Ingredients

• 1 bunch lacinato (dinosaur)kale
• 1/4 cup nutritional Yeast
• 3/4 cup pecans
• ½ teaspoon sea salt
• zest of 1/2 lemon
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, grated
• ¼ cup cold pressed olive oil

Directions

Remove stems from kale. In a food processor fitted with an s-blade, add the Kale, nutritional yeast, pecans, salt, lemon zest, lemon juice, salt, and garlic. Process until coarsely chopped. Slowly add olive oil and pulse to incorporate. Taste for salt and add more oil if it is too dry. This should not be an oily pesto, only add enough oil so it is moist. Toss with a zucchini Pasta, use as a raw pizza base or as a delicious dip.

I don’t know anyone who doesn’t love the minty coolness of mint chocolate chip ice cream. This refreshing, classic shake is sure to win your heart and become a mainstay in your blissful life. It is not only delicious, but it is supercharged for ultimate nutrition.

Ingredients

• 1½ cups Coconut Bliss Vanilla Island
• 1 cup almond milk (or nut or seed milk of choice)
• 12 mint leaves (or 4–6 drops of organic peppermint oil)
• ½ teaspoon vanilla extract
• 2 Medjool dates, pitted
• 1 teaspoon spirulina
• 2 tablespoons raw cacao nibs
• 1 cup of ice (optional)

Directions

Place all ingredients except raw cacao nibs in blender and blend until smooth. Add cacao nibs and ice cubes and blend until ground. Garnish with a mint leaf.

Graham Cracker Crust

• 1 1/2 cups raw walnuts
• 1 1/2 cups shredded dried coconut
• 1/2 cup Raw Cane sugar
• 1/2 cup raisins
• 6 medjool dates, pitted
• pinch of sea salt

Place the walnuts, coconut and raw sugar in processor fitted with an s-blade and process until finely ground. Add raisins, dates and salt and process until it begins to stick together. Do not over-process. Transfer crust mixture into a 9X12 baking pan lined with parchment paper. Spread evenly and press down with hands to compact.

Pumpkin filling

• 2 cups raw pumpkin, diced small
• 1 cup raw cashews soaked
• 1 1/4 cup coconut milk
• 1/2 cup raw agave nectar
• 1/4 cup medjool dates, pitted and packed
• 2 teaspoons vanilla powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon tumeric powder
• 1/8 teaspoon sea salt
• 1 tablespoon Lecithin powder
• 1/2 cup coconut oil, melted in hot bath

Place pumpkin, cashews, coconut milk and agave nectar in high speed blender and blend until creamy. Add dates and spices and continue blending until incorporated and smooth. Add lecithin and coconut oil until completely incorporated and pour evenly over graham cracker crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface for at least 2 hours.

Turtle topping (caramel and nuts)

• 2 tablespoons lucuma powder
• 2 tablespoons maple syrup
• 2 tablespoons raw pecan pieces

In a small bowl, mix lucuma powder and maple syrup together with a spoon until a creamy caramel is made. Drizzle over firmed pumpkin squares and decorate with pecan pieces. Cut into squares and serve with raw cashew whipped cream if desired.

My garden is bursting with fall strawberries, and I love chia tapioca, it is so satisfying and delicious.

Ingredients:

• 2 cups coconut milk
• 1 cup almond milk
• 1 cup fresh organic strawberries, approximately 12-14
• 1 1/2 tablespoons raw agave nectar (or sweetener of choice)
• 1/2 cup Chia seeds

To prepare fresh coconut milk:

• 3/4 cup coconut meat
• 1 cup coconut water

Directions:

Place the water and coconut meat in high-speed blender, blend until smooth and creamy.

Place the coconut milk, almond milk, strawberries, and agave in a blender, blend till smooth. Then pour the mixture in a glass bowl and stir or whisk in the chia seeds. Cover and place in refrigerator for at least 30 minutes , until set.

Garnish with fresh strawberries.

