Recipes

Black Beans Elderberry Seaweed
Black Currant Grape Sweet Potato
Blackberry Maqui Berry Walnut
Blueberry Mango Watermelon
Carrot Potato Winter Squash
Cranberry Quinoa
BLACK BEANS

Raw Black Bean Brownies

13 medjool dates, soaked and pitted
1 15-oz. can black beans, drained & rinsed
¼ cup applesauce
⅓ cup cacao powder
3 tbsp coconut oil, melted
1 tsp vanilla extract
1 tsp sea salt
¼ cup chocolate chips 

Soak pitted dates in water for 4 hours. Drain water from the dates and add plumped dates to a blender with all other ingredients except for chocolate chips. Once blended, pour the batter into a lined brownie pan, and top with chocolate chips. Refrigerate for 1 to 2 hours to allow mixture to set. Cut and serve.

Black Beans with Cinnamon and Garlic

6 cups water
2 cups black beans
2 tbsp. olive oil
2 garlic cloves, minced
1 bay leaf
1 stick of cinnamon (or 2 tbsp. ground cinnamon)
2 tbsp. sea salt
Optional: Kombu seaweed

In a stock pot combine all ingredients with the beans and water. Heat to boil and maintain medium heat until beans are soft and water has evaporated. Remove the cinnamon stick and bay leaf. Serve with rice, chicken or as a salad topping.
*Soaking the beans for up to eight hours before cooking will require less water for cooking and reduce cook time. Add Kombu seaweed, while beans are soaking for additional nutrients.

Black Bean Hummus

3 cups cooked and drained black beans
¼ cup lemon juice
2 garlic cloves, minced
2 tsp. sea salt
¼ cup whey or starter culture
1 tsp. cumin
1 tsp. cayenne
4 tbsp. water

Blend all ingredients in a food processor until a paste forms. Add water as needed for desired consistency. Transfer to a jar and tighten lid. Allow to sit at room temperature for three days. Serve with fresh vegetables or crackers then store in refrigerator for up to one week.

Mango & Black Bean Salsa

1 15-oz. can black beans, drained & rinsed
1½ cup mango, finely diced
½ cup onion, finely diced
½ cup red pepper, finely diced
1 tbsp ginger, freshly grated
¾ cup cilantro, freshly chopped
1 orange, juiced
1 tbsp lime juice and zest
1 tsp sea salt
¼ tsp red pepper flakes

Rinse black beans. Finely dice mango, onion and red pepper. Add grated ginger and chopped cilantro. Squeeze the juice of one orange over the black bean mixture. Fold in the lime juice and zest, along with sea salt and red pepper flakes to fully incorporate mixture. Serve with chips, over rice, or as a side to fish.

Sweet Potato, Black Bean and Quinoa Salad

1 cup water or broth
½ cup quinoa
1 cup sweet potato, cubed
1 tbsp olive oil
1 tsp paprika
1 15-oz. can black beans, drained & rinsed
1 tsp sea salt
1 tsp cinnamon
¼ tsp garlic, minced

Preheat oven to 350°F. Boil water (or broth) and add quinoa. Boil until soft; 10-15 minutes, stirring often. Cube sweet potatoes and coat with olive oil and paprika. Bake for 15-20 minutes, until soft. Stir together sweet potatoes, quinoa, black beans, sea salt, cinnamon and garlic. Serve immediately or chilled.

Sweet Potato & Black Bean Chow

2 medium sweet potatoes, peeled and diced
¼ cup onion, chopped
4 tbsp extra virgin olive oil
1½ cups black beans, cooked
¼ cup dried blueberries
1 garlic clove, chopped
2 limes, juiced
¼ cup cilantro, chopped
½ tsp ground cumin
¼ tsp cayenne
¼ tsp cinnamon
2 tsp sea salt

Preheat oven to 400°F. Dice and chop sweet potatoes and onions. Drizzle olive oil over sweet potatoes and onion and spread onto baking sheet. Bake, turning occasionally for 30 to 40 minutes, until browned on edges. Remove and let cool. In a large bowl add cooled, roasted vegetables, black beans, dried blueberries, garlic and lime juice. Mix together with spices. Chill and serve paired with chicken, chips or rice.

