mushroom stuffing.

mushroom stuffing

6 cups firmly packed diced whole wheat bread

1/2 tablespoons olive oil

1 cup chopped red onion

3 scallions mined

1 cup chopped button mushrooms

1/4 cup fresh parsley

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/4 cup pine nuts

1/2 orange juice

1/2 cup vegetable broth

Preheat the oven to 350 degrees

Place the diced bread on a baking sheet. Bake for 10 minutes or until dry and lightly browned.

Heat the oil in a large skillet. Add the onion, shallots and mushrooms. Sauté over medium heat until mushrooms are just cooked.

Combine juice and vegetable broth.

Combine the bread cubes with the sauté mixture in a large bowl. Add the remaining ingredients and toss together. Slowly stir in the juice and broth mixture, gently sprinkling the stuffing evenly with the liquid. Stir thoroughly.

Transfer to a shallow oiled baking dish and bake for 25-30 minutes until browned and slightly moist.

cranberry sauce.

cranberry sauce

2 cups unfiltered organic apple cider

2 cups organic sugar

1/4 cup water

1 cinnamon stick (about 3 in long)

2 bags organic cranberries (about 24 oz total)

In a medium-large nonaluminum sauce pan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the cranberries, bring to a simmer and cook, stirring occasionally until most of the cranberries have burst, about 10 minutes.

Let cool to room temperature. Transfer to a bowl, cover and refrigerate for at least 24 hours to develop the flavors. Remove the cinnamon stick and let sauce come to room temperature just before serving.

veggie turkey.

veggie turkey

clean cut organic veggies

(carrots, yellow or green zucchini, celery, snap peas, etc.)

a batch of onion hummus

Prepare the veggie by cleaning, peeling and slicing.

Arrange the veggie on a serving platter leaving room for a bowl of hummus.

Using paper, glue and scissors cut out a turkey head and legs. Using two-way tape. Attach them to the hummus bowl.

Store covered in the refrigerator and serve cool (perfect for kids’ school parties).

autumn citrus salad.

autumn citrus salad

Salad:

3 or 4 clementines, peeled and sliced

5 or 6 cups spinach or mixed greens

1/2 cup pomegranate

1/4 cup pine nuts

1/4 cup red onion, thinly sliced

Dressing:

1 tablespoon orange juice

1/4 cup balsamic vinegar

1/4 cup vegetable broth

1 1/2 teaspoon dijon mustard

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove minced garlic

In large mixing bowl combine the greens, pomegranate, pine nuts and red onion.

In a mini food processor combine the dressing ingredients. For best results let the dressing refrigerate for one hour before serving.

Add dressing to large mixing bowl and toss salad until all ingredients are covered. Add the clementine slices and serve immediately.

cranberry & pear crumble.

cranberry & pear crumble

Topping:

1 cup organic whole wheat flour

1/2 cup organic baking flour

1/2 cup organic sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup Earth Balance® butter

Filling:

2/3 cup organic sugar

Pinch of salt

2 tablespoons organic cornstarch

6 organic pears, peeled and diced

2 cups organic cranberries

Preheat oven to 350 degrees. Prepare baking dish by coating with a small amount of coconut oil.

To make the topping, mix all the ingredients in a food processor or mixer. Do not over mix. The topping should be dry and crumbly.

To make the filling add all the ingredients to a mixing bowl and coat evenly. Spoon the fruit filling into the baking dish. Sprinkle the topping over the filling, completely coating the top.

Bake for 40-50 minutes. Serve warm.

pear-ginger muffins.

pear-ginger muffins

3/4 cup organic baking flour

1 cup organic whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup brown sugar

1/2 cup coconut yogurt

1 cup almond milk

1 teaspoon minced ginger

6 tablespoons Earth Balance® butter

1/2 cup finely chopped walnuts
1-2 cups peeled and diced pears

Preheat oven to 450 degrees.

Mix wet ingredients and add to dry ingredients. Spoon the batter into prepared muffin tins; filling each one 3/4 full. Bake for 15-18 minutes.

Let cool completely before removing them from the pan.

quinoa with bell peppers.

quinoa with bell peppers

2 cups rinsed quinoa

4 cups water + 2 cubes Not-Chick'n Bouillon

1 teaspoon chili powder

1/2 teaspoon salt

1/4 cup green bell peppers, chopped

1/4 cup yellow bell peppers, chopped

1/4 cup red bell peppers, chopped

1/4 cup orange bell peppers, chopped

1/2 cup red onion, chopped

2 cloves garlic

Dissolve bouillon cubes in the water and add the chili powder and salt. Use the broth mixture to cook the quinoa. Cook the quinoa according to package instructions. If using a rice cooker just place the quinoa, water, chili powder, salt and bouillon cubes in the cooker and it will come out perfectly.

In a frying pan sauté the peppers, onion and garlic until just barely cooked.

