Serves 6-8

Ingredients:
1 pound of frozen pitted tart cherries
2 medium organic Granny Smith apples
¼ cup sucanat, rapadura, or turbinado sugar
¬Ω teaspoon almond extract
2 Tablespoons arrowroot powder
¬Ω cup unsweetened cherry juice
1/8 cup stevia mixed with 3 Tablespoons cinnamon
1/3 cup old-fashioned rolled oats
1/3 cup walnuts
2 Tablespoons spelt flour
3 Tablespoons coconut oil

Directions:
Preheat the oven to 400 degrees. In a large bowl, mix together the cherries, apples, stevia and cinnamon and the almond extract. Set aside. In a small cup, mix the arrowroot powder with the unsweetened cherry juice and add to the fruit mixture. Stir well. Pour this mixture into a non-stick 8-inch square baking dish. Mix together the remaining ingredients and crumble the mixture on top of the fruit. Bake for 30 minutes. Remove and serve warm.

You probably take canned pumpkin for granted. You’re there, the can is there,
there’s a pumpkin on the label… open it and mix it up with spices to make a pie,
right. Ah, but a pumpkin pie, pumpkin soup, pumpkin bread made from a fresh
pumpkin tastes so much better than the glop that was processed last year! Here’s
how to do it. And it is much easier than you think!

Ingredients and Equipment
a pie pumpkin (see step 1)
A sharp, large serrated knife
an ice cream scoop
a large pot

Directions
Step 1 – Get your pie pumpkin
“Pie pumpkins” are smaller, sweeter, less grainy textured
pumpkins than the usual jack-o-lantern types. grocery
stores usually carry them in late September through
December in the U.S. They’re only about 8 inches in diameter.
Just like selecting any squash, look for one that is firm, no bruises or soft spots,
and a good orange color.
Yield: Pie pumpkins are small, usually only 6 inches in diameter. You can usually
obtain about 2 or 3 cups or puree per pumpkin.
Step 2 – Prepare the pumpkin for cooking
Wash the exterior of the pumpkin in cool or
warm water, no soap.
Cut the pumpkin in half. A serrated knife and a
sawing motion works best – a smooth knife is
more likely to slip and hurt you!
Step 3 – Scoop out the seeds…
And scrape the insides. You want to get out that stringy,
dangly stuff that coats the inside surface. I find a heavy
ice cream scoop works great for this.
Note: SAVE THE SEEDS:
The seeds can be used either to plant pumpkins next year,
or roasted to eat this year! Place them in a bowl of water
and rub them between your hands. then pick out the orange
buts (throw that away) and drain off the water. Spread
them out on a clean towel or paper towel to dry and they’re
ready to save for next year’s planting or roast.
Step 4 – Put it in a large pan with a couple of inches of water.
Step 5 – Bring to a boil cover and steam it for 20 minutes.
Step 6 – Scoop out the cooked pumpkin
Using a broad, smooth spoon, (such as a
tablespoon) gently lift and scoop the cooked
pumpkin out of the skin. It should separate
easily an in fairly large chucks, if the pumpkin is
cooked enough.
Step 7 – Puree the pumpkin
To get a nice, smooth consistency, I use
a hand blender. A regular
blender works, too Or even just a hand mixer with
time and patience.
With the hand blender, it just takes 2 or
3 minutes!
Step 8 – Done with the pumpkin!
The pumpkin is now cooked and ready for the
pie recipe.

Serves 6-8

Ingredients:
3 pounds stew beef, cut into 1-inch pieces
1 cup red wine (optional)
3-4 cups beef stock
4 tomatoes, peeled, seeded, and chopped or 1 can tomatoes
2 Tablespoons tomato puree
¬Ω teaspoon black peppercorns
several sprigs fresh thyme, tied together
2 cloves garlic, peeled and crushed
2-3 small pieces orange peel
8 small red potatoes
1 pound carrots, peeled and cut into sticks
Celtic sea salt and freshly ground pepper

