A great soup. Very delicious with two little adjustments. The recipe is from Washington Post.

1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 medium cloves garlic, minced
2 pounds zucchini (4 medium), trimmed, halved lengthwise and cut crosswise into 1/2-inch half- moon slices
3/4 teaspoon salt, or more as needed
2 cups low-sodium chicken broth (see headnote; may substitute vegetable broth)
Flesh of 1 ripe avocado
1/3 cup packed fresh basil leaves (I used half a cup).
1 teaspoon finely grated lemon zest and 1 tablespoon juice (from 1 lemon), or more as needed (I used two lemons)
Pinch ground white pepper

Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and cook for 3 minutes, until it is softened. Stir in the garlic and cook for 30 seconds, then stir in the zucchini and the salt.

Add the broth and increase the heat to medium-high; once the liquid begins to boil, reduce the heat to medium-low, cover and cook for about 8 minutes, or until the zucchini has softened. Let cool completely.

Puree half of the zucchini mixture in a blender, then transfer the puree to a large bowl or storage container. Add the remaining half of the zucchini mixture to the blender with the avocado and the basil; puree until smooth, then add it to the first batch of pureed mixture.

Stir in the lemon juice, zest and the pepper. Taste, and add more salt and/or lemon juice. Cover and refrigerate for at least 2 hours, and up to 1 day, before serving.

I got the recipe from Wholesome Yum. Pretty good bread. I have made it twice already. The first time I used less than 1/2 tsp of salt. The second time I skipped it. I beat the eggs for 3 minutes. I baked it for 75-80 minutes.

2 cup Blanched almond flour
1/4 cup Psyllium husk powder
1 tbsp baking powder
1/2 tsp Sea salt
4 large Egg (beaten)
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Warm water

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9×5 in (23×13 cm) loaf pan with parchment paper.
In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

A very eggy salty bread. Recipe is from mbg. I would cut down the salt.

1 teaspoon baking soda
1 tablespoon apple cider vinegar
5 eggs, preferably pastured
2 tablespoons coconut flour
¼ cup flaxmeal
1 teaspoon sea salt
¾ cup almond butter
1½ tablespoons raw honey

Method
Preheat oven to 350°F.
Mix all ingredients using a stand or electric mixer until well-combined.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Granola with Lavender Blueberry Chia Seed Pudding

I got this recipe from mbgfood. Pretty good. I used less maple syrup.

Makes 4 cups

• • 1½ cups old-fashioned rolled oats
  • ½ cup unsweetened shredded coconut
  • ¼ cup raw pumpkin seeds
  • 2 tablespoons black sesame seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon coarse salt
  • ⅓ cup pure maple syrup (I used less than 1/4 cup)
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • ½ cup dried apricots, chopped small
  • ⅓ cup roasted shelled pistachios

Method

Preheat the oven to 275°F. Line a large baking sheet with parchment paper and set aside. Combine the oats, coconut, pumpkin and sesame seeds, turmeric, cinnamon, pumpkin pie spice, and salt in a large bowl and mix well.

In a separate bowl, whisk together the maple syrup, melted coconut oil, tahini, and vanilla. Pour the liquid over the oat mixture and mix well, so all the dry ingredients are well-coated with the wet.

Spread the mixture on the lined baking sheet in a single, even layer and bake for 42 to 45 minutes, stirring every 15 minutes so it bakes evenly, until golden brown. Remove from the oven, let cool completely, then transfer the mixture to a large bowl.

Add the chopped apricots and pistachios and toss well.

I got this recipe from Popsugar. Pretty good bread. I reduced the sugar to make it healthier. I replaced butter for ghee.

For matcha bread:
3 cups finely ground blanched almond flour
1/4 cup ground flaxseed
1 1/2 tablespoons matcha powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea or Himalayan salt
4 eggs
1/2 cup almond milk
2 tablespoons honey (I used maple syrup)
1 tablespoon ghee or softened virgin coconut oil
1 tablespoon apple cider vinegar
1 teaspoon almond extract (optional)

For rose-water Butter:
1/4 cup softened butter
1 teaspoon rosewater
1/8 teaspoon sea or Himalayan salt

To make the bread:
Preheat oven to 400ºF.
Generously grease 8 x 4 bread pan with ghee or coconut oil and set aside.
Combine all dry ingredients and mix well.
In a separate bowl, whip the eggs until well blended and fluffy, about five minutes. Add the rest of the wet components and blend until well combined.
Add wet ingredients to dry ingredients and combine until well mixed. Immediately add to baking pan and spread evenly.
Bake at 400ºF for 30-35 minutes until golden brown and a toothpick comes out clean.
Let cool for 30 minutes and serve with salted rose-water butter.

