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This pie requires a bit of prior planning, but its worth it! Your ego will be sufficiently stroked by your guests after eating this summer-inspired dessert. As with most my recipes, this one was born from a craving for mango custard. I'm not even sure I've ever had such a thing. But I needed the rich, velvety, creaminess of custard with the flavor and mood that mango provides. I used honey mangoes (formerly atulfo mangoes) in this recipe, which are the smaller, deep yellow type. They have a wonderfully sweet flavor. If you can't locate honey mangoes, you can use the larger variety but make sure they are ripe and not green on the inside (green skin, however, is normal with these types of mangoes). Its a refreshing summer treat that's a nice ending to a meal without weighing you down. You might even want two slices. Crust Ingredients: 1 1/2 cups oat flour 1/2 cup unsweetened coconut flakes 1/4 tsp salt 2 tbsp. coconut oil, melted 2 tbsp. maple syrup 2-4 tbsp. water Pie Filling Ingredients: 2 cups raw cashews, soaked for at least 2 hours 1/4 cup lime juice, fresh-squeezed 2/3 cup refined coconut oil 1/2 cup maple syrup 3 tsp vanilla extract, alcohol free if preferred 1/4 tsp salt Mango Gelée Ingredients: 2.5 cups of honey mangos (around 4 mangos) 1 tbsp. maple syrup 1 tsp arrowroot powder Pie Crust: Preheat oven to 350 degrees and grease a pie dish with a little bit of coconut oil. In a medium bowl, whisk together oat flour, coconut flakes, and salt until combined. Add coconut oil and maple syrup and stir with a stiff spatula until the mixture resembles wet sand. Gradually add the water 1 tablespoon at a time, stirring with the spatula until fully combined each time. The mixture is ready when it comes together in a ball. Dump the dough ball onto a large sheet of parchment paper and cover with another sheet of parchment paper. Smoosh down with your hand and grab a rolling pin to roll into a 1/4 thick 10-11 inch circle (depending on your pie plate). Once in the right shape and thickness, remove the top sheet of parchment paper and gently flip the bottom parchment over the pie dish so the pie dough is resting on the bottom (but on top of the pie plate) and the last sheet of parchment paper is on top. Gently peel back the last sheet of parchment paper and gently work the pie dough into the bottom and corners of the pie plate. Trim off any excess and pop in the oven for 12-15 minutes, or until lightly browned. Remove from the oven and cool completely. Pie Filling: Combine all ingredients in a high-speed blender until completely smooth and creamy (no lumps!). Pour filling into cooled pie crust and smooth out the top until nice and even. Gently cover with plastic wrap and pop in the fridge for 4 hours. Mango Gelée: Combine all ingredients in a high-speed blender until completely smooth and creamy. Remove pie from fridge and remove plastic wrap. Pour gelee over the cream filling layer and smooth it out until even. Pop back in the fridge for at least 2 hours before serving.

I have a deep, deep fondness for Jamaica. I've been fortunate enough to visit twice (once was to get married) and I connect to the country, it's people, and the food on a cellular level. Traditional jerk is usually a wet marinade used on the country's famous dish, jerk chicken, but I was looking to make a more shelf-stable version free from chemicals and preservatives like MSG and "natural flavors". Jerk seasoning is warming, herby, and spicy. The wet marinade contains Jamaica's Scotch Bonnet pepper, a very spicy yellow-orange pepper that most closely resembles the habanero in Mexican cuisine. I used the jerk seasoning recipe from the good folks over at Chili Pepper Madness as my inspiration for my version of a kitchen staple. Ingredients: 1 tbsp. onion powder 1 tbsp. garlic powder 2 tsp cayenne pepper 2 tsp sea salt 2 tsp ground black pepper 1/2 tsp dried thyme 2 tsp coconut sugar 1 tsp allspice 1 tsp dried parsley 1 tsp paprika 1/2 tsp red pepper flakes 1/2 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp ground cumin Combine all ingredients in a glass airtight container. Stays good for up to 4 months.

