drizzle Directions 1. Preparing the Ingredients Preheat the grill to medium-high. Cut the peaches in half, take the pits out and place peaches on a hot, oiled grill. 2. Cooking Cook just a couple of minutes, or until peaches have grill marks and are just softened. Cut each peach half into four slices and place on a serving plate. Stack the basil leaves, roll them tightly and slice the leaves perpendicular to the roll to make thin strips. Crumble the feta over the peaches. Drizzle with balsamic and top with basil. Serve with your favorite pegan crackers.

Roasted Eggplants PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4-6

Ingredients 6 baby eggplants 2 tablespoons olive oil 3 cloves garlic, minced ¼ teaspoon red pepper flakes ½ tablespoon fresh thyme ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 lemon Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Wash and cut each eggplant lengthwise into ¼-inch-thick slices. Place the eggplant slices on a parchment-lined cookie sheet. Drizzle the slices with olive oil and evenly top with garlic, red pepper, thyme, salt and pepper. 2. Cooking Bake the eggplant in a preheated oven for 20 minutes, or until tender. Place the roasted eggplant on a serving platter. Cut the lemon in half and squeeze the juice over the roasted eggplant. Serve the remaining lemon half on the side. Enjoy with your favorite pegan crackers.

Vegetable-Stuffed Tomatoes PREP: 5 MINUTES • SERVES: 4

Ingredients 16 ripe grape tomatoes 1½ cups Vegetable Chop Drizzle of Avocado Crema Directions 1. Preparing the Ingredients Wash and dry the tomatoes. Cut off the tops and use a small spoon to scoop out the pulp. Fill each with Vegetable Chop, drizzle with Avocado Crema and serve.

Grilled Zucchini And Tomato Roll-Ups PREP: 10 MINUTES • SERVES: 4

Ingredients 2 medium zucchinis ⅓ cup olive oil ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried parsley ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 1 pint ripe grape tomatoes Directions 1. Preparing the Ingredients Preheat grill to medium-high. Using a mandolin, thinly slice the zucchini lengthwise into long strips. In a wide, shallow bowl, mix together the oil, basil, oregano, parsley, onion powder, garlic powder, salt and pepper. Place cut zucchini into mixture to marinate for 10 minutes. Place the zucchini and tomatoes on a preheated, well-greased grill and cook until the zucchini is pliable and the tomatoes are softened. Roll the tomatoes with the zucchini and secure each with a toothpick. Place on a serving dish and drizzle with the remaining marinade.

Dukkah Kale Chips PREP: 10 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 25 MINUTES • SERVES: 2-4

Ingredients 1 large bunch fresh kale 1 tablespoon olive oil ½ teaspoon sea salt ½ teaspoon freshly ground black pepper 1 tablespoon dukkah, homemade or store-bought Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Wash and dry the kale. Remove the stems and tear the kale into chip-size pieces. On a parchment-lined cookie sheet, place the kale, olive oil, salt, pepper and dukkah. Mix to coat evenly and spread out the kale so it overlaps as little as possible. 2. Cooking Bake the kale in the preheated oven 10 to 15 minutes, or until the kale is crunchy. Add more salt and pepper if desired.

Guacamole Deviled Eggs PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients 6 eggs 1 ripe avocado, peeled and pitted 1 tablespoon lime juice ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 2 tablespoons red onion, finely diced ½ ripe tomato, finely diced 1 tablespoon jalapeño, seeded and finely diced 12 cilantro leaves 2 slices red cabbage (optional) Directions 1. Preparing the Ingredients Place the eggs in a saucepan and cover with cold water. Bring water to a boil over medium heat. Once the water has come to a boil, cover and remove it from heat. Let sit 12 minutes. Transfer the eggs to a bath of cold water. Cut the eggs in half, scoop out the yolks and add them to a medium bowl. Add in the avocado, lime juice, salt and pepper. Smash the yolks and avocado with a fork and mix together until smooth. In a small bowl, mix together the red onion, tomato and jalapeño. Evenly pipe the avocado filling into the egg white halves. Top each with the tomato mixture and garnish with cilantro.

Grilled Green Oysters PREP: 3 MINUTES • COOK TIME: 4 MINUTES • TOTAL: 7 MINUTES • SERVES: 1-2

Ingredients 4 tablespoons butter 1 cup baby spinach 2 tablespoons fresh parsley 2 cloves garlic ¼ teaspoon cayenne pepper ¼ teaspoon sea salt I dozen oysters on the half shell Directions 1. Preparing the Ingredients Preheat grill on medium heat. Melt the butter in a small saucepan or microwave. Add the spinach, parsley, garlic, pepper and salt to a blender or food processor. Pulse ingredients together until broken down but not puréed. 2. Cooking Mix together the spinach mixture and melted butter. Evenly spoon the mixture onto the oysters. Place the oysters on the preheated grill and cook for 4 minutes, or until the butter starts to sizzle in the shell and the oysters just start to cook. Remove from the grill and serve.

Beet Chip Nachos With Refried Lentils PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients BEET CHIPS 3 beets, preferably in different colors 1 tablespoon olive oil ½ teaspoon sea salt ½ teaspoon pepper REFRIED LENTILS 1 cup lentils 4 tablespoons olive oil 3 tablespoons red pepper, minced 2 tablespoons onion, minced 2 garlic cloves, minced ½ teaspoon cumin ½ teaspoon sea salt ½ teaspoon freshly ground black pepper TOPPINGS ½ cup romaine lettuce, chopped 1 jalapeño, sliced ½ cup salsa 2 tablespoons chives, sliced Drizzle of Avocado Crema Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Using a mandolin, thinly slice the beets. Line a cookie sheet with parchment paper and brush with olive oil. Place beets in a single layer onto cookie sheet and brush beets with remaining oil. 2. Cooking Place in preheated oven and bake for 15 to 20 minutes. Remove from the oven and immediately season with salt and pepper. Rinse lentils in cold water. Look for and remove any debris, then drain. Place lentils in a medium saucepan with enough water to cover lentils. Heat over medium-high heat and boil lentils until tender, about 15 to 20

minutes. Heat a medium frying pan over medium. Coat with oil and cook the onion and pepper until soft, about 2 minutes. Add in garlic and cook another minute. Season with cumin, salt and pepper. Drain the cooked lentils and add them to the frying pan. With a handheld potato masher, mash the lentils until half are broken up and mashed. Arrange the beet chips on a serving platter and top with lentils, lettuce, jalapeño, salsa, chives and a generous drizzle of Avocado Crema.

Sweet Potato Toast PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 4

Ingredients 1 large sweet potato 2 tablespoons avocado oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 eggs 1 cup Garden Vegetable Spread 2 avocados, sliced 1 tablespoon dukkah, homemade or storebought ½ cup microgreens Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Slice the sweet potatoes lengthwise, making four large, ⅓-inch-thick slices. Place the slices on a parchment-lined cookie sheet. Drizzle oil onto the potatoes and season with salt and pepper. 2. Cooking Place in the oven and cook for 10 to 15 minutes, or until fork-tender. Bring a saucepan of water to a boil over medium-high heat. Use a slotted spoon to carefully lower eggs into the boiling water. Lower heat to a simmer and cook the eggs for 6 minutes. Remove the eggs and place them in a bath of cold water for 2 minutes. Take the eggs from the water. Peel, slice and set aside. Remove the potatoes from the oven. Place on serving plates, top each with Garden Vegetable Spread, sliced avocados, sliced eggs, dukkah and microgreens.

Spaghetti Squash Cakes PREP: 10 MINUTES • COOK TIME: 60 MINUTES • TOTAL: 70 MINUTES • SERVES: 6-8

Ingredients 1 spaghetti squash ¼ cup olive oil, divided 1 onion, diced 3 eggs ½ teaspoon sea salt, plus more for seasoning ½ teaspoon freshly ground black pepper, plus more for seasoning 1 tablespoon fresh parsley

Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Wash and dry squash thoroughly, then slice in half lengthwise. Scoop out seeds and place both halves on a parchmentlined cookie sheet. Brush the flesh of the squash with oil and season with salt and pepper. 2. Cooking Bake cut-side up for about 1 hour, or until squash is fork-tender. Heat a small skillet coated with oil over medium. Fry the onions for a couple of minutes or until just translucent. Remove from heat. In a small bowl, mix the eggs together. Once squash is cool enough to handle, use a fork to separate the squash into “spaghetti” strands and scrape into a bowl. Add the cooked onions, parsley, salt, pepper and eggs. Mix to combine. Form small cakes from the squash mixture. Heat a large frying pan over medium-low. Coat with olive oil and fry the cakes until browned and crispy on both sides. Drain the cakes on paper towels. Serve with your favorite dipping sauce or Garden Vegetable Spread (Makes about 25 to 30 mini cakes)

Stuffed Sweet Potato Snacks PREP: 10 MINUTES • COOK TIME: 45 MINUTES • TOTAL: 55 MINUTES • SERVES: 4

Ingredients 2 small sweet potatoes 2 tablespoons almond butter 1 honey crisp apple, cored and diced ½ cup pecans, chopped ½ tablespoon cinnamon Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Wash the sweet potatoes and prick with a fork. 2. Cooking Wrap each potato in foil and cook until tender, about 40 to 45 minutes. Cut the cooked potatoes in half lengthwise. Make a slice in the middle of each potato and open slightly by squeezing the ends together. Place ½ tablespoon almond butter in each potato, top with diced apples, an even amount of pecans and sprinkle with cinnamon.

Vegetable-Stuffed Artichokes PREP: 10 MINUTES • COOK TIME:1 HOUR, 20 MINUTES • SERVES: 4

Ingredients 4 artichokes 1 lemon ½ cup kale ½ yellow pepper ½ cup purple cabbage 1 carrot 2 garlic cloves 4 sardine fillets ½ tablespoon olive oil ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper

Directions 1. Preparing the Ingredients Preheat oven to 425 degrees F. Wash the artichokes thoroughly. Cut the stems off the bottoms of the artichoke. With scissors, snip off the tip of each artichoke petal, then cut the top of the artichoke off. Cut the lemon in half and rub lemon on the cut areas of the artichoke to prevent browning. 2. Cooking Finely mince all vegetables and sardines. In a medium bowl, stir the minced mixture together with olive oil, salt and pepper. Open artichokes and fill each petal with the vegetable mixture. Wrap each stuffed artichoke with foil and place in the preheated oven. Bake for 1 hour and 20 minutes, or until leaves release easily when pulled.

Fried Anchovies PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 4

Ingredients 1½ pounds prepared anchovies, canned 2 eggs 1 cup coconut flour 1 teaspoon freshly ground black pepper ½ teaspoon red pepper flakes Zest of 1 lemon Olive oil, for frying Directions 1. Preparing the Ingredients Pat the anchovies dry with a paper towel. In a medium shallow bowl, mix the eggs together. In another medium shallow bowl, mix together the flour, pepper, red pepper and zest. Dip the anchovies in the eggs and then in the flour mixture. Set aside. 2. Cooking Heat ½-inch oil in a large skillet until shimmering. Fry the anchovies until golden brown, about 2 minutes on each side. Drain on paper towels.

Crunchy Wasabi-Roasted Chickpeas PREP: 30 MINUTES • COOK TIME:40 MINUTES • TOTAL: 70 MINUTES • SERVES: 6

Ingredients 2 (15-ounce) cans low-sodium chickpeas 2 tablespoons avocado oil ½ teaspoon sea salt ¼ teaspoon black pepper 2 tablespoons wasabi powder ½ teaspoon garlic powder teaspoon pure maple syrup (optional) Directions 1. Preparing the Ingredients. Drain the chickpeas in a strainer and rinse with cold water. Shake and tap the strainer, making sure to get rid of excess water. Evenly spread the chickpeas on a clean kitchen towel or paper towel and rub them dry. Let sit for at least 15 minutes, the longer the better (you can even dry them overnight). Preheat the oven to 400°F. Place the chickpeas in a small mixing bowl with 1 tablespoon of avocado oil, salt, and pepper, and evenly spread them onto a cookie sheet. 2. Cooking. Transfer the cookie sheet to the oven and bake for 25 minutes. Into the same mixing bowl, add the remaining 1 tablespoon of avocado oil along with the wasabi powder and garlic powder, mix well, and set aside. Remove the chickpeas from the oven and pour the wasabi mixture over the top. Stir to coat the chickpeas evenly and put them back in the oven to bake for 15 more minutes. Remove the chickpeas from the oven and drizzle the maple syrup over the top, if using. Turn the oven off, but place the chickpeas back in the oven with the door cracked open for at least 10 minutes, allowing them to crisp. Remove the chickpeas from the oven, allow to cool, and enjoy. I like them best fresh, but you can store them at room temperature in a sealed container for up to 5 days.

