• 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
• 1 ½ cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint and/or dill
• 1 tablespoon lemon juice
• 1 medium clove garlic, pressed or minced
• ½ teaspoon fine sea salt

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.

• 1 can cannellini beans, drained and rinsed
• 2 tbsp. lemon juice
• 1/4 cup parsley leaves
• 1 garlic clove
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/3 cup olive oil

Combine beans, parsley, lemon juice, garlic in a food processor and pulse until coarsely chopped.  Gradually mix in olive oil while machine is running to make a creamy mixture.  Season with salt and pepper.

• 1 1/2 cups packed dates, pitted (soak in warm water for 10 min if not sticky and moist)
• 1/2 cup natural peanut butter
• 1/2 cup rolled oats

• f your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.
• Add dates to a food processor and pulse until only small bits remain – it will likely clump into a ball – that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.
• Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.
• Transfer to a parchment-lined 8×8 dish and press down until flat, OR scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.
• If making bars, slice into 8-10 bars and store in the fridge or freezer to keep fresh. They can be a little flimsy at room temp, so be gentle with how you stack them.
• Will keep in the fridge for several weeks, and in the freezer for up to a couple months or more.

Ingredients
3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt

1. Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
2. Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
3. Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
4. Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
5. Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
6. Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.
7. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.
8. Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It’s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
9. Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.
10. Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

• 2 cups nuts
• 1 cup dates
• 1 cup dried blueberries
• 1 1/2 tsp vanilla extract
• Zest of 1 lemon, juice of half a lemon
• 1/4 tsp sea salt

1. Add nuts to food processor. Process until nuts are pea-sized.
2. Combine nuts with dates and dried blueberries and process until all ingredients have broken down and are a bit sticky.
3. Add in lemon zest and juice and vanilla extract.
4. Process until all ingredients come together to form 1 large sticky ball.
5. Roll into small balls and store in fridge for up to 1 week or in the freezer.

Makes 16 small bars

12 large Medjool dates, pitted
1 cup dried unsweetened cherries
1 cup raw chopped walnuts
1/2 cup finely shredded unsweetened dried coconut
1/4 cup unsalted almond butter
1 Tbsp. unsweetened cocoa powder
2 Tbsp. finely ground coffee beans
1/4 tsp. fine sea salt

Combine all ingredients in a food processor. Pulse a few times to chop, and then process on high speed for 1 minute, stopping once or twice to scrape down the sides of the bowl and beneath the blade with a spatula. Process until ingredients are finely chopped and blended together. Empty the contents of the food processor onto a 12-inch sheet of parchment paper on your work counter, and use your hands to form into a ball of dough. Use a rolling pin and your hands to shape the ball into an 8-inch square about 1/2 inch thick. Using a sharp knife, cut the square in half, and then cut crosswise to form 16 bars, each about 4 inches long and 1 inch wide. Arrange the bars between sheets of parchment paper in an airtight container or wrap individually in plastic wrap. These bars will stay fresh in the fridge for up to 3 weeks or in the freezer for up to 3 months.

Pizza dough
Floue
1 tbsp. olive oil
3 tbsp. butter
2 cloves garlic, finely minced
Salt
1/4 cup grated cheddar cheese

Roll out the dough on a lightly floured surface with a rolling pin, creating a 8-inch square. Stretch the dough with hand if it’s too stiff. Cut the dough in half to form two rectangles, and cut into 12 strips.

Tie each strip into a knot and then arrange the knots on the lined baking sheets.

Bake the knots for 5 minutes, then rotate the baking sheet and bake an additional 5 minutes or until golden brown and fully cooked.

Combine the olive oil, butter, garlic and salt in a small sauce pan over low heat. Cook until the butter has melted and the mixture is warmed. Remove from heat and stir in the chopped parsley.

Brush the baked knots with the garlic mixture and sprinkle some cheddar cheese on top of each knot. Bake for a few more minutes or until the cheese melted. Remove from the oven and serve immediately.

• 2 cups dates
• ¾ cup almonds
• 2 tbsp. maca powder
• 2 tbsp. chia seeds
• 2 tbsp. almond butter
• 2 tbsp. coconut oil
• 1 tbsp. honey
• 1 heaped teaspoon of ginger

Place the almonds in a food processor and blend them for about a minute until they form a flour. Then add the dates, the maca and the ginger and blend again until everything sticks together, at this point add the chia seeds, coconut oil, honey  and almond butter and blend again. Once the whole mix has stuck together scoop it out the processor and roll each tablespoon into a ball with your hands firmly pressing them together. Finally once all the balls have been made place them on a plate in the freezer for about an hour to set, then store in the fridge.