Black Rice Salad with Sweet Potatoes & Cranberries

This is the perfect dish to bring to a potluck — its tried and true and guaranteed to be a crowd pleaser :)

Ingredients:

• 3 C cooked Black Rice

• 2 C Sweet Potato (1/2-1” cubed roasted or steamed)

• 1/2 tsp Paprika

• 1/4 tsp Pink Salt

• 2 T Olive Oil

• 1/2 C Pecans, coarsely chopped

• 1 1/2 T Lemon Juice

• 1/2 T Maple Syrup

• Pepper to taste

• 2 T Sliced green onions

• 1/2 C Dried Cranberries

Directions:

1. Combine rice, sweet potato, dried cranberries, and pecans.

2. Whisk together in a bowl olive oil, lemon juice, maple syrup, paprika, salt + pepper.

3. Toss into the rice mixture.

4. Top with green onions and enjoy!

Golden Milk

Golden milk is full of many nutritious ingredients (see recipe below) but our favorite is Turmeric. Turmeric is a root thats main active ingredient is Curcumin. Curcumin is a powerful anti-inflammatory and very strong antioxidant. You know what’s interesting?! Curcumin by itself is poorly absorbed into the bloodstream BUT when paired with black pepper it enhances the absorption by 2,000%!! You’ll notice black pepper in our recipe below and it’s by no mistake. Try it out for yourself :)

Ingredients:

• 2 1/4 C Almond Milk (I use homemade)

• 1/4 C Fresh Turmeric/Ginger juice

• 1/8 C MCT Oil

• 3 T Honey

• 2 tsp Yin Powder

• 1/2 tsp Ceylon Cinnamon

• 1/4 tsp Cardamom

• 1/4 tsp Nutmeg

• 2 Dashes of Cloves

• 1/8 tsp Fresh ground Pepper

Directions:

1. Blend all ingredients together and Enjoy! (hot or cold)

My go-to Green Smoothie

We all need a go-to smoothie in our daily routines, am I right? Mine happens to be this beautiful, bright green refresher! You may notice that there isn’t any fruit in this smoothie. This is because I am always trying to lower my sugar (fructose) and carb counts. Hopefully you’ll be delighted with the results of this smoothie, even without fruit, Clean + Refreshing with a spicy kick!

Ingredients:

• 1 C Liquid (coconut water, almond milk, water, or any combination of these)

• 50-60g Spinach or Kale (about 1 1/2 C)

• 1 serving of Protein Powder (I use Organifi Vanilla)

• 1 scoop of Collagen (I use Vital Proteins)

• 5 Parsley stems

• 1” knob of fresh Giner

• 1” knob of fresh Turmeric

• 2 tsp Cacao nibs (for that fun crunch!)

• Couple dashes of Ceylon Cinnamon

  + ice!

• Add a couple of superfoods of your choice, I choose depending on what I feel my body needs

Put all ingredients into a high speed blender and blend away! Enjoy.

Avocado Cilantro Dressing

Homemade dressing is the secret to an amazing salad! Try this recipe, it’s is so easy to make!

Ingredients:

• 1 C packed Cilantro

• 1/2 C Apple Cider Vinegar

• 1/4 C Ume Plum Vinegar

• 5 cloves Garlic

• 1/2 tsp Pepper

• 1/4 Avocado

• 3 T Maple Syrup

• 1 C Olive Oil

Directions:

1. Put everything except the olive oil in a food processor + mix.

2. Slowly add olive oil to incorporate.

Pumpkin Spiced Protein Smoothie

This smoothie is full of spice-flavor and everything nice! Your body will feel full and nourished after enjoying one of these cool delights.

Ingredients:

• 7 oz Almond Milk (I used homemade!)

• 1/2 C Pumpkin Puree

• 1/4 C Shredded Carrots

• 1 Serving Protein powder (I used Organifi Vanilla)

• 1 Scoop Collagen powder (I used Vital Proteins)

• 1” knob of fresh Ginger

• 1” knob of fresh Turmeric

• 1/2 tsp Cinnamon

• 1/4 tsp Nutmeg

• Dash of Cloves

• 2 fresh Dates

• 2 C Ice

• Optional: Ayervedic mushroom or Superfood (I used Sun Potion — 1/2 tsp Reishi + 1/2 tsp Cordyceps)

Directions: Add all ingredients to a high speed blender and blend away! (Results? Refreshing and bright, mildly spiced!)

