veggie shepherds pie with turmeric-butternut squash "cheesy" mash (dairy free, paleo)

yummiest fall comfort food for the whole family. make ahead, and bake when ready! this dish even freezes quite well for great advanced meal prep.

topping:

place 1 large butternut squash in the oven whole, and bake @350F for 1-2 hours until very soft. cool, remove seeds & skin and place in a blender with the following:

1/4 c nutritional yeast

sea salt + black pepper to taste

1/2 T turmeric powder

pinch of cayenne

1 T ghee or coconut oil

-blend until smooth. 

base:

11/2 lbs organic ground turkey (or use cookies lentils to make this vegan)

1 T coconut oil or ghee

12 minced garlic cloves

1 minced shallot

1 chopped red onion

2 c thinly sliced carrots

1/4 c sliced celery

1 large cubed zucchini 

1-2 T apple cider vinegar 

sea salt + black pepper 

-preheat oven to 350F. 

-sauté garlic, shallot & onion in oil until translucent. add turkey, celery, zucchini, carrots & vinegar and cook until veggies are *almost soft. season with sea salt & pepper to taste. transfer to a 9x13 casserole dish and spread evenly in bottom. smooth butternut mash over top & sprinkle with dried herbs. bake for 30 minutes until bubbly. cool & serve. 

killer 5 ingredient vegan gooey chocolate cookies

crisp outer shell, softest, fudg-y inside. 

this + a glass of homemade nut milk will probably make all your problems go away...(:

ingredients:

1 c almond flour

7-8 large soft dates, pitted

11/2 T raw honey

2 T cacao powder

pinch of sea salt + vanilla bean powder

-add all to a food processor and process until it comes together into 'dough'. form into 6-8 small balls and gently press down to flatten. 

-bake @ 350F for 15 minutes & cool before serving. 

magic.

dreamy nighttime adaptogenic lavender hot coco / mousse

1/4 c cacao paste, chopped

11/2 c coconut milk, gently warmed

1-2 T coconut butter 

stevia/raw honey to taste

2-3 drops lavender essential oil

pinch of sea salt + vanilla bean powder

1/4 t schizandra powder (optional)

1/4 t ashwagandha powder (optional)

add all your ingredients to a high speed blender and blend until smooth & creamy-the more you blend the fluffier and creamier it will be. pour into 2 mugs and share with someone you love late at night to calm + restore your body, OR set in fridge to chill and enjoy as a light mousse with fresh fruit for breakfast.

adaptogens adapt to YOU. working with your natural circadian rhythm, they give you energy when you need it, and put you in a de-stressed, calm mood when you need it. restoring your body to health and maintaining vibrant longevity.

raw vegan mulberry cashew caramel cake

a rich, creamy and insanely delicious treat. best of all, it's quite simple and stores great in the freezer for weeeeks. so you can always have a slice on hand when you need a chocolatey fix (: 

this is one of my top 5 favorite healthy desserts!

crust: 

2 c activated almonds or walnuts

1 c dried mulberries 

8 large pitted dates

2 T coconut oil

-add all ingredients to a food processor and run until it sticks together when pressed between fingers. evenly press into the bottom and up sides of a 9" springform pan (lined with parchment) and set in freezer. 

filling:

2/3 c raw cashew butter 

11/3 c soft pitted dates

1/4 c pure maple syrup 

1 t vanilla

1/4 c hot water

1/2 c coconut oil

-add everything to a high speed blender and blend until very smooth and creamy. pour into crust and smooth over. set back in freezer until firm. 

chocolate topping:

1/2 c raw cacao powder

1/2 c coconut oil, gently melted

1/3 c raw honey or pure maple syrup

-add ingredients to a bowl and whisk well. pour over cake, top with more mulberries and set in freezer until firm. then slice, serve, or freeze for later!

raw vegan grainless pumpkin pie granola

hidden veggies and no pumpkin? sounds odd, but this is one of my very favorite no-sugar comfort meals in the fall. with some homemade nut milk or yogurt, it is amazing!

3 c raw carrots, chopped

1 c water

3 T chopped ginger

3 T pumpkin pie spice

stevia to taste

1/4 t sea salt

1 T coconut oil

-blend until smooth. 

1/2 c sunflower seeds

1 c pumpkin seeds

31/2 c coconut flakes

{soak all overnight}

2 T coconut butter 

1 t vanilla

-pulse all in a food professor until combined. add to a bowl and mix in carrot mixture well. mix in 1/2 c dried cranberries or mulberries. spread out on parchment-lined dehydrator trays and dehydrate at 115F until crispy & crunchy.

-store in an airtight container. 

low carb coconut-cacao nib cookies with maca + reishi

these fail-proof healthy cookies are a must when you need something quick, easy, and delicious. i used lakanto sugar in them (monk fruit) to keep them low carb + nearly sugar free. coconut sugar, maple sugar or date sugar would also work wonderfully. of course, the addition of maca powder + reishi mushroom are totally optional.. added for a boost of nutrients!

ingredients:
2 organic farm fresh eggs
1/2 c lakanto sugar
1/2 c melted ghee
1/2 c melted coconut oil
2 t vanilla
-whisk together well. then add in:
2/3 c coconut flour
1 T maca powder
2 t reishi mushroom powder
1/2 t baking soda
1/4 t sea salt
1/3 c cacao nibs or chopped cacao paste
-mix until combined well. roll into 12 balls and set on a parchment lined baking sheet. flatten each slightly and bake in an oven preheated to 350F for 8-10 minutes until starting to turn golden on edges. remove. cool. enjoy with your favorite ice cold nut milk.

flourless peppermint brownies. coconut peppermint frosting. cacao drizzle. algae soaked coconut flakes.

mmm these brownies are dense, rich and a much healthier choice than your typical brownie! i have made them several times for holiday parties, where they were enjoyed by all!
the blue coconut flakes aren't necessary, but add a pretty touch using no food coloring at all!

brownie base: 

1 c raw cacao powder

1 c coconut sugar or lakanto

4 organic eggs

6 T coconut oil

25 drops peppermint essential oil

1/2 t sea salt

-preheat oven to 350F. blend all above ingredients until smooth in a high speed blender. pour into a coconut oil greased 8x8 glass baking dish and bake for 15-20 minutes until it passes the toothpick test. set in the freezer to chill while making frosting. 

peppermint frosting:

1/2 c melted coconut butter

1/4 c coconut milk

2 T raw honey or stevia to taste 

10 drops peppermint essential oil

-blend until very smooth. spread over chilled brownie and set back in freezer. 
-once firm, slice brownies and transfer to a plate to prepare for the chocolate drizzle.

cacao drizzle:

1/2 c chopped cacao paste, gently meted over stove in a double broiler 

1 t coconut oil

raw honey or stevia if you want to sweeten to taste

-whisk well, drizzle over brownies and set in freezer for a few minutes before eating! 

optional blue coconut:
in a bowl add 1 c water + one teaspoon of blue algae powder (blue majik-or use spirulina powder for green flakes!). stir, then mix in 1/2 c raw unsweetened coconut flakes. let it soak overnight in fridge and then dehydrate until crispy again (optional...you could just drain them and eat them soft!). sprinkle over cacao drizzle before it hardens.