Fudgy Healthy Avocado Brownies

Two versions of the same recipe below! See which one suits you best, both are great


INGREDIENTS:

• 1/2 cup grass fed unsalted butter, ghee or organic coconut oil 

• 6 oz sugar-free dark chocolate chips (sugar-free, not unsweetened! I like using Lily’s 55% dark chips) 

• 1 medium sized avocado 

• 2 large eggs (whisked) 

• 1 tsp vanilla extract or powder

• 1/4 - 1/2 cup Lakanto or other monk fruit sweetener 

• 3/4 cup blanched almond flour 

• 1/4 cup cacao powder cinnamon, ginger, cardamom, and allspice powders (*optional)

Instructions:

1. Preheat the oven to 325 degrees F (163 degrees C). Line an 8x8 glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don't need to be oven safe.) Set aside.

2. Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)

3. Place the avocado, eggs, and vanilla in a high-power blender or food processor. Puree until smooth. Add the melted butter/chocolate mixture and puree again.

4. In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don't overmix.)

5. Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.

6. Bake about 20-30 min, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.
   

 Here’s another version for you if you want more options with this recipe!


INGREDIENTS:

• 1 ripe avocado (about 6 ounces; 1/2 cup mashed)

• 1/2 cup organic cacao powder (or cocoa powder)

• 2 eggs

• 1 cup coconut sugar (or I like to use Lankanto monk fruit sweetener)

• 1/4 cup almond butter

• 1 teaspoon baking powder

• 1 teaspoon vanilla 

• 1/4 teaspoon fine sea salt

• 1/2 cup dark chocolate chips (use a dairy-free brand, if needed or add in anything else you enjoy in brownies like walnuts!)

INSTRUCTIONS:

1. Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (Grease the pan first, so the parchment paper will stay in place.) In a food processor or with hand mixer, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.

2. Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.)

3. Bake at 325ºF for 40 to 45 minutes, or until the center of the brownies looks cooked-through. (You don't want it to jiggle when you shake the pan.) Be sure to allow the brownies to cool fully. The avocado flavor is more pronounced if you try these warm, so please wait to taste them once at room temperature. You can place them in the fridge to speed up the cooling process, or wait at least 2 hours for them to cool on the counter.

4. Slice the brownies into small squares and serve. It's normal for this brownie to stick to the knife a bit with you cut them, since they are flourless and very fudgy. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
   

Notes:

• If you need a nut-free recipe, try replacing the almond butter with 1/4 cup of your favorite flour. (Oat flour or a gluten-free mix, or you could use 1/4 cup of coconut flour instead.)

• If you dislike the flavor of avocado, you can replace half of it with butter or oil instead.

• You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. A hand mixer works well also. 

Hibiscus Tea

Ingredients:

• 1/2 cup of dried Hibiscus flowers

• 8 cups Water

• Optional: If you prefer, add a sweetener of choice. (I like to use a dropper of liquid Monk Fruit if I want to add sweetness)

• Optional: Change the recipe up by adding ginger, a cinnamon stick, bergamot green tea, lime juice, or even coconut milk

Directions:

Bring water + Hibiscus flowers to a boil. Once it starts boiling, turn off the burner and cover the pot. Add optional items such as ginger, a cinnamon stick, or lime juice and steep for 15-20 minutes. Strain the tea and serve it over ice.

Grain Free Dinner Rolls

**Simple to make and best eaten fresh or will need to be toasted.

Ingredients

• 1 cup tapioca flour (starch) 

• 1/4 – 1/3 cup organic coconut flour

• 1 teaspoon sea salt

• 1/2 cup warm water

• 1/2 cup olive oil

• 1 large egg, whisked

Instructions

1. Preheat oven to 350 degrees F.

2. Combine the tapioca flour (you can substitute arrowroot flour/starch) with the salt and 1/4 cup of the coconut flour in a medium bowl. Mix well. 

3. Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.

4. If the mixture is too thin you should add one or two more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.

5. Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls. You will be making about 10 rolls. Use extra tapioca flour in the palms of your hands so the dough does not stick.

6. Place each roll of dough onto a greased baking pan, parchment paper or one covered with a Silpat (what I use)

7. Best served when soon out of the over otherwise will need to be reheated later in a toaster oven or even stove-top in a pan!

