Served Cold

120 g raw butternut, peeled and cubed, 3 tsp olive oil, 1/8 tsp ground coriander, 1/8 tsp ground

3 Tbsp chia seeds, 1 c coconut milk, 1/4 c fresh or frozen raspberries, 1 Tbsp melted dark

2 Tbsp olive oil, 2 cloves of garlic, minced, 1 Tbsp fresh rosemary leaves, 2 400 g cans of

3 Tbsp coconut flour, 3 Tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp cinnamon, 2 scoops

1 pie crust or dough of choice, 4 large eggs, 2 egg whites, 3/4 c milk, 1/4 c greek yoghurt,

12-24 Tbsp granola of choice, 2 Tbsp honey, 1 Tbsp coconut oil, 3 c greek yoghurt, 1 c granadilla

3 c cheerios (honey or plain), 1/4 c chopped pecans, 1/4 c pumpkin seeds, 1/4 c toasted sunflower

3 Tbsp coconut oil, 1/2 c peanut butter, pinch of salt, 1/4 c honey or pure maple syrup, 1.5

Base:, 3.4 c coconut flour, 1 Tbsp granulated sweetner like stevia or xylitol, 1/2 tsp ground

Brownies:, 1.5 c rolled oats, 1 c pitted dates, 1/3 c cocoa powder, 3/4 c plain yoghurt, 1/4

3-4 cups zucchini, grated (about 3-4 medium zucchini), 9 eggs, 1/4 c water or milk, 1/4 c chopped

35 g low fat cream cheese, 2 heaped Tbsp wholegrain flour, 1 egg, 1 tsp olive oil, 1/2 shallot,

300 g dark chocolate (I used Lindt 70%), 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 100 ml

1/3 c coconut oil, melted, 1/2 c honey, 2 large mashed bananas, 2 eggs, 1/4 c almond milk,