1 lb dark chocolate
1/4 cup pistachios, chopped
1/4 cup dried cherries, blueberries or cranberries, chopped
1/4 cup crystalized ginger, chopped

1. Melt dark chocolate in a double boiler or place a stainless steel bowl on the top of a pot of simmering water. Stir continuously until the chocolate is melted.
2. Pour the mixture onto a baking pan covered with aluminum foil. Sprinkle the chopped pistachios, cherries, and ginger evenly over the mixture.
3. Let cool and harden for 15-30 minutes in the refrigerator. Break into pieces and enjoy!

Happy Holidays Lloyd! Hope you enjoy this delicious festive recipe…you can substitute your favorite dried fruits and nuts for variety. While volunteering with Open Hand we have made the bark and had rave reviews (it even won a holiday treats contest). Thank you Good Measure Meals for this recipe!

½ – 1 cucumber, chopped
2 ripe tomatoes, chopped
1 medium red bell pepper, chopped
½ – 1 avocado, chopped
¼ small red onion, chopped
6-8 fresh black olives, pitted & chopped (or to taste) ** jarred or fresh, not canned!
2-3 tsp balsamic or apple cider vinegar (to taste – can use coconut vinegar)
2-3 tsp olive oil
sea salt & fresh-cracked black pepper to taste
* optional 1 Tbsp pine nuts or sesame seeds

1. Chop & add all vegetables in a bowl.
2. Add equal parts of apple cider vinegar & olive oil to taste.
3. Sprinkle seasonings and mix well.
4. Tastes best when refrigerated for at least 30 minutes (if you can wait!)
5. Enjoy as a side dish or wrap in an Ezeikel whole grain tortilla, sushi nori sheet or cabbage leaf with sunflower sprouts or your favorite sprout! Super YUM!

2 ½ cups Greek yogurt (or ½ yogurt and ½ organic milk)

1 cup frozen berries (mixture or just one kind, or cherries or peaches)

1. Add yogurt (and/or milk) and frozen fruit to a blender and mix well. Add a touch of stevia if you need to sweeten the mixture.
2. Freeze in ice cream freezer or place the mixture in plastic popsicle containers and store them in your freezer until the mixture becomes hard. Enjoy and experiment with different flavors to make ones that you will enjoy.

1 medium onion
1 avocado
3-4 cloves garlic
1 jalapeno
Juice of one lime
1/4-1/2 Celtic sea salt
1/4 ground black pepper
Tabasco or hot sauce to taste
2-3 cups fresh pineapple, mango or peach (or a mixture), chopped
1/2 handful of cilantro
4 tomatoes, quartered

1. Pulse first 8 ingredients in food processor. Add fresh fruit and pulse.
2. Add cilantro and lightly pulse. Chop tomatoes and lightly pulse so the salsa is still chunky.

This fruit salsa is a smashing hit at any part and never lasts very long once you make it. A delicious topping for white fish like talapia. Flavors intensity overnight.

½ c peanuts
¼ – 1/3 c black raisins (soaked in warm water for 30-60 minutes to soften them)
agave or honey or maple syrup
sea salt

1. Process peanuts in a food processor using the “s” blade until finely chopped. Slowly add drained raisins (you can save the sweet soak water for a smoothie or water the plants!)
2. Drizzle in agave while machine is running. Sprinkle in sea salt & taste. Adjust all amounts.
3. Roll into balls. Refrigerate for 1 hour & enjoy!

This recipe is so easy & yummy! I also added protein powder to turn it up a notch on the protein scale but it was perfect without it too.

2 cans chickpeas, drained (save half of the liquid)
1 can white beans
5 Tbsp tahini
3-6 cloves garlic (to taste)
1/2 red bell pepper
1 tsb black pepper
2 tsp Celtic sea salt or Herbamere
1 Tbsp hot sauce
juice of one lemon
3 inch piece of daikon
1 Tbsp fresh rosemary leaves
1 package of sun-dried tomatoes or jar in olive oil

1. Add beans, tahini and garlic to food processor and mix until smooth.
2. Add rest of ingredients and flavor with seasonings to taste. If mixture is too thick, add some of the chickpea liquid to thin it out.
3. Spread the hummus in a shallow bowl, drizzle with olive oil and garnish with lemon slices, minced parsley and sprinkle with paprika or cayenne. Serve with cucumbers, celery, carrots, peppers, cauliflower, broccoli, radish, cabbage, tomatoes, yellow squash, zucchini and/or flax crackers. Makes a great filling for wraps.

1-2 tsp butter or oil (enough to cover the pan)
3 eggs (or 4 egg whites and 1 egg yolk)
3-4 Tablespoons millet, buckwheat, coconut or other flour of your choice
4 Tablespoons of milk, almond milk, soy milk or milk product
1-2 Tablespoons of protein powder
¼ t sea salt
¼ tsp baking powder
pinch of cinnamon
½ cup + frozen fruit

1. For 2 hefty pancakes: melt oil or butter in a saute pan or griddle on medium heat, making sure to not let the oil burn.
2. Add the rest of the ingredients to the blender and mix well, or you can whisk everything together in a bowl.
3. Add batter mixture: either one huge pancake or 2 smaller ones, scraping out all flour. Cook until it starts to bubble then slowly flip.
4. Cook on the other side until well-done.
5. Make a warm fruit compote: in a saucepan, stir frozen berries on medium-hi heat until a bit mushy.

2 cups raisins (soaked in warm water for 30-60 minutes to soften them)
1 cup almonds (or your favorite nut or seeds)
3 cups raw coconut flakes
1 lemon, juiced

1. Grind the almonds in a food processor, then add soaked, drained raisins, 2 cups coconut and lemon juice. Form the mixture into balls.
2. Roll the balls in the remaining coconut. Serve fresh, or refrigerate – should keep for 2-3 days or longer in the freezer.

2 onions, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 garlic cloves, chopped
1 cup red lentils washed and strained
Bragg’s Liquid Amino’s
cumin (to taste)

1. Sauté onions in olive oil until it becomes shiny. Add garlic and peppers and continue cooking for several more minutes.
2. Add lentils and cook one more minute. Add 6 cups purified water, cover and cook over medium heat 15-20 minutes or until lentils are soft.
3. Add Bragg’s and cumin to taste. Cook an additional 5 minutes and blend to smooth consistency.

1 1/2 cups edamame, shelled and steamed
1/2 teaspoon sun-dried sea salt
1/2 tablespoon truffle oil (this also tastes great with coconut oil)
Pinch black pepper
1/2 cup vegetable stock

1. Combine all ingredients in a blender container and puree for 2 to 3 minutes until smooth. This is a super yummy protein-rich dish that even kids love!