- 3 celery ribs (chopped fine)
- 2 red delicious apples (peeled and cut into small chunks)
- 1 golden delicious apple (peeled and cut into small chunks)
- 1 pear (peeled and cut into small chunks)
- Juice of one lemon
- Juice of one orange
- ¼ cup dates (chopped)
- ½ cup pecans (chopped)
After preparing the first four ingredients, add dates and half of the pecans, and pour half of the lemon/orange juice over the celery, apples, pear, dates and pecans, stir to coat, and set aside while preparing the dressing . Make dressing by combining the other half of the pecans with the reserved lemon/orange juice and puree into a nut butter sauce. Add puree to the salad and stir to blend flavors. Serve on a bed of leaf lettuce.
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.
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.