seeding meal #2 

Ingredients:

• 3 lbs carrots, peeled and coarsely grated
• 2/3 cup olive oil
• 1/4 tsp cayenne pepper
• 6 tbsp fresh lemon juice
• 1 tsp salt
• 1/4 tsp ground coriander
• 3/4 cup shelled pistachios
• 1 cup fresh cilantro leaves, chopped

Directions:

• grate the carrots and place in a large bowl
• in a small mason jar, add dressing ingredients and shake until well mixed
• add to the carrots
• add cilantro and using tongs toss the salad
• top with pistachios and serve cold

Ingredients:

• 1 (28 oz) can diced tomatoes
• 3 (15 oz) cans black beans, rinsed and drained
• 1 (14.4 oz) can chicken broth
• 1 (4 oz) can diced green chiles
• 2 yellow onions, diced
• 4 large cloves garlic, minced
• 5 chicken breasts, cut into chunks
• 2 tsp ground cumin
• salt and black pepper to taste
• 1/2 cup cilantro, chopped (1/2 a bunch)
• 1 tbsp fresh lime juice (or put slices of lime beside the dish)
• optional toppings: chopped green onion, shredded cheese, avocado, sour cream
• serve over rice

Directions:

• in a slow cooker, combine tomatoes, black beans, chicken broth, green chiles, onions and garlic
• add chicken on the top and season
• cook on high for 4-6 hours (or on high for 2 hours and then low for 6 hours)
• when the chicken is cooked, add cilantro and lime juice
• serve over rice with toppings or also great on tacos or in burritos

Ingredients:

• 2 cups crushed pretzels
• 4 tbsp sugar
• 1 1/2 sticks butter, melted (3/4 cup)
• 4 (8 oz) pkgs cream cheese, room temperature
• 1 1/2 cups sugar
• 3 tbsp flour
• 4 eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 2 tsp vanilla
• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 2 tbsp butter
• 1 cup pretzels, slightly crushed

Directions:

• mix the crushed pretzels, sugar and butter
• press into 24 foil lined muffin trays, around 1 1/2 tbsp per muffin cup
• bake at 350 for 5 minutes
• beat cream cheese and sugar until combined
• add flour and combine
• add eggs, one at a time, until combined
• add heavy cream, sour cream and vanilla
• pour mixture into the muffin cups, filling them to the top
• there will be left over cheese cake mixture – I greased a pan and poured the mixture into it and baked it separately
• bake at 350 for 22 minutes
• chill in fridge for 2 hours
• to make the caramel sauce, put sugar and water into a pan
• do not mix with a spoon or whisk, but give the pan a shake occasionally
• boil until the mixture turns an amber colour
• using a pastry brush and water, brush down the sides of the pot so the sugar does not crystallize on the sides
• take off the heat and pour in heavy cream, while standing back as it will react
• whisk this together and add the butter
• pour the caramel sauce on the cooled cream cheese cupcakes
• add some crushed pretzels and serve