PUMPKIN PIE NO-BAKE COOKIES

(just ate these with a side of chocolate coconut yogurt + organic blueberries for dinner and i’m reaaaally happy about it.)

finally cool(er) in arizona and we are here for it!
these were so easy and delicious. i love keeping things like this in the fridge that taste like a treat but ground and nourish my body + are easy on digestion. they are also so satisfying, and brain fuel at is best!

mix:
2/3 c raw macadamia nut butter
1/4 c melted organic coconut oil or vanilla bean ghee
1/3 c organic pumpkin purée
vanilla stevia to taste (you’ll want the batter to taste a bit sweeter than you’d like the cookies to taste)

in a separate bowl mix:
1/2 c organic coconut flour (sub 1/2 of this for vanilla collagen powder to give these a protein upgrade)
1/2 t cinnamon
1/4 t cloves
1/4 t ginger
1/4 t nutmeg
1/4 t vanilla bean powder

-combine the two mixtures well and if needed, add a little coconut flour at a time until you get a malleable dough that isn’t too sticky.
-roll into balls (helps to have slightly wet hands) and press down a bit on a parchment lined tray. option to top with pumpkin seeds, chocolate chips, or cacao nibs. chill a few hours until firm and enjoy with your favorite cup of nut milk or homemade hot coco.
-oh, and you can go ahead and double the recipe to freeze some for later (:

did you know...
ginger, cinnamon & nutmeg are carminative spices, meaning they help reduce bloating and stimulate digestive strength. a much needed aid this time of year when a lot of foods around us cause digestive upset!
swap your regular pumpkin cookies for these from time to time & enjoy the best of health this winter.

flax milk

been loving this flax milk for all things lately. especially with granola and in my morning “latte” to make it extra creamy. it also packs some healthy fiber and fats making it ideal morning fuel!

it’s so simple and fast to make. + you can easily adjust the flavor to your liking!

to make:

add 1/3 c ground organic flaxseed (or 1/4 c whole flax) to a blender with 3 c filtered water & a pinch of sea salt. blend on high for 15-20 seconds (no more).

set in fridge for 10 minutes and your milk will separate into 3 layers. after 10 minutes, scoop off the top layer and either throw away or use in baked goods/granola (a perfect egg replacement!). add spices/sweetener as desired and blend another 30 seconds. i love to add vanilla bean powder, organic stevia or a few dates, and cinnamon + nutmeg!

-store in fridge 2-5 days and shake before using.

*note: as you’ll see in the second picture, more flax fibers will settle at the bottom as it sits. i like to keep these in because 1: i like the extra fiber & 2: i’m too lazy to strain it! but you can take an extra step and strain through a nut milk bag if desired.

this milk is seriously soooo creamy and delicious. i can’t believe i’m just discovering it!

low carb + sugar free carrot cake

1/2 carrot cake, 1/2 cheesecake!

had a random craving for carrot cake the other day and this made all my dreams come true. dev’s too. he’s been digging in with me!

the right kind of fats in the fall are essential.

one of the best fats to nourish your body in autumn is ghee. although ghee is made from butter, it is lactose free which makes it easier on digestion for those sensitive to dairy, and very beneficial to health. plus it has a high smoke point, making it great for cooking and baking!

personally, i love the taste much more than butter. & vanilla bean ghee makes desserts so delicious!

for the base, in a large bowl add:

3/4 c coconut flour

2 c runny nut butter sweetened with organic stevia to desired sweetness (i did a mixture of tahini & macadamia nut butter)

1/2 c shredded organic carrots

1/4 c melted vanilla bean ghee

1/2 t nutmeg

1 t cinnamon

1/4 t sea salt

1/4 c vanilla grass fed collagen protein

-mix well, taste for sweetness & add more if needed, along with a bit of water to form a thick dough-like consistency.

-line an 8x8 glass dish, or a 9” springform pan with parchment and press mixture evenly into the bottom. place in fridge.

for the vegan cheesecake layer, add to a blender:

4 c raw organic cashews, soaked for 8 hours and drained

1/4 c coconut oil

1/2 c lemon juice

1/3 c filtered water

1/4 t vanilla bean powder

pinch of sea salt

organic vanilla bean stevia to taste

-blend until extra smooth & creamy. taste & adjust sweetness as needed.

