Citrus Cream Tarts

Taking advantage of the wonderful citrus season to make all creations possible. These little tarts are simple and sweet. I know you'll enjoy them.

Ingredients

Crust

½ cup raw sunflower seeds

15 soft medjool dates

½ cup unsweetened shredded coconut

½ teaspoon cinnamon

¼ teaspoon sea salt

Citrus Cream

1 cup coconut cream

1 Tablespoon coconut nectar

½ teaspoon vanilla

¼ teaspoon sea salt

Zest of ½ lemon

Zest of ½ orange

Juice of ½-1 lemon

Procedure

1. To make crust: Place all crust ingredients in a food processor and process until mixture holds together when pressed with fingers. Line a small pie pan or 3-individual size pie pans with parchment paper and press mixture into bottom and sides of pan. Place in the refrigerator while you make filling.

2. To make filling: Place all citrus cream ingredients in blender and blend until smooth. Taste and adjust sweetness if needed. Pour cream over crust and place in freezer for about 30-45 minutes, until filling has set.

3. Once tart cream has set, garnish with desired toppings and slice to serve.

Beautiful pictures by Micaela Hoo.

The Easiest Green Drink

Some days there seems to be no time to even blend something for breakfast and take it on the go. On those days, I like to make something that only takes less than a minute, yet is filled with vitamins and minerals. Vitamineral Green is a powdered blend of green superfoods to enhance detox, support the immune system, balance blood sugar, rejuvenation, aid organ function, and support longevity. I simply mix this magical supplement with a few magical ingredients in a jar of spring water to get a healthy start.

Ingredients:

2 cups water

1 Tablespoon of Vitamineral Green

Splash of lemon juice

2-3 drops of Vanilla Stevia

 

Get going on a good, green note! 

Captures of February Brunch Club

Brunch Club was a hit - we are GRATEFUL for the amazing help and everyone who came together to celebrate a Sunday. We had a wonderful time sharing about seasonal foods and enjoying a gluten-free, organic feast made with whole ingredients. We're already wishing we had some leftover coconut whipped cream! Hope to see you all again for March Brunch Club on the 14th. Happy Monday :)

BCFebPhoto9

BCFebPhoto10

BCFebPhoto8

BCFebPhoto3

BCFebPhoto5

BCFebPhoto4

BCFebPhoto14

BCFebPhoto19

BCFebPhoto21

BCFebPhoto23

BCFebPhoto1

BCFebPhoto6

BCFebPhoto7

BCFebPhotos26

BCFebPhoto11

BCFebPhoto12

BCFebPhoto26

BCFebPhoto24

BCFebPhoto25

BCFebPhoto27

Captures of Valentine’s Day Chocolate Making Workshop

There’s no such thing as getting your hands dirty when it comes to chocolate. But if there were, I guess you could say that’s how we spent our Valentine’s Day. At the Chocolate Making Workshop we made rose and fig truffles, chai spiced chocolate mousse, and dark chocolate bark. Everyone got to build their own dark chocolate bark with nuts, seeds, fruit, and superfood powders. There was a lot of love in the air (and in the chocolate) on Saturday! We’re grateful for everyone’s great energy and company.

APLChocoWorkshopFEb143

APLChocoWorkshopFeb145

APLChocoWorkshopFeb146

APLChocoWorkshopFeb147

APLChocoWorkshopFeb148

APLChocoWorkshopFeb149

APLChocoWorkshopFeb1410

APLChocoWorkshopFeb1411

APLChocoWOrkshopFeb1412

APLChocoWorkshopFeb1413

APLChocoWorkshopFeb142

APLChocoWorkshopFeb141

APLChocoWorkshopFeb14

Caramel Apple Smoothie

Ah, I love thriving off whole foods! Don't you? The best thing about eating unrefined whole foods is creating your favorite flavors without harming your health, and instead, providing a nutrient-rich and tasty experience. It's a win-win if you ask me. I hope you enjoy this guilt-free sweetness! I encourage you to play with the ingredients to adjust flavor to your liking.

