Superfood Granola

  So many store bought cereals and granolas these days have added chemicals, sugars and ingredients that are completely unnecessary and potentially harmful to our wellbeing. Making your own breakfast granola is super easy, delicious and you probably have most of the ingredients already in your cupboards! You can play around with the variety of nuts/seeds/fruit. Here is what I used for this recipe.   2 cups of rolled oats 1 cup of dried cranberries 1 cup of crushed raw almonds 1 cup of crushed walnuts 1 cup of pumpkin seeds (pepitas) 1/2 cup flaxseeds 1/4 cup coconut sugar 2 Tablespoons of water 2 Tablespoons of coconut oil

 

So many store bought cereals and granolas these days have added chemicals, sugars and ingredients that are completely unnecessary and potentially harmful to our wellbeing. Making your own breakfast granola is super easy, delicious and you probably have most of the ingredients already in your cupboards! You can play around with the variety of nuts/seeds/fruit. Here is what I used for this recipe.

 

2 cups of rolled oats

1 cup of dried cranberries

1 cup of crushed raw almonds

1 cup of crushed walnuts

1 cup of pumpkin seeds (pepitas)

1/2 cup flaxseeds

1/4 cup coconut sugar

2 Tablespoons of water

2 Tablespoons of coconut oil

-Mix all of the ingredients together in a large mixing bowl then spread it all out on a baking sheet and cover with the water and coconut oil. -Bake at 350 degrees for 10 - 12 minutes or until toasted. -Store in an airtight container for up to 2 weeks.  -Drown in coconut yogurt, Almond milk, almond butter, berries and maple syrup and ENJOY!!

-Mix all of the ingredients together in a large mixing bowl then spread it all out on a baking sheet and cover with the water and coconut oil.

-Bake at 350 degrees for 10 - 12 minutes or until toasted.

-Store in an airtight container for up to 2 weeks. 

-Drown in coconut yogurt, Almond milk, almond butter, berries and maple syrup and ENJOY!!

Coconut yogurt

I love experimenting with fermenting and culturing foods! One my favorite recipes to make is coconut milk yogurt because it is super simple, delicious and it only takes a few days to culture! I put this stuff on everything! Oats, raw vegan desserts, salads, anything! Here's how. You will need... 2 cans of organic coconut milk 60 billion strains of probiotic powder (you can get little packets of theses in the supplement section from whole foods or the co-op for just a few dollars) 1 tablespoon of maple syrup

I love experimenting with fermenting and culturing foods! One my favorite recipes to make is coconut milk yogurt because it is super simple, delicious and it only takes a few days to culture! I put this stuff on everything! Oats, raw vegan desserts, salads, anything! Here's how.

You will need...

2 cans of organic coconut milk

60 billion strains of probiotic powder (you can get little packets of theses in the supplement section from whole foods or the co-op for just a few dollars)

1 tablespoon of maple syrup

      Step 1: Open the cans of coconut milk. Take the top portion ( the thick and fatty part) of the milk  and put it in the blender. Discard the thin and water part of the milk. You won't be needing that for this recipe Step 2: Add the Pro-biotic powder. Now like I said you can use the packets that you can get from whole foods or if you have a pro-biotic pill that you take, you can just open the capsule and use that powder. It should equal to be about 60 billion strains of pro-biotic per 2 cans of coconut milk. Step 3: Add one tablespoon of maple syrup and add blend it all together until smooth Step 4: Pour the mixture into a large glass mason jar Step 5: Cover the jar with a coffee filter, cheese cloth or a dish towel and secure with a rubber band Step 6: Let it sit out for 48 hours to culture. Once it is thick and creamy, cover with a lid and store in the refrigerator for up to 10 days.       Step 7: Enjoy with everything you eat! 

 

 

 

Step 1: Open the cans of coconut milk. Take the top portion ( the thick and fatty part) of the milk  and put it in the blender. Discard the thin and water part of the milk. You won't be needing that for this recipe

Step 2: Add the Pro-biotic powder. Now like I said you can use the packets that you can get from whole foods or if you have a pro-biotic pill that you take, you can just open the capsule and use that powder. It should equal to be about 60 billion strains of pro-biotic per 2 cans of coconut milk.

Step 3: Add one tablespoon of maple syrup and add blend it all together until smooth

Step 4: Pour the mixture into a large glass mason jar

Step 5: Cover the jar with a coffee filter, cheese cloth or a dish towel and secure with a rubber band

Step 6: Let it sit out for 48 hours to culture. Once it is thick and creamy, cover with a lid and store in the refrigerator for up to 10 days.      

Step 7: Enjoy with everything you eat! 

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My Top 3 Winter Wellness Tonics

"Tis the season snow days and cozy nights in! Here are a few drink mixes to keep you warm an healthy.

