Ingredients

Ingredients: (Serves 6-8)

• 6-8 Apples your favorite
• 6-8 popsicle sticks

Caramel Ingredients:

• 3/4 Cup Sweet Potato cooked
• 8-9 Soft Medjool Dates pitted
• 2 Teaspoon Vanilla Extract no alcohol
• 4 Tablespoon Almond Milk or any non-dairy milk

Topping Ingredients:

• 1 cup walnuts chopped
• ½ cup cacao nibs

Instructions

Caramel:

1. If you don’t mind using a microwave, making this is a snap. Rinse 2 sweet potatoes or one very large sweet potato (enough for 1 cup of cooked sweet potato), place on a plate with about 4 Tbsp water. Cover with a damp paper towel and microwave for about 5-6 minutes, or until fork tender. Alternatively, steam or bake the sweet potato until fork tender. Steaming on the stovetop is quicker than baking, so if you don’t have a microwave, I would recommend steaming it. Bake at 450 degrees F for 50 minutes, flipping it halfway through. Steam for 15-20 minutes.

2. Note: I always prefer peeling the sweet potato after it has been cooked because it’s time-saving. When it is cooked, cut it lengthwise in the center and open it. Spoon out the tender flesh. Measure ¾ cup of the cooked sweet potato.

3. In a high-powered blender, add the almond milk, vanilla, dates, and sweet potato and blend until smooth.

4. Place the “caramel” in a medium bowl.

Assemble:

1. Line 2 large plates or a baking sheet with parchment paper.

2. Remove the stems from the apples. Place the apples stem-side down and push the popsicle sticks into the top of the apple (opposite of the stem-side).

3. Place the chopped walnuts and cacao nibs onto a plate and mix.

4. While holding onto a popsicle stick impaled in the apple, with one hand, use a butter knife to spread the “caramel” around the apple, about 1/18’ thick. Then sprinkle the walnut/cacao nibs onto the “caramel” while turning it.

5. Place the finished “caramel” apples onto the lined plate or baking sheet and refrigerate for at least 30 minutes before serving.

Ingredients

• 6 Cups Kabocha Squash seeds removed and cooked
• 1 Teaspoon & 1/2 Sea Salt
• 1 Teaspoon freshly ground white pepper
• 4 Cups Vegetable Stock
• 2 Tablespoons Maple Syrup or Coconut Nectar
• 1 Teaspoon Minced Ginger
• 1/4 Teaspoon Nutmeg ground
• 1/2 Cup Almond Milk or more vegetable stock
• 1-2 drops liquid stevia optional

Instructions

1. Preheat the oven to 400 degrees F.

2. Wash the kabocha squash. On a baking sheet, lined with a silpat mat or parchment paper, place the kabocha squash, and into the oven.

3. Roast for about 45 minutes or until the flesh is fork tender.

4. Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups. Once cooled, place it into a blender and add 3 cups of vegetable stock, coconut nectar, and ginger. Blend until smooth. If it’s too thick to blend, add more of the stock. Pour into a pot and bring to a simmer. Stir in the remaining 1 cup vegetable stock and return to a low simmer.

5. Season with 1 tsp sea salt, ½ tsp pepper, and nutmeg. If you prefer the soup to be thinner in texture, either add coconut cream (light or heavy), almond milk, or vegetable stock. Season to taste with sea salt and white pepper. If it needs more sweetness, add 1-2 drops of liquid stevia.

6. Keep warm until serving.

Ingredients

• ngredients For Cake:

Dry:

• 1 Cup & 3/4 Oat Flour
• 1 Cup Coconut Palm Sugar
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Cardamom ground
• 1/4 Teaspoon Ginger ground
• 1 Teaspoon Cinnamon ground
• Zest of half a Naval Orange
• 1/3 Cup Roughly Chopped Pistachios

Wet:

• 1 Cup Almond Milk
• 1 Tablespoon Apple Cider Vinegar
• 1 Teaspoon & 1/2 Vanilla Extract
• 3 Tablespoons Unsweetened Applesauce
• 2 Tablespoon & 1/2 Almond Butter

Whipped Coconut Cream Ingredients:

• ounce One 15- Can Full-Fat Coconut Milk
• 1 Tablespoon Coconut Sugar optional
• 1 Teaspoon Vanilla Extract
• 1/8 Teaspoon – 1/4 Ground Cinnamon optional

Raspberry Couli Ingredients:

• Pint Raspberries
• 1 Tablespoon Maple Syrup

Instructions

1. Chill a can of coconut milk in the refrigerator overnight.

Directions For Cake:

1. Preheat oven to 350 degrees F.

2. Line a cupcake pan with 12 cupcake liners. (Alternatively, you can bake this in an 8-inch or two 6-inch cake pans, lined with parchment paper and sprayed with cooking spray.)

3. In a large mixing bowl, mix together the wet ingredients.

4. In another bowl, whisk together the dry ingredients.

5. Fold the dry ingredients into the wet mixture just until they combine.

6. Place 2 heaping Tbsp of batter in each cupcake liner. Alternatively, distribute the batter evenly into the 2 6-inch cake pans or just place the batter in an 8-inch cake pan.

7. Place the pan on a baking sheet, then into a preheated oven and bake for 27-30 minutes. The cake should have a little bounce back when pressed.

8. Cool the cakes in the pans for at least 1 hour. While the cakes are cooling, make the whipped cream and raspberry couli.

Directions for Coconut Whipped Cream

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled. I chill mine overnight or for a few days.

