• 2 cups chopped chickweed
• 1 clove garlic
• 1-2 T. pumpkin seeds
• 2 T. olive oil salt and pepper to taste dash of lemon juice (optional)

Instructions:

1. Combine all the ingredients in a food processor and blend until smooth, adding additional olive oil if needed to reach the desired consistency.

Ghee Recipe

Instructions:

1. Place 1 lb. organic, unsalted butter in a pot and melt it, using low heat.
2. Boil on very low heat for 20-30 minutes. You will notice the milk solids separating into foam on top and sinking to the bottom.
3. Simmer until the foam clears out and you see a pot of golden ghee through patches of condensed foam.
4. Let cool for 20-35 minutes
5. Pour through a strainer lined with cheesecloth into a pint jar.
6. Discard the milk solids that have separated.
7. Let cool and leave out of the refrigerator (ghee is shelf stable) but always use a clean utensil so that it doesn’t get contaminated (which leads to molding).

Garlic Elixir Recipe

Preparation:

1. Makes: 1 pint
2. Prep time: 30 min + 6 weeks infusing time

Ingredients:

1. 5 oz garlic
2. 1 cup apple cider vinegar (or another kind of vinegar)
3. 1/4 cup raw honey

Instructions:

1. Break apart several heads of garlic into individual cloves (leaving the skins on is fine) and roughly chop with a knife or minimally chop in a food processor.
2. Fill a pint jar with chopped garlic, it should be approximately two-thirds full.
3. Mix together 3 parts vinegar to 1 part honey. If your honey is too thick to mix, warm it in a saucepan over low heat until it becomes liquidy thin.
4. Pour the honey-vinegar mixture over the garlic until the jar is full. Use a plastic lid or cover the mouth of the jar with wax paper before securing the lid (the vinegar tends to rust metal lids).
5. Tend your brew every couple of days for the first week, then once a week after that. Poke it with a spoon to release air bubbles, then top it off with vinegar.
6. After 6 weeks, strain out the garlic and enjoy!

Beets with Walnuts and Cashew Cheese

Ingredients:

1. 4 - 5 medium beets chopped into small cubes, and chopped beet greens
2. 1 large bunch of cilantro
3. 1 cup chopped walnuts
4. 1 cup crumbled cashew cheese (I like Miyoko's cashew cheeses) or goat cheese
5. 1 t. cumin powder
6. salt and pepper to taste

Instructions:

1. Steam chopped beets and beet greens until tender.
2. Dry roast the walnuts in a cast iron skillet until browned.
3. Combine all ingredients and serve warm.

Hannah's Summertime Vegan Pesto

Ingredients:

1. 4 - 5 packed cups of fresh basil
2. 3-5 cloves garlic
3. 1 cup of walnuts
4. 1/2 cup of olive oil
5. salt and pepper to taste
6. splash of lemon juice (optional)

Instructions:

1. Put all ingredients in a food processor and process until it makes a creamy paste. (If not all of the basil can fit at one time, blend some of it and then add more fresh leaves).
2. Put some into ice cube trays to freeze for the winter (pop them out once frozen and store in a ziplock bag or freezer container) and keep some to have fresh now! This pesto is great on steamed veggies, pasta, sweet potatoes, and more.

Creamy Sweet Potato Soup with Winter Greens & Almond Flour Drop Biscuits (4 servings)

Ingredients:

1. 2 large sweet potatoes
2. ½ onion
3. 2 cloves garlic
4. 1-2 t. chopped fresh ginger
5. ½ t. chopped fresh turmeric or 1⁄4 t. powdered turmeric
6. ghee for cooking
7. 1 can coconut milk
8. salt and pepper to taste
9. ½ t. cumin
10. ¼ t. coriander
11. dash of cinnamon or garam masala
12. 2 cups chopped greens (kale, collards, chard, etc)

Instructions:

1. Chop sweet potatoes and onions up into pieces and saute in a little ghee and water in a pot.
2. Add ginger, turmeric, garlic, and seasonings. When the potatoes are fully cooked, add the coconut milk.
3. Use an immersion blender or put everything into a blender.
4. Blend until smooth.
5. Saute greens separately with a little salt and pepper, sprinkle on top of soup.

