Eggplant Stew


2 cups chopped onions

4 tbsp.coconut oil

Salt, black pepper to taste

4 pounds cubed eggplant

2 cups sliced red peppers

1 tsp.dried red pepper flakes

1 cup tomato paste


Combine all the ingredients in the slow cooker and cook on low for 8 hours

Citrus Sorbet


juice from 2 limes

juice from 1 lemon

1 tablespoon lime zest

1 tablespoon lemon zest

1/2 cup corn syrup

1/2 cup water


Mix all the ingredients and pour in the ice cream maker. Freeze according to the instructions. You can serve it right away and store the leftovers in an airtight container in the freezer.

Minty Green Goddess


1 cup chopped spinach leaves

10 pieces mint leaves

2 whole pitted dates

2 tablespoons almond or cashew butter

1 ½ cups distilled water


Combine all ingredients and blend until smooth