Black Bean and Quinoa Burgers

2 cups water
1 cup quinoa
1 15-oz. can black beans, drained & rinsed
¼ cup cilantro, chopped
1 tsp cumin
1 tsp coriander
1 garlic clove, minced
1 egg, beaten
1 tbsp olive oil

Preheat oven to 350°F. Boil water and add quinoa. Boil until soft, 10-15 minutes, stirring often. In a bowl, combine cooked quinoa, black beans, cilantro, cumin, coriander, garlic and egg. Form quinoa and black been mixture into burger patties by hand or using a burger press. Coat cookie sheet with olive oil. Place burgers on cookie sheet and bake for 15 minutes. Flip burgers and bake an additional 15 minutes.

BLACK CURRANT

Black Currant Jam

2 pounds black and red currants
2 cups of local honey
¼ cup of water

Boil ingredients together until soft. Once cool, move into jars and serve on toast.

BLACKBERRy

Blackberry Frozen Cream 

2 14 fl oz cans cold coconut milk
1 cup fresh blackberries
1/2 cup raw honey
1 tsp vanilla extract
Pinch of cinnamon

Scoop cold coconut milk out of cans, drain the liquid and set aside for another recipe. Blend together honey, vanilla, blackberries and solid coconut milk. Blend. Pour into ramekins or small serving glasses. Freeze until the consistency of ice cream.

Blackberry Soda (a fermented beverage)

4 cups blackberries
½ cup honey or sugar
1 tbsp. whey or starter culture

Cover blackberries in a pot with water. Simmer for 30 minutes and then cool. Strain out blackberries, using a sieve to push out remaining juice while capturing seeds. Add honey or sugar and the whey or culture, and stir until dissolved. Pour juice into a bottle, tighten the lid and let sit for two to three days at room temperature. Keep refrigerated once desired effervescence is reached.

Fruit Strips

3 cups blackberries
¼ cup mint leaves
¼ cup honey
2 tbsp. lemon juice
1 tsp. lemon zest

Preheat oven to 170˚F. Blend all ingredients in food processor until smooth. Cover a baking sheet with parchment paper and pour fruit mixture on paper, evenly distributing with a spatula. Bake six hours until no longer wet. With kitchen scissors, cut the paper in half. Roll the halves and cut into rolls two inches wide. Store in airtight container.

Blackberry-stuffed Apricots

8 apricots, sliced in half
¼ cup blackberries
2 oz chèvre goat cheese
2 tbsp honey

Preheat oven to 350°F. Slice apricots in half, remove the pit and place in a baking pan. Stuff each apricot half with blackberries and goat cheese. Bake for 5-10 minutes. Drizzle with honey and serve.

Blackberry, Watermelon & Grapefruit Salad

½ watermelon, cubed
2 pink grapefruits, peeled and sliced*
2 cups blackberries
¼ cup fresh grapefruit juice*
¼ cup olive oil
3 tbsp basil, chopped
1 tbsp local honey
1 tsp sea salt

*Peel and slice the grapefruit over a bowl to capture the juice for use in the vinaigrette.

Combine watermelon, grapefruit and blackberries in a bowl. Mix together grapefruit juice, olive oil, basil, honey and sea salt to make a vinaigrette. Toss the fruit salad in the vinaigrette and serve.

Blackberry Basil Pizza

pizza crust
1 tbsp olive oil
1 cup blackberries, halved
1 cup chèvre goat cheese
1½ cups whole basil leaves

Preheat oven to 350°F. Coat the top of a premade pizza crust with olive oil. Top with blackberries, goat cheese and basil leaves. Bake 20-25 minutes.

Blackberry Tart

½ cup walnuts, soaked
4 dates, soaked and pitted
1 tbsp cinnamon
1 tsp nutmeg
1 cup blackberries, chopped
1 tsp local honey

Soak walnuts for at least 12 hours and dates for at least 4 hours. Once thoroughly soaked and softened, combine walnuts, dates, cinnamon and nutmeg in a blender and thoroughly blend. Pat into ramekins to make a crust. Refrigerate for at least one hour. Once cooled, top with chopped blackberries and drizzle with honey.

