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: 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: 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: Curried Creamy Broccoli Salad

Curried Creamy Broccoli Salad

3/4 c cashews 
5 tbsp water
1 tbsp apple cider vinegar
4 tsp yellow curry powder
2 tsp honey
sea salt and pepper, to taste
4 c broccoli, chopped
1/2 c cooked turkey bacon, chopped
1/4 c dried cranberries, chopped
2 tbsp toasted sunflower seeds
 
Place cashews in a bowl then fill with water. Cover and refrigerate for about 8 hours.
Drain the cashews and place into a food processor. Add water, vinegar, curry powder, honey, sea salt and pepper, then blend until smooth. In a separate bowl combine the broccoli, turkey bacon and cranberries. Stir in cashew curry sauce and mix evenly over broccoli. Top with sunflower seeds.

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.

recipeWEDNESDAY: Banana Cream Pie Smoothie

Banana Cream Pie Smoothie

2 frozen bananas

1/3c goat or coconut yogurt

2tspn vanilla extract

1c almond, hemp or coconut milk

1tbsp honey

1/4tspn nutmeg

1/2tspn cinnamon

3-4 cubes of ice

Add all ingredients to a blender and mix well. Add more ice to achieve desired consistency.

recipeWEDNESDAY: Artichoke and Lemon Salad

Artichoke and Lemon Salad

12 baby artichokes 1c chopped kale or baby kale

3 tbsp olive oil

3 tsbp lemon juice

1 tbsp chopped parsley

1/4c grated pecorino romano

sea salt and pepper, to taste

After rinsing artichokes, break off outer leaves until the heart remain (pale green part). Cut dark green off the top as well trim dark green parts around stem and heart. Cut remaining piece lengthwise. Continue with remaining artichokes. Whisk oil, lemon juice, parsley, salt and pepper together. Plate kale and artichoke, drizzle dressing on top. Gently massage together. Top with cheese.

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: Collard Wraps

Collard Wraps

These can be made for quick lunches, for a easy side or a gathering! The best part is how creative you can be. Enjoy!

Veggie Roll:

3 collard leaves, cut in half along the thick stem

1/2 c. fresh hummus

2 carrots, sliced into matchsticks

1 cucumbers, sliced and peeled into matchsticks

1 avocado, sliced

sea salt and pepper to taste

Lay out cut collard leaves, slather with layer of hummus. Layer with each vegetable, splitting between 3 collard leaves. Roll from one side to the other and secure with a toothpick.

Lemon Quinoa Salad with Shaved Veggie Roll:

3 collard leaves, cut in half along the thick stem

1 large watermelon radish  

1 carrot

1 fennel bulb, cored

1c quinoa   

Juice of 1 lemon, plus lemon zest  

2 tbsp olive oil

Sea salt and pepper to taste

Using a mandolin, thinly slice the radish, carrot and fennel bulb. Make quinoa as directed, then let cool. Once cooled, season quinoa with lemon zest, lemon juice, olive oil and salt and pepper. First layer your 3 collard leaves with quinoa, next sliced vegetables. Roll from one side to the other and secure with a toothpick.

Spicy Slaw and Avocado Roll:    
3 collard leaves, cut in half along the thick stem
1 small bunch cilantro, chopped              

3 napa cabbage leaves, shredded    

1 tbsp safflower mayonnaise    

cayenne pepper, to taste  

juice of 1 lime       

1 avocado, sliced

sea salt and pepper to taste

First make spicy slaw by combining shredded cabbage leaves, cilantro, safflower mayonnaise, cayenne pepper, lime juice and salt and pepper. Layer collards evenly with spicy slaw and then top with avocado. Roll from one side to the other and secure with a toothpick.

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: 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. 

recipe WEDNESDAY: Chocolate Avocado Mousse

Chocolate Avocado Mousse

1/2c crushed dark chocolate

1/2c and 2tbsp room temperature full fat coconut milk

4 ripe avocados, with pits and skins removed

1/2c honey

1/2c cacoa powder (can substitute with cocoa powder, you can read the difference here)

1tbsp maple syrup

1tbsp vanilla extract

sea salt, to taste

Melt chocolate by using a double boiler until smooth, stirring constantly. Set aside to cool for 5 minutes.

Combine remaining ingredients in a food processor and blend until smooth. Refrigerate until firm, approximately 45 minutes. Serve immediately.

recipe WEDNESDAY: Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

This is a great light salad packed with flavor! You can easily make it heartier by adding a meat protein!

Salad

2c dry quinoa

3c red cabbage, shredded

2c carrots, shredded 

1/2c bean sprouts

1 cucumber, diced

2 leeks, white parts diced

1c roasted and salted peanuts, chopped

1/2c fresh cilantro, chopped

Dressing

1/2c agave nectar

1/2c soy sauce

1/2c creamy peanut butter

1/4c rice vinegar

juice of 2-3 limes

3-4 cloves garlic, minced

1-2tbsp sriracha hot sauce (or to taste)

4tsp sesame oil

2tsp ground ginger

Prepare quinoa as directed. Once quinoa has cooled, place in a serving bowl then layer additional salad ingredients on top, saving the chopped cilantro as a garnish after dressing has been poured on.

