Goji and Chia Fruit Thins

Ingredients:

1 1/2 tablespoons organic white chia seeds
1/2 cup whole goji berries
3 cups strawberries, roughly chopped.
1/2 teaspoon lemon juice
1 tablespoon honey

Directions:

1. Clean and roughly chop strawberries.

2. Pre-heat oven to 175 degrees.
3. Add all ingredients into food processor.

4. Mix until smooth, approximately 4 minutes.

5. Pour onto baking tray with silicon mat.
6. Use spatula to spread into an even
layer.

7. Bake at 175 degrees for 2-4 hours, or until there are no soft spots. Time will vary depending on your oven.

8. Peel fruit thin off of baking sheet.

9. Using kitchen scissors, cut to size. Roll fruit thin up in parchment paper and store in the refrigerator.

Makes 2 - 9” x 14” trays. Store in the refrigerator.

BBQ Sweet Potato Chips

Ingredients:

1 tablespoon sea salt
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon garlic granules
1 tablespoon cumin.
1 teaspoon smoked paprika
2 teaspoons cinnamon
2 medium sweet potatoes (either purple or orange)
1 tablespoon olive oil
1/4 cup brown sugar

Directions:

1. In a small mixing bowl, measure seasoning mix ingredients, mix with fork and set aside.

2. Scrub and pat dry sweet potatoes, then slice into thin rounds.

3. In a large mixing bowl, toss together sweet potato rounds, olive oil and seasoning mix until slices are well coated.

4. Preheat oven to 400 degrees.

5. Lay out potatoes in a single
layer on a baking sheet.

6. Bake in oven for 12 min., checking at 6 min. and rotate baking sheet and turn potatoes for even baking. Remove when crispy but not burned.

Makes approximately 2 cups of chips. Store in an airtight container.

No-Bake Energy Bites

Ingredients:

5 tablespoons cacao nibs
1 cup dates
1/2 cup peanut butter
1 tablespoon coconut oil
1/4 cup peanuts
1/2 cup granola
1/4 cup oats

Directions:

1. Mix all ingredients in food processor. Pulse just until mixture comes together to form a ball.

2. Remove mixture from food processor, divide and use hands to roll into small balls.

3. Roll each ball in cacao nibs and rolled oats and place finished balls into paper liners.
Store in the refrigerator.

Goji Granola Bars

Ingredients:

• 1/2 teaspoon baking soda 
• 1/2 teaspoon sea salt 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon cinnamon 
• 1/2 cup whole goji berries 
• 2 cups instant or rolled oats
• 1/2 cup puffed rice cereal
• 3/4 cup oat flour or processed
• 1/4 cup coconut oil or butter
• 1/2 cup honey
• 1/4 cup applesauce

Directions:
1. Preheat your oven to 350 degrees and line an 8-inch baking pan with parchment paper.
2. Mix all dry ingredients together in a large mixing bowl.
3. In a separate bowl, mix liquid ingredients together.
4. Slowly mix liquid ingredients into dry ingredients while stirring.
5. Pour mixture into the parchment paper lined pan and flatten with a spatula.
6. Place on the center rack in the oven and back for 20 minutes.
7. Place granola bars on parchment paper in the refrigerator to cool for at least two hours. Bars will firm up after cooling.
8. Cut into bars and wrap in plastic wrap, stir in the pantry or fridge.
Make 10 bars. Store in an airtight container.

Tridoshic Mung Dal Kitchari

Ingredients:

• ½ cup whole green mung beans
• ½ cup split yellow peas (split yellow mung dal)
• 1 cup uncooked red or basmati rice
• 1-inch piece fresh ginger (minced)
• 2 tablespoons shredded, unsweetened coconut
• 1 small handful chopped fresh cilantro
• ½ cup water
• 3 tablespoons Homemade Ghee or coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon whole cumin seeds
• ½ teaspoon whole fenugreek seeds
• ½ teaspoon whole fennel seeds
• ½ teaspoon whole coriander seeds
• ½ teaspoon ground turmeric
• 1 bay leaf
• 6-10 cups water
• Fresh Green Chutney

