PREMIER

Veggie Lentil Enchilada Rounds
By Debbie Adler

Serves 6

Must Have

Cheeze Sauce

¾ cup any plant-based milk 

1 tablespoon tapioca flour

½ cup nutritional yeast

¼ cup ground hemp seeds

1 teaspoon turmeric

¼ teaspoon smoked paprika

Enchilada Sauce

1 shallot, diced

2 tablespoons coconut aminos

2 cloves garlic, minced

1 teaspoon chipotle chili powder

1 teaspoon cacao powder

½ teaspoon cumin powder

¼ teaspoon freshly ground pepper

1 tablespoon coconut nectar

1 15 oz. can fire roasted tomatoes

½ cup any plant-based milk

Filling

1  cup red lentils

½ yellow onion, diced

¼ cup coconut aminos

1 teaspoon cumin powder

1 teaspoon garlic powder

1 teaspoon onion powder

¼  teaspoon chipotle chili powder

2 celery sticks, thinly sliced

1 cup dino kale, stemmed and chopped

1 cup thinly sliced cremini mushrooms

Tortillas

6 gluten-free tortillas

Must Do

1. Preheat the oven to 350°F....

Nectarine Salsa
By Debbie Adler 

Serves 4

Must Have

4 ripe medium nectarines, pitted and sliced into ¼-inch pieces

½ ripe avocado, diced

½ cup cilantro, finely chopped

¼ cup red onion, finely chopped

¼ cup corn, freshly cut from the cobb

1 Serrano pepper, finely chopped

1 garlic clove, minced

2 tablespoons freshly squeezed lime juice

2 tablespoons fresh ginger, grated

1 tablespoon coconut nectar

¼ teaspoon fine sea salt

Must Do

1. Mix together the nectarines, avocado, cilantro, onion, corn, Serrano pepper and garlic in a medium bowl.

2. Add the lime juice, ginger, coconut nectar and salt and stir to combine.

3. Let the salsa sit in the refrigerator for at least an hour or overnight to let the flavors blend before serving.

Serving size: ¼ cup CALORIES 100; TOTAL FAT 4.1g; PROTEIN 2.6g; CHOLESTEROL 0.0g; SODIUM 5.7mg; FIBER 4.4g; SUGARS 14.5g; TOTAL CARBOHYDRATE 24.5g

Acai Berry Cranberry Truffles
By Debbie Adler

Makes about 18 truffles

Must Have
12 Medjool dates, pitted and halved
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
3 tablespoons açaí powder
3 tablespoons frozen (thawed) cranberries
3 tablespoons freshly squeezed orange juice
1 tablespoon flax seeds, ground
1 tablespoon hemp seeds
2 teaspoons cacao powder
1/8 teaspoon fine sea salt

Topping
½ cup unsweetened shredded coconut and chia seeds

Must Do
1. Line an 8 x 8-inch square baking pan
with parchment paper.
2. Combine the dates, sunflower seeds,
pumpkin seeds, açaí powder, cranberries,
orange juice, flax seeds, hemp seeds, cacao
powder and salt in a food processor or blender
and process until almost smooth.
3. Take about 1 tablespoon of the date mixture,
and with wet hands, shape it into a ball. Place
the ball on the prepared pan. Repeat until you
have used up all the date mixture.
4. Pour the shredded coconut and chia into small
bowls. Roll each ball in the toppings...

Cookie Dough Cupcakes
By Debbie Adler

Makes 12 standard-size cupcakes

Must Have

Cupcakes

1 cup coconut milk

1 teaspoon apple cider vinegar

1¾ cups all-purpose gluten-free flour

1/3 cup cacao powder

1¼ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon guar gum

¼ teaspoon fine sea salt

¼ cup applesauce

¼ cup coconut nectar

2 teaspoons vanilla extract

3/8 teaspoon stevia powder

1/3 cup vegan, soy-free plain yogurt (I use So Delicious coconut milk yogurt. See resources for more information.)

Cookie Dough Filling

1 cup all-purpose, gluten-free flour

1/8 teaspoon fine sea salt

¼ cup coconut nectar

3 tablespoons applesauce

¼ cup sugar-free, vegan, soy-free chocolate chips (I use Lily’s.)

Cookie Dough Frosting

1 ¼ cups all-purpose, gluten-free flour

½ cup powdered erythritol (I use Swerve Confectioners.)

¼ cup coconut nectar

½ cup unsweetened coconut milk

½ cup...

 Sriracha Sauce
By Debbie Adler

Must Have

6 habanero, Fresno or red jalapeno peppers, seeded and chopped (leave seeds in if you want more heat)

3 small red bell peppers, seeded and chopped

2 small heirloom tomatoes, chopped

2 tablespoons coconut aminos

4 cloves garlic, minced

¼ cup apple cider vinegar

1 teaspoon crushed red pepper

¼ teaspoon cayenne pepper

3 tablespoons coconut nectar

Must Do

Add the red jalapeno peppers, bell peppers, tomatoes, coconut aminos and garlic to a medium sauté pan over medium heat. Cook until the peppers and garlic are fragrant, about 2 minutes.

Add the apple cider vinegar, crushed red pepper, cayenne and coconut nectar and stir to incorporate. Simmer until the peppers break down and soften, about 5 minutes.

Turn off the heat and let cool.

Pour the mixture into a high-speed blender and process until smooth.

Pour into a jar, seal it, and keep in the fridge. It will last about 3 weeks.

Cool & Creamy Cucumber Soup
By Debbie Adler

Serves 2

Must Have
1 cup plant based milk
1/4 teaspoon apple cider vinegar
2 medium cucumbers, peeled, seeded and chopped
1 small avocado, pitted and peeled
2 cloves garlic, minced
1 small jalapeno, seeded and diced
1/2 cup packed mixed fresh parsley, dill, basil and cilantro
1/4 cup freshly squeezed lime juice
2 teaspoons maple syrup

Toppings
Corn kernels
Diced tomato
Chopped fresh cilantro
Chopped fresh dill

Must Do

1) Add the plant based milk and apple cider vinegar to a small bowl. This is your "buttermilk".
2) Add the cucumbers, avocado, garlic, jalapeno, mixed herbs, lime juice, maple syrup and "buttermilk" to a high-speed blender or food processor and blend until smooth.
3) Place in the fridge for 2 hours or overnight.
4) Serve with desired toppings.

Serving size: 1 bowl CALORIES 90; TOTAL FAT 0.5g; PROTEIN 4.0g; CHOLESTEROL 0.0g; SODIUM 80mg; FIBER 3.4g; SUGARS 2.0g; TOTAL CARBOHYDRATE 15.0g

When we were looking to buy a house in the suburbs of Los Angeles, my husband insisted the backyard had to have a garden or at least room to create one. This became a deal breaker with many of the homes we looked at because square footage behind your house is hard to come by in the highly populated burbs of LA.

After 5 years of looking, yes, 5 long years of searching for a place to live, (I thought our real estate agent was going to hide from us in a witness protection program), we finally found a house with an adorable, little rectangle of a garden in back. That garden has become my savior in terms of supplying me with fresh, flavorful, vegetables ripe for the picking whenever I feel like living off the land.

Thanks to this garden, I created a quick and easy Israeli salad one day that came out way better than anyone ever expected. I know, it's just a salad, but...you'll see, I provide the recipe below.

ISRAELI SALAD

By Debbie Adler

Serves 2 - 4

Must Have

Salad

1 pound cherry...