Mix the dry ingredients. Combine the oats, nuts, hemp hearts, chia seeds, pumpkin seeds, sunflower seeds, coconut, and pumpkin pie spice. Reserve the dates and raisins until after baking to keep them chewy.

Mix the wet ingredients. Whisk the almond butter, maple syrup, date syrup, olive oil, and vanilla until smooth. Warm gently if needed.

Combine. Pour the wet mixture over the dry ingredients and stir until thoroughly coated.

Press firmly. Divide between the baking sheets and press into compact, even layers about ¼–½ inch thick. Sprinkle with Maldon flakes.

Bake for 30–40 minutes. Rotate the pans and switch racks halfway through. Begin checking at 25 minutes; remove when golden and fragrant. Avoid stirring to preserve large clusters.

Cool completely. Leave undisturbed for 45–60 minutes, or until completely cool. Break into chunks, then gently mix in the chopped dates and raisins.

Store. Transfer to an airtight container. Keep at room temperature for up to 2 weeks or freeze for up to 3 months.

Prepare the vegetables. Wash and thoroughly dry the lettuce. Slice the cucumber and onion, and halve the tomatoes. For a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain.

Make the dressing. Whisk together the olive oil, lemon juice, vinegar, oregano, garlic, Dijon and black pepper.

Assemble the salad. Arrange the lettuce in a large serving bowl. Add the cucumber, tomatoes, onion and olives, then scatter the feta over the top.

Dress and serve. Drizzle with the vinaigrette just before serving and toss gently. Taste before adding salt—the feta and olives contribute plenty of salty flavor.

Prepare the pan. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.

Blend the wet ingredients. Add the pumpkin purée, Greek yogurt, eggs, almond butter, maple syrup and vanilla to a blender. Blend until completely smooth and creamy.

Add the seasonings. Add the pumpkin pie spice, cinnamon, baking powder and salt. Blend briefly until evenly combined.

Bake. Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, until the edges are set and the center is just firm, with a slight jiggle but no liquid movement. Avoid overbaking to preserve the creamy texture.

Cool and chill. Let the cake cool in the pan, then refrigerate for at least 1 hour before slicing. Chilling helps it set and gives it a creamy, cheesecake-like consistency.

Serve. Cut into 8 slices. Enjoy chilled, or top with a spoonful of plain Greek yogurt and a light sprinkle of cinnamon.

Combine dry ingredients. In a large mixing bowl, stir together the rolled oats, pumpkin seeds, ground flaxseed, almonds, walnuts, chopped dates, cinnamon, chia seeds, and salt.

Mix wet ingredients. In a separate bowl, combine the mashed banana, peanut butter, and honey until smooth.

Combine. Add the wet mixture to the dry ingredients and stir thoroughly until everything is evenly coated.

Shape the cookies. Divide the mixture into 15 portions. Roll each portion into a ball, place on the baking sheet, and gently flatten into a round cookie approximately ½ inch thick. Press firmly to help the cookies hold together.

Bake. Bake for approximately 15 minutes, until the edges are lightly golden.

Cool completely. Allow the cookies to cool on the baking sheet before transferring. They’ll become firmer as they cool.

Cook on LOW for approximately 6-7 hours, or until the chicken reaches 165°F internally.

Shred with two forks and allow to cool slightly.

Reserve a little cooking liquid to keep the chicken moist.

Cook brown rice according to package instructions. Measure 1½ cups cooked rice and allow to cool before adding to the salad.

Finely chop the kale, shred both cabbages, and julienne the carrots.

Massage the kale with a small squeeze of lime juice for about 30 seconds to soften its texture.

Combine the kale, cabbage, carrots, brown rice, and shredded chicken in a large bowl.

Toss with the peanut-lime dressing.

Divide into four servings and garnish with scallions, cilantro, chopped peanuts, and fresh lime.