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Yahyah Flawless and Klara Holst, New Roots, Inc.

DELICATA SQUASH AND BEET ICE CREAM

INGREDIENTS (makes 1.5-2.5 qt)

• 5 frozen red bananas
• 3-5 frozen peaches or grilled frozen peaches( peaches that have been grilled to tenderness, skin peeled and frozen)
• ½ Delicata squash, cooked
• 2-3 tbsp beets, grated
• 1  avocado, scooped from shell with seed removed
• ¼-½  cup coconut cream or hemp milk
• 1 tablespoon date syrup or apple syrup
• 1 tbsp agave
• ¼ tsp ground  fenugreek seed
• 1-2 tsp vanilla
• ½ tsp sea salt
• Clove, ceylon cinnamon, and/or pumpkin spice optional
• Blender
• Air tight container

DIRECTIONS

1. Take all ingredients and add to the blender and blend until desired consistency.
2. Take and add ice cream mix to air tight container
3. Freeze 4-6 hours until firm

**Using frozen isn’t necessary but helps to set faster. Also if ice cream is too hard when you take it out, let it soften a bit then enjoy.

WATERMELON SQUASH SALAD WITH RED SKIN SKILLET POTATOES

INGREDIENTS

• ¼-½ watermelon, diced
• 1 bell pepper, washed and diced
• 1 ear of corn, washed and shucked
• 1-2 green tomatillo, washed and diced
• ½-1 delicata squash, cooked and cut into quarters
• ½ -1 slicing tomato, washed and diced
• ½ – 1 beet, washed and grated
• 1 onion, diced
• 1-2 cloves of garlic, minced
• 3-5 red skin potatoes, washed and diced
• Grapeseed oil or oil of choice 
• 2 tsp Onion powder
• 1 tsp Sea salt
• 1 tsp Ginger powder
•  2 tsp Basil
• 2 tsp Dill
• 2 tsp Oregano
• 1 tsp Coriander
• ½ tsp Annatto
• 2 tsp Garlic powder
• ½ tsp ground Sage 
• ½ Key lime
• 2 tsp Coconut aminos

** season to desired taste**

DIRECTIONS

1. Take all ingredients except potatoes and oil and combine in a bowl.
2. Take a skillet over med- high heat and add oil and allow to get hot
3. Add potatoes and allow to cook until golden brown on all sides
4. Add to the top of the salad once finished cooking and enjoy!

WATERMELON GAZPACHO

**In the ingredient list there are separate quantities for chopped red onion, bell pepper, cucumber, and jalapeno. The roughly chopped onion, pepper, cucumber and jalapeno will go into the blender or food processor to be pureed. The finely chopped veggies will be added back into the soup after the rest of it has been pureed, to add more body to the soup**

INGREDIENTS

• 1 red onion, ½ cup roughly chopped, ½ cup finely chopped
• 1-2 red bell peppers, 1 cup roughly chopped, ¾ cup finely chopped
• 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped 
• 1 jalapeno pepper or pepper of choice, 1 tbsp roughly chopped, 1 tbsp finely chopped
• 2 cups chopped fresh tomatoes
• 2 tbsp coconut flour
• ¼ tsp finely grated garlic
• 1 oz( 30g) dairy free ricotta, recipe on blog
• 6-7 cups chopped watermelon( with seeds removed)
• ¼-½ cup of key lime juice or tamarind paste** more or less to taste depending on the sweetness of the watermelon**
• 1 tbsp sea salt
• 1 tbsp grapeseed oil or oil of choice
  • Garnish
  • Dairy free sour cream, recipe on blog
  • Diced avocado
  • Cilantro

DIRECTIONS

1. Put all of the roughly chopped vegetables and cilantro into the blender and blend.
2. Add the tomatoes and pulse again until smooth
3. Taste the gazpacho and add the lime juice or tamarind, ¼ cup at first then a tbsp at a time until you’ve reached a balance you desire, to balance out the sweetness of the watermelon
4. Whisk in the salt and oil
5. Stir in the finely chopped vegetables and chill for at least an hour, or overnight, for the flavors to blend well
6. Add more salt to taste if needed
7. ENJOY!

GRILLED WATERMELON AND SQUASH OVER FRESH VEGGIE SALAD

INGREDIENTS

• 8 2-in thick watermelon wedges
• 8 2-in thick slices of delicata squash, washed with seeds removed
• 4 tbsp grapeseed oil or oil of choice
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 2 tsp ginger powder
• 1 tsp ground annatto
• 1/2 tsp coriander
• Sea salt to taste
• 1/4 tsp allspice
  • For the salad;
  • 2-3 tomatoes, washed and diced
  •  2-3 green tomatillos, washed and diced( if desired you can also sautee them in oil for 1-2 minutes until slightly tender
  • 1 bell pepper, washed deseeded and diced
  • 1 ear of corn, shucked
  • 1 beet, washed and grated
  • ½ onion, diced
  • 1 tbsp coconut aminos
  • Juice of 1 lime
  • Sea salt to taste
  • ¼ tsp cayenne pepper
  • ¼ tsp fresh ginger
  • 1 clove of garlic, minced
  • 1 tbsp basil
  • 1 tsp thyme 
  • 2 tsp onion powder
  • 1 tbsp grapeseed oil or oil of choice
  • 3 tbsp dairy free ricotta, recipe on blog

DIRECTIONS

1. Heat a grill or grill pan over high heat. Brush both sides of watermelon wedges and squash slices with oil
2. In a bowl combine the garlic powder, cayenne, annatto, coriander, allspice and ginger powder. 
3. Season each wedge and slice with seasoning mix
4. Grill each until char marks appear on wedges and squash is tender, flipping once. Transfer to a plate and season with salt
   1. For salad combine all ingredients in a bowl  and toss together. 
   2. In a separate bowl whisk together oil, coconut aminos, lime juice, salt and cayenne until well incorporated.  
   3. Toss in the dairy free ricotta and the dressing  to the salad 
5. To serve, place 1 each watermelon wedge and squash slice on a plate and top with the salad and enjoy!