Superfood Buckwheat Bars PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • MAKES : 12 BARS

Ingredients ½ cup green buckwheat groats ⅓ cup raw Brazil nuts ½ cup unsweetened shredded coconut ⅓cup raw sunflower seeds ⅛ teaspoon sea salt 1½ teaspoons pure vanilla extract ¼ cup raw pumpkin seeds ¼ cup whole flaxseed ¼ cup sesame seeds ¼ cup plus 1 tablespoon cacao butter ¾ cup almond butter, or any other nut butter 2 tablespoons monk fruit syrup, pure maple syrup, or raw honey ¼ cup dairy-free dark chocolate chips (preferably sweetened with monk fruit or stevia, optional. Directions 1. Preparing the Ingredients. In a small skillet, lightly toast the buckwheat groats over high heat, constantly shaking the pan to avoid burning. Keep shaking for 3 minutes, then remove from the heat and transfer the groats to a bowl for cooling. 2. Cooking. Place the Brazil nuts, coconut, sunflower seeds, salt, and vanilla extract in a food processor. Blend for 10 seconds. Add the pumpkin seeds, whole flaxseed, and sesame seeds and process again for 10 seconds. Melt all the cacao butter on low heat, using the same pan used for the buckwheat, for about 2 minutes. Add to the food processor along with the almond butter, sweetener of choice, and cooled buckwheat. Process for 20 seconds. Scrape the sides using a spatula and process again for 20 seconds. The mixture should still have small chunks but also resemble a nut butter consistency. If you choose to use chocolate chips, fold them into the mix. Press the mixture firmly into bar molds or an 8 x 8-inch parchment paper–lined pan. Cover and

refrigerate for 2 hours. If using a pan instead of molds, after chilling for 2 hours, remove the mixture from the pan and place onto a cutting board. Let sit for a couple of minutes to warm up, then cut into 12 bars. Store the bars in an airtight container in the fridge for 2 weeks or in the freezer for up to 3 months.

Spiced Almond Energy Bites PREP: 10 MINUTES • COOK TIME: 2 MINUTES • TOTAL: 12 MINUTES • SERVES: 20

Ingredients 6 Medjool dates, pitted ⅓ cup unsweetened shredded coconut ⅓ cup chia seeds 1 tablespoon maca powder (optional) 2 tablespoons dairy-free Pumpkin Spice Creamer 2 tablespoons almond butter ½ teaspoon pumpkin spice 1½ cups leftover almond pulp from Pumpkin Spice Creamer Directions 1. Preparing the Ingredients Soak the dates in hot water for 10 minutes. In a medium pan over medium heat, toast the shredded coconut for 2 minutes until crispy and fragrant. Discard the water and place the dates in a food processor along with the toasted coconut. Process until combined, then add the chia seeds, maca (if using), creamer, almond butter, and pumpkin spice. 2. Cooking Process for 30 seconds, then add the almond pulp and process until combined. Line a baking sheet with parchment paper. Using your hands, roll the mixture into 20 small balls and place, spaced apart, on the sheet. Chill the bites in the freezer for 30 minutes, then enjoy. The energy bites can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

Mediterranean Olive Tapenade PREP: 5 MINUTES • SERVES: 8

Ingredients ½ cup pitted green olives ¾ cup pitted black olives 2 cloves garlic, peeled 1 tablespoon capers 2 tablespoons lemon juice 2 tablespoons olive oil ¼ teaspoon oregano ¼ teaspoon ground black pepper Directions 1. Preparing the Ingredients Process all ingredients in a food processor until almost smooth.

Exotic Fruit Guacamole PREP: 5 MINUTES • SERVES: 4

Ingredients 1 medium papaya, peeled, pitted, and cubed 1 medium mango, peeled, pitted, and cubed 1 medium ripe avocado, pitted, peeled, and diced 1 tablespoon lime juice 2 cups diced, seeded tomato ¼ cup peeled, diced red onion 2 tablespoons minced fresh cilantro 1 teaspoon finely chopped jalapeño pepper 1 clove garlic, peeled and minced Directions 1. Preparing the Ingredients Combine all ingredients in a medium bowl. Mix well and serve.

Eggplant Baba Ghanoush PREP: 5 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 35 MINUTES • SERVES: 10

Ingredients 2 medium eggplants 3 tablespoons olive oil, divided 2 tablespoons lemon juice ¼ cup tahini 3 cloves garlic, peeled ½ teaspoon cumin ½ teaspoon chili powder ¼ teaspoon salt 1 tablespoon chopped fresh parsley Directions 1. Preparing the Ingredients Preheat oven to 400°F. Slice eggplants in half lengthwise and prick skin several times with a fork. Place on a large baking sheet, place cut side up and drizzle with 1 tablespoon olive oil. 2. Cooking Bake for 30 minutes, or until soft. Allow to cool slightly. Remove inner flesh and place in a medium bowl. Using a large fork or potato masher, mash eggplant together with remaining ingredients until almost smooth. Serve at room temperature.

Fried Zucchini Sticks PREP: 5 MINUTES • COOK TIME: 8 MINUTES • TOTAL: 13 MINUTES • SERVES: 4

Ingredients ¾ cup almond flour ½ teaspoon garlic powder ¾ teaspoon Italian seasoning ¼ teaspoon salt 4 medium zucchini, cut into strips 4 tablespoons olive oil Directions 1. Preparing the Ingredients In a large bowl or pan, combine almond flour, garlic powder, Italian seasoning, and salt. Lightly toss zucchini strips with flour mixture, coating well. 2. Cooking Heat olive oil in a large skillet or frying pan over medium-high heat. When oil is hot, gently add zucchini strips to pan. Fry until light golden brown on all sides, about 8 minutes. Drain on paper towels. Serve warm.

Two-Tomato Salsa PREP: 5 MINUTES • SERVES: 1

Ingredients ½ cup chopped fresh cilantro 1½ cups chopped tomatoes ¼ cup chopped sun-dried tomatoes ½ cup olive oil 2 teaspoons lime juice 1 teaspoon minced fresh ginger 1½ teaspoons minced garlic 1 teaspoon minced jalapeño pepper

Directions 1. Preparing the Ingredients Combine all ingredients in a food processor and pulse quickly to blend. Salsa should have a slightly chunky texture.

Mango Citrus Salsa PREP: 5 MINUTES • SERVES: 8

Ingredients 1 large mango, peeled, pitted, and chopped 2 medium tangerines, peeled and chopped ½ medium red bell pepper, seeded and chopped ½ small red onion, peeled and minced 3 cloves garlic, peeled and minced ½ medium jalapeño pepper, seeded and minced 2 tablespoons lime juice ½ teaspoon salt ¼ teaspoon ground black pepper 3 tablespoons chopped fresh cilantro Directions 1. Preparing the Ingredients Gently toss together all ingredients in a large bowl. Allow to sit for at least 15 minutes before serving to allow flavors to mingle.

Roasted Vegetable Salsa PREP: 5 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 30 MINUTES • SERVES: 16

Ingredients ½ pound fresh tomatillos, husked and coarsely chopped ½ pound Roma tomatoes, coarsely chopped 1 medium zucchini, coarsely chopped 2 tablespoons olive oil 1 medium onion, peeled and chopped 2 small jalapeño peppers, seeded and chopped 4 cloves garlic, peeled and chopped 2 tablespoons lemon juice ½ teaspoon salt ⅛teaspoon ground black pepper ½ teaspoon crushed red pepper flakes 2 tablespoons chopped fresh cilantro Directions 1. Preparing the Ingredients Preheat oven to 400°F. Place tomatillos, tomatoes, and zucchini on a large rimmed baking sheet. Drizzle with olive oil and stir to coat. Top with onion. 2. Cooking Roast for 20–25 minutes or until vegetables are soft and light brown on the edges. Remove from oven and place in large bowl. Stir in jalapeño peppers, garlic, lemon juice, salt, black pepper, red pepper flakes, and cilantro. Cool, then store in refrigerator for up to one week.

Fresh Pepper And Black Bean Salsa PREP: 5 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 15 MINUTES • SERVES: 8

Ingredients 1 medium yellow bell pepper, seeded and chopped 1 medium orange bell pepper, seeded and chopped 2 small poblano chili peppers, seeded and chopped 2 small Anaheim chili peppers, seeded and chopped 2 medium jalapeño peppers, seeded and chopped 2 cloves garlic, peeled ¼ medium red onion, peeled Juice of ½ medium lime 1 teaspoon ground black pepper 2 tablespoons olive oil 1 (15-ounce) can black beans, rinsed and drained ¼ cup chopped cilantro Directions 1. Preparing the Ingredients Place peppers, garlic, onion, lime juice, and black pepper in a food processor and pulse until slightly chunky. In a medium saucepan, heat olive oil over medium-high heat until slightly smoking. Add pepper mixture and black beans. 2. Cooking. Cook for 8–10 minutes, stirring occasionally. Remove from heat and sprinkle with cilantro. Serve hot, cold, or at room temperature.

Classic Guacamole PREP: 5 MINUTES • SERVES: 4

Ingredients 2 large ripe avocados, pitted, peeled, and coarsely chopped 1 small white onion, peeled and diced 1 medium tomato, diced 1 medium jalapeño pepper, seeded and thinly sliced Juice of 1 medium lime Directions 1. Preparing the Ingredients Gently combine all ingredients in a small serving bowl and serve as a salad or dip.

Curried Kale Chips PREP: 5 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 20 MINUTES • SERVES: 1

Ingredients 2 large bunches of kale 2 tablespoons extra-virgin olive oil 1 tablespoon coconut oil, melted 2 tablespoons curry powder 1 teaspoon ground ginger ½ teaspoon ground cardamom ¼ teaspoon cayenne pepper 1 teaspoon salt Directions 1. Preparing the Ingredients Preheat oven to 350°F. Wash kale well and dry thoroughly. Cut out any large ribs and discard. Cut kale leaves into 3" pieces. In a small bowl, combine olive oil and coconut oil and mix well. Stir in curry powder, ginger, cardamom, and cayenne pepper and mix until combined.Pour curry mixture over kale leaves and massage with your hands until the leaves are coated. Arrange leaves in a single layer on two large baking sheets. 2. Cooking Bake for 15–18 minutes, rotating pans after 10 minutes. The kale will not be crisp. Remove from oven and sprinkle with salt. Let stand until leaves are crisp. Store at room temperature in airtight container for up to one week.

No-Sugar Apricot Applesauce PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 4

Ingredients 6 medium apples, peeled, cored, and chopped ⅓ cup water ½ cup chopped dried apricots 4 large pitted dates, chopped ¼ teaspoon ground cinnamon Directions 1. Preparing the Ingredients Add apples and water to a large soup pot or stockpot and bring to a low boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally. Add apricots and dates and simmer for another 10–15 minutes. Mash with a large fork until desired consistency is reached, or allow to cool slightly and purée in a blender until smooth. Sprinkle with cinnamon before serving.

Hot Cinnamon-Chili Walnuts (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 60 MINUTES • SERVES: 6

Ingredients 1½ cups walnuts ¼ cup maple syrup 2 teaspoons cinnamon 1½ teaspoons chili powder 2 teaspoons coconut oil Directions 1. Preparing the Ingredients Combine all ingredients in a greased (with olive oil) 2½-quart slow cooker. 2. Cooking Cover slow cooker and vent lid with a chopstick or the handle of a wooden spoon. Cook on high for 2 hours or on low for 4 hours. If using a larger slow cooker, you will probably need to reduce the cooking time to only 1 hour on high or 2 hours on low. Line a large baking sheet with parchment paper. Pour walnut mixture onto the baking sheet and spread out into one layer. Allow to cool and dry and then transfer to a container with an airtight lid. Store in the pantry for up to two weeks.

Easy Applesauce (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 2 HOURS, 30 MINUTES • SERVES: 6

Ingredients 3 pounds Jonathan apples, peeled, cored, and coarsely chopped ½ cup water ½ cup maple syrup ½ teaspoon ground cinnamon Directions 1. Preparing the Ingredients Combine all ingredients except cinnamon in a 6-quart slow cooker and cover. 2. Cooking Cook on high until apples are very soft, about 2–2½ hours. Sprinkle with cinnamon just before serving.

Melon Salsa PREP: 5 MINUTES • SERVES: 4

Ingredients 3 large tomatoes, seeded and finely diced ½ large honeydew melon, peeled, seeded, and diced 1 medium cantaloupe, peeled, seeded, and diced 1 cup peeled, diced red onion 1 small jalapeño pepper, seeded and minced ½ cup chopped fresh cilantro Juice of 1 large lime Directions 1. Preparing the Ingredients In a large serving bowl, combine all ingredients and mix well. Chill for 4 hours before serving.

