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Prep time: 10 minutesPrep notes: Cooking time: 32 minutesYields: 8 peopleIngredients: 1 medium butternut squash3 teaspoons cinnamon2 teaspoons nutmeg2 tablespoons ghee or coconut oil, melted2 tablespoons almond or cashew butter1/2 lemon, juiced2 tablespoons maple syrup3-4 apples, chopped8-10 wooden skewersDirections:     1. Preheat oven to 375 degrees.    2. Peel and dice butternut squash into about 1-inch cubes.    3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).    4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.    5. Place squash on a baking sheet and into oven for 20 minutes.    6. Mix apple into remaining sauce mixture.    7. Remove squash from oven and allow to cool for a few minutes.    8. Alternate apple and squash pieces on skewers.    9. Put back into the oven and bake for 15 minutes or until both are soft.Notes:     These are great as an appetizer, dessert or snack.    They will keep in the fridge for about 3 days.Credit:...

Prep time: 10 minutesPrep notes: Cooking time: 30 minutesYields: 4 peopleIngredients: 2 whole skinless, boneless chicken breasts, split8 ounces plain yogurt1 cup cilantro, finely chopped1/2 cup fresh lime, juicedDash of cayenne pepper1 cloves fresh garlic, minced1 large ripe mango, peeled, finely dicedDirections:     1. Preheat oven to 375 degrees.    2. Combine1/4 cup yogurt,1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breast with this mixture, marinate for at least 1 hour.    3. While chicken marinates, purée remaining yogurt, 2/3 of cubed mango, 1/2 teaspoon lime juice and 1 cup cilantro in blender.    4. Bake chicken in a glass baking dish for 25-30 minutes.    5. Place chicken on serving plates, pour on sauce and sprinkle with mango and extra sauce on side.    6. Add a sprig of fresh cilantro for garnish.Notes: Credit:...

Prep time: 5 minutesPrep notes: Cooking time: 0 minutesYields: 2 peopleIngredients: 1 teaspoon ground cuminDash of black pepper1 cup plain yogurt1/2 cup loosely packed fresh mint leaves1/2 teaspoon salt2 cups waterDirections:     1. In a skillet, dry roast cumin and black pepper.    2. Stir frequently, until the aroma is released.    3. Combine cumin and pepper, along with all the other ingredients, into a blender.    4. Mix at high speed until mint leaves are well blended.    5. Serve.Notes: This is a drink used in Indian culture to aid in digestion. Traditionally they use black salt which can be found in Indian food markets.    For a different taste ground cardamom or ground fennel in place of the cumin.    Try different types of yogurt: cow, sheep, goat or soy.Credit:...

Prep time: 30 minutesPrep notes: Cooking time: 20 minutesYields: 6 peopleIngredients: 1 large purple turnip, washed, diced into 1/2" cubes w/ skin1/2 acorn squash, washed, seeded, diced into 1/2" cubes w/ skin1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin2 tbs. grapeseed or canola oil (for baking)1/2 head of kale, sliced paper thin crosswise1/2 head of Lacinto Kale, sliced paper thin crosswise1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans2 tbs. dried cranberries1 tbs. fresh flat leaf parsley, chopped2 carrots, diced smallsea salt and pepper to tastegomasio for flavor (optional)2 tbs first cold pressed EV olive oil Directions:     1. Preheat oven to 375 degrees.    2. Place the diced turnip, acorn and butternut squash in a large baking tray.    3. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.    4.  Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.    5. Add sea salt, gomasio and pepper to taste and serve warm.Notes: Credit: Courtesy of Amanda Andruzzi...