Raw Stone Fruit Pudding

This recipe is too easy and tasty not to share! Peel the fruit for creamier texture, but it’s just as tasty with the skin on!

Ingredients:

Flesh from one ripe avocado
1 large, or 2 medium (ripe!) peaches, pit(s) removed
2 ripe apricots, pits removed
2 tablespoons coconut milk
1 teaspoon lemon juice
*8 drops liquid stevia or 1 soaked date if you want sweeter pudding
*Splash coconut water for thinner consistency (optional)

Method:

Place all ingredients, but 1/2 of your apricot (sliced), into a food processor/blender, and blend until smooth and creamy.

Pour into your serving dish and adorn with your reserved apricot slices.

Allow to chill for at least 15 minutes (or if you’re super hungry, eat immediately!) Serve and enjoy!

Raspberry Rose Smoothie

Yum. A whisper of doTERRA’s Geranium essential oil is the secret ingredient in this delectable smoothie!

Ingredients:

1 cup frozen raspberries
1 cup frozen spinach
1 cup coconut milk
1/2-1 cup filtered water
1/2 teaspoon spirulina powder
6-8 drops liquid stevia (or a date if you’d rather use fruit to sweeten)
1 drop doTERRA geranium essential oil
1 teaspoon Solay Superfoods SuperFruit C Powder
2 tablespoons of your favorite protein powder (I like Solay’s Superfood Strength)

Method:

Put all ingredients into your high speed blender and blend to smithereens!
Pour into your favorite mason jar and enjoy!
*A nice touch is to garnish your smoothie with dried rose petals, available at most health food stores in the bulk aisle.

Ginger Peach Smoothie Redux

Sweet, creamy, and a hint of tang! This is a delicious way to start a summer day.

Ingredients:

1 cup frozen spinach
1 large, or 2 medium (ripe!) peaches
1 heaping tablespoon cashew butter
1 teaspoon vanilla extract
1 inch-long hunk of fresh ginger, peeled
1 pinch ground turmeric
1 drop doTERRA ginger essential oil
1 teaspoon lime juice
2 cups pure water

Method:

Place all ingredients in blender and blend to smithereens.
Pour into your favorite mason jar and enjoy!
*If you want to make your smoothie a little juicier, leave out 1/4-1 of one of your peaches before blending, chop it up and add it to the smoothie once your other ingredients have been smoothified. Just a tasty little variation!

Raspberry Cashew Smoothie

Get your fruits, veggies, protein and healthy fats from this delicious smoothie!

Ingredients:

1 cup frozen spinach
1 cup raspberries, fresh or frozen and thawed, divided
2 tablespoons Solay Superfood Superfood Meal
1 teaspoon Solay Superfood Superfruit C
1 heaping tablespoon cashew butter (or 1 handful cashews)
5 drops stevia (optional)
2 cups water or nut/seed milk
1 tbs. hemp hearts

Method:

Place all ingredients, but for 1/4 cup raspberries and hemp hearts, in a blender and blend to smithereens! Pour into a glass and add the remaining raspberries and hemp hearts. Enjoy!
*Note: you can also use 1 cup coconut water in place of 1 cup water and ditch the stevia if you’d prefer.

Spiced Turmeric Latte

This spicy sweet drink is perfect for cool mornings, or any time you need an anti-inflammatory boost! This recipe was inspired by one of my favorite health professionals, Dr. Frank Lipman. 

Ingredients:

1 cup unsweetened nut or seed milk
½ cup hot water
1 tsp. ground turmeric
1 tbs. sesame seeds (or 1 teaspoon tahini)
1 tsp. raw local honey (or a few drops of stevia, or  black strap molasses if you’re looking for extra iron and like the taste)
A sprinkle of black pepper (or 1 drop doTERRA black pepper oil)
1 drop doTERRA cinnamon essential oil (or 1/2 tsp. ground cinnamon)
Sprinkle of cinnamon

Method:

Blend all ingredients in a high speed blender until smooth.

Place liquid in a small pot and warm over low heat until hot but not boiling.

Pour the liquid into a mug or heat-safe jar and sprinkle with cinnamon to taste. Sip and enjoy!

Spiced Banana Seed Granola

This granola is a delightful by the handful, or atop yogurt or chia pudding. Great for anyone who can’t stomach nuts but crave granola!

This recipe was inspired by Dr. Kristen Lum at Rivergate Natural Healthcare.

Ingredients:

2 cups raw pepitas (hulled pumpkin seeds)
2 cups raw sunflower seeds
1/2 cup raw sesame seeds
1/4 cup raw flax seeds

3 drops doTERRA cinnamon essential oil
2 teaspoons ground cinnamon
3 drops doTERRA cardamom essential oil
1/2 teaspoon ground nutmeg
2 medium/large sized bananas

10 fresh dates, soaked or 1/4 cup honey/vegan sweetener
1/4 cup melted coconut oil
2 tbs. water
1 tbs. vanilla extract
1/4 tsp. salt

Optional:
1/4 cup raisins
1/2 cup banana chips (we used unsweetened, either would work)
1/4 cup mini chocolate chips, optional (Enjoy Life are good)

Method:

Soak the fresh dates in room temp water for 2-3 hours, remove the pits. If you use dried dates the soaking time will be longer.

Preheat oven to 200-250 degrees

In a large bowl, combine all the seeds and toss to combine.

In a blender or food processor, add the bananas, soaked dates or honey, oil, essential oils, spices, water, and vanilla extract. Puree until smooth.

Pour the banana mixture and salt over the seed mixture and toss the ingredients until well-combined. (Hands and/or a spatula are good for this job.)

