Serves 2

Prep time: 15 minutes 

Tools:

• Blender
• 2 beakers

Ingredients:

• 1 cup water or coconut water
• 1/3 cup oat or coconut milk
• 1 tablespoon agave or maple syrup
• 1/2 pear or 1/2 apple, peeled
• 1/2 banana
• 3/4 cup of your choice: lettuce, kale, or spinach
• Half cup of lime juice

Directions:

1. Combine water, oat or coconut milk, and syrup/agave in your blender.
2. Add the fruits and veggies.
3. Add your lime juice. 
4. Blend.
5. Pour into your beakers and serve.

Serves 4

Prep time: 10 minutes

Total time: 30 minutes

Ingredients:

• 1/2 cup white chia seeds, divided
• 1 teaspoon all-natural orange food coloring (or a blended mixture of ground turmeric and beet juice powder)
• 1 teaspoon all-natural black food coloring (from activated charcoal)
• 2 cups unsweetened almond milk, divided
• 2 tablespoons maple syrup, divided

Directions:

1. To make the black and orange layered pudding, place a ¼ cup of white chia seeds in two glass bowls.
2. Add the natural food coloring to each bowl, and pour the almond milk on top. Use two separate spoons to mix the ingredients gently.
3. Add the maple syrup and stir again.
4. Let the chia pudding sit for at least 10 minutes before giving it another stir. The pudding will continue to thicken over time.
5. Carefully layer the pudding into small glass jars.
6. Serve cold or at room temperature.

Serves 3

Prep time: 5 minutes

Total time: 20 minutes

Tools:

High-speed blender or food processor

Ingredients:

• 10 each Medjool dates, pitted
• 1/4 cup smooth peanut butter 
• 1/2 teaspoon vanilla extract
• 1 pinch sea salt
• 1/4 teaspoon ground cinnamon (optional)

Directions:

1. Add a 1/2 cup of hot water and dates to a high-speed blender or food processor. Soak the dates for 15 minutes to soften.
2. Add peanut butter, vanilla extract, a pinch of salt, and cinnamon (optional). Blend the date mixture for 2 minutes on high speed or until smooth. Add additional water as needed, one tablespoon at a time until the dip reaches an ideal thickness for dipping.
3. Serve immediately with fresh apple slices for dipping. Store any leftover dip in an airtight container and keep it in the refrigerator for two to three days.

Serves about 10

Prep time: 30 minutes

Tools: 

• Lollipop hard candy molds 
• Pots and pans
• Paper lollipop sticks 
• Candy thermometer 
• Wood spatula
• Oven gloves

Ingredients:

• 1 cup sugar or substitute 
• 1/2 cup of rice syrup 
• 1/4 cup water
• Plant-based food coloring
• 1 1/2 teaspoons extract (any flavor you choose).”I use grape for bats, pumpkin pie for pumpkins, and vanilla for ghost lollies,” Aronian says. 
• Sucker bags & twist ties (optional)

Directions:

1. Lightly spray the cavities of the dry candy molds with non-stick cooking spray. Wipe out the excess spray. Insert the sucker sticks.
2. In a heavy two-quart saucepan, combine sugar, rice syrup, and water. Stir over medium heat until the sugar dissolves. 
3. Bring the mixture to boiling without stirring. Insert the candy thermometer without touching the bottom of the pot.
4. With a wood spatula brush, incorporate any sugar crystals that form on the sides of the pan. 
5. Without stirring, continue cooking the syrup until the temperature reaches 260º F. 
6. Add food coloring until your desired look is achieved. 
7. Remove the mixture from heat precisely when it is precisely 300° F. After boiling has subsided, add flavor and stir. Pro Tip: Keep your face back and wear gloves during this part. The steam and heat will rise. 
8. Carefully pour the syrup into your prepared molds. 
9. Cool completely. Place into sucker bags, and secure with twist ties. Store lollipops in a cool, dry place and don’t refrigerate.