Grain Free Cauliflower Bread Recipe

Ingredients

• 3 cup cauliflower ("riced" using food processor or bought as riced*)

• 10 large egg (separated)

• 1/4 tsp cream of tartar (optional but helps)

• 1 1/4 cup organic coconut flour

• 1 1/2 tbsp baking powder

• 1 tsp sea salt (my top pick for salt is noted at bottom)

• 6 tbsp grass-fed butter (**unsalted, measured solid, then melted; **can use ghee for dairy-free)

• 6 cloves garlic (minced)

• 1 tbsp fresh rosemary (chopped)

• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper.

2. Steam the riced cauliflower. You can do this in the microwave (cooked for 3-4 minutes, covered in plastic) OR in a steamer basket over water on the stove (line with cheesecloth if the holes in the steamer basket are too big, and steam for a few minutes). Both ways, steam until the cauliflower is soft and tender. Allow the cauliflower to cool enough to handle.

3. Meanwhile, use a hand mixer to beat the egg whites and cream of tartar until stiff peaks form.

4. Place the coconut flour, baking powder, sea salt, egg yolks, melted butter, garlic, and 1/4 of the whipped egg whites in a food processor.

5. When the cauliflower has cooled enough to handle, wrap it in kitchen towel and squeeze several times to release as much moisture as possible. (This is important - the end result should be very dry and clump together.) Add the cauliflower to the food processor. Process until well combined. (Mixture will be dense and a little crumbly.)

6. Add the remaining egg whites to the food processor. Fold in just a little, to make it easier to process. Pulse a few times until just incorporated. (Mixture will be fluffy.) Fold in the chopped parsley and rosemary. (Don't overmix to avoid breaking down the egg whites too much.)

7. Transfer the batter into the lined baking pan. Smooth the top and round slightly. If desired, you can press more herbs into the top (optional).

8. Bake for about 45-50 minutes, until the top is golden. Cool completely before removing and slicing.

Notes

https://redmond.life/realsalt/
https://shop.redmond.life/collections/real-salt

**Redmond Real Salt * is unrefined, which means it doesn't come from water with salt in it that the water has been evaporated from. ... It doesn't have chemicals in it like most salts and it contains many different minerals and elements that are useful for the body and necessary for life.

How to make garlic bread (optional): Top slices generously with butter or ghee, minced garlic, fresh parsley, and a little sea salt. Bake in a preheated oven at 450 degrees F (233 degrees C) for about 10 minutes. If you want it more browned, place under the broiler for a couple of minutes.

Candied Clementines

These intensely flavorful slices are the perfect garnish for a Clementine Cake(link below) and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.

Total time: 4 1/2 hours

Ingredients

• 1 cup Lakanto (calls for sugar which prob works best for this but I don’t know!)

• 2 clementines, peel on, sliced as thin as possible

Instructions

1. In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.

2.Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 2 hours, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)

3. When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.

Clementine Cake Recipe

Chocolate Glaze

Here is a delicious icing that was specifically developed for the Clementine Cake(link below), but can complement all kinds of desserts. It’s best made in a double boiler, but if you don’t have one, other pans will do, as described here.
Total time: 20 minutes, plus time to set
Yield: About 1 3/4 cups

Ingredients

• 8 ounces bittersweet chocolate, chopped or chips

• 12 tablespoons (1 1/2 sticks) butter, room temperature and cut into 12 pieces. **I have also used cacao butter mixed with coconut oil in place of butter

• 1 tablespoon maple or any sweetener of choice.

Instructions

1. Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.

2. Pour glaze onto center of the cake’s top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.

————————————-

***I have never made this. But it was suggested with original recipe***

Clementine Cake Recipe

Clementine Cake

This dessert, loosely based on a Sephardic orange cake, uses whole clementines, peels and all, for a flavor rich in citrus. The cooking time may seem long, but much of it doesn’t require much attention from the baker.

