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How to Make Preserved Lemons

Preserving Lemons is easy! All you do is cut washed lemons in quarters, saturate them with kosher salt, and smash them in a clean jar! Let them naturally ferment on the counter for several days and up to 3 weeks. Stir bits of lightly salty bright preserved lemon into soups, greens, grains, and more and your taste buds will be forever delighted!

Preserved Lemons
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Honey Chocolate Zucchini Muffins

These chocolate zucchini muffins are rich enough to qualify as cupcakes! With both cocoa powder and chocolate chips, they hold their own in the chocolate department. The zucchini, you wouldn’t guess it’s even in the recipe, yet it’s the zucchini that makes them moist. Naturally sweetened with honey and nutrition-bumped with whole wheat flour, these chocolate treats could be in your decadent breakfast and healthier treat repertoire!

Chocolate Zucchini Muffins on plate with white doily

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Strawberry Ice Cream Pie {vegan, gluten-free, naturally-sweetened, Paleo-friendly}

Berry bright, sweet and rich, and seriously good for you! Just four healthful ingredients–strawberries, dates and cashews blended together for the filling, then frozen inside a press-in crust of almonds and dates!  This is the best strawberry ice cream pie ever! 

slice on plate of vegan and gluten-free Strawberry Ice Cream Pie

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Pressure Cooker Instant Pot Butternut Squash Pozole

Sweet buttery squash in a rich chile-seasoned tomato broth, with creamy pink pinto beans and white hominy corn, all enlivened with an array of colorful garnishes, this healthy vegetarian butternut squash pozole is bursting with spicy flavor and toothy texture!

Butternut Squash Pozole in bowl ready to eat with avocado, cilantro, and lime wedge in separate bowls

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Roasted Spaghetti Squash with Pinto Beans and Enchilada Sauce

Alert!  This Mexican-flavored spaghetti squash with pinto beans and enchilada sauce causes purring noises while eating. Really. I’ve heard those contented purrs from across the dinner table! Brick-red chile-spiced beans and golden spaghetti-like strands–this is a gorgeous purr-worthy vegetarian meal.

Roasted Spaghetti Squash with Pinto Beans and Enchilada Sauce with a fork.

When cooked, the insides of the oval yellow squash can be separated with a fork into yellow strands that resemble thin spaghetti pasta. Yay for vegetable spaghetti! It’s a perfect low calorie, low carbohydrate vehicle for most any sauce you would serve with pasta. This is my favorite way to eat spaghetti squash!

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