2 cups frozen peas
1/2 cup fresh mint leaves
juice of 1/2 lemon
1 garlic clove
Bring two cups of water and a pinch of salt to boil and add peas. Cook for 1 minute and transfer peas to ice bath. Let sit for a few minutes and drain.With a hand immersion blender or in a food processor combine all ingredients and blend.
1 c sun butter (or almond)
4 Tbsp coconut oil
6 Tbsp unsweetened cocoa powder
6 Tbsp maple syrup
1 c rolled oats
1 c unsweetened coconut flakes
1/2 c ground flax seeds
1/4 Tbsp Maldon sea salt
Line 8″x8″ baking pan with parchment paper and set aside. On low heat, combine oil, syrup and cocoa. Once well combined, add nut butter and allow to melt into the rest of the ingredients. Remove from heat and add in remaining ingredients (except salt), mixing well. Press into the baking pan and sprinkle with salt. Allow to cool down a bit before refrigerating or freezing. Cut into bars prior to serving.
2 c spelt flour
2 tsp baking powder
1/4 tsp baking soda
1/2 c coconut sugar
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 c pumpkin purée
2 eggs
1/2 c coconut milk
1/4 c coconut oil
1/2 c pumpkin seeds
2 Tbsp maple syrup
Preheat oven to 400˚F and line muffin tin with 12 liners. Combine dry ingredients (except pumpkin seeds) well and set aside. In separate bowl combine wet ingredients (except maple syrup). Divide batter evenly in the muffin tin. Bake for about 30 minutes or until tooth pick comes out dry. Transfer to a wire rack. While the muffins are cooling, roast pumpkin seeds in a cast iron pan for a few minutes until they get golden. Transfer to small bowl and combine with maple syrup. “Sprinkle” the mixture on top of each muffin and let cool.
4 small beets (cooked)*
2 garlic cloves
1/2 cup walnuts
2 Tbsp olive oil
2 Tbsp water
1/4 tsp sea salt
* Two favorite options: stores sell steamed and peeled beets (easiest) or if bbq-ing, can roast a few beets, peel once cooled, and store in fridge for several days.
Combine all ingredients in a food processor and blend to desired consistency. Check for seasonings. Use as pasta sauce or as a delicious spread on toast!
2 Peaches
1 Tbsp sugar
1/2 cup whipped cream*
* Non-dairy option: soak 1/2 cup raw cashews and 4 pitted dates in water for 2 hours. Drain water. Put nuts and dates in blender, and fill with water so they are just covered. Add vanilla extract, blend until creamy consistency.
Quarter and cut peaches into small chunks. Put into glass container and sprinkle with sugar. Cover and refrigerate for 3-4 hours, allowing the fruit to macerate. Serve chilled with a dollop of cream.