BLUEBERRy

Blueberry Mint Compote

2 lbs. of fresh or frozen blueberries
1/4 cup fresh mint, chopped
1/4 cup raw honey
1/4 cup chia seed
2 tbsp. water

Mix all ingredients together. Bring to a boil for 3 minutes. Remove from heat and let sit to cool. Spread on toast, use as a marinade, or serve as a side for chicken.

Blueberry Pudding

4 cups fresh or frozen blueberries
2 cups banana, sliced
½ cup medjool dates, softened, de-pitted and sliced
1 cup raw cashews
1 tsp. lemon or orange zest

Soak cashews and dates in water for 2 to 4 hours. Drain water off and slice dates, removing the pit. Blend all ingredients together. Chill and serve.

Blueberries and Winter Squash Medley

½ cup winter squash, roasted and diced
2 ears of corn
2 pints blueberries, chopped
½ lime, juiced
¼ cup cilantro, chopped
2 tbsp mint, chopped
3 tbsp olive oil
2 tsp sea salt
1 tsp cumin
1 tsp cinnamon
*Add up to 1 tsp finely chopped jalapeño pepper, according to personal preference, for heat.

Roast the winter squash for 20 minutes at 350°F, until soft. Dice into ½-inch cubes. Roast corn in the husk in oven at 350°F for 10 minutes. Remove husks and silks and shave the kernels off into a bowl. Roughly chop blueberries. Combine winter squash, corn and blueberries in a bowl. Add finely chopped jalapeño, if desired. Squeeze in lime juice and stir together. Chop cilantro and mint. Combine with olive oil, cumin and cinnamon. Stir herb and spice mixture into bowl with blueberries, corn and acorn squash. Serve immediately. Pair with fish or chicken, or serve as a salsa or a side to rice and beans.

Blueberry Cream Bites

For crust:
1 cup walnuts
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp molasses
4 tbsp water

For filling:
1 ½ cup almond flour
3 cup blueberries
¼ cup maple syrup
4 tbsp coconut oil
2 tbsp lemon juice
2 tsp cinnamon
1 tsp vanilla
pinch of salt

For crust: Grind the walnuts. Warm the coconut oil. Blend together all of the wet ingredients. Press crust into the pans of your choice. Set aside.
For Filling: In a blender, combine all of the ingredients except for the coconut oil. Warm the coconut oil, blend.
Assembly: Pour mixture over the crusts. Chill in the refrigerator until firm. Cut in bite size pieces and garnish with blueberries, edible flowers or chocolate shavings.

Blueberry Sauce

1 cup orange juice
1 tsp. lemon juice
2 tbsp. cornstarch
¼ cup local honey
¼ cup blackstrap molasses
½ tsp. vanilla extract
¼ tsp. chipotle pepper, finely chopped
2½ cups blueberries, fresh or frozen
1 tsp. lemon zest

Bring orange juice and lemon juice to a boil. Stir in cornstarch, honey, molasses, vanilla extract and pepper. Add blueberries and reduce to a simmer. Simmer for 7 to 10 minutes. As the blueberries begin to break down, remove from heat and fold in lemon zest.

Blueberry Salsa

1 cup fresh blueberries
½ tsp. jalapeno pepper, finely chopped
¼ tsp. fresh ginger, grated
1 fresh-squeezed lime
3 tbsp. sweet basil, finely chopped
1 tsp. sea salt

Coarsely chop the blueberries and combine with pepper and ginger. Squeeze in the lime juice. Stir in sweet basil and sea salt.

Super Hero MishMash

1 cup butternut squash, cubed
1 tbsp. olive oil
1 tsp. paprika
½ cup quinoa
1 cup water or broth
1 cup kale, finely chopped
½ cup walnuts, chopped
¾ cup blueberries
1 tsp. sea salt
1 tsp. cinnamon
¼ tsp. garlic, minced

Preheat oven to 350°F. Spread cubed butternut squash in an even layer on baking sheet and drizzle with olive oil. Sprinkle with paprika. Bake for 25 minutes or until squash can be pierced easily with a fork. In a small saucepan, combine quinoa and water (or broth) and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, until all the liquid is gone. Fluff with a fork and allow to cool. In a large bowl combine butternut squash, kale and walnuts. Mix all together, allowing the kale to wilt a bit. Add the sea salt, cinnamon and cooked quinoa. Stir together and then add in blueberries. Serve slightly warm or cold. Store in the refrigerator for up to one week.

