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Cinnamon Baked Apples & Porridge

for the Baked Apples:
6 apples, peeled, cored and thinly sliced
2 tbsp lemon juice
1/3 c coconut sugar
1/3 c maple syrup
1 tsp cinnamon
1 tsp ground ginger
3 tbsp arrowroot powder
1/8 tsp salt
1/4 c water
Mix all ingredients in a casserole dish then cover with tin foil and bake at 375 degrees for 30 minute covered then 15 minutes uncovered until fork tender.

for the Porridge
2 cups oats
3.5 cups water
3 tbsp ground flax seeds
1/2 cup oat flour
1/21 cup plant milk
maple syrup to taste
Boil the oats and water on low/medium heat until bubbling and halfway cooked, stirring occasionally. Then add the rest of the ingredients and stire together for a few more minutes.
Serve warm with the Cinnamon Baked Apples on top.


Warm Winter Salad
1 butternut squash
4 cups of your favorite greens (i used arugula, lettuce, and a little watercress)
1/2 cup pomegranate seeds
1 carrot, grated
1 cup brussel sprouts

for the dressing:
1/4 cup almond butter
1 cup water
1/3 cup nutritional yeast
1/4 cup lemon juice
2 tbsp white miso paste
2 tbsp red wine vinegar
1/2 tsp each of garlic powder, turmeric, smoked paprika, black pepper and salt
blend the dressing ingredients in a blender and save the extra dressing in an airtight container in the fridge to use throughout the week.

Peel and dice in half and discard the seeds. cut into cubes and bake at 425 degrees F for 2025 minutes. Rinse and chop your favorite greens available to you. I chose green leaf and arugula with a small amount of watercress. watercress is quite strong in flavor so be sure to only use a small amount in a salad. Boil brussel sprouts, grate a carrot, and blend the dressing. Then assemble the salad, topping about 1 cup of butternut squash into the salad and serve the rest on the side. Mix together and enjoy. its warm, and healthy, perfect for winter time.


3 Bean Chili with Cashew Sour Cream
1 onion, minced
3 cloves garlic, minced
2 carrots, diced
2 sticks celery, diced
1 red bell pepper, diced
1 can red kidney beans
1 can pinto beans
1 cup canned white beans
1 28oz can of Organic crushed tomatoes
11.5 cups Low sodium veggie broth
1/4 cup of pickled jalapeños, minced
1 small can of tomato paste
1 tbsp of low sodium miso
Oregano, cumin, chili powder, and black pepper
to taste (about 1 tbsp each)

Sauté the onion and garlic in a large pot. Then add carrots, celery, and bell pepper and stir together and cook down for 5 to 10 minutes on medium heat. Add more veggie broth as needed to keep it moist. Drain and rinse the beans with water thoroughly. Then add the beans and the rest of the ingredients. Stir and cover the pot and turn down to low heat for 15 minutes or so. Then voila! The chili is ready

Cashew Sour Cream
1 1/2 c raw cashews
3/4 c water
2 T lemon juice
1/4 t salt
Blend all ingredients in a high speed blender until completely smooth, about a minute. Store in an airtight container in the fridge and use throughout the week.

Forks over Knives cornbread muffin recipe: https://www.forksoverknives.com/recip...