Gluten Free, Vegan, Nut Free 

Ingredients:

• 2 cups raw sunflower seeds
• 1 tsp ground cardamom seed (preferably fresh) 
• 1-2 tbs raw local honey (optional) 
• 1-2 tbs melted coconut oil 

Instructions:
​Start activating the sunflower seeds by soaking them overnight, or at least 8 hours, in filtered water. This helps the body better digest the raw seeds. After soaking, strain out the water and lay out the seeds flat in a dehydrator. Dry the seeds at 115F for 10-12 hours or until completely dry. *See note if you do not have a dehydrator. 
Next, add the dried sprouted sunflower seeds to a high speed blender such as a Vitamix and blend on high until the mixture resembles crumbs. Then, add all ingredients and blend using a plunger attachment until very smooth. Add more melted coconut oil if needed for smooth blending. 

*Seeds can also be activated by lightly roasting them. If you would rather roast the seeds, skip the soaking step and start with an oven at 300F. Lay the seeds out flat on a roasting tray and roast for about 20 minutes stirring frequently. The sunflower seeds should look golden brown and have a fragrant earthy smell. 

Sweet and spicy cardamom and chai spices lace this smoothie with more than just a happy fragrance, but also an array of powerful medicinal benefits. This nourishing smoothie will tantalize your sweet tooth while also fueling your body with a boost of vitality! Sip and step into bliss after a workout or before taking on the day. 

Makes two 16oz servings
Gluten Free, Vegan, Nut Free

Ingredients:
For the Crumble

• 3-4 medjool dates
• 1/3 cup seeds (hemp, sunflower, pumpkin, chia)
• a pinch of sea salt  

For the Smoothie

• 10 baby bananas, peeled and frozen
• 2 large spoonfuls of sprouted sunflower seed butter
• 1-2 tbs mushroom chai blend* (NEW RECIPE COMING SOON!) my favorite on the market is Four Sigmatic 
• 2 tbs hemp seeds 
• 3/4 cup coconut or seed milk of choice 

​
Instructions: 
For the crumble, add all ingredients to the blender and pulse until chopped and incorporated. For the smoothie, add all ingredients to the blender and blend until smooth. If you wish for a thicker smoothie, add more frozen banana, but if you like it thinner add additional milk until it reaches the desired consistency. To assemble, pour into cute glasses or jars, top with crumble, sip and bliss out. 

*If you have trouble finding a chai blend feel free to throw together this spice blend to use instead: 1 tsp cinnamon, 1 tsp powdered ginger, a pinch of clove and 1/4 tsp black pepper 

Also these super rad straws were made by my friend, check out his glass work here!

Summertime has finally erupted with its seasonal beauty! Plump fruits can be found at every farmers market while fresh flowers can be found in the nearby forest. 

This recipe is a great way to showcase your favorite summer fruits! Whip some up today and have it ready by tomorrow for breakfast, lunch or even dessert. Sweet and creamy cashews replace milk in this tangy dairy free treat! 

The truth behind most store bought vegan yogurts is that they are filled with both sugar and hidden additives. Although most companies advertise their product as being free from artificial flavors and preservatives, there are some chemicals which are not required to be listed by the FDA in order to keep the company's recipe a secret. These same chemicals are usually included on the label by the term "natural flavors" (which are ironically anything but natural). No need to worry though, it is so easy to make your own vegan yogurt at home! Check out  my pantry  page to find the natural yogurt brands I enjoy made from only real food!

Cultured foods are a great addition to any diet due to their ability to ward off cancer, heart disease and even depression! Additionally these cultured foods are filled with good-for-your-gut bacteria which can help with digestion and absorption of nutrients in the body! 

Gluten Free, Vegan, Low Carb

Ingredients:

1 1/4 cups raw cashews (150 g) 

1 cup filtered water (about 225 g)

Instructions:

Add the cashews to a high speed blender and pulse into a fine meal. While keeping the blender going, pour in the water. Continue to blend the cashews until the mixture resembles a heavy cream. Pour the cream into a pint sized glass jar and tightly cover with a cheese cloth. 