Spread the new mixture evenly on two cookie sheets that have been lined with cooking parchment.

Bake in a 200-250 degree oven till crispy (about an hour, but will vary by oven).
If you prefer Raw granola, use a dehydrator instead of the oven.

When the granola is crispy, remove from the oven and let cool. The granola will get crispier as it cools.

If using, add the banana chips, raisins, chocolate chips to cooled granola, toss to combine.

Store in an air tight container. We keep ours in the fridge. Makes about 5 cups of granola.

 

Daikon Radish and Spring Pea Rolls

Enjoy the flavors of spring with this fresh and tasty dish! This post was inspired by mynewroots.com.

Ingredients:

1 daikon radish, sliced into thin ribbons (using a mandoline or veggie peeler)
1 tbs. ume plum vinegar
1 drop doTERRA ginger essential oil (or grate just a smidgen of fresh ginger to use instead)
2 tsp. honey

Miso Mint Pea Filling
2 cups shelled green peas
* optional: 1 clove garlic
3 tbs. mellow white miso
½ cup fresh mint leaves
1 tbs. cold-pressed olive oi
zest of ½ lemon
1 tbs. lemon juice
sea salt to taste
¼ cup black sesame seeds, if desired
pea shoots for garnish, if desired

Method:

Peel the daikon radish and using a veggie peeler or mandoline. create long, thin strips (they’re difficult to roll if too thick).

In a large shallow bowl whisk together the vinegar, honey, and ginger oil. Lay in the strips of daikon and let sit to marinade while you make the pea spread.

In a food processor process the remaining ingredients (but for optional seeds and sprouts) and blend on high until smooth. Season to taste.

If using sesame seeds, in a dry skillet over medium heat, toast the sesame seeds until fragrant. Toss them occasionally to ensure that they do not burn. Set aside.

Remove a strip of daikon from the marinade and place on a clean flat surface. Spread a good amount of the pea mixture across it, leaving a little room at the end that will be on the outside (otherwise the pea mixture will squish out when rolled). Sprinkle with sesame seeds and place a pea shoot at the one end that will be the center (optional). Begin rolling until you reach the end, then secure the roll with a toothpick. Sprinkle with black sesame seeds. Serve immediately and enjoy.

Store leftover pea mixture in the fridge up to four days. Add lemon to freshen up the flavor, if necessary.

Sardine and Avocado Salad

Lots of protein and healthful fats to keep you sated throughout the day!

Ingredients:

1 avocado, cut in half and pitted
2 cans sardines (packed in water in a BPA-free can!), drained
2 tbs. mayo of your choice
1 celery stick, de-stringed and finely chopped
2 tbs. fresh chopped flat parsley
1 tsp. chopped capers
Salt and pepper to taste
1-2 cups greens of your choice (mixed, spinach, baby kale…)

Method:

Plate 1-2 beds of greens (depending on if you’re sharing your lunch or not).

Scoop the flesh, in its entirety, of the avocado halves onto each plate, pit side facing up to create a little bowl (optional step to scoop the flesh out).

Mix the remaining ingredients in a mixing bowl until well-combined.

Scoop equal parts of the sardine salad into your two avo bowls.

Garnish with any remaining flat parsley and enjoy!

Raw Chocolate Chip Cookie Dough Bites

May you enjoy the sweetness of this life! Here’s a quick and easy recipe to fulfill your sweet tooth.

Ingredients:

1 1/3 cup  cashews (raw or roasted and salted)
2/3 cup gluten free oats
1/3 cup shredded coconut
3-4 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons almond butter
1/2 cup chocolate or carob chips
Hefty pinch of cinnamon and nutmeg
*Optional: add a splash of almond milk if your dough isn’t sticking together well. JUST A SPLASH!
*Optional: mini-pinch sea salt if you’re not using roasted salted cashews

Method:

Blend the cashews, oats, and coconut in a food processor until you’ve created a fine-ish powder.

Add the syrup, vanilla extract, and almond butter and blend again until it sticks together to form a dough. Add the splash of almond milk if it doesn’t turn dough-y.

Add the chocolate chips and pulse briefly or mix in by hand.

Roll the dough into little balls and put them on a parchment lined cookie sheet, or in a pyrex food container. Allow to chill in the fridge for at least 3o minutes. Serve and enjoy!

5-Taste Delicata Squash Rings

Sweet, tart, salty, spicy, and astringent! Allow all the flavors to tantalize your taste buds. This makes an excellent side dish.

Ingredients:

2 medium delicata squashes, scrubbed, cut into 1″-thick wedges or rings, seeded
7 tbs. extra-virgin olive oil, divided
1 1/2 tsp. powdered cumin seed, divided
Sea salt, freshly ground pepper
2 tbs. fresh lime juice
1-2 drops doTERRA lemon essential oil
1-2 tbs. tahini (sesame seed paste)
1 little pinch powdered Chimayao chile powder or crushed red pepper flakes
1 tbs. fresh chopped mint (you could also use basil or another fresh herb of your choice, but mint is yummy!)

Method:

Preheat oven to 425°F.

Place squash on a rimmed baking sheet.

Toss the squash with 4 tbs. of olive oil and the cumin, then season the squash with salt and pepper. Toss until well-combined and roast for 25-30 minutes (time may vary depending on squash).

Meanwhile, whisk lime juice, essential oil, tahini, chile, and remaining olive oil in a small bowl to blend. Season to taste with salt and pepper.

Transfer squash to a platter. Gently toss the squash in the tahini mixture and sprinkle with the freshly chopped mint. Serve and enjoy!