Ingredients
1 apple, sliced
1/2 tsp cinnamon
1 Tbsp butter
1 Tbsp oats
optional:
1 scoop of ice cream or yogurt
chocolate chips Instructions

1. Arrange the apple slices in the center of a piece of foil.
2. Top with cinnamon, butter and oats
3. Bring two sides together and fold to seal. Fold in both of the other sides to seal packet shut.
4. Bake at 400 degrees for 20 minutes.
5. Remove from oven, open packet, top with ice cream or yogurt and chocolate chips and serve!

Ingredients
• 1 cup almond milk
• 1 cup corn meal or flour of choice
• 1/2 - 1 cup buffalo sauce (I used Wing Time)
• 1 head cauliflower, cut up into bite sized pieces
• 2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 cup hemp hearts (for ranch dip)
• 1/8 cup + 2 Tbsp. almond or other dairy-free milk (for ranch dip)
• 1 Tbsp. nutritional yeast (for ranch dip)
• 1 - 2 tsp. apple cider vinegar, to taste (for ranch dip)
• 2 Tbsp. fresh lemon juice (for ranch dip)
• 1 garlic clove, peeled (for ranch dip)
• 1/4 tsp. kosher salt (for ranch dip)


Instructions
1 Preheat oven to 400 degrees F
2 Line a large baking sheet with parchment paper.
3 Combine the almond milk, corn meal or flour, garlic powder and salt in a bowl. Whisk together until all clumps are gone.
4 Coat the cauliflower pieces with the cornmeal mixture and place on baking sheet.
5 Bake at 400 degrees F for 20 minutes
6 While the cauliflower is baking, combine ingredients for vegan ranch dipping sauce in a blender and blend until smooth and creamy.
7 When cauliflower is done, remove from oven and place pieces into a large mixing bowl with desired amount of buffalo sauce. Toss gently until each piece is well covered.
8 Serve with your home-made vegan ranch and celery sticks.

INGREDIENTS

1. • 1 pound baby bok choy
2. Sauce
   • 1 1/2 tablespoons soy sauce
   • 1 tablespoon Chinese rice wine or dry sherry
   • 1/2 teaspoon sugar
3. • 1 tablespoon peanut or vegetable oil
   • 1 garlic clove, minced
   • 1 1-inch piece fresh ginger, peeled and minced
   • 2 teaspoons sesame oil
4. 1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
5. 2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
6. 3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Jolene Goring
Board Certified Holistic Nutritionist
www.jolenegoring.com

INGREDIENTS
Salad

• ¼ cup pine nuts (or slivered almonds or sunflower seeds)
• 2 pounds  yellow squash
• Salt
• ½ to 1 cup quality feta cheese, crumbled

Citronette

• ½ teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 large garlic clove, pressed or minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh mint (or tarragon)
• 1 teaspoon chopped fresh flat-leaf (Italian) parsley
• 3 tablespoons olive oil

INSTRUCTIONS

1. Use a vegetable peeler to shave the squashes into paper-thin ribbons, starting on one side and making quarter turns until you reach the seedy core. Spread the ribbons on a cutting board, sprinkle liberally with salt, and let them sit for 20 minutes.
2. In a small skillet over medium-low heat, toast the nuts until they are turning golden and fragrant, stirring frequently.
3. Make the citronette: In a small bowl, whisk together the lemon zest and juice, garlic, thyme, mint and parsley. While whisking, drizzle in the olive oil until the dressing is well blended. Set aside until you're ready to serve.
4. Rinse the squash and gently pat dry with a clean tea towel or paper towels. Place in a serving bowl (if you are not serving the salad immediately, refrigerate the squash until later).
5. Right before serving, whisk the citronette last time. Toss the squash with the feta, pine nuts and citronette. Serve immediately.

Jolene Goring
Board Certified Holistic Nutritionist
www.jolenegoring.com