Everyone loves an easy to grab snack, and with this recipe you can have your cake and eat it too! Rhubarb has an exceptionally short harvest, which means as soon as I see it at the market, it quickly gets snatched. This moist and delicious cake can double as a breakfast or dessert, top it with whipped coconut cream or homemade frozen yogurt!

Rhubarb, a close relative to celery, is amongst the lower calorie veggies. Rhubarb originated in China where it was used for medical purposes. Once cooked, rhubarb lets go of its tart flavor and truly shows off with its mellow sweetness. These colorful stalks contain a healthy amount of vitamin C, which increases immunity and vitamin K, which has shown to play a role in the treatment of Alzheimer's disease. Rhubarb is also a great source of calcium along with fiber which helps promote healthy digestion. To harvest the greatest amount of nutrients from rhubarb, it is suggested that it be cooked or stewed. 

If you have not already noticed, I love incorporating the bold flavor of orange into my recipes. It is so simple yet so distinct. Citrus flavors can help balance and enhance the harmony within a dish. In this recipe, orange helps to stabilize the tartness of rhubarb with the sweetness of sugar to create perfect parity. 

Gluten Free

Ingredients:

3/4 cup GF oat flour 

1/3 cup almond meal 

2 tbs teff flour

1 tsp baking powder

sea salt

1/2 tsp cinnamon

1/2 tsp cardamom 

1/4 cup finely chopped almonds

2 eggs

1/3 cup unsweetened organic greek yogurt

1/4 cup almond milk

3 tbs raw honey

1 tbs coconut oil, melted

1/2 tsp vanilla extract

1 tbs orange zest

about 3 stalks fresh rhubarb, largely cubed

1/2 cup fresh strawberries, largely cubed

4 tbs coconut sugar

Instructions:

Pre-heat oven to 350F degrees (177C).

Add the rhubarb/ strawberry cubes to a small bowl and toss with the coconut sugar. 

Now, add all your dry ingredients, including spices and chopped almonds, to a large mixing bowl and stir to combine. Add all your wet ingredients, including orange zest, in a smaller bowl and whisk to combine. 

Next, add the sugar coated rhubarb and strawberries to the dry mixture and toss to combine. Finally add the wet mixture to the dry and continue to stir and combine. 

Pour the batter into a parchment lined baking pan (about 8 by 8in) and top with more chopped almonds and rolled oats, bake for about 35 minutes. Let the cake cool about 30 minutes before cutting, enjoy! 

*Cake keeps for about 3-4 days in the refrigerator. 

Post by: Rebecca

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Almost all of us foodies can remember the day we first experienced the sweet, decadent flavor of a mejoole date. Medjool dates are not like any other date in that they are much more soft and easy to work with. In this recipe I utilized the sweet flavor of dates to create a delicious treat worthy of sharing! 

Nut allergies have been around for many years (or pretty much forever), but up until now others have not really tried to accommodate them. Being nut free does not mean you have to sacrifice flavor or nutrition! Seeds, though smaller than nuts can pack quite a punch depending on how they are used. Sesame seeds can be used in both savory and sweet dishes due to their unique flavor. Pumpkinseeds make for both a delicious finger food and a crunchy yogurt topping. Sunflower seeds can add an extra dimension in salads or create a seed butter thats spoon lick'in good! 

Medjool dates, despite their sweet and decadent taste contain a healthy amount of nutritional benefits. Copper, which helps the body create red blood cells, potassium, which can help regulate sodium levels and vitamin B-6, which helps to regulate the metabolism, all take a part of the nutrients contained in these sweet treats!

The more seeds the merrier, so I included as many delicious seeds as possible when thinking up this recipe! Sesame seeds actually contain more calcium than milk and contain magnesium, a nutrient essential for vascular and respiratory health. Sunflower seeds not only provide us with beautiful sunny flowers but also vitamin E, which helps inflammation, women going through menopause and decreases the risk of heart attacks and stroke. Pumpkin seeds contain a wide variety of phytonutrients, antioxidant support, antimicrobial benefits and can prevent diabetes and certain types of cancer! 

Chia seeds are one of my favorites seeds! Ch-ch-ch-chia might come to mind, but these seed a little more than a household decoration. This Aztec and Mayan superfood contains heart healthy omega-3s while also providing fiber, protein, antioxidants and calcium! Chia seeds have also been shown to help prevent weight gain due to their high water absorbency and ability to suppress hunger. 

