melt-in-your-mouth raw chocolate covered peppermint patties

i have been making these for years. they are always a go-to and i almost always have some stocked in my freezer for when i get a craving. I'm obsessed with anything peppermint and chocolate. and they are simple to make with few ingredients! i think you'll love them just as much as i do (:

patties:
1 c shredded coconut
2 T coconut milk
2 T coconut oil
1/4 c raw honey (I've also tried sweetening with just stevia to keep these no-sugar & it worked great!)
10-20 drops peppermint essential oil (depending on the strength of your oil and how potent you like it)


-add everything to a food processor and process until it all sticks together nicely. roll into balls or shape into patties and set in freezer while making chocolate.

in a double broiler (or on a low temp in your dehydrator) gently melt 1/2 c chopped cacao paste, 1-2 t raw honey or stevia to taste & 1 t coconut oil. once melted, whisk well and dunk patties coating evenly. set on a parchment lined tray and set in freezer to harden a few minutes.

enjoy!

*stores best in fridge or freezer.

cacao & hemp seed protein breakfast muffins

moist, dense, sugar & grain free, high in protein and good fats! a perfect grab and go breakfast that won't send you into a sugar spike only to crash hard later.
one of these muffins + some tea has been my go-to breakfast when I'm in a hurry! they also work as a perfect pre-workout snack. oh, and they're so simple to make!

ingredients:
1/2 c coconut sugar, erythritol, lakanto or a mix
1/2 c coconut flour
1/2 c hemp seeds
6 T cacao or carob powder
3/4 c coconut oil, melted
6 eggs (room temp)
1 t lemon juice
1/2 t baking soda
1 t vanilla extract
pinch of sea salt

-preheat oven to 350F. mix all ingredients well in a large bowl (option to stir in some chopped walnuts, dried cherries or cranberries, or chopped cacao paste chunks are divine!), then spoon into lined muffin cups. bake for 20-25 minutes until they pass the toothpick test. makes 12.

roasted veg, apple, kale salad with pomegranate-kombucha dressing

the yummiest salad i threw together for a family holiday party. easy + filling!

massaged kale
roasted butternut squash & beets
pecans
apples
dried goldenberries
fresh pom seeds
fresh mint
s + p to taste

-toss all ingredients in a large bowl and mix in dressing:

dressing:

1/3 c pomegranate-elderberry kombucha

2 T evoo

1 T acv 

1 T dijon

1 minced shallot

1 T raw honey

-blend gently to combine.

purple sweet potato pie with black sesame-pecan crust + date caramel + cashew cream

ok. to make this pie 100x prettier, don't buy purple-skinned white sweet potatoes thinking they're purple inside. hah! get the actual purple sweet potatoes-or any kind work!

i added some turmeric powder to the filling & it turned it bright yellow. so this turned out to be a yellow & black pie.... but it tasted amazing!! you must make! 

crust:

1/2 c almond meal

1 c raw pecans

1/3 c black sesame seeds, finely ground

6 dates, pitted

2 T coconut oil

pinch of sea salt + vanilla bean powder

-process all ingredients in a food processor until it comes together. press evenly into the bottom + up sides of a pie dish & set in fridge. 

filling:

4 small baked purple sweet potatoes, skins removed

1 t organic miso paste

1/3 c coconut butter, softened

1/4 c full fat coconut milk

1/2 t vanilla bean powder 

few drops of stevia (optional for extra sweetness)

1/4 t sea salt

-add all ingredients to a high speed blender and blend until smooth. spread evenly into crust and set in freezer for 3 hours to firm. 

cashew whipped cream:

1/2 c raw cashews, soaked

1/2 c water

pinch of sea salt + vanilla bean powder 

stevia to taste

-blend until very smooth & fluffy. spread over chilled pie. set back in fridge for an hour+.

when ready, slice pie and serve drizzled in your favorite healthy caramel! i used a yummy date caramel. it was amazing. 

creamy raw tortilla soup

1 medium tomato de-stemmed 

1 red bell pepper, seeds removed

2 large carrots, chopped

1/2 c raw sunflower seeds, soaked overnight

1 avocado

2 garlic cloves

11/2 c homemade nut milk

11/2 c bone broth (or more milk)

1/4 c nutritional yeast 

1/2 t cumin

pinch of chili powder + cayenne 

sea salt + pepper to taste 

-add all ingredients to a blender and blend on high until smooth and creamy. 

-pour into bowls and top with crushed raw flax crackers or tortilla chips, lime juice, tomatoes, cilantro, and my delicious caramelized onions! serve chilled or gently heated. 

lemon tart with chamomile cookie crust

the perfect tangy, creamy treat for a cold snowy day! the pair of lemon + chamomile is just splendid.

crust: 

11/2 c sprouted oat or buckwheat flour 

1 c shredded unsweetened coconut

1/3 c coconut sugar

1 T coconut flour

2 opened packets of chamomile tea

pinch of sea salt

2 t coconut oil

-add all to a food processor and run for some time until it packs together well when pressed down. 

-line 12 muffin cups with unbleached parchment & press crust thinly, evenly & firmly into bottom & up sides. set in freezer while making filling. 

filling:

11/2 c coconut butter 

11/4 c freshly squeezed lemon juice

2 T lemon zest 

1/4 c raw honey

1/4 t turmeric

pinch of vanilla bean powder

-blend until smooth pour into crusts and set in fridge until firm. 

