7 to 10 organic dinosaur kale leaves, washed and dried
2 cups organic red cabbage, thinly sliced
spicy black bean spread
Taking a kale leaf, spread about 2 tablespoons of the spicy black bean spread over it on the inside, then spread 1 to 2 tablespoons of the guacamole on top of the bean spread, place a small bunch of the red cabbage about an inch away from the top of the leaf and gently roll from the top of the leaf down to the thick stem. Repeat with the remaining leaves. Serve and enjoy.
spicy black bean spread
1 can organic black beans, drained and rinsed
1 to 2 teaspoons spicy paprika (depending on your desired spiciness)
In a food processor place black beans and paprika, blend until smooth.
2 avocados, sliced in half, seed removed
2 tablespoons fresh lemon juice
1 teaspoon Celtic sea salt
In a medium mixing bowl, place avocados, lemon, and salt. Smash with a hand held potato masher until smooth.
1/4 cup plus 2 tablespoons carob powder
20 dried dates, pitted
10 dried apricots
1 cup raw pumpkin seeds
1 cup raw buckwheat grouts
1/4 teaspoon Celtic sea salt
1 cup almond butter
In a food processor, combine dates and apricots, blend for about 1 minutes or until they just start to break down, add carob powder, pumpkin seeds, buckwheat grouts, salt, and almond butter. Blend until the mixture is just broken down enough to stick together, do not over blend or it will become oily. Roll about a tablespoon of the mixture into a ball and repeat until all of the mixture is used. Store in an airtight container for several weeks on the counter.
2 cups blanched almond flour
1 1/2 cups pitted dried dates
1/4 cup goji berries
1/2 teaspoon pumpkin pie spice
1 1/2 cups cashews, soaked
1 tablespoon fresh lemon juice
1 cup dried apricots
1/4 cup coconut water
1 cup carrot juice
1 teaspoon pumpkin pie spice
4 tablespoons thick part of organic full fat coconut milk
1 cup pumpkin purée
For the crust, combine almond flour, dates, goji berries, and pumpkin pie spice in a food processor and process until it starts to form a ball. Press into one large or two small spring form pans.
For the filling, soak cashews with lemon juice for 4 hours or overnight. Strain and rinse the cashews. In a blender place cashews, apricots, coconut water, carrot juice, pumpkin pie spice, coconut milk and pumpkin purée. Blend until smooth, scraping down the sides of the bowl as needed. If the filling is too thick, add 1/4 cup carrot juice or coconut water as needed. Spoon over the crust, and freeze for several hours or overnight. Remove from freezer about 20 minutes before serving. Top with coconut whipped cream, spiced maple syrup, and chocolate shavings.
2 bottles champagne
fresh juiced fruit
(our favorites are: pineapple, grapefruit, and frozen dark sweet cherries)
Using a juicer, juice grapefruit first, next
pineapple, and then dark sweet cherries,
pouring each batch of juice into its own container between juicing. Refrigerate until ready to use. In the absence of a juicer, place each fruit separately into a blender and puree. Strain through a fine mesh strainer or nut milk bag.
Fill 1/3 of a champagne glass with fruit juice; fill with champagne.
tip: 1 whole pineapple, 5 grapefruits, and 2 bags of frozen dark sweet cherries will yield enough juice for approximately 4 to 5 people.