Ingredients:

• 4 tbsps. butter, softened
• 1/2 unsweetened applesauce
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tbsps. chia seeds (whole or ground)
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• pinch or two of ground nutmeg
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup dried goldenberries

Directions:

1. Preheat oven to 375 degrees F.
2. In large bowl, cream together butter, applesauce, white sugar, and brown sugar until smooth.
3. Beat in the eggs and vanilla until fluffy. Stir together flours, chia, baking soda, cinnamon, nutmeg, and salt.
4. Gradually beat into butter mixture.
5. Stir in oats and goldenberries.
6. Drop by teaspoonfuls onto ungreased cookie sheets.
7. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Adapted from recipe found on http://dosesofnourishment.blogspot.com/.

Ingredients:

• ½ cup each organic walnuts, pumpkin seeds, almonds, pine nuts, cashews, Himalania brand organic Goji berries and Inca golden berries
• 1 cup organic apricots, cut in quarters

Directions:

1. Mix ingredients in a bowl and transfer to sealable containers or plastic bags for storing. You can vary the amounts of each ingredient depending on your preferences.
   Makes about 4½ cups.

Recipe found on http://www.50fabulous.com/.

1 cup mayonnaiseIngredients:

• 2 ½ lbs chicken breasts, cooked and cut into 1-inch cubes
• 3-4 celery ribs, thinly sliced on diagonal
• 2 cups red seedless grapes
• ½ cup walnuts or peanuts
• ½ cup goldenberries or dried cranberries (or use both)
• 1 arge apple, peeled and chopped (optional) or 1 orange, peeled and diced (optional)

Curry mayo dressing:

• 1 cup mayonnaise
• ¼ cup half-and-half cream
• ½ cup apricot preserves
• ¼ cup rice wine vinegar
• 2 tablespoons curry powder
• salt and pepper

Directions:

1. In a large bowl, mix together the chicken and all remaining ingredients (except the dressing ingredients); mix well to combine.
2. For the dressing, mix/whisk all dressing ingredients adjusting salt and pepper to taste.
3. Gently add/mix in dressing with the chicken salad in the bowl; toss well to combine.
4. Cover and refrigerate for a minimum of 2 or more hours before serving.

Adapted from recipe found on http://www.recipezaar.com/.

Ingredients:
For the dressing:

• 1 ½ Tbsp. agave nector
• 2 ½ Tbsp soy sauce
• 1 ½ Tbsp apple cider vinegar
• 1 Tbsp + 1 tsp fresh ginger, minced
• 1 whole red jalapeño pepper, minced (with or without seeds)
• ¼ cup olive oil
• ¼ cup sesame seeds (or chia seeds)
• 2 Tbsp fresh squeezed orange juice

For the salad:

• ½ cup Goldenberries
• ½ cup Cashews (optional)
• 4 cups Chinese cabbage, shredded
• ¾ cup sliced or chopped almonds
• 6 cups romaine lettuce shredded
• ¼ cup scallions, white and green parts
• 1 cup snow peas
• 2 cups mung bean sprouts

Directions:

1. To make the dressing, combine all the dressing ingredients in a blender, blending until as creamy as possible. Set aside.
2. In a large bowl, chop and combine all salad ingredients, except for cashews. Toss with dressing just before serving. Top with cashews, if desired. Serves 4.

Submitted by: Julie Morris – www.JulieMorris.net

A whole new take on tradition – classic incan power foods like chia seeds and goldenberries are matched with cranberry intensity. Sweet and tart, this cranberry sauce rivals any Americanized version, and is profoundly nutritious.

Ingredients:

• 3 Tbsp. agave nector
• 4 Tbsp. Chia Seeds
• 1/3 cup + ¼ cup Goldenberries, divided
• 4 Tbsp cranberry concentrate
• 1 cup water
• 5 – 6 pitted medjool dates (large)

Directions:

1. Mix together the chia seeds, water, and cranberry concentrate in a small bowl for 20 minutes, stirring once to form a chia gel. Add in the agave nector, 1/3 cup of goldenberries, and let stand for a minimum of an hour to let goldenberries plump up (you can even let sit overnight).
2. In a food processor, place the soaked chia and berry mixture, and add in the dates. Process until chunky. Add in the remaining ¼ cup of goldenberries and pulse a few times more to coarsely chop. Serve chilled. Serves 4.

Submitted by: Julie Morris – www.JulieMorris.net