the quickest vegan + keto granola

simple tastes so good!

2 c chopped organic sprouted nuts of choice (i used walnuts)
2 c sprouted pumpkin or sunflower seeds
2 c shredded organic unsweetened coconut
1 t sea salt
1/2 c melted evo coconut oil mixed with a few drops of vanilla stevia
i also threw in vanilla bean, nutmeg, cinnamon, & cloves to taste

•preheat oven to 350°F. in a large bowl, mix all ingredients well & spread out evenly on a parchment-lined baking sheet.
•bake for 10 minutes, stir well, & bake another 10-15 minutes until golden. cool & store in an airtight container in fridge or freezer. enjoy with fresh berries, coconut yogurt, or homemade nut milk.

cinnamon. toast. crunch.

although it’s been a long while since i’ve eaten this crack-coated breakfast treat, i do believe i made the closest thing to it with REAL FOOD ingredients, and my belly was very happy.

only 6 ingredients, taking me back to my childhood. just a liiiiitle cleaner.

1 c almond flour
1/4 c coconut flour
5 T primal kitchen vanilla coconut collagen
2 T ceylon cinnamon
1/4 t sea salt
2 T melted coconut oil + 1 T melted coconut butter, mixed

-preheat oven to 450°F. line a baking sheet with parchment.
-mix dry ingredients together, then add coconut oil/butter mixture and stir well. use your hands to mix together if needed.
-roll out dough VERY thin between 2 pieces of parchment and cut into squares. transfer to baking sheet and sprinkle with monk fruit or granulated sweetener of choice.
-bake 5-8 minutes until they turn golden. watch them closely!
-cool on the pan fully, and store in an airtight container in fridge or freezer. serve with fresh berries and homemade nut milk for a much more balanced, protein & healthy fat-rich breakfast.

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.

warm maple mulberry peach (grain free) porridge

found some juicy late season peaches & made this tasty sunday brunch:

2 T hemp seeds
2 T sprouted pumpkin seeds
1/4 c unsweetened coconut flakes
1 T chia seeds
1/4 c other chopped organic raw nuts of choice
1 c homemade coconut or nut milk of choice
few drops of maple stevia or 1 T lakanto maple syrup
pinch of sea salt + cinnamon + nutmeg
1/2 chopped peach + slice the other half to top
2 T dried mulberries

-add all ingredients to a sauce pan and gently heat on stove over low heat, stirring frequently until all the liquid is absorbed.
-transfer to 2 serving bowls and sprinkle generously with cinnamon, bee pollen, and fresh fruit.
++ mixing in a packet of chaga or reishi mushroom + adding a dollop of fermented coconut yogurt is always a good idea.

grain free sweet & spicy toasted nori granola with hints of sesame + orange peel

seaweed for breakfast? 

this adds the perfect amount of salty goodness to your morning or afternoon treat. so satisfying! serve it up with some homemade nut/seed milk & your favorite fruit. mango + fresh blueberries has been my go-to combo on top of this goodness!

sprouted + sugarless for the gut.

1 c raw walnuts
1 c raw activated almonds
1/2 c raw sesame seeds (i used black)
1 c finely shredded unsweetened organic coconut
1 c unsweetened organic coconut flakes
1 T dried orange peel
1/2 t organic ginger powder
1/4 t vanilla bean powder
pinch of cayenne
sea salt + black pepper to taste
1/2 c organic dried mulberries
1/4 c finely sliced organic nori

-mix together well in a large bowl.

-in a small bowl mix well:

1/4 c melted vanilla bean ghee
2 T raw organic tahini
few drops of orange essential oil
few drops of vanilla stevia (to taste)
optional: 2 t cordyceps

-mix wet with dry thoroughly. spread out evenly on a parchment lined baking sheet and bake at 325F, stirring every 10 minutes until done to your liking.

your house will smell like heaven.

CORDYCEPS {sprouted} granola

for those wanting a reallll boost to your cardiovascular and overall performance.
+ high in healthy fat keeping you fuller, happier, longer.
++ sprouted, as always, for optimal digestion/assimilation of nutrients.

1 c coconut flakes
1 c sprouted pumpkin seeds
1 c pistachios
1 c pecans or walnuts
1/2 c dried goji berries
1/2 c dried mulberries
4 t dual extracted cordyceps mushroom
1 t cardamom
1/4 t sea salt
1/4 c melted coconut butter
2 T melted ghee or coconut oil
pinch of vanilla bean powder
few drops of stevia (optional if you need it sweeter for your liking!)

