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.

Mediterranean Pizzas

Sweet & Savory Mediterranean Pizza

1 sprouted ezekiel tortilla or grain free pizza crust
1 cup organic raisins
1/4 cup fresh organic lemon juice
1/2 cup "No Bean Hummus"
1/2 cup raw goat feta cheese

Blend raisins with lemon juice in vita mix until creamy and smooth.
Spread raisin sauce over pre-baked pizza crust or sprouted tortilla.
Spread No Bean Hummus over raisin layer.
Sprinkle the top with goat feta and bake at 400 for 10 minutes.

Sundried Tomato Mediterranean Pizza

1 sprouted ezekiel tortilla or grain free pizza crust
1 cup sundried tomatoes
1/2 red onion thinly sliced
2/3 cup No Bean Hummus
1/2 cup goat feta
Rosemary (optional)

Spread "hummus" over sprouted tortilla or pre-baked paleo pizza crust.
Sprinkle sundried tomatoes and onion over hummus layer.
Sprinkle rosemary and goat cheese on top.
Bake at 400 for 10 minutes.

Organic Dark Chocolate Bark

2 cups 75% organic raw dark chocolate
1/4 cup organic raw coconut oil
1/2 cup raw organic wolf berries (or gogi berries)
1/2 cup raw sprouted nuts of your choice (pecans, almonds, macadamia, cashews or pistachios)
sprinkle of coarse pink Himalayan salt

Melt chocolate and coconut oil together in small pot over low heat until completely melted down.
Spread parchment paper over cookie sheet.
Pour chocolaté onto parchment.
Sprinkle nuts, berries and salt over.
Freeze for 30 minutes.

Chicken Veggie Soup

32 oz. homemade bone broth
5 cups chopped veggies (mushroom, celery, broccoli, carrot, onion)
6 oz. free range chicken (cut with kitchen scissors)
3 cloves garlic
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. basil
1 cup shredded raw cheese

Simmer all ingredients in large pot (except cheese).
Add cheese after soup is done.