+ cucumber strawberry vitamin wate

cucumber strawberry vitamin water

1 cup organic grapes, sliced in half
1/2 organic cucumber, sliced
1 1/2 cups organic strawberries, sliced in half

cucumber strawberry vitamin wate

cucumber strawberry vitamin wate

method

    Combine the grapes, cucumber, and strawberries in a container with a lid. Fill the container with filtered water, cover, and refrigerate overnight. Drink throughout the day and enjoy.

+ rosemary and red wine mushrooms with pasta

rosemary and red wine mushrooms

4 tablespoon organic unrefined coconut oil
7 cups organic mushrooms, chopped
2 cups medium bodied organic red wine
1 tablespoon fresh rosemary, packed or heaping
1 medium organic yellow onion, chopped
4 cloves garlic, chopped and allowed to rest for 5 minutes
1/4 teaspoon black pepper
1 to 2 teaspoons Celtic sea salt
1 package gluten free pasta of your choice (we used red lentil pasta)

rosemary and red wine mushrooms with pasta

rosemary and red wine mushrooms with pasta

+ stone fruit bowl

stone fruit bowl for two

2 small organic peaches, pitted and sliced
1 organic apricot, pitted and sliced
10 organic cherries, pitted and sliced
1 can organic full-fat coconut milk (only thick cream; save coconut water for another use)
dusting of freshly grated nutmeg
drizzle of raw honey
a small handful of raw or roasted pumpkin seeds

stone fruit bowl

stone fruit bowl

method

   In a medium mixing bowl, gently whip the thick coconut cream until smooth. Spoon whipped cream into two individual bowls, top with fresh stone fruit and a dusting of nutmeg, a drizzle of honey, and a sprinkle of pumpkin seeds. Relax and enjoy.

+ smashed chickpea sandwich

smashed chickpeas sandwich

coconut flat bread
2 organic radish, sliced
1/4 English cucumber, sliced
5 black olives, sliced
1/2 organic orange pepper, sliced
smashed chickpeas
cashew mayonnaise

smashed chickpea sandwich

smashed chickpea sandwich

 

method

   Layer ingredients as you prefer. Enjoy.

cashew mayonnaise

1/2 cup raw cashews
1/2 teaspoon Celtic sea salt
5 tablespoons coconut milk
1/2 teaspoon yellow mustard powder
1 tablespoon raw organic apple cider vinegar
1/4 cup raw pumpkin seeds

method

   In a food processor, combine cashews, salt, coconut milk, mustard powder, apple cider vinegar, and pumpkin seeds. Blend until smooth, stopping to scrape down sides as needed. If you prefer a thinner mayonnaise, add a bit more coconut milk.

smashed chickpeas

1 cup chickpeas, cooked
3 tablespoons organic cold-pressed olive oil
1/2 teaspoon Celtic sea salt
1 tablespoon fresh dill

method

   In a medium mixing bowl, combine chickpeas, olive oil, salt, and fresh dill. Mash with a hand held potato masher to your preferred consistency.

+ coconut flatbread

coconut flatbread

1 1/2 cups coconut flour
6 tablespoons ground chia seeds
2 tablespoons psyllium husks
1/2 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons garlic powder
1/2 teaspoon Celtic sea salt
2 eggs
2 cups filtered water

coconut flatbread

coconut flatbread

 

method

   In a large mixing bowl, combine coconut flour, ground chia seeds, psyllium husks, onion powder, oregano, basil, garlic powder, and salt. Mix well, then add eggs and water. Mix until ingredients are incorporated and begin to form a ball. Place the dough on a rimmed and lined baking sheet and press or roll out dough to about 1/4 inch thick. Bake at 350ºF for 25 to 35 minutes or until the edges begin to brown. Cool and cut with a pizza wheel. Refrigerate for up to one week.