Enjoy these recipes from our Tower Gimme Five hands-on cooking classes.

Apple Crisp
Yields 6 servings

1 20 oz. can Apple filling
2 Granny Smith Apples
1 Tbsp. Orange Juice
2 Nature Valley Honey Oat Granola Bars

Cooking Instructions:  

  1. Peel, core, and slice Granny Smith apples.
  2. Mix apples, apple filling, and juice together.
  3. In a greased baking pan, bake on 350° F for 20 minutes.
  4. Crush granola bars, sprinkle over top.
  5. Bake for another 3-4 minutes.

Artichoke Crostini

Lemon Mint Marinated Artichoke
8 Berbere Toasted Garbanzo Beans
1 Slice of Crostini

Cooking Directions:
Top each Crostini with Lemon Mint Marinated Artichoke and Berbere Toasted Garbanzo Beans.

Avocado Toast
Yields 6 servings

6 slices Multigrain bread – toasted
3 – 4oz. cup Wholly Guacamole Pureed Avocado
12 slices tomato (approx. 2 whole)
6 sprigs Cilantro
Juice from 1 lime

Assembly Instructions:  

  1. Spread a thick layer of avocado puree over the toasted bread.
  2. Layer tomatoes on top.
  3. Sprinkle cilantro leaves.
  4. Squeeze lime juice over the tomato.

S’more Baked Apple
Yields 6 servings

3 Granny Smith Apples
4 Tbsp. Graham Cracker Crumbs
1 tsp. Brown Sugar
1/4 tsp. Ground Cinnamon

Cut each apple in half and remove core. Mix together Graham cracker crumbs, brown sugar and cinnamon. Press approximately 2 tsp. into each apple.

Ingredients – Filling:
4 Tbsp. Rolled Oats
2 Tbsp. Brown Sugar
2 tsp. Cacao Nibs, Crushed
4 tsp. Semi-sweet Mini Chocolate Chips
2 Tbsp. Butter
1/4 tsp. Ground Cinnamon

Mix all ingredients until butter is well combined.

Add 1 Tbsp. of mixture into each of the apples.

Ingredients – Topping:
72 Mini Marshmallows

Cooking Directions: 
Bake covered at 350° F for 20 minutes.

Remove foil, cover each apple with 10-12 marshmallows, bake for another minute until marshmallows are puffy and golden.

Cacao Coconut Balls
Yields 5 servings of 3 (1-inch Balls)

1/4 cup Cacao Nibs
1/4 cup Shredded Coconut
1/4 cup Almond Flour
1/4 tsp. Himalayan Pink Salt
1 Tbsp. Coconut Oil, melted & cooled
1/2 cup Sunflower Butter
8 Medjool Dates, pitted
1/4 cup Hemp Seed Hearts
1 tsp. Cinnamon

Cooking Directions:

  1. Pulse Cacao nibs and shredded coconut in a food processor until mixed.
  2. Add remaining ingredients and blend until well combined.
  3. Scoop and roll mixture in 15, 1-inch balls.
  4. Roll each ball in your choice of topping: cacao nibs, shredded coconut, or hemp seeds.    

Cardamom Baked Pear Filling
Yields 6 servings

1 Tbsp Real Maple Syrup 
1/4 cup Dried Cherries
13 Dried Apricots
1/4 cup Walnuts
1/4 cup Sliced Almonds
2 Tbsp Butter
1/4 tsp. Vanilla extract
1 tsp. Lemon Juice


  1. Grind Almonds in a food processor.
  2. Add the maple syrup, dried cherries, dried apricots, butter, vanilla and lemon juice. Pulse until combined.
  3. Add walnuts and pulse 3-5 more times.

Roasted Butternut Squash Tacos #1
Yields 6 servings

6 each, 8-inch flour tortilla
3/4 cup Butternut Squash
3/4 cup Black Bean Spread
1/2 cup Avocado Spread

Assembly Instructions:

  1. Spread 2 Tbsp. black bean mixture onto each tortilla. 
  2. Spoon 2 Tbsp. of the seasoned squash over the bean spread.
  3. Top your taco with 1 large Tbsp. of Avocado sauce.

Black Bean Spread                                                
Yields approximately 1 3/4 cups

1 cup Rinsed & Drained Black Beans
1/3 cup cooked Quinoa
1 Tsp. Taco Seasoning (pre-packaged)
1 Tbsp. Lime Juice


  1. Cook quinoa to package directions and cool.
  2. Smash black beans in a bowl with taco seasoning and lime juice.
  3. Mix in cooled quinoa.

Stuffed Baked Yam
Yields 6 servings

6 Yams
3 oz. cleaned kale
½ tsp. Coconut Oil
1 cup Garbanzo Beans – rinsed and drained
6 oz. cooked Quinoa
½ cup Simply Balanced Green Curry (Available at Target)
½ tsp. salt

Assembly Instructions:  

  1. Bake yams for 40 minutes, or until fork tender, cool.
  2. While yams are baking, chop or tear kale.
  3. Heat coconut oil in sauté pan and cook kale. Allow to cool for a few minutes.
  4. Combine with all other ingredients. Set aside.
  5. Cut a slice in the yams and stuff each half with approx. 3 oz. of the kale, garbanzo bean and quinoa mixture.

