Warrior Chicken Salad

With regard for salads as entrees, whether that's a lunch or a dinner, add this one to your home recipe box for a 30 minute go - to dish that is not only extremely simple but has an amazing amount of protein which is primarily plant based. I added some some super thin, well - seasoned chicken, but that is clearly optional to make it vegetarian. Leave off the feta and it's vegan. It's already gluten free. The base is sprouted quinoa and chickpeas. It has all the fresh flavor of a tabouli with tomatoes, cucumbers, red onion, parsley, lemon and good olive oil. I added hemp hearts for a little extra boost and tossed it all in a bright vinaigrette. It can totally be made a day ahead and stored in the refrigerator. It is best if left to sit for about an hour to let the flavors develop while you prepare the chicken or any other main course to pair it with.

INGREDIENTS

1|2 cup sprouted quinoa
1 cup cooked chickpeas, or 1 can drained + rinsed
1 cup vegetable stock
1 cucumber peeled + deseeded + chopped
1|2 pint cherry tomatoes, halved
1|4 - 1|2 red onion, shaved thin
2 T raw hemp hearts
3 - 4 chopped pepperoncini peppers, stemmed + seeded
1|4 c chopped parsley
1|4 c chopped mint
1 t dried oregano
salt + pepper + crushed red to personal taste
sprinkle of granulated or powdered garlic
2 T good quality olive oil
1 - 2 T red wine vinegar
juice of 1 medium lemon, seeds removed
drizzle of honey
feta cheese for garnish
*optional chicken breasts, butterflied + pounded thin
  season chicken with salt + pepper + dried oregano on both sides


METHOD

Mix everything except the seasonings and acids together into a medium mixing bowl. Add half of the olive oil, lemon, vinegar, honey, oregano, salt + peppers. Set aside. Butterfly the chicken breast on your cutting board, cover with plastic wrap and pound very thin with a tenderizing mallet. Warm the rest of the olive oil in a large skillet and brown the chicken on both sides, about 4 minutes. Let it rest for 5 minutes, then slice thin and fan it over the top. Garnish with additional parsley and crumbled feta cheese.

ENJOY!!

Almond Praline Bars with Salted Chocolate

These bars were incredible for a first run in the kitchen. They are entirely raw, vegan and gluten free. Loaded with superfood ingredients, you can eat two of them and not feel a bit guilty. Plus, you'll feel great afterward knowing that really healthy treats can also be actually good for you, not just better for you. The quality of the ingredients are actually like taking supplements because they're so loaded with minerals, antioxidants, healthy fats and anti-inflammatory compounds. They take a little time to wait between allowing the layers to chill before adding the next. When frozen, they're like ice cream bars because the praline layer is really rich from coconut cream. The bottom is like a cookie and the chocolate layer is lightly sprinkled with vanilla salt! This recipe was loosely adapted from one that I found on This Rawesome Vegan Life. I recommend her site for lots of other very tasty recipes.

INGREDIENTS

Cookie layer:
1 cup shredded coconut flakes
3|4 c rice flour
1|4 c raw cacao powder
pinch sea salt
1|4 c melted coconut oil
1|4 coconut sugar
1|3 gooey pitted dates

Praline Cream:
1 c full fat coconut cream
1|3 c coconut sugar
1 t vanilla extract
1|3 c almond or pecan butter
1|4 c melted coconut oil
1 T melted cacao butter
pinch sea salt

Salted Chocolate:
2 T raw cacao powder
3 T melted coconut oil
3 T maple syrup
1 T coconut milk
pinch fleur de sel or maldon or vanilla-infused salt for garnish

MAKE

Grind the shredded coconut into coarse flour in the food processor, then add the remaining cookie ingredients until it forms a moist dough that holds a shape when pressed together. Line a 6 or 8 inch baking dish with parchment paper and press into the bottom. Chill it in the fridge while you make the cream layer. Blend all of the ingredients together in the processor until thick and smooth. Adjust the sweetness if necessary. Pour over the chilled crust and return to the fridge for 4-6 hours or preferably overnight. When it has chilled completely, whisk the salted chocolate together until it is silky and totally smooth. Pour it over the top of the cream and sprinkle with coarse salt. Return to the fridge until set, about an hour. Slice into bars and ENJOY!!

