Cook the quinoa or couscous according to the package directions. While still warm, mix in the 2 tablespoons of oil. Stir in dried fruits and nuts. Sprinkle the cinnamon over the top.

**Last week Shayna Komar RD, LD invited me to attend the “African Spices and Power Foods” food demo at Cancer Wellness at Piedmont West. What a treat! Chef Nancy substituted toasted walnut oil instead of olive oil and it was delicious! I made this recipe at home with grapeseed oil, golden raisins, cranberries, pistachios and walnuts and it was a hit. Experiment with your favorite dried fruit, nuts or seeds and ENJOY. Leftovers can be mixed with spinach and dressing, tossed into a salad.

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!

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!

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. 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.

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.

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. 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.

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.

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.