Ingredients

Organic Extra virgin olive oil
1 large organic yellow onion, diced
2 cloves fresh organic garlic, finely minced
2 1/2 teaspoons curry powder
Sea salt
2 organic Granny Smith apples or tart apples, peeled, cored, diced
2/3 cup organic apple juice
1 tablespoon organic barley malt
1/2 cup organic dried currants
8, 1-inch thick  organic acorn squash rings, unpeeled, seeded
2-3 sprigs fresh organic parsley, finely minced, for garnish
1 recipe curried  organic  shelled hempseeds

Directions for Curried Organic Shelled Hempseeds:

1 teaspoon curry powder
18 teaspoons hempnut seeds

In dry skillet, roast curry for 3 minutes.  Add seeds and roast for another 3 minutes. Cool completely

Directions:

Place about a tablespoon oil, onion and garlic in a heavy skillet and turn the heat to medium. When the onions begin to sizzle, add 2 teaspoons curry powder and a generous pinch salt and saute for 8-10 minutes, until the onions are quite soft. Stir in apples, barley malt, juice and currants, season lightly with salt and saute until all liquid has evaporated, 6-8 minutes.

Preheat oven to 350 degrees. Place 3-4 tablespoons oil and the remaining curry powder in a small skillet and turn heat to medium. Saute for 1-2 minutes, just long enough to flavor the oil. Transfer to a small cup and set aside.

Arrange squash rings in a single layer on a lightly oiled shallow baking pan. Sprinkle lightly with salt and brush with curry flavored oil. Spoon filling into the center of the rings, filling abundantly. Drizzle lightly with curry oil and cover tightly.

Bake until squash is tender when pierced with a skewer, 45-50 minutes. Carefully transfer squash rings, using a spatula, to a serving platter.

Ingredients

Organic Extra virgin olive oil
1 large organic yellow onion, diced
2 cloves fresh organic garlic, finely minced
2 1/2 teaspoons curry powder
Sea salt
2 organic Granny Smith apples or tart apples, peeled, cored, diced
2/3 cup organic apple juice
1 tablespoon organic barley malt
1/2 cup organic dried currants
8, 1-inch thick  organic acorn squash rings, unpeeled, seeded
2-3 sprigs fresh organic parsley, finely minced, for garnish
1 recipe curried  organic  shelled hempseeds

Directions for Curried Organic Shelled Hempseeds:

1 teaspoon curry powder
18 teaspoons hempnut seeds

In dry skillet, roast curry for 3 minutes.  Add seeds and roast for another 3 minutes. Cool completely

Directions:

Place about a tablespoon oil, onion and garlic in a heavy skillet and turn the heat to medium. When the onions begin to sizzle, add 2 teaspoons curry powder and a generous pinch salt and saute for 8-10 minutes, until the onions are quite soft. Stir in apples, barley malt, juice and currants, season lightly with salt and saute until all liquid has evaporated, 6-8 minutes.

Preheat oven to 350 degrees. Place 3-4 tablespoons oil and the remaining curry powder in a small skillet and turn heat to medium. Saute for 1-2 minutes, just long enough to flavor the oil. Transfer to a small cup and set aside.

Arrange squash rings in a single layer on a lightly oiled shallow baking pan. Sprinkle lightly with salt and brush with curry flavored oil. Spoon filling into the center of the rings, filling abundantly. Drizzle lightly with curry oil and cover tightly.

Bake until squash is tender when pierced with a skewer, 45-50 minutes. Carefully transfer squash rings, using a spatula, to a serving platter.

Ingredients

Pastry Dough:

1 ½ cups organic whole wheat pastry flour

¼ tsp. sea salt

¼ cup organic extra virgin olive oil (scant)

¼ cup cold organic almond milk, cold coconut milk or cold water

Filling:

13-14 organic Granny Smith or Gala Apples cored and thinly sliced

9 Tbls. of organic butter

3 tsp. pure organic vanilla extract

1 cup brown rice syrup

Sea salt

¼ tsp. ground cinnamon

Directions:

Prepare the pastry dough.  Mix flour, salt and oil completely.  Use a fork to blend.  Slowly add almond milk and stir to form a stiff but workable dough.  Make into a ball and knead 1-2 minutes.  Let rest in fridge for an hour.

Lightly oil a 9 inch deep dish pie plate.  Divide pastry into 2 sections.  One slightly larger than the other.  Roll each piece between two pieces of wax or parchment paper into a thin round.  The smaller one should be approx. 11 inches in diameter and the large one approx. 12 inches in diameter.  Press smaller piece into pie plate with knuckles to press into the dish but do not stretch the dough too much.  Let excess hang over the rim.  Prick the bottom several times with a fork and set aside.

Preheat over to 375 degrees.  Make the filling.  You will be sautéing apples in 3 batches.  Place 3 tbls. butter, a tsp. of vanilla, 1/3 cup brown rice syrup and a pinch of salt in a skillet over medium heat.  Saute until the apples wilt and the edges just begin to brown (approx. 7 minutes)

Place apples onto a baking sheet to cool and repeat the process 2 more times.  Cool apples to room temperature.  Spoon cooled apple mixture into pie plate mounding them in the center.  Take the remaining pastry and lay it over the top of the apples.  Take a sharp knife or pastry scissor and trim excess dough, then gently pinch the edges to seal the top and bottom crust. 

With your thumb and forefinger pinch the edges of the crust all the way around.  Make 3 – 4 slits in the top of the pastry to allow for steam to escape.  Bake for 15 minutes, then reduce oven temp to 350 degrees and bake for an additional 40 - 45 minutes.  The crust should be golden and the filling bubbling.  Check periodically and if edges start to darken put some tin foil around the crust edge.  Allow to cool 15 minutes.

Instructed by Chef Collin Cook 
Serves 2 
Everyone has heard of the health benefits of eating raw sushi, but this truly raw and vegan version provides superior vitality with living enzymes and alkaline nutrition. For this version we will use the stalks of bok choy for the rice, untoasted nori sheets and the freshest veggies you can find for the filling. 

To make two large rolls use one medium bok choy. Trim the green leaves off and set aside for later. Chop the stalks into similar chunks and using a food processor pulse until well minced. Now using a strainer or cheese cloth press out the residual moisture and reserve in a mixing bowl. Add untoasted sesame oil and unfiltered apple cider vinegar to taste to give it a familiar Asian seasoned rice flavor. 

I will go into detail on rolling the sushi but you will need a sushi rolling mat and a sharp knife. Thinly slice veggies such as cucumber, carrots, avocado even red peppers and celery as well. You can also use sprouts and mixed greens as fillers. Serve with mustard paste and soy sauce. 

For the marinated greens to accompany the sushi take the reserved leaves and thinly slice them placing back in a bowl for mixing. Create an Asian inspired dressing by blending 1 part each of sesame oil, agave nectar, soy sauce and apple cider vinegar. You can also add a piece of ginger and a clove of garlic for a zing. Blend well an pour over greens massaging until well soaked. Garnish with sesame seeds and serve with your raw living sushi.