Passion Fruit Mojito

Ingredients:

2 passion fruits
2 tablespoons mint leaves
2-1/2 tablespoons agave
rum flavoring
juice of 1 lime
club soda
ice

Strain the passion fruit juice to separate the seeds. Crush the mint and add to the juice. Stir in agave, rum flavoring, and lime juice. Add club soda and ice before serving. Garnish with lime wedge, mint leaves, and passion fruit seeds.

Pulled Barbecue Mushroom

Ingredients:

1 teaspoon oil
1/2 onion, chopped
4 king oyster mushrooms, cut into thin strips
2 cups shiitake mushrooms, cut into thin strips
1/2 cup barbecue sauce
4 burger buns
beefsteak tomato, cut into slices
arugula
pickles (optional)

Cook onion in the oil until translucent and add the mushrooms. Cook until mushrooms wilt and release their liquid and continue cooking until most of the liquid has evaporated. Add the barbecue sauce and simmer until thickened.

Arrange with the toppings inside the buns.

Vietnamese Style Mango Salad

Ingredients:

1 large unripe mango, cut into matchsticks
1 green onion, sliced
2 tablespoons cashews, roughly chopped
2 tablespoons cilantro, chopped

juice of 1 small lime
1 tablespoon soy sauce
1 tablespoons rice syrup
1 thai chili, seeded and minced
1 small clove garlic, minced
1-1/2 tablespoons peanuts, crushed

Combine salad ingredients and dressing ingredients. Toss them together or sprinkle with the dressing before serving.

Blueberry Superfood Salad

Ingredients:

beet, thinly sliced
kale, chopped
broccoli florets, finely chopped
basil leaves, roughly chopped
lime juice
carrot, cut into matchsticks
blueberries
avocado, sliced

1/4 cup blueberries
1/2 inch ginger
2 tablespoons apple cider vinegar
1 tablespoon agave
salt and black pepper
1/4 cup olive oil

sunflower seeds
pumpkin seeds
flax seeds
chia seeds
hemp seeds
puffed quinoa
almonds (optional)
goji berries (optional)

Roast the beets and set aside to cool.

Combine the kale, broccoli, and basil. Toss with the lime juice. Arrange the remaining veggies on top.

Combine dressing ingredients in a blender and blend until smooth, adding water as needed. Sprinkle over the salad and top with the seeds.

Chocolate Chip Maple Cream Squares

Ingredients:

1 cup almond meal
1/2 cup coconut flour
4 medjool dates
1/4 cup coconut oil
2 tablespoons almond butter
1 tablespoon maple syrup
1/2 teaspoon salt
2 tablespoon dark chocolate, chopped

1 cup raw cashews, soaked overnight
1/2 cup coconut cream
1/2 cup coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon maple extract
a pinch of salt
1 tablespoon psyllum husk (optional)

2 tablespoons coconut oil
2 tablespoons raw cacao
1 tablespoon maple syrup


Combine base ingredients in a food processor and stir in chocolate. Press into wax paper lined pan.

Combine filling ingredients in a blender and blend until smooth. Pour over crust and freeze overnight.

Remove from pan and cut into 1 inch squares.

Whisk glaze in a bowl and drizzle over the squares.

Mango Passion Fruit Tart

Ingredients:

1 cup buckwheat, roasted (or almond meal)
1 cup old fashioned oats
a pinch of salt
3 tablespoons coconut oil
3 tablespoons maple syrup
2 tablespoons cashew butter

4 passion fruits, seeds removed
2 cups mango, diced
1 can coconut cream
1 teaspoon vanilla bean paste
1/2 cup agave
1 teaspoon agar dissolved in water
juice of 2 mandarins

Process crust ingredients in a food processor and press into pan.

Combine filling ingredients in a blender and puree until smooth. Pour over the crust and refrigerate until set.

Garnish with more passion fruit, edible flowers, and mint or basil sprigs.

Watermelon Colada

Ingredients:

4 cups watermelon, seeded and diced
12 ounces pineapple, diced and frozen
2 cups coconut milk
1/2 teaspoon rum flavoring

Blend all ingredients and serve immediately.