In order for your yogurt to ferment, leave it out overnight in a warm area of about 50 - 100F. I usually use my dehydrator to keep a consistent temperature. Check the yogurt in the morning and continue to let it ferment until it looks bubbly and achieves a pleasant sour taste. My yogurt usually only takes one night but depending on temperature and humidity levels, time will vary. Recipe makes about 2 cups. 

Gluten Free, Vegan, Low Carb

Ingredients:

2/3 cups coconut chips (large flakes)

1/2 cup raw almonds (optionally chopped) 

1/2 cup raw sunflower seeds

1/3 cup raw pumpkinseeds

2 tbs chia seeds

1/3 cup vegan mini chocolate chips

1/2 tsp ground cinnamon

2 tbs dried chai tea grounds 

1/2 tsp sea salt

2 tbs maple syrup

2 tbs coconut oil 

Instructions:

Pre-heat your oven to 350F.

Add all ingredients to a large bowl and toss to combine. Next, add in the wet ingredients and continue to toss and combine. 
Spread the granola out on a flat cookie sheet and roast for 15 - 18 mins, stirring every 5 mins. 
Serve with homemade yogurt and fresh fruit, enjoy! Recipe makes about 2 cups. 

Post by: Rebecca 

Edit: Congratulations to Amy Lynn for winning the Parrano picnic giveaway! Thank you everyone for submitting all the lovely comments! 

The wait is finally over for this picnic inspired giveaway, filled with all kinds of healthy goodies to take along on your summertime adventures. First I must thank the good folks at Parrano cheese for making this giveaway possible! Some of these products are local favorites of mine, while others I just recently discovered, but needless to say they are all beautifully delicious. Now I know you are wondering what all is included in the giveaway? Well, I have included a list of what all the winner will receive along with an explanation of why I chose it below! All you have to do to enter to win is comment on this post! You may also feel free to like my post on facebook or reblog my post on instagram to gain extra submissions!! I will announce the winner on June 23rd 8pm EST. (Edit: this giveaway has ended.) I wish everyone the best of luck! 

What's inside?

• a selection from Parrano cheese 
  
• one jar Maranatha Sunflower Seed Butter
• one jar Leoci's Raspberry Jalapeno Jam
• one bag of  Brad's Raw Chips
• one jar Miss Jenny's Pickles 
  
• four Larabars
• four (non-alcoholic) Reed's Extra Ginger Brews 
  
• two linen napkins 
  
• two mason jars 
• pretty paper straws 

Maranatha Sunflower Butter: This sunflower seed butter is a long time favorite of mine! I promise you will not even miss the peanut butter. Toasty sunflower seeds blended into a creamy spread with just a hint of sea salt; it's the perfect addition to a hearty breakfast or an energizing snack! 

Leoci's Raspberry Jalapeno Jam: This locally made sweet and spicy jam is crafted only from the good stuff making it an awesome addition to any meal! Serve it over toast with parrano cheese, mix it into a savory marinate or swirl it into a batch of cookies! 

Brad's Raw Chips: Add some low calorie, low carb crunch to your meal with these healthy chips. Brad's Raw Chips are packed with super foods, like kale and flax seeds, making them an excellent anytime snack. Top them with your favorite hummus or cheese and make it a meal! 

Miss Jenny's Salt and Pepper Pickles: What is a picnic without pickles? I cannot stress how hard it is to find good store bought pickles, so needless to say this local brand definitely had me surprised! Simple ingredients are all you need without the addition of artificial colors or high fructose corn syrup. 

Larabars: To all who have not tried a Larabar before, now is your chance! These healthy snacks are one of my favorites! Made with only a few simple ingredients and no added sugars, colors or preservatives, these sweet treats make for a perfect power snack during a day of adventure. 

Reed's Extra Ginger Brew: My entire family loves these naturally brewed sodas! Made with fresh ginger and an array of spices, these non-alcoholic brews will be a favorite among any age group. 

Pretty Paper Straws: Paper straws make any beverage more fun, need I say more?

