Author: grantmurray4@yahoo.co.uk

Prep 20 mins

Cook 30 mins

Ingredients

• Gluten-Free Brownies:
• 3 ounces unsweetened Chocolate, melted
• 1 cup Neutral Oil (we use grape seed oil)
• 2½ cups Coconut Sugar
• 4 Large Eggs
• ½ teaspoon Natural Butter Extract
• 2 teaspoons Pure Vanilla Extract
• ¾ teaspoon Sea or Pink Salt
• ½ teaspoon Cornstarch
• ⅓cup plus 1 TablespoonCocoa
• 2 Tablespoons Almond Flour
• Chocolate Mousse:
• ¾ cup Soy-Free Earth Balance Butter, softened or Organic Butter (subbing coconut oil seems to have inconsistent results)
• 1¼ cup Coconut Sugar (please do NOT substitute this for any other sweeteners!)
• 5 Tablespoons Cocoa Powder
• 1½ teaspoons Pure Vanilla Extract
• ½ teaspoon Pink Salt
• 3 Large Organic Fresh Eggs (if the eggs used are small or medium, increase to 4 or 5 eggs)
• 3 drops Fresh Lemon Juice
• Vegan Whipped Cream (optional)
• 2 Tablespoons Chocolate Curls or Shavings (Optional)

Directions

1. Grease a 9 x 9 baking dish and preheat oven to 350 degrees.
2. In a mixing bowl, combine the melted chocolate, oil, and coconut sugar. Mix to combine. Slowly add the eggs and mix. Whisk in the extracts, salt, cornstarch, cocoa and flour together. Pour mixture in the prepared pan and bake for 30-35 minutes. Allow to cool completely before adding the chocolate mousse.
3. In an electric mixer, fitted with the whisk attachment, beat butter and coconut sugar on high speed until completely smooth and fluffy, at least 5 minutes. If the mixture is not fluffy, the butter was to soft. Be sure to beat until the coconut sugar is completely dissolved. Add the cocoa, vanilla and salt and mix until combined. Add 3 eggs, one at a time, beating 4-5 minutes with each egg. Add lemon juice with the last egg and beat until totally smooth and fluffy.
4. Spread mousse on cooled brownies and freeze for 1 hour. Remove from freezer, cut into squares and garnish with cream and chocolate shavings. Store covered in the fridge.

Notes

The lemon juice is added to the chocolate mousse due to the raw eggs. You can’t taste the lemon juice, but the lemon juices acidity neutralizes the eggs making it safer to consume. Please use caution for the pregnant, ill or elderly.

 

(Makes 1 really big serving)

• 1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
• 2 tbsp cocoa powder (10g)
• scant 1/16th tsp salt (do not omit this)
• pinch stevia OR 1-2 tbsp maple syrup, sugar, etc.
• Optional for an even richer flavor, add a little melted chocolate (Serendipity’s recipe calls for this)

Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze. Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.)

 

Serves: 4

Prep: 20 min.

Cook: 30 min.

Ingredients

• 8 eggs, beaten;
• 2 bell peppers, chopped;
• 1 onion, chopped;
• 2 cups baby spinach, roughly chopped;
• 2 garlic cloves, minced;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat your oven to 350 F.
2. Melt some cooking fat in skillet placed over a medium-high heat. Cook the onion, bell peppers, and garlic until soft and fragrant, about 5 minutes.
3. Add the spinach and cook for another 2 to 3 minutes. Season everything to taste.
4. Whisk the eggs together in a big bowl, and add the bell pepper & spinach mixture.
5. Grease a muffin tin and pour the mixture evenly into the muffin cups.
6. Place in the oven and bake for 20 to 25 minutes.

Serves: 4

Prep: 15 min.

Cook: 30 min.

Ingredients

• 1 head cauliflower, roughly chopped;
• 2 garlic cloves, minced;
• 1 onion, diced;
• 2 celery stalks, diced;
• 4 cups chicken stock;
• 1 cup coconut milk;
• 1¼ tsp. ground cumin;
• 1 tsp. ground turmeric;
• ½ tsp. ground coriander;
• fresh dill, to taste; (optional)
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

Melt some cooking fat in a large saucepan placed over a medium heat.

Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).

Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.

Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.

Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.

Season to taste and serve garnished with fresh dill to taste.

 

 

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Prep 10 mins

Cook 20 mins

Serves: 8

Ingredients

• 3 cups cherries, pitted and sliced
• 2 tsp almond extract
• ⅓cup unsweetened coconut milk
• For the topping:
• ¼ cup hemp seeds
• ¼ cup almond flour
• ¼ cup coconut flour
• 2 Tbsp coconut oil
• 1 Tbsp water
• 1 tsp cinnamon
• pinch of salt

 

Instructions

1. In a medium bowl, combine the cherries, almond extract, coconut milk and sweetener if using. Make sure there are no pits!
2. In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the cherry filling into one large, 4 medium, or 8 small greased ramekins or oven proof dishes. Top with the crumble mixture and bake for 20 minutes in a preheated 375 degree (F) oven. Remove from the oven and let cool before serving.

