red curry salmon bowls

this dish is bursting with flavor. its been a little stormy here lately which has been making me crave some warm soup. this dish was perfect!
instead of going to all the work of using lemongrass (which makes curry taste amazing, but is a pain in the butt for me) i used a few drops of organic lemongrass essential oil + a little lime oil for an extra flavor punch. it's amazing and made it taste so unique and yummy. i love using oils in recipes to up the flavor + nutritional content! email me to learn more about using oils and what kinds are the best for what!

curry:
1 T coconut oil
3 T red curry paste
3 shallots, chopped
2 t fish sauce
4 drops stevia
4 drops lime essential oil
4 drops lemongrass essential oil
1 T fresh ginger, minced
1 T tomato paste
1 t paprika
1/2 t coriander
1 t cumin
1/4 t garlic powder
1 can full fat coconut milk
1 T coconut aminos
juice of 4 limes
4 wild caught salmon fillets, cut into chunks
1 c chopped broccolini

optional toppings: fresh lime, cilantro, basil, kelp noodles.

-heat coconut oil in a large pan and add curry paste & shallots. cook until softened. add all ingredients from the fish sauce, to coconut milk and bring to a boil. reduce to a simmer and add in coconut aminos and lime juice.
-add salmon and broccolini to pan and simmer for 5 minutes or until salmon flakes easily and is cooked through. divide between four bowls and add desired toppings. enjoy! (ps served mine with some grain-free garlic flatbread + ghee and it was to die for)

hot or iced white chocolate macadamia nut "latte"

my husband and i have "tea time" every morning before he leaves to work. it is our minute and i love it so much. we pray, express gratitude, and enjoy a nice hot (or chilled) cup of superfood tea to start off the day perfectly. last night i soaked some macadamia nuts because i had this "white chocolate macadamia" flavor on my mind.... so this morning i blended up something rather delightful.

1/4 c raw Mac nuts soaked overnight & drained
1/2 c water (option to use tea or coffee of choice instead)
1/2 c coconut milk
1/2 t vanilla bean powder
pinch of sea salt + nutmeg
2 T raw honey or stevia to taste
2 T raw cacao butter, chopped

-add everything to a high speed blender and blend several times until very smooth. if you like it hot, run it through the blender and extra time to gently heat it up, or add ice for a chilled summer treat.

note: i also added in one of my favorite brain-boosting medicinal mushroom powders for a little extra oomph this morning...get creative!

raw {no} peanut butter bars with shortbread crust

shortbread cookie base:
11/2 c almond flour
1 c coconut flour
1/3 c melted coconut oil
4 T raw local honey
1 t vanilla
1 t sea salt
-add all ingredients to a large bowl and mix well with hands until it comes together. it shouldn't be too sticky so if it is, add more flour, if it's too dry, add a little more oil until it comes together well. press evenly into the bottom of a lined square glass dish (no bigger than 8x8) and set in freezer while making the next layer.

"peanut butter" layer:
1/2 c raw sprouted almonds
1 c raw cashews
3/4 c coconut palm sugar
2 T coconut oil
2 t vanilla
pinch of sea salt
-add all ingredients to a high speed blender (twister jar works best here!) and blend several times until buttery smooth. spread evenly on top of crust and set back in freezer.

raw chocolate layer:
1 c chopped cacao paste (or high quality chocolate chip)
2-4 T raw honey (depending on how sweet you like it)
flaked sea salt
-melt cacao paste gently on low heat in a double broiler (or in your dehydrator!) and mix in honey to taste. once nut butter layer is firm, spread chocolate over top and sprinkle with flaked sea salt. set in freezer until firm, then pop out of pan and cut into squares. eat! (stores best in freezer or fridge).

vegan + grain-free risotto with superfood kale pesto

rice free? risotto? yes! made with calorie free miracle rice, walnuts, nutritional yeast and a load of other deliciously healthy ingredients, this recipe is simple and fool-proof! a much healthier alternative to the traditional version...but every bit as creamy!

rice:
2 bags miracle rice, drained
1 small onion, chopped
2 T coconut oil
1/2 c bone broth
s + p to taste

-in a medium sauce pan, heat oil and sauté onion for a few minutes. add broth, bring to a boil and add miracle rice. boil for 10 minutes, then remove from heat & season with salt + pepper. 

pesto:
1/2 c raw walnuts
3 cloves garlic
1/2 c packed fresh parsley
1/4 c fresh chives
4 basil leaves
2 c chopped kale
1/3 c nutritional yeast flakes
1 t holy basil powder
3 T evoo
2 T acv
3 drops oregano oil
s + p to taste

-add all ingredients to a food processor and process until smooth. taste for seasoning and stir into rice, combining well. serve in bowls topped with fresh basil leaves, chopped walnuts and black pepper. option to add fresh fish or organic meat to top off the dish would be delicious! maybe some crispy bacon? yum.

grainless lemon-lavender scones with honey-vanilla glaze

these scones....amazing! double the batch cause they'll go fast... 
i love cooking with essential oils. it gives recipes such a fresh, light and delicious taste and aroma! if your oils aren't pure, you may need more drops, depending on the strength of the oil. experiment!
these are super quick and easy to whip up. plus they're totally fail proof (and healthy, of course!).

