Crust:
1.5 cups raw almonds
5-6 moist medjool dates, pitted & chopped
¼ teaspoon vanilla
1/8 teaspoon sea salt
Olive oil or coconut oil

Filling:
1 cup raw cashews
1/8 cup extra virgin coconut oil
¼ cup freeze dried Acai powder
½ cup full-fat coconut milk
½ cup frozen wild blueberries, thawed
5-6 moist medjool dates, pitted & chopped
2 tablespoons lemon juice, fresh squeezed

1 pint fresh blueberries, garnish

Crust:
In a food processor, pulse whole almonds until they are coarsely ground. Add dates, vanilla and sea salt and process until fully combined. Use the oil to fully coat a spring-form pan. Press the almond mixture into the pan. Use a flat-bottomed bowl to evenly distribute the crust and work it up the sides. Use your fingers to pinch the edges of the sides to make it pretty and hold together. Set aside while making the filling.

Filling:
In a food processor with the S-blade attachment, combine cashews, coconut oil, Acai powder, coconut milk, blueberries, dates, and lemon juice. Process until completely smooth, about 5 minutes. Pour into the nut crust and use a rubber spatula to smooth it out. Carefully arrange fresh blueberries in a circular pattern and gently press to set. Place in the freezer for 30-45 minutes to set. Remove from the spring-form pan before slicing.

The Amazon superfruit Acai berry is loaded with antioxidants such as polyphenols and flavanoids as well as healthy mono & polyunsaturated fats and vitamin C. We all know blueberries are an excellent low-glycemic and antioxidant rich fruit, so pair the two for a super-healthy super-fruit dessert or conveinient snack, in the form of Wild Thyme Kitchen’s Superfood Bar in Acai Blueberry Cacao flavor!

Frozen wild blueberries:

Freeze-dried acai powder www.navitasnaturals.com

Serves 4

1 cup mini sweet peppers or bell pepper, minced
1/2 cup green onion, minced
2 cups oil packed artichoke hearts, drained & chopped
1 cup black pitted Kalamata olives, halved
1/4 cup flat leaf parsley, minced
3 cups baby Romain lettuce or baby spinach
Sea salt & fresh ground black pepper
Avocado slices, for garnish

Combine salad ingredients in a large mixing bowl, season with salt & pepper, and toss well until greens are fully coated with the oil from the artichokes. Place a serving on each plate with avocado slices over the top. Create a complete meal by adding grilled chicken, fish, shrimp, or add some hemp seeds and pine nuts for added protein.

Crust:
1.5 cups raw almonds
5-6 pitted dates
1/4 teaspoon vanilla extract
1/8 teaspoon sea salt

Combine above ingredients in a food processor using the S-blade. It helps to stream the vanilla in while the motor is running. When the mixture begins to ball-up on the sides it is ready. Transfer to a spring-form pan. Use a flat bottom bowl to press the crust evenly into the pan. Work the crust up the sides and use your fingers to pinch the top of the crust to make it pretty. Set aside.

Filling:
2 cups raw cashews, soaked 1 hour and drained
4 cups fresh pineapple, chopped
3/4 cup raw honey
1/3 cup lemon juice, fresh squeezed
1 tablespoon vanilla extract
1 teaspoon natural yellow food coloring, optional
1/4 teaspoon sea salt
1 cup extra virgin coconut oil

Place above ingredients in a high-speed blender and process until smooth, about 3-5 minutes. Scrape the sides down with a spatula. Pour half of the mixture onto the crust and refrigerate for 1-2 hours or until the filling has set. The whole pie should be able to be removed from the spring-form pan and hold its shape. This is such a delicious and healthy spring dessert. For the second half of the filling you can make another crust (see above) or use it as a vegan yogurt with fruit for breakfast.

makes 26

1 cup hazelnut flour
3/4 cup brown rice flour
3 cups rolled oats
1/2 cup shredded coconut
1/4 cup hemp seeds
1/2 cup coconut palm sugar or sucanat
1/3 cup raw cacao nibs
1/4 cup mesquite pod powder
1 cup raw chopped walnuts
Pinch of sea salt
3 large organic eggs, beaten
1/4 cup almond milk
2 tablespoons maple syrup
1/3 cup extra virgin coconut oil, softened
Olive oil spray