Vegetable Kebabs PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 6

Ingredients 6 wooden skewers, cut in half and soaked in water for at least 1 hour 12 green onions, trimmed 1 large red bell pepper, seeded and cut into large chunks 1 large yellow bell pepper, seeded and cut into large chunks 1 large green bell pepper, seeded and cut into large chunks 12 large button mushrooms 1 tablespoon olive oil ½ tablespoon ground black pepper Directions 1. Preparing the Ingredients Preheat grill or broiler. Thread vegetables onto skewers, and brush all sides of vegetables with oil. Season with pepper. Place skewers on the grill or under the broiler, paying close attention as they cook, as they can easily burn. 2. Cooking Cook about 10 minutes, until vegetables are fork tender.

Chocolate Nut Bars PREP: 5 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 20 MINUTES • SERVES: 16

Ingredients 1 cup hazelnuts 1 cup walnuts 1½ cups pecans 1 pound dark chocolate, cut into small pieces Directions 1. Preparing the Ingredients Preheat oven to 350°F. Place hazelnuts, walnuts, and pecans on a large baking sheet. 2. Cooking Bake for 10–15 minutes or just until nuts are fragrant and start to brown. Remove from oven and cool completely. Coarsely chop nuts and place on a parchment paper–lined baking sheet. Reserve ⅓ cup chocolate; place the remaining chocolate in a small, heavy saucepan over low heat. Melt, stirring occasionally, until mixture is smooth. Remove from heat and stir in reserved chocolate until melted; this tempers the chocolate so it will stay solid at room temperature. Pour chocolate over nuts to coat. Let stand until set, then break into bars. Store in airtight container at room temperature for up to one week.

Watermelon Pops PREP: 5 MINUTES •MAKES 8 POPS

Ingredients 2 cups cubed seedless watermelon ½ cup canned full-fat coconut milk 1 tablespoon lime juice 1 tablespoon maple syrup Directions 1. Preparing the Ingredients Combine all ingredients in blender or food processor and blend or process until smooth. Pour into frozen-pop molds and insert sticks. If using paper cups or muffin tins, freeze for about an hour, then insert sticks. Cover and freeze until firm, about 5–7 hours. Unmold to serve.

Roasted Pistachios (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 3 HOURS •SERVES: 16

Ingredients 1 pound raw pistachios 2 tablespoons extra-virgin olive oil Directions 1. Preparing the Ingredients Add nuts and olive oil to a 2-quart slow cooker. Stir to combine. 2. Cooking Cover and cook on low for 1 hour. Stir mixture again. Cover and cook for 2 more hours, stirring mixture again after 1 hour. Cool and store in an airtight container in the refrigerator for up to several months.

“Graham” Crackers PREP: 5 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 20 MINUTES • MAKES 30 CRACKERS

Ingredients 1 cup hazelnut flour ¾ cup coconut flour ¼ cup tapioca starch ¼ teaspoon baking soda ½ teaspoon cream of tartar 2 teaspoons cinnamon ¼ teaspoon salt ⅓ cup maple syrup 3 tablespoons coconut oil ¼ cup canned full-fat coconut milk 1 tablespoon water 2 teaspoons vanilla Directions 1. Preparing the Ingredients Preheat oven to 350°F. In a large bowl, combine hazelnut flour, coconut flour, tapioca starch, baking soda, cream of tartar, cinnamon, and salt, and mix until one color. In a small saucepan, combine maple syrup, coconut oil, coconut milk, and water and heat until oil melts. Add coconut milk mixture to dry ingredients along with vanilla, and mix until dough forms. You may need to add a touch more of either of the flours or more water for the right consistency (it should be dough-like). Wrap in plastic wrap and refrigerate for 1 hour. Line a baking sheet with parchment paper. Roll dough into 2" balls and place on lined baking sheet about 3" apart. Top with another sheet of parchment paper and flatten balls using a rolling pin to 1/8" thickness. Carefully peel off the top piece of paper. Prick the dough with a fork. 2. Cooking Bake for 12–15 minutes or until crackers are set and golden brown. Cool on wire racks. Store in airtight container at room temperature for up to one week.

Cinnamon Pumpkin Seeds PREP: 5 MINUTES • COOK TIME: 25 MINUTES • TOTAL:30 MINUTES • SERVES: 16

Ingredients 2 cups pumpkin seeds 1 tablespoon grass-fed butter, melted 2 tablespoons coconut sugar 2 teaspoons cinnamon ½ teaspoon salt ¼ teaspoon nutmeg Directions 1. Preparing the Ingredients Preheat oven to 325°F. Place pumpkin seeds on a large rimmed baking sheet. Drizzle with butter and stir to coat. Spread into a single layer. Sprinkle with coconut sugar. 2. Cooking Roast for 18–23 minutes, stirring once during cooking, until seeds are light golden brown. Sprinkle with cinnamon, salt, and nutmeg and toss to coat. Cool completely before storing in an airtight container for up to one week.

Curried Nuts And Fruit PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 1

Ingredients 1 cup broken walnuts 1 cup small whole pecans 2 tablespoons coconut oil 1 tablespoon extra-virgin olive oil 1 tablespoon curry powder 1 cup sunflower seeds 1 cup unsweetened dried cranberries ½ cup chopped dried unsulfured apricots Directions 1. Preparing the Ingredients In a medium bowl, combine walnuts and pecans; set aside. In a large saucepan, combine coconut oil and olive oil; melt over medium heat. Add curry powder. 2. Cooking Cook and stir for about 1 minute until fragrant. Add walnuts and pecans to saucepan; cook, stirring frequently, until nuts are toasted and slightly crisp. Remove walnuts and pecans from heat and transfer nuts back to bowl. Add sunflower seeds to pan and toast for 1–2 minutes. Add to bowl. Stir in cranberries and apricots and toss to coat. Spread on paper towel and let cool. Store in an airtight container for up to several days.

Roasted Spicy Pumpkin Seeds PREP: 5 MINUTES • COOK TIME: 1 HOUR, 15 MINUTES • SERVES: 12

Ingredients 3 cups raw pumpkin seeds ½ cup olive oil ½ teaspoon garlic powder ½ teaspoon ground black pepper Directions 1. Preparing the Ingredients Preheat oven to 300°F. In a medium bowl, mix together all ingredients until pumpkin seeds are evenly coated. Spread in an even layer on a large baking sheet. 2. Cooking Bake for 1 hour and 15 minutes, stirring every 10–15 minutes. Store in an airtight container for up to several months.

Peppered Almonds (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 1 HOUR • SERVES: 1

Ingredients 2½ cups skin-on almonds 1 teaspoon olive oil ½ teaspoon ground jalapeño ½ teaspoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon ground chipotle ½ teaspoon ground paprika Directions 1. Preparing the Ingredients Place nuts in a 2–4-quart slow cooker. Drizzle with olive oil. Stir. Add remaining ingredients and stir again to distribute seasonings evenly. 2. Cooking Cover slow cooker and cook on low for 1 hour. Uncover and cook on low for 15 minutes or until nuts look dry. Store in an airtight container in the refrigerator for up to several months.

Slow-Cooked Almonds With A Kick (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 2 HOURS • SERVES: 1

Ingredients 6 cups whole raw almonds 4 tablespoons coconut oil 3 cloves garlic, peeled and minced 2 teaspoons coarsely ground black pepper Directions 1. Preparing the Ingredients Heat a 4-quart slow cooker on high for 15 minutes. Add almonds. Drizzle oil over almonds and stir. Sprinkle with garlic and black pepper and stir. 2. Cooking Cover and cook on low for 2 hours, stirring every 30 minutes. Turn heat up to high and cook uncovered for 30 minutes, stirring after 15 minutes. Turn heat to low and serve warm or remove from heat and allow to cool. Store in an airtight container in the refrigerator for up to several months.

Spiced Cashews (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 2 HOURS • SERVES: 2

Ingredients 6 cups cashews 3 tablespoons olive oil 3 tablespoons crushed dried rosemary leaves 1 tablespoon honey ¾ teaspoon cayenne pepper ½ teaspoon garlic powder

Directions 1. Preparing the Ingredients Heat a 2–4-quart slow cooker on high for 15 minutes; add cashews. Drizzle olive oil over cashews and toss to coat. Add remaining ingredients and stir to combine. 2. Cooking Cover and cook on low for 2 hours, stirring every hour. Turn heat to high, uncover, and cook for 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker. Store in an airtight container in the refrigerator for up to several months.

Roasted Parsnip Chips PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 6

Ingredients 6 large parsnips, peeled and cut diagonally into thin slices 3 tablespoons olive oil ⅛ teaspoon nutmeg 1 teaspoon cinnamon Directions 1. Preparing the Ingredients. Preheat oven to 400°F. Spray a large baking sheet with cooking spray. 2. Cooking. In a large bowl, combine parsnips, olive oil, and spices and stir to coat. Arrange parsnips on baking sheet in a single layer and cook for 30 minutes. Remove from oven and turn on broiler. Broil chips for 5 minutes. Serve warm or at room temperature.

Spiced Walnuts (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 1 HOUR, 30 MINUTES • SERVES: 1

Ingredients 2 tablespoons coconut oil ¼ cup maple syrup 1 teaspoon ground ginger 1 teaspoon curry powder ½ teaspoon cayenne ¼ teaspoon onion powder ¼ teaspoon garlic powder 3 cups shelled walnuts Directions 1. Preparing the Ingredients Place coconut oil in a 2–4-quart slow cooker, turn on high, and allow oil to melt. While oil is melting, mix maple syrup, ginger, curry powder, cayenne, onion powder, and garlic powder together in a small bowl. Once oil has melted, add walnuts to slow cooker and stir. Add maple syrup mixture to slow cooker, and stir until nuts are evenly coated. 2. Cooking Cover and cook on high for 1 hour. Stir nuts, replace cover, and cook for another hour. Remove cover and cook for an additional 20–30 minutes, until nuts are dry. Cool and store in airtight containers in a cool, dry place for up to several weeks.

Sweet And Spicy Nut Mix PREP: 5 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 45 MINUTES • SERVES: 24

Ingredients 2 large eggs 1 teaspoon lemon juice ¼ teaspoon salt 2 tablespoons maple syrup 1½ teaspoons cinnamon 1 teaspoon chili powder ½ teaspoon cayenne pepper ½ cup finely chopped coconut 2 cups walnuts 2 cups pecans 2 cups hazelnuts ¼ cup extra-virgin olive oil 3 tablespoons coconut oil, melted Directions 1. Preparing the Ingredients. Preheat oven to 325°F. In a large bowl, beat eggs with lemon juice and salt until stiff peaks form. Beat in maple syrup, cinnamon, chili powder, and cayenne pepper until combined. Stir in coconut. Fold in walnuts, pecans, and hazelnuts until nuts are coated. 2. Cooking. Spread olive oil and coconut oil in 15" × 10" jellyroll pan. Spread nuts over oil mixture. Bake for 40 minutes, stirring every 10 minutes, until nuts are light golden brown and crisp and oil is absorbed. Let cool, then store in an airtight container at room temperature for up to several days.

Trail Mix Crunch PREP: 5 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 20 MINUTES • SERVES: 8

Ingredients ½ cup cashews ½ cup almonds ½ cup macadamia nuts ½ cup pistachio nuts 4 tablespoons honey 1 teaspoon sea salt ½ teaspoon ground black pepper ¼ teaspoon ground cumin 1 teaspoon curry powder ⅛ teaspoon ground cloves 1 teaspoon ground cinnamon Directions 1. Preparing the Ingredients Preheat oven to 300°F. Place cashews, almonds, macadamias, and pistachios on a large baking sheet. 2. Cooking Bake for 10–12 minutes, taking care they do not burn. Remove from oven and let cool approximately 5 minutes. In a small bowl, mix honey, salt, pepper, cumin, curry powder, cloves, and cinnamon. In a large saucepan over medium heat, place nuts and half the honey mixture. When mixture begins to melt, mix in remaining honey mixture. Shake the pan and stir until nuts are coated, about 5 minutes. Remove nuts from the pan and spread them out on a sheet of parchment paper. Use a spoon to separate nuts that stick together. Let dry for about 30 minutes. Trail mix will keep for about a week in an airtight container at room temperature.

