Recipes

BREAKFAST Peach crisp

Servings: 8

ingredients: 7 peaches 1 ½ cup oats ½ cup hemp hearts 2 tablespoons ground flax seed 3 tablespoons brown sugar 5 tablespoons melted butter ½ teaspoon cinnamon

directions: Preheat the oven to 350 degrees Fahrenheit. Peel, pit and slice the peaches, and then spread them evenly across the bottom of a 8x8 inch baking pan. In a medium bowl, combine the oats, hemp, flax, sugar and cinnamon then work the butter into the mixture evenly. Sprinkle the oats mixture over the peaches then bake for 25-30 minutes. Serve warm.

LUNCH

Superfood salad

Servings: 4

ingredients:

4 cups of kale 1 bunch of broccoli ½ cup dried cherries or cranberries cup shelled sunflower seeds Roasted nuts to taste Dressing ingredients ¼ cup extra-virgin olive oil ¼ cup pure maple syrup 2 tablespoons apple cider vinegar 1 teaspoon lemon zest 2 tablespoons freshly squeezed lemon juice ½ teaspoon kosher salt ¼ teaspoon black pepper

directions: First, prepare the dressing by whisking olive oil, maple syrup, cider, vinegar, lemon zest and lemon juice. Season the dressing with salt and pepper and stir until blended. Next chop the kale and broccoli into bite-sized pieces and combine with dried cherries, sunflower seeds and roasted nuts (walnuts, pecans and almonds are all good choices). When ready to serve, add the vinaigrette to the salad and toss well.

DINNER

Mushroom asparagus saute

Servings: 4

ingredients: 1/4 pound fresh morel mushrooms 2 tablespoons olive oil 2 tablespoons butter 1-2 green onions 1 teaspoon herbs, dry thyme 1 pound of asparagus, trimmed salt and pepper to taste

directions: Slice mushrooms lenghwise, cover with water, stir gently, drain and repeat. Then fill with water and let soak while preparing the asparagus. Add 1/2 inch to 3/4 inch of water to skillet and add a dash of salt. Add green onions and bring to a boil. Add asparagus and cook in an even layer about three mintues. Remove and place in bowl of ice water to stop cooking. Drain and rinse the morels again then slice them crosswise into 1/4 inch slices. Heat olive oil and melt butter in a large skillet on medium-high heat. Add sliced morels and additional green onion. Sprinkle herbs, salt and pepper over dish and stir. Cook until mushrooms start releasing water, about three to five minutes. While mushrooms are cooking, cut the asparagus into 1-inch diagonal segments and add to the mushroom mixture. Cook to desired consistency and serve immediately.

SNACK

Homemade granola

Servings: 6

ingredients: 2 cups old fashioned oats ½ cup sliced almonds 2 tablespoons brown sugar 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt 4 tablespoons of coconut oil, melted (or butter) ½ cup maple syrup 1 ½ teaspoons vanilla extract

directions: Preheat oven to 325 degrees Fahrenheit. Toss old fashioned oats, sliced almonds, brown sugar, cinnamon, nutmeg and salt in a large bowl and set aside. In a small bowl, mix together coconut oil (or butter), maple syrup and vanilla extract and whisk until combined. Pour wet mixture over dry ingredients and toss to coat everything. Place parchment paper on a baking sheet and spread the granola evenly. Bake for 30-40 minutes, turning every 10 minutes or so, until granola is slightly golden brown. Remove from the oven and let cool completely before serving.