holiday hummus with persimmon-pomegranate fruit salad topping

(veggie based/bean free)

dreamiest fancy fall snack or side dish & so easy to make!

fruit topping:
1/2 c fresh pom arils
1/2 c gooey ripe persimmon, diced
1/4 c chopped parsley
1 T evooo
1/2 t sea salt
1/4 t black pepper
1 T sesame seeds

-combine all ingredients in a small bowl. 

hummus:
2 heads steamed cauliflower
3 cloves raw garlic
1/2 c raw organic tahini
3 T raw organic coconut butter
1/4 c evooo
1/2 t sea salt
2 T turmeric (i added turmeric for the bonus nutritional factor but it isn’t necessary)
1 T cumin
1/4 t black pepper
juice of 1 lemon
2 t acv

-place all ingredients in a blender or food processor and blend until smooth.

-transfer to a serving dish & top with fruit mixture. drizzle with evooo + flaked sea salt & serve with your favorite crackers or dipping bread. celery + cucumbers are delicious too!

butterscotch purple sweet potato casserole with spiced sprouted granola topping

a traditional favorite of mine jazzed up just a bit!

for the base:
3 c cooked purple sweet potato
5 whole soft dates or 5 drops of liquid organic butterscotch stevia (omica brand)
2 T grass fed vanilla bean ghee
2 T raw organic coconut butter
pinch of sea salt & vanilla bean powder
water as needed to blend
i also threw in some herb bomb (check favs highlight) cause i’m extra

-add all ingredients to a blender and blend until extra smooth and creamy. smooth into
the bottom of a serving dish.

topping:
1/2 c sprouted raw organic pecans
1/2 c sprouted brazil nuts
1/2 c organic unsweetened dried coconut
2 T grass fed vanilla bean ghee
2 T poppy seeds or chia seeds
1 t ceylon cinnamon
1 T whole fennel seed
1/2 t cardamom
1/2 t coriander
1/4 t nutmeg
1/4 t cloves
1 t turmeric
1/2 t ginger
1/4 t sea salt
pinch of black pepper
2 T pure organic maple syrup (optional)
organic coconut sugar or stevia to taste

-preheat oven to 350°F & line a baking dish with parchment.
-add all ingredients to a food processor and pulse until combined well and starts to stick together *slightly*. spread evenly on baking dish and bake for 15-20 minutes, stirring once or twice until golden to your liking.
-sprinkle granola evenly over sweet potato and serve warm with a dollop of coconut yogurt or whip, cacao nibs, and a drizzle of extra creamy organic raw tahini.

creamy vanilla tapioca pudding upgrade made with konjac rice

(info on this magic food found in my previous soup post!)

high in fiber, healthy fats, protein from vanilla grass fed collagen, tremella mushroom for glowing skin, and all the warming fall spices. devon loves this stuff & asks for it over & over. it also makes a great balanced breakfast!

how to:
rinse well one pack of konjac rice and strain.

in a pot, melt:

3 T coconut butter
3 T vanilla collagen powder
2 t vanilla bean ghee
cream from the top of 1 can full fat organic coconut milk

whisk well, then add in:

mushrooms/adaptogens as desired
to taste: cinnamon, nutmeg, cloves, cardamom, sea salt
(turmeric would also be a lovely anti-inflammatory addition!)
few drops of stevia to desired sweetness

mix well.
add rinsed konjac and simmer for 10 minutes, stirring occasionally. taste for flavor/sweetness & serve warm or chilled with fresh pom seeds/berries & any of your favorite toppings.

lemon baked wild caught salmon with spiced coconut creamed spinach & caramelized winter squash

sunday dinner lookin’ 100% tonight:

squash:
preheat oven to 425°F.
wash, cut off ends, remove seeds, and slice 1 large kobatcha squash or 2 delicata.

spread evenly on a parchment-lined baking sheet and cover generously with evo avocado oil or ghee. sprinkle with sea salt, black pepper, nutmeg, cinnamon, and coconut sugar and bake for 35-55 minutes (option to flip them every 15 minutes) until extra golden and soft.

for the spinach:
2 T organic ghee or coconut oil
1 inch freshly minced ginger
1 chopped red onion
5 t cumin
3 t turmeric
2 t high quality sea salt
1/2 t black pepper
1 14 oz can organic coconut cream
8-10 c spinach or mixed dark leafy greens
2 T acv
-in a large pot, add all ingredients except coconut milk, spinach, and acv and sauté until fragrant. add remaining 3 ingredients and bring to a boil. cover pot and simmer for 15 minutes, stirring occasionally.
-transfer to a blender and pulse a few times  until desired texture is achieved.

