Combine coconut milk, 1/2 cup water, cacao powder, syrup, and salt in a saucepan. Bring to a boil over medium-high heat, whisking to incorporate cacao powder. Add oats, reduce heat to medium-low, and cook, stirring occasionally, until thickened, about 5 minutes. Divide among 3 bowls; top each with a third of coconut flakes, almonds, and cacao nibs. Drizzle with additional syrup, if desired, and serve.

Step 1 Combine celery seeds, cayenne, paprika, and 12 cups water in a stockpot; bring to a boil over medium-high heat. When water is boiling, place 4 cups ice and 3 cups water in a bowl. Add shrimp to boiling water; cook until just turning pink, about 30 seconds. Using a slotted spoon, remove shrimp and plunge into ice water. Toss to chill completely. Drain well. Step 2 Whisk together oil, lemon juice, garlic, mustard seeds, salt, red pepper, and allspice in a bowl; stir in bay leaves and shallots. Add shrimp and cover; chill for at least 24 hours or up to 2 days. Let stand at room temperature for 15 minutes before serving

Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.

Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.

Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.