To make the rose-water butter:
Whip all ingredients until well combined. Spread on your favorite breads and baked goods. Store in the refrigerator in an airtight container.

2 servings
2 cups cashew milk or other milk
Seeds from 5 cardamom pods
1 tsp cinnamon
1 clove
Splash of rose-water
Dried rose petals and pistachios for garnish

Process all the ingredients except for garnish in a Vitamix for 4-5 minutes. Divided the latte and garnish with rose petals and pistachios.

Great recipe from Epicurious. I did not have any cilantro.

2 Tbsp. virgin coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 large onion, finely chopped
2 garlic cloves, finely chopped
1 (3″) piece ginger, peeled, finely chopped
1 large apple (unpeeled), grated on the large holes of a box grater
1 1/2 cups red lentils
1 (13.5-oz.) can coconut milk
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.
Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

I got this recipe from Well and Good. It was tasty but watch out for your blood sugar.

Ingredients:

1 large sweet potato, peeled and cut into chunks (about 2 cups)
1/3 cup black rice
1 cup water
1 Tbsp cocoa powder
Pinch of ground red pepper
Pinch of ground black pepper
1/2 tsp sea salt
1 can (15 oz.) coconut milk

1. Place a steamer basket in a large pot with 2 inches of water. Bring to a boil over high heat. Steam the sweet potato in the basket for 12 minutes, or until the potato is very soft and easily pierced with a knife. If you do not have a steamer basket, fill the pot with 1 inch of water and bring to a boil over high heat. Add the sweet potato. Reduce the heat to low, cover, and cook for about 10 minutes. Allow the potato to cool to room temperature. Reserve the water.

2. Meanwhile, in a medium pot over high heat, combine the rice and water, cover, and bring to a simmer. Reduce the heat to medium-low and cook for 40 minutes, or until the rice is tender.

3. In a blender, combine the potatoes, the reserved steaming water, cocoa powder, red pepper, black pepper, salt, and coconut milk. Puree to a smoothie consistency.

4. Stir in the black rice. Enjoy warm or chilled.

This recipe is based on a recipe from Epicurious with a few changes I made.

6 Servings
Ingredients:
Pumpkin seeds
1 medium head of cauliflower (about 2 pounds), cut into small florets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
4 slices pancetta
1 small fennel bulb, chopped
1 small onion, chopped
1 garlic clove, finely chopped
1/3 cup dry white wine or water
6 cups beef broth
3/4 cup heavy cream
2 bay leaves

Preheat oven to 400°F. Toss cauliflower and 2 Tbsp. oil on a baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30–35 minutes.
Meanwhile, cut pancetta into 1/2″ pieces. Heat a heavy pot over medium and cook pancetta, stirring occasionally, until browned and crisp. Transfer to paper towels.
Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8–10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20–25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
Working in batches, purée cauliflower in a vitamix. Season with salt and pepper.
Just before serving, ladle soup into bowls; top with pancetta and pumpkin seeds.

Hummus with sumac and boiled egg

Hummus with egg slices, carrots and celery

2 cup dried chickpeas
1 tsp baking soda
6-8 garlic cloves
Juice of 2 lemons
1-2 tsp salt (I used pink Himalayan)
1.3 cups tahini
1 tsp ground cumin
Olive oil for serving

Place chickpeas and 1 tsp. baking soda in a medium bowl and add cold water. Cover and let sit at room temperature overnight. Drain and rinse.
Add soaked chickpeas in a large saucepan and add enough water to cover the chickpeas. Bring to a boil.
Reduce heat to medium-low, partially cover, and simmer until chickpeas are tender and completely falling apart, about forty minutes. Drain; set aside.
Meanwhile, process garlic, lemon juice, and 1-2 tsp. salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor. Add tahini and pulse to combine.
With motor running add a few tbs of chickpea water until mixture is very smooth. Add chickpeas and cumin and process. Spoon hummus into a bowl or bowls and garnish with your favorite toppings.