Week Two Fall Reboot

Add dates and walnuts to high speed blender until broken down. Add remaining ingredients and blend until smooth, scraping down sides as needed.

Continue until all mixture is rolled.

Preheat oven to bake at 350.

Chop scallion.

When potatoes are finished, open and pour broccoli ghee mix in the potatoes, splitting your filling evenly. Slice the scallion and top potato.

Add more salt and pepper to taste.

Place cubed sweet potato on a baking sheet and bake covered in the oven at 350 for approximately 20 minutes (while your delicious onions and spices fill the kitchen with yummy wafts of goodness)

Pour vegetable stock in the large pot and bring the mixture to a boil. Add sweet potato from over, reduce it to a simmer, cover the pot and cook for 5 to 10 minutes, until sweet potatoes are soft.

Once the potatoes are fork tender, turn off the heat.

Use an immersion blender or carefully pour the mixture into a regular blender blending until pureed and smooth.

Add in the coconut milk and blend again until smooth.

Pour the mixture back into the pot.

Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.

Pre heat oven to 350.

Peel and cube squash, place on a baking sheet with peeled garlic and bake for 30 minutes.

Remove from oven and blend squash and garlic in high speed blender or use immersion blender until smooth.

Add in coconut milk and stir until thoroughly mixed.

Chop any varietal of apple into bite sized pieces and place in a bowl. Add cinnamon and toss.

Chop cauliflower into small pieces removing large stems. Use a food processor to finely chop cauliflower to rice sized bites, or manually chop with a knife if you do not have a food processor. Heat ghee in a large skillet over medium heat and add onion. Sweat onion (4-5 minutes), increase the heat to medium high and add 4 cups of cauliflower. Mix so that cauliflower is coated with ghee. Cauliflower is course and fin=brous so may take 6-7 minutes to cook depending on your pan. Cut in scallion and add coconut aminos.

Slice Squash lengthwise and then again lengthwise.

Drizzle with oil and sprinkle rosemary.

Grill 10-12 minutes or until soft

Toss baby spinach together with dressing in a bowl. Serve squash warm over salad greens.

Melt ghee in saute pan over medium/high heat.

Add ginger and cook together for 1 minute, stirring.

Add avocado oil and let oil come to temp, about 2 minutes.

Add bok choy and lightly saute, about 3 minutes.

Season with salt and pepper to taste.

Serve over white bean puree or eat as a side dish.

In a skillet, heat oil. Add onion and cook until golden brown and fragrant.

Add in ginger and cook for 2-3 minutes

Add in white beans and mix.

Peel and cube squash and apple.

Heat 1 T avocado oil in skillet over medium heat

In a separate bowl, mix egg, tapioca flour and amino.

Toss broccoli in egg mix and pan sear in skillet. Cook until golden brown.

Chop apple and place in bowl.

Add nuts and seeds to bowl and toss until thoroughly mixed.

In a separate bowl, whisk eggs, coconut milk, salt and pepper

Bake about 20 minutes or until top of egg casserole is golden brown.

Cut casserole into 9 squares and freeze, refrigerate or serve!