PREMIER

Cookie Dough Cupcakes
By Debbie Adler

Makes 12 standard-size cupcakes

Must Have

Cupcakes

1 cup coconut milk

1 teaspoon apple cider vinegar

1¾ cups all-purpose gluten-free flour

1/3 cup cacao powder

1¼ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon guar gum

¼ teaspoon fine sea salt

¼ cup applesauce

¼ cup coconut nectar

2 teaspoons vanilla extract

3/8 teaspoon stevia powder

1/3 cup vegan, soy-free plain yogurt (I use So Delicious coconut milk yogurt. See resources for more information.)

Cookie Dough Filling

1 cup all-purpose, gluten-free flour

1/8 teaspoon fine sea salt

¼ cup coconut nectar

3 tablespoons applesauce

¼ cup sugar-free, vegan, soy-free chocolate chips (I use Lily’s.)

Cookie Dough Frosting

1 ¼ cups all-purpose, gluten-free flour

½ cup powdered erythritol (I use Swerve Confectioners.)

¼ cup coconut nectar

½ cup unsweetened coconut milk

½ cup...

 Sriracha Sauce
By Debbie Adler

Must Have

6 habanero, Fresno or red jalapeno peppers, seeded and chopped (leave seeds in if you want more heat)

3 small red bell peppers, seeded and chopped

2 small heirloom tomatoes, chopped

2 tablespoons coconut aminos

4 cloves garlic, minced

¼ cup apple cider vinegar

1 teaspoon crushed red pepper

¼ teaspoon cayenne pepper

3 tablespoons coconut nectar

Must Do

Add the red jalapeno peppers, bell peppers, tomatoes, coconut aminos and garlic to a medium sauté pan over medium heat. Cook until the peppers and garlic are fragrant, about 2 minutes.

Add the apple cider vinegar, crushed red pepper, cayenne and coconut nectar and stir to incorporate. Simmer until the peppers break down and soften, about 5 minutes.

Turn off the heat and let cool.

Pour the mixture into a high-speed blender and process until smooth.

Pour into a jar, seal it, and keep in the fridge. It will last about 3 weeks.

Cool & Creamy Cucumber Soup
By Debbie Adler

Serves 2

Must Have
1 cup plant based milk
1/4 teaspoon apple cider vinegar
2 medium cucumbers, peeled, seeded and chopped
1 small avocado, pitted and peeled
2 cloves garlic, minced
1 small jalapeno, seeded and diced
1/2 cup packed mixed fresh parsley, dill, basil and cilantro
1/4 cup freshly squeezed lime juice
2 teaspoons maple syrup

Toppings
Corn kernels
Diced tomato
Chopped fresh cilantro
Chopped fresh dill

Must Do

1) Add the plant based milk and apple cider vinegar to a small bowl. This is your "buttermilk".
2) Add the cucumbers, avocado, garlic, jalapeno, mixed herbs, lime juice, maple syrup and "buttermilk" to a high-speed blender or food processor and blend until smooth.
3) Place in the fridge for 2 hours or overnight.
4) Serve with desired toppings.

Serving size: 1 bowl CALORIES 90; TOTAL FAT 0.5g; PROTEIN 4.0g; CHOLESTEROL 0.0g; SODIUM 80mg; FIBER 3.4g; SUGARS 2.0g; TOTAL CARBOHYDRATE 15.0g

When we were looking to buy a house in the suburbs of Los Angeles, my husband insisted the backyard had to have a garden or at least room to create one. This became a deal breaker with many of the homes we looked at because square footage behind your house is hard to come by in the highly populated burbs of LA.

After 5 years of looking, yes, 5 long years of searching for a place to live, (I thought our real estate agent was going to hide from us in a witness protection program), we finally found a house with an adorable, little rectangle of a garden in back. That garden has become my savior in terms of supplying me with fresh, flavorful, vegetables ripe for the picking whenever I feel like living off the land.

Thanks to this garden, I created a quick and easy Israeli salad one day that came out way better than anyone ever expected. I know, it's just a salad, but...you'll see, I provide the recipe below.

ISRAELI SALAD

By Debbie Adler

Serves 2 - 4

Must Have

Salad

1 pound cherry...