-add all dry ingredients to a food processor and pulse several times to the consistency of your liking.
-blend wet ingredients together until smooth & combine with dry mixture well.
-bake at 325F 15-20 min, stirring half way, or to keep raw, dehydrate to your liking.

brazil nut ginger-lime sprouted granola

grainless & sprouted for optimal digestion with a perfect texture & sweetness & NO added sugars. + fiber & protein rich! stuff kinda melts in your mouth!

to make:
1 1/2 c raw brazil nuts, pulsed in the food processor until they resemble flour
1/2 c unsweetened coconut flakes
1/2 c sliced tigernuts (can sub more coconut)
1/2 c sprouted pumpkin seeds
1/4 c sprouted chia seeds
-mix all dry ingredients together in a large bowl.

in a blender:
2 T coconut oil
2 T vanilla bean ghee
2 T coconut butter
a few drops of stevia
2” piece peeled fresh ginger
juice & zest of 2 limes
2 drops lime essential oil
pinch of sea salt
-blend until very smooth.
-pour liquid mixture over dry ingredients and mix well.
-spread out evenly on a parchment lined dehydrator tray & dehydrate at 115F until done to your liking (to keep raw) or spread on a parchment lined baking sheet & bake at 325F for about 25 minutes until golden & crispy, stirring half way.
-serve with homemade almond/coconut milk or coconut yogurt + fresh berries.

ginger for digestion and BRAZIL nuts #1. for their high levels of selenium & #2. to switch up / alternate the nuts & seeds you are eating (very important to eat variety!)

grainless tigernut cinnamon granola

crunchy, chewy, nutty, and so flavorful. this easy 10 minute granola is a healthy kitchen staple.
i love tiger nuts because of their slightly sweet, nutty flavor and nutrient levels! they are an awesome source of prebiotic fiber. a perfect substitute for oats! feel free to substitute any seeds/nuts you prefer. 

ingredients:
1/2 c sliced tigernuts
1/2 c raw almonds
1/2 c raw pecans
1/2 c raw cashews
1/2 c pumpkin seeds
1/2 c unsweetened shredded coconut
1/2 c almond butter
cream from the top of 1 can organic full fat coconut milk
stevia to taste
1-2 T cinnamon
1/2 t sea salt

-preheat oven to 300F, or dehydrator to 115F to keep it raw (personally, i like this version baked!)
-all the first 4 ingredients to your food processor and chop well. add to a bowl and mix in all other ingredients until well incorporated. 
-spread out evenly on a parchment lined baking sheet and bake for 15 min, then turn the pan 180 degrees and bake another 15-20 min until golden and fragrant. (or dehydrate until crunchy)
-cool, then break up and store in an airtight container...but it won't last long!

raw white chocolate coconut-raspberry-beet granola

THE COLORS. oh man, just making this made me so happy. food is beautiful! and even better, it tastes so good, and it nourishes our bodies! this granola is no exception. it is full of healthy fats and protein to sustain you for hours. pair it with your favorite homemade nut milk, yogurt, or coconut yogurt for the yummiest treat!

grain free. sugar free. nut free.

granola:
2 c desiccated coconut
1 c large coconut flakes
1 c sprouted watermelon or sunflower seeds
2 c freeze dried raspberries
1/4 c ground flax or coconut flour

-mix all ingredients above in a large bowl.

in a blender add:
2" chunk raw organic red beet
2 c fresh raspberries
1/2 c coconut milk
1/4 c coconut oil
1/4 c melted cacao butter
stevia or raw honey to taste
pinch of sea salt

-blend until very smooth. pour over dry ingredients and mix very well. option to spread out on a cookie sheet and freeze, for a chewier granola, OR spread out on dehydrator trays and dehydrate at 115F until crunchy. top with fresh fruit, berries, bee pollen... whatever makes you happy. EAT.

*stores forever in freezer!

raw strawberries & cream grainless granola

i swear i will never get tired of granola...i love inventing new ways to make it. i probably have a hundred different recipes for granola on here all of which are delicious! ranging from nut-free to grain-free to sugar-free...this recipe happens to include all three! if you have never tried sprouted watermelon seeds...you definitely should. they taste amazing. i buy them organic, raw & sprouted online with a little sea salt added. they are high in protein and so easily digested! the perfect addition to this "granola" or trail mix snack.
threw together this recipe in 5 minutes...literally. no planning required!

how to:
2 c large coconut flakes
1 c raw sprouted watermelon seeds
1 c freeze dried strawberries

-mix together in a large bowl

blend:
1/4 c cashew butter
1/4 c coconut butter
2 T coconut oil
1 t vanilla
10-20 drops liquid stevia
1/2 t sea salt

-pour over dry ingredients and mix well with a wooden spoon until everything is evenly coated. set in freezer for an hour and serve with your favorite yogurt/homemade nut milk, or take as a snack on the go! *keeps best in fridge or freezer*

***note: I've made so many variations of this recipe...adding chocolate protein and subbing freeze dried strawberries with freeze dried raspberries is also amazingly tasty. add any spices you like or switch out the watermelon seeds with sunflower seeds or raw cashews. oh, and subbing the cashew butter with raw macadamia nut butter makes for a heavenly breakfast experience (: