Apple Nachos by the Adventurous Eaters Club by Misha and Vicky Collins is the Recipe of the Week!

Apple Nachos

By The Adventurous Eaters Club by Misha and Vicky Collins

Serves 2-4

Ingredients

• 2 to 3 apples

• 1/2 lemon

• 2 tablespoons peanut butter (the old-fashioned sugar-free kind you have to stir)

• Small handful of raisins

• Small handful of raw pumpkin seeds

• Small handful of flaked unsweetened coconut

• Small handful of pretzels, crushed

Preparation

1. Lay each apple on its side and slice it into rounds right through the core. You should have about 8 slices per apple. Make your slices thin like chips but thick enough to hold the toppings. Squeeze the lemon over the slices so they don’t brown. Pluck out the seeds, revealing the pretty star/flower-shaped center of each apple slice.

2. Kid’s job: Stir 1 tablespoon of water into your peanut butter until it’s thin enough to drizzle. Pile your apple “chips” on a plate. Drizzle the peanut butter over the top. Sprinkle on raisins, pumpkin seeds, coconut flakes, and crushed pretzels.

The Adventurous Eaters Club by Misha and Vicky Collins - See My Recipes - Misha Collins is an actor, author, and artist who works to subversively inspire change through acts of creativity and fun. Misha currently stars in Supernatural, the longest running American sci-fi television show in history. When not acting, Misha mobilize peoples through projects like GISH, the Guinness World Record-winning global scavenger hunt he created that challenges players to change the world—just by playing a game. He also founded the non-profit Random Acts, which aims to conquer the world through acts of kindness. Among their successes, GISH and Random Acts have rescued refugee families, built an orphanage in Haiti, and helped tackle child hunger. Eons ago, Misha interned at the White House, worked at NPR, and got a bachelor’s degree at University of Chicago. Misha's a published poet who loves tea. In his spare time, he enjoys woodworking and spending time in the kitchen—where he has been known to trap his family and friends in the kitchen for twelve-hour jam-making sessions when blackberries are in season

The Sustainable Action Network (SAN)

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Stew with Dumplings & Carrot Cake Smoothie is the Recipe of the Week!

Veggie Stew with Dumplings

Serves 4-6

Ingredients For the Soup:

• 2 bay leaves

• 3 sprigs fresh rosemary

• 6 sprigs fresh thyme

• 3 tablespoons extra-virgin olive oil

• 1 1/2 cups finely chopped yellow onion (1 large onion)

• 3 cloves garlic, crushed

• 9 ounces quartered white and/or brown mushrooms (about 3 cups)

• 1 cup red wine (we use cabernet sauvignon)4 carrots, peeled and cut into 2-inch lengths

• 3 large yellow potatoes, peeled and quartered (about 1 pound)

• 2 parsnips, peeled and cut into 2-inch lengths

• 4 to 5 1/2 cups vegetable stock

• 1 tablespoon tomato paste

• salt and pepper

• 1 tablespoon cold vegan butter

• 1 cup frozen peas

For the Biscuit Topping:

• 2 cups all-purpose flour

• 4 teaspoons baking powder

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/2 cup cold vegan butter, cut into cubes

• 3/4 cup unsweetened almond milk

• 2 tablespoons vegan butter, melted

Preparation For the Soup:

1. Tie the bay leaves, rosemary, and thymes prigs together tightly with cooking twine and set aside

2. Heat the olive oil in a medium, heavy-bottomed pot over medium heat.

3. Add the onions and cook until soft and translucent, 3 to 5 minutes, stirring occasionally.

4. Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are soft, about 5 minutes,

5. Add the red wine, stir well,  and cook until the wine is reduced by about half.Add the herb bundle, carrots, potatoes, parsnips,

6. 4 cups of the vegetable stock, and tomato paste. Cover and simmer over medium-low heat until the vegetables are fork-tender, 45 to 60 minutes, stirring occasionally and adding more stock if the stew gets too thick.

7. Remove the herb bundle and discard.Season stew with salt and pepper.

8. Stir in the cold vegan butter.

For the Biscuit Topping:

1. In a large bowl, sift together the flour, baking powder, sugar, and salt.

2. Lightly mix the cold vegan butter into the flour mixture with a pastry blender or your fingers until the pieces are the size of peas.

3. Add the almond milk and stir with a fork in a light tossing motion until just combined (do not overmix the dough).

4. On a lightly floured work surface, shape the dough into a flat disc about 3/4 inch thick.

5. Cut out circles with a 3-inch round cookie cutter. You should have at least 6 biscuits, rerolling scraps if necessary.

6. Arrange the biscuits evenly on top of the filling. Brush the top of each biscuit with the melted vegan butter.

7. Bake until filling is bubbling and the biscuits are lightly browned, 25 to 35 minutes. Spoon into bowls and serve.

Fraiche Food, Jillian Harris & Tori Wesszer - See My Recipes

FRAICHE FOOD, FULL HEARTS includes over 100 heart-warming recipes—from breakfasts, soups, salads, veggies, sides, and mains to snacks, appetizers, drinks, and desserts—for everyday meals, along with celebration menus and ideas for casual gatherings with family and friends. Gorgeously designed with dreamy full-color photography throughout, the collection also incorporates plenty of vegan, vegetarian, and gluten-free options.

Carrot Cake Smoothie

Serves 2

Ingredients

• 1 to 2 cups unsweetened almond or other nondairy milk, adjusted to desired consistency

• 1 1/2 cups raw grated carrot

• 1 frozen banana

• 1/4 cup shelled gluten-free hemp hearts or 2 tablespoons vegan protein powder

• 1/4 cup raw walnuts or pecans (optional; pre-soaked if needed for better digestion)3 to 4 pitted Medjool dates

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon ground Ceylon cinnamon pinch of ground nutmeg optional toppings: chopped nuts or nut butter, a drizzle of coconut milk, and a sprinkle of cinnamon or nutmeg, or toppings of choice

Preparation

Blend together until smooth!

Tara Sunshine - See My Recipes

Dr. Tara attended the University of Toronto Medical School where she graduated at the top of her Class of 2000. She completed residency in family medicine and has done additional training in psychotherapy and coaching. Dr. Tara is passionate about preventative medicine & the mind-body-gut connection. She embraces a holistic definition of health & wellness with a focus on nutrition & lifestyle factors. She lives in Toronto with her husband and their three children. Check out her site, Dr. Tara's Sunshine

The Sustainable Action Network (SAN)

Activism and Sustainability:

• Gun Safety & Gun Laws

• Cruelty Free

• Death Penalty

• Demand Action

• Sustainable Action Network

Fairness and Equality:

• Grammy District Advocacy

• Privatization

• Voters Issues & Gerrymandering

• Private Prisons & the War on Drugs

• Finance, Housing & the Economy

Corporate Responsibility:

• Candidates, Bills, Laws & Protections

• Wildlife & Oceania

• Labeling & Transparency

• Comprehensive Captivity & Hunting Results Databases

On The Rampage w/ Don Lichterman, Nose, Sneezing, NCS and Greenland, Survivor Sucks & The Challenge

On The Rampage w/ Don Lichterman has a nose thing and is sneezing all of a sudden, Bill Taylor tried to get meetings with the NCS but they were too immersed in working on trying to buy Greenland, Survivor sucks, The 12 Parks Most Threatened by Oil & Gas Drilling, Mike Pence's evolution with regard to whistleblower laws he enacted, Strike Back, Painting, Recipe of the Week & The Challenge: War of the Worlds 2

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