Ingredients

• 3 large cloves garlic, unpeeled
• 3 ripe medium avocados
• 1/4 cup coarsely chopped fresh cilantro, loosely packed
• 1 tablespoons fresh lime juice, (add more to taste)
• 1/2 teaspoon salt
• 3 large fresh jalapenos, coarsely chopped
• 1 medium red onion, minced

Instructions

1. Place unpeeled garlic in a small dry skillet over medium heat; cook, turning occasionally, until soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the skins; finely chop.
2. Scoop avocado flesh into a large bowl. Add the garlic, jalapenos, onions, cilantro and lime juice to taste. Coarsely mash everything together. Season with salt to taste.
3. Transfer to a serving bowl.

Ingredients

• 2 cups salted water
• 1 cup quinoa
• 1 bunch lacinato kale, washed and chopped into 1? lengths
• 1 lemon, zested and juiced
• 2 scallions, minced
• 1 tablespoon coconut oil
• 3 tablespoons toasted pine nuts
• 1/4 cup crumbled goat cheese
• salt and pepper

Instructions

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Notes

Ingredients

• 1 1/2 pounds seedless watermelon
• 1 1/2 cups frozen raspberries
• Water or club soda

Instructions

1. With rind removed, cut watermelon into 1-inch chucks.
2. In a food processor or blender, puree the first 3 ingredients until sooth (you may need to do this in batches).
3. Strain to remove pulp and seeds (optional).
4. Pour into cups and add equal amounts of water or club soda.

Notes

Ingredients

• 3 medium green apples
• 2 cups water
• 1 cup apple juice
• Juice of 3 limes
• 2 T chopped fresh mint

Instructions

1. Core and chop apples. Leave peals on for a more pulpy drink.
2. In a food processor or blender, puree the first 5 ingredients until smooth.

Notes

Ingredients

• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 large egg
• 1/4 cup packed dark brown sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup oats, quick-cooking or old-fashioned (not instant)
• 2 ounces white chocolate, chopped
• 1/3 cup dried blueberries, substitute any dried fruit to make different combinations
• 1/4 cup crystallized ginger, chopped

Instructions

1. Position racks in upper and lower thirds of oven; preheat to 375°F.
2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.

Notes

Ingredients

• 8 whole wheat tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed cashew nuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce
• For more spice, add 1/2 teaspoon cayenne pepper

Instructions

1. Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, cashews, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
2. Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix.
3. Bake for 20 minutes, then remove and garnish with remaining cashews and cilantro.

Notes