Ingredients:

• 1 1/2 cups almond flour


• 1 1/2 cups powdered sugar


• 1/4 cup unsweetened cocoa powder


• 1/2 cup aquafaba liquid from canned chickpeas


• 1/2 cup granulated sugar


• 1/2 tsp cream of tartar


• 1/2 tsp vanilla extract


• 1/4 tsp salt


• 1/2 cup dairy-free chocolate chips


• 1/4 cup coconut cream


• 1 tsp coconut oil


• Vegan food coloring optional

Instructions:

Preheat your oven to 300F 150C

In a food processor, combine almond flour, powdered sugar, and cocoa powder

Pulse until well combined

In a separate bowl, whip the aquafaba, cream of tartar, and salt using an electric mixer until stiff peaks form

Gradually add granulated sugar and vanilla extract to the whipped aquafaba, continuing to beat until glossy peaks form

Carefully fold the almond flour mixture into the aquafaba mixture until you get a smooth batter

If desired, add vegan food coloring and gently fold it in

Transfer the batter to a piping bag with a round tip and pipe small rounds onto a baking sheet lined with parchment paper

Let the piped rounds sit for about 30 minutes to develop a skin on the surface

Bake in the preheated oven for 12-15 minutes

They should have a firm shell but be soft on the inside

Let them cool completely on the baking sheet

For the chocolate ganache, heat coconut cream and coconut oil in a saucepan until hot but not boiling

Pour it over the dairy-free chocolate chips and stir until smooth

Let the ganache cool and thicken slightly, then use it to sandwich the macarons together in pairs

Store the vegan chocolate macarons in an airtight container in the refrigerator for a day to allow flavors to meld

Enjoy!

Ingredients:

• 2 ripe bananas


• 1/2 cup dark chocolate chips


• 1/4 cup chopped nuts e


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• , almonds, walnuts


• 1/4 cup shredded coconut


• Popsicle sticks

Instructions:

Peel and cut the bananas in half

Insert a popsicle stick into the cut end of each banana half

Place the bananas on a parchment-lined tray and freeze for about 1 hour

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring until smooth

Dip each frozen banana half into the melted chocolate, allowing any excess to drip off

Immediately roll the chocolate-covered banana in chopped nuts or shredded coconut to coat

Place the coated banana pops back on the parchment-lined tray and freeze for an additional 30 minutes or until the chocolate is set

Once the chocolate is firm, your Healthy Chocolate Banana Pops are ready to enjoy!

Ingredients:

• 1 cup fresh strawberries, hulled and sliced


• 1 tablespoon granulated sugar


• 1 bottle sparkling wine, chilled


• 1/4 cup vodka


• Juice of 1 lemon


• Ice cubes


• Fresh mint leaves for garnish

Instructions:

Using a blender, blend the sugar and sliced strawberries together

Mix until it's smooth

To get rid of the seeds, strain the strawberry puree through a fine mesh sieve

Lemon juice, sparkling wine, and strained strawberry puree should all be mixed together in a pitcher

Put ice cubes in the glasses and then pour the cocktail mix over the ice

Add fresh mint leaves to the top of each glass

Serve right away and enjoy!

Ingredients:

• 1 cup red beans, cooked


• 2 cups jasmine rice


• 1 can jackfruit, drained and shredded


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 bell pepper, diced


• 1 tsp turmeric powder


• 1 tsp paprika


• 1 tsp ground cumin


• 1 can coconut milk


• 2 cups vegetable broth


• Salt and pepper to taste


• 2 tbsp chopped fresh cilantro optional, for garnish

Instructions:

In a large pot, saut onions, garlic, and bell pepper until softened

Add shredded jackfruit and spices turmeric, paprika, cumin, cook for another 2-3 minutes

Stir in cooked red beans, jasmine rice, coconut milk, and vegetable broth

Bring to a boil, then reduce heat to low

Cover and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed

Once cooked, fluff the rice with a fork

Adjust seasoning with salt and pepper if needed

Garnish with fresh cilantro if desired before serving

Ingredients:

• 1 small cauliflower, cut into florets


• 1 cup chickpea flour


• 1/4 cup rice flour


• 1 teaspoon turmeric powder


• 1 teaspoon cumin seeds


• 1 teaspoon coriander powder


• 1/2 teaspoon chili powder


• 1/2 teaspoon baking soda


• Salt, to taste


• Water, as needed


• Oil, for frying

Instructions:

In a bowl, mix chickpea flour, rice flour, turmeric powder, cumin seeds, coriander powder, chili powder, baking soda, and salt

Add water gradually to make a thick batter, ensuring there are no lumps

Heat oil in a pan for frying

Dip cauliflower florets into the batter, coating them evenly

Carefully drop the coated florets into the hot oil and fry until golden brown and crispy

Remove the pakodas from the oil and drain excess oil on a paper towel

Repeat the process with the remaining cauliflower florets and batter

Serve hot with your favorite dipping sauce or chutney

Ingredients:

• 1 whole kingfish, cleaned and scaled


• 1 cup kosher salt


• 1 cup brown sugar


• 1/2 cup black pepper


• 1/4 cup paprika


• 2 tablespoons garlic powder


• 2 tablespoons onion powder


• 1 tablespoon cayenne pepper


• 1/2 cup soy sauce


• 1/4 cup Worcestershire sauce


• 1/4 cup apple cider vinegar


• Wood chips for smoking

Instructions:

To make the dry rub, mix together kosher salt, brown sugar, black pepper, paprika, onion powder, garlic powder, and cayenne pepper

Apply a liberal amount of the mixture to the cleaned kingfish, making sure to cover all areas

To make the marinade, combine the soy sauce, Worcestershire sauce, and apple cider vinegar in a bowl

Pour the marinade over the kingfish that has been placed in a large resealable bag

Refrigerate for a minimum of two hours, or better yet, overnight, after sealing the bag

Set your smoker's temperature to 225F 107C and add some wood chips for flavor

For a gentle smoke, use a fruitwood such as apple or cherry

After taking the kingfish out of the marinade and letting any extra run off, arrange it on the smoker rack

The kingfish should be smoked for two to three hours, or until it reaches an internal temperature of 145F 63C

Before serving, give the smoked kingfish ten minutes to rest

Enjoy the Smoke King to Die For served with your preferred sides!