top of page


Almond Butter Cookies

1 cup Almond Butter
1 cup Coconut Sugar
1 egg

Mix together, roll into balls, flatten with a fork

Bake 350 for 15 minutes

Best Ever Raw Cheesecake

This is better than real cheesecake! It is nutrient dense so I don’t feel like eating the whole cake at once. Extremely satisfying!


1 1/2 cups macadamia nuts
1/2 tsp sea salt
1/2 cup pitted dates
1/4 cup shredded coconut

3 cups cashews
3/4 cup lemon juice, from about 6 lemons
3/4 cup agave syrup OR honey (OR 3/4 cup pitted dates OR I have used Golden Raisins – soaked in 1/2 cup water as needed) OR Coconut Sugar
3/4 cup coconut oil
1 vanilla bean (I use vanilla extract – – Almond extract is clear)
UP TO 1/2 cup water, as needed

To make the crust: process the macadamia nuts into small pieces with salt in the food processor. Slowly add dates and mix well.

“FLOUR” the bottom of a 9-inch spring-form pan with the shredded coconut.
Press crust evenly onto the bottom of the pan. Set aside.

NOTE: I put plastic sheet in the bottom of the pan first THEN the coconut & then the crust. It makes it easier to remove.

To make the filling: Blend cashews, lemon juice, agave, coconut oil and vanilla IN YOUR BLENDER.
Add JUST ENOUGH water to blend into a smooth cream. Pour into spring-form pan, and place in the freezer until firm.

Topping – I use berries that are in season. I put 1 cup in the blender to create a sauce and add additional berries to the sauce and pour on the top

Before serving, take cake out of the freezer and remove from the pan WHILE FROZEN. Place cake on a plate and defrost in the fridge for an hour before serving.

Blueberry Ice Cream Cake

1 1/2 cups Walnuts
1/2 tsp sea salt
1/2 cup pitted dates

3 frozen bananas
1 tsp vanilla
3 TBL pure maple syrup
1/2 TBL freshly squeezed lemon juice

2 frozen bananas
3/4 cup frozen or fresh blueberries
1 tsp vanilla 3
TBL maple syrup

1/2 cup fresh blueberries
1 to 2 TBL maple syrup or raw honey

NOTE: Topping is not necessary when fruit is out of season or substitute with another berry


Line the bottom of an 8-9 inch springform pan with parchment paper. Set aside

To make the crust, combine the dates, dried walnuts in a food processor. Process for 3 to 4 minutes, scraping down the sides as needed, until smooth. Using wet hands, place the mixture in the prepared baking pan and spread out evenly. Place the pan in the freezer.

NOTE: I double the crust recipe for a thicker crust.

To make the vanilla ice cream layer, combine the frozen bananas, vanilla, maple syrup and lemon juice in a food processor. Process until smooth, scraping down the sides as needed. Pour on top of the crust and return to the freezer.

To make the wild blueberry ice cream layer combine the frozen bananas, wild blueberries, vanilla and maple syrup in a food processor. Process until smooth scraping down the sides as needed. Carefully spread the wild blueberry layer on top of the vanilla layer and freeze for at least 2 to 3 hours or until set.

To serve, top the cake with fresh blueberries and a drizzle of maple syrup or raw honey. Slice and serve.


1 1/2 cups raw walnuts, unsoaked
dash salt
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa
1/2 teaspoon vanilla or cherry extract optional 2 teaspoons water (for a moister brownie; optional) 1/4 cup chopped dried cherries (optional)

Chop 1/4 cup of the walnuts and set aside. Place the remaining walnuts and the salt in a food processor with the S blade and process until finely ground. Add the dates and process until the mixture sticks together. Add the cocoa powder and optional vanilla and process until evenly distributed. Add the water, if using, and process briefly. 

Transfer to a mixing bowl. Add the reserved chopped walnuts and dried cherries. Mix well using your hands. Pack mixture firmly into a square container. Stored in a sealed container.

Will keep for up to one week in the refrigerator or one month in the freezer

Chocolate Pudding

1 Avocado
1/2 cup almond milk
1/4 coconut nectar, agave or honey
1/4 cup cacao powder
1 teaspoon vanilla
pinch of cinnamon
pinch of salt

Add cacao powder last, blend until smooth. Chill before serving.

