1 cup (100 g) shelled walnuts 1 teaspoon smoked paprika ½ teaspoon onion powder ½ teaspoon salt 1 jar (12 ounces, or 340 g) roasted purple peppers, drained  1 clove of garlic, minced 2 tablespoons (28 ml) extra-virgin  olive oil 2 teaspoons lemon juice Instructions:  In a meals processor, pulse the walnuts, paprika, onion powder, and salt till the walnuts are finely floor (just like the consistency of hummus). Add the peppers, garlic, olive oil, and lemon juice and mix till fully clean.

  1 cup (245 g) pumpkin purée ½ cup (130 g) almond butter 1/3 cup (64 g) coconut palm sugar 1 tablespoon (7 g) coconut flour 1 tablespoon (7 g) pumpkin pie spice 1 tablespoon (20 g) maple syrup ½ teaspoon vanilla extract 2 eggs ¼ teaspoon baking soda 1/8 teaspoon salt Handful of walnuts, chopped (optionally available) Instructions: 1.  Preheat the oven to 350°F (180°C, or gasoline mark 4). Grease an 8 x 8-inch  (20 x 20-cm) baking dish.  2. In a big bowl (or meals processor), combine collectively the pumpkin purée, almond butter, palm sugar, coconut flour, pumpkin

  1 pound (455 g) sharp Cheddar cheese, shredded 2 ounces (55 g) cream cheese, softened 4 tablespoons (55 g) butter, softened 2 tablespoons (28 ml) dry sherry 2 teaspoons ready horseradish 1 teaspoon Worcestershire sauce 14 giant celery ribs Instructions:  Run the Cheddar, cream cheese, butter, sherry, horseradish, and Worcestershire sauce via a meals processor till effectively mixed after which (shock, shock)  stuff the combination into the celery. Minimize into 2 to three inch (5 to 7.5 cm)-lengths to serve.