Ingredients

1 large apple, cored and chopped

2 cups nut milk of choice

2 Medjool dates, pitted

1 Tablespoon homemade sunflower seed butter (Or almond butter)

1 Tablespoon chia seeds

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

1/4 teaspoon Levity (Red Asparagus Root from Longevity Power), optional but has a caramel-like taste

Pinch of sea salt

Procedure

1. Place all ingredients in blender and blend until smooth.

Serves 1

X,

Giovanna

Brunch Club: Farewell Winter Harvest

Change isn’t always easy, but all we can do is embrace it and CELEBRATE it. At Brunch Club we’ll be saying farewell to the winter harvest before welcoming the bright vegetables of spring. Come enjoy a three-course meal and learn about the importance of eating for the seasons. All ingredients are organic, local, vegetarian friendly, and free of gluten and refined sugars. You’ll take home new recipes and connect with some awesome people. Check out photos from January Brunch Club to see what you’re in for.

There’s also an optional yoga practice before brunch (10am). Francesca Gobeille will be starting us off with a gentle, all-levels yoga practice to ease in the day. Visit Francesca's website to learn more about her teaching practice.

Hope this menu makes you ‘MMMMMmmmmmm’ as much as us!

FIRST COURSE

Green Winter Smoothie

A balanced blend of seasonal fruits and vegetables with an added superfood bonus of spirulina, seeds, and raw honey.

Kombucha by House Kombucha

Lavender lemonade House Kombucha.

Grindstone Bakery Gluten-Free Bread with Homemade Almond Butter

Served with sides of fresh bananas and ground cinnamon.

SECOND COURSE

Sweet Potato and Brussels Sprout Scramble (Vegan Option Available)

Organic eggs and vegetables cooked in coconut oil and seasoned with warming spices. Topped with herbs and served with avocado.

Grapefruit pancakes with coconut whipped cream

Coconut flour pancakes with fresh grapefruit zest and cinnamon. Topped with coconut whipped cream, pure maple syrup, and sliced kumquats.

THIRD COURSE

Apple pie breakfast bars

Raw dates, apples, coconut, almonds, cinnamon and sea salt.

Sounds amazing, doesn’t it?! Get your tickets on Feastly. See you on 2/22 .

APL_BrunchClub_Feb22

Cozy Winter Vegetable Sauté

I just can't get enough butternut squash and sweet potatoes this winter season. Who's with me? I like preparing meals that pack a punch of flavor and don't take hours to make. It's surprisingly easy to do so when using seasonal vegetables, herbs, and spices.

This can be made as an entree, side dish, or snack. You can enjoy with a side of hummus and crackers as a filling meal like I did (pictured below), or with anything else you please.

Ingredients

2 Tablespoons extra virgin coconut oil

1 clove garlic, minced

2-inch piece ginger, minced

3 green onions, sliced

1 butternut squash, peeled and diced

1 1/2 cups oyster mushrooms, coarsely chopped

1 bunch baby bok choy, ends removed

1 Tablespoon coconut aminos - Coconut Secret

Pinch of sea salt and black pepper, to taste

Pinch of dried chili flakes, to taste

Juice of 1/2 lemon, plus lemon wedges to serve

Procedure

1. Heat coconut oil in a large pan. Add garlic, ginger, and green onion and sauté for a few minutes.
2. Add diced butternut squash, cover, and cook, stirring occasionally, for about 8 minutes, until tender but not mushy.
3. Add mushrooms, baby bok choy, coconut aminos, and spices.  Cover to cook until greens have wilted. Taste and adjust seasoning if needed.
4. Serve and garnish with chopped herbs and lemon wedges.

