Crunchy Red Cabbage and Green Apple Sesame Hemp Salad

 Fast, simple, and protein-rich! Crunchy and juicy textures blend with the nutty flavors from the hemp seeds to deliver a deliciously nourishing appetizer or side.

For the salad:
3 cups thinly shredded red cabbage
1 large granny smith apple, shredded
2 tbsp hemp seeds

For the dressing:
1/4 cup tahini
3 tablespoons water
2 teaspoons agave nectar
1/2 teaspoon sesame oil
1/4 – 1/2 tsp sea salt (to taste)
1 tablespoon apple cider vinegar

Whisk dressing ingredients together and set aside.  Dress the shredded vegetables and hemp seeds with dressing; you can use as much as you like, but make sure you coat everything well (approx half a cup).  Serve.

Serves 2-3
Preparation time: about 10-15 minutes

Adapted from the recipe by Gena Hemshaw, rawfoodrecipes.com

Cranberry Dishes

Apple Cranberry Crisp
Makes 8 servings
This dessert is perfect for autumn, when cranberries are available and apples are fresh, but you can make it at other times of the year if you buy extra bags of cranberries and freeze them. Brown rice syrup is available at health food stores.

2 large tart apples, peeled and sliced
1/2 cup fresh or frozen cranberries
3/4 cup Grape-Nuts cereal or a cereal of similar consistency.
3/4 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup brown rice syrup
2/3 cup apple juice
1/4 teaspoon cornstarch or arrowroot

Preheat oven to 350°F.

Arrange apple slices in a 9"×9" baking dish, then sprinkle with cranberries. In a bowl, mix Grape-Nuts, oats, and cinnamon, then stir in brown rice syrup. Spread evenly over apples. In a small bowl or measuring cup, mix apple juice and cornstarch or arrowroot, then pour evenly over other ingredients.

Bake for 50 minutes, or until apples are tender.

Yams with Cranberries and Apples
Makes about 6 1-cup servings
This colorful blend of sweet and tart flavors is a perfect addition to any meal.

2 yams
1 tablespoon olive oil
1 large green apple, peeled and diced
1 cup fresh or frozen cranberries
2 tablespoons maple syrup
1/2 cup orange juice

Preheat oven to 350°F.

Peel yams and cut into 1/2-inch cubes (you should have about 4 cups). Toss with olive oil and spread in a 9"×13" baking dish. Top with apple and cranberries.

Mix maple syrup and orange juice and pour over casserole. Cover and bake until yams are tender when pierced with a fork, about 1 hour.

Butternut Squash Apple Skewers

Prep Time:	10 minutes
Cooking Time:	35 minutes
Yields:	8-10 servings
	1 medium butternut squash 3-4 apples 1/2 lemon, juiced 3 teaspoons cinnamon 2 teaspoons nutmeg 2 tablespoons ghee or coconut oil, melted 2 tablespoons maple syrup 2 tablespoons almond or cashew butter 8-10 wooden skewers
	1. Preheat oven to 375 degrees. 2. Peel and dice butternut squash into about 3/4 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 on a baking sheet and in the oven for 20 minutes. 6. Chop apples into similar size pieces. Peeling the apples is optional. 7. Mix apple with lemon juice and then toss with remaining mixture. 8. Remove squash from oven, allow to cool for a few minutes and then put alternating 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 for an appetizer, dessert, or just a snack. They keep well in the fridge for about 3 days, so you can make a batch and have them on hand.

Berry Applesauce

Serve this applesauce hot or cold. Berries give this applesauce a deep red or purple color and add a hefty dose of anthocyanins, potent cancer-fighting antioxidants.

Directions Makes 4 1/2-cup servings 2 cups peeled, cored, and chopped apples 2 cups fresh or frozen (unsweetened) strawberries, blueberries, or raspberries 1/2 cup frozen apple juice concentrate 1 teaspoon cinnamon Combine all ingredients in a medium saucepan. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork. Mash lightly with a potato masher or purée in a food processor, if desired.

Apple and Parsnip Soup

Makes 4 servings

1 tablespoon olive oil
1 medium onion, chopped
2 medium parsnips, chopped
4 cups Vegetable Broth
2 medium cooking apples, chopped

1/4 teaspoon nutmeg
1 dash salt, to taste
1 dash black pepper, to taste

Heat oil in a medium soup pot. Add onion and parsnips and sauté for 5 to 7 minutes or until tender. Add vegetable broth, apples, and nutmeg. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. In a food processor, purée the soup. Add salt and black pepper to taste. Serve hot.