2015 SUPER BOWL MENU

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1 2015 SUPER BOWL MENU BLACK BEAN CHILI WITH CHIPOTLE AND DARK CHOCOLATE Spicy and smoky chipotle pepper pairs well with dark chocolate to make this satisfying black bean chili. Makes six to eight servings 1 tbs. extra-virgin olive oil 1 cup diced yellow onion 1 cup diced carrots 1 cup diced red bell pepper 1/2 tsp. ground cinnamon 1 tbs. ground coriander 1 can (14.5 oz.) fire-roasted crushed tomatoes 3 cups vegetable broth 4 cups cooked black beans (or two 15-oz. cans, drained and rinsed) 1 to 2 chipotle peppers in adobo sauce, diced 2 ounces dark chocolate (80 to 85 percent cacao content), coarsely chopped Heat the olive oil in a large saucepan over medium heat, and sauté the onions, carrots, and bell peppers until softened. Add the spices, and continue to cook until the vegetables are caramelized. Add the tomatoes with their juice to deglaze the pan. Then add the broth, beans, and chipotle peppers and bring the chili to a simmer for 10 to 15 minutes. Stir in the chocolate until melted. Serve the chili with a drizzle of Mexican crema, sour cream, or Greek yogurt.

2 BACON-WRAPPED DATES 3 simple ingredients come together to make these succulent crowd-pleasing bites. Makes 24 pieces 24 pitted dates or dried figs 4 oz. blue cheese crumbles 12 thin slices nitrate-free bacon, cut in half crosswise Preheat oven to 350 degrees F. Line a baking sheet with foil. Make a lengthwise slit in each date with a paring knife and open just enough to stuff in ½ teaspoon of blue cheese. Wrap each date with a bacon slice and secure with a toothpick. Bake in the oven until the bacon is crisp and browned, about 10 to 12 minutes. Drain the dates on a paper towel for a few minutes. Serve warm. ROASTED NUTS 4 Ways Roasting nuts brings out their rich flavor. Here are a few simple variations to try. Sea Salt and Rosemary Roasted Almonds 1 cup raw whole almonds 1 tbs. extra-virgin olive oil 1/4 tsp. salt 1/2 tsp. chopped fresh rosemary Preheat oven to 350 degrees F. Toss the almonds with olive oil and place on a sheet tray. Roast for eight to 12 minutes until fragrant, then toss with salt and rosemary.

3 ROASTED NUTS 4 Ways (con t.) Curry-Roasted Cashews With Coconut 1 tbs. coconut oil 1 cup whole raw cashews ¼ cup unsweetened coconut flakes ¼ tsp. curry powder ¼ tsp. salt Preheat oven to 350 degrees F. Melt the coconut oil (which is solid at room temperature) on a sheet tray in the oven and then toss the cashews in the oil. Roast for eight to 10 minutes until fragrant. Mix in the coconut flakes, curry powder, and salt, and roast for another three to five minutes to lightly toast the coconut. Cayenne Maple-Glazed Pecans 1 cup raw pecan halves 1 tsp. extra-virgin olive oil 2 tbs. maple syrup Dash cayenne pepper ¼ tsp. salt Preheat oven to 350 degrees F. Toss the pecans in the olive oil and roast on a sheet tray for six to eight minutes. Toss with the maple syrup, cayenne pepper, and salt, and roast for another five to seven minutes to glaze the nuts. Wasabi-Roasted Almonds 1 cup raw whole almonds 1 tbs. coconut oil ¼ to ½ tsp. wasabi powder Dash sugar ¼ tsp. salt Preheat oven to 350 degrees F. Melt the coconut oil on a sheet tray in the oven and then toss the almonds in the oil. Roast for eight to 12 minutes until fragrant, and toss with the wasabi powder, sugar, and salt.

4 VEGGIE BOWL Veggies of your choice come together to create this fun & healthy Game Day recipe. We made ours with broccoli, tomatoes, carrots, green peppers, radishes and snap peas for a variety of color, texture and flavor! Enjoy with one of our favorite healthy dips! WHITE BEAN & ROASTED GARLIC PATE Add diced sundried tomatoes or chopped olives for zesty variations. Makes about 2 cups 1 15-ounce can cannellini beans, drained, or 1¾ cups cooked cannellini beans 1 to 2 heads roasted garlic cloves removed from skin 2 tbs. olive oil ½ cup chopped Italian parsley Salt and cayenne pepper to taste In a food processor, blend the cannellini beans, roasted garlic and olive oil together. Add the Italian parsley and pulse gently to mix. Season with salt and cayenne pepper to taste. Before serving, drizzle with olive oil and sprinkle with more chopped parsley and a touch of cayenne pepper. MUSHROOM PATE If you have vegan guests, simply swap out the cream for unsweetened hempseed milk or coconut milk. Makes about 2 cups 2 tbs. extra-virgin olive oil ½ cup minced yellow onion 2 tbs. minced shallots ½ tsp. salt Freshly ground black pepper to taste

5 4 cups sliced fresh mushrooms (cremini, portabella, oyster, or shiitake) ½ cup walnuts ½ tsp. chopped fresh thyme 2 tbs. balsamic vinegar 1 tbs. sherry or apple cider 4 tbs. heavy cream Heat the olive oil in a heavy skillet over medium-high heat, and sauté the onion and shallots until light brown. Turn heat to low, add the salt and pepper, and stir occasionally until the onion and shallots are caramelized. Add the mushrooms and sauté until they have softened and there is not a lot of moisture left in the skillet. Remove ¼ cup of the sautéed mushroom mixture and reserve as a garnish. Add the walnuts, thyme, vinegar, sherry, and cream to the pan with the remaining mushrooms, and cook over low heat for about five minutes. Cool slightly, then blend in a food processor until smooth. Press the mushroom pâté into a dish for serving, and top with the reserved sautéed mushrooms. Chill before serving. SEED BUTTER Makes 2 cups 2 cups sunflower, pumpkin, or sesame seeds 3 tbs. coconut oil 1 tbs. flax oil 1 tsp. to 1 tbs. honey or maple syrup, to taste ½ to 1 tsp. sea salt 1/4 cup flaxseeds Pulse the 2 cups of seeds together in a food processor until finely ground. Blend in the oils, honey, and salt, and mix until the butter is as smooth as you would like it to be. You may need to add more oil, depending on the combination of seeds you use. Pulse in the flaxseeds, and store the seed butter in a jar in the refrigerator until ready to use. VIRGIN BLOODY MARY This drink of freshly juiced veggies is nourishing and perfect for guests who want an alcohol alternative. 10 Roma tomatoes 1 head celery, 4 stalks reserved and cut in half lengthwise for garnish (use the inner stalks with leaves) 1/2 bunch fresh parsley 1 cucumber 1 large red beet 2 cloves garlic 1 green bell pepper 2 jalapeños, seeds removed 3 carrots 1 lime 1 tbs. Worcestershire sauce 1/2 tsp. salt, or to taste 8 pickle spears (or other pickled vegetables such as pickled beets, okra, or green beans)

6 Run the first 10 ingredients through a juicer and into a large pitcher. Stir in the Worcestershire sauce and salt. Pour into glasses and garnish with a reserved celery stalk and a pickle. (Alcohol option: Vodka) For more healthy Game Day recipes, visit