have you jumped on the juicing bandwagon, but don’t know what to do with all that leftover juice pulp? how about pancakes?


beet + carrot pancakes with coconut whipped cream
cooking time: 15 minutes
makes: makes 12, 4” pancakes
this recipe is adapted from my gluten free pancake post located here.

grocery list:

½ cups gluten free pancake mix (i prefer pamela’s)

2 tbsp cinnamon applesauce

¾ cup coconut cream or coconut milk

1½ tbsp coconut oil (warmed)

5 drops stevia (or other sweetner)

½ tsp vanilla extract

1 cup leftover beet + carrot juice pulp (if you don’t have a juicer, you can grate 1 small beet + carrot instead)

½ tsp pumpkin pie spice


topping:

½ cup coconut cream (refrigerated)


pancake directions:

  1. whisk all the ingredients together until there are no lumps
  2. warm skillet or griddle to medium-low heat + lightly oil with coconut oil
  3. pour ¼ cup of batter onto skillet, cooking until browned (about 2-3 minutes) + flip once
  4. serve garnished with coconut whipped cream, blueberries + slivered almonds

coconut whipped cream directions:

  1. place coconut cream in a mixing bowl. with a hand beater, whip coconut until it becomes a whipped creamed consistency, about 3 minutes
High-res glory be, give thanx. but most importantly, take off those spanx. vegan cranberry cheesecakeprep time: 4 hours (for soaking the nuts) best to make day before.cooking time: 10 minutesmakes: 1 9” round cake (8-10 servings)adapted from roost bloggrocery list: for the crust: 2 cups mixed nuts (i used almonds, walnuts + pecans) 6 dates, pitted + soaked in water for for 1 hour, discard water ¼ cup non-sweetened coconut flakes (optional) place almonds + dates in a food processor and mix until chopped and well incorporated mix in coconut flakes if using pour mixture into a 9” spring form cake pan. spread out and mold into the cake pan for the filling: 4 cups raw cashews, soaked for 3+ hours 1 meyer lemon, juiced ¾ cup raw honey or agave syrup ¾ cup raw coconut oil 1 tsp vanilla extract ½ tsp sea salt blend the cashews, lemon, honey, coconut oil, vanilla + sea salt in a food processor or high speed blender. blend until smooth and adjust to taste pour mixture on top of the crust + carefully tap the pan on the counter to release any air bubbles for the topping: ½ cup orange juice 2 dates, chopped 1 pint fresh cranberries (or any berry that you prefer) 1 tbsp coconut oil 1 - 2 tbsp honey or agave for additional sweetness (optional) place orange juice, dates + cranberries in small saucepan over low heat once it starts to simmer, cook for additional 5 - 10 minutes or until all the cranberries have “popped” add in coconut oil + honey, adjusting to taste remove from heat + allow mixture to cool for 20 minutes or place saucepan in an ice bath pour over “cheese” mixture place the pan in the freezer for at least three hours or in the fridge overnight. before serving place on counter for 5 - 10 minutes if coming out of the freezer. this is best served semi frozen, soft enough to run a serrated knife through

glory be, give thanx. but most importantly, take off those spanx.


vegan cranberry cheesecake
prep time: 4 hours (for soaking the nuts) best to make day before.
cooking time: 10 minutes
makes: 1 9” round cake (8-10 servings)
adapted from roost blog

grocery list:

for the crust:

2 cups mixed nuts (i used almonds, walnuts + pecans)

6 dates, pitted + soaked in water for for 1 hour, discard water

¼ cup non-sweetened coconut flakes (optional)

  1. place almonds + dates in a food processor and mix until chopped and well incorporated
  2. mix in coconut flakes if using
  3. pour mixture into a 9” spring form cake pan. spread out and mold into the cake pan

for the filling:

4 cups raw cashews, soaked for 3+ hours

1 meyer lemon, juiced

¾ cup raw honey or agave syrup

¾ cup raw coconut oil

1 tsp vanilla extract

½ tsp sea salt

  1. blend the cashews, lemon, honey, coconut oil, vanilla + sea salt in a food processor or high speed blender. blend until smooth and adjust to taste
  2. pour mixture on top of the crust + carefully tap the pan on the counter to release any air bubbles

for the topping:

