1 persimmon, sliced
1 handful dried goji berries
1/2 cup frozen cherries
1/2 cup frozen mango
1/2 cup organic coconut milk
1 cup coconut water
Combine all ingredients in a blender and blend until smooth. Top with your favorite smoothie topping, such as bee pollen, granola, or a pinch of cinnamon.
1 cup blanched almond flour
1/4 cup coconut flour
1 cup dried dates, pitted
1/2 cup filtered water
1/2 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1/2 teaspoon almond extract
1 tablespoon vanilla extract
1 teaspoon nutmeg powder
2 teaspoons cinnamon powder
1/2 cup organic unrefined coconut oil
Place pitted dates and water in a food processor; process until smooth.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, almond and vanilla extracts, nutmeg, cinnamon, coconut oil, eggs, and date mixture. Mix until combined; allow to sit for a few minutes. Place batter in muffin tins or cups. Bake at 350ºF for 25 minutes. Cool and enjoy.
1/4 teaspoon Celtic sea salt
1/8 cup rice vinegar
1 tablespoon coconut aminos
1 teaspoon honey
white and black sesame seeds for garnish
1/8 teaspoon sesame seed oil (optional)
1 large organic cucumber
In a medium mixing bowl, combine salt, vinegar, coconut aminos, honey, and sesame seed oil (if using). Whisk until the honey has dissolved.
With a sharp knife or mandoline, slice cucumber into very thin rounds. Add cucumber to the dressing. Toss and allow to set for a few minutes so the flavors can combine. Serve immediately.
tips: some delicious add-ins to make the salad more robust: sliced tomatoes, avocados, and a sprinkle of soft goat cheese.
8 oz corn pasta
1 large organic zucchini, julienned
1 large organic carrot, julienned
1 cup homemade tomato soup
1/2 cup coconut milk
1 tablespoon coconut oil
1 teaspoon Celtic sea salt
fresh ground pepper to taste
Fill a large pot three-fourths full with filtered water and heat to boiling. Add pasta and cook until al dente.
While pasta is cooking, julienne the zucchini and carrot. Set aside.
When pasta is done, strain and set aside. Add coconut oil to the pot and reduce heat to medium-low. Sauté zucchini and carrot for about five minutes, until tender. Add the pasta, tomato soup, coconut milk, and salt. Stir gently to combine. Simmer for 5 to 7 minutes to allow the sauce to thicken. Serve and enjoy.
3 cups almond flour
3/4 teaspoon Celtic sea salt
1/2 cup coconut oil, melted
1/3 cup honey
1 1/2 tablespoons vanilla extract
1 cup rhubarb preserves
In a large bowl, combine almond flour and
salt. In a smaller bowl, combine oil, honey, and
vanilla. Stir wet ingredients into dry.
Place half of the dough in an 8×8 baking dish.
Bake at 350°F for 10 minutes. Spread rhubarb
preserves over bottom crust and sprinkle remaining half of the dough as a crumble topping over the preserves. Bake for 10 to 15 minutes longer or until topping is golden. Store in an air-tight container in the refrigerator for up to one week.