Instructions

1. Combine everything except for the blueberries in a high speed blender. Blend until well combined, but do not over blend. You can alternatively mix eventing together by hand in a mixing bowl.
2. Add the blueberries and pulse briefly to mix them in.
3. Spray the waffle iron with coconut oil or nonstick spray (even if it says “nonstick” I find they usually stick if you skip this).
4. Pour half the batter into a preheated waffle iron and cook according to manufacturers instructions. Repeat with the remaining batter.
5. Top with coconut whipped cream hemp seeds, berries, and maple syrup (or whatever toppings you love) and enjoy!

Instructions

Cake Filling

1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool.

Instructions

• Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

Instructions

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Instructions

1. On large serving platter, arrange cheeses in center. Cover; let stand at room temperature about 30 minutes.
2. Arrange fresh fruit in groups around cheeses. Sprinkle dried apricots and cherries over cheeses and fruit. Tuck rosemary sprigs among fruit.
3. To serve, provide cheese planes for harder cheeses and cheese spreaders for soft cheeses. If desired, serve cheeses and fruit with crackers.

Instructions

1. In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
3. Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.

Instructions

1. In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
2. In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
3. Serve warm broccoli bites with ranch dressing for dipping.