Day: November 19, 2020

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

1. For the Filling:
   1. 10 pitted dates, soaked in 1/2 cup water
   2. 1 tbsp. Simply Lemon Balsamic
   3. 1 tsp. Pumpkin Pie Spice from Nick at localspicery.com
   4. 5 cups apples, chopped (I used honey crisp apples)
2. For the Crust:
   1. 2 cups rolled oats
   2. 1 cup walnuts, chopped
   3. 2/3 cup plant-based milk of your choice
   4. 1/2 tsp. Simply Lemon Balsamic
   5. 1/2 tsp. Pumpkin Pie Spice from Nick at localspicery.com
   6. 1/2 banana, sliced
3. For the Sauce: (optional)
   1. 7 pitted dates, soaked in boiling water for 15 mins then drained
   2. 1/2 cup apple juice
   3. 1 tbsp. Simply Lemon Balsamic
   4. 1/4 tsp. Pumpkin Pie Spice from Nick at localspicery.com

Directions:

1. Preheat the Oven to 375 degrees.
2. For the Filling:
   1. In Vitamix blend ingredients 1-3 until fairly smooth. Transfer to saucepan.
   2. Add apples and 1/2 cup water to saucepan, cook stirring frequently to minimize sticking until the apples start to get tender.
3. For the Crust:
   1. In Food Processor or Vitamix blender pulse oats and walnuts until coarsely ground.
   2. add Pumpkin Pie Spice and Simply Lemon Balsamic, pulse for a few seconds.
   3. add 1/3 cup milk and pulse until even, then add the other 1/3 cup and pulse until evenly mixed again.
   4. Add Banana, then Pulse until evenly mixed. Congrats, your pie crust mix is ready!
4. In a Glass pan, press the crust mixture from step 3 into the pan (keep 1/2 cup of mix set aside)
5. Pour the filling mixture from step 2 over the crust. Top with the remainder of the crust mixture. (optional: top with additional 1/2 cup walnuts)
6. Bake at 375 degrees for 40 minutes, let set for 30 minutes before serving.
7. For the sauce: (optional)
   1. Place all ingredients in a food processor and blend well. Drizzle the sauce on top when serving, otherwise spoon onto the side of the plate.

Recipe by Rita Rosenlieb
Facebook: A Healthy Life
Email: designedforyou@me.com

Ingredients:

1. 1 onion, chopped
2. 1 cup carrots, cut into bite-sized pieces
3. 1 cup celery, chopped
4. 1/2 cup zucchini, chopped
5. 1 cup potatoes, cut into small cubes
6. 1 tsp. Five Pepper Blend seasoning from Nick at localspicery.com
7. 1 tsp. Vegetarian Pepperoni Blend Seasoning from Nick at localspicery.com
8. 1 tbsp. Premium Classic Dark Balsamic
9. 1 can of crushed tomatoes, 28oz (optional: substitute prepared tomatoes of your choice)
10. 1 can of peas, 15oz (optional: substitute 15oz fresh or frozen peas)
11. 1 can of corn, 15oz (optional: substitute 15oz fresh or frozen corn)
12. Optional: Add beans or vegetables of your choice here. 🙂

Directions:

1. In an instant Pot with 1/2 cup water sauté ingredients 1-7 until vegetables are mostly finished, then turn instant pot off.
2. Add remaining ingredients, fill tomato can with water to rinse and pout that can of water in. Stir well.
3. Pressure cook using your soup setting for 20 minutes, then allow to manually pressure release for another 20 minutes.
4. Serve and Enjoy!