Pumpkin Seed Dressing

Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 4 people

1 cup roasted pumpkin seeds
2 tablespoons fresh parsley, minced
3 tablespoons scallions
2 teaspoons umeboshi paste
1/2 cup water
1. Place all ingredients in a blender and purée until creamy.

• Serve over steamed vegetables, salad, or noodles.

Golden Gravy

Prep time: 5 minutes
Cooking time: 15 minutes
Yields: 4 people

1 medium onion, finely diced
1 cup vegetable stock
3 tablespoon olive oil
3 tablespoons whole wheat or potato flour
2 ounces ghee
Sea salt
Freshly ground pepper to taste

1. In a skillet, sauté the onion in the olive oil until brown.
2. Add the ghee and lower heat.
3. As the ghee melts, add the flour, stirring constantly to keep it from burning.
4. After the flour browns, add vegetable stock until gravy thickens.

Avocado Dip

Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 4 people

1 large peeled and stoned avocado
2/3 cup plain goat-milk yogurt or soy yogurt
1 tomato, diced
Dash or two of cayenne pepper Sea salt
Fresh black pepper

1. Mash avocado with a fork until very smooth.
2. Add yogurt, tomato and cayenne. Blend until smooth. This may be done in a food processor, blender or with a fork.
3. Add sea salt and fresh black pepper.
4. Serve chilled with mixed raw vegetables.

• Best made 1 hour maximum before serving

Apple Salsa

Prep time: 10 minutes
Cooking time: 0 minutes
Yields: 4 people

3 apples, peeled, cored and chopped
1 medium sweet onion, diced
1/4 cup fresh cilantro, chopped
1 tablespoon fresh mint, chopped
2 teaspoons lime juice
1/4 cup flaxseed or olive oil
1 tablespoon maple syrup

1. Mix all ingredients together.

• If you want smooth salsa, place half of the mixture in a food processor or blender and pulse for 1-2 seconds to chop the mixture, not purée.
• Try with different apples or combine 3 different types.
• This is great with baked chips, grilled veggies or in Mexican dishes.

Late Summer Corn Salad

Prep time: 20 minutes
Cooking time: 10 minutes
Yields: 6 people

4 ears of corn
1/2 small red onion, diced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 bunch cilantro, minced
1 tablespoon olive oil
Juice of 1 lemon
Sea salt and pepper to taste

1. Boil corn in a large pot for 5-10 minutes.
2. Remove from pot and cool by running under cold water.
3. Cut kernels from the cobs and place in a large mixing bowl.
4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.
5. Add oil, lemon juice, salt and pepper. Mix well.

Dandelion Salad with Warm Hazelnut Vinaigrette

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

2 large bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup hazelnuts, coarsely chopped
1 tablespoon balsamic vinegar
Sea salt and pepper to taste

1. Wash greens, remove stems and chop into 3/4-inch pieces.
2. Place greens in a large mixing bowl.
3. Heat oil in a sauté pan on medium.
4. Add garlic and nuts, stirring constantly for 2 minutes.
5. Stir in vinegar, salt and pepper.
6. Pour the hot vinaigrette over the greens and toss well.

Citrus Salad

Prep time: 5 minutes
Cooking time: 0 minutes
Yields: 4 people

2 hearts of romaine lettuce
2 fresh oranges and/or grapefruits
2 tablespoons brown rice syrup
2 tablespoons cider vinegar
1/3 cup extra-virgin olive oil
1/2 cup roasted almonds, slivered

1. Wash and chop lettuce and place into large bowl.
2. Cut off skin from oranges and/or grapefruits by cutting off top half, remove skin in strips, working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.
3. Combine brown rice syrup with vinegar and stream in extra-virgin olive oil, stirring constantly.
4. Pour dressing over the lettuce, season with sea salt and pepper and toss.
5. Serve on individual plates; lay fruit on top of lettuce and garnish with almonds.

Big Summer Mix Salad

Prep time: 10 minutes
Cooking time: 0 minutes
Yields: 2 people

1/2 bunch spinach (or any favorite greens)
10 garlic stuffed green olives
1/2 cup raw cashews
1/2 small yellow onion
1/2 red bell pepper
1/2 jalapeno pepper
1/2 cucumber

2 tablespoons tahini
Juice of 1 lime
2 pinches cayenne pepper

1. Wash and dry all veggies.
2. Finely chop all veggies, olives and nuts and place in a large bowl.
3. Mix dressing ingredients together with a fork in a small bowl.
4. Add dressing to vegetables, toss well and enjoy.

Roasted Kabocha Squash

Prep time: 5 minutes
Cooking time: 60 minutes
Yields: 4 people

1 whole kabocha

1. Preheat oven to 450 degrees.
2. Scrub the squash. Cut in half and scoop out the seeds.
3. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes.
4. Uncover and bake for 15 more minutes.
• The skin of the squash is packed with great nourishment and can be eaten when baked. If you do not want the skin, peel the squash and cut into cubes.
• Sprinkle your favorite spice on the squash before baking such as cinnamon, thyme, rosemary, curry, cumin or sage.

Butternut Apple Skewers

Prep time: 10 minutes
Cooking time: 32 minutes
Yields: 8 people

1 medium butternut squash
3 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons ghee or coconut oil, melted
2 tablespoons almond or cashew butter
1/2 lemon, juiced
2 tablespoons maple syrup
3-4 apples, chopped
8-10 wooden skewers

1. Preheat oven to 375 degrees.
2. Peel and dice butternut squash into about 1-inch cubes.
3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).
4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.
5. Place squash on a baking sheet and into oven for 20 minutes.
6. Mix apple into remaining sauce mixture.
7. Remove squash from oven and allow to cool for a few minutes.
8. Alternate apple and squash pieces on skewers.
9. Put back into the oven and bake for 15 minutes or until both are soft.
• These are great as an appetizer, dessert or snack.
• They will keep in the fridge for about 3 days.