Cashew Milk

3/4 cup raw unsalted organic cashews
3-4 cups filtered water, plus more for soaking cashews
1 1/2 tsp raw honey or organic agave nectar, or one whole pitted organic date (optional)
1/2 tsp organic vanilla extract (optional)
Dash of salt (optional)
Also Needed:
Blender or food processor; fine mesh strainer, nut bag, clean tea towel or cheesecloth; 1 quart glass jar or storage container.


  1. Place raw cashews in a bowl and cover with cold water. Allow soaking for at least one hour up to overnight, then drain and rinse.
  2. Combine soaked cashews and filtered water in a blender.
  3. For a whole milk texture, use 3 cups of water to 3/4 cup cashews. For a thinner texture, feel free to add more water–you can adjust the texture to taste. The more water you add, the lower the fat in the milk will be per serving; however, you don’t want to add too much liquid or it will turn watery. Best to add water in small batches till the texture seems right to you. Blend on low, then slowly raise the speed to high for 1-2 minutes till the milk is completely smooth and no chunks of nuts remain.
  4. Strain milk through a fine mesh strainer, tea towel, cheesecloth or nut bag into a storage container. A nut bag will work best for keeping your milk smooth and chunk-free.
  5. If using a mesh strainer, you will need to agitate the solids a bit to let all the milk drip through. Gently stir and move the solids around to make room from the liquid to come through. Similarly, if using a nut bag, you will need to gently squeeze the bag till all of the milk seeps through.
  6. Transfer milk to the refrigerator and chill thoroughly. It should be kept for 3-4 days if refrigerated. Shake it a bit before pouring to make sure it’s well blended.

Apple Jam

3 pounds organic apples, peeled, cored and sliced
1 1/2 cups water
3 cups organic sugar
3/4 tsp ground organic cinnamon
1/4 tsp organic cloves


  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. In a large saucepan, combine the apples and water and bring to a boil over med-high heat.
  3. Reduce heat and simmer, stirring until apples are soft. About 30 minutes.
  4. Transfer the apple mixture to a food processor and puree (this can be done in multiple batches if need be).
  5. Place pureed apples into a clean saucepan and add the sugar, cinnamon and cloves.
  6. Bring to a boil over med-high heat, stirring often.
  7. Reduce heat and simmer, still stirring, until puree thickens and holds it’s shape on a spoon.
  8. Ladle hot jam into prepared, hot jars, leaving 1/4′ headspace.

Burrito Bowl

3 tbsp organic fresh lime juice
2 tbsp organic extra virgin olive oil
1/2 tsp organic ground cumin
Sea salt and organic freshly ground black pepper, to taste
2 cups organic brown rice, cooked
1 can organic black beans
1/2 head organic romaine lettuce, chopped
1 cup organic fresh cilantro, chopped
1 pint organic grape tomatoes
1 organic avocado, sliced
1/2 small organic red onion, diced
Organic sour cream
Organic tortilla chips
Organic lime wedges
Organic hot sauce


  1. In a small bowl, whisk together the lime juice, oil, cumin and 1/2 teaspoon each salt and pepper.
  2. Divide the rice and beans among the serving bowls. Top with the lettuce, cilantro, tomatoes and avocados.
  3. Sprinkle with red onion, then drizzle with the dressing. Serve with sour cream, tortilla chips, lime wedges and hot sauce.

Veggie Pizza

1 Cadia pizza crust, thawed
1/4 cup organic pizza sauce
Sea salt and freshly ground black pepper to taste
1-2 cups organic spinach
1 1/2 cups organic mozzarella
1/4 cup organic grated parmesan cheese
1 cup organic heirloom tomatoes, thinly sliced
2-3 organic garlic cloves, minced
2 cups organic cauliflower, shaved
2 packages organic zucchini ribbons (produce department)
1-2 tbsp organic extra virgin olive oil


  1. Preheat oven to 450°, coat a large rimmed baking sheet with cooking spray. Using your fingers, spread the pizza dough so it covers the entire sheet. Lightly coat the surface of the dough with some extra virgin olive oil.
  2. Spread tomato sauce and season with salt and pepper. Top with spinach and cover with mozzarella and parmesan cheese. Add a layer of tomatoes, garlic cloves, and cauliflower. Top with zucchini and remaining mozzarella cheese. Season with salt and pepper.
  3. Cook in the oven for 10-12 minutes, rotating halfway through until crust is crispy and golden brown.

