INGREDIENTS: 1 small (2 1/2 pound) spaghetti squash 1 can no-salt-added diced tomatoes 1/2 cup unsweetened almond butter 2 teaspoons curry powder 1/4 teaspoon plus 1/8 teaspoon fine sea salt , divided 3 cups thinly sliced greens, such as baby kale or spinach INSTRUCTIONS: Preheat the oven to 375°F. Halve squash lengthwise and use a spoon to scoop out seeds and discard. Place squash cut-side down in a 9x13-inch baking dish. Pour 1 cup water into the dish and roast until squash

INGREDIENTS: 1 medium cauliflower, cut into florets 2 teaspoons coconut oil 1 onion, minced 1 small fennel bulb, coarsely chopped 2 red bell peppers, sliced 2 garlic cloves, crushed 2 teaspoons sweet paprika 1 teaspoon ground turmeric 2 cups [500 ml] vegetable broth, ideally homemade pinch of saffron strands 7 oz [200 g] fava beans handful of Italian parsley leaves, coarsely chopped juice of 1/2 lemon INSTRUCTIONS: Pulse the cauliflower florets in a food processor until they

YIELD: 4 servings INGREDIENTS: 1/2 cup dried arame sea vegetables (food-grade seaweed) Dark sesame oil, about 2 Tbsp 1 Tbsp peeled and minced ginger 1 bunch kale (we used dinosaur kale for fun) 1 Tbsp minced garlic 2 Tbsp Bragg Liquid Aminos 1 Tbsp Toasted sesame seeds INSTRUCTIONS: Rinse the seaweed in water and let soak, covered in water for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger. Prepare kale by soaking

YIELD: 1 smoothie INGREDIENTS: 1/2 cup water 1/2 cup freshly made apple juice 1 cup, or 3 leaves, kale 1/4 green apple 1/2 lemon 1 inch slice of ginger 1/4 tsp cayenne pepper 1 tbsp real maple syrup INSTRUCTIONS: Add all the ingredients to your blender, pouring the liquids over top. Blend until everything is smoothly mixed. Sip it slow! SOURCE: Mind Body Green #smoothie #veggies #glutenfree #vegan #vegetarian #healthyrecipes

YIELD: Two dozen cookies INGREDIENTS: 3/4 cup pitted dates 3 cups rolled oats 1 1/2 cup smooth almond butter 1/2 cup shredded unsweetened coconut Zest and juice of 1 orange 1/2 teaspoon ground cinnamon 1/4 teaspoon sea salt 3/4 cup 100% all-fruit preserves, such as cherry or apricot INSTRUCTIONS: Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well. In a food process

YIELD: 6 servings INGREDIENTS: 3 cups leftover cooked brown rice 2 egg whites, scrambled 1 whole egg, scrambled 1 tbsp Smart Balance oil 1/2 onion, chopped 2 cloves garlic, diced 5 scallions, chopped, whites and greens separated 1/2 cup shredded carrots Cooking spray 1 cup ready-to-eat shelled edamame 2 tbsp low sodium soy sauce, tamari for gluten free (or more to taste) Salt and fresh pepper to taste INSTRUCTIONS: Whisk eggs and egg whites, season with salt and pepper. In a

INGREDIENTS: 1 tablespoon extra-virgin olive oil 1 cup (1/2-inch) cubes sourdough bread 1 medium Yukon gold potato , unpeeled, cut into (1/2-inch) cubes 1/2 yellow onion , chopped 6 cups 365 Everyday Value Organic Low-Sodium Vegetable Broth 2 cups broccoli florets , chopped 2 cups cauliflower florets , chopped 3/4 teaspoon fine sea salt INSTRUCTIONS: Heat oil in a large pot over medium-high heat. Add bread, potato and onion and cook, stirring often, until golden brown, 5 to 7

YIELD: 10 bars INGREDIENTS: 1/2 teaspoon Frontier Baking Soda Powder 1/2 teaspoon Frontier Coarse Sea Salt 1 teaspoon Frontier Vanilla Extract 1/2 teaspoon Frontier Ground Korintje Cinnamon 1/2 cup Frontier Whole Goji Berries (Gou Qi Zi) 2 cups instant or rolled oats 1/2 cup puffed rice cereal 3/4 cup oat flour or processed (110g) 1/4 cup coconut oil or butter 1/2 cup honey 1/4 cup dark brown sugar 1/4 cup applesauce INSTRUCTIONS: Preheat your oven to 350 degrees and line an