Carrot

Raw Carrot Cake Oatmeal Cookies

1 cup carrots (approximately 4 large carrots)
½ cup medjool dates, pitted
1 cup coconut flakes
¼ cup chia seeds
⅓ cup coconut milk (solid cream)
¼ cup coconut oil, melted
2 tsp cinnamon
1 tsp nutmeg
3 tbsp coconut flour
¼ tsp sea salt

Food process carrots until shredded. Then, using the food processor, incorporate dates with the carrots. Once the carrot-date mixture becomes a paste, stir in all other ingredients. The mixture will become sticky. When thoroughly mixed, roll into balls, then flatten to a cookie. Place the cookies on a plate and refrigerate. Once firm, enjoy immediately, or freeze cookies to thaw and eat as desired.

Carrot Chips

8-10 large carrots, thinly sliced
2 tbsp olive oil
¼ tsp sea salt

Preheat oven to 350°F. Uniformly slice carrots into thin disks, approximately 1/16-inch thick. Stir in a bowl with olive oil and sea salt to thoroughly coat. Lay carrot disks flat on a lined baking sheet. Roast approximately 10 to 15 minutes on each side, until crisp.

Roasted Carrot Hummus

1 pound of carrots, quartered
3 garlic cloves
1½ cups chickpeas (1 15-oz. can)
¼ cup water
¼ cup tahini
2 tbsp lemon juice
4 tbsp olive oil
½ tsp cumin
½ tsp ginger
½ tsp sea salt
¼ tsp cinnamon
¼ tsp coriander
¼ tsp allspice
¼ tsp garam masala
⅛ tsp cayenne

Preheat oven to 375°F. Coat large, quartered carrots with olive oil and roast about 15 minutes, until tender. Cool, then transfer carrots to a blender, add remaining ingredients and blend until smooth. Chill and serve with cucumber slices, pita chips, or as a sandwich addition.

CRANBERRy

Cranberry Pudding 

1 pint cranberries
1 cup tapioca pearls
2 cups milk of choice
1/4 cup maple syrup
2 tbsp. fresh grated ginger
a pinch of cinnamon

Combine ingredients and bring to a boil. Boil for about 20 minutes, stirring often, until tapioca pearls are clear. Pour into pudding cups. Cool and serve.

Cranberry Salsa

1 ½ cups of fresh or frozen cranberries, chopped
1 apple, roughly chopped
¼ jalapeño, seeds removed, roughly chopped
3 tbsp sugar
3 tbsp basil, chopped
2 tbsp orange juice
1 tbsp ginger, peeled and grated
1 tsp lime juice

Roughly chop the cranberries and apples. Cover them with the orange juice, lime juice, and sugar. Add the grated ginger and chopped basil. Roughly chop the jalapeño. Stir. Serve with tortilla chips, fish or over a savory crepe.

ELDERBERRY

Elderberry Tea 

1/2 cup dried elderberries*
2 cups water
2 tbsp honey

Boil. Steep for 10 to 20 minutes. Drain elderberries. Enjoy hot or cold.
*Elderberries can be found in health food stores dried, as a tincture, or as a syrup.

GRAPE

Grape ‘Soda’ 

1 cup grapes
1 cup club soda

Blend together and drink.

Grape Chèvre Crostini

1 tbsp olive oil
4 cups red grapes
1 tsp thyme leaves
¼ cup walnuts, chopped
¼ tsp black pepper
1 tsp sea salt
1 tbsp balsamic vinegar
1 baguette, sliced
½ cup chèvre goat cheese, crumbled
1 tbsp honey

Preheat oven to 350°F. Heat olive oil in stovetop pan on medium heat. Add red grapes, thyme and walnuts. Stir constantly until thoroughly warmed and the grapes have begun to break down, losing their firmness. Add pepper, sea salt and balsamic vinegar to the grape mixture and reduce heat. Continue cooking on low for 10 minutes. Toast baguette slices. Spoon grape mixture onto toasted baguette and top with crumbled goat cheese. Drizzle with honey. Place the assembled crostini in the oven for 5-10 minutes until cheese begins to melt.

