halloween bites.

halloween bites

Apple Chompers:

3 or 4 organic red delicious apple

1/2 cup roasted pumpkin seeds

Organic peanut butter

Citrus Pumpkins:

20 seedless clementines

2 stalks of celery, thinly sliced

Slices the apples. Spread the peanut on one side of each apple. Insert the pumpkin seeds into the apple slices by pressing them firmly until you puncture the flesh of the apple.

Peel the clementines. Insert thin celery stick into the center (perfect for kids' school parties).

mini coconut cupcakes.

mini coconut cupcakes

1/3 cup organic apple sauce

3/4 cup organic sugar

1 1/4 cup coconut milk

1 teaspoon vanilla

1 teaspoon coconut extract

1 tablespoon fresh lime zest

1 cup organic flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsweetened shredded coconut

one half batch lime butter creamfrosting

Preheat oven to 350 degrees. Place mini cupcake liners in the mini cupcake pan.  In a mixer combine the wet ingredients. Then add the dry ingredients. Mix the batter thoroughly.

Scoop batter into the muffin tins ¾ full and bake for about 15 minutes or until the cupcakes spring back when you touch them. Let them cool completely before icing them.

hearty breakfast muffins.

hearty breakfast muffins

2 organic carrots, peeled and shredded

2 bananas mashed

1 organic zucchini, cleaned and shredded

1/4 cup apple sauce

1/4 cup coconut yogurt

1/2 cup pumpkin

1 cup organic whole wheat flour

1 1/2 teaspoon baking powder

1/2 cup brown sugar

1/2 cup rolled oats

1/2 cup shredded coconut

1/2 cup chopped walnuts

1/2 dried cranberries

1 teaspoon salt

1/2 teaspoon ginger

Preheat oven to 375 degrees. Grease muffin tins with some coconut oil.

Mix carrots, banana, zucchini, apple sauce, yogurt and pumpkin until fluffy. Add the remaining ingredients to the mixer and combine until batter is thoroughly mixed.

Scoop batter into muffin tins and bake for about 20 minutes. Let the pan cool for 10 minutes before removing the muffins.

citrus mojo.

citrus mojo

1/2 red onion
3/4 cup cilantro
1 tablespoon fresh orange zest
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
6 cloves garlic
Salt and pepper
1/4 cup extra virgin olive oil

Place the onion and cilantro in a food processor and pulse until finely chopped. Combine all the ingredients in a mixing bowl and stir. Add the onion and cilantro to the mixture and stir.

Serve over a salad, hay stacks, tacos, fajitas or use as a zesty salsa.

hemp hummus.

hemp hummus

1 can garbanzo beans, drained and rinsed

2 tablespoons tahini

*1/4 cup hemp seeds, hulled

1 tablespoon olive oil

1 teaspoon garlic salt

1/2 teaspoon salt

1/4 cup lemon juice

Combine all the ingredients in a food processor and mix until smooth and fluffy. Serve with fresh veggies, seed crackers, or pita chips.

*Superfood

broiled citrus.

broiled citrus

2 oranges or grapefruits

4 tablespoons brown sugar

Pre heat the oven to 500 degrees. Line a baking sheet with aluminum foil.

Arrange the orange or grapefruit halves, cut sides up on the prepared sheet. Sprinkle each half with 1 tablespoon of brown sugar. Place the sheet in the broiler for about 2-4 minutes until the sugar melts.

super pumpkin bread.

super pumpkin bread

1 cup organic raw sugar

*1/2 cup coconut sugar

*1/2 cup chia gel

1/2 cup coconut yogurt

*1 1/4 cup pumpkin puree

3/4 cup organic whole wheat flour

1/2 cup organic flour

*1/4 cup ground cacao nibs

*2 tablespoons ground flaxseeds

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cup non-dairy chocolate chips

In a high power blender grind cacao and flaxseeds into a fine powder.

Using a mixer combine the sugar, chia gel, yogurt and pumpkin. Once mixed, add flour, cacao/flaxseeds powder and spices. Beat until batter is smooth. Stir in chocolate chips. Pour into 1 or 2 prepared bread pans and bake at 350 degrees for 75 minutes—baking times will vary depending on if you make two small loaves or one large.

Let the loaf cool for at least 10 minutes before serving.

*Superfoods

chia gel.

chia gel

*1 tablespoon chia seeds

3 tablespoons water

In a small bowl or jar combine the chia seeds and water. Give it a little stir, and let it sit at room temp for about 10 minutes until the chia seeds have gelled. 

This makes 1/4 cup serving. Use chia gel as a low-fat, low-calories healthy egg or oil substitute.

¼ cup chia gel = 1 egg

¼ cup chia gel = ¼ cup oil

You can also use chia gel with a bit of juice or a spritz of lemon to create a quick snack packed with protein, calcium, dietary fiber and omega-3.  Or add chia gel to your morning juices or smoothies. I know it sounds a little strange, but it’s not bad…even my 5 year-old drinks it :-)

*Superfood

california creamed kale.

california creamed kale

2 lbs organic kale

1/2 raw cashews

1/2 cup water

1 teaspoon onion flakes

Freshly ground salt and pepper

1/2 teaspoon vegetable bouillon flavor

Add all the ingredients, except the kale, to the blender. Blend until it's smooth and creamy.

Wash the kale thoroughly. Remove thick stems from leaves. Discard stems. Chop larger leaves into large salad-sized pieces. In a large pan over medium heat sauté the kale until it's bright green and barely cooked. Add the cashew sauce slowly and stir constantly until the kale is evenly coated. Remove from heat and serve.