Dosas (Ayurvedic Crepes)

Ingredients:

1. 1 c rice (I use basmati)
2. 1 c split mung beans (yellow) or red lentils

Instructions:

1. Soak for 1 hour or more (or even overnight) then rinse and put in blender.

After soaking and rinsing, add:

Ingredients:

1. 1-2 tsp minced fresh ginger
2. 1-2 TBS curry powder
3. 1.5-2 tsp fine sea salt
4. 1.5 TBS coconut oil or ghee

Instructions:

1. Blend all of this until it is really smooth. It needs to be like thin pancake batter.
2. You can use any cooktop or skillet you want. Ladle out 1/4 cup batter and pour it onto the skillet then use the bottom of the ladle to thin the crepe.
3. Start at the middle of the pancake and go in circles until you reach the edge. This will push the batter outward and make the crepe thinner.
4. It should make a crepe about 6” in diameter. The recipe will make around 25 dosas this size.
5. As you cook them, cool the finished ones on a rack. You can serve them at this point or save them for later by following the remaining directions...When they are cool, you can put them on a cookie sheet in layers separated by wax paper or parchment and put them in the freezer. Once frozen, you can put them all into a gallon zip lock in the freezer. You can remove them easily, one or two at a time as you want, and use them with various meals.

WINTER SWEET POTATO (Or Butternut Squash) PIE

Ingredients:

1. 3-4 cups roasted winter squash/sweet potato of choice
2. 2/3 can of coconut milk or creme (NOT light, you want it nice and creamy. Use mostly the solid part, not the liquid).
3. 3 large eggs
4. 1/3-1/2 cup maple syrup
5. 1/2 tsp salt
6. s1 tsp vanilla
7. 2-3 tsp freshly grated ginger
8. 1-2 tsp. freshly grated turmeric (or 1/2 tsp. powdered)
9. 2 tsp cinnamon
10. 1/4-1/2 nutmeg
11. 1/4 tsp powdered ginger
12. a generous pinch of cloves
13. a dash of black pepper

Instructions:

1. Preheat oven to 375º F
2. Add the following ingredients to your blender or food processor: ( 1-13 ingredients)
3. Puree all ingredients together in blender or food processor until creamy.
4. Pour into pie crust or straight into buttered pie pan.
5. Bake at 375º F until filling does not jiggle when pie is shaken. I know, so technical and precise…. It is usually about 45-60 minutes depending on your oven and the wetness of the sweet potatoes or squash.
6. Enjoy the healthy, tasty goodness!

Jar of Chia

Ingredients:

1. 1/2 cup chia seeds.
2. 1 quart jar
3. water or coconut milk.

Instructions:

1. Fill a 1 quart jar with water or coconut milk.
2. Leave an inch of room at the top.
3. Add 1/2 cup chia seeds.
4. Screw on the lid. Shake vigorously for 1-2 minutes.
5. Rest the jar on its side.
6. Shake again a few minutes later. Repeat a few times.
7. Put it in the fridge. Leave at least 3 hours, or overnight.
8. When ready to eat the chia pudding, pour a serving into a small pot and warm it on low heat.
9. You can add soaked nuts or nut butter, maple syrup, cocoa powder, cacao nibs, and/or cinnamon, nutmeg, and cardamom for different flavor and texture combinations.

Springtime Morning Millet

Ingredients:

1. 1/2 c. millet
2. 2 cups water
3. 1/4 t. cinnamon
4. 1/8 t. cardamom
5. 1/8 t. dried ginger
6. 4 prunes and/or apricots, cut up into pieces
7. a small handful of golden raisins
8. 1 t. sesame seeds
9. A pinch of salt

Instructions:

1. Combine all ingredients in a pot with a lid and boil on low for 30 minutes.
2. Enjoy!

ALMOND FLOUR BREAD

Ingredients:

1. 2 c. blanched almond flour
2. 2 Tbsp coconut flour
3. 1/4 c. ground flax seeds
4. 1/2 t. baking soda
5. 1/2 t. salt
6. 5 large eggs
7. 1 Tbsp. Apple Cider Vinegar

Instructions:

1. Preheat the oven to 350 degrees. Grease a small loaf pan. Put all the dry ingredients in the food processor and mix.
2. Add wet ingredients and pulse until blended (about 5 times)
3. Pour into the greased pan. Bake for 50-60 minutes. Cool 20 minutes. Remove from the pan. Refrigerate.
4. Enjoy this bread as an alternative to wheat bread with soups, or have it toasted with some avocado or eggs, it even makes great French toast.

