Week Four Recipes

Salt is always optional. If you use it, make sure it is a good quality salt like Celtic Sea Salt, Real Salt or Pink Himalayan Salt.

Breakfasts

1. Savory Oatmeal or Millet

1 cup gluten-free rolled oats or millet 1 cup (or more) of shredded or finely diced veggies of your choice 2 cups water or veggie broth (or 2 ½ cups for millet) Herbs/spices to taste: Options - coconut aminos, smoked paprika, poultry seasoning blend, cumin, coriander, za'atar, chili powder, parsley, cilantro, dill, salsa, Celtic Sea Salt.

1. Put all ingredients in a saucepan and bring to boil. 2. Cover and cook on low for 10 minutes for oats (or 25 minutes for millet).

2. Veggie Breakfast Bowl

Make enough of each of these to keep in the refrigerator for a few days: 1. Roasted vegetables 2. Your favorite gluten-free grain: quinoa, wild rice, brown rice, millet, sorghum, teff or amaranth (amaranth is best when mixed with another grain). 3. Optional – if you prefer raw veggies, add thin sliced raw red onion, cabbage, sprouts, avocado, shredded carrots, green peas, 4. Optional – add cooked beans or lentils. 5. Top with a tasty sauce like salsa, pesto, guacamole, hummus or the best dang sauce ever - http://www.sondibruner.com/2013/10/08/the-best- dang-sauce-ever/

When it's time for breakfast just layer veggies over grains and top with your favorite sauce! Eat cold, at room temperature or warm up your breakfast bowl in the oven.

3. Breakfast Congee

1/2 cup millet ¼ cup brown rice or quinoa 2 cups vegetable broth or water 2 cups water 1 cup cooked mashed vegetables (i.e., butternut squash, sweet potato, carrot, rutabaga) 8 fresh shiitake mushrooms, sliced (or soaked dried mushrooms) 1 tsp Celtic Sea Salt Optional, add mixed greens and or sautéed onions and mushrooms to serve

1. Rinse grains, then add them to your slow cooker along with the broth, water, mashed vegetables, mushrooms and salt. Cook on low overnight. (Can also be made on the stovetop by bringing it to a boil, covering and cooking on low for 1 – 1 ½ hours.) 2. Serve topped with optional sautéed onions, mushrooms or mixed greens.

4. Beans in Purgatory Vegan Shakshuka

4 large cloves of garlic 3 cups diced tomatoes Celtic Sea Salt & pepper to taste (about ½ tsp salt & ½ tsp pepper) 2 tsp dried Italian herbs or your own variation of: • cumin seeds, whole • paprika • dried oregano • ground coriander • garam masala • Pinch of cayenne pepper • chilli powder 1 – 2 tsp red chili flakes – use more or less to adjust heat 1 tsp coconut sugar (optional but helps to bring out tomato flavor) 1 can or 1/1/2 cups cooked beans of your choice (alternately you can use thick slices of cooked sweet potatoes, cooked white potatoes or cooked winter squash) Indian Black Salt (Kala Namak) - optional for egg-like flavor

1. Sauté the garlic over medium heat until just starting to turn a little brown adding just enough water to keep from burning. 2. Add the tomatoes, salt, pepper, chili flakes, herbs and optional sugar. 3. Simmer over a medium heat for 5 minutes then add the beans or potato/squash slices. 4. Turn down the heat to medium-low and simmer for 15 minutes until the sauce is thickening and heated through. 5. To serve, garnish with chopped cilantro or parsley.

5. Savory Tomato & Pea Muffins

3/4 cup chickpea flour 3/4 cup brown rice flour 1/4 cup tapioca flour 1 Tbs aluminum-free baking powder 1 tsp baking soda 1/2 tsp salt 1/3 cup plant-based yogurt 3/4 cup vegetable broth 3/4 cup green onions, diced small 3/4 cup green peas 6 cherry tomatoes, halved or quartered (about ½ cup)

1. In a large bowl, mix the flours, baking powder, baking soda and salt. 2. In a medium-sized pot sauté the onions in a bit of water until they get soft, about 5 minutes. Add the peas and stir until thawed if frozen. 3. Mix yogurt and broth together. Then add to the dry ingredients. Stir well. 4. Fold in the onions, peas and tomatoes. 5. Line a muffin tin with 8 liners. Fill the muffin cups, and pour water into the empty tins (this prevents them from burning with nothing in them) 6. Bake for 30 minutes, until a toothpick inserted comes out clean. Cool completely before storing.

