Matcha-Cacao Smoothie


  • 1 ½ cups almond milk, or any plant-based milk
  • ½ avocado
  • ½ frozen banana
  • 1 Tbsp virgin coconut oil
  • 1 ½ tsp matcha powder
  • 1 Tbsp cacao powder
  • 1 tsp maca powder
  • 1 tsp ashwaganda
  • 1/4 tsp shilajit
  • ½ tsp lucuma
  • ½ tsp vanilla
  • Dash of cardamom
  • ½ tsp royal jelly in raw honey (optional)
  • 1 tsp cacao nibs
  • ½ cup of ice




Blend all ingredients in a high-speed blender for 20 seconds, except cacao nibs. Add the cacao nibs and blend for 5 seconds. Enjoy!


Serves 2

Creamy Truffle Mac n Cheese


  • 1 honeynut squash
  • 1 medium red onion, thinly sliced
  • 5 cloves of garlic, minced
  • 2 Tbsp coconut oil
  • 1 wheel of turmeric cheddar cashew cheese, sliced
  • 1 cup almond milk, preferably homemade
  • 4 Tbsp nutritional yeast
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp turmeric
  • Dash of cayenne pepper
  • 1 box of gluten-free pasta of choice
  • 1 Tbsp white or black truffle oil
  •  Pink Himalayan salt, white, and black pepper, to taste


1.     Heat oven to 400F. Cut honeynut squash in half lengthwise, remove seeds, and generously coat with coconut oil. Season with a dash of pink salt, pepper, and lay skin side up on a parchment paper covered sheet tray and roast approximately 45 minutes, or until a knife slides through easily. When the squash has cooled off, remove flesh using a spoon and reserve one cup and a half.

2.     Heat a non-toxic pot on medium heat with the coconut oil. Add onions and sweat for 5 minutes until softened, then add the garlic and cook another minute until it starts to turn golden.

3.     Add the honeynut squash, turmeric cheddar cashew cheese, almond milk, nutritional yeast, apple cider, vinegar, and turmeric. Let it simmer for 10 minutes then blend using a handheld blender, like Cuisinart, until emulsified.  

4.   Bring a large pot of alkaline, filtered water to a rolling boil and salt generously. Add the pasta and stir to prevent noodles from sticking together. Cook according to the package instructions, around 8 to 10 minutes.

4.     Add the dash of cayenne to your cheese sauce and taste it. Add a little salt, pepper, ACV or nutritional yeast if need be. Season to your liking. If the sauce is a little thick, add a little almond milk to loosen it, one tablespoon at a time.

5.     Drain the pasta when it reaches al dente, and toss into the cheese sauce and stir to coat. Continue cooking the pasta in the cheese sauce for two approximately minutes, continuously stirring. Place a large scoop in a bowl and top with truffle oil, a touch of white and black pepper. Enjoy!


Serves 3 to 4

Superfood Grain Free Granola


  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract, alcohol-free
  • 4 cups quinoa flakes
  • 1 cup pumpkin seeds
  • 1 cup almond flour
  • 1/2 cup chia seeds
  • 1 cup brazil nuts, chopped
  • 1/2 tsp Himalayan salt
  • 1/4 tsp nutmeg
  • 1 tsp Ceylon cinnamon
  • 1/4 tsp white pepper
  • 1/2 cup cacao nibs
  • 1 cup goji berries
  • 1 cup mulberries
  • 3 Tbsp ashwagandha powder
  • 1/3 cup local bee pollen 


1. Heat oven to 250F. In a double boiler, melt coconut oil, vanilla extract, and maple syrup together.

2. In a large bowl, combine quinoa flakes, pumpkin seeds, chia seeds, brazil nuts, pink salt, nutmeg, cinnamon, white pepper, cacao nibs. Mix well, then sift in almond flour, and mix again.

3. Slowly pour wet into dry ingredients until combined. Place on two sheet trays with unbleached parchment paper and bake for 2 hours till golden.

4.Remove from oven, allow to cool and transfer to a large mixing bowl. Add goji berries, mulberries, ashwagandha and bee pollen.

