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1 1/2 cup oat milk 1 tablespoon apple cider vinegar 1 cup cornmeal* 1 cup all-purpose flour (wheat or gluten free mix) 1/2 cups unsweetened cocoa powder 1 cup date syrup 1 large or two small bananas, just overripe 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 3 tablespoons avocado oil 3 flax eggs  (3 tablespoons ground flax seed mixed with 9 tablespoons water) 1 teaspoon vanilla extract *despite this being called a "cornmeal cake," you can substitute another cup of all-purpose flour to accommodate a corn allergy, making this a regular chocolate cake. Preheat the oven to 375°F. In a small bowl, mix your ground flax seeds and water to create your flax eggs, and set aside to gel. In a liquid measuring cup, measure out your oat milk, and add the apple cider vinegar to the cup. Stir the vinegar into the oat milk, and set it aside with the flax eggs. The milk will curdle a bit on top. Prepare your 8” square pan with dairy-free oil or grease, or a muffin tin for cupcakes with oil or grease and cupcake liners. In a small mixing bowl, combine the flour, cornmeal, cocoa powder, sea salt, baking soda, and baking powder, and whisk to combine. In a large mixing bowl, mash the bananas with a fork or a hand beater. Mix in the soured oatmilk, flax eggs, date syrup, oil, and vanilla extract - don't expect them to come together at this stage, just have them in the same bowl and somewhat combined. Add the contents of the small mixing bowl with the dry ingredients to the large mixing bowl with the wet ingredients, and mix well to combine with a spatula, or hand beater. This is where the cake batter will come together. Pour the batter into your prepared baking pan, spread evenly. Or use a muffin tin for 12-16 cupcakes. Place in a 375°F degree oven on the center rack for about 50-60 minutes (15-20 minutes if making cupcakes) until the cake is set, and a toothpick comes out clean from the center. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 tablespoons whole barley 4 cups hot water 1 boneless, skinless frozen fish fillet (a mild white fish, like tilapia or cod, is best here) 1/4 cup jasmine rice 1/2 cup cold water 1/2 teaspoon olive or avocado oil Salt, pepper, and garlic powder, to taste Coconut aminos, to taste (optional) Add the rinsed barley to a dry, hot saute pan, and toast while constantly moving around the pan until the barley is browned and takes on a toasted scent, about 10-20 minutes. Add the toasted barley to a tea infuser, and infuse the barley in the hot water while you cook the rest of the dish. Rinse the jasmine rice well, and add it to the rice cooker with the cold water, frozen fish fillet, oil, and salt, pepper, and garlic powder (I use a pre-mixed shaker and eyeball the amount). Set the rice cooker to "cook," and cook for about 20 minutes, until the rice and fish are both cooked through. Unplug the rice cooker, and turn the contents out into a bowl. Top the fish and rice with as much barley tea as you'd like. Dress with coconut aminos, if desired. Serve immediately. The leftover barley tea can be drunk hot or chilled, sweetened or not. The roasted barley kernels are soaked and ready to be cooked and turned into a single serving of whatever you want barley in. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 15oz cans pumpkin puree ( not pumpkin pie filling) 1 15oz can coconut milk 2 cups chicken or vegetable broth 1 teaspoon salt 1 teaspoon dried thyme leaves 1/4 teaspoon curry powder or to taste 1/4 teaspoon allspice 1/4 teaspoon garlic powder 2 cups sprouted legumes (optional) Add all ingredients to a medium-sized pot or crockpot, and whisk to combine. Either bring to a boil, then simmer on low heat for 20-30 minutes, or set on the crockpot's "low" setting for 3-6 hours. Top with sprouts before serving, for added crunch and nutrition. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can cannellini beans, including the liquid 4 1/2 cups bread flour 2 cups of warm water (110 °F) 1 tablespoon instant yeast 2 tablespoons honey or brown/cane sugar 3 tablespoons olive or avocado oil 1 tablespoon sea salt In a small mixing bowl, add the warm water, instant yeast, and honey or sugar, and whisk together to dissolve the yeast and sweetener into the water. If the yeast is active, this mixture will start to bubble and foam on the surface. Set aside. In a food processor bowl, add your beans and liquid, oil, and salt, and pure é on high speed until the mixture is smooth and pour-able, stopping to scrape down the sides of the bowl as needed. In a large mixing bowl or the bowl of a stand mixer, add the flour, and then add both the yeast and honey mixture and the bean pure é to the flour. Using a dough hook or clean, gloved hands, bring the ingredients together and knead to form a dough that should be slightly on the wet and sticky side. Cover the bowl, and let the dough rise in a warm spot until it's doubled in size, 1-2 hours depending on how warm and humid the surrounding climate is. Once the dough has fully risen, turn it out onto a floured work surface, punch it down and shape it into two sandwich loaves, or whatever bread product you want to make with this dough. Let it double in size again before baking in a 450 °F oven for 30 minutes, or until the tops of the loaves are golden brown, and the loaf sounds hollow when you thump it. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 head of white cabbage, cored and chopped Approximately 3 cups fresh mushrooms, chopped 1 onion, chopped 3-5 cloves of garlic, chopped, or jarlic to taste 2-3 tablespoons olive oil 1 15 oz can sauerkraut, or equivalent raw sauerkraut 1 cup split green peas 3 cups water 1 tablespoon caraway seeds (optional) 1 teaspoon sea salt 1/2 teaspoons ground black pepper Set your Instant Pot to "Saute," and heat your oil in the bottom of the pot. Saute your onions until they're translucent, then add your garlic and let brown for a minute before adding the cabbage and mushrooms. Saute the vegetables until they reduce down and create a broth in the bottom of the pot, stirring occasionally, about 5-10 minutes. Add the caraway seeds, salt, and pepper to the pot, and stir in to distribute evenly. Rinse your split peas, and add them to the pot, along with the water. If you're using the canned sauerkraut, add it here. No need to strain or rinse the sauerkraut. Give your pot another good stir to make sure everything is well combined, seal your pot, and set the Instant Pot to Pressure Cook on High Pressure for 12 minutes. The dish will be ready at the end of the pressure cooking time, you can vent and serve immediately, though this is one of those dishes that tastes better the longer it sits on the heat. If you're using raw sauerkraut, add to your bowl before serving, to preserve the probiotics. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 cup plain, dairy-free yogurt (preferably coconut based) The juice and zest of 1/2 of a small lemon 1/2 teaspoon ground sumac (optional) 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried dill 1/4 teaspoon sea salt Whisk all ingredients together in a small storage container, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups chopped/shredded chicken 1 medium-large ripe avocado 1/4 cup diced onion 1/2 cup diced red pepper 1/4-1/3 cup plant based mayonnaise 2-3 teaspoons chili lime seasoning (like Tajin or Valentina) Juice of half a lime (about two teaspoons) Salt to taste Add the chicken, onion, pepper, mayonnaise, seasoning, and lime juice to a medium-large mixing bowl, and mix well to combine. Before serving, cube the avocado, and serve on top of the chicken salad. Excellent in arepas, lettuce wraps, and as an open-face sandwich. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 medium head of white cabbage, finely sliced 1 red pepper, finely sliced 1 yellow pepper, finely sliced 1 large white or yellow onion, finely sliced 1-3 jalapeno peppers, finely sliced (optional) salt to coat Combine all your sliced vegetables in your largest mixing bowl, coat all the vegetables with salt, and toss the vegetables thoroughly to mix and combine. Cover the mixing bowl tightly, and place in the refrigerator for 2-3 hours to rest. To make the brine: 1 1/2 cups distilled white vinegar 1/2 cups raw apple cider vinegar 1 cup light brown sugar or turbinado sugar 1 tablespoon salt 1 teaspoon ground black pepper 1/2 teaspoon