½ cup orange juice

2 dates, chopped

1 pint fresh cranberries (or any berry that you prefer)

1 tbsp coconut oil

1 - 2 tbsp honey or agave for additional sweetness (optional)

  1. place orange juice, dates + cranberries in small saucepan over low heat
  2. once it starts to simmer, cook for additional 5 - 10 minutes or until all the cranberries have “popped”
  3. add in coconut oil + honey, adjusting to taste
  4. remove from heat + allow mixture to cool for 20 minutes or place saucepan in an ice bath
  5. pour over “cheese” mixture
  6. place the pan in the freezer for at least three hours or in the fridge overnight. before serving place on counter for 5 - 10 minutes if coming out of the freezer. this is best served semi frozen, soft enough to run a serrated knife through

no grain in my game.

cauliflower pizza crusts
prep time: 10 minutes
cook time: 45 minutes
makes: 8 - 10 3” pizzetta crusts

grocery list:
3 cups “riced” cauliflower
3 sprigs fresh rosemary, chopped
8 tbsp flax eggs (or 4 egg whites)
½ - ¾ cup almond meal
sea salt to taste

  1. preheat oven to 425 degrees (if using pizza stone, place in oven during pre-heating)
  2. place riced cauliflower, rosemary + flax eggs (or egg whites) in a bowl a mix
  3. add in almond meal + sea salt + mix well. mixture should be moist, but hold together. if too runny, add in additional almond meal
  4. line a cookie sheet or pizza stone with parchment paper + spoon cauliflower mixture onto sheet. form into 3” rounds
  5. cook at 425 degrees for 30 - 35 minutes. when edges start to brown + top is golden, crusts are done
  6. remove + add toppings. return to oven for 5 minutes to warm

toppings used:
1. roasted cherry + grape tomatoes
2. black truffle mushrooms
3. pepperonata
4. roasted brussel sprouts + fennel
5. pesto + roasted peppers
6. wilted collard greens

no soup nazi here

tomato + fennel soup

prep time: 10 minutes
cooking time: 15 minutes
serves: 4

grocery list:
coconut oil
1 small yellow onion, diced
2 fennel bulbs, outer layer removed + chopped
2 pinches red pepper flakes
sea salt
4 cups vegetable stock, homemade or boxed
1 - 2 cups water
3 pints grape tomatoes or tomatoes of your choice

  1. in a saucepan, heat coconut oil over medium heat. add onion, fennel, red pepper flakes + sea salt to taste + saute till translucent, about 10 minutes
  2. add vegetable stock and 1 cup water + bring to a boil
  3. add in tomatoes + simmer about 5 minutes
  4. puree with a hand held immersion blender until smooth. add additional water or vegetable stock to get desired consistency, if necessary
  5. garnish with basil or avocado (optional). add salt to taste
*** shown paired with a goat cheese + red pepper grilled cheese sandwich

*** to make soup have a creamy taste, puree or garnish with avocado.

High-res my heart goes pitter, for these sweet potato + zucchini fritters sweet potato + zucchini fritters prep time: 10 minutescooking time: 10 minutesmakes: 12grocery list:2 medium zucchini, grated1 medium sweet potato, grated4 green onions, minced1- 2 lemons, zested2 handfuls mint (or other herb, cilantro works well), chopped1 egg white or egg substitute2 tbsp coconut flour2 pinches, sea saltcoconut oil in a bowl, mix zucchini, sweet potato, onions, lemon zest + mint in a small bowl, mix together egg, coconut flour + sea salt combine egg mixture with zucchini mixture warm a large skillet over medium-low heat.  when hot, add coconut oil to coat the bottom of the pan spoon the mixture into the pan in desired sized fritters. cook on each side until brown (about 3 - 4 minutes) serve warm or at room temperature

my heart goes pitter, for these sweet potato + zucchini fritters

sweet potato + zucchini fritters

prep time: 10 minutes
cooking time: 10 minutes
makes: 12

grocery list:
2 medium zucchini, grated
1 medium sweet potato, grated
4 green onions, minced
1- 2 lemons, zested
2 handfuls mint (or other herb, cilantro works well), chopped
1 egg white or egg substitute
2 tbsp coconut flour
2 pinches, sea salt
coconut oil

