½ cup (60 g) walnuts, chopped 1 pound (455 g) brussels sprouts, halved  or quartered 2 to three tablespoons (27 to 40 g) coconut oil, melted ½ teaspoon salt Floor black pepper, to style 2 tablespoons (28 ml) extra-virgin  olive oil Juice from ½ of a lemon Instructions: 1.  Preheat the oven to 350°F (180°C, or fuel mark 4). Scatter the walnuts on a baking sheet and bake for 10 minutes, or till toasted and aromatic. Put aside to chill. 2. Enhance the oven to 400°F (200°C, or fuel mark 6). Line a baking sheet with parchment paper.  3.

  FOR SALAD: 1 bunch of Tuscan kale 1½ cups (132 g) brussels sprouts,   grated or finely sliced (non-compulsory) 3 tablespoons (21 g) sliced almonds 3 tablespoons (23 g) dried cranberries ½ cup (50 g) grated Parmesan cheese     FOR DRESSING: ½ cup (120 ml) extra-virgin olive oil 3 tablespoons (45 ml) recent lemon juice 1½ tablespoons (23 g) Dijon mustard 1 shallot, minced 2 small cloves of garlic, minced 1 teaspoon salt Freshly floor black pepper, to style Instructions:  1. To make the salad: Take away the stems from the kale and roughly chop the leaves. It is best

 3 ounces (85 g) full-fat cream cheese,  at room temperature  2 tablespoons (28 g/1 oz) unsalted   butter or ghee, at room temperature ½ cup (65 g/2.3 oz) crumbled blue cheese ½ of a small (60 g/2.1 oz) inexperienced apple,  diced into ½ inch (1.5 cm) items ¼ teaspoon garlic powder ¼ teaspoon onion powder 2 tablespoons (5 g/0.2 oz) chopped  recent chives or spring onion Salt and pepper, to style 2/3 cup (70 g/2.5 oz) pecans or walnuts,  roughly chopped  Instructions: 1.  In a bowl, mash collectively the cream cheese and butter, or course of in a meals processor till