Pecan Cherry Trail Mix

Pecan Cherry Trail Mix
Prep Time
15 minutes
Number of Servings
Serves 8
Ingredients
  • 1 cup pecan halves
  • 1 Tbsp vegetable oil
  • [q:3/4] tsp chili powder
  • [q:1/8] tsp cayenne pepper
  • 1 Tbsp sugar
  • 1 tsp grated orange zest
  • [q:1/4] tsp salt (preferable coarse kosher salt)
  • [q:1/3] cup dried pitted cherries
  • [q:1/3] cup roasted and salted pepitas (pumpkin seeds)
  • [q:1/3] cup dried cranberries
Directions
  1.  Preheat oven to 350°. Place pecans in a bowl.
  2.  Heat oil in a heavy small skillet over medium heat. Add chili powder and cayenne and stir until fragrant, about 15 seconds. Pour over pecans. Mix in sugar, orange zest, and salt.
  3.  Transfer to a baking pan. Roast until nuts are toasted, about 10 minutes. Remove from oven and cool completely.
  4.  In a medium bowl, combine toasted pecans, cherries, pepitas, and cranberries. Mix to combine.
Nutrition Info
181 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 2 g Total fat (0 g sat), 793 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B6, Vitamin K, Folate, Magnesium, Phosphorus

Tropical Fruit Trail Mix

Tropical Fruit Trail Mix
A Simple and Refreshing Snack
Prep Time
5 minutes
Number of Servings
Serves 6
Ingredients
  • 1 cup cashew nuts
  • 1 cup chopped dried pineapple slices
  • [q:1/4] cup chopped crystallized ginger (approximately 2 oz)
  • [q:1/3] cup dried coconut flakes
Directions
  1. Combine all ingredients together in an airtight container with a lid.
  2. Enjoy!

Chicken Mole

Chicken Mole
Prep Time
50 minutes
Number of Servings
6
Ingredients
  • [q:1/4] cup pumpkin seeds
  • [q:1/4] cup almonds
  • 2 Tbsp oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 plum tomatoes, chopped
  • 1 Tbsp chili powder
  • 1 tsp ground cinnamon
  • [q:1/2] tsp ground coriander
  • [q:1/2] tsp anise seeds or ground anise*
  • [q:1/4] tsp ground cloves
  • [q:1/4] cup raisins
  • 2 Tbsp molasses
  • 2 Tbsp lime juice
  • 2 (6 inch) soft gluten-free corn tortillas, torn into pieces
  • [q:1 1/2] cups low-sodium chicken broth
  • 2 oz dark chocolate, broken into pieces
  • Salt and freshly ground black pepper
  • [q:1 1/2] lbs skinless, boneless chicken breast, cooked and shredded
Directions
  1. Toast pumpkin seeds and almonds in a dry skillet, tossing over medium heat until golden, about 5 minutes. Transfer to a high-speed blender.
  2. Heat oil in a sauté pan set over medium heat.
  3. Add onion and garlic and sauté for 5 minutes, stirring frequently. Add tomatoes, along with chili powder, cinnamon, coriander, anise seeds, and ground cloves, and sauté with onion-garlic mixture for 2 minutes. Transfer mixture to blender.
  4. Soak raisins in boiling water to soften for 10 minutes. Drain raisins. Add drained raisins, molasses, lime juice, torn tortillas, and broth to blender. Blend until smooth.
  5. Transfer blended sauce back to sauté pan set over medium-low heat. Add chocolate and simmer over low heat, stirring frequently, until chocolate melts and sauce reduces, about 20 minutes.
  6. Season to taste with salt and pepper. Add cooked and shredded chicken to sauce and warm through over low heat. Serve over brown rice. 
Nutrition Info
347 Calories, 31 g Protein, 26 g Carbohydrates, 3 g Fiber, 13 g Total fat (4 g sat, 6 g mono, 2 g poly), 176 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, [nutrition:4] Phosphorus, Selenium, [nutrition:2] Vitamin B12, Copper, Magnesium, Manganese, Pantothenic acid, Zinc, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), Vitamin C, E, Biotin, Iron, Potassium

