slice of coco bakes organic, GF, sprouted, vegan sourdough bread (do yourself a favor and order asap) organic homegrown sprouts organic yellow mustard organic avocado homemade organic fermented kraut local organic watermelon radish organic calendula flowers from my garden smoked flaked sea salt + black pepper
wrap a medium (washed) sweet potato (any kind or color, just make sure it’s organic!) in foil (don’t poke holes!) and set in oven at 425°F for an hour.. or two... doesn’t really matter. the longer it goes the more it tastes like candy! take it out, let it cool a bit, cut it open and lather with an unhealthy amount of raw organic almond butter, cacao paste, dried mulberries, fresh berries, sea salt, nutmeg, and cinnamon. maybe some organic coconut yogurt or cream as well. eat it allllll.
healthy weekend treats are a must & mm these are so YUM.
mildly sweet (the only “sugar” comes from the sweet potato!), gooey, & rich. plus they’re vegan, high in fiber, & very easy to make.
•wrap one large or two medium organic sweet potatoes in foil (don’t poke holes!) and bake at 425°F for an hour or so until super soft. cool, peel, and mash up the flesh in a large mixing bowl until super smooth (you’ll want about 2 c). turn oven down to 350°F.
•in a small bowl, mix 2 T ground organic flax seed with 6 T filtered water and set aside for 15 minutes to thicken.
•to your sweet potato mash, add: 1/2 t organic pure vanilla extract, 3 T melted organic vanilla bean ghee or evo coconut oil, generous pinch of sea salt, 3/4 c organic cacao powder, 1.5 t baking powder.
**important: if you aren’t a fan of super dark chocolate or want to make these more sweet (especially if making for kiddos), add 1/2 c organic coconut sugar or monk fruit**
•mix all ingredients well, then add flax mixture and mix until very smooth. the batter should be thick, not runny.
•with wet hands, roll into 1.5” balls and gently flatten on a parchment-lined baking sheet. option to add chopped organic cacao paste &/or nuts to the top. bake at 350°F for 20-25 min until they are dry on the outside but still very gooey inside. cool, eat with homemade nut milk and fresh berries. if you’re feeling extra, eat with a scoop of coconut yogurt on top.
•store in an air-tight container in fridge, or freeze for several months!
fennel is a magic food. especially in the spring/summer time when your body is needing to purge excess fats and toxins that cause blood congestion and water retention. fennel in all forms, cilantro, and raw sprouted pumpkin seeds are all diuretics and help the body purge this excess, leaving you light and cool for the warmer months. fennel also detoxifies the blood and protects the ever-important liver.
incorporating cooling and detoxifying foods & meals like this in the spring will keep your body balanced and prepared for the coming heat of summer! they not only cool the body but also cool & refresh the mind. this pesto takes only a few minutes to whip up and can be enjoyed all week long in a variety of ways!
in a blender i added: 1 full organic & local fennel bulb & stalk, chopped 1 bunch organic & local cilantro 1 T acv 3 T evooo 1/2 c sprouted organic raw pumpkin seeds 1/2 t fennel seeds 1/4 t hing 1/4 t cumin 1/2 t sea salt pinch of black pepper
•blend until smooth or slightly chunky.
•use it on noodles, potatoes, toast, to dunk crackers & veg, or whip up a salad like this: i tossed local organic carrot ribbons, fresh local cilantro, parsley, mint, & basil in pesto & placed over a bed of organic homegrown sprouts, topped with some wild caught sugar free smoked salmon, watermelon radish, and a couple juicy blackberries.
2 T organic coconut aminos 1 T evo avocado oil to taste: hing spice, sea salt, & black pepper
•stir up a bit & place 2 washed, wild caught mahi mahi, salmon, or tuna fillets in dish. turn them a few times to coat well and let sit in fridge 15 minutes. preheat oven to 400°F. top each fillet with organic black sesame seeds and bake for 10-15 minutes until cooked through.
we served this tasty fish over sliced cucumber + greens from my garden, tossed in a little acv!
treated myself to this nice little bowl of heaven today:
•sautéed dandelion greens (the perfect spring green!) in evo coconut oil, sea salt + black pepper + cumin + fennel •fresh parsley + cilantro •steamed carrots •creamy sprouted buckwheat & flax (simmered in homemade coconut milk until creamy & soft. added nutmeg, sea salt, cinnamon) •raw watermelon radish •unsweetened, tart young coconut yogurt •dried golden berries •fermented kraut •finished with a drizzle of the creamiest raw homemade brazil nut butter (selenium!! plays a key role in metabolism & acts as a powerful antioxidant + important for thyroid health.)
*all organic*, of course.
eaten with breath and gratitude.
consuming fresh, seasonal, spring foods, incorporating lightly cooked as well as raw foods, sprouted light grains/nuts/seeds, plenty of healthy fats + fiber + ferments & fresh herbs. these are key to thriving all summer long!
•blend all ingredients until very smooth (i used my blendtec twister top). transfer to 4 small cups, top with fresh berries + organic coconut yogurt + raw cacao nibs & chill before eating or freeze for a healthy ice cream alternative.
1/4 c raw activated brazil nuts or cashews (soaked to keep it extra creamy) handful of fresh mint leaves 2 handfuls of organic spinach 2 scoops vanilla coconut collagen creamer pinch of sea salt few drops of peppermint essential oil (to make it extra fresh!) 1 t maca 1 T mesquite 1/2 frozen banana (or 1/2 avocado + stevia if you don’t like banana) handful of ice splash of water to blend
-blend on high until super creamy & thick, then pulse in a small handful of cacao nibs. i topped with more raw cacao beans + vanilla bean coconut yogurt & ate with a spoon.
find your fav pizza crust: homemade, gluten free, keto, cauliflower, etc... i used a raw crust with a base of flax & zucchini. drizzle with primal kitchen sugar free bbq sauce + vegan ranch, top with grilled organic free range chicken breast (or more mushrooms for vegan), loads of parsley, shiitake mushrooms, and a few dollops of dairy free organic cheese (i used kitehill). pop in an oven preheated to 400°F for 7-10 minutes until melty & golden. finish with sliced sweet onions & more fresh parsley as desired + cumin, flaked sea salt, & black pepper.
2 c chopped organic sprouted nuts of choice (i used walnuts) 2 c sprouted pumpkin or sunflower seeds 2 c shredded organic unsweetened coconut 1 t sea salt 1/2 c melted evo coconut oil mixed with a few drops of vanilla stevia i also threw in vanilla bean, nutmeg, cinnamon, & cloves to taste
•preheat oven to 350°F. in a large bowl, mix all ingredients well & spread out evenly on a parchment-lined baking sheet. •bake for 10 minutes, stir well, & bake another 10-15 minutes until golden. cool & store in an airtight container in fridge or freezer. enjoy with fresh berries, coconut yogurt, or homemade nut milk.