Slow-Cooked Party Mix (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 5-6 HOURS • SERVES: 24

Ingredients 4 tablespoons ghee 3 tablespoons lime juice 2 teaspoons garlic powder 2 teaspoons onion powder 1 cup raw almonds 1 cup raw pecans 1 cup raw walnut pieces 1 cup raw cashews 2 cups raw pumpkin seeds, shelled 1 cup raw sunflower seeds, shelled Directions 1. Preparing the Ingredients Add ghee to a 2-quart slow cooker. 2. Cooking Then add lime juice, garlic powder, and onion powder, and stir all together. Add remaining ingredients and stir well until nuts and seeds are evenly coated. Cover and cook on low for 5–6 hours, stirring occasionally. Uncover slow cooker, stir, and cook for another 45–60 minutes, to dry nuts and seeds. Cool and store in airtight container for up to several weeks.

Toasted Hazelnuts And Dates (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 3 HOURS • SERVES: 1

Ingredients ⅔ cup boiling water ¼ cup maple syrup Strips of peel from 1 medium lemon (yellow part only) ¼ cup hazelnuts Directions 1. Preparing the Ingredients Preheat oven to 350°F. Spread hazelnuts on a baking sheet. bake for 8–10 minutes. Drain dates and place in a 4 ½-quart slow cooker. 2. Cooking Add boiling water, maple syrup, and lemon peel. Cover and cook on high for 3 hours. Discard lemon peel. Place dates on a serving dish and sprinkle with hazelnuts.

“Butterscotch-Caramel” Glazed Nuts (Slow Cooker) PREP: 5 MINUTES • COOK TIME: 3 HOURS • SERVES: 16

Ingredients 4 cups mixed raw almonds, pecan halves, and walnut halves ½ cup “Butterscotch-Caramel” Sauce 1½ teaspoons cinnamon Directions 1. Preparing the Ingredients Add all ingredients to a 1-quart slow cooker. Stir to coat nuts. 2. Cooking Cover and cook on low for 3 hours, stirring at least once an hour. Uncover slow cooker. Stirring mixture every 20 minutes, cook on low for 1 more hour, or until nuts are almost dry. Line a large baking sheet with parchment paper. Evenly spread nuts on the sheet and allow to cool completely. Store in a covered container at room temperature for up to several weeks.

Traditional Trail Mix PREP: 5 MINUTES • SERVES: 16

Ingredients 1 cup raw almonds 1 cup pumpkin seeds ½ cup sunflower seeds 1 cup dehydrated strawberries ½ cup goji berries Directions 1. Preparing the Ingredients Combine all ingredients in a medium bowl. Serve immediately or store in an airtight container at room temperature for up to one week.

Pistachio And Pumpkin Trail Mix PREP: 5 MINUTES • SERVES: 12

Ingredients ½ cup pistachio nuts ½ cup pumpkin seeds ½ cup sunflower seeds ½ cup unsweetened coconut flakes 1 cup dried mulberries Directions 1. Preparing the Ingredients Combine all ingredients in a medium bowl. Serve immediately or store in an airtight container at room temperature for up to one week.

Smoothies and Drinks

Cucumber Mint Smoothie PREP: 5 MINUTES • SERVES: 1

Ingredients 1 cup chopped romaine lettuce 2 medium cucumbers, peeled and quartered ¼ cup chopped mint 1 cup water, divided Directions 1. Preparing the Ingredients Place romaine, cucumbers, mint, and ½ cup water in a blender and combine thoroughly. Add remaining water while blending until desired texture is achieved.

Mango Berry Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 1 cup chopped watercress 1 medium mango, pitted and peeled 1 cup raspberries 1½ cups oat milk, divided Directions 1. Preparing the Ingredients Place watercress, mango, raspberries, and ¾cup oat milk in a blender and blend until thoroughly combined. Add remaining oat milk while blending until desired texture is achieved.

Citrus Berry Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped watercress 2 medium oranges, peeled 1 cup strawberries 1 cup blueberries 1 cup water 1 cup canned full-fat coconut milk, divided Directions 1. Preparing the Ingredients Place watercress, oranges, strawberries, blueberries, water and ½ cup coconut milk in a blender and blend until thoroughly combined. Add remaining coconut milk while blending until desired texture is achieved.

Tart Pear Smoothie PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 10 MINUTES • SERVES: 3

Ingredients 4 cups chopped romaine lettuce 4 medium pears, cored 1 medium banana, peeled 6 tablespoons lemon juice 2 cups water, divided Directions 1. Preparing the Ingredients Place romaine, pears, banana, lemon juice, and 1 cup water in a blender and blend until thoroughly combined. Add remaining water while blending until desired texture is achieved.

Banana Berry Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 1 cup chopped romaine lettuce 2 medium bananas, peeled 1 pint strawberries 1 pint blueberries 2 cups unsweetened vanilla almond milk, divided Directions 1. Preparing the Ingredients Place romaine, bananas, berries, and 1 cup almond milk in a blender and blend until thoroughly combined.Add remaining almond milk while blending until desired texture is achieved.

Sweet Greens Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 2 cups spinach 1 medium banana, peeled 2 medium apples, cored and peeled 2 cups unsweetened vanilla almond milk, divided Directions 1. Preparing the Ingredients Place spinach, banana, apples, and 1 cup almond milk in a blender and blend until thoroughly combined. Add remaining almond milk while blending until desired texture is achieved.

Chocolate Banana Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 1 cup chopped romaine lettuce 2 medium bananas, peeled 1 tablespoon cocoa powder ½ teaspoon vanilla bean pulp 2 cups oat milk, divided Directions 1. Preparing the Ingredients Place romaine, bananas, cocoa powder, vanilla bean pulp, and 1 cup oat milk in a blender and blend until thoroughly combined. Add remaining oat milk while blending until desired texture is achieved.

Peachy Orange Banana Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 1 cup chopped watercress 1 large orange, peeled 1 medium peach, pitted 1 medium banana, peeled 1 cup canned full-fat coconut milk, divided Directions 1. Preparing the Ingredients Place watercress, orange, peach, banana, and ½ cup coconut milk in a blender and blend until thoroughly combined. Add remaining coconut milk while blending until desired texture is achieved.

Green Pineapple Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients ½ cup chopped dandelion greens ½ cup arugula 2 cups chopped pineapple 1 medium banana, peeled 1 cup water 1 cup canned full-fat coconut milk, divided Directions 1. Preparing the Ingredients Place dandelion greens, arugula, pineapple, banana, water and ½ cup coconut milk in a blender and blend until thoroughly combined. Add remaining coconut milk while blending until desired texture is achieved.

Green Citrus Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 1 cup chopped watercress 1 large grapefruit, peeled 2 medium oranges, peeled 1 medium banana, peeled 1 cup water, divided Directions 1. Preparing the Ingredients Place watercress, grapefruit, oranges, banana, and ½ cup water in a blender and blend until thoroughly combined. Add remaining water while blending until desired texture is achieved.

Cherry Pear Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 1 cup chopped iceberg lettuce 2 medium pears, cored 1 medium banana, peeled ½ cup pitted cherries ½ teaspoon vanilla bean pulp 2 cups unsweetened vanilla almond milk, divided Directions 1. Preparing the Ingredients Place lettuce, pears, banana, cherries, vanilla bean pulp, and 1 cup almond milk in a blender and blend until thoroughly combined. Add remaining almond milk while blending until desired texture is achieved.

Apple Peach Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 2 tablespoons rolled oats 1 cup chopped watercress 2 medium peaches, pitted 2 medium apples, cored and peeled 2 cups unsweetened vanilla almond milk, divided Directions 1. Preparing the Ingredients Place oats, watercress, peaches, apples, and 1 cup almond milk in a blender and blend until thoroughly combined. Add remaining almond milk while blending until desired texture is achieved.

Zucchini Apple Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup spinach 1 medium zucchini, chopped 3 medium carrots, peeled and chopped 2 medium apples, cored and peeled 2 cups water, divided Directions 1. Preparing the Ingredients Place spinach, zucchini, carrots, apples, and 1 cup water in a blender and blend until thoroughly combined. Add remaining water while blending until desired texture is achieved.

Farmers’ Market Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped romaine lettuce 2 medium tomatoes 1 medium zucchini, chopped 2 medium stalks celery, chopped 1 medium cucumber, chopped ½ cup chopped green onions 2 cloves garlic, peeled 2 cups water, divided Directions 1. Preparing the Ingredients Place romaine, tomatoes, zucchini, celery, cucumber, green onions, garlic, and 1 cup water in a blender and blend until thoroughly combined. Add remaining 1 cup water, if needed, while blending until desired texture is achieved.

Sweet Asparagus Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped watercress 1 cup chopped asparagus 1 small lemon, peeled 1 large orange, peeled 1 cup water, divided Directions 1. Preparing the Ingredients Place watercress, asparagus, lemon, orange, and ½ cup water in a blender and blend until thoroughly combined. Add remaining water while blending until desired texture is achieved.

Orange Broccoli Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped romaine lettuce 1 cup chopped broccoli 1 medium zucchini, chopped 2 medium carrots, peeled and chopped 2 cups water, divided Directions 1. Preparing the Ingredients Place romaine, broccoli, zucchini, carrots, and 1 cup water in a blender and blend until thoroughly combined. Add remaining water while blending until desired texture is achieved.

Sweet Citrus Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped watercress 1 large grapefruit, peeled 2 medium oranges, peeled 1 (½") piece gingerroot, peeled ½ medium lemon, peeled 1 cup water, divided Directions 1. Preparing the Ingredients Place watercress, grapefruit, oranges, gingerroot, lemon, and ½ cup water in a blender and blend until thoroughly combined. Add remaining water while blending until desired texture is achieved.

The Green Go-Getter Smoothie PREP: 10 MINUTES • SERVES: 1

Ingredients 1 cup spinach 2 medium green apples, peeled and cored ½ medium banana, peeled 1 cup water, divided Directions 1. Preparing the Ingredients Place spinach, apples, banana, and ½ cup water in a blender and blend until thoroughly combined. Continue adding remaining water while blending until desired texture is achieved.

Homemade Tomato Juice (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4-6 HOURS • SERVES: 4

Ingredients 10 large tomatoes, seeded and sliced 1 teaspoon lemon juice ¼ teaspoon ground black pepper 1 tablespoon maple syrup Directions 1. Preparing the Ingredients Place tomatoes in a 2-quart slow cooker. 2. Cooking Cover; cook on low for 4–6 hours. Press cooked tomatoes through a sieve. Add remaining ingredients and chill.

Lemonade PREP: 5 MINUTES • COOK TIME: 2-3 HOURS • SERVES: 6

Ingredients 5 cups water ¾ cup lemon juice ¾ cup maple syrup 1 (2") piece gingerroot, peeled and sliced Directions 1. Preparing the Ingredients Combine all ingredients in a 2-quart or smaller slow cooker. 2. Cooking Cover and cook on high for 2–3 hours (if mixture begins to boil, turn heat to low). Turn to low to keep warm for serving, or chill and serve over ice. Remove gingerroot before serving.

Chai Tea (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2-3 HOURS • SERVES: 12

Ingredients 5 cups water 6 slices fresh ginger 1 teaspoon whole cloves 2 (3") cinnamon sticks 1½ teaspoons freshly ground nutmeg ½ teaspoon ground cardamom 1 cup maple syrup 12 bags black tea 6 cups unsweetened vanilla almond milk Directions 1. Preparing the Ingredients Pour water into a 4-quart slow cooker. Put ginger and cloves in a muslin spice bag or a piece of cheesecloth secured with a piece of kitchen twine. 2. Cooking Add to the cooker along with cinnamon sticks, nutmeg, and cardamom. Cover and cook on low for 4–6 hours or on high for 2–3 hours. Stir in maple syrup until it’s dissolved into the water. Add tea bags and almond milk; cover and cook on low for 30 minutes. Remove and discard the spices in the muslin bag or cheesecloth, the cinnamon sticks, and the tea bags. Ladle into teacups or mugs to serve.

Berry Smoothie PREP: 5 MINUTES • SERVES: 6

Ingredients 1 cup sliced strawberries 1 cup raspberries 1 medium Roma tomato, seeded and chopped 1 cup unsweetened rice milk 1 tablespoon maple syrup ½ teaspoon vanilla 3 ice cubes Directions 1. Preparing the Ingredients Combine all ingredients in a blender and blend until smooth. Pour immediately into glasses and serve.

Orangeade (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2-3 HOURS • SERVES: 6

Ingredients 5 cups water Juice from 5 large oranges ½ cup maple syrup 1 (2") piece gingerroot, peeled and sliced Directions 1. Preparing the Ingredients Combine all ingredients in a 2-quart slow cooker. 2. Cooking Cover and cook on high for 2–3 hours (if mixture begins to boil, turn heat to low). Allow to cool and serve chilled. Remove gingerroot before serving.