Mason Jars: You can never have enough mason jars so I have included some into the mix! I use them to store grains, fresh granola and for my salad-in-a-jar recipe of course! 

Believe it or not salads are easy to take along on a picnic! With this recipe, leave the mess behind and pack up something healthy. A salad-in-a-jar is always my go to recipe when vacationing or simply on the go. Feel free to pack it up the day before to save time. 

Ingredients:

For the Salad: 

handful fresh spinach or spring greens

small handful sprouts (I used sunflower) 

1/2 cup fresh cherries, quartered 

1/2 cup chopped cucumber 

1 cup cooked chickpeas or navy beans 

handful raw walnuts

1/4 cup shaved Parrano cheese 

For the Dressing:

1 tbs brown mustard

1 tbs maple syrup 

juice of two lemons 

1 tbs dried herbs of your choice (I used oregano) 

2 tbs olive oil

cracked black pepper to taste 

ground sea salt to taste 

Instructions:

First, add all your dressing ingredients to a quart mason jar and shake to combine (I always taste my dressing before adding the rest of the ingredients). Next, add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy). To top it off add in your fresh greens, sprouts, raw walnuts and cheese! Cap up the jar and pack it up. 

To assemble, I usually just shake the jar a bit before dumping it into a bowl/ plate or just eating it out of the jar! Recipe prepares two small servings or one large serving (alternately you can divide the salad among two pint sized jars if serving two). Serve alongside, hearty sandwiches or rustic bread, topped with jam and Parrano cheese! 

*You can really add in any of your favorite toppings to make this salad your own! Just start off with the crisp veggies, firm fruits and dressing, then move on to the lighter toppings like sprouts and spinach. If desired, you can take along extra toppings in an separate container (to add on as the finishing touch) like walnuts, sunflower seeds, raisins or fresh berries. 

Optional Pairings
Parrano, walnuts, tomatoes
Feta, cucumber, olives
Manchego, almonds, strawberries
Parrano, blackberries, pumpkinseeds 

Post by: Rebecca 

It is a St. Patrick's Day recipe roundup. I just cannot get enough of these naturally green desserts, perfect for that festive gathering! Here I have selected some of my most popular recipes from last years season. Click on each picture to view the original post. Enjoy! 

Post by: Rebecca 

The classic brownie gets a new and improved makeover with hints of spice, energizing super-foods and creamy avocado frosting! Feed that chocolate craving with these tasty treats just loaded with healthy fats! My favorite (baked) brownies, second only to this recipe! 
  
Cayenne might not come to mind while making chocolate brownies, but believe me, they were made for each other. Sweet chocolate is beautifully complemented by the hint of spice and zing. Cayenne has been used for centuries in therapeutic medicine. This powerful spice helps supercharge your metabolism and stabilize blood sugar, especially when eating sweets. Cayenne also helps to prevent headaches, blood clots, heart attacks and the cold related allergens. Cayenne has also been used as detox support because of its ability to stimulate the circulatory system. Talk about a superfood! 

Spirulina is a natural algae consisting of about 65% protein and amino acids, making it an excellent addition to any diet. Do not let the smell fool you, this revolutionary superfood is packed with vitamins and minerals. Spirulina is an excellent source of vitamins B-1 (thiamine), B-3 (riboflavin), B-6 (nicotinamide), B-9 (pyridoxine), C, D, A and E, in addition to calcium, iron and phosphorus. This blue-green algae can also bind to heavy metals within the body, making it an excellent detoxifier! There is one catch though, the taste. Fortunately, the uniquely disgusting taste of spirulina can fully be masked by chocolate. The taste of pond scum CAN be transformed into something delicious! 

Avocados are one of my favorite fruits, they make this dessert a step above. Delicious frosting made from the purest of ingredients, a healthier version does not exist. You might not indulge in these beauties often but, I strongly encourage you to do so. Despite avocados fat content they are super healthy. Studies have shown that eating avocado helps the body efficiently absorb lycopene and beta carotene. Do not be fooled by the high fat content, these heart-healthy fats are like none other. The fats within avocados mostly consist of oleic acid, alike olive oil, which helps the digestive system breakdown fat-soluble nutrients such as beta carotene or B vitamins. The other remaining fat consists of phytosterols, which are key supporters of the inflammatory system. So feel free to enjoy every bite! 