-top with dehydrated candied lemon slices + crushed pistachios. 

pistachio crusted salmon with schizandra berry jam

this dish will leave you feeling warm and satisfied. the rich creaminess of the salmon, paired with sweet/tangy schizandra jam + crunchy pistachios make for a perfect combination. 
salmon has been touted for many years as a very health-promoting food. one of the many reasons is because salmon is a rich source of omega-3 fatty acids, which have numerous health benefits, including anti-inflammatory and anti-depressant effects. 

legend has it that the Queen of Sheba declared that pistachio nuts were to be grown and consumed exclusively by royalty, and no one else. pistachios are rich in healthy fats that our bodies need to make glowing skin, hair, and nails, and thus, pistachios have been touted as a beauty food for centuries.

schizandra is 1 fruit with 5 flavors. a rare herb that benefits all bodily functions & organs. it is a famous herb used to beautify the skin & improve eyesight. excellent mind tonic and a powerful sex tonic! 

schizandra berry jam:

1/4 c dried schizandra berries

1/4 c dried goji berries 

2 T chia seeds

1 t cinnamon

10 drops stevia

6 large, soft pitted dates

filtered or spring water

-add schizandra, goji & chia to a bowl and cover with water 1" above. soak overnight, then add to a blender with soaking water + all other ingredients & blend until smooth, adding a bit more water as needed for desired consistency.

salmon:

1/4 c raw shelled pistachios, chopped 

1 T mustard

1/2 c schizandra jam

2 medium salmon fillets 

s + p

-preheat oven to 375F. 

-rinse and pat the salmon and place in a parchment lined oven safe dish. sprinkle with salt and pepper to taste. 

-in a small bowl, combine schizandra jam and mustard. brush or spread the jam & mustard combination over the salmon, covering the entire top of the fillet. sprinkle the pistachios over the salmon fillet until it is completely covered. 

-bake for 25-30 minutes or until thoroughly cooked. serve over a bed of greens.
note: eat leftover schizandra jam on toast with warm ghee. delicious!

high protein mushroomy caramel-cashew-cacao swirl cookie

mm. these can be made in just a few minutes and are amazing with a glass of homemade mylk.
they are grainless, refined sugar free + another great way to get in those adaptoens!

1 c homemade cashew butter
3/4 c coconut sugar or lakanto
2 organic farm fresh eggs
1/4 t sea salt
1/4 t chaga mushroom powder
1/2 t cordyceps powder
1 t reishi powder
1 t vanilla bean powder
1 t baking soda

-preheat oven to 325F.
-blend all ingredients together well. swirl in 1/2 c chopped cacao paste gently (batter should be warm enough to slightly melt the chocolate). spoon tablespoon sized dollops onto a parchment-lined cookie tray leaving 3" between.
-bake for 20 minutes until golden & fluffy. cool 5 minutes & enjoy!

raw vegan (5 minute) white chocolate pumpkin fudge

this quick & delicious "fat bomb" is the perfect pre-workout or smoothie addition. easy to make and keeps forever in the freezer. dev even loves them and chooses them as a quick snack often!

1 c cacao butter
6 T coconut oil
1/3 c pumpkin purée
1 t cinnamon
1/2 t ginger
1/2 t allspice
1/4 t nutmeg
pinch of sea salt + vanilla bean powder
few drops of stevia to taste

-place chopped cacao butter + coconut oil in a small glass dish and put into oven or dehydrator on lowest temp to melt. once liquid, blend with all other ingredients and pour into chocolate moulds or a lined square dish. set in freezer to harden. enjoy!

raw + vegan chocolate covered almond butter bar cake {topped with coconut-coffee macaroons}

ohh man was this good. and easy. and everyone you know will love it. holiday party winner! 

almond butter base:

3/4 c almond flour

3/4 c finely shredded unsweetened coconut

3/4 c coconut powdered sugar (grind coconut sugar in blender until fine and powdery)

1/4 t sea salt

-mix well in a large bowl. 

in a blender add:

1 c raw almond butter 

2 T coconut oil

-blend until smooth. add to dry ingredients and mix well. press evenly into the bottom of a lined 9" springform pan and set in freezer. 

in a double broiler, gently melt 1/2 c cacao paste + 1/4 c raw honey + 1 T almond butter. whisk well and smooth over almond base. sprinkle with flaked sea salt & set back in freezer until firm. slice + serve with fresh pom seeds + optional coffee macaroons to top.

fruit sweetened grainless apple cobbler for 2

healthy, easy, and can be made up in just a couple minutes. a perfect weekend delight.

preheat oven to 350F. 

sauté 2 local apples (chopped into large cubes) with a little cinnamon until soft. place in the bottom of a small oven safe ramekin.

in a food processor add:

1 large pitted date

1 egg

1 T almond butter

1 T coconut oil

1/2 c almond flour

1/2 t ginger powder 

1/2 t cinnamon 

1/2 t vanilla

1/2 t baking soda

-pulse to combine well and spoon over apples. bake for 15-20 minutes until golden. serve with coconut whip, healthy ice cream or organic yogurt. share!