Wednesday, August 26, 2015

Hemp Protein , Quinoa, Thyme Chocolate Bars

Ingredients (for about 6 servings):


Melt cacao paste and mix with honey. Mix the hemp protein powder with puffed quinoa. Add chocolate, honey and thyme. Pour and press down the mix in a flat container. Store in the fridge for a couple of hours before cutting out into
square bars.

Thursday, August 20, 2015

Maca Snack Bars


Directions: Put all ingredients in a food processor and process until a dough-like ball is formed. Flatten the ball of dough onto a small pan, making dough however thick you would like the bars. Freeze for 30 minutes - 1 hour. Remove from freezer and cut into bars.

Tip: Try adding your favorite plant based protein powder to them to make it more of a protein snack bar :). Or top with your favorite ingredients like raw cacao nibs!

Tuesday, August 11, 2015

Sweet Superfood Green Power Smoothie

Throw all of the ingredients into your blender. We use a Vitamix and puree until smooth and creamy (about 60 seconds). Tweak flavors to taste (you might like to add a pitted date) and enjoy.

Makes two 16-ounce glasses.

Tuesday, August 04, 2015

Spiced Pine Pollen Tonic

Bring one cup of filtered water to a boil. Once boiling, steep your bag of Gynostemma tea for 3 minutes ( you may also substitute any tea base you prefer ).

While that is steeping, add all your other ingredients to a high-speed blender. Then add your brewed tea to the blender.

Blend on medium for about a minute.

Add to your favorite tea mug and garnish with cinnamon – or cacao nibs for a bit of a chocolate chip sensation.

Monday, July 27, 2015

Raw Coconut Macaroons



Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.

Mix coconut butter, agave, vanilla vodka and salt in a large bowl.

Add 2 cups of finely shredded coconut and mix well.
Scoop small tablespoons of mix onto a dehydrator tray/sheet.
Dehydrate at 107ÂșC for 24-36 hours, until the macaroons are dry on the outside (or there's none left :), whichever comes first)

Tuesday, July 21, 2015

Gingered Sea Vegetable Salad

  • 1 2 oz bag of alaria/wakame, soaked in cold water for 15 - 20 minutes
  • 1 Tablespoon raw, coconut oil
  • 1½ cups fresh apple juice
  • 3 Tablespoons raw honey 
  • 3 Tablespoons tamari
  • 3 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 bunch of collard greens, stems removed, finely shredded
  • 2 Tablespoons raw olive oil
  • Juice from 1 lemon
  • 2 carrots, shredded
  • 1 red bell pepper, chopped
  • 1 cup cooked black-eyed peas (optional)
  • 3 green onions, diagonally sliced
  • ½ cup fresh cilantro, chopped

INSTRUCTIONS:Soak wakame in cold water for 15 - 20 minutes. Rinse and strain.
Make a sauce using coconut oil, apple juice, honey, tamari, garlic, and ginger and toss with wakame.
Massage collard greens with olive oil and lemon juice. Mix with carrots, bell pepper, black-eyed peas, onions, and cilantro in a large bowl.
Mix sea vegetables and salad mixture together just before serving.

Wednesday, July 15, 2015

Creamy Cashew Dressing



Add cashews to a small bowl and soak in water for at least 15 minutes. (This will allow the cashews to soften and make them easier to process.) Drain cashews of the water and add to a blender or food processor, along with garlic powder, lemon juice, salt, and ¼ cup of water. Blend or process, until smooth, adding additional water as needed, until the mixture is the consistency of dressing.
Add the parsley and chives, along with pepper to taste, and refrigerate until using.


Want it sweeter? Add a little raw honey or maple syrup.

Want a stronger ranch flavor? Add a little onion powder.