5. Serve with fresh almond milk or almond yogurt and berries.


Yields approx 9 cups

Double Cacao Chip Cookies


  • 1 cup almond flour
  • 1 cup teff flour
  • 1/2 cup cacao powder
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp Ceylon cinnamon
  • 1/2 tsp pink Himalayan salt
  • 1/2 cup applesauce
  • 1/4 cup almond butter
  • 1/2 cup cacao nibs
  • 2 Tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 Tbsp apple cider vinegar


1. Preheat oven to 350F. Sift almond flour, teff flour, cacao powder and coconut sugar in a large bowl. Add cacao nibs, pink salt, cinnamon, baking soda and combine well. 

2. In a separate bowl, mix apple sauce, maple syrup, almond butter, coconut oil, and apple cider vinegar. Add wet ingredients to dry until thoroughly combined.

3. Cover a sheet tray with unbleached parchment paper and lightly grease with coconut oil. Drop a dollop of batter, approximately 1 Tbsp, leaving an inch between cookies. 

4. Bake for 15 minutes or until cookies fully rise and crackle at the top.


Yields approx 20 cookies

Wild Orange Blueberry Pancakes


  • 1 cup of white raw quinoa
  • 1.5 cups almond milk
  • 2 flax eggs (2 Tbsp ground flax seed+ 5 Tbsp water)
  • 1.5 Tbsp chia seeds
  • 1 tsp vanilla extract, alcohol-free
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/2 tsp Ceylon cinnamon
  • 1/8 tsp nutmeg
  • Pinch of pink Himalayan salt
  • Rind of one organic orange
  • Three drops of wild orange therapeutic grade essential oil
  • 2 bananas, mashed
  • 1/2 cup of organic blueberries, preferably fresh
  • Coconut oil, to grease the pan
  • Walnut cashew butter (optional)
  • Maca root powder (optional)
  • Raw walnuts (optional)
  • Maple syrup (optional)


  1. Rinse quinoa thoroughly to remove saponins, and soak overnight in the almond milk.
  2. The next morning, combine ground flax seed and water. Let it sit for 5 minutes to thicken to a gel. In a high-speed blender, like a Vitamix, combine all ingredients except the chia seeds, banana, and blueberries, and blend for 30 seconds. Then fold in the chia seeds.
  3. Let the batter rest for at least an hour in the fridge.
  4. Fold in mashed bananas and whole blueberries. Heat a non-toxic non-stick pan on medium-high heat, and add 2 Tbsp of coconut oil. Drop a 1/4 cup of batter per pancake and once the edges begin to bubble, flip the pancake over and continue to cook until light golden brown on both sides.
  5. Top with garnishes - A dollop of walnut-cashew butter, sifted maca root powder, raw walnuts, and a drizzle maple syrup.
  6. Store extra pancakes in the refrigerator up to 5 days or freeze up to 4 months.


Yields approx 12 pancakes

Adzuki Miso Soup with Buckwheat Noodles


  • 1 onion, julienned
  • 1 carrot, julienned
  • 1 stalk celery, julienned
  • 4 cloves garlic, minced
  • 1 1 inch piece of ginger, minced
  • 1 1 inch piece of turmeric, minced
  • 2 Tbsp virgin coconut oil
  • 1 Tbsp tamari
  • 4 cups vegetable stock, simmering
  • 4 sundried tomatoes, rehydrated in hot water for 10 minutes
  • 2x3 inch piece of kombu
  • 3 cups of rough chopped swiss chard, with stems
  • 2 cups julienned shiitake, no stems
  • 4 scallion stalks, minced on bias
  • 3 heaping Tbsp arame, soaked 10 minutes in water and rinsed
  • 1 pack of buckwheat+sweet potato noodles
  • 2 Tbsp adzuki miso paste
  • 1 Tbsp dulse flakes
  • 1 Tbsp black sesame seeds
  • Dash of toasted sesame oil


1. In a large pot, heat coconut oil on medium heat. Add onion, carrot, celery, and sweat for 7 minutes. Add garlic, ginger, turmeric and saute another 3 minutes.

2. Add vegetable stock, tamari, tomatoes, kombu, swiss chard, and shiitake. Bring to a light boil and reduced to a simmer. In a separate pot, boil the buckwheat noodles, drain and rinse.

3. Add arame and scallions to the soup and turn off the heat. In a separate bowl, whisk the miso with a ladle of warm broth to dissolve well, then add to the pot.

4. Place a handful of noodles in a soup bowl and cover with a generous amount of broth and vegetables. Garnish with dulse, black sesame seeds and toasted sesame oil.


Yields approx 6 servings