Add the peppers to the cooked quinoa and mix. Serve warm.

apple-carrot muffins.

apple-carrot muffins

1 cup organic baking flour

1 cup organic whole wheat flour

1/4 cup oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

2/3 cup brown sugar

1 1/2 cups coconut yogurt

1/4 cup melted Earth Balance® butter

1 1/4 cups shredded apple (about 1 large)

1 1/4 cup shredded carrots (about 2 large)

1/2 cup finely chopped walnuts

*1/2 cup chopped golden berries

Pre heat the oven to 400 degrees.  Prepare the muffin pan by coating it lightly with coconut oil and sprinkling with wheat flour.

In a large bowl mix the wet ingredients. Add the dry ingredients and mix thoroughly. Fill the muffin tins about ¾ full with batter.

Bake for about 15-20 minutes. Let them cool for about 15 minutes before removing them from the pan and serving.

*Superfood

onion hummus.

onion hummus

2 teaspoons olive oil

1 small sweet onion, finely chopped

3-5 cloves of garlic

1/4 cup tahini

1/4 cup Annie’s Goddess Dressing

1/4 cup lemon juice

1/2 teaspoon cumin

1/2 teaspoon salt

2 cups organic garbanzo beans, drained and rinsed

In a small sauce pan or skillet over medium-high heat, heat the olive oil. Add the chopped onion and cook for about 3 minutes. Add the garlic and cook for another minute or two until the onions are soft but garlic has not browned.

In a food processor, mix the tahini, dressing, lemon juice, cumin and salt. Then add the onion and garlic. Mix. Add the garbanzo beans and mix thoroughly until smooth and creamy about 1-2 minutes, scrapping the sides of the bowl as needed.

Serve with raw veggies and pita chips.

super golden berry bread.

super golden berry bread

1 /3 cup coconut oil

*1/2 cup chia gel

1/3 cup rice milk

1 can organic pumpkin

1 cup organic flour

1 cup organic whole wheat flour

1 cup brown sugar

2 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon all spice

1/4 teaspoon salt

2 teaspoons cinnamon

*1/2 cup chopped golden berries

2 tablespoon chopped walnuts

Preheat the oven to 400 degrees. Coat two small bread pans with a thin layer of coconut oil and sifted flour to prevent the loaves from sticking.

In a large bowl, combine the wet ingredients. Add the dry ingredients and mix thoroughly.

Pour the batter into the two bread pans evenly. Bake for about 35-40 minutes. Let loaves cool before removing from the pans.

*Superfood

spinach & bean soup.

spinach & bean soup

1 tablespoon olive oil

2 medium carrots, peeled and cubed

1 onion, peeled and chopped

2 cloves garlic, peeled and minced

3 tablespoons soy sauce

1 tablespoon fresh rosemary leaves, chopped

1 teaspoon fresh thyme, chopped

4 cups Rapunzel® bouillon

1 can organic great north beans

1 large bunch organic spinach

Over medium heat in a large soup pot sauté the onions, carrots and garlic in the olive oil. Once the vegetables are soft, but still holding their shape add the soy sauce, rosemary, thyme, and vegetable herb stock. simmer for about 5-10 minutes. Add the beans and spinach last and simmer for another 5 minutes until the spinach begins to wilt.

halloween bites.

halloween bites

Apple Chompers:

3 or 4 organic red delicious apple

1/2 cup roasted pumpkin seeds

Organic peanut butter

Citrus Pumpkins:

20 seedless clementines

2 stalks of celery, thinly sliced

Slices the apples. Spread the peanut on one side of each apple. Insert the pumpkin seeds into the apple slices by pressing them firmly until you puncture the flesh of the apple.

Peel the clementines. Insert thin celery stick into the center (perfect for kids' school parties).

mini coconut cupcakes.

mini coconut cupcakes

1/3 cup organic apple sauce

3/4 cup organic sugar

1 1/4 cup coconut milk

1 teaspoon vanilla

1 teaspoon coconut extract

1 tablespoon fresh lime zest

1 cup organic flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsweetened shredded coconut

one half batch lime butter creamfrosting

Preheat oven to 350 degrees. Place mini cupcake liners in the mini cupcake pan.  In a mixer combine the wet ingredients. Then add the dry ingredients. Mix the batter thoroughly.

Scoop batter into the muffin tins ¾ full and bake for about 15 minutes or until the cupcakes spring back when you touch them. Let them cool completely before icing them.

hearty breakfast muffins.

hearty breakfast muffins

2 organic carrots, peeled and shredded

2 bananas mashed

1 organic zucchini, cleaned and shredded

1/4 cup apple sauce

1/4 cup coconut yogurt

1/2 cup pumpkin

1 cup organic whole wheat flour

1 1/2 teaspoon baking powder

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup shredded coconut

1/2 cup chopped walnuts

1/2 dried cranberries

1 teaspoon salt

1/2 teaspoon ginger

Preheat oven to 375 degrees. Grease muffin tins with some coconut oil.