This is NOT my recipe. In fact, I've searched the depths of my mind to recall the original recipe as best I can. There used to be a food blogger out there in the Medical Medium community who made fantastic recipes. Her Surfrider Sauce was my very favorite. Her name was Ashley Foster; Her site was heyashfoster.com but at the time of this posting, was no longer a working domain. Let me tell you why I love this sauce so much. You can put it on everything: steamed veggies, baked/steamed potatoes, fries, and summer rolls. You can use it as a marinade or salad dressing, or eat it with a spoon like a gazpacho. I made her sauce SO MUCH that I had the recipe memorized. Well....I had it memorized a year ago. This is my best guess at the ingredients of my beloved Surfrider Sauce. And Heyashfoster, if you're still out there, I was a huge fan and this is a tribute to your contribution to the healing community! Ingredients: 1 cup of cherry tomatoes, halved 1 cup of red bell pepper, rough chopped 1 jalapeno 1/4 cup fresh squeezed lemon juice 2 cloves of garlic 1 tsp onion powder 1 tsp ground coriander 2 tbsp. maple syrup 1 tsp sea salt 1/2 tsp cayenne pepper 1/2 tsp ground cumin 1/2 tsp ground turmeric 1/4 tsp ground black pepper Combine all ingredients in a high speed blender and process until smooth. Store in a glass airtight jar in the fridge for up to 7 days, if it lasts that long. Serving tips: -Steamed beans, brussel sprouts, cauliflower, potatoes, broccoli, basically all veggies -Baked white or sweet potatoes -Used as a dipping sauce for plantain and potato fries, summer rolls -Great with pineapple and mango -Use it as a marinade for jackfruit, mushrooms, or tofu -Drizzle over salads or sip as a refreshing summer gazpacho -I love it on my Summer Roll in a Bowl

My son, Rowan, is my official smoothie/milkshake tester for the blog. He loves it. In fact, if my husband makes a smoothie he refuses to drink it. Odd flex, I know, but its what I've got. I don't think we've covered cherries yet, so lets dive in! Cherries are a powerful medicinal fruit that are packed with vitamins A, C, E, and minerals such as iron, zinc, potassium and manganese. Their high levels of antioxidants and anthocyanins (a blue, violet, or red flavonoid pigment found in plants) make them an excellent food to help the body fight against neurological diseases, diabetes, and breast, lung, colon, and stomach cancers. Cherries also contain strong anti-inflammatory properties and are particularly beneficial for those suffering with chronic pain, fibromyalgia, Lyme's disease, frozen shoulder, arthritis, gout, chronic fatigue syndrome, lupus, sports injuries, and post-surgical recovery. Cherries are a well known "brain food" and can help strengthen cognitive function by helping to improve memory loss, focus, and concentration and reducing brain fog. Cherries are an excellent source of melatonin which is known to calm the nervous system, decrease irritability, relieve neurosis, ease headaches and promote a restful nights sleep with a balanced sleep-wake cycle. This makes cherries essential for those who suffer from insomnia, or for those who have high anxiety and stress in their lives. I personally like to eat a few cherries about an hour before bed when I haven't been sleeping well to guarantee a fantastic night of deep, restful sleep. Cherries are rich in fiber and are a great natural remedy for constipation. They helped me so much during (and after) pregnancy! When fresh cherries are unavailable, frozen cherries and pure cherry juice are great alternatives and relatively easy to find either online or at your local health food store! Ingredients: 2 frozen bananas 5 dates 1 cup of fresh or frozen cherries (pitted) 1/2 cup oat milk 2 tbsp cocoa powder 1/2 tsp vanilla extract 1/8 tsp almond extract Combine all ingredients in a high speed blender until smooth and creamy, anywhere from 30-60 seconds.

