SPICY -  Edamame Relish

• 10 ozs frozen organic shelled edamame  ( 12 grams of protein in 1/2 Cup )
• 1 tbsp lime juice
• 1/4 tsp ground chipotle chile pepper
• 1/8 tsp pepper
• 2 tbsp salted and roasted sunflower seeds

Lightly Steam edamame according to package directions - 5 minutes.  Do not over cook, otherwise they will loose their bright green color.  Rinse with cold water to stop cooking, drain well. Pat excess water with paper towels.

Mix lime juice, chipotle, and pepper.  Toss with drained edamame.  Chill.   Toss with Sunflower Seeds before serving.  

Perfect addition to a meat and cheese board or a zesty topping on a salad or grilled foods.

SLIGHTLY SWEET & SALTY CARAMEL APPLE DIP

• 1/4 Cup Organic Sugar
• 2 Tablespoons water
• 1/4 Cup heavy cream (Also works with coconut creamer)
• 1 Teaspoon of vanilla
• 1 Teaspoon kosher salt
• 8 oz  Cream Cheese, softened ( or non-dairy cream cheese)

In small sauce pan combine the sugar and water.  Bring to boil and cook it, without stirring until it turns a dark amber.  You may rotate the pot gently to mix the caramel mixture.   When amber,  take off heat and pour in cream and vanilla, (*** This will bubble and sputter)  mix with a whisk till combined.  Cool.    

Using a mixer or food processor, mix cream cheese till smooth,  pour in cooled caramel mixture and salt.  Blend till fluffy.  Store in fridge till serving.   Serve with sliced fresh fruit or ginger snaps.