Though carob powder might look similar to normal cocoa powder, I assure you it is something else. Carob powder has a naturally sweet yet chocolate-like taste, despite the fact that there is no sugar added! This unique superfood also contains antioxidants to help fight free radicals and promote healthy red blood cells! Since carob powder does not contain caffeine, it makes for a great alternative to chocolate! 

Ingredients:

2 cups medjool dates, pitted 

1/4 cup raw sunflower seeds

1/4 cup large coconut chips/ flakes 

1/4 cup raw pumpkin seeds

2 tbs raw sesame seeds

2 tbs chia seed

4 tbs raw carob powder + more for rolling

2 tsp cinnamon

1/2 tsp ginger

2 tsp raw maca powder (optional) 

Instructions:

Add the coconut and seeds to a food processor and pulse until coarsely chopped. Next, add in the dates and continue to process until a paste has formed. Now, add in the spices and carob powder. 

Gather your mixture and place it in a large bowl. Using your hands, start to roll the dough into bite size rounds. If desired, add some extra carob powder to a small bowl and toss it with some of the rounds to coat. Garnish with fresh mint and Enjoy! 

Post by : Rebecca

Beautiful black beans are combined with the zesty flavor of lemon and creamy texture of avocado to create a lunch worthy of waiting for. Bean salads are one of my favorite quick and easy lunches, all you have to do is throw them together the night before! This recipe is kept simple so that the true flavors would shine through. 

Black beans might seem like a rather neutral colored veggie, but look a little closer and you will find hints of vibrant purple and blue. These beautiful beans are a key factor in optimizing both colon and digestive health. Black beans also contain phytonutrients, which are common to most colorful fruits and veggies. Additionally these tasty beans can help regulate blood sugar levels as well as fight off the development of type two diabetes. Black beans, as most of us know, contain a heathy dose of both fiber and protein, which makes them an excellent food to help fill you up! 

Avocados, a superfood at its best, can be used in anything from cakes to salads!! With their super creamy texture, these odd veggies add a extra dimension of creaminess to any dish. While avocados might seem decadent, they too have some special health benefits including, anti-inflammatory properties and heart healthy fats. Avocados also aid in the absorption of lycopene and beta-carotene, which is found in carrots and sweet potatoes. Vitamins and minerals including, fiber, vitamin K and folate are also included in these unique veggies. Whether you enjoy avocado in your salads or in your desserts do not let the fat scare you away. Avocados contain healthy fats which work differently within the body, and can actually promote weight loss so feel free to indulge! 

Gluten Free, Vegan
 
Ingredients:

1 1/2 cups cooked black beans

1/2 large avocado, cut into small cubes

juice of 2 lemons + extra pulp*

juice of one lime + extra pulp

2 tbs good quality olive oil

3 tbs chopped fresh basil

4 tbs chopped fresh parsley 

2 tbs chopped fresh oregano

1 tsp fresh black pepper

1/2 tsp sea salt

2 tbs apple cider vinegar 

Instructions:

For the dressing, add the, herbs, vinegar, oil and citrus juice in a  blender and blend until smooth.

Next, combine all ingredients in a large mixing bowl and toss with the lemon herb dressing. Then, set the mixture aside in the fridge for about 20 minutes in order for the flavors to come alive! Lightly stir before serving, serve along side some fresh homemade bread, corn chips or inside a warm tortilla, enjoy! 

* In order to add just a little extra zing, I use a knife to cut out some of the citrus pulp after squeezing. 

Post by: Rebecca

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Have you ever tasted a down right perfect strawberry, with that perfect amount of sweetness complemented by the slightest hint of tartness? Well, in this recipe I decided to showcase that flavor along with another one of my favorite spring indulgences, sunflower seeds! You can find packaged muffin mixes all day long! "They are quick and easy, right, but are those packaged foods really worth your health? Freshly baked muffins are so much better in every way from taste to nutrition, which makes them well worth your time. These delicious muffins are also so easy to freeze and re-heat for those busy weekday mornings (and so much healthier than those boxed "muffins"), so feel free to make a double batch!!