Creamy Superfood Overnight Oats

If you want to maximize your intake of super foods and minimize your prep time, this is about as easy as it gets. Preparing these oats the night before makes your morning a snap, especially because you can take them with you to work or in the car. It's actually less prep than making a smoothie which is where most people try to cram in as many beneficial food supplements as possible to get your nutrient dense breakfast all in one jar. There are a million variations of overnight oats out there so picking your favorite toppings is the only hard part. These literally soak 6-12 hours and become thick and creamy while still retaining some wonderful texture. The addition of chia seed and flax meal really give it some body and the soaking liquid can be modified for vegan diets by using your favorite nut milk, like almond, hemp or coconut for example, and by substituting coconut cream for greek yogurt. I've written out the basic recipe here and included lots of healthy suggestions for keeping it power packed, filling and super easy! I'll be making this for breakfast for the Big Om Yoga Retreat this weekend with a toppings bar and lots of fresh fruit for all of the hungry yogi's that will be practicing. I cooked for this lovely group of people earlier this summer and had a wonderful time being of service, nourishing happy healthy bodies! There's still a couple of days to sign up if you feel the calling to do so. Follow the link above to look at the details for registration - I would love to see you there!

Basic Overnight Oats

For one large serving, or two small. Pick a jar with a glass lid preferably. This hinged clasp jar works perfect but use whatever you either already have on hand, or spend a few dollars investing in one that you love. After all, our food containers are holy vessels and contain our life force!

1|2 c rolled oats (if you are gluten sensitive, make sure your oats are labeled as gluten free)
1|3 c plain greek yogurt or coconut yogurt or coconut cream
2|3 c unsweetened milk of your choice
1-2 T chia seed and ground flax meal
1|2 t vanilla extract or vanilla paste
pinch of salt (I use vanilla salt - it's incredible)
1-2 T natural sweetener such as maple syrup or raw honey (optional)

Mix everything together in a bowl until creamy, then transfer to a glass jar to store in the refrigerator either overnight (preferred) or for at least 4-6 hours.

There are many optional embellishments to take this to another level.
Bee pollen
Hemp hearts
Fresh berries, bananas, mango or figs
Dried fruit like raisins, cranberries, papaya or dates
Coconut flakes
Raw cacao nibs + cacao powder
Pumpkin puree
Cinnamon, nutmeg or clove
Nuts or seeds
Pomegranate
Lemon or orange zest
Almond or pecan butter
Spirulina

These are of course just a few in a line of many. When your oats are ready, choose your favorites and you've got something tasty, creamy and nutritious that will keep your blood sugar steady and give you lots of heart healthy fiber.

ENJOY!

Spicy Vegetable Spring Rolls

Even though it's not spring, these could easily be called summer rolls. I love the cold, crisp vegetables when it's super hot outside. Everything is raw. This recipe doesn't call for much direction other than the rolling method and the sauce, which I made. You can totally use your favorite dipping confection if you have one that you like. But of course, I encourage you to experiment and make your own! Nut sauces are super easy and only require a few ingredients, most of which I think you probably already have in your pantry. You can get the rice paper wrappers and rice noodles at any health food or asian grocery store. And, as always, there is so much room here for personal modifications. I have made a million versions of these. You can add good quality shrimp or salmon or tuna to make it more like traditional sushi and you can substitute any of these vegetables for others that you prefer. Be adventurous!

