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Dandelion Greens with Citrus Fig Vinaigrette

Baked Tempeh Lettuce Wraps

Almond Cookies

Amy's Chocolate Blueberry Muffins

Chocolate Walnut Shake

Red Clover Tea

Young Living Apple Cider

Salads

Dandelion Greens
with Citrus Fig Vinaigrette

This recipe comes from Natural Healing Institute in Encinitas, CA where we learn that therapeutic cooking is gourmet good! To register for a cooking class, contact naturalhealinginst.com

Vinaigrette:
2 ripe figs
3 Tbsp. juice of orange
3 Tbsp. unfiltered apple cider vinegar
2 Tbsp. olive oil
1 Tbsp. agave
1/2 tsp. soy sauce
1/4 tsp. orange rind
salt and pepper to taste

Instructions:
Cut figs in half and scoop out the flesh with small spoon. Combine all ingredients in a food processor or blender. Use additional salt with caution as the soy sauce will give a good amount of flavor. Depending on the sweet/tartness of the figs (flavor can vary greatly) you may need to add additional agave or apple cider vinegar to taste. The dressing should be both very sweet and tart. This acid and weet combination is needed to balance the bitterness of the dandelion greens.

Salad:
1 bunch dandelion greens
1 cup sliced strawberries
1/2 cup grated beets
1/2 cup grated carrots
1/2 cup grated radishes

Instructions:
Toss the dandelion greens and strawberries with the vinaigrette until coated but not overly saturated. (You may have a little extra dressing to save for next time). Place greens mix on plate and place three piles of grated radish, carrot and beet as a garnish to frame around the edge of the greens mix.

Entrees

Baked Tempeh Lettuce Wraps

Tempeh is fermented soy and is a phytoestrogen, a hormone balancing food.
Ingredients:
2, 8 oz. packages Soy Tempeh, cut into 1 inch wide strips
Marinade:
1/4 cup olive oil
1/8 cup plus 1 tbsp red wine or apple cider vinegar
1/8 cup plus 1 tbsp water
1/4 cup Braggs or Tamari Soy Sauce or Braggs Amino Acids
1tsp Basil
1 tsp Oregano
1/2 tsp Thyme
1/2 tsp Sage
Sauce:
3 tbsp Almond Butter
1 tbsp Ground Flax Seed (seeds may be ground in coffee grinder)
1tbsp Ground Sesame Seed (seeds may be ground in coffee grinder)
1 tsp flax seed oil
2 tbsp Water
1 tbsp Lemon Juice
2 tsp Agave Nectar
Wrap:
Washed and dried whole Romaine Lettuce leafs
Alfalfa sprouts

Procedure:
Combine marinade ingredients. Place tempeh strips in pan, pour marinade over and bake at 300 degrees for 45 min, turning every 15 minutes.
In a separate bowl whisk sauce ingredients together until smooth (the Bullet mixer works well).
Assemble wrap by placing baked tempeh strip(s) into a lettuce leaf, spooning on sauce, and alfalfa sprouts. Fold lettuce over to create wrap.

Baked Goods

Almond Cookies

2 eggs
1 cup organic sugar
1 T Agave
1 tsp. baking powder
1 tsp. vanilla extract*
1/2 cup almond meal (buy or make your own in the food processor using almonds)
1 cup almond butter
1/2 cup coarsely chopped almonds
Preheat oven to 350
Mix eggs, sugar, agave, baking powder, vanilla
Add almond meal, almond butter, almonds
Roll into small balls and smash with finger or fork
Bake 15 minutes

*To make alcohol-free vanilla extract, cover a vanilla bean with vegetable glycerin and let sit overnight. Then use the flavored liquid.

Amy's Chocolate Blueberry Muffins

Every time we bite into these delicious muffins we are reminded of Amy's warm farmhouse kitchen and laid-back country hospitality! For added decadence, butter these while still warm with raw butter.

1 cup oat flour
1 cup white spelt
2 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2/3 Tbsp agave nectar
1 cup soymilk (maybe a little less)
3 Tbsp applesauce
1 Tbsp butter (or substitute applesauce)
3 eggs
1/2 cup blueberries
1/2 cup 70% cacao chocolate chips (or substitute carob chips)
Preheat oven to 350 degrees.
Mix dry ingredients. Mix wet ingredients. Lightly combine.
Fold in blueberries and chocolate chips. Grease muffins tin or loaf pan. Paper muffins tin with liners.
Fill muffins to top.
Bake 20+ minutes, more for loaf pans.

Beverages

Chocolate Walnut Shake

This delicious shake comes to us by way of Bottom Line Newsletter -- cheers!

1 cup unsweetened apple juice
2 bananas, mashed
4 Tbsp. whole or ground unsalted walnuts or walnut butter
1 cup unsweetened soy milk
1 1/2 Tbsp. pure unsweetened cocoa (or carob) powder
1 tsp. pure almond extract
1 cup ice
In a blender or food processor, combine the juice with the remaining ingredients, and blend until smooth.

Red Clover Tea

Red clover is a phytoestrogen containing the highest concentration of isoflavones; mild estrogen stimulant.
4 cups filtered or spring water
1 cup dried red clover
2 tsp raw honey or agave (optional)
Direction: Bring water to boil and add clover. Simmer for two minutes and remove from heat. Allow red clover to step
another 10 minutes before drinking. Eating the red clover flower top is an excellent source of nutrition. Sweeten if desired.

Young Living Apple Cider

3 Quarts Apple Cider
5 Drops Clove Oil
5 Drops Cinnamon Bark Oil
8 Drops Orange Oil
2 Drops Nutmeg Oil
2 Drops Lemon Oil

Heat apple cider in a pan, remove from heat and add essential oils (therapeutic or food grade only).

Caution: Young Living Essential Oils are therapeutic grade (food grade) and therefore safe to add to food and beverages. Other commercial brands sold in stores are not food grade and are not safe to take internally. If it doesn't say "therapeutic grade" or "food grade" on the bottle, it is not.