Makes 8 to 10 mini pizzas

These delicious pizzas make a delightful and elegant appetizer when topped with marinara sauce, finely diced peppers, and chopped herbs. They also make adorable kid-friendly fare when topped with olive “eyes” and zucchini “smiles.” Chickpea or garbanzo bean flour is available in natural foods markets.

1/2 cup chickpea (garbanzo bean) flour
1/3 cup water
1 tablespoon extra-virgin olive oil, plus an additional 1 teaspoon for drizzling
heaping 1/4 teaspoon sea salt
1 teaspoon mixed dried herbs
1/4 teaspoon garlic powder
spray oil
toppings of choice (marinara sauce, veggies, herbs, proteins, cheese, etc.)

In a bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, sea salt, herbs, and garlic powder. Using spray oil, generously grease a medium skillet and place over medium to high heat. When the skillet is hot, drop in the batter by tablespoons. Cook the “pancakes” about 2 to 3 minutes on each side. Remove to a paper towel to drain briefly. Add toppings of choice. If desired, place the mini pizzas under the broiler briefly to warm toppings and melt cheese, if using, before serving. Makes 8 to 10 mini pizzas.

Serves 1 to 2

This delicious, energizing smoothie is better than any cup of coffee! It’s smooth, creamy, and sweet, but it’s completely dairy- and refined sugar–free. A perfect dessert, afternoon pick-me-up, or breakfast! A high-speed blender is best for this recipe, but a regular blender will work as long as it can crush ice.

Raw cacao nibs are seeds from the actual cacao tree. Larger natural foods markets carry them, or you can buy them online at rawfood.com. Agave nectar, a delicious alternative sweetener from the agave cactus, is also available at natural foods stores in the baking section with other sweeteners. Nut milks are available in natural foods stores and many larger grocery stores.

2/3 to 3/4 cup plain hazelnut or almond milk
3 tablespoons cacao nibs
1 to 2 tablespoons agave nectar
pinch sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 a frozen banana
15 to 20 ice cubes
fresh mint and/or whole cinnamon sticks for garnish

Combine nut milk, cacao, agave, sea salt, vanilla, cinnamon, and banana in a blender and process until completely smooth. Taste and adjust ingredients as necessary. Add ice and blend again until smooth and frosty. Pour into glasses and garnish with mint and/or cinnamon sticks. Serve immediately.

See step-by-step photos of this dish!

Mexican Cacao Smoothie

These skewers feature delicious sweet-tasting butternut squash and lovely fall apples. They are fabulous for parties and to have on hand for snacks; they keep about 3 days in the refrigerator.

Makes 8 to 10 servings

2 tablespoons no-taste oil (such as safflower or sunflower) or melted coconut butter
2 tablespoons almond or cashew butter
2 tablespoons pure maple syrup
3 teaspoons cinnamon
2 teaspoons nutmeg
juice of 1 lemon, divided
1 medium butternut squash, peeled and cut into 3/4-inch pieces
3 to 4 apples

Preheat oven to 375°F. Soak 8 to 10 wooden skewers in water.

In a large bowl, whisk together oil or coconut butter, nut butter, maple syrup, cinnamon, nutmeg, and about half the lemon juice. If necessary, add a bit of water (the mixture should be the consistency of a thick dressing).

Add the squash pieces and toss to coat evenly. Remove the squash pieces with a slotted spoon and place on a baking sheet. Set the remaining dressing mixture aside. Place the baking sheet in the oven and bake at 375°F for 20 minutes, then remove from oven and allow to cool briefly.

Cut the apples into 3/4-inch pieces and toss with remaining lemon juice. Coat with remaining dressing mixture.

Drain skewers and thread alternating squash and apple pieces on them. Place skewers on a baking sheet and bake at 375°F for 15 minutes or until squash and apples are tender. Serve warm or at room temperature.