• Coat both sides of the chicken thighs with the spices
• Air Fry for 7-10 minutes per side at 400 degrees F
• or Bake in oven at 400 degrees F for 30 minutes

• Sauté onion in olive oil until soft
• Add garlic
• Add cut asparagus
•  Sauté until asparagus starts to soften - remove a few aspires tips to use as a garnish in the finished soup
• Add vegetable broth and cook for approximately 10 minutes until asparagus are tender
• Add the asparagus mixture to a blender and blend until fully puréed.
• Serve with cut asparagus tips and sprinkle with pumpkin seeds.

• I a large skillet, dry roast the pepitas on medium heat
• Heat for 5 minutes, stirring constantly until the seeds pop
• Cool for 5 minutes
• In a blender or food processor, combine the pepitas, vinegars, flax oil and tamari
• Blend until the seeds are chopped
• Add the water and blend for 30-60 seconds

• In a 3- to 4-quart heavy saucepan combine the amaranth and the water.
• Cover the pan and bring the mixture to a boil, whisking occasionally.
• Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer and stir occasionally, covered, until the liquid is absorbed, 20 to 25 minutes
• Stir in salt.
• Remove the pan from the heat and let it stand, covered, 5 to 10 minutes.
• Divide amaranth among bowls and top with nuts, prunes, maple syrup and milk.

• Preheat oven to 350 degrees F.
• Grease or oil mini muffin pan. We use silicone muffin pans and they are great. No need to oil the pans and muffins just pop out.
• In a large bowl, mix together mashed bananas, eggs/flax eggs, maple syrup and vanilla extract until smooth
• In a separate large bowl, whisk together the gluten free flour, baking powder, cacao and salt until well combined. 
• Add dry ingredient to wet ingredients and mix well.
• Divide batter evenly in the muffin pan. 
• Bake the mini muffins for 12-15 minutes and test until the tester comes out mostly clean.
• Transfer muffins to a wire rack to allow them to cool.
• Makes 20-24 mini muffins.

• Sauté onions and garlic with sea salt in a little water until they sweat.
• Add yams and a little more water to cover
• Bring to a boil then turn down to simmer until yams are soft (approximately 20 minutes)
• Add collard greens and more water to cover.
• Turn ff the heat, cover with a lid, and let sit for a few minutes until greens turn deep green and soften.
• Blend in small batches in a blender or in the pot with an immersion blender.
• Add cashews and a tiny splash of cider vinegar. Blend until smooth and adjust the consistency with more water if you like it thinner.
• Taste and season with salt and pepper to taste.

• In a large pot, heat the oil over medium heat.
• Add onions and bell pepper and cook until softened.
• Add tomatoes (if using canned, add the liquid), sweet potatoes, chili powder, cumin, oregano, salt and pepper and simmer for 20 minutes
• Add zucchini and canned beans. Cook until vegetables are tender and chili has thickened slightly.Adjust seasonings.
• Serve hot with choice of garnishes.
• Garnish suggestions: shredded cheese, dollop of plain full fat yogurt, avocado slices, chopped jalapeño chilies, chopped cilantro, fresh lime wedges.
• Product Recommendations: 

  Canned beans - Eden Organic BPA free 

  Tomatoes - Muir Glen Organic BPA free 

• Make the marinade by blending the water, molasses, prunes, vinegar, mustard, garlic and spices in a high speed blender.
• Marinate the tempeh in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 400 degrees F.
• Place the marinated tempeh into a glass baking dish.
• Bake at 400 degree F for 15-20 minutes

Marinade

• Using a high speed blender, blend together the water, molasses, prunes, vinegar, mustard, garlic, and spices.

Pork Chops

• Marinate the pork chops in a covered dish in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 400 degrees F.
• Remove the pork from the marinade.
• Heat a skillet until hot.
• Place the pork chops in the skillet and sear on one side for 3-4 minutes.
• Place the skillet in the oven and bake.
• Chops will be done when a meat thermometer registers 140-145 degrees F.
• Start checking the meat at the 6 minute mark - recheck every minute ( best to use the thermometer on the side of the chop).
• Extra marinade: bring to a low boil, reduce and use as a dressing on the pork.