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!

summer slaw with peaches + avocado

this slaw is really easy to throw together and can be made in one bowl, in one step. make it ahead and keep in the fridge all week for a perfect, quick lunch! loving all things peach right now!

ingredients:
4 c of shredded cabbage {I used a mixture of purple + green}
1 peach or nectarine, sliced thin
1/2 c fresh parsley, chopped
1/2 c green onions, sliced thin
2 T extra virgin olive oil
3 T raw apple cider vinegar
1/4 t sea salt
1/4 t pepper
1/2 c sprouted raw sunflower seeds

-combine all of the ingredients in a large mixing bowl. mix thoroughly and serve topped with sliced avocado.

goji-chia lemonade

1 c water
juice of 1 lemon
2 T chia
1 T dried goji berries
few drops of stevia
1 t msm powder (optional)
1 t vitamin c powder (optional)

-add everything to a jar, screw on a lid tightly and shake shake shake! serve chilled.

coconut zucchini grainless bread

easy to make, yummy to eat. what's better? i love zucchini season! i picked up a bunch of local organic zucchini and have been eating them like crazy. especially enjoyed them in this yummy grain, gluten, dairy and nut free bread loaf! loving it toasted with some fresh fruit + raw honey. summer is all things sweet!

*preheat oven to 350F*

ingredients:
1 ripe banana
6 eggs
1 t vanilla extract
1/2 c melted coconut oil
2 T rice malt syrup or local honey
1 t apple cider vinegar

-blend all above ingredients in a blender until smooth. then pour in a large bowl and mix in:

1 large grated zucchini (extra moisture squeezed out)
3/4 c coconut flour
1 T cinnamon
1 t baking powder
1/2 t baking soda
1/2 t sea salt

-whisk well to form a thick, dense batter. scoop into a greased & lined bread loaf pan and smooth over top. sprinkle with coconut flakes and gently press down into batter. set in oven and bake for 50 minutes. cool, remove from tin and slice!

-stores well in fridge up to a week.

poached radish "potato salad"

this potato-less potato salad has all the components of a traditional potato salad, all the textures, dressing is creamy, mustard-y, and the celery and shallots and dill bring the right crunch. my first time ever poaching radishes and won't be my last...they are the perfect low starch alternative to regular potatoes and pack a huge nutritional punch! 

this recipe comes together in a quick 10 minutes and is absolutely a new fav.

3 bunches red radishes, washed and ends cut off, then sliced in half

11/2 c water 

2 T coconut oil

1/2 c primal avocado mayo (or your fav clean mayo)

1/2 c celery, diced

1/4 c shallots, minced 

2 T fresh dill, chopped

1 T dijon

1/2 t black pepper

1/4 t sea salt

1 T lemon juice

1. -in a large pan combine the radishes, oil, water and a heavy pinch of salt and pepper. bring to a boil uncovered, reduce the heat to low, cover and simmer for 5 minutes. radishes should be soft and tender, and most of the water should have been absorbed. remove from heat and drain excess water. 
2. -in a large bowl mix together all other ingredients well. add the radishes and combine. serve at room temperature or refrigerate and serve cold.

raw vegan cinnamon-sugar donut cake

this was a crowd pleaser at the family party! i love making healthy treats because there is nothing better than sharing something that tastes so good and is so good for you and having people love it! it's a conversation starter and gets people more interested in properly nourishing their bodies. 
this is sure to be a favorite...cause who doesn't like donuts?!

donut base:
2 c raw sprouted almonds
1/2 c coconut flour
1 t cinnamon
1/2 t nutmeg
1/4 t sea salt
1 c soft pitted dates
water as needed for it to come together into dough

-add all but dates and water to a food processor and process until fine. add dates and water as needed and process until a dough forms. use 1/3 of the dough to make mini "donut" pieces & press the rest into the bottom of a 9" springform pan. set in freezer while making filling.

cinnamon sugar cream:
2 c raw cashews soaked overnight
1 can organic full fat coconut milk
1/2 c brown rice syrup or raw honey
3 t vanilla extract
1/2 c coconut butter
1 t cinnamon

-add all ingredients to a high speed blender and blend until very smooth. pour over base and set back in freezer until firm. top with donut pieces (I mixed a few pieces into the cream before hardening), sprinkle generously with cinnamon & coconut sugar & set back in the freezer until ready to cut & serve.

super kale pesto pasta salad with fresh figs, cherry tomatoes & lemon

ahhh lets talk about how fresh and delicious this dish is! the figs bring the most amazing sweetness to the bitter kale and kelp... then you have creamy pesto and tart lemon. yum! so filling and nutritious. and i love all things easy...so you know its simple and quick to whip up!

pesto:
1 c pine nuts
1 c baby kale
1 c fresh basil
2 cloves garlic
1/4 c evoo
1/4 c lemon juice
1 T raw honey
s + p to taste

-add everything to a high speed blender and blend until smooth.

pasta salad:
1 package kelp noodles, rinsed and chopped
1 head dino kale, de-stemmed, shredded & massaged with sea salt
4-6 fresh figs, sliced
handful cherry tomatoes, halved
fresh lemon, black sesame seeds & flaked sea salt to top

-add everything to a large bowl, add pesto to taste and mix well. serve!