Gluten Free, Vegan 

Ingredients: 

For the Brownies: 

1 tbs flax meal + 3 tbs water 

1 and 1/2 cup finely ground almond flour/meal 

1/2 cup GF sorghum flour 

2 tbs cornstarch or arrowroot powder 

1/3 cup unsw cocoa powder

1/4 tsp baking soda 

2 tbs maca powder

1/4 - 1 tsp spirulina powder (optional)* 

1 tsp ginger

2 - 3 pinches cayenne 

1 tsp cinnamon

pinch of sea salt

1/2 cup + 1/4 cup vegan chocolate chips or chunks, divided

1/4 cup + 3 tbs coconut oil or ghee 

1/4 cup + 4 tbs unsw almond milk 

1/4 cup coconut sugar 

1/4 cup raw honey 

1/2 tsp real vanilla extract 

1/2 cup chopped walnuts 

For the Avocado Frosting:

2 medium avocados 

4 - 6 tbs raw honey

3 tbs cocoa powder (optional if you want a pretty green frosting) 

1 tbs olive oil

fresh mint, course sea salt and raw cacao nibs (for garnish) 

Instructions:

Pre-heat your oven to 350F degrees and line a 9 by 9in baking dish with parchment. Prepare the flax egg and set aside. 

For the brownies, combine all dry ingredients and spices, except for the sugar, in large mixing bowl. Stir to combine. Next, slowly melt 1/2 cup chocolate with the coconut oil or ghee. Stir in the sugar, mashed avocado, honey, almond milk, vanilla and flax egg to the melted mixture. 

Add the wet ingredients to the dry and stir to combine. Finally, fold in the chopped walnuts and remaining chocolate pieces. 

Pour the batter into your prepared baking dish and bake for about 35 minutes. While it is baking prepare your avocado frosting. Once baked, wait at least 2 hours before cutting (I have to admit, I did sample some off the side!) 

For the avocado frosting, add the avocado, olive oil, cocoa powder and honey to a high speed blender and blend until extra smooth. Add more honey if needed. Store extra in an air tight container for up to 3 days. If you choose to omit the cocoa powder, use immediately. 

To assemble, top the brownies with avocado frosting, cut and garnish. Store in the fridge for up to 5 days, let warm to room temperature before eating*. Enjoy! 

*After you get used to the taste of spirulina, you can add more to your baked goods without even knowing it is there, but at first I would recommend going light. 

Post by: Rebecca

Happy New Year! Kick off your new year with this classic yet unique dessert. I know this is another dessert recipe, but I just could not resist sharing this scrumptious treat. Moist chocolate cake coupled with warm winter spices and creamy vegan cashew frosting, what's not to love? 

Overall I would say 2013 turned out to be a pretty good year, my first full year of running a blog! But there is will always be room to improve. Now is the time to make those New Years resolutions, some of which will be abandoned a month or even a week into the year. Over 75% of New Years resolutions will be health or fitness related, most based on dieting. In order to truly keep those health resolutions this year, dieting should be out of the picture. Instead focus on eating only fresh and wholesome foods. When I think diet, my mind instantly starts to worry about what I can or cannot eat. Healthy eating does not have to be a constrictive diet, it is a way of life. A slow transition is also beneficial when working to convert your eating habits. When you stop cold turkey, your body will inevitably crave those same foods you were trying to get away from. Do not be hard on yourself. Start by lowering your intake of those unhealthy foods and supplementing them with similar versions. Say you enjoy a couple handfuls of chips everyday, instead of eating two handfuls, eat only one and supplement the other half with some healthy kale chips. Eventually you will not even miss the chips at all!

