White Bean, Rosemary & Arugula Crostini

2 cup cannelloni beans, cooked

6 slices whole wheat french bread, toasted

1 1/2 cups fresh arugula

6 cloves garlic, minced

1 tbsp dried rosemary

1 1/2 tsp sea salt

1/2 tsp black pepper

3 tbsp extra virgin olive oil

Shaved Parmesan for garnish (optional)

              

• Preheat oven to 375 degrees
• In a food processor, pulse beans, salt and pepper together until thick
• Meanwhile, over medium heat, cook rosemary in olive oil for about 3 minutes or until the fragrance becomes stron
• Add garlic and cook for an additional minute
• Remove from heat and pour into food processor.  Pulse into beans until mix is even creamier
• Distribute bean mix onto the slices of bread
• Place crostinis on baking sheet and bake at 375 degrees for 6 minutes
• Remove from oven, top with arugula and cheese, and serve

Raw Pumpkin Seed & Raisin Granola

Not a far cry from our Goji Berry & Cocao bars, but a more seasonally appropriate version of the dehydrated nut mix.  Even though I’m not too thrilled about it, fall is definitely in the air-and our food!

1 cup raw pumpkin seeds, soaked overnight

1 cup raw almonds, soaked overnight

2/3 cup flaxseed

1/2 cup raw honey

1/3 cup organic raisins

3 tsp cinnamon

1 tsp nutmeg

• Drain all seeds well (you don’t want to have excess water) and blend the pumpkin seeds, almonds and flaxseed in the food processor until chunky
• After a few minutes, add in honey, cinnamon and nutmeg and continue to blend in food processor until thoroughly mixed
• Pour in a large bowl and mix well
• Press onto two (2) non-stick dehydrator sheets and spread out until about ½ thick.
• Dehydrate at 105 degrees for 24 hours