6. Savory Granola

2 cups gluten-free rolled oats 1 cup cooked lentils (optional) 2 Tbs aquafaba 1 tsp curry powder 1/2 tsp Celtic Sea Salt 2 Tbs maple syrup

1. Preheat the oven to 300 degrees F. 2. In a large bowl, combine oats, cooked lentils, curry powder and salt. 3. Stir in the aquafaba and maple syrup, if using. Mix well to ensure the granola is evenly coated. Taste and adjust the amount of curry powder or salt if necessary. 4. Bake for 30 - 40 minutes until it starts to brown, stirring the granola every 10 minutes to ensure it cooks evenly. 5. Remove from heat and let cool before storing in a quart jar.

Serve with unsweetened oat milk or other plant milk.

7. Banana Wild Blueberry Smoothie

• 2 bananas (use more if you wish) • 2 cups frozen wild blueberries (or any frozen berry) • 1 cup fresh spinach leaves, packed • 1.5 cups coconut water or water • Optional, 1/4 teaspoon cinnamon, or more to taste

1. Place the coconut water or water and bananas in a blender and blend well. 2. Add the frozen berries, spinach and cinnamon if using and blend until smooth.

Snacks

Have a little snack at least every two hours to support adrenal glands. Best snacks are a combination of fresh fruits plus vegetables, i.e. -

• apple slices with dates & celery sticks • lettuce with pear slices • banana, coconut water & raw spinach leaves

More healthy snack ideas here - https://www.medicalmedium.com/blog/10-snacks-for-adrenal-health https://www.healthygrocerygirl.com/blog/veggie-hummus-cups/

Lunches

1. Miso Soup

4 cups water 2 carrots, sliced 4 green onions, sliced 1 Tbs ginger root, cut into matchsticks 3 Tbs coconut aminos 1 cup cooked chickpeas (optional) 2 cups kale or collard greens, finely sliced into ribbons 1/4 cup chickpea miso paste

1. Place carrots, (chickpeas if using) and ginger into a medium pot and sauté for about 5 minutes, adding only enough water to keep from burning. 2. Add water and bring to a boil. 3. Reduce heat and simmer for 20 minutes. 4. While soup is simmering, heat your skillet to medium, add coconut aminos and kale or collards. 5. Cook until kale or collards are tender, adding a just enough water to keep from burning. Set aside. 6. Once carrots are fork tender, turn off heat and add shredded kale or collards to soup. 7. Scoop out 1 cup of soup broth and whisk with chickpea miso paste. Then mix back into pot of soup. 8. Serve garnished with raw green onions

2. Black Eyed Peas & Sweet Potato Hash Adapted from veganricha.com

1/2 medium onion chopped 3 cloves of garlic finely chopped 1 sweet potato peeled and cubed small (1.5 to 2 cups cubed) 1/2 red, yellow or orange bell pepper chopped small 1/2 tsp or more Celtic Sea Salt (depends on whether the black eyed peas are salted) 1/2 tsp thyme 1 tsp harissa spice blend or 2 to 3 tsp paste 1 1/2 cups cooked black eyed peas 1 1/2 cups or more chopped baby greens 1/4 to 1/2 tsp smoked paprika ground cumin black pepper, or more harissa spice blend for garnish cilantro and/or scallions and lemon juice for garnish

1. Sauté onion and garlic and a pinch of salt I just enough water to keep from burning and cook until translucent. 5 to 6 minutes. Stir occasionally. 2. Add sweet potato, bell pepper, 1/4 tsp salt, thyme, harissa and toss well to coat. Cover and cook for 3 minutes. 3. Add a splash of water (2 to 3 Tbs) and mix. Cover and cook for 8 to 10 minutes undisturbed. Stir and check if the sweet potatoes are done. Cover and cook for 2 minutes or so longer if not done. 4. Add the black eyed peas and greens and mix well. Increase heat to medium high and cook for 2 minutes. Taste and adjust salt and heat. Add cumin, black pepper or more harissa spice blend if needed, and a dash of lemon. Mix well. 5. Take off heat. Garnish with cilantro and serve as is, or make a bowl with cooked grains, lettuce/greens and a dressing.

