Makes 2 quarts | Total Time: 1 hr 15 mins (plus cooling)

Ingredients

5 lbs. plum tomatoes

1 large clove garlic

1/2 stalk celery

1 small onion, quartered

2 sprigs plus 4 leaves fresh basil

2 tsp salt

Instructions

1. Bring a large pot of water to a boil. Add the tomatoes, garlic, celery, onion and 2 sprigs basil. Cook until the water returns to a boil and the tomato skins split, about 7 mins. Drain well.
2. In batches, put the tomatoes and other vegetables in a food processor to coarsely puree. Then put the puree through a food mill (discard the skins and seeds). Stir in the salt.
3. Fill two 1-quart canning jars with the puree and add 2 leaves basil to each jar. Seal and put the jars in a water-bath canner. Boil for 40 minutes. Turn off the heat and let sit overnight.

Yields: 6-8 servings | Prep Time: 2 mins | Total Time: 6 mins

Ingredients

1/4 cup coconut oil

1/2 cup popcorn kernels

1/4 cup granulated sugar

Kosher salt

Instructions

1. Heat the coconut oil in a shallow 5- to 6-quart saucepan with a handle over medium-high heat. Add the popcorn kernels, then the granulated sugar. Using a rubber spatula, stir to combine. Cover with a tight-fitting lid. Wait until you hear the first few kernels popping, then remove from the heat, shake for 3 seconds and return the pan to the heat for 10 seconds. Continue to do this until the popcorn has almost reached the lid of the pot and the pops begin to slow (2-3 seconds between each pop).
2. Remove the pan from the heat and give it one more good shake, the pour the kettle corn onto a large sheet tray. Sprinkle all over with salt.
3. As the popcorn cools slightly, separate the kernels to keep them from cooling and clumping together.

2 servings

Ingredients

1/4 cup butter, melted

1/4 cup honey or molasses

1 1/2 tsp ground cinnamon

1/2 tsp salt (optional)

3/4 tsp vanilla

3 cup old-fashioned oats

1 cup flaked coconut

1 cup chopped walnuts

2/3 cup raisins or dates

Instructions

1. Combine all ingredients (except fruit) and spread in a grease 9×13″ pan. Bake at 275°F for 50-60 minutes or until golden brown, stirring every 15 minutes. Add fruit. Cool, stirring occasionally. Store in an airtight container.

Chill Time: 30 mins

Ingredients

3 cups flour

1/4 -1/2 cup sugar

pinch of salt

16 tbsp butter

2 eggs

2-4 tbsp cold water

Instructions

1. Using beater, not dough hook, mix dry ingredients. Add butter one slice at a time until crumbly, add eggs. Add enough water until dough pulls away from the side. Knead for a few minutes. Flatten into 2 pieces and chill for 30 minutes. Roll out on floured surface to desired thickness.

Prep Time: 15 mins | Cook time: 20 mins | Total Time: 35 mins | Yield: 12 tortillas

Ingredients

3 cups all-purpose flour

1 1/2 tsp fine sea salt

1 tsp baking powder

1 cup hot water

1/3 cup coconut oil (at room temperature, not melted)

Instructions

1. Mix the dough. Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the coconut oil and hot water and stir until a shaggy dough begins to form.
2. Knead the dough. Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
3. Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms and evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
4. Form the dough balls. Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
5. Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
6. Serve. Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.

Yield: 12-16 tortillas

Ingredients

1 1/2 cups masa harina

1/4 tsp salt

2 tbsp vegetable oil, lard or butter

About 1 cup hot water, or more as needed

Flour for kneading

Instructions

1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
3. Break off pieces of the dough (you’re shooting for 12-16 tortillas total), and lightly four them. Put them between two sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4-6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
4. Put a large skillet, preferably cast iron, over medium-high heat for 4-5 minutes. Cook the tortillas, 1-2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Flip a third time to achieve puffiness. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

Makes 4 pints

Ingredients

5 1/2 lbs apples, peeled, cored, sliced

4 cups sugar (or much less)

2-3 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

Instructions

1. Fill crockpot with apples. Combine other ingredients, pour over apples and stir to coat. Cover and cook on HIGH for 1 hour.
2. Reduce heat to low, cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally. Uncover and cook 1 hour on low. Stir until smooth.

Ingredients

16oz. can garbanzo beans

1/3 cup lemon juice

1 tbsp olive oil

2 cloves crushed garlic

Paprika (or cayenne), salt and parsley to taste

1 tsp. cumin

1/4 cup tahini

Instructions

1. Drain beans, reserving liquid. Blend beans and remaining ingredients until smooth, adding reserved bean liquid as needed. Serve with pita and / or raw veggies

Ingredients

2 cups chicken broth

4 tbsp Gebhardt chili powder

1 tsp ground cumin

2 heaping tsp garlic powder

3/4 tsp salt

pinch cinnamon (less than 1/16 tsp)

1 tsp sugar

5 tbsp cold water

5 tbsp white flour

Instructions

1. In a 2 quart saucepan, combine all but water and flour. Whisk until well blended. Bring to a boil, then reduce to a low boil for 3 minutes, whisking frequently so all spices stay dissolved. In a separate saucepan bowl, whisk flour into water 1 tbsp at a time, until all bumps are dissolved. After 3 minutes of cooking sauce, turn to high heat. Very slowly pour flour mixture into boiling sauce. Whisk vigorously. After all flour is added, continue to whisk for 1 minute. You can turn heat down if desired, so long as sauce continues to boil. Turn off heat — sauce is done. You can add 1 can tomato sauce if desired.

Ingredients

1/2 cup light olive oil

3 tsp cider or red wine vinegar

1 tsp+ lemon juice

2 tsp sugar

1/2 tsp salt

1/2 t ground mustard

1+ clove garlic

Instructions

1. 1. 1. Shake well (can sit at room temperature; if cold it will need time to warm).

Serving Suggestions:

Lettuce

Mandarin Oranges

Purple onion

Avocado

Tomatoes

Crunchie’s:

Toasted or Sautéd Ramen

You can add pine nuts, flaxseeds, almonds, sunflowers

If you sauté use 2 tsp butter. Cool.