Ingredients:

Crust:

• 1 cup pistachios
• 1 1/2 cups shredded, dried coconut
• 1/8 teaspoon sea salt
• 8 soft medjool dates, pitted and chopped

Cream:

• 1 1/2 cups raw cashew pieces (preferably soaked overnight)
• 1/4 cup coconut water
• 1/4 cup lime juice
• 2 Tbsp lime zest
• 2 cups fresh young coconut meat (or additional soaked cashews if not available)
• 1/4  cup plus 2 Tbsp raw agave nectar or raw honey
• 1 teaspoons vanilla and seeds of a vanilla bean
• 1/2 cup coconut oil (warmed to liquid)
• 1/3 cup raw cacao powder
• 2 cups  pomegranate seeds

Directions:

Line two 4 inch pie or tart pans, lined with plastic wrap to make removal easier. To prepare the crust, process pistachios, coconut and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottoms of the pans, and set aside in the freezer to firm up.

To make the cream, combine the cashews, coconut water, lime juice and zest, coconut meat, agave nectar and vanilla and process until smooth.  With the motor running, slowly pour in the coconut oil and process for another minute until blended (it allows it to be evenly distributed. If the mixture starts to look clumpy, it means it has separated, just warm it slightly and reblend until smooth).  Remove 1/3 of the mixture and set aside in a bowl. Blend the remaining 2/3 of the mixture with 1/3 cup cacao powder until well blended, then scrape into a bowl and stir in 1 cup pomegranate seeds.  Pour the chocolate mixture into the crusts and set aside in the freezer to set, about an hour.  Also, place the bowl of plain lime cream in the freezer for about 30 minutes until the consistency of whipped cream, once this is reached, place in the fridge until the pie filling is ready.  Once the pies have set, cover the tops with the remaining pomegranate seeds. Place the lime cream in a pastry bag, and pipe around the edges of the pies. Store leftover pies in the fridge.

Ingredients:
1 c dates
1 c walnuts and almonds
3/4 c raw cocoa
2 ripe bananas
4 Tbsp raw almond butter
4 Tbsp agave

Directions: Combine the dates, walnuts, almonds, and 1/4c raw cocoa in a food processor. Spread the mixture evenly in a glass pan.

Combine the bananas, almond butter, agave, and 1/2c raw cocoa in a mixing bowl. Spread this mixture on top of the first layer in the glass pan. Place it in the freezer to chill for 30 minutes.

Ingredients:
2 cups rolled oats
2 cups juice (I used orange juice)
1 cup smashed bananas–about 2 bananas (or you can use apple sauce)
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
2 cups whole wheat pastry flour (or whatever combination of white/whole wheat flour you choose)
2 cups raspberries (I used frozen, fresh would also work, but probably need less time baking)

Directions:
Preheat the oven to 400 °F
1. Soak the oats in juice until soft, about 10-15 minutes
2. Add the banana pulp (or applesauce, if using) and mix.
3. Mix in the salt, baking powder, baking soda, cinnamon, and nutmeg.
4. Add the flour and stir until just mixed.
5. Fold in the raspberries.
6. Fill muffin tins, about 3/4 full (a little extra is okay), and bake until lightly browned, about 20 minutes.

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Ingredients

• 1 head cauliflower, chopped into equal sized florets
• 1 cup tomato sauce
• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp fresh lemon juice
• pinch of sea salt
• Nutritional Yeast

Directions

Set aside the cauliflower. In a bowl, mix together the tomato sauce, olive oil, garlic, basil, oregano, lemon juice, and sea salt. Fill a separate small bowl with nutritional yeast.

Preheat the oven to 300 degrees. Cover a pan in parchment paper, and spritz with a bit of cooking oil.

Dip each cauliflower floret in the tomato sauce mixture until just coated, and shake off the excess. Roll in nutritional yeast, and place on baking sheet. Continue for the rest of the cauliflower.

Put the pan in the oven and bake for about 1 hour or until crispy around the edges, periodically flipping the cauliflower. Remove and serve immediately!

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Ingredients

• 1 cup halved heirloom grape or cherry tomatoes
• 1 teaspoon salt, divided
• 3 ears shucked corn
• 1 medium white onion, cut into 1/4-inch-thick slices
• 1 jalapeño pepper
• 1 tablespoon olive oil
• Cooking spray
• 1/3 cup chopped fresh cilantro
• 1/3 cup fresh lime juice $
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
• 2 diced peeled avocados

Directions
1. Preheat the grill to medium-high heat.
2. Place the tomatoes in a large bowl, and sprinkle with 1/2 teaspoon salt. Let stand 10 minutes.
3. Brush corn, onion, and jalapeño evenly with oil. Place vegetables on grill rack coated with cooking spray. Grill corn for 12 minutes or until lightly charred, turning after 6 minutes. Grill onion slices and jalapeño 8 minutes or until lightly charred, turning after 4 minutes. Let vegetables stand 5 minutes. Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño; discard stem. Add corn, onion, and jalapeño to tomato mixture; toss well. Add remaining 1/2 teaspoon salt, cilantro, and next 4 ingredients (through kidney beans) to corn mixture; toss well. Top with avocado.