INGREDIENTS
1 package rice paper wraps
rice noodles
vegetables of your choice
cucumber
bell pepper
carrot
napa cabbage
red cabbage
jalapeno
avocado
cilantro

SAUCE
peanut, almond or cashew butter
tamari or soy sauce
rice wine vinegar
sesame oil
honey, maple syrup or coconut sugar
lime juice
cilantro
crushed red pepper

DIRECTIONS
It doesn't get any easier than this. No heat, totally raw. It does require a little knife work, however. Everything works best when julienned which is a matchstick cut. You can do this with a mandolin or manually with a chef's knife.  Cut all of your vegetables into long, thin slices. Do the same with the fish if you're including that. Rice noodles are instant. You can do this first while you prep your filling. Cut the avocado into long pieces inside each half. The rice papers are hard in the package but get dipped in water for a few seconds to soften. Do them one at a time and assemble your rolls on a cutting board. It's like folding a burrito. Put everything in the lower third of the circle and then fold the ends over, then roll tight. That's it! The sauce assembly is just mixing everything together and adjusting the salty, sweetness. If you want it thicker, add more nut butter. Garnish with fresh cilantro or chives and devour!

ENJOY!

Dark Chocolate Avocado Fudge Bites

Hello, perfect dessert. These little bites have everything you want in a treat and nothing you don't. There isn't a single sinful ingredient and they taste heavenly! I'm always getting creative with creamy ingredients that are plant based, typically nuts and butters. But using avocado is an even better way to get super healthy fats into your favorite indulgences (like creamy chocolatey fudge) without sacrificing your better judgement. This recipe was adapted from one of my favorite food blogs written by Celine of  Farm to Table Life. I'm constantly popping in for good ideas when I stall out in my kitchen or when I want to find something to modify. I think I've done chocolate covered everything, so this a new one.

The fudge filling is mostly avocado and coconut butter. You cannot substitute coconut oil in this particular recipe, though there are certain applications where they are interchangeable. I made my own coconut butter in about 5 minutes - it's crazy easy and so cheap. A big bag of organic shredded coconut cost me under $5. If you don't want to make your own, it's available in health food stores. The difference between butter and oil is that the butter has the meat of the coconut in it, whereas the oil is strictly the oil. It's like the difference between peanut butter and peanut oil. Totally different.

To make the butter, use an unsweetened, shredded organic coconut and just dump it in your food processor or blender and away you go. Use enough to get a good mix, at least 1-2 cups. Blend it until it starts to break down and you see the consistency drastically change. Since you aren't adding anything or taking anything away, you will get exactly the amount that you put in. Store it in a glass jar at room temperature. If it hardens up, gently warm it on the stove top in a shallow pan of warm water. It's so delicious on toast and with fruit. It's naturally a little sweet and it's just like eating nut butter. Coconut in all of it's forms is one of the most incredible superfoods. The list of health benefits is lengthy so I won't go into it now, but you can look it up and take your time reading all about this super nut. A thorough post about all things coconut is coming up a little later on.

Okay - on to the fudge recipe! These are completely raw, vegan and gluten free!

INGREDIENTS
1 large avocado, mashed
6 T coconut butter
2 - 3 T organic maple syrup
1|4 t vanilla extract
pinch of sea salt

CHOCOLATE SAUCE
Equal parts coconut oil and cacao powder or unsweetened cocoa powder
(They're different - the former is preferred and superior to the latter)
Mix these with enough maple syrup that the sweetness tastes right to you.
You will need to warm the coconut oil to a liquid in order to get a smooth sauce. Doing this in a double boiler method works well and ensures a lump free chocolate.

DIRECTIONS
Mix all of the fudge ingredients together in a food processor, blender or with a hand mixer. You can freeze it in a bowl if you want to scoop out balls for your fudge shape or you can freeze it in a shallow square dish so that you can cut it into squares. If you have individual freezer molds, you can use that too. Silicone ones work really well. I used a plastic square dish to cut out traditional blocks but that option is totally up to you. If you choose the square, smooth out the top before you stick it in the freezer. Let is set up for about 2 hours.