-pour evenly over cake and refrigerate or freeze until firm before slicing. i topped with dried orange peel + bee pollen and a few mulberries before serving.

tahini maca fudge

holy moly. this is the creamiest, gooiest, most delicious treat.

maca has so many health benefits for men & women alike. it nourishes the endocrine system and helps with hormone balance as well as boosting libido!

whip this up in just 2 minutes:

1/4 c organic vanilla bean ghee, melted

1/2 c organic tahini (runny)

1 T organic maca (gelatinized is easier to digest)

2-3 T raw organic cacao powder (i used a cacao collagen protein in place of this to add some skin nourishing protein!)

1/4 t cinnamon

1/4 t cardamom

pinch of sea salt + organic stevia to taste

-mix all ingredients together well and pour into silicone moulds or a lined dish. place in freezer until firm & eat!

*store chilled or frozen

2 minute soft serve ice cream

a very nice weekend treat!

this 2 minute soft serve ice cream is bringing me back to the (many) chocolate frosty runs to wendy’s late at night in high school...just upgraded a bit!

in a blender add—

2 c crushed ice

1/4 c milk of choice (i used homemade walnut milk)

1/2 c vanilla coconut yogurt (i used GT brand)

2 T organic tahini (optional to make it extra thick!)

3-4 T reishi-chocolate further foods collagen protein (or your fav organic chocolate protein powder)

1/2 frozen organic banana

a few drops of stevia if you want it sweeter

pinch of sea salt

-blend until smooth + pulse in 1-2 T cacao nibs at the end. freeze for 2 hours if you want it more firm, or drink straight out of the blender for more of a milkshake consistency! 

spiced hemp milk collagen latte

rainy day called for a spiced hemp milk collagen latte!

full of satisfying fats & proteins & 2 minutes to make:

1/2 c raw organic hemp seeds, soaked
1/4 t vanilla bean powder
4-8 drops organic butterscotch stevia
1/4 t nutmeg
1/2 t cinnamon
pinch of sea salt, black pepper, & cloves
2 c warm filtered water
4 T vanilla collagen peptides
(+ added herb bomb for immunity)

-blend on high several minutes until warm & creamy. tastes a bit like eggnog!

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.

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.

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!

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.

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.

blueberry coconut parfait with fresh organic blueberries, coconut yogurt, & cacao

you won’t regret making this 2 minute treat!

how to:

1 c raw organic coconut butter
1/2 c fresh or frozen organic blueberries
1/2 c purified water
6 drops of organic vanilla stevia (to taste)
pinch of sea salt + vanilla bean powder

optional add-ins: adaptogens, mushrooms, collagen, cardamom.


•blend all ingredients until very smooth (i used my blendtec twister top). transfer to 4 small cups, top with fresh berries + organic coconut yogurt + raw cacao nibs & chill before eating or freeze for a healthy ice cream alternative.

thickkkk mint chip smoothie

always hits the spot on a hot day.

1/4 c raw activated brazil nuts or cashews (soaked to keep it extra creamy)
handful of fresh mint leaves
2 handfuls of organic spinach
2 scoops vanilla coconut collagen creamer
pinch of sea salt
few drops of peppermint essential oil (to make it extra fresh!)
1 t maca
1 T mesquite
1/2 frozen banana (or 1/2 avocado + stevia if you don’t like banana)
handful of ice
splash of water to blend

-blend on high until super creamy & thick, then pulse in a small handful of cacao nibs. i topped with more raw cacao beans + vanilla bean coconut yogurt & ate with a spoon.

the quickest vegan + keto granola

simple tastes so good!

2 c chopped organic sprouted nuts of choice (i used walnuts)
2 c sprouted pumpkin or sunflower seeds
2 c shredded organic unsweetened coconut
1 t sea salt
1/2 c melted evo coconut oil mixed with a few drops of vanilla stevia
i also threw in vanilla bean, nutmeg, cinnamon, & cloves to taste

•preheat oven to 350°F. in a large bowl, mix all ingredients well & spread out evenly on a parchment-lined baking sheet.
•bake for 10 minutes, stir well, & bake another 10-15 minutes until golden. cool & store in an airtight container in fridge or freezer. enjoy with fresh berries, coconut yogurt, or homemade nut milk.