Creamy Cashew and Sweet Potato Dip

You will need:
1 sweet potato, peeled and cubed
1 cup cashews
¼ cup extra virgin olive oil
2 garlic cloves
2 lemons, juiced
¼ cup tahini
1-2 tsp chilli flakes, to taste
½ cup coriander or parsley leaves
Sea salt and pepper

Method:
• Preheat your oven to 350°F. Line a tray with baking paper.
• Arrange the sweet potato cubes on the prepared baking tray. Drizzle with 2 tbsp of olive oil, and season generously with sea salt. Roast in the oven for 35 minutes.
• Remove from the oven and add the cashews to the tray. Return to the oven for 5 minutes, or until the sweet potato is cooked through, and the cashews are golden, being careful not to burn them.
• Add the roasted sweet potato and cashews to a food processor, with the garlic cloves, lemon juice, tahini, chilli flakes and remaining olive oil. Season with sea salt and pepper. Blend to combine. Add in the parsley or coriander, and pulse again.
• Enjoy with crudités or your favorite crackers. I love brown rice cakes or oatcakes. 

Vitamin D Rich, Creamy Lasagne

You will need:
Olive oil cooking spray, or coconut oil, for the baking dish
2 tbsp extra-virgin olive oil
1⁄2 yellow onion, finely chopped
4 cups sliced cremini mushrooms
2 cups shredded kale leaves
2 cups ricotta cheese (or try making cashew cheese if you are vegan/dairy free)
3 cups Homemade Marinara Sauce (recipe below)
6 gluten free lasagne sheets

Method:
• Preheat the oven to 375 ̊F. Lightly spray a 9×13-inch baking dish with olive oil cooking spray and set aside.
• In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
• Put the ricotta cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated.
• Assemble the lasagne.
• Using the prepared baking dish, assemble the lasagne in six layers as follows: 1 cup Homemade Kale Marinara, spread evenly; 3 lasagne sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom-and ricotta mixture, and finish with the grated Pecorino or Romano on top. Cover with aluminium foil, and bake in the preheated oven, on the middle rack, for about 25 minutes.
• After 20 minutes have passed, remove the foil from the baking dish and move to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how well-done you like your lasagne.
• Remove the lasagne from the oven, and cool for 5 to 10 minutes before cutting and serving.

 Lasagne Sauce

You will need:
2 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely minced
Two 28-ounce cans unsalted organic crushed tomatoes
1⁄4 cup fresh oregano leaves
1⁄4 tsp sea salt
2 tbsp balsamic vinegar
1 cup finely chopped spinach leaves

Method:
• In a large stockpot, warm the extra-virgin olive oil over a low heat. Add the diced onion and cook for about 10 minutes, or until soft. Add the garlic, and sauté for another 3 minutes on low heat.
• Add the crushed tomatoes and fresh oregano leaves, and give the sauce a good stir. Cook on low for about 2 hours, stirring occasionally to prevent burning.
• When the sauce has reduced and thickened, finish with the sea salt, balsamic vinegar, and spinach. Simmer for an additional 5 minutes and serve, or use in recipe as needed.