This is a great, sweet treat to have on hand. It is loaded with good fats so it needs to be refrigerated. Add peppermint essential oil for a chocolate mint version.
•1 cup raw cacao powder (or cocoa powder)
•½ cup coconut oil, softened
•½ cup coconut butter, softened
•½ cup almond butter or cashew nut butter
•¾ cup erythritol or pure stevia to taste
•1 tablespoon vanilla extract
•¼ teaspoon sea salt
optional: 2-3 drops peppermint essential oil
Mix all ingredients with a hand mixer until blended well. Put into a parchment lined glass dish and freeze for 1-2 hours until firm. Cut into squares and enjoy.
People love to have a grab-and-go option for a quick snack or for re-fueling after a workout. Unfortunately, the options are typically not healthy ones. Most are loaded with sugar, refined and/or high glycemic carbohydrates, soy protein and artificial flavors. This recipe is simple to make, stores well, can be taken on the go, and can be altered to your taste. This healthy recipe is loaded with raw enzymes, protein, good fats, and antioxidants. Make a double batch and keep them in the refrigerator until ready to eat.
Makes about 25 square bars
1 cup almonds, soaked in filtered water overnight
¼ cup cocoa nibs
¼ cup shredded coconut
¼ cup hemp seeds
1 scoop Chocolate Perfect Protein or 3 tablespoons cacao powder
7-8 dates, soaked for at least 30 minutes, and pitted
Optional Add Ins:
¼ cup goji berries
¼ cup dried, unsweetened blueberries
¼ cup dried, unsweetened cranberries
Using a food processor, mix almonds until it reaches a mealy texture. Add all other ingredients except the dates and mix well. While the motor is running, drop in one date at a time until the mixture starts to form a ball. You may have to scrape the sides and move the mixture around a bit to be sure the dates get incorporated.
Place a piece of parchment paper on the counter over a damp paper towel (to keep it from moving around on you). Put the mixture on the parchment and press into a square or rectangle with your fingers into an even layer about ¼” thick. You can also cover with another piece of parchment and use a rolling pin.
Use a pizza cutter to cut into squares and store in a parchment lined/layered container. Keep in the refrigerator until ready to eat.
This is a great raw recipe that is tasty, filling, and satisfying and most of all, healthy. This is a great go-to recipe for a quick lunch or to take on the go since no heating is necessary. Most pad thai recipes contain sugar and damaged oils. This is a great way to control ingredients and use your favorite vegetables, flavors, and level of spice.
- 3 organic, non-gmo zucchini
- 2 organic carrots (core plan only)
- 2 green onions, chopped
- 1 cup shredded purple cabbage
- ½ organic bell pepper
- 1 cup cauliflower florets, chopped small
- 1 cup bean threads
- ½ cup chopped cashews, almonds, pecans, walnuts, or a mixture of nuts
- ½ cup chopped fresh cilantro
- sprinkle of sesame seeds
- ¼ cup tahini
- ¼ cup almond or cashew butter
- ¼ cup liquid amino or coconut aminos
- 2 tbsp lime or lemon juice
- 2 tbsp coconut milk
- 1 clove garlic, minced
- 1 tsp fresh ginger root, grated
- 1/2 teaspoon curry powder
- dash red pepper flakes, optional
Cut the zucchini into long strips with a mandolin and stack 2-3 slices at a time and cut into linguini sized “noodles” or use a vegetable spiral slicer Set aside. Use a the julienne insert on a mandolin or a vegetable slicer to cut the red pepper and carrots. Slice the cabbage very thin then chop the cauliflower and green onions. Mix all of the vegetables in a large bowl.
Whisk sauce ingredients in a bowl and mix well. Pour over the vegetables and toss. It is best to let marinate for 8-12 hours but it can be eaten right away.
Note: the sauce will be thick at first but will absorb the water from the vegetables. If needed, add a tablespoon or two of filtered water.
Makes about 2 cups
This is a great addition to spaghetti squash, to add to sauces and soups, mixed in eggs, as a “sauce” for advanced plan pizzas, and the list goes on. It is simple to make and the fresh ingredients make it explode in your mouth.
1/2 cup sun dried tomatoes (drained and chopped)
3 cups fresh basil leaves (loosely packed)
3-4 cloves fresh garlic
1/2 cup grated parmesan cheese or 1/4 cup nutritional yeast (for dairy free version)
1/2 cup walnuts (or pine nuts)
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
black pepper to taste
Put everything into a food processor or Vita-mix (you’ll need to use the plunger) and run until well mixed.
Ginger is a multi-faceted healing plant long known for it’s amazing benefits. The taste of fresh ginger is like nothing else. Most restaurants serve ginger dressing loaded with damaged oils and sugar. This recipe is sugarless and has an advanced plan and core plan option.
1 inch fresh ginger root, peeled and cut into ‘coins.’ – (about 10 slices of fresh ginger)
1/3 cup olive oil
1/4 cup sesame oil
1/3 fresh lemon juice (approximately the juice of one lemon)
1 – 2 cloves garlic
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
3/4 teaspoon sea salt
Core plan option: 1 large carrot, cut into ‘coins’.
Put all ingredients except for the olive oil in a blender. Blend until smooth then add in the olive oil slowly to help the dressing emulsify
Serves 4-6 depending on serving size
Banana pudding is an American favorite. Typically people are using store-bought pudding mixes that contain food colorings, sugar, and other unhealthy ingredients and of course, no banana pudding can be missing the “wafer” cookies. This version is super-healthy and would be great to serve skeptical guests. Remember that bananas are very high in sugar and should be avoided on the Advanced Plan and eaten in moderation even on the Core Plan.
Note: this pudding will not be bright yellow (due to the lack of the typical yellow food coloring). Don’t be alarmed! Once you taste it, you won’t miss the artificial bright yellow hue at all.
3 very ripe bananas (if small you may want to use 4)
1 teaspoon vanilla (check ingredients)
1/8 teaspoon sea salt
3-4 tablespoons coconut butter or palm oil
1 cup soaked cashews (soak in filtered water for 4-6 hours and drain)
If needed, you can add a little stevia or more banana for extra sweetness. If it is too thick for your taste, add in some coconut milk or almond milk to desired consistency.
Put everything into a high powered blender and blend until smooth and creamy. Serve immediately
Optional: Lightly toast some almond flour (to mimic the wafer cookies) and sprinkle on top with sliced bananas
Makes about 18 mini tarts
1 3/4 cup walnuts
3 medjool dates, soaked for at least 30 minutes
Coconut oil, for greasing the pan
1 1/2 cups large medjool dates, soaked for at least 30 minutes
1/2 cup pecans plus more for garnish
In a food processor combine the ingredients for the Crust. Pulse until the mixture is broken down and sticks together when pressed. Spoon evenly into oiled (use coconut oil) mini muffin pan and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor. Add the pecans and about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon filling into chilled crusts and top with pecans. Place back in the freezer and allow to set up for at least 1 hour. Remove from the pan by running a knife around the edges and popping them out. Place them in mini muffin cup liners or on a dish and store in the refrigerator.