creamy spring greens + pistachio hummus

this recipe is bean free, making it easier to digest for most + quick & simple to whip up.

in a high speed blender:

1 c raw shelled pistachios, soaked 4 hours

2 large zucchini, steamed

1 c parsley + stems

1 c cilantro + stems

1 c other in-season/local green of choice (i used dandelion greens + fresh mint leaves)

1/4 c raw tahini

1/4 c lemon juice

2 t cumin

1 t coriander

1 t sea salt

1/2 t black pepper

-blend on high a few minutes until creamy.

served up with veg sticks & my fav coconut flour ‘tortilla chips’

++ this citrus that i found at whole foods.. i believe it is a kumquat & tangerine mix and you eat the skin! it was crazy delicious with this hummus. 

do it like this: coconut chip, slice of citrus, hummus. yum

coconut lemon-mesquite fat balls

i’ve been loving mesquite powder lately. its high protein, high fiber content makes it a perfect addition to morning teas, granolas, and fat balls! or anything you want to sweeten slightly while keeping the sugar content low. it has a caramel-like taste and contains loads of minerals & omega-3’s which are essential in lowering inflammation from the typical S.A.D. diet and excess stress so many of us experience.

TO MAKE:
1 c organic raw cashews
1 c organic unsweetened coconut flakes
1/2 c coconut butter
2 T vanilla bean ghee or coconut oil
juice of 1 lemon + zest
4 drops lemon essential oil
2 t lions mane mushroom
4 T mesquite powder
pinch of vanilla bean powder & sea salt
-add all ingredients to a food processor & process until thick and smooth like dough. roll into 1” balls and store in the refrigerator.

especially loving these type of foods lately for a quick breakfast or pre/post workout hit of protein+nutrition. even for that sweet treat you sometimes need at night while netflixing...(:

raw raspberry crumble + coconut buttercream dream

super easy & quick spring/summertime decadence. +++way healthy for you.

crumble heaven:

1 c raw brazil nuts

1/3 c mesquite powder

1/4 c coconut flour

1/2 c shredded unsweetened coconut

1/4 t sea salt

1/4 c coconut oil or vanilla bean ghee

-add the dry ingredients to a food processor and process until semi-fine, then pulse in the oil or ghee until it starts to stick together but still slightly crumbly. you can add a bit of water if needed to help it come together. transfer to a bowl.

fresh raspberry filling:

5 c raspberries

juice of 1 lemon

few drops of stevia to taste (optional-if you want it a bit sweeter!)

-in the food processor (no need to wash in between), blend 2 c of the raspberries with the lemon juice and stevia, then pulse in the remaining berries and spread into the bottom of a medium size glass dish. sprinkle the crumble on top and eat immediately or refrigerate up to 3 days. top with coconut buttercream (or fresh coconut yogurt for a nutrient dense breakfast!)

stoked for summer so i can make this same dish with fresh peaches.

coconut buttercream dream:

1 can organic coconut cream, chilled (discard the water for a thicker, less runny cream)

1/2 c melted coconut oil

1/2 t vanilla bean powder

pinch of sea salt

1 c raw cashews, soaked

2 T sunflower lecithin

stevia or coconut nectar to taste

optional: 2 packets four sigmatic reishi mushroom for calm coolness.

-add all but the cashews to a blender and blend until very smooth. add cashews in batches blending on high until all incorporated. store in fridge or freeze for a healthy ice cream treat.

cardamom-vanilla ghee fudge balls

keto. raw. organic. deeply nutritional.

THESE are a pre/post-workout/breakfast dream.
in a food processor:
1 c raw sprouted pecans or walnuts
1 c raw cashews or brazil nuts
1 c raw macadamia nuts
1 c raw unsweetened coconut flakes
1/4 c vanilla bean ghee (AMAZING)
1/2 c raw sprouted almond butter
4 T tocos
1 t cordyceps mushroom (for a pre workout boost to your energy and oxygen capacity!!)
pinch of cardamom + sea salt + vanilla bean powder
few drops of stevia to taste (optional)
(i also added a few other herbs for hormones/energy... throw in what you want!)
-blend until buttery smooth, then pulse in some coconut flour until they get to a good, doughy consistency (how much you need to add will depend on how thick/runny your almond butter is). roll into 1” balls & freeze. store in fridge or freezer and pop one or two before a workout!

chocolate lavender beauty bliss bites

in a food processor:
1 c organic raw brazil nuts (can use cashews too)
1 c organic unsweetened coconut flakes
4 T collagen peptides
4 T tocos
2 t dried organic lavender
4 drops lavender essential oil
1/4 t vanilla bean powder
1/2 t cardamom
few drops organic stevia to taste
2 T vanilla bean ghee (this makes these things so yummy)
-process until it forms a pliable dough and then pulse in 3 T cacao chips/nibs. roll into balls, sprinkle with flaked sea salt and more lavender and store in the refrigerator.

deep greens pesto + why your liver needs green foods in the spring

the root cause of springtime allergies is an overburdened liver. this especially happens in the spring after a winter of heavy foods. if we do not give our body the cleansing greens it needs to detox the liver in the spring, we may develop many negative symptoms such as allergies, rashes, digestive problems and excess anger. the liver governs your mood!
sour, bitter, green foods are ideal this time of year:
green leafy vegetables
lemons/limes
sprouts
beets and beet greens
drink dandelion tea to flush liver toxins
taste your herbs! tasting the herbs is an important part of the healing and detox process. the way some of the more bitter herbs taste in our mouth can indicate to us how toxic we are. when you start to enjoy these bitter herbs & greens more, you know you’re on the right track!
eat light!
cleanse your colon!
cleanse your life.

now, make this simple pesto and put it on everything!

in a blender or food processor: 
1/2 c cilantro (stems too!)
1/2 c parsley (stems too!)
1/2 c dandelion greens
5 cloves raw garlic
1/2 c evoo or evao
2 T acv
2 T lime juice
1 t sea salt
1 t spirulina
1/4 t chipotle chili
-pulse or blend to desired consistency.
served up today with butternut squash noodles + baby greens + cooked beets + flax crackers.

remember:
“plant medicines work beyond the physical response; sometimes, it’s your spirit or emotion that needs heeling, and plant medicines can address that also.” -karen rose

creamy brazil-dill dream sauce with fresh turmeric and lime

dunk, drizzle, dress. this sauce is so versatile and so good i could eat it plain. top a taco, lather a sandwich, you get it.

1/2 c soaked brazil nuts or cashews
1/4 c lime juice
1/4 c packed fresh dill
2 t ashwagandha
2 t chaga mushroom
2” peeled piece of fresh turmeric
1/2 t cumin
1/2 t coriander
1/2 t fennel
1/2 t black pepper
1/2 t sea salt
bone broth/water/evoo/avo oil to desired consistency (i left mine pretty thick!)
-add all ingredients to a blender and blend until very smooth. 

stores in the fridge an airtight jar for 2-3 days.

pretty pink adaptogenic beauty smoothie

6 oz water or homemade nut milk
1/2 c fresh or frozen strawberries
1 small cooked beet
4 T tocos
1-2 scoops lavender collagen beauty water or vanilla collagen creamer
1/2 t each: ashwagandha, reishi, he sho wu, pearl powder (all optional)
pinch of cardamom & sea salt
ice
-blend on high.