Gluten-Free Walnut Brownies

Gluten-Free Walnut Brownies
Prep Time
35 minutes
Number of Servings
12
Ingredients
  • Oil, for 
greasing pan
  • [q:1/3] cup olive oil
  • 4 oz dark chocolate, melted
  • 2 large eggs
  • [q:3/4] cup sugar
  • [q:1/2] cup your favorite gluten-free flour blend*
  • [q:3/4] cup chopped walnuts 
  • 1 Tbsp vanilla extract
Directions
  1. Preheat oven to 350°. 
  2. Oil an 8 by 8-inch square baking pan. Whisk olive oil and melted chocolate together until well combined. Set aside to cool. 
  3. Beat eggs with an electric mixer until thick. Beat in sugar until thoroughly mixed in. Using a rubber spatula, fold in cooled chocolate mixture. 
  4. Using rubber spatula, fold in flour, walnuts, and vanilla. Pour mixture in pan. 
  5. Bake for approximately 25 minutes, or until edges pull away from pan. Let cool before cutting.
Nutrition Info
224 Calories, 5 g Protein, 19 g Carbohydrates, 2 g Fiber, 17 g Total fat (4 g sat, 7 g mono, 4 g poly), 14 mg Sodium, [nutrition:3] Manganese, [nutrition:2] Copper, [nutrition:1] Iron, Magnesium

Wild Berry Popcorn Balls

Wild Berry Popcorn Balls
Prep Time
Prep: 15 minutes, Cook: 12 minutes
Number of Servings
12
Ingredients
Directions
  1. Heat oil in a large pot and pop corn according to package directions.
  2. Place popped corn in a large mixing bowl. Add the snack mixes.
  3. Place the barley malt and maple syrup in a saucepan and bring to a boil.
  4. Reduce the flame to medium-low and simmer, stirring frequently for 5 to 7 minutes.
  5. Pour the hot syrup over the popped corn mixture. Mix thoroughly until all popcorn mixture is completely coated with syrup.
  6. Pour 1 cup cold water into a small bowl. Lightly moisten your hands with the cold water.
  7. Take a handful of the popcorn mixture and form it into a ball while packing firmly with you hands, just like you would if making a snowball.
  8. Repeat the above steps, making sure to moisten your hands before making each ball.
  9. Wrap the balls in wax paper or baking paper, or place in a covered container and freeze until the syrup hardens.
Nutrition Info
226 calories, 18 g fat (52% calories from fat), 5 g protein, 30 g carbohydrate, 4 g fiber, 0 mg cholesterol, 106 mg sodium

Pear, Gorgonzola, and Hazelnut Salad

Pear, Gorgonzola, and Hazelnut Salad
Number of Servings
Serves 6
Ingredients
  • [q:2/3] cup hazelnuts
  • [q:1/4] cup hazelnut oil
  • 2 Tbsp red wine vinegar
  • Sea salt and freshly ground black pepper
  • 1 head radicchio, leaves torn
  • 1 head butter lettuce, leaves torn
  • 1 endive, cut across into 1-inch wide strips
  • 2 ripe pears, cored, each cut into 8 wedges
  • 4 oz gorgonzola cheese, crumbled
Directions
  1. Preheat oven to 350º.
  2. Place hazelnuts on a cookie sheet and roast for 8 to 10 minutes. Allow to cool. Then, with your fingers, rub the skins off the hazelnuts. Roughly chop the nuts.
  3. Whisk hazelnut oil and vinegar together well in a small bowl. Season to taste with salt and pepper.
  4. Place radicchio, lettuce, and endive in a large salad bowl. Toss with just enough dressing to coat greens. Add pear wedges, gorgonzola cheese, and hazelnuts.
Nutrition Info
288 Calories, 7 g Protein, 14 mg Cholesterol, 14 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 4 g Fiber, 24 g Total fat (5 g sat), 387 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Calcium, Folate, Magnesium, Zinc

Pumpkin Tarts

Pumpkin Tarts
Prep Time
Prep: 35, Cook: 25
Number of Servings
8, yields about 2 dozen tarts
Ingredients

Pie Filling

  • 4 cups pumpkin pie filling, unsweetened
  • [q:2 1/2] cups EDENSOY Vanilla
    • or EDENSOY Extra Vanilla
  • [q:1/4] cup EDEN Agar Agar Flakes
  • [q:3/4] cup organic maple syrup
  • [q:1/2] tsp EDEN Sea Salt
  • [q:3/4] tsp ground cinnamon
  • [q:1/8] tsp ground nutmeg
  • [q:1/4] tsp ground allspice
  • 1 tsp pure vanilla extract
  • 2 Tbsp EDEN Kuzu Root Starch, dissolved in [q:1/4] cup Edensoy or water

