Egg Avocados, mmm fat + protein how perfect :) Eggocado

One of the healthiest and yummiest breakfast/snacks ever!! High in protein and healthy fats. SO good for you! And delicious ;-)

Ingredients:
Whole avocado
Eggs
Cayenne pepper (or any spice of your choice)
Cheese (optional)

Preheat your oven to 425°F (220°C). 

Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone's crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire).

Bake until egg is cooked to preference.

Kiwi Coconut Kale Smoothie

For breakfast have a smoothie with protein powder, lots of good fats, chia seeds and some fruit.

Kiwi Coconut Kale Smoothie
10 ounces coconut milk
2 kiwis
Juice of 1 lime
1/4 avocado
1 cup kale
1 serving of Be Well Sustain Protein Powder
1 tablespoon Be Well PhytoGreens Powder
1 tablespoon chia seeds
5 ice cubes

Blend till smooth and creamy.

AND

Heavy Metal Detox Juice

• 2 cups pineapple
• 2 apples
• 1 lemon (peeled if not organic)
• 2 cucumbers
• 6 stalks celery or 1 small head of celery
• 1 head of romaine
• 1 small bunch cilantro (start with less, taste and add more)
• 1 small bunch mint
• 3 stalks chard or kale

 It's best to drink on an empty stomach, ideally as your breakfast or before your breakfast.

Orange Cardamom Chia Parfait

• ¼ cup chia seeds
• 1 cup coconut milk (light coconut milk, or almond/hemp)
• 2 Tbs. freshly squeezed orange juice
• 1 Tbs. maple syrup (or ¼ tsp. stevia)
• ½ tsp. vanilla extract
• ¼ tsp. ground cardamom
• ½ an orange, peeled, segmented, and sliced
• ½ of a green d’Anjou pear, sliced thin
• a handful of blueberries
• chopped nuts?

And then:

• Blend together the coco milk (or almond/hemp) , orange juice, sweetener, vanilla extract, and cardamom in a blender or food processor
• Pour the liquid over the chia seeds and stir thoroughly with a spoon or whisk. Wait at least ten minutes before stirring again. Place in the fridge overnight, stirring occasionally
• In the morning, give everything a good stir. If the mixture is too thick, add a bit more milk
• Pour into a glass, jar, or bowl and layer with fruit, nuts etc...

BEST BREAKFAST EVER!

(serves 2)

Cookies & Bars

Walnut Oatmeal Raisin Cookies



2 cups (200 g) walnuts
1 cup (30 g) (178 g) packed Medjool dates, pitted (soak for 15 minutes if they are very dry)
1 cup (80 g) rolled oats
½ tablespoon (7.5 ml) vanilla extract
1 teaspoon cinnamon
1⁄₄ teaspoon sea salt
½ cup (73 g) raisins

Additional

2⁄₃ cup (80 g) chopped walnuts
1⁄₄ cup (20 g) rolled oats

Put the walnuts into a food processor and process until they almost turn into walnut butter. Add the dates and process again until it becomes doughlike, then add oats, vanilla, cinnamon, and sea salt and process until well incorporated and doughy.

Transfer the mixture to a bowl and stir in the raisins.

Take one heaping tablespoon of mixture at time in your hands and shape into twenty balls. If your mixture isn’t sticking together, sprinkle it with two teaspoons of water.

Spread chopped walnuts and oats onto a clean surface work area. Press the balls into the chopped walnuts and oats and shape into cookies.

Chill the cookies in the freezer for a chewier texture or in the refrigerator for a softer cookie.

Store in an air tight container in refrigerator or freezer for one month.

