(For all ingredients, please use organic versions if available)
Cold Beet Salad (three 1-cup servings)
3 medium beets
1½ tablespoons lemon juice
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon stone-ground mustard
½ teaspoon dried dill weed

Broccoli or Cauliflower with Sesame Salt (four 1-cup servings)
1 tablespoon sesame seeds (preferably unhulled)
⅛ teaspoon salt
1 bunch broccoli or cauliflower

Homestyle Squash and Pinto Beans (4 servings)
¼ cup vegetable broth
½ cup chopped onion
2 teaspoons minced,
seeded jalapeno pepper
2 garlic cloves, minced
1 cup sliced yellow squash
1 cup sliced zucchini
½ cup corn kernels
1½ cups cooked pinto beans
14½ ounce can diced tomatoes
3 fresh thyme sprigs
2 cups cooked brown rice, couscous, or pasta

Berry Applesauce (four ½ cup servings)
2 cups peeled, cored and chopped apples
2 cups fresh or frozen (unsweetened)
strawberries, blueberries or raspberries
½ cups frozen
apple juice concentrate
1 teaspoon cinnamon

Cold Beet Salad

1. Take off the tops of the fresh beets by cutting straight down. And then peel the beets
2. Cut the beets in wedges, and then put them in the steamer.
3. When they are steamed, set it aside, keep them warm and prepare the salad dressing.
4. Put together: the mustard, the lemon juice, the apple cider vinegar, the dill, and apple juice concentrate. Mix them together.
5. For the herbs besides the dill, other herbs can be used like tarragon, sweet basil or parsley. Or the combination of three kinds of those herbs.
6. Add in the warm beets, put a little bit of fresh spinach.
7. Put a little sprig of fresh dill on top.
8. Ready to be served.

Broccoli or Cauliflower with Sesame Salt
(four 1-cup servings)

1. Clean the cauliflower, wash it and soaked it in a little iced water with a little lemon juice, and then steam it for no more than 10 minutes.
2. Meanwhile, dry toast the sesame seed in the sauté pan until they all nice and brown.
3. Put the toasted sesame into a food grinder and pulse it a couple of times.
4. Take out the cauliflower and mound it up nicely.
5. Take some of the sesame salt and put some of them on top.
6. Put some nice lemon pieces around it.
7. Ready to be served.

Homestyle Squash and Pinto Beans
(4 servings)

1. Sautéing the onions and garlic. Add a little vegetable broth. Mix it around.
2. Add in the yellow squash and the zucchini to it. Stir it up a little.
3. Let them cook for a while.
4. Add in the thyme and jalapenos.
5. Add in the tomatoes, the corn, and the pinto beans.
6. Add a little sea salt and a couple of grinds of pepper.
7. Let them simmer for about 10 minutes.
8. Make sure the squash is not too mushy and still have a nice crunch on it.
9. Serve this over the toasted couscous. To prepare the couscous, just heat up some vegetable broth and pour it right over the couscous. Just cover the lid and it takes about 5 minutes to cook. Or just follow the instructions on the couscous package.
10. Ready to be served.

Berry Applesauce
(four ½ cup servings)

1. Peel the apple, take out the seed, and cut up into pieces.
2. Put the apples into the pot, and add the berry mixture (strawberries, blackberries, blueberries and raspberries).
3. Add in a little of apple juice concentrate.
4. Add a little cinnamon powder.
5. Give it a nice stir. Let them simmer for a while.
6. Mash them up right in the pot or just use a food processor.
7. Make sure the apple is nice and tender.
8. Ready to be served.