fish:
preheat oven to 400°F. place 2 wild caught salmon filets in a glass baking dish and drizzle with evo avocado oil + lemon juice. season with whole fennel seeds, sea salt & black pepper and bake for 12-15 minutes until cooked through.

serve fish topped with creamed spinach. add squash to the side and sprinkle everything with flaked coconut, pom seeds & a pinch of flaked sea salt.

cozy konjac root ”rice” & vegetable soup

creamy & comforting. nourishing & satisfying.

konjac is an herb that grows in parts of Asia. it’s a prebiotic root that is used to make a rich source of soluble dietary fiber. wonderful for gut health & digestion, & is thought to reduce allergic response and improve wound healing in the skin. it is mostly tasteless and very low calorie. a great food to add in for extra fiber and healthy carbohydrate metabolism.

in a large pot, add:

6 c organic grass fed bone broth

1 c sliced mushrooms (any kind or a variety! i used organic shiitake + white)

4 large carrots, sliced

1 bunch of organic asparagus, chopped

1 red onion, diced

1/4 c organic ghee or 2 T lard

1 can organic full fat coconut milk

1 t hing or 3 fresh minced garlic cloves

sea salt & black pepper to taste

3 T acv

-bring all ingredients to a boil, then simmer for 20-25 minutes until soft.

stir in:

2 bunches of dark leafy greens, washed, rolled up & cut into ribbons (i used dandelion + red kale)

3 c drained & rinsed konjac “rice” or any pre-cooked rice/grain of your choosing

-simmer until greens are wilted, taste for seasoning & adjust as needed. serve with fresh cilantro, pomegranate, & a toasted slice of my hearty sprouted seed bread.

tasty autumn tip

get some local sweet squash, cut in half & scoop out seeds. rub generously with vanilla bean ghee + sea salt & bake face-down on a baking sheet at 400°F until soft and caramelized. cool, then stuff with GOODS:
coconut yogurt, granola, sprouted nuts/seeds/butters, fresh berries, pomegranate, cinnamon, nutmeg, cloves, a sprinkle of mushroom-spiked vanilla collagen, coconut butter, drizzle of raw local honey... whatever makes your tummy SMILE.

tonight for a late sunday snack we had it like this:
raspberry coconut yogurt, fresh raspberries, pom, raw organic 100% cacao discs, cinnamon, fennel seeds, nutmeg.

eat real & nourish deeply.

a nourishing fall bison & veg one-pot soup

meat:

1 T ghee, lard, or avocado oil
1 lb ground organic bison meat from the local meat market
1/2 t sea salt
1/4 t black pepper
1/2 t hing or garlic powder
1 T fennel seeds
1 t cumin

-add all ingredients to a large pot & brown bison until cooked through. remove from pot & set aside.

to pot add:

1 chopped red onion
3 chopped large carrots
5 chopped stalks of celery
4 c organic grass fed bone broth
4 c chopped cabbage
4 c organic tomato sauce

-bring to a boil, then simmer until carrots are soft. add in bison & simmer another 10 minutes. serve with a generous amount of chopped cilantro/parsley & micro greens, avocado, flax crackers or toasted seed bread, & i added my favorite sheep’s yogurt to top it off! 

lemon fat squares aka: dessert for breakfast

1 c unsweetened organic coconut
1 c raw organic macadamia nuts
1/4 c organic vanilla bean ghee
1/4 c lemon juice + zest of 2 lemons
few drops of stevia to taste
1/2 t vanilla bean powder
1/4 t sea salt

-add all ingredients to a high speed blender and blend until smooth & creamy.
-line an 8x8 glass dish with parchment & smooth mixture into dish. option to dust with vanilla collagen creamer + coconut flakes and set in freezer until firm.
-remove from pan, slice, & store chilled.

note: this would also be a delicious coconut-lemon cream pie filling!

tastiest thai ginger beef noodle bowl with almond butter sauce

super easy & lots of yummy leftovers! + it’s keto, soft on digestion, and the perfect meal to aid your body in transitioning to fall. 

