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. 

sprouted buckwheat porridge with roasted kabocha squash, mulberries, almond butter, and fresh pom

this bowl!!? warm + nourishing on a chilly winter day!

soak 1/2 c sprouted organic buckwheat groats in water overnight in fridge. drain and rinse, then add to a saucepan with 1/4 c homemade nut milk + 1/4 c dried mulberries and simmer until soft and liquid is absorbed. stir in loooots of cinnamon, cardamom, vanilla bean powder, & nutmeg, 1 T raw organic almond butter, pinch of sea salt, & any and all of your favorite adaptogens.

top with more raw almond butter, dried or fresh berries/pom, roasted squash, and eat hot!

acorn squash + spinach soup with beet kraut + sprouted buckwheat & flax garnish

in a blender:
3 c organic homemade bone broth
as much raw organic spinach as you can pack in!
1 c cooked acorn squash flesh
1/2 c hemp seeds
1/4 c nutritional yeast
2 T lemon juice
2 T acv
spices to taste: hing, ginger, sea salt, & black pepper

-blend until very smooth. transfer to bowls & sprinkle with sprouted buckwheat, flax seeds, spirulina crunchies, and fermented kraut for a little more gut love!

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.

local rainbow carrot winter salad with chestnuts, charred longan, and rosemary-citrus glaze

tastes more like a dessert than a salad but every bit as nutritious!

longan is a delicious dried fruit that is commonly use in Chinese medicine as a blood builder-which we need in wintertime! the taste is sweet and slightly smoky, and is great for savory as well as sweet dishes.

you’ll need:

3 c thinly sliced rainbow carrots

1/2 c dried longan fruit (broiled in a pan a few minutes until slightly charred. if you can’t get longan, dried dates are delicious as well!)

1/2 c roasted chestnuts, sliced

sea salt & black pepper to taste

-combine all ingredients in a large bowl.

glaze:

1/2 c freshly squeezed grapefruit juice

1/4 c full fat organic coconut milk

3 T fresh rosemary leaves

sumac, sea salt & black pepper to taste

-combine in a saucepan, bring to a boil, then reduce to a simmer until thickened. pour over salad mixture and serve!

(even better day 2)

WRAPPED

simple, fast, delicious.

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

roll it up. eat.

candy squash pie with vanilla coconut chai crust + coconut yogurt

i haven’t made a pie in forever & this seasonal treat was such a delight. new favorite to replace a traditional pumpkin pie! make it for your next holiday party.

crust—in a food processor:

1 c raw sprouted pecans or walnuts

1 c raw macadamia nuts

1 c raw unsweetened coconut flakes

1/4 c vanilla bean ghee (AMAZING)

1/4 c raw sprouted almond butter

4 T vanilla collagen peptides

1 t cordyceps mushroom (optional)

1 t cinnamon

pinch of cardamom + nutmeg + cloves + sea salt + vanilla bean powder

few drops of stevia to taste (optional)

-blend until buttery smooth and press into the bottom of a springform pan. set in freezer while making the filling:

1 c melted coconut butter

6 T melted coconut oil or vanilla bean ghee

2/3 c squash purée (delicata, kobatcha, pumpkin, butternut, acorn...pretty much anything!)

1 t cinnamon

1/4 t each: ginger, allspice, vanilla bean powder, sea salt

few drops of stevia to taste (may not need any depending on how sweet your squash is)

-blend all ingredients together in a blender until very smooth. pour over chilled crust and set in fridge or freezer until firm. served up with fluffy coconut yogurt and ate for lunch!