Fresh Summer Salad

I’ve been fully addicted to this salad lately. And it’s even better days 2, 3, 4. Ate it with roasted wild caught salmon today! 

All local farmers market ingredients make it 10x better too!

Grape tomatoes (cut them in half if you’re not lazy like me)
Mini cucumbers
Red onion
Parsley
Dill
Apple cider vinegar
Organic extra virgin olive oil
Sea salt
Black pepper
-mix well and refrigerate. 

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.

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

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.

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.

raw cake batter cookies

made with real, wholesome ingredients by a gal who likes sweets but also wants to nourish her body (:

the dried flowers are sort of a failed attempt to make these look more appetizing because they don’t look that good but honestly are some of the bestttt i’ve tasted. the extra vanilla and sweet notes of the tigernut flour make these taste similar to cake or cookie batter!

in a food processor, combine:

2/3 c organic tigernut flour (resistant starch for that gut love & satiety!)
3 T raw organic almond butter (any pure, raw nut butter works)
1 t vanilla bean powder
1/4 t high quality sea salt
a few dashes of homemade nut milk
few drops of vanilla stevia to taste or 2-4 T organic coconut sugar to your desired sweetness

•add all ingredients except milk and process until mixed well. slowly add milk a dash at a time while the processor is running until it starts to come together.

•roll into balls and flatten a bit with your palm. sprinkle with coconut sugar + dried flowers (nature’s sprinkles!) & store in fridge or freezer.

fresh + local fennel bulb springtime pesto

this REALLY hit the spot.

fennel is a magic food. especially in the spring/summer time when your body is needing to purge excess fats and toxins that cause blood congestion and water retention. fennel in all forms, cilantro, and raw sprouted pumpkin seeds are all diuretics and help the body purge this excess, leaving you light and cool for the warmer months. fennel also detoxifies the blood and protects the ever-important liver.

incorporating cooling and detoxifying foods & meals like this in the spring will keep your body balanced and prepared for the coming heat of summer! they not only cool the body but also cool & refresh the mind.
this pesto takes only a few minutes to whip up and can be enjoyed all week long in a variety of ways!

in a blender i added:
1 full organic & local fennel bulb & stalk, chopped
1 bunch organic & local cilantro
1 T acv
3 T evooo
1/2 c sprouted organic raw pumpkin seeds
1/2 t fennel seeds
1/4 t hing
1/4 t cumin
1/2 t sea salt
pinch of black pepper

•blend until smooth or slightly chunky.

•use it on noodles, potatoes, toast, to dunk crackers & veg, or whip up a salad like this:
i tossed local organic carrot ribbons, fresh local cilantro, parsley, mint, & basil in pesto & placed over a bed of organic homegrown sprouts, topped with some wild caught sugar free smoked salmon, watermelon radish, and a couple juicy blackberries. 

truly the most delicious & nourishing lunch bowl!

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.

PRESERVED LEMONS

aka sunshine in a jar.

these tasty & tart babies bring bright notes of citrus, vibrant saltiness and muted, complex tartness to your cooking.

the process is long, slow fermentation that breaks down the lemons’s rind, removes its bitterness and gives you a marvelously complex, bright flavor that pairs beautifully with any number of dishes!

once they’re properly fermented, preserved lemons will last six months to a year in the refrigerator.

thin-skinned lemons like Meyer lemons work best since they require less time for the rind to soften and release its bitterness, so they are done and ready to use faster than if you use thick-skinned lemons. since you’ll also be eating the rind, look for organically grown, unwaxed lemons, if possible.

you’ll need:

5 organic lemons

2 tablespoons high quality sea salt

how to:

•trim the tips from the lemons without exposing the flesh. slice the lemon lengthwise into quarters without slicing completely through and keeping the quarters connected at the base. sprinkle the inside of the lemons with a generous pinch of salt, and then pack them tightly into a glass jar and sprinkle each layer of lemons with additional salt.

•press the lemons tightly in the jar so that they release their juices, and so that the lemon juice and salt combines into a brine that completely submerges the lemons. place a weight over the lemons, and seal the jar.  allow the lemons to ferment at least one month before trying them. they should ferment long enough so that the pith loses its bitterness.

you can also add cinnamon sticks, hot chilis, bay leaf and black pepper to your lemons as they ferment.

