1 persimmon, sliced 1/2 avocado 1 banana 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 method 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 3 eggs method Place pitted dates and water in a food processor; process until… Read More
4 cups organic green leaf lettuce, chopped 2 cups organic arugula, chopped 1/2 bunch asparagus, ends removed 2 tablespoons organic coconut oil 1 cup organic purple cabbage, chopped 1 cup organic carrots, julienned 1/2 cup cooked wild rice 2 eggs Fill two large salad bowls with lettuce, arugula, cabbage, and carrots. Toss to combine. Sprinkle wild rice over the salad. Heat coconut… Read More
3 eggs 1/4 cup raw honey 1/4 cup coconut oil 1/2 cup fresh squeezed lemon juice 1/2 vanilla bean, scraped method Whisk eggs and honey together in a medium saucepan. Heat over medium-low. Add coconut oil; whisk to combine. Whisk in lemon juice and add vanilla bean. Heat, stirring constantly, until the mixture thickens (about 5 to 10 minutes). Strain if desired…. Read More
March 30, 2016 + breakfast
2 eggs 1 large banana 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon coconut oil method Peel and break banana into a large glass measuring cup. Mash with a fork. Add eggs, nutmeg, and cinnamon. Whisk until well combined. In a frying pan on medium heat, melt a bit of coconut oil to coat the bottom of the pan. Pour batter into the pan to make… Read More
2 bottles champagnefresh juiced fruit(our favorites are: pineapple, grapefruit, and frozen dark sweet cherries) method 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… Read More
1 cup buckwheat 1 cup cashews, roughly chopped 1 cup pumpkin seeds juice of 1 lemon 3 cups gluten free oats 1 cup dried apricots, chopped 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 cup maple syrup 1/2 cup organic unrefined coconut oil method In a large bowl combine buckwheat, cashews, pumpkin seeds, and lemon juice. Cover with filtered water and allow to soak… Read More