honey lemon lavender cookies {grain free}

so light and fresh. and the best part is they are satisfying and won't leave you feeling heavy and wanting more trash. 
i love a healthy treat! especially when you can't even tell it is healthy. 
soft chewy inside with a crisp outside..sweet, zesty, and so bright!

these cookies are simple to make and take only a few minutes. they are grain & gluten free, dairy free, refined sugar free and can easily be made vegan.

ingredients:

1 organic free range egg, or 1 chia egg (1 T ground chia gelled in 3 T water)

11/2 c almond flour

1/4 t sea salt

1/4 t baking soda

3 T raw organic honey

2.5 T melted coconut oil

2 t vanilla extract

1 t crushed dried lavender

1 t lemon zest 

optional for extra flavor: 2 drops lemon essential oil and 1 drop lavender essential oil

-in a large bowl, mix together almond flour, baking soda, sea salt, lavender and lemon zest. add all other ingredients and mix well. set in fridge for 10 minutes and preheat oven to 325F.

-remove dough and with damp hands, roll into 12 small balls and set on a parchment lined baking sheet. gently flatten each ball and set in oven to bake for 15 minutes, until barely turning golden brown.

-remove from oven, cool, and serve with a glass of your favorite ice cold homemade nut milk!

raw vegan hemp seed alfredo over zucchini & red bell pepper noodles with fresh basil & flax crackers

simple healthy pasta...minus the pasta, plus a whole bunch of fresh local veg!

alfredo sauce:
1 c raw hemp seeds
1/4 c nutritional yeast flakes
1/4 c fresh lemon juice
2 T acv
1 T evoo
s + p to taste

-add all to a blender and blend until very smooth and creamy.

pasta:
2 zucchini, spiraled
2 red bell pepper, sliced thin
fresh cherry tomatoes, halved
small handful of torn basil leaves

-add all to a large mixing bowl and combine well with the sauce. i served mine with crunchy dehydrated caramelized onions & raw flax crackers + sprinkle of black sea salt. yum!

local fresh peach pie {raw. vegan. grain-free}

this is the #1 thing i look forward to making every year.. and every year peach season cannot come fast enough!
it's my favorite dessert to make for friends, parties, and just to have a healthy snack for myself at home! there is nothing better than fresh local peaches and BEAUTIFUL treats like this guy.
so make em. it's fairly easy and definitely fool proof.
sweet/nutty crust, creamyyyyy filling and juicy peaches to top it all off. heaven!

graham cracker crust:
1 c raw walnuts
2 c shredded dried coconut
1/4 t sea salt
1/2 t cinnamon
15 soft pitted dates

-add all ingredients to a food processor and process until it all sticks together. press evenly into the bottom & up sides of a lined springform pan & set in freezer.

fluffy cream layer:
1 c raw cashews, soaked overnight
1 c fresh young thai coconut meat (or more cashews...but trust me the coconut makes it!)
1/4 c coconut water
3 T coconut butter
3 T coconut oil
few drops of stevia to taste
1/4 t sea salt
pinch of vanilla bean powder

-add all ingredients to a high speed blender and blend a few times until very smooth. smooth over crust and set back in freezer until *almost firm.
-thinly slice 2-3 peaches & arrange on top of pie. serve right away, or freeze for later.

happy harvest. enjoy!

creamy coconut-cauliflower-apple soup

local ingredients make me happy. i had the sweetest green apples and i love cooking apples and putting them in savory dishes. this soup turned out perfect! such a treat and extremely simple to make.

ingredients:
1 T coconut oil
1 head cauliflower, chopped into florets
1 large red onion, diced
2 apples, cored + diced
1 T fresh ginger, grated
1/2 t nutmeg
1/2 t cinnamon
pinch of cayenne
1 can organic bpa-free full fat coconut milk
2 c organic bone broth
s+p to taste

-in a large pot, sauté onion and cauliflower in coconut oil for 10 minutes.
-add all other ingredients and bring to a boil, then simmer for 30 minutes. let it cool a bit, then blend until very smooth and creamy. serves 4.

strawberry-kombucha shredded chicken tacos

i cooked my chicken in kombucha. what?! seems crazy... it was SO GOOD guys. the perfect sweetness and texture. use it to make lettuce tacos, salads, sandwiches.. anything! it is seriously amazing...and seriously easy. prep time like maybe 2 minutes, then let it cook overnight! for the kombuchas, use whatever brands you like, or make your own! i used kevita brand for this recipe.

crock pot kombucha chicken:

