This beautiful and creamy tart melts in your mouth. It has a chocolate crust and a creamy filling made with the unique pili nut, which is a rainforest nut from the Philippines. They have the highest vitamin E and magnesium content of any nut and add a creamy, buttery texture to recipes.
Chocolate “Graham Cracker” Crust
1¼ cups raw walnuts
1 cup coconut cane sugar
¾ cup raw cacao nibs
1 cup raisins or cranberries
1/8 teaspoon sea salt
Place all walnuts, sugar, and cacao in a food processor fitted with an s-blade and process until it is finely ground. Add raisins (or cranberries) and process until the crumbs begin to stick together. Do not over-process. Transfer crust mixture into a 9-inch round or rectangular tart pan. Spread evenly and press down with hands to compact and bring the crust up the sides. Set aside.
2 cups whole pili nuts; shelled, brown skins left on
½ cup coconut oil
½ cup maple syrup
1½ teaspoons cinnamon
Place all ingredients into a high-speed blender and blend on high until creamy and smooth. You may need to use a plunger or scraper to get the best consistency. Spread filling evenly over crust and let sit to set. Serve immediately or cover and refrigerate for up to a month.
How do you make cupcakes without flour, eggs, and milk? Easy! This is a fun recipe with a delicious sweet orange frosting. Makes 12 cupcakes.
½ cup raw almonds
½ cup shredded dried coconut
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon sea salt
1 cup raw walnuts
1 cup raw pecans
½ cup medjool dates, pitted & packed
1 teaspoon orange zest (1 orange)
½ cup raisins
Place almonds, coconut, cinnamon, ginger, cloves, nutmeg, and salt in processor fitted with S-blade and process until finely ground. Add walnuts and pecans. Process until finely ground. Add dates, zest and raisins until mixture begins to stick together. Do not over-process.
Line a cupcake tin with paper baking cups. Fill each cup 3/4 full with mixture. Press down gently to compact each cupcake. Set aside.
Orange Cream Frosting
1½ cups coconut milk
1 cup raw cashews, soak 2 hours, rinse & drain
¼ cup raw agave nectar
1 teaspoon orange zest (1 orange)
1 teaspoon vanilla extract
1 tablespoon lecithin powder, non-GMO
1/3 cup raw virgin coconut oil, melted
Put coconut milk in blender, add soaked cashews, agave nectar, zest and vanilla and blend until creamy. Add lecithin and oil until incorporated, using a spatula to scrape down sides. Place in airtight container, chill for at least two hours until set.
Use a pastry bag to pipe or spatula to spread frosting over cupcakes. Garnish with orange zest. Can be stored in refrigerator for up to 5 days, or frozen for up to 1 month. Thaw as needed.
With so much information scrambling around about eggs, it’s hard to separate the yolks from the whites. Are they good for me? Too high in cholesterol? Which came first? The importance of eating healthy and naked are always essential, one should always keep the “5 know no’s” close to heart. But if you occasionally want to indulge in a luscious poached egg served over sauteed rainbow chard, I implore you to find the best egg possible.
Eggs provide us with an egg-celent (wink wink) source of protein, which can keep us full longer. Eggs contain choline, which helps our bodies maintain proper B vitamin levels and promote brain function. Also vital is lutein, an antioxidant that protects our eyes and lowers our risk of cataract development. Although we can obtain our lutein from our yummy and beloved dark leafy greens, the lutein found in egg yolk is more easily absorbed into the human body. Bottom line: if you love your morning egg, your morning egg will love you back.
That being said there is still the conundrum of what type of eggs to purchase.
White vs. brown
The nutritional benefits of brown and white eggs are exactly the same. Different breeds of chicken produce different colors of eggs. If you shop local farmers markets, you can find them in a variety of colors including green, blue, and speckled. Just the variety of life!
Cage free vs. free range
Cage-free eggs are from chickens not kept in a cage — simple enough. Even though these chickens are kept free from the confinement of a cage, they are still kept inside barns or warehouses.
Free-range chickens are housed inside barns and warehouses but are allowed access to an outside area.
Organic vs. non-organic vs. vegetarian-fed free-range organic vs. vegetarian-fed free-range humanely raised organic!
Organic eggs come from chickens that are fed exclusively organic feed with no hormones or antibiotics.
Vegetarian eggs are produced from hens given feed containing no animal by-products, such as fish or (gasp) other chickens.
Humanely raised means just that: the hens are given the freedom to roam, eat grubs, and play in the sun (okay not really, but you get what I mean). Hens raised in crowded cages pass on their stress hormones to their eggs, and we certainly don’t need more stress hormones in our lives!
So what does it all mean? Nutritionally all eggs are basically equal, but a fresh egg tastes remarkably better and has more nutrition than a mass-produced store-bought egg. Some store-bought eggs are more than a month old before they land in your fridge.
Also, keep in mind that an egg from a healthy hen is nicer for your body than one from a sick hen. So only buy eggs from chicken fed their natural diet of grains.