Strawberries are the perfect complement to savory sunflower butter, If you have not rewarded yourself and tried this unique seed butter, than I strongly suggest you buy a jar to-day! This seed butter is by far my favorite among all others (which is saying a lot)! Sunflower seeds give this treat a sweet but earthy flavor, which contrasts in perfect harmony to the tart strawberries. 

Sunflower seeds contain a hearty dose of vitamin E, the bodies primary fat-soluble antioxidant. It works at preserving fat containing structures such as cell membranes, thus increasing their anti-aging effects. Vitamin E also plays a role in fighting colon cancer, cardiovascular disease and free radicals. These little seeds also aids in lowering cholesterol and detoxification. 

Freekeh, aside from the weird name, is actually a type of wheat. It has a earthy/nutty flavor and a chewy texture which allows it to combine well with many dishes, from tabbouleh to soups. This unique grain originated in the middle east and has been enjoyed for centuries. Freekeh is harvested when it is still young, which causes it to appear greenish in color. This ancient grain has recently grown in popularity due to its high fiber and protein content, yet low glycemic index rating. Freekeh is also known as a superfood of sorts since it contains many properties alike many well known grains such as quinoa and buckwheat! 

Strawberries, although they have a very short growing season, are one of my favorite spring crops!  These vibrant berries are packed with vitamin C, even more than oranges, making them an excellent choice to help fight off those pollen-educed colds we get! Strawberries also provide a healthy dose of fiber, potassium, manganese, vitamin A and E. The beautiful red color displayed by strawberries is a key sign showcasing their antioxidant content. Eating just one serving of strawberries every day has been shown to help decrease high blood pressure and even ward off the development of some cancers! 

Vegan, Nut Free

Ingredients:

1 cup GF oat flour (237 grams)

1/2 cup freekeh or farro flour, I ground mine fresh (118 grams)*

1/4 cup millet flour (59 grams)

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cardamom 

1/2 tsp Himalayan sea salt

1 ripe banana, mashed

1 1/4 cup almond milk (296 milliliters) 

2 tbs unsweetened sunflower butter (30 grams)

3 tbs coconut butter, slightly warmed (45 grams) 

3 tbs sorghum syrup or raw honey (45 grams)

3/4 cup strawberries, chopped + some sliced for topping 

1/3 cup raw sunflower seeds + more for topping (78 grams) 

Instructions:

Pre-heat oven to 375F degrees (190C ).

Grind and measure all flours, then mix all the dry ingredients in a large mixing bowl. Next whisk together all the wet ingredients in a small bowl until thoroughly combined. 

Add the wet to the dry and stir the mixture together until fully incorporated. Finally add in the sunflower seeds and chopped strawberries. 

Pour the batter into lined muffin tins and top with sliced strawberries and more sunflower seeds! Bake for about 20 - 25 minutes, enjoy! 

* To makes these muffins gluten free, simply replace the ferro flour with the same amount of GF sorghum or teff flour. 
* Just a heads up, small green spots may occur within these muffins. These spots are due to the naturally occurring enzymes in the sunflower seeds and baking soda and do not indicate spoilage. 

Post by: Rebecca

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Blue skies and green fields have finally arrived, spring makes me feel like there is no place better to be than my backyard, amongst the beauty of nature! Colorful flowers blossom into a unique painting, and trees sprout new leaves into the world. Summer will not be far behind.

If you are a true peanut butter lover, then you will enjoy everything about this granola! I combined several forms of peanuts to create the ultimate nutty sensation! Enjoy this crunchy treat on top of fresh homemade yogurt, a sweet smoothie or as a quick snack just on its own!

Although peanuts are thought of as a greatly over-processed food, the raw form of this delicious nut contains some surprising health benefits! A wide variety of essential nutrients are packed into this little superfood including potassium, copper, magnesium, zinc, vitamin E and vitamin B6. The protein and fiber in peanuts helps to encourage a healthy weight, while the antioxidants help protect against colon, prostate and breast cancer. A lot goes into this little nut, peanuts are thought to have been cultivated as long ago as 950 B.C. by the Incas! Even though peanuts seem to be alike any other nut, they are really classified as a legume, or a member of the bean family, since they grow underground. 

Puffed rice has increased in popularity over the past few years not only in cereal, but also in cooking! This special form of rice can add bulk and texture to almost any granola! With three times the protein and eight times the fiber of commercially made sugary cereals, this healthy grain will help keep you full and satisfied. 

