Ingredients:

• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 3/4 cup unsweetened cocoa powder


• 4 ounces dark chocolate 70% cocoa, chopped


• 1 teaspoon pure vanilla extract


• 1/2 teaspoon instant coffee powder optional


• Pinch of salt

Instructions:

In a saucepan, combine the heavy cream and whole milk

Heat over medium heat, stirring occasionally, until it begins to simmer

Do not let it boil

In a separate bowl, whisk together the granulated sugar, cocoa powder, and instant coffee powder if using

Add the chopped dark chocolate to the hot cream mixture and whisk until the chocolate is fully melted and the mixture is smooth

Slowly pour the chocolate mixture into the bowl with the sugar and cocoa powder mixture, whisking continuously to combine

Stir in the pure vanilla extract and a pinch of salt

Mix until well incorporated

Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions

Transfer the churned ice cream to an airtight container and freeze for a few hours until it reaches the desired consistency

Serve your delicious dark chocolate ice cream, garnishing with additional chopped dark chocolate if desired

Ingredients:

• 4 large orange bell peppers


• 2 cups cooked quinoa


• 1 can black beans, drained and rinsed


• 1 cup corn kernels


• 1 cup diced tomatoes


• 1/2 cup diced onion


• 2 cloves garlic, minced


• 1 teaspoon chili powder


• 1/2 teaspoon cumin


• Salt and pepper to taste


• 1 cup vegan cheese, shredded optional


• Black olives, sliced for decoration

Instructions:

Preheat the oven to 375F 190C

Cut the tops off the bell peppers and remove seeds and membranes

Using a small knife, carve jack-o'-lantern faces into the front of each pepper

In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper

Mix well

Stuff each pepper with the quinoa mixture, pressing down gently to fill

Optional: Sprinkle shredded vegan cheese on top of each stuffed pepper

Place the stuffed peppers in a baking dish and cover with foil

Bake in the preheated oven for 25-30 minutes, or until the peppers are tender

Remove foil and bake for an additional 5 minutes to melt the cheese if using

Once done, let the peppers cool slightly before serving

Before serving, decorate the tops of the peppers with sliced black olives to resemble jack-o'-lantern faces

Ingredients:

• 1 large spaghetti squash


• 2 tablespoons olive oil


• 4 cloves garlic, minced


• 6 cups mixed greens such as kale, spinach, or Swiss chard, chopped


• Salt and pepper to taste


• Pinch of red pepper flakes optional


• Fresh lemon juice, for serving

Instructions:

Set oven temperature to 400F 200C

Scoop out the seeds after cutting the spaghetti squash in half lengthwise

Transfer the squash halves, cut side down, to a parchment paper-lined baking sheet

Bake the squash for thirty to forty minutes, or until it is fork-tender

Heat the olive oil in a big skillet over medium heat while the squash bakes

When fragrant, add the minced garlic and cook for one to two minutes

When the mixed greens are chopped, add them to the skillet and cook for 5 to 7 minutes, or until they wilt

Add salt, pepper, and, if desired, red pepper flakes for seasoning

After the spaghetti squash is cooked, scrape the flesh into noodles-like strands with a fork

Toss to mix

Add the spaghetti squash "noodles" and the wilted greens to the skillet

Cook everything through for a further two to three minutes

Before serving, squeeze some fresh lemon juice over the dish

Savor your Wilted Greens and Paleo Pappardelle!

Ingredients:

• 4 cups fresh cherries, pitted and chopped


• 1 cup granulated sugar


• 1/4 cup lemon juice


• 1/4 cup water

Instructions:

Place the chopped cherries in a large saucepan

Add the sugar, lemon juice, and water to the saucepan and stir to combine

Bring the mixture to a boil over medium-high heat, stirring occasionally

Reduce the heat to low and simmer for about 30-40 minutes, or until the jam thickens

Skim off any foam that forms on the surface

To test the consistency, place a small amount of jam on a chilled plate

If it wrinkles when you push it with your finger, it's ready

Remove the saucepan from heat and let the jam cool for a few minutes

Pour the jam into sterilized jars, leaving about 1/4 inch of space at the top

Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they are properly sealed

Allow the jars to cool to room temperature before storing them in a cool, dark place

Your low-sugar cherry jam is ready to enjoy!

Ingredients:

• 2 cups milk of choice


• 1 tablespoon dried lavender buds


• 1 tablespoon honey or maple syrup


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon ground cinnamon


• Pinch of ground nutmeg


• Optional: 1-2 teaspoons butterfly pea flower powder or blue spirulina for color

Instructions:

In a small saucepan, heat the milk over medium-low heat until warm but not boiling

Add dried lavender buds to the warm milk and let steep for 5-10 minutes, depending on desired strength of lavender flavor

Strain the lavender-infused milk into a blender or frother, discarding the lavender buds

Add honey or maple syrup, vanilla extract, ground cinnamon, and ground nutmeg to the blender

Blend or froth until well combined and frothy

If desired, add butterfly pea flower powder or blue spirulina for a blue hue, blending until evenly distributed

Pour into mugs and serve warm

Enjoy your soothing Lavender Moon Milk+!

Ingredients:

• 2 large tomatoes, diced


• 2 ripe avocados, diced


• 1/2 red onion, finely chopped


• 1/4 cup fresh basil leaves, thinly sliced


• 1/4 cup extra-virgin olive oil


• 2 tablespoons fresh lemon juice


• 1 clove garlic, minced


• Salt and pepper to taste

Instructions:

Cut up the tomatoes, avocados, red onion, and basil leaves into dices and put them in a large bowl

A second small bowl holds the lemon basil vinaigrette

To make it, whisk the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper together

Pour the lemon basil vinaigrette over the avocado and tomato mix

Sprinkle the salad with the vinaigrette and toss it gently to cover everything

Allow the salad to sit for ten minutes so that the flavors can mix

You can put the tomato avocado salad on a platter or in bowls for each person

If you want, you can add more basil leaves as a garnish

Have a tasty Tomato Avocado Salad with Lemon Basil Vinaigrette!

Ingredients:

• 1 cup cooked chicken, shredded


• 1 can chickpeas, drained and rinsed


• 1 cup broccoli sprouts


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, finely chopped


• 1/4 cup feta cheese, crumbled


• 4 whole wheat pitas, halved


• 1/4 cup olive oil


• 2 tablespoons lemon juice


• 1 teaspoon Dijon mustard


• Salt and pepper to taste

Instructions:

Shredded chicken, chickpeas, broccoli sprouts, cherry tomatoes, red onion, and feta cheese should all be combined in a big bowl

To make the dressing, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl

After pouring the dressing over the salad, toss to coat thoroughly

Toasted or baked whole wheat pitas should be warmed until they start to crisp up

Spoon the chicken and chickpea salad mixture into each pita half

Enjoy and serve right away!

Ingredients:

• 2 ripe avocados, peeled and pitted


• 1/2 cup coconut milk


• 1/4 cup maple syrup


• 1/2 teaspoon peppermint extract


• 1/4 cup dairy-free chocolate chips

Instructions:

Put avocados, coconut milk, maple syrup, and peppermint extract in a blender and blend until smooth

Put the mix in a bowl, and then add the chocolate chips and stir them in

Put the mixture into an ice cream maker and churn it according to the machine's instructions until it reaches the consistency you want

Put the ice cream in a container that can go in the freezer, and freeze it for at least 4 hours before serving

Ingredients:

• 1 cup couscous


• 1 1/2 cups vegetable broth


• 1 tablespoon olive oil


• 1 small red onion, finely chopped


• 2 cloves garlic, minced


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon ground cinnamon


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 1 cup chickpeas, cooked


• 1 cup cherry tomatoes, halved


• 1/2 cucumber, diced


• 1/2 cup fresh parsley, chopped


• 1/4 cup fresh mint, chopped


• Juice of 1 lemon


• 4 tablespoons tahini sauce

Instructions:

Bring the vegetable broth to a boil in a saucepan

Take it off the heat and add the couscous while stirring it in

Put a lid on top and wait five minutes

Use a fork to fluff it up, then set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in the chopped red onion and cook it until it gets soft

In a skillet, mix together ground cinnamon, ground cumin, ground coriander, ground cumin, and minced garlic

Season with salt and pepper

Stir the food often for another two minutes

Put the cooked chickpeas and cherry tomatoes in and mix them in

Add two to three more minutes of cooking time until everything is hot

Split the cooked couscous between four bowls to make the couscous bowl

Add diced cucumber, fresh parsley, and fresh mint to the top of each bowl along with the chickpea and tomato mix

Add lemon juice and tahini sauce to each bowl

Feel free to serve your Middle Eastern couscous bowl right away and enjoy!

Ingredients:

• 1 cup apple cider


• 1/2 cup unsalted butter


• 1/2 tsp salt


• 1 tsp sugar


• 1 cup all-purpose flour


• 4 large eggs


• Vegetable oil for frying


• 1 cup powdered sugar


• 1 tsp vanilla extract


• 2-3 tbsp milk

Instructions:

In a saucepan, bring apple cider, butter, salt, and sugar to a boil over medium-high heat

Reduce heat and add all-purpose flour

Stir continuously until a dough forms and pulls away from the sides of the pan

Remove from heat and transfer dough to a mixing bowl

Let it cool slightly

Add eggs one at a time, beating well after each addition until the dough is smooth and shiny

Heat vegetable oil in a deep pan to 350F 175C

Pipe the dough into 3-inch rings in the hot oil, using a pastry bag fitted with a star tip or a ziplock bag with a corner snipped off

Fry until golden brown, turning once, for about 2-3 minutes per side

Remove and drain on paper towels

In a separate bowl, mix powdered sugar, vanilla extract, and enough milk to make a thick glaze

Dip each cruller into the glaze, allowing excess to drip off, and place on a wire rack to set

Serve the Apple Cider French Crullers once the glaze has set