recipeWEDNESDAY: Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake 

1 c packed medjool dates, pitted
1 1/2 c raw walnuts
1 1/2 c raw cashews
1 lemon, juiced
1/4 c full fat coconut milk
3 tbsp coconut oil, melted
1/2 c maple syrup
1/4 c pumpkin puree
1/4 tsp cinnamon

Sea salt, to taste

Cover cashews with water and allow to soak overnight. Add dates, walnuts and sprinkle of sea salt to food processor. Pulse until ingredients are roughly combined. After oiling a pie plate, spread date and walnut mixture to the bottom. Press into the bottom of the pan until firm pie crust is formed. Place pie plate in freezer. Drain cashews thoroughly and add to blender. Place lemon juice, coconut milk, maple syrup, pumpkin puree, cinnamon and sprinkle of sea salt in blender as well. Puree mixture until cashews are completely smooth. Adjust with ingredients if more liquid or more sweetness is desired. Take pie plate out of the freezer and scoop cashew mixture on top and smooth out. Allow to freeze until firm, about 4-6 hours. When serving, let thaw for 15 minutes ahead of time.

recipeWEDNESDAY: Apple Cinnamon Quinoa Bites

Apple Cinnamon Quinoa Bites

1 c cooked quinoa
1 c quick oats
1/2 tspn cinnamon
1/2 c apple sauce1 tbsp maple syrup
1 c chopped apples
2 eggs, lightly beaten

Preheat oven to 350 degrees. In a large bowl, add cooked quinoa, oats and cinnamon.  In a separate bowl, combine apple sauce, maple syrup, eggs and chopped apples. Whisk until well combined. Oil a mini muffin pan and scoop a spoonful into each cup. Spray your mini muffin pan (24 count) with non-stick cooking spray. Bake for 15-20 minutes.

recipeWEDNESDAY: Coconut Flour Zucchini Bread

Coconut Flour Zucchini Bread

1-2 small zucchini (enough to make 1 c shredded)
4 eggs
2 tbsp honey or maple syrup
1 mashed banana
1 tbsp coconut oil
1/2 c coconut flour 3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp mutmeg
1/2 tsp Sea salt

Preheat oven to 350 degrees. After you shred the zucchini, allow the moisture to drain off. Whisks eggs, honey or maple syrup, oil, and banana together. Mix in all dry ingredients. Pour batter into a greased loaf pan. Bake for 45 minutes or until a toothpick comes out clean from center of the pan.

recipeWEDNESDAY: Strawberry Goat Ice Cream

 Strawberry Goat Ice Cream 

3 c goat milk
4 egg yolks
½ c honey
1 c pureed strawberries
1 tsp vanilla extract
Sea salt, to taste

Pour goat milk into a sauce pan. Beat egg yolks in a large bowl until they are smooth and lemon colored. Simmer the milk till hot, then remove from heat.

Pour the honey into the milk in a steady stream while whisking. When it is all mixed in, add a little of the milk mixture into the eggs, whisking constantly to temper them. Add the rest of the milk and honey mixture into your eggs. Stir in strawberries, vanilla and sea salt. Cover and chill in your fridge for a few hours until cold or overnight. When well chilled, pour it into your ice cream maker and process for about 30-40 minutes.

recipeWEDNESDAY: Basil Berry and Cucumber Smoothie

 Basil Berry and Cucumber Smoothie

4 basil leaves 
1 medium cucmber
1c mixed berries, fresh or frozen
1 frozen banana
1c hemp, almond or coconut milk

Blend ingredients well. Add ice if needed.

recipeWEDNESDAY: Raspberry Chocolate Chia Pudding

 Raspberry Chocolate Chia Pudding

6 tbsp chia seeds
2 c coconut or hemp milk
2 tbsp cacoa powder
1 tbsp maple syrup
sea salt, to taste

1.5 c raspberries

Place all ingredients (saving a few raspberries for garnish) in a blender and pulse just a few times. Place in a flat glass bowl and allow to chill overnight. For serving, scoop out and garnish with additional raspberries. 

recipeWEDNESDAY: Simple Banana Pancakes

Simple Banana Pancakes

1 ripe banana
2 eggs
1 tspn cinnamon
1 tspn vanilla extract
1 tbsp coconut oil

Whisk eggs along with cinnamon and vanilla. Add banana and mash well. Mix batter well. Heat coconut oil in a skillet on medium heat. Add spoonfuls of batter, cook on each side till golden.

