• 3/4 pound unsalted butter, at room temperature
• 1 cup honey, plus date sugar to sprinkle
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt

Directions

Olive Oil

Sea Salt

Salsa

1 grapefruit, peel and pith removed, cut into segments

1 orange, peel and pith removed, cut into segments

Preheat oven to 400F. Arrange salmon on parchment paper. Brush with oil and salt. Combine remaining ingredients then pour over salmon and cook for about 10 minutes or until cooked through.

1/2 cup salt

3 T oil

1 or 1 1/2 cup water

Combine first three ingredients, then add water until desired consistency is obtained.  Use natural or add food coloring, watercolor paints, sparkles, vanilla, cinnamon or other colors or smells. Also add textures: beans, grains, flower petals, fabrics, shells, sand or glitter.

1/4 cup whole wheat flour

3/4 cup coconut

3/4 cup nuts

1/2 t cinnamon

1/2 cup maple syrup

1/3 cup oil

1 t vanilla

Preheat oven to 300F. Combine dry ingredients. In separate bowl, combine wet ingredients then mix into dry ingredients. Pour mixture onto baking sheet with parchment paper and bake for 30 min, stir and bake for an additional 20-30 minutes until done. Store in fridge or freezer for longer freshness.

1 8-oz. jar sun-dried tomatoes in olive oil
1 sm. clove garlic,finely minced
1/4 C raw honey
1 T Bragg’s Liquid Aminos, nama shoyu, or soy sauce
1 T apple cider vinegar

• In a blender, puree all ingredients (including all of the oil in the jar of sundried tomatoes

1 bunch of kale, cut into strips
1/2 of a Persian cucumber, thinly sliced
1 avocado, sliced
1/2 cup toasted walnuts, chopped
1/2 cup crumbled goat cheese (optional)
1 Meyer lemon, juice & zest
1/2 mango orange, juice & zest
1 tablespoon honey
sea salt to taste
1/2 cup extra virgin olive oil

PREPARATION

1 – In large bowl, combine kale, cucumber, avocado, walnuts and goat cheese.
2 – In a jar, combine juices of meyer lemon and orange, zest, honey, salt and olive oil. Shake vigorously until thoroughly blended.
3 – Spoon over salad and gently toss to combine.

1 pound sweet Italian sausage (or veggies)

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

2 tablespoons butter

2 large leeks (white and pale green parts only), chopped

1 large onion, chopped

1 large potato, peeled and cubed

2 cups cubed butternut squash

1 cup diced carrots

1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick

1 quart chicken stock

1/4 cup dry white wine (optional)

1/2 cup light cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

2 tablespoons chopped chives

Directions

Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Peanuts are a common ingredient in African cooking and are actually a legume. Quinoa, although not a common ingredient in African cooking, is high in protein. Combined, the peanuts and quinoa make a complete protein with all the essential amino acids. Although vegetables aren’t very high in protein, collards have a higher protein content than most.

1 tbsp. coconut oil

1 medium onion, diced

1 large leek, sliced into half moons

4 cloves garlic, minced

2- 3 summer squash, diced

3 potatoes, diced

a handful of green beans, sliced on the diagonal, about 2 inches long

1 small Padron or Hungarian hot pepper, or more, to taste

2 medium celery stalks, diced

2 medium carrots, diced

4 whole tomatoes, pulsed into a chunky puree in the food processor

1 tsp. ground cumin

3/4 tsp. dried oregano

6 C vegetable stock

1/2 C quinoa, rinsed and drained

1 bunch collard greens, stems removed, chopped into bite-sized pieces

3/4 C organic peanut butter

2 tbsp. tomato paste, more if needed to thicken

1. Heat a large soup pot over medium heat. Add the oil and then the onion, leek, garlic, peppers, celery, carrots. Saute for a few minutes until the vegetables are softened. Stir in your chunky tomato puree and the spices and season with some salt and pepper.

2. Add the stock, potatoes, green beans and quinoa. Bring to a boil and reduce heat and cover. Simmer until quinoa is cooked and the vegetables are tender, about 15 minutes. Add the squash.

3. Add the collard greens and the peanut butter. Stir to blend in completely. Add the tomato paste and simmer for another 5 minutes. Season with salt and pepper. Taste and adjust seasonings, if necessary, adding lemon juice for brightness or more  tomato paste. Serve.

1/4 teaspoon salt

1/2 cup butter, chilled and diced

1/4 cup ice water

Directions

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.