7 large tomatoes, cored
1/4 cup fresh basil leaves
2 cloves of garlic, roughly chopped
3 tablespoons organic coconut oil
1 to 2 cups canned coconut milk (optional)
2 teaspoons Celtic sea salt or more to taste
1 teaspoon black pepper
Bring a large pot of filtered water to a boil. Gently drop in cored tomatoes. Allow to sit in the boiling water until skins begin to peel; this could take from 1 minute to 5 depending on how ripe your tomatoes are. Remove & let cool a bit, then remove the skins.
In a large pot combine tomatoes, basil, garlic, salt, and pepper. Squash tomatoes with your spoon to help them break down. If your tomotoes are not very juicy you can add a bit of water. Stir to combine, and leave on medium low heat, stirring occasionally for several hours.
Very carefully ladle several cups of soup into a blender. Remove the small circular plastic top of the blender (not the entire top) and cover the hole with a rag. Blend until smooth. Pour into a new pot and heat slightly if necessary, this is also when you could add in the coconut milk if desired.
tip: adding the coconut milk will give it a creamy, mild flavor; however, it will not freeze well.
10 dried dates, pitted
2 cups blanched almond flour
3 tablespoons coconut flour
1 teaspoon baking soda
1/2 cup organic apple sauce
1 tablespoon psyllium husks
3 tablespoons ground chia seeds
1/2 teaspoon Celtic sea salt
1/2 teaspoon nutmeg
1/4 cup carob powder
1/2 cup filtered water
2 teaspoons vanilla
1 teaspoon almond extract
1 teaspoon organic apple cider vinegar
cocont cream frosting
Blend dates and water in a food processor until a paste forms. In a large bowl, combine almond and coconut flours, baking soda, psyllium husks, ground chia seeds, salt, nutmeg, and carob powder. Add date paste, apple sauce, vanilla and almond extracts, and apple cider vinegar; mix to combine. Place mixture in a large frosting bag fitted with a large round tip, or simply use a plastic bag with one corner cut off (cut after filling the bag). Pipe the mixture in donut shapes onto a silicone donut mat or a rimmed baking sheet lined with a silicone mat. Bake at 350F for 20 minutes or until firm to the touch.
coconut cream frosting
1/4 cup coconut manna
3 tablespoons organic coconut milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 drops stevia (optional)
or 1 teaspoon raw honey (optional)
Combine all ingredients in a food processor and blend until smooth. Store frosting in an airtight container in the refrigerator for up to 1 week. Let sit out of the fridge for several minutes before use to allow frosting to soften. Enjoy!
3 tablespoons organic unrefined coconut oil
1/2 cup red onion, sliced thin
1/2 sweet red pepper, seeded and sliced thin
1/2 sweet potato, peeled and julienned
1/4 cup filtered water
2 cups organic broccoli, cut into small pieces
1 large organic zucchini, julienned
4 tablespoons coconut amino acids
1 1/2 teaspoon sesame seed oil
1/2 teaspoon Celtic sea salt
1/2 teaspoon garlic powder
1 teaspoon fresh grated ginger
Heat coconut oil over medium heat in a large skillet. Add onions and cook for 5 minutes. Add red peppers and cook for an additional 5 minutes, then add sweet potatoes, broccoli, and water. Cover and cook for 7 minutes more. Turn off heat and add coconut amino acids, sesame seed oil, salt, garlic powder, and fresh grated ginger; stir to combine. Add zucchini and gently stir. Cover for an let rest for an additional 5 minutes to allow the zucchini to gently cook. Serve and enjoy.
1 can organic black beans, drained and rinsed
4 cups cooked white quinoa (about 2 cups raw)
1 organic red pepper, seeded and chopped
1/4 cup organic sweet onion, finely chopped
1/4 cup organic cold pressed olive oil
1/8 teaspoon spicy paprika
Juice of 2 limes
In a large mixing bowl combine black beans, quinoa, corn, and red pepper; mix well. Add olive oil, paprika, and lime juice; toss and enjoy.
3/4 cup almond butter
1 cup quinoa flakes
1/2 cup raw or roasted pumpkin seeds
3 tablespoon raw honey
1/4 teaspoon Celtic sea salt
3/4 cup goji berries
1 cup raw cashews
7 dried dates, pitted
2 tablespoons organic unrefined coconut oil, warmed
In a food processor place almond butter, quinoa flakes, pumpkin seeds, honey, and sea salt, blend until they just come together when pressed between your fingers. Pour the mixture into a 8×8 parchment lined pan and press down.
For the top layer, using a food processor combine goji berries, cashews, dates, and coconut oil, blend for about a minute or until the mixture comes together. Pour over the base and press down. Refrigerate for an hour or so if it is warmer out to help it hold together, cut and serve.