MAQUI BERRy

Maqui Berry Smoothie 

1/4 cup Maqui Berries or 2 tbsp. Maqui Berry Powder*
1/2 cup blueberries
1/4 cup spinach
1 cup milk of choice
2 tbsp. chia seeds

Add additional fruit or greens as desired. Blend and enjoy.
*Maqui Berries are hard to find fresh, however they can be found readily either frozen, dried or in powder form at health food stores.

Mango

Mango & Black Bean Salsa

1 15-oz. can black beans, drained & rinsed
1½ cup mango, finely diced
½ cup onion, finely diced
½ cup red pepper, finely diced
1 tbsp ginger, freshly grated
¾ cup cilantro, freshly chopped
1 orange, juiced
1 tbsp lime juice and zest
1 tsp sea salt
¼ tsp red pepper flakes

Rinse black beans. Finely dice mango, onion and red pepper. Add grated ginger and chopped cilantro. Squeeze the juice of one orange over the black bean mixture. Fold in the lime juice and zest, along with sea salt and red pepper flakes to fully incorporate mixture. Serve with chips, over rice, or as a side to fish.

Mango Coleslaw

3 cups red cabbage, chopped
2 mangos, finely sliced
¾ cup cilantro, finely chopped
½ cup red onion, diced finely
2 limes, juiced and zested
½ cup cashews, soaked for 2-4 hours
½ tsp coriander
½ tsp cumin
1 tsp sea salt

Roughly chop red cabbage. Add the finely sliced mangos, cilantro, onion, lime juice and zest. Make sauce for coleslaw by thoroughly blending the soaked cashews in a food processor and adding the coriander, cumin and sea salt. Once blended, stir together with the cabbage and mango mixture.

Mango Cauliflower Rice

1 head of cauliflower
2 tbsp coconut oil
1 mango, diced
¼ cup coconut flakes
pinch of sea salt

Put raw cauliflower in the food processor and process until finely grated. Heat coconut oil in a stovetop pan. Add the cauliflower, stirring constantly for 5-10 minutes. When cauliflower is uniformly coated and heated, remove from heat and toss together with the diced mango and coconut flakes. Serve warm as a side dish.

Fresh Mango Tart

½ cup walnuts, soaked
4 medjool dates, pitted and soaked
1 tbsp cinnamon
1 tsp nutmeg
2 mango, sliced thinly

Soak walnuts for at least 12 hours, and dates for at least 4 hours. Once thoroughly soaked and softened, use a blender to blend together walnuts, dates, cinnamon and nutmeg. Once blended, pat into ramekins to make a crust. Refrigerate for at least one hour for crust to set. Once cooled, top with sliced mango.

Pomegranate

Pomegranate and Sweet Potato Coleslaw

2  cups sweet potato, shredded
1 cup pomegranate seeds
½ cup salted pistachios
½ cup olive oil
½ cup balsamic vinegar 
½ cup fresh cilantro
½ tsp. sea salt
½ tsp. black pepper  

Put sweet potato through the food processor to shred. Add pomegranate seeds and pistachios to shredded sweet potato in a large bowl. Mix together with olive oil, balsamic vinegar, cilantro, salt and pepper to flavor. 

Potato

Potato & Greens Pancakes

1 medium potato, quartered
1 medium onion, chopped
½ cup of greens (kale, spinach, collards)
3 tbsp. flour of your choice
2 eggs
2 garlic cloves, minced
Sea salt and black pepper, to taste

Preheat oven to 350˚F. Boil the quartered potato until soft. Chop the onion, greens and garlic. Mash the potato and mix with onions, greens, flour, eggs, garlic, salt and pepper. Hand pat the potato mixture into pancakes. Put on greased cookie sheet and bake each side for 15 minutes.

Fermented Mashed Potatoes

4 cups cooked and peeled potatoes
2 cups plain yogurt or kefir
1 tbsp. sea salt
2 tbsp. rosemary

Mash cooked potatoes in a large bowl. Blend in yogurt, rosemary and sea salt. Cover with a piece of cloth and secure a rubber band around the bowl. Let sit at room temperature for two days then refrigerate. Serve warm but not hot.

QUINOA

Quinoa Porridge

1 cup quinoa
2 cups water
1/2 cup blueberries
2 tbsp. maple syrup
1 tsp. cinnamon

Bring quinoa and water to a boil. Reduce to low heat. Quinoa will be done when the seed has split and water has been cooked out. Add blueberries, maple syrup, cinnamon, any seeds or nuts desired and milk of choice. Enjoy warm or cold.

