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.

Ingredients:
One 13.5-ounce can full fat coconut milk
1 pack of gelatin
Blueberries
2 tablespoons maple syrup
1 tablespoon matcha powder
Coconut flakes

Place the coconut milk in a medium saucepan and sprinkle the gelatin across the top. Whisk once and set aside to “bloom” for 10 minutes.
Over medium-low heat, warm the coconut milk mixture, whisking to help the gelatin dissolve. While whisking, sprinkle in the matcha and continue to stir until both gelatin and matcha are incorporated, and the mixture has a light foam on top, about 5 minutes. Be careful not to boil, you just want small bubbles on the surface.
Remove from the heat and stir in 2 tablespoons of maple syrup.
Strain the matcha coconut milk mixture through a fine mesh sieve into a 4-cup liquid measure or pitcher. Divide between the glassware, cover tightly and chill in the fridge for at least 4 hours.
Add blueberries and coconut flakes.
Enjoy.

2 cups Bob’s Red Mill Red Bulgur
2 cups of boiling water
1 English cucumber chopped
Golden cherry tomatoes halved
As much parsley as you like chopped
1 small fennel chopped
2 lemon juiced
olive oil

combine bulger and boiling water and soak for 1 hour. In a large bowl mix the rest. Chill for a couple of hours and enjoy.

8 hard-boiled eggs chopped
3 medium Yukon gold potatoes microwaved for 3-4 minutes and chopped
as many dill or spicy pickles as you like chopped (I used 6)
Half to one cup of peas
1 tbs whole grain mustard
juice of one lemon
1/2 cup or more of Siggi’s plain yogurt

Mix all and enjoy.

Beet Chocolate Pancakes with Blueberries
I used 1 tsp beet powder, 1 tbs cocoa powder, 1/3 cup chickpea flour , less than 1/3 cup of coconut flour, 1/3 cup almond flour, 1 scoop collagen peptides, 1 tsp baking powder, 1 egg, avocado oil and buttermilk (four pancakes)

Chocolate Pancakes with Basil and Nectarine
1/3 cup buckwheat, 1/3 cup almond flour, less than 1/3 cup coconut flour, 1 scoop collagen peptides, 1 tsp baking powder, 1 tbs cocoa powder, 1 egg, avocado oil and buttermilk (four pancakes)