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Fall Weather Apple Pie
For the Crust
1½ cups macadamia nuts, soaked for 2 hours
1/½ cups walnuts or pecans, soaked for 2 hours
? teaspoon Himalayan sea salt
Pulse in food processor until crumbled well. Do not over process, as the nuts will get too oily. Check as you pulse, scraping down sides. When mixture sticks together when pinched with your fingers, it’s ready
to put in your pie dish. Gently press in pie dish to form the crust.

For the Filling
4 cups dried apples, soaked in 2 cups apple juice to reconstitute
3 cups fresh apples, coarsely chopped and tossed with 1 tablespoon lemon juice
7 medjool dates, soaked until soft
2 oz. Irish moss gel, soaked overnight (see instructions below)
1/2 teaspoon cinnamon
? scant teaspoon nutmeg
1 tablespoon agave or maple syrup
1 teaspoon vanilla
Pinch of Himalayan sea salt
You can make dried apples in your dehydrator or purchase organic naturally dried apples from the farmers’ market, health food store, or online.
When apples are hydrated, strain juice to make Irish moss gel. *see directions for Irish Moss below
Place chopped moss in blender with 1 1/2 cups apple juice. Make more juice if necessary. Blend adding water if needed to make a thick gel.
Be sure the mixture is completely smooth and thick.
In food processor:
Place 3 cups chopped fresh apples, Irish moss gel, medjool dates, cinnamon, nutmeg, sweetener, vanilla, salt in a food processor and blend until smooth.
In a mixing bowl, combine apple mixture from food processor together with dried apples and blend with a spatula until well incorporated. Pile into piecrust. Top with topping and thinly sliced apples (see photo). Sprinkle with cinnamon. Refrigerate for 4 hours or overnight.
For the Topping (this makes the pie extra special)
1 cup pecans, finely chopped
4 medjool dates, chopped fine
1/4 teaspoon vanilla

Can be chopped in food processor or by hand. Mix together to make a small chunky texture and crumble over top.
Refrigerate pie to chill and set.
*How to make Irish Moss: Soak Irish moss over night in water to cover. Rinse several times and clean out any dark pieces of moss attached. For this recipe I soaked 1oz. of dried moss. The moss will turn white and become swollen when ready to use. Overnight soaking is best. Drain and cut into piece and blend with water in blender, however in this case we are blending with the apple juice that was used to soak the dried apple instead of water. A smooth paste consistency is what we are looking for. Add water if necessary a little at a time until smooth and no fine pieces remain. Will last in the refrigerator for approximately three weeks. —












Stuffed Tomatoes and Mushrooms

Ingredients


5-6 baby portobellos or any mushrooms you like and 2 big tomatoes


Filling:

1 cup walnuts

2 cloves garlic

2-3 tablespoons of extra virgin olive oil

1-2 pinches of Himalayan or Celtic salt
handful of fresh basil or teaspoon of dry basil
Blend all ingredients until smooth
Marinade for mushrooms and tomatoes
4 tablespoons of tamari
2 tablespoons of extra virgin olive oil

Methods/steps

1) remove the mushroom stems and marinade the mushrooms.
2) Cut the top of your tomatoes and take the pulp out.
3) Marinate the tomatoes with the caps.
4) Put mushrooms and tomatoes in a baking dish, fill them up with filling mixture.
5) Pour the some of your marinade over top of you mushrooms and tomatoes and dehydrate for about 2 hours at 46 degrees or lower (optional) or just eat it fresh. I tend to cut the tomatoes in 3/4 and mushrooms in half for kids to enjoy
6) Pour the rest of the marinade over your dish





Creamy white chicken alfredo lasagna one of my favs !!!
Ingredients

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

1/2 cup KRAFT Grated Parmesan Cheese

1/2 cup chopped drained oil-packed sun-dried tomatoes

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup milk

1/2 tsp. garlic powder

1/4 cup tightly packed fresh basil, chopped, divided

12 lasagna noodles, cooked


Directions

HEAT oven to 350°F.

COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk

and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.

SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.

BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

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