Serves 4-6

Enjoy and share if you try this dish. What's your favorite quick and flavorful meal?

x,

Giovanna

Homemade Holiday Gift Ideas

As we all know, the holidays can be a stressful time with traveling, cooking, gifts, and trying to remain calm through it all. I used to stress about buying gifts for my family and friends, until I realized that gifts don't need to be something expensive or even material. In my opinion, the best gifts are usually good company and sweet memories. That said, of course I still get the urge to gift my loved ones something, but it's different now. Now I gift things that I make myself because I know they will enjoy especially because they're made with love.

I wanted to share with you some of my favorite gifts that I've made in the past that will still make your loved ones smile, but won't leave your wallet hurting. Plus, you'll be giving them something nourishing that will support their health.

• Dark Chocolate Bark - Find my recipe for 5-minute homemade chocolate here. To make into bark, pour mixture onto a flat dish lined with parchment paper and then add any toppings of choice to make it festive. Refrigerate until firm and then break into pieces. Recommended toppings: chopped nuts or seeds, coconut flakes, cinnamon, cacao nibs, goji berries.
• Lavender-scented Coconut Oil Moisturizer (or flavor of choice)

Lavender coconut oil

Ingredients:

1 cup melted coconut oil

Handful dried or fresh lavender flowers

A few drops of lemon essential oil (optional)

Procedure: Mix lavender flowers into coconut oil and let sit for 20-30 minutes. Drain lavender and mix in a few drops of lemon essential oil if desired. Place in a glass jar with lid and let sit on counter until solid. Use as you would any lotion. If too solid when ready to use, grab a spoonful and let it melt in your hand for a few seconds before applying it.

• Coconut & Cinnamon Granola - recipe here - Never fails to impress.
• Creamy Sunflower Seed Butter - recipe here.
• Prepare a DIY gift for someone with all the ingredients they need - I did this last year and it was a hit. Simply choose a fun recipe and get all the ingredients together in a container along with the recipe for your loved ones to make themselves. Fun examples are chai (picture below), granola, baked goods, or homemade beauty products.

chai gifts

• Coupon book! -  This one seems silly, but it can be the most fun. Make a coupon book for someone you love with coupons for special gifts they like such as a massage, a picnic, their favorite food/dessert, and day trip somewhere, a movie, or anything else your heart desires to give.

I hope you enjoy making your own loving gifts. Get creative, there are no limits.

Happy Holidays!

Giovanna

Miso-Glazed Eggplant with Cauliflower 'Rice'

Eggplant is one of my favorite vegetables, but one that I don't cook often for some reason. This recipe here took my taste buds to a whole other level of goodness. It's a great main or side dish for any dinner occasion. Treat yourself to this miso-glazed eggplant, you won't regret it.

Not only is it delicious, but eggplant has some pretty great health benefits:

• High in fiber and potassium
• Promotes hear health
• Supports brain health

Ingredients

2 Tablespoons white or yellow miso (organic and non-GMO)

2 green onions, sliced

1 Tablespoon unrefined sesame oil

1 Tablespoon grade B maple syrup

Juice of 1/2 lemon

Pinch of black pepper

Pinch of red pepper flakes, optional

1 large eggplant, sliced to 1/2 inch thickness

Cauliflower 'Rice'

1 head cauliflower, roughly chopped

Juice of 1/2 lemon

Pinch of sea salt

Procedure

1. Preheat oven to 350 F.
2. In a small bowl, whisk together all ingredients, except eggplant, to make a sauce.
3. Place eggplant on a baking dish and drizzle sauce over it. Use a spatula or spoon to coat eggplant well. Bake for 20-30 minutes, until cooked and tender.
4. Cauliflower rice: place chopped cauliflower in a food processor and pulse until chopped into a rice consistency. Place in a large bowl and sprinkle with lemon juice and sea salt to taste. You may also cook it on the stove for a bit with coconut oil to warm it up and make it tender.
5. When eggplant is done, serve over cauliflower rice and garnish with fresh herbs and seeds. Enjoy!

What's your favorite way to eat eggplant?