Optional: Whole-milk yogurt, thinly sliced red cabbage, chopped snap peas, sliced radishes, fresh lime and/or cilantro for toppings

Directions

• Wash green mung beans, yellow mung dal and rice under running water until water runs clear. Alternatively, you can soak beans and rice overnight; then rinse.
• In a blender, blend ginger, shredded coconut, cilantro and water until liquefied.
• In a large pot over medium heat, melt and heat ghee until sizzling. Add mustard seeds, and cook until they pop and turn gray. Add cumin seeds, fenugreek seeds, fennel seeds and coriander seeds; heat and stir until fragrant. Quickly add turmeric and bay leaf; stir until turmeric is lightly browned. Slowly stir in ginger liquid mixture, and cook until liquid reduces by half, 10–12 minutes.
• Stir in mung dal, yellow split peas and rice; mix well. Pour in 6 cups water, cover, and bring to a boil. Boil 5–10 minutes; then reduce heat to a simmer, and cook over low heat, covered, until beans and rice are soft and creamy, which can take up to 75 minutes. Add more water as needed to maintain a creamy consistency.
• When desired consistency and creaminess is reached, add salt to taste. Serve kitchari in bowls garnished with Fresh Green Chutney and other desired toppings.

PER SERVING (about 1 cup): 97cal, 7g fat (2g mono, 0g poly, 5g sat), 11mg chol, 24mg sodium, 8g carb (1g fiber, 0.5g sugars), 1g protein

Heather Baines

Beet Sabji

Ingredient: 
2 tablespoons Homemade Ghee or sunflower oil, divided
4 medium carrots (cut into small circles)
2 yellow beets (scrubbed and cut into triangles or ½-inch cubes)
1 daikon radish (cut into half-moons)
1 bunch bitter dark greens (turnip, kale, collard or beet greens)
1-inch piece fresh turmeric, minced; or
1 teaspoon turmeric powder
1-inch piece fresh ginger (minced)
1 tablespoon cumin seeds
1 tablespoon ground coriander
Pinch of hing powder (asafoetida powder)
½ teaspoon Himalayan pink mineral salt
1 bunch fresh cilantro leaves (finely chopped)

Directions: 
In a wok or large skillet, heat 1 tablespoon ghee. Stir-fry carrots, beets and daikon pieces for 1 minute; then cover and cook for 5 minutes. Uncover, stir and test for tenderness. Cook up to another 5 minutes, if needed.
When vegetables are almost softened to desired texture, add dark greens, cover and sauté until greens start to wilt.
Meanwhile, in a small pan, heat remaining 1 tablespoon ghee. When ghee is hot but not smoking, reduce heat and add turmeric, ginger and cumin seeds. Heat until cumin seeds turn brown. Stir in coriander and hing powder.
Toss ghee mixture with vegetables. Stir in salt and cilantro. Serve Sabji in bowls garnished with Fresh Green Chutney.

Recipe Additional Notes: 
PER SERVING (about 1 cup): 143 cal, 4g fat (1g mono, 0g poly, 3g sat), 10mg chol, 171mg sodium, 25g carb (8g fiber, 12g sugars), 3g protein

Heather Baines

Vegan Strawberry & Coconut Whipped Cream Cups

Ingredients:

• 1 tablespoon coconut oil (melted)
• 6 ounces dark chocolate (chopped into small pieces)
• 1 tablespoon plus 1 teaspoon Aleppo chile or chili powder
• ½ teaspoon salt
• 1 pound strawberries (thinly sliced)
• ¼ cup fresh orange juice (about 1 orange)
• 4 (13- to 14-ounce) cans full-fat coconut milk or cream (TRY: Thai Kitchen Organic), refrigerated overnight
• 1 tablespoon agave syrup
• Zest of 2 navel organic oranges
• 2 teaspoons vanilla extract

Directions:

