1. Preheat oven to 375°. Grease the cups of a 12-cup muffin pan with the 2 teaspoons of coconut oil.
2. Whisk flours, baking powder, baking soda, spices, and salt together in a large bowl.
3. Whisk together eggs, maple syrup, melted coconut oil, and vanilla in a medium bowl until mixture is combined and smooth. Whisk maple syrup mixture into flour mixture until just combined. Gently stir in carrots, raisins, and walnuts.
4. Fill each cup of muffin pan with approximately [q:1/4] cup batter. Bake for 15 to 18 minutes, until a cake tester comes out clean when inserted in center of a muffin.
5. Let muffins cool for 10 minutes in pan. Remove muffins and transfer them to a wire rack to cool completely.

1. Preheat oven to 425°. 
2. Arrange carrot batons in a single layer on two baking trays, and then rub over oil. Bake for 13 to 14 minutes until softened.
3. In the meantime, mix together salt and cinnamon.
4. Remove carrot fries from oven and scatter liberally with cinnamon salt. Serve hot alongside Fiery Butternut Squash Ketchup (recipe follows).

1. Heat a grill pan or outdoor grill to medium-high heat and grease with oil.
2. Place carrots on grill in a single layer and season with salt. Grill 6 to 8 minutes per side, until cooked but still crunchy. Remove to cutting board to cool.
3. Grease grill with more oil and add corn. Sprinkle with salt. Grill for 10 minutes, rotating to cook on all sides. Remove to a cutting board to cool.
4. Cut each peach into 2 halves and remove pits. Grill flat side of peaches for 4 minutes and remove to a cutting board to cool.
5. In a blender, add all Basil Tarragon Vinaigrette ingredients and blend until smooth.
6. Cut corn off cob and place in a large bowl. Cut carrots on bias into bite-size pieces and add to bowl. Cut peaches into bite-size half-moon slices and add to bowl. Add arugula and sunflower seeds and toss with dressing. Serve immediately.

1. Place a rack in center of oven. Preheat oven to 425°. Line a rimmed baking pan with parchment paper.
2. Combine oil, carrots, parsnips, onion, mushrooms, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a large bowl; toss to coat. Spread vegetables on baking pan.  Roast for 20 minutes.
3. Make four indentations in the hash and carefully break an egg into each indentation. Roast until egg whites are set, 8 to 10 minutes more.
4. Top with cilantro and serve.

1. Preheat oven to 350°F.
2. Put potato, carrots, banana, and eggs into a blender or food processor. Blend until smooth.
3. Pour into a bowl, and mix in remaining ingredients until just combined.
4. Fold in nuts and raisins, if desired.
5. Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups.
6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool completely before eating. Extra muffins can be stored in fridge for up to five days or in freezer for up to three months.  Thaw frozen muffins in fridge for a few hours before eating.

1. Preheat oven to 350°. Lightly oil the cups of a 12-cup muffin pan, or line cups with paper liners, and set aside.
2. Mix together sorghum flour, tapioca starch, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon, and salt in a large bowl.
3. In a medium bowl, whisk together milk, eggs, honey, applesauce, and vanilla extract until well combined. Stir in carrots and raisins.
4. Add wet ingredients to dry and mix until combined.
5. Fill muffin cups with batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave muffins in pan for 10 minutes and then carefully remove to a wire rack to finish cooling.

*If the honey is too thick and not pourable, gently heat it in a saucepan until it’s more liquid.

1. Mix all ingredients together and place in a serving bowl.

1. Heat oil in a large pot set over medium heat. Add onion, garlic, and ginger and cook for 5 minutes. Add carrots, cumin, and coriander and cook for an additional 5 minutes.
2. Add vegetable stock to pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 40 minutes.
3. Remove pot from heat. Add coconut milk, honey, and salt and pepper to taste. Purée soup in a high-speed blender, working in batches. Serve.