Preheat oven to 350° F. In a large mixing bowl, combine flours, oats, coconut, hemp seeds, sucanat, cacao nibs, mesquite, walnuts and sea salt and mix well. In a separate mixing bowl, combine eggs, almond milk, maple syrup and coconut oil, whisk well. Pour wet mixture over the dry mixture and stir until well combined. Use a measuring spoon as a guide to form balls (2-tablespoons worth) and place on a cookie sheet sprayed with olive oil spray. You may need two cookie sheets. Bake for 10-14 minutes depending on your oven. They will firm up and set as they cool, so be careful not to over-cook them. When they come out of the oven, you can use a fork to gently press them flat. Hold the edges gently with your fingers so they don’t crumble. Cool for 10 minutes before devouring!! You can find most of the superfoods at Navitasnaturals.com

Give them a try and let me know what you think! M

Serves 4

Tropical Curry Sauce:
1 cup coconut milk
2 cups fresh pineapple, rough chopped
1/2 cup strawberry jam, good quality
3 medium cloves garlic
2 tablespoons green jalapeno pepper, minced
1.5 tablespoons mild curry powder
1 tablespoon fresh ginger, grated
Sea salt & fresh ground black pepper, to taste

Shrimp:
1 tablespoon olive oil
1 tablespoon organic butter
30 medium raw shrimp, peeled & tails removed
1 cup sweet onion, sliced half-moons
Sea salt & fresh ground black pepper, to taste

Sweet Potato Mash:
4 cups orange sweet potato (A.K.A. yam) peeled, diced, steamed & mashed

Wilted Spinach:
6 cups baby spinach, firm packed
1/2 tablespoon organic butter
1 tablespoon olive oil
Sea salt & fresh ground black pepper, to taste

Garnish:
2 cups fresh pineapple, chopped
2 cups fresh papaya, chopped

Method:

Tropical Curry Sauce:
In a blender, combine above ingredients and blend until smooth.

Shrimp:
In a large, non-stick saute pan, heat olive oil and butter over medium heat. Add shrimp, onion, salt, and pepper. Pour the Tropical Curry Sauce over the top, cover, reduce heat to low and cook for 8-10 minutes or until shrimp are pink.

Wilted Spinach:
In a large Saute pan, heat olive oil and butter over medium heat, add spinach, reduce heat to low, cover and steam for 3 minutes. Remove from heat, stir, add salt and pepper and set aside.

To assemble:
Place 1/2 cup sweet potato mash in the center of each plate. Divide wilted spinach evenly over-top of each mound of sweet potato. Use a slotted spoon to place the curried shrimp over-top of the wilted spinach. Garnish with equal amounts of fresh pineapple and papaya and serve.

Sweet potatoes are high in anti-oxidant beta-carotene and complex carbohydrates, pineapple has anti-inflammitory properties as well as digestive enzyme bromelain. Papaya contains the digestive enzyme papain and spinach is high in iron, calcium and folic acid.

Superfood Snowballs
Makes 22 balls

1 cup pitted dates, chopped
½ cup raw pumpkins seeds
1/8 cup hemp seeds
1/8 cup chia seeds
1/8 cup raw cacao powder
¼ cup cashew or almond butter
½ teaspoon maca root powder
1 tablespoon mesquite powder
1 tablespoon vanilla extract
2 tablespoons virgin coconut oil
1/8 cup maple syrup
½ cup almond or hazelnut flour
½ cup unsweetened shredded coconut, for coating

In a food processor, combine above ingredients, except coconut. Blend until well combined and scrape edges down if needed. Spread coconut onto a plate and place “batter” into a medium sized bowl. Use a tablespoon as a guide and create balls by rolling one tablespoons worth between your palms. Then press into shredded coconut and gently roll to coat and set aside on a clean plate. Repeat process until finished. Place the plate, covered in the refrigerator or freezer for 30 minutes before storing or freezing. These delicious, coconut crusted truffle-like snacks are great for biking, hiking or skiing as well as an addictive yet healthy sweet-treat.

