Firstly, whisk the yogurt, mustard, lemon juice, pepper, salt, and Worcestershire sauce together in a small bowl.

Then tear the kale and place in a large salad bowl. Add half the dressing and mix them together using your hands.

Set the dressing aside for at least 30 minutes, to soften the kale leaves. Leaving it out longer will soften them further. Some prefer to leave it out overnight.

Once you soften the kale to your liking, add the apples and the rest of the dressing and toss.

Afterward, serve with the avocado and hemp seeds or pepitas.

Puree the tahini, olive oil, cumin, salt, garlic, lemon juice, and water in a blender until smooth. 

Add the chickpeas and puree for another 3-4 minutes. Pause occasionally to scrape the sides. Continue until hummus is smooth. If it is too thick, slowly add more water until you reach the right consistency. 

After that, taste and add extra seasonings if desired (salt, lemon juice, cumin, etc.)   

Firstly, melt the baking chips in the microwave. Stir every 30 seconds to prevent the chocolate from burning. 

Then, line a sheet pan with parchment paper and spread the chocolate over it. You want it about a quarter-inch thick.

Meanwhile, wait 2-3 minutes for the chocolate to set. 

After that, sprinkle the rest of the toppings (pistachios, berries, coconut) and stick the pan it the freezer for 30 minutes. 

Then place the sheet in the freezer for 30 minutes.

Wait 30 minutes before removing the chocolate and brekaing it into pieces.

Firstly, cut the apples into cubes about ½ -1 inch long, maing sure not to remove the skins. Certainly, they contain fiber and nutrients you want. 

Secondly, put the apples into a covered saucepan with water. Cook for five minutes over medium heat until the become soft.

Add the coconut oil and cook for another 5 minutes, stirring occasionally.

Pour in cinnamon and honey and continue cooking until the apples reach your desired softness. After that, serve immediately.   

Firstly, mix the flour and psyllium together in a bowl. Stir in the water, olive oil, and baking powder to create the dough. Knead thoroughly.

Secondly, add salt. If the dough is sticky, add a touch of psyllium husk and knead for another 30 seconds.

Set aside for 10 minutes, until the dough is soft and elastic. If you are feeling adventurous, sprinkle in some flax seeds for example.  

Then flatten the dough. Don’t worry about it sticking to your rolling pin. Just place it between two pieces of parchment paper.

After that, cut the dough into circles of roughly equal size. Depending on the size of your tortillas, you may have to re-combine and flatten the dough several times.   

Cook the tortillas in a non-stick skillet with a dash of olive oil. Spread the oil evenly or the tortillas might get scorched. Fry the tortillas the first side for 3-4 minutes. Then flip, and fry the second for 1-2. 

Serve immediatey or store for later.

Fristly, combine the olive oil and lemon juice to make the dressing. Then add the bulgur and soak for 15 minutes, until soft and plump.

Secondly, wash and chop the vegetables, being sure to remove the stems from the parsley as you go.

Mix the vegetables together with salt and pepper.

Pour the bulgur and dressing on top and toss again. 

Firstly, chop the spinach and place in a bowl with the cranberries and almonds. (For a bit of extra flavor, try sautéing the almonds in butter first for instance.)

Secondly, mix the sugar and vinegar together to make the dressing.

When the sugar has dissolved, add the olive oil, sesame seeds, onion, and paprika. Whisk vigorously.

Afterward, pour the dressing over the salad and serve.

Heat the oven to 350° and then cover your baking sheet with parchment paper or non-stick coating. 

Meanwhile, mix the flour, baking powder, salt, and cream of tartar together.

In a second bowl, mix the coconut oil, maple syrup, and vanilla.

Then combine the wet and dry ingredients and whisk thoroughly.

In addition, combine the sugar and cinnamon in a third bowl.

Then take two tablespoons of dough and form them into a ball. After that, roll the balls in the cinnamon sugar and set them on the baking sheet.

Gently flatten each one before finally placing the sheet in the oven. 

Cook for 10-12 minutes, until they turn golden brown.

Heat the oven to 350°.

In addition, blend the chickpeas, nut butter, maple syrup (or coconut nectar), coconut oil, and vanilla in a food processor.

Then add the flour, cocoa powder, baking powder, baking soda, and salt. Blend, scraping the sides of the container as necessary.

Once the batter is creamy, transfer it to a mixing bowl and stir in the chocolate chips.

Grease an 8×8 pan and pour in the batter. After that, bake for 20-30 minutes.

Firstly, combine the flour, water, olive oil, and salt in a mixing bowl.

Let the batter sit for at least 30 minutes. (Some people leave it for up to 12 hours.) 

Meanwhile, heat the oven to 450° and place an iron skillet inside. You want it hot when you add the batter.

Chop the rosemary and quickly fry it in olive oil for 30 to 60 seconds before mixing it into the dough.  

Then remove the skillet and coat it with a tablespoon of oil. Then pour in the batter and bake in the oven for 10-15 minutes. 

You will know it’s done when the socca is brown and firm, with crispy edges. Remove and cut it into wedges. If the top is dry, brush it with a bit of oil.   

Firstly, heat oven to 400°F.

Then combine oil and spices in a mixing bowl. Add cauliflower and toss until coated.

Place cauliflower on a baking sheet and roast for 17 minutes, then flip and cook for another 17 minutes, until the cauliflower is tender and brown.

Place all the ingredients except the olive oil in a blender or food processor.

Pulse until everything is finely chopped and mixed. Scrape the sides of the container as you go.

Pour in the olive oil and continue until the mixture is perfectly blended. Serve or store for later.

Firstly, heat the oven to 450°

After that, chop and halve the brussels sprouts.

Place them in a mixing bowl and toss with the olive oil, chili powder, lime zest, salt, and pepper until thoroughly coated.

Place them on a rimmed baking sheet and cook for 10-20 minutes, until they are brown and crispy.