Recipes
Roasted Apples
Try these roasted apples on top of vanilla frozen yogurt and sprinkled with granola or chopped walnuts for a delicious dessert.
Ingredients:
- 3 bags cooking apples, such as Gala, Golden Delicious or Rome Beauty, washed and unpeeled
- 3-4 organic lemons, squeezed
- 2 T. cinnamon
- 1-2 tsp. nutmeg
- 1 T. vanilla extract
- 2-3 T. agave syrup
Directions:
- Preheat oven to 425 degrees.
- Cut apples into 1/2-inch-thick slices.
- Toss the apple slices with lemon juice in a large bowl.
- Add cinnamon, nutmeg, vanilla extract and agave syrup, and toss apples again.
- Transfer to a baking pan large enough to hold slices in a single layer.
- Roast, stirring occasionally to prevent scorching, until apples are tender and golden-brown, 20-30 minutes.
Soy BBQ Chicken
Yes, soy chicken thighs. We buy the wholesale frozen package of soy chicken legs from May Wah. You can use this recipe organic, free range, or kosher chicken, but you will need additional cooking time.
Ingredients:
- 1 cup ketchup
- 3 tablespoons agave
- 2 tablespoons yellow mustard
- Dash hot sauce
Directions:
- Mix all the ingredients for the marinade together. Individually dip each piece of chicken into the marinade, before putting on the grill.
- Grill over medium heat until done. Alternatively, set your oven to broil, and broil for 10 minutes or less. (you can’t really make it dry, you can really only burn it.)
Grilled Cuban Corn
Ingredients
- 12 ears corn
- 8 tablespoons (1 stick) butter, melted ( we use ¼ cup grapeseed oil )
- 1 tablespoon Spike seasoning
- 2 tablespoons chili powder
- Kosher or sea salt
- Freshly ground black pepper
Directions
Soak corn, in its husk, in water for 1 to 2 hours
- 3 tablespoons mayonnaise ( we use vegenaise)
- 1 bunch cilantro, stemmed and roughly chopped for garnish
- 2 limes, cut into wedges
- Preheat grill to medium-high
Peel back the husks and remove the silk.
In a medium bowl, combine the melted butter, spike seasoning, chili powder, and season well with salt and pepper. Using a pastry brush, brush the ears of corn with the butter mixture and place on a hot grill.
Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender, about 10 to 12 minutes. Brush mayonnaise on corn and garnish with cilantro. Enjoy!
YUMMY YAMS
Serves 6-8
Ingredients
2 large garnet yams, brushed and roughly chopped
¼ cup agave nectar or raw honey
2 tbsp pumpkin pie spice, or to taste
2 tbsp ground cinnamon, or to taste
2 tbsp powdered psyllium husk
4-5 medjool dates
1 tsp vanilla extract
INSTRUCTIONS
Combine all of the filling ingredients except the psyllium husk into a food processor and process until creamy. Process thoroughly. Be patient with processing, the smoother the better. Adjust the spices to taste, and place into a bowl. After 5-6 minutes if the mixture is not very smooth add a small amount of date soak water, so it will process to a smooth puree.
Fold in the psyllium husk with a spatula, and pour the filling into the pan, making sure to spread it evenly. Place the yams into the refrigerator for at least 10 minutes, or overnight if a firmer texture is desired.
KALE WITH SUNDRIED TOMATOES
Serves 4
Ingredients
- 2 tablespoons extra virgin olive oil shopping list
- 5 cloves garlic cut in half then smashed and peeled shopping list
- 2 tablespoons finely chopped oil packed sun-dried tomatoes well drained shopping list
- 1/2 large bunch kale washed and cut into 1” ribbons shopping list
- 1/2 teaspoon sea salt shopping list
- 1 teaspoon red pepper flakes
INSTRUCTIONS
- Heat the olive oil in frying pan over medium heat.
- Add garlic and sauté stirring for 3 minutes.
- Add tomatoes and stir to combine.
- Add kale tossing to coat well with the oil.
- Season with pepper then continue stirring until kale is wilted.
- Cover and cook until kale has softened about 8 minutes.
- Uncover then turn heat to high and boil away the remaining liquid stirring frequently.
- Take pan off heat then season with sea salt and stir to combine.
- Transfer to a small serving dish.
RAW GREENS (KALE) RECIPE
Serves 4
Ingredients
- One bunch of kale
- 1/8 cup extra virgin olive oil
- ½ teaspoon dulse
- ¼ teaspoon sea salt
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
- ½ teaspoon cayenne pepper or white pepper
- 1 garlic clove finely chopped
- ½ fresh squeezed lemon juice
- ¼ cup apple juice
- 1 sprig of thyme
- 1 sprig of oregano
- ¼ cup green onion (thinly sliced-white part only)
- ¼ cup chopped sun-dried tomatoes (optional
INSTRUCTIONS
Wash the kale thoroughly and chop into small pieces. Put into large bowl and add the olive oil, sea salt and lemon juice. Mix well. Use your hands to toss the greens and squeeze them a little bit as to make sure the salt really gets into them to help wilt them a bit.
In a separate bowl mix the dulse, cayenne pepper, cumin, chili powder, apple juice, thyme, oregano and green onion. Then dump your kale into the bowl with the marinade. Mix thoroughly making sure all the kale is coating. Once kale is thoroughly coated, taste and then serve.