Quinoa Rejuvelac (a fermented beverage)

½ cup quinoa
4 cups water, separated

Soak quinoa in 1 cup water for eight hours. Pour off water and rinse two to three times. Add 3 cups of water to rinsed quinoa and let sit for two days. Gently stir twice a day for two more days until the quinoa has sprouted. Strain the liquid into a bottle, discarding quinoa. Refrigerate and drink.

SEAWEED

Seaweed Salad

1 oz. mixed seaweed
¼ cup shredded carrots
1 tbsp. rice vinegar
1 tbsp. toasted sesame oil
1 tbsp. soy sauce
1 tbsp. sugar
½ tsp. ginger juice or   fresh chopped ginger
1 tbsp. toasted sesame seeds

Soak dry seaweed in a bowl full of water for five to 10 minutes. Drain seaweed and squeeze out excess water. Mix together seaweed, carrots, vinegar, sesame oil, soy sauce, sugar and ginger. Top with sesame seeds.

Seaweed Soup 

2 cups of water or broth (vegetable or meat)
1 cup seaweed*
1 tbsp. sesame or coconut oil
1/2 tsp. sea salt

Combine ingredients and bring to a boil. Add any vegetables you have on hand. Simmer for 20 minutes. Serve hot.

Sauerkraut

1 medium head of cabbage, thinly chopped or shredded
¼ cup dulse seaweed torn
2 tbsp. sea salt

Toss cabbage, salt and dulse seaweed together. Knead the cabbage till it is limp and has released its juice. Pack into a jar, making sure that cabbage is covered by liquid that the cabbage released. Allow to sit at room temperature for at least one month. Refrigerate once preferred flavor is reached.

SWEET POTATO

Sweet Potato Fly (a fermented beverage)

2 large sweet potatoes
1 gallon water
2 cups sugar
½ cup whey or starter culture
2 lemons, zested and juiced
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ginger

Grate the sweet potatoes. Add other ingredients, stir and cover. Allow to ferment for three to five days. Strain through a sieve and bottle the fermented liquid. Store in the refrigerator up to one month.

Sweet Potato Ginger Soup

2 large sweet potatoes, chopped
5 carrots or winter squash, chopped
3 cups bone broth or water
2 tbsp coconut oil
1 tbsp fresh cut ginger, grated
2 tsp curry powder
1 tsp cumin powder
1 tsp tumeric powder
1/2 tsp salt

Combine all ingredients and bring to a boil. Simmer for 30 minutes. Blend. Enjoy hot or cold.

Sweet Potato Pudding

1 medium sized sweet potato, roasted
½ cup carrots, cooked
1 large banana
½ cup medjool dates, softened, de-pitted
1 cup raw cashews
½ tsp cinnamon
¼ tsp allspice
1 tsp orange zest

Soak cashews in water for 2 to 4 hours. Bake sweet potato at 350°F for 45 minutes, or until soft. Chop carrots; boil for 12 minutes, or until soft. If dates are hard (depending on freshness), soak in hot water for 5 minutes to soften, remove pit. Use a blender or food processor to mix and puree sweet potatoes, carrots, banana, dates, drained cashews, cinnamon and allspice. Once completely blended, pour into individual serving dishes, such as ramekins, sherbet glasses or custard cups. Just prior to serving, top with orange zest. Serve immediately or chilled. Can be used as a breakfast pudding or dessert.

Sweet Potato Slaw

2 large sweet potatoes, grated
1 carrot, grated
2 apples, finely sliced
1 cup of kale, chopped
¼ tsp. lemon juice
¼ tsp. apple cider vinegar
2 tsp. olive oil
1 tsp. sea salt
2 tbsp. pumpkin seeds

Combine sweet potatoes, carrot, apples and kale. In a separate bowl, combine lemon juice, apple cider vinegar, olive oil and sea salt. Coat the grated produce with the wet mixture making sure to fully incorporate. Top with pumpkin seeds.