Sweet potato & Chickpea Stew

Ingredients:

1. 1 can or 1.5 cups cooked chickpeas
2. 1 large sweet potato
3. 1 can coconut milk
4. 2 large handfuls baby spinach
5. 1 medium onion , diced
6. 2 cloves garlic, crushed
7. 1 tsp cumin seed
8. 2 tsp fresh ginger, grated
9. 2 tsp ground coriander
10. 0.5 tsp turmeric powder
11. 1 tsp salt Freshly ground black pepper
12. 1 or 2 Serrano chilies (optional)
13. 1 Tbs coconut oil

Instructions:

1. In a heavy pan or instant pot heat coconut oil, add whole cumin seeds and stir until they start to pop and become fragrant.
2. Add onion and sauté until soft and a little golden, add garlic and ginger and soften, add turmeric, coriander, salt and pepper, stir for 30 seconds.
3. If you like a little spice add 1 or 2 Serrano chilies, sliced lengthways and stir.
4. Add coconut milk and stir again.
5. Add chickpeas and diced sweet potato.
6. Simmer on stove until sweet potatoes are soft 15-20 mins or bring instant pot to high pressure for 4 minutes.
7. Quick pressure release.
8. Before serving remove chilies and stir in spinach to wilt. Serve with basmati rice

Beet, Dandelion, Goat Cheese Salad

Ingredients:

1. 4 cups of beets, chopped into 1/4" - 1/2” cubes
2. 1/2 cup sunflower seeds
3. 1/2 cup crumbled goat cheese (or cashew cheese)
4. 1/2 cup finely chopped dandelions (or cilantro)
5. 1 T. Tamari or Bragg’s Amino Acids
6. 1/2 t. cumin
7. salt and pepper to taste

Instructions:

1. Chop beets and steam until soft (I like to put a steamer basket with a little water in an instant pot and set it to high pressure for 10 minutes).
2. While beets are steaming, dry roast the sunflower seeds in a hot skillet, until they are browned. Turn off the heat and sprinkle the Tamari/Bragg’s over the sunflower seeds as you stir them. The liquid will evaporate.
3. Prep dandelions and goat cheese.
4. When the beets are finished, rinse them under cold water to cool and then combine all ingredients in a bowl. Mix well and serve.
5. Enjoy!! Let me know what you think.

Hannah’s Massaged Kale Salad

Ingredients:

1. 1 large bunch of kale, finely chopped
2. 1 carrot, grated or shredded
3. 2 T. lemon or lime juice
4. 1-2 T. olive oil
5. 1/4 - 1/2 c. walnut pieces, cashews, pumpkin seeds or sunflower seeds
6. 1/4 - 1/2 c. goat cheese or cashew cheese, crumbled
7. salt, garlic powder, and pepper to taste

Instructions:

1. Massage kale with olive oil and lemon/lime juice until it is limp.
2. Mix in other ingredients and enjoy.

Quinoa with Cilantro, Mint, and Red Onion

Ingredients:

1. 1 bunch cilantro
2. 1/3c. olive oil
3. 1 T. mint
4. 1/4 c. finely chopped red onion
5. 2 whole limes
6. 1 t. salt
7. 1 c. quinoa
8. 1/4 t. black pepper

Instructions:

1. Rinse quinoa and then boil it in 2 cups of water for 15 minutes or until soft. Do not over stir or overcook to avoid it turning mushy.
2. Finely chop cilantro, mint, and onion.
3. Gently mix all the ingredients together.
4. Serve warm and enjoy.