  1. in a bowl, mix zucchini, sweet potato, onions, lemon zest + mint
  2. in a small bowl, mix together egg, coconut flour + sea salt
  3. combine egg mixture with zucchini mixture
  4. warm a large skillet over medium-low heat.  when hot, add coconut oil to coat the bottom of the pan
  5. spoon the mixture into the pan in desired sized fritters. cook on each side until brown (about 3 - 4 minutes)
  6. serve warm or at room temperature
High-res truffle shuffle. truffled ricotta + arugula grilled cheeseprep time: 10 minutesmakes: 2 servingsgrocery list:4 slices gluten free bread (i used udi’s)olive oilfresh ricotta cheesearugulablack truffle oilbalsamic glaze1. preheat skillet over medium heat2. brush both sides of bread generously with olive oil3. place 2 slices of bread in skillet + spread with ricotta cheese4. layer on arugula + drizzle with truffle oil + balsamic glaze. cover with remaining 2 slices of bread5. grill until golden brown on (3 - 4 mins), then flip + brown on other side6. remove from heat + serve

truffle shuffle.


truffled ricotta + arugula grilled cheese
prep time: 10 minutes
makes: 2 servings

grocery list:
4 slices gluten free bread (i used udi’s)
olive oil
fresh ricotta cheese
arugula
black truffle oil
balsamic glaze

1. preheat skillet over medium heat
2. brush both sides of bread generously with olive oil
3. place 2 slices of bread in skillet + spread with ricotta cheese
4. layer on arugula + drizzle with truffle oil + balsamic glaze. cover with remaining 2 slices of bread
5. grill until golden brown on (3 - 4 mins), then flip + brown on other side
6. remove from heat + serve

figalicious… tasty, tasty.


figs, ricotta + honey
prep time: 10 minutes
makes: 6 servings

grocery list:
12 figs, washed + stems removed
6 tsp fresh ricotta cheese
1 lemon, zested
2 tbsp walnuts pieces
honey
mint, chopped (optional)

1. cut an “x” into the top of each fig about ¾ of the way down, but not all the way through
2. spoon ½ tsp of ricotta into each sliced fig
3. sprinkle figs with lemon zest + walnuts
4. drizzle figs with honey
5. garnish with mint (optional)


*** will last in the fridge for 4 hours so you can make ahead of time

get a brazilian, without the pain. power acai bowl w/ greens.

power acai bowl with greens
prep time: 10 minutes
makes: 1 - 2 servings

grocery list:
1 packet frozen acai, broken into pieces
1 cup frozen fruit (strawberries, mango, pineapple, blueberries work well)
1 frozen banana
¼ - ½ cup coconut water
1 - 2 handfuls greens (kale, spinach, collards)
¼ cup granola
¼ banana, sliced
¼ cup blueberries
¼ cup strawberries
shredded coconut
honey or agave (optional)

  1. place frozen acai chunks, frozen fruit, frozen banana, coconut water + kale into a high speed blender and blend till smooth
  2. transfer mixture to serving bowl and garnish with granola, berries, banana + coconut
  3. drizzle with honey or agave if you desire extra sweetness
High-res chop chop! summer will be gone before you know it. summer chopped salad w/ caper vinaigretteprep time: 30 minutesmakes: 4 servingsgrocery list:1 cucumber, diced2 carrots, diced3 celery stalks, diced3 - 4 hearts of palm, diced1 avocado, diced1 pint cherry tomatoes, quartered1 red bell pepper, diced½ fennel head, diced1 jar artichokes, diced1 - 2 tsp capersdressing:1 tbsp capers4 tbsp olive oil2 tsp white balsamic vinegar½ lemon, juiced to make dressing, in a small bowl, use a muddler or spoon to crush capers using a whisk add in olive oil, white balsamic vinegar + lemon juice to make salad, add chopped vegetables + capers into a large bowl and mix in dressing

chop chop! summer will be gone before you know it.

