• 2 medium sized sweet potatoes, peeled and cut into chunks

• 1 large sweet carrot, peeled and cut into chunks

• 1/2-1 cup low-sodium vegetable stock

• 1 tsp. grated orange rind

• 1/2 tsp. sea salt

• Pinch each cinnamon and ginger

Directions: Cook sweet potatoes and carrots until soft. Drain, leaving a bit of the cooking liquid. Add seasonings and vegetable stock. Mash coarsely with potato masher. Enjoy!

Avocado Bread

• 3 cups unbleached flour (for a denser loaf, use half whole wheat flour and half unbleached flour)

• 1/2 cup sugar

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1/8 tsp. ground cinnamon

• 1 tsp. salt

• 6 egg whites

• 1/4 cup olive oil

• 1 1/2 tsp. vanilla extract

• 1/4 tsp. nutmeg

• 3/4 cup water

• 1 1/2 cups avocado, peeled, pitted

• 3/4 cup sunflower seeds (optional)

Directions: Preheat oven to 350F degrees. Spray loaf pan with cooking spray. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl. Set aside. Add egg whites, oil, vanilla, nutmeg and water into another bowl and mix well on high speed. Add avocado and sunflower seeds to the egg white mixture and blend well. Pour wet ingredients into dry mixture and fold until evenly incorporated. Pour into loaf pan and bake for 50-60 minutes or until knife inserted into the center comes out clean.

Poppy Seed Salad Dressing

• 1 cup cold water

• 1/3 cup apple cider vinegar

• 1 thin slice onion, peeled

• 3/4 cup sugar

• 1 tsp. dry mustard

• 1 tsp. salt

• 2 Tbsp. cornstarch

• 1 Tbsp. poppy seeds

Directions: Combine all ingredients except poppy seeds into blender and blend well on high. Add poppy seeds for last 5 seconds. Pour into microwavable bowl and cook 2 minutes on high. Whisk to keep mixture smooth and microwave for another 2 minutes. Enjoy over your favorite salad greens with onion, strawberries and pecans.

Roasted Beetroot with Horseradish Cream

• 8 beets

• 2 Tbsp. olive oil

• 2 tsp. honey

• 1 1/2 Tbsp. bottled prepared horseradish

• 1/3 cup sour cream

● chopped flat-leaf parsley, to garnish

Directions: Preheat oven to 400F degrees. Scrub the beets, trim the ends, then peel and cut into quarters. Place on a large square of foil. In a small bowl, mix together the olive oil and honey. Season with sea salt and freshly ground pepper. Drizzle honey mixture over the beets, coating well. Loosely enclose the beets in the foil and bake for one hour, or until tender when pierced with a skewer. Remove the beetroot from the oven and leave in foil for 5 minutes. In small serving bowl, mix together horseradish and sour cream. Season lightly. Arrange beets on serving platter and scatter chopped parsley over the top. Serve with horseradish cream.

Indian Style Spinach

• 2 Tbsp. ghee or vegetable oil

• 1 onion, thinly sliced

• 2 garlic cloves, finely chopped

• 2 tsp. finely grated fresh ginger

• 1 tsp. brown mustard seeds

● 1/2 tsp. ground cumin

● 1/4 tsp. ground coriander

● 1 tsp. ground turmeric

● 1/2 tsp. garam masala

• 12 oz. fresh spinach, washed and trimmed

• 1/4 cup whipping cream

• 1 Tbsp. lemon juice

Directions: Heat skillet or wok until very hot. Add the ghee and swirl it around to coat the wok. Saute onion over medium heat for 2 minutes to soften. Add the garlic, ginger and all spices and cook, stirring for 1 minute, or until fragrant. Roughly tear the spinach leaves in half and add to the spice mixture. Cook for 1-2 minutes, or until wilted. Add the cream, simmer for 2 minutes, then add the lemon juice and season with sea salt and ground pepper. Serve hot.

Frosty Basil Lemonade

• 3 cups water

• 1 1/2 lemons, peeled, seeded and sliced

• 1/4 cup sweetener of your choice

• 1/2 cup fresh basil leaves

• 1 cup ice cubes

Directions: Mix all ingredients in blender until desired consistency is reached.