This enzyme-rich yogurt supports a healthy gut, while also benefiting the body through bone-boosting calcium, muscle supporting magnesium and anti-inflammatory properties. Antioxidant-rich berries boost the nutrition and flavor profile of the dish, but feel free to get creative with your layers – healthy granola, cacao nibs, or any type of fresh fruit you wish would all taste delicious.

Yield: 2 to 4 servings

Ingredients:

• 1 package young thai coconut meat OR 1 young thai coconut; remove meat from inside
• ¼ cup cashew milk
• 2 Tablespoons lemon juice
• 1 Tablespoon coconut nectar or raw maple syrup
• Pinch of sea salt
• Selection of fresh berries or another desired fruit and granola for layering.

Directions:

Blend together cashew milk, coconut meat, lemon juice, sweetener and pinch of until smooth and creamy.

Take a parfait glass and layer the following:

1.  Berries
2.  Coconut meat cream
3. Granola
4. More berries; blueberries, raspberries, and or blackberries
5.  Finish with a sprinkle of coconut shreds.

 

*thanks to RANCH in Malibu for the recipe.  I spent a week there and loved this breakfast dish.

Ingredients:

• ¾ cup raw almonds
• 2 tbs chia seeds
• 2 tbs hemp seeds
• 1 cup pitted dates
• 1 cup dried cranberries
• ¾ cup creamy raw almond butter or peanut butter
• 3 tablespoons coarse coconut flakes to coat

Directions:

1. In a food processor fitted with the ‘s’ blade, grind the almonds until finely ground.
2. Add the chia seeds and hemp seeds and grind to a fine meal.
3. Add the pitted dates, the cranberries and nut butter and blend until mixture is evenly combined.
4. Spread the mixture on a baking pan lined with parchment paper. Press firmly down for an even layer and freeze for 30 minutes to set.
5. Take the mixture out of freeze and form into balls (wet hands to roll) and roll in the coconut flakes.
6. Store in refrigerator or freezer.

Ingredients:

• 1 12 ounce bag organic dark chocolate chips
• 1 12 ounce bag semi sweet chocolate chips
• 2 teaspoons coconut oil
• 1 tablespoon matcha powder
• 2/3 cup creamy nut butter (almond or cashew or peanut)
• 2 tablespoon dark maple syrup (or honey)

Directions:

1. Line mini muffin pan with liners.
2. Combine both types of chocolate chips in bowl and add 1 tsp coconut oil. Melt half of the chips in microwave or over stove using double broiler. Stir well. Don’t over cook.
3. Fill each liner about 1/3 way with chocolate and place in freezer.
4. Blend together in blender the matcha, nut butter and maple syrup.
5. Roll mixture into small flat balls and top the dark chocolate in each muffin tin.
6. Melt the remaining half of the chocolate chips with 1 tsp. of coconut oil the same as before and top off each cup.
7. Place in freezer for 30 minutes and then sprinkle with matcha and enjoy. You can store in airtight container in freezer for 2 months.

This recipe, adapted from Laura Rosenberg at www.greennpakinnutrition.com, is the perfect Valentine’s Day indulgence!

For torte:
1½ cups raw almonds, blanched and skinned
¼ cup maple syrup
3 large organic eggs
1 teaspoon almond extract
¼ teaspoon vanilla extract
¼ teaspoon sea salt

Pre-heat oven to 375°F. Line an 8-inch spring form pan or cake pan with a parchment paper circle cut to fit the bottom.

In a food processor fitted with a metal blade or a Vitamix (preferred), grind the almonds until flourlike, about 3 minutes. If the oil from the nuts causes the mixture to stick to the sides, run a spatula around the edge to loosen the mixture. Continue to process another 1 minute.

Measure the maple syrup, eggs, extracts, and salt into a measuring cup, mixing well to break up the eggs. While the food processor is running, pour the maple syrup mixture through the feed tube and process until smooth.

Pour the batter into the prepared pan and bake for 25-30 minutes. The torte is ready when the top is lightly golden brown and the center is firm. If the top browns too quickly, tent with foil and continue baking.

For balsamic glazed strawberries:
6 tablespoons balsamic vinegar
½ cup finely ground maple crystals
Sea salt and freshly ground black pepper
2 cups fresh strawberries, quartered

Combine vinegar and maple crystals in a small bowl. Stir until maple crystals dissolve. Add a pinch of salt and pepper; stir to mix well. Let sit for 15 minutes.

In a bowl, pour marinate over the strawberries. Gently toss to coat.

For honey mascarpone:
2 teaspoons honey
½ cup mascarpone

Mix honey with mascarpone until well blended.

Serve the torte in wedges, covered with honey mascarpone and topped with balsamic glazed strawberries.

Makes 24 squares

Ingredients

Coconut oil cooking spray, for the baking sheet

Dry Ingredients

• 2 cups organic gluten-free oats
• ¾ cup raw sliced almonds
• ½ cup raw pumpkin seeds
• ½ cup raw sunflower seeds
• ½ cup unsweetened shredded coconut
• ¼ cup sesame seeds
• 2 Tablespoons ground flaxseed
• 1 cup unsweetened sulfur-free dried cherries

Wet Ingredients

• ½ cup brown rice syrup
• ¾ cup unsweetened almond butter
• 2 teaspoons organic vanilla extract
• 1 Tablespoon coconut oil
• ½ teaspoon sea salt

Directions

1.Preheat the oven to 350 ̊F. Line a baking sheet with aluminum foil and coat lightly with coconut oil cooking spray. Spray a 9 x 13-inch baking dish, line it with parchment paper and set aside.

2.Spread out the oats, almonds, pumpkin seeds, sunflower seeds, and shredded coconut on the prepared baking sheet and roast in the oven for 8 to 10 minutes.

3.In the meantime, in a large saucepan over low heat, combine the brown rice syrup, almond butter, vanilla, coconut oil, and salt and cook, stirring, until heated through and combined well using a spatula.

4.Once the granola mixture has toasted, remove it from the oven, add the toasted sesame seeds, ground flaxseed, dried cherries, and toss to evenly combine. Using the foil as an aid, transfer the granola mixture into the large saucepan with the wet mixture. Mix well with a spatula to coat evenly.

 

6.Once the mixture is well combined and slightly cool, pour the granola into the prepared baking dish and press it down firmly, to evenly distribute it in the dish. Let cool for at least an hour, or overnight.

7.Cut into squares and store in an airtight container.

I packaged them up as gifts for my clients.