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

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

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

Directions

Here's a smoothie-type drink I've been making after my long runs. It's awesome and seems to help me recover very quickly.

Throw it all in a blender (we have a Vitamix which is great for this).
If you’re using frozen fruit you can add a little hot water to avoid
brain freeze. Blend until smooth and creamy. Then, drink it all up.
Yummmmmmmmmmm!!!!!!!!

Directions

Process zucchini, garlic, lemon juice, 1/4 cup olive oil, tahini, and salt in a blender or food processor until smooth. Pour mixture into a bowl, and stir in parsley and sun-dried tomatoes. Set aside and allow sun-dried tomatoes to soak up moisture for about 10-15 minutes or more. Stir well.

Sprinkle a pinch of paprika and drizzle with a tablespoon of olive oil just before serving.

Serve with cabbage leaves cut into triangles, like chips, or with cut vegetables like broccoli, carrots or celery. Or create your own combination of scoops!

This makes 4 servings and will keep for 2-3 days in the fridge.

**Recipe by Ani Phyo, Executive Chef and Cofounder of SmartMonkey Foods.

Directions

Blend all ingredients together.

Here's some information about the value of each ingredient:

Kale: One portion provides you with 192% of your daily dose of Vitamin A. It's also high in manganese, iron, copper, calcium, and B Vitamins.

Pineapple: High in Bromelain, which is useful as an anti-inflammatory. Also offers high amounts of Vitamin A and C. 

Chia Seeds: A superfood that's high in protein and omega-3 and omega-6 fatty acids. They're great for athletes, because they absorb the water we drink, holding it in our system longer.

Directions

1. Soak chia seeds for a few hours in pure water. This will activate the enzymes, but this is not essential. 

2. Look for the darkest-green kale with long leaves. If lacinto or dinosaur is not available, use any kale you can find. 

3. Blend all ingredients together until smooth.

Servings: 1

Directions

1. Combine all ingredients except baguette slices, walnut oil, and cheese. Spread in a single layer on a baking sheet.
2. Bake at 400 degrees for 25 minutes, stirring halfway through.
3. While baking bruschetta mix, lightly coat one side of slices of baguette with olive oil.
4. After 17 minutes of baking the bruschetta mix, place tray of baguette slices in the oven (same temperature of 400 degrees) on the top rack. Toast for 7-8 minutes, or until golden brown.
5. Top toasted baguette slices with squash bruschetta. Drizzle with chopped walnut oil, sprinkle with cheese, and enjoy!

Directions

Blend and add ice or water to create the consistency you like.

Directions

Blend and add ice or water to create the consistency you like.

Credit: Longbranch Coffee House, Carbondale, IL