Honey’d Apricot BBQ Sauce

Slather this sauce on veggie burgers, Portobello mushrooms and vegetable skewers. It’s sweet and tangy, and will have you hooked on first taste.

Buy ripe apricots as they will give this delectable sauce the sweetest flavor.  Who needs bottle bbq sauce when you can make your own with fresh fruit?

INGREDIENTS

• 2 teaspoons olive oil or coconut oil
• ½ yellow onion, diced
• 1 garlic clove, minced
• 1 tsp freshly grated ginger
• pinch red pepper flakes
• 5 medium ripe apricots, pitted and cubed
• 1-28 oz. can fire roasted crushed tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons blackstrap molasses
• ¼ cup raw + local honey of choice
• 1 tablespoon Bragg’s
• Sea salt to taste

In a medium sized saucepan, heat oil over medium heat. Saute onions, garlic, ginger and red pepper flakes until onions are soft. Add apricots and a splash of water. Stir to combine and cook down for about 5-7 minutes, until apricots are soft and mushy. Add tomatoes, tomato paste, molasses, honey, Braggs and sea salt. Stir to combine. Turn heat to low and let simmer about 15-20 minutes. Puree using hand blender to desired consistency.

Raw Peach Lavender Compote

Summer is my favorite time of year because fresh fruit is SO abundant, especially stone fruit. Nectarines and peaches are at their peak during this season, so take advantage!

This simple dish is raw, and takes minutes to make. You can use it on ice cream, as a relish on crackers and more. Make sure to pick ripe peaches that are ready to be eaten. You can also use nectarines or apricots as a substitute.

INGREDIENTS

• 5 ripe peaches, pitted and cut into ¼” cubes
• Juice of 1 lemon
• 2 tablespoons raw local honey
• 2 teaspoons dried lavender buds

Place peaches in a medium size bowl. Add remaining ingredients and stir to coat peaches. Let sit for about 20 minutes to marinate. Serve over vegan or dairy free ice cream.

Honey Ginger Miso Dressing

I love to use raw, local honey in dressings and sauces. If you don’t want to use honey, then maple syrup or coconut nectar is a good replacement for this delicious & spicy dressing.

Dip fresh veggies into it or drizzle it on a salad, for a spicy, sweet punch.

INGREDIENTS

• 1 tablespoon grated fresh ginger
• 1 tablespoon mellow white miso
• ¼ c. apple cider vinegar
• juice of ½ lime
• 1-2 tablespoons sage honey (depending on your tastes)
• 3 tablespoons extra virgin olive oil

Placeall ingredients in a blender, and blend until smooth or whisk together in a bowl.

Avocado Lime Pudding w/Pistachio Crumble

Creamy avocado paired with cashews and lime make this delectable pudding not only delicious but good for you too.

Top with the Pistachio crumble for a little added crunch.

INGREDIENTS

• 1 ripe avocado
• 1-1/4 cup cashews, soaked for 1 hour
• ¼ c. lime juice, freshly squeezed
• ¼ c. raw + local wildflower honey or Maple Syrup
• ½ cup coconut milk
• 1 teaspoon vanilla extract

Place all ingredients in a high-powered blender, and blend until creamy smooth. If too thick, add more coconut water. Spoon into dessert dishes and chill for 2 hours. Top with pistachio crumble.

PISTACHIO CRUMBLE

• 1 cup pistachios, shelled
• ¼ cup raw, shredded coconut
• 5 large dates, pitted
• 1-2 tablespoons raw, local honey
• dash sea salt

Pulse all ingredients in a food processor until sticky and combined into a crumbly topping.

Creamy Basil Garlic Dressing

I love when I am home making a salad and I get a craving for a new dressing. Instead of my old stand by’s, I start to peruse the fridge for any fresh herbs and other condiments I have lurking.  I then throw them together to see what comes of it. Sometimes I get lucky, other times I don’t, but this dressing came out so delish, I had to share!

It’s creamy, sweet and pungent at the same time. If you don’t want it as garlicky, use less cloves. I love GARLIC, so I went for it!

INGREDIENTS

• 3 garlic cloves, peeled
• 1 tablespoon mellow white miso
• 1 tablespoon dijon mustard
• 1/4 cup apple cider vinegar
• 1 tablespoon hemp seeds
• 1 tablespoon maple syrup
• 2 tablespoons water
• 3 tablespoons extra virgin olive oil
• 5 basil leaves
• Pinch sea salt

Place all ingredients in a blender, and blend until creamy smooth. Use as a salad dressing or a dip.

Mango Basil Frummus (Fruit Hummus)

A traditional middle eastern appetizer, this fun and fruity take on hummus will transport your right to a tropical paradise.

Feel free to dip fruit, veggies or crackers in it. It’s good on everything, even fingers!

INGREDIENTS

• 1 can chickpeas, drained and rinsed
• 2/3 cup cubed mango
• 1 tablespoon tahini
• 1 tablespoon maple syrup
• 1/2 teaspoon coriander
• 3 large basil leaves
• 1/8 teaspoon sea salt
• juice of one lime

Place all ingredients into a food processor cup fitted with the s-blade. Puree until smooth, scraping down sides in between. Serve chilled. As seen in the July/August 2013 issue of Women’s Health

Strawberry Avocado Ice Cream/Fruit Pops

It’s that time of year when Strawberries are back in season, and I LOVE to use them in ice creams, sauces, salads & dressings.

But my all time fave, is vegan ice cream!! This delicious concoction is all vegan, low glycemic and simple to make. If you don’t have an ice cream maker, feel free to make them into fruit pops using ice pop molds. YUM!

INGREDIENTS

• 1 can coconut milk, full fat
• 10 medium whole strawberries
• 1/2 ripe avocado
• 1 tsp vanilla extract
• 2 tablespoons raw shredded coconut
• 1-1/2 tablespoons xylitol or 1-1/2 tablespoons maple syrup or 4-6 drops
• chocolate stevia
• pinch sea salt

Place all ingredients in a blender, and blend until creamy smooth. Pour into ice cream maker following manufacturer’s instructions or pour into pop molds and freeze to set.

Top with shredded coconut, nuts or shaved raw chocolate! A perfect Summer treat. So healthy, you can have dessert BEFORE dinner!

Creamy, Raw Nut Milk

Vegan Nut Milks are super simple to make, really delicious and good for you. Soaking nuts can help cut the fat content down as well.

Be sure to always use raw nuts, as they are more nutrient dense then their roasted counterparts, and have less saturated fat.

I love to also make hemp milk using hemp seeds. You can get creative with this recipe and use whatever kind of nuts you like.

This nut milk is also a great base for vegan ice creams, especially if you have access to an ice cream maker! YUM!

Also, great to use on cereal, oatmeal or quinoa brekkie bowl, or used as a base for your morning smoothie!!

INGREDIENTS

• 1 cup raw almonds or cashews, soaked overnight
• 4 cups filtered water
• Stevia or coconut nectar/palm sugar, to taste
• 2 tsp. vanilla extract or beans of a whole vanilla bean
• dash of cardamom, cinnamon or nutmeg (be creative, and use what you like)

After soaking almonds, drain and rinse them well. Place all ingredients in a blender and blend until smooth. If you want the milk completely smooth,  strain the milk through a fine sieve strainer or cheesecloth. Otherwise leave in the chunky bits for added nutrition and fiber!!

Acai Chocolate Power Smoothie

This smoothie is not only delicious, but it’s packed full of nutrients, antioxidants, protein and energy boosting goodies. It’s perfect for after a workout, or an afternoon pick me up.

Feel free to leave out the cacao, or to add any other flavors you want. I like it just the way it is, but creativity is something I always encourage in the kitch!

Remember to always buy organic berries, and unsweetened nut-milks (learn how to make your own nut milk here.) This will help to keep the sugar lower and more from natural sources.

INGREDIENTS

• 12 oz of liquid (water, almond milk, coconut water – you choose) (I like to do 1/2 almond milk and 1/2 coconut water)
• 1/2 c. frozen cherries
• 1/2 frozen banana
• 1/2 acai packet (this is sold in the freezer section in convenient packets)
• 1 teaspoon maca powder (great for energy)
• 1 teaspoon raw cacao powder
• 2 teaspoons organic peanut butter, or raw almond butter
• 1 scoop Vanilla RAW Sun Warrior protein powder (in my opinion the best vegan protein powder available)

I love to also add a greens powder to my smoothie, like Macro Greens. Or feel free to add some raw kale or spinach for an extra green boost.

Place all ingredients in a high-powered blender and blend until smooth and creamy. If too thick, add more liquid until desired consistency.

Cheesy Chipotle Kale Chips

Here’s another delicious version of my favorite snack! These are so addicting. I can eat a whole head of kale in one sitting!

Look at all this delicious kale that my amazing Tower Garden produced. Love aeroponics and how quickly my greens grow!

INGREDIENTS

• 1 head kale, stems stripped
• 1 roasted red bell pepper
• 1 tablespoon apple cider vinegar
• 3 tablespoons raw almond butter
• 3 tablespoons nutritional yeast flakes
• 2 tablespoons filtered water
• 1 tablespoon olive oil
• juice of one lime
• 1/4 teaspooon sea salt
• 1/8 teaspoon chipotle chili powder