Almond Flour Drop Biscuits (makes 6)

Ingredients:

1. 2 c. almond flour
2. 1 T. ground flax seeds mixed with 1 T warm water, or 1 egg
3. 1 t. baking powder
4. 2 T. ghee
5. 1⁄4 t. salt
6. Sprinkle of sesame seeds (optional)

Instructions:

1. Preheat the oven to 400 degrees.
2. Mix all ingredients in a bowl (add a little water if the dough is too dry) and then drop large spoonfuls on a sheet pan lined with parchment paper.
3. Bake for 8 minutes or until brown.

Asparagus with Millet (makes 4 servings)

Ingredients:

1. 1 cup millet
2. 2 cups water
3. 1 large bunch of asparagus
4. 1/4 cup slivered almonds
5. 2-3 cloves garlic
6. Juice from 1 lemon
7. 1/4 cup olive oil
8. 1/4 cup chopped cilantro or parsley
9. salt and pepper to taste
10. 1-2 T ghee

Instructions:

1. In a small pot, or instant pot, combine millet and water with a teaspoon of ghee.
2. Cook on rice setting of instant pot or boil on stove then cover and reduce heat to low boil for 15 minutes until done.
3. While millet is cooking, wash and chop asparagus into 1 inch pieces.
4. Heat remaining ghee in sauté pan and cook asparagus and almonds over medium heat for 5 minutes.
5. Add minced garlic and stir continuously for another couple minutes so garlic doesn’t burn. Remove from heat once asparagus is tender.
6. Mix millet, asparagus, lemon juice, olive oil, chopped cilantro, and salt and pepper in a large bowl.
7. Serve as a meal or a side dish. Enjoy!

Carrot Crust Quiche

Crust Ingredients:

1. 3-5 Carrots, shredded
2. ½ Onion, shredded
3. 1 T. ground flax seeds
4. I clove garlic
5. 1-2 t. sesame or sunflower oil or ghee
6. sprinkle of salt and pepper

Filling Ingredients:

1. 8 eggs
2. 1 T. water
3. I-2 cups sautéed vegetables (kale, broccoli, and red onions, etc)
4. Sprinkle of rosemary, basil, paprika, salt, and pepper

Instructions:

1. Preheat oven to 350 degrees.
2. Mix ingredients for the crust in a bowl until well combined.
3. Press into a pie tin to form a crust.
4. Bake for 20-30 minutes or until golden.
5. Sauté the vegetables for the filling.
6. Whisk the eggs together in a bowl with the water and spices/seasonings.
7. When the crust is done baking, put the sautéed vegetables in the crust and then pour the egg mixture over it.
8. Sprinkle sesame seeds on top (optional).
9. Bake for 25-40 minutes or until eggs are fully cooked.

Note:

1. You can serve this quiche with a side of other spring vegetables like sautéed asparagus with garlic. Or if its warm enough where you are and you have the Agni (digestive fire) to digest it, you can serve it with a fresh salad.

Wild Greens Pesto

Ingredients:

1. Wild Greens Pesto
2. 3 packed cups wild harvested chickweed, nettles, or dandelion greens
3. 1/2 cup soaked almonds, walnuts, or pecans
4. 1/4-1/2 c. olive oil
5. 2 cloves garlic (or ramps)
6. dash lemon juice
7. salt and pepper to taste

Instructions:

1. Put everything in a food processor and blend until smooth.

Lemon Sesame Treats

Ingredients:

1. 1 cup sesame tahini
2. 1/4 - 1/2 cup honey
3. zest from 2 organic lemons
4. 1/8 tsp. salt
5. 2 T. sesame seeds for coating
6. 1 T. cacao nibs (optional)

Instructions:

1. ut everything in a food processor, except the sesame seeds and nibs.
2. Blend well. If the consistency is too dry, add a little lemon juice and blend again.
3. Add in the nibs, if you are using them.
4. Shape into little balls and roll in sesame seeds.
5. Keeps well in the refrigerator for a few days.