1 16oz bottle of strawberry kombucha 

1 16oz bottle of apple kombucha 

1 large red onion, thickly sliced

6 medium-sized free range organic chicken breasts

sea salt + black pepper to taste

-add red onions to the bottom of your slow cooker, season the chicken with salt and pepper and place over onions. pour both kombuchas in (should barely cover chicken) and cover slow cooker. set to low and cook 8-12 hours until your chicken is buttery soft and falls apart. shred with two forks and store in juices. i added mine to lettuce cups and topped with avocado, cilantro, sprouts, goji berries and fresh lime juice. it was so yummy!

honey-miso latte elixir

lately, elixirs have been my jam. i mix all different sorts of goods into my morning tea and it keeps me energized, vibrant, and buzzing! this was no exception. miso is so good for many things, just be sure to get an organic brand that your body tolerates well. also-feel free to add whatever other mushrooms, herbs or superfoods you love! i added a little pearl & he shou wu & ashwagandha.

2 c homemade nut milk
1" piece ginger, grated
3 t sweet organic miso paste
2-3 t raw honey
1/8 t turmeric

-add all ingredients to a high speed blender. blend on high a couple times until warm. pour into mugs and serve with a sprinkle of black pepper + sea salt.

potato-less breakfast hash with farm fresh eggs and local plum ketchup

this recipe is an awesome way to switch up the traditional potato-loaded breakfast and try some new, nutrient packed veggies! tastes amazing...and the easiest PLUM KETCHUP...little bit life changing.
serve with farm fresh eggies, organic sausage, or your favorite breakfast combo!

hash:
1 large rutabaga, peeled & chopped into small cubes
1 celery root, peeled and chopped into small cubes
1 kohlrabi, peeled and chopped into small cubes
1 turnip, chopped into small cubes
2 large leeks, green part cut off and sliced thinly
2 cloves garlic, minced
3 T ghee
sea salt + pepper to taste

-add ghee to a large skillet to melt. once hot, add all other ingredients and sauté 15-20 minutes, stirring frequently until all veggies are soft. crack a few eggs on top and cover & cook until done to your liking. sprinkle with fresh herbs, s + p, and if your like me, drown it in nutritional yeast flakes...yum! serve with plum ketchup.

fresh plum ketchup:
3 large organic plums, pitted
2 T coconut vinegar
1 T chia seeds
1/8 t cloves
1/8 t nutmeg
1/4 t cinnamon
1 t onion powder
sea salt to taste

-add all ingredients to a high speed blender and blend up until smooth. let set in fridge for 15 minutes and serve! (lasts up to a week in fridge)

raw white chocolate coconut-raspberry-beet granola

THE COLORS. oh man, just making this made me so happy. food is beautiful! and even better, it tastes so good, and it nourishes our bodies! this granola is no exception. it is full of healthy fats and protein to sustain you for hours. pair it with your favorite homemade nut milk, yogurt, or coconut yogurt for the yummiest treat!

grain free. sugar free. nut free.

granola:
2 c desiccated coconut
1 c large coconut flakes
1 c sprouted watermelon or sunflower seeds
2 c freeze dried raspberries
1/4 c ground flax or coconut flour

-mix all ingredients above in a large bowl.

in a blender add:
2" chunk raw organic red beet
2 c fresh raspberries
1/2 c coconut milk
1/4 c coconut oil
1/4 c melted cacao butter
stevia or raw honey to taste
pinch of sea salt

-blend until very smooth. pour over dry ingredients and mix very well. option to spread out on a cookie sheet and freeze, for a chewier granola, OR spread out on dehydrator trays and dehydrate at 115F until crunchy. top with fresh fruit, berries, bee pollen... whatever makes you happy. EAT.

*stores forever in freezer!

summer slaw with peaches + avocado

this slaw is really easy to throw together and can be made in one bowl, in one step. make it ahead and keep in the fridge all week for a perfect, quick lunch! loving all things peach right now!

ingredients:
4 c of shredded cabbage {I used a mixture of purple + green}
1 peach or nectarine, sliced thin
1/2 c fresh parsley, chopped
1/2 c green onions, sliced thin
2 T extra virgin olive oil
3 T raw apple cider vinegar
1/4 t sea salt
1/4 t pepper
1/2 c sprouted raw sunflower seeds

-combine all of the ingredients in a large mixing bowl. mix thoroughly and serve topped with sliced avocado.

goji-chia lemonade

1 c water
juice of 1 lemon
2 T chia
1 T dried goji berries
few drops of stevia
1 t msm powder (optional)
1 t vitamin c powder (optional)

-add everything to a jar, screw on a lid tightly and shake shake shake! serve chilled.