Note: If using collard greens or other longer cooking greens, add collards at step 4, mix and cook until wilted, then fold in black eyed peas and continue.

3. Vegan Mac & Cheese Adapted from Medical Medium blog

Mac & Cheese (Gluten-Free, Dairy-Free, & Fat-Free)

12 oz gluten-free, corn-free elbow (or other shape) pasta 2 medium-sized potatoes, peeled, diced and steamed until tender 1 medium-sized carrot, peeled, diced and steamed until tender 1 tsp garlic powder 2 tsp onion powder 1/2 tsp paprika 1 tsp dried oregano 1/2 tsp turmeric (optional for color) 1 Tbs lemon juice 1/2 tsp Celtic Sea Salt, more to taste 1/2 cup water or vegetable broth Black pepper, to taste Optional, 1/4 cup sunflower or cashew cream

1. Cook the pasta in boiling salted water until soft. 2. While pasta is boiling, place the cooked potatoes and carrot in a blender along with the garlic powder, onion powder, paprika, oregano, turmeric, lemon juice, sea salt and water. Blend until smooth. (If using sunflower or cashew cream, add and blend.) 3. Drain and place the cooked pasta in a large saucepan and add the sauce. Heat until warmed through, about 3-5 minutes. 4. Season with black pepper to taste before serving.

4. Millet Crust Tamale Pie

1 cup millet 3 cups water Celtic Sea Salt + freshly ground pepper 1 cup cheese sauce (recipe below) or 1 cup grated Miyoko’s Vegan Mozarella 2 cans sliced ripe olives 2 tsp chili powder 3/4 cup enchilada sauce, canned or from your sauce pdf 1 cup onion, chopped 14 oz can pinto beans, drained, rinsed (or 1 ½ cups cooked beans) 1 cup cooked brown rice

1. In saucepan, over medium heat, toast millet, stirring constantly, until it crackles and is fragrant, about 5 minutes. Add water, salt and pepper. 2. Bring to boil. Reduce heat to low. Cover; cook until millet is tender and all water is absorbed, about 20 minutes. 3. Stir in cheese sauce (or Miyoko’s Vegan Mozarella) and set aside. 4. In a large pan, sauté onion in just enough water to keep from burning. Add beans and rice and stir in chili powder. Cook, stirring, 1 minute. 5. Add enchilada sauce and olives; stir well until heated through. 6. Transfer filling to an 8-inch square baking dish or 10-inch deep-dish glass pie plate. 7. Spread millet and “cheese” mixture evenly over filling. Bake in preheated 375 F oven until top is browned, about 25 minutes. 8. Serve with avocado slices, cilantro and/or fresh salsa.

Medical Medium Nacho Cheese Sauce

1 large potato, diced and steamed until tender 1 carrot, diced and steamed until tender (save ¼ cup of steaming water to add to sauce) 1 tsp turmeric 1/2 tsp garlic powder 1/2 tsp cayenne 1 Tbs lemon juice

1 tsp Celtic Sea Salt 1/2 tsp black pepper Optional, 1/4 cup sunflower or cashew cream

1. Place cooked potatoes and carrots in a blender with turmeric, garlic powder, cayenne, lemon juice, sea salt, pepper and ¼ cup of the steaming water. 2. Blend until very smooth. (If using sunflower or cashew cream, add and blend.)

