Healthy Holiday Virtual Cooking Class Recipe Guide

• 1 10oz container of Cremini mushrooms
• 1 Large Sweet Potato
• 1 tablespoon extra virgin olive oil
• 3 medium gloves of garlic, minced
• 2.5 cups stemmed kale leaves
• ½ cup gluten-free rolled oats
  (If gluten free is a concern to you or guests)
• 1 15oz.can of organic lentils drained
• 1 cup pecans
• 1 teaspoon dried thyme

• ½ teaspoon dried oregano
• ¼ teaspoon sage
• ½ cup dried cherries or cranberries
• 1 tablespoon ground flax
• 2 tablespoons water
• 2 ½ teaspoons sherry vinegar
• ¾ to one teaspoon of fine salt
• Freshly ground pepper

Cranberry Apple Sauce

Serves 6

• 2 cups frozen cranberries
• 1 large apple, peeled and finely chopped
• ½ cup pure maple syrup
• Small pinch salt

Roasted Carrot Hummus

Serves 8

• 10 small carrots scrubbed, peeled and cut in thirds
• 4 tablespoons avocado oil
• Salt and pepper
• 1 tsp za’tar + extra for garnish
• 1.5 tablespoon tahini
• 1 medium garlic clove
• 2 teaspoon lemon juice
• Assorted crudités and/or toasted pita

• Chef knife
• Vegetable peeler
• 1 vegetable cutting board
• 1 small bowl
• 2 medium mixing bowls
• Food Processor

• Emulsifier (or ninja or magic bullet type mixer)
• 1 medium sheet pan
• 1 medium stock pot
• 1 small to medium pot
• Frying pan with lid