If you're missing this old favorite from your childhood, fear not. Its back and better than ever! Packed full of antioxidant-rich blackberries and topped with a gluten-free, nut-free crust, you'll feel pretty good about it too. If you don't have any blackberries available, you can always use mixed berries, strawberries, or even peaches. This recipe is totally customizable for your favorite summer fruit. My father-in-law and I share a love of food from the deep south. I made this for his birthday this year and I could tell it warmed his soul. Those moments are why I love sharing healthy cooking with the world. I hope it warms your soul, too! Ingredients: Filling: 36 oz. fresh blackberries, washed thoroughly 1 heaping tbsp. arrowroot powder 1/2 cup coconut sugar Topping: 3/4 cup shredded unsweetened coconut flakes 1/2 cup coconut sugar 1/2 cup rolled oats 1/4 tsp salt 1/4 cup refined coconut oil, melted 1/4 tsp vanilla extract, alcohol free Preheat oven to 350 degrees and grease a glass or ceramic 9 x 13 in pan and set aside. In a large bowl, combine the filling ingredients until thoroughly combined. Set aside. In a small bowl, whisk coconut flakes, sugar, rolled oats, and salt. Drizzle in coconut oil and vanilla extract and stir until mixture looks a bit like wet sand. Pour blackberry filling into baking dish and spread out evenly. Next, evenly sprinkle the topping over the top in a uniform layer. Pop in the oven and bake for 30-35 minutes, or until top is golden brown. Remove from oven and allow to rest for 30 minutes before serving. I like serving with non-dairy vanilla ice cream. Store in an airtight container in the fridge for up to 5 days.

Nothing says summer to me more than ceviche. I love the concept of "cooking" your food in lime juice, rather than turning on an oven or stove. Its hot enough without having to do any of that nonsense. Traditional ceviche is raw fish cured in citrus juices, but my version uses hearts of palm instead. You can eat ceviche as an appetizer or main course, as it's both filling and refreshing. This dish is full of fiber, antioxidants, and healthy fats that detox heavy metal build-up in the body, rather than contribute to it. This recipe is best eaten within 48 hours of being made for maximum freshness of flavor. If using avocado, add that to each serving when you're ready to eat to avoid browning. Ingredients: 1/4 cup fresh squeezed lime juice 1 tsp raw honey 1 tsp sea salt 1 jalapeno, finely chopped 1/4 of a large red onion, thinly sliced 3 medium tomatoes, seeded and chopped 2 jars/cans of hearts of palm, soaked for at least 15 minutes, rinsed, drained, and sliced into thin rounds 1/2 cup chopped cilantro Corn tostadas or other gluten free option* Toppings: Avocado Sliced radish Hot Sauce Additional raw onion or cilantro In a large bowl, whisk together the lime juice, raw honey, and sea salt until the honey dissolves. Add the red onion and jalapeno and stir to marinate. Break down tomatoes, slice up the hearts of palm, and chop the cilantro and add to the bowl with the onion and jalapeno. Stir to combine, cover, and refrigerate about 30 minute before serving. Serve on a bed of lettuce, on a tostada, or however you prefer! *I like to take gluten free tortillas and crispy them up in a dry pan over medium eat. This keeps the corn out and provides you the crunch without adding any oil.