Roasted Roots

Ingredients:

1. Sweet potatoes
2. Beets
3. Turnips
4. Parsnips
5. (you can even add in some butternut squash- but do peel it)

Instructions:

1. Preheat oven to 375 degrees.
2. Chop up an mixture of any or all of these root vegetables into 1/2 inch cubes (if veggies are organic, there is no need to peel them)
3. Toss with coconut oil, ghee, or sesame oil (do not use olive oil as it is not made to be used above low heating temperature as it destroys the fatty acid chains) and season with salt and pepper, adding other spices if you like, perhaps paprika, garlic powder, rosemary, sage, and/or thyme.
4. Evenly distribute over a parchment lined baking sheet.
5. Bake for 25-40 minutes, stirring and rearranging on the baking sheet halfway through.
6. Bake until all veggies are done. (Turnips will cook the fastest and beet will cook the slowest). Remove from oven and allow to cool for about 10 minutes.

"Creamy" Zucchini Soup

Ingredients:

1. 1 8-10 inch zucchini (or equivalent) chopped into small cubes
2. 1 cup red lentils (rinsed)
3. 1 cup chopped green (or purple) beans
4. 4 cups water or broth
5. 1 t. ghee
6. 1/2 t. brown mustard seeds
7. 1/2 t. cumin seeds
8. 1/2 inch fresh ginger root, minced
9. 1/2 t. turmeric powder
10. pinch hing (optional)
11. salt and pepper to taste
12. 1/2 cup fresh cilantro chopped
13. wedges of lime or bottled lime juice

Instructions:

1. In a small pan, melt the ghee and add the mustard seeds, cumin seeds, and hing.
2. Heat until seeds begin to pop. Remove from heat.
3. Add all ingredients (including the seeds in ghee) to a pot and bring to a boil and then reduce heat and cook for 30 minutes.
4. You can also put everything in an instant pot and cook pressurized for 30 minutes or on the "beans" setting.
5. When finished, garnish with fresh cilantro and a splash of lime juice. Enjoy!

Ojas Energy Drink

Ingredients:

1. 3 Medjool Dates (soaked overnight and peeled)
2. 10 Almonds (soaked overnight, rinsed and peeled)
3. 1 tsp. ghee
4. 1 pinch cardamom
5. 1 pinch saffron (optional)
6. 1.5 cups warm milk (or unsweetened milk alternative)

Instructions:

1. Put the prepared almonds in the blender with 1/2 c. milk and blend until smooth
2. Add the rest of the ingredients and blend again until smooth
3. Enjoy!

Cranberry Sauce

Ingredients:

1. 12 ounces cranberries
2. 1 t. fresh ginger, grated
3. 1/2 orange, juiced
4. 1/4 teaspoon orange zest (use an organic orange for this)
5. 2 Tablespoons coconut sugar
6. 1/4 cup water

Instructions:

1. Mix all ingredients together and bring to a boil.
2. Turn the heat down and simmer until it creates a jam.
3. Mash the cranberries with a potato masher.
4. Let cool and serve.

Pitta Reducing Kitchari and Sautéed Greens and Turnips

Ingredients:

1. 1 c. basmati rice (brown or white)
2. ⅓ c. cilantro
3. ⅓ c coconut flakes
4. 2 T. ghee
5. ¾ inch fresh piece of ginger
6. ½ c split mung dal or red lentils
7. ¼ t. salt
8. ½ t turmeric powder and/or garam masala
9. 6-8 c water or broth
10. 2 cups chopped greens (kale, collards, chard, etc)
11. 1 chopped turnip

Instructions:

1. Wash the mung dal and rice separately. Soak the mung dal for a few hours if you have the time, then drain. Put the ginger, coconut, cilantro, and the 1/2c water into a food processor and blend until liquefied.
2. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well and bring to a boil to release the flavor.
3. Next, mix in the rice, mung dal, and the six cups of water. Return to a boil. Boil uncovered for five minutes.
4. Then cover, leaving the lid slightly ajar. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender.
5. You can also prep all the ingredients and cook it in an Instant Pot. Sauté turnips and greens separately in ghee with a little water, salt, and pepper.
6. Sprinkle on top of kitchari. Enjoy!

