COCONUT LIME TARTLETS

INGREDIENTS

CRUST

3/4 cup almond meal

3 t coconut sugar

1/4 t + 1/8 t ground cinnamon

1/8 t sea salt

2 t pure maple syrup

2 T + 2 t melted extra virgin coconut oil

FILLING

1/2 cup raw cashews, soaked

1/2 cup full fat coconut milk (preferably without gums)

1/4 cup fresh lime juice

2 T pure maple syrup

1 t vanilla extract

pinch sea salt

1/8 cup + 1 t melted extra virgin coconut oil

lime zest, optional

INSTRUCTIONS

-line muffin tray with 4 unbleached parchment muffin liners.

-mix crust ingredients until well combined.

-press 2 T crust into each liner.

-place muffin tray in the refrigerator while making the filling.

-drain cashews. place in high-speed blender with all other ingredients, except the oil.

-blend until smooth.

-turn blender off and add the oil. blend until combined.

-pour mixture into muffin liners, approximately 4-5 T each.

-top with optional zest.

-freeze for a couple of hours or until set.

-transfer into the refrigerator and serve chilled.

CREAMY BRAZIL NUT CACAO SMOOTHIE

This is a subtly sweet, creamy and light smoothie that can be enjoyed warm or cold.

Yield: 3 cups

2 brazil nuts

8 walnuts (or almonds)

2.5 cups water

1 T coconut butter

2 medjool dates, pitted

2 t cacao powder

2 t psyllium husk

1/2 t ashwaganda powder (optional)

1/4 t chaga powder (optional)

1 scoop plain protein powder (optional)

1/4 t ground cardamom

pinch sea salt

INSTRUCTIONS

-soak nuts in water overnight.

-strain nuts and add to high-speed blender with 2.5 cups fresh water, and the remaining ingredients.

-blend until smooth.

CRANBERRY CARDAMOM JAM DOTS

If you’re looking for a versatile cookie with a crunchy exterior and a bit of chew, this is a winner. The flours, jam and spices can all be swapped to either fit your preferences, dietary needs, or to match the ingredients you have on hand. I’ve made this recipe with multiple flavors of jam and spice, and also swapped out the gluten-free all-purpose flour for cassava, as well as occasionally blending a portion of the oats. No flax in the pantry/refrigerator? Omit it. No fresh fruit (or time) to make fresh jam, use your store-bought favorite! The jam can also be made ahead of time and frozen until ready to bake.

YIELD: approximately 36 cookies

CRANBERRY JAM

1 3/4 cup fresh cranberries

2 cups water

2 T maple syrup

1/4 t ground cardamom

pinch sea salt

1 t fresh ginger juice (from fresh ginger root)

1 t vanilla extract

COOKIE

2 cups almond meal (or freshly processed almond, hazelnut, blends, etc.)

1 1/2 cups gf ap flour

2 T flax seed

3/4 t sea salt

2 cups gf oats (1/2 pulsed, optional)

1/2 t ground ginger

fresh ground black pepper x a few twists

3/4 cup maple syrup

1 cup melted coconut oil

1 t vanilla extract

INSTRUCTIONS

-Preheat oven to 350 degrees fahrenheit. Line sheet tray with unbleached parchment.

-Place jam ingredients (except for the ginger and vanilla) in a small sauce pot. Bring to a boil and lower to a simmer. Once most of the liquid evaporates, and mixture becomes a jam-like consistency, turn off heat and stir in vanilla and ginger. 

-While jam is cooking, combine dry cookie ingredients in a medium mixing bowl.

-Combine wet cookie ingredients in a small bowl.

-Combine dry and wet ingredients. Mix thoroughly.

-Using a small scoop, or tablespoon, scoop cookies onto parchment paper.

-Using the back of a 1/2 teaspoon, press rounds into the center of each dough mound.

-Fill each well with 1/2 teaspoon of jam.

