+ 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.

+ 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

 

 Heat coconut oil over medium heat in a large skillet. Add onions and cook for 5 minutes. Add red peppers and cook for an additional 5 minutes, then add sweet potatoes, broccoli, and water. Cover and cook for 7 minutes more. Turn off heat and add coconut amino acids, sesame seed oil, salt, garlic powder, and fresh grated ginger; stir to combine. Add zucchini and gently stir. Cover for an let rest for an additional 5 minutes to allow the zucchini to gently cook. Serve and enjoy.

+ vegan Cobb salad

vegan Cobb salad

4 cups organic green leaf lettuce, gently chopped
1/2 cup organic cilantro leaves, lightly chopped
2 tablespoons organic dill, chopped
1 organic avocado, seeded and sliced
1 large organic tomato, diced
1 cup organic cucumbers, chopped
2 cups organic purple cabbage, thinly sliced
1/4 cup olives of your choice, optional
2 large organic potatoes, peeled and chopped
4 tablespoons organic unrefined coconut oil
1/2 teaspoon black pepper (optional)
1 teaspoon Celtic sea salt (optional)
organic cold-pressed olive oil

vegan Cobb salad

vegan Cobb salad

 

method

   Place the potatoes, coconut oil, pepper, and salt in a mixing bowl; toss to combine. Pour onto a rimmed and lined baking sheet and bake at 400ºF for 30 to 40 minutes or until the potatoes are soft and becoming crispy.

   On two individual plates or one large serving plate, arrange lettuce, avocado, tomato, cucumbers, cabbage, potatoes, and olives in groups. Garnish with cilantro and dill. Drizzle with olive oil. Enjoy.