summer chopped salad w/ caper vinaigrette
prep time: 30 minutes
makes: 4 servings

grocery list:
1 cucumber, diced
2 carrots, diced
3 celery stalks, diced
3 - 4 hearts of palm, diced
1 avocado, diced
1 pint cherry tomatoes, quartered
1 red bell pepper, diced
½ fennel head, diced
1 jar artichokes, diced
1 - 2 tsp capers

dressing:
1 tbsp capers
4 tbsp olive oil
2 tsp white balsamic vinegar
½ lemon, juiced

  1. to make dressing, in a small bowl, use a muddler or spoon to crush capers
  2. using a whisk add in olive oil, white balsamic vinegar + lemon juice
  3. to make salad, add chopped vegetables + capers into a large bowl and mix in dressing

i got 99 problems, but a smoothie ain’t one. or a popsicle for that matter.

nectarine, ginger + basil smoothies / popsicles
prep time: 5 minutes
makes: 2 12 oz. smoothies

grocery list:
3-4 nectarines
½ - 1 inch ginger
10 - 12 basil leaves
½ c coconut water, more if needed
1 - 2 handful ice

  1. place all ingredients in a high speed blender + blend till smooth
  2. serve or if making popsicles, pour mixture into popsicle molds and freeze
High-res smooth(ie) operator | berry blast antioxidant green smoothieberry blast antioxidant green smoothieprep time: 5 minutesmakes: 2 12 oz. smoothiesgrocery list:10 dino kale leaves or 2 handfuls of spinach½ - 1 cup coconut water1 ripe banana1 carton blueberries1 cup strawberries1 - 2 cups ice2-3 drops stevia (optional) place all ingredients in a high speed blender + blend till smooth serve *antioxidant + nutrition info : blueberries contain the natural medicine anthocyanosides which research has shown not only protects cardiovascular health, but can also boost brain health and protect your entire nervous system strawberries are shown to be a potent source of antioxidants + regular consumption of the flavorful fruit raises antioxidant blood saturation levels which can help to lower the risk of chronic diseases ranging from heart disease and cancer to metabolic disorders including diabetes ***tip : smoothies will keep for several days in an airtight container stored in fridge, so make a batch + you can  grab + go on your way to work or school*nutrition info from natural news

smooth(ie) operator | berry blast antioxidant green smoothie

berry blast antioxidant green smoothie
prep time: 5 minutes
makes: 2 12 oz. smoothies

grocery list:
10 dino kale leaves or 2 handfuls of spinach
½ - 1 cup coconut water
1 ripe banana
1 carton blueberries
1 cup strawberries
1 - 2 cups ice
2-3 drops stevia (optional)

  1. place all ingredients in a high speed blender + blend till smooth
  2. serve


*antioxidant + nutrition info :

  • blueberries contain the natural medicine anthocyanosides which research has shown not only protects cardiovascular health, but can also boost brain health and protect your entire nervous system
  • strawberries are shown to be a potent source of antioxidants + regular consumption of

the flavorful fruit raises antioxidant blood saturation levels which can help to lower the risk of chronic diseases ranging from heart disease and cancer to metabolic disorders including diabetes


***tip : smoothies will keep for several days in an airtight container stored in fridge, so make a batch + you can  grab + go on your way to work or school

