1. Prepare a large ice bath.
   2. Bring a large pot of salted water to a boil.  Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain.
   3. Transfer  fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot.
   4. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper.  Gently toss to coat.
   5. Transfer to serving dishes. Top with ground flax seeds and cashews.  Serve at room temperature.
   6. Enjoy.

By Amie Valpone
Easy Eats
The Healthy Apple

 
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Heat oil in large frying pan or wok.
Add onion, garlic, and peppers and cook on medium heat until they begin to soften.
Add mushroom and continue cooking until veggies are tender and there is some liquid in pan.
While cooking, add chili powder, salt, and pepper to taste.
While veggies are cooking, mash up black beans with back of fork or potato masher until pasty.
Some whole beans can still be present.
Add sour supreme by large spoonfuls and mix with beans until mixture is creamy. You may use 1/2 whole container
depending how creamy you like it.
Add taco seasoning to bean sour supreme mixture and stir until thoroughly combined.
If you really like spice, add a little hot sauce.

Grease the bottom of a 9x13 inch casserole dish and arrange tortillas so that entire bottom of dish is covered.
Tortillas can overlap, but feel free to cut them to fit.
Spoon out half of cooked veggies and spread them on top of tortillas. Trying not to use liquidy part.
Arrange another layer of tortillas on top of veggies and spread bean sour supreme mixture on top.
Arrange another layer of tortillas and pour remaining veggies and cooking liquid on top. Using the liquidy part of the cooked veggies for the last layer allows it to seep down and flavor the whole casserole.
Arrange a final layer of tortillas for top of casserole.

Place in oven and bake for about 20 minutes at 350 degrees.

Allowing casserole to cool for a few minutes before cutting will make it much easier to cut.

Thank you to: VegetarianRecipies.org

In a blender, combine pumpkin, milk, yogurt, pumpkin spice, juice of half a lemon, agave nectar or honey to taste, and vanilla extract.
Blend together until smooth, and begin adding the ice while continuing to blend.
When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes.
Top with whipped cream and garnish with cinnamon sticks. Serve.
Make sure you add enough sweetener or it will be bitter!  Of course use organic ingredients whenever possible.

Thank you Green Halloween

Cut apples into generous chunks, leave skin on.
Put apples into large stock pot
Add any of the optional mix-ins, (except raisins)
Pour in fruit juice, to cover approx. 20% - 25% of apples
Add 2 tablespoons of cinnamon
Add 1 teaspoon of nutmeg
Cook on low heat, approx. 30 - 45 minutes, stirring occasional.  If using raisins, stir in for the last 10 minutes of cooking.
Remove from heat when the apples begin to soften.
Can be served warm or cold.  Chilled, makes a refreshing Fall desert.
Can be topped with granola for extra crunch
 
Notes:
Can also be prepared in a slow cooker
If you wish a more adult desert, add rum (about 1/2 - 3/4 cup) after removing from heat, to retain the alcohol content. 
Remember to warn your guests!
 

In medium bowl, combine flours, bran, sugar, baking soda and salt; mix well. Set aside. In small bowl, whisk together buttermilk, eggs and butter. Add to dry ingredients, mixing just until dry ingredients are moistened. Stir in dried plums; let stand 5 minutes. Heat lightly greased griddle or non-stick skillet over medium heat until hot. For each pancake, pour scant 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Cook second sides until golden brown. Serve warm with Apple Spice Topping. APPLE SPICE TOPPING: In small saucepan cook and stir 1 cup unsweetened applesauce 1/3 cup finely choped pitted dried plums and 1/2 teaspoon ground cinnamon over medium heat 1-2 minutes or until warm. Makes about 1 1/3 cups.

Heat oven to 375 degrees.
Place beets and water in small baking dish.
Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets.
Cut each beet into 8 wedges; set aside.
In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper.
In large bowl, combine mixed greens, dried plums and beets.
Drizzle with Vinaigrette; toss to coat.
Arrange salad evenly onto 4 salad plates.
Top each with cheese and pistachios.

In a heavy saucepan combine water, salt, and tumeric and bring to a boil.
Add rice, giving it a couple of stirs, reduce heat to low, cover and simmer 50 minutes.
Turn off heat and allow to "steam" cook another 10 minutes.
Remove to a bowl and fluff with a fork.
Meanwhile, Heat oil in a saute pan over medium heat. Add onion and cook 2-3 minutes, or until transparent.
Add raisins, roasted cashews and Cardamom.
Cook for another 1-2 minutes. Stir in Coconut Milk and cook another 1-2 minutes.
Combine with the rice and toss gently until mixed.
A delicious combination of flavors. Serve with kabobs and a cucumber salad.
Serve immediately.
__________________________________________________________________
By Polly Pitchford, Full Spectrum Health™

In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes.
Add garlic, cook and stir for 30 seconds.
Remove from heat. In a blender, combine vinegar, water, herbs*, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid.
Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese.
Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings.
*Fresh herbs can be parsley, oregano, or basil.

   1. Combine all ingredients except lemon juice and oil in the bowl of a food processor fitted with a steel blade.
   2. Pulse in quick bursts until the mixture is finely ground.
   3. Heat oil in a wide skillet.
   4. Cook the vegetable mixture for 8 to 10 minutes over medium heat.
   5. Turn off the heat, and let the mixture stand 5 or 10 minutes to steam off whatever is sticking to the pan.
   6. Add lemon juice; stir well.
   7. Pack tightly into a serving dish, and chill.

Nutrition Data based on 2 tablespoon serving size