grapefruit ahi tuna over roasted seaweed and kelp noodles

bursting with flavor, not too fishy, and sooo delicious. plus way too easy to make.

1 lb wild caught tuna fillets
1 medium red onion, sliced
3 green onions, sliced
3 T coconut aminos
juice of 2 limes
1 t ginger powder
3 large grapefruit, peeled and sectioned

-season & sear tuna on each side - cook to your liking. cut into bite sized pieces and throw in a large bowl with all other ingredients. mix well and let marinate together for an hour our so.
-when ready to serve, line a bowl with roasted seaweed, place kelp noodles on top, dish up some of the tuna mixture over the noodles and top with fresh avocado. serves 4.

raw vegan "meat" tacos

bold flavors, tasty spices, and perfect texture. these tacos come together quick and easy.
for the shell, i used romaine lettuce leaves. you can also use cabbage, coconut tortillas, corn tortillas, or your favorite healthy tortilla substitute!

filling:
1 c raw walnuts
3/4 c sundried tomatoes, soaked in hot water until soft
1 T coconut aminos
1 T acv
1 t cumin
1/2 t chili powder
1/2 t smoked paprika
1/2 t onion powder
1/2 t garlic powder
1 t sea salt

-add all ingredients to a food processor and pulse until it resembles ground meat.

1/2 red cabbage, shredded
juice of 2 limes

-mix together in a bowl.

-lay out your tacos shell of choice and load in walnut meat, then top with shredded cabbage, alll the fresh guacamole and cilantro. i added crispy freeze dried beet chips to the top also!

grainless tigernut cinnamon granola

crunchy, chewy, nutty, and so flavorful. this easy 10 minute granola is a healthy kitchen staple.
i love tiger nuts because of their slightly sweet, nutty flavor and nutrient levels! they are an awesome source of prebiotic fiber. a perfect substitute for oats! feel free to substitute any seeds/nuts you prefer. 

ingredients:
1/2 c sliced tigernuts
1/2 c raw almonds
1/2 c raw pecans
1/2 c raw cashews
1/2 c pumpkin seeds
1/2 c unsweetened shredded coconut
1/2 c almond butter
cream from the top of 1 can organic full fat coconut milk
stevia to taste
1-2 T cinnamon
1/2 t sea salt

-preheat oven to 300F, or dehydrator to 115F to keep it raw (personally, i like this version baked!)
-all the first 4 ingredients to your food processor and chop well. add to a bowl and mix in all other ingredients until well incorporated. 
-spread out evenly on a parchment lined baking sheet and bake for 15 min, then turn the pan 180 degrees and bake another 15-20 min until golden and fragrant. (or dehydrate until crunchy)
-cool, then break up and store in an airtight container...but it won't last long!