Spiced Tea PREP: 10 MINUTES • SERVES: 6

Ingredients 4 bags herbal tea 1 teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 6 cups boiling water Directions 1. Preparing the Ingredients In a ceramic teapot, combine tea bags and spices. Pour boiling water into teapot. Steep for 5 minutes, then remove tea bags.

Vanilla Date Smoothie PREP: 10 MINUTES • SERVES: 4

Ingredients 3 large pitted dates Water for soaking ¾ cup unsweetened vanilla almond milk 1 medium banana, peeled 6 ice cubes ¼ teaspoon vanilla Directions 1. Preparing the Ingredients In a small bowl, cover dates with water and soak for at least 10 minutes. Discard soaking water and add dates and all other ingredients to a blender. Process about 1 minute on medium speed until smooth.

Apricot Banana Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 3 medium apricots, pitted 1 medium banana, peeled ½ cup water ½ cup canned full-fat coconut milk 4–6 ice cubes Directions 1. Preparing the Ingredients. Combine all ingredients in a blender and blend until smooth and frosty.

Flaxseed Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients ½ medium banana, peeled and frozen ½ cup frozen strawberries 2 tablespoons ground flaxseed 2 tablespoons rolled oats 1 cup unsweetened vanilla almond milk Directions 1. Preparing the Ingredients Place all ingredients in a blender. Purée until smooth.

Tropical Paradise Smoothie PREP: 5 MINUTES • COOK TIME: 5 MINUTES • TOTAL:10 MINUTES • SERVES: 2

Ingredients 1½ cups mashed and softened coconut meat 1 cup chopped pineapple ½ cup chopped mango 1 medium clementine, peeled 2 cups unsweetened almond milk 2 cups ice, divided Directions 1. Preparing the Ingredients Combine coconut, pineapple, mango, clementine, and almond milk in a blender with ½ cup ice, and blend until thoroughly combined. Add remaining ice gradually while blending until desired consistency is reached.

Avocado Smoothie PREP: 5 MINUTES • SERVES: 1

Ingredients 1 large ripe avocado, pitted and peeled 1 cup unsweetened vanilla almond milk ½ cup water 2 tablespoons maple syrup 3–4 ice cubes Directions 1. Preparing the Ingredients Combine all ingredients in a blender and blend until smooth. Serve chilled.

Spicy Spinach Smoothie PREP: 5 MINUTES • SERVES: 1

Ingredients 1 cup spinach 1 medium tomato 1 medium stalk celery, chopped 2 tablespoons cilantro 1 clove garlic, peeled 2 cups water, divided Directions 1. Preparing the Ingredients Place spinach, tomato, celery, cilantro, garlic, and 1 cup water in a blender and blend until thoroughly combined. Add remaining 1 cup water while blending until desired texture is achieved.

Almond Joy Smoothie PREP: 5 MINUTES • SERVES: 1

Ingredients ⅓ cup canned full-fat coconut milk ⅔ cup water ¼ cup cacao nibs 1 tablespoon honey ½ teaspoon cinnamon ¼ teaspoon nutmeg 4–6 ice cubes Directions 1. Preparing the Ingredients Combine all ingredients in a blender and purée until smooth.

Carrot Smoothie PREP: 5 MINUTES • SERVES: 2

Ingredients 2 cups chopped romaine lettuce 3 medium carrots, peeled and chopped 1 medium apple, peeled and cored 1 cup water Directions 1. Preparing the Ingredients Combine all ingredients except water in a blender. Add water slowly while blending until desired texture is achieved.

Blueberry Antioxidant Smoothie PREP: 5 MINUTES • SERVES: 1

Ingredients 1 cup frozen blueberries ½ medium avocado, peeled and pitted 1 cup oat milk 1 cup spinach ⅛teaspoon ground nutmeg 4–6 ice cubes Directions 1. Preparing the Ingredients Combine all ingredients in a blender and purée until smooth.

Perfect Pear Smoothie PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 20 MINUTES • SERVES: 2

Ingredients 3 medium pears, peeled, cored, and sliced 1 banana, peeled 1 cup unsweetened vanilla almond milk 1 teaspoon cinnamon 2 cups ice, divided Directions 1. Preparing the Ingredients Preheat oven to 375°F. Layer pears in a shallow baking dish. Add enough water to cover the bottom of the baking dish. 2. Cooking Bake for 20–30 minutes or until pears are fork tender. Combine pears, banana, almond milk, and cinnamon in a blender with ½ cup ice and blend until thoroughly combined. Add remaining ice gradually while blending until desired consistency is reached.

Cherry Vanilla Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 2 cups pitted cherries 1 medium banana, peeled 1 cup kale Pulp of 1 vanilla bean 1 cup unsweetened vanilla almond milk 1 teaspoon vanilla extract 1 cup ice, divided Directions 1. Preparing the Ingredients Combine cherries, banana, kale, vanilla bean pulp, almond milk, and vanilla extract in the blender with ½ cup ice and blend until thoroughly combined. Add remaining ice gradually while blending until desired consistency is reached.

Mango Banana Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped mango 1 large banana, peeled 1 cup unsweetened vanilla almond milk 2 cups ice, divided Directions 1. Preparing the Ingredients Combine mango, banana, and almond milk in a blender with ½ cup ice and blend until thoroughly combined. Add remaining ice gradually while blending until desired consistency is reached.

Sweet And Savory Beet Smoothie PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup chopped beet greens 2 medium beets, peeled and chopped 2 medium carrots, peeled and chopped 1 medium cucumber, peeled and chopped 2 cups water, divided Directions 1. Preparing the Ingredients Place beet greens, beets, carrots, cucumber, and 1 cup water in a blender and blend until thoroughly combined. Add remaining 1 cup water while blending until desired texture is achieved.

Homemade Nut Milk PREP: 10 MINUTES • SERVES: 2

Ingredients 1 cup raw cashews Water for soaking Additional 4 cups water for milk ½ teaspoon salt ½ teaspoon vanilla Directions 1. Preparing the Ingredients In a large bowl, cover nuts with plenty of water and allow to soak for at least 1 hour or overnight. Drain. Blend soaked nuts with 4 cups water in a food processor. Purée on high until smooth. train through cheesecloth or a sieve. Stir in salt and vanilla.

Desserts Easy Banana Date Cookies PREP: 5 MINUTES • COOK TIME: 12 MINUTES • TOTAL: 17 MINUTES • MAKES 12

Ingredients 1 cup chopped pitted dates 1 medium banana, peeled ¼ teaspoon vanilla 1¾ cups unsweetened coconut flakes

Directions 1. Preparing the Ingredients Preheat oven to 375°F. Cover dates in water and soak for about 10 minutes until softened. Drain. Process together dates, banana, and vanilla in a food processor until almost smooth. Stir in coconut flakes by hand until thick. You may need a little more or less than 1¾cups. 2. Cooking Drop by generous tablespoonfuls onto a cookie sheet. Bake for 10–12 minutes or until golden brown. Cookies will be soft and chewy.

Cranberry Apple Compote (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES: 6

Ingredients 4 cups peeled, cored, sliced apples ½ cup sliced cranberries ⅓ cup maple syrup 2 tablespoons coconut oil 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¾ cup combined chopped walnuts and almonds

Directions 1. Preparing the Ingredients Combine all ingredients except nuts in a 3–4-quart slow cooker. 2. Cooking Cover and cook on high for 1½–2 hours or until apples are tender. Sprinkle each serving with nuts.

Chocolate “Graham” Cracker Bars PREP: 10 MINUTES • SERVES: 16

Ingredients 1 cup finely chopped walnuts 1 cup unsweetened grated coconut 3 cups crushed “Graham” Crackers ⅔ cup canned full-fat coconut milk 14 ounces chopped dark chocolate 2 teaspoons vanilla

Directions 1. Preparing the Ingredients Grease a 9" square pan with coconut oil and set aside. In a large bowl, combine walnuts, coconut, and cracker crumbs; set aside. 2. In medium saucepan, combine coconut milk and chocolate. Melt over low heat, stirring frequently, until smooth. Stir in vanilla. Reserve ⅓ cup of this mixture. Pour remaining chocolate mixture over crumb mixture and stir to coat. Press crumb mixture into prepared pan and spread reserved chocolate over top. Place in refrigerator until set; cut into eight squares to serve.

Heavenly Cookie Bars PREP: 5 MINUTES • COOK TIME: 15 MINUTES • TOTAL: 20 MINUTES • MAKES 16 BARS

Ingredients 2 cups maple syrup 4 cups almond flour ½ teaspoon nutmeg ½ teaspoon ginger ½ cup dates, chopped 2 cups ground walnuts ½ cup raisins Directions 1. Preparing the Ingredients Preheat oven to 350°F. Line two large baking sheets with parchment paper. 2. Cooking Warm maple syrup in a medium saucepan over low heat for 5 minutes and let cool slightly. In a medium bowl, sift together flour, nutmeg, and ginger. Add maple syrup and stir until well blended. Stir in dates, walnuts, and raisins. Roll dough to ¼" thick and cut into forty-eight squares. Place squares on prepared baking sheets and bake for 10 minutes. Remove to rack to cool.

Walnut-Stuffed Slow-Cooked Apples PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES: 4

Ingredients ¼ cup coarsely chopped walnuts 3 tablespoons dried currants ¾ teaspoon ground cinnamon, divided 4 medium Granny Smith apples, cored 1 cup maple syrup ¾ cup apple cider Directions 1. Preparing the Ingredients In a small bowl, combine walnuts and currants. Add ¼ teaspoon cinnamon, stirring to combine. Place apples in a 2-quart or smaller slow cooker. Spoon walnut mixture into the cavity of each apple. In a medium mixing bowl, combine remaining ½ teaspoon cinnamon, maple syrup, and apple cider, stirring to combine. Pour over apples in the slow cooker. 2. Cooking Cover and cook on low for 2 ¾hours. Remove apples with a slotted spoon. Spoon ¼ cup cooking liquid over each serving.

Frozen Chocolate Coconut Milk Treats PREP: 10 MINUTES • SERVES: 10

Ingredients 12 tablespoons raw cacao powder 6 tablespoons fresh peach purée 6 tablespoons coconut oil 6 tablespoons canned full-fat coconut milk 3 tablespoons unsweetened shredded coconut 2 tablespoons cacao nibs 1 medium ripe banana Directions 1. Preparing the Ingredients Combine all ingredients in a food processor and pulse until very smooth. Add water if the consistency is not fluid. Pour into ice cube trays and freeze for at least 6 hours.

Baked Bananas PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 4

Ingredients 4 small bananas, peeled ½ teaspoon grated orange rind ½ tablespoon pear purée 1 tablespoon lemon juice ⅛ teaspoon cinnamon ⅛ teaspoon nutmeg 1 tablespoon coconut oil, melted 1 tablespoon cacao nibs Directions 1. Preparing the Ingredients Preheat oven to 350°F. Cut each banana lengthwise and across into eight pieces. Arrange banana slices in a small baking pan. Sprinkle evenly with orange rind, pear purée, lemon juice, cinnamon, nutmeg, and coconut oil. 2. Cooking Bake uncovered for 35–40 minutes, basting after 15 minutes with liquid in baking pan. Sprinkle with cacao nibs before serving.

Mixed-Fruit Mini Pies PREP: 10 MINUTES • COOK TIME: 30 MINUTES • TOTAL: 40 MINUTES • SERVES: 6

Ingredients ½ cup oat flour ¼ cup almond flour ½ cup chopped toasted hazelnuts ¼ cup shredded coconut ⅓ cup coconut oil, melted 2 tablespoons maple syrup, divided ¼ teaspoon salt 3 medium ripe peaches, peeled and chopped 1 cup blueberries 1 cup raspberries 1 teaspoon vanilla 1 tablespoon orange juice Directions 1. Preparing the Ingredients Preheat oven to 400°F. Grease six (1-cup) ovenproof custard cups with coconut oil and set aside. In a medium bowl, combine oat flour, almond flour, hazelnuts, and coconut and toss. Add melted coconut oil, 1 tablespoon maple syrup, and salt and mix until crumbly; set aside. In another medium bowl, combine peaches, blueberries, and raspberries. Sprinkle with vanilla, orange juice, and remaining 1 tablespoon maple syrup and toss gently. Divide among prepared custard cups. Top with crumble mixture. 2. Cooking Place custard cups on a large rimmed baking sheet and bake for 20–30 minutes or until fruit is bubbly and tender and topping is browned. Serve warm or cool.

