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! 

3 ingredient coconut squares

...they’re kind of addicting and the yummiest snack:

3 c unsweetened shredded coconut

1 1/4 c coconut oil-melted & whisked with vanilla stevia to taste

-line an 8x8 pan with parchment. in a large bowl, mix ingredients well and press evenly into pan. freeze until firm, slice, and enjoy!

-bonus: before freezing, press dried fruit such as mulberries, cranberries, or pineapple into top of bars for an extra sweet treat!

-protein bonus: add in several tablespoons of grass fed collagen peptides to give this treat a protein upgrade.

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.

savory sprouted buckwheat & mung bean porridge with swiss chard & roasted delicata squash

-in a large pot heat 1 t ghee & add hing spice, sea salt, black pepper, & cumin to your liking. add in 1 bunch washed + sliced organic rainbow chard & sauté until wilted.

then add in:
1/4 c sprouted organic mung beans
1/4 c sprouted organic buckwheat
1/2 c organic bone broth
splash of acv

-simmer until all liquid is absorbed, then add in a small handful of sliced dried (organic unsulphured) apricots & season again to taste. serve warm with roasted squash!

nourish yourself today.

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!

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.

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.

stuffed delicata squash

not the prettiest but this is real.whole.delicious.FOOD.

my favorite winter squash-i look forward to it every year!

slice a medium delicata in half, (cut off ends and scoop out seeds), rub with organic ghee or coconut oil & sprinkle with s + p. bake @ 400F until soft & golden.

in a pan, heat a dollop of ghee (or coconut oil) & add several large handfuls of fresh dark greens (i used chard, dandelion, & spinach. washed & chopped). drizzle with lemon juice, s + p, sumac, nutmeg, & hing spices (or your fav winter spices!). add 2 T dried mulberries & cook until greens are soft.

add to squash, top generously with sprouted pumpkin seeds & fresh pom.

sprouted mung bean + shaved chiogga beet salad

my favorite beets-easy to see why! this pretty salad comes together in minutes and is so fresh, yet grounding. perfect for the season transition.

2 large, peeled & thinly sliced chiogga beets (used my food processor slicing blade on the thinnest setting for this)
1 large avocado, cubed
1 c sprouted + cooked mung beans (cooked mine in bone broth for added nutrition bonus!)
1/2 c peeled tigernuts
1/4 c dried golden berries
fresh cilantro + parsley + chives

-mix well, then add dressing to taste:
organic evoo, grainy mustard, fresh lime, s + p, dash of acv. toss thoroughly.

store in fridge—gets tastier day 2!

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.

ice cream sandwich heaven: raw vegan chai spiced apricot-hemp cookies + ginger-black sesame ice cream

these tasty little things are the best treat when craving ice cream but it's freezing outside! the warming spices make them perfect for winter and the health benefits of the spices + cacao + black sesame are nearly infinite. gently sweetened with pure maple syrup (or your natural sweetener of choice), makes these low in sugar and high in nutrients!
enjoy this yummy treat this weekend with a loved one!

cookies:

1 c sprouted almonds

1 c hemp seeds

2 t Chinese five spice

1/2 t cinnamon

1/2 t sea salt

10 soft, dried apricots 

2 1/2 T cacao powder

6 T coconut oil, melted

-add all ingredients to a food processor and process until it forms a dough. press 1/2 of the mixture into a lined square dish & set in freezer. 

ice cream:

2 frozen bananas

1 can coconut cream

1 T ginger, ground (or 1" fresh ginger)

4 T raw black tahini

1/3 c pure maple syrup or raw honey 

1/3 c coconut oil, melted

1 t sea salt

-add all ingredients to a blender and blend until completely smooth. pour over crust and set back in freezer until firm--8ish hours. then press the rest of the cookie mixture evenly on top and set back in freezer for an hour or so. 

-remove from pan, slice into squares, enjoy! (best when thawed for 10-20 min)