I say, when you can, buy from your local farmers market. There you are given a chance to see the source, ask questions about how their hens are raised, and support your local agriculture. It feels right and you are getting a fresher, higher quality egg.
Fresh eggs keep refrigerated for 2 weeks. They are better when fresh, so you might as well use them right away. Eggs require a consistently cold temperature, so always keep your eggs stored inside your fridge, not in the refrigerator door.
Now go and enjoy your big-kid egg hunt and Happy Easter!
Not only is this warm drink delicious, it is also soothing for sore throats and stuffy noses. Ginger and turmeric are anti-inflammatory and antiseptic. The black pepper boosts those properties. You can make this with any fresh nut-milk you have on hand or even store bought coconut milk. Make sure you heat it gently to not curdle the milk.
Non-Dairy Turmeric Milk
2 cups homemade almond, coconut milk, or any non-dairy milk of your choice
1 teaspoon turmeric
1/4 teaspoon black pepper
1″ piece of ginger sliced
raw honey to sweeten, if desired
Combine all ingredients and whisk on low heat until milk is warm but not too hot. Serve immediately.
I’m a maple fanatic. I love maple scones, maple doughnuts, maple cookies, maple milkshakes, and maple cheesecake. But this one is the raw version of something fantastic. I know you will love this, too.
3 cups raw walnuts
¼ cup mesquite pod powder
¼ cup medjool dates (packed)
½ teaspoon sea salt
Process all ingredients in a food processor until crumbly. Pour ingredients into a
10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
4 cups raw cashews, soaked
1¼ cup almond milk
½ cup lemon juice
1 cup agave nectar
1 cup coconut oil
¾ teaspoon sea salt
2 teaspoons vanilla extract
Blend all ingredients in high-speed blender until smooth and creamy. Reserve 1 cup of filling for the Maple Butter Swirl. Pour remaining filling into pan on top of crust. Using spatula, gently spread toward edges of pan until even.
Maple Butter Swirl
½ cup medjool dates, packed
¾ cup maple syrup
¼ teaspoon sea salt
1 cup reserved cheesecake batter
Blend all ingredients in a high-speed blender until smooth and creamy. Pour over cake batter layer in one thick line about an inch away from the edge of the pan. Take a butter knife and place it into the batter where the two colors meet and begin a swirling pattern weaving in and out of the mixtures.
Top with fresh chopped pecans and place in the freezer for 4–6 hours to set.
When people think about detoxing they often imagine worst.
Long prep time, gross tasting foods that leave you empty and unsatisfied.
It has been my goal to make detoxing fun and easy!
I’ve created so many delicious recipes that I would love to share with you.
Today, I am making my famous Popeye’s passion.
With just 3 simple ingredients it couldn’t be easier.
Best part is, spinach is a main ingredient and you can’t even taste it in the smoothie!
Spinach is a muscle-building plant protein with high levels of calcium, iron, vitamins A, C, E, as well as tons of antioxidants. This is one of our favorite, power-packed green smoothies.
-2 cups fresh pressed apple juice
-2 cups fresh organic spinach
-1 frozen banana
Blend all ingredients in high-speed blender for 30-40 seconds until creamy. Enjoy immediately.
Yesterday I told you all how to make delicious grain free bagels. Here is the recipe on how to make the perfect Paleo Cream Cheese to go with the bagel. Like any cream cheeses, feel free to add more veggies to the blender, lox, or whatever you may like in your cream cheese. Make these as a Saturday morning treat for you and your family and friends. No need to start the weekend feeling bloated and slugging, and I promise they will be a hit!
Paleo Veggie Cream Cheese
** Let cashews soak 2 hours prior to making cream cheese
o1/1/2 cup raw cashew halves
o1 ½ tbsp. apple cider vinegar
o2 tbsp. fresh lemon juice
o2 tbsp. water
o1 tsp. coconut oil
o2 tsp. salt
o½ cup chopped chives
o½ cup chopped onions
o½ cup chopped tomato
oPlace raw cashews in a small bowl and fill with water. Let soak for 2 hours.
oDrain and rinse cashers
oPlace soaked cashews in a food processor. Add all ingredients in to blender and blend on medium-medium high for 5 minutes or until creamy and smooth
oUse cream cheese as is, or place in a container and store in fridge.
And if something doesn’t taste good, let’s face it — you’re not going to eat it.
Green smoothies need to taste good. If they are yummy you’ll crave them every day.
So, what are your sugar options for sweetening your daily smoothie?
What is a low calorie sweetener? Stevia, monk fruit sugar, and xylitol.
What are low-GI sweeteners? Stevia, xylitol, and agave nectar.
Which are minimally processed? Organic dried fruits, raw honey, and maple syrup.
What is the best for nutrition? Wild raw honey, dried fruits, maple syrup, and coconut sugar.
I personally like adding just a few drops of stevia. I find that too much has a bitter aftertaste. Or soaked dates. Soaking your dates softens them and you can always use the water they soaked in to sweeten your smoothies as well.