Recipes

• Pre-heat oven to 400 degrees
• Soak the cashews in water for 10 minutes
• Create the flax egg by adding 2 tbsp ground flax seed to 6 tbsp water. Let it sit for 10 minutes to gel.
• Blend all ingredients in the blender.
• Spoon the blended mixture on the parchment lined baking pan and spread to 4 inch rounds.
• Top with Everything Bagel Seasoning or any other spices and bake until lightly browned approximately 9 minutes on each side.

Slaw

• Trim the greens from the beet roots. Reserve the greens for another use.
• Scrub beet roots and carrots; peel or if organic no need to peel. Coarsely grate beets and carrots into a large bowl.
• Julienne the apple into the bowl.
• Quarter the onions and thinly slice.
• Add to the beets/carrots.

Dressing

• In a small bowl, mix the lemon juice, vinegar, sugar, salt and pepper (and ginger, if desired).
• Stir in the sweetener and salt.
• Add to the bowl. Mix well. Adjust seasonings to taste.
• Serve chilled.

Salad

• Wash the kale.
• Cut kale in thin slices and then chop. Rub (massage) the kale with your hands to soften it.
• Cut red cabbage into thin slices and then chop (if using).

Dressing

• Take a small glass jar; pour oil, vinegar, honey or sugar and salt.
• Shake jar until it becomes an even mixture.
• Mix the kale, red cabbage (if using) pineapple, grapes and walnuts (if using) in a bowl.
• Pour mixture (or preferred salad dressing) all over the salad
• Mix all the ingredients until fully coated.
• This can be prepared the day before. The dressing will soften the kale and make it more digestible.

• In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
• Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor).
• For best flavor, let the salsa rest for 10 minutes or longer before serving. It’s best served fresh but keeps well, chilled, for up to 4 days.
• Change it up: Pineapple alternatives include diced mango, strawberries, cucumber, melon, or, of course, tomatoes (the bell pepper is optional in those variations).

Tots

• Fill a medium saucepan with water and bring to a boil. Season with salt.
• Blanch the broccoli in boiling water for about two minutes.
• Drain and finely chop the cooked broccoli.
• In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs, and optional hot sauce of choice.
• Mix well and chill in the refrigerator for 15-20 minutes.
• Preheat oven to 400 fahrenheit (204 celsius). Brush a baking sheet with oil.
• Shape the mixture into tot shapes and spread them evenly on the sheet.
• Bake for 8-9 minutes.
• Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
• Enjoy dipped in sriracha or chipotle dipping sauce.

Dipping Sauce

• 1/4 cup plain greek yogurt

  1/4 cup mayo

  1 tablespoon sriracha or chipotle sauce

Salad Directions

• Shred the cabbage, grate the carrots, slice the green onions, cut apple into matchsticks, cut the beets (if using) and add the dried cranberries (if using).
•   Add all ingredients to bowl and mix well.

Dressing Directions

• Add to a glass jar with a lid:
•  Oil, apple cider vinegar (or lemon juice), maple syrup or honey, mustard, salt/pepper.
•  Shake jar until well mixed.
• Shake jar until well mixed.
• Optional – process in blender if using avocado.
• Add dressing to salad and toss until coated.
• Salad will stay in the refrigerator for up to 3days.