2. Open the can of coconut milk upside down. There, you will find coconut water- loose liquid. Pour it out into a bowl or cup to drink, or save for later use in a smoothie.

3. Carefully scoop out the thick layer into a bowl or mixing bowl of a stand mixer. Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.

4. Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.

5. Whip until it becomes light and fluffy with soft peaks. Mix in coconut sugar, vanilla, or cinnamon. Whip it some more until combined. Taste and adjust sweetness, vanilla, or cinnamon flavor.

6. Refrigerate until ready to use. Before using it, whisk it.

7. Directions For Raspberry Couli:

8. Wash then drain the raspberries.

9. Blend the raspberries, then stain through a sieve, using a ladel to help the juice through.

10. Add 1 Tbsp maple syrup and mix. Taste and adjust sweetness to taste with either more maple syrup or stevia drops.

Assemble:

1. Frost the cupcakes or cake with coconut whipped cream.

2. Dip your clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.

3. Refrigerate until ready to serve.

Ingredients

Zoodles:

• 4 Medium Zucchini

Pumpkin Kale Pesto:

• 1 Cup Basil Leaves
• 1/4 Cup Kale stems removed
• 2 Tablespoons Spinach
• 1/4 Cup Pumpkin Seeds
• 4 Tablespoons Filtered Water
• 1/4 Teaspoon Sea Salt
• 1/2 Teaspoon Fresh Lemon Juice
• 1 Clove Garlic roughly chopped
• 1 shake or pinch of Cayenne Pepper

Other Ingredients;

• 16 in Grape Tomatoes sliced half

Instructions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

Pistachio Pesto:

1. Place all of the ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

Assemble:

1. Toss the zoodles with enough pesto to coat, and place onto a plate. Add about 8 grape tomato halves to the zoodles. Serve immediately.

Ingredients

Aoli:

• 1/2 Cup Cashews soaked overnight, rinsed and drained
• 1/4 Cup filtered water
• 1/2 Clove Garlic
• 3 Teaspoons Nutritional Yeast
• 1/2 Teaspoons Sriracha Chili Sauce
• Sea Salt to taste optional

Crab Cakes:

• 2 Cups & 1/4 Sweet Potato diced and cooked
• 1/4 Cup Jalapeno finely chopped
• 1/4 Cup Green Bell Pepper finely chopped
• 15 oz . Can Hearts of Palm cut into fourths
• 1/2 Teaspoon Sea Kelp Delight Seasoning or Dulse Flakes optional
• 2 Teaspoons Old Bay seasoning
• 2 Tablespoons Chopped Parsley
• 1/4 Cup Plain Cashew Cream or Plain Almond Yogurt
• 2 Teaspoons Dijon Mustard
• 1/4 Cup + 2 Tablespoons Plain Dry Gluten-Free Breadcrumbs + about ¾ Cup for coating
• 1/4 Teaspoon Ume Plum Vinegar
• 3 Dashes Cayenne Pepper
• Note: You can also these with gluten-free panko breadcrumbs

Instructions

1. Soak cashews overnight in filtered water.

2. Make the aoili. Add all the ingredients into a blender and process until smooth. If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time. Taste for seasoning. If you think it needs salt or more heat, simply add sea salt and more Sriracha. Blend once more to give it one last mix. Set sauce aside.

3. In a skillet, add jalapeno pepper, bell pepper and diced sweet potato until crisp-tender for about 5 minutes. If it sticks to the pan, add a little vegetable stock or filtered water.

4. Pour 1 cup of mixture into food processor and pulse until it is a coarse puree.

5. In a large bowl, squeeze hearts of palm to break into shards. Add puree and remaining sautéed vegetables to bowl, along with old bay seasoning, parsley, cashew cream, Dijon mustard, ¼ cup plus 2 Tbsp breadcrumbs, ume plum vinegar and cayenne pepper and stir until thoroughly combined. Taste the mixture, adjust for seasoning, and mix.

6. Line baking sheet with parchment paper or a silpat mat. Place breadcrumbs on a plate.

7. Create ¼ cup patties of the mixture and roll into breadcrumbs to coat. Transfer patties onto the lined baking sheet until they’re ready to be cooked. Makes 9 “crab” cakes.

8. To bake these, place the “crab” cakes on a baking sheet lined with a silpat mat or parchment paper. Preheat the oven to 400 degrees Bake for 30 minutes or until golden brown. At the halfway point, flip the “crab” cakes.

9. Alternatively, you can fry these. Pour 1/8 inch oil in skillet and heat oil on medium heat to 350 degrees F

10. 1Serve hot with aoli and a salad.

Ingredients

• Sparkling Italian Lemonade
• Ginger Kombucha
• 100 % Pure Pomegranate Juice

Instructions

1. Depending on how man people you are making punch for, use this ratio:

2. 2 parts Lemonade + 1 Part Ginger Kombucha + 1 Part Pomegranate Juice

3. To make the Ice hand, fill plastic gloves with water, tie off, and freeze over night!

Ingredients

• Black Seedless Grapes
• 1 Piece Small of Carrot
• Gogi Berry
• Drop of Cashew Cream

Instructions

1. Arrange Black Seedless Grapes on a platter in the shape of a slithering snake. (If they are rolling around, dip one side in cashew cream and stick it to the plate!

2. The “tounge” is made of a small carrot slice and a split is cut in the end.

3. A small drop of Cashew Cream is used for “eyes” and a small slice of Goji Berry was used for red “evil eyes!“