recipeWEDNESDAY: Pumpkin Oat Breakfast Cookies

Pumpkin Oat Breakfast Cookies

1/4 c coconut oil

1/4 c honey

2 c oats

1/2 c dried cranberries

2/3 c pumpkin seeds

1/4 c flax seeds

1 tbsp chia seeds

1 tspn cinnamon

1/2 tspn sea salt

1/c pumpkin puree

2 eggs

Preheat oven to 325. In a small sauce pan, melt coconut oil and honey. In a large bowl mix oats, cranberries, pumpkin seeds, ground flax, chia seeds, cinnamon and sea salt. Mix in coconut oil and honey along with pumpkin puree into the dry ingredients. Mix until well combined. Lined a baking sheet with parchment paper. Scoop spoonfuls onto baking sheet and flatten slightly. Bake for 15-20 minutes. 

recipeWEDNESDAY: Sweet Potato Waffles with Mixed Berries

Sweet Potato Waffles and Mixed Berries

1 medium sweet potato
1 egg
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp sea salt
1 tbsp coconut oil
1/2 c fruit (blueberries, strawberries, raspberries, blackberries)
1 tbsp maple syrup

Preheat waffle iron. After washing and peeling sweet potato, use spiralizer to make long thin noodles. Heat half the coconut oil in the skillet then add the sweet potatoes. Cook these until mostly softened. Gently beat egg then add in vanilla, cinnamon and sea salt. Gently mix in sweet potato noodles and fruit till evenly coated. Once the waffle iron is hot, coat with coconut oil and cook waffle mixture. Take off iron and drizzle with maple syrup.

recipeWEDNESDAY: Turmeric Smoothie

Turmeric Smoothie

This is a great way to slip turmeric into your diet, which has a very distinct taste. Turmeric is anti-inflammatory, anti-viral, anti-bacterial and anti-fungal.

1 c milk
1/2 c frozen mango
1 banana
1 tbsp coconut oil
1/2 - 1 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp fresh ginger
1 tsp chia seeds
1 tsp maca

recipeWEDNESDAY: Coconut and Blackberry Breakfast Bowl

Coconut and Blackberry Breakfast Bowl

 

 

1 ripe banana
1 c goat yogurt
½ c spinach, frozen or fresh
1 c blackberries, frozen or fresh

¼ c unsweetened coconut flakes

2 tsp chia seeds
2 tsp hemp hearts

1 tsp pumpkin seeds
2-4 leaves mint, chopped

 

 

In a blender add banana, yogurt and spinach. Blend well. Add a 1/2 c of blackberries, pulse a few times in blender. Pour mixture into serving bowl. Top with remaining blackberries, chia seeds, pumpkin seeds, coconut flakes and chopped mint.

 

recipeWEDNESDAY: Winter Salad

Winter Salad

2 c cooked  quinoa

2 c chopped beets, either pickled or roasted

1 c pomegranate arils

4 oz crumbled goat cheese

½ c toasted pistachios

2 c chopped apples

2 tbsp chia seeds or hemp hearts

2 c fresh  spinach

1/2 c apple cider vinegar

2 tbsp honey

1/4 c olive oil

sea salt and pepper, to taste

fresh herbs, if desired

Plate spinach first, then layer on additional ingredients. To make dressing, combine vinegar, honey, olive oil and seasonings. Mix well and lightly sprinkle on top of salad.

recipeWEDNESDAY: Cranberry Orange Oatmeal Bake

Cranberry Orange Oatmeal Bake

2 c oats

1/2 tsp ground cinnamon

3/4 c goat milk or heavy cream

2 tbsp orange zest

2 tbsp butter

1 tsp vanilla extract

1/2 c chopped walnuts

2 tbsp chia seeds

1/2 tsp sea salt

1 c whole fresh cranberries

1/3 c honey

Preheat oven to 350 degrees. Grease a 8x8 baking dish. Combine oats, brown sugar, cinnamon, salt and cranberries in a large bowl first. Then stir in the milk, orange zest, butter, vanilla, nuts, and chia seeds until well combined. Pour into baking dish and bake for about 30 minutes.

recipeWEDNESDAY: Date Cookies

Date Cookies

In our house, making these is a family event. They are simple, fast and keep very well. Plus our kids think these are real cookies. Everyone wins!

