Recipes

Ingredients: 2 cups diced fresh edible cactus pads (nopales), cleaned and spines removed 1 cup diced tomatoes 1/2 cup diced red onion 1/2 cup chopped fresh cilantro 2 cloves garlic, minced 1-2 jalapeño peppers, finely chopped (adjust to your preferred level of spiciness) Juice of 2-3 limes Salt and pepper to taste Optional: 1/2 cup […]

Ingredients:  For the Pumpkin Seed Pesto:  1 cup raw pumpkin seeds (pepitas)  2 cups fresh basil leaves, packed  2 cloves garlic, minced  1/2 cup nutritional yeast (parmesan cheese for a vegetarian version) 1/2 cup extra-virgin olive oil Juice of  1 lemon  Salt and pepper to taste    For the Pasta:  12 ounces (about 340g) of

Ingredients:   For the Quinoa: 1 cup quinoa 2 cups vegetable broth or water 1/2 teaspoon salt For the Salad: 2 tablespoons olive oil 1 small red onion, finely chopped 2 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 cup cherry tomatoes, halved 1 cup cooked chickpeas 1 cup

Ingredients for the Apple Filling: 6 cups apples, peeled, cored, and sliced (about 6-8 apples) 1/2 cup granulated sugar 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves (optional) 2 tablespoons cornstarch Ingredients for the Cobbler Topping: 1 cup all-purpose flour 1/4 cup granulated sugar 1 1/2 teaspoons

Ingredients: 1 medium pumpkin (about 4-5 cups of pumpkin puree) 1 onion, chopped 3 cloves of garlic, minced 2 medium carrots, peeled and chopped 2 medium potatoes, peeled and chopped 4 cups vegetable broth 1 cup coconut milk (canned) 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg