Every Day Multi-Colored Salad Deliciousness

Ingredients

1/2 cup chopped organic romain lettuce

1/2 cup chopped kale

1/2 cup chopped spinach or beet top greens

1/2 of a golden beet

2 small radishes

1 carrot

sprinkle of pumpkin seeds

sprinkle of chopped walnuts or sunflower seeds

ginger sesame vinaigrette 

Instructions

What makes this salad great is the finely chopped mix of greens. Shave the golden beet, carrot and radishes with a potato peeler to get thin slivers right on top of the salad.  Sprinkle the seeds/nuts and then add a small amount of dressing. 

Grain-Free Banana "cake" Bread

Wet:

• • 2 cups almond butter (almond butter made from soaked, raw almonds)
  • 4 medium bananas, mashed
  • 4 pastured eggs or (2 tablespoon of flaxseed in 6 tablespoons of water + 2 tablespoons of arrowroot)
  • 4 Tbsp raw honey + 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 2 T butter or ghee or coconut oil, melted
  • Dry:
  • 1 tsp cinnamon (where to find non-irradiated cinnamon)
  • 1 tsp baking soda
  • 1/2 tsp sea salt (Celtic)
  • 4 Tbsp coconut flour

• 1. Preheat oven to 350 degrees.
  2. Generously oil a 13 x 9 in baking dish.
  3. Mix dry ingredients together in a bowl.
  4. In a separate bowl mix all wet ingredients.
  5. Combine dry and wet ingredients together and mix together until combined.
  6. Pour batter into the prepared baking dish and cook for 40 minutes.
  7. When done, the cake should rise slightly and look golden brown.
  8. Let cool in pan for 15 minutes.
  9. Serve layered with raw milk whipped cream or coconut whipped cream and sliced bananas. (We also added raspberries on top - deliciousNESS!
  10. * This recipe was inspired by food renegade. This recipe makes great muffins & breads as well. I would suggest 50-70 minutes for a loaf of bread (recipe makes 2 loaves). Muffins can take from 10-30 minutes depending on the size (makes lots of muffins).

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NOTES

We didn't have enough eggs in the house.  So I made this with 2 eggs + 1 Tablespoon of Flax in 3 tablespoons of water + 2 tablespoons of arrowroot flour.  It turned out amazing.  

Grain Free Pumpkin Muffins w/ added yumminess

INGREDIENTS

1/2 cup pumpkin puree

1/2 cup coconut oil, melted

3 tablespoons coconut milk (or milk, almond milk etc)

6 eggs

6 medjool dates, pitted and mashed with 1 tablespoon water and 1 tablespoon maple syrup                                                                                                                                                                                               1 tablespoon vanilla extract
1/2 cup coconut flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon cinnamon 

Topping:

Use that divine chocolate granola you made last week!  or any granola topping would do.

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line muffin tin with paper liners or grease with coconut oil.
2. In a small bowl, add pitted medjool dates and 1 tablespoon water. Heat in microwave for 30 seconds on high. Mash the dates with fork and add 1 tablespoon maple syrup and mash again.
3. In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and cinnamon. Mix well so that the date mixture is pureed. Add coconut flour and process again until smooth.
4. Fill each paper cup 3/4 full of batter - add topping. Bake muffins for 30 to 35 minutes.

Divine Chocolate & Seed Granola

INGREDIENTS

1/4	cup cacao powder (or cocoa powder)
4 1/2	cups rolled oats
1	cup sunflower seeds
3/4	cup white sesame seeds
1/2	cup raw pumpkin seeds
2/3	cup coconut oil, melted
2	teaspoons ground cinnamon
1	teaspoon ground ginger or (minced ginger for a kick)
1/3	cup maple syrup
2	cups raw organic cashews (omit if you have a nut free class)
1	teaspoon coarse sea salt

INSTRUCTIONS

Preheat oven to 300°F and adjust rack to middle position. Mix everything together very well in a large mixing bowl. Spread the mixture evenly on two baking sheets lined with parchment paper and bake for 45 minutes, turning over half-way through baking. Cool completely before serving. Crumble and store in an airtight container. I can't stop eating this!!!