Recipes
If it didn’t grow from the ground, or have a Mama, don’t eat it.
{Tofu} Lemon Cream with Fresh Berries
3 tablespoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup agave nectar 1 tsp vanilla 1 package (12 ounces) silken tofu, drained 8 oz your choice: cream cheese, goat cheese, or mascarpone cheese 2 cups fresh berries Fresh mint, optional garnish Combine lemon zest, lemon juice, agave nectar, vanilla, and tofu + chosen cheese in a blender. Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary. Divide lemon cream evenly among 4-6 bowls or serving glasses. Garnish each portion with berries, mint, and extra lemon zest. Serve immediately or refrigerate. You can omit the extra cheese or cream completely for a vegan protein...
Read More{Raw + Vegan} Carrot Cake
Carrot Cake 4 cups minced carrots (chop then mince, a food processor helps) 1/2 cup minced walnuts 1/2 cup almond flour (not meal) 8 Medjool dates (soaked in hot water for 10 minutes to plump) 1 cup dried shredded coconut 1/2 cup raisins 1/2 cup coconut sugar (coconut palm sugar) 1 tsp. vanilla 2 tsp. Allspice 1 tsp. nutmeg 3 tsp. cinnamon 1/2 tsp unrefined sea salt Vanilla Frosting 2 1/2 cups raw, unsalted cashews (not soaked) 8 Medjool dates 5 Tbsp. coconut butter (not oil) 3 tsp. lemon juice 1/4 cup agave nectar 4 tsp. vanilla 1/2 tsp. unrefined sea salt 3/4 cup water (or until desired consistency is reached) For the cake - In a food processor, chop then mince...
Read MoreRoasted Sweet Potato & Coconut Milk Soup with Fried Sage
3 ½ pounds organic sweet potatoes, peeled and quartered 1 can coconut milk 3-4 cups homemade or high-quality chicken stock 1 bunch fresh sage 4 garlic cloves, peeled and minced 3 large shallots, peeled and chopped Extra Virgin Olive Oil Unrefined Sea Salt Cayenne pepper Freshly ground black pepper Preheat your oven to 425F. Arrange sweet potatoes on a baking sheet and drizzle on about 2-3 tablespoons of olive oil. Add salt and pepper, and toss with your hands to coat. Roast for 30 minutes, flipping the potatoes after 25 minutes. Finely chop about 6 sage leaves. Pour coconut milk into a small space pan, and throw in chopped sage. Cook on low heat...
Read MoreSpring Spinach Pasta with Bacon
4-6 cloves garlic, roasted, whole 3 tablespoons butter + 3 T olive oil 4 handfuls mature spinach leaves, washed 1/4 pound bacon Unrefined sea salt and pepper to taste 1 lb. whole grain penne pasta, cooked Sliced parmesan cheese to top, optional In a large skillet, cook the bacon. Remove the bacon from the skillet to cool once crisp, then crumble. To the skillet, add the butter, olive oil and spinach. Cook lightly for 2-3 minutes or until the spinach is slightly wilted. Turn off the heat, mix in the crumbled bacon, hot pasta, roasted garlic, and optional cheese. As seen on Arizona Midday News 12 with Jan...
Read MoreMango, Mint & Roasted Cashew Salad
1/2 cup organic sweet white wine 1/4 cup agave nectar 1 large mango, cut into cubes (about 1-1/2 cups) 1/2 teaspoon grated ginger 1 cup oven-roasted cashews 8 fresh mint leaves, finely chopped Pour wine into medium bowl. Add agave nectar, and stir completely. Add mango cubes and grated ginger. Cover and refrigerate for 2 or so hours for flavor. Remove from fridge and drain off excess liquid. Add cashews and mix well. Garnish with fresh mint and serve! As seen on Arizona Midday News 12 with Jan...
Read MoreRosemary Olive Oil Cake
1 cup fresh orange juice 1 teaspoon unrefined sea salt 3 large eggs, room temperature 1 1/4 cups whole milk 2 cups organic cane sugar 1/4 cup orange liqueur, rum, brandy or whisky 1 1/2 cups extra-virgin olive oil, plus more for oiling pans 1 tablespoon lemon zest 2 teaspoons anise seed 2 teaspoons finely chopped fresh rosemary leaves, divided 2 cups White whole wheat flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 6 tablespoons lemon or orange marmalade 2 fresh rosemary sprigs, for garnish Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans. In a saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let...
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