Serves: 3-4

-1/4 cup soaked chia seeds -1 tablespoon cacao powder -1 teaspoon reishi mushroom powder -1 tablespoon cacao paste (optional) -1 teaspoon mesquite powder -1 teaspoon maca powder -pinch high-quality salt -8 drops stevia (or, to taste) -1/2 cup almond milk -1 teaspoon Vitamineral Green or other green powder (optional) -pinch of cayenne (optional)

Toss all ingredients in a Vitamix or other blender. Mix until smooth. Meanwhile, heat up a pot of hot water. Add 2 cups hot water to the mixture and enjoy!

Photo credit: elena’s pantry

Serves: 4

7 to 8 soft medjool dates, pitted and soaked in 1/2 cup water (reserve soak water)* 1/3 cup chia seeds 1 cup fresh cranberries 1 cup non-dairy milk (raw or not, s’up to you!) splash almond extract

Soak the dates for up to a half hour to soften and make blending easier.

Place the chia seeds in a medium bowl and set aside.

Blend the cranberries, milk, dates (with soak water), and almond extract in a blender. Pour the blended mixture into the bowl of chia seeds and stir. Wait a few minutes and stir again. Wait another few minutes, stir again. While waiting between stirs, take time to give thanks for all that you have in your life.

Place in the refrigerator for up to a half hour to gel (if you can wait that long!).

-2 avocados -1/2 cup cucumber, skinned -1 tablespoon mesquite -1 banana -1 tablespoon sunflower lecithin (optional)

Place avocado and cucumber along with the remaining ingredients into blender. Blend till thick and creamy.

-1/2 cup chia seeds -1 1/4 cup water -3 tablespoons tahini (ground sesame seeds) -banana, maple syrup, stevia, coconut flakes, flavorings or any fruit of choice (optional).

Place water in a large bowl or cup and add in tahini and chia seeds. Plus you can add in any extras or flavorings of choice. Stir till well combined. Let mixture sit for about 10 minutes.

Serves 2-6

-2 cups organic raw whole rolled oats* -8 ounces (about 1 cup) organic mashed pumpkin (from a can is OK) -1 small ripe banana, chopped -1/3 cup sliced almonds -3 tablespoon ground flax seeds -3 tablespoon grade B maple syrup -1 ½ teaspoon pumpkin pie spice** -¼ teaspoon fine sea salt

Preheat the oven to 350 F. Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating. Store in an airtight glass container in the refrigerator for up to 3 days.

This recipe also works well if you make 12 [...]]]> by Elizabeth Rider

Serves 2-6

-2 cups organic raw whole rolled oats*
-8 ounces (about 1 cup) organic mashed pumpkin (from a can is OK)
-1 small ripe banana, chopped
-1/3 cup sliced almonds
-3 tablespoon ground flax seeds
-3 tablespoon grade B maple syrup
-1 ½ teaspoon pumpkin pie spice**
-¼ teaspoon fine sea salt

Preheat the oven to 350 F. Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray. Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform. Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating. Store in an airtight glass container in the refrigerator for up to 3 days.

This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.

*Oats are gluten-free by nature, but some are processed in plants that also process gluten-containing ingredients. Read the package instructions for more info, and, if necessary, buy oats that are certified to not contain gluten.

** Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and clove. I recommend buying the blend at your local natural grocer (it’s inexpensive and contains proper proportions), or you can make your own if you’d like.

Makes: 12 pieces

-1 1/4 cup cashew nuts -1/2 cup sunflower seeds -3/4 cup cacao powder -1/2 cup carob powder -30 small pitted dates / 20 large dates -1/4 cup virgin organic coconut oil -1 tablespoon Almond oil -2 small pinches of Himalayan salt/sea salt -1 pinch of chilli (depending on how spicy yours is)

Soak the nuts and seeds in a bowl for at least 5 hours, rinse well and mix into a nut butter. Soak the dates and mix into a date paste with just a small amount of the soaking water left.

Carefully melt the coconut oil over heated water.

Mix all the ingredients except the water which you put in last to adjust the concistency of the batter if it is to firm. Press the mix into a lined cake pan or mould with your loving clean hands to get that final touch!

Let set in the fridge for at least two hours and then take it out half an hour before serving so get a wee bit gooey. Let your imagination free and decorate [...]]]> by Elenore Bendel Zahn of earthsprout.org

Makes: 12 pieces

-1 1/4 cup cashew nuts
-1/2 cup sunflower seeds
-3/4 cup cacao powder
-1/2 cup carob powder
-30 small pitted dates / 20 large dates
-1/4 cup virgin organic coconut oil
-1 tablespoon Almond oil
-2 small pinches of Himalayan salt/sea salt
-1 pinch of chilli (depending on how spicy yours is)

Soak the nuts and seeds in a bowl for at least 5 hours, rinse well and mix into a nut butter. Soak the dates and mix into a date paste with just a small amount of the soaking water left.

Carefully melt the coconut oil over heated water.

Mix all the ingredients except the water which you put in last to adjust the concistency of the batter if it is to firm. Press the mix into a lined cake pan or mould with your loving clean hands to get that final touch!

Let set in the fridge for at least two hours and then take it out half an hour before serving so get a wee bit gooey. Let your imagination free and decorate with what ever seems great to you! Mabye some cacao powder, bee pollen and edible flowers.

-2 ¼ pounds carrots -1 head cos lettuce (romaine) -5-6 ounces baby spinach (or use a larger leaf spinach if you have a centrifugal juicer like a Breville) -4 drops chocolate stevia, or more to taste

Put the carrots, cos and spinach through a juicer.

Strain juice through a nut milk bag (or a cheesecloth or muslin cloth) until smooth and without pulp.

Add stevia to taste.

-1/2 cup of frozen raspberries (frozen strawberries or mixed berries would also be lovely) -1/2 an avocado -2 big handfuls of baby spinach leaves -2 tablespoons (or more) of raw cacao powder (or use a mix of carob and cacao or just carob) -1.5 cups of water -2 trays of ice cubes -1 teaspoon of vanilla extract -2 droppers of liquid stevia or about 50 drops (you can use a lot more as this was not overly sweet)

Blend all ingredients together until it forms a thick, smooth ice cream consistency. If you don’t have a high powered blender like a Blendtec or Vitamix, you might want to add more water. Or try blending in parts.

-1 1/2 cups coconut flakes -1/2 cup pistachios (ground into flour) -1/3 cup fresh strawberries, chopped -3-4 medjool dates,lightly chopped (about 1/4 cup or so) -3 tbsp coconut oil

Grind pistachios into flour by using food processor.

Next add in the dates and strawberries. Pulse till combined.

After the batter starts coming together add in coconut flakes and oil. And pulse a few times till just combined. Or hand stir this although you will need to either make date paste, or use a liquid sweetener.

-15 ounces black beans, drained and rinsed -2 bananas -1/3 cup honey, maple syrup or molasses -1/4 cup unsweetened cocoa -1 tablespoon cinnamon -1 teaspoon vanilla extract -1/4 cup raw sugar (optional) -1/4 cup instant oats (gluten free if preferred)

Preheat oven to 350 F. Grease an 8- by 8-inch pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats. If too soft, add another 1/4 cup oats or flour.

Pour batter into the pan. Bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

Notes: Because there isn’t any flour these brownies come out pretty dense. Rolled oats may be substituted for the instant oats. Put the rolled oats in the food processor. Use optional sugar if your bananas are still green and not very ripe.