Crustless Apple Pie (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES: 8

Ingredients 8 medium apples, peeled, cored, and sliced 3 tablespoons orange juice 3 tablespoons water ½ cup chopped pecans ⅓ cup maple syrup ¼ cup grass-fed butter, melted ½ teaspoon cinnamon Directions 1. Preparing the Ingredients Grease a 4½-quart slow cooker with olive oil. Arrange apple slices to cover the bottom of the slow cooker. In a small bowl or measuring cup, stir orange juice and water to mix. Evenly drizzle over apples. In another small bowl, combine pecans, maple syrup, butter, and cinnamon; mix well. Evenly crumble pecan mixture over apples. 2. Cooking Cover and cook on high for 2 hours or on low for 4 hours. Serve warm or chilled.

Apple Date “Crisp” (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES: 6

Ingredients 6 cups cored, peeled, and thinly sliced Golden Delicious apples 2 teaspoons lemon juice ⅓ cup chopped dates 1⅓ cups finely chopped almonds ½ cup almond flour ½ cup maple syrup ½ teaspoon ground cinnamon ½ teaspoon ground ginger ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves 4 tablespoons grass-fed butter Directions 1. Preparing the Ingredients Combine apples, lemon juice, and dates in a large bowl, and mix well. Transfer mixture to a 4½-quart slow cooker. In a separate medium bowl, combine almonds, flour, maple syrup, cinnamon, ginger, nutmeg, and cloves. Cut in grass-fed butter with two knives or a pastry blender. Sprinkle nut mixture over apples and smooth down. 2. Cooking Cook on low for 4 hours. Serve warm.

Peach Cobbler (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES: 8

Ingredients 2 (16-ounce) packages frozen peaches, thawed and drained ¾ cup plus 1 tablespoon maple syrup, divided 2 teaspoons ground cinnamon, divided ½ teaspoon ground nutmeg ¾ cup almond flour 6 tablespoons coconut butter 1 fresh peach, cut into slices Sprig of mint Directions 1. Preparing the Ingredients Combine peaches, ¾cup maple syrup, 1½ teaspoons cinnamon, and nutmeg in a large bowl. Transfer to a 4½-quart slow cooker. In a separate small bowl, combine flour with remaining 1 tablespoon maple syrup and ½ teaspoon cinnamon. Cut in coconut butter with two knives or a pastry blender and then spread mixture over peaches. 2. Cooking Cover and cook on high for 2 hours. Garnish around the cobbler with fresh peaches and put a sprig of mint leaves in the center. Serve warm.

Blueberry Coconut Crisp PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 8

Ingredients 4 cups fresh blueberries ¼ cup maple syrup, if needed 1½ teaspoons vanilla 1 tablespoon lemon juice 1 cup chopped pecans 1 cup unsweetened shredded coconut ⅓ cup coconut flour 3 tablespoons coconut oil 3 tablespoons grass-fed butter ⅛teaspoon salt Directions 1. Preparing the Ingredients Preheat oven to 400°F. Grease an 8" square glass pan with coconut oil. Combine blueberries, maple syrup (if using), vanilla, and lemon juice in the pan and toss gently; set aside. In a medium bowl, combine pecans, coconut, and coconut flour. Add coconut oil, grass-fed butter, and salt and mix until crumbly. Sprinkle over blueberries. 2. Cooking Bake for 35–40 minutes or until blueberry mixture is bubbly. Serve warm or cool.

Plum Blueberry Coconut Crumble PREP: 10 MINUTES • COOK TIME: 45 MINUTES • TOTAL: 55 MINUTES • SERVES: 8

Ingredients 8 medium plums, stones removed, sliced 2 cups blueberries 2 tablespoons maple syrup 2 tablespoons lemon juice 1 tablespoon arrowroot powder 1 cup unsweetened coconut flakes 1 cup rolled oats 1 cup chopped pecans ⅔ cup coconut flour ¼ teaspoon baking soda ½ teaspoon cream of tartar ¼ teaspoon salt ⅓ cup coconut oil, melted Directions 1. Preparing the Ingredients Preheat oven to 350°F. Grease a 9" square baking dish with coconut oil. Combine plums and blueberries in prepared dish. Drizzle with maple syrup, lemon juice, and arrowroot powder and toss to coat. In a medium bowl, combine coconut flakes, oats, pecans, coconut flour, baking soda, cream of tartar, and salt. Add coconut oil and mix until crumbly. Pat mixture on top of fruit in dish. 2. Cooking Bake for 40–45 minutes or until fruit is bubbly and topping is golden. Serve warm.

Coconut Drops PREP: 10 MINUTES • COOK TIME: 10 MINUTES • MAKES 48 DROPS

Ingredients 1½ pounds dark chocolate, chopped 2½ cups unsweetened shredded coconut Directions 1. Preparing the Ingredients In large heavy saucepan, melt all but ½ cup chocolate. 2. Cooking Over low heat, stirring frequently, until melted and smooth. Remove pan from heat and stir in reserved chocolate. Stir constantly until mixture is smooth again. Add coconut and mix well. Drop mounds of this mixture onto parchment paper. Let stand until set. Store in airtight container at room temperature for up to several days

Blackberry Compote (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3 HOURS • SERVES: 6

Ingredients 2 cups blackberries ¼ cup maple syrup ¼ cup water Directions 1. Preparing the Ingredients. Place all ingredients in a 2-quart slow cooker. 2. Cooking Cook on low for 3 hours, remove the lid, and cook on high for 4 hours.

Grilled Pineapple PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 30 MINUTES • SERVES: 6

Ingredients 1 large pineapple, cored, peeled, and cut into 1" rings ¼ cup maple syrup 2 tablespoons finely chopped macadamia nuts Directions 1. Preparing the Ingredients Coat grill rack with nonstick cooking spray and preheat grill. 2. Cooking Grill pineapple over medium heat for 5 minutes. Turn pineapple over and grill 5 more minutes. Remove pineapple from grill and place on a serving platter. Brush with maple syrup and sprinkle with macadamia nuts.

Bananas Foster (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES: 3

Ingredients 3 large overripe bananas, peeled 2 tablespoons coconut butter 2 tablespoons grass-fed butter ⅓ cup maple syrup 1 teaspoon vanilla extract Directions 1. Preparing the Ingredients In a medium bowl, mash bananas with a fork or potato masher. Transfer mashed bananas to a 2-quart slow cooker. Mix in coconut butter, grass-fed butter, maple syrup, and vanilla. 2. Cooking Cover and cook on low for 3–4 hours or on high for 1–2 hours.

Chunky Apple Cherry Sauce (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 6 TO 7 HOURS • SERVES: 6

Ingredients 5 large Golden Delicious apples, peeled, cored, and sliced 2 tablespoons water ¼ cup maple syrup ½ cup cherry purée Directions 1. Preparing the Ingredients Place apple slices in a 4–6-quart slow cooker greased with coconut oil. Add water and maple syrup and toss to coat apples. 2. Cooking Cover and cook on low for 6–7 hours. Stir in cherry purée. Serve warm or allow to cool and serve chilled.

Spiced Poached Pears (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 2 HOURS • SERVES: 8

Ingredients 8 medium firm and ripe pears, peeled ½ cup sliced cranberries ¾ cup maple syrup ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves Juice of 1 lemon 2 tablespoons lime juice Directions 1. Preparing the Ingredients Stand pears upright in a 6-quart slow cooker. Sprinkle with cranberries. In a small bowl, combine maple syrup, ginger, cinnamon, and cloves, and spoon on top of pears. Pour lemon and lime juice evenly over pears. 2. Cooking Cover and cook on low for 4 hours or on high for 2 hours.

Pegan Chocolate Bars PREP: 10 MINUTES • SERVES: 8

Ingredients 1 tablespoon honey 4 tablespoons coconut oil ¼ cup ground almonds ¼ cup ground hazelnuts ¼ cup sunflower seeds ¼ cup cacao powder ¾ cup unsweetened coconut flakes Directions 1. Preparing the Ingredients Melt honey and coconut oil in a small saucepan over medium heat. 2. Cooking In a medium mixing bowl, combine almonds, hazelnuts, sunflower seeds, cacao powder, and coconut. Mix thoroughly. Add honey mixture to bowl and mix well. Pour dough into an 8"× 8" greased baking pan and refrigerate or freeze until firm, about 10 minutes. Cut into eight squares and serve immediately or store in refrigerator for up to several days.

Apricot Ginger Sorbet PREP: 10 MINUTES • SERVES: 6

Ingredients ⅔ cup water ⅔ cup maple syrup 2 teaspoons minced fresh ginger 5 cups chopped apricots, fresh or frozen 3 tablespoons lemon juice Directions 1. Preparing the Ingredients In a small saucepan over medium-high heat, bring water, maple syrup, and ginger to a boil, then reduce heat to low. Simmer for 3–4 minutes until a syrup forms. Allow to cool. Combine maple syrup mixture, apricots, and lemon juice in a food processor or blender. Purée until smooth. 2. Cooking Transfer mixture to a large freezer-proof baking or casserole dish and place in freezer. Stir mixture every 30 minutes until frozen and smooth, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer for up to several months.

Mango “Creamsicle” Sorbet PREP: 10 MINUTES • SERVES: 6

Ingredients 3 cups chopped peeled mangoes ½ cup cold water 1 cup unsweetened shredded coconut 2 tablespoons lemon juice Directions 1. Preparing the Ingredients In a food processor or blender, combine mangoes and water; process until smooth. Add coconut and lemon juice; process until smooth. Transfer to a plastic container and freeze until solid, about 2 hours. Store in freezer up to several months.

Strawberry Rhubarb Compote (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 3 HOURS • SERVES: 4

Ingredients 1 pound strawberries, diced ½ pound rhubarb, diced 2 tablespoons lemon juice 1 tablespoon lemon zest Directions 1. Preparing the Ingredients Place all ingredients in a 3½–4-quart slow cooker. 2. Cooking Cook on low for 2 hours. Lightly mash with a potato masher. Cook on high, uncovered, for 1 additional hour.

Pear Slush PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES: 6

Ingredients 1 pound Bosc pears, peeled and cored 1¼ cups water ¼ cup maple syrup ½ teaspoon ground cinnamon 1 tablespoon lemon juice Directions 1. Preparing the Ingredients Place pears, water, maple syrup, and cinnamon in a 2-quart slow cooker. 2. Cooking Cover and cook on high for 2 ½–3 ½ hours. Stir in lemon juice. Process pear and syrup mixture in a blender until smooth. Strain mixture through a sieve and discard any pulp. Pour liquid into an 11" × 9" baking dish, cover tightly with plastic wrap, and transfer to freezer. Stir every hour with a fork, crushing any lumps as it freezes. Freeze 3–4 hours or until firm. To serve, scoop into six individual small bowls. Store in a tightly sealed container in the freezer for up to several months.

Apple Freeze PREP: 10 MINUTES • COOK TIME: 4 HOURS • SERVES: 6

Ingredients 1 pound Golden Delicious apples, peeled, cored, and chopped 1¼ cups water ¼ cup maple syrup ½ teaspoon ground cinnamon 1 tablespoon lemon juice Directions 1. Preparing the Ingredients Place apples, water, maple syrup, and cinnamon in a 2-quart slow cooker. 2. Cooking Cover and cook on high for 2 ½–3 ½ hours. Stir in lemon juice. Process apple and syrup mixture in a blender until smooth. Strain mixture through a sieve, and discard any pulp. Pour liquid into an 11" × 9" baking dish, cover tightly with plastic wrap, and transfer to freezer. Stir every hour with a fork, crushing any lumps as it freezes. Freeze 3–4 hours or until firm. To serve, scoop into six individual small bowls. Store in a tightly sealed container in the freezer for up to several months.

Baked Apples PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 6

Ingredients 6 large Pink Lady apples ½ cup unsweetened coconut flakes ½ cup rolled oats 2 tablespoons maple syrup ½ teaspoon ground cinnamon 3 tablespoons coconut butter Directions 1. Preparing the Ingredients Preheat oven to 350°F. Remove cores from apples, leaving ½" intact at the bottom. Place apples in a medium baking dish. In a small bowl, mix together coconut flakes, oats, maple syrup, and cinnamon. Fill cavities with mixture. Top each apple with a spoonful of coconut butter. 2. Cooking Bake for 20–30 minutes. Apples are done when they are completely soft and brown on top.

Poached Figs PREP: 10 MINUTES • COOK TIME: 5 HOURS • SERVES: 4

Ingredients 8 ounces fresh figs 1 cup water 1 vanilla bean, split 1 tablespoon maple syrup Directions 1. Preparing the Ingredients Put all ingredients into a 2-quart slow cooker. Cook on low for 5 hours or until figs are cooked through and starting to split. 2. Cooking Remove figs from poaching liquid and serve.