**And the first step, reducing the fruit, may be done ahead of time**
Total time: 3 3/4 hours
Yield: 8 to 12 servings

Ingredients

• 5 medium clementines

• Spray cooking oil

• 6 large eggs

• 1 cup sweetener of choice (I use Lakanto and often only 1/2 cup)

• 1 teaspoon salt

• 2 cups almond flour or very finely ground blanched almonds

• 2 teaspoons baking powder

• (Optional: Powdered sugar, chocolate glaze or clementines, for garnish (see recipes))

Instructions

1. Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. **May be done up to 2 days ahead and refrigerated.

2. Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.

3. In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.

4. Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar or with chocolate glaze or candied clementines, or both.

Chocolate Glaze Recipe

Candied Clementine Recipe

Granola

Ingredients

• 1/2 cup raw pumpkin seeds

• 1/2 cup sunflower seeds

• 1/4 cup chia seeds

• 1/3 cup unsweetened shredded coconut

• 1 tbsp sesame seeds

• 3/4 cup unsweetened coconut flakes

• Pinch of salt

• 1/4 cup coconut oil

• 1 1/2 tsp vanilla extract

• 1–2 tbsp classic or golden monk fruit sweeteners or maple (optional)

Optional

• * You can also use butter or ghee in place of the coconut oil if so desired. I have done a version that was 1/2 coconut oil and 1/2 ghee which was my very favorite!

• * 2-3 heaping tsp cinnamon or any other spices you like. I have made this with pumpkin pie spice mix and various other blends and it is always delish!

• * Add: 2 or more heaping TBS ground flax

• * Add: If you do tolerate nuts well then adding in any variety of well chopped almonds, walnuts, pecans or macadamia is great but not necessary— the recipe is great “as is”.

• * For a fun twist, make a chocolate version!

• Add 1-2 of the below ingredients to make cereal chocolately and delicious!

• 1-2 tbsp unsweetened cacao powder

• 1/3 cup sugar-free dark chocolate chips or roughly chopped 90% dark chocolate bar

• 2-3 tbsp cacao nibs

• 2 tsp cinnamon

Instructions

1. Preheat oven to 300 degrees and line baking sheet with parchment paper.

2. In a large mixing bowl, mix together pumpkin seeds, sunflower seeds, chia seeds, shredded coconut, sesame seeds, coconut flakes, and salt.

3. Warm coconut oil/butter/ghee and mix with sweetener of choice plus vanilla on low heat and add any spices you like.

4. Mix into the dry ingredients and stir so it’s all well coated.

5. In an even layer, spread mixture onto prepared baking sheet and transfer baking sheet to oven and bake until ingredients are golden, about 15-20 minutes, stirring halfway through and checking so the edges don’t burn.

6. Remove baking sheet from oven, allow cereal to cool slightly before serving or storing in a glass container.

Recipe Notes

Sweetener: The sweetener in this recipe is optional, but I would suggest using it. You can
substitute golden monk fruit sweetener in for classic monk fruit sweetener. Additionally, erythritol or Swerve can be substituted in for monk fruit sweetener at a 1:1 ratio. Storage: Store this granola is in a sealed glass jar or an airtight container kept at room temperature. Storing like this should ensure it stays fresh for up to 2 weeks. Make sure the granola is fully cooled before storing so that it remains crunchy.

Possible ways to serve granola with

* Greek yogurt
* Coconut yogurt (or other non-dairy yogurts)
* Coconut milk (from a container or make your own!)
* Fresh berries, like raspberries or blueberries

Lettuce Wraps

Ingredients

• Chile Peanut (or Almond) Noodles

• 3 ounces dried bean thread noodles

• 1/2 cup unsweetened peanut butter (OR use either almond butter, sunflower butter or tahini)

• 1-2 tablespoons brown rice syrup (or maple)

• 1 1/2 tablespoons lime juice

• 1 tablespoon shoyu or tamari (I use coconut aminos)

• 2 teaspoons chile sauce

• 2 garlic cloves, finely chopped
  

Lettuce Wraps

• 1/2 cup cilantro, chopped

• 1/2 cup dehydrated coconut flakes

• 1/2 cup toasted peanuts (or other nuts if not eating peanuts), roughly chopped

• 1/2 medium red onion, finely chopped

• 4 limes, quartered

• 1 head butter lettuce, such as Boston

• Hoisin sauce

Instructions
For the chile peanut noodles, soften noodles in medium pot of hot water until tender, about 15 minutes. Bring noodles to a boil and cook 1 minute, then drain and set aside. Using a food processor, mix together the peanut butter, brown rice syrup, lime juice, shoyu or tamari, chile sauce, garlic, and 1/3 cup warm water until combined thoroughly. Toss noodles with 1/2 cup of the chile dressing. Reserve remaining dressing, and set noodles and dressing aside.