When it's done, pop it out to cut or use a melon baller or miniature cookie scoop for balls. Have a piece of wax or parchment paper on a plate or sheet pan ready so that you can set them down as soon as you dip them. Start your chocolate sauce a few minutes ahead of time and have it ready to go when you pull them out of the freezer. Put a piece of the fudge onto the tongs of a fork that you are holding over the chocolate sauce with one hand. With the other hand, use a spoon to drizzle the sauce over it so that it drips back into the bowl and it doesn't waste any of that goodness. It's also less messy this way. Gently set each piece onto the prepared pan lined with paper until you have done them all. Return them to the freezer, preferably overnight or at least for 5 hours. These are something between ice cream and cold fudge, consistency wise. You can store them in the freezer in a sealed container once they have set up completely for a longer period of time. Or you can keep them in the refrigerator for about a week.

ENJOY!!

Raw Tahini Buttercups

I am pretty sure I found my new favorite treat. Seriously. I have never experienced tahini in sweets and I'm totally in love with this simple, raw, vegan confection. Dessert does not get any easier or healthier, friends. This recipe has four ingredients and all you need is a food processor or blender. You could still mix everything by hand if you didn't have either of those and it would still be delicious. I've been talking about how much I love my little silicone cups for the longest time and they are a super investment for your kitchen. Totally affordable, you can find the standard size or the mini cups, which is what I used here. You'll never have to fiddle with paper liners or muffin tins made of aluminum or with non-stick coating. Highly recommended! These are frozen and hit that ice cream spot for me while satisfying my deeply-rooted desire for chocolate but without chocolate. I cannot take full credit for this gem of a recipe as I adopted it from The Chalkboard Mag. I will definitely be putting a twist on this one in the future.

INGREDIENTS
SHELL:
1|3 cup raw tahini
1|3 cup melted coconut oil

FILLING:
1 cup pitted dates such as Halawi or Medjool
1|2 cup cooled espresso

DIRECTIONS
In a food processor or blender or by hand, combine the tahini and the coconut oil until smooth. Fill the bottom of each cup with about a teaspoon of the mixture, reserving half for the tops. Put the cups into the freezer to set while you make the filling. Put the pitted dates into the processor and add the espresso gradually until you get a sticky paste. When the cups have set up (about 20 minutes) take them out and put a dollop of the filling into each one and smooth it out. Top with the rest of the tahini mixture and then back into the freezer for about an hour. These are most delicious eaten immediately with a sprinkle of coarse sea salt on top.

ENJOY!

Strawberry Crumble Bars

I blogged this recipe last summer and used raspberries instead but you can use any combination of berries that you like, and for that matter, any fruit puree. I think apricot and peach would be so good alone or mixed with berries. This is truly a summer treat because they're frozen and are best eaten immediately with the accompaniment of a good ice cream or coconut whipped cream if you want to take it over the top. I made these for my Kombucha Home Brewing Workshop last weekend in Tulsa. Unfortunately, I couldn't keep them cold enough and they got a little gooey. The flavors were still really good, but I wanted everyone to bite into a cold, crisp bar like this. The coconut oil makes makes them creamy and rich. You will not be disappointed in this recipe - they're raw, vegan and gluten free!

INGREDIENTS
CRUST
1 cup almond meal
1|2 cup unsweetened shredded coconut
6 pitted dates or dried apricots
1|2 teaspoon coconut oil
pinch of sea salt

FILLING
6 ounces berries
3 tablespoons honey or maple syrup
1 tablespoon coconut oil
1 tablespoon fresh lemon juice

TOPPING
1|2 cup walnuts - you could substitute chopped almonds or cashews if needed
1|4 cup unsweetened shredded coconut
1 teaspoon coconut oil
1 teaspoon lemon juice
1|2 teaspoon lemon zest
pinch of sea salt