5. Fennel & Citrus Salad

1 small fennel bulb 1 medium sweet onion or 1 cup chopped green onions 2 tangerines or 1 orange 2 c baby arugula washed and dried Celtic Sea Salt & pepper to taste Your favorite salad dressing (I like lemon tahini with made with orange juice and a little orange zest)

1. Slice the fennel and onion as thinly as possible, preferably using a mandolin or food processor slicing blade. 2. Peel the tangerine or orange and separate the segments. 3. Add all ingredients to a medium sized bowl and toss. 4. Add salt and pepper to taste.

6. Stuffed Peppers

2 – 3 red, orange or yellow bell peppers 1 1/2 – 2 cups cooked rice, millet and/or quinoa [or leftovers from a grain meal] 1 cup cooked lentils 1 onion, diced 1 can sliced ripe olives (without added ferrous glucanate) 1 cup mushrooms, diced 1 Tbs Italian herb mix 1/2 tsp Celtic Sea Salt 1 – 1 1/2 cups tomato sauce or oil-free marinara Optional, Miyoko’s Vegan Mozarella (freeze and grate into filling mix, and/or grate over tops)

1. Preheat oven to 400 degrees F 2. Cut peppers in half and remove core and seeds. 3. Place open side up in a 12x12 baking dish. 4. In a large mixing bowl, add rice, tomato sauce, lentils, onion, mushrooms, olives, (“cheese” if using) and salt. Stir until combined. 5. Scoop the mixture into pepper halves with a spoon and push down as you stuff them. It is okay to fill the peppers until the top forms a large mound. 6. Sprinkle grated Vegan Mozarella over the tops if using. 7. Cover with parchment paper and then foil over the parchment, so it doesn’t touch the food. 8. Bake at 425 degrees for 45 minutes. Then uncover and bake for the remaining 15 minutes. Peppers are "done" when you can easily pierce the side with a knife and the skin is starting to wrinkle.

7. Slow Cooker Black Bean Soup From https://www.healthygrocerygirl.com

1 large onion 5 cloves of garlic 2 red, orange or yellow bell peppers 4 cans of black beans or 1 ½ cups cooked beans 4 cups vegetable broth or mushroom broth 2 tomatoes, chopped Handful of cilantro 1 avocado (optional) 3 tablespoons of Chili powder 2 teaspoons of cumin Celtic Sea Salt & black pepper to taste

Add all ingredients to a slow cooker or soup pot and cook on low for 6 hours or on high for 3 hours. Serve topped with cilantro (and avocado if using). Enjoy within 5 days refrigerated or freeze up to 3 months.

Dinners

1. Samosa Balls with Salad Adapted from foodrevolution.org

Samosa Balls 2 cups organic potatoes (red or golden, steamed and cubed) 1 cup chickpeas (home cooked or BPA- free canned, drained) 1 cup cauliflower (minced, raw) 3/4 cup cashews or sunflower seeds (raw, unsalted) 1/2 cup green onion (chopped) 2 Tbs curry powder 1 Tbs onion powder 1/4 -1/2 tsp salt (optional) 1/4 tsp ground black pepper (optional) 1/8 tsp cayenne (optional)

1. Preheat oven to 400 degrees F. 2. Meanwhile, in a grinder or food processor, grind the cashews or sunflower seeds into a fine meal (don’t over process or you will get butter). 3. Add potatoes and chickpeas to a large bowl. With a potato masher or fork, mash the potatoes and chickpeas until about 3/4 of the chickpeas are mashed. It's okay to leave the rest whole. The potatoes should be fully mashed (helps the bites stay together). 4. Add the cashews, cauliflower, green onion, cilantro, curry powder, onion powder, salt, black pepper, and cayenne, if using. Mix all the ingredients together. 5. Line a baking sheet with parchment paper. 6. Roll 1 Tbs of the mixture into a ball with your hands and place on the baking sheet. Repeat until all the potato mixture is used. 7. Bake for 15 minutes, turn the balls over for even baking, and bake for an additional 15 minutes.

Serve with your favorite salad vegetables and a vegan raita dressing.