Tart Shells

Garnish

  • [q:1/2] cup chopped walnuts
    • or pecans
Directions
  1. To prepare the filling, soak agar flakes in EDENSOY for 20 minutes. Pour into a medium size pot, add the maple syrup and bring almost to a boil.
  2. Reduce heat and simmer, stirring frequently, until the agar melts, about 20 minutes.
  3. Turn off the flame, pour EDENSOY mixture into a blender and pulse several seconds to further dissolve the agar. Pour back into the pot.
  4. Add the pumpkin, salt, spices, vanilla and diluted kuzu.
  5. Stir to mix well, bring almost to a boil and remove from the flame. 
  6. To prepare the tart crust, mix all dry ingredients together in a medium bowl.
  7. Pulse the oil and EDENSOY in the blender several seconds or whisk in a bowl to blend thoroughly.
  8. Add the wet ingredients to the dry, mix and form into a ball of dough.
  9. Preheat the oven to 350°.
  10. Pull pieces off the ball and roll the dough into several 1 to [q:1 1/2] inch round balls. Place the balls in the sections of a lightly oiled mini muffin tin or tart pan.
  11. Using a pestle, press the center of a ball of dough and roll from side to side to shape the dough into the sections.
  12. Repeat until all tart shells are shaped. Do not make them too thick or too thin.
  13. Spoon the pumpkin filling into each tart shell.
  14. Garnish with nuts and bake about 25 minutes or until the crust is golden.
  15. Allow to cool so that the filling sets before serving.
Nutrition Info
Per serving: 341 calories, 9g fat (24% calories from fat), 5g protein, 61g carbohydrate, 4g fiber, 0mg cholesterol, 362mg sodium

Yogurt Parfait with Maple Drizzle

Yogurt Parfait with Maple Drizzle
Ingredients
  • 2 Tbsp chopped walnuts
  • 2 tsp butter
  • 1 large piece of fresh fruit (anything in season!) cubed
  • 1 tsp brown sugar
  • [q:1/2] tsp cinnamon
  • [q:1/2] tsp vanilla
  • 2 Tbsp pure maple syrup
  • 2 Tbsp granola
  • [q:1 1/2] cups yogurt (vanilla or plain works best)
Directions
  1. In a small skillet on medium heat, add walnuts and toast until golden (about 2 minutes)
  2. Melt butter in same skillet and add fresh fruit. Apples, pears, peaches, pineapple work great here! Gently cook the fruit until it is soft. Remove from pan and let cool.
  3. Warm maple syrup and vanilla over low heat. Cook until the syrup thickens. (just a minute or two)
  4. Serve fruit mixture on top of yogurt, sprinkle toasted walnuts and drizzle the maple syrup mixture over the top.
Nutrition Info
With apple and plain yogurt: 681 Calories, 18 g Protein, 83 g Carbohydrates, 67 g Total sugars (27 g Added sugars), 7 g Fiber, 33 g Total fat (14 g sat), 182 mg Sodium, [nutrition:5] Vitamin B2 (riboflavin), Vitamin B12, Calcium, Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Magnesium, Potassium, [nutrition:1] Vitamin A, Vitamin C, Vitamin E, Folate

Cashew-Cardamom Banana Coconut Smoothie

Cashew-Cardamom Banana Coconut Smoothie
Prep Time
10 minutes prep time + 4 hour cashew soak time
Number of Servings
2
Ingredients
  • [q:1/4] cup cashews, soaked for 4 hours and drained
  • 1 frozen banana,* cut into chunks
  • [q:3/4] cup unsweetened canned coconut milk**
  • [q:3/4] cup water
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp virgin coconut oil
  • 1 Tbsp flaxseed oil
  • 1 Tbsp raw honey
  • [q:1/8] tsp ground cardamom
Directions
  1. Combine all ingredients in a blender and buzz until smooth.
  2. Pour into two glasses and serve immediately.

Almond Popcorn Balls

Almond Popcorn Balls
Number of Servings
12 popcorn balls
Ingredients
Directions
  1. Pop corn according to package directions and place in a large mixing bowl. Add the almonds.
  2. Place the syrups in a saucepan and bring to a boil.
  3. Reduce the flame to medium-low and simmer, stirring constantly for about 5 to 7 minutes.
  4. Pour the hot syrup over the popcorn and almonds. Mix thoroughly until all the popcorn and almonds are covered with syrup.
  5. Preheat the oven to 350°. Place the popcorn on a baking sheet and bake for 5 minutes. With a spatula, loosen the popcorn from the baking sheet to prevent sticking.
  6. Place 1 cup cold water in a bowl. Lightly moisten your hands with water. Working quickly, take a handful of popcorn and form it into a fist size ball, packing like you would a snowball.
  7. Repeat, lightly moistening your hands as needed, until all the popcorn is formed into balls.
  8. Refrigerate to harden the syrup for 30 minutes before serving.
Nutrition Info
1 ball: 165 Calories, 3 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 18 g Total sugars (18 g Added sugars), 1 g Fiber, 8 g Total fat (1 g sat), 118 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin)
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