Directions 1. Chop sweet potatoes (peel if desired) and place in skillet with 1 tablespoon olive oil over medium heat. Stir potatoes until coated in
Directions 1. Wash and cut mushrooms into quarters. Chop fennel bulb. 2. Heat olive oil in a large heavy frying pan large enough to hold
Directions 1. Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to
Directions 1. In a medium saucepan set over medium-low heat, combine coconut milk, maple syrup, hazelnut butter, dates, and apple. Bring to a boil, stirring
Directions Combine all ingredients in a large container. Mix well and close container. Refrigerate overnight or at least 5-6 hours. Divide into bowls and top
Directions Preheat oven to 375 degrees F. Halve grapefruits and loosen the sections with a knife. Pour 1 teaspoon dark maple syrup into the
Directions Adjust oven rack to middle position and preheat to 450°F. Cut each avocado in half and remove the pit. Using a spoon, scrape
Directions 1. Heat the coconut oil in a non-stick skillet, add the onion and garlic and cook until translucent, stirring frequently. Add liquid aminos,
Directions 1. The night before soak quinoa in 1.5 cups water overnight. 2. In an upright blender blend together 2 cups coconut milk, eggs,
Directions In a large skillet over medium heat, cook the chicken cubes in 1 tablespoon olive oil until it’s done and browned evenly. Remove the
Directions Preheat oven to 350°F 1. Butter a 9 ½ inch round fluted tart pan generously. 2. Melt 2 tablespoons butter in large
Directions 1. In a medium bowl, gently whisk the almond milk, coconut milk and and two tablespoons maple syrup until blended. Whisk in the