Taste Test Recipes

Ingredients: 2 cups of spinach, 1 banana, 1 cup frozen strawberries, 1 cup canned peaches, 1 cup of water

Instructions: Blend until smooth. Add more liquid as needed. Have fun & get creative with other optional add-ins: yogurt, avocado, berries, chia seeds, nut butters.

Ingredients: 2 cups kale, 3 tbsp olive oil, 1/8 cup of grated Parmesan, 1 tsp lemon juice, 1 tsp of chopped garlic, salt & pepper to taste.

Instructions: Remove thick stems from the kale and tear into 2 inch pieces. Add kale to a food processor and drizzle in olive oil and process until smooth. Transfer to a bowl and add the rest of your ingredients. Stir well to combine.

Ingredients: 1 head of cabbage, 2 tbsp salt

Instructions: Chop or grate cabbage. Put it in a bowl and sprinkle with salt. Rub salt onto cabbage for 5 minutes, then let it sit for 1 hour. Transfer cabbage into mason jars, and push cabbage down to expel liquid. Place a lid on the jar and keep it in a place that is about 70 degrees. Open lid once a day. It will ferment and be ready to eat in 10-30 days. Then store in refrigerator.

Ingredients: 3 cups of grated carrots, 1 apple cut into strips, 1/4 cup of raisins, 2 tbsp of orange juice, 2 tbsp of apple cider vinegar, 1/2 tsp garlic powder, 1/4 tsp of cinnamon, 2 tbsp of brown sugar, 2 tbsp of oil, salt & pepper to taste.

Instructions: In a large bowl, combine the carrots, apple, and raisins for the salad. In a smaller bowl combine the rest of the ingredients to make the dressing. Stir the dressing into the salad.

Ingredients: 2 tbsp pure maple syrup, 1 tbsp oil, 1/2 tsp vanilla, 1 cup rolled oats, 1/4 cup seeds or nuts, 2 tsp cinnamon, 1/4 tsp salt.

Instructions: Preheat oven to 325 F and line a rimmed baking sheet with parchment paper. Combine maple syrup, oil and vanilla in a bowl. Stir in oats, seeds, cinnamon and salt until evenly combined. Spread out onto the baking sheet. Bake the granola, stirring halfway through, for about 20 minutes. Le cool completely before storing.

Ingredients: beets, carrots, potatoes, olive oil, honey.

Instructions: Peel & chop veggies and lay onto a baking sheet. Drizzle with olive oil and bake for 20-30 minutes. Pull out and drizzle with honey.

Ingredients: 3 sweet potatoes, ½ cup cocoa powder, 1 tsp vanilla extract or powder, ¼ tsp sea salt

Instructions: Bake sweet potatoes at 400F for 1 hour. Let soft sweet potatoes cool. Place into a food processor and process until smooth. Add cocoa powder, vanilla & salt. Process until smooth again. Cool & enjoy!

Ingredients: 8 oz steamed beets, peeled; 15 oz can of chickpeas drained, not rinsed; 2 garlic cloves; 6 Tbsp EVOO; 1/3 c lemon juice; ½ Tbsp salt; ¼ tsp cumin

Instructions: Add chickpeas and half of the oil & garlic to a food processor. Blend. Add lemon juice, beets & remainder of the oil. Blend until smooth. Add salt & cumin. Blend & enjoy!

Ingredients: 1 bunch of radishes (18-20 average sized radishes), ½ c apple cider vinegar, 1 Tbsp granulated sugar, 1 ½ tsp salt, 1 c hot or warm water

Instructions: Slice radishes as thin as you can. Stuff all the radishes into a jar. In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar & salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.

Ingredients: 1 lb potatoes, scrubbed & quartered; 2 Tbsp oil; 1 tsp garlic powder; ½ Tbsp chopped fresh rosemary; 1 tsp salt; ½ tsp pepper

Instructions: Preheat oven to 400F. Mix all ingredients into a bowl and coat the potatoes. Place on a baking sheet and roast for 50 minutes.