Winter Butternut (or Sweet Potato) Custard/Pie

Ingredients:

1. 3-4 cups roasted butternut squash (or other winter squash/sweet potato of choice)
2. 3/4 can of coconut milk or creme (NOT light, you want it nice and creamy)
3. 3 eggs
4. 1/4 cup maple syrup
5. 1/2 tsp salt
6. 2 tsp freshly grated ginger (or more if you love ginger)
7. 1-2 tsp Pumpkin pie spice or about 1-1.5 tsp cinnamon, 1/4-1/2 nutmeg, generous pinch of cloves

Instructions:

1. Preheat the oven to 375 degrees.
2. Purée all ingredients together in a blender or food processor until creamy.
3. Pour into pie crust or straight into a ghee coated pie pan.
4. Bake at 375 degrees until the filling does not jiggle when the pie is shaken ~45-60 minutes depending on your oven.

Digestive Tea

Ingredients:

1. 5 pieces of fresh sliced ginger" - 1/2” cubes
2. 6 cardamom pods
3. ¼ t. licorice root
4. 1 quart boiling water

Instructions:

1. Put all ingredients in a pot, boil for 15 minutes.
2. Turn the heat off and let steep 10 minutes.
3. Strain and enjoy.

Zucchini Noodles & Mint Pecan Pesto

Ingredients:

1. 2 cloves garlic
2. 1/2 t. lemon zest
3. 1/2 c. fresh mint
4. 1/4 c. basil
5. 1/4 c olive oil
6. 1/2 c. fresh parsley
7. 1/4 t. salt
8. 1 c. pecans
9. 1/2 c. water
10. 1/4 yellow onion
11. 4 c. zucchini

Instructions:

1. In a medium frying pan, heat one tablespoon of ghee.
2. Toss in chopped onion and garlic, and sauté until they are soft and translucent.
3. For added richness in this sauce, allow onions to fully caramelize. Puree mint, parsley, lemon, salt, water, and remaining olive oil with the onion & garlic.
4. Finely chop pecans and add, mixing with a spoon.
5. Prep the zucchini.
6. Slice zucchini lengthwise into long, paper thin strips.
7. Cut into noodle-width strips or use a potato peeler, julienne cutter, or spiralizer.
8. Toss in warm pan until slightly cooked and then mix with warm pesto sauce, garnish with chopped pecans, a sprig of parsley, and serve.

Quinoa Stuffed Red Bell Peppers

Ingredients:

1. 2 red bell peppers
2. 1 c. quinoa
3. ½ c. red onion
4. ¼ c. goat cheese
5. 4 cloves garlic
6. 2 t. tarragon1 t. ghee
7. 1 T. slivered almonds
8. Salt and pepper to taste

Instructions:

1. Preheat the oven to 350 degrees.
2. In a medium saucepan, add quinoa and 2 cups of water. Bring to a boil. Lower temperature to a simmer, cover and let cook for 20 minutes or until quinoa becomes soft.
3. Heat ghee on medium heat in a frying pan. When it melts, add diced onion and garlic. Sauté until the onions soften. Add tarragon, salt and pepper. Remove from heat. Gently fold in quinoa. Then, gently fold in 3 tablespoons of goat cheese.
4. Cut the 2 bell peppers in half. Remove stems and seeds. Place on a baking sheet. Fill peppers with quinoa-goat cheese mix. Top the peppers with the remaining goat cheese. Sprinkle slivered almonds on top. Bake for 15 minutes. Remove from oven, sprinkle with a little garnish of tarragon and serve.

Lentils, Beets, and Lambs Quarter's

Ingredients:

1. 4 cups chopped Lamb's Quarters
2. 1 cup cooked lentils
3. 1 cup finely chopped beets
4. 1- 2 cloves garlic or 1/4 cup chopped garlic scapes
5. 1 T. ghee
6. 1/4 t. cumin powder
7. 1/4 t. black pepper
8. Salt to taste
9. Nutritional yeast (optional)

Instructions:

1. Melt the ghee in a cooking pot, then add garlic and sauté briefly before adding the beets.
2. Add a little water to the pot and then cover with a lid and let the beets steam for a few minutes until a little tender. Add the rest of the ingredients and cook down until lamb's quarters are tender.
3. Serve as a dish on it's own or put on top of a raw green salad and top with your favorite dressing. Enjoy!

