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Directions

1. In a small saucepan, heat the honey, peanut butter and coconut oil. Once warm, add cocoa powder and stir to mix.
2. In a large mixing bowl, combine peanut butter mixture with rice puffs and stir to mix. Add chocolate chips and mix again (they should melt down). Refrigerate mixture for 15 minutes to firm.
3. Line a baking tray with baking paper. Use a spoon to help shape balls – about 2 tablespoons each. Place on tray and chill for 45 minutes.
4. Melt dark chocolate in a bowl over a pot of simmering water. When balls are firm, drizzle chocolate over and sprinkle with flaky sea salt
5. Chill again for 15 minutes to allow chocolate to set. Store in an airtight container in the fridge for up to a week.

Directions

1. Preheat oven to 400F
2. Toss diced beets in olive oil and roast for 30 mins or until fork tender.
3. Toss diced mushrooms in olive oil and sautée until they lose their water.
4. Combine all ingredients in a food processor. Pulse until mixture forms a slightly chunky dough.
5. Form mixture into 6 patties by hand and place each patty on an oiled cookie sheet.
6. Bake in oven for 20 minutes, flipping patties after 10 minutes.

Cozy, super quick lentils that are huge on flavor in under 30 minutes. Plus, a vegan variation!

More pictures and instructions can be found at http://funnyloveblog.com/2017/10/16/red-lentil-dhal/ —Lindsay Howerton-Hastings

Directions

1. In a high-sided skillet with a lid, add the onion with a bit of olive oil over medium heat. Cook the onion for 5 minutes or until translucent and just barely brown at the edges.

   Add the garlic, ginger, tomatoes, and all of the spices to the skillet with a sprinkle of salt. Stir to form a paste and let the spices cook for two minutes.

2. Add the stock and lentils to the pan. Stir to distribute the spices into the liquid, then reduce the heat to low. Cover the pot and cook for 10 minutes.
3. After 10 minutes, stir the lentils and taste them; add more salt to your preference. Cover the pan again and let the lentils cook for 5-10 minutes more or until they are cooked through and tender and most of the liquid has been absorbed.
4. Note that if you have a different type of lentils, cook time or amount of liquid needed may be slightly different. Adjust per the package you have.

   Serve with cilantro, lemon or lime wedges, and a bit of rice or naan.

   Enjoy!

Directions

1. Preheat your oven to 350°F. While the oven is warming up take a food processor and blend macadamia nuts until smooth like butter
2. Combine all the ingredients (except for the chocolate chips) in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
3. Stir in chocolate chips or pulse with machine a few times
4. With wet hands, form into 1½” balls. Place onto a pan with parchment paper. Press down slightly on the balls to shape into cookies
5. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven

Directions

1. Preheat oven to 400°F and pierce the potatoes several times with a fork or knife. Bake for 1 hour, remove from the oven, and allow to cool.
2. When you pull the potato out of the oven, begin the soup. Add 1 tbsp olive oil into a large soup pot and pile in the celery and onions. Sweat the vegetables over medium heat until just soft. Pour in the broth or water and bring to a gentle simmer.
3. Slice the potatoes in half lengthwise (making sure that the skins stay intact) and scoop the potato from its skin and add into the soup pot. Bring to a simmer and cook for 10 minutes.
4. Meanwhile, brush the potato skins with the remaining 2 tbsp olive oil and sprinkle with sea salt. Pop into the oven (400°F) and roast just to crisp them, about 10 minutes.
5. Puree the soup with an immersion blender or transfer to a stand blender and puree. Add the half & half, stir, and taste. Adjust seasoning with salt and white pepper.
6. Serve with green onions and cheddar cheese (for your guests to add as they like) and one crispy potato skin.

Directions

1. Preheat a gas or charcoal grill. Brush the poblanos, onions, and jalapeño with 1 tablespoon oil. Grill 5 to 7 minutes, turning halfway through, until softened with nice grill marks. Remove and set aside.
   
2. Cut the avocados in half and remove the pit, leaving the skin on. Brush the cut side of the avocados with the remaining oil, and grill for 30 seconds. Rotate ¼ turn and grill another 30 seconds. Remove and set aside.
   
3. Split the jalapeño and poblano peppers lengthwise, remove the stems, veins, and seeds. Chop the peppers and onions, and add to a large mixing bowl.
   
4. Scoop the flesh of the avocados into the bowl with the peppers and onions. Add the lime juice, salt, and cumin, and mix to combine. Fold in the tomatoes and cilantro. Serve immediately.
   

Directions

1. Preheat oven to 350 degrees.
2. Add all ingredients into a bowl and mix until a batter is formed.
3. Roll into balls and place on a cookie sheet covered with parchment paper (or a greased cookie sheet). Flatten each cookie with the palm of your hand.
4. Sprinkle with cinnamon and top with a pistachio in the center of each cookie. Bake for 15 minutes. Let cool for 10 minutes. Enjoy with a nice cup of peppermint tea.