Bok Choy Apple Slaw

6 stalks of bok choy (about 1/2 a head), thinly sliced

1/2 a small red onion, thinly sliced

1 granny smith apple, sliced

1/2 cup toasted sunflower seeds

Dressing:

1 tsp ground coriander

1tsp dijon mustard

2 TBS apple cider vinegar (or lemon juice)

1/4 cup olive oil

2 tsp honey or brown rice syrup

salt, black pepper to taste

1. First make the dressing by combining all the ingredients and whisking well. 
2. Chop all the salad ingredients, leaving the apples until last. Mix in a salad bowl.  
3. Toss salad with half the dressing. Add additional dressing if so desired. 
4. Either eat immediately or chill for up to one hour and then add the apples just before eating.

Maple Fruit Compote with Honey-Ginger Toasted Nuts

2-3 apples

2-3 peaches or pears 

2 TBS maple syrup

1/2 cup raisins 

juice of 1 lemon

1 tsp cinnamon

1 cup walnuts, or nuts of your choice

1/2 tsp fresh ginger, minced

2 TBS honey

1. Wash, core and chop fruit into slices or chunks.                                            
2. Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.   
3. Cook over medium heat, stirring occasionally for 10 minutes.
4. Add lemon juice and cinnamon. Cook for another 10 minutes, until soft.
5. While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often for 5 minutes.
6. Drizzle honey over the nuts and add ginger, but keep stirring since the honey can easily burn.
7. Top warm fruit with toasted nuts and enjoy!

Apple Tart

2.5 cups walnuts

1.5 cups dates -firm not gooey

3 tart apples

1/4 tsp cinnamon

1/8 tsp allspice

1/8 tsp ground clove

2 TBS maple syrup

1/2 cup apple cider

1/4 cup raisins 

1. Combine walnuts and dates in food processor. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
2. Core and slice apples in 1/4 inch thick slices.
3. Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
4. Remove apples with a slotted spoon from hot pan to a bowl and cool completely. 
5. Reduce liquid to about half the volume. 
6. Spread apples evenly over crust. Brush syrup over apples. Can be served right away or will keep in refrigerator until needed.

Adapted from World's Healthiest Foods