Hummus

Ingredients:

1. 1 c. cooked garbanzo beans (or other beans of your choice)
2. 3 T. sesame or olive oil
3. 1 clove fresh garlic
4. 2 T. tahini (sesame butter)
5. 1 T. lemon juice (use lime for pitta)
6. ½ t. black pepper
7. 1 t. mineral salt
8. ½ t. ground cumin

Instructions:

1. Combine all ingredients in a blender or food processor and blend until smooth.

Summer rolls

Ingredients:

1. 8 rice paper wrappers for spring rolls
2. 2 shredded carrots
3. 2 c. salad greens
4. 1 avocado, thinly sliced
5. Fresh basil, spring onions, mint, and/or cilantro (optional) nasturtiums and/or violets

Instructions:

1. Soak rice wrappers in warm water, then place on a flat surface.
2. Put various amounts of all ingredients in a pile inside the rice wrappers and roll up.

Almond Butter Dipping Sauce

Ingredients:

1. 1/3 c. almond butter (or tahini or cashew butter)
2. 1-2 T. tamari or soy sauce
3. 2-4 T. hot water
4. 1 clove garlic, crushed
5. 1/2 inch of ginger minced,
6. 1 tsp dried basil
7. dash of cayenne (optional)
8. 1 tsp raw honey (optional)

Instructions:

1. Mix all ingredients together until it creates a nice dipping sauce consistency.

Simple Toasted Millet (serves 4-6)

Ingredients:

1. 1 cup millet
2. 3-4 cups stock or water
3. 1 t. chopped rosemary
4. ½ t. salt
5. 2 t. ghee
6. ½ c. chopped nuts (optional)

Instructions:

1. Rinse and strain the millet.
2. Place it in a 2-3 quart pot on medium heat and toast the kernels for a few minutes, stirring occasionally, until the millet starts to become more golden and fragrant.
3. Add liquid and bring to a boil.
4. Cover and reduce the heat to medium-low. Cook until all the liquid is absorbed, about 30 minutes.
5. While the millet is cooking, chop the herbs and add them to the pot along with the salt and ghee.
6. If you like, add the nuts too. When finished cooking, stir and serve.

Spring greens with carrot (serves 4)

Ingredients:

1. 2 T. ghee
2. 1-2 t. fresh chopped ginger
3. 1 t. fresh turmeric
4. 2-3 c. chopped collards and/or kale
5. 2-3 c. chopped wild greens like chickweed or dandelion (or use more cultivated greens)
6. 1 small carrot grated
7. ¼ c. fresh cilantro or parsley leaves
8. Water
9. Salt to taste

Instructions:

1. Heat ghee on medium heat and add spices.
2. Cook until fragrant.
3. Add veggies and stir until they are coated with the spices.
4. Add water to ½ of the level of the vegetables, stir and cover with a lid.
5. Reduce heat and simmer until vegetables are lighter in color.
6. Turn off heat. Stir in the grated carrots and cilantro and let sit 2-3 minutes, covered.

Chocolate Truffle Balls

Ingredients:

1. 1 ½ cup full fat coconut milk (from the can)
2. 12 oz. 100% cacao bar - (typically come in 6 oz bars)
3. 1/2 cup maple syrup
4. 1 tsp vanilla
5. Optional - toasted coconut to roll balls in

Instructions:

1. Melt coconut milk and cacao in a double boiler until smooth, put in a high power blender with maple syrup, vanilla, blend till smooth.
2. . Cool in refrigerator.
3. Roll into balls and then roll the balls in coconut (toast coconut prior for a more nutty flavor).
4. Keep in the refrigerator as they will get gooey at room temp if left out too long.
5. Enjoy!! Let me know what you think.

Sunbutter Truffles

Ingredients:

1. ½ cup sunflower butter
2. 1 cup coconut manna (creamed coconut)
3. 2 TBL honey
4. 1 tsp. Vanilla
5. 1/4 t. salt

Instructions:

1. Coating: Bag of your favorite chocolate chips to melt and dip - dark or milk (I used Lily’s stevia sweetened dark chips).
2. Combine truffle ingredients in a food processor, chill in freezer for a few minutes. Roll into balls. Dip into melted chocolate chips (you may want to use a toothpick to hold the balls).
3. Set on a plate or parchment paper to set up.
4. Keep in the refrigerator until ready to serve.
5. Enjoy!! Let me know what you think.

