Ingredients:

• 200g dark chocolate
• 
  
• 200g unsalted butter
• 
  
• 250g granulated sugar
• 
  
• 4 large eggs
• 
  
• 100g all-purpose flour
• 
  
• 30g cocoa powder
• 
  
• 1/2 tsp salt
• 
  
• 100g dark chocolate truffles, chopped
• 
  

Instructions:

Preheat the oven to 350F 180C

Grease and line a 9x9 inch baking pan with parchment paper

In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pan of simmering water, stirring until smooth

Remove from heat and let it cool slightly

In a separate bowl, whisk together the granulated sugar and eggs until pale and thickened

Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until well combined

Sift in the all-purpose flour, cocoa powder, and salt

Fold gently until just combined

Fold in the chopped dark chocolate truffles

Pour the batter into the prepared baking pan and smooth the top with a spatula

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached

Allow the brownies to cool completely in the pan before cutting into squares

Serve and enjoy!

Ingredients:

• 1 bunch of kale, stems removed and leaves chopped
• 
  
• 3 cloves garlic, minced
• 
  
• 2 tablespoons olive oil
• 
  
• 1 lemon, juiced
• 
  
• 1/4 cup grated Parmesan cheese
• 
  
• Salt and pepper to taste
• 
  
• 1/4 cup toasted pine nuts
• 
  
• Red pepper flakes optional, for added heat
• 
  

Instructions:

In a large salad bowl, place the chopped kale leaves

In a small bowl, whisk together the minced garlic, olive oil, and lemon juice to create the dressing

Season with salt and pepper to taste

Pour the dressing over the kale leaves and use your hands to massage the kale for a few minutes

This will help soften the kale and make it more tender

Sprinkle the grated Parmesan cheese over the kale and toss to combine

Top the salad with toasted pine nuts and a pinch of red pepper flakes if you like it spicy

Serve the Garlicky Kale Salad immediately as a side dish or add protein like grilled chicken or tofu for a complete meal

Enjoy your healthy and delicious Garlicky Kale Salad!

Ingredients:

• 2 cups cooked quinoa
• 
  
• 1 cup canned chickpeas, drained and rinsed
• 
  
• 1 cup cherry tomatoes, halved
• 
  
• 1 cup cucumber, diced
• 
  
• 1/2 cup red onion, thinly sliced
• 
  
• 1/4 cup fresh parsley, chopped
• 
  
• 1 avocado, sliced
• 
  
• 1/4 cup tahini
• 
  
• 2 tablespoons nutritional yeast
• 
  
• 1 tablespoon apple cider vinegar
• 
  
• 1 teaspoon dried dill
• 
  
• 1/2 teaspoon garlic powder
• 
  
• Salt and pepper, to taste
• 
  

Instructions:

In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley

In a small bowl, whisk together tahini, nutritional yeast, apple cider vinegar, dried dill, garlic powder, salt, and pepper to make the ranch dressing

Pour the ranch dressing over the quinoa mixture and toss until well combined

Divide the mixture into serving bowls and top each with sliced avocado

Serve immediately and enjoy!

Ingredients:

• 2 cups mixed berries such as strawberries, blueberries, raspberries
• 
  
• 1 cup heavy cream
• 
  
• 1 cup whole milk
• 
  
• 3/4 cup sugar
• 
  
• 1 teaspoon vanilla extract
• 
  

Instructions:

In a blender, puree the mixed berries until smooth

In a mixing bowl, combine the pureed berries, heavy cream, whole milk, sugar, and vanilla extract

Mix until the sugar is dissolved

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes

Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm

Serve scoops of the berry ambrosia ice cream and enjoy!

Ingredients:

• 1 ripe avocado
• 
  
• 1 banana
• 
  
• 1/2 cup Greek yogurt
• 
  
• 1/2 cup almond milk
• 
  
• 1 tablespoon honey
• 
  
• 1/2 teaspoon vanilla extract
• 
  
• 1/2 cup spinach leaves
• 
  
• Ice cubes optional
• 
  

Instructions:

Cut the avocado in half, take out the pit, and scoop out the flesh

Put the flesh into a blender

The Greek yogurt, honey, vanilla extract, and banana should all be added to the blender

Add the spinach leaves to make it even healthier

Add some ice cubes if you'd like your smoothie to be colder

Mix everything together until it's smooth and creamy

If you think it needs more honey or almond milk, taste it and add more to make it sweeter or thinner

Your healthy Avocado Breakfast Smoothie is ready to drink! Pour it into a glass and enjoy!

Ingredients:

• 2 medium eggplants
• 
  
• 2 tablespoons olive oil
• 
  
• 1 small onion, finely chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 1 tomato, diced
• 
  
• 1 tablespoon lemon juice
• 
  
• 1 teaspoon smoked paprika
• 
  
• Salt and pepper to taste
• 
  
• 2 tablespoons chopped fresh parsley
• 
  
• Optional: capers for garnish
• 
  

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the eggplants on a baking sheet and poke them with a fork

After the oven is hot, roast for 45 to 50 minutes, or until soft and falling apart

Take the eggplants out of the oven and let them cool down

When it's cool enough to touch, take off the skin and throw it away

Put olive oil in a pan and heat it over medium-low heat

It will take about 5 minutes of cooking after adding the chopped onion and garlic

After you add the diced tomato, cook for another two to three minutes

Take out the eggplant flesh and add it to the skillet with the onion, garlic, and tomato mixture

Mix things together well

Add salt, pepper, lemon juice, and smoked paprika to the mix to make it taste better

Cook for another 5 minutes, stirring every now and then

Take it off the heat and let it cool down a bit

You can add chopped parsley now

Put the mixture in a food processor and pulse it a few times until it is smooth or the consistency you want it to be

Check the seasoning and make changes if needed

If you want, you can add capers to the vegan eggplant caviar before serving it at room temperature

Have fun!