Mix carrots, banana, zucchini, apple sauce, yogurt and pumpkin until fluffy. Add the remaining ingredients to the mixer and combine until batter is thoroughly mixed.

Scoop batter into muffin tins and bake for about 20 minutes. Let the pan cool for 10 minutes before removing the muffins.

citrus mojo.

citrus mojo

1/2 red onion
3/4 cup cilantro
1 tablespoon fresh orange zest
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
6 cloves garlic
Salt and pepper
1/4 cup extra virgin olive oil

Place the onion and cilantro in a food processor and pulse until finely chopped. Combine all the ingredients in a mixing bowl and stir. Add the onion and cilantro to the mixture and stir.

Serve over a salad, hay stacks, tacos, fajitas or use as a zesty salsa.

hemp hummus.

hemp hummus

1 can garbanzo beans, drained and rinsed

2 tablespoons tahini

*1/4 cup hemp seeds, hulled

1 tablespoon olive oil

1 teaspoon garlic salt

1/2 teaspoon salt

1/4 cup lemon juice

Combine all the ingredients in a food processor and mix until smooth and fluffy. Serve with fresh veggies, seed crackers, or pita chips.

*Superfood

broiled citrus.

broiled citrus

2 oranges or grapefruits

4 tablespoons brown sugar

Pre heat the oven to 500 degrees. Line a baking sheet with aluminum foil.

Arrange the orange or grapefruit halves, cut sides up on the prepared sheet. Sprinkle each half with 1 tablespoon of brown sugar. Place the sheet in the broiler for about 2-4 minutes until the sugar melts.

super pumpkin bread.

super pumpkin bread

1 cup organic raw sugar

*1/2 cup coconut sugar

*1/2 cup chia gel

1/2 cup coconut yogurt

*1 1/4 cup pumpkin puree

3/4 cup organic whole wheat flour

1/2 cup organic flour

*1/4 cup ground cacao nibs

*2 tablespoons ground flaxseeds

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup non-dairy chocolate chips

In a high power blender grind cacao and flaxseeds into a fine powder.

Using a mixer combine the sugar, chia gel, yogurt and pumpkin. Once mixed, add flour, cacao/flaxseeds powder and spices. Beat until batter is smooth. Stir in chocolate chips. Pour into 1 or 2 prepared bread pans and bake at 350 degrees for 75 minutes—baking times will vary depending on if you make two small loaves or one large.

Let the loaf cool for at least 10 minutes before serving.

*Superfoods

chia gel.

chia gel

*1 tablespoon chia seeds

3 tablespoons water

In a small bowl or jar combine the chia seeds and water. Give it a little stir, and let it sit at room temp for about 10 minutes until the chia seeds have gelled. 

This makes 1/4 cup serving. Use chia gel as a low-fat, low-calories healthy egg or oil substitute.

¼ cup chia gel = 1 egg

¼ cup chia gel = ¼ cup oil

You can also use chia gel with a bit of juice or a spritz of lemon to create a quick snack packed with protein, calcium, dietary fiber and omega-3.  Or add chia gel to your morning juices or smoothies. I know it sounds a little strange, but it’s not bad…even my 5 year-old drinks it :-)

*Superfood

california creamed kale.

california creamed kale

2 lbs organic kale

1/2 raw cashews

1/2 cup water

1 teaspoon onion flakes

Freshly ground salt and pepper

1/2 teaspoon vegetable bouillon flavor

Add all the ingredients, except the kale, to the blender. Blend until it's smooth and creamy.

Wash the kale thoroughly. Remove thick stems from leaves. Discard stems. Chop larger leaves into large salad-sized pieces. In a large pan over medium heat sauté the kale until it's bright green and barely cooked. Add the cashew sauce slowly and stir constantly until the kale is evenly coated. Remove from heat and serve.

butternut squash soup.

butternut squash soup

3 tablespoons organic agave

2 tablespoons coconut oil

2 butternut squashes (about 3 lbs total) halved lengthwise

2 yellow onions, peeled and quartered

2 granny smith apples, peeled and halved

5 cups vegetable broth

freshly ground salt and pepper

1/4 teaspoon nutmeg

1 tablespoon freshly chopped sage

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and place the squash, onions and apples on the sheet face up. Combine agave and oil in a mini food processor. Brush the agave mixture onto the squash, onions, and apples. Bake for about an hour or until thoroughly cooked. Remove from the oven, and let cool for about an hour. Scoop out the squash flesh and chop the onions and apples.

Over medium heat in a large soup pot, heat the vegetable stock. Add the squash, onions, apples,  salt pepper and nutmeg. Let simmer for about 20 minutes.

Using a Vitamix®, blend the soup mixture in batches until it’s smooth.

Pour it out of the blender into a soup bowl. Garnish with the fresh sage leaves and serve with a loaf of homemade wheat bread.