Gluten Free

Ingredients:

For the Cake: 

1 1/2 cups GF oat flour

1 cup almond flour

1/2 cup sorghum flour

1/2 cup unsweetened cocoa powder

1/2 cup coconut sugar

2 tsp baking powder

2 1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp allspice

1/4 tsp cardamom

1/4 tsp black pepper

1/2 tsp sea salt

4 large organic or local eggs 

1/2 cup apple sauce

3/4 cup unsweetened almond milk 

3 tbs raw honey

1 tbs blackstrap molasses 

1/4 cup coconut oil, slightly warmed 

1 tsp vanilla extract

For the Frosting:

1 3/4 cups raw cashews, soaked for at least 4 hours

1/2 cup + 2 tbs filtered water

3 tbs raw honey (or more to taste)

1/4 tsp sea salt

Instructions:

Pre-heat your oven to 350F degrees. 

Grind all flours if needed. Combine all the dry ingredients, including the spices, in a large mixing bowl and toss to combine. Next, whisk together the wet ingredients in a small mixing bowl and add the wet to the dry. Continue to fold and combine until all ingredients are well incorporated. 

Pour the batter into two parchment (or flour) lined baking pans and bake for 23 - 25 minutes. Allow the cakes to cool for at least 30 minutes before removing from the pans. 

To make the frosting, add all the soaked cashews, honey, filtered water and sea salt to a high speed blender or food processor and blend/ process until very very smooth and creamy. Add more honey if desired. 

To assemble, simple sandwich the cashew frosting between the cake layers. This recipe makes a two layer cake. If you would like a four layer cake (as shown in the pictures) double the recipe. Garnish with a dusting of cocoa powder and fresh rosemary. Enjoy! 

Post by: Rebecca
Happy New Year! 

To me, nothing says Christmas more than the smell of fresh cinnamon rolls. Around the holidays everyone seems to eat more than their fill, but who says it cannot be healthy stuff? This recipe combines a sweet and gooey cinnamon filling with decadent pecans and sweet dates to create one beautiful holiday treat with 1000 times more nutrition than any commercial cinnamon roll! Not to mention the festive wreath presentation. 

Dates, nature's sweetest gift. Dates are what make this scrumptious treat stand out in both taste and nutrition! These energy dense fruits make for an excellent pre or post-workout snack due to their carbohydrate and potassium content. Dates also provide a generous amount of copper, which aids in the formation of red blood cells and energy production. 

Wreaths have been around for centuries, originating all the way back to the persian empire. They were traditionally made of evergreen branches which symbolize strength. Whereas the circular shape represents eternal life, for it has no end. While wreaths have personified many different meanings throughout history, they still find a place in many countries across the globe today. 

Vegan, Gluten Free 

Ingredients:

For the dough: 

2 cups spelt flour or 1 cup GF oat flour and 1 cup GF sorghum flour 

1 tbs dry active yeast

3/4 cups organic unsweetened apple sauce 

3 tbs coconut oil 

For the filling: 

1/2 cup chopped tart apple (such as granny smith or jonagold) 

1 1/4 cups medjool dates, pitted and chopped 

3/4 cup filtered water 

3/4 cups finely chopped pecans

1/2 tsp sea salt

2 1/2 tsp cinnamon

1/4 tsp cardamom

1 pinch cloves

For the frosting: *

1 cup organic greek yogurt

juice of 2 lemons

1 - 2 tbs maple syrup

Instructions:

Combine all the dry ingredients in a large bowl. In a separate bowl, slowly heat the coconut oil (be careful not to heat it too much or it will kill the yeast) until melted then add in the rest of the wet ingredients. Add the wet mixture to the dry and fold until a dough begins to form. Dump the dough out on a floured surface and knead for about 2 - 3 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl and cover it with a clean tea towel, then leave it to rise in a warm place for about an hour, or until doubled in size.

While the dough is rising prepare the date filling. In a small saucepan add the chopped dates, chopped apple and spices along with about 3/4 cup filtered water. Heat the filling over medium heat until the water is almost gone and the dates form a paste. 