For the lettuce wraps, arrange cilantro, coconut, peanuts, onions, limes, lettuce, hoisin sauce, chile noodles, and reserved chile dressing in separate bowls. Let guests create their own lettuce wraps by topping lettuce leaves with any or all of the items as they like.

Sweet and Spicy Kale Chips

Summary

Even though the recipe calls for 2 large bunches of kale, once out of the oven, there isn't really that much to go around. I like to use the full teaspoon of chili flakes, which creates a medium-spiciness. Use 1/2 teaspoon for a mild spiciness. I have found that baking kale chips at any temperature over 200 or 225/250 degrees causes them to burn. It may take longer at a lower temp, but the flavor and crisp are worth it. Or use the same recipe if you have a dehydrator.

Ingredients

• 2 large bunches kale, stems and inner ribs removed

• 1 small lime, juiced

• 2 tablespoons extra virgin olive oil

• 2 tablespoons creamy almond butter

• 1 tablespoon maple syrup or honey

• 1/2 to 1 teaspoon crushed red chili flakes

• 1/2 teaspoon Herbamare

Instructions
Preheat oven to 200 or 225/250 if needed degrees F.

Use a knife to cut out the tough inner rib that runs lengthwise through the center of each kale leaf. Then cut the kale into large pieces.

In a small bowl, whisk together the remaining ingredients. Place the kale into a large bowl, or two, and pour the mixture over the kale. Use your hands to gently massage the mixture in, coating each leaf.

Use one very large cookie sheet or two medium sized sheets and distribute the kale evenly so they are in one layer. Bake for about 30-40 minutes, removing the pans every so often to stir and flip the leaves. You should only need to do this 2 to 3 times during cooking. If they are not crisp and dry at the end of cooking time just pop them back in until they crisp up. Once they are done, let them cool on the cookie sheets then transfer to a bowl to serve.

**Nut-Free Variation: Replace the almond butter with sesame tahini or sunflower seed butter and nutritional yeast can be added for different flavor and consistency

Curried Cauliflower Soup

Ingredients

• 2 to 3 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 2 to 3 cloves garlic, crushed (or more)

• 1 to 2 teaspoons grated fresh ginger

• 2 teaspoons mild curry powder

• 2 cups red lentils

• 8 cups water or veggie stock (or a mixture of both)

• 3 to 4 large carrots, peeled and sliced

• 4 cups thinly sliced chard (or kale, spinach, collards)

• 2 to 3 tablespoons freshly squeezed lemon juice

• 2 teaspoons Herbamare or sea salt

Instructions
Heat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more. Add the red lentils and water or stock. I like to prep the carrots at this point. It's just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils). Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften. Enjoy! Source: www.NourishingMeals.com.

Spicy Black-Eyed Pea Soup

Ingredients

• 2 to 3 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 4 to 5 cloves garlic, crushed

• 2 tablespoons ground cumin

• 1/2 to 1 teaspoon crushed red chili flakes

• 1/2 teaspoon freshly ground black pepper

• 2 cups dry black-eyed peas

• 8 to 10 cup water

• 3 to 4 carrots, peeled and sliced

• 1 large red bell pepper, seeded and diced

• 3 cups (or so) broccoli florets

• 3 teaspoons sea salt or Herbamare
  

Instructions
In a large (8 quart) stock pot heat the olive oil over medium heat. Add onion and saute for 6 to 7 minutes or until very soft. Add garlic and spices. Saute a minute more.

Then add beans and water, cover and bring to a boil. Then reduce heat to a simmer and cook for 25 minutes. Add carrots and cook for about 10 to 15 more minutes. Add red pepper and broccoli and simmer until vegetables are tender and beans are cooked, about 45 minutes total cooking time.

Add salt to taste and remove from heat. We like to sprinkle extra chili flakes on top of our bowls for an added kick!

