Roasted Vegetables

1 head cauliflower
2 sweet potatoes
4 large carrots
1 large yellow onion
1/2 cup melted kerrygold butter
1 tsp. real salt
1 clove of garlic (minced)

Cut up all veggies and throw into large bowl.
Toss with salt, melted butter and garlic.
Roast it oven at 450 degrees for 15-20 minutes.

Healthy Nutella

1 cup soaked hazelnuts
1/2 cup raw soaked almonds
1 tbsp. coconut oil
6 pitted dates
1/4 cup raw cacao powder
1 tbsp. vanilla extract
1 tsp. pink salt

Take soaked hazelnuts and roast in the oven at 350 degrees for 10-15 minutes.
Let hazelnuts cool.
Place hazelnuts, raw soaked almonds, coconut oil, dates, cacao powder, vanilla and salt in food processor and blend together for 5-10 minutes until smooth.
Place in fridge for 1 hour.

Raw Vegan Key Lime Pie

Crust

1/2 cup raw sprouted sunflower seeds
1/2 cup raw sprouted pumpkin seeds
2 pitted raw dates
4 tbsp. raw organic coconut oil
1 tsp. real salt

Pulse all ingredients in a food possessor until it reaches a dough like consistency.
Line muffin tin with  unbleached muffin tin liner.
Form dough into a cup.
Pour filling into cup.
Freeze for 1 hour.

Filling

1 avocado
1 young coconut
1/2 cup raw young coconut water
10 drops organic stevia extract
juice and zest from two limes

Blend all ingredients in high powered blender or vita mix until creamy.

Pour into your crust.
Freeze.

Oatmeal Raisin Cookies

3 cups blanched almond flour
1/2 cup organic gluten free oats (optional)
1/4 cup coconut flour
2 pastured eggs
2/3 cup melted pastured butter
1/2 cup maple syrup
1 tbsp. vanilla
1 tbsp. cinnamon
1 cup raisins
1 tsp. baking soda

Whisk eggs, melted butter, syrup and vanilla together.
Pour into bowl with flour, oats, cinnamon and baking soda.
fold raisins into dough.
Mix together well.
Preheat oven to 350.
Form into balls on cookie sheet and slightly flatten.
Bake for 10-15 minutes.

Winter Garden Salad

1 head organic romaine lettuce
4 large carrots (pulsed in food processor)
1/2 avocado
4oz. pre-cooked pasture raised chicken (shredded)
1/2 cup raw cheddar curds (shredded)

Dressing

2 tbsp. organic sour cream
2 tbsp. organic stone ground mustard
1 clove garlic (minced)

Mix all ingredients together.

Creamy Broccoli Cheese Soup

1 large head organic broccoli
2 cups fresh organic mushrooms
10 green onions chopped finely
2 cloves garlic (minced)
10 tbsp. organic pastured butter
1/2 cup organic sour cream
2 cups raw cheddar curds (Beyond Organic)
3 cups bone broth

Chop broccoli up.
Saute broccoli, mushrooms, green onions, garlic and butter for 15 minutes on medium heat.
Pour all ingredients from pan into large blender.
Blend sour cream, bone broth and cheese in.

Homemade Almond Milk

2 cups raw sprouted almonds
1 cup pitted dates (you can do less or none if you don't like it sweet)
1 tbsp. vanilla extract
1 cup water
1 1/2 cup raw coconut water (whole foods has the RAW coconut water)

Blend all ingredients in a vita mix or blender until thick and creamy.
Line fine strainer with a "nut milk" bag and strain.

This recipe is very high in potassium and can be used in recipes such as "Vegan Hot Chocolate", "Vegan Chocolate Shake" and others. If you take out the dates, vanilla and replace the coconut water with cultured whey (suero gold from Beyond Organic) you can use this in any recipe calling for milk.

RAW Coconut Chocolate Banana Shake

2 cups homemade raw almond milk
1/2 ripe banana
2 tbsp. raw coconut butter (not oil)
2 tbsp. raw cacao powder
1 tsp. cinnamon
1 scoop garden of life raw chocolate protein powder
5 ice cubes

Blend all ingredients together in vita mix until smooth and creamy.

Raw Vegan Kale Salad

1 large bunch organic curly kale, chopped
5 large organic carrots
8 green onions
raw garlic dressing

Place large carrots in food processor and pulse until finely chopped.
Chop kale and green onions finely.
Mix everything together.
Pour dressing on top.

Dressing

4 cloves of garlic (raw)
2/3 cup raw coconut vinegar
2 tbsp. organic dijon mustard
8 drops stevia extract.
1/4 cup raw cold pressed grape seed/flaxseed oil.

Blend all ingredients together in blender.

Paleo Vanilla Almond Cookies

3 cups blanched almond flour
1/2 cup coconut flour
10 tbsp. melted grass-fed butter/ghee/coconut oil
2 tbsp. vanilla extract
1 tsp. almond extract
1 pastured egg
1/2 cup honey
15 drops vanilla cream stevia
1 tsp. baking soda

Mix flours and baking soda together.
Whisk, egg, melted butter/oil, vanilla extract, almond extract, honey and stevia together.
Pour wet ingredients into bowl with dry ingredients.
Mix everything together.
Let cookie dough sit on counter for 10 minutes.
Form into balls and slightly flatten on baking sheet lined with parchment paper.
Bake at 350 for 10-15 minutes.

Vegan Hot Chocolate

2 cups raw homemade almond milk
2 tbsp. coconut milk (canned and full fat)
1/3 cup raw cacao
1/3 cup coconut nectar
10 drops vanilla cream stevia
1 tsp. organic vanilla extract
1 drop peppermint essential oil (optional)

Simmer homemade nut milk over stove on low heat with coconut milk.
Mix together coconut nectar, stevia, vanilla and cacao powder to make a chocolate syrup.
Whisk in chocolate syrup until rich and creamy.
Serve with coconut whipped cream on top and a sprinkle of cinnamon.

Almond Milk

2 cups raw sprouted almonds
1 cup raw sprouted pecans
3 1/2 cups filtered water
1 cup pitted dates
1 tsp. vanilla

Blend all ingredients in a vita mix on high for 2 minutes.
Strain through nut milk bag.

No Bean Hummus

1 steamed head of cauliflower
3 cloves of raw garlic
3 tbsp. organic tahini
1/4 cup cold pressed grape seed oil

Place all ingredients in food processor.
Blend until creamy.