• ¾ cup quinoa, rinsed *
• ½ teaspoon salt, divided *
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored,
• seeded and chopped
• 2 teaspoons grated ginger *
• 1 clove garlic, sliced

• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• ¼ teaspoon black pepper
• 1 egg, beaten
• 4 ounces grilled chicken breast,
• chopped
• 2 scallions, chopped
• ½ cup cilantro
• 1 tablespoon soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.

Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently for 1 minute.

Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, for about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

Divide stir-fry among 4 bowls, serve warm.

• 1 cup pecans or walnuts *
• ¼ cup coconut sugar *
• ¼ cup raisins *
• ¼ cup Medjool dates *
• 1/8 teaspoon of sea salt *
• ½ cup rolled oats *

• 2 tablespoons agave nectar *
• 1 ½ tablespoons lemon juice
• ¼ teaspoon pumpkin pie spice
• 3 cups apples *

• 1 cup cashews *
• ½ cup maple syrup
• ¼ cup water
• half of a vanilla bean

Topping: In a food processor, combine the pecans with the coconut sugar and process until you get a course meal. Add the raisins, dates and salt and process until the mixture sticks together. Be careful not to overprocess, or it will become too oily. In a medium-size bowl combine the topping mixture with the rolled oats.

Filling: In a small bowl, combine the agave nectar, lemon juice, and pumpkin pie spice. In a large mixing bowl, toss in the apples with the agave mixture.

Maple Cream: Process the cashews, maple syrup, water and vanilla bean until very smooth, about 2 mins in a high-power blender. Store in a large squeeze bottle for easy use or in an airtight container.

• 1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish, or 1-quart baking dish.
• 2. Layer with the apple filling and then sprinkle with the remaining topping.
• 3. Warm in the dehydrator at 145deg F (63deg C) for 1 hour and top each serving with maple cream.

Store the apple cobbler and maple cream in the refrigerator. The cobbler will keep for 3 or 4 days, and the maple cream will keep for 2 weeks.

• Sprouted Organic Pecans
• Sprouted Organic Walnuts
• Raw Organic Medjool Dates
• Sea Salt
• Sprouted Organic Living Rolled Oats
• Sprouted Organic Cashews