Sweet Potato Fries

2 large sweet potatoes
2 tbsp. cornstarch
2 tbsp. extra virgin olive oil
sea salt and pepper, to taste
optional herbs: rosemary, basil, oregano

Peel and cut into “fry size” strips. Soak in water for one hour, then rinse. Toss strips in cornstarch and arrange on baking sheet, lined with parchment paper. Drizzle olive oil over strips and sprinkle on salt, pepper and herbs of your choice. Roast in the oven at 350°F until crisp, about 20 to 25 minutes.

Sweet Potato Hash

2 sweet potatoes, cubed
1 red bell pepper, chopped
1 apple, cubed
1 onion, chopped
1 cup of leafy greens (kale, spinach, or Swiss chard), shredded
2 tbsp. olive oil
sea salt and pepper, to taste

Sauté sweet potatoes, pepper, apple and onion in olive oil, until softened. Stir in the shredded greens. Add salt and pepper to flavor the hash. Serve with an egg or on top of rice and beans.

Sweet Potato Salad

1 large sweet potato, peeled and cut into fine strips
3 carrots, peeled and cut into fine strips
2 apples, cut into fine strips
½  cup kale, finely chopped
½  lemon, zest and juice of
1 tsp. olive oil
1 tbsp. honey
1 tsp. sea salt

Combine the strips of sweet potatoes, carrots, apples and kale. Coat the produce with the mixture of lemon juice, honey, olive oil, lemon zest and sea salt making sure to fully incorporate. Pair with chicken, add to a pulled pork sandwich or serve as a side salad.

Sweet Potato Nachos

3 large sweet potatoes
1 tbsp olive oil
1 15-oz. can black beans, drained & rinsed
1 tsp chili powder
1 tsp paprika
1 tsp sea salt
1 avocado, chopped
1 tomato, chopped
¼ cup shredded cheese

Preheat oven to 350°F. Thinly slice sweet potatoes into rounds. Coat sweet potatoes with olive oil and roast about 20-25 minutes, until crispy around the edges. Remove from oven and transfer to a serving dish. Mix black beans with spices, then gently incorporate avocado and tomatoes. Top sweet potato rounds with bean mixture. Sprinkle with shredded cheese and serve.

Sweet Potato Smoothie

1 banana
1 cup sweet potatoes (either roasted cubes or canned)
1 tbsp maple syrup
1 cup milk (dairy or non-dairy)
½ tsp vanilla
½ tsp cinnamon
½ tsp nutmeg
handful of ice

Place all ingredients in a blender, and blend until smooth. Enjoy immediately.

Sweet Potato, Black Bean and Quinoa Salad

1 cup water or broth
½ cup quinoa
1 cup sweet potato, cubed
1 tbsp olive oil
1 tsp paprika
1 15-oz. can black beans, drained & rinsed
1 tsp sea salt
1 tsp cinnamon
¼ tsp garlic, minced

Preheat oven to 350°F. Boil water (or broth) and add quinoa. Boil until soft; 10-15 minutes, stirring often. Cube sweet potatoes and coat with olive oil and paprika. Bake for 15-20 minutes, until soft. Stir together sweet potatoes, quinoa, black beans, sea salt, cinnamon and garlic. Serve immediately or chilled.

 

Sweet Potato & Black Bean Chow

2 medium sweet potatoes, peeled and diced
¼ cup onion, chopped
4 tbsp extra virgin olive oil
1½ cups black beans, cooked
¼ cup dried blueberries
1 garlic clove, chopped
2 limes, juiced
¼ cup cilantro, chopped
½ tsp ground cumin
¼ tsp cayenne
¼ tsp cinnamon
2 tsp sea salt

Preheat oven to 400°F. Dice and chop sweet potatoes and onions. Drizzle olive oil over sweet potatoes and onion and spread onto baking sheet. Bake, turning occasionally for 30 to 40 minutes, until browned on edges. Remove and let cool. In a large bowl add cooled, roasted vegetables, black beans, dried blueberries, garlic and lime juice. Mix together with spices. Chill and serve paired with chicken, chips or rice.

WALNUT

Walnut Pesto

2 cups raw walnuts
1 cup fresh basil
1/2 cup olive oil
1 juiced lemon
salt and pepper

Put everything in blender. Feel free to add additional greens. If too dry, add water or more oil. Enjoy over pasta, as a dip for vegetables or to flavor soup.

