This is so yum and easy to make!
1/4 cup cashew butter
2 tsp nutritional yeast
1/4 cup extra virgin olive oil or avocado oil
2 garlic cloves, chopped
3/4 tsp sea salt
juice and zest of 1/4 lemon
black pepper, to taste
Add all ingredients to a high powered blender and blend until well combined. Store in the refrigerator for a week or in the freezer for longer.
Jam (try my stone fruit or raspberry jam)
Fruit
Turn oven on 350 degrees.
Roll the dough out and place it in an oiled (and preferably parchment lined) tart pan.
Prick the bottom of the dough with a fork and parbake for 12 minutes.
Remove from the oven and add the jam and fruit.
Bake for 15 minutes. Cool and enjoy (maybe top with some ice cream…)
In the option pictured below, I used peach jam and nectarines.
This is an awesome all purpose sweet dough. You can use this to make tarts, pies, sticky buns… Many recipes coming soon with this dough.
-1/4 cup coconut manna
-1/4 cup chia seeds, ground
-1/4 cup flax seeds, ground
-1/2 cup water
-1 cup cassava flour
-1/4 tsp baking soda
-1/4 tsp baking powder
-1/2 tsp sea salt
-1/2 cup maple syrup
-1/4 cup coconut manna
Spread 1/4 cup of coconut manna on a parchment paper lined plate and place in the freezer while you make the rest of this recipe.
Stir chia seeds, flax seeds and water together and set aside for 20 minutes.
Whisk the dry ingredients (cassava, baking soda, baking powder and sea salt) together.
Add maple syrup and 1/4 cup coconut manna to a blender and combine well.
Add the chia and flax mixture to a stand mixer. Mix, using a paddle attachment, on medium until smooth.
Add the maple syrup and coconut manna mixture in 3 additions. Beat on medium until each addition is well incorporated..
Add the dry ingredients in 3 additions. Beat on low until each addition is well combined. Once all the dry ingredients are added, turn the stand mixer up to medium and beat until the dough comes together in a sticky mass.
Remove the coconut manna from the freezer and add to the dough. Beat on medium until the little manna pieces are all worked into the dough.
Use the dough or store in the freezer until ready to use!
I love making chia seeds jams! They are easy, quick and delicious!!
Add chia seeds to a high powered blender. Blend until crushed. Add 1/4 cup of water and stir to combine. Let the mixture sit while you make the rest of the jam.
Add raspberries and 2 TB of water to a saucepan and cook over medium heat for 10 minutes, stirring occasionally.
Add raspberries, lemon juice and zest, sea salt and honey or maple syrup to the blender containing the chia and water mixture. Blend until well combined. Store in the refrigerator for 5 days or in the freezer for longer. Enjoy!
Iced cinnamon latte made with Just Coffee Coopcoffee, Good Mylk hemp milk, ice, cinnamon and Four Sigmatic chaga, lions mane and cordyceps.
Iced cinnamon latte made with Just Coffee Coop coffee, Goof Mylk almond milk, ice, cinnamon and Four Sigmatic chaga, lions mane and cordyceps.
Iced latte made with Just Coffee Coop cold brew (I actually made cold brew for the first time. I allowed the ground coffee to sit in cold water in the fridge for a day. It is yum!), Good Mylk almond milk, ice and Four Sigmatic chaga, lions mane and cordyceps.
Chocolate Waffle stack for breakfast!! This was insanely delicious!
I made the chocolate waffles using Birch Benders paleo pancake mix, water, Good Mylk almond latte creamer, maple syrup, vanilla, sea salt, avocado oil, freeze dried bananas and Your Super chocolate lover. I topped the chocolate waffles with my vegan caramel, The Coconut Cult strawberry immunity potion and freeze dried bananas.
My blueberry pie granola with raspberries and The Coconut Cult strawberry immunity potion.
Smoothie made with water, banana, frozen strawberries, lime juice, frozen arugula, collagen peptides, walnuts, sea salt and Your Super energy bomb, forever beautiful, muscle power, vitamin c and moon balance.
Mixed greens tossed with sea salt, lemon juice and extra virgin olive oil. I added onions, potatoes, quinoa, tomatoes, avocado, pinto beans and pumpkin seeds to this salad.
Lettuce and massaged kale dressed in sea salt, lime juice, extra virgin olive oil and balsamic vinegar. I added sweet potato, corn, pumpkin seeds and lentils to this salad. I added some Primal Kitchen chipotle lime mayo to the sweet potatoes and corn.
Chard seasoned with sea salt, lime juice and extra virgin olive oil. I added lentils, onion rice and pumpkin seeds to the salad. I lightly toasted the rice and lentils together with some Primal Kitchen chipotle mayo.
Turn oven to 450 degrees.
Chop the tomatoes (unless they are cherry or grape tomatoes). Coat the tomatoes in 1 TB avocado oil in a cast iron pan. Season with a pinch of salt and pepper.
Place the cast iron pan on the top rack of your oven and roast the tomatoes 20 minutes. Turn the broiler on and roast for an additional 3-5 minutes, until blackened. Remove from the oven, season with an extra pinch of sea salt and allow to come to room temperature.
Combine the tomatoes with the remaining oil, salt, pepper, nutritional yeast, paprika, cayenne, chili powder and lemon juice and zest in a high powered blender until well combined and creamy! Season to taste with sea salt, chili powder and lemon juice, if needed.
This is a fantastic sauce for adding to dishes, dipping and topping. This sauce also freezes well.
You can make this using any stone fruit you have lying around (mango, nectarine, peach, plum, cherry…).
Add chia seeds to a high powered blender and turn on medium to briefly crush the chia seeds. Add 3 TB water to the chia seeds in the blender, stir and allow to sit while you make the rest of this recipe.
Add stone fruit to a saucepan with 2 TB of water and cook over medium low heat for 10 minutes, stirring occasionally.
Add cooked fruit, lemon juice and zest, sea salt and honey to the blender with the chia seeds. Blend on medium until well combined. Enjoy!
This is so fantastic!
Preheat oven to 325.
Combine coconut oil, honey, maple syrup, blueberries, vanilla, lemon juice and zest in a saucepan. Bring up to a boil over medium heat.
Combine the oats, flax and chia seeds on a parchment (or silpat) lined sheet pan. Place the the sheet pan in the oven for 10 minutes. Remove the oat mixture from the oven and add it to the bubbling honey and blueberry mixture. Turn the heat off the syrup and oat mixture and add the cinnamon, walnuts and sea salt. Stir to combine.
Place the pan in the oven for 25 minutes, stirring halfway through. Turn the oven up to 400 degrees and let the granola cook for an additional 8-10 minutes. Remove the granola from the oven and add the freeze dried blueberries. Stir to combine. Let the granola sit on the sheet pan until it cools completely, stirring every 10 minutes. This granola will keep in the refrigerator for 5 days or in the freezer for longer. Enjoy!
Iced vanilla latte made with Just Coffee Coop coffee, Good Mylk almond milk, ice, vanilla and Four Sigmatic chaga, lions mane and cordyceps. Yum!
Iced latte made with Just Coffee Coop coffee, Good Mylk almond milk, ice and Four Sigmatic chaga, lions mane and cordyceps.
Iced latte this morning made with Just Coffee Coop coffee, Good Mylk hemp milk, ice and Four Sigmatic chaga and lions mane.
