2 cups Rolled Gluten Free oats (not instant)
1 cup Pistachios
1 cup Pumpkin or Winter Squash Puree (Ingredients should be ONLY Pumpkin or Squash, no sugar, these are naturally sweet!)
1 15 oz. can Pinto Beans, rinsed well
1 Egg
Zest of 1 Orange
1/2 cup organic Earth Balance, melted
1/2 Tbl. Salt
1 tsp. Maple Extract
1 Tbl. Agave Nectar (optional)
1/8 tsp. Nutmeg
1 cup dried Cranberries (these come already sweetened, the only sugar in this recipe. Try to find cranberries sweetened with apple juice!)


Preheat oven to 350F. Lightly grease cookie sheets. 
In food processor, pulse oats and nuts to a powder one at a time. Transfer to large bowl.  Combine all other ingredients except cranberries to food processor and blend.  Add to oat mixture.  Mix well. Fold in cranberries until evenly distributed.  Form into walnut sized balls and press flat with a fork on cookie sheets.  Bake for 25 minutes.  Makes about 2 dozen.

 

Citrus Quinoa Salad

Don't shy away from this one just because the ingredient list looks long - I promise that it will all go together quickly and once you try it it will be worth it!
 
2 Cups Quinoa
1 Finely Chopped Red Pepper
1/2 Minced Red Onion
1 Cup Dried Cranberries (unsweetened or Apple juice sweetened)
1/2 Cup Parsley
1/4 Cup Mint
1/2 Cup Toasted Cashews or Almonds
1/4 Cup Olive Oil
1/4 Cup Champagne Citrus Vinegar (citrus is fine if you can’t find Champagne Citrus)
Zest of whole Lemon
Zest of whole Orange
2 Tablespoons Dijon Mustard
Salt & Pepper to taste

Instructions: Cook quinoa according to package.  Mix Red pepper, onion, cranberries, parsley, mint and cashews into quinoa.  In a separate bowl combine vinegar, lemon zest, orange zest, mustard and wisk in oil. Add salt if needed and mix dressing into quinoa mixture. 

Raw Kale Salad

1 large bunch Kale, chopped into bite sized pieces – Organic is preferred
1 cup raw Almonds, chopped
1-2 large beets, raw & grated
1/3 cup Braggs Apple Cider Vinegar
¼ cup Agave Nectar
1/3 cup Olive Oil
½ Tbls Garlic Powder (fresh is not recommended)
Cayenne pepper to taste

Instructions:  In a large bowl combine the chopped Kale, Almonds & grated Beets.  In a small bowl combine the Vinegar & Agave Nectar, whisk in the olive oil and add Garlic Powder and Cayenne.  Pour over salad making sure to completely cover the Kale so the Vinegar can start to wilt the Kale.  This can be stored in the fridge for a while or eaten immediately!

Tip :  Check the dressing prior to pouring over the Kale.  Feel free to adjust the sweetness or spice level as well as the oil.  I usually use less oil and much more Cayenne but we love a lot of spice!  No matter how you do it, you are doing great things for your body!

For those who need or choose to eat Gluten Free, these little numbers will bring back the memories of chewy bread with out the consequences or the guilt! I have added Nutritional Yeast to give this recipe a B-12 boost for my fellow Vegetarians!
 
1 Egg or to make Vegan use Egg Replacer

1/3 cup Grapeseed oil

2/3 cup unsweetened Almond Milk

1 1/2 cups Gluten Free Tapioca Flour

1/2 cup grated cheese, I use Daiya (non dairy, gmo, soy)

2 Tbls Nutritional Yeast

1 tsp Himalayan Salt

Creative additions that I strongly recommend you try adding:

Fresh Rosemary & Garlic
Herb de Provance (my Husbands favorite)
Fresh Jalapeno & salt free Taco seasoning
Fresh Sage & Manchengo Cheese

Pre-heat oven to 400 degrees.

Place all ingredients in a blender and blend until a smooth consistency is achieved.  You may need to scrape down the sides a few times as the Tapioca Flour tends to “fluff” up.  The batter will be thin.

 Pour the batter into small muffin tins (lightly oiled or non-stick).  Bake for 12-15 min.  The Puff’s will puff up quite a bit and will settle down once they are cool. 

 

1 large head Cauliflower, chopped & steamed until soft

2 cups Great Northern beans (canned is fine)

4-5 cloves Garlic, minced

1 teaspoon Apple Cider Vinegar

1 Tbls Stone Ground Mustard

½ head cabbage, chopped into bite size pieces

1 bunch Lacinato Kale, stems removed & chopped roughly

Salt & Pepper to taste


Optional:

Vegan Butter such as Earth Balance

Vegetable stock to thin mixture to your liking

 
After the Cauliflower has been steamed, place in a food processor along with the beans, garlic, vinegar and mustard.  Pulse until a creamy mixture is achieved.  You might want to add a little vegetable stock if it seems too dry.  In a large sauté pan heat the Olive oil over medium heat and add the chopped cabbage.  Sauté until the Cabbage is cooked through but not mushy.  Add Kale and allow to wilt down for about 3-4 min.  Combine with the Cauliflower mixture and blend over Medium heat for about 5-10 min.   Season with Salt & Pepper as you like and enjoy!

