A super delicious marinade for any kind of BBQ Chicken (you don't need to make kebobs). These are served in every restaurant in the Middle East. You can easily make them at home and make them taste just as good, if not better. Don't substitute sour cream for the yogurt, as the yogurt is a meat tenderizer. Prep Time: 30 minutes Cook Time: 10 minutes Additional Time: 4 hours Total Time: 4 hours 40 minutes Servings: 6 Yield: 6 kabobs Ingredients - ¼ cup lemon juice - ¼ cup vegetable oil - ¾ cup plain yogurt - 4 cloves garlic, minced - 2 teaspoons tomato paste - 1½ teaspoons salt - 1 teaspoon dried oregano - ¼ teaspoon ground black pepper - ¼ teaspoon ground allspice - ¼ teaspoon ground cinnamon - ⅛ teaspoon ground cardamom - 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces - 2 onions, cut into large chunks - 1 large green bell pepper, cut into large chunks - 1 cup chopped fresh flat-leaf parsley Directions 1. Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add the chicken and toss to coat. 2. Transfer the chicken mixture into a large plastic bag and refrigerate for at least 4 hours. 3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 4. Thread the chicken, onions, and green pepper onto metal skewers. 5. Cook on the preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes per side. 6. Sprinkle the parsley over the skewers before serving.

Simple, good and easy, especially if you have an attachment on your food processor to shred the cabbage. Ingredients - 1 large or 2 small apples, chopped (generous cup) - 1 tablespoon lemon juice - ½ lb grated cabbage - 1 or 2 stalks celery, chopped - ¼ teaspoon sea salt - ¼ teaspoon dry mustard - 1/8 teaspoon celery salt - 1½ tablespoons unpasteurized apple cider vinegar - 2 tablespoons extra virgin olive oil - 3 tablespoons yogurt Directions Toss the apples with the lemon juice. Mix in the cabbage and celery. Combine the remaining ingredients and pour over the apple and vegetable mixture. Cover and chill.

Preheat the oven to 350 F 2 to 3 cups chopped rhubarb 2 to 3 cups, chopped strawberries 1/2 cup spelt, kamut or whole wheat flour 1/2 old-fashioned oats 1/3 cup raw sugar 1/3 cup melted butter 1/4 teaspoon salt One cup, chopped walnuts 1/4 cup water Place the rhubarb and strawberries in a 8 x 11” baking dish. (or smaller) Add 1/4 cup of water Mix the remaining ingredients, spread over the fruit Bake at 350 F for 35 to 40 minutes.

Thanks @Lorraine Moher for sharing this! Ingredients: 1 cup avocado oil , or olive oil or garlic infused olive oil 4 Tbs. tamari or soy sauce or coconut aminos 4 Tbs . rice wine vinegar, apple cider, champagne or white wine 4 Tbs. toasted sesame oil 4 Tbs. lime juice or( I use lemon juice ) 4 Tbs. powdered stevia ( I don't use sugar in my dressing) 2 Tbs. tahini-optional , but recommended for a creamier dressing ( I use peanut butter and it worked out fine) 2Tbs. ginger root fresh grated or powdered ginger 2 Tsp. chili paste or Sambal Oelek or sniracha ( I don't put this in my dressing 4 Tsp. sesame seeds Instructions Combine all ingredients in a medium bowl and whisk together until thoroughly combined . can use a salad dressing shaker and shake well or you can use and Nutribullet or an immersion blender. I just shake my dressing in the bottle.

1 ½ cups spelt or kamut flour)- or replace ½ cup flour with ½ cup protein powder 1 ½ cups rolled oats 1 tbsp cinnamon ½ tsp allspice ½ tsp salt ½ cup maple syrup 8 drops liquid Stevia ½ cup safflower or canola oil (first cold pressed) ½ cup tahini (sesame butter) 1 tbsp fresh ginger, grated 1cup walnuts chopped 1 cup carrots grated fine 1 cup raisins 1. Preheat oven to 350. Combine the first five dry ingredients in a large bowl. Mix the next seven wet ingredients in a separate bowl. Add the wet to the dry ingredients and mix well so no lumps of flour remain. Fold in the walnuts, carrots and raisins evenly. 2. Oil a 8x8 baking dish (or a little bigger). Scrape all the batter from the bowl into the dish and smooth the top. Bake for 30 to 40 minutes, or until golden brown and a skewer comes out clean. 3. Cool to room temperature for one hour before slicing into bars. They freeze well