DIRECTIONS
This is a frozen bar so no need to fire up the oven in the summer! You'll just need room for a square cake pan to chill in the freezer until they're gone, which won't take long. You will also need a food processor and a sheet of parchment paper for your pan. Make the crust first by putting everything into the processor until you get a wet, crumbly meal. Add an extra couple of dried fruits if it seems a little dry. You want it to stick together when pressed between your fingers. Pour it into your pan and press it down and into the corners until it is firm and packed. Put it in the freezer while you work on the filling. No need to wash the bowl between steps. Throw in all of the filling ingredients and blend until it's mixed thoroughly like jam. After 20 minutes, pour it on top of the crust and return it to the freezer. Put the topping into the processor and pulse until it's coarse and crumbly. After another 20 minutes, pour the nut topping on and GENTLY press down into the top surface of the fruit layer. Return it to the freezer for at least an hour or up to over night. Cover the top lightly with a layer of plastic wrap. When they are fully frozen, you can cut them into perfect bars by lifting the parchment out of the pan and placing it on a cutting board. You can wrap them individually in plastic wrap or leave them in the pan with the top covered to avoid freezer burn. These are so delicious right out of the freezer, it's like an ice cream treat.

ENJOY!!

Kale Pesto

This heavenly take on a traditional pesto is something that I may never turn back from. Made with freshly picked kale right out of my winter | spring garden, this recipe takes the nutritional profile over and above. I threw in a handful of spinach too, but this is 75% kale. I also added a grab of parsley and a few sprigs of basil because I still wanted that spicy flavor in it. It doesn't take much basil to give it a  fresh, summer flavor. But since my own basil will not be ready for another month,  I wanted to use up all of these greens that are trying to bolt as the temperatures are warming up. By adding lemon juice, it retains that bright green color for a week or two.

Kale is pretty perfect on the pH scale at 6.36 - 6.80 when cooked or blanched. It works as a powerful internal cleanser but can generate gas if the body is overly acidic. It works on the digestive and nervous systems, builds up the calcium content of the body, and is one of the cancer - preventative foods. It contains the nutraceuticals lutein and zeaxanthin which protect the eyes from macular degeneration, and indole - 3 - carbinol, which may protect against colon cancer. All Brassica genus of plants (including broccoli, cauliflower, cabbage and brussels sprouts) contain dithiolthiones, a group of compounds that have anticancer and antioxidant properties. Sulfur has antibiotic and antiviral characteristics. This family of vegetables also stimulates the liver and other tissues out of stagnancy.

These are the typical ingredients you will find in most variations of pesto. You can use pine nuts or cashews in place of the walnuts and any variation of hard Italian cheese will work. I love pecorino romano best, but parmesan will also work. Raw garlic, freshly ground peppercorns and lemon juice make this absolutely delicious on just about anything savory.

I made this tray of goodies for my Easter party. A sliced and toasted baguette topped with the pesto, Italian or heirloom tomatoes and fresh mozzarella is always a hit.

Green means chlorophyll. Literally, it's plant blood. It is almost identical to our own red blood cells. It cleanses the blood, binds with heavy metals and helps remove them from the body. It cleanses the bowel, increases red blood cell count, oxygenates and alkalizes the blood, helps fight disease and strengthens immunity. Anti-inflammatory, antioxidant and cancer preventative. EAT GREEN FOOD!

INGREDIENTS
1 large bundle of kale with the tough stems removed
1 handful of spinach
2 - 3 tablespoons chopped parsley
3 - 4 sprigs of fresh basil
2 cloves of garlic
1|2 cup chopped nuts
half a can of artichoke hearts - optional
juice of 1 lemon
sea salt + black pepper to taste
olive oil

DIRECTIONS
Sometimes kale can be a little bitter when raw so this recipe works well to blanch it for about 30 seconds in salted water. Remove it from the hot water and run it under cold water to stop it from cooking. Squeeze out the excess water. Add everything to a food processor except for the olive oil. Slowly drizzle the oil in through the top until you get the consistency you like. This will be about 1|4 cup or so. Store it in the refrigerator in a jar. It will keep for a week or two and stay incredibly fresh. You can also freeze it for up to 3 months.