Apples Supreme PREP: 10 MINUTES • COOK TIME: 5 HOURS • SERVES: 8

Ingredients 4 medium Granny Smith apples, peeled, cored, and sliced 4 medium Golden Delicious apples, peeled, cored, and sliced ¾cup maple syrup ½ teaspoon ground cinnamon ½ teaspoon ground cloves ½ cup coconut butter Directions 1. Preparing the Ingredients Place apples in a 4-quart slow cooker and toss with remaining ingredients. 2. Cooking Cover and cook on low for 4–5 hours. Serve warm.

Roasted Fruit PREP: 10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 MINUTES • SERVES: 6

Ingredients 4 medium peaches, pitted and cut into quarters 4 medium nectarines, pitted and cut into quarters 6 large apricots, pitted and cut in half 1 tablespoon olive oil 2 tablespoons lemon juice ½ teaspoon salt ½ teaspoon dried thyme leaves ⅛ teaspoon ground white pepper 1½ cups red grapes Directions 1. Preparing the Ingredients Preheat oven to 400°F. Place peaches, nectarines, and apricots, cut side up, in a large roasting dish. Drizzle with olive oil and lemon juice. Sprinkle with salt, thyme, and white pepper. 2. Cooking Roast, uncovered, for 15 minutes. Add grapes to the pan and stir gently. Roast for another 5–10 minutes or until fruit is tender.

Stewed Cinnamon Apples (Slow Cooker) PREP: 10 MINUTES • COOK TIME: 8 HOURS • SERVES: 4

Ingredients 1 teaspoon maple syrup 1 tablespoon ground cinnamon 2 tablespoons lemon juice 2 tablespoons water 4 medium apples, peeled, cored, and cut into wedges Directions 1. Preparing the Ingredients Place maple syrup, cinnamon, lemon juice, and water in a 4-quart slow cooker. Stir until maple syrup dissolves. Add apples. 2. Cooking Cook on low for up to 8 hours. Stir before serving.

Stewed Cinnamon Plums (Slow Coker) PREP: 10 MINUTES • COOK TIME: 6 HOURS • SERVES: 4

Ingredients ½ cup maple syrup 1 cup water ⅛ teaspoon salt 1 tablespoon fresh lemon juice 1 cinnamon stick 1 pound fresh ripe plums (about 8 small or 6 medium), pitted Directions 1. Preparing the Ingredients Combine all ingredients 2. Cooking In a 2–4-quart slow cooker and cook on low for about 6 hours, or until plums are tender. Serve warm, chilled, or at room temperature.

Berry Cobbler PREP: 10 MINUTES • COOK TIME:30 MINUTES • TOTAL: 40 MINUTES • SERVES: 8

Ingredients FILLING 1 cup blueberries 1 cup blackberries 1 cup raspberries 1 cup strawberries 1 tablespoon coconut sugar 3 tablespoons fresh lemon juice TOPPING 3 cups almond flour ½ cup pecans, chopped ¼ cup honey 1 teaspoon cinnamon 1 teaspoon vanilla 1 tablespoon butter, softened Directions 1. Preparing the Ingredients Preheat oven to 375 degrees F. Mix all filling ingredients together and place in the bottom of a greased 8-by-8-inch baking dish. In a medium bowl, mix all topping ingredients together. Evenly cover the fruit with the topping. 2. Cooking Place in a preheated oven and bake for about 30 minutes, or until the fruit is bubbling and the topping is lightly browned. Let cool about 10 minutes before serving.

Raspberry Bars PREP: 10 MINUTES • COOK TIME: 40 MINUTES • MAKES 16 BARS

Ingredients FILLING 2 cups fresh raspberries ½ teaspoon lemon juice ½ teaspoon honey ¼ teaspoon vanilla bean caviar ¼ cup water CRUST ⅔ cup quinoa flakes, plus more for garnish ⅔ cup chopped walnuts ½ cup almond flour ¼ cup coconut sugar ¼ cup honey ¼ cup ground flaxseed 1 teaspoon cinnamon ¼ teaspoon sea salt 2 tablespoons coconut oil, more for greasing 1½ tablespoons water Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. In a medium saucepan over medium-low heat, add all filling ingredients and cook, stirring often, until the raspberries are soft and the mixture is thickened, about 10 minutes. Add all crust ingredients together in a food processor and pulse until you reach a small gravel consistency. Line an 8-by-8-inch baking dish with parchment paper. Grease the parchment paper with coconut oil. Take ¾ of the crust mixture and push it into the bottom of the baking dish. 2. Cooking Bake the crust for 20 minutes. Fill the crust with the raspberry mixture, and sprinkle the reserved crust mixture on top. Place back in the oven and cook for an additional 20 minutes. Let cool and cut into 16 squares.

Classic Baked Apples PREP: 10 MINUTES • COOK TIME: 45 MINUTES • SERVES: 8

Ingredients BAKED APPLES 4 large baking apples, such as honey crisp 1½ cups almonds, crushed 2 tablespoons cinnamon ⅓ cup honey ½ lemon, juiced Pinch salt ¼ cup water WHIPPED CREAM (OPTIONAL) 1 can coconut cream, chilled overnight ⅛ teaspoon cream of tartar 2 tablespoons coconut sugar Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Core the apples with an apple corer, leaving the bottoms intact. Take a paring knife and clean out any remaining core or seeds. In a medium bowl, mix together the almonds, cinnamon, honey, lemon juice and salt. Evenly place the mixture into each cored apple and set in an oven-safe baking dish. Add ¼ cup water to the bottom of the baking dish. 2. Cooking Place in the preheated oven and bake about 45 minutes, or until the apples are soft. Then, if you’d like, prepare the whipped cream. After chilling your coconut cream, half of the can will be a thick coconut milk and the other half will be a thick layer of coconut cream. Transfer the hard cream to the bowl of a stand mixer and reserve the liquid milk for another use. Using the whisk attachment, beat the coconut cream with the cream of tartar in a stand mixer on medium. When the coconut cream begins to whip up and become light and fluffy, turn the mixer to high and slowly add in the sugar. Continue to beat until silky and hard peaks form. Top the baked apples with whipped cream and serve.

Blood Orange Poached Pears PREP: 10 MINUTES • COOK TIME: 60 MINUTES • SERVES: 8

Ingredients 4 Bosc pears, peeled 6 blood oranges, zest and juice 2 cups water 1 cup honey 1 teaspoon vanilla bean caviar 1 cinnamon stick Pinch salt Directions 1. Preparing the Ingredients Place all ingredients in a Dutch oven, ensuring the pears are standing upright and submerged in liquid—add more water if necessary. Bring to a boil over medium-high. Reduce the heat to medium-low. 2. Cooking Cover and simmer 1 hour, or until the pears are tender. Remove the pears from the pan using a slotted spoon.

Black Rice Pudding With Dragon Fruit PREP: 10 MINUTES • COOK TIME: 50 MINUTES • TOTAL: 60 MINUTES • SERVES: 4

Ingredients ½ cup black rice 2 cups water 1 tablespoon cinnamon ¼ teaspoon vanilla bean caviar 1 cup unsweetened coconut milk ¼ cup coconut sugar ⅛ teaspoon sea salt 2 dragon fruits Directions 1. Preparing the Ingredients In a heavy-bottomed saucepan, add rice and water. 2. Cooking Cover and let simmer for 45 minutes, or until the rice is tender and the water has been absorbed. Mix in the cinnamon, vanilla, coconut milk, sugar and salt. Continue to cook until the mixture has thickened. Let cool to room temperature. With a small melon baller, make balls from the dragon fruit. Place the rice pudding into serving dishes, leaving an inch on top. Top evenly with the dragon fruit balls and serve.

Peppery Pudding PREP: 10 MINUTES • SERVES: 4

Ingredients 4 ripe avocados 4 tablespoons coconut sugar ¾ cup cocoa powder ¼ teaspoon vanilla bean caviar ½ teaspoon instant coffee ⅛ teaspoon salt 4 pinches crushed pink peppercorns Directions 1. Preparing the Ingredients Place all ingredients except the pepper into a blender and blend until smooth. Place in four serving cups and sprinkle each with the pepper.

Blueberry Basil Ice Cream PREP: 10 MINUTES • SERVES: 8

Ingredients 4 cups frozen blueberries 2 tablespoons honey ¼ cup water 4 cups coconut cream ¼ teaspoon vanilla bean caviar ⅛ teaspoon sea salt 2 tablespoons fresh basil, minced Directions 1. Preparing the Ingredients Refrigerate four cans of coconut cream overnight. Only use the hardened coconut cream; reserve the liquid for another use. 2. Cooking Place the blueberries, honey and water in a small saucepan over mediumhigh heat. Stirring often, cook until the fruit is soft and the water has almost evaporated. Set aside and let cool completely. Stir together the blueberry mixture, coconut cream, vanilla, salt, and basil. Transfer to an ice-cream maker and follow the manufacturer’s instructions. Place the ice cream into the freezer to freeze for at least 2 hours.

Papaya Sherbet PREP: 10 MINUTES • COOK TIME: 10 MINUTES • SERVES: 2-4

Ingredients 6 cups papaya ¾ cup date sugar 1 cup water Directions 1. Preparing the Ingredients Peel and deseed the papayas, cut into 1-inch chunks and freeze. In a small saucepan over medium heat, add the sugar and water. 2. Cooking Let the water come to a simmer and stir until the sugar dissolves. Turn off the heat and let the mixture cool. Place the frozen papayas in a blender with the sugar and water mixture. Blend until smooth. Place in a container and transfer to the freezer until firm, about 1 to 3 hours.

Chocolate Bark PREP: 10 MINUTES • COOK TIME: 10 MINUTES • TOTAL: 20 MINUTES • SERVES: 12

Ingredients 12 ounces dark chocolate, with 80% cocoa ¼ cup unsweetened shredded coconut ½ cup pistachios 1 tablespoon coarse pink Himalayan sea salt Directions 1. Preparing the Ingredients Make a double boiler by adding 1 to 2 inches of water to a small saucepan and placing a small heat-proof bowl on top, making sure the bowl does not touch the water. 2. Cooking Bring the water to a simmer. Add in the chocolate and turn off the heat. Let the chocolate melt, stirring occasionally with a rubber spatula. Line a sheet pan with foil or parchment paper. Pour the melted chocolate onto the pan and spread into an even layer. Sprinkle the coconut and pistachios evenly onto the melted chocolate. Let the chocolate cool a little and sprinkle the sea salt on. Let the chocolate harden. Break into desiredsize pieces and serve.

Chocolate Chip Skillet Brownies PREP: 10 MINUTES • COOK TIME: 40 MINUTES • TOTAL: 50 MINUTES • SERVES: 8

Ingredients 1 tablespoon coconut oil 3 large eggs ½ cup honey 1 cup pumpkin purée 1 teaspoon vanilla bean caviar ½ cup coconut flour ½ cup unsweetened dark cocoa powder ¼ cup coconut sugar 1 teaspoon instant coffee 1 teaspoon baking powder ⅓ cup mini dark chocolate chips ½ cup chopped nuts (optional) Directions 1. Preparing the Ingredients Preheat oven to 350 degrees F. Grease a 10-inch cast-iron skillet with coconut oil. In a large bowl, mix together the eggs, honey, pumpkin and vanilla until smooth. 2. Cooking Add the flour, cocoa powder, sugar, instant coffee, baking powder, chocolate chips and chopped nuts, if using. Stir until combined. Pour the batter into the greased skillet and place in the preheated oven. Bake for 40 minutes. Let cool slightly before slicing.

Pudding-Filled Crepe Cake With Berries PREP: 20 MINUTES • COOK TIME: 1 MINUTES • SERVES: 8

Ingredients CAKE 1 cup millet flour 1 cup brown rice flour 2½ cups unsweetened almond milk 2 avocados 2 tablespoons maple syrup Pinch fine sea salt Ghee or butter for greasing pan Peppery Pudding TOPPINGS 2 cups mixed blueberries, blackberries and raspberries Crushed pink peppercorns, for garnish

Directions 1. Preparing the Ingredients In a blender, combine all cake ingredients except for the ghee and pudding. Blend until smooth. Refrigerate the batter for 30 minutes. In a nonstick pan over medium heat, add a thin coat of ghee and then place a thin coating (about ¼ cup) of batter into the pan, swirling to coat the pan evenly. 2. Cooking Cook for about 1 minute, or until the batter starts to bubble, then flip and cook another minute. Remove from the pan and set aside. Continue in the same manner, greasing the pan for each crepe, until batter is gone. Place parchment paper between the crepes. Cut the crepes to perfectly fit inside a springform pan. Place a crepe on the bottom of the pan, then place a thin layer of pudding on top of the crepe, evenly spreading it all the way to the edge. Continue layering until all of the ingredients are gone, saving some pudding for a slightly thicker layer

at the top. Set the cake in the refrigerator to set for at least 2 hours. Remove the cake from the springform pan and set on a cake plate or pedestal. Top with the remaining pudding, berries and crushed pink peppercorns.

