Recipes

Enjoy these recipes from our Tower Gimme Five hands-on cooking classes.

Apple Crisp

Yields 6 servings

Ingredients:

  • 1 20 oz. can Apple filling
  • 2 Granny Smith Apples
  • 1 Tbsp. Orange Juice
  • 2 Nature Valley Honey Oat Granola Bars

Cooking Instructions:  

Peel, core, and slice Granny Smith apples.

Mix apples, apple filling, and juice together.

In a greased baking pan, bake on 350° F for 20 minutes.

Crush granola bars, sprinkle over top.

Bake for another 3-4 minutes.


Artichoke Crostini

Ingredients:

  • Lemon Mint Marinated Artichoke
  • 8 Berbere Toasted Garbanzo Beans
  • 1 Slice of Crostini

Cooking Directions:

Top each Crostini with Lemon Mint Marinated Artichoke and Berbere Toasted Garbanzo Beans.


Avocado Toast

Yields 6 servings

Ingredients:

  • 6 slices Multigrain bread – toasted
  • 3 – 4oz. cup Wholly Guacamole Pureed Avocado
  • 12 slices tomato (approx. 2 whole)
  • 6 sprigs Cilantro
  • Juice from 1 lime

Assembly Instructions:  

Spread a thick layer of avocado puree over the toasted bread.

Layer tomatoes on top.

Sprinkle cilantro leaves.

Squeeze lime juice over the tomato.


S’more Baked Apple

Yields 6 servings

Ingredients:

  • 3 Granny Smith Apples
  • 4 Tbsp. Graham Cracker Crumbs
  • 1 tsp. Brown Sugar
  • 1/4 tsp. Ground Cinnamon

Instructions:

Cut each apple in half and remove core. Mix together Graham cracker crumbs, brown sugar and cinnamon. Press approximately 2 tsp. into each apple.

Ingredients – Filling:

  • 4 Tbsp. Rolled Oats
  • 2 Tbsp. Brown Sugar
  • 2 tsp. Cacao Nibs, Crushed
  • 4 tsp. Semi-sweet Mini Chocolate Chips
  • 2 Tbsp. Butter
  • 1/4 tsp. Ground Cinnamon

Instructions:

Mix all ingredients until butter is well combined.

Add 1 Tbsp. of mixture into each of the apples.

Ingredients – Topping:

72 Mini Marshmallows

Cooking Directions: 

Bake covered at 350° F for 20 minutes.

Remove foil, cover each apple with 10-12 marshmallows, bake for another minute until marshmallows are puffy and golden.


Cacao Coconut Balls

Yields 5 servings of 3 (1-inch Balls)

Ingredients:

  • 1/4 cup Cacao Nibs
  • 1/4 cup Shredded Coconut
  • 1/4 cup Almond Flour
  • 1/4 tsp. Himalayan Pink Salt
  • 1 Tbsp. Coconut Oil, melted & cooled
  • 1/2 cup Sunflower Butter
  • 8 Medjool Dates, pitted
  • 1/4 cup Hemp Seed Hearts
  • 1 tsp. Cinnamon

Cooking Directions:

Pulse Cacao nibs and shredded coconut in a food processor until mixed.

Add remaining ingredients and blend until well combined.

Scoop and roll mixture in 15, 1-inch balls.

Roll each ball in your choice of topping: cacao nibs, shredded coconut, or hemp seeds.    


Cardamom Baked Pear Filling

Yields 6 servings

Ingredients:

  • 1 Tbsp Real Maple Syrup 
  • 1/4 cup Dried Cherries
  • 13 Dried Apricots
  • 1/4 cup Walnuts
  • 1/4 cup Sliced Almonds
  • 2 Tbsp Butter
  • 1/4 tsp. Vanilla extract
  • 1 tsp. Lemon Juice

Instructions:

Grind Almonds in a food processor.

Add the maple syrup, dried cherries, dried apricots, butter, vanilla and lemon juice. Pulse until combined.

Add walnuts and pulse 3-5 more times.


Sushi Roll

Yields 6 servings

Ingredients:

Sushi Roll

  • 5 oz. Sushi Rice
  • 2 oz. Fresh Vegetables or Fruits
  • Dipping Sauce

Sushi Rice

  • 5 oz. Cooked Jasmine Rice (follow package directions)
  • 2 tsp. Rice Wine Vinegar
  • 1 tsp. Sugar

Cooking Directions:

Stir the vinegar and sugar together until dissolved.

Sprinkle over warm rice.

Allow to cool before rolling.

Try these combos at home:

  • Strawberry and Kiwi
  • Pineapple and Blueberry
  • Mango and Peach
  • Asparagus and Red pepper
  • Carrots and Snow Pea
  • Sweet Potato and Spinach
  • Cucumber and Honeydew
  • Mango and Green onion
  • Pear and Celery

Red Beet & Flax Cake

Yields 6 servings

Ingredients:

  • 1 lb. 3oz. Fresh Red Beet (3 med)
  • 1/2 tsp. Coconut Oil
  • 2/3 cup Pine nuts
  • 3/4 cup Flax Seed
  • 1/2 cup Honey Oat Gluten Free Granola
  • 3/4 tsp. Kosher Coarse salt
  • 1 tsp. Ground Cumin
  • 2 1/2 tsp. Ground Coriander
  • 2 1/2 tsp. Onion Powder
  • 1/8 tsp. White Ground Pepper

Cooking Directions: 

When handling beets, be sure to wear disposable gloves to prevent hands from turning red. 

Peel red beets.

Shred beets with box grater.

Toss the beets and coconut oil in a large bowl.

Combine flax seeds and pine nuts in a food processor or spice grinder. Grind the seeds and nuts into a rough flour consistency. 

