Chai Chicken

Prep time: 10 minutes
Cooking time: 45 minutes
Yields: 4 people

4 chicken legs
4 to 5 sliced carrots
Salt and pepper
1 cup coconut milk
2 cups chai tea

Preheat oven to 350 degrees. 2.Place chicken and carrots in a casserole dish. Sprinkle with a pinch of salt and pepper. 3.In a pot, combine coconut milk and tea and bring to a boil. 4.Pour over the chicken in the casserole dish. 5.Cover with lid and bake in the oven at 350 degrees for 45 minutes, or until chicken is cooked through. 6.Serve with brown basmati rice and greens. Use coconut milk mixture as a sauce.

Chai is the Hindi word for tea. Masala chai, what we know as “chai” is a tea drink of that is brewed in milk with a variety of spices. You can buy chai tea bags or make it yourself by putting shredded ginger, cinnamon powder and ground cardamom seeds in a pot with 2 cups of water, bringing it to a boil. Cook for 2 to 3 minutes to bring out the flavor of the spices, then add tea and stir.

Smoked Turkey with Kale

Prep time: 10 minutes
Cooking time: 20 minutes
Yields: 4 people

2 teaspoons olive oil
1 red onion, sliced into thin strips
1 bunch curly kale, sliced into thin ribbons
1/2 pound smoked turkey breast, sliced into bite-size chunks
1/4 cup balsamic vinegar
Sea salt and pepper to taste

1. Slowly sauté the onions in oil over medium low heat for 7-10 minutes, until they start to turn light brown.
2. Add kale and stir until wilted, about 3 minutes.
3. Add turkey and cook another 2 minutes until it is warm.
4. Transfer to a serving dish and drizzle with balsamic vinegar and season with salt and pepper to taste.

Cilantro Mango Chicken

Prep time: 10 minutes
Cooking time: 30 minutes
Yields: 4 people

2 whole skinless, boneless chicken breasts, split
8 ounces plain yogurt
1 cup cilantro, finely chopped
1/2 cup fresh lime, juiced
Dash of cayenne pepper
1 cloves fresh garlic, minced
1 large ripe mango, peeled, finely diced

1. Preheat oven to 375 degrees.
2. Combine1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.
3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup cilantro in blender.
4. Bake chicken in a glass baking dish for 25-30 minutes.
5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.
6. Add a sprig of fresh cilantro for garnish.

Apple Rosemary Cornish Game Hens

Prep time: 10 minutes
Cooking time: 40 minutes
Yields: 2 people

1 1-3/4 lb. Cornish game hen, halved lengthwise
2-3 apples, peeled and diced
1 cup cranberries (fresh or frozen)
1/2 cup maple syrup
1/2 cup apple juice or cider
2 teaspoons curry
2 twigs fresh rosemary, left whole
Sea salt and freshly cracked pepper

1. Preheat oven to 400 degrees.
2. To create sauce, combine the apples, cranberries, maple syrup, apple juice, curry and rosemary twigs in a saucepan over medium-high. Stir frequently, blending all ingredients and bring to a boil.
3. Decrease the heat to low, cover the saucepan and simmer, stirring frequently, until the apple pieces are very soft and berries have broken open and released their juices. This will take about 8-10 minutes.
4. To prepare the hen: Rinse the hen halves and pat dry with paper towels. Sprinkle with salt and pepper. Place the hen halves with rosemary twigs underneath, skin side up, on a foil covered baking sheet. Cover each hen half with sauce, coating generously.
5. Roast the hen halves until golden and their juices run clear, about 25 minutes.
6. Add juice from roasting to sauce and bring to a boil once again, then reduce and simmer for about 3 minutes, allowing it to thicken.
7. Transfer hen halves to plates. Serve with sauce and use rosemary twigs as decoration.