1c medjool dates
1/4c coconut oil, warmed
1/2c walnuts, pecans or almonds
2tsp course sea salt

Remove pits from dates. Add all ingredients to food processor and blend well. Roll a tablespoon amount of mixture in your hands unto a ball is formed. Refrigerate until cookies are stiff.

recipe WEDNESDAY: Chocolate Green Smoothie Bowl

Chocolate Green Smoothie Bowl

1/2c old fashioned oats

2tspn chia seeds

1c hemp or coconut milk

1 avocado

1 small fresh ginger

1 banana

1c spinach, fresh or frozen

1tbsp almond butter

1/2tspn cacao
1/2tspn sea salt
2tspn hemp hearts
2tspn unsweetened coconut flakes
handful of berries

In a small bowl, soak oats, chia seeds in milk overnight, or as much time as possible. Add avocado, ginger, banana, spinach, almond butter, and cacao to your blender. Puree until smooth. Spoon out to 2 bowls and top with remaining ingredients.  

recipe WEDNESDAY: Salted Caramel Dip

Salted Caramel Dip

This dip does not disappoint! It is a dead ringer for caramel without any dairy or processed sugar. Our favorite way is to enjoy over fresh sliced apples but over a melted sheep cheese topped crostini would be mouth watering as well. Enjoy!

1c pitted medjool dates
1tspn vanilla extract
2tbsp melted coconut oil
sea salt to taste

Add pitted dates to warm water, allow to soak until slightly softened. Drain the dates and reserve the remaining water. Place dates, the vanilla, the coconut oil and the salt in blender. Blend them on a high speed until they are very smooth and resemble a sauce. Add the reserved water if needed, until the sauce is thick. Sprinkle with additional salt.

recipe WEDNESDAY: Braised Lamb Chops with Red Wine and Figs

Braised Lamb Chops with Red Wine and Figs

4 lamb chops              
1tsp fennel seeds               
sea salt and pepper, to taste               
2tsp avocado oil               

3/4c dry red wine       

1/4c red wine vinegar        

1c beef stock        

2c diced figs               

3 bay leaves

Preheat oven to 350 degrees. Toast fennel seeds slightly. Season lamb with fennel seeds, sea salt and pepper. Heat avocado oil in a iron skillet on high heat. Sear chops until well browned, about 5 minutes per side. Add wine and vinegar, boil for about 4 minutes. The add stock, figs, and bay leaves and bring to a boil. Transfer entire skillet to the oven and cook for 30 minutes. Begin to baste the lamb often and cook  until lamb is tender, just falling off the bone, about 45 minutes more. Serve immediately with the thickened sauce from pan.

recipe WEDNESDAY: Fall Harvest Soup

Fall Harvest Soup

This perfect fall soup can be made from many local ingredients and is the essence of fall!

Soup:
1tbsp olive oil
1c diced apple
1c diced  turnip
1c diced butternut squash
1c diced carrot
1c peeled, diced 
4c chicken or vegetable broth
1c heavy cream
1/4c maple syrup
1/2tsp garlic powder
sea salt and pepper, to taste
Croutons:
2-3 slices of gluten free bread
olive oil
dash of Italian seasonings
sea salt and pepper, to taste

Heat olive oil in large pot and sauté apple, turnip, squash, carrot, and sweet potato for a few minutes. Pour in the broth and cream, bring to a boil and then simmer until vegetables are cooked enough to pierce with a fork. Use an immersion blender to make into a thick, creamy consistency. Add syrup then seasonings. For croutons, cut bread in 1x1 squares, toss is olive oil and seasonings. Layer on a baking dish and toast till crispy in oven. Serve soup warm with fresh croutons on top.

recipe WEDNESDAY: Raw Lemon Bites

Raw Lemon Bites

Slightly sweet and just the right amount of lemon makes these "cookies" a perfect snack for all ages. You can also try using a nut or seed that best fits your blood type.

1/2c dates
1/2c raw almonds 
1/4c gluten-free quick oats
1/4tsp vanilla extract
lemon zest from 1-2 lemons
sea salt to taste

First grind oats in a food processor, then add remaining ingredients and process well, when mixture forms into fine crumbles. Add a small amount of water if it's too dry. Roll a spoonful of mixture at a time into a ball. Refrigerate or freeze to store.

recipe WEDNESDAY: Berry Bar with Rejuvenate

Berry Bar with Rejuvenate

Some of you know the taste of Rejuvenate, it can be difficult to take EVERY day. Why not try getting your Rejuvenate is another form? Or even sneak some detox in to your loved ones? Also play around with different seeds and nuts that are beneficial for your blood type!

1/4c raw almonds
1/4c raw walnuts
2tbsp  chia seeds
2-3scoops of Rejuvenate
1/4c dried fruit (unsweetened cranberries, raisins, etc)
2tbsp coconut oil
1/4c fresh or frozen raspberries or blueberries

Options: cacoa powder, shredded coconuts, dates, etc

Add each ingredient, one at a time to food processor to blend well.  Distribute evenly and press mixture into a glass baking dish. Refrigerate till bars are cooled thoroughly. Slice into bars. Refrigerate to store.