how to—

sauce:
3/4 c raw organic sprouted almond butter
1/4 c organic coconut aminos
1/4 c fresh lime juice
2 T water
1/4 t hing spice
1/4 t black pepper
2 T organic minced fresh ginger
2 T organic acv
few drops of organic stevia
-whisk together all ingredients until smooth.

other:
•1/2 lb organic grass fed/finished ground beef, seasoned & cooked in fat + spices with a whole lotta organic shredded purple cabbage
•noodles of choice (i used kelp noodles)
•fresh organic cilantro

-add noodles to a bowl & add meat + cooked cabbage, drizzle with sauce and top with fresh cilantro.

ballzz

saturday is lookin' up because you know i’ll be making a big ol fat bowl with these babies for dinner tonight.

pull out your nuts (:

1/4 c soaked organic chia seeds
2 c raw sprouted nuts/seeds of choice (i used sprouted almond + pecans)
1 c shredded unsweetened organic coconut
1/3 c evo coconut oil or vanilla bean ghee
1 c sprouted organic buckwheat flour (i actually subbed 1/2 the flour for marine collagen powder for a little added protein...tigernut, almond, green banana, & coconut flours work here as well-add a little water as needed at the end for it to come together)
2 t vanilla bean powder
pinch of high quality sea salt
1 t organic cinnamon
1 t organic cardamom
1/2 t organic ginger
all the shrooms/adaptogens/herbs as desired
omica organics vanilla stevia drops to taste

-throw it all into a food processor and blend until dough forms. roll into balls. chill. drizzle with gently melted raw organic cacao paste (mixed with a touch of vanilla bean ghee) and a sprinkle of sea salt. store in fridge.

fresh+simple summer salad

little summer salad for dinner tonight:

organic greens + sprouts
wild caught (no sugar) smoked salmon
organic nectarine
organic avocado
raw organic hemp seeds
raw organic sprouted pumpkin seeds
sprinkle of reishi mushroom
always some organic fermented veg

& for the dressing: drizzled raw organic tahini + lemon juice

flourless spiced vanilla collagen cake with coconut yogurt + fresh peaches

this is a dream of a treat. in fact, i enjoyed it for dinner 2 days in a row. (:

note: this would be a perfect replacement for traditional white/yellow cake.

in a blender, add 3/4 c raw organic coconut butter + 1 c raw organic macadamia nuts (raw organic cashews work too) and blend until buttery smooth. add to a large bowl and mix in:
1/2 t baking soda
2 organic local pasture raised eggs
1/4 c organic vanilla collagen protein
1/4 t high quality sea salt
cinnamon, nutmeg, cardamom, cloves, & ginger to taste (i like a lot of spice!)
few drops of organic vanilla stevia to taste
-mix well.

preheat oven to 350°F & line a 6” springform pan with parchment paper. pour batter in pan and smooth over evenly. bake for 20-30 minutes until a toothpick comes out clean and the edges turn golden. cool completely, then remove from pan, spread yogurt of choice over top and line with fresh sliced local peaches + whatever else your heart desires. i added raw cacao beans + goji.

store in fridge in an airtight container.

cardamom avocado pesto zoodles with smoked wild caught salmon, nectarine, purple radish, sprouted seeds & fresh petals from the garden

filed under “things making me intensely happy”, & SO easy to make.

4-6 oz sugar free wild caught smoked salmon
3 c organic zucchini noodles, lightly sautéed

pesto:
1 large avocado
2 handfuls of organic basil
2 handfuls of organic cilantro
1 handful of organic parsley
1 T acv
1 T organic lemon juice
3 T organic evoo
1 clove garlic
1 t cardamom
sea salt + black pepper to taste

-blend until very smooth & creamy.
-toss with zoodles, top with a bit of smoked salmon, sliced nectarine & purple radish, basil leaves, sprouted organic seeds + some fresh edible organic flowers.

white chocolate macadamia bark with dried berries & floral notes

1/2 c gently melted raw organic cacao butter
2/3 c raw organic coconut butter
1/4 c raw organic macadamia nut butter
few drops of vanilla stevia to taste
pinch of vanilla bean powder, cardamom, & sea salt
(all adaptogens as desired. i recommend maca + ashwaganda with these flavors)

blend all ingredients until super smooth.

pour into silicone moulds or into a lined square dish & top with chopped mac nuts, flaked sea salt, organic dried golden & goji berries + dried flowers.

set in freezer until firm & store chilled.