Avocado Pesto

A creamy nut-free pesto sauce.

Avocado Pesto

2 handfuls fresh basil

1 avocado, pitted

½ cup filtered water

½ cup olive oil

2 tsp sea salt

3-4 garlic cloves

½ cup raw Parmesan cheese, grated

1. Add all ingredients to blender and mix.

2. Enjoy over veggie noodles, poultry, fish, as salad dressing or sandwich spread. 

Maple glazed carrots

A tasty sweet starch side dish.

Maple glazed carrots

1 bunch organic carrots

¼ cup maple syrup

2-3 tbs coconut aminos

1 tbs organic ginger powder or minced ginger

2 tbs coconut oil

pinch of sea salt

1. Chop carrots into bite sized pieces and parboil for 10 minutes or until semi-soft.

2. In another pan, heat coconut oil over medium and add in remaining ingredients. Cook for 5-10 minutes to reduce. 

3. Add carrots to pan and coat with maple glaze.

4. Serve and enjoy!

Chocolate Avocado Pudding

Super rich, creamy and oh so satisfying. You won't believe there's no sugar ;)

Chocolate Avocado Pudding

4 organic avocados
1 can organic, full-fat coconut milk
½ cup cocoa or carob powder
1 tsp Stevita stevia (or to taste)
2 tbs vanilla extract
2-3 tbs Great Lakes grass-fed beef gelatin (optional, for firmness)
1 tsp cinnamon
pinch of sea salt
Raspberries for garnish (optional)

1. Place all ingredients in blender and mix.
2. Pour into serving vessels and refrigerate at least 30 mins.
3. Garnish and enjoy!

Berry Custard

The perfect "I don't feel like making dessert" treat loaded with good fat, protein and anti-oxidants.

Berry Custard 

2 cans organic, full-fat coconut milk
1 12 oz bag organic frozen berries (or more if desired)
1/3 cup Great Lakes grass-fed gelatin
2 tbs vanilla extract
1 tsp Stevita stevia
pinch of sea salt
¼ cup chia seeds (optional)

1. Place all ingredients in blender and mix until creamy.
2. Pour into serving dishes and garnish.
3. Refrigerate for at least 30 minutes.
4. Enjoy!