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Tahini dressing
1 c tahini
1/4 c maple syrup
1/2 c sauerkraut liquid
1/4 t garlic powder
1/4 t black pepper
1/8 t salt
STIR TOGETHER THEN STORE IN A MASON JAR IN THE FRIDGE FOR UP TO A WEEK.

Creamy Dill Dressing
1.5 c cashews
3/4 c plant milk
3/4 c water
2 T ACV
1 t garlic powder
2 T lemon juice
1/2 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp sea salt
2 packed tbsp fresh dill, de-stemmed
2 packed tbsp fresh parsley, de-stemmed
BLEND EVERYTHING EXCEPT THE DILL AND PARSLEY UNTIL COMPLETELY SMOOTH. THEN PULSE IN THE PARSLEY AND DILL FOR A FEW SECONDS. STORE IN A MASON JAR IN THE FRIDGE FOR UP TO A WEEK.

BBQ CHICKPEAS
Vegan bbq sauce
1/4 c maple syrup
2 T tomato paste
2 T lemon juice
2 T coconut aminos
1 t acv
1/4 t liquid smoke
1/4 t paprika
1/4 t black pepper
1/4 t garlic powder
1/4 salt
STIR TOGETHER.

Mix together 2 cans of drained and rinsed chickpeas with the BBQ sauce then spread on a baking tray lined with parchment paper and bake at 400 degrees F. Bake for 20 minutes, taking it out to toss them half way through. Then set the oven to broil and place on the top tray for 3-5 minutes.


HOME BAKED OMEGA GRANOLA
2.5 cups oats
1/2 cup uncooked quinoa
1/2 pumpkin seeds
1/4 cup hemp seeds
1/4 cup almonds, finely diced
1/4 cup dried tart cherries, diced
1/4 cup coconut flakes
2 heaping tbsp your favorite nut butter
1/4 cup maple syrup
1 tbsp vanilla

Preheat the oven to 350 degrees F. Stir all the granola ingredients in a large bowl until well combined. Pour the mixture on a baking tray lined with parchment paper and spread flat across the tray. Bake for 15 minutes. Then pull out of the oven and gently toss the granola over then bake for another 5 to 10 minutes, until golden brown. Keep an eye on the granola towards the end to make sure it doesn’t over bake.

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