1. Preheat oven to 350°
2. Spread almonds out evenly on cookie sheet
3. Put almonds in oven for 10 minutes

Meanwhile:

1. In saucepan mix water, almond oil, honey, and cinnamon. Heat, but do not bring to a boil.
2. Add cooked almonds directly to the saucepan.
3. Mix for about 5 minutes - or until almonds have absorbed all of the liquid.
4. Place wax paper on cookie sheet and spread almonds out evenly.
5. Sprinkle cinnamon over almonds and let cool.

1. Place the quinoa, water, sea salt, dried cherries and cinnamon in a medium saucepan. Cover and bring to a boil.
2. Reduce the flame and simmer for 15 minutes.
3. Add the EdenSoy and syrup. Simmer, uncovered, for another 10 minutes.
4. Turn off the flame and mix in the vanilla. Cover the pan and let sit for 15 minutes to thicken.
5. Place in serving bowls and garnish with slivered almonds.

Chunky Almond Oil

1. Heat oil with almonds in a small saucepan over low heat, stirring every couple of minutes or so, until almonds are evenly light brown in color and oil is highly fragrant.
2. Cool oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before you need it. It will keep for a couple of weeks in the fridge and can also be frozen for months.

Grilled Cauliflower

1. Place whole head of cauliflower in a large pot and cover it with cold water. Season generously with salt and place over high heat. Bring to a boil and then turn off heat and let sit for 5 minutes. Gently remove cauliflower, set it upside down on kitchen towels, and let it drain fully.
2. Drizzle cauliflower with oil and place it floret side down on the grill, directly over the coals of a medium fire. Cover grill and cook until florets begin to caramelize, about 15 minutes, depending on the intensity of the fire. Do not move cauliflower, as it will break apart. If you need to adjust the heat, simply rotate the grill grate so cauliflower is farther from the fire.
3. Transfer cauliflower to a serving platter. Garnish with mint, drizzle with Chunky Almond Oil, and top with Parmesan.
4. Serve cauliflower immediately as a whole head so that people can easily spoon off sections at the table.

1. Heat oil in a large skillet set over medium heat.
2. Add grated cauliflower. Sauté for about 3 minutes.
3. Add almonds, rosemary, and lemon zest. Sauté for 2 minutes.
4. Season with salt. Serve.

1. Bring 2 quarts water to a rolling boil. When water boils, stir in fragrant spices and let simmer while you toast rice.
2. To toast rice, heat [q:1/2] cup of the oil over medium-high heat in a heavy saucepan large enough to hold all of rice when cooked—such as a 2-quart pan. Let oil get very hot, add rice to saucepan, and toast, tossing and stirring. This will keep rice from sticking to pan as it cooks. 
3. Toast until rice has turned translucent, and then pour in boiling spiced water all at once. Add salt, if using, and, as soon as the mixture returns to a boil, turn heat down, cover pan, and continue cooking until rice is done, about 20 minutes. Remove rice from heat, stir in parsley, cover pan once more, and set it aside for at least 5 to 10 minutes to settle.
4. Meanwhile, heat remaining [q:1/2] cup of oil in a deep skillet over medium heat. When it is very hot—a deep-fry thermometer should reach about 350°—add blanched almonds.
5. Cook, stirring constantly, until almonds are a rich golden color. As almonds start to change color, be very careful not to let them burn. When they are done, remove from oil with a slotted spoon and add to finished rice, stirring almonds into rice at last minute before serving.

1. Peel, core, and slice apples.
2. Put all ingredients in a large bowl, mix well and pour into a baking dish (no need to grease it).
3. Shake the pan to distribute the apples well.
4. Combine all topping ingredients and mix well. Evenly distribute the topping on the apples and pat down.
5. Bake at 350 degrees for about 45 minutes or until apples are tender and bubbly. If topping begins to brown too much, turn the heat down to 325 and cover with foil.

1. Gently mix ingredients together.
2. Store in airtight container.

1. In a large pan, combine the wheat berries, salt, and 8 cups of water. Bring to the boil, reduce the heat to medium, and briskly simmer for about 1 hour, or until the wheat berries are chewy but not starchy in the middle. (The only way to know they’re done is to bite one.) When done, drain berries and rinse with cold water.
2. For the dressing, combine the orange juice and zest, lemon juice, shallot, olive oil, and pepper in a small bowl, and set aside.
3. In a large bowl, combine the cooled wheat berries, almonds, feta, spinach, tomatoes, and the vinaigrette and toss gently to combine.

1. Combine garlic, [q:1/3] cup almonds, and Parmesan in a food processor and process until nuts are finely chopped. Add basil. Slowly add olive oil, scraping the sides of the work bowl as needed. Season with pepper to taste.
2. Meanwhile, cook pasta until al dente, according to package directions. Drain, reserving a small amount of cooking water.
3. In a serving bowl, toss together pasta and pesto. (Thin pesto with reserved cooking water if necessary.) Garnish with grape tomatoes, remaining almonds, and grated Parmesan. Serve warm or at room temperature.