2-4 sweet potatoes, washed, chopped & steamed
1-2 T coconut oil (to taste)

1-2 tsp sea salt (to taste)
cinnamon (to taste)
agave nectar (to taste)
¼ cup chopped walnuts

1. Steam the sweet potatoes and let them cool.
2. Chop & mix in a food processor. Add oil & seasonings while blending.
3. Taste and adjust ingredients.
4. Add agave nectar and mix again (I usually use 1-3 T or even more depending on the size of the sweet potatoes & how sweet I want it).
5. Transfer to a dish and top with walnuts.

I love this dish cold – it tastes just like sweet potato pie. If you don’t like the taste of coconut oil you can play around with other sweet oils like macadamia nut, sweet almond, or apricot kernel oil. You can also use coconut nectar instead of agave as a sweetener.

1 c dry raw pecans
1 c dry raw walnuts
1/2 tsp sea salt
1 1/2c medjool, delget noor, or halawy dates, pitted
1 tsp vanilla extract
** you can add chocolate or carob powder – for chocolate YUMMINESS!

1. Soak pecans and walnuts for 12 hours, drain, dehydrate for 12 hours (optional)
2. Place all ingredients in food processor with the “S” blade and process well.
3. Chill mixture in refrigerator for 20-30 minutes (it will be easier to handle).
4. Roll about 1 tbsp of the mixture into a ball.
5. ** optional: Add sesame seeds, shredded coconut, cinnamon, or chocolate powder in a zip-loc bag. Add the ball to the bag and shake to coat the outside. Refrigerate and enjoy! You can also use this mixture as a crust for tofu-custard filled pies or pie recipe above.

*** yummy to make for healthy snacks, roll into balls and eat as sweet treats! Sesame is loaded with natural calcium so make as a healthy treat instead of chocolate

Kale Quinoa Soup

two 32-oz boxes of Pacifica Organic Vegetable Broth or homemade broth of your choice
1 large yellow onion, sliced and halved
4-5 cloves of garlic, chopped
organic coconut oil
sea salt
pepper
½ c Organic Quinoa**
1 head kale (red, green, or lacinato/dinasaur), chopped 

1. Heat the vegetable broth and quinoa over low/medium heat.
2. Soft boil for 20 minutes until the quinoa is cooked. Quinoa is cooked when the spiral-like germ has separated and is floating in the broth.
3. While quinoa is cooking, stir-fry the onions and garlic in coconut oil until the onions are translucent. Add salt & pepper to taste.
4. Transfer onion/garlic mixture to the broth.
5. Add chopped kale at the end and mix in, but do not cook. The heat from the soup will soften the kale without destroying all the good vitamins and minerals and anti-aging properties!

This is one of my very favorite recipes – Enjoy! Jennifer