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!

massaged kale salad. roasted delicata. black sesame-ginger dressing. toasted pine nuts

a yummy seasonal + local salad with the creamiest dressing and the world's easiest + most delicious squash. i love fall!

squash:
2 medium delicata squash
1 T ghee or coconut oil
s + p to taste
2 T shelled pine nuts
-rinse squash, cut ends off and slice in half. scoop out seeds and cut into 1" thick moons. spread out on a parchment-lined baking sheet and sprinkle with melted ghee, sea salt, pepper and pine nuts. roast at 400F for 20-30 minutes until soft and turning golden.
-meanwhile, prepare kale + dressing.

salad:
1 large bunch of kale, rinsed, de-stemmed & torn
s + p to taste
-add ingredients to a large bowl. using hands, massage kale firmly until broken down & wilted. 

dressing:
2 T evoo
3 T black tahini (if you cannot get black tahini, regular tahini works perfectly fine)
1 T acv
1 T lemon juice
1 t coconut aminos
1 large garlic clove
1" piece peeled ginger
s + p to taste
-add all ingredients to a blender and blend until very smooth, adding water as needed to reach a thick but runny consistency. 
-toss kale in dressing and divide between 3-4 bowls. top with roasted squash + pine nuts and drizzle with extra dressing. i also topped mine with a fried egg!

vegan apple-walnut date cake with maple glaze

date cake is dense, gooey, creamy, sweet, and sooo delicious. it is more like bread pudding i'd say. 
the perfect treat, but because it is so healthy, it also makes a great breakfast snack! and the creamy maple glaze reminds me of eating those maple donuts as a child... ha! thankfully this is much better for you.
this "cake" is delicious warm out of the oven, but i almost liked it better after it had been sitting in the fridge overnight... really enjoyed it cold.

grease/line a 6" cake pan & preheat oven to 375F.

in a blender add:
1/2 c pitted dates (soaked until soft)
1 small apple, cored
2 T coconut butter
1 t vanilla extract
1 t maple extract
1 t cinnamon
1/4 c water or coconut milk
pinch of sea salt
-blend until very smooth, then add in:
3/4 c sprouted oat flour (or your favorite gluten free/grain free flour)
1/2 t baking powder
3/4 t baking soda
-blend again until combined, then add in 1 T apple cider vinegar and blend on low a few seconds until bubbles appear. 
-stir in 1/2 c chopped walnuts & pour into prepared cake pan.
-bake 40-45 minutes until a toothpick inserted into the center comes out almost clean. let cool completely before adding glaze.

coconut maple glaze:
3 T coconut butter, melted
1 t maple extract
1 T pure maple syrup
2 T water 
-add all ingredients to a small bowl and whisk well, adding more water as needed for a thick, semi-runny consistency. drizzle over cooled cake, slice & serve. 

*store leftovers in an airtight container in fridge for up to a week.

raw vegan pumpkin pie chia pudding with coconut whipped cream

an easy fall favorite for breakfast or dessert!

1 c coconut milk
1/2 c fresh or canned pumpkin puree
2 T raw honey or stevia to taste
1 t vanilla extract
1 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
pinch of sea salt
1/4 c chia seeds

-add all but the chia seeds to a high speed blender and bend until smooth. transfer to a large bowl and mix in chia seeds + optional cacao nibs or choc chips. set in fridge for one hour, stir, then leave in overnight. transfer to 2 bowls, and top with this heavenly coconut whip:

-place 2 cans full-fat coconut milk in fridge overnight. in the morning, open and scrape off the cream that has solidified on the top in to a bowl. you can save the coconut water or discard it. 

-add to the cream in the bowl: 1/8 t vanilla bean powder + stevia to taste (you don't even need to add stevia if you don't want!). whisk well and chill, or transfer to your whipped cream dispenser and follow the directions for use.