*nutrition info from natural news

High-res 15 minutes + 4 ingredients is all it takes to make this healthy dessert! fruit + coconut milk whipped cream parfaitprep time: 15 minutesmakes: 6grocery list:2  cans full fat organic coconut milk, refrigerated overnight1 tsp coconut sugarblueberriesstrawberries, sliced + halved to make whipped cream, open the coconut milk cans without shaking it or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. leave clear liquid in can add coconut sugar to coconut cream in mixing bowl. with a hand beater start whipping cream + sugar until whipped cream consistency, about 3 minutes begin layering fruit into cups. start with blueberries. when you have a good layer, add in strawberries + finish with a couple dollops of the whipped coconut cream repeat until glass is full

15 minutes + 4 ingredients is all it takes to make this healthy dessert! 

fruit + coconut milk whipped cream parfait
prep time: 15 minutes
makes: 6

grocery list:
2  cans full fat organic coconut milk, refrigerated overnight
1 tsp coconut sugar
blueberries
strawberries, sliced + halved

  1. to make whipped cream, open the coconut milk cans without shaking it or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. leave clear liquid in can
  2. add coconut sugar to coconut cream in mixing bowl. with a hand beater start whipping cream + sugar until whipped cream consistency, about 3 minutes
  3. begin layering fruit into cups. start with blueberries. when you have a good layer, add in strawberries + finish with a couple dollops of the whipped coconut cream
  4. repeat until glass is full

no muss, no fuss. a week’s worth of breakfasts whipped up in 10 minutes! | no-bake refrigerator oatmeal

overnight, no cook oatmeal
prep time: 10 minutes
grocery list:
½ cup organic rolled oats
1 tbsp chia seeds
⅔ cup milk alternative (i used almond or coconut)
1 - 2 drops stevia (optional)
desired toppings

  1. in each jar, combine oats, chia seeds, + milk
  2. next add in desired toppings (suggestions below or create your own)
  3. place in fridge overnight or for at least 4 hours
  4. remove from fridge + eat!


flavor variations:
lavender + blueberry
½ tsp lavender + a handful of blueberries (w/ almond milk)

apple cinnamon
1 tsp cinnamon + diced apples + raisins + slivered almonds (w/ almond milk)

coconut mango
shredded coconut + diced mango (w/ coconut milk)

chocolate banana
1 - 2 tsp raw cacao powder + sliced bananas (w/ coconut milk)

*** recipe inspiration from the yummy life + simply mindful

High-res hot off my griddle! kale + rosemary mashed potato pancakescooking time:  60 minutesmakes: 12 pancakesgrocery list:6 medium potatoes12 kale leaves, de-stemmed and torn into pieces3 rosemary sprigs, removed from stem + chopped1 meyer lemon, zested + juiced5 tbsp olive oilsea saltcoconut oil put the potatoes into a large pot, add 1 tsp salt + cover with cold water bring water to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes remove from heat and drain well place the potatoes into food processor with kale, rosemary, lemon zest, juice + olive oil. pulse until smooth and well-blended. add salt to taste allow potatoes to cool slightly, then shape into pancakes (using a jar lid works well) warm skillet over medium-high heat + add ½ tbsp coconut oil. place pancakes in skillet and brown on each side (about 5 minutes on each side) serve perfect for breakfast, lunch + dinner. pairs nicely with eggs, salad, or lean meats

hot off my griddle!

kale + rosemary mashed potato pancakes
cooking time:  60 minutes
makes: 12 pancakes
grocery list:
6 medium potatoes
12 kale leaves, de-stemmed and torn into pieces
3 rosemary sprigs, removed from stem + chopped
1 meyer lemon, zested + juiced
5 tbsp olive oil
sea salt
coconut oil

  1. put the potatoes into a large pot, add 1 tsp salt + cover with cold water
  2. bring water to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes
  3. remove from heat and drain well
  4. place the potatoes into food processor with kale, rosemary, lemon zest, juice + olive oil. pulse until smooth and well-blended. add salt to taste
  5. allow potatoes to cool slightly, then shape into pancakes (using a jar lid works well)
  6. warm skillet over medium-high heat + add ½ tbsp coconut oil. place pancakes in skillet and brown on each side (about 5 minutes on each side)
  7. serve


perfect for breakfast, lunch + dinner. pairs nicely with eggs, salad, or lean meats