ENJOY!

Vanilla Almond Milk

I love making this milk for a number of reasons. It's raw, sweet, creamy and nutty. High in plant based protein and superior to animal sources, the leftovers fill your pantry with almond meal and flour which are my favorite substitutes in creating gluten free dishes. If you make unsweetened almond milk, the dehydrated meal can be used in place of bread crumbs and flour in savory things. Otherwise, I use it in cookies, brownies, pie crust, french toast, oatmeal and granola bars just to name a few! It fills your kitchen with this delicate aroma when it's in the oven. Compare the costs of buying almond milk, meal and flour to one bag of almonds. The math is a no-brainer to make it all yourself. I posted another how-to a while back that you can refer to here if you need another reference. I highly recommend ordering a Rawsome Creations nut milk bag online. These are fair trade, made by hand in Bali, Indonesia. A portion of the profits are donated to the Bumi Sehat Birthing Center and Yayasan Widya Orphanage there. Read Brenda's story and order yours here.

 

INGREDIENTS

2 cups raw, organic almonds

4 cups filtered water

1 tablespoon orange blossom honey 

1 tablespoon bee pollen

1 teaspoon vanilla extract or raw vanilla bean paste scraped from the pod

pinch of sea salt

DIRECTIONS

Soak the almonds for at least 6 hours but preferably overnight. I do this right before I go to bed so that I can make it in the morning for breakfast - so fresh! It's just as delicious at room temperature. The flavors are stronger and the essential oils are fragrant. Drain and rinse the almonds. Put them into a blender and add just enough water to get a thick slurry. Add the honey, bee pollen, sea salt and vanilla and blend well. Slowly add the rest of the water until everything is incorporated. Set out a sheet pan lined with parchment paper and preheat your oven to 250 degrees.

Take your nut milk bag or several layers of cheesecloth and put it into the opening of a large, widemouth jar. Pour half of the milk through the filter. Gather up the fabric and slowly squeeze the liquid out until the almond meal is dry and crumbly. Pour it out onto your sheet pan. Repeat with the other half of the milk. Crumble and spread the meal out on your pan and pop it into the oven to dehydrate for about 30 minutes. Give it a stir about half way through so that it dries evenly. Allow it to cool completely before storing it in a glass jar in your refrigerator. If you want this to be flour, put it in a food processor for a minute.

Want ideas on how to use the flour | meal? Check out these posts to see how I did!

• Dark Chocolate Super Brownies
• Blueberry Crumble Bars
• Almond Thumbprint Cookies
• Choco-Nut Granola Bars
• Superfood French Toast

ENJOY!

Lemon Rosemary Cashew Cheese

As far as raw nut cheeses go, this is the winner. I have been playing with different recipes for cashew cheese for some time and this was by far the easiest and tastiest of all. I could not stop eating it. It's kind of a cross between a ricotta and a hummus. This was inspired by the talented Belle Gibson of Only Belle. I recently downloaded the app she designed for apple devices called The Whole Pantry. It's filled with incredible plant based recipes, really beautiful photos and a wealth of information on super foods and nutrition. Her story is very moving and will no doubt leave you feeling inspired too. Her Instagram feed is amazing. You should start there. Anyway, this 'cheese' can be eaten and flavored so many ways. You will find yourself putting it on everything. Experiment!

INGREDIENTS
1 cup raw, organic cashews
2 cups filtered water
1|2 teaspoon sea salt

Soak the cashews in this brine for at least 7 hours but preferably overnight.
Drain and rinse them. Add them to a blender or food processor with the following ingredients and blend until smooth, about 2 or 3 minutes.

