Here's a recipe for a nutritious and delicious superfood pumpkin pie. Try adding some maca and/or lucuma for even more powerhouse nutrition, as both marry well with the pumpkin.
For the Crust:
For the Crust:
Here's a delicious recipe for raw vegan Snickers bars that are rich, satisfying, and completely plant-based:
For the Nougat Layer:
Seven-layer dip is a popular party appetizer with layers of delicious flavors and textures. Here's a classic recipe with a Halloween twist for seven-layer dip:
This seven-layer dip is a crowd-pleaser at parties and gatherings, offering a delicious combination of flavors and textures. Feel free to customize it by adding or omitting ingredients to suit your taste preferences. Enjoy your flavorful and satisfying appetizer!
Here's a recipe for raw food apple cider donut holes that are delicious, nutritious, and easy to make. These raw food apple cider donut holes are a guilt-free and nutritious alternative to traditional fried donuts. They are packed with natural sweetness, fiber, and healthy fats from almonds, making them a perfect raw and vegan treat for any occasion. Enjoy!
For the Donut Holes:
It’s just two of us in the house so cooking for two can sometimes be a challenge, especially when it comes to baking. By the time we get halfway through a baked good, we are tired of it. Yes, I could freeze some, but its just as easy to make 3 treats in 1!
Here is a quick bread recipe that can be made into 3 yummy flavors, perfect for cool weather with a cup of tea!
Don’t forget to adjust for high altitude if needed.
Store any leftover quick bread in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
SUGGESTED MIX INS-for banana, try walnuts, flaxseed, hemp seed and coconut. For pumpkin, try pumpkin seeds and dark chocolate chips. For apple, try pecans, raisins and diced apples.
SUGGESTED TOPPINGS – for banana, mix maple syrup or honey with cocoa powder to make a chocolate drizzle. For pumpkin, try pumpkin spice cream cheese or vegan pumpkin spice cream cheeze. For apple, make a glaze from maple syrup and cinnamon.
This is a creamy and delicious dairy free cream sauce. If you have a high speed blender, soaking the cashews is optional.
§ 1 ¼ cup cashews, raw and unsalted, soaked in water 30 min – overnight depending on how strong your blender is
§ 1 Tbsp arrowroot starch, optional
§ ½ c diced onion
§ ½ Tbsp lemon juice
§ 2 cloves garlic, more if desired
§ ¾ cup water, cashew soak water, or vegetable broth
§ ¼ tsp thyme, dried
§ ¼ tsp rosemary, dried
§ ¼ tsp black pepper
§ 1 tsp nutritional yeast, optional
§ ½ tsp sea salt
1. Place all the ingredients into your blender Blend until smooth. Taste and add more seasoning as desired. If you want your sauce a little thinner, add more water, 1 teaspoon at a time.
2. In a large bowl, combine sauce with pasta, zoodles or spaghetti squash. Add roasted cherry tomatoes and vegan parmesan if desired.
3. Store any leftover or reserved sauce in an air-tight container in the refrigerator for up to 3 days.
These nutrient packed muffins are great fresh baked on a chilly autumn morning, or made ahead for a quick, healthy breakfast on the go. No pumpkin? Try substituting pureed sweet potato or butternut squash.
1 c pumpkin puree
1/2 c natural almond butter
3 pastured eggs
1/4 c maple syrup
1/2 tsp real vanilla extract
1 1/2 c oat flour
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
1 tsp turmeric
1/2 c dark chocolate chips
1/4 c raisins
1/2 c walnuts, chopped
2 T coconut sugar
2 T coconut oil
1 tsp cinnamon
Here's a recipe for a smoothie bowl - feel free to change up any of the topping or fruit used in the recipe. Just be careful with how much liquid you add - I like mine thick so I can have "ice cream" for breakfast!
· ¾ c frozen dragon fruit
· 1 pack frozen acai
· 1/2 cup frozen organic raspberries, strawberries or try mixed berries!
· ¼ frozen avocado
· Small handful organic spinach or kale
· 2 tbsp chia seeds or hemp hearts
· 3 Tbsp protein powder
· 1 tbsp natural unsweetened organic peanut butter
· 1/4 – 1/2 cup coconut milk, almond milk or coconut water
· unsweetened coconut flakes
· Sliced banana
· Bee Pollen
· Goji berries
· Pomegranate arils
Blend all smoothie bowl ingredients in a high-speed blender until smooth. Top with toppings and enjoy!
These are hearty and will keep you going all morning long. Try switching up the spices, dried fruit and nuts, You can make a bunch and freeze.
Try this recipe if you are wanting biscuits but trying to be grain free. They also work great for Paleo or gluten free. Not only are they great for breakfast, but they can also be used as shortcake with berries, or as a top for pot pie!
3 cups almond flour
1 tsp aluminum free baking powder
sea salt to taste
5 Tbsp grass fed butter, chilled
2 Tbsp local honey
4 pastured eggs
Mix all in a food processor. You should get a spoonable dough (not a kneadable, rollable dough) and you should have tiny pieces of butter throughout.
Drop by spoonfuls onto a parchment lined cookie sheet. Bake at 350 for about 12-15 minutes, (may vary depending on how large you make them).
Let cool and enjoy!
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!