vegetarian

• Espresso

  • 2 scoops of ground espresso decaffeinated coffee

• Bottom Layer

  • [q:1/3] cup ground almonds
  • 1 tsp Manuka honey
  • Drop of vanilla extract
  • 2 tsp raw cacao powder

• Middle Layer

  • [q:1/4] cup cashew nuts, soaked in warm water for 1 to 2 hours and then drained
  • [q:1/2] cup coconut milk
  • Drop of Manuka honey
  • Drop of vanilla extract
  • 1 tsp coconut oil

• Top Layer

  • [q:1/2] large ripe avocado
  • 2 Tbsp raw cacao powder
  • 1 Tbsp raw cacao nibs
  • 1 tsp Manuka honey
  •  Drop of vanilla extract

• To Serve

  • Raw cacao nibs or grated dark chocolate

• [q:1/2] cup Eden Popcorn
• 3 Tbsp Eden Extra Virgin Olive Oil
• [q:1/2] tsp Eden Sea Salt
• [q:1/2] cup Eden Barley Malt Syrup
• [q:1/2] cup organic maple syrup
• 1 cup Eden Tamari Roasted Almonds, 2 packages, coarsely chopped
• 1 tsp pure vanilla extract
• 1 tsp baking soda

• [q:3/4] cup white whole-wheat flour
• [q:1/2] cup all-purpose flour
• 2 tsp baking powder
• [q:1/2] tsp baking soda
• 1 tsp ground cinnamon
• [q:1/4] tsp ground nutmeg
• [q:1/4] tsp ground ginger
• [q:1/8] tsp ground cloves
• 1 tsp salt 2 large eggs
• [q:3/4] cup maple syrup
• [q:1/2] cup melted coconut oil, plus 2 tsp for greasing pan
• 2 tsp vanilla extract
• [q:1 1/2] cup shredded carrots
• [q:1/2] cup raisins
• [q:1/2] cup chopped walnuts

• [q:1/2] lb dried kidney beans
• 3 Tbsp olive oil
• 3 green onions (scallions), white and pale green parts only, finely sliced
• 1 medium red bell pepper, finely chopped
• 1 serrano pepper, seeded and finely chopped
• 1 medium red onion, finely chopped
• 4 garlic cloves, finely chopped
• [q:1/2] tsp dried oregano
• [q:1/2] tsp cayenne pepper
• Salt and freshly ground black pepper
• Few dashes of Tabasco chipotle pepper sauce, plus more for serving
• 1 cup steamed rice, for serving
• Extra-virgin olive oil, for finishing
• Parsley leaves, for serving

• 1 cup quinoa
• Juice of 1 lemon
• [q:1/3] cup extra-virgin olive oil
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 1 cucumber, seeded and diced
• 1 pint cherry tomatoes, halved
• 1 yellow bell pepper, chopped
• 1 cup packed parsley, chopped
• [q:1/2] cup mint leaves, chopped

• 1 Tbsp olive oil
• 1 cup thinly sliced red onion
• 2 garlic cloves, minced
• 1 (15 oz) can no-salt added chickpeas, rinsed and drained
• 2 tsp chopped fresh thyme
• 1 cup cherry tomatoes, halved
• 6 cup cooked spaghetti squash strands*
• 4 cup torn fresh baby spinach leaves
• [q:1/2] tsp kosher salt
• 6 Tbsp crumbled feta cheese

• [q:1/2] cup water
• 2 cups coconut, almond, or macadamia milk beverage, divided
• [q:1/2] cup quinoa, thoroughly rinsed
• 1 Tbsp chia seeds
• 2 tsp fresh ginger, finely chopped
• [q:1 1/2] tsp ground cinnamon
• [q:1/2] tsp ground nutmeg
• 1 tsp natural vanilla extract
• [q:1/8] tsp ground cloves
• Stevia, to taste (optional)

Toppings

• [q:1/2] cup canned coconut milk
• 1 medium pear, thinly sliced
• [q:1/3] cup walnuts, coarsely chopped
• Honey, to serve (optional)

• Canola oil spray
• 1 cup pumpkin seeds*
• 1 tsp garlic powder
• [q:1/2] tsp ground cumin
• 2 tsp Worcestershire sauce
• 1 tsp water
• 1 cup chopped walnuts

• 1 large eggplant, preferably long and thin, peeled and halved lengthwise
• 2 Tbsp tamari or soy sauce
• 1 Tbsp vegan worcestershire sauce
• 1 Tbsp apple cider vinegar
• 2 Tbsp olive oil, divided
• 1 Tbsp maple syrup
• 1 tsp smoked paprika
• [q:1/2] tsp black pepper
• [q:1/4] cup vegan mayonnaise
• 8 slices Food For Life Ezekiel 4:9 Flax Sprouted Whole Grain Bread, toasted
• 8 slices ripe heirloom tomato
• 8 butter lettuce leaves
• 1 large avocado, pitted and sliced (optional)

• 2 medium-size sweet potatoes, cut into [q:3/4]-inch pieces
• 2 Tbsp melted coconut oil, divided
• Salt and freshly ground black pepper
• 3 garlic cloves, chopped
• 1 Tbsp peeled and chopped ginger
• 2 tsp curry powder
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14.5 oz) can diced tomatoes with their juices
• 1 cup low-sodium vegetable stock
• 1 (13.5 oz) can coconut milk
• 3 cup chopped baby spinach
• 1 Tbsp lime juice