Raita Dressing 1 cup vegan plain and unsweetened plant yogurt 1/2 cup peeled and grated cucumber 3 Tbs minced onion 1 Tbs minced fresh spearmint 1/4 tsp cayenne (optional)

1/2 tsp ground cumin 1/2-1 tsp Celtic Sea Salt, to taste

Mix dressing ingredients together in a mixing bowl. Taste and adjust seasonings as desired.

2. Cauliflower Rice Risotto Adapted from thehealthyfamilyandhome

1 1/2 cups portobello or crimini mushrooms (diced or sliced small) 1/2 cup onion (diced) 2 cloves garlic (freshly crushed) 1/2 tsp Celtic Sea Salt or Himalayan pink salt 1/2 tsp ground black pepper 1/2 tsp ground sage Add in: 1 can organic full-fat coconut milk (13.5 ounce can) 4 cups organic cauliflower rice Optional, garnish with chopped tomatoes, sprouts, parsley or sunflower seeds.

Advanced Preparation: Put a can of full-fat coconut milk in the back of your refrigerator overnight.

1. Add all ingredients EXCEPT the cauliflower rice and coconut milk to a skillet and sauté on medium-high heat until the onions and mushrooms are soft. Use just enough water or broth to keep it from burning. 2. Remove the can of coconut milk from the refrigerator and remove ONLY the top hardened part (coconut cream). Do not use the liquid (coconut water) part, save this for another use, like a smoothie. The more liquid that is added to the skillet, the less thick the "risotto" will be. 3. Add the hardened coconut "cream" and cauliflower rice to the skillet and stir together until everything is well combined. 4. Simmer on medium heat until the cauliflower is soft enough to resemble a rice texture and consistency. 5. Adjust seasonings to your preference.

3. Baked Beans

3 cans white beans, or 4 ½ cups cooked, drained 1 onion, chopped 4 cloves garlic, minced 3/4 cup tomato sauce 3 Tbs tomato paste 3-4 Tbs organic black strap molasses 1/4 cup maple syrup 2 - 4 Tbs coconut sugar 2 Tbs apple cider/juice 1 Tbs lemon juice 1 tsp Celtic Sea Salt ½ tsp smoked paprika 2 tsp red chili flakes (or to taste)

1. Preheat the oven to 350 degrees Fahrenheit. 2. Sauté onion and garlic in a large pan or Dutch oven using only enough water to keep from burning. 3. Add all remaining ingredients and stir to combine. Taste and adjust flavors as desired. The flavors will deepen as the beans bake, but it's a good idea to taste and add more of anything you think it needs. 4. If using a Dutch oven you can bake in it, otherwise transfer to an oven- safe baking dish. 5. Cover with parchment with foil on top and bake for 45 minutes.

4. Healthy Pizza

Crust: 2 cups roughly chopped gold potatoes, steamed until soft 1/2 cup cassava flour 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp Celtic Sea Salt Pizza Sauce: 1/2 cup tomato paste 1 tsp dried oregano 1/2 tsp dried thyme pinch of ground fennel seeds 1 tsp raw honey 3-4 Tbs water Celtic Sea Salt and pepper, to taste

Cashew cheese (optional): 1 cup raw cashews, soaked overnight 1/4 cup lemon juice 1 garlic clove 1 Tbs parsley, tightly packed 1/2 medjool date Sea salt and pepper, to taste Optional Toppings: Cashew cheese Sliced tomatoes and Fresh basil leaves Grated Miyoko’s Vegan Mozzarella (freeze before grating) Sliced ripe olives (without added ferrous glucanate) Red onion rings Minced garlic Sliced mushrooms

Preheat oven to 400F.

1. Make Crust: Place the potatoes in a food processor with the cassava flour, garlic powder, onion powder and sea salt. Blend until smooth, adding a little water if needed to make pliable dough balls. 2. Line a baking tray with parchment paper and flatten dough balls to make 3-4 mini pizzas. Place in the oven for 15-20 minutes until lightly browned. Remove and pat down with a spatula if they have puffed up. 3. Spread pizza sauce on top of each crust. Arrange the toppings on top of the sauce, then place in the oven for another 5 minutes. 4. After removing from oven you can add fresh toppings like basil, tomatoes, avocado, spinach and lemon juice.