1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast
chopped Rosemary
freshly minced garlic or powder
onion powder
salt + pepper
minced chilies or cayenne if you like it spicy

Serve with toast points, crackers or chips. Stuff mushrooms with it or serve it with raw vegetables. Spread it on sandwiches or make little appetizers with artichokes and peppers.
There are many optional embellishments here such as dill, basil, thyme, sun-dried tomatoes, olives, capers and so on. I think it can easily be made Italian style and used in lasagna or pasta.
If you have a nut allergy, you can also make this with sunflower seeds. Store covered in the refrigerator.

ENJOY!

Blackberry Chia Jam

There is a beautiful dance that happens each spring and summer with the berries. In May, the strawberries begin setting flowers and turning into little heart-shaped morsels that you can find fresh every morning for about a month or two. My kids and I love to go out into the garden when it is cool and pick them for our breakfast. The leaves are serrated and look like large clover. You have to lift them up to find what is hiding in the shade underneath. This lasts through June or until it gets too hot. All the while, the blackberries have been setting tiny white flowers and getting ready to take off. There is a language that happens here. It's almost as if one says to the other that it's your turn now. Then the bright red clusters that ramble on the ends of this rampant powerhouse start turning shades of dark purple and then totally black. This will last until August. During that time, there is always way more than what we can eat so I freeze them periodically for later use and try to eat at least a cup of fresh ones a day. Berries are such incredible sources of antioxidants and fiber that you can never eat too many. Nature's super candies, we call them. The chia seed acts as a natural pectin because it forms a gelatinous substance on the outside when wet. This recipe uses four ingredients and a blender and it's RAW!

INGREDIENTS
1 cup of raw berries, your choice or a combination of them
1|2 cup filtered water
2 tablespoons maple syrup or honey
2 tablespoons chia seed

DIRECTIONS
Put all of the ingredients into a bowl and let it sit at room temperature for 20 minutes. This will allow the chia seed to absorb all of the liquid. Then put everything into a blender and pulse for about a minute. You're done! Store in a nice canning jar or re-use a jelly jar. This is really delicious on yogurt parfait, ice cream, toast, sandwiches, waffles and so on.

ENJOY!

Blueberry Crumble Bars

I am totally in love with the simplicity of this recipe, as suspected. I have been following Farm to Table Life for some time now. This woman is a yogi and commander in chief when it comes to raw, vegan food. She inspired me to make these tasty bars, with my own twist of course. 

I will be heading to the remote, serene woods of Coyle, Oklahoma this weekend to serve as executive chef for the UNPLUG + RECHARGE retreat that I am co-authoring with Paula Sharp of  Persimmon Whole Health.  I have written these bars into my menu because of how simple, healthy and delicious they are! I will be serving them for breakfast with fresh fruit, coffee, tea and kombucha.

INGREDIENTS

CRUST
1 cup almond meal
1|2 cup unsweetened, shredded coconut
5 dates, pitted
1|2 t coconut oil
pinch of salt
pulse all ingredients in a food processor until you can form a ball in your hand with it

FILLING
6 ounces berries (raspberries, blueberries, strawberries or blackberries)
2-3 T sweetener (honey, agave, maple syrup)
1 T coconut oil
1 t fresh lemon juice
 blend all ingredients in the processor until smooth

TOPPING
1|2 c walnuts
1|4 c shredded coconut
1 t coconut oil
1 t lemon juice
1|2 t lemon zest
pinch of salt
pulse until you get a small, coarse meal

DIRECTIONS
This recipe is SO simple. Make the crust. Press it into the bottom of a loaf pan lined with parchment paper to make a crust. Put it in the freezer. Make the filling. No need to clean the processor first. Pour the filling on top of the crust. Return it to the freezer. Make the topping. Put all of the ingredients into the food processor and pulse until you get a good, crumbly topping. Remove the dish from the freezer and top with the crumble topping. Gently spread it evenly and press lightly into the filling so that everything sticks together. Cover with plastic wrap and return to the freezer for a minimum of 2 hours to set.  After that, remove from the freezer and slice when cold. Allow to come to room temp 15-20 minutes before serving.

ENJOY!