Bok Choy Stir-Fry

Prep time: 5 minutes
Cooking time: 10 minutes
Yields: 4 people

1 bunch bok choy
2 tablespoons olive oil
2 cloves garlic, diced
½ red or yellow bell pepper, diced
Pinch of sea salt

1. Wash bok choy and separate greens from stems, chopping stems into smaller pieces.
2. Heat oil in a skillet and add garlic, sauté for 1 minute.
3. Add bell pepper and cook for 2 minutes.
4. Add stems of bok choy and sea salt and cook until stems become tender.
5. Add greens and cook until wilted

Apple Choy Slaw

Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 3 people

5 stalks of bok choy, chopped
1 granny smith apple, sliced
½ small red onion, thinly sliced
½ cup alfalfa sprouts (optional)

2 tablespoons apple cider vinegar (or lemon juice)

2 teaspoons honey or brown rice syrup
1 teaspoon ground coriander

1 teaspoon Dijon mustard
¼ cup olive oil

Salt and black pepper to taste

1. Combine all ingredients in a bowl.
2. Prepare dressing in a bowl or shaker container and mix well.
3. Pour dressing over salad.
4. Eat immediately. If you are going to serve the salad later on, add the apples just before serving to prevent them from browning.
• Try cabbage instead of bok choy or carrot slices instead of onion.
• Add fresh herbs such as cilantro, parsley, mint or scallions.
• Double the dressing ingredients and use on leftover grains

Mint Lassi

Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 2 people

1 teaspoon ground cumin
Dash of black pepper
1 cup plain yogurt
1/2 cup loosely packed fresh mint leaves
1/2 teaspoon salt
2 cups water

1. In a skillet, dry roast cumin and black pepper.
2. Stir frequently, until the aroma is released.
3. Combine cumin and pepper, along with all the other ingredients, into a blender.
4. Mix at high speed until mint leaves are well blended.
5. Serve.

This is a drink used in Indian culture to aid in digestion. Traditionally they use black salt which can be found in Indian food markets.
• For a different taste ground cardamom or ground fennel in place of the cumin.
• Try different types of yogurt: cow, sheep, goat or soy.

Green Lift Smoothie

Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 2 people

1 bunch of kale, finely chopped
1-2 grated carrots
3 cups boiled water
1 cup coconut milk

1. Add kale, carrot and water to a blender and puree very well, about 2 minutes.
2. Add coconut milk and blend for 10-15 seconds more.
3. Serve warm or place in the fridge and serve chilled.
• Add a slice of ginger or a dash of cayenne pepper for an added kick.

Warm Thanksgiving Kale and Squash Salad

Prep time: 30 minutes
Cooking time: 20 minutes
Yields: 6 people

1 large purple turnip, washed, diced into 1/2″ cubes w/ skin
1/2 acorn squash, washed, seeded, diced into 1/2″ cubes w/ skin
1/2 small butternut squash, washed, seeded, diced into 1/2″ cubes w/ skin
2 tbs. grapeseed or canola oil (for baking)
1/2 head of kale, sliced paper thin crosswise
1/2 head of Lacinto Kale, sliced paper thin crosswise
1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
2 tbs. dried cranberries
1 tbs. fresh flat leaf parsley, chopped
2 carrots, diced small
sea salt and pepper to taste
gomasio for flavor (optional)
2 tbs first cold pressed EV olive oil

1. Preheat oven to 375 degrees.
2. Place the diced turnip, acorn and butternut squash in a large baking tray.
3. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
4. Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
5. Add sea salt, gomasio and pepper to taste and serve warm.

Recipe Courtesy of Amanda Andruzzi

Pumpkin Pie with Pumpkin Seed Crust

Prep time: 15 minutes
Cooking time: 60 minutes
Yields: 8 people

1 cup spelt flour, plus more for rolling the dough
1/3 cup hulled, raw, unsalted pumpkin seeds
1 Tbsp. maple syrup or agave nectar
1/4 tsp. sea salt
4 Tbsp. cold unsalted butter, cut into bits
1 tsp. apple cider vinegar
2 tsp. – 1 Tbsp. cold water

2 farm fresh eggs
15 – 16 ounces fresh, baked or steamed pumpkin pureed until smooth
1 cup farm fresh milk, or almond or rice milk
1/2 cup maple syrup or agave nectar
1 1/2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1 tsp. vanilla extract

1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.
2. Add the butter and pulse until mixture resembles coarse meal.
3. Add maple syrup, vinegar & cold water and pulse until mixture clumps.
4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
5. Preheat oven to 400°.
6. On lightly floured board, roll dough into a 12″ circle and transfer to 10″ pie plate pressing into bottom and up sides. Finish edges. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 – 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.
7. Reduce oven temperature to 350°.

1. In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
2. Whisk until smooth.
3. Pour into baked pie shell.
4. Bake until filling doesn’t jiggle. About 35 – 45 minutes. Set pie on rack.
5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.

Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.
Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds.
Variation for Filling: Use canned pumpkin.

Recipe Courtesy of Amie Guyette Hall