As promised, here are the rest of the recipes.

Wild Rice
We actually added everything to the rice cooker and let it do its thing. It worked great if you don’t have the time to it all on the stove!

1 cup wild rice
1/3 cup brown rice
5 cups boiling water
1 carrot
1 large stalk celery
6 green onions
2 garlic cloves
2 tablespoon canola oil
1/4 teaspoon thyme
1 teaspoon marjoram
pinch rosemary
1/2 teaspoon sea salt (optional)
dash pepper
1/4 cup sunflower seeds and/or unhulled sesame seeds

1. Rinse grain well.
2. Chop carrot and celery in 1/4” cubes.
3. Chop green onions and sauté them with chopped garlic in oil.
4. Add water and bring to a boil. Cover, reduce heat and cook gently for an hour or more, until rice is tender.
5. Add seeds about 20 minutes before serving.

Garlic Green Beans
Make sure you really mince the garlic well or use your garlic press so that the beans really get that garlic flavor.

2 tablespoons olive oil
4 cups fresh string beans
1/2 teaspoon sea salt (optional)
2 cups water
3-4 cloves garlic, minced
1/2 teaspoon dried thyme
pepper (optional)
squeeze of fresh lemon juice

1. Heat oil in a saucepan.
2. Add garlic and beans and sauté over high heat to sear beans.
3. Stir beans frequently so they don’t burn.
4. Add thyme, sea salt and pepper.
5. Add water. Bring to a boil.
6. Reduce heat, cover and simmer for 20-25 minutes until beans are tender. Add more water if necessary.
7. Remove from heat. Drain excess fluid and place beans in a serving bowl.
8. Add squeeze of lemon juice and toss.

Sweet Baked Yams
These were a huge hit at the class and so simple! Instead of boiling, you could also pop the sweet potatoes in the oven whole, bake until soft and then just peel off the skin once they cool down enough to handle.

Three large yams, peeled and cubed
2 tablespoons Molasses
4 tablespoons Butter
1/2 cup Southern Pecan Pieces
2 teaspoons Pumpkin Pie Spice
Salt & Pepper to taste

1. Boil the yams in water until soft.
2. Drain well and mash with potato masher in medium-size glass or Pyrex casserole dish.
3. Mix the yams with molasses, butter, pumpkin pie spices, and salt/pepper to taste.
4. Top evenly with pecan pieces.
5. Bake at 350 for 20-30 minutes or until lightly browned.

Raw Apple Pie
This may not sound that great when you read it, but trust me, it’s amazing! For those of you who can’t have the sucanat, agave works just as well.

Crust:
2 cups raw almonds
2 cups dates
Raw cashew or almond butter (1/2 to 1 cup optional)

1. On a cutting board chop the almonds and dates thoroughly.
2. Knead the nuts and dates together and then press into a pie plate.

Filling:
4-6 Granny Smith apples, chopped
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 cup raisins
2 tablespoons lemon juice
3 tablespoons orange juice
~1/4 cup sucanat (dehydrated cane juice)

1. Toss the sliced apples with the lemon and orange juice to coat completely.
2. Add cinnamon, nutmeg and raisins and mix.
3. Spoon into pie crust, sprinkle sucanat over the top.

You can have dessert for breakfast, lunch and dinner and still be eating better than most the people on the planet!