I enjoy including coconut flakes in my granola to help cut back on the carbs and also add a bit of texture balance. When toasted, coconut flakes greatly resemble oats and can be tossed into anything from smoothies to warm porridge. Unlike shredded coconut, coconut flakes are much larger and easier work with when toasting. Just alike other coconut products, these naturally sweet treats are relatively low in carbs yet high in healthy fats, which makes it an ideal energy booster!

Gluten Free, Vegan

Ingredients:

1 cup GF rolled oats

2 rice cakes (broken up)

1 cup puffed rice cereal

1/2 cup flaked coconut chips

1/3 cup organic peanut butter or my simple homemade peanut butter

1/4 cup roasted peanuts

2 tbs peanut butter powder (PB2)

1/2 cup applesauce or mashed banana

1/4 cup almond milk (or more if needed)

1 tsp cinnamon

1/2 tsp ground ginger

2 tbs sesame seeds

2 tbs hemp seeds

2 tbs chia seeds

Instructions:

Pre-heat the oven to 350F degrees.

Combine all the dry ingredients in a small mixing bowl and toss to combine. Next, whisk together all the wet ingredients and add the them to the dry mixture. Gently mix to combine while making sure it is fully incorporated (add more almond milk if needed here).

Spread the granola out on a parchment covered baking tray and roast for about 45 minutes. Be sure to check on the granola and stir it about every 15 minutes to prevent burning! Enjoy!

*If you do not like peanuts try using almond butter and chopped almonds instead of peanuts!
*If you like your granola a little sweeter, try adding about 1/4 cup raw honey.

Post by: Rebecca

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Spring has finally sprung along with all the new beautiful new life! Green leaves, fresh flowers, new buds, and the smell of rain are all signs that remind me of the beautiful world God has created! Spring also means more fresh veggies and flowers will start showing up in my posts. Yes! 

This odd recipe truly is one of my all-time favorite snacks! Cauliflower might be one of your least favorite veggies, but I promise this irresistible snack might just change your mind on that one! These flavor packed cauliflower bites have that crunchy texture that we all know and love, so feel free to swap some of these out for those cheetos hiding around in your daily lunchbox. 

Cauliflower is one of the most versatile veggies around. It can be used in anything from dips, to desserts, but my favorite thing about cauliflower is that it can be completely transformed by the dehydrator! In this recipe, I combined zesty spices with a somewhat bland veggie to create a snack worthy of sharing. Combine it with a sweet and savory sauce, and it is brought to a whole new level. All I am going to say is that my mother loves this recipe, and she is... a cauliflower hater (she'll come to her senses one day). 

Every foodie should have a jar of tahini in the house, at all times. No matter what flavor or taste you are going for, tahini will add its own touch of zing, which marries well with any palate. Tahini is made from sesame seeds, which are a great source of calcium, maganese and copper. This tiny seed can also help prevent migraines, normalize sleep patterns during menopause, lower high blood pressure and reduce PMS symptoms! 

Cauliflower is an excellent source of vitamin C and K, along with many other essential nutrients. Among the most benefits of cauliflower are digestive health, detox support, anti-inflammatory properties and cardiovascular support! When preparing cauliflower, be sure not to overcook, since many of it's key nutrients can be lost.

Nutritional yeast has risen in popularity over the past few years, and it is to no surprise!  This powerful supplement is known for its delicious cheezy flavor and is often used in place of cheese. Nutritional yeast is low in calories and fat, while also providing an array of vitamins and minerals. This inactive yeast also holds a hefty amount of protein and essential B vitamins, such as B1 B2, B6 and B12!

Gluten Free, Vegan, Raw, Low Carb

Ingredients:

1 large head cauliflower

2 tsp melted coconut oil

Spice Mix:

4 tsp chili powder

4 tbs nutritional yeast

1 tsp ground caraway

1 tsp smoked sea salt (or regular)

2 tsp smoked paprika

2 pinches cayenne pepper 

freshly ground black pepper to taste

1 tbs freshly ground dried papaya seeds (optional) 

1 tbs sesame seeds 

Sweet Tahini Sauce:

3 tbs roasted tahini 

1 tbs unsweetened sunflower butter

1 tbs agave nectar (or honey)

1 pinch sea salt

2-4 tbs water (depending on what consistency you want) 

Instructions:

Create your spice mix by tossing all the seasonings together in a small bowl. 

