Here’s a super fast cookie recipe that I whipped up when I was very busy before a move! These are so satisfying alongside a hot cup of tea. You can always double the recipe if you want more cookies, but this is a nice way to use up small amounts of ingredients that you probably already have in your cupboards.

• 1/2 cup cashews
• 1/2 cup coconut
• 1 tablespoon coconut oil
• 3 tablespoons coconut nectar or sweetener of choice
• 1 teaspoon cinnamon
• 1/2 teaspoon vaniila
• pinch salt
• 3 tablespoons raisins

Place the cashews in the food processor and process until finely ground. Add the coconut and process again to combine. Add the coconut oil, sweetener, cinnamon, vanilla and salt and process again until well combined and a sticky dough has formed. Stir in the raisins by hand. With your hands, form the dough into 6 cookies, about 11/2″-2″ in diameter. Place in the freezer for 1 hour to firm or Dehydrate at 115 degrees for 24 hours. Dehydrating is no extra work and the results will be a warm, soft cookie, but it’s not necessary if you would like to be able to eat your cookies right away.

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Talk about fresh taste—it just doesn’t get greener than this! With raw food, you can get creative with wrapping and rolling using big green collard leaves and your filling of choice. I love to make nut and seed pâtés as I find them extremely nourishing and satisfying. This wrap is full of flavor with a fresh herb and pumpkin seed pâté and marinated veggies. Ditch the tortillas, grab some collards, and have some raw food fun in the kitchen

For the Pumpkin Seed Pâté:
2 cloves of garlic
½ cup Brazil nuts
½ cup lemon juice
1½ cups pumpkin seeds, soaked for 4-6 hours, drained and rinsed
¼ cup olive oil
¾ teaspoon salt
¼ cup parsley
¼ cup basil
¼ cup dill

Place the garlic in your food processor fit with the s-blade. Process to chop. Add the Brazil nuts and process until they are finely chopped. With the blade running, add the lemon juice until the mixture is creamy. Add the pumpkin seeds, olive oil and salt to the processor and continue to purée. Lastly add the parsley, basil and dill and pulse to finely chop the herbs. Scrape into a bowl.

For the Marinated Veggies:
2 cups baby spinach
1½ cups shredded carrots
¼ cup onion, very thinly sliced
2 tablespoons olive oil
2 teaspoons lemon juice
¼ teaspoon salt
black pepper to taste

Toss all ingredients in a large bowl and mix well to combine all of the flavors.

To assemble:
Lay a collard green on your cutting board with the darker side on the board. Chop off the stem and trim off any very thick portions of the remaining center stem. Place 6 tablespoons of the pâté on the collard leaf and spread out a bit, but leave plenty of room for wrapping up the leaf. Top with a few slices of tomato. Cover with ½ cup of the marinated veggies. Roll up just like a burrito, folding up the top and bottom first and then rolling in the sides. Enjoy!

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Woah–pleasure alert!!! This is super good and includes one of my favorite products: Sunwarrior Ormus Supergreens

serves 2

• 1.5 cups pure water
• 1/4 cup hemp seed
• 2.5 tablespoons raw cacao powder
• 2 tablespoons coconut oil
• 1 heaping tablespoon Sunwarrior Ormus Supergreens
• 1.5 tablespoons raw honey
• 1/8 teaspoon peppermint extract
• 4 frozen bananas
• cacao nibs to garnish (optional)

Blend the water, hemp, cacao powder, coconut oil, supergreens, honey and peppermint until very smooth. Add in the frozen bananas and blend again until thick & frosty.

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My morning isn’t complete without this smoothie!

• ¾ cup water
• 1 tablespoon hemp seed
• 1 tablespoon coconut oil
• 1 serving of your favorite vegan vanilla protein powder (I love Healthforce Warrior Food)
• 1 ripe banana (can be frozen if you like colder smoothies, but better at room temp in the cold weather)
• 1 large stalk of celery, with leaves, chopped
• 4 leaves of kale OR 2 handfuls spinach OR ¼ bunch parsley (try all 3 & find your fave)

Instructions:  

Place the water, hemp seed, coconut oil and protein powder in the blender. Blend until very smooth. Add the banana, celery and greens of choice. Blend again until smooth.

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Cold winter days can prove to be a bit tough for a strict live foodie like me. I fill my cooler days with pots of tea and foods that create warmth in the body, like the spices in this recipe. Garlic, ginger, turmeric, cayenne, onion and even sunflower seeds all play a role in creating the internal fire we need to stay warm.

Ingredients:

• 2 small cloves of garlic
• ½”x½” cube of fresh ginger, peeled
• 1½ TB onion
• 1/3 c. red bell pepper, chopped
• 1/3 c. carrot, chopped
• 2 TB olive oil
• 1½ TB curry powder
• 2 tsp honey
• ½ tsp cumin
• ¼ tsp coriander
• ¼ tsp salt
• pinch of cayenne, or to taste – here’s where you can really turn on the heat
• 1 c. sunflower seeds, soaked for 4 hours, drained and rinsed well

Instructions:

In a food processor use the “S” blade to chop the garlic and ginger. Scrape the sides of your processor with a spatula. Add all remaining ingredients except sunflower seeds. Pulse until veggies are chopped, but not puréed and spices are well combined. Scrape the sides of the processor once again. Add the sunflower seeds and process until the seeds are finely chopped and all ingredients are thoroughly blended. Serve at room temperature on flax crackers with a steaming cup of spicy chai tea.

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