1. In a saucepan over medium heat, stir together maple syrup, cranberry sauce, and orange zest until mixture is well combined and heated through. Set aside.
2. Adjust oven rack to middle position. Preheat oven to 350°. Grease a 13x9-inch baking dish.
3. Whisk eggnog, eggs, vanilla, and salt together until well combined. Set mixture aside.
4. Place 6 of the bread slices in an even layer on bottom of greased dish. You may need to trim bread so slices will fit in a single layer. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
5. Place 6 more of the bread slices over first layer of bread. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
6. Place final 6 slices bread over second layer of bread. Brush slices with remaining 2 tablespoons of melted butter.
7. Pour eggnog mixture over layers of bread, making sure all bread is submerged in liquid. Sprinkle last [q:1/4] cup of almonds over.
8. Bake on middle rack of oven for 30 minutes, until mixture is golden brown and bubbling around edges. Serve with cranberry-maple syrup.

1. Preheat oven to 325˚. Line a large baking sheet with parchment paper.
2. In a small saucepan, melt coconut oil. Add maple syrup and vanilla extract.
3. In a large bowl, combine and mix all nuts and seeds.
4. Pour wet ingredients over nut-andseed mixture. Stir everything together using a rubber spatula, making sure to coat it well. Add almond flour, cinnamon, and salt and stir again.
5. Spread mixture out evenly over prepared baking sheet and roast for 10 to 13 minutes, until toasted and fragrant. Keep an eye on it to make sure it does not burn.
6. Remove granola from oven. Allow it to cool completely before transferring it to a few airtight glass containers or mason jars. Store for 2 weeks in the pantry or up to a month in the fridge.
7. Serve over yogurt, or just simply eat it with cold milk and honey. It can also be scooped out to snack on as well.

1. Line the inside of an [q:8 1/2]x[q:4 1/2]-inch loaf pan with a piece of unbleached parchment paper.
2. Melt cacao butter in a pan set over medium heat. Whisk in cashew butter, coconut cream, and maple syrup until mixture is smooth and well blended. 
3. Remove pan from heat and stir in peppermint and vanilla extracts and salt. 
4. Pour mixture into prepared pan. Smooth top with a spatula.
5. Freeze mixture for 4 hours. Remove fudge from freezer, and slice into 8 pieces. Store in fridge. 
6. *Cacoa butter is the natural vegetable fat extracted from cocoa beans during chocolate making. It adds smoothness to recipes. Look for it in the baking aisle.

1. Using a stand mixer fitted with the whisk attachment, whip cream, maple syrup, vanilla, and salt on medium-low speed until foamy, about 1 minute.
2. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

1. Preheat oven to 275°.
2. Make sauce: in a small bowl, combine mustard, maple syrup, tamari, and red pepper flakes. Grate ginger and garlic directly into bowl. Stir well to combine.
3. Place salmon in a large bowl. Sprinkle smoked paprika on fish and massage until coated.
4. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of the ghee to skillet. Add fish, skin side down, to pan, dividing it into batches, if necessary, to avoid crowding skillet. Cook for 1 minute.
5. If cooking in batches, remove fish from pan. Add more ghee, if necessary, and brown second batch of fish. Continue until all salmon has been cooked.
6. Add all fish back to pan and lower heat to medium. Pour sauce into pan and stir to coat fish. Cook for 1 minute. Transfer pan to oven and cook for 4 to 5 minutes, or until cooked through.

1. Preheat the oven to 400 degrees Farenheit. 
2. In a food processor, combine 1 cup of soaked raw cashews, [q:1/2] cup of nutritional yeast, 2 tablespoons of lemon juice, [q:1/4] teaspoon of garlic powder, [q:1/2] teaspoon of sea salt, [q:1/4] teaspoon of black pepper, and [q:1/3] cup of water.
3. Toss the sweet potato cubes and Brussels sprouts with 1 tbs olive oil, [q:1/2] tsp salt, and [q:1/2] tsp pepper. Spread them on a baking sheet and roast for 25 to 30 minutes or until golden and tender.
4. On a separate baking sheet, spread the Ezekiel 4:9 Sprouted Grain Flax Bread cubes and bake for about 10 to 12 minutes until crispy and slightly golden. Season with salt and set aside.
5. In a mason jar, shake [q:1/4] cup olive oil, 2 tbs lemon juice, 1 tbs maple syrup, 1 tsp Dijon mustard, [q:1/2] tsp salt, and [q:1/2] tsp pepper together to make the dressing.
6. Combine the roasted sweet potatoes, brussels sprouts, pomegranate seeds, chopped walnuts, and mixed greens in a large salad bowl. Gently mix in the toasted Ezekiel 4:9 Sprouted Grain Flax Bread croutons.
7. To serve, drizzle the prepared dressing over the salad and toss gently to combine. Enjoy!

1. Start by making the Spicy Maple Mayo by combining all ingredients in a bowl, mixing thoroughly, and adding in salt and pepper to taste. Set aside until time for assembly.
2. Using a circular cookie cutter, cut the tofu slices into circles for your sandwich.
3. Heat a skillet over medium heat.
4. Cook the vegan bacon until crisp. Set aside until time for assembly.
5. Return pan to medium heat and add the tofu patties.
6. Season the tofu slices with [q:1/4] tsp turmeric, 1 tsp nutritional yeast, [q:1/4] tsp garlic powder, [q:1/4] tsp onion powder, salt, and [q:1/2] tsp pepper. Brown on both sides.
7. Drizzle in 2 tsp olive oil, and toast the Sprouted Grain Ezekiel 4:9 English Muffins halves.
8. Assemble the sandwich by starting with the bottom English muffin half and adding a spoonful of Spicy Maple Mayo. Next, add the tofu patties to the English muffin. Top with vegan bacon, then tomato and spinach. Finish by adding an additional drizzle of spicy maple mayo to the top English muffin half, and adding sliced avocado.

1. Preheat oven to 350°F and line muffin tin with paper cups.
2. Combine flour, baking powder, baking soda, cinnamon and salt in a bowl.
3. In a separate large bowl, combine pumpkin, maple syrup, oil and egg and beat until evenly mixed. Add dry ingredients to the pumpkin mixture, incorporating with a spatula until just mixed.
4. Divide batter in prepared muffin tins and bake for 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.

1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and [q:1⁄3] cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
4. Transfer pear butter into clean half-pint glass canning jars. Leave [q:1⁄2]-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
5. Process for 20 minutes in a boiling water bath.

Dressing

1. Whisk all dressing ingredients together in a bowl except oil until well combined.
2. Slowly whisk in oil in a thin, steady stream. Keep whisking until dressing is blended.
3. Set dressing aside.

Salad

1. Chop florets off broccoli into even pieces and set aside.
2. Trim any woody or tough sections away from broccoli stem. Cut stem into [q:1/2]-inch-thick pieces.
3. Place broccoli stem pieces in a steamer and steam for 7 minutes. Add florets and steam for approximately 5 additional minutes, or until stems and florets are fork tender but not overcooked. Immediately remove from heat.
4. Transfer broccoli to a large serving bowl. Toss with dressing. Garnish with cashews and serve.