Chipotle Black Bean and Yam Stew with a Cilantro Cabbage Slaw

Summary

This soup is so easy to prepare, especially if your black beans are already cooked. Many opt to add extra spice to the bowl, the 1/2 teaspoon I use in the recipe is only enough to add a little flavor and spice. Use about 4 cans of organic black beans if you don't have any cooked beans on hand. If you do it this way be sure to save the liquid from the beans and use that as part of the liquid called for in the recipe. The soup will turn out better if you use more bean cooking liquid rather than water.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, chopped

• 2 teaspoons ground cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon chipotle chili powder

• 2 to 3 teaspoons Herbamare or sea salt

• 2 medium yams, peeled and diced (about 4 cups)

• 4 cloves garlic, crushed

• 6 cups cooked black beans

• 4 cups water or bean cooking liquid

• 1 medium red bell pepper, diced

• the juice of one lime (about 2 to 3 tablespoons)

Instructions
Heat a large 6 or 8-quart pot over medium heat. Add olive oil then add onions and saute for 5 to 7 minutes. I usually like to add a few dashes of salt at this point.

Then add the spices, Herbamare, yams, and garlic and saute a minute or two more. Add the black beans and water (or bean cooking liquid). I always prefer to use mainly bean cooking liquid. Simmer uncovered for 10 to 15 minutes or until yams are barely tender but not yet cooked. Timing will depend on what size you dice your yams.

Then add the diced peppers and simmer for 10 minutes more. Taste and adjust salt and spices if necessary. Remove from heat and add lime juice.

Adzuki Bean & Yam Hash

Summary

As long as you have your adzuki beans cooked and a pot of quinoa on the stove you'll be able to whip this recipe up in no time. The key is to dice the yams very small, this way they cook quickly without burning.

Ingredients

• 2 tablespoons extra virgin olive oil (or coconut oil)

• 1 medium onion, diced

• 2 medium yams, peeled and diced small (I never peel mine)

• 2 teaspoons dried thyme

• 1/2 to 1 teaspoon ground cumin

• 2 cups cooked adzuki beans

• 4 to 5 collard greens, finely chopped*

• Herbamare and black pepper to taste
  

Instructions

Heat a large skillet over medium heat. I use an 11-inch stainless steel skillet. Add olive oil, onions and a few dashes of salt. Saute for a few minutes.

Then add yams, thyme, and cumin. Saute for a few minutes uncovered then cover your pan and cook for about 15 to 20 minutes, stirring occasionally, until yams are tender. Watch carefully so they don't burn.

Add adzuki beans and collard greens. Saute a few minutes more, or until collards are tender. Add Herbamare and pepper to taste.

Moroccan Chicken Stew (with vegan options)

Summary
Use dark-meat chicken here (or tofu/tempeh for vegan version), and be aware that tagines are on the dry side, so don't add liquid to the sauce unless it is threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to canned varieties, but in this dish the differences are not marked. (Do, however, use a vanilla bean, not vanilla extract if you can). Serve with couscous or quinoa. (I actually recently found brown rice cous-cous that was decent and it can be used with rice).
Ingredients   (I  DOUBLE all the spices)

Ingredients

• 2 tablespoons coconut oil or olive oil 

• 2 tablespoons butter (or ghee)

• 1 large onion, peeled and thinly sliced  (I used 2 small red onions)

• 2 cloves garlic, minced

• pinch Salt

• Pinch nutmeg

• 1/2 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground black pepper

• Pinch cayenne

• 1 1/2 to 2 cups chopped tomatoes (organic canned are fine; drain excess liquid, I have used I 28oz can fire roasted tomatoes)

• 4 cups chickpeas (organic canned are fine; drain and rinse first)

• 1/2 cup raisins or chopped pitted dates (can also use currents and/or dried apricots or prunes!)

• 1/2 vanilla bean

• 8 chicken thighs, or 4 leg-thigh pieces, cut in two   (I used 12 organic chicken thighs.)

• Chopped cilantro or parsley leaves

• Add fresh spinach close to the end of cooking as much as you like (doing this makes the dish even more complete and hearty)

Instructions

1. Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If the mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.

2. Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.