Directions:
Marinate meat in red wine overnight. (This step is optional.) Place all ingredients except for potatoes and carrots in an oven-proof casserole and cook at 250 degrees for 12 hours. Add carrots and potatoes during the last hour. Season to taste.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Eggs Benedict
Serves 4

Ingredients:
8 slices turkey bacon
2 sprouted grain English muffins
2 Tablespoons vinegar
4 eggs
butter

Hollandaise Sauce

Ingredients:
2 teaspoons lemon juice
2 teaspoons white vinegar
3 egg yolks, room temperature
8 Tablespoons butter, melted
Herbamare or salt and pepper

Directions:
Cook turkey bacon under the broiler until crisp. Keep warm. Prepare the hollandaise sauce. Pour lemon juice and white vinegar into a small glass or metal bowl. Add egg yolks and whisk until light and frothy. Place bowl over pan of simmering water and whisk until sauce thickens. Gradually add in melted butter while constantly whisking. Season and keep warm. Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat so that water is simmering. Crack eggs and gently slide into water. Discard egg shells. Simmer for about 4 minutes. Remove with a slotted spoon. Toast the muffin halves, butter them and put onto plates. Place 2 slices turkey bacon and an egg on each muffin and top with sauce. Serve immediately.

Variation:
Spinach is another great option instead of turkey bacon.

Recipe courtesy of Nicki Rubin

Salmon Salad
Serves 1-2

Ingredients:
2 4-ounce salmon fillets, baked and chunked
1 Tablespoon omega-3 mayonnaise
1 Tablespoon flaxseed oil or garlic-chili flax
chopped onions
chopped peppers
chopped celery

Directions:
Bake salmon fillets in a 400-degree oven for 10-15 minutes, or until cooked through. Cool and chunk. When cooled, combine with the rest of the ingredients and serve over lettuce or toasted sprouted bread.

Recipe courtesy of Extraordinary Health Team

Pineapple Creamy Treat
Serves 2-3

Ingredients:
1 cup organic ricotta cheese
1 Tablespooon unheated honey
¬Ω teaspoon vanilla extract
1 cup pineapple

Directions:
Mix ricotta, honey and vanilla extract. Top with pineapple.

Recipe courtesy of Jordan Rubin

1/4 cup organic unrefined coconut oil
1/2 cup organic turbinado sugar
2 medium apples, sliced thin

Mix oil and sugar together and spread in bottom of 9×13 pan. Arrange apples. Prepare coffeecake batter (below).

Coffee Cake
2 cups sprouted whole grain flour (or whole grain spelt flour)
1 cup organic turbinado sugar
3 teaspoons baking powder
1 teaspoon sea salt
1/3 cup organic unrefined coconut oil
1 cup milk
1 egg

Heat oven to 350. Mix all ingredients in large mixing bowl for 2 minutes. Spread on top of apples (above). Top with streusel (below). Bake until toothpick comes out clean, about 50 minutes. Immediately invert pan onto heatproof plate. Let sit for a minute to let the remaining stuff drizzle on coffee cake.

Streusel

1/2 cup chopped nuts (optional)
1/3 cup turbinado sugar
1/4 cup sprouted whole grain flour (organic whole grain spelt flour)
1/2 teaspoon ground cinnamon
3 tablespoons firm organic butter

Mix all ingredients until crumbly.

Wasabi Walnut Chicken Salad
Serves 4

Ingredients
2 free-range organic chicken breasts, cooked and shredded
¼ cup red pepper, diced
¼ cup diced celery
¬Ω cup green grapes, sliced
2 teaspoons grated fresh ginger
¼ cup walnut pieces
¬Ω cup plain whole milk organic Greek yogurt
¼ teaspoon wasabi powder or to taste
4 cups fresh salad greens

Directions
In a medium bowl, mix together the chicken, red pepper, celery, grapes, ginger, walnut pieces, wasabi powder and Greek yogurt. Serve on fresh salad greens.