Hemp Seed Tabbouleh

1 cup Hemp Seed  
1 tsp. Fresh Mint Leaves 
1/4 cup Diced Tomato
1/4 cup Cucumber Mojo Sauce
1/4 cup English Cucumber (seeded, peel on, diced)
1 1/4 tsp. Fresh Flat Leaf Parsley
2 Tbsp Fresh Lemon Juice
1/8 tsp. Course Kosher Salt


Lightly mix together all ingredients in a medium sized bowl.


Sushi Roll
Yields 6 servings

Sushi Roll

5 oz. Sushi Rice
2 oz. Fresh Vegetables or Fruits
Dipping Sauce
Sushi Rice

5 oz. Cooked Jasmine Rice (follow package directions)
2 tsp. Rice Wine Vinegar
1 tsp. Sugar

Cooking Directions:

  1. Stir the vinegar and sugar together until dissolved.
  2. Sprinkle over warm rice.
  3. Allow to cool before rolling.

Try these combos at home:

Strawberry and Kiwi
Pineapple and Blueberry
Mango and Peach
Asparagus and Red pepper
Carrots and Snow Pea
Sweet Potato and Spinach
Cucumber and Honeydew
Mango and Green onion
Pear and Celery

Red Beet & Flax Cake
Yields 6 servings

1 lb. 3oz. Fresh Red Beet (3 med)
1/2 tsp. Coconut Oil
2/3 cup Pine nuts
3/4 cup Flax Seed
1/2 cup Honey Oat Gluten Free Granola
3/4 tsp. Kosher Coarse salt
1 tsp. Ground Cumin
2 1/2 tsp. Ground Coriander
2 1/2 tsp. Onion Powder
1/8 tsp. White Ground Pepper

Cooking Directions: 

  1. When handling beets, be sure to wear disposable gloves to prevent hands from turning red. 
  2. Peel red beets.
  3. Shred beets with box grater.
  4. Toss the beets and coconut oil in a large bowl.
  5. Combine flax seeds and pine nuts in a food processor or spice grinder. Grind the seeds and nuts into a rough flour consistency. 
  6. Place in a large bowl and mix in granola, white pepper, salt, cumin, coriander, and onion powder.
  7. Add beets and mix thoroughly.
  8. Split evenly into 6 balls.
  9. Press into 4oz round disks and sear on skillet/sauté pan until golden. 
  10. Place on a baking sheet and bake in 350°F oven for 15 minutes.

Cucumber Mojo Sauce

2/3 cup English Cucumber peeled, seeded, sliced (to puree)
1/4 cup English Cucumber peeled, seeded, sliced (to dice)    
1/2 tsp. Honey                    
1 tsp Fresh Lime Juice
1 Tbsp +1/2 tsp Olive Oil
1/4 tsp Fresh Basil
1/4 tsp Fresh Cilantro


  1. Place 2/3 cup of cucumber in blender. Blend until cucumber is liquidized.
  2. Add honey, lime juice, olive oil, basil, and cilantro to the blender and blend until smooth.
  3. Place mixture into bowl and add 1/4 cup diced cucumbers.

Roasted Butternut Squash Tacos #2
Yields 6 servings

Butternut Squash

1 each - Butternut squash. Squash weight 2 lbs.  
1 lb. Peeled, seeded and small diced
1 Tbsp. Taco Seasoning
1 Tbsp. Oil, Canola/Olive oil Blend


  1. Toss together.
  2. Spread evenly on baking sheet.
  3. Roast on 350°F for about 15 minutes.

Yields approximately 8 oz.

Ingredients – Topping:  

½ cup Avocado Puree (Purchase Ready to Use.)
2 tbsp. Chopped Cilantro
1 tsp. Lime Juice

Mixing Instructions:

  1. Combine everything in a bowl and mix well.

Red Beet & Flax Cake with Hemp Seed Tabbouleh

1 Red Beet and Flax Cake
1/4 cup Hemp Seed Tabbouleh

Place one warm red beet and flax cake on plate and serve with hemp seed tabbouleh on the side or on top.

Vegetable Moo Shu Lettuce Wrap
Yields 6 servings

6 Tbsp. Balsamic Vinegar
3 Tbsp. Sesame Oil   
6 Tbsp. Coconut Aminos
3 tsp. Garlic, minced
3 tsp. Fresh Ginger, grated
1 tsp. Himalayan Sea Salt
1 Tbsp. Avocado Oil (omit if raw) 
4 oz. Shredded Green Cabbage
4 oz. Shredded Red Cabbage
3 oz. Grilled Green Onions
Butter Lettuce
7 oz. Enoki Mushrooms
4 oz. Shredded Beets
4 oz. Shredded Carrots

White Bean Dip
Yields 6 - 3 oz. servings

1 lb. Canned Cannellini Beans, drained and rinsed
1/2 tsp. Kosher Salt
2 Tbsp. Rice Wine Vinegar
1 1/2 oz. Roasted Garlic
2 Tbsp. Chopped Mint

Cooking Directions:

  1. Puree all ingredients together in a food processor until smooth. Serve with vegetable chips.
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