Next, punch down the dough and roll it out into a rectangle on a heavily floured surface. You want the rectangle to be about 2 feet long by 10 inches wide with a thickness of about 1/4 inch. 

Evenly spread on the date mixture with a wooden spoon, leaving about 1/2 inch around the edge, and top it off with the chopped pecans. 

Begin by rolling up the dough lengthwise into one giant log. Slice the log lengthwise. Grab the two halves and continue to spiral them around each other to create the illusion of an intricate braid. Connect the ends to form a wreath, transfer to a baking sheet (I used a pizza stone) and cover to rise again for about 30 more minutes. 

Pre-heat your oven to 370F degrees ( 190C). Bake the wreath for about 30 - 35 minutes, until lightly golden brown. 

To prepare the lemon frosting, add the greek yogurt, maple syrup and lemon juice to a small bowl and whisk to combine. Chill until ready to serve. 

To serve, add a dollop of lemon yogurt, a sprinkling of chopped pecans and a drizzle of maple syrup. Enjoy! Serves 8 - 12. 

*To make a vegan frosting try: adding about 1/2 tsp lemon zest to 1 cup whipped coconut cream or 1/4 cup lemon juice to 1 cup cashew cream . 

Post by: Rebecca 
Merry Christmas! 

I am proud to say all of these recipes have been party approved! My friends remarked that they tasted oh so delicious while also making them feel healthy. When you find yourself running around like a chicken with your head cut off, right before a party, you really need some simple recipes you can mindlessly toss together for your guests. Whether you need an appetizer, a snack or a side dish, these easy recipes can come to your rescue! Several different serving suggestions are written before each recipe, but feel free to customize the pairings to your palate. 

I love incorporating herbs into my winter cooking. Not only do they provide excellent flavor, but they also introduce many health benefits. Rosemary originated in the Mediterranean and has been used for therapeutic purposes for many decades. Today rosemary is enjoyed for both it's fragrance and it's aid in wellness. Rosemary contains anti-inflammatory, circulation and immune building compounds making it an excellent digestive aid. Rosemary is also known to help memory and concentration as well as overall neurological health. 

Ingredients:

2 cups raw shelled pecans (473g)

2 tbs coconut oil

2 tbs dried rosemary

1/2 tsp sea salt

2 tbs raw honey or agave 

Instructions:

Pre-heat your oven to 325F degrees (163C). Spread the raw pecans out on a baking sheet lined with parchment paper.

Add the coconut oil, rosemary and sea salt to a mortar and pestle and mash until a paste has formed. Add the paste to the pecans and massage it together with your hands. Next, evenly drizzle on the honey and continue to toss the pecans with your hands. (I usually taste one before roasting to make sure they do not need more honey or salt.) 

Roast the pecans for about 15 minutes (on a convection oven) or 18 minutes (on a normal setting). Once they have roasted, let them cool before breaking apart to serve. Enjoy! 

Ingredients:

3/4 cup rye flour (170g)

1/2 cup spelt flour (120g)

1 cup slightly warm water (230g) 

2 tbs coconut sugar

1 tsp instant yeast

1/2 tsp sea salt

2 tbs ground flax seed

3 tbs pumpkinseeds

3 tbs seseame seeds

3 tbs whole flax seeds

2 tbs poppy seeds

Insructions:

Mix together all the dry ingredients, except the seeds. Next, slowly add the wet to the dry to form a dough. Add about 1 tbs flour if the dough seems to wet or 1 tbs water if too dry. 

Fold in about 1 tbs each of poppy seeds and sesame seeds. 

Add the dough to a lightly greased bowl and cover with a tea towel to rise for about an hour to an hour and a half. 

Once the dough has risen, divide it in half and roll one piece out into a rectangle on a floured surface until about 1/8 inch thick. 

Cut the dough into rectangles using a floured pizza slicer. Pull the pieces apart and place them on a parchment lined baking sheet. 

Next, using wet fingers, rub the top of each cracker so that the seeds will stick. Finally top them off with the remaining seeds. Leave the crackers to rise again for about 30 minutes. 

