So I went a little nuts in the kitchen today. Recipes included and all dishes have no salt, sugar and only healthy fats. BOOM!

Sunny Pecan Spread
Serves 4-6

Versatile uses:
As spread in Portobello burger, a spread on a sandwich, a dip with assorted veggies, add to beans to make thick chili, or use for “refried beans” in a vegan breakfast taco

1 ½ cups chopped pecans
2 heaping tbs Latin Healthy Earth Seasonings
8 re-hydrated sundried tomatoes
¼ white onions, chopped
1 clove garlic
2 tbs canned chipotle peppers or 1 tbs chipotle powder
½ tsp cumin
1 soaked date
1 tbs apple cider vinegar
1 tbs tomato paste
½ cup water

Combine all ingredients in a food processor and blend until spread is chunky and thick.

Spicy Indian Butternut Soup
Serves 4-6

1 large butternut, halved lengthwise, deseeded & roasted
2 ½ cups veggie broth
1 cup coconut milk
1 tbs red curry paste
2 heaping tbs Indian Healthy Earth Seasonings
½ yellow onion, diced
1 garlic clove, minced
½ tsp crushed red pepper
½ tsp ginger, minced
1 tbs apple cider vinegar
Cracked pepper to taste

Prep all ingredients. Bake butternut squash facedown in a pan with 1 inch water on 365 for 30-35 minutes (or until tender and skin bubbling.) Let cool and spoon out flesh. While squash is cooking, caramelize onions: place onions is a hot deep pot, allow to brown while stirring (1-2 minutes,) splash with 2 tbs water and repeat process for 5 minutes. Set aside. Add all ingredients to pot and let simmer for 25 minutes. Use immersion blender to puree soup. Garnish with cracked pepper toasted pumpkin seeds (optional)

Mediterranean Potato salad
Serves 4-6

2 medium yellow potatoes, large dice
2 medium red potatoes, large dice
2 heaping tbs of Mediterranean Healthy Earth Seasoning
3 tbs jalapeno infused vinegar
½ tsp dried tarragon
10 kalamata olives, chopped and rinsed
1/3 cup crushed walnuts
1 lemon, juiced & zested
1 cup chopped chard
1 cup arugula
Cracked pepper to taste
Crushed red pepper to taste

Prep all ingredients. Place potatoes in a pot, with water covering and bring to boil Allow to cook for 12-15 minutes. Remove when potatoes are tender, drain and set aside. While potatoes are cooking: mix 1 tbs of lemon juice and 1 tbs of jalapeno vinegar in a small bowl and add chard. Massage chard into dressing for 1 minute. Add all remaining ingredients (except arugula) into pot with potatoes and mix thoroughly. Before serving, toss with arugula and garnish with cracked pepper and Mediterranean Healthy Earth Seasonings.

Quick Asian Slaw
Serves 4-6

½ green cabbage, shredded
½ purple cabbage, shredded
½ cucumber, julienned
1/3 white onion, thinly sliced
2 tbs Dijon mustard
3 heaping tbs Asian Healthy Earth Seasonings
2 lemons
1-2 tbs jalapeno vinegar
½ tsp honey
½ cup shaved almonds

Prep all ingredients. In a bowl mix Asian Healthy Earth Seasonings, lemon, honey, mustard, and spicy vinegar. Mix thoroughly. Add cabbage and massage into sauce for 2 minutes. Add cucumber, onions, & almonds. Mix and serve. Garnish with Asian Healthy Earth Seasonings and cilantro (optional.)