1 ripe avocado
3 organic limes, juiced
1 can coconut milk
1/2 cup pineapple, chopped
Slice the avocado in half, twisting to separate
and remove the pit. Scoop out the flesh and place in a blender along with lime juice,
coconut milk, and pineapple. Blend on high until smooth. Pour into prepared almond pie crust. Refrigerate until firm (about 2 hours).
10 cherries, cut in half and pitted
7 tablespoons chilled canned coconut milk
2 teaspoons starch of your choice (optional)
Chill can of coconut milk over night. Gently spoon out the thick cream on top, being careful not to get the thinner milk on the bottom. Place in a food processor mixing bowl with starch, if using. With the whisk attachment, mix on high until the cream begins to thicken.
Working in layers, place a heaping tablespoon or two of cream on the bottom of a cup or small jar. Then place six cherry halves on top of the cream, drizzle with honey, and repeat. Garnish with pumpkin seeds.
1 can garbanzo beans with liquid (Eden brand is BPA free)
1 crown organic broccoli with stalk, chopped
2 cups filtered water
2 teaspoons garlic powder
1 teaspoon smoked paprika and extra for garnish
2 teaspoons Celtic sea salt
1/2 teaspoon turmeric powder
In a large pot combine beans and bean liquid, broccoli, water, and spices. Bring to a boil, then reduce heat to simmer for approximately one hour. Adjust seasonings to taste. Remove about a half cup of the broccoli florets and set aside.
Carefully ladle the soup into a blender; blend until smooth and creamy. Pour back into the original soup pot and reheat if needed. Spoon into individual bowls and garnish with broccoli and extra paprika.
2 1/2 cups blanched almond flour
1 teaspoon baking soda
1/2 cup pure maple syrup
1/2 cup dried dates, pitted and chopped
1/2 cup organic unrefined coconut oil, melted
1/2 cup carob powder
1/2 teaspoon Celtic sea salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Combine the almond flour, baking soda, eggs, maple syrup, dates, coconut oil, carob powder, salt, vanilla, and almond extract in a large bowl and mix well. Pour into a greased 8×8 baking dish. Bake at 350ºF for 25 to 30 minutes. Remove from oven, cool and frost with date frosting.
2 cups dried dates, pitted
2 tablespoons organic coconut milk
1/4 teaspoon almond extract
1 teaspoon vanilla extract
Combine all ingredients in a food processor and blend until creamy.
1 1/2 to 2 cups sweet potato, baked, skins removed (1 large or 2 small sweet potatoes)
1 teaspoon cinnamon powder
organic unrefined coconut oil for frying
organic apple sauce for serving
Place the sweet potato, eggs, and cinnamon in a food processer. Process for one to two minutes until smooth. Warm a bit of coconut oil in a frying pan over medium heat. Pour or spoon a portion of the sweet potato mixture into the frying pan. Cook for 3 to 4 minutes or until the top starts to bubble and is just starting to cook through. Gently flip and cook the other side for an additional 2 to 3 minutes, depending on the size and thickness of the pancakes. Place cooked pancakes in an oven proof dish, turn the oven to warm, and set dish in the oven to keep pancakes warm while the rest cook. Serve with organic apple sauce. Enjoy.