• Melt coconut oil in microwave or over stovetop; then place it in the freezer for 3 minutes to bring the temperature down.
• In a small bowl, toss chocolate chunks, 1 tablespoon chili powder, cooled coconut oil and salt; set aside. In a medium bowl, toss sliced strawberries with orange juice; set aside.
• Open the cans of coconut cream, and carefully scoop the waxy, solid layer of coconut cream from the top of the cans and into a mixing bowl. Be sure to scoop as little of the coconut water beneath as possible. Or see tip above.
• Using a mixer or hand beaters, whip coconut cream on high for 2–3 minutes, until it becomes fluffy and soft peaks form. Add agave syrup, orange zest and vanilla; whip to combine.
• In small parfait glasses or other glasses, layer 2 heaping tablespoons coconut whipped cream, 2 heaping tablespoons strawberries and 1 tablespoon chocolate mixture; repeat layers. Finish each parfait with 1 tablespoon coconut whipped cream on top, and dust each with a pinch of remaining chili powder. Alternately, instead of layers, scoop the separate components into glasses and garnish with orange peel and a dash of chili powder on top.

*Here’s a helpful trick: Turn the cans of coconut milk upside down, and open the cans from the bottom. That way you can simply pour the coconut water out of the can, saving the solids you need for this recipe. Use the coconut water in smoothies or to cook rice or oatmeal. Coconut whipped cream is best served immediately. It may be stored in an airtight container for  5 days, but it will likely harden and need to be whipped again before serving.

Ancho Chili Chocolate Bark

Ingredients:

• 2/3 cup raw, unsalted pepitas
• 12 ounces bittersweet chocolate, chopped into pieces
• 1 teaspoon ancho chili powder
• 1/4 teaspoon ground clove
• 3/4 teaspoon ground ceylon cinnamon
• 1/4 teaspoon cayenne pepper
• 3/4 cup toasted pistachios, chopped and divided 
• 1/3 cup candied ginger, finely chopped

Directions:

• In a skillet over medium heat, toast pepitas for 4 to 5 minutes, until fragrant and just beginning to pop. Transfer to plate and let cool. 
• In a small saucepan over very low heat, melt chocolate, stirring often to avoid burning. Once melted, fold in ancho chili powder, clove, cinnamon, cayenne, 1/2 cup pistachios and 1/2 cup toasted pepitas.
• Pour chocolate mixture onto a baking sheet lined with parchment paper and spread into an even layer. Sprinkle remaining pepitas, pistachios and candied ginger on top. Lightly press into the chocolate, then refrigerate for 45 minutes to 1 hour or freeze for 10 to 15 minutes.
• Once cool, break into pieces and enjoy immediately or refrigerate for up to 3 days.

Roasted Carrot Lentil Salad with Tahini Dressing

Ingredients:

• 1 cup dried green lentils
• 3 cups water
• 1 small yellow onion, cut into quarters
• 2 cloves of garlic, smashed, divided
• 1 dried bay leaf
• 3/4 teaspoon kosher sea salt
• 1 tablespoon extra virgin olive oil
• 2 bunches of rainbow carrots (8-10 medium carrots), scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
• 7-8 red radishes, stems trimmed and scrubbed well, divided
• 5-6 garlic cloves, skin-on
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 of a red onion, very thinly sliced

Tahini Dressing:

• 1/4 cup tahini paste
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 - 4 tablespoons warm water (depending on thickness of tahini paste)

Directions:

• Soak and cook the lentils: Place the dried lentils in a medium saucepan. Cover with cold water and allow the lentils to soak for one hour. Drain the lentils and  return to the same saucepan. Add 3 cups of water, the quartered onion, smashed garlic, bay leaf, and 3/4 teaspoon salt. Bring the lentils to a boil, reduce the heat to  simmer, and cook the lentils for 25 to 30 minutes, or until tender. Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss with a tablespoon of olive oil.

• Roast the vegetables: Meanwhile, preheat the oven to 425 degrees Fahrenheit. Slice the carrots into 1/2-inch rounds (the skinny ends of the carrots can be left in larger chunks, try to keep the carrots as consistently sized as possible) and cut the radishes into quarters (reserving one radish for garnishing. Place the carrots and radishes on a large sheet pan, along with the garlic cloves (leave the skin on), and toss with the 2 tablespoons of olive oil, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

• Roast for 20-30 minutes, tossing the vegetables every 10 minutes or so, or until the carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow the vegetables to cool to room temperature. Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.