Make Cashew Cheese: To make the cashew cheese, place the soaked cashews, lemon juice, garlic, parsley, date, sea salt and pepper into a food processor and blend until smooth, scraping down the sides as you go. Set aside. Make Pizza Sauce: Mix together the tomato paste, dried oregano, dried thyme, fennel, raw honey, water, sea salt and pepper.

5. Enchilada Casserole

2 - 3 cups cooked quinoa, millet and/or brown rice 1 15-ounce can black beans or pinto beans (or 1 ½ cups cooked beans) 1 medium sweet red, orange or yellow bell pepper 1 can sliced ripe olives (without added ferrous glucanate) 1 cup green onion, sliced (or chopped red onion) 2 cups enchilada sauce (organic store-bought or homemade) 12 homemade millet tortillas (see week one recipes) or other gluten-free, corn-free tortillas Optional, 3/4 cup Medical Medium Nacho Sauce or grated Miyoko’s Vegan Mozzarella

1. Preheat the oven to 350 degrees Fahrenheit 2. Meanwhile, drain beans. 3. Wash and dice sweet red bell pepper. 4. Cover bottom of a baking dish with enchilada sauce then add a layer of tortillas. 5. Cover with cooked grains, bell pepper, beans, olives and onion. Then repeat layer. 6. For the top layer only add tortillas, enchilada sauce and garnish with green onions (optional, add Medical Medium nacho cheese sauce) 7. Cover with parchment paper with tin foil on top and bake at 350 F for 25 - 30 minutes.

Alternately, you can dip tortillas in hot enchilada sauce to soften, fill with filling ingredients and roll them up side by side. Cover with more enchilada sauce (and nacho cheese sauce if using) and bake as above.

6. Gnocchi

1 medium-large potato or sweet potato, steamed (enough for 1 heaping cup mashed) 1/2 cup arrowroot starch/flour 1/2 cup potato flour or cassava flour 1/2 teaspoon Celtic Sea Salt 1/4 teaspoon garlic powder 1/8-1/4 teaspoon pepper Optional: mix in fresh herbs, finely chopped

1. In a medium bowl, mash warm potato or run through a ricer. 2. Add flours, spices and mix. 3. Once mixed, use your hands to compress into a uniform dough. 4. Sprinkle a working surface with a little of one of the flours. 5. Knead the dough until it feels smooth and well combined. It might even feel stretchy, which is fine. 6. Cut dough into quarters and roll each dough piece into a snake-like shape. 7. Use a knife to cut dough into bite-size pieces. 8. Roll each piece onto the backside of a fork to press in some lines to create the gnocchi shape if desired. 9. Add gnocchi to a pot of boiling water (no salt required) and let boil until they float to the surface (about 4-5 minutes). 10. Remove with a slotted spoon, making sure all excess water has drained off. 11. Serve with oil-free marinara, pesto or cauliflower Alfredo sauce - https://www.medicalmedium.com/blog/cauliflower-alfredo-fettucine.

7. One Pot Paella

1/2 tsp saffron 3 Tbs lemon juice 1 Tbs vegetable broth 1 yellow onion, diced 1 large red bell pepper, diced 6 cloves minced garlic 2 tsp smoked paprika 2 tsp Celtic Sea Salt 2 cups arborio rice, uncooked (or use brown rice to keep it whole foods) 4 cups vegetable or mushroom broth 1 12 oz jar, marinated artichoke hearts, drained and rinsed 1 cup cherry tomatoes, halved or tomato slices 1 cup frozen peas or 12 roasted asparagus spears, cut in 2 inch segments Lemon wedges for serving, optional

