Ingredients:8-10 cups of kale leaves (one batch) 1 tbsp of olive oil 1 tbsp of hemp seeds 1/4 tsp of powdered coriander 1 tsp of nutritional yeast Pinch of sea salt Pinch of black pepper
Instructions:First remove the kale stems and tear leaves into pieces. Next rinse well and spin dry. Place leaves into a bowl and sprinkle with all the remaining ingredients. Mix well and finally place everything on dehydrator sheets and dehydrate at 150 degrees for 2-3 hours. Enjoy.
Requirements:9″ baking pan with removable bottom High speed blender or food processor
Ingredients:2 cup of cashews 1 cup of hazelnuts 1 cup of water (not for soaking) 1/2 cup of maple syrup 1/2 cup of coconut oil 3 tbsp of molasses 2 dates 1/2 cup of cacao powder 1 tsp of vanilla Pinch of sea salt (1/4 cup hazelnuts for decoration)
Instructions:Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy. Note: keep leftovers in the freezer.
Ingredients:For Base: 2 cups of raw almonds 5 tbsp of honey 1 tbsp of cacao powder 1 tbsp of carob powder 1/2 tsp of sea salt For chocolate layer: 2 tbsp of coconut oil 1 tbsp of maple syrup 2 1/2 tbsp of cacao powder
Instructions:First process almonds in a food processor until consistency is similar to flour, and then add the remaining ingredients in the base category and process until everything is combined. Place mixture in a deep baking sheet that is about 9″ by 9″ and lined with wax or parchment paper and press down using fingers. Let cool in a freezer while making the chocolate layer. Next, mix maple syrup and cacao powder with melted coconut using a spoon until everything is combined and very smooth. Pour everything on top of the almond honey mixture and let cool in the freezer for about 30 to 60 minutes. Finaly, cut into squares after the dessert has cooled and enjoy.
Ingredients:4 cups of coconut milk 1 onion 8 oz package of mushrooms 3 tbsp of coconut oil Sea salt and black pepper to taste 1/2 tsp of cayenne pepper Fresh parsley (optional/for decoration)
Instructions:First add coconut milk into a cooking pan and set to medium heat. While coconut milk is warming up, add coconut oil and chopped onion into a frying pan and cook for about 5 to 10 minutes on medium heat. After onion gets a little golden, add sliced mushrooms and cook for an additional 5 to 10 minutes. Add sea salt, black pepper and cayenne pepper to onion mushroom mixture, and mix well, then transfer to a boiling coconut milk. Boil soup for 1-2 minutes and turn off the stove. Before serving add fresh chopped parsley. Enjoy.
Ingredients:3-4 large sweet potatoes 2-3 tbsp of grape seed oil 1-2 tsp of cayenne pepper 2 tsp of coriander powder 1 tbsp of dried rosemary Sea salt and black pepper to taste
Instructions:Preheat oven to 425 degrees F. Wash sweet potatoes well and then cut them in half. Place sweet potatoes on a baking sheet and sprinkle with grape seed oil first and then with the remaining ingredients. Bake until potatoes become soft. Serve immediately. Enjoy.
Serves 8-10Requirements: 9″ baking pan with removable bottom