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

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) 1/2 teaspoon baking powder dash of fine grain sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 ground coriander 1/4 ground ginger 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 beat in with the sugar and coconut oil. In another small bowl, sift the flour, baking powder, salt, and ground spices 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. Bake for 10-14 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: 16-20 thin cookies. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 1/2 cups cooked jowar sorghum 1 large or 2 small/medium sweet potatoes, cubed 1 cup raisins or craisins 2oz goat cheese or dairy-free feta crumbles ~1/4 cup roasted sunflower seeds 1 tablespoon olive oil 1 teaspoon sea salt For the dressing: 6 tablespoons olive oil 8 tablespoons lemon juice 3 tablespoons coconut aminos 2 1/2 teaspoons ground cumin ground black pepper to taste Preheat oven to 450 °F. In a medium sized mixing bowl, place your cubed sweet potato and drizzle with olive oil and salt, toss to combine all the sweet potato thoroughly. Lay your salted and oiled sweet potatoes out in a single layer on a baking sheet, and roast in your pre-heated oven for 30 minutes on the oven's top rack. When finished, remove from the oven, and cool thoroughly before continuing. In your serving bowl, combine your cooked sorghum, cooled sweet potatoes, raisins, and crumbled goat cheese. Toss to combine. To dress the salad, whisk all the dressing ingredients together in a small bowl before pouring over the salad, and tossing again to cover the salad in the dressing. Cover, and refrigerate for 1-2 hours before serving, to give the sorghum time to absorb the dressing. Before serving, top each serving with roasted sunflower seeds, to taste. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 15oz can white beans 2oz plain goat cheese (can substitute plant based mayonnaise for a vegan alternative, but the flavor will not be a match). 1/2 cup pitted Spanish olives (with or without pimentos, depending on nightshade tolerance)* 2 tablespoons olive oil 1 garlic clove, minced or 1 teaspoon of jarlic 2 teaspoons lemon juice 1 teaspoon oregano 1/4 teaspoon paprika (smoked or sweet, your choice. Can omit for a pepper allergy) Sea salt and black pepper to taste. *This base dip recipe would also be delicious substituting the olives with 1/2 cup of saut é ed spinach and a small jar of chopped artichoke hearts, or using a can of smoked oysters and substituting the paprika with Old Bay Seasoning. In a small saut é pan, heat your olive oil and saut é your minced garlic until it just starts to smell cooked, about 60 seconds. Turn off the heat under your pan and allow the oil and garlic to cool, by the time both are cool the garlic should be lightly browned. Drain and rinse your beans thoroughly, and add to your food processor bowl along with the goat cheese, saut é ed garlic with all the olive oil, lemon juice, oregano, paprika, and salt and pepper. Pure é on the highest speed, pausing to scrape down the sides of the food processor bowl halfway through the pure é . Remove the pur é ed bean and goat cheese mixture from the food processor bowl, and add to a small mixing bowl. Add 1/2 cup pitted green olives to the food processor bowl, and pulse to finely chop the olives. Scrape the chopped olives into the mixing bowl, and fold into the bean and goat cheese mixture until well combined. Chill for at least one hour before serving as a dip for chips and crudite, or as a sandwich condiment. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 40oz cup 1 bag cranberry pomegranate tea 1 bag green tea (or two bags of cranberry pomegranate tea) 1/2 cup 100% cranberry raspberry juice 1 cup cold water Juice of 1/2 lime Ice In a heat-proof cup or mug, brew the two tea bags in 12oz of hot water to package directions. Remove the tea bags, and cool the tea to room temperature. Add the cooled tea to your 40oz cup, along with the rest of the ingredients. Shake or stir to combine. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 40oz cup 2 bags green tea 16oz hot water 1 teaspoon honey or raw cane sugar 1 12oz can lemon flavored sparkling water 1 teaspoon rose water Ice Brew the two bags of green tea in the 16oz of hot water for 2 minutes before carefully removing from the water. Dissolve the honey or sugar in the hot water before covering the brewing mug and setting it aside for the tea to cool. Once the sweetened tea is cooled to room temperature or cooler, add it to your 40oz cup along with the 12oz of lemon flavored sparkling water, teaspoon of rose water, and top your cup with ice. Gently stir the cup to mix the ingredients together, and serve immediately. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie