coconut lime spirulina dream cake

this raw vegan cake is a perfect low sugar, nutrient dense boost for theses chilly/warm/weird March days! also the color is perfect for s.t pattys day yeah?

here's how it's made:

crust:
1/2 c activated pumpkin seeds
1 c coconut flakes
pinch of sea salt
1 T cacao powder
1 T coconut oil
1 T brown rice syrup
-pulse everything in a food processor until sticking together. press evenly into the bottom of a 9" springform pan and set in freezer.

lime layer:
1/2 c raw cashews, soaked 8 hrs
2 T brown rice syrup
1 dropper full of vanilla stevia
pinch of sea salt
1 small avocado
1/4 c coconut cream
1/4 c lime juice
4 drops lime essential oil
1 t wheatgrass powder
-add all ingredients to a blender and blend until smooth and creamy. pour over crust and set in freezer for 2 hours until firm.

coconut spirulina layer:
3/4 c coconut butter
2 T coconut oil
1/4 c coconut milk
1/2 t spirulina powder
20 drops vanilla stevia
-blend all ingredients in blender until smooth and pour over lime layer, spreading evenly. set in freezer until firm, slice and serve!

coconut + turmeric protein bark

insanely delicious and a perfect snack on the go...i know you'll love this treat!

turmeric is obviously an amazing food, as I'm sure you already know. anti inflammatory and a whole host of other benefits. but, in order for your body to properly assimilate and use it, it must be consumed with black pepper, which is also a great digestive aid.

these two super spices are paired with the amazing collagen protein (which you can always sub for whatever protein you have on hand), and the yummy and nutritious fats from coconut. as always, you can substitute any sweetener for the stevia, just add it to taste. you may find it doesn't need any sweetener at all!

1/3 c coconut oil
1/4 c coconut butter
1 dropper full of stevia (or to taste)
2 T collagen protein powder
1 t turmeric
pinch of black pepper
pinch of vanilla bean powder

-blend all ingredients together until very smooth. line a dish with parchment paper and sprinkle 1/3 c chopped macadamia nuts over the bottom. pour mixture over the nuts evenly and set in freezer for 10-15 minutes until firm. break into bite-sized pieces and enjoy! (best if kept in fridge or freezer).

gut healing legume & nut free, protein packed hummus dip

as many of you know, hummus is one of my all-time favorite foods, and lately I've been staying away from legumes as my tummy has not been loving them. I wanted to create a tasty hummus that I could enjoy that was high in protein & nutrients...I think I figured it out! 

this took 5 minutes from start to finish and was a tasty treat that I enjoyed with some grain-free chia crackers. 

ingredients:

4 T collagen protein powder

3 T raw tahini

1/2 c sprouted watermelon or pumpkin seeds

4 T lemon juice

2 T apple cider vinegar 

2 T extra virgin olive oil (or water)

3 garlic cloves

1 t cumin

1 t turmeric

1/4 t sea salt

1/4 t black pepper

handful of cilantro or parsley

-add all ingredients to a blender and blend until very smooth. add more liquid to your liking and serve on sandwiches, with veggies or your favorite chips/crackers! 

sweet potato spinach salad with puy lentils, oyster mushrooms & tahini dressing

this salad is easily my favorite this season so far. the flavors are amazing and well...sweet potatoes just make anything taste good!

how to:

•cook up 1 c dry puy lentils in 2 c bone broth until soft but not mushy.

•toss 2 cubed sweet potato in coconut oil, s & p and lay out onto a parchment lined baking sheet. bake in oven preheated to 400F until soft.

•"fry" 3 c chopped oyster mushrooms in coconut oil or ghee & a dash of coconut aminos. once wilted, toss with thyme, lemon juice and black pepper to taste.

•add spinach to a large bowl, top with lentils, cooked sweet potato & mushrooms and drizzle with tahini dressing:
3 T raw tahini
3 T lemon juice
2 T coconut aminos
pinch of chili powder
4 drops of stevia or 2 t pure maple syrup
mix well and toss with salad to coat. serve!

baobab lemon truffles

healthy, tart, and tasty! these are a perfect freezer snack to keep for when you need something on the go. 

have you ever used baobab? what is it? baobab powder comes from majestic Baobab Trees on organic reserves in Malawi. it has been treasured for centuries in Africa thanks to its brilliant health benefits! some of which are its high vitamin c content, combats acidity from coffee and soda, and helps you maintain a healthy energy balance! you can add it to many foods, but it is especially tasty in these raw bites!

ingredients
 


4 tbsp brown rice syrup 

1 tbsp baobab powder 

5 tbsp coconut oil

2½ cups unsweetened shredded coconut 

1½ cups soaked cashews 

juice of 1½ lemon 

zest of 1-2 lemons 

dash of raw vanilla bean powder (you can add cinnamon if you like as well) 

dash of pink salt 

1 cup extra shredded coconut for rolling truffles 

-soak raw cashews over night for 8-12 hours. add all ingredients to a food processor and blend on high until mixed well together and forms a paste. transfer mixture into a bowl. in a separate bowl, add the extra shredded coconut. roll each truffle in the palm of your hand and roll it into the coconut. place truffles once they are all done in freezer for at least 2 hours and enjoy!

oven pancakes

otherwise known as "german pancakes". 

i grew up on the very unhealthy version of these so i had to re-create so i could still enjoy this childhood favorite. 

imagine a perfect mix between a fluffy pancake and thick french toast, topped with fresh fruit and drizzled in pure maple... this dish is a must-have for quick breakfasts, dinners or after school snacks!

ingredients:

2 T ghee or coconut oil 

1 ripe banana 

5 organic cage free eggs

1/4 c almond flour

1/4 c arrowroot flour

1 c nut mylk of choice

3 T cinnamon

pinch of sea salt

-in an 8x8 glass baking dish, add ghee & set in oven. turn oven to heat to 425F. 

-add all other ingredients to a blender and blend until smooth & whipped. pour into dish with melted ghee & place back in oven for 20-25 minutes until golden and puffy. cool 5 minutes, slice & serve with your favorite toppings!

easy chicken curry with sweet potatoes over coconut black rice

the best homemade 15 minute curry everrrrr. 

3 T yellow curry powder

½ t salt

2 lbs bonless, skinless organic chicken breasts, cubed

2 T coconut oil

1 T chopped shallot

2 t minced garlic

2 t chili paste

3 T fish sauce

3 T coconut sugar

1 t ginger powder

6 drops lemongrass essential oil (i use this instead of boiling in lemongrass stalks. it saves me loads of time, and i still get the amazing flavor!)

11/2 c bone broth

3 large carrots, cut into thin rounds

11/2 c full-fat coconut milk

1 yellow onion, sliced

2 med sweet potato, cut into 1” cubes

-combine 2 T curry powder and salt in a bowl and add chicken to toss. set aside for 30 min. heat oil in a medium pot over med heat and add shallot, garlic, chili paste and leftover 1 T curry powder. stir until fragrant, then add chicken and cook until edges of chicken are done-3-4 min. add fish sauce, coconut sugar, lemongrass oil, ginger & broth. bring to a boil, then reduce to a simmer. add carrots and sweet potatoes and cook 10 min, then add coconut milk and onion. cook until veggies are soft-about 15 min.

-for the coconut black rice, i cooked up a few cups of heirloom forbidden rice, once it was done i stirred in 3 T coconut oil, chopped cilantro and s + p to taste.

-serve curry over rice warm and toasty on a chilly day!