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4-6 fresh, ripe peaches 2 teaspoons brown sugar 1 teaspoon tapioca starch 1 teaspoon vanilla extract 1/2 cup plain oats 1-2 tablespoons beef tallow or plant-based butter Preheat the oven to 350°F. Peel, pit, and chop the peaches, doing as much of the work as possible over an 8x8" baking dish to retain as much peach juice as you can, but making sure no pit chunks or stems get in the mix. Add the brown sugar, tapioca starch, and vanilla to the peaches, and mix them thoroughly.

1/4 cup plain oats 1/4 cup dairy & nut-free yogurt 1/2 cup frozen berries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts 1 tablespoon raw honey 1/2 teaspoon vanilla extract dash of sea salt In a container with a tight-fitting lid, add the oats, yogurt, ground flax seeds, honey, vanilla, and salt, and mix thoroughly. Top with the frozen berries, seal the lid on the container, and place the oats in the refrigerator overnight, to allow the oats to absorb the liquids, an

1 15oz can chickpeas/garbanzo beans, drained and rinsed 2 cups sprouted lentils (link is to a non-affiliated YouTube tutorial) 1 rotisserie chicken breast, diced 1/4 yellow onion, diced 4 tablespoons raw pumpkin seeds/pepitas (optional) For the Apple Cider Vinaigrette: 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 2 tablespoons coconut aminos 2 tablespoons stone ground mustard 1 teaspoon salt 1/2 teaspoon real maple syrup 1/4 teaspoon ground cumin In a medium-sized

1 15 oz can white beans, drained and rinsed 1/2 cup plain oats 1/4 cup raw pumpkin seeds 1/4 cup ground flax seeds 1/4 cup grade B maple syrup 3 tablespoons raw coconut oil 1 teaspoon vanilla extract 1 tablespoon ground ginger 2 teaspoons ground coriander 1 teaspoon ground tumeric 1/2 teaspoon sea salt 1/2 teaspoon ground white pepper heaping 1/4 teaspoon ground cloves Place your oats and pumpkin seeds in the food processor, and process until they're a fine meal. If your food

12 nitrate-free hot dogs 3-4 cups water 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon onion powder 1/2 teaspoon ground mustard seed 1/4 teaspoon powdered garlic 1-2 tablespoons apple cider vinegar Place all ingredients in a large Crockpot, cover, and set to "Low" for 2-3 hours before serving with hot dog buns and your choice of condiments. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 small-medium head cabbage, washed, cored and finely sliced 8-12 oz red radishes, washed and grated or finely sliced 1/4 large, white onion, finely sliced 1/8-1/4 cup table salt 1/2 cup raw apple cider vinegar 3 tablespoons olive oil 1 teaspoon cane sugar or honey 1/4 teaspoon ground mustard seed 1/4 teaspoon white pepper additional salt to taste In a large bowl, combine the finely shredded cabbage and onions, and finely sliced or grated radishes, and thoroughly and evenly c

16 oz raw sprouted lentils 1/2 cup dry green or brown lentils + 2 cups water for cooking 1 cup chickpea flour (gram flour or besan) 1 cup plain rolled oats 5 tablespoons ground flax seeds soaked in 1/2 cup cold water. 1 medium onion, finely chopped 1/2 cup pickled jalapenos, finely chopped 1 teaspoon birria seasoning mix 1 teaspoon soy-free beef or vegetable bullion powder (optional, can substitute 1 tsp salt) 1/2 teaspoon mesquite liquid smoke 1/2 teaspoon garlic powder Oliv

1 13oz can full fat coconut milk 1 6oz can pineapple juice, shaken well 2 overripe bananas, mashed 1 1/2 cups cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/2 cup brown or coconut sugar 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons coconut or avocado oil 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water) 1 teaspoon vanilla extract Optional: 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 t