-Bake for approximately 22 minutes, or until lightly golden brown.

*These cookies have a crisp texture upon being taken out of the oven. They can be kept in an air-tight container, and around day 2/3, the texture softens and they have a bit more of a delicious chew. They also freeze well.

FALAFEL [WITH DANDELION + CALENDULA]

This is a versatile recipe. If you don’t have dandelion greens, swap for another favorite green! Switch up the spices to suit your tastes. Don’t have dried flower petals sitting in your pantry (yes, I feel funny writing that), leave them out!

YIELD: About 45 pieces

1 pound dried chickpeas, soaked overnight + drained/rinsed (using canned chickpeas will not yield the right consistency)

1 bunch dandelion greens, chopped (approximately 1 very tightly packed cup)

1 bunch parsley, chopped (approximately 1 very tightly packed cup)

1 small red onion, chopped (approximately 1 cup)

6 garlic cloves

1/4 cup dried calendula petals (optional)

2 T chickpea flour

2 t sumac

2 t ground cumin

2 t sea salt

1/2 t cayenne

high-heat frying oil of choice (I used avocado oil)

INSTRUCTIONS

-In 2-3 batches, process all the ingredients in a food processor. The smaller the food processor, the more batches will be necessary. I split my ingredients in half and used a 7-cup processor.

-Look for a small crumb-like consistency that sticks together nicely. Don’t over process or the mixture will become paste-like.

-Toss processed mixture into a large bowl and remove any large pieces/mix to combine thoroughly. Process the large pieces and add them back to the mixture.

-Refrigerate the mixture for about an hour.

-Using a small ice cream scoop or tablespoon, portion mixture into desired size/shape. A 1-1” ball is a great start.

-Add about 1/2”-1” oil to a pan (I used cast iron) and bring to approximately 375 degrees. Keep the heat around medium. You don’t want the oil to smoke! The oil can be tested by placing one falafel into the pan. It should sizzle consistently and turn golden brown in about 2 minutes. Depending on the amount of oil, you’ll need to flip the falafel to brown the other side (for an additional few minutes).

-Once the falafel is fully browned, remove from the oil. Now is a good opportunity to taste the falafel and determine whether you’d like to add any additional seasoning. If not, continue frying the falafel until they’re all golden brown. Avoid overcrowding the pan by keeping a couple inches of space between each piece.

-Serve however your heart desires : in a wrap, on a bed of greens, doused in an herb sauce/chutney or dunked in hummus. Maybe a combo of all the above?

SPICY KALE CHIPS

crumble these chips onto popcorn for a nutritional boost, top your morning scrambled eggs, crumble onto a rice bowl. or simply, snack away!

Yield: Approximately 4 cups

2 bunches lacinato kale (approximately 8 cups after processing - removing the tough stem)

2 T extra virgin olive oil

1/4 t cayenne (use 1/8 t for a tiny kick or none if you don’t enjoy spice)

1/2 t smoked paprika

1/2 t garlic granules

1 T nutritional yeast

1/8 - 1/4 t sea salt (1/4 t was perfect for my kale quantity, but you may want to start with less and add to your taste)

INSTRUCTIONS

-preheat oven to 300 degrees Fahrenheit and line two sheet trays with unbleached parchment paper.

-after washing the kale, remove the stems and slice the leaves into desired chip size. dry the leaves.

-mix oil, spices + nutritional yeast in a large mixing bowl.

-toss dry kale leaves with dressing until fully coated.

-place seasoned kale (in a single layer) on the sheet trays.

-bake for 12 minutes, rotate trays + bake for another 12 minutes.

-you’ll need to remove any chips that are crisp at this point. then place the remaining chips back in the oven to continue crisping for another 6 minutes or so*.

-remove remaining chips from the oven, cool, and store in an air tight container.

-*these can overcook easily, so keep an eye on them. actual cook time will vary depending on the kale’s dryness/oven specs.