• Prepare the dressing: In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3 to 4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and whisk gently until smooth. The dressing should be the consistency of a thick salad dressing, but should still easily drizzle from a spoon.

• Cut the remaining radish into very thin slices. Roughly chop some of the reserved leafy stem tops of the carrots (roughly 1/4 cup or so). Garnish the salad with the sliced radish and chopped carrot stem tops. Drizzle the salad with the tahini dressing and serve at room temperature (this salad makes great leftovers and can be served cold from the fridge).

http://www.abeautifulplate.com

Pomegranate Quinoa, Almond and Avocado Salad

Ingredients:

• 4 cups cooked quinoa
• 1 cup pomegranate seeds
• 4 chopped scallions
• 1 cup chopped Italian parsley
• ½ cup toasted sliced almonds
• ½ lime - zest and juice
• ½ orange- zest and juice
• ⅓ cup olive oil
• ½ teaspoon salt, more to taste
• ¼ teaspoon cracked pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• 1-2 chopped avocados

Directions:

• Place cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
• Toss with olive oil, orange juice and zest, salt and spices.
• Taste and adjust salt.
• Gently fold in the avocado right before serving ( or serve the avocado on the side, if wanting to keep leftovers)

http://www.feastingathome.com

Five-Minute Super Bean Sun-dried Tomato & Basil Salad

Ingredients:

• 1 (15 oz) can Garbanzo Beans (Chickpeas)
• 1 (15 oz) can Great Northern Beans or other favorite bean
• 1 cup chopped Vegetables of choice*
• 1 Tablespoon chopped Parsley
• 1 Tablespoon chopped Basil
• 2 Tablespoons Oil from Sun-Dried Tomatoes
• 8 Sun-dried Tomatoes, chopped
• 1 - 2 Tablespoons very high quality Balsamic Vinegar
• 1/4 - 1/2 teaspoon Salt

Directions:

• Combine all ingredients in a bowl and serve. 
• Start with the lower amounts of vinegar and salt; taste and then add more according to your preferences.

Notes
*Some great choices for chopped vegetables include cucumber, broccoli, cauliflower, tomato, summer squash, green beans, and spinach.
If making this salad in advance, keep the fresh vegetables separate from the bean mixture and mix together right before serving.

http://theminiaturemoose.com

Lemon Balm Tea

This lemon balm tea is soothing and mild. Having lemon balm before bed will help calm your nerves and give you a better night's sleep.

Ingredients
2 tablespoons lemon balm
1 teaspoon lemon zest
1/2 teaspoon minced fresh thyme leaves
1 teaspoon lemon juice

Directions
Mix the lemon balm, lemon zest and thyme together. Boil 4 cups of water. For each serving, use 1 teaspoon of the blend per 1 cup of hot water. Steep for 5 minutes or more. Add 1/2 teaspoon lemon juice to each cup just before serving.

*If a stronger, more medicinal tea is desired, use 2 teaspoons or up to 1 tablespoon of the tea blend per serving.

From Life-Changing Foods Anthony William

Salsa Avocado Boats

Ingredients
2 avocados
1 1/2 cup diced tomato
1 cup diced cucumber
1/4 cup diced onion
1/4 cup minced cilantro
1 garlic clove, minced
1 lime, juiced
1/8 cup minced jalapeno
1/8 teaspoon seal salt
1/8 teaspoon cayenne or red pepper flakes (optional)

Directions
Halve the avocados and remove pits. Combine all the remaining ingredients in a small bowl. Scoop salsa into the center of each avocado.

From Life-Changing Foods Anthony William

Apricot Bars

Ingredients
1 cup dried apricots
1/2 cup dates, pitted
1/2 cup almonds
1/4 cup coconut

Directions
Place all the ingredients in a food processor and process until well combined. Line a baking tray with parchment paper and press the mixture into a large, flat rectangle about half an inch thick. Chill in the freezer for at least 30 minutes before cutting into bars. store bars in the refrigerator for up to 1 week or in an airtight container in the freezer for up to 1 month.

