½ cup (120 ml/4 fl oz) coconut milk or heavy whipping cream  ½ cup (120 ml/4 fl oz) almond milk  1 tablespoon (8 g/0.3 oz) chia seeds 2 tablespoons (32 g/1.1 oz) Almond Butter 1 tablespoon (15 ml/0.5 fl oz) MCT oil or coconut oil  1 tablespoon (10 g/0.4 oz) erythritol  or Swerve, powdered, or 3 to five drops liquid stevia 1 teaspoon toasted, unsweetened shredded coconut or whipped cream, for topping (optionally available) Instructions:  In a blender, mix the coconut milk, almond milk, and chia seeds. Let the combination soak for five to 10 minutes. Add the Almond Bliss

 ½ cup (120 ml/4 fl oz) coconut milk or  heavy whipping cream  ½ cup (120 ml/4 fl oz) water or almond milk  2 cardamom pods, crushed 1/8 teaspoon floor cinnamon ¼ teaspoon sugar-free vanilla extract  or 1/8 teaspoon vanilla powder Pinch salt 2 tablespoons (20 g 0.7 ounce)   granulated erythritol or Swerve 1 ounce (28 g) unsweetened chocolate 1 tablespoon (15 ml/0.5 fl oz) MCT oil or  coconut oil Few drops liquid stevia, to style   (elective) Instructions: 1.  In a small saucepan, mix the coconut milk, water, cardamom, cinnamon, vanilla, salt, and erythritol. Carry to a boil. When bubbles type

  12 ounces (340 g) uncooked, shelled peanuts 1½ tablespoons (21 g) coconut oil,  melted 1 tablespoon (15 ml) lime juice ½ teaspoon pure floor chile powder ½ teaspoon paprika (Smoked paprika is nice, however use what you will have.) 1/8 teaspoon cayenne pepper Salt, to style Instructions: 1. Preheat the oven to 350°F (180°C, or gasoline mark 4). Line a jelly roll pan with aluminum foil. 2. Dump the peanuts onto the pan. 3. In a small dish, combine collectively the coconut oil, lime juice, chile powder, paprika, and cayenne. 4. Slowly pour the seasoning combination over the peanuts,

 12 ounces (340 g) uncooked shelled peanuts ¾ cup (175 ml) lemon juice (about 3 lemons) 2/3 cup (160 g) tahini 4 cloves of garlic, crushed (roughly,  relying on how massive they’re and the way garlicky you want your hummus) 1/3 cup (80 ml) extra-virgin olive oil, plus extra for serving 1 teaspoon floor cumin 1/3 cup (80 ml) water, or as wanted Salt, to style ¼ cup (15 g) minced recent parsley Paprika, for garnish Instructions: 1.  Begin by peeling the skins off the peanuts.  Put the peanuts in an enormous saucepan, cowl with water, and convey to a boil. All of 3 minutes later, take

 1 cup (120 g) walnuts 1 cup (110 g) cashews 1 cup (80 g) unsweetened shredded coconut 2/3 cup (175 g) almond butter 1/3 cup (144 g) coconut oil 1/3 cup (115 g) coconut nectar 1 tablespoon (15 ml) vanilla extract ½ teaspoon salt 1/3 cup (58 g) darkish chocolate chips Instructions: 1.  In a meals processor, mix the walnuts, cashews, coconut, almond butter,  coconut oil, coconut nectar, vanilla, and salt till the combination begins to solidify.  Then place the combination into an 8 x 8 inch (20 x 20 cm) baking dish or pan and press firmly till flat

   3 eggs, hardboiled and peeled  2 kilos gold potatoes (approx. 6 small-medium potatoes)  ½ teaspoon black pepper  ½ teaspoon salt  ¼ teaspoon paprika  ⅛ – ¼ teaspoon cayenne, alter to style  4 desk spoons high-quality mayonnaise  2 teaspoons Dijon mustard  3 desk spoons sliced or diced olives of your selection (approx. 10 pitted black olives)  2 desk spoons finely chopped purple onion  2 desk spoons finely diced celery  2 desk spoons minced chives Instructions: 1. If utilizing an Immediate Pot, place 2 cups of water into the

 3 cups (300 g/10.6 oz) pecans 1 to 2 teaspoons pure maple extract ½ teaspoon floor cinnamon 1 teaspoon sugar-free vanilla extract  or ½ teaspoon vanilla powder Pinch salt. Instructions  In a meals processor, mix the pecans, maple extract, cinnamon, vanilla, and salt. Course of till clean. The precise period of time is dependent upon your processor.  Spoon the butter right into a glass container. Seal and retailer at room temperature for as much as 1 week or refrigerate for as much as 3 months.

  6 eggs, hard-boiled and peeled v  2 tablespoons ghee or oil v  1 onion, diced v  1 bay leaf v  1 Serrano pepper or inexperienced chili, (extra in case you prefer it spicy), minced v  1-inch knob ginger, minced v  3 cloves garlic, minced v  2 teaspoons coriander powder v  1 teaspoon salt v  1 teaspoon cumin powder v  1 teaspoon paprika v  1 teaspoon garam masala v  ½ teaspoon turmeric powder v  ¼ teaspoon purple chili powder or cayenne, to style v  4 medium tomatoes, chopped (or 1 ½ cans of diced tomatoes) v  ½ cup water D   

  ¾ cup (110 g/3.9 oz) blanched almonds 2/3 cup (90 g/3.2 oz) macadamia nuts ½ cup (125 g/4.4 oz) coconut butter ½ cup (110 g/3.9 oz) coconut oil  ¾ cup (60 g/2.1 oz) freeze-dried berry powder (raspberry, strawberry, blackberry, or blueberry) or equal  weight of complete freeze-dried berries Few drops liquid stevia, to style  (non-compulsory) Instructions: 1.  In a meals processor, mix the almonds, macadamia nuts, and coconut butter. Add the stevia (if utilizing), and course of till easy. The precise quantity of time will depend on your processor.  2. Add the coconut oil and berry powder. Pulse once