Place in a large bowl and mix in granola, white pepper, salt, cumin, coriander, and onion powder.

Add beets and mix thoroughly.

Split evenly into 6 balls.

Press into 4oz round disks and sear on skillet/sauté pan until golden. 

Place on a baking sheet and bake in 350°F oven for 15 minutes.


Cucumber Mojo Sauce

Ingredients:

  • 2/3 cup English Cucumber peeled, seeded, sliced (to puree)
  • 1/4 cup English Cucumber peeled, seeded, sliced (to dice)    
  • 1/2 tsp. Honey                    
  • 1 tsp Fresh Lime Juice
  • 1 Tbsp +1/2 tsp Olive Oil
  • 1/4 tsp Fresh Basil
  • 1/4 tsp Fresh Cilantro

Instructions:

Place 2/3 cup of cucumber in blender. Blend until cucumber is liquidized.

Add honey, lime juice, olive oil, basil, and cilantro to the blender and blend until smooth.

Place mixture into bowl and add 1/4 cup diced cucumbers.


Roasted Butternut Squash Tacos #1

Yields 6 servings

Ingredients: 

Butternut Squash

  • 1 each - Butternut squash. Squash weight 2 lbs.  
  • 1 lb. Peeled, seeded and small diced
  • 1 Tbsp. Taco Seasoning
  • 1 Tbsp. Oil, Canola/Olive oil Blend

Instructions: 

Toss together.

Spread evenly on baking sheet.

Roast on 350°F for about 15 minutes.

Yields approximately 8 oz.

Ingredients – Topping:  

Avocado

  • ½ cup Avocado Puree (Purchase Ready to Use.)
  • 2 tbsp. Chopped Cilantro
  • 1 tsp. Lime Juice

Mixing Instructions:

Combine everything in a bowl and mix well.


Roasted Butternut Squash Tacos #2

Yields 6 servings

Ingredients:  

  • 6 each, 8-inch flour tortilla
  • 3/4 cup Butternut Squash
  • 3/4 cup Black Bean Spread
  • 1/2 cup Avocado Spread

Assembly Instructions:

Spread 2 Tbsp. black bean mixture onto each tortilla. 

Spoon 2 Tbsp. of the seasoned squash over the bean spread.

Top your taco with 1 large Tbsp. of Avocado sauce.

Ingredients – Black Bean Spread                                                 

Yields approximately 1 3/4 cups

  • 1 cup Rinsed & Drained Black Beans
  • 1/3 cup cooked Quinoa
  • 1 Tsp. Taco Seasoning (pre-packaged)
  • 1 Tbsp. Lime Juice

Instructions: 

Cook quinoa to package directions and cool.

Smash black beans in a bowl with taco seasoning and lime juice.

Mix in cooled quinoa.


Stuffed Baked Yam

Yields 6 servings

Ingredients:

  • 6 Yams
  • 3 oz. cleaned kale
  • ½ tsp. Coconut Oil
  • 1 cup Garbanzo Beans – rinsed and drained
  • 6 oz. cooked Quinoa
  • ½ cup Simply Balanced Green Curry (Available at Target)
  • ½ tsp. salt

Assembly Instructions:  

Bake yams for 40 minutes, or until fork tender, cool.

While yams are baking, chop or tear kale.

Heat coconut oil in sauté pan and cook kale. Allow to cool for a few minutes.

Combine with all other ingredients. Set aside.

Cut a slice in the yams and stuff each half with approx. 3 oz. of the kale, garbanzo bean and quinoa mixture.


Hemp Seed Tabbouleh

Ingredients:

  • 1 cup Hemp Seed  
  • 1 tsp. Fresh Mint Leaves 
  • 1/4 cup Diced Tomato
  • 1/4 cup Cucumber Mojo Sauce
  • 1/4 cup English Cucumber (seeded, peel on, diced)
  • 1 1/4 tsp. Fresh Flat Leaf Parsley
  • 2 Tbsp Fresh Lemon Juice
  • 1/8 tsp. Course Kosher Salt

Instructions:

Lightly mix together all ingredients in a medium sized bowl.


Red Beet & Flax Cake with Hemp Seed Tabbouleh

Ingredients:

  • 1 Red Beet and Flax Cake
  • 1/4 cup Hemp Seed Tabbouleh

Instructions:

Place one warm red beet and flax cake on plate and serve with hemp seed tabbouleh on the side or on top.


Vegetable Moo Shu Lettuce Wrap

Yields 6 servings

Ingredients:

  • 6 Tbsp. Balsamic Vinegar
  • 3 Tbsp. Sesame Oil   
  • 6 Tbsp. Coconut Aminos
  • 3 tsp. Garlic, minced
  • 3 tsp. Fresh Ginger, grated
  • 1 tsp. Himalayan Sea Salt

Wrap:

  • 1 Tbsp. Avocado Oil (omit if raw) 
  • 4 oz. Shredded Green Cabbage
  • 4 oz. Shredded Red Cabbage
  • 3 oz. Grilled Green Onions
  • Butter Lettuce
  • 7 oz. Enoki Mushrooms
  • 4 oz. Shredded Beets
  • 4 oz. Shredded Carrots

White Bean Dip

Yields 6 - 3 oz. servings

Ingredients:

  • 1 lb. Canned Cannellini Beans, drained and rinsed
  • 1/2 tsp. Kosher Salt
  • 2 Tbsp. Rice Wine Vinegar
  • 1 1/2 oz. Roasted Garlic
  • 2 Tbsp. Chopped Mint

Cooking Directions:

Puree all ingredients together in a food processor until smooth. Serve with vegetable chips.