Superseed miso salad

Make a salad with your favorites: carrots, peppers, lettuce, garlic, celery,parsley, full, etc,

Top with hemp and chia seeds.

Make a dressing with sweet white miso, olive oil, lemon juice and tahini. I drizzled in some pomegranate molasses today.

Salad:
Lettuce
Tomatoes
Carrots
Bell Peppers
Hemp seeds

Dressing:
3 TBSP Sweet Miso
1/4 cup Olive oil
1-2 Lemons
2-3 TBSP Tahini
Drizzle of pomegranate molasses (optional)

Gluten free avocado salmon tart with dill cream cheese

1 cup wild smoked salmon

5 organic eggs

3/4 cup coconut flour

1 medium avocado 

2 TBSP coconut oil

1/4 cup fresh dill

1 TSP sea or Himalayan salt

Garnish: oregano, thyme and fresh Parmesan cheese

1. Combine all the ingredients in a blender. 

2. Pour into a greased baking pan and top with oregano, thyme, and freshly grated organic Parmesan.

3. Bake for 30 minutes at 180C.

Top with homemade cream cheese or raw butter. 

Gluten free berry muffins

1 cup almond flour

1 cup gluten free flour (I used oat flour)

2 eggs

1 cup berries

1 TSP baking powder

1 TSP sea salt

1 TBSP rapadura

2-3 TBSP coconut oil 

1. Blend in a bowl 

2. Cook at 180C for 30 minutes.

I topped with raw French butter!! 

You can also sprinkle rapadura on top of the muffins for an extra, sweet crunch.

Sweet raw sushi, kiwi coconut cashew sushi

Delicious and easy! Dehydrator needed!

2-3 Bananas

Dash Cinnamon

Dash Maca powder (optional)

1 cup raw Cashews

1/3 cup Coconut shreds

1 TBSP Greek honey

Fresh fruit- I used kiwis

1. Blend banana with a little bit of water, cinnamon and maca.

2. Dehydrate about 12-14 hours.

3. Grind cashews, coconut oil and a small spoon on honey.

3. Once banana turns into the consistency of a fruit roll up, top with cashew mixture and add fruit of choice.

4. Roll and cut into pieces. 

If you wish to be a little bit fancy, melt some chocolate as a dip for your sushi.

Pumpkin Butter Ravioli

For ravioli
1.5 cups GF flour blend
1 egg
1 TBSO coconut oil
1/4 + cup water

Filling
1/2 cup pumpkin butter (homemade here)

Garnish
Parmesan cheese
Olive oil

1. To make ravioli combine ingredients in a bowl and mix with hands until dough forms. Add water slowly so that you add just the right amount. You want to be able to roll your dough and for it not to stick on your fingers, however you don't want it crumbly.
2. Roll dough out on a sheet and roll as thin as possible. Make sure dough is still strong enough to hold a filling,
3. Cut into small squares and add a small spoon of pumpkin butter. Fold and crease with a fork to seal the edges.
4. Meanwhile boil water on the stove and begin adding ravioli a few at a time for about 2-3 minutes tops. The ravioli will float when they are ready.
5. Top with fresh olive oil and grated parmesan.