DIRECTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease 12 muffin tins with oil of choice.
3. Heat a large pan over medium heat
4. Add 1 tablespoon of oil and sauté vegetables until soft and season with salt and pepper.
5. Divide vegetables evenly into the greased 12 muffin tins and set aside
6. Whisk eggs, salt and water together well and pour over veggies distributing evenly (about 1/3 cup per muffin tin).
7. Sprinkle with salt and pepper and grated cheese (optional).
8. Bake for 20-25 minutes or until cooked through and center begins to brown.
9. Allow to cool a few minutes before removing from muffin pan.

Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g

DIRECTIONS

1. Place 1 sheet of nori on a cutting board or bamboo sushi mat.
2. Fill a small bowl of water and place it next to the nori sheet.
3. Add 1 cup of cooked sushi rice on top of the nori and spread the rice evenly over the nori sheet leaving one inch empty at the top (this will help seal the roll). Dip your fingers in the bowl of water to help prevent them from getting too sticky while working with the rice.
4. On the bottom third of the sheet, layer all vegetables and lettuce.
5. Add a bit of water to the empty top inch of the sheet and use your fingers to snug all of the vegetables in and carefully roll everything into a sushi roll. Wet the top inch with water to help seal the roll.
6. Slice sushi into bite sized pieces and serve with tamari, soy sauce or Tahini Dressing.

DIRECTIONS

1. Evenly divide and arrange quinoa at the bottom of each bowl.
2. Divide spinach, carrot, radishes, chickpeas and cucumber evenly between the three bowls.
3. Place all dressing ingredients in a blender and blend until smooth
4. Top each bowl with a drizzle of dressing.
5. Enjoy!

DIRECTIONS

1. Wash and peel the beets and slice thin. A mandolin slicer works well here if you have one. Add beets to a large bowl.
2. Wash and slice the radishes and transfer to the bowl with beets.
3. Add the olive oil, lemon, maple syrup, sea salt and pepper to a small bowl and whisk well.
4. Pour dressing over beet and radish mixture and toss well to coat.
5. Divide into two bowls and top with walnuts and chopped basil leaves.
6. Add salt and pepper to taste.

DIRECTIONS

1. Preheat oven to 400°F
2. Wrap beets in foil and bake for 40 minutes or until soft, then remove from oven and allow to cool.
3. Add chickpeas, lemon, garlic, salt, olive oil and aquafaba to a food processor fitted with an S blade.
4. Process ingredients until smooth, adding more aquafaba if needed.
5. Add to serving dish and garnish with extra olive oil and chopped parsley.

DIRECTIONS

1. Place the carrots, bay leaves, and dried chiles in a spring top glass jar.
2. Place the remaining ingredients in a non-reactive medium saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
3. Pour the vinegar mixture over the carrots, close the lid, and place in the refrigerator. Allow to chill for at least 2 hours and up to 2 weeks, then enjoy.

DIRECTIONS

1. Arrange the heart of palm slices on a plate and sprinkle with 2 tablespoons of the lime juice, olive oil, sugar, and salt. Set aside to marinate while you prepare the shrimp.
2. In a medium bowl, stir together the remaining 1/4 teaspoon lime juice, mayonnaise, lime zest, cayenne, shrimp, salt, and pepper.
3. Drain the hear of palm slices and paty dry with a paper towel. Place a heart of palm slice on each radish slice. Top with a piece of shrimp and garnish with a cilantro leaf.

DIRECTIONS

1. Place garlic in the container of a food processor, and pulse until finely minced.
2. Add radishes, and mince.
3. Add cream cheese, and mix until well blended.
4. Transfer to a serving dish, and chill until serving.

DIRECTIONS

1. Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
2. Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
3. Serve with graham cracker, carrot sticks, or even on its own.

DIRECTIONS

1. When cutting up the zucchini discard the seedy, mushy middle pieces. Place the zucchini fries in a colander over a bowl, sprinkle with the salt and toss. Allow them to drain for at least two hours or longer in the refrigerator.
2. Meanwhile make the dip by melting the butter and olive oil together in a skillet or saute pan. Add the onions and cook about 20 minutes over medium-low heat, stirring often until the onions are mostly browned.
3. Remove them from the heat and mix with the vinegar. Add them to a food processor with the honey, mustard and sour cream. Pulse until well combined. Season with salt and pepper to taste. Refrigerate.
4. Set up a dredging station by combining the panko, parmesan, flour and Italian seasoning in a wide, shallow bowl. Beat the eggs together in a separate, shallow bowl.
5. Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spray with olive oil; or use a non-stick baking sheet and spray the pan directly or grease very lightly.
6. Use one hand for dipping the zucchini in the egg and one for coating with bread crumbs; allow the excess egg to drip off and use your hand to pat on the crumbs. Place on baking sheet close but not touching. Repeat until all the zucchini are coated.
7. Bake 12 minutes, carefully turn them all over and bake another 8-10 minutes, until golden brown. Serve immediately with onion dip.

DIRECTIONS

1. Combine all ingredients in a bowl and whisk until smooth.
2. Taste and adjust seasoning if necessary.

DIRECTIONS

1. Wash and dry your parsnips. Don’t peel them- the skins help prevent the edges from burning too fast.
2. Slice the parsnips using a mandolin, or your food processor. You want thin, evenly sliced rounds.
3. Very sparingly, rub a little olive oil on each slice, and lay on a cookie sheet without overlapping. Sprinkle the Tabasco sauce and a touch of sesame oil for a little kick, and sprinkle salt/pepper on the slices. (the less oil, the better they bake. you could even try them oil free)
4. Lay over top your parsnips a second cookie sheet (make sure it fits the bottom sheet). This presses them down and makes them crispier.
5. Bake for 20 min at 250°F. At the 10 min mark, rotate your cookie sheet.
6. After 20 min, remove the top cookie sheet, and continue baking 10-20 min. Careful- they burn easily!
7. Remove and let cool on a wire rack- they get crispier as they cool.

