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.