Blend dressing ingredients well as pour over salad.

recipe WEDNESDAY: Smoothies Six Ways

Smoothies

It's hard to believe but spring and summer really are just around the corner...one of our favorite quick, healthy breakfasts are smoothies! Sometimes you can get in a smoothie rut, so here are a few new recipes to try. If you want to add protein, we suggest hemp protein. Drink up to the end of winter!

Kale Ginger
1 frozen banana

1/2c frozen blueberries

2tsp. fresh ginger

2c kale

1c hemp milk 

1tbsp chia seeds

dash of ground cinnamon

1tbsp raw honey

Peanut Butter and Cacao

1 frozen banana

2tbsp peanut or almond butter

2tbsp cacao powder

1/3c hemp milk

1/4c raw almonds or rolled oats

Green Pina Colada
1/2c hemp milk
1/2 frozen banana
1c frozen pineapple
1/4c vanilla goat yogurt
1/4c spinach
1/8c unsweetened shredded coconut
1tbsp vanilla extract
a pinch sea salt

Chamomile, Strawberry & Quinoa Smoothie
1/2c chilled chamomile tea
1c hemp milk
1/4c cooked quinoa
1tbsp raw honey
1/2c cut strawberries

Pumpkin Chai

3/4c hemp milk

1/2c chilled chai tea

1/2c pumpkin puree

1tbsp maple syrup

1/2tsp vanilla extract

dash of cinnamon

Kiwi Avocado with Lime

1/2 avocado
2 peeled kiwis
1/8c lime juice
1/8c hemp milk
 1tbsp raw honey
2-3 ice cubes

recipe WEDNESDAY: Raw Chocolate Cheesecake

Raw Chocolate Cheesecake

Don't let the raw part fool you, this recipe is decadent and will please every sweet tooth in the house! Better yet, don't tell them until they've already indulged....it was a yummy, raw, good for you dessert! There is a whole cup of hidden green veggies in here that we are willing to bet they will be shocked by!



Crust
2c raw pecans
2tbsp coconut oil
1/4c cocoa powder
1/4c maple syrup
1/8tspn  sea salt


Filling
2c raw cashews
1c zucchini, diced and peeled
1/2c cocoa powder
1/2c maple syrup
1 tbsp. vanilla extract
1/4tspn sea salt
1/4c coconut oil, slightly melted




Starting with the crust, put pecans in food processor and process till they are fine.  Process in remaining crust ingredients and blend well. Place plastic wrap or parchment paper on the bottom of 8 inch pie pan. Scoop in crust mixture and press mixture down firmly and evenly. Freeze while preparing the filling.

Process cashews until they are fine as well.  Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend until mixture is creamy. Lastly add in melted coconut oil.

Pour the filling into the frozen pie crust, and allow to set for 8 hours, even better: overnight. For best results, serve fresh from the freezer. Top with berries if desired. Enjoy!

recipe WEDNESDAY: Cabbage Avocado Slaw

Cabbage Avocado Slaw

This recipe is perfect for sweltering summer days when you can bear to turn on a oven, stove top or the like! Its so easy but taste great and is really refreshing. This is another great picnic, party or get together recipe to keep your health on track! Mix it up with new herbs or additions each time you use it.

 

5 cups shredded cabbage (green, purple or both)      

2 cups shredded carrots

1-2  ripe avocado, diced     

2 tablespoons chopped scallions    

3 tablespoons fresh lemon juice        

3 tablespoons chopped cilantro leaves     

salt and pepper to taste

garlic to taste

1/4 cup crushed salted peanut, toasted



Mix all ingredients together until avocado is slightly creamy, top with roasted peanuts. Serve cold and enjoy!

recipe WEDNESDAY: Pear, Goat Cheese Salad with Lemon Mint Dressing

Pear, Goat Cheese and Lemon Mint Salad

This is a perfect light and refreshing summer salad. Don't skip the dressing! It really ties the entire salad together! This time of year, it should be easy to find fresh, organic and LOCAL greens.

Salad:
3 large handfuls of washed, dried organic greens (spinach, arugula, romaine, red or green head lettuce)
1 ripe pear, diced
1/2 cup toasted walnuts
1/4-1/2 cup crumbled goat cheese

Dressing:
Juice of 1 lemon
1/4 cup safflower mayonnaise
3-4 tbsp. raw, local honey
Leave of 2-3 mint stalks

Layer all salad ingredients over bed of lettuce. Blend all dressing ingredients together and sprinkle over top of salad. Enjoy!