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Our favorite cherry chocolate popsicles - and they're good for you too!

Cherry Chocolate Creamsicles

Fantastic cookbook. You just chop raw ingredients, put them into a freezer bag, and freeze. Then on busy mornings you just dump the bag contents into your slow cooker. It's kitchen magic, and it's made my life so much easier for the past few months! (the muffin in the picture isn't in the cookbook - that's a muffin I made :)

Easy, delicious salad dressing. Takes just a few minutes, tastes awesome. I made 1/3 batch and it was enough for all of us for two meals. A full batch would make A LOT!

Creamy Hemp Garlic Dressing

Mint chip chia pudding. This is great with fresh mint in the summer, but mint extract works well too.

Mint Chip Chia Pudding

I always used dried dill seed that I grind in my mortar and pestle. This is one of our favorite meals.

Definitely the best veggie burger I've ever made. I like to wrap them in lettuce leaves.

five minute vegan cheeze sauce. Works with all sorts of dishes.

Roasted Tomato Basil Pesto. This is great in the summer when my basil and tomato plants are going crazy.

Roasted tomato, garlic, onion, coconut soup. SO GOOD! I roast and freeze a ton of tomatoes at the end of the garden season so that I have them ready to go for this recipe all winter. It's also easy to roast and freeze a whole bunch of garlic and onions. If you do that, the recipe comes together in no time.

Flax/Almond Bread. No flour, tastes really good with soup. I add lots of herbs (Italian and herbs de provence), salt and pepper, and sometimes chunks of cheese.

Golden Flax Bread | The Medicine Woman's Roots

Butternut squash cheeze sauce. I serve this over zucchini noodles.

Zucchini noodles with roasted butternut squash and garlic cream sauce. Zucchini noodles are a staple food around here in the summer time!

Buckwheat quinoa pancakes. I blend the buckwheat in the VitaMix to make flour out of it. This is an easy, delicious, very nutritious spin on pancakes.

This is a great sauce to put over kelp noodles with veggies and tempeh. I use 1/2 cup olive oil plus a handful of peanuts or cashews. And I add a little extra water. Works great with lemon juice too, instead of lime juice (whatever I have on hand)

Crowd Pleasing Asian Dressing

This is one of our go-to staples. We make it at least once every couple weeks. Great way to use frozen broccoli.