(yields about 20 cookies)

Strawberry Almond Macaroons




3/4 cup almond pulp, left over from making almond milk

1 cup unsweetened shredded coconut (unsweetened coconut flakes are fine too)
1/4 cup coconut nectar or other liquid sweetener (the almond milk recipe I use calls for dates, so the almond pulp is slightly sweetened. If your almond pulp is not subtly sweet, experiment with adding slightly more sweetener and cutting back on the coconut oil, below)
1 tablespoon virgin coconut oil, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup freeze dried strawberries, preferably organic

Process all ingredients except for freeze dried strawberries in a food processor or mini-prep until they form a dough with some texture. Add a little more sweetener or water if the mixture becomes too thick.. Once the mixture is the right texture, pulse in the strawberries for a few seconds (I crushed the strawberries in the bag a bit before adding them to mixture in the food processor). Line a dehydrator tray (including the grid sheet) with a Teflex sheet and scoop round tablespoons of dough onto the sheet, resulting in about 10 macaroons. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but remain soft and pliable.

(yields about 10 macaroons)

Mango Bars

2/3 cup dried mango, soaked for 1 hour and drained
1 cup Medjool dates, pitted
2 tsp vanilla bean powder (or 1 TBSP vanilla extract)
1 1/4 cup raw almonds
3/4 cup shredded coconut
3/4 cup rolled oats
3/4 cup raisins
1/3 cup pumpkin seeds
1/4 tsp sea salt

In a food processor, combine the mango, dates, and vanilla. Process into a very smooth paste. Add the remaining ingredients and pulse until everything is well combined but some texture in the nuts and seeds are retained.

Press the mixture into an 8x8 square or 8x11 rectangle (depending on the thickness you want) on parchment paper or a Teflex sheet. If you don’t have a dehydrator place the bars in the freezer to firm up. If you do have a dehydrator, heat the bars at 110 degrees for 6 hours. Remove the teflex sheet and continue to dehydrate for another 6 hours. Cut into bars.

Dehydrated the bars will keep at room temperature for 2 weeks. In the freezer they will last as long as you can resist them (a couple of months at absolute most).

Citrus Coco-nana Squares



2 Tbsp chia seeds
1/4 cup fresh lime juice
1 Tbsp lime zest
2 medium organic bananas
3 Tbsp coconut butter, warmed until runny
3 Tbsp raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup sprouted, dehydrated buckwheat
1 cup finely shredded coconut
1 cup chopped macadamia nuts

Soak the chia seeds in the lime juice for about 15 minutes. Combine the seeds and lime juice with the lime zest, bananas, coconut butter, coconut nectar, vanilla extract, sea salt and process until smooth and well combined. Pour into a bowl and add buckwheat, coconut, and macadamia nuts and mix with hands until well blended. Place on a lined dehydrator sheet, shape into a square about an inch thick and use a knife to cut into 12 squares (but do not separate) and dehydrate* for 24 hours (flipping half way through and separating the squares) or until completely dry.

Mango Energy Bars (Raw)

Made with dry mangos

Dehydrating brings everything together.

Raw Mango Energy Bars

2/3 cup dried mango, soaked for 1 hour and drained
1 cup Medjool dates, pitted
1 tbsp vanilla extract
1 1/4 cup raw almonds
3/4 cup shredded coconut
3/4 cup rolled oats (fyi, these are not technically raw)
3/4 cup raisins
1/4 cup pumpkin seeds
1/8 cup sunflower seeds
1/4 tsp sea salt

• First of all, if you don’t have a big food processor, consider cutting the recipe in half, or work in two batches.
  
• First, process the drained mango, dates, and vanilla in a food processor until you have a very smooth paste.
  
• Add the remaining ingredients and pulse until everything is well combined but some texture in the nuts and seeds are retained (I had some real big almond chunks!).
  
• On parchment paper or a Teflex sheet, press the mixture into a square or rectangle (mine was around 8×8″ but it depends how thick you would like your bars).
  
• Dehydrate at 110F for 6 hours. Flip onto a mesh and continue to dehydrate for another 6 hours at 110F. Cut into bars. (If you don’t have a dehydrator place the bars in the freezer to firm up.)
  
• Store at room temperature (will keep for 2 weeks if they even last that long!) or in the freezer.

Makes 28 bars.