Wash and chop your cauliflower into somewhat large pieces (about 1 - 2 square inches). Place the bites in a large bowl and toss with the melted coconut oil, followed by the spice rub. Throughly coat the cauliflower pieces until almost all the rub has coated them. If the spices do not seem to be sticking enough, add about 2 tbs water to move it along. 

Spread the cauliflower pieces evenly on lined dehydrator trays, then dehydrate on 115F for about 8 hours (or overnight). *see below for oven instructions 

For the tahini sauce, combine the tahini, sunflower butter, salt and agave in a small bowl, mix to combine. Finally add in the water and continue to mix and combine. Enjoy alongside some crispy cauliflower bites!

*If you do not have a dehydrator, simply roast the cauliflower in the oven at 375F for about 45 minutes. They will not have the same texture, but they will taste just as delicious! 

Post by: Rebecca 

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I used to live off of sweet potatoes (funny considering I loathed them when I was young), I would even find some way to include them in my breakfast routine! Although I have gotten over this addiction (somewhat hehe) I still love to include various forms of sweet potato into my diet when I can. Surprisingly enough, apart from potatoes, bunches of different veggies can be transformed into crunchy and delicious fries! If you find yourself ordering a large bucket of fries with your daily fast food, than you will love this simple recipe! Although sweet potato fries are somewhat different than the conventional kind, you might just find yourself enjoying these sweet treats even more!

In this recipe, I included both sweet potatoes and carrots in order to cut down on the carbs. The corn meal crust creates both a flavorsome yet crunchy texture. I enjoyed this on its own, but feel free to serve it alongside a protein of your choice, such as tofu or roasted chickpeas! 

Carrots, when roasted, become even sweeter, even tastier! Carrots are among the lower carb root veggies and can be used in anything from dips to smoothies. These long and skinny roots are packed with nutrients such as beta carotene, vitamin A and phytonutrients, which can reduce the risk of colon cancer and cardiovascular decease. Carrots actually come in many different varieties and colors including purple, red, and white, all providing different nutritional benefits. 

Sweet potatoes, although disliked by many (probably because they have never tried one), are very versatile and easy to cook. Sweet potatoes are actually cleaner than white potatoes in that their is no need to buy them organic. These sweet roots also cook faster than their white neighbors, while also being greatly higher in nutrition. Sweet potatoes are packed with nutrients such as beta carotene, vitamin A, vitamin C, antioxidants and anti-inflammatory properties. It is also important to include some fat in your meals involving sweet potatoes (yes!) in order to receive the full amount of benefits. 

Corn meal, a southern staple food, is enjoyed in anything from cornbread to soups. In this recipe cornmeal serves as a coating which creates a crunchy texture. Cornmeal, alike every ingredient, brings some of its own unique benefits to the table. Nutrients such as niacin, vitamins B6, E and K, along with potassium and iron are all found in this delicious whole grain. Additionally cornmeal has been found to increase immunity and circulation within the body. I often enjoy the hearty texture of cornmeal in some of my muffins and biscuits. 

Gluten Free, Vegan

Ingredients:

1 medium sweet potato

4-5 large carrots

1/3 cup organic or locally ground corn meal

2 tbs raw sesame seeds

1 tsp dried cilantro

1 tsp chili powder

1 pinch cayenne pepper

1 pinch nutmeg

1/2 tsp cinnamon

sea salt + pepper

Instructions:

Pre-heat oven to 400F degrees. Combine the corn meal, herbs and spices in a small bowl. 

Wash all the veggies and peel the sweet potato. Next cut the veggies into strips (or wedges) and toss them onto a roasting tray with 1/2 tbs coconut oil. Finally sprinkle about 1/2 of the corn meal mixture over the veggies and toss to combine. Roast your fries for about an hour, stirring about half way through. Top with a sprinkle of sesame seeds and serve with fresh avocado creme. Enjoy! 

Gluten Free, Low Carb

Ingredients:

2 large avocados

1/3 cup greek yogurt (or coconut milk yogurt for a vegan version) 

juice of 1 lemon (I used a meyer lemon)

juice of 2 limes

sea salt + pepper

1/2 tsp chili powder

1/2 tsp cinnamon

1 tsp cilantro

Instructions:

Remove the flesh from both avocados and mash them in a small mixing bowl. Next, add in the greek yogurt along with the citrus juices, herbs and spices, continue to stir and combine. Store in an air tight container for up to 5 days. Enjoy!

