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.

• 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 ½ cups Luna and Larry’s Coconut Bliss Vanilla Island
• 1 cup Almond Milk
• 12 Mint leaves
• 1 teaspoon Spirulina
• ½ teaspoon Vanilla extract
• 2 Medjool dates, pitted
• 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 Mint.

Available as a Step-by-Step Instructional Video