Chef Leander

• Lightly grease a 12-well standard muffin pan or line the wells with silicon muffin "papers".
• Zest the orange, then juice the orange. Some pulp in the juice will be fine.
• Prepare Flax Egg: Put the ground flaxseed in a small bowl. If necessary, add water to the orange juice to total 1/3 cup (80 ml). Set aside for 5 minutes.
• Put the date sugar in the blender and pulse to refine the sugar. Process 30 seconds. When the sugar is fine, add the flax egg, black beans and continue processing until smooth. Add remaining ingredients (except for the pecans) and puree.
• The mix should be the consistency of a thick cake batter (just barely pourable). If needed, thin the batter by working in 1 TBSP water at a time.
• Spoon the batter into the 12 muffin cups. Top with the pecan halves or substitute walnut halves if you prefer.
• Preheat oven to 350°F. Set the brownies aside to rest for one hour before baking them.
• Bake for 23-26 minutes until the brownies are dry on the top and the edges have begun to shrink.
• Remove from oven and let cool for 30 minutes in the pan on a rack. It is good if they are still a bit "pudding like" in the middle. They will solidify as they cool.
• Store in an airtight container for a few days--if they last that long!

• Cube the avocado into a small bowl.
• Add the olives, cilantro and lime juice. Toss to mix.
• Divide into small bowls.
• Garnish with a dash of Trader Joe's Chili Lime Seasoning (optional).

• Into a large serving bowl: Cube the watermelon and the jicama in approximately equal size cubes. Chop the cilantro. Put about 1/2 the chopped cilantro into the salad. Save the rest in a paper towel for another use. Add the lime juice to the bowl. Toss gently.
• NOTE: Be conservative with the cilantro. The cilantro flavor will "bloom" as it sets overnight in the refrigerator. You can always add more the next day (but it's hard to take it out one little fleck at a time!!!)
• Optional garnish: If you're daring, add a small sprinkle of Trader Joe's Chili Lime Seasoning after it is on the plate. If you are familiar with the hispanic Tajin, it's quite similar.

Make the concentrate:

• Peel the honeydew, remove the seeds, and cut the honeydew into medium cubes. Put the honeydew into a large blender. Add the cucumber and the lime juice. Blend at high speed for 1 minute (or long enough to do 10 pushups or jumping jacks).
• Suspend a nutmilk bag over your largest pot. Pour the blended mixture into the bag, and let it drip through for 10 minutes. Use your hands to squeeze the remaining liquid through the bag.
• Pour the concentrate into a quart (1 liter) jar and refrigerate.

To serve the Infused Water:

• To make Infused Water, use 1 TBSP (15 ml) of concentrate in a drinking glass. Add ice and thinly sliced cucumber to the glass. Fill with water and garnish with a slice of lime. This is also a wonderful rehydrating drink to carry in your water bottle.
• Optional Garnishes: thin slices of cucumber, a sprig of mint, a wedge of lime.