1. In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside. 2. Heat a large skillet or paella pan, at least 12 inches in diameter. Add onion, red bell pepper, and garlic, and sauté until softened, adding just enough water or broth to keep from burning — about 5 minutes. Add paprika and stir. 3. Add the rice and stir to coat while lightly toasting the grains — about 2 minutes. 4. Add the vegetable broth, plus saffron and lemon juice. Stir well to evenly distribute ingredients. 5. Bring broth and rice to a boil. Once boiling, immediately reduce the heat to low. Cover, set a timer for 20 minutes (50 minutes for brown rice). 6. Turn off heat and let sit for 10 minutes before lifting lid. 7. Test the rice to ensure it’s cooked. If it needs more time, add 1/2 cup water and cover again on low heat for a few minutes. 8. When the rice is tender, turn heat off. Add the artichoke hearts, salt, tomatoes, and peas or asparagus and toss gently. 9. Cover for 2 minutes to warm through. Taste test and adjust as needed, adding more salt if needed, lemon juice for acidity, or smoked paprika for depth/smokiness. Optionally, serve with lemon wedges.

Dessert Ideas

1. Cinnamon Donuts From Medical Medium blog

1 cup gluten-free oat flour 1/2 cup almond flour 1/2 tsp aluminium-free baking powder 1/2 tsp baking soda 1/4 tsp sea salt 1 tsp cinnamon 1/3 cup coconut sugar 1 tsp alcohol-free vanilla extract 1 tsp lemon juice 1 Tbs maple syrup 1/2 cup unsweetened almond milk

1. Preheat oven to 350F. 2. Add the oat flour, almond flour, baking powder, baking soda, sea salt, cinnamon and coconut sugar to a medium-sized mixing bowl and whisk until uniform. 3. In a small jug, mix together the vanilla, lemon juice, maple syrup and unsweetened almond milk. 4. Pour on top on the dry ingredients and stir with a spatula until mixed. The batter should be very thick but pourable - add a bit more oat flour if needed. If the mixture if too thick then add a bit more almond milk. 5. Place the batter in a piping bag or zip-lock bag with the corner cut off. Pipe into a non-stick donut pan and bake for 12-14 minutes. Cool completely in the pan before serving.

2. Medical Medium Apricot Bars

1 cup dried apricots 1⁄2 cup dates, pitted 1⁄2 cup almonds 1⁄4 cup coconut

Place all the ingredients in a food processor and process until well combined. Line a baking tray with parchment paper and press the mixture into a large, at rectangle about half an inch thick. Chill in the freezer for at least 30 minutes before cutting into bars. Store the bars in the refrigerator for up to 1 week or in an airtight container in the freezer for up to 1 month.

2. Medical Medium Birthday Cake

For the Cake: 2 cups gluten-free oat flour 1/2 cup brown rice flour 1/2 cup coconut flour 1 1/4 cups coconut sugar 1 Tbs baking powder 1 cup unsweetened applesauce 2/3 cup unsweetened almond milk or light coconut milk 1/4 cup melted coconut oil 1 Tbs alcohol-free vanilla extract 2 Tbs ground flaxseeds

For the Frosting: Cream from top of 3 (14-ounce) cans of chilled coconut cream 3-4 Tbs maple syrup, more to taste 1/3 cup clean sprinkles (if you’re not able to get clean sprinkles, you could also used sliced berries to decorate the cake)

1. Preheat oven to 350F/180C. Line two 9-inch spring form cake pans with parchment paper. 2. In a large bowl, whisk together the oat flour, brown rice flour, coconut sugar, and baking powder. Set aside.

3. In another bowl, add the applesauce, almond milk, coconut oil, and flaxseeds. Whisk until uniform. 4. Add the wet ingredients to the dry and stir until you get a uniform very thick but pourable batter. Divide the batter into two and pour into prepared baking pans. 5. Bake for 23-26 minutes, until lightly browned on top and toothpick comes out clean when inserted. 6. Cool for 5 minutes in the pan, then remove and cool completely on a wire rack. 7. To make the frosting, whisk the cold coconut cream with maple syrup until fluffy using an electric mixer. 8. To assemble the cake, place one layer of the cake on a serving plate. Spread a layer of whipped coconut cream over the top. Place the second cake layer on top and spread whipped coconut cream over the top and sides. Place a bit of coconut whip in a piping bag and pipe swirls on top of the cake. Press sprinkles to the sides of the cake and sprinkle some on top. 9. Keep cake refrigerated until needed.

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