Will last in refrigerator for up to 3 days. Makes 6 servings.

• 6 small to medium apples  (Fuji or Granny Smith)
• 1 cup Maple Syrup
• 1 cup Lucuma Powder
• 1/4 teaspoon sea salt
• 3 tablespoons coconut oil, melted

Optional:

• 1 cup raw pecans , chopped
• *Popsicle sticks or Craft Sticks

In medium mixing bowl, whisk together maple syrup, Lucuma powder, salt and coconut oil until a thick, creamy sauce is formed. This is a raw version of caramel sauce and can be used in many desserts.

Choose an apple, press a craft stick into the center, pressing through the core halfway.  Holding the stick, dip the apple into the raw caramel sauce and turn slowly to coat the apple. Use a spatula to spread sauce evenly around apple and to remove excess.

If you like, finish by coating with chopped pecans. Place chopped pecans in flat bowl or plate.  Hold stick and roll caramel-coated apple in the pecans until well covered with nuts.

Ingredients

• 1 cup Almonds, soaked
• 1 cup Pecans, soaked
• 1 cup Pumpkin seeds, soaked
• 1 cup sunflower seeds, soaked
• 1 cup cashews
• 1 cup shaved coconut
• 1 cup raisins
• 1 cup cranberries
• 2 cups fresh pumpkin, cubed
• 1 cup maple syrup
• 1 1/2 teaspoons sea salt
• 1 1/2 tablespoons Pumpkin Pie Spice

Directions

Almonds should be soaked for 12 hours, Pecan pumpkin and sunflower seeds only for 2 hours.  (The rest should not be soaked)  After soaking, rinse and drain and place in large mixing bowl.  Add the un-soaked cashew, coconut, raisins and cranberries and toss.

Place Pumpkin, maple syrup, salt and spices in high speed blender and blend until pureed. Pour mixture over nuts and seeds and toss until completely coated.  Prepare Dehydrator tray with and teflex sheet laying over mesh grid sheet.  Pour mixture onto 2-3 trays and spread evenly.  Place in dehydrator for 3-5 hours at 105 degrees.  Remove trays and transfer mixture from teflex to grid sheet only and continue to dehydrate for 12-24 hours, until mix is crunchy.  Will keep in airtight container for up to a month.

Ingredients

• 1 small papaya, peeled and sliced
• 3-4 small baby romaine hearts, cut in half lengthwise
• 1-2 raw Nori Sheets, cut into 1 inch strips

Wasabi dipping sauce

• ¼ cup sesame oil
• 1 tablespoon nama shoyu
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon raw honey
• 1 teaspoon wasabi powder

Pickled Ginger

Directions

Slice the papaya in the shape of a piece of salmon for desired effect. Do this by peeling papaya first, then cutting the bottom to create a flat base to stand the papaya upright. Using a pairing knife, slide the knife down on the natural curve of the papaya. Repeat until you hit the seeded middle. Use remainder papaya for salad or smoothies. Place one piece of papaya over each romaine half and and wrap nori sheet around it’s belly. Dampen the two ends of nori to stick adhere.

Eat with your hands or chop sticks, dipping into the delicious sauce. Accompany with pickled ginger if desired.

Ingredients

• 1 apple, cored, peeled, and chopped
• 1 pint raspberries
• 2 Medjool dates, pitted

Directions

Place all ingredients in processor or blender. Process until smooth.

A wonderful summertime dip for parties

Ingredients

• 1 1/4 cup Water
• 1/4 cup Lemon juice
• 1 1/4 cup cashews, un-soaked
• 1/3 cup macadamia nuts, un-soaked
• 2 teaspoons onion powder
• 1 1/2 teaspoon Himalayan Sea Salt
• 6 scallions, chopped

Directions

Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy. Add scallions, and blend on a low setting to incorporate but not break down completely, (10 seconds). Cover and let sit in refrigerator to chill and fuse flavors for about two hours.
Serve chilled with flax crackers or beautifully sliced vegetables.