Post by: Rebecca

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I have been a donut kick lately (if you haven't noticed) they are just so fun to decorate, photograph and of course eat! These donuts are ready for the Easter table. With flavors of spring and hints of color, they are sure to please any guest! 

Lime and coconut are both very common flavors, but when together something new is created! Lime brings visions of spring to the table, while coconut touches on the coolness of the passing winter. These donuts can be either a fun dessert or a quick brunch item! Although no one really enjoys taking a bite out of a lime, these little fruits have some surprising nutritional benefits. Limes can help protect the body from contracting cholera, plus aid in destroying free radicals before they can wreak havoc in the body! The citric acid within limes can also prevent the development of kidney stones. 

Coconut milk, as I have talked about before, is a true superfood at its best! Coconut milk can give you that creamy, indulgent taste without all the side effects. The saturated fats within coconut products can actually help jump start your weight-loss, instead of packing on the pounds. This creamy indulgence is also packed with vitamins and minerals such as vitamins E and K, magnesium, potassium and phosphorus. Coconut milk has also been known to raise the the amounts of good HDL cholesterol within the body, while also helping to stabilize the bad LDL cholesterol. In this recipe I primarily use the cream of the coconut. This cream is found at the top of the can once the coconut milk is fully chilled. The key to the perfect amount of coconut cream is to buy full fat coconut milk. Reduced fat coconut milk is still as healthy, but it will not provide as much cream as you need. 

Gluten Free, Vegan

Ingredients:

1/2 cup GF oat flour

1/2 cup sorghum flour

2 tbs coconut flour

2 tsp baking powder

sea salt

1 tbs flax meal

2 tbs shredded coconut flakes

1/4 cup coconut sugar

1/2 cup apple sauce

1/2 cup almond milk or thinned coconut milk

3 tbs coconut oil, melted

juice of 4 limes

zest of 2 - 3 limes

Frosting:

1/2 cup coconut butter, slightly warmed until soft

2 tbs coconut oil, melted

6 - 8 tbs coconut cream (from the top of a can of full fat coconut milk)

juice of 6 limes

zest of 3 limes

Instructions:

Pre-heat the oven to 350F degrees.

Combine all your dry ingredients, including the coconut flakes and sugar, in a large mixing bowl. Next, whisk all your wet ingredients, including the lime juice and zest,  in a small bowl. Add the wet to the dry ingredients and mix to combine. 

For the frosting, lightly warm your coconut butter and melt the oil. Add all the ingredients together and quickly whisk to combine. Add more coconut cream if needed to create a spreadable mixture. 

To assemble, grab a donut and carefully frost to the desired degree with the coconut butter mixture. Garnish with fresh lime zest and coconut flakes! These donuts keep for about a week in the fridge, unfrosted, and about 4 days when they are frosted. Enjoy!

Post by: Rebecca

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All I am going to say is that lavender and lemon are made for each other. The zesty flavor of lemon and the sweet herbal sent of lavender are one of my favorite combinations. I have to admit spring fever has finally hit me and despite the cold weather I am craving some homemade ice cream. This ice cream combines both these wonderful flavors to create a whole new unique dessert sensation. Coconut milk makes this ice cream guilt free to boot, what more could you ask for?

Lavender, a common garden herb, gives this recipe a sweet yet herbal tone while also unifying the underlying flavors. This fragrant herb is mainly used for aromatherapy to help in relaxation, sooth migraines, and even benefit those with dementia or Alzheimer’s. It can also be used in anything from savory desserts to sweet baked goods! Lavender can be found in most health food stores in the form of a tea, but I also find it easy to grow in my garden at home!

Lemon not only provides a contrast in the flavors of this recipe but also a healthy dose of nutrients. This vibrant fruit is known to help in detoxification while also providing a hefty dose of Vitamin C. Lemons can also protect against rheumatoid arthritis and immune system health.

