+ sunset bars

sunset bars

Base
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

Top
3/4 cup goji berries
1 cup raw cashews
7 dried dates, pitted
2 tablespoons organic unrefined coconut oil, warmed

sunset bars

sunset bars

method

   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.

 

+ sweet potato pad thai

sweet potato pad thai

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

sweet potato pad thai

sweet potato pad thai

 

method

  In a large saucepan heat coconut oil on medium heat. Add onions and allow to cook for 5 minutes, add red peppers and cook for an additional 5 minutes, add sweet potatoes, broccoli, and water, cover and cook for 7 minutes. Turn off the heat and add the coconut amino acids, sesame seed oil, salt, garlic powder, and fresh grated ginger, stir to combine. Add zucchini and gently stir. Cover for an additional 5 minutes to allow the zucchini to gently cook. Serve and enjoy.

+ kale wraps

kale wraps

7 to 10 organic dinosaur kale leaves, washed and dried
2 cups organic red cabbage, thinly sliced
spicy black bean spread
simple guacamole

kale wraps

kale wraps

 

 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)

method

In a food processor place black beans and paprika, blend until smooth.

 

simple quacamole

2 avocados, sliced in half, seed removed
2 tablespoons fresh lemon juice
1 teaspoon Celtic sea salt

method

In a medium mixing bowl, place avocados, lemon, and salt. Smash with a hand held potato masher until smooth.

+ carob date balls

carob date balls

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

carob date balls

carob date balls

method

   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.

+ pumpkin cheesecake

Pumpkin Cheesecake

crust
2 cups blanched almond flour
1 1/2 cups pitted dried dates
1/4 cup goji berries
1/2 teaspoon pumpkin pie spice

filling
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

pumpkin cheesecake

pumpkin cheesecake

method

    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.