Cookie Dough Bites

2/3 cup raw cashews
1/3 cup oats
1/2 tsp sea salt
2 TBL coconut nectar, agave or honey
1 tsp vanilla
1/4 cup cacao nibs

  1. Combine cashews, oats and salt in a food processor and blend just until they form a powdery four. Take care not to over blend to avoid making oat-cashew butter; the final texture of the dough balls will turn out better if ingredients stay dry.

  2. Add coconut nectar and vanilla extract into the dry ingredients mixture. Stop when the ingredients form a stick ball.

  3. Stir cacao nibs in by hand, then roll into individual small balls and set on a plate. If the mixture is too sticky, refrigerate it for 30 minutes before rolling

  4. Cover the plate and chill or freeze the cookie dough balls for eating at any time. YUM!


Yields about 30 tiny balls, approximately 32 calories per ball

Fat Bombs

1 cup of Almond Butter
1 cup of Coconut Oil
1 tsp of Vanilla
3 Tablespoons of Cocoa powder
Stevia to taste
Cocao nibs optional

Heat coconut oil over low temperature on stove, add almond butter, stir until blended. Add Cacao powder stir, remove from heat and add vanilla and stevia. Pour into ice cube tray or candy molds. I sprinkle cocao nibs on top after I pour into molds. Put in freezer. After solid remove from tray and and store in a baggie in the freezer. Yum!!!

Heavy Metal Pesto Detox

This pesto recipe is delicious on top of a bed of zucchini noodles, quinoa or chicken. It is very simple to make, and it’s dairy free. We recommend this recipe to anyone who is suffering from heavy metal toxicity because it will actually chelate mercury and other heavy metals out of the body.


*2 cloves garlic

*3 roasted garlic (optional)

*1/3 cup almonds

*1/3 cup sunflower seeds (cysteine source)

*1/3 cup pumpkin seeds (zinc, magnesium sources)

*2 cups packed fresh cilantro (coriander, Chinese parsley) (Vitamin A source)

*1/3 cup flaxseed oil

*1/3 avacado oil

*2 TBL lime juice (Vitamin C source)

*2 tsp Dulse powder or 5 seaweed snack strips

Ceyanne Pepper, Salt and  Lemon pepper to taste


Process the cilantro, flaxseed oil and avacado oil in a blender or food processor until the cilantro is chopped. Add the garlic, nuts and seeds, dulse and lime juice and process until the mixture is finely blended into a paste. Store in dark glass jars if possible. It freezes well, so purchse cilantro in season and fill enough jars to last through the year.


Optional: Try substituting garlic oil in place of avocado oil. 

Healthy Oatmeal Cookies

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1/2 walnuts (optional)
1/2 cup cacao nips (optional)
1 tsp vanilla
1 tsp cinnamon

Bake at 350 for 15-20 minutes

Maple Almond Bars

1 1/2 cup pitted dates
1/4 cup maple syrup
1/3 cup smooth almond butter
1 tsp vanilla extract
1/2 tsp cinnamon


Blend all ingredients in a food precessor for 2-3 minutes until the mixture forms a ball. Pour batter into 6” baking container with a liner to prevent sticking. Freeze for 2 hours or more, then cut into pieces. Best stored in the freezer. 

NOTE: You can double the recipe in the same 6” baking container for thicker brownies. 

Makes 14-16 pieces. 

Nacho Cheese Sauce

This is excellent! Fast! Yummy!  I don’t soak the cashews


1 large RED bell pepper
1/4 cup water
1 cup raw cashews (soaked overnight and rinsed well)
1 TBSP Tahini
3 TBSP Nutritional Yeast
1 TBSP Raw Onion
1 clove garlic
2 TBSP Fresh Lemon Juice
1 1/2 tsp salt (Add according to your taste)

In a BLENDER*: Mix all ingredients and blend till creamy


OPTIONAL Ingredients: For a little flavor variety, try adding green onion, jalapeno pepper, cilantro, green chilies, red pepper flakes, etc.


3/4 cup almond butter

1/4 cup water

1/2 teaspoon vanilla

1/2 cup agave
1/3 cup cacao butter, melted
1/3 cup cacao powder

Blend all ingredients except for cacao powder in a food processor until smooth. Add Cacao powder and blend just until incorporated. Place in a pan in the freezer or refrigerator until firm.


Roll into individual balls and topping of choice (e.g.: cacao powder, crushed cacao nibs)

bottom of page