NOTE: if they are still bendy, microwave them in small batches, 2 minutes at a time (make sure the center ones don’t burn!). I noticed the microwave fixed all ‘bendy’ issues very well

DIRECTIONS

1. Preheat oven to 350°F (175°C). Unroll crescent rolls onto a baking sheet, and press together the seams to form a single sheet of dough.
2. Bake for 15 minutes or until golden brown. Let cool.
3. Mix cream cheese and mayonnaise together and spread the mixture onto the top of each crescent roll. Sprinkle dill weed or garlic salt over crescent rolls. Arrange the broccoli, cauliflower, radishes and carrots on top of the cheese and mayonnaise mixture. Sprinkle the cheese over the veggies. Sprinkle the imitation bacon bits over the shredded cheese. Refrigerate until ready to serve. Before serving cut the crescent rolls into squares.

DIRECTIONS

1. Place garlic in the container of a food processor, and pulse until finely minced.
2. Add radishes, and mince.
3. Add cream cheese, and mix until well blended.
4. Transfer to a serving dish, and chill until serving.

DIRECTIONS

1. To make the salsa, whisk together the olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl.
2. Stir in the radish and cucumber strips.
3. Refrigerate in a covered container.
4. Serve with tortilla chips and enjoy!

DIRECTIONS

1. Pre-heat an indoor or outdoor grill to 350°F. In small batches, mince the Radish MatchStixx™ into a very small dice creating small squares. Add to large bowl. Chop the jicama, jalapenos and bell pepper to a small dice and add to the radish bowl. Zest one lemon and one lime and add to the radish bowl. Juice all of the other citrus and add to the radish bowl.
2. Pat shrimp dry and remove all tails. Lightly drizzle the shrimp with olive oil and lightly season with salt. Place shrimp on heated grill for 20 seconds per side, just long enough to blacken. Remove cooked shrimp from the grill and chop into bite sized pieces. Add chopped shrimp to bowl of vegetables and juice, cover and chill for at least 3 hours.
3. When ready to serve, stir and add salt to taste. Serve with tortilla chips and enjoy!

DIRECTIONS

1. Preheat oven to 400°F.
2. Peel and cut the carrots (16 carrots or 2 pounds worth) into sticks that are about 4″ long. Put the sticks into a bowl and pour the olive oil over them and mix to coat.
3. Next, place the carrot sticks on a single layer on a baking sheet lined with parchment paper. Then, sprinkle the carrots with the salt.
4. Bake the carrots until they begin to crisp (about 20 to 25 minutes).

DIRECTIONS

1. In a nonstick fry pan, heat oil until hot. Add jalapeno and ginger; cook and stir until ginger just begins to brown.
2. Add radishes, cilantro, cumin and salt; reduce heat and cook, stirring often, until radishes are barely tender, about 6 minutes.
3. Garnish with julienned radish leaves or spinach, if desired.

DIRECTIONS

1. Cut carrots into 2 x ¼” strips. Combine carrots, water, lemon juice, sugar & garlic in a non-aluminum saucepan; cover. Cook over medium heat for 6 to 8 minutes or until carrots are crisp-tender. Remove from heat. Place carrots in a shallow bowl reserving the cooking liquid in saucepan. Add basil, lemon rind & oil to cooking liquid & set aside.
2. Trim top white portion from green onions and place tops in a large saucepan of boiling water. Drain immediately & rinse under cold water. Cut tops into 20 narrow strips. Gather 4 carrot strips into a bundle & tie with an onion strip. Repeat procedure with remaining carrots & onions strips. Place bundles in a large shallow bowl. Pour basil mixture over bundles. Cover & chill at least 1 hour.
3. Using a slotted spoon, remove bundles from liquid and discard liquid. Arrange bundles on a serving platter or as a decorative side dish.

DIRECTIONS

1. Select desired vegetables, wash, prepare, and place in groups on serving platter, surrounding a small serving bowl. Cover all with plastic wrap and chill until ready to use.
2. To prepare dip: place chopped celery and carrots in blender container and, using the pulse setting, chop until very fine. Add drained tuna, mayonnaise, horseradish, salt and pepper, and hot pepper sauce and blend on MEDIUM and then HIGH speed until smooth. Stop blender and scrape sides if needed. Remove to serving bowl and stir in basil and chopped hard-boiled egg. Adjust seasonings if desired. Chill for 15 minutes and serve.

*Chef’s Note: Most raw vegetables, such as carrots, celery, broccoli, zucchini, and cauliflower, slowly dry out on vegetable trays. Tomatoes, mushrooms, and cucumbers are a few that need no special attention. To enhance color and help prevent drying during service, try blanching the firmer vegetables. Simply place each color group, working light to dark, in active boiling water for 5 to 15 seconds, being careful not to cook the vegetables, and then plunge directly into cold, icy water. When fully cooled, drain well and arrange on serving platter. The blanched vegetables will remain crisp and brilliant in color.

Credit: Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP

DIRECTIONS

1. Combine all ingredients; cover and refrigerate until ready to serve.
2. Drain excess liquid.
3. Serve with crackers, celery, sliced cucumbers, etc.

DIRECTIONS

1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
2. Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.