This recipe is the one you use when going to a BBQ and your supposed to take a dish and the only thing in your fridge is cucumbers! 3 medium cucumbers, partially peeled 1-2 green serrano chiles, stemmed and minced 1/2 cup / 2.5 ounces / 70 g peanuts, toasted 1/3 cup / 1.5 ounces / 45 g dried large-flake coconut, toasted 2 tablespoons fresh lemon juice 1 teaspoon natural cane sugar 1 tablespoon, ghee, clarified butter, or sunflower oil 1/2 teaspoon black mustard seeds 1/4 teas

Love Chia - easy breakfast INGREDIENTS 1 cup full fat coconut milk 1 banana, mashed 3 tbsp chia seeds 1/2 tsp vanilla dash of cinnamon TOPPINGS INGREDIENTS 3 tbsp raw almonds or other raw nut, chopped and soaked 2 tsp coconut flakes 1 tsp chia seeds pinch of cinnamon DIRECTIONS Mash banana in a bowl, stir in chia seeds, coconut milk, vanilla and cinnamon. Combine evenly. Cover bowl and place in fridge overnight or at least 4 hours to thicken. The mixture will become like pudd

https://www.davidlebovitz.com/josey-bakers-gluten-free-recipe-adventure-bread/ Adventure Bread One eight-inch (20cm) loaf From Josey Baker Bread by Josey Baker (Reprinted with permission from Chronicle Books) The recipe reprinted here is in Josey’s words. Since his recipes are meant to demystify breadmaking, you’ll find his enthusiasm shines through. It’s a gluten-free loaf, and as Josey says in his introduction to it, “I had been mostly turned off by gluten-free breads, sin