Serves 4

Prep 20 min.

Cook 20 min

Ingredients

• 1 head Romaine lettuce;
• 2 chicken breasts, skinless and boneless;
• 1 avocado, sliced;
• 2 eggs, boiled and sliced;
• ½ tbsp. chili powder;
• ½ tbsp. garlic powder;
• ½ tbsp. dried oregano;
• Sea salt and freshly ground black pepper;

Caesar Dressing Ingredients

• 1 cup homemade mayonnaise;
• 2 garlic cloves, minced;
• 2 tbsp. fresh lemon juice;
• 2 tsp. anchovy paste;
• 1 tsp. Dijon mustard;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat the grill to medium-high heat.
2. Rub the chicken with chili powder, garlic powder, oregano, and salt and pepper to taste.
3. Grill the chicken 5 to 6 minutes per side, or until no longer pink.
4. Transfer chicken to a cutting board and slice.
5. In a medium bowl, whisk together all the ingredients for the Caesar dressing until well blended and season to taste.
6. In a bowl toss the lettuce with the avocado.
7. Divide salad mixture among individual bowls. Top with sliced chicken and eggs.
8. Drizzle Caesar dressing on top and serve.

Serves: 8

Prep: 20 min.

Cook: 25 min.

Ingredients

• 1 1/2 cups shredded cooked chicken;
• 1 cup of cauliflower, cut into chunks;
• 1 bell pepper, diced;
• 1 leek , sliced;
• 1 medium onion, chopped;
• 2 small zucchinis, sliced;
• 2 celery ribs, sliced;
• 1 cup diced tomatoes;
• 4 fresh thyme sprigs;
• 2 bay leaves;
• 1 handful fresh parsley, finely chopped;
• 6 to 8 cups chicken stock ;
• 3 garlic cloves, minced;
• 2 tbsp. cooking fat;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
2. Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
4. Season to taste with sea salt and freshly ground black pepper.

Serves: 4

Prep: 20 min.

Cook: 30 min.

Ingredients

• 4 cups pre-cooked chicken, shredded;
• 1 cup red onion, chopped;
• 1 celery stalk, chopped;
• 2 garlic cloves, minced;
• 4 cups chicken stock;
• 1 tbsp. fresh dill, minced;
• Cooking fat;

 

Preparation

1. Preheat oven to 425 F.
2. Melt some cooking fat in a skillet or oven proof pan over medium-high heat.
3. Add the garlic, red onion, and celery to the skillet, and cook 6 to 8 minutes.
4. Poor in half of the chicken stock, and continue cooking until reduced by half, making sure to scrape the bottom of the pan.
5. Stir in the chicken stock, fresh dill, and shredded chicken, and cook another 5 minutes.
6. Place skillet in the oven and bake for 15 minutes.

Serves: 2

Prep: 30 min. (up to 12 hours for marinade)

Cook: 16 min.

Ingredients

• 2 chicken breasts, boneless & skinless;
• 3 tbsp. olive oil;
• 2 tbsp. fresh lime juice;
• 1 tsp. chipotle chili powder;
• 1 tsp. chili powder;
• 1/2 tsp. ground cumin;
• 1/2 tsp. paprika;
• 1/2 tsp. onion powder;
• 1/2 tsp. garlic powder;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. In a small bowl, whisk together the olive oil, lime juice, chipotle powder, chili powder, ground cumin, paprika, onion powder, garlic powder, sea salt, and black pepper.
2. Rub the chipotle marinade all over the chicken breasts.
3. Let the chicken marinate 20 to 30 minutes, or up to 12 hours.
4. Preheat the oven to 400 F.
5. Melt some cooking fat in a oven resistant skillet over medium-high heat.
6. Sear the chicken breast 3 to 4 minutes per side. Transfer to the oven and cook 8 to 10 minutes, or until the juices run clear and the chicken is no longer pink in the center.
7. Transfer to a cutting board and let rest for 3 to 5 minutes before serving.

Serves: 4

Prep: 30 min.

Cook: 45 min.

Ingredients

• 2-1/2 lbs. ground beef;
• 1 large onion, diced;
• 2 celery stalks, diced;
• 3 garlic cloves, minced;
• 3 cups beef broth;
• 3 bell peppers, seeded and diced;
• 2 sweet potatoes, cut into chunks;
• ½ tsp. ground oregano;
• 1 tsp. chili powder;
• Sea salt and freshly ground black pepper;

Preparation

1. Brown the meat with the onion, garlic, and celery in a large saucepan placed over a medium-high heat.
2. Add the remaining ingredients to the saucepan, season to taste, and stir to combine.
3. Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 20 minutes or until the sweet potatoes are soft.