I had poutine for the first time when I went on a trip with my husband to Oregon. The whole idea of it sounded like a winner. Fries smothered in gravy and topped with cheese curds. What's not to love? Well...it makes me feel crappy. I need a nap afterwards, I'm grumpy, and my stomach feels like a ball of lead. I obviously needed to make my mark on the dish, and I knew no other way than to do it healthy Mexican-style. Plantains are like a starchy banana, think of a mix between a potato and a banana. The greener the plantain, the starchier it is. If you allow the plantain to ripen, it will turn a deep yellow and then start to turn black. The blacker it gets, the sweeter the plantain. I prefer my plantains on the sweeter side, even in savory dishes. The combination of sweet, spicy, and salty will always be a winner with me. You'll have to experiment with them to find out what you like best. Ingredients: 6 ripe* plantains, sliced into long strips 2 tbsp. coconut oil, melted 1 tsp sea salt 2 tsp paprika A batch of my Ranchero Sauce Toppings: Fresh chopped cilantro Chopped raw onions Shredded lettuce, jicama Lime Wedges Fresh or pickled sliced jalapenos Shredded vegan cheese Preheat oven to 400 degrees and line a large baking sheet with parchment paper and set aside. To prepare the fries, I peel the plantain, cut in half widthwise, then cut each half in half again, lengthwise. At this point, you should have 4 quarters per plantain. Take each quarter and slice lengthwise again 3-4 times to make the final fry shape. Add plantain fries, coconut oil salt, and paprika to the baking sheet. Using your hands, mix the ingredients around until the fries are uniformly coated in the oil and spices. Spread into a single layer, dividing onto two sheets if necessary. Bake in the oven for 35-40 minutes, flipping halfway through the cooking time. Once golden brown, remove from oven and allow to cool for 5 minutes. While the fries bake, re-heat the ranchero sauce on the stove over low heat, stirring occasionally. Chop any veg you and prepare any toppings so everything is ready when the fries are done. To Serve: Add a handful of fries to the plate, and pour a generous helping of the ranchero sauce over the top. Sprinkle with cilantro, onions, jicama, vegan, cheese and a squeeze of lime. Enjoy with a fork! *A ripe plantain will be yellow and starting to turn black. I have to buy mine green and wait 5-6 days for them to ripen. I plan this meal for later in the week when I do my menu planning.

I wanted my kids to try jicama because I just knew it would be a hit. I also knew that delivery of said jicama would be critical. I paired it with two foods I know they absolutely love and even my picky eater said he liked the jicama! SUCCESS! Jicama (pronounced hick-amma) is a large root that comes in a tough, fibrous brown skin that needs to be completely removed prior to eating. I can best describe jicama as an apple and a potato mixed together, slightly sweet and crunchy like an apple but slightly starchy like a potato. This the perfect dish to take to your upcoming 4th of July barbeque, because its a crowd-pleaser and its best eaten fresh. The leftovers taste fine, but it doesn't look very pretty after about 24 hours in the fridge. I like to serve this with cinnamon chips (bunuelos) and watch the kids and adults go wild! Ingredients: 1 tbsp. raw honey 1/4 cup fresh lemon juice 1 tsp lemon zest (or more to taste) 2 cups fresh strawberries, quartered 1 cups fresh jicama, peeled and cute into small cubes 2 cups fresh blueberries 4 large fresh mint leaves, thinly sliced (optional) Bunuelos or other cinnamon chips (gluten free) In a large bowl, whisk together the raw honey, lemon juice, and lemon zest until honey completely dissolves. Add the fruit, jicama, and mint (if using) and gently combine until coated with lemon juice. Serve within 20 minutes of preparing to keep the jicama looking white (it turns pink from the strawberries over time. If that doesn't bother you, then feel free to make it in advance, but no more than 2 hours). #redwhiteblue #patriotic #salad #fruitsalad #glutenfree #dairyfree #soyfree #refinedsugarfree #cornfree #eggfree #rwb #jicama #blueberries #strawberries

I'm always looking for ways to spice up my breakfast/snack game. I think these parfaits fit the bill perfectly. Mangoes are great for breakfast and a great pre-workout snack. The portability of this recipe allows you take it with you on the go, either to work or the gym! I admit that I am obsessed with chia puddings and mango. It's hard not to make a bunch of chia puddings and/or mango recipes for this blog. I could eat both foods, together or separate, every day. Just a few notes... -In this recipe you will want to use coconut milk from a carton, rather than a can, because its thinner. -If you have a texture thing with chia seeds, you can always blend the coconut lime layer in a high-speed blender until its smooth and creamy. -I found these releasable lids for glass mason jars that are a life changer. NO RUST! *Please note this is an affiliate link* Ingredients: Coconut Lime Layer 2 cups of coconut milk (carton) Zest and juice of 1 large lime 4 tbsp. maple syrup 1/2 tsp vanilla extract 6 tbsp. chia seeds Mango Gelée 5 honey mangoes (about 3.5 cups, chopped) 1 tbsp. arrowroot powder 2 tbsp. maple syrup Combine all ingredients for the coconut lime layer in a medium bowl with a lid. Whisk ingredients together and cover. Refrigerate for at least 4 hours. If its too thin, add more chia seeds 1 tablespoon at a time and put back in the fridge for another hour. Once the coconut lime layer is ready, make the mango gelée by combining all ingredients into a high speed blender for at least 30 seconds or until smooth and creamy. Get out 5 small mason jars with resealable lids and start the layers off with the coconut lime pudding, alternating with the mango gelée. Seal tightly and refrigerate until ready to eat. #mango #chia #lime #breakfast #parfaits #vegan #plantbased #veganbreakfast #plantbasedbreakfast #snack #preworkout #coconut #dairyfree #soyfree #nutfree #glutenfree #refinedsugarfree