Strawberry Cheesecake PREP: 30 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 35 MINUTES • SERVES: 8

Ingredients CRUST 1¼ cups almonds, crushed ¼ cup honey FILLING 1 cup strawberries, plus extra for top if desired 1 tablespoon coconut sugar ⅔ cup full-fat coconut milk, refrigerated overnight ½ cup raw cashews, quick-soaked 1 tablespoon fresh lemon juice ⅓ cup coconut oil, melted ½ cup honey 1 teaspoon vanilla bean caviar

Directions 1. Preparing the Ingredients In a food processor, pulse the nuts and honey until a chunky paste forms. Press the mixture into the bottom and slightly up the sides of a springform pan. In a small saucepan over medium heat, add the strawberries, sugar and ¼ cup water. 2. Cooking Cook the strawberries until soft. Strain the mixture through a mesh colander. Spoon ⅔cup hardened coconut milk into a blender. Add the cashews, lemon juice, coconut oil, honey and vanilla. Blend together until smooth. Pour the mixture into the crust and swirl in the strawberry mixture, taking care to not disturb the crust. Place in the freezer for 3 to 4 hours. Once frozen, remove from the springform pan and garnish with fresh strawberries, if desired.

Lemon Meringue Pie PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • SERVES: 8

Ingredients CRUST 1½ cups almond flour 2 tablespoons coconut sugar ¼ teaspoon salt ¼ cup butter, melted FILLING 2 (13.5-ounce) cans full-fat coconut milk ½ cup raw honey ½ cup fresh lemon juice, plus zest of 1 lemon 3 egg yolks, whites reserved for meringue MERINGUE 3 egg whites, room temperature ¼ teaspoon cream of tartar 5 tablespoons coconut sugar ½ teaspoon vanilla bean caviar

Directions 1. Preparing the Ingredients. Preheat oven to 325 degrees F. Mix together all pie crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of a pie plate. Pierce the bottom crust with a fork. 2. Cooking. Place in the oven and cook for 10 minutes. Remove from the oven and let cool completely on a wire rack. In a medium saucepan over medium-low heat, bring the coconut milk to a gentle simmer, then whisk in the honey. Simmer (do not let the mixture boil) over medium-low heat, about 30 to 40 minutes, until slightly thickened and reduced by ⅓. Take off the heat and cool. Measure 14 ounces for this recipe and reserve the rest (use it as you would sweetened condensed milk). Raise the temperature of the oven to 350 degrees F. In a medium bowl, whisk together the condensed milk, lemon juice, lemon zest and egg yolks. Pour the mixture into the crust and bake for 15 minutes. Cover the crust with foil if it gets too brown. Remove from the oven and let cool on a wire rack. Place in the refrigerator until chilled, preferably overnight. Beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy and soft peaks form. Change the speed to high and slowly add the sugar, mixing thoroughly after each addition. Continue beating until stiff peaks form and the sugar is completely dissolved. Beat in the vanilla. Place the meringue on top of the pie to cover the filling. With the back of a spoon,

lift the meringue to form peaks. Toast the peaks with a torch until the top is golden brown.

Coconut, Matcha And Kiwi Parfait PREP: 10 MINUTES • SERVES: 4

Ingredients 8 kiwis 1 cup coconut cream 1 tablespoon honey Juice of ½ lime 1 teaspoon matcha green tea powder Zest of 1 lime ½ cup shaved coconut, toasted 4 sprigs mint Directions 1. Preparing the Ingredients Peel the kiwis. Using a small melon baller, make kiwi balls from the kiwis. In a small bowl, whisk together the coconut cream, honey, juice of ½ lime and matcha green tea powder. Evenly fill four serving glasses with the coconut cream mixture. Top with the kiwi balls and garnish each with the lime zest, shaved coconut and a sprig of mint.

Peanut Butter Cups PREP: 10 MINUTES • COOK TIME: 10 MINUTES • MAKES ABOUT 10 PEANUT BUTTER CUPS

Ingredients 8 ounces dark chocolate ½ cup natural peanut butter Directions 1. Preparing the Ingredients Make a double boiler by adding 1 to 2 inches of water to a small saucepan and placing a small heat-proof bowl on top, making sure the bowl does not touch the water. 2. Cooking Bring the water to a simmer. Add the chocolate and turn off the heat. Let the chocolate melt, stirring occasionally with a rubber spatula. Fill mini cupcake wrappers with 1 tablespoon chocolate, then place a teaspoon dollop of peanut butter in each. Place in the refrigerator to cool. Once cooled, top with another tablespoon melted chocolate and place in the refrigerator to set.

Meringue Cookies PREP: 10 MINUTES • COOK TIME: 20 MINUTES • TOTAL: 30 MINUTES • MAKES 45 COOKIES

Ingredients 3 large egg whites, room temperature ⅛ teaspoon cream of tartar Pinch sea salt ¾ cup coconut sugar ½ teaspoon vanilla bean caviar Directions 1. Preparing the Ingredients Preheat oven to 250 degrees F. Line two sheet pans with parchment. With an electric mixer fitted with a whisk attachment, whisk the egg whites on medium until light and airy and soft peaks form. Add the cream of tartar and salt. Increase the mixing speed to high and slowly add in the sugar and vanilla, beating after each addition until hard peaks form. Place the mixture into a piping bag. (Use a decorative tip, if you’d like.) Pipe uniform 1½-inch dollops onto the parchment, spacing 1 inch apart. 2. Cooking Bake in the oven for 1 hour. Turn off the heat and let the cookies stay in the oven for at least 3 hours or overnight.

Grilled Nectarines PREP: 10 MINUTES • COOK TIME: 5 MINUTES • TOTAL: 15 MINUTES • SERVES: 6- 8

Ingredients 4 large nectarines 1 tablespoon coconut oil 1½ cups coconut cream 1 tablespoon coconut sugar 1½ cups shaved coconut, toasted Directions 1. Preparing the Ingredients Slice the nectarines in half and remove the pits. Brush each nectarine with coconut oil. In a small bowl, mix together the coconut cream and coconut sugar. 2. Cooking Grill the nectarines on a hot grill until grill marks are achieved and the nectarines are slightly softened. Place the nectarine halves in a serving bowl or plate. Top each with an even amount of coconut cream mixture and top with toasted coconut.

Pumpkin Pie Parfait PREP: 10 MINUTES • SERVES: 8

Ingredients PUMPKIN PIE FILLING 2 cups pumpkin purée (not pumpkin pie filling) 1 can coconut cream, chilled overnight 3 tablespoons coconut sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger ½ teaspoon vanilla extract ½ teaspoon sea salt WHIPPED CREAM 2 cans coconut cream, chilled overnight ⅛ teaspoon cream of tartar 4 tablespoons coconut sugar TOPPINGS (OPTIONAL) 2 cups pecans, chopped ¼ cup honey

Directions 1. Preparing the Ingredients After chilling the coconut cream, half of the can will be liquid and the other half will be a thick layer of hardened coconut cream. 2. Cooking In a blender, blend the pumpkin purée, hardened coconut cream, sugar, cinnamon, nutmeg, ginger, vanilla and sea salt until smooth. For the whipped cream, use the hardened coconut cream from the remaining two cans and place in the bowl of a stand mixer. On medium speed, beat the coconut cream with the cream of tartar. When the coconut cream begins to whip up and become light and fluffy, turn the mixer on high and slowly add in the sugar. Continue to beat until silky and hard peaks form. In four parfait glasses, place an even layer each of the pumpkin pie filling, whipped cream, nuts and a drizzle of honey. Continue to layer in the same

way until all ingredients are used and the glasses are full. Top each with whipped cream and serve.

Sneaky Black Bean Brownies PREP:10 MINUTES • COOK TIME: 25 MINUTES • TOTAL: 35 MINUTES • MAKES: 14 BROWNIES

Ingredients 1 (15-ounce) can low-sodium black beans ¼ avocado 1 tablespoon coconut oil, melted 2 tablespoons nut butter (preferably cashew butter) 2 teaspoons pure vanilla extract ⅓cup ground flaxseed 1 large pasture-raised egg ⅓ cup pure maple syrup 1 tablespoon granulated monk fruit sweetener, for baking (optional) ¼ teaspoon sea salt ½ teaspoon baking powder ⅓cup unsweetened organic cacao powder ½ cup dairy-free dark chocolate chips (preferably sweetened with monk fruit or stevia) Directions 1. Preparing the Ingredients Drain the beans and rinse them well, letting them dry in a sieve. Preheat the oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper. 2. Cooking Place the avocado, coconut oil, nut butter, vanilla extract, and beans in a food processor. Blend for 30 seconds until combined. Scrape the sides if needed. Add the ground flaxseed, egg, maple syrup, monk fruit (if using), salt, and baking powder and process for 20 seconds. Sift the cacao powder into the food processor bowl and process for 10 seconds. Scrape the sides and process for another 5 seconds. The batter should be thick and sticky. Spread half of the mixture in the baking dish, sprinkle on the chocolate chips, and spread the rest of the batter on top. Smooth evenly with a spatula or the back of a spoon. Place the baking dish on the top rack of the oven and bake for 25 minutes, or until the center of the brownie in the pan

no longer jiggles. If testing with a toothpick, the toothpick should come out a bit sticky for fudgy brownies. Remove from the oven and let cool completely before slicing into 14 pieces. Store leftovers in an airtight container in the fridge for up to 5 days.

Raw Snickerdoodle Doughnuts PREP: 20 MINUTES • SERVES: 20

Ingredients 1¼ cups almond flour 1 cup unsweetened shredded coconut 1 teaspoon pure vanilla extract ½ cup unsweetened almond milk ⅛teaspoon sea salt ¾ teaspoon ground cinnamon ¼ cup granulated monk fruit ¼ cup coconut butter ¼ cup coconut oil Topping 1 teaspoon cinnamon 2 tablespoons granulated monk fruit Directions 1. Preparing the Ingredients. Place the almond flour, shredded coconut, vanilla, almond milk, salt, cinnamon, and monk fruit in a blender. 2. Cooking. In a small pan on low heat, melt the coconut butter and coconut oil. Add to the blender and blend for 30 seconds until the mixture is combined into a sticky dough. Transfer the blender to the fridge and chill for 10 minutes. In a small bowl, make the topping by combining the cinnamon and monk fruit. Line a sheet pan with parchment paper. Using damp hands, shape the dough into Ping-Pong-ball-sized pieces and place them on the pan. Flatten each ball slightly and sprinkle each with the cinnamon mixture. Poke each doughnut with your finger to create a hole in the middle. Place the doughnuts in the freezer for 10 minutes to firm up. Enjoy frozen, or refrigerated for a softer treat. Store in the freezer for up to 1 month and enjoy as a quick snack.

Easy Honey Lavender Ice Cream PREP: 10 MINUTES • COOK TIME: 8 MINUTES • TOTAL: 48 MINUTES • SERVES: 6

Ingredients ½ vanilla bean 2 (13.5-ounce) cans unsweetened full-fat coconut milk 3 tablespoons raw honey 1 tablespoon grass-fed gelatin 1½ teaspoons dried culinary lavender flowers 2 tablespoons black sesame seeds (optional) Directions 1. Preparing the Ingredients Cut the vanilla bean in half lengthwise. Scrape out the seeds and combine them well with the pod, coconut milk, and honey in a medium saucepan. Add the gelatin on top and let everything sit for 5 minutes, undisturbed. Do not heat yet. 2. Cooking Mix in the gelatin and turn on the heat to low. Add the lavender flowers and whisk occasionally, cooking for a total of 8 minutes. Turn off the heat, cover, and allow the mixture to reach room temperature. Once cooled, pour the mixture into a bowl through a fine sieve and refrigerate for a minimum of 2 hours or overnight. Pour the refrigerated mixture into an ice cream maker and follow the manufacturer’s directions for churning; this could take between 10 and 25 minutes depending on your machine. Halfway through, add the black sesame seeds, if using. While the ice cream is churning, line a loaf pan with parchment paper. When the ice cream reaches the consistency of soft-serve, it can be served. For firmer ice cream, scoop it into the prepared pan, cover with plastic wrap, then freeze for 1 hour until solid. If serving from the pan, let the ice cream sit out for 10 minutes at room temperature before scooping.

About the Author Dorothy is a New York-based food writer, experienced chef. She loves sharing Easy, Delicious and Healthy Bread Machine recipes. Dorothy is a passionate advocate for the “Pegan” lifestyle. When she's not cooking, Dorothy enjoys spending time with her husband and her kids, gardening and traveling.