Granola

Apple Cinnamon Granola

2 cups of flax seeds
3 cups of water
2 apples sliced very small
1 cup of almonds
1 cup of raw cashews
1 cup of raisins
1 tbsp cinnamon
1 tsp sea salt
1 cup of honey

* Soak the flax seeds with 3 cups of water for 1 hour. Mix in the sliced apples, almonds, cashews, raisins, cinnamon, sea salt and honey. Spread evenly over the dehydrator trays and set the temperature at 115 degrees. Leave them in for 24 hours and then enjoy!

Raw Granola Bar Recipe:

2 cups of flax seeds
1 cup of water
3 cups of dried coconut
1 cup of dates
4 tablespoons of honey
1 tablespoon of cinnamon

* First soak the flax seeds in one cup of water for about thirty minutes. Next put the dried coconut into the food processor and process until very fine. Cut up the dates fine and then add them to the food processor and process until fine. Mix the Flax seeds with the coconut and date combo and then stir in the honey and cinnamon making sure everything is mixed together very well. Finally spread the mixture out on the dehydrator trays (about 1/2 inch thickness) and set the dehydrator to 115 degrees. Leave the granola in the dehydrator for about 12 hours or until crisp. Then, just break pieces apart.

Raw Granola Bars and Raw Granola....mmmm

1 apple chopped
1 ½ cup date paste (some dates soaked in a little boiling water and then whiz in the food processor until a paste is formed) I used figs for this because I didn’t have dates on hand
½ cup raw honey
2 Tbsp lemon juice – I used 4 Tbsp fresh squeezed orange juice
1 Tbsp vanilla
1 tsp cinnamon
½ tsp sea salt
½ cup sunflower seeds soaked 2 hours or more
2 cups raw almonds soaked 4 hours or more
3 cups raw pecans soaked 2 hours or more
1 cup raw pumpkin seed soaked 2 hours or more – used additional 1 cup sunflower seeds
1 cup dried cranberries or currants or sultanas – I left these out because I am avoiding raisins

Shreaded coconut, coconut oil, & dates could be added......mmm

- In a food processor whiz apple, date paste or soaked figs, honey, lemon or orange juice, vanilla, cinnamon, salt and the sunflower seeds to make paste. Transfer to a bowl
- Add to the food processor, remaining sunflower seeds, almonds, pecans, pumpkin seeds (don’t bother rinsing bowl). Coarsely chop in a few quick pulses. Add nuts and seeds to the bowl with fruit paste. Mix well
Spread onto baking paper or dehydrator sheets and place in dehydrator at 115 F for 8 hours
- Flip the granola over and peel away the paper
- Dehydrate another 12 hours until crunchy
- Break into pieces and once cooled store in the fridge in glass containers. Enjoy as Raw Granola Bars or Raw Granola – just break up into smaller pieces for granola

*Makes approx 10 cups, two full sheets of granola on the Excalibur dehydrating sheets which later fit almost into two quart sized jars.

Yummy!

Raw Carrot Cake Granola

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
1 cups raw pecans, soaked for 6 hours and drained
1 cups raw walnuts, soaked for 6 hours and drained
1/3 cup raw coconut nectar, agave nectar or raw honey (or more if you prefer sweeter)
1/4 cup raw coconut butter
1 ripe banana
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1/4 cup filtered water
1 Tbsp cinnamon
2 tsp cardamom
2 tsp ground ginger
1 Tbsp raw coconut oil, liquified
3 cups shredded carrots
1 cup golden raisins (optional)

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain well. Place in a large bowl, along with the coconut, and nuts. In a food processor, combine the coconut nectar (or honey),coconut butter, banana, sea salt, vanilla, water, spices, coconut oil, and 1 cup of the carrots. Process until smooth and pour the mixture over the granola, add the remaining carrots, and mix well with your hands. Spread out on 2 dehydrator sheets lined with teflex, and dry for about 12 hours or until crispy. Stir in golden raisins. Can be stored in an airtight container for a few weeks at room temperature.