Serves 4

2 tablespoons light olive oil
¼ cup sweet onion, sliced
2 large cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pound organic chicken breast, sliced into 1” strips
1 medium red bell pepper, sliced thin
2 tablespoon fish sauce or fumet
2 tablespoon lime juice
1 tablespoon agave nectar or light honey
½ cup fresh basil leaves
½ teaspoon crushed red pepper flakes
Sea salt & fresh ground black pepper, to taste
2-3 cups cooked brown rice

Heat olive oil in a large sauté pan over medium heat. Add onion, garlic and ginger, stir while cooking for 1-2 minutes. Add chicken and bell pepper, sauté for 2-3 more minutes. Add the fish sauce, lime juice, agave nectar or light honey and toss well. Cook for about 3 more minutes until chicken is no longer pink. Add basil, turn off heat and allow basil to wilt slightly. Divide evenly over bowls of warm brown rice.

4 cups kale, chopped
2 cups maitake mushrooms, tough ends trimmed & chopped
1 tablespoon tamari
2 medium cloves garlic, crushed
4 medium eggs, beaten
Sea salt & fresh ground black pepper, to taste
Olive oil spray
Shredded Parmesan cheese, topping
Paprika, for garnish

Preheat oven to 425. Place kale in a medium sized bowl and pour hot water over the top. Set aside and allow to soak for 5-10 minutes.

In a separate medium sized bowl, toss mushrooms with tamari and garlic.

Remove kale from the hot water and place in a strainer to drain. Use your hands to squeeze the excess moisture from the kale. Chop the kale one more time for a finer consistency and add to the marinated mushrooms.

Add well beaten eggs, salt and pepper and divide between two well oiled ramekins.

Cover ramekins loosely with foil and place on a small baking sheet. Bake covered for 20 minutes. Remove cover and add Parmesan cheese if desired. Bake 5 more minutes or until cheese is melted and eggs are firm.

Mini Maitake-Kale Quiche

Garnish with paprika and serve hot. Maitake mushrooms have superfood qualities with the ability to activate the immune system with anti-tumor agents. they are an adaptogen and tonic, helping to regulate blood sugar, blood pressure, cholesterol, and weight.  they contain beta glucan, which aids cell communication. As a polysaccharide, this glucan activates the white blood cells, called macrophages, which devour microorganisms that produce disease, as well as tumors. Studies found that maitake decreases cancer cells and prevents them from occurring elsewhere in the body and increases cellular immunity to cancer. Maitake positively affects the glucose/insulin balance and prevent age-related diseases and improves glucose/insulin metabolism in insulin-resistant mice. Kale is an excellent source of blood building iron, bone building calcium, alkalizing and detoxifying chlorophyl. These are a super-cute, tasty breakfast!

Serves 2

1 large cucumber, peeled & seeded
2 cups coconut water
2 tablespoons fresh mint, minced
Juice from 1/2 lime
1 cup ice
1-2 tablespoons raw agave nectar

Dice the cucumber and combine with the remaining ingredients in a high speed blender. This drink is so refreshing and delicious.

Makes 1 pie

Crust:
1 package whole wheat graham crackers
1 stick of organic butter
1 cup toasted pecans
1/2 cup Sucanat
Zest of nutmeg, to taste

Preheat oven to 350* F. Place the above ingredients in a food processor, and blend until it is moist, crumbly and fully combined. Place crumb mixture in a round pie pan and use a round bottom bowl to press the bottom flat and work the mixture up the sides of the pan evenly. Bake for 20 minutes, remove and allow to cool while making the filling.

Filling:
3 medium sized ripe avocados, pitted & peeled
1 cup unsweetened full fat coconut milk
1 cup fresh squeezed key lime juice
3 tablespoons raw agave nectar
1 teaspoon key lime zest
Pinch of sea salt
1 cup fresh raspberries

Combine above ingredients in a high speed blender and blend until smooth. About 3 minutes. Pour the filling into the pie crust and refrigerate until it is cold and filling has set. Add extra lime zest and fresh flowers if desired. Avocado’s are a great source of healthy fats and make a perfectly creamy & green filling for this amazingly simple pie.