Coconut milk is the star ingredient in this recipe; it provides a creamy ice cream- like texture and flavor while at the same time being good for your health! Coconut milk provides tons of healthy fats, which can actually (ironically) aid in weight loss. I enjoy using coconut milk in anything from smoothies to spicy curries. This creamy milk can now be found in almost all grocery stores in the Asian food section. 

Gluten Free, Vegan, Low Carb

Ingredients:

2 cans full fat coconut milk, chilled

1/2 tsp xanthan gum 

juice of about 3 -4 lemons

1 1/2 tsp lemon zest

1/3 cup raw honey

1-2 lavender tea bags (I used 1)

Instructions:

Pour about 1/2 cup liquid coconut milk (the part below the cream) to a small bowl and add in the xanthan gum, quickly whisk to combine. 

Add the rest of the coconut milk to a large pot and heat to a simmer. Next, toss in the lavender tea bag (I removed the string off of my tea bag) and continue to simmer for about 30 seconds. Remove the pot from the burner and add in the raw honey, lemon juice, xanthan/milk mixture and zest. Continue to whisk and combine until the mixture is fully incorporated. 

Let the mixture cool to room temperature (leaving the tea bag in to soak) then place it in the fridge over night (or about 4 hours). Once the mixture is fully cooled, place it in an ice cream maker and follow the makers instructions. To finish it up, place your ice cream in the freezer for about an hour. Serve garnished with fresh lavender and lemon slices, enjoy! 

Alternately you can also freeze the ice cream mixture in small ice cube trays, then blend it along with about 1/2 cup almond milk in a high speed blender until smooth. 

Post by: Rebecca

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Just because it is spring, does not mean soup is gone for good. While the flowers are poking through, the winter chill is still among us! The perfect veggie soup, everyone has a recipe for one, but is it really the best? Is it all from scratch, does it let the true flavor of the veggies shine through? Well this recipe might not be like the one in your family, but it certainly has pleased mine! The term "limitless" serves this recipe well since you really can add any veggies to your liking. During the summer months, this soup can be filled with garden fresh veggies while in the wintertime, feel free to add some savory sweet roots to the mix. The true key to veggie soup is both flavor and nutrition, so try to pack in as many fresh veggies as possible! 

In this recipe I literally used a little of almost every veggie I had in the fridge. I also tried to incorporate that sweet and comforting taste into it by adding roasted garlic. Raw garlic might serve well in some recipes but in soups, it truly need be roasted. Roasting, as it does many veggies, really brings out the true sweet aroma of this root. Garlic, despite its odd smell, holds some interesting health benefits such as providing a boost for our metabolism, increasing immunity, detoxification and regulating the number of fat cells within the body! 

Carrots, though quite a common veggie, are almost never enjoyed to their full potential. My favorite way to enjoy carrots is roasted, it really brings out the sweet caramel-like flavors. Along with their own unique properties, carrots contain beta-carotene, just as sweet potatoes do, which helps inhibit the growth of colon cancer cells. These skinny root veggies also contain a hefty amount of vitamin A and K. Onion, although thought of as a flavor enhancer, is rather a bit of a wonder veggie of sorts. Onions provide concentrated amounts of polyphenols and flavonoids. These minerals do not get degraded even after cooking, just make sure you do not over peel the onion which can cause it to lose up to 75% of its nutrients. 

Blue potatoes are very similar to white potatoes in taste and texture, but when it comes to vitamins the blues take the stand! Blue potatoes contain higher amounts of carotene, antioxidants and flavonoids than the common white potato. I enjoy making oven-roasted fries and colorful mashed potatoes out of blue potatoes. 

I included several different types of beans and peas in this recipe just so there would be some variety in tastes and textures. Lima beans are one of my favorite beans in that they have a really creamy texture and a rather simple flavor that combines well with anything! Lima beans have also been known to lower the risk of heart attacks, provide energy while stabilizing blood sugar and even help fight against some certain types of cancer. Green peas are actually quite sweet in taste, despite the fact that I would have rather jumped off a cliff than bear the sight of one when I was younger. Children all over the world dislike this little veggie, for some reasons we may never know; our only hope is that they come to their senses some day. Even Veggie Tales could not even get me to eat these when I was little, and believe me, that is saying a lot. Lentils though foreign to some, who only stick to the common legumes, are quite versatile and easily prepared within 30 minutes. Regardless of their size, these tiny beans pack a powerful nutritional punch. Originating in central Asia, lentils have been eaten for many years and are traditionally served with barley and wheat. Lentils are also known to fight against heart disease (even more so than lima beans) and help prevent disorders such as irritable bowel syndrome. 

