Raw Nectarines and Cream Sunflower Tart

Raw Nectarines and Cream Sunflower Tart

1/4 cup tahini

1/4 cup raw sesame seeds

1/4 cup sesame seeds, white

Topping: 

Coconut cream

Freshly sliced seasonal fruit (I used nectarines)

1. Mix first three ingredients in a bowl and shape on a plate in a circle.

2. Refrigerate for 1 hour to set.

3. Before serving, top with fresh coconut cream and nectarines.

Tamari Sesame Buckwheat Pasta, vegan and gluten-free

Tamari Sesame Buckwheat Pasta

1 bag buckwheat pasta 

one large onion, peeled and cut in half

2 heads of fresh organic broccoli

handful of cherry tomatoes

2 TBSP sesame seeds

1-2 TBSP tamari sauce

juice of 1 lemon

Kelp flakes (optional)

1. Bring water to a boil. Add buckwheat and onion. 

2. Cook for about 10 minutes (add broccoli after 5 minutes), stirring often to prevent clumping.

3. Remove from heat and give a quick rinse.

4. Process onion is a mini blender, add tamari sauce and lemon juice.

5. Toss pasta with onion sauce and garnish with fresh sesame seeds and tomatoes.

6. Garnish with kelp flakes for an iodine boost!

Raw Chocolate Burst- get your chocolate fix here!

Raw Chocolate Burst

1/3 cup dates

1 tsp raw coconut oil

2 TBSP coconut shreds

1/4 cup raw cashews

2 TBSP raw cacao powder

1. Process till finely blended, about 1 minute.

2. Roll into balls and then roll well in raw cacao powder. 

3. Refrigerate for 1 hour to set and enjoy!

Keeps for 2 weeks in the fridge. 

Raw Chocolate Greek Bites

Raw Chocolate Greek Bites

1/3 cup dates

1 tsp raw coconut oil

1 TBSP raw cacao powder

1/4 cup raw almonds

Extra ground almonds to garnish

1. Process till finely blended, about 1 minute.

2. Roll into balls and then roll again in almond pieces. 

3. Refrigerate for 30 minutes to set and enjoy!

Keeps for 2 weeks in the fridge. 

Cinnamon Almond Amaranth, high protein, fiber, calcium, iron and gluten free

Cinnamon Almond Amaranth 

 1 cup amaranth
2 1/4 cups water
2 TSP Cinnamon
1/3 cup slivered almonds
1/4 cup shredded coconut
2 TBSP coconut oil
Honey, agave or stevia to taste
1/2 cup coconut milk

1. Cook amaranth for 3 min at a boil.
2. Reduce to simmer 15 min. Stir often.
3. Remove from heat and mix in all ingredients except sweetener and milk.
4. Garnish with honey, agave or stevia and coconut milk while still warm.
Yum!!

Amaranth is pseudocereal, meaning a broadleaf plant being used much the same as a grain. Amaranth is in the gluten free family and has the highes amount of fiber, calcium, protein and iron in its class.  Amaranth is great for those that have internal dampness as it causes a heating effect within the body. Adding cinnamon also enhances the body's ability to "dry out."

Top 10 reasons to eat Amaranth