November recipe Ebook

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1 cup walnuts 1cup rolled oats 2/3 cup flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 Tbsp turmeric 1/2 tsp sea salt 2/3 cup plain Greek yogurt 1/3 cup olive oil or butter 2 ripe bananas, mashed 4 tablespoons honey 3 large eggs Handful blackberries, chopped

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1/3 cup rolled oats 2 tablespoons olive oil 1 tablespoon honey

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Preheat oven to 400 degrees and place Mini Muffin Tray on Perforated Baking Sheet and set aside.

Add walnuts and rolled oats to Eco-Chop and chop until it looks like coarse flour. Transfer to Mixing Bowl and add flour, baking powder, baking soda, turmeric, and sea salt.

In bowl of an electric mixer, add yogurt, oil, bananas, honey and eggs. Add wet ingredients to dry ingredients and carefully fold everything until combined.

Pour batter into wells and drop berries into each one.

Mix together granola and add it to the top of the batter.

Bake for 15-18 minutes or until golden brown.

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2 1/4 cups flour 2 tsp baking soda 1/4 tsp salt 1 heaping tsp ginger 1 tsp cinnamon 1 tsp ground cloves 1 1/2 sticks of unsalted butter, softened 1 cup sugar 1/4 cup molasses 1 large egg Bourbon Vanilla Sugar for dusting

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Preheat oven to 350 degrees and place Silpat on Perforated Baking Sheet and set aside.

In Mixing Bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves and set aside.

In a bowl of an electric mixer, add sugar and softened butter. Beat until light and fluffy. Add molasses and egg and beat until smooth.

On the lowest speed, slowly incorporate the dry mixture in mixing bowl until just combined. Scoop out dough and shape into 1-inch balls and roll in Bourbon Vanilla Sugar. Place onto Silpat an inch or two apart they spread out considerably when cooking) Bake for 8-10 minutes and let cool on Silpat for 5 minutes before transferring cookies to cooling rack.

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1 1/2 lbs ground Italian sausage 1 onion, coarsely chopped 3 garlic cloves, minced 1 large red pepper, chopped 1 jar pasta sauce 2 teaspoons Rosemary Basil Thyme Herb Blend 1 tablespoon Fennel Seeds 4 cups penne pasta 1 package fresh spinach 3 cups shredded mozzarella 1 cup grated parmesan 2 eggs, beaten

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Preheat oven to 375 degrees and place Medium Round Mold on Perforated Baking Sheet and set aside.

In fry pan, brown sausage over medium heat adding in oil if necessary. Transfer to bowl and set aside.

Add onions, garlic, and red pepper to fry pan and cook over medium heat until softened about 5 minutes.

Stir in pasta sauce, herb blend, and fennel seeds.

Bring to a boil. Add cooked sausage and simmer for 15 minutes.

Meanwhile, cook pasta for 6-8 minutes in boiling water. Add spinach and cook for an additional minute.

Drain and return to pot. Add sausage mixture to pasta and then add cheeses. Add egg.

Pour mixture into Round Mold and bake uncovered for 30 minutes. Unmold and enjoy!

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1/4 cup Meyer Lemon Olive Oil Blend or 1/4 cup olive oil with 1 Tbsp lemon juice 2 cloves garlic, minced 2 tsp coriander 2 tsp cumin 1 tsp paprika 1/2 tsp cayenne pepper 1/8 tsp cinnamon 1/2 tsp salt 1/4 tsp pepper 3 boneless skinless chicken breasts

1/2 cup plain Greek yogurt 1/4 tsp lemon zest 1 Tbsp fresh chopped cilantro 1/2 garlic clove, minced 1 pinch ginger Salt and pepper to taste

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In Mixing Bowl, whisk together olive oil blend, 2 cloves garlic, coriander, cumin, paprika, cayenne pepper, cinnamon, salt and pepper.

Place chicken pieces in a large resealable bag and pour marinade over chicken. Seal bag and press chicken into marinade. Let sit at room temperature for 30 minutes.

Preheat oven to 350 degrees and place Medium Round Mold on Perforated Baking Sheet. Pour marinade and chicken into mold.

Bake for 15-20 minutes covered with Octagonal Silpat or until chicken pieces are cooked all the way through.

While chicken is cooking prepare Cilantro Yogurt Sauce. Combine all ingredients in a small bowl and whisk.

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2 small apples, peeled, cored and diced into 1/4 inch pieces 1 Tbsp granulated sugar 2 heaping tsp cinnamon, divided 1/4 cup light brown sugar 1 large egg 1/3 cup granulated sugar 1/4 cup canola or vegetable oil 1/4 cup sour cream or Greek yogurt 1 tsp vanilla extract 1 cup all-purpose flour 1 tsp baking soda 1/2 tsp salt or to taste

1 cup confectioners’ sugar 2-3 Tbsp cream or milk, or as necessary for consistency

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Preheat oven to 350 degrees. Place Loaf Mold and support on Perforated Baking Sheet and set aside.

In a small bowl combine apples, 1 tbsp sugar and 1 heaping teaspoon of cinnamon. Set aside. In another small bowl combine brown sugar and remaining 1 heaping teaspoon of cinnamon. Set aside.

In Mixing Bowl, add egg and sugar and whisk to combine, about 1 minute. Add oil, sour cream, vanilla and whisk until smooth. Add flour, baking soda, salt and stir until just combined. Don’t over mix.

Pour half of the batter into Loaf Mold, smoothing the top lightly with spatula. Sprinkle half the apples over the batter and then sprinkle half the cinnamon-brown sugar over the apples. Top with remaining batter.

Evenly sprinkle remaining apples and sugar on top of the loaf and bake for 35-40 minutes or until batter is set and toothpick inserted into center comes out clean.

Let cool and unmold. Combine glaze ingredients and drizzle over top and serve.

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2 avocados, halved sliced, seeded and peeled 1 lime, juiced 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced 2 Roma tomatoes 1 tablespoon cilantro, chopped 1 clove garlic Salt and pepper to taste

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Chop onion and garlic in Eco-Chop first and then add quartered tomatoes, avocados, spices and lime juice.

Chop to desired consistency and enjoy with tortilla chips or on a salad!

Also many of our herbs blends are excellent in salsa and this guacamole recipe!