Prep Time: 2 hours with soaking and freezing Cook Time: it's RAW Serves: 10
Who doesn’t love cheesecake? Well, my stomach doesn't, way to much cream and sugar leaves me feeling … ya gross. I decided to use strawberries as the base since they came in my CSA box, but feel free to sub in your favorite fruit or keep it plain with just vanilla. Feel free to cook the crust if you do not want it chewy, but then it's not raw anymore :)
Affogato as a dessert or an afternoon pick me up remind me of my grandpa, Pop. Its warm coffee poured over ice cream, so dang good. You can use whatever flavor ice cream you like and feel free to get creative with your toppings. Happy summer!
Prep Time: 1-hour min for dough Cook Time: 35 min Serves: 8 slices
As most of you know I would not call myself a"baker" by any means. I always try to make something healthier or add some crazy ingredient like an adaptogen reishi powder and end up ruining it. This summer galette was inspired from some seasonal rhubarb I received from a local farm and I thought it would be super fun to try out it out! I adapted this from Cannelle Vanille who has amazing recipes, basically so I would have less of a chance of screwing up. It actually turned out really good, tart but good. I am afraid of sugar since it leads to disease and inflammation, so I did my best to keep it low sugar, that where a scoop of ice cream helps.
Who doesn't love a quesadilla? I mean it's a childhood staple, a 2-minute snack and to be honest, it used to be my favorite after drinking go to (times have changed now that I go to bed at 8:30 pm.) I created this fancy and delicious version after having leftover hibiscus flowers from some tea I had made, and me being a weirdo tasted the soaked flower and yummm! The hibiscus adds texture and a slight tang, while the goat cheese leaves it creamy. I added summer squash because they are in season but feel free to add you own twist. Serve with my salsa or guacamole is always my fav.
Prep Time: 5 min Serves: depend if you want to share...
I use New Barn because they care about quality ingredients which unfortunately nowadays is not the case with most companies. They make it with ingredients you would use at home, ones you can pronounce! I was a bit hesitant when trying this out even though I love New Barns almond milk which I have been using for a while now and recommending to my clients. This combo is super easy and is a great base for whatever fun topping you have on hand; hemp seeds, berries, nuts, a chocolate drizzle. Hey, I don't say to eat desserts often but when you do, make sure they aren't going to hurt you and your gut, make it worth it and make it taste delicious.
This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.
Pad thai is a favorite for many but do you know what is actually in it? Think inflammatory vegetable oils, oxidized peanuts, and some gluten-filled noodles. Sorry to burst your bubbles but that pad thai is usually not the healthiest thing on the menu! So this recipe was created to give that same creaminess but with a healthy twist of course. Perfect for a spring lunch with friends, or a hot summer day. It is gluten and dairy free and feel free to throw in all your favorite seasonal veggies. I love this recipe with grilled chicken or shrimp, but of course, it's up to you if you want added protein.
Prep Time: 5 minutes Cook Time: 3-4 minutes Serves: about 1 cup
This superfood seed mixture was inspired by my recent travels to Australia where they would throw a bunch of nuts on salads. I would not say Australia is very progressive when it comes to food but we were lucky enough to visit some amazing farm to table restaurants that were very unique. I try to always take some inspo back from my travels and this nut mixture is just that. This mixture is great to add to your meal prep list and should be stored in the fridge with the rest of your nuts and seeds (yes if they are not in your fridge they should be so they do not become rancid). Throw them on your salad or use them as a snack, and feel free to add your own touch to them by using your favorite spices.
This recipe was created as a side dish, dip, spread, to go with my keto reboot plan because so many of you are asking me what I eat and how to eat high-fat. I love making a ton of recipes on the weekend and then using it during the week and this one is dang good. I like to put it in my coconut wraps, dip Mary's crackers in it, or add some to my quick high-fat salad lunch. Remeber that anchovies are a superfood and you can't even taste them! I swear!
I wanted to make something festive and of course something that tastes delicious and would be fun to make in a punch bowl or just for some family. I found organic pomegranate juice at Trader Joes after fresh pressing it for the event so I would recommend buying that. Has anyone ever tried juicing a fresh pom? Not only is it time-consuming but it is so dang messy, I hope you enjoy and make sure to take you activated charcoal!
So many people have the wrong idea about how brussels sprouts are supposed to taste, thanks grandma for ruining it for everyone! These bad boys are so simple, plus leave a tender inside and a crunchy outside.
This recipe is one of those that will leave people in disbelief that they are not eating potatoes. The cauliflower becomes creamy and satisfying, but does NOT leave you feeling full and gross like potatoes do! This can be your holiday pot luck go to and I promise you will be the hit of the fiesta.
As I was writing my hangover + holiday drinking guides (your signed up to my newsletters, right?) Link is here if not. I thought I should include some healthy drink options that are low sugar and seasonal. This recipe is made with a persimmon syrup and organic Hope vodka. Make sure you always take your activated charcoal when drinking or eat foods that upset your gut.
This drink is creamy and decadent and made with Guayaki yerba mate which makes it not just any hot cocoa. I loaded it up with coconut milk and spices to increase the absorption of antioxidants and minerals (yes healthy fats help with nutrient absorption).
It takes some serious effort to eat a pomegranate, so most think, but either way the rewards are are worth it. In addition to providing a high level of antioxidants, remember antioxidants remove free radicals which are the bad guys causing inflammation. This fabulous fruit has small seeds that add a singular crunch and sweet, but sour tang to whatever dishes they make their way onto.
This recipe is my healthy festive holiday spin on the traditional Pumpkin Latte you see at places like Starbucks. The difference is my recipe does not contain added sugars (Starbucks is about 65 grams) and additives that leave you feeling horrible and add to weight gain and low energy. My recipe is an upgraded Bulletproof Coffee recipe with pumpkin and spices that are packed with nutrients like beta-carotene, vitamin A, and antioxidants that help with brain function and boost energy, plus it tastes delicious!
This dip is creamy and full of fall flavors. I prefer dips with no garbanzos because personally I do not do well with them because of the lectins. One you get the base of this down try adding your favorite herbs and spices.
Since I love experimenting and I love Guayaki Yerba Mate, I decided to try this out, and boy was I surprised with how yummy it turned out. Plus, kombucha is so pricey for what they actually are ingredient wise, it is cheap to make at home!
I am loving cauli rice so much right now because it is so dang easy and you can do so much with it! Plus they are now selling organic riced cauliflower at Costco and Trader Joe's in the frozen section. I promise you won't miss the rice!
Well, this drink is a spin on the "master cleanse" which is a alkalizing detox drink that I use during the week, in my resets or when I want to get my body back into balance. If you want to check out the non- boozy one here is the recipe.
Kraut is one of those things I see at the health foods stores that makes my skin crawl because of how much they charge for it. It is literally a 2 step + 2 ingredient method that everyone should do at home, with their own spin of course! Below I show you the simplest KRAUT recipe.
These guys are always in my fridge and so dang easy. Once you get the base down you can keep them simple or jazz them up by adding spices or other veggie like cauliflower, carrots, peppers etc. They are crunchy, a bit sour from the vinegar and salty. I like to them to salads, tacos, well honestly everything.
If you missed my first How-To Brew Yerba Mate video collab I did with Guayaki, then first check out those links because you will need to know how to brew mate. By brewing Yerba Mate properly, you will enhance all the nutritional benefits and get the most from this amazing plant product.
It is officially caliente outside, all the windows are wide open and those fans are spinning. I decided to make my morning hot bulletproof a little more weather appropriate. You can also blend it to make it a coffee milk shake aka "frappuccino," fancy right?