From Life-Changing Foods Anthony William

Cinnamon Licorice Root Tea

Ingredients
2 tablespoons dried licorice root
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/2 teaspoon whole cloves
(Makes 4 cups)


Directions
Mix all the ingredients together in a small bowl. Boil 4 cups of water. For each serving of tea, use 1 teaspoon of the blend in 1 cup of hot water*. Steep for 5 minutes or more.

*If a stronger, more medicinal tea is desired, use 2 teaspoons or up to 1 tablespoon of the tea blend per serving.

From Life-Changing Foods Anthony William

Cucumber Noodle Bowl

This clean, cool noodle bowl will leave you feeling light and refreshed. The Asian-inspired flavors of lime and sesame are tossed with cucumber, carrot, and cashews in a beautiful mix of color and crunch. This nice, mild dish can easily be made spicier by adding extra red pepper flakes at the very end to find your perfect flavor. You'll end up with a bowl that is just as beautiful as it is delicious.

Ingredients
4 cucumbers
2 large carrots
2 teaspoons sesame oil
2 teaspoons sesame seeds
Lime juice (about 2 limes)
Red pepper flakes (optional)
1/2 cup chopped cilantro
1/2 cup chopped basil
1/2 cup chopped cashews
(2 servings)

Directions
Cut the cucumbers and carrots into thin strips using a julienne peeler, knife or spiralizer. In a large bowl, toss the cucumber and carrot "noodles" with sesame oil, sesame seeds, lime juice, and red pepper flakes. Just prior to serving top with cilantro, basil and cashews. Enjoy!

From Life-Changing Foods Anthony William

Raw Date Granola

This recipe is perfect for anyone on the go. Make a big batch and store it in a jar in the fridge for anytime snacking. The sweet and salty combo will be a major hit with the whole family. It can be eaten by itself or as a snack, or on top of any fruit or smoothie bowl.

Ingredients
2 cups dates, pitted
1/4 cup coconut flakes
1/4 cup almonds
1/4 teaspoon sea salt


Directions
Process all the ingredients in a food processor until roughly combined. Store in a jar in the refrigerator for up to two weeks.

From Life-Changing Foods Anthony William

CINNAMON-BAKED PEARS WITH TOASTED WALNUTS

Tender pears filled with warm maple syrup and toast walnuts- this dish is comforting and perfect for chilly winter days. The aroma of the cinnamon baking in the oven will fill the whole house with warmth, and the end result will leave everyone feeling cozy and full. These are incredibly simple to make and a big hit with kids and adults alike.

Ingredients
4 pears
2 tablespoons maple syrup
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

Directions
Preheat the oven to 350 F. Slice the pears in half length wise and remove seeds. Arrange the pear halves face up on a baking tray. Drizzle each pear half with maple syrup, brushing over the face of the pear and leaving some inside the center. Divide the walnuts evenly into the centers of the pears and sprinkle cinnamon over the top of each. Bake for 20 to 30 minutes, until the pears are tender and cooked through. Serve warm from the oven and enjoy.

From Life-Changing Foods Anthony William

Pomegranate Bark

Heaps of juicy pomegranate seeds and a smooth layer of creamy chocolate go together beautifully in this treat. Offer it as a gift, or make it for those moments when you're craving indulgence you can feel good about.

Ingredients
10 ounces bittersweet chocolate chips (at least 60% cacao)
1/4 cup maple syrup
2 cups pomegranate seeds

Directions
Stir the chocolate chips in a saucepan over low heat until melted. Add maple syrup. Spread an even later of melted chocolate on a baking tray lined with parchment paper. Press the pomegranate seeds firmly into the chocolate layer. Place in the freezer and allow to set for at least 30 minutes. Break apart and enjoy!

From Life-Changing Foods Anthony William

Quinoa Breakfast Bowl

Ingredients  (2 servings)

• 1/2 cup of quinoa cooked in almond or coconut milk (instead of water)
• 1 banana 
• Coconut oil
• Dash of cinnamon
• Chia seeds
• 1 tablespoon nut butter of choice
• Coconut flakes, strawberries, pomegranate seeds, mango, blueberries (optional)

Directions

• Saute sliced banana in coconut oil and cinnamon 
• Add to cooked quinoa
• Add nut butter 
• Top off with coconut flakes or other fruit and chia seeds