Chicken Stir Fry

4 bundles organic Asian noodles
2 medium organic carrots, thinly sliced
8-10 fresh organic shiitake mushrooms, sliced
4 cups shredded organic green cabbage
2 cups organic broccoli, coarsely chopped
4 whole organic scallions, thinly sliced
4 large organic eggs
4 tbsp organic coconut oil
1 tsp fresh ginger, peeled and minced
2 cups cooked organic chicken meat, shredded
2-4 tsp organic soy sauce
Sea salt and white pepper to taste
2-4 tsp organic sesame oil


  1. Bring a small pot of water to a boil and cook the noodles according to the directions on the package, drain and keep close. While waiting for the noodles to cook, arrange the rest of the ingredients near your stove (arrange the vegetables in individual bowls). Beat the eggs and season with salt and white pepper.
  2. Heat one tablespoon of oil in a large, wide chef’s pan or wok. Once hot, pour in the beaten eggs and stir frequently with a spatula to scramble. Once just cooked (about 1 to 2 minutes), transfer to a small bowl and set aside.
  3. Heat the remaining oil in the same pan and add the ginger. Once fragrant and beginning to sizzle, add the carrots, mushrooms, green cabbage, broccoli, scallions, along with a pinch of salt and white pepper. Cook, stirring occasionally, about 2 minutes, or until vegetables are just crisp-tender.
  4. Finish the stir fry in two batches: Combine half the chicken, a generous splash of soy sauce, half the cooked noodles, half the eggs and half of the vegetable mix in a pan. Stir briskly to incorporate. Taste and add more soy sauce if desired. Remove from heat, top with 2 teaspoons sesame oil.
  5. Transfer the cooked noodles to plates and repeat with cooking the second batch. Serve immediately once finished.

Chicken with Brussels Sprouts and Mustard Sauce

2 tbsp organic extra virgin olive oil
4 organic skinless, boneless chicken breast halves
1/4 tsp sea salt
1/4 tsp freshly ground organic black pepper
3/4 cup organic chicken broth, divided
1/4 cup organic apple cider, unfiltered
2 tbsp organic whole-grain Dijon mustard
2 tbsp organic butter, divided
1 tbsp organic flat leaf parsley, chopped
3/4 lb organic Brussels sprouts, trimmed and halved


  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/8 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Remove chicken from pan; keep warm. Heat pan over medium heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
  3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp and tender. Serve sprouts with chicken and sauce.

Fall Vegetable Curry

1 1/2 tsp organic extra virgin olive oil
1 cup organic sweet potatoes, peeled and diced
1 cup organic cauliflower florets, small
1/4 cup organic yellow onion, thinly sliced
2 tsp organic curry powder
1/2 cup organic vegetable broth
1/4 tsp sea salt
1 (15 oz) can organic garbanzo beans, rinsed and drained
1 (14.5 oz) can organic diced tomatoes, undrained
2 tbsp organic cilantro, chopped
1/2 cup organic plain Greek yogurt


  1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add sweet potatoes to pan; sauté 3 minutes. Reduce heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Vegan Pumpkin Bars

1 cup organic pitted dates
1/2 cup organic raw cashews
2 tbsp organic raw pumpkin seeds
2 tbsp organic unsweetened shredded coconut
1/3 cup organic vegan vanilla protein powder
1 tsp organic ground cinnamon
1/2 tsp organic pumpkin pie spice
1/4 cup organic pure pumpkin puree
Bar Garnish:
2 tbsp organic raw pumpkin seeds
2 tbsp organic toasted coconut flakes
2 tbsp organic pecans, chopped


  1. Combine all ingredients in a food processor and process until smooth. This may take some time.
  2. In an 8 x 8 baking pan, place parchment paper on the bottom.
  3. Add in the energy bar batter from the food processor-It will be quite sticky, so it’s advised to work with wet hands to prevent it sticking to your hands.
  4. Press down the mixture into the pan and use the back of a wet spoon to smooth out the top.
  5. Sprinkle with 1 tablespoon of pumpkin seeds, chopped pecans, and toasted flakes to garnish, press these firmly into the bar mixture.
  6. Freeze for 2-3 hours or until sold, and cut into 8 bars.
  7. Store in the fridge or freezer.

Blueberry Tart

For the Crust:
1 1/4 cups organic all-purpose flour, plus more for dusting
1/3 cup organic sugar
1/8 tsp sea salt
8 tbsp (1 stick) cold organic unsalted butter, cut into small pieces
For the filing:
6 cups organic fresh blueberries, rinsed and dried
1/4 cup water
2 tbsp cornstarch
2 tsp finely grated organic lemon zest
3 tbsp fresh organic lemon juice
2/3 cup organic sugar
Pinch of salt

  1. Preheat oven to 375°. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form.
  2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20-25 minutes; cool completely.
  3. Reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups of berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3-4 minutes.
  4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer and stirring, just until mixture begins to thicken, 30-60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries.
  5. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Wild Rice Salad with Corn, Blueberries & Almonds

1/2 organic garlic clove, finely grated
4 1/2 tsp fresh organic lemon juice
2 tsp organic white wine vinegar
1 tsp organic sugar
1/4 tsp organic curry powder
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
Rice Blend
1/2 cup long-grain brown rice
1 cup water
Sea salt
1/2 cup organic wild rice
1 cup water
1/2 cup organic almonds
1 ear of organic corn, kernels cut from cob
1/4 cup organic dried blueberries
2 tbsp chopped organic red onion
2 tbsp finely chopped organic parsley
Freshly ground black pepper

  1. Dressing: Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
  2. Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45-50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
  3. Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35-45 minutes. Drain and spread out next to brown rice; let cool.
  4. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool and then coarsely chop.
  5. Toss brown rice and wild rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.