Saturday, April 30, 2011


My favorite Pesto! 
This may look a bit chunky but that is the way I enjoy it. 
I often make it smooth as well, it just needs extra processing and it becomes awesomely smooth!

  • 2 cups packed, fresh basil
  • 1/3 cup pine nuts
  • 1/3 cup cashews
  • 1/3 cup almonds
  • 1/3 cup extra virgin olive oil
  • 1/2 lemon, juiced (use juice, about 1 tbsp)
  • 2-4 cloves of garlic (depending on how strong you want it)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Note: All ingredients are raw. 

Put all ingredients in food processor, process until desired consistency, scraping sides as needed. 

The blend of all the different nuts are wonderful! This is by far, the best pesto I have come across, the taste is wonderful.

It's quite addicting with spelt bunny pretzels...300.jpg

Just dip these pretzels in the pesto, and you will surely be in heaven!

Monday, April 18, 2011

Veggie Flatbread

These are wonderful flatbreads! They have a really authentic taste! 


  • 2 cups whole wheat flour
  • 2/3 cup warm water
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup extra virgin olive oil
Directions: Mix together dry ingredients. Add wet ingredients. 

It should make a dough like bread. Form into about 8-10 round balls. 

Roll each ball out on a floured surface. Roll it to desired thinness (it will rise a tiny bit when cooking)

Preheat a skillet on the burner on high. (cast iron skillets work best!)

When skillet is preheated place flat breads in one or two at a time (depends on size of skillet)

Cook on one side on high for 2 minutes or until bubbles start to pop up. Flip and count to 10. Done!

Continue until all are done!

Makes 8-10 flatbreads.

Top with pesto
and/or a mixture of veggies or sprouts.

Enjoy! :D
 (This was after my family and I ate most of the flatbreads LOL I didn't have time to take a picture before they all disapeared! These were the ones left)

Sunday, April 17, 2011

Orange Banana Chocolate Smoothie

This is the perfect wake up smoothie! The Fruit along with the cocoa beans give you plenty of energy to start your day!

Makes 2 Servings.
3 naval oranges
3 large bananas, frozen
1/3 cup cocoa beans/nibs
1/2 cup almond milk (or other non-dairy substitue)

Juice oranges to make about 1 cup of orange juice (or just use one cup of orange juice)

Blend all ingredients in blender untill throughly blended. Serve right away! Enjoy!

Saturday, April 16, 2011

Chocolate Coconut Cream Cupcakes

These cupcakes are awesome!
They are chocolate cupcakes with a wonderful coconut cream "frosting"
and topped with toasted macadamia nuts (if you wish)



  • 1 cup whole wheat pastry flour
  • 1/2 cup coconut flour*
  • 1/3 cup cocoa powder**
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raw sugar
  • 1/2 cup agave syrup
  • 1/4 cup coconut cream (cream off top of full fat coconut milk canned)
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1/2 vanilla bean***
  • 1/4 tsp almond extract
  • 1 tbsp apple cidar vinegar

*coconut flour can be substituted with regular all purpose, pastry, or any other baking flour.
**reduce to 1/4 cup if you don't like a dark chocolately taste
*** slit vanilla bean in half and only use "paste" inside bean. Or you can substitute for an extra tsp of vanilla extract.

Directions: Preheat oven to 350 degrees.

Mix together dry ingredients in large bowl. Mix together wet ingredients in seperate bowl.

Mix wet ingredients into dry ingredients. Mix VERY well.

Line muffin pan with muffin cups or grease pan. Scoop batter evenly into muffin cups.

Bake about 20- 22 minutes or untill toothpick comes out clean.

In the mean time, make the frosting and the toasted macadamia nuts.

Chop macadamia nuts, toast in oven at 350 degrees for about 5 minutes.

Coconut Cream Frosting:


  • 1/3 cup coconut milk
  • 1/4 cup coconut cream (cream off top of full fat canned coconut milk)
  • 2 tbspoons agave nectar (light)
  • 2 tbspoons maple syrup
  • 2 tbspoons coconut flour
  • 1 1/2 cups shredded coconut
  • 1 tsp vanilla extract + half vanilla bean
  • natural food colorings


Beat all ingredients together in large mixing bowl. Beat for about 2 minutes.
In seperate small bowls, scoop 1 cup "frosting" into each bowl, add 1-3 drops of natural food coloring. Mix well.

Spread on top of cooled cupcakes. Sprinkle toasted macadamia nuts on top.

DONE! yay, now don't forget to spread the love of these wonderful chocolate cupcakes with others.

Carrot Muffins


Makes 12 muffins.

1 cup whole wheat pastry flour
3/4 cup kumat pancake mix flour(arrowhead mills)
1/4 cup raw sugar
1 heaping tbsp ground chia seed
2 tsp baking powder
1/2 tsp baking soda
1 heaping tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1/2 tsp apple cidar vinegar
1/3 cup + 2 tbsp maple syrup
1/3 cup apple sauce
Cream on top in the can of coconut milk
1/2 cup water underneath ^
2 tsp vanilla
1 packed cup grated carrots (about 4 carrots)
1/2 cup raisins, soaked in cool water
1/3 cup chopped, toasted walnuts

Mix dry ingredients in large bowl. Mix wet ingredients in seperate bowl. Mix wet ingredients into dry ingredients. Mix in carrots, raisins, walnuts.

Line muffin pan with muffin cups or grease pan. Scoop batter in to muffin cups evenly.

Cook at 400 degrees for about 15-18 minutes or untill tooth pick comes out clean.