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. 

STRAWBERRY SQUARES

STRAWBERRY SQUARES

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 8 servings

Filling

8-cups strawberries

2-tablespoons arrowroot powder

1/2-cup agave nectar

Top and Bottom Layer

2-cup oatmeal

1cup whole-wheat pastry flour

¼-cup coconut oil

1/2-cup agave nectar

Toss strawberries with the arrowroot powder. Place in a pan over medium heat and cook strawberries down.  Reduce the strawberries to half their volume, and then stir in the agave. 

Combine the oats, flour, and oil.  Stir in the agave. 

In an 8-inch square pan, place half the oatmeal mixture, the strawberry filling, and then the other half oat mixture. 

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

FRESH STRAWBERRY PIE

FRESH STRAWBERRY PIE

Preparation time: 20 minutes

Yield: 8 servings

1-Date and Nut piecrust

2-tablespoon lemon juice

1/3-cup agave nectar

4-cups strawberry

½-cup water

1-tablespoon arrowroot

4-cups fruit, sliced

1/3-cup agave nectar

Blenderize the fruit, lemon juice, and agave. 

In a small saucepan, whisk water and arrowroot until smooth. 

Add the blended fruit mixture. 

Bring to a boil over medium heat and continue to whisk for a minute or until arrowroot thickens.  

Spread the blended strawberry mixture over the baked piecrust.

 Arrange strawberries in a pattern. 

Zap the 1/3-cup agave in the microwave for 1 minute.

Spread heated agave over strawberries. 

Refrigerate before serving.