Pour into pospsicle molds, place the lids and put in the freezer for 2 hours or until the yogurt is fully frozen. Just before serving, run the popsicle mold under hot water for a few seconds to loosen the popsicle. Enjoy!

Soak peanuts a minimum of 4–6 hours or as long as overnight or you can roast it. Peel the peanuts.

Place roasted black sesame and peeled peanuts into a high speed blender. Add the water and blend for a few minutes until frothy.

Drain milk through a nut milk bag. Heat peanut sesame water in a sauce pot over medium heat until it begins to simmer. Note, stir evenly while heating. Stir in sugar until dissolved.

In a large pot, add 1 inch of water and a steamer basket and bring the water to a boil. Add broccoli florets (remove most of the stem when using fresh), cover and cook for 3–5 minutes or until tender but still vibrant in color, remove from the pot. Chop the broccoli into fine pieces with a chef knife or add to a food processor and pulse for 1-5 times gently just to chop. Do not blend.

In a large bowl combine, chopped broccoli, egg, onion, milk, nutritional yeast, bread crumbs, parsley, oregano, salt, pepper, and garlic powder. Mix to combine to form a “dough”.

Using a large tablespoon, measure out the mixture into your hand and shape it into a log form. Place it on the prepared baking sheet and repeat for the remaining mixture. Bake a total of 25 minutes, flipping over after 15 minutes during baking time. Remove from oven and serve immediately.

Notes:
• When steaming the broccoli, make sure they are cooked soft but still vibrant green.
• Chop the broccoli super fine by using a chef’s knife after the broccoli is steamed. Or add to a food processor and pulse gently 1-5 times to chop, yet making sure not to blend too fine.

Add milk slowly, in small batches, while continuously whisking so that no lumps form. Let sauce thicken then remove from heat. Add egg replacer, cheese and seasonings. Mix well.

Add honey, ginger and orange zest to the mixture and stir until combined. Remove from heat and let cool.

Once cooled, pour mixture from the sauce pan into a food processor or blender and mix until completely smooth. Add the blended mixture into a freezable container and freeze for 6–8 hours. Serve and enjoy.

Spread on a piece of gluten-free bread, make a sandwich and enjoy.

Preheat a large pan to medium-high heat with a drizzle of oil. Add beef and cook for about 7 minutes and cook, stirring, until browned and crumbly.

Add zucchini and half of the chili pepper to the pan. Stir for 3 minutes to soften the veggies. Pour the sauce into the pan and let come to a bubble. Add the water chestnuts.

Simmer for 5–10 minutes more, uncovered, until reduced slightly and zucchini is soft. Serve over rice with the rest of the sliced red chilies. Enjoy!

Notes:
• I start the rice before I start the rest of the dish so everything is ready about the same time.
• For the sauce, I whisk all of the liquids together, then use my Microplane to zest the garlic and ginger right into the sauce.
• Feel free to use any veggies you like in this! Anything quick-cooking like yellow squash, bell peppers, or sliced bok choy would be great.

Season with sea salt and pepper to your taste and drizzle with olive oil and lemon juice. Gently toss to combine and enjoy!

Note: To make the salad in a jar, divide all ingredients into 4 and add them in large Mason jars in the following order: salt and pepper, lemon juice, olive oil, avocado, olives, onions, tuna, cherry tomatoes, cucumber, cilantro and romaine salad.

In a medium mixing bowl, stir sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well-combined. Set aside.

In a large bowl, using an electric hand mixer, beat eggs, coconut oil, vanilla extract and coconut sugar until light and fluffy. Stir in coconut flour mixture, mixing well to ensure there are no lumps. Stir in grated carrots until all the carrots are mixed in and coated in the batter.

Pour the batter into the prepared pan and let stand 10 minutes before baking.

Bake for 20–25 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean. Let cool completely.

In a large bowl, beat softened cream cheese and butter until light and fluffy, about 5 minutes. Beat in vanilla until well combined. Turn the mixer down to low and gradually beat in the powdered sugar.

Turn the speed back up and beat for an additional 2–3 minutes, until light and fluffy.

Preheat oven to 400ºF and toast the chopped pecans until they smell “toasty” (you’ll know), about 7–8 minutes. Set aside.

Remove the cake from the pie plate. Cut the cake into small squares and place into a large bowl.

Add the frosting into the bowl with cake chunks and mix around, lightly mashing the cake pieces to get them totally covered, while still leaving some chunky. Stir in the toasted, chopped pecans.

Devour with graham crackers, fingers, a spoon, whatever!

Notes:
• Please weigh your flour to ensure results.
• Do not make the dip and advance and chill, as it gets very firm. It’s best to mix with the frosting right before serving.

Line the bottom of two 9-inch cake pans with parchment paper and rub the sides with coconut oil.

In a medium bowl, stir almond flour, tapioca starch, coconut sugar, cinnamon, baking soda, salt and nutmeg. Dice the pecans and stir them into the flour mixture, along with toasted coconut.

In a separate large bowl, use an electric hand mixer to beat eggs, egg yolks, coconut oil and vanilla until smooth and mixed. Add the dry ingredients and stir by hand until well mixed.

Place the grated carrot into a thin kitchen towel and wring out until you’ve gotten as much water out as possible. Do the same with the pineapple. You want them both to be nice and dry. Stir the coconut and pineapple into the batter until well mixed.

Divide between the two cake pans (I like to use a digital kitchen scale for accuracy) and bake until deep brown and a toothpick inserted in the center comes out clean, about 30–32 minutes. Let cool in the pan completely.

Once cooled, prepare the frosting. Drain cashews and place in a large food processor (mine is 10 cups) along with milk, honey and vanilla. Process for 1–2 minutes until everything starts to smooth out.

With the food processor running, stream in oil. Blend, stopping to scrape down the sides as necessary, until smooth and creamy. Place the frosting in the fridge for 1 hour to firm up.

Remove cakes from the pans and place one bottom-side up on a plate or cake stand. Spread 1 cup of the frosting in the middle and place the top cake on bottom side up. Spread a very thin layer of frosting all over the cake and then place in the freezer until it just begins to set, about 45 minutes to 1 hour.

Spread the rest of the frosting all over (I like to use an offset spatula) and garnish for more coconut if desired. Devour!

Notes:
• Please weigh flours to ensure accurate results.
• If you chill the cake again after frosting, let it come to room temperature to serve or the cake will be hard and not fluffy.