Savoury Herb Crackers

Ingredients

• 1 cup ground flaxseed (or half flax, half almond meal)*

• 2 tbsp chia seeds

• 1/2 cup water

• 1/2 tsp salt - OPTIONAL

• 2-3 tsp dried herbs and spices of choice - OPTIONAL

Instructions

1. Preheat the oven to 180 C (350 F). Prepare a large baking tray by lining with baking paper.

2. Combine all dry ingredients in a mixing bowl.

3. Slowly add the 1/2 cup water, mashing it in to the ingredients as you go so your "dough" forms. (I like to soak the mixture for at least 30 min for better digestion and also add 1 Tbsp Apple Cider Vinegar)

4. Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5mm thick, like a giant thin pancake. This takes a little time and to form it nicely. When it’s even it ensures crunchy crackers, and won't take you that long.

5. Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This will ensure you can later break them into cracker sized pieces.

6. Bake for approximately 30-35 minutes (*check to make sure they are not burning).

7. Remove from the oven and allow to cool completely, then break into cracker pieces.

8. Store in an airtight container for up to two weeks.

**If you have a dehydrator use the same recipe but for a longer amount of time.

Blueberry Cobbler

Ingredients

• 3 cups fresh or frozen thawed blueberries

• 1 tablespoon lemon juice

• 1/4 teaspoon xanthan gum (not necessary but helps with consistency)

• 2/3 cup almond flour

• 1/3 cup coconut flour

• 1/4 cup sweetener of choice *

• 1 egg beaten (optional— if making the recipe vegan, leave this out)

• 6 tablespoons grass-fed butter melted (dairy or vegan or can sub for coconut oil or ghee)
  
  
  Instructions
  Pour berries into a greased 9×9-inch pan. Sprinkle with lemon juice and xanthan gum. If desired, add in an additional 2-4 tablespoons of sweetener to the blueberry mixture. Stir almond flour, coconut flour, 1/4 cup granular sweetener and egg until mixture resembles coarse meal. Sprinkle dry mixture over berries. Drizzle melted butter over topping. Bake at 350 degrees for 25 minutes or until the top is browned.

  ** For sweetener, I prefer Lakanto Monkfruit Sweetener. You could also use others you prefer like maple or coconut sugar.

Savory Vegetable Spread

Ingredients:

• 1 zucchini

• 1 stalk broccoli

• 2 carrots

• 4 tablespoons tahini

• 1/2 cup sunflower seeds, soaked for 4 - 6 hours

• 4 tablespoons lemon juice

• 1 clove garlic

• 1/2 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon curry powder

• 1/2 teaspoon Celtic, Himalayan, or pink sea salt

Directions:

1. Place all ingredients in food processor and process until smooth.

2. Adjust seasonings to taste.

Liver Cleansing Burdock Dandelion Sauté

Ingredients:

• burdock root, shredded

• 1 medium onion, thinly sliced

• 1 cup water, or more as needed

• 4 teaspoons lemon juice

• 1 teaspoon sea salt

• 1 bunch dandelion greens

• 1 clove garlic

• 2 tablespoons dried dill or 1/4 cup fresh dill, finely minced

Directions:

1. Simmer burdock and onion together with lemon juice and salt until most of the water is

   evaporated and vegetables are soft, about 30 minutes.

2. Finely chop dandelion and steam until just wilted.

3. When burdock and onion are just soft, add to skillet with dandelion.

4. Press garlic over dandelion.

5. Add dill and toss with vegetables. Simmer for 1 - 2 minutes to just warm the garlic and dill.

6. Salt to taste.

Hanukkah Latkes: Low-Glycemic, Gluten-Free, Vegan

Ingredients:

• 1/2 cup water

• 1/4 cup Chia Gel or 1 tablespoon psyllium dissolved in 2 tablespoons water to form a gel

• 2 1/2 pounds broccoli stems

• 1 teaspoon sea salt

• 1/2 teaspoon ground black pepper

• 1 medium onion

• olive oil for the baking tray

Directions:

1. Peel and shred the broccoli stems and place in a bowl.

2. Shred or thinly slice the onion and add to bowl with the shredded broccoli.

3. Combine the chia or psyllium gel with pepper and salt and add to bowl with broccoli.

4. Using your hands, mix well.

5. Form into patties and place on a lightly oiled baking tray.

6. Bake for 30 minutes at 375°F.