baked apples & delicata squash with spiced tahini sauce

place sliced apples + delicata on a parchment-lined baking sheet and drizzle in evo avocado oil, nutmeg, hing, sea salt, & black pepper. bake at 400°F for 25-35 min until soft and golden.

drizzle in sauce:
1/4 c raw organic tahini
juice of 1 lemon + 1 lime
2 T hemp seeds
3 T coconut aminos
to taste: hing spice, cinnamon, cardamom, clove, nutmeg, ginger, sea salt, black pepper

-blend until smooth. serve with fresh herbs. 

glazed raspberry chocolate chip cookie dough bites

sugar free and dense with nutrients!

to make:

2 c organic almond meal
1 1/2 c organic coconut butter
10 sun dried unsweetened organic apricots
2/3 c raw organic almond butter
1 T organic mesquite powder
2 t rhodiola (regulates hormones, boosts energy-mental and physical, reduces stress impact on body and aids in anxiety and mental disorders)
1 t vanilla bean powder
1 t cinnamon
1/4 t cardamom
1/4 t sea salt

-add all ingredients to a food processor and process until a dough ball forms. then, pulse in 1/4 c cacao nibs & roll into balls. set in fridge.

glaze: melt/soften 1/4 c coconut butter and mix with 2 t raspberry powder+a few drops of vanilla stevia or 1 T pure maple syrup. drizzle over chilled balls & sprinkle with freeze dried raspberries. store in fridge.

WRAPPED

simple, fast, delicious.

1 organic coconut wrap
fresh homegrown sprouts
organic free range turkey
kraut
mustard
avocado

roll it up. eat.

sweet potato toasts with mashed avo, instant pot buttery shredded chicken, sprouts, pom, & sumac

super messy & super delicious!

chicken:

in your instant pot add 4 organic pasture raised boneless skinless chicken breasts, 1 c organic bone broth, & seasoning of choice. put the lid on and cook on high pressure for 10 minutes. turn pot off and let pressure release naturally (it’ll take about 10 min to pressurize, 10 min to cook, & 10 min to release pressure). open the lid, drain half the liquid and shred chicken in pot with 2 forks.

sweet potato toasts:

while chicken is cooking, slice a large sweet potato into 1/2” thick rounds and lay out on a baking sheet. drizzle with evo avocado oil & sprinkle with s + p. roast @400F for 20ish minutes until cooked through and golden.

assemble:

spread each sp toast with mashed avo (mashed with lemon juice, s + p), add chicken and homegrown sprouts and sprinkle with sea salt, black pepper, and sumac. + add sprouted pumpkin seeds & pomegranate to top!

raw zucchini hummus + grain-free hummus & salmon tacos

allll about the summer dips.

in a blender add:
2 large organic zucchini, chopped
3/4 c raw organic tahini
2 T nutritional yeast
1/2 c fresh lemon juice
1 t cumin
1/2 t hing spice
sea salt + black pepper to taste
optional: handful of organic fresh cilantro + parsley

-blend until smooth and creamy.

dunk, dip, spread...on anything and everything!

day 2 i made the yummiest tacos:

•2 grain free siete brand tortillas (fav)
•big bunch of the raw zucchini hummus
•baked wild caught salmon
•fresh parsley
•fresh cilantro
•ghee roasted shiitake
•kraut
•coconut aminos
•spirulina crunchies

heaven!

raw vegan sea salted pistachio-fudge pie

ahhh this pie hit the spot. why do pistachios+cacao+sea salt go SO GOOD together?!
i made this guy 100% sugar, grain, and gluten free, and added all the good fats to keep me going for hours. this treat is richhhh, so just a small slice is very satisfying.

crust:

11/2 c raw shelled pistachios

1/4 t cardamom

pinch of sea salt

4 large pitted dates

-add all ingredients to a food processor and process until it sticks together well. press evenly into the bottom and up sides of a springform pan and set in freezer.

fudge:

1 c cacao powder

1/2 c coconut oil

1/2 ripe avocado

2 T coconut milk

stevia to taste (i like mine darker.. so i just add a tiny bit. add as much as you need to make it sweet, or throw in a little raw honey!)

-add all ingredients to a blender and blend until smooth and creamy. spread evenly into the bottom of crust & finish with a sprinkle of flaked sea salt, crushed pistachios + cacao nibs. set in fridge or freezer until firm, then slice and serve!

