3 stalks of organic broccoli (chopped small)
1 medium onion (chopped small)
2 garlic cloves (chopped or pressed)
1 quart vegetable or chicken broth
1 can coconut milk
Cook in vegetable broth until broccoli is soft but not over cooked.  Pour into blender and blend to puree.  Pour back into pot with burner on low heat, stir in coconut milk to desired thickness.  Season to taste.
No Dairy, Has Fruit (coconut milk)

1 cup rice, spelt, OR amaranth flour
1 cup rolled oats ground to a flour
1 cup raw nuts (almonds, walnuts, pumpkin, sunflower, etc) ground to a meal
1 teas cinnamon
½  cup oil  (1/3 cup is usually adequate)
½  cup honey, or maple syrup, or brown rice syrup, or molasses
Filling of choice (jelly, chocolate chips, pumpkin puree, etc)

Pre-heat oven to 350
Mix dry ingredients, add in wet ingredients, stir together.  Form pecan or walnut sized balls and place on ungreased cookie sheet (helps to have hands a little damp with water).  Then form a “thumbprint” in each cookie.  Fill each with filling of choice (unless you use a nut butter, which you will put in after the cookies bake and cool).  Bake 12-15 minutes (jelly will melt).  Watch that bottom does not burn!
No Egg, Potato, Soy, or Dairy!

1 can white beans (navy) OR garbanzo beans (chick peas)
4 stalks celery, chopped
1 onion chopped
1 green pepper chopped
1 fresh tomato cut in wedges
 
Dressing:
1/4 cup olive oil
1 Tablespoon apple cider vinegar
Salt, pepper, oregano, minced garlic to taste
Pour oil and vinegar into jar with seasonings of choice. Cap and shake vigorously.
Pour over salad. Best if made ahead and allowed to marinate in frig.
Has Fruit (olive oil and apple cider vinegar)