white chocolate coconut strawberries ++ creamy chocolate covered strawberries

white chocolate coconut strawberries
or
creamy chocolate covered strawberries
???
really can’t go wrong either way cause they’re both EASY, healthy, and delicious!!
raw, vegan, keto, organic, etc... & best part is you can mix in any and all adaptogens, mushrooms, or libido enhancing herbs.
♡
for white:
1/2 c gently melted coconut butter
1/4 c gently melted cacao butter
pinch of: sea salt & vanilla bean powder
few drops of stevia to taste
-mix well, dunk, sprinkle with unsweetened coconut, store in fridge!
♡
for dark:
1/2 c gently melted raw organic cacao paste
2 T gently melted coconut butter
pinch of: sea salt & vanilla bean powder
few drops of stevia to taste
-mix well, dunk, sprinkle with unsweetened coconut or organic dried edible flower petals & store in fridge.
♡
optional add ins (a teaspoon or so of your choice):
maca
lucuma
mesquite
ashwagandga
schizandra
chaga
cordyceps
reishi
lions mane
rhodiola
amalaki
♡

healthy doughnuts with PINK frosting in honor of love month

these yummy treats are raw, grain-free, & fruit sweetened! + you can whip them up in just a few minutes and use pretty much whatever nuts/seeds you have on hand.

in your food processor:
2 c raw organic walnuts
1 c unsweetened shredded coconut
2 c organic almond meal
1/2 c evo coconut oil, melted
1 T coconut flour
1 c unsulphured + unsweetened dried organic apricots (dates work too)
1 t vanilla bean powder
1 t cardamom
1 t cinnamon
1/2 t ginger
1/2 t sea salt
++ all the adaptogens or mushrooms you love!

-process everything until a dough forms. roll into balls or shape into doughnuts, set in freezer until firm, then dunk in frosting:
melt together 1/2 c coconut butter, 1 t coconut oil, a few drops of stevia to taste + a pinch of sea salt & vanilla bean powder. then mix in—

for pink/red: beetroot or pitaya powder
for purple: açaí powder or elderberry

-top with dried edible petals + berries and store in fridge or freezer.

spiced fat bombs (fiber rich + nut free!)

FAT.

do you eat it? do you eat enough of it? are you afraid of it?? luckily, i feel like our mindsets are changing and no longer fearing that once deemed “bad” nutrient.
fat is essential, especially to all the functioning and health of the woman’s body.
whether or not we are getting enough good fats in our diet plays a key role in how our hormones function, our mood, our skin, our energy, satiation, and metabolism efficiency (to name a few).
remember this: fat in food does not equal fat on your body. & in order to burn fat for energy, you have to eat it.
once your body learns how to run off of fat more so than sugar for energy, you can go longer between meals (no need for snacking in most cases!) and will find yourself with an abundance of life force energy your body has to give! this is the main purpose of the “keto” diets i’m sure you all have heard of if not tried - to turn your body into a fat burning rather than sugar burning machine.
it works! but also remember: carbs are still necessary!
my body thrives on a high fat diet. that is why you’ll see most of my recipes are high fat, low-to-no sugar even though i do consume healthy complex carbs and fruit (mainly in the afternoon) and do not follow any specific diets.

try to introduce more healthy fats into your diet with these tasty (fiber rich!) spiced fat bombs:

1 1/2 c organic shredded unsweetened coconut
1 c organic hemp seeds
1 c sprouted organic pumpkin seeds
1 T ground organic flax seed
2 t cinnamon
1 c coconut butter
2 T organic vanilla bean ghee or coconut oil
to taste:
few drops of stevia
nutmeg
cardamom
cloves
vanilla bean powder
sea salt
optional: added adaptogens/mushrooms like ashwagandha, reishi, chaga, etc.

-add all ingredients to your food processor and process until everything comes together well. add a little water or more oil if needed to make it stick together.
-roll into 1” balls and sprinkle with cacao nibs. store in fridge or freezer. eat with a dollop of fermented coconut yogurt & fresh berries for a realllll nice treat!

local rainbow carrot winter salad with chestnuts, charred longan, and rosemary-citrus glaze

tastes more like a dessert than a salad but every bit as nutritious!

longan is a delicious dried fruit that is commonly use in Chinese medicine as a blood builder-which we need in wintertime! the taste is sweet and slightly smoky, and is great for savory as well as sweet dishes.

you’ll need:

3 c thinly sliced rainbow carrots

1/2 c dried longan fruit (broiled in a pan a few minutes until slightly charred. if you can’t get longan, dried dates are delicious as well!)

1/2 c roasted chestnuts, sliced

sea salt & black pepper to taste

-combine all ingredients in a large bowl.

glaze:

1/2 c freshly squeezed grapefruit juice

1/4 c full fat organic coconut milk

3 T fresh rosemary leaves

sumac, sea salt & black pepper to taste

-combine in a saucepan, bring to a boil, then reduce to a simmer until thickened. pour over salad mixture and serve!

(even better day 2)