Pre-heat your oven to 350F degrees (178C). 

Bake for about 20 - 30 minutes or until lightly browned. Store in an air-tight container. Enjoy! 

Ingredients:

1 8oz block feta cheese

2 - 3 tbs fig jam (I used this recipe)

1 tbs dried rosemary (or 2 tbs fresh, chopped) 

Instructions:

Pre-heat your oven to 350F degrees (178C).

Add the feta to a casserole dish and top with the fig jam and rosemary.

Bake for about 8 - 10 minutes or until soft. Serve immediately, while warm, alongside some seeded crackers. Enjoy! 

*Don't like feta? Try this recipe with brie instead. 

Post by: Rebecca 

A time of thankfulness, of joy and of laughter has arrived. While we come together to give thanks for the things we do have, we must always remember there is someone out there that has even less. It has always annoyed me how the media tends to completely skip Thanksgiving, it is one of my favorite holidays! Now, let us talk food. 

Face it, Thanksgiving is nothing without pie. It is what everyone cleans their plate for; dessert. Not just any dessert either, this recipe is so good no one will ever know it is vegan. I served this classic pecan pie to Thanksgiving guests last year and no one even suspected a thing!

Pecans are a winter staple around here. Not only do pecans help battle high cholesterol but they are also known to fight against some cancers and infections. These hearty nuts are also rich in vitamins B-6 and E, as well as minerals beta carotene, lutein and ellagic acid (an important antioxidant).  In some cases, pecans have even been found to help reduce the risk of heart disease by supporting a healthy blood profile. 

I knew this post would never be complete without a Thanksgiving recipe roundup! So here it is! Listed in order: appetizers, sides and desserts. 

Herb Roasted Chickpeas

Orange Scented Fig Jam

Classic Garlic Hummus

Cheezy Hummus

Balsamic Roasted Brussels with Pecans and Raisins

Rosemary Mashed Sweet Potatoes

Sweet Potato Corn Biscuits

The Ultimate Raw Brownie

Pumpkin Cardamom Donuts with Chocolate Frosting

Gluten Free, Vegan

Ingredients 

Crust:

1 cup GF oat flour

1 cup buckwheat flour (or rye)

3 tbs organic sugar

2 tbs flax meal

1 tsp cinnamon 

1/2 tsp sea salt 

1/2 cup unsweetened almond milk

1/2 cup coconut oil, melted

Filling:

3/4 cup extra firm tofu

2 tbs GF oat flour (or another GF flour)

1/4 cup unsweetened almond milk 

1/2 tsp vanilla extract

1 - 2 tbs good quality bourbon 

1/2 cup maple syrup

3/4 cup organic sugar

2 tsp molasses

1/4 cup coconut oil

1 1/4 cups pecans (chopped or halved) 

Instructions:

Preheat your oven to 400F degrees.

For the crust, combine all the dry ingredients in a large mixing bowl and make a well in the center. Pour in the melted coconut oil and almond milk, stir until a dough begins to form. Now, mold the dough into a ball and roll it out to about 1/4 inch in thickness. Drape the rolled dough over a greased pie pan, press it down into the corners and trim the edges. Lightly poke the bottom of the crust with a fork and pre-bake for about 7 minutes. Let the crust cool for about 10 minutes before filling. 

Preheat your oven to 350F degrees. 

For the filling start by adding the tofu, almond milk, 2 tbs GF oat flour, vanilla and bourbon to a blender. Blend until very smooth and set aside. Next, add the maple syrup, sugar and molasses to a small pot and heat over medium heat until bubbles start to form. Reduce the heat and continue to stir for about 10 minutes, until all the sugar is dissolved. Now, add in the coconut oil and the tofu mixture along with about the 1 1/4 cups of pecans to the stove pot. 

To assemble, pour the filling into the pre-baked pie crust and decorate with more pecans if desired. Cover the crust with foil and bake for about 1 hour, allow to cool for at least 30 minutes before slicing into, enjoy! 

