Ingredients

• 6 large carrots
• 1 - 2 tablespoons olive oil
• Optional toppings: sea salt, cinnamon, cardamon, chili powder

Instructions

1. Preheat oven to 350.
2. Use a food processor and slice carrots into long pieces.
3. Toss carrot slices with the olive oil (you control the amount) and spread flat on a jelly roll pan.
4. Bake for 30 minutes. Turn slices over, rotate pan, and bake an additional 15 - 30 minutes. Be sure to check the smaller pieces as they will cook more quickly and are apt to burn.

Ingredients

• 3 large eggplants
• olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 carrot, grated
• 1 sweet potato, peeled and grated
• 1 14 oz can organic tomatoes
• 1 egg
• 1/2 lb ground turkey
• 1/2 lb Italian sausage, removed from casing
• salt and pepper

Instructions

1. Cut eggplants in half. Using a spoon, hollow out eggplant, leaving a 1/2 inch shell. Sprinkle shell with salt, turn over and allow to drain for about 30 minutes. Chop the remaining eggplant. Reserve 1 cup chopped eggplant for this recipe, keep the remaining chopped eggplant for another recipe.
2. Preheat oven to 375.
3. In a skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and cook for 2 minutes. Add the garlic and cook an additional minute.
4. Add shredded carrots and sweet potato and continue to cook an additional 5 minutes. Add the tomatoes and the reserved 1 cup chopped eggplant and cook until all ingredients look soft. Season with salt and pepper. Set aside to cool slightly.
5. In a medium bowl, mix together the sausage, ground turkey and egg. Once the vegetables are cool, mix thoroughly with the ground meat mixture.
6. Stuff the eggplants with the meat and vegetables. Place the eggplants in a 9 x 13 baking dish. Bake the eggplants for 1 hour.

Ingredients

• 2 cups oat flour
• 1/2 cup organic evaporated cane sugar
• 3 tablespoons organic butter
• 1 cup peanut butter
• 1 cup chocolate chips

Instructions

1. Stir together the oat flour and sugar. (to make oat flour, simply grind 2 cups oats in a blender.)
2. In a small saucepan over medium heat, melt the butter. Add the peanut butter and stir until smooth. Stir in the oat flour and sugar mixture.
3. Press the peanut butter mixture into the bottom of a 9 x 9 pan.
4. Melt the chocolate chips. Smooth over the top of the peanut butter mixture. Store in refrigerator.

Ingredients

• 6 tablespoons butter
• 1/2 cup chocolate chips (a good dark chocolate would be delicious)
• 2 large eggs plus 1 egg yolk
• 1/4 cup organic evaporated sugar cane
• 1/2 teaspoon salt
• 3 tablespoons almond meal
• additional 1/4 cup chocolate chips

Instructions

1. Preheat oven to 450. Grease (8) 1/2 cup ramekins.
2. Melt the butter and 1/2 cup chocolate chips over a water bath.
3. In a mixer, beat the eggs with the sugar and salt with the whip attachment. Whip until it has tripled in volume - approximately 8 minutes. Add the melted butter and chocolate mixture and the almond meal and stir just to combine.
4. Divide the batter evenly amongst the ramekins. Drop about 10 - 12 chocolate chips into the center of each ramekin. This will provide the molten center.
5. Bake the cakes for 10 minutes. Serve quickly before they fall.