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carrot granola

2 cups old-fashioned oats

1 c grated carrots

1/2 c pistachios

1/2 c hazelnuts

1/4 c maple syrup

1/4 c melted coconut oil

1″ fresh ginger

1/2 tspn cardamom

ground flaxseed

6 dried apricots

Heat oven to 350

Toss all ingredients except apricots. Spread evenly on baking sheet and bake 25 minutes stirring halfway. Remove, add apricots cubes, stir, cool. Store in sealed container up to 2 weeks.

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beet carrot black bean veggie burgers

2 c cooked black beans / canned beans, drained well

2 c shredded beets

1 1/2 c shredded carrots

1/4 c fresh cilantro, chopped

1” fresh ginger

1 tsp Lowensenf mustard

pinch cayenne

cardamom

1/2 c rolled oats

1 tbsp ground flaxseed w 4 tbsp water

toppings: lettuce/mango/avocado/tomatoes/sprouts

preheat oven to 400

soak flaxseed with water for 15min

pulse beans, carrots and beets 10-15 times making sure not to over-process, beans should still have some texture

add remaining ingredients and mix well with hands

cool in fridge for 1/2 hr

form patties, heat pan over med-high w thin layer of oil and cook 5min each side

place burgers on parchment lined cookie sheet and bake 30min, flipping half way through

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curried lentil and sweet potato soup

1 tbsp coconut oil

(1/2 yellow onion, chopped)

(garlic clove)

2 carrots, diced

1/2 tbsp fresh ginger, minced

1 lg sweet potato, chopped

2 tsp madras mild curry

1/4 tsp cardamom

1/2 c red split lentils

1/2 c yellow split lentils

4 c water

pinch red pepper flakes

hulled hempseed

ground flaxseed

(juice 1 lime)

heat oil in large pot over medium heat. add onion and salt and cook until soft, about 5 min

add carrots, garlic, ginger and sweet potatoes and stir

add curry, and cardamom, stir again and cook until spices are fragrant, about 1 min

add lentils and water, reduce heat and simmer until carrots and potatoes are soft, 20 to 30 min

use an immersion blender or potato masher to coarsely blend

add lime and chili flakes

garnish w fresh cilantro/yogurt/lime/pumpkin seeds

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cold ramen // forbidden rice ramen, tomato, cucumber, carrot, arugula, rice wine vinegar, braggs liquid aminos, sesame oil, chili oil, ginger, red pepper, orange peel, poppyseed, sesame seed

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beet greens pesto with zucchini pasta

beet greens, roasted red peppers, pine nuts, basil, chili flakes

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lentils, beets, carrots, chili flakes, basil

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kale chips

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the pickle macarons

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Pistachio rosewater creme brulee and cupcakes

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no-bake keylime cheesecake 1 8 oz cream cheese ½ cup sugar 2 tablespoons key lime juice 1 container of whipped topping (thawed) 1 key lime zest mini vanilla wafers mix cream cheese, sugar and key lime juice until well blended fold in whipped topping and key lime zest fill shells and refrigerate for 30 min

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key lime dessert with raspberry

filling 2 (3-oz.) pkg. lime flavor gelatin
 2 cups boiling water
 1 cup Key lime juice
 2 (14-oz.) cans sweetened condensed milk (not evaporated) 
1 pint (2 cups) whipping cream crust 1 1/3 c. vanilla wafer crumbs 1/4 c. sugar 1/4 c. plus 2 tbsp. butter, melted raspberry sauce 1 (18-oz.) jar (1 1/2 cups) seedless raspberry jam
 2 tablespoons water


garnish, if desired
 fresh raspberries
 grated lime peel or fresh mint leaves combine gelatin and boiling water; stir 2 to 3 minutes or until dissolved. add 1 cup lime juice and the sweetened condensed milk; beat with electric mixer on medium speed until smooth. set aside. beat whipping cream until stiff peaks form. gently fold whipped cream into gelatin mixture just until combined. grease 13x9-inch pan. combine all crust ingredients press mixture into bottom and sides of a lightly greased 9 inch pie plate. bake at 375 degrees for 5 minutes. cool. pour filling over cracker crust; spread evenly. gently tap pan on hard surface and push down any crackers that are close to surface. cover with foil and freeze. mix jam and 2 tablespoons water. microwave on medium for about 30 seconds or until jam is melted, stirring twice. cover; refrigerate until serving time.

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rainbow jello

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watermelon basil jello shots

1/2 cup water 5 tablespoons frozen limeaid concentrate (thawed) 2 envelopes knox gelatin 2/3 cup regular or cherry vodka or hendricks gin 1/2 pound seedless watermelon chunks (about 2 cups) 10 large fresh basil leaves (about 1/4 cup) 1 drop rosewater (if desired) 1/4 inch thick seedless watermelon slices, for garnish (if desired) combine watermelon and basil in food processor and process until very smooth.  strain through fine mesh strainer to remove any solids and set aside. pour water and limeaid concentrate into a small saucepan and sprinkle with the 2 envelopes of gelatin. allow the gelatin to soak for a minute or two. heat over very low heat until gelatin is dissolved, stirring constantly, about 5 minutes. stir in the vodka/gin, watermelon juice and rosewater. pour mixture into loaf pan or molds. place in refrigerator to cool, several hours or overnight.

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the 78ish jello shots 2/3 cup st. germain liqueur 2/3 cup champagne, prosecco or cava 2/3 cup fresh grapefruit juice (strained to remove solids) 2 tsp sugar 2 envelopes knox gelatin combine grapefruit juice and champagne in a medium saucepan, sprinkle with gelatin.   allow gelatin to soak for a minute or two.   heat over low heat, stirring carefully and constantly, until gelatin is dissolved (approximately 5 minutes).   remove from heat.   stir in st. germain.   refrigerate until fully set (several hours or overnight).

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Cucumber gazpacho

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banana, crab, cream cheese rolls