   

 

 

Apple Cider Lemonade

Cleansing

2 TBSP Apple Cider Vingar

1 TBSP Raw Honey

1/2 Lemon juice

1 Cup hot water

 

Matcha Tea Latte

Energizing

2 TSP Green Matcha Powder

1 TBSP Raw Honey

1 Cup steamed Coconut Milk

 

Tumeric Tea Latte

Soothing

1 TBSP Turmeric powder

1 TSP Cinnamon

1 TSP Ginger

1 TSP nutmeg

1 TBSP Raw Honey

1 Cup Coconut Milk

Homemade Sauerkraut

We all know the amazing benefits of probiotics for the inner-eco system and a super easy way to culture friendly bacteria in the gut is through fermented foods. I LOVE culturing and fermenting my own foods. It's so easy, inexpensive and delicious. Here is a fun recipe to get you going on the home fermentation train ;)  

We all know the amazing benefits of probiotics for the inner-eco system and a super easy way to culture friendly bacteria in the gut is through fermented foods. I LOVE culturing and fermenting my own foods. It's so easy, inexpensive and delicious. Here is a fun recipe to get you going on the home fermentation train ;)

 

Start with the veggies of your choice. I like to use things like cabbage, carrots, onion, ginger, apple, celery, ect.

Start with the veggies of your choice. I like to use things like cabbage, carrots, onion, ginger, apple, celery, ect.

Chop and shred your veg and toss it in a large mixing bowl. add 1/8 cup of sea salt and mix with your hands for about 10 minutes until it becomes watery.

Chop and shred your veg and toss it in a large mixing bowl. add 1/8 cup of sea salt and mix with your hands for about 10 minutes until it becomes watery.

Throw your mix of veggies in a glass jar. Use a spoon or spatula to pack it in tight and firm! Seal the lid nice and tight and let your mixture sit at room temperature for 7-10 to let it ferment. When you re-open it, your sauerkraut should be a bit bubbly or fizzy which is how you know you did it right! Add to salads, macro bowls or anything you want to add a little pro-biotic kick. Enjoy!

Throw your mix of veggies in a glass jar. Use a spoon or spatula to pack it in tight and firm! Seal the lid nice and tight and let your mixture sit at room temperature for 7-10 to let it ferment. When you re-open it, your sauerkraut should be a bit bubbly or fizzy which is how you know you did it right! Add to salads, macro bowls or anything you want to add a little pro-biotic kick. Enjoy!

Raw Vegan Wild Blueberry Cake

Happy birthday to meee!!!! If your wondering... yes...I made my own birthday cake this year and I have no complaints about that! I love playing in the kitchen and I love know EXACTLY where my food come from. This beautiful concoction was absolutely scrumptious on my special day so I thought I would share my recipe because I love raw vegan desserts!!

  Here’s How! to make the bottom crust blend in a food processor   1/2 cup Sprouted raw almonds 1/4 cup Soaked cashews 1/4 cup Walnuts 1/4 cup Rolled oats 2 Tablespoons Coconut oil 1 Teaspoon Vanilla 3-4 Soaked and pitted medjool dates 1 pinch of seasalt   press into a lined cake pan and set in the freezer while you make the filling   First layer of filling, blend in a food processor   1 cup Wild blueberries 2/3 cup Whipped coconut milk 1/14 cup Soaked cashews 1 teaspoon Vanilla 1 teaspoon maple syrup   Pour over crust and freeze until firm   Second layer of filling, blend in a food processor   1 cup Wild blueberries 1/2 cup Coconut water 1 teaspoon Vanilla 1 teaspoon Maple Syrup 3 tablespoons White chia seeds   Pour over the top layer and freeze until ready to serve. remove from the freezer and let it sit for 20 minutes while you top it with blueberries, blackberries, figs and any other pretty things you can find! Enjoy!

 

Here’s How!

to make the bottom crust blend in a food processor

 

1/2 cup Sprouted raw almonds

1/4 cup Soaked cashews

1/4 cup Walnuts

1/4 cup Rolled oats

2 Tablespoons Coconut oil

1 Teaspoon Vanilla

3-4 Soaked and pitted medjool dates

1 pinch of seasalt

 

press into a lined cake pan and set in the freezer while you make the filling

 

First layer of filling, blend in a food processor

 

1 cup Wild blueberries

2/3 cup Whipped coconut milk

1/14 cup Soaked cashews

1 teaspoon Vanilla

1 teaspoon maple syrup

 

Pour over crust and freeze until firm

 

Second layer of filling, blend in a food processor

 

1 cup Wild blueberries

1/2 cup Coconut water

1 teaspoon Vanilla

1 teaspoon Maple Syrup

3 tablespoons White chia seeds

 

Pour over the top layer and freeze until ready to serve. remove from the freezer and let it sit for 20 minutes while you top it with blueberries, blackberries, figs and any other pretty things you can find! Enjoy!