Why I chose Reishi: May support immune resilience, stress relief, + mental clarity

Why I chose Cordyceps: May support oxygenation of the whole body, mental power, muscle tone, sexual energy, + immune function.

Superfood Pumpkin Cookies

These cookies pack so many superfoods into one soft bite, what more could you ask for? Easily make these cookies anytime of the year by replacing the pumpkin puree with a banana or two!

Ingredients:

• 1 C Rolled Oats

• 1/2 C Oat Flour (I used Almond Pulp!)

• 1/2 C Dried Cranberries (I used what I had in my pantry: mulberries, cherries, + raisins, any dried fruit will work!)

• 1/2 C Pumpkin Seeds

• 1/4 C Ground Flaxseed

• 1 T Chia seeds

• 1 tsp Cinnamon

• 1/2 tsp Baking Powder

• 1/4 tsp Salt

• 1/2 C Pumpkin Puree (or 1 large mashed banana or 1/2 C Apple Sauce)

• 3 T Melted Coconut Oil

• 3 T Maple Syrup or Raw Honey

• 2 T Almond Milk

Directions:

1. Preheat oven to 325F. Combine dry ingredients in a large mixing bowl — Oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, + salt.

2. Stir in pumpkin puree, coconut oil, maple syrup, and almond milk until well blended. Let mixture rest for 5 minutes, giving time for chia and flaxseed to bind everything together.

3. Using a small cookie scooper, place cookies on a baking sheet lined with parchment paper. These cookies hold their form while baking — so if you prefer a flat cookie I recommend gently pressing down on the dough with a spatula.

4. Bake for 23 minutes or until cookies are lightly golden on the bottom and around the edges. (Results? Soft with a nutty crunch!) Enjoy!

Pumpkin-Carrot Bread

Put a Pumpkin twist on the classic carrot cake flavors in this pumpkin-carrot bread recipe. This GF/DF/Grain Free/Refined Sugar Free bread is super delicious!

Ingredients:

• 1 C Almond Flour (I used leftover Almond Pulp!)

• 1 C Coconut Flour

• 1 tsp Baking Soda

• 1/2 tsp Baking Powder

• 1/8 tsp Salt

• 1 1/2 tsp Cinnamon

• 1/2 tsp Nutmeg

• 1/4 tsp Ginger

• 1/8 tsp Cloves

• 3/4 C Packed Shredded Carrots

• 1/2 C Maple Syrup

• 1/2 C Almond Milk

• 4 T Coconut Oil

• 2 Eggs

• 3 tsp Vanilla

• 1 C Pumpkin Puree

Directions

1. Preheat oven to 375F + grease the bottom and sides of an 8x4 loaf pan with coconut oil (or line with parchment paper).

2. In a large bowl whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

3. In another bowl, mix together the maple syrup, almond milk, coconut oil, eggs, and vanilla.

4. Add the wet ingredients to the dry ingredients and stir until well blended. Fold in the shredded carrot and pumpkin puree. Pour into the prepared pan and bake for 50-60 minutes. Cool in the pan and then remove. Slice and Enjoy! (Results? Mildly spiced with a pound cake like texture)

Pumpkin-Raspberry Crumble

We are OBSESSED with this recipe!!! A GF/DF/Refined Sugar Free Crumble?! Yes, It’s true! This Pumpkin-Rasberry crumble is so delicious and sure to be a hit at your fall gatherings.

Ingredients:

• 1 (6oz) Carton of Fresh Raspberries

• 1/2 C - 1 C Pumpkin Puree

• 1/3 C + 1/2 C Raw Honey

• 3 T Chia Seeds

• 1 1/2 C GF Oats

• 1 1/2 C Almond Flour

• 1/2 tsp Baking Powder

• 1/2 C Coconut Oil (Solid Form)

• 1/4 C large Coconut flakes

• 2 T Raw Pumpkin seeds

Directions:

1. In a medium saucepan, cook berries, 1/3 C honey, and chia seeds over medium heat. Simmer for 10 minutes, stirring often.

2. Preheat oven to 350F. Line a 9 x 6 1/2” (I know, random size) baking pan with parchment paper.

3. Combine coconut oil and 1/2 C honey. Add Almond flour, oats, and baking powder to form a crumbly dough.

4. Firmly press 2/3 of the dough into the pan, spread with berry-chia filling, evenly dollop pumpkin puree on top of the berry-chia filling, and top with remaining dough, coconut, and pumpkin seeds.

5. Bake for 30 minutes. Cool before slicing. Enjoy!