I don't typically drink coffee, but we brought home a new puppy and I find myself wanting the extra support lately. When I DO drink coffee, my go-to is Organo Gold's Gourmet Black or King of Coffee. Traditional coffee is extremely acidic, thus raising your body's acidity levels when consumed. Acidic environments are the perfect breeding ground for disease. What makes this coffee special? Organo Gold coffee contains Ganoderma Lucidum (AKA the red Reishi mushroom) and has been used in traditional Asian culture for thousands of years. The name Ganoderma Lucidum means "spiritual potency", while the Japanese name Reishi can be translated as "King of Herbs". Ganoderma lucidum generally has a mild flavor and adds a hint of nutty depth to the coffee flavor and brings some serious benefits to the party. Ganoderma mushrooms provide triterpenoids and amino acids. What the heck is a triterpenoid and how does it affect us? Triterpenoids are chemical compounds used for medicinal purposes in many Asian countries for their anti-inflammatory, analgesic, antioxidant, antimicrobial, antiviral, and antiallergic properties, just to name a few. Scientific studies have demonstrated triterpenoids inhibiting the proliferation, growth, and invasion of a large variety of breast cancer cell lines (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3057757/ ). I can speak from first-hand experience how powerful these mushrooms can be. During the early stages of my healing journey, I experienced a bit of anaphylactic shock (severe allergic reaction) where my face turned bright red and hot, and I was having difficulty breathing. Instead of reaching for a Benadryl, which knocks me out, I tested the Organo Gold coffee to see if it really was all that it's cracked up to be. I shit you not, within 20 minutes of drinking the cup of coffee, I was able to breath normally and my red, swollen face had returned to normal. I was around my extended family at the time and they were blown away. THAT'S when I was sold on this product. This is not a sponsored post. This is just a great product that I use and have seen great results. If you're interested in trying this product for yourself, here's the link: https://mbower.myorganogold.com/en/beverages/ Ingredients: 1 sachet of Organo Gold coffee (either King of Coffee or Gourmet Black) 1-2 medjool dates 1 tsp cashew butter (or almond butter) 8-10 oz. of boiling water Dash of cinnamon (optional) Boil water, and combine the contents of the coffee sachet, dates, cashew butter, cinnamon (if using) and boiling water. Blend on high for at least 30 seconds, or until the dates are completely processed and no chunks remain. Pour and enjoy! #organo #organogold #ganoderma #ganodermalucidum #reishi #reishimushroom #triterpenoid #aminoacids #antiinflammatory #antiviral #antimicrobial #antioxidant #analgesic #antiallergic #cancer #breastcancer #cancerfighter #coffee #healthycoffee #dates #cashewbutter #cinnamon #threeingredients #traderjoes

