dairy free pistachio-rose + local apricot yogurt

i had a load of local apricots that were going bad a few weeks ago, so i put them in my dehydrator and dried them for later use... aka this delicious naturally sweetened yogurt that can be made up in a quick five minutes! 

feel free to sub the pistachios for any raw organic nut. i have made this with sprouted almonds and it was gobbled up quick at our house!

the floral notes from the rose oil are such a lovely addition to the flavors! and of course, every good yogurt has to be filled with healthy probiotics.

2/3 c raw shelled pistachios

5 dried apricots

2 drops rose essential oil

1 c coconut milk

pinch of cardamom & sea salt

1 capsule probiotics, opened

-add nuts and dried apricots to a bowl and cover with water. let soak overnight, then drain. add them to a blender along with all other ingredients and blend until very smooth & creamy. (if you'd like it a bit sweeter, you can add in a few drops of stevia) 

-serve chilled, topped with raw nuts/seeds/granola and your favorite seasonal fruits.

raw chocolate peanut butter ice cream cake

rich, creamy, and the perfect healthy + satisfying treat. this is one that i get the most requests to make for parties and events...everyone loves it!

crust:
1/2 c hemp seed
1/3 c flax seed
3 T cacao powder
1 c pitted dates
-pulse everything in a food processor until it comes together. press into the bottom and up sides of a 9" springform pan & set in freezer. 

filling:
3 frozen bananas
1 c pitted dates, soaked 
2 c cashews, soaked
2 T coconut oil
1/4 c cacao powder
2 T raw organic wild jungle peanut butter 
-blend everything until very smooth in a high speed blender, adding nut milk if needed to blend. pour and smooth evenly into crust. slowly swirl in 2 T peanut butter & raw chocolate sauce:
2 T cacao powder
2 T coconut nectar
1 T coconut oil, melted 
-whisk well. swirl. 
-top cake with flaked sea salt, hemp seeds, cacao nibs, goji berries, extra crust rolled into balls... whatever you are into!
-set in freezer until firm & thaw 10-15 minutes before serving. 

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.

spiced ground beef and veggie tacos

ingredients:
1 lb organic, locally & humanely raised ground beef
1 tablespoon coconut oil
1 teaspoon ground paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
pinch of cayenne pepper
2 small-medium zucchini, sliced into rounds

4 stalks celery, chopped

1 c mushrooms, sliced1 tablespoon maca powder
salt and pepper to taste
3 tablespoons sesame seeds
1/2 teaspoon fennel seeds
turmeric coconut wraps or your favorite organic "tortilla"

-in a large skillet, heat oil and add ground beef. cook until almost done, then add paprika, turmeric, cumin, cayenne, zucchini, celery & mushrooms. give it a good stir and cover and cook over medium heat until veggies are tender, stirring every couple minutes.

-once meat and veggies are done, remove from the heat and stir in maca powder, sesame seeds, fennel seeds, and salt and pepper to taste. add desired amount to the center of your tortilla (i love these tortillas! made only from organic coconut) and top with fresh parsley. they are delicious enjoyed warm or chilled with a generous squeeze of lime!

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. 

roasted cauliflower & leek humus w/ roasted local tomatoes, pine nuts & basil + seed crackers

a tasty snack for two. taking advantage of all the beautiful end of summer produce before the ice age comes!

hummus:
1 head cauliflower, de-stemmed & cut into florets
2 leeks, greens cut off & sliced
2 T melted coconut oil
s + p to taste
-preheat oven to 400F. add everything to a parchment lined baking sheet & spread out evenly. bake for 30-45 minutes until soft and golden, then transfer it all to a high speed blender and add in cumin, garlic, more sea salt, 2 T coconut oil & 2 T acv. blend until very smooth & creamy.

roasted baby tomatoes:
slice 1 c baby tomatoes in half, place on a lined baking tray & drizzle with coconut oil, s + pepper to taste, pine nuts & fresh chopped basil. roast @400F for 30 minutes until juicy and warm.

-serve tomatoes over hummus with your favorite crackers or toast. yum!

5 minute fresh peach raw vegan ice cream

feeling fall hardcore so naturally i wanted to make ice cream?? really i just had a ton of peaches and healthy creamy ice cream sounded so nice! this recipe is seriously easy, and if you don't have an ice cream maker, just freeze in a tupperware until firm!

ingredients:

2-3 medium peaches

1/2 c raw cashews, soaked overnight & drained

1 c full fat coconut milk

stevia or raw honey to desired sweetness

pinch of sea salt

pinch of vanilla bean powder

1/2 t cinnamon

1 T coconut oil

-add all ingredients to a blender and run on high a few minutes until creamy & smooth.

-set in fridge for 2 hours to chill, then follow the directions on your ice cream maker & churn until frozen. serve right away or freeze in a covered dish.