Apple Choy Slaw

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

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

Dressing:
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

Directions:
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.
Notes:
• 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

Ingredients:
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

Directions:
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.

Notes:
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

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

Directions:
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.
Notes:
• 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

Ingredients:
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

Directions:
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

Ingredients:
Crust
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

Filling:
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

Directions:
Crust:
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°.

Filling:
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.

Notes:
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

Creamy Pumpkin Soup Topped with Curried Pecans

Prep time: 10 minutes
Cooking time: 25 minutes
Yields: 4 people

Ingredients:
1 tablespoon extra virgin olive oil
1/4 cup chopped onion
2 tablespoons curry powder
15 ounces pumpkin, pureed
2 cups low-sodium vegetable broth
3 tablespoons pure maple syrup
Sea salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk

Directions:
Preheat the oven to 375°F. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Return the soup to the stovetop, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

Recipe Courtesy of Chelsea Fyrberg

Curried Millet

Prep time: 5 minutes
Cooking time:20 minutes
Yields: 4 people

Ingredients:
2 cups stock or water
1 cup dry roasted millet
1/2 cup crushed cashews
3 tablespoons pumpkin
1 teaspoon curry powder
1 teaspoon grated ginger
1 teaspoon sea salt

Directions:
1. Boil the stock or water in a pot.
2. Add http://bambawefushia.com/nettdating-erfaringer/ all ingredients, bring to a boil, reduce heat to low and simmer for 20-25 minutes, until all the liquid is absorbed.
3. Fluff with a fork and serve warm.

Wild Rice

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

Ingredients:
1 cup wild rice
4 cups water
Pinch of sea salt

Directions:
1. Wash and drain rice.
2. Bring rice and water to a boil.
3. Add salt.
4. Turn heat to low, cover and simmer for 45-50 minutes.
5. Grain is ready when black seeds open up.
6. Mix and serve.
Notes:
• Try half wild rice and half long grain brown rice

Millet with Roasted Sunflower Seeds

Prep time: 5 minutes
Cooking time: 45 minutes
Yields: 4 people

Ingredients:
1 cup millet
1/2 cup sunflower seeds
3 cups water
Pinch of sea salt

Directions:
1. Wash and drain millet.
2. Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.
3. Bring water to boil and add millet and seeds.
4. Cover and simmer for 30 minutes.
5. When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.
Notes:
• If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.

Brown Basmati Pilaf

Prep time: 5 minutes
Cooking time: 30 minutes
Yields: 4 people

Ingredients:
1 cup brown basmati rice
2 cups water
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup fresh parsley, chopped

Directions:
1. Rinse rice in fine mesh strainer until water runs clear.
2. Boil water in a sauce pan. Add rice and salt. Cover and reduce heat.
3. After 15 minutes add cranberries and walnuts on top, do not stir.
4. Cook 15-20 minutes until all liquid is absorbed.
5. Remove from heat, add parsley and fluff with fork.
6. Cover and let sit for 3-5 minutes then serve.

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