1/2 cup pitted mejdool dates, soaked
1/2 cup pure maple syrup
1 tsp vanilla extract
3 ripe avocados
1/2 cup plus 4 tablespoons unsweetened cocoa or preferably raw Cacao
1/2 cup water


Place the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocados and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a spatula. Add the water and process briefly. Serve chilled or at room temperature.

Serves 6. The pudding will keep for up to three days in the refrigerator. Enjoy!

This crunch, nutty salad is surprisingly light and has a tantalizing flavor. Serve it on a bed of curly green-leaf lettuce.  Hint : This salad is even better the day after it is made, consider making it in advance!

(serves 4)

1 cup wild rice (or a combo of wild and another rice)
2 cups water
1 Tablespoon olive oil
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 celery rib, sliced
4 scallions, thinly sliced
1 cup raisins
1 medium red apple (not red delicious), cored and diced
Grated rind of 1 lemon

Dressing:
3 TBSP fresh lemon juice
2 garlic cloves pressed or finely chopped
1/2 teaspoon salt
Freshly ground black pepper to taste
1/3 cup olive oil

1. Put the wild rice in a strainer and rinse under cold water. Place it in a medium saucepan along with the water, oil, and salt.  Cover, bring to a boil, and reduce the heat to simmer.  Cook 50 minutes, or until the rice is tender and all the water has been absorbed. (When wild rice is done it has a tender, yet nubby texture.)
2. Meanwhile, combine the walnuts, celery, scallions, raisins, apple, and lemon rind in a large bowl.  In a jar with a tight-fitting lid, combine the lemon juice, garlic, pepper, and olive oil and shake vigorously. Pour half of this dressing on the apple mixture and toss well.
3. When the rice is done, let it cool until just warm. Combine with the fruit mixture and pour on the remaining dressing.  Let sit at least for 1 hour before serving at room temperature, on a bed of lettuce if desired.

• 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
• 2 Tbsp tahini sesame seed paste
• 5 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1 Tbsp ground cumin
• 1 Tbsp lemon zest (zest from approx. 2 lemons)
• Generous pinch of sea salt or Kosher salt
• Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

*Many stores carry pre-cooked beets!

Method Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.

Deceivingly fast, yet elaborate tasting, these energizing greens are easily enhanced by just 3 ingredients.

INGREDIENTS:

2 bunches of kale, stems removed
1/2 cup toasted white sesame seeds
2 tablespoons tamari
1 teaspoon agave nectar

DIRECTIONS:

1. Into a large pot of rapidly boiling water add 1/2 teaspoon of salt and the kale. Boil until just tender, about 3 – 4 minutes.
2. Remove kale and “shock” it in cold water. Remove kale from the water and squeeze out any excess moisture. Finely chop the kale and set aside.
3. Grind the sesame seeds in a coffee grinder, mortar and pestle, or food processor. Add the tamari and agave to make a slightly damp mixture.
4. Toss the sesame mixture with the kale and serve.

Berry-cado Smoothie

1 avocado, peeled and pitted

3/4 cup orange juice*

3/4 cup raspberry / cranberry juice*

1/2 cup frozen raspberries, (not thawed)

 
Blend all ingredients in blender – serves 2

 

Super Fiber & Protein Smoothie

1/4 cup silken tofu

1 tablespoon ground flax or chia seed (soaked in 2 tbls water for 5 min)

1/2 cup frozen berries, or peaches

3/4 cup orange juice*

Agave Nectar to taste if needed


Blend all ingredients in blender – serves 1

Strawberry-Almond Smoothie

10 frozen whole strawberries

1 cup almond milk (unsweetened is best)

1 tablespoon ground flax or chia seed (soaked in 2 tbls water for 5 min)

1/2 cup silken tofu, (4 ounces)

1 tablespoon Agave Nectar if needed

Blend all ingredients in blender – makes 2, 1-cup servings

*Make sure that all juices do not have added sugar.

Ingredients:

• 3/4 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 1 tablespoon olive oil
• 6 small sweet potatoes (about 3 pounds), cut into 8 wedges each

Cooking instructions:

1. Preheat oven to 450° F.
2. Combine all the spices with the olive oil in a large Ziploc bag.
3. Add potatoes to bag and seal. Shake to coat the potatoes with the mixture of spices and oil.
4. Cover a baking sheet with aluminum foil and place potatoes on top.
5. Bake for 35 minutes or until tender.