Raw fudgey raspberry cupcakes with coconut frosting

Cake
1 cup walnuts
2 TBSP raw cacao
12 small dates, soaked in orange juice for 2- 10 hours
Dash of sea salt
1 TSP raspberry extract

Frosting
1 cup shredded coconut
1 TBSP raw honey
1 TBSP coconut oil

1. Process the cake ingredients and push into muffin cups.
2. Process frosting and spoon on top of the cake.
3. Garnish with flowers!

The best aside on this recipe and all recipes is to use high quality ingredients. Medjool dates will give you a much better cupcake than other dates.

Raw coconut brownies

1/3 cup shredded coconut
2 TBSP raw organic cacao powder
1 TBSP raw organic Greek honey
1/4 cup organic Greek tahini

1. Mix together in a bowl until mixture forms a ball.
2. Coat with shredded coconut and shape into a circle.
3. Top with flowers or bows to make it festive!

Happy Easter!!

Honey mustard salmon

Baked salmon
Honey
Mustard
Whiskey (optional)

1. Bake and place on crackers.
Enjoy!!

Winter squash spinach bake

Delicious without an ounce of oil.

Bake some squash in water for about an hour; cut up squash into slices and add spinach, onion, nutmeg, curry and a dash of sea salt and bake for about 30 minutes.

Holy bananas this is good!!!

Hot apple tahini mash

1 cup cooked apples, organic
Dash cinnamon and nutmeg
1 TSP molasses
1 TSP tahini
10 raw cashews


1. Throw all ingredients together in a per-warmed bowl and enjoy.

This recipe is great for the blood and is full of iron, calcium and fiber.

Crustless sunday morning quiche

This was delicious and simple. Looks fancy but without the added stress.

5 organic eggs (I use eggs that have been fed flax seeds)
1 cup almond milk
1 large onion
2 handfuls of spinach, organic
1 large green pepper, organic
Nutmeg

1. Sauté the veggies in coconut oil, olive oil (low heat) or water.
2. Mix the eggs and milk with some nutmeg.
3. Place veggies in a casserole and drench in egg mixture.
3. Bake at 200C for 20 min.

I topped with fresh homegrown sprouts and miso sauce.

Gluten free sweet potato gnocchi

6 small sweet potatoes
4 cups gluten free flour( I used buckwheat and millet)
2 organic eggs
Dash of nutmeg and cinnamon

1. Blend the potatoes with the eggs and spices.
2. Ass flour a cup at a time. Form into a ball and roll into logs. Cut once and then another time to form small squares, the size of a quarter/euro.
3. Bring water and Himalayan salt to a boil and cook 2 cups of gnocchi at a time. For about 3 minutes.
4. Remove gnocchi with a holed spoon and repeat with the rest of the gnocchi.

Mushroom sauce
1 cup mushrooms (6-8 large mushrooms)
1/4 cup organic goat butter or coconut oil
Handful of parsley
2 cloves garlic
2 onions

1. Sauté for 10 minutes or so, until caramelized.

Top gnocchi with butter sauce and fresh organic Parmesan.

This recipe makes 10-12 servings. You can save the uncooked gnocchi for three days in the fridge.

Gluten free raspberry pancakes with vanilla creme fresh

2 cups gluten free flour
3 organic eggs
1/2 cup water
1 cup raspberry purée
2-3 TBSP honey

Garnish
Creme fresh
Vanilla
Raspberries

1. Mix in a bowl with a hand spoon
2. Cook over medium heat about 2 minutes per side with coconut oil or organic butter.
3. Top with fresh raspberries and creme fresh with a dash of pure vanilla added.

Strawberry chocolate shake

7-8 organic strawberries
1 cup nut milk ( I used almond milk)
Dash of organic bee pollen
1 scoop raw chocolate or raw protein powder (sun warrior is raw and plant based- a delicious choice!)

1. Blend and enjoy!

Fudgey avocado brownies

Yuuuummmy!!!

1 can kidney beans
3 bananas
1/2 cup golden flaxseeds, lightly ground
1 ripe avocado
1/2 cup filtered water
3/4 cup oat flour
1/2 cup dates
1/2 cup dried plums
1/4 cup maple syrup
1/4 cup shredded coconut (optional)
2 TBSP tahini (optional)
1 TSP each: baking powder and baking soda
1/2 cup organic cacao powder

1. Blend wet ingredients.
2. Mix dry ingredients in a separate bowl.
3. Blend together.
4. Bake at 200C for about 30 minutes and then at 160 for about 20 more minutes.

Enjoy with Yogi Choco tea!

Be prepared to go straight to heaven. And you will glow with all the delicious, healthy fatty acids in this recipe- keeping you slim, smiling and radiant.

Raw Greek chocolates

In honor of this beautiful country Greek tahini chocolates with raw Greek honey.

1/4 cup coconut oil
1/4 cup raw cacao powder
1 TBSP raw Greek honey
1 TBSP raw Greek tahini
Dash sea salt

1. Melt coconut oil jar over warm water.
2. Mix ingredients in a bowl and pour into molds.
3. Freeze to set.

Pumpkin seed miso spread

A simple spread for crackers:


Raw pumpkin seeds
Sweet white miso
Lemon juice
Maple syrup (optional)

1. Ground pumpkin seeds
2. Add a splash of water to make a paste.
3. Add miso, lemon and maple syrup to taste.

Top on your favorite cracker, pizza or in your favorite wrap.

Raw pumpkin superfood granola

1 cup pumpkin seed pulp ( from making pumpkin seed milk)
1/4 cup goji berries
2 TBSP raw cacao nibs
2 TBSP chia seeds
2 TBSP flax seeds
2 TBSP coconut shreds
2 TBSP raw honey, maple syrup or stevia

1. Mix in a bowl and dehydrate for 8 hours or so.
2. Enjoy with pumpkin seed milk ( or any nut milk) and fresh fruit or simply sprinkle on a fruit salad.

Pumpkin milk kefir

1 cup raw organic pumpkin seeds
4 cups filtered water
1 kefir packet ( I used body ecology)

1. Blend pumpkin seeds into a flour.
2. Blend with water and strain into a jar.
3. Add kefir packet and let air at too temperature for 24 hours.
4. Refrigerate for up to one week.

Great way to get your friendly bacteria in that beautiful belly of yours!!

Chocolate butter berry bars

Omg!! Yum!

Buckwheat or other healthy crackers
Almond butter, raw
One handful of strawberries
Sprinkle of raw cacao nibs

1. Dress your crackers and enjoy every bite!!

Apple cinnamon pancakes, gluten free

1 cup quinoa flour (oat or buckwheat flour works great too)
2 eggs
1 TBSP molasses
1/4 cup chopped dates
2 small red apples, diced and baked
1 TBSP cinnamon
Dash nutmeg and cloves

1. Cook apples with a splash of water till moist.
2. Mix together ingredients and spoon 1/2 cup scoops into a pan with coconut oil.
3. Cook 2 minutes each side on medium heat.

Serve with a bit of coconut oil or if you wish honey. These were delicious on their own! One of my favorite pancake recipes ever!!