white chocolate coconut strawberries ++ creamy chocolate covered strawberries

white chocolate coconut strawberries
or
creamy chocolate covered strawberries
???
really can’t go wrong either way cause they’re both EASY, healthy, and delicious!!
raw, vegan, keto, organic, etc... & best part is you can mix in any and all adaptogens, mushrooms, or libido enhancing herbs.
♡
for white:
1/2 c gently melted coconut butter
1/4 c gently melted cacao butter
pinch of: sea salt & vanilla bean powder
few drops of stevia to taste
-mix well, dunk, sprinkle with unsweetened coconut, store in fridge!
♡
for dark:
1/2 c gently melted raw organic cacao paste
2 T gently melted coconut butter
pinch of: sea salt & vanilla bean powder
few drops of stevia to taste
-mix well, dunk, sprinkle with unsweetened coconut or organic dried edible flower petals & store in fridge.
♡
optional add ins (a teaspoon or so of your choice):
maca
lucuma
mesquite
ashwagandga
schizandra
chaga
cordyceps
reishi
lions mane
rhodiola
amalaki
♡

BEETS

beets are one of my very favorite foods. here’s a tasty way to enjoy them:

preheat oven to 400F
wash & cube 5 large beets & lay out on a parchment lined baking sheet.
coat evenly with evo avocado oil and season with sea salt & black pepper.
bake for 40 minutes, stirring half way.
transfer to a bowl and toss with juice of 1 lime, 1 lemon, & 1 orange, + 1 T acv. sprinkle with spirulina crunchies and sumac.

EAT 

healthy doughnuts with PINK frosting in honor of love month

these yummy treats are raw, grain-free, & fruit sweetened! + you can whip them up in just a few minutes and use pretty much whatever nuts/seeds you have on hand.

in your food processor:
2 c raw organic walnuts
1 c unsweetened shredded coconut
2 c organic almond meal
1/2 c evo coconut oil, melted
1 T coconut flour
1 c unsulphured + unsweetened dried organic apricots (dates work too)
1 t vanilla bean powder
1 t cardamom
1 t cinnamon
1/2 t ginger
1/2 t sea salt
++ all the adaptogens or mushrooms you love!

-process everything until a dough forms. roll into balls or shape into doughnuts, set in freezer until firm, then dunk in frosting:
melt together 1/2 c coconut butter, 1 t coconut oil, a few drops of stevia to taste + a pinch of sea salt & vanilla bean powder. then mix in—

for pink/red: beetroot or pitaya powder
for purple: açaí powder or elderberry

-top with dried edible petals + berries and store in fridge or freezer.

savory sprouted buckwheat & mung bean porridge with swiss chard & roasted delicata squash

-in a large pot heat 1 t ghee & add hing spice, sea salt, black pepper, & cumin to your liking. add in 1 bunch washed + sliced organic rainbow chard & sauté until wilted.

then add in:
1/4 c sprouted organic mung beans
1/4 c sprouted organic buckwheat
1/2 c organic bone broth
splash of acv

-simmer until all liquid is absorbed, then add in a small handful of sliced dried (organic unsulphured) apricots & season again to taste. serve warm with roasted squash!

nourish yourself today.

SUSHI BOWL

cauli rice
smoked (sugar free) wild caught salmon
greens/herbs/cilantro
avocado
nori
watermelon radish
cucumber
spirulina crunchies
dressing is a little organic coconut aminos + acv! also served up with some raw tahini 

creamy & crispy parsnip fries

new favorite roasted veggie around here. they’re crispy on the outside & gooey on the inside!

how to:
slice 2 large washed organic parsnips into fries, lay out on a parchment lined baking sheet and drizzle in evo avocado oil, sea salt, & black pepper.
cover evenly and space them out pretty good to get them nice and crispy. bake in an oven preheated to 400°F for 15 minutes, stir, and bake another 15. you want them golden and slightly crispy.
dunk in homemade sugar free ketchup, ranch, or your favorite homemade hummus!

instant pot beef & butternut noodle soup

biiig batch of instant pot beef & butternut noodle soup to freeze and pull out when we need a quick meal.
add to your pot:
1 lb organic grass fed pasture raised ground beef
1 t hing spice
2 T dried herbs (parsley, basil, thyme, etc.)
1 t chili powder
3 c cubed zucchini
3 c butternut squash noodles (or just cubed)
5 c organic bone broth
2 c water
1/4 c acv
2 t sea salt
1 t black pepper
-close lid and cook on manual high for 15 min. release pressure before opening.
-serve with avo, cilantro, plain coconut yogurt, & flax crackers!