This is such an easy recipe and there will be plenty left for lunch the next day or two. Sprouting the lentils makes them easier for your digestive system to break down. There are some brands that already sprout lentils, but they can be more expensive. If you have the time and prefer to sprout at home, all you have to do is soak the lentils for 12 hours.

Sprouted Lentil Soup

Ingredients

· 1 yellow onion, diced

· 2 carrots, diced

· 4 stalks of celery, diced

· 3 cloves garlic, rough chopped

· 2 red potatoes, diced

· 1 zucchini, diced

· 2 cups sprouted lentils

· 1 tsp turmeric

· 1tsp cumin

· 6 cups vegetable broth or stock of any kind you like

· salt + pepper

· Avocado oil

· handful of chopped parsley

· 1 bay leaf

Start by heating a large pot and adding in avocado oil. When the pot is warm add celery, carrots, onion and about of teaspoon of salt. Let this cook down for a few minutes and then add the garlic. Once the carrots are tender add in the lentils, potatoes, zucchini, turmeric, and cumin. Mix well and then add in the vegetable broth or stock. Turn the heat up to a get the soup to a full rolling boil, and then lower the heat to slow simmer and let the soup sit for about 45 minutes. After 45 minutes check to see the vegetables are tender, then add in the fresh herbs and the zest and juice of a full lemon into the pot. Stir until well combined. Enjoy a bowl with some corn bread!

Vegan Corn Bread

Ingredients

· ¾ cup gluten free baking flour

· ¾ cup corn meal

· ½ teaspoon baking soda

· ½ teaspoon baking powder

· ½ teaspoon salt

· ¾ cup plant based milk

· 1 tablespoon apple cider vinegar

· ½ cup coconut sugar

· 1/3 cup coconut oil

· 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)

Start by making your flax egg and setting aside. Also add apple cider vinegar to your plant based milk and set aside for about 10 minutes. Combine all dry ingredients into one bowl. In another bowl mix coconut oil and coconut sugar together. Then add in flax egg and then milk with the apple cider vinegar. After well combined add in dry ingredients. Grease a cast iron skillet and add into pan. Bake at 350 degrees for 25-30 minutes. Take out from oven, add ghee or coconut oil on top with a ton of cilantro or herbs of your choice. Enjoy!

Recipe inspired from Bonberi.

I made this pie for Thanksgiving and it was definitely the favorite out of the 4 desserts that I made. I was excited to include a dessert that was rich, sweet, and also somewhat healthy. The chocolate mousse is made from cacao, coconut milk, maple syrup, and ripe avocados, which gives it that rich smooth texture. Picking high quality cacao is a must! This recipe used Sun Potions Anandamide, which also contains some fun adaptogens like Ashwaganda, Maca, Tocos, Reishi, and more.

The crust is made of homemade graham crackers. This recipe is from https://www.darngoodveggies.com/gluten-free-vegan-graham-crackers/. I made these ahead of time. If you don’t have time to make the graham crackers from scratch just find a clean cookie at your local health food store! Avoid cookies that have processed oils or soy in it.

A serving a homemade whipped cream on time makes this pie heaven. Give this one a try!

For the Chocolate Mousse:

· 2 Ripe Avocados

· ½ cup High Quality Cacao Powder

· 1 can coconut milk

· 3-4 tablespoons pure maple syrup

INSTRUCTIONS

Place all ingredients in a high-speed blender and mix until well combined and smooth. Place in the refrigerator while you make the crust.

For the Crust:

**Recipe for homemade graham crackers above**

· 1 ½ cups fine ground graham crackers, 9-11 cookies

· ¼ cup coconut sugar

· 6 tablespoons melted coconut oil or ghee

INSTRUCTIONS

1. Finely crush graham crackers in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.

2. In a large bowl, combine graham cracker crumbs and sugar, mixing with a fork.

3. Drizzle melted coconut oil or ghee over the crumbs and stir with a fork until crumbs are evenly moistened.

4. Press mixture into a 9-inch pie dish using the bottom of a measuring cup or glass. You may need to use your fingers to press the sides until compact.

Chill in the refrigerator for 2 hours before filling. Once the piecrust is set pour the chocolate mouse in the crust. Top with roasted nuts or topping of choice and let chill in the refrigerator overnight.

** Crust recipe adapted from House of Nash