Ingredients:

• 1 pound (450g) asparagus, woody ends trimmed and cut into pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (946ml) vegetable
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Ingredients:

• 4 cups broccoli florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 medium potato, peeled and diced
• 2 table
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Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoo
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Ingredients:

For the Filling:

• 6 cups of peeled, cored, and sliced apples (such as Granny Smith or Honeycrisp)
• 1/4 cup maple sugar
• 2 tablespoons
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Ingredients:

• 4 medium-sized apples (use a variety like Honeycrisp, Gala, or Granny Smith)
• 2 tablespoons butter (or substitute with coconut oil for
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Ingredients:

For the shortcake:

• 2 cups gluten-free flour (almond flour, rice flour, or a gluten-free all-purpose flour blend)
• 2-3 tablespoons coc
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Ingredients:

For the Sweet Potato Crust:

• 2 medium-sized sweet potatoes, peeled and grated
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoo
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Ingredients:

For the curry:

• 1 small pumpkin, peeled, seeded, and cubed
• 1 can (400g) of chickpeas, drained and rinsed
• 1 can (400ml) of coconut mi
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Ingredients:

• 4 tablespoons almond flour
• 2 tablespoons unsweetened cocoa powder
• 3 tablespoons coconut sugar (or your choice of gluten-free sweeten
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Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced into small cubes
• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth, kep
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