1 Cup Almond Milk (Preferably Homemade OR Original Unsweetened)
1 tbsp Raw Cacao Powder (raw cocoa powder, found any any health food store)
1 tbsp Raw Local Honey or Maple Syrup
2 tbsp Chia Seeds
A few drops of vanilla
Pinch of Sea Salt
Blend ingredients together well. Pour into a nice glass and let sit in refrigerator for 15 minutes. The chia seeds will absorb the milk and transform into a delicious and super health pudding! Great as a snack or a post-dinner treat. I also love to quadruple the recipe and pour into four 8-oz mason jars to keep in the fridge for a grab-and-go snack!
1/4 cup coconut cream (take full-fat can of coconut milk, place in fridge, separate water from the cream that separates, and gently heat the cream back to room temperature)
1 tbsp coconut oil, melted
1/4 cup maple syrup
3 tbsp cornstarch or arrowroot powder
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
pinch of ground cloves
Grease a 9-inch pie dish very well and preheat the oven to 350F.
In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don’t make pecan butter either. You should be able to make a ball with the pecan dough.
Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. You now have your taco 'meat'!
On a plate of salad greens, sprinkle 2 tbsp of the taco 'meat' and add a handful of halved cherry tomatoes, 1/4-1/2 of an avocado, a few tablespoons of salsa, a squeeze of lime, some freshly ground pepper, and a sprinkle of nutritional yeast for a cheesy addition if you prefer.
If you are on the go, you can also make Burritos and wrap the ingredients above in a collard leaf. Also very delicious!
This broccoli is inspired by the broccoli from one of my favorite restaurants in Seattle. It was love at first bite. Enjoy!
1 head of broccoli, cut into florets
1.5 tablespoons of olive oil, divided
4 garlic cloves, minced
crushed red pepper
Preheat oven to 450. Toss broccoli in 3 tablespoons of oil in a large bowl to coat. Sprinkle with salt and pepper and transfer to a rimmed baking sheet. Roast 15 minutes. While it cooks, stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli, toss to coat, and roast again until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper, and serve immediately.
This is the best nut butter I've ever had, hands down. Incredibly nutrient dense from the almonds and brazil nuts, but super creamy from the cashews. It is perfect. When I'm on the go, I love to throw a scoop of this butter into the blender with some coconut water, cinnamon, vanilla, a bit of sea salt, and some stevia for an easy and delicious snack.
1 cup almonds
1 cup brazil nuts
1 cup cashews
Place all nuts in food processor and run until super smooth, about 10 minutes. Enjoy!
1/2 tbsp raw honey or 1/2 dropper of liquid stevia
2 zucchini, julienned
6 carrots, julienned
1 package of Kelp Noodles
First, set your kelp noodles in a bowl of hot water. Then, mix together your dressing and set aside. After julienning your veggies, steam them however you prefer (I use a bamboo steamer). When the veggie noodles are tender, remove from heat. Drain your kelp noodles, squeezing out excess moisture with a paper towel, and place in a dry bowl. Add your cooked veggie noodles and dressing and toss well to combine. Top with a little extra cilantro and enjoy!
My mom has one way of cooking pretty much everything she makes, and it is what my Abuela taught her when she left for college. Sofrito means different things to different Latin American countries, but for Colombia, (I can hear my mom's words in my head) Cebolla, Cebollin, y Tomate-- onion, green onion, and tomato. Along with copious amounts of Cilantro of course. I threw these favorite flavors of mine together into my guac, and I am often told that it is the best guacamole that the taster has ever had. It is that good.
3 green onions
large handful of cherry tomatoes, cut lengthwise and then thinly sliced into half moons
as much cilantro as your heart desires, for me it is 1/3-1/2 cup, chopped
1-2 tbsp minced jalapeno
4 cloves garlic
2 tbsp lime juice
salt and pepper to taste
Mash avocados and add everything together. Taste and adjust salt, pepper, and lime as needed.
2 (14-ounce) cans organic coconut milk
1-2 tablespoons agar agar flakes (less for thinner, more for thicker-- buy at Whole Foods!)
4 probiotic capsules, or 4 tablespoons store-bought coconut yogurt
2 tablespoons maple syrup or 2 dropper-fulls of liquid stevia, optional
1 teaspoon vanilla extract, optional
Sterilize a 1-liter sized Mason Jar and lid by pouring in boiling water and letting it sit for a few minutes, then empty.
Heat coconut milk in medium sauce pan over medium heat, whisking to make it smooth. Sprinkle the agar agar flakes evenly on top, and do NOT stir! As the coconut milk heats, the agar agar will start to melt. When it begins to simmer, whisk and turn to low, letting it continue to cook on low for 5-10 minutes, whisking ocassionally throughout. Remove from heat and turn burner off, and preheat oven to 100 or lowest setting. Allow the mixture to cool until it is just a little warm to the touch.
1 cup pumpkin seeds
1 cup shredded unsweetened coconut
1/2 cup hemp seeds
1/2 cup sunflower seeds
1 cup coconut flakes (the bigger pieces!)
2 Tablespoon coconut oil
2 Tablespoons pure maple syrup (or stevia, to taste)
2 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
Preheat Oven to 300. Combine pumpkin seeds and sunflower seeds in food processor and pulse until they are broken up but still a little chunky. Transfer to a bowl, and add the remaining ingredients. Mix well, and place on a parchment-lined baking sheet. Bake for 20 minutes, stirring halfway through. Remove once your granola is golden but not burnt! Let cool for a few hours, and store in an air-tight container.