candy squash pie with vanilla coconut chai crust + coconut yogurt

i haven’t made a pie in forever & this seasonal treat was such a delight. new favorite to replace a traditional pumpkin pie! make it for your next holiday party.

crust—in a food processor:

1 c raw sprouted pecans or walnuts

1 c raw macadamia nuts

1 c raw unsweetened coconut flakes

1/4 c vanilla bean ghee (AMAZING)

1/4 c raw sprouted almond butter

4 T vanilla collagen peptides

1 t cordyceps mushroom (optional)

1 t cinnamon

pinch of cardamom + nutmeg + cloves + sea salt + vanilla bean powder

few drops of stevia to taste (optional)

-blend until buttery smooth and press into the bottom of a springform pan. set in freezer while making the filling:

1 c melted coconut butter

6 T melted coconut oil or vanilla bean ghee

2/3 c squash purée (delicata, kobatcha, pumpkin, butternut, acorn...pretty much anything!)

1 t cinnamon

1/4 t each: ginger, allspice, vanilla bean powder, sea salt

few drops of stevia to taste (may not need any depending on how sweet your squash is)

-blend all ingredients together in a blender until very smooth. pour over chilled crust and set in fridge or freezer until firm. served up with fluffy coconut yogurt and ate for lunch!

sweet potato toasts with mashed avo, instant pot buttery shredded chicken, sprouts, pom, & sumac

super messy & super delicious!

chicken:

in your instant pot add 4 organic pasture raised boneless skinless chicken breasts, 1 c organic bone broth, & seasoning of choice. put the lid on and cook on high pressure for 10 minutes. turn pot off and let pressure release naturally (it’ll take about 10 min to pressurize, 10 min to cook, & 10 min to release pressure). open the lid, drain half the liquid and shred chicken in pot with 2 forks.

sweet potato toasts:

while chicken is cooking, slice a large sweet potato into 1/2” thick rounds and lay out on a baking sheet. drizzle with evo avocado oil & sprinkle with s + p. roast @400F for 20ish minutes until cooked through and golden.

assemble:

spread each sp toast with mashed avo (mashed with lemon juice, s + p), add chicken and homegrown sprouts and sprinkle with sea salt, black pepper, and sumac. + add sprouted pumpkin seeds & pomegranate to top!

instant pot steaks + roasted veg bowl

preheat instant pot on sauté function. add 1 T ghee + 2 grass fed organic (local if possible!) steaks and season with sea salt, black pepper, hing spice & any other spices you like! sear 2 min on each side, then turn pot off and add 1 c water or bone broth + 1 T acv.

put the lid on and set to pressure cook on high for 3-5 minutes (depending on thickness of meat and how rare you like it). release steam before opening. easiest way to cook steak if you don’t have a grill. and cleanest! 

served up in a bowl with roasted curried butternut, beets, homegrown sprouts, fresh herbs, fermented veg, + a whole lotta sumac & lemon juice to top. also drizzled a bit of vegan homemade ranch dressing.

sweet potato toasts with herbed coconut yogurt, smoked salmon, & roasted shiitake

whoa! these are delicious!

how to:
grab a large sweet potato & slice into 1/2” rounds. lay out on a baking sheet and add washed shiitake mushrooms to the sheet as well. drizzle everything in evo avocado oil & sprinkle with s + p. roast @400F for 20ish minutes until cooked through and golden.

in a bowl, combine 1 c yogurt of choice (i used pure young thai coconut yogurt), chopped dill + chives + capers, splash of lemon juice, 1/4 t hing, & s + p.

spread yogurt onto roasted sweet potatoes and top with a slice of wild caught, sugar free smoked salmon, roasted mushrooms, spirulina crunchies, fresh herbs, & a sprinkle of sea salt + black pepper.

no bake chocolate cookie heaven (+ keto!)

5 min to make:

1/2 c softened coconut butter
1/4 c melted coconut oil or vanilla bean ghee (the latter makes these incredibly delectable)
1 c unsweetened shredded coconut (+add a little more at the end if it’s too wet)
1/2 c ground sprouted sunflower or pumpkin seeds (or hemp seeds are delicious as well)
few drops of stevia (optional if you like them not so dark. mix with coconut oil once melted before combining with other ingredients)
2 packets four sigmatic reishi (optional)
5 T cacao powder
1/4 c cacao nibs
pinch of sea salt

-mix all ingredients well by hand or in food processor and roll into balls/shape into cookies. store in fridge.

creamy winter detox soup

throw all ingredients in your blender and enjoy this nourishing soup all week long.

3 c steamed carrots
2 c steamed celery
3 large handfuls of spinach
1 bunch dandelion greens
1” peeled fresh ginger
1” peeled fresh turmeric
1 bunch cilantro
3 c bone broth
1 can organic full fat pure coconut milk
2 T acv
1 t hing spice
sea salt + black pepper to taste

-blend until smooth.

roasted delicata - pear - ranch paleo + vegan pizza

made this a week or so ago and devs been asking for it ever since!

i roasted sliced delicata until soft with a little evo avocado oil, sea salt, & black pepper.

topped a paleo pizza crust with dandelion leaves, sliced local pears, roasted squash, & a little herbed cashew cheese + drizzled in primal kitchen’s vegan ranch dressing. placed under the broiler until toasty & golden! (added spirulina crunchies, ranch, & parsley after broiling)

lavender poppyseed coconut macaroons

3 c shredded unsweetened coconut
1/2 c coconut oil, melted
1/4 c collagen peptides
5 drops lavender essential oil
1 T beetroot powder
1/4 t blue majik powder
1/2 t vanilla bean powder
1 t ashwagandha
1/2 t sea salt
2 T dried lavender
few drops of stevia-optional
2 t reishi mushroom powder
1 T poppy seeds

-combine all ingredients in a food processor until a dough ball forms.
-form into 1” balls and place on a parchment lined tray in the fridge until firm. sprinkle with dried flower petals & bee pollen.