YIELD: One smoothie INGREDIENTS: 1 cup hemp or coconut milk 1/2 cup frozen pineapple 1 frozen banana 1 Tbsp coconut oil 1/2 tsp turmeric (can be increased to 1 tsp) 1/2 tsp cinnamon 1/2 tsp ginger 1 tsp chia seeds 1 tsp maca INSTRUCTIONS: Blend all ingredients in a NutriBullet or other blender. SOURCE: The Chalkboard: A Guide to Living Well #glutenfree #smoothies #coconutmilk #snacks #vegetarian

YIELD: Makes 10-12 balls INGREDIENTS: 2 medium sweet potatoes, peeled and cut into 1/2-inch (1.25 cm) pieces (about 3 cups/720 ml) 2 Tbsp (30 ml) canned coconut milk (full fat) 1 cup (240 ml) finely chopped kale leaves (stems removed and discarded) 1 medium shallot, finely chopped 1 tsp (5 ml) ground cumin 1/2 tsp (2.5 ml) granulated garlic 1/2 tsp (2.5 ml) fine sea salt Ground flaxseed, for sprinkling INSTRUCTIONS: Preheat the oven to 400ºF/200C. Line a baking sheet with par

YIELD: Serves 4 INGREDIENTS: 10 ounces buckwheat (soba) noodles 1 tablespoon extra-virgin olive oil 10 ounces broccoli florets or purple sprouting broccoli, asparagus or green beans 1 medium green cabbage or bok choy, leaves finely shredded 1 medium fennel bulb, finely sliced 1 cucumber, halved lengthwise, seeds scooped out with a spoon and flesh chopped 4 spring onions, finely sliced 1 large ripe avocado, sliced 2 handfuls of fresh greens (such as watercress, baby spinach, s

INGREDIENTS: 1 large head cauliflower (3 pounds) 2 tablespoons vegetable or olive oil 1 teaspoon cumin seeds 1 tablespoon finely grated fresh ginger 1 tablespoon finely grated garlic (about 2 cloves) 1 jalapeño or another green chile, finely chopped (use more or less to taste) 1 big handful fresh cilantro, stems finely chopped, leaves roughly torn 1/2 teaspoon ground turmeric 1/4 to 1 teaspoon mild red chili powder, adjusted to taste 1 1/2 teaspoons ground coriander 1/2 teasp

YIELD: 16 squares INGREDIENTS: 1 cup fresh or canned pumpkin 1/2 cup almond butter 2 eggs 1/2 cup maple syrup, honey or monk fruit 1 tbsp vanilla 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1 cup extra dark chocolate chips INSTRUCTIONS: Preheat oven to 325 degrees. Add & whisk each ingredient one at a time to a large mixing bowl, starting with wet ingredients. Continue until batter is light & airy similar to cake mix (it will NOT be thick). Pour batter into oiled or Pa

YIELD: Serves 6 INGREDIENTS: 2 pounds eggplant Sea salt 2 tablespoons olive oil 2 tablespoons ghee 2 medium onions, sliced 1 teaspoon smoked paprika 1 teaspoon chili powder 1 3/4 teaspoons cardamom 1 teaspoon ground coriander 1/3 teaspoon freshly ground black pepper 1 tablespoon ground turmeric 4 large garlic cloves, peeled and slivered 1 -inch chunk of ginger, peeled and finely chopped 1 pound ripe Roma tomatoes, diced 1 can coconut milk Chopped cilantro, for garnish Greek y

YIELD: Serves 6 INGREDIENTS: 2 tablespoons rice vinegar 1 1/2 tablespoon low-sodium tamari 1 tablespoon honey 3 cups shredded carrots (about 6 medium carrots) 1 1/2 cup shredded green cabbage 1 cup shredded red cabbage 3 kale leaves, stems and tough rib removed, very finely sliced 1 (8-ounce) package buckwheat soba noodles 1/4 cup toasted sesame seeds INSTRUCTIONS: In a large bowl, whisk together vinegar, tamari and honey. Add carrots, green cabbage, red cabbage and kale, and

INGREDIENTS: 2 tablespoons agave nectar or honey 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon fine sea salt 1/4 teaspoon ground black pepper 1 (15 ounce) can no-salt-added black beans, rinsed and drained 1 (15 ounce) can no-salt-added kidney beans, rinsed and drained 1 1/2 cup steamed, cooled and chopped green beans (about 6 ounces raw) 1 large tomato, seeded and diced 1 cup diced Gouda cheese (about 5 ounces) 1/2 r