BREAKER TART CHERRY COOKIES

Oil a baking sheet                                      

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 24 servings

6-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                    

1-cup sunflower seeds           

¼-cup sesame seeds

1-teaspoon salt

½-cup agave nectar

1-cup tart cherry juice           

1/2-cup coconut oil

3-teaspoons almond extract

optional: 1-cup dried cherries

In the standing mixing bowl, combine all the dry ingredients. 

Add the oil and mix until oats are evenly coated. 

Add the agave.

Add the almond extract and tart cherry juice and mix until uniform.

Spread out the mixture on a baking sheet.  Roll over with a rolling pin. 

Bake at 350 degrees for 35 minutes or until golden. 

Cool and then break into pieces.  

Store the cookies in a plastic bag in the refrigerator or freezer. 

Time Saving Tip:  The fastest way to chop nuts is to actually smash them.  Put the nuts in a plastic bag and smash with the side of a can, spoon, or metal measuring cup that has a handle. Smash until they reach the desired size.

Reminder: All nuts are high in oil so store nuts in the refrigerator or freezer.

EGGPLANT PASTA SAUCE

EGGPLANT PASTA SAUCE

Preparation time: 15 minutes

Yield: 8-cups

1/2-cup olive oil

2 large eggplants cut into 1-inch cubes

1-cup chopped onion

4-cups whole peeled and seeded tomatoes

1 bullion cube melted in 1-cup water

1-tablespoon tomato paste

1-tablespoon agave nectar

2-teaspoons dried oregano

1=teaspoon salt

1-pound fusilli

In a large cast iron skillet, heat oil over medium heat.

Sauté the eggplant cubes and onions until soft. 

Add the remaining ingredients. 

Bring to a boil.

Lower temperature to a simmer, and stir the sauce occasionally for an hour. 

Follow fusilli cooking instructions on the package. 

Serve sauce over fusilli. 

KALE SALAD

KALE SALAD

Preparation time: 15 minutes

Yield: 4 servings

4-cups finely sliced kale

1-cup diced red pepper

1-cup diced cucumber

1/4-cup chopped parsley

1/4-cup finely sliced green onion

1/4-cup olive oil

1/4-cup lemon juice or apple cider vinegar

salt and pepper to taste

Peel cucumber, cut in half, remove seeds, and dice. 

In a medium size bowl, mix all ingredients together. 

Refrigerate for two hours to let the oil, lemon juice, and salt wilt and soften the kale. 

APPLE CRISP

APPLE CRISP

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 8 servings

Filling

4-cups peeled and sliced apples

cinnamon to taste

¼-cup agave nectar-optional if the fruit is not sweet enough

Topping

½-cup whole-wheat flour

1½-cups oatmeal

¼-cup canola oil or coconut oil

¼-cup agave nectar

1-teaspoon cinnamon

In a glass bowl sprinkle cinnamon stir together the apples.

In the microwave zap the fruit for 5 minutes, stir, and repeat until soft but firm.

Pour into a pie pan.

Whisk together the flour, oatmeal, and cinnamon in another bowl.  Stir in the oil until the oats are coated and then stir in the agave. 

Spread on top of the fruit.

Bake at 350 degrees for 35 minutes or until topping is golden. 

MOCK MINCE PIE

MOCK MINCE PIE

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 8 servings

Filling

½-cup raisins

5-apples, peeled, cored and cubed

1 orange juice and zest

½-cup agave nectar

1-tablespoon arrowroot powder

½-teaspoon cinnamon

¼-teaspoon allspice

In a large glass bowl, add the juice and zest of the orange to the raisins. 

Add the apples and stir.  Zap for 5 minutes, stir, and repeat until apples are soft. 

Whisk together the agave, arrowroot, and spices and stir into the apple raisin mixture.

Crust

1-cup oatmeal

½-cup whole-wheat pastry flour

¼-cup oil

1/3-cup agave nectar

1-teaspoon cinnamon

Combine the oatmeal, flour, oil, agave, and cinnamon.  Spread the crumb topping evenly over the mock mince filling. 

Bake at 350 degrees for 35 minutes or until crust is golden.