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.