Sun-dried Tomato & Walnut Cheese

2 cups raw walnuts
¼ cup whey or starter culture
2 tbsp. lemon juice
½ ounce sun-dried tomatoes
1 tbsp. orange juice
1 tsp. sea salt

Soak walnuts for at least 12 hours. Blend soaked walnuts, whey and lemon juice in a food processor until smooth. Cover with cloth and let ferment for 12 hours. Place the sun-dried tomatoes in 1 cup of water to reconstitute approximately one hour. After walnut paste has fermented, blend paste with drained sun-dried tomatoes, orange juice and sea salt in a food processor until smooth. Serve immediately or store in the refrigerator for up to five days.

WATERMELON

Watermelon Icee

4 cups cold watermelon
5 basil leaves
pinch of sea salt

Blend together watermelon, basil and sea salt. Serve immediately or freeze as popsicles.

Watermelon Blueberry Salsa

2 small tomatoes, chopped
½ small onion, chopped
1 jalapeno, (without seeds), chopped
1 cup watermelon, diced
1 cup blueberries
3 tbsp fresh cilantro, chopped
2 tbsp fresh mint, chopped
3 tbsp fresh lime juice
¼ tsp sea salt

Combine tomato, onion and jalapeño puree together until it is finely chopped. Add watermelon, blueberries, cilantro, mint, lime juice and salt. Cover and refrigerate for 30 minutes to let the flavors develop.

Watermelon Tomatillo Salad

4 cups of watermelon, chopped
2 cups of tomatillos, chopped
1 tbsp fresh mint leaves, finely diced
1 tbsp jalapeno, finely diced
2 tbsp lime juice
1 tsp white vinegar
1 tsp sea salt
2 tbsp olive oil
⅔ cup feta cheese, crumbled

Roughly chop watermelon and tomatillos and place in a large bowl. In a separate bowl, combine mint, jalapeño, lime juice, vinegar, sea salt and olive oil to make a vinaigrette. Drizzle over the watermelon and tomatillos, then toss together. Top with crumbled feta cheese.

Watermelon Fruit Leather

10 cups watermelon, cubed (1 large, or 2 small watermelon)
2 tbsp honey

Preheat oven to 170°F. Put watermelon and honey into a blender. Strain watermelon mixture through cheesecloth, separating the solid mixture from the liquid. Reserve the liquid to flavor a smoothie. Once separated, spread the watermelon pulp on a parchment-lined cookie sheet, making sure it is spread evenly. Bake approximately 3 hours until no longer wet but slightly tacky to touch. Move parchment paper and fruit leather to cutting board and cut to desired size, not removing from the parchment paper. Store in an airtight container.

Watermelon Rind Salad

1 cup watermelon rind, peeled or shaved
½ cup cilantro, finely chopped
2 tbsp paprika
1 tsp garlic powder
1 tsp cumin
¼ tsp ginger
¼ tsp sea salt
pinch of cayenne pepper
3 tbsp lemon juice

Wash the exterior watermelon rind. Peel or shave into fine ribbons. Mix together dry spices. Toss rind ribbons with spice mixture and lemon juice. Serve as a side dish.

Watermelon & Blackberry Salad

3 cups watermelon, cubed
1½ cups blackberries
2 tbsp mint, finely chopped
1 lime, juiced
pinch of sea salt

Cube watermelon, removing seeds. Add blackberries, mint, lime juice and salt. Stir together and serve immediately or chill.

Winter Squash

Winter Squash Medley

1 winter squash, diced
1 large sweet potato, diced
2 ears of corn
1 red sweet bell pepper, finely chopped
¼ cup mint, chopped
2 tbsp extra virgin olive oil
1 tbsp orange juice
1 tsp chili pepper flakes
1 tsp paprika
Sea salt
Pepper

Prepare winter squash and sweet potato by dicing into ½-inch cubes. Toss cubes in olive oil, then roast in oven at 350°F for 30 to 45 minutes, stirring every 10 minutes. Let cool. Roast corn in the husk for 10 minutes at 350°F. Remove husks and silks, then shave kernels into a bowl. Chop red pepper. Mix the cooled sweet potatoes, winter squash, corn and raw red pepper in a bowl. Add chopped mint and spices. Drizzle orange juice over mixture and flavor with salt and pepper.