Ingredients:

• 4 medium beets
• 2 teaspoon extra-virgin olive oil
• Sea Salt

Directions:

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. I’m just going to slice them as thin as I can.  In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.

3. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.

Ingredients:

For the Chicken

•   1 cup buttermilk (I’ve read half milk and half yogurt works in place of buttermilk)
•   1 tablespoon Dijon mustard
•   1/2 teaspoon kosher salt
•   1/4 teaspoon cayenne pepper
•   2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
•   2 cups whole wheat breadcrumbs
•   Olive oil, for drizzling

For the Dressing

• 1/3 cup buttermilk
• 3 tablespoons 2% Greek yogurt
• 1 tablespoons chives, minced
• 1/4 teaspoon kosher salt

Directions
1. Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

2. Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)

3. Serve chicken with dressing, celery, romaine hearts, and hot sauce.

Mmmmmmmmmmm – Raw Brownies!

Ingredients:

• 1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
• 1 cup dates
• 5 tablespoons raw cacao (cocoa) powder
• 4 tablespoons shredded unsweetened coconut
• 2 tablespoons honey or agave nectar
• 1/4 teaspoon sea salt

Directions:
1. Place pecans alone in your food processor and process until the pecans become small and crumbly.

2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.

3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)

4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.

5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape!

6. Store this raw brownie recipe in the refrigerator if it lasts that long!

DON’T FORGET THE ICING!

It’s a great raw vegan icing for cakes, brownies and the like! Iced cakes or brownies should be kept in the refrigerator.
Ingredients:

• 1 cup dates
• 1/4 cup raw cacao (cocoa) powder
• 1/4 cup  coconut oil
• 3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)

Directions:

1. Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit.

2. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly.

3. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.

4. You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.

5. This raw chocolate icing is ready to use as soon as you pour it out of the blender.

Ingredients:

• 1/2 red onion, quartered
• 2 celery stalks, chopped
• 1 cup mushrooms, such as cremini or white button
• 1 cup spinach leaves
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup chunky salsa
• 1/4 cup rolled oats
• 2 egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon corn oil
• 2 whole wheat pitas, halved and warmed

 

Directions:

1. Place the garlic in a food processor, and pulse until chopped. Add the onion, celery, mushrooms, spinach, beans, and salsa, and pulse until a chunky mixture forms, 2 to 3 pulses.

2. Add the oats, egg whites, salt, and pepper, pulsing once or twice, until mixed.Form the mixture into 4 equal patties.

3. Heat the oil in a large skillet over medium heat.  Add the patties, and cook 4 to 5 minutes per side, until the burgers are lightly browned and warmed through.

4. Slide each burger into a half pita. ENJOY!!

Ingredients:

• ½ cup almond butter, peanut butter is suppose to work too
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ teaspoon stevia, i used sugar
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 tablespoon cinnamon

Directions:

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia/sugar
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8 x 8 inch baking dish
6. Bake at 325° for 12 to 15 minutes
7. Serve

Ingredients:

• 2 organic zucchini squash
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• Pepper to taste
• Parmesan cheese for    garnish

 

Directions:

1. In a large skillet over medium heat, add olive oil.
2. Add the minced garlic.
3. Wash and dry zucchini squash.
4. Use a vegetable peeler to peel off long ribbons into the skillet. For thinner ribbons, try to use the 90 degree edges created by peeling in one spot for a while.
5. Add the lemon juice and sprinkle pepper over the zucchini ribbons.
6. Lower the heat a little and stir occasionally for about 7 minutes. Occasionally check the texture until it reaches the softness you want (I like mine more firm!).
7. Serve warm and grate fresh Parmesan cheese over the top.

Ingredients:

• 1 Medium Butternut or Hubbard Squash (or 2 cubes cubed)
• 1 Small Onion, chopped
• 5 Tbl Olive Oil
• 2 Cups Israeli/Pearl Cous Cous
• 2 1/2 Cups Water
• 2 Handfuls of Arugula
• 1/4 cup Chopped Unsalted Roasted Hazelnuts
• 1/2 Cup Shaved Parmesan
• Kosher Salt

 Dressing

• 1 Tbl + 1 tsp Olive Oil
• 1 Tbl Balsamic Vinegar (plus extra to drizzle on top)
• 1/4 tsp Apple Cider Vinegar or Lemon Juice
• 1 1/2 tsp honey
• Kosher Salt + Fresh Ground Black Pepper
• Pinch of Chili Flakes (optional)

Directions:

-Preheat oven to 400 F-

1.First, Peel and cut the squash into small cubes. In a bowl, toss the pieces with 2 tablespoons of the olive oil and a very generous sprinkle of kosher salt.

2. Spread out spaciously on one or two baking sheets, and place in the oven for 15-25 minutes. Toss them around half way through and rotate the pan. Remove when cooked through and golden brown on the outside, and turn the oven off because that’s all we needed it for.

3. Let the squash cool. Meanwhile, Bring the water (2 1/2 cups) to a boil in medium sized pot with a teaspoon of salt, when it has come to a boil add the cous cous (2 cups).  Reduce heat to a simmer and cook covered for about 12 minutes or until the water is absorbed (or cook according to the package, I trust that). Be careful not to overcook or the cous cous will become one big glob. If it is done before the water is gone simply drain the cous cous.

4. Toss the cous cous in a large bowl with 1 1/2 tablespoons of olive oil. Let it cool in the fridge.

5. In a small sauté pan, combine the onion and 1 1/2 tablespoons of olive oil, then turn the pan to medium low heat and cook the onions until golden in color. This may take about 10 minutes, so just keep an eye on them and stir frequently.

6. While the onions are cooking, chop the hazelnuts in large pieces and set aside.

7. Make the dressing by combining all ingredients and whisking together or shaking in a jar. Add the salt and pepper to taste.

8. Finish off by tossing the onions and the squash in with the cous cous. Add the dressing and toss to coat. Next, add the arugula (save a little to garnish on top), parmesan, and hazelnuts and mix it all together. Top with a few arugula leaves, a drizzle of balsamic vinegar and a bit of parmesan cheese.

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 1 ½ Cups Onion, diced
• 1 Cup Celery, diced
• 1 Pasilla chile, diced
• 1 Serrano chile, finely diced
• ½ Pound Lean Ground Turkey
• 4 Cloves Garlic, minced
• 1 ½ Teaspoons Sea Salt
• ¼ Teaspoon Pepper
• 1 Bunch Fresh Spinach, de-stemed and chopped
• 1 ½ Cups Small Cauliflower Florets
• ¾ Cup Potato, diced small
• 1 ½ Cups Great White Northern Beans
• 4 Cups Chicken Stock
• 3 Ounces Cream Cheese
• 3 Green Onions, sliced for garnish

Directions:

1. In a large pot over medium heat, add the olive oil, onions, celery and pasilla pepper, sautéing until the onions are translucent, about 8 minutes.
2. Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns, until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted.
3. Pour in the chicken stock, cauliflower, potato, and beans with their juices, and bring the mixture up to a boil.
4. Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process.
5. Divide among four bowls, and top with sliced green onions.