Ingredients

• 3 tbsp olive oil, divided
• 8-10oz. sweet Italian sausage (we like sweet Italian chicken or turkey sausage)
• 4 garlic cloves, thinly sliced
• 1 cup diced yellow onion
• 1/2 cup diced organic celery
• 4 cups homemade chicken stock
• 3 cups of soaked & cooked Great Northern white beans (equivalent to two 15oz. cans, rinsed)
• 1 tsp sea salt
• 1/4 tsp dried Italian seasoning
• 1/8 tsp freshly ground black pepper
• 4 cups of tightly packed baby spinach leaves, stems
• 1 1/2 tbsp fresh lemon juice
• 1/2 cup shaved Parmesan, plus 1 piece of rind (optional)

Instructions

1. In a small bowl, add 1/3 cup of the beans and mash with a fork to form a paste; set aside. (Bean paste is used to create a heartier stock.)
2. In a large stockpot or Dutch oven over medium-high heat, add 1 tbsp of olive oil and the sausage links. Cook covered, turning occasionally, until sausage links are browned and cooked through (about 10 minutes). Turn off heat; remove sausage links from stockpot and transfer to a plate to cool.
3. Reheat stockpot over medium heat, add the remaining olive oil, garlic, onion and celery. Sauté until veggies are tender (about 4-5 minutes). Meanwhile, cut sausage links in half and then slice about 1/2-inch thick. Add the sausage pieces (and any juices on the plate) back to the stockpot, along with the bean paste, two cups of water, the chicken stock, beans, Italian seasoning, salt, pepper and a two-inch piece of Parmesan rind (if you don't have, add 1/4 cup shaved Parmesan). Bring soup to a boil, then reduce heat and simmer covered for 8-10 minutes.
4. Turn off the heat. Using tongs, remove the Parmesan rind. Stir in the spinach and lemon juice. Cover to allow spinach to wilt a few minutes. Ladle soup into bowls and top with shaved Parmesan.

Ingredients

Step One: Soaking
• 1 1/4 cup organic whole spelt flour
• 1/2 cup organic plain Kefir
• 1/2 cup water, plus 1 tbsp
Step Two: Baking
• 5 tbsp butter, melted
• 1/3 cup pure organic maple syrup
• 1 1/2 tsp pure vanilla extract
• 1/4 cup unsweetened organic fair-trade cocoa powder
• 1 pinch of stevia powder extract (optional, adds a touch more sweetness)
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 large egg

Instructions

Step One: Soaking
1. Add above ingredients to a large ceramic (or glass) mixing bowl and thoroughly combine.
2. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
Step Two: Baking
3. Once soaking time is completed, preheat oven to 375 degrees.
4. Using a large wire whisk, stir melted butter into soaked batter and thoroughly combine.
5. Then add maple syrup, vanilla extract and cocoa powder; whisk until well blended.
6. Finally, whisk in stevia powder, baking soda, salt and egg; mixing until no lumps remain.
7. Using a spoon or measuring cup, scoop cake batter into a pre-lined 12-cup muffin pan; filling each cup no more than 2/3 full.
8. Bake for approximately 15 minutes, until a toothpick inserted in the center comes out clean.
9. Allow to cool for five minutes before removing from muffin pan and then place on a wire rack to finish cooling completely.
10. Top with Vanilla Cream Cheese Frosting or a heaping dollop of homemade whipped cream and a sprinkling of dark chocolate shavings. This scrumptious cupcake is certain to make any day special! (Recipe inspired by Cooking God’s Way.)

Notes

Ingredients

• 1 cup raw heavy cream, plus 2 tbsp
• 1 tbsp raw honey (liquid raw honey is easier to incorporate than solid/creamy raw honey)
• 1/4 tsp pure vanilla extract

Instructions

1. In a medium bowl, add honey, vanilla and two tablespoons of cream. Using a hand mixer on high speed, blend until well incorporated.
2. With mixer running, add one cup of raw cream and continue to beat on high for several minutes until cream begins to show stiff peaks. (Do not overmix or you'll end up with clotted cream.)
3. This creamy-delicious topping is the perfect accompaniment to cakes, cupcakes, pies, fruit desserts and waffles.