Nut/Date Balls

Ingredients:

1. 1 cup roasted pecans, walnuts, cashews* (I soak raw nuts in salt water overnight, roast 170 for 8 hours before using)
2. 1 cup pitted dates
3. Pinch of salt
4. 1 tsp vanilla

Options you can add:

5. ¾ cup cacao nibs
6. 1/2 t. cumin
7. ¾ cup coconut

Instructions:

1. You can use seeds instead of nuts: hemp, sunflower, pumpkin, or sesame Cinnamon, ginger, cardamom, nutmeg
2. Put everything in a food processor and pulse until well combined.
3. Roll into balls. Enjoy!

Winter Soup

Ingredients:

1. 5 c. bone, meat or vegetable broth (ideally homemade)
2. 1 T. ghee or unrefined coconut oil
3. 1 onion
4. 2 carrots
5. 1 c. red lentils
6. 2 cloves of garlic, minced
7. 1 T. grated ginger
8. 1/4 t. chili or chipotle powder
9. 2 potatoes (white or sweet)
10. 2 c. collard, mustard, or turnip greens
11. 1 t. cumin
12. 1/2 t. rosemary
13. salt to taste
14. 1/2 t. rosemary

Instructions:

1. Soak red lentils for at least an hour, then rinse.
2. Chop onion, mushrooms, carrots, potatoes and greens.
3. In a soup pot, sauté onion and mushrooms in ghee or coconut oil until the onions become translucent.
4. Add broth and remaining ingredients, except salt and green onion.
5. Bring to a boil, cover, and turn down to a simmer for 1 hour.
6. Add salt to taste and sprinkle in some fresh chopped green onion.
7. Serve and enjoy!

Butternut Squash Soup with Fennel, Ginger & Garlic

Ingredients:

1. 1/4 tsp BLACK PEPPER
2. 4 c BUTTERNUT SQUASH
3. 1 tsp FENNEL SEEDS
4. 2 clove GARLIC
5. 2 tbsp GHEE
6. 1/2 inch GINGER (FRESH)
7. 1/2 whole LIME
8. 1/4 tsp SALT (MINERAL SALT)
9. 4 c WATER
10. 1/2 c YELLOW ONION

Instructions:

1. Roast the butternut squash in the the oven at 350 degrees for 30 minutes. Remove and let cool. The skin will peel off easily with a potato peeler after roasting. When it cools, chop the butternut squash into 1 inch cubes.
2. Heat 2 tablespoons of ghee in a large stock pot. Add diced onions and saute.
3. Chop ginger and garlic, and toss them in the pot when your onions begin to brown. Add salt, pepper and fennel seeds. Continue frying another thirty seconds, taking care not to burn the garlic.
4. Now, add the butternut squash cubes, and 4 cups of water. Bring to a boil.
5. Reduce the heat to a simmer. Cook for about 20 minutes. Then mash with a potato masher, or puree in a blender. Squeeze the juice of half a lime into the finished soup.

Chicken Soup

Ingredients:

1. One large leek
2. 3 carrots
3. 1 T. Ghee
4. 8 Cups Broth or water
5. 1 Breast and one thigh of chicken, whole with bones
6. Salt and pepper to taste
7. 1 t. cumin seeds
8. pinch cayenne
9. 1 t herbs de provance1 inch piece of ginger minced
10. 4 cloves garlic sliced thinly

Instructions:

1. Sautee leeks and cumin seeds in ghee until leeks are soft
2. Add carrots, ginger, and garlic and mix with leeks and ghee, cook 5 minutes
3. Add remaining ingredients to the pot, cook on low boil until chicken is cooked
4. Pull chicken out of soup and take the meat off bones in small pieces, then mix back into the soup
5. Serve hot over some fresh basmati rice tossed with 1 t. ghee