*keeps well in fridge for a week or freezer for much much longer!

goji ginger peach crisp with vanilla cream {grainless, low sugar}

peach season is coming to an end! this is such a delicious way to use up those last couple peaches that might be going bad... or make it later in the year with your frozen peaches! 
you could also easily turn this into a delicious apple crisp by subbing peaches for chopped local sweet apples. yum.
totally healthy and easy on your body with no added sugars and easily digestible ingredients.

for the filling:
1 T lemon juice
1/4 c water
few drops of vanilla stevia (to taste)
1 T arrowroot powder
1 t cinnamon
1/4 t ginger powder or 1 T fresh grated ginger
1/4 t nutmeg
1/8 t sea salt
-preheat oven to 350F. mix all ingredients above well, then add in 4 c sliced peaches + 1/4 c goji berries. mix well until everything is coated evenly. place into the bottom of a non-greased glass baking dish and set aside.

topping:
3/4 c almond flour
1 T coconut flour
1 T cinnamon
6 T coconut oil, melted
several drops of stevia (to taste-optional & not necessary. it tastes great without it!)
1/4 t sea salt
1 c chopped nuts (i used activated pecans... walnuts or almonds would taste great too! large coconut flakes would even work)
-mix together dry ingredients, then add coconut oil and stevia. mix well. sprinkle evenly over the peaches and gently press down.
-bake for 40-50 minutes until topping is just browning and crisp and peaches are bubbling. 
-cool 10 minutes, then serve with your favorite ice cream, yogurt for breakfast, or this delicious dairy-free vanilla cream:

1 c large coconut flakes, soaked overnight & drained (cashews work too)
1/2 c water
pinch of vanilla bean powder
1/2 t vanilla extract
3 t lemon juice
couple drops of stevia (to taste)
pinch of sea salt
-add all ingredients to a high speed blender and blend until very smooth and creamy-may take a few minutes. keeps well in refrigerator for 3-5 days.

raw vegan mini caramel apple pies

fresh, local, raw, HEALTHY and so tasty. like the best caramel apple-in pie form! 

we got to enjoy these delicious bites, along with other healthy snacks, up in the mountains with good friends, fire, and beautiful views!

crust:

11/2 c raw activated walnuts

1/4 t sea salt

8-10 large pitted dates

-add everything to a food processor and process until a dough forms. press into the bottom & up sides of mini tart pans or a springform pan. set in freezer. 

filling:

1/2 c coconut butter

1/4 c coconut nectar

1/4 c pure maple syrup

4 large, pitted soft dates

1 t cinnamon

pinch of cloves

pinch of vanilla bean powder

1/4 t sea salt

-add all to a high speed blender and blend until very smooth & creamy. 

-chop 2-3 medium local, crispy sweet apples into small chunks, put in a large bowl and sprinkle with lemon juice. add caramel mixture to the apples and mix until everything is evenly coated. pour into crust and smooth over. set in freezer for 1 hour, then transfer to fridge to store until serving! keeps for about a week in the fridge, or freeze it for later enjoyment! 

optional: drizzle with this homemade chocolate sauce + extra date caramel!

1/4 c cacao powder

1/4 c coconut oil

3 T coconut nectar 

-whisk & drizzle. 

potato-less breakfast hash with farm fresh eggs and local plum ketchup

this recipe is an awesome way to switch up the traditional potato-loaded breakfast and try some new, nutrient packed veggies! tastes amazing...and the easiest PLUM KETCHUP...little bit life changing.
serve with farm fresh eggies, organic sausage, or your favorite breakfast combo!

hash:
1 large rutabaga, peeled & chopped into small cubes
1 celery root, peeled and chopped into small cubes
1 kohlrabi, peeled and chopped into small cubes
1 turnip, chopped into small cubes
2 large leeks, green part cut off and sliced thinly
2 cloves garlic, minced
3 T ghee
sea salt + pepper to taste

-add ghee to a large skillet to melt. once hot, add all other ingredients and sauté 15-20 minutes, stirring frequently until all veggies are soft. crack a few eggs on top and cover & cook until done to your liking. sprinkle with fresh herbs, s + p, and if your like me, drown it in nutritional yeast flakes...yum! serve with plum ketchup.

fresh plum ketchup:
3 large organic plums, pitted
2 T coconut vinegar
1 T chia seeds
1/8 t cloves
1/8 t nutmeg
1/4 t cinnamon
1 t onion powder
sea salt to taste

-add all ingredients to a high speed blender and blend up until smooth. let set in fridge for 15 minutes and serve! (lasts up to a week in fridge)