10 cherries, cut in half and pitted 7 tablespoons chilled canned coconut milk 2 teaspoons starch of your choice (optional) raw honey pumpkin seeds method Chill can of coconut milk over night. Gently spoon out the thick cream on top, being careful not to get the thinner milk on the bottom. Place in a food processor mixing bowl with starch, if using. With… Read More
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 method 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… Read More
1 sweet potato, diced 1/4 cup cilantro, finely chopped 15 cherry tomatoes, halved and/or quartered 1/2 cup pineapple, diced 1 avocado, halved and diced Celtic sea salt to taste method Bring about a half inch of filtered water to a boil in a medium pot. Add diced sweet potato. Steam for 3 to 5 minutes, until the potato begins to feel soft when… Read More
4 cups organic new potatoes, quartered and soaked 1/2 cup organic green cabbage, thinly sliced 1/2 cup organic red cabbage, thinly sliced dressing 1 teaspoon dried dill 1/2 cup organic full-fat coconut milk 1 tablespoon apple cider vinegar 2 teaspoons maple syrup 1/2 teaspoon Celtic sea salt 1/4 teaspoon pepper method Fill a large saucepan three-fourths full of filtered water and heat to… Read More
1/2 cup organic olive oil 1/4 teaspoon garlic powder 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano 1/4 cup green olives 1/4 cup black olives 1/4 cup Kalamata olives method Add olive oil and spices to a small saucepan. Heat on very low heat for 15 minutes. Add olives; mix to combine. Heat for another 5 minutes. Serve and enjoy.
8 large organic carrots, peeled and sliced 4 organic baby cucumbers, sliced 2 organic apples, sliced gluten free crackers of your choice gluten free pretzels of your choice olives dip/hummus roasted pumpkin seeds other options: pears grapes celery radish peppers chips and salsa method Using a large platter or cutting board, arrange the food in different spots for everyone to reach easily no… Read More
1/4 cup plus 2 tablespoons carob powder20 dried dates, pitted10 dried apricots1 cup raw pumpkin seeds1 cup raw buckwheat grouts1/4 teaspoon Celtic sea salt1 cup almond butter 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… Read More
3 cups white wine vinegar 3 cups filtered water 1 tablespoon pink peppercorns 6 teaspoons raw honey veggies we used: radishes cucumbers carrots method In a large mixing bowl combine white wine vinegar, water, pink peppercorns, and honey. Mix gently. Add desired sliced veggies to glass containers, pour vinegar mixture over veggies, and refrigerate overnight.
2 cups white sweet potatoes, peeled and chopped 3 cups organic cauliflower, chopped 1 teaspoon Celtic sea salt 1/2 teaspoon black pepper 3 tablespoons organic unrefined coconut oil 1 can of full fat coconut milk, thick part only, reserve water method Fill a large saucepan three-quarters full with filtered water and bring to a boil. Add sweet potatoes and cauliflower. Reduce to a… Read More