We all know soup is just not complete without bread. Whether it is homemade cornbread, crackers or some fresh rolls, we all have our preference. I personally enjoy cornbread out of all of these, the flavor and texture just calls for the accompaniment of soup! For this cornbread recipe I combined the delicious texture of cornbread with the familiar taste of a biscuit. Sweet potato adds a hint of sweetness to this favorite of mine, while herbs provide a savory sensation. Sweet potatoes, though they do contain a good amount of carbs, actually have the opposite effect of stabilizing blood sugar. These vibrant root veggies also contain anti-aging properties; antioxidants, antibacterial properties and a healthy dose of vitamin A. Studies have actually shown that eating brightly colored veggies on a daily basis can literally give a healthy tan-like glow to your skin! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

2 large carrots, chopped

1/2 tsp chili powder

1/4 tsp cayenne powder (or to taste)

1 tsp each of dried basil, oregano and parsley

salt + pepper (to taste)

1 tbs vegetarian worstcheshire sauce

2 medium blue potatoes (or red)

1/2 cup peas (you can use frozen or cook your own) 

1 cup lima beans (you can use frozen or cook your own) 

1 cup cooked green lentils

2 cups chopped tomatoes + juice

2 cups filtered water

1/3 cup sweet roasted garlic spread + more for topping (recipe below)

sweet potato corn biscuits (recipe below)

Instructions:

Cut and prepare the vegetables, cook the lentils and beans (if needed). Add 1/2 tbs oil to a large stock pot and heat over medium heat. Add the chopped onion and saute for about 1 minute, next, add in the carrot and continue to saute until the onion has turned translucent. Next, add in the chopped carrots and potatoes followed by all the herbs and spices. Continue to saute for about 3 - 4 more minutes, or until the carrots are beginning to soften. Now, add in the tomatoes, water and worchestire sauce. 

Bring the soup to a boil and then simmer over medium low for about 20 minutes. After the potatoes are fully cooked, add in all the beans, peas and 1/3 cup garlic spread, then continue to simmer for another 10 minutes. Finally taste your soup and adjust any seasonings to your liking. Enjoy topped with some sweet garlic spread and fresh corn biscuits!

Gluten Free, Vegan, Low Carb

Ingredients:

3 heads garlic (tops cut off for roasting)

salt + pepper

1 large onion, sliced

water (as needed)

Instructions:

Pre-heat the oven to 375F degrees. 
Wrap your garlic heads in tin foil and place them in the oven to roast. Add your onion slices to a tray and roast along with the garlic heads for about 45 - 50 minutes. 

Once the veggies are done, unwrap the garlic and quickly (without burning yourself) squeeze out the garlic cloves into a small bowl. Next, add the roasted onion and skinned garlic cloves to a blender along with the salt and pepper. Add about 1/4 cup water then blend until smooth. Season with more salt and pepper if needed. Eat on anything from toast to baked potatoes!

Gluten Free, Vegan

Ingredients:

1 2/3 cups GF oat flour (ground from rolled oats)

1 2/3 cup corn meal

1/3 cup almond meal

3 tbs arrowroot or corn starch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 cup cooked sweet potato puree*

2/3 cup almond milk + about 3 tbs

1/3 cup coconut oil (cool/ room temperature)*

1 tsp cinnamon

dried or fresh herbs (I used parsley, oregano, thyme and rosemary)

Instructions:

Pre- heat the oven to 450F degrees.

Add all the dry ingredients to a blender and gently pulse to combine. Next, add in the coconut oil and continue to pulse until the mixture resembles a sandy texture. Pour this mixture into a bowl and add in the rest of the wet ingredients. Mash the mixture together with your hands until it is fully incorporated (I felt the need to get dirty here). 

Now, plop the biscuits out on a parchment lined baking sheet about 2 inches apart, then shape them into circles using your hands (or you can use a biscuit cutter as your guide). Bake for 22 - 25 minutes, eat while warm with some fresh butter or jam! 

*If you like your biscuits more moist try adding about 2 - 4 extra tbs coconut oil.
*Pumpkin would be a great substitution for sweet potato! 

Post  by: Rebecca

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