Gingered Rhubarb Apple Crisp


Ingredients:
2 c sliced rhubarb
3 lg Apples cone #3
1 c  raw Sugar
1 tb Minced crystallized ginger
1 tb  GF Flour
Topping
1/2 c Almond Flour
1/2 c Brown sugar
1 cup  favorite granola
1/2 ts Ground ginger
1/2 c Oatmeal
½ cup almond cream milk
Procedure:

Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2 tablespoons  gf flour in a large bowl and toss well. Place into EOS. Combine topping ingredients in a bowl and mix until crumbly. Spread crumb mixture over rhubarb and apples. Add 1 cup almond creamer over top mixture and start cooking at at 300F medium click low. Cook for 25 mins.






BBQ Sauce



1 ½ cups tomato sauce
2 tablespoons maple syrup
1 tablespoon molasses
3 tablespoons Tamari
3 teaspoons smoked paprika
1 tsp chipotle  powder
1 tsp cumin
½ teaspoon oregano
1 teaspoon minced garlic
2 tablespoons apple cider vinegar
1 teaspoon olive oil (optional)

  1. Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
  2. Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.

Island Jerk Pineapple


1 medium pineapple, sliced into rounds, rhine + core removed
1/4 cup brown sugar
1/4 cup coconut rum
2 teaspoons spicy curry powder
1 teaspoon fresh ginger, grated
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
sea salt
Instructions
Island Jerk Pineapple

Add the pineapple rounds to a ziplock bag. Now add the brown sugar, coconut rum, spicy curry powder, ginger, chili powder, cayenne and cinnamon. Seal the bag and shake to coat. Place in the fridge for 1 hour or up to 12 hours. Grill and sear pineapple until golden.








BBQ Beet Black Bean Millet Burgers


3 large red beets (about 1 pound)
2 cups  cooked millet
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
2 cans black beans - or fresh cooked  2 1/2 cups)
1/4 cup  dried apricots
1 tablespoon extra-virgin olive oil
2 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin and thyme
1/2 teaspoon coriander
1/2 cup almond meal flour
Salt and pepper
Cook beets in 3qt and inset. Cook millet ( 2- 1 ratio) and set aside.
Heat a teaspoon of avocado oil in 11 inch skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Add the apricots and beans in a food processor blend until smooth add millet and beets, may need to do in batches. Transfer this mixture to a large mixing bowl.
Add, brown mustard, smoked paprika, cumin, coriander, almond flour and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking. When ready to cook the burgers, first shape them into burgers.  You should end up with 6 large patties. Heat skillet over medium heat. Add a few tsp oil to completely coat the bottom of the pan. Transfer the patties to the pan. Cook as many as will fit without crowding. Cook the patties for 2 minutes, then flip them to the other side.  Top with BBQ sauce and Island Jerk Pineapple.















Gingered Melon Salad



1/2 large cantaloupe cone #3
½ honey dew melon cone #3
1/2 teaspoon ground ginger
3 tablespoon chopped well crystallized ginger
Cut melon in half and seed, then cut each half into slice- chop on cone #3. Sprinkle ground and crystallized ginger over the melon chunks and stir. Chill and serve.




Tangy Slaw with Dijon Dressing


Ingredients:
1/2 head cabbage cone #4
2 Carrots Cone #2
¼ sweet onion cone #2
½ cup minced herbs – dill, parsley
¼ cup dried cherries
dressing
1 Tbsp maple syrup
3 T apple cider vinegar
2 Tbsp Dijon whole grain mustard
3 Tbsp vegan mayo  (or substitute 1 Tbsp oil for a thinner dressing)
Add orange juice to thin texture as desired
Directions: Whisk ingredients together briskly
Dress slaw and serve 








Thai Rice Noodle Cabbage Salad with Kaffir lime Chili Dressing



1/4 medium head Red Cabbage, shredded cone # 2
1/4  medium  Green Cabbage, shredded cone #2

4-6 cups rice noodles
1 pkg
sprouted mung beans
1 large bell pepper, diced
3 carrots, cone #2
1 large cucumber # 3 cone 
1 bunch green onion, sliced thin
1/2 cup packed basil and mint, chopped
1/2 cup cilantro, chopped
1 cup salted nuts like peanuts or cashews
Mix all ingredients together, except for the nuts, top with dressing.



Dressing
1/2 cup olive or key lime avocado oil
1/2 cup rice wine vinegar
1/4 cup tamari
2 Tbsp, Sesame Oil
4 cloves garlic, minced
1 jalapeno pepper, minced (seeded for less spice)
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
2 Tbsp chili paste

4 kaffir lime leaves

Blend all ingredients together