Ingredients

• 2 cups whole wheat pastry flour

• 4 teaspoons baking powder

• 1 tablespoon stevia powder

• 3/4 teaspoon salt

• 1/4 cup coconut oil, at room temperature

• 1 cup almond milk

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Mix flour, baking powder, stevia powder, and salt in a bowl. Cut in coconut oil with a pastry cutter or knife until mixture resembles coarse crumbs. Stir in almond milk until dough is just moistened.
3. Turn dough out onto a lightly floured surface; knead gently 8 to 10 times. Pat or roll the dough out into a 3/4 inch thick round. Cut circles with a 2 1/2-inch biscuit cutter and arrange biscuits on a baking sheet.
4. Bake in preheated oven until lightly browned, 8 to 10 minutes.

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Ingredients

• 12 to 16 ounces penne pasta
• 1 1/2 cups small broccoli florets
• 1 small carrot, thinly sliced
• 1 small zucchini or yellow squash, cut into 1/4-inch dice
• 1/2 cup raw cashews, soaked overnight and drained
• 1 to 2 garlic cloves, crushed
• 1 cup hot vegetable broth or water, or more if needed
• 1 to 2 ripe Hass avocados, halved and pitted
• 2 scallions, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• Ground black pepper
• Plain unsweetened almond milk, if needed
• 1 cup grape tomatoes, halved lengthwise
• 1/3 cup chopped fresh basil leaves or parsley
• Whole fresh basil leaves, for garnish

Directions

Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes. About 5 minutes before the pasta is cooked, add the broccoli and carrots. About 2 minutes before the pasta is cooked, add the zucchini. Drain the cooked pasta and vegetables well and return to the pot.

While the pasta is cooking, combine the drained cashews, garlic, and broth in a high-speed blender or food processor. Process until smooth and well blended. Peel and pit the avocado and add it to the food processor along with the scallions, lemon juice, salt, and pepper to taste. Process until smooth and creamy. For a thinner sauce, add some almond milk, if needed. For a thicker sauce, add additional avocado. Taste and adjust the seasonings, if needed.

Add the sauce to the pot containing the drained cooked pasta and vegetables. Add the tomatoes and chopped basil and toss gently to combine. Serve immediately, garnished with the whole basil leaves.

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Ingredients

• 4 cups shredded romaine lettuce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 recipe Fresh Tomato Salsa Dressing (recipe follows) OR your choice fresh salsa
• 4 ounces low-fat baked tortilla chips (regular or gluten-free)
• 1/2 cup chopped fresh cilantro (optional)
• 4 servings Guacamame (about 1 cup, recipe follows) OR a packaged guacamole hummus

Tomato salad dressing

• 1 pound tomatoes (about 3 medium)
• 1/4 cup chopped fresh cilantro
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• 2 teaspoons hot sauce
• Freshly ground black pepper
• Pinch of salt

1. Chop the tomatoes finely, and place them in a mixing bowl.
2. Add the remaining ingredients, and use your hands to mush everything up really well. Let sit for 10 minutes.
3. Chill in an airtight container until ready to use, up to 5 days.

Guacamame

• 4 ounces sliced avocado
• 1 cup frozen edamame, completely thawed
• 1/4 cup water
• 1/4 teaspoon salt
• Juice of 1 lime
• 1 plum tomato, chopped
• 2 tablespoons chopped red onion
• 1/4 cup loosely packed cilantro leaves (optional)
• Pinch of cayenne, for spiciness (optional)

1. Place the avocado and edamame in a food processor. Pulse until everything is well chopped.
2. Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula.
3. Add the tomato, red onion, cilantro, and cayenne (if using), and pulse to combine.
4. Transfer to a bowl, taste, and adjust flavors, if necessary. Serve ASAP.

Per Serving (1/4 cup): 60 calories, 4g fat, 5g carbs, 3g fiber, 3g protein

Note: To keep Guacamame from browning, throw the avocado pit into the ‘mame, drizzle with extra lime juice, and place a piece of plastic wrap right on the surface of the mixture. Cover tightly, and refrigerate.

Directions

1. Divide the salad among four big bowls.
2. First, place the lettuce in each bowl, then layer on the black beans and salsa.
3. Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame on the side.

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Ingredients

• 3/4 pound sweet potatoes
• 1 tablespoon olive oil
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Directions

Preheat oven to 425°. Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside. Combine 1 tablespoon olive oil, 1 1/2 teaspoons chili powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. Add sweet potatoes; toss gently to coat. Cover a lightly oiled nonstick baking sheet with a single layer of potatoes; roast, turning once, until golden and tender (about 20 minutes).

Ingredients: 

• 3-4 large carrots
• 2 tbs coconut oil
• Salt and pepper to taste

Directions: 

Simply cut the carrots into fry- like pieces, so they’re thin. Then toss the carrots in the coconut oil, salt, and pepper. Lastly, toss them in the oven, heated at 450 degrees, for about 45 minutes, or until brown.

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