scones:
11/4 c almond flour
1/4 c coconut flour
1 t baking powder
1/2 t sea salt
2 organic eggs
1/3 c nut milk
2 T raw honey, pure maple or brown rice syrup 
2 T coconut oil
1 t vanilla
1 t dried lavender
2 drops lavender essential oil
4 drops lemon essential oil

-preheat oven to 350F. mix dry & wet ingredients separate, then together well. line a baking sheet with parchment paper and form dough into a large ball & flatten slightly. cut into 6 wedges and bake for 20-25 minutes until golden. cool.

glaze:
cream from the top of 1 can coconut milk (full fat) + 2 T of liquid
1 T raw honey
1/2 t cinnamon
1/4 t vanilla bean powder
pinch of sea salt

-add all ingredients to a high speed blender and blend until smooth. drizzle/spread (depending if it's cooled or not) on scones & serve warm.

paleo baked cauliflower mac n cheese

this recipe passed the husband test with flying colors. he loved it! even asked for it! it is a simple recipe that is dairy + grain free and low carb. it is sooo creamy and amazing! eat it plain, or use as a dip for your favorite healthy chip. i like mine topped with a load of kraut (:

2 large heads cauliflower, chopped into bite-sized pieces
2 c cashews, soaked overnight
1 chopped shallot
4 T nutritional yeast
1/4 c ghee
11/2 T tomato paste
2 T dijon
1 T lemon juice
1 T acv
1 t turmeric
1 t garlic powder
1 t onion powder
1/2 t cayenne
11/2 t sea salt + pepper to taste

-boil cauliflower in salted water for 3 minutes. drain and cool.
-preheat oven to 375F. in a high speed blender, add cashews, shallot, nutritional yeast, ghee, tomato paste, mustard, lemon juice and acv + all spices. blend until very smooth & taste for seasoning. toss sauce with cauliflower and place in a glass baking dish.
-in a skillet, cook 4 ounces organic (sugar free) bacon chopped into 1" chunks until done. toss with 1/2 c pine nuts, 1/2 c chopped pecans and 2 cloves minced garlic. sprinkle evenly over top of mac & bake in oven for 5-10 minutes until golden on top and warmed through. YUM.

sweets & beets: herbed fries

my very favorite looking dish. beets are so pretty yeah?

1 large sweet potato

4 large beets (i used 4 different varieties)

garlic powder, cumin, rosemary, oregano, sea salt & pepper, to taste

-preheat oven to 400F. slice beets and sweet potatoes into fries and lay out on a parchment lined baking sheet. sprinkle with your desired amount of herbs + spices and roast for 1 hour, stirring half way through and broiling for the last 5 or so minutes (to get those crip edges!). enjoy with homemade ketchup, hummus, or plain!

refreshing peppermint-lime slushy using essential oils

perfect for these hot summer pool days. zero calories. all the nutrients. amazingly refreshing!

ingredients: 4 c cold water
4 c ice
juice of 6 limes
2 drops lime essential oil
2 drops peppermint essential oil
stevia or raw honey to taste
optional for extra nutrients: 2 t msm powder. fresh mint leaves. 3 T chia seeds. 1 T acv.

-add all ingredients to a blender and blend until slushy! drink immediately.

raw superfood brownies with a secret ingredient!

KALE. what? yes. in these brownies is a whole huge bunch of fresh, organic kale. and they are delicious! you can easily throw these together in 5-10 minutes and have a delicious snack to go to in a pinch. or something to fill that chocolate craving in a healthy way! i used stevia to sweeten these, keeping them low in sugar, but high in good fats and satisfying protein + fiber!

ingredients:
2 c de-stemmed kale, packed
1/4 t sea salt
2 c raw walnuts
1 c raw pecans
2 t vanilla bean powder
1/4 c chia gel (1/4 c chia seeds soaked in 1 c water overnight)
stevia to taste
2/3 c raw carob powder
water

-add kale and salt to your food processor and process until well-chopped. add all other ingredients and process well, adding water, 1 t at a time until it all comes together well, without being too sticky.
-line a 9x13 glass dish with parchment paper and evenly press brownies into the bottom. sprinkle the top with coconut flakes and set in freezer for about an hour, then remove, slice, and serve! stores best in freezer (let thaw for 5 minutes before eating).

note: i chopped one of these brownies up and topped my peppermint green smoothie...it was amazing.

salted maple brussels sprout chips

this crunchy snack is perfect on the go, for packed lunches, airports, etc. it is slightly sweet with a crunchy/creaminess + a bit of cayenne kick. ok, it all sounds crazy, but try them for yourself! they are wonderfully satisfying.

slice 6 cups of brussels 1/8 inch thick & place in a large bowl.

in a blender add:
1 c soaked cashews
1 t organic maple extract
3 T coconut aminos
3 drops stevia
juice from 1 lemon
pinch of cayenne pepper
1/4-1/2 c water
s + p to taste
-blend until very smooth and pour over brussels. mix well and spread out on parchment lined dehydrator trays. dehydrate at 115F for 24+hours until crunchy. store in an airtight container.