Herb-Parmesan Asparagus
Serves 4

Ingredients
2 pounds of fresh asparagus, cut
4 Tablespoons of organic butter, melted
1 teaspoon of fresh rosemary, minced
1 teaspoon of fresh oregano, minced
1 teaspoon of fresh chives, minced
¬Ω cup of organic Parmesan cheese, shredded
black pepper, to taste

Directions
Place asparagus in a medium cooking pot with a small amount of water and bring to a boil. Cook until tender—about 5 minutes. Drain excess water and leave asparagus in the pot. Mix together melted butter, rosemary, oregano and chives. Pour butter mixture over the asparagus. Toss lightly and then place asparagus on a serving platter. Sprinkle with Parmesan cheese and serve.

Savory Slaw
Serves 4

Ingredients
2 cups of shredded green cabbage
1 cup of shredded red cabbage
¼ cup red onion, thinly sliced
¼ cup green pepper, diced
2 Tablespoons organic apple cider vinegar
¼ cup extra virgin olive oil
¼ cup organic mayonnaise
¼ teaspoon sea salt
dash of freshly ground black pepper

Directions
In a medium bowl, mix cabbage, onion, green pepper, vinegar, olive oil and mayonnaise. Season with sea salt and black pepper, to taste. Serve.

Recipes courtesy of Extraordinary Health Team

Ingredients
4 6-ounce portions wild-caught salmon fillets
salt and pepper
4 Tablespoons extra virgin olive oil
¬Ω cup dry white wine
¬Ω cup balsamic vinegar
¬Ω orange, juiced
2 Tablespoons raw honey
1 lemon, juiced
1 pound of spinach
4 garlic cloves, chopped

Directions
Heat a heavy-bottom sauté pan over medium heat. Lightly brush salmon with 2 Tablespoons of olive oil and season with salt and pepper. Place in pan and cook 3-4 minutes per side.

In a separate saucepan, add wine, vinegar, orange and lemon juices and honey. Bring to a boil and reduce for 4 minutes.

After salmon is finished cooking, remove from pan, return pan to heat and add 2 Tablespoons of olive oil. Add garlic and cook for 2 minutes, then add spinach and cook until wilted. Serve salmon over spinach and drizzle with citrus glaze.

Recipes courtesy of Jason Longman of Atlanta

Serves 4

Ingredients:
2 ripe avocados
1 pound of fresh broccoli
4 Tablespoons extra virgin olive oil
2 Tablespoons lime juice
1 teaspoon of fresh oregano
1 Tablespoon of brown mustard

Directions:
Wash the broccoli and cut it into small, bite-sized pieces. Peel and pit the avocados and cut them into small cubed pieces. Place the broccoli and avocado bits in a bowl. Meanwhile, whisk the olive oil, lime juice, fresh oregano and brown mustard together. Pour the oil mixture on the broccoli and avocado bits; toss well and serve.

Source: Extraordinary Health Team

Serves 5

Ingredients:
5 cups organic baby spinach leaves, coarsely chopped
2 large red bell peppers, diced
2 cups celery, diced
¬Ω cup red onion, chopped
1 Tablespoon fresh oregano
2 Tablespoons fresh lime juice
3 Tablespoons organic extra-virgin olive oil
1 cup fresh goat cheese, crumbled
¼ cup slivered almonds
sea salt and fresh-ground pepper to taste

Directions:
Mix olive oil, lime juice and oregano together in a large mixing bowl. Season with salt & pepper (to taste). Add spinach, red bell peppers, celery and red onion to the oil mix. Top with goat cheese and slivered almonds. Divide on to five chilled salad plates and serve.

Source: Extraordinary Health Team

Yield: 12 muffins

Ingredients:

1 1‚ÅÑ4 cups freshly ground or soaked spelt, kamut or whole wheat flour
3‚ÅÑ4 cup water mixed with 1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1‚ÅÑ4 teaspoon fine Celtic sea salt
1‚ÅÑ2 cup extra virgin coconut oil
1‚ÅÑ3 cup honey
2 teaspoons baking powder
1 teaspoon vanilla

Directions:

Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well–buttered muffin tin about three quarters full. Place 5–7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15–20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.