ground mustard 1/4 teaspoon ground allspice Combine all of the brine ingredients in a medium saucepan, and bring to a boil on medium-low heat, while whisking the pan constantly. Carefully pour the hot brine into a tempered half-gallon glass jar or other hot food safe container, and set aside Transfer your salted vegetables to a strainer and rinse them thoroughly with cold water, then press the vegetables to expel as much water as possible before placing the vegetables into the jar with the brine. Once all of the vegetables have been transferred to the jar, seal the jar tightly, and place the jar in the refrigerator for 24-48 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/3 cups coconut oil or beef tallow 1/2 cups light brown sugar 1 cup all-purpose flour (wheat or gluten-free) 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water) 1 teaspoon vanilla extract 1/2 teaspoon baking powder dash of fine grain sea salt 1/4 teaspoon allspice Working with room temperature ingredients and a stand or electric mixer, cream the coconut oil and brown sugar together, and then add the soaked flax egg and vanilla extract and beat them with the sugar and coconut oil. In another small bowl, sift the flour, baking powder, salt, and allspice together before adding the sifted mixture to the mixing bowl and combining into a soft cookie dough. Cover the mixing bowl, and refrigerate for 2-3 hours to chill the dough. Preheat oven to 350 °F. When the dough has chilled and firmed up, turn it out onto a lightly floured surface, and roll it out to 1/4" thick. Cut into desired cookie shapes, and gently lift from your work surface to transfer to a parchment-lined baking tray, using a spatula if needed. Bake for 12-15 minutes, until the edges are slightly browned. Don't over-bake! Allow to cool on the baking tray before transferring to your cookie jar. Yield: 30-36 small, round cookies. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 40oz cup 16oz hot water 2-3 Mint Medley or spearmint teabags 2-3 teaspoons honey or cane sugar 2-3 tablespoons raw apple cider vinegar 1/4 teaspoon sea salt, or to taste 2-3 cups ice cold water to top cup (optional) In a heat-proof cup, dissolve the honey or sugar and sea salt in the hot water, and add the mint teabags. Cover, and allow to cool to room temperature. Remove the teabags, and carefully squeeze the tea out of them into your cup before discarding them. Add your ice, sweet mint tea, and raw apple cider vinegar to your 40oz cup, and stir well to combine all ingredients. Top with cold water to fill the glass and mix again, if necessary. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 40 oz cup 1/2 cup hot water 3 cups ice Juice of 2 large lemons, or juice of one lemon and one orange 2 teaspoons amchoor (green mango) powder 2 tablespoons honey or raw cane sugar, or to taste kala namak or sea salt, to taste In a heat-proof container like a ceramic mug, dissolve your honey or sugar, salt, and amchoor powder in the hot water, set aside to cool to at least room temperature. Juice your citrus fruits and add to your blender, along with the ice and cooled honey, salt, and amchoor syrup. Blend until the ice is thoroughly pulverized, pour into a 40oz cup before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can chickpeas, drained and rinsed 2 tablespoons tahini (roasted sesame paste) 2 tablespoons avocado oil 1 1/2 teaspoons lime juice 1/2 teaspoon raw apple cider vinegar 2-4 tablespoons water 1 tablespoon chili lime seasoning (Tajin or Valentina, either the hot sauce or dry seasoning mix versions) scant 1/4 teaspoon garlic powder (optional) scant 1/4 teaspoon cayenne pepper (optional) salt to taste In the bowl of a food processor or blender, add your chickpeas, tahini, oil, lime juice, vinegar, chili lime seasoning, and garlic, cayenne and salt if using. Blend or process on the highest speed, stopping to scrape down the sides of the bowl. While blending or processing, drizzle the water into the bowl, until the hummus is the consistency you desire. Transfer the hummus from your food processor or blender to your serving bowl, cover tightly, and refrigerate for 1-2 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie