raw pistachio-lemon coconut keto truffles

these are SO DELICIOUS > make them.

in a food processor add:

1/2 c coconut oil
21/2 c unsweetened desiccated coconut

-process 1-2 minutes or so, then add in:

1/4 c almond flour
2 droppers full of vanilla stevia
5 drops lemon essential oil
juice + zest from one lemon

-process until it all comes together well. roll into balls and top with a raw pistachio. store in fridge.

grapefruit ahi tuna over roasted seaweed and kelp noodles

bursting with flavor, not too fishy, and sooo delicious. plus way too easy to make.

1 lb wild caught tuna fillets
1 medium red onion, sliced
3 green onions, sliced
3 T coconut aminos
juice of 2 limes
1 t ginger powder
3 large grapefruit, peeled and sectioned

-season & sear tuna on each side - cook to your liking. cut into bite sized pieces and throw in a large bowl with all other ingredients. mix well and let marinate together for an hour our so.
-when ready to serve, line a bowl with roasted seaweed, place kelp noodles on top, dish up some of the tuna mixture over the noodles and top with fresh avocado. serves 4.

raw vegan "meat" tacos

bold flavors, tasty spices, and perfect texture. these tacos come together quick and easy.
for the shell, i used romaine lettuce leaves. you can also use cabbage, coconut tortillas, corn tortillas, or your favorite healthy tortilla substitute!

filling:
1 c raw walnuts
3/4 c sundried tomatoes, soaked in hot water until soft
1 T coconut aminos
1 T acv
1 t cumin
1/2 t chili powder
1/2 t smoked paprika
1/2 t onion powder
1/2 t garlic powder
1 t sea salt

-add all ingredients to a food processor and pulse until it resembles ground meat.

1/2 red cabbage, shredded
juice of 2 limes

-mix together in a bowl.

-lay out your tacos shell of choice and load in walnut meat, then top with shredded cabbage, alll the fresh guacamole and cilantro. i added crispy freeze dried beet chips to the top also!

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!

grapefruit glazed chicken breasts over creamy butternut squash puree

the flavor of this dish is out of this world. i have been craving grapefruit like crazy lately so this hit the spot! 
i served it over a puree of cooked butternut squash blended with coconut butter, cardamom, cinnamon, sea salt + pepper and a bed of arugula sprouts. it would also be delicious with a cooked grain or raw salad!
grapefruit is a unique fruit that helps speed up liver detoxification and improves your body's conversion of stress hormones. if you like the tartness of it, add less honey.

for the glaze:
1/2 c local honey or organic brown rice syrup
zest from 2 large grapefruit
juice from 3 large grapefruit
1 T acv
2 t dijon mustard
1/2 t sea salt
1/4 t pepper

-add all ingredients to a pot and whisk well while heating to a gentle simmer. let it simmer for 10-20 minutes until reduced a bit, then set in fridge to cool & thicken.

chicken:
-preheat oven to 375F.
-place 6-8 large organic chicken breasts in a large casserole dish. drizzle with melted ghee and evenly sprinkle with sea salt, pepper, smoked paprika, and herbs de provence (or your favorite poultry herbs).
-pour 1/4 of the glaze evenly over chicken and place in the oven for 30 minutes. once done, remove chicken and pour over 1/2 of the leftover glaze. bake another 10 minutes, pour the rest of the glaze on and bake until internal temp reaches 165F. remove from oven, cool 10 minutes and serve!

moist, grainless, ginger sweet potato turmeric muffins

-preheat oven to 350F.

ingredients:

2/3 c baked sweet potato flesh
zest of 1 large orange
1/2 c melted ghee
3 organic eggs
3 droppers of stevia
1 T melted coconut oil
1 t vanilla extract
1 T acv
1 T turmeric
1 T ginger
1/2 t sea salt
pinch of black pepper

-add all ingredients to a food processor and run until smooth and mixed well. then add in:

1/3 c coconut flour
1/3 c almond flour
1/2 t baking powder

-mix well. spoon into lined muffin tins and bake for 35-50 min until tops are golden and it passes the toothpick test! 
-enjoy warm with a bit of raw honey or homemade nut butter.

thai coconut mango chicken soup

ingredients:
2 organic chicken breasts, cubed
3 c organic homemade bone broth
1 can organic bpa free full fat coconut milk
1-2 T freshly grated ginger
5-10 drops lemongrass essential oil
1 c sliced mushrooms
1 large carrot, sliced
1 small red onion, sliced
juice from 1 large lime
2 T fish sauce
5 drops stevia

fresh mango, basil, cilantro, green onion + lime for garnish

-in a sauce pan on medium-high heat add broth, coconut milk, ginger and lemongrass oil. bring to a boil, then reduce heat and add all other ingredients. cook until chicken is opaque and carrots are soft. taste for seasoning.
-serve with fresh garnish ingredients. enjoy!