Grain-Free Peach Crisp from Elana's Pantryprinter friendly
6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup vegan shortening or grapeseed oil  (hw:coconut oil or butter)
¼ cup honey or agave nectar

1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients
2. In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping
3. Place peach mixture in a 3 quart baking dish
4. Crumble topping over peaches
5. Bake covered at 350° for 45 minutes, until peach juice is bubbling
6. Remove cover and bake a few more minutes if topping is not yet browned
7. Serve

Antioxidant Chicken Salad 
Natasha Turner, ND

3 cups of fresh baby spinach (or mixed greens or combo of both)
4 ounces grilled chicken breast cut into pieces
2-3 thin slices of red onion
1/2 cup of raspberries or blueberries
1 cup strawberry halves
Topping: 1/8 avocado peeled and sliced (optional)
Vinegar and olive oil dressing (recipe on this blog * label: Hormone Friendly)

Toss together and then top with avocado and dressing.

Vinegar and Olive oil Dressing
Natasha Turner ,ND 

2 tablespoons balsamic vinegar or apple cider vinegar
1/4 cup extra virgin olive oil
1/2 to 1 tsp of ground mustard (try the smallest amount then add more if your not sure about mustard it can be strong)
2 tablespoons of honey or maple syrup

Put in jar and shake to blend. Ready! Can be store in fridge for 3 months.
Makes about 2 servings.

Flour Free Black Bean Brownies  

from the webpage http://www.mysanfranciscokitchen.com/black-bean-brownies

I made them my own see comments. Made my way with the dark chocolate they are almost black (no not burnt) 

• 1 can black beans, rinsed and drained (15½ oz)
• 2 eggs
• 3 tbsp vegetable oil
• ½ cup granulated sugar
• ¼ cup and 1 tbsp cocoa powder
• 1 tsp baking powder
• ⅛ tsp salt
• 1 tsp vanilla
• Semi-sweet chocolate chips for topping (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Add all ingredients to a blender and blend on low until all ingredients are well blended (there should not be any whole black beans in the batter!).
3. Lightly grease an 8×8 baking dish and pour batter inside.
4. Top with chocolate chips or nuts if desired.
5. Bake for 25 minutes, until toothpick comes out clean after inserting in the center.
6. Cool for 30 minutes before cutting and serving (otherwise they will fall apart).

Heartweed says:

Comments:

• I used dry black beans cooked in crock pot for 6 hours. They were pre-rinsed, soaked. 

How to:Use colander a bowl big enough or sink to hold a colander . In large bowl place colander or put stopper in a clean sink. The first soak : use hot water and 1/4 cup hydrogen peroxide (you can use apple cider vinegar) and enough water to cover the beans in the colander soak for 30 minutes.  Drain and then in the colander cover beans with cold water let soak 15-30 minutes. Drain and rinse a couple of more times. 

Trust me this is important to remove more than dirt.. Soaking also makes beans more easily digestible and beans are a great protein and fiber source. 

• I used olive oil or coconut oil 
• dark cocoa powder
• aluminum and corn free baking powder ( to make your own 2 parts cream of tartar to 1 part baking soda---example 4 tsps cream of tartar and 2 tsp baking soda) 
• I used 60% dark chocolate chips ( Not Optional for me!) 
• Use a food processor  (a mini one) to process the beans while they were still warm- they made an incredibly smooth puree
• THEY ARE SO GOOD! TRUST ME