Post by: Rebecca 

I am sorry if you were waiting on a traditional Thanksgiving recipe, but I could not resist sharing this scrumptious breakfast item! I promise a delicious Thanksgiving recipe is coming soon (spoiler alert, it involves pecans), but the holidays have just crept up on me (like every year). 

Scones are a cross between an English and American biscuit, slightly crumbly, very flavorsome, not too sweet, not too dry, the perfect winter breakfast. While no one can be sure about where scones truly originated, they are traditionally connected with Scotland, Ireland and England. Needless to say, when it comes to cold weather foods, I think of warm baked fruits and rich hearty breads. Mornings filled with warm blankets and nights in front of the fire. I am not gonna lie, these are the best scones I have ever had! They even smell like winter, like the aroma of fresh herbs and spices. Perfectly paired with coffee and warm apple butter, these scones are sure to bring on the holiday cheer. 

I love slow-cooker recipes! You throw it together, leave it on low and slow, wait and enjoy the creamy goodness. Fruit butters are exceptionally easy to make in a slow cooker. They require little ingredients and little preparation, which is exceptionally important during the busy holiday season. 

Walnuts are packed with so many health benefits. As I know you have probably heard before, walnuts are excellent heart healthy snacks, but did you know that these common nuts also help to boost the metabolism? Walnuts have also been found to help prevent certain types of cancer as well as fight inflammation. 

Vegan, Low Carb

Ingredients:

1 1/2 cups + 3 tbs spelt flour

1/2 cup walnut meal* 

1 tbs baking powder 

1 1/2 tbs flax meal 

1/2 tsp sea salt 

1 tsp ground cinnamon

3 tbs maple syrup

1/2 cup virgin coconut oil, chilled and cut into pieces 

1/3 cup chopped walnuts

1/2 tsp apple cider vinegar 

1 tsp vanilla

4 - 6 tbs unsweetened almond milk 

Instructions:

First, make your walnut meal (below) and preheat your oven to 350F degrees. (If you are using a baking stone, be sure to leave it in the oven to preheat as well.) 

Next, add all the dry ingredients to a high speed blender or food processor and pulse until well incorporated. Add in the cubed coconut oil and continue to pulse until the mixture resembles wet sand. Remove this mixture from the blender/food processor and set it aside in a large mixing bowl.

Now, whisk together the wet ingredients, including the vanilla and apple cider vinegar, in a separate mixing bowl. Add the wet to the sand-like mixture and continue to stir and combine. The batter should be thick, moist and easy to shape. Add more spelt flour if it looks too wet  and 2 tbs almond milk if it looks too dry. Once the mixture is well incorporated, fold in the chopped walnuts. Transfer the dough to a baking stone or a parchment lined baking sheet. 

Divide the dough into two sections, and shape each into a large disc about 5 inches wide and 1 1/2 inches thick. Cut each disc into 4 wedges and sprinkle with leftover chopped walnuts. Bake for about 23 - 25 minutes or until golden (they're kind of hard to tell when they're done cooking so I just broke one in half to check). Serve with rosemary sprigs, slow-cooker apple butter and your favorite hot tea, enjoy! 

*To prepare the walnut meal, add 1/2 cup walnut halves to a high speed blender or food processor and pulse until a fine meal is created. 
*These would also be delicious with my Simple Orange Scented Fig Jam

Gluten Free, Vegan, Nut Free

Ingredients:

about 4 cups peeled and cubed apples (a variety of types works best, I used gala, golden delicious and wine sap)

2 whole cinnamon sticks

1/2 tsp nutmeg 

1 pinch cloves

1/3 cup filtered water 

Instructions:

Add all the ingredients to a slow-cooker and stir to combine. Set it on low and close the lid. Let it cook low and slow for about 10 - 12 hours. Checking to stir it ever so often. Once your apple butter is done, it should smell divine and look dark and creamy. You can also blend the apple butter, like I did, to make it extra smooth! Enjoy it on top of a warm scone. 

*If you are looking for a quick apple butter, check out my Homemade Naked Apple Butter! 

Post by: Rebecca