Black Bean Dip

2 c. black beans
½ jalapeno, deseeded and minced
1 red bell pepper, deseeded and diced
½ red onion, diced
1 clove garlic, minced
¼ tsp chipotle chili powder
1 tsp cumin
3 tbs olive oil
1 tbs apple cider vinegar
2 tsp honey/maple syrup
½ tsp sea salt
 
In a skillet over medium heat, sauté jalapeno, red bell pepper, onion and garlic in 1 tbs olive oil until soft. Add cumin & chili powder and stir while cooking to incorporate.  Remove from heat when all ingredients are soft and somewhat caramelized.
 
In a food processor cup, place black beans, onion mixture, apple cider vinegar & maple syrup or honey. Puree ingredients together while pouring the remaining 2 tbs of olive oil in top of processor while running. Make sure you remove lid and scrape sides and puree again.  Serve warm or chilled.

Sunflower Seed Herbed Pate

2c. sunflower seeds, soaked for 4 hours
1 yellow bell pepper, deseeded and chopped
1 handful fresh parsley
1 handful fresh basil
1 tbs. Apple cider vinegar
2 tbs lemon juice
1 clove garlic
1 tbs braggs
2-4 tbs olive oil, depending on creaminess
 
Place all ingredients in a food processor and puree until creamy smooth. If you want a creamier consistency, add a small amount of water while processor is running.

Cherry Apple Chutney

1 c. dried cherries
3 apples, 1 Granny Smith & 2 Golden Delicious, cored and chopped into small pieces
¼ c. dried apricots, chopped
¼ c. raisins or currants (optional)
2 tbs. apple cider vinegar
1 c. Apple Cider or Fresh OJ
¼ c. water
1/2 c. Agave nectar or maple syrup
1-1/2 tbs. Fresh grated ginger
1 tsp. ground cinnamon
1 cinnamon stick
Pinch cloves
¼ tsp sea salt
zest of orange (optional)


Place all ingredients into a saucepan over medium heat. Bring to a boil and then lower heat and simmer until all ingredients are soft, liquid is evaporated and chutney thickens. Stir occasionally to prevent burning. Remove from heat and cool. Serve chilled.

Godess Dip

1 c. cashews, soaked for 2 hours or more
3 scallions, chopped
1 garlic clove
3 tbs fresh cilantro
3 tbs fresh parsley
1 tbs honey mustard
1 tbs brown rice vinegar
2 tsp white mellow miso
2 tsp agave
½ tsp sea salt
Juice from 1 lemon or lime
3 tbs olive oil
Water

Puree all ingredients in food processor except olive oil. While processor is running, pour olive oil in top of processor. Add water 1 tbs at a time if you want a creamier consistency. Process until smooth

Blueberry Drizzle

1 ½ tablespoons arrowroot
2 cups frozen wild blueberries
¼ cup maple syrup
½ cup water
1 teaspoon vanilla
Juice of one lemon & zest (optional, but this really is the secret ingredient)

Raw Applesauce

3 apples, cored and roughly chopped (leave skins on)
2/3 c. water
1 tbs lemon juice
5 dates, pitted
1 tsp cinnamon
1 ripe banana
 
Place all ingredients into a blender and blend until combined but still chunky.

Classic Hummus

• 2 cups canned chickpeas (aka garbanzo beans), drained and rinsed
• 2/3 cup tahini paste
• 4 Tbsp. olive oil
• 1/4 cup lemon juice
• 3 cloves garlic (peeled)
• Water
• Salt (to taste)
• Pepper (to taste)
• Food processor

Throw everything into a food processor and grind it up. If the mix is too thick, add a little water. Feel free to experiment by adding different flavors. Extra garlic, chili peppers, grilled tomatoes, grilled veggies, or artichoke hearts all make interesting—not to mention healthy—twists. Makes 9 1/3-cup servings.

Preparation Time: 10 minutes

Nutritional Information (per serving):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
223	6 g	4 g	16 g	16 g	2 g