Directions

Preheat oven to 400F.

Cut squashes in half and scoop out seeds.

Brush insides with an equal mix of olive oil and maple syrup and sprinkle with salt and pepper. Lay on a greased baking sheet and roast in preheated oven until fork tender, 30-40 minutes, until you can pierce through skin and flesh with a fork. Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges in tact, and let cool. Place in a baking dish.

While squash is roasting in the oven,  saute parsnips and onions in 2 T olive oil, on medium heat, until tender, about 10 minutes. Add apples and sage, and saute 5 more minutes, until apples are  tender. You may need to add a little more olive oil. Generously Salt and Pepper to taste.  Splash with a little white wine (or sake) and add kale and pecans. When wine has evaporated, add 1 T maple syrup. Adjust salt. I personally like this better without meat. But if you are a hearty eater, you could add a little cooked ground italian sausage, or pancetta to the mix.
Fill the squash with the apple parsnip mixture and place in a 350F until heated through (about 15 minutes).

MAPLE PECANS
In a small bowl lightly coat pecans with maple syrup. Add a pinch of salt and cracked pepper.
Spread out on a greased baking sheet and bake 15-20 mins in a 400 F oven, mixing once after 10 minutes.
Remove, let cool. While cooling use a metal spatula to unstick them from the sheet pan. I make these in big batches and use in salads or cheese plates

Directions

In a large stockpot, cook the olive oil, onions, and curry powder over low heat for 15 to 20 minutes, stirring occasionally, until the onions are tender.

In the meantime, peel the squash, scoop out the seeds and cut into chunks. Peel and core the apples and cut into chunks.

Add squash, apples, salt, pepper, water, and apple cider or juice to the pot and bring to a boil. Reduce heat to low, cover the pot, and cook for 25-35 minutes (until squash and apples are soft). In a blender or food processor, puree the soup to desired consistency.

Pour the soup back into the pot and (if you like) add water, juice, and spices to match preferences. Serve hot and enjoy! 

Directions

Mix the dates and figs in a large bowl with all of the dry ingredients (mix well). Add vanilla and coffee. Add the coffee in parts stirring well each time till you get a moist yet firm consistency. 

Lightly grease a glass baking dish (I use a 7.25 x 12 in x about 3 in deep) with coconut oil and mold in the mixture. Cover and place in the freezer. 

Everything is optional - experiment as you like! 

*Recipe created by Earl D. Smith from Belleair, FL 

Directions

Gluten-free Pie Crust:

Mix together all the dry ingredients and crumble in the butter.

Add water/ACV mixture and mix until smoothe. Add more or less water as needed to form a soft, pliable consistency.

Roll out onto a sheet of waxed paper for easier transfer into a pie pan.

Bake @ 375º for 10 minutes, remove from oven, fill and continue baking.

Directions

Serves 4 People

Cooking the noodles:

• In hot canola oil, deep-fry small handfuls of mai-fun rice noodles. Make sure your oil is very hot; it makes crispier noodles. These are available in Asian food markets or in the Asian section of your supermarket. Sometimes they’re labeled “Rice Sticks.”
• When cooking, place a small amount of noodles in the oil. Let them finish cooking on one side and then flip them with tongs to cook them thoroughly. Set aside on a paper towel.

Serving the salads:

• Place all salad ingredients into a very large mixing bowl. Set aside 4 handfuls of deep-fried noodles to top the salads with, as a garnish before serving.
• Pour all of the dressing over the salad and toss thoroughly.
• Serve on wide plates or wide, shallow bowls and top each salad with a handful of fried noodles.

Recipe was borrrowed from Bon Apetit.

Directions

*We made this recipe with green lentils, and had to cook the lentils a little bit longer, but the soup still tasted delicious. 

1. Heat oil in a small pot over medium heat. 
2. Add onion and cook, stirring occasionally, until soft and light golden, about 5 minutes.
3. Stir in garlic and ginger and cook, stirring constantly, for 1 minute.
4. Add broth, potato, lentils, and carrots; bring to a simmer and cook, partially covered and stirring occasionally, until lentils and vegetables are tender, about 15 minutes.
5. Stir in spinach and season to taste with salt and pepper.

Meanwhile, stir yogurt and chives in a small bowl; season to taste with salt and pepper. Ladle soup into bowls and serve with a dollop of chive yogurt.

Directions

Use a food processor to purée together canned pumpkin, tahini, garlic, parsley, ground cumin, olive oil and lemon juice. Sprinkle toasted pumpkin seeds and smoked paprika on top. Serve with pita chips.

Directions

Add rice to a pot. Add the can of coconut milk. Add enough broth to create a liquid amount of one knuckle above the rice. Add the ginger, bay leaf and turmeric. Season with salt. Bruise lemongrass stalk with the end of a knife handle, then add to pot. Bring the rice to a boil. Once it's boiling, turn down to low, cover, and wait until all the moisture is absorbed into the rice.

Allow the cooked rice to cool down. To the cooled rice, add diced tomatoes, diced cucumber, cilantro, and the avocado.

Make a salad dressing from the olive oil, the rice wine vinegar, soy sauce, garlic powder, and salt and pepper.

Place torn romaine in a presentation plate or shallow dish. Toss rice with dressing. Top romain with rice, and garnish with peanuts.

Serve with chicken satay, or smoked or five-spice tofu and sriracha sauce.

Directions

Using the bare minimum of the coconut and sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok, until the chicken is cooked and the cabbage is tender. Serve warm, garnished with white or black sesame seeds.

*Dried apricots can also be substituted for plums for a close second in flavor!  

(Serves 4)

Recipe provided by the Clean Program

Directions

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill. Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.

Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise.

DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.

Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.

Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.
 

**Recipe by Bon Appetit