I've been trying to think of something meaningful to write about how healthy this pie is, why you should make it, blah blah blah...but honestly...just look at it! Its a show-stopper. The taste is decadent but light. Sweet and tart, rich and creamy, but refreshing. I was sad to see the last slice disappear, and I think you'll feel the same way. Ingredients: Crust 1 1/2 cups almond flour 1/2 cup oat flour 1/2 tsp salt 2 tbsp. coconut oil (refined) 2 tbsp. maple syrup 1-4 tbsp. of water Cream Filling 2 cups of raw cashews, soaked for at least an hour 1/2 cup + 2 tbsp. of fresh lemon juice 2/3 cup refined coconut oil, melted 1/2 cup maple syrup 2 tsp lemon zest 1/4 tsp salt Blueberry Topping 2 heaping cups of fresh blueberries 1/4 cup maple syrup 1 tsp arrowroot powder Pinch of salt Preheat the oven to 350 degrees. Grease a 7-8 inch springform pan and line the bottom with a piece of parchment paper. In a large bowl, combine the almond flour, oat flour, and salt and whisk together. Add the coconut oil and maple syrup next, using a spatula to stir. Add one tablespoon of water at a time while stirring, until the dough comes together in a ball. Press ball of dough evenly into greased pan, wetting your hands with water to keep the dough from sticking to them. Pop into the oven and bake for 18-20 minutes. Remove and allow to cool completely. For the cream filling, combine all ingredients in a high speed blender and process until smooth and creamy (about a minute). Pour into cooled pie crust and spread evenly, shaking a little to release some air bubbles. Cover and refrigerate for at least 2 hours. For the blueberry topping, combine all ingredients in a medium saucepan over low-medium heat. Allow the mixture to just barely come to a simmer for maybe 3 minutes and smoosh some of the blueberries (about 25%) with the back of a wooden spoon. Continue to stir until the arrowroot dissolves and the sauce thickens. Remove from heat. Allow to cool slightly and remove pie from fridge. Pour blueberry topping on top of cream filling and spread evenly. Pop back in the fridge, uncovered, for 4 hours. When you're ready to serve, remove from fridge and slice. Store leftovers covered in the fridge for up to 5 days, but I promise it won't last that long! #blueberry #lemon #creampie #blueberrylemoncreampie #dessert #plantbased #plantbaseddessert #vegan #vegandessert #dairyfree #soyfree #glutenfree #refinedsugarfree #spring #summer #refreshing #cashews

Most of you know, I have a deep passion for Mexican food and culture. I absolutely LOVE taking my otherwise unhealthy Mexican favorites and making them nutritious AND delicious. Chili peppers are rich in vitamins C and B6, both vital in immune function, wound healing, and energy metabolism. The most notable nutrient found in chilis, however, is Capsaicin. This phytochemical, along with several other antioxidants and essential acids, combine to protect against chronic diseases, cancer, and improve eye health. Establishing a good ranchero sauce recipe is a key tool in any Mexican cook's toolbelt. Luckily, I had a little help from a wonderful site, Chili Pepper Madness (https://www.chilipeppermadness.com/recipes/ranchero-sauce/ ). To all my fellow chili-heads out there, head over to their site for some fiery recipes! I updated the recipe to my tastes and dietary preferences and really feel like I'm on to something here. Give it a try and let me know what you think! Ingredients: 3 dried guajillo chilis 1 tbsp. avocado oil 1 yellow onion, chopped 1 jalapeno, chopped 4 cloves of garlic, finely chopped 1/4 tsp black pepper 1/8 tsp cayenne pepper 1 tsp Mexican oregano 1 tsp ground cumin 1 tbsp. ground ancho chili 1 - 14.5 oz. canned diced tomatoes 1 1/2 cups vegetable broth 1/2 cup cilantro, roughly chopped 1 tsp maple syrup 1 tsp salt Juice of 1 lime Heat a large, deep, dry skillet over medium-high heat. Add dried guajillo chilis and toast for about 2 minutes each side. Remove from heat to a large bowl filled with hot water to soak. Lower the heat on the pan to medium and add the oil. When it starts to shimmer, add the onions and jalapenos. Cook, stirring occasionally, for about 5 minutes. Add the garlic, black pepper, cayenne pepper, Mexican oregano, cumin, and ground ancho chili and cook for another minute. Add the diced tomatoes, vegetable broth, and cilantro and stir to combine. Remove stems and seeds from guajillo chilis and add to pan. Add maple syrup and salt. Increase heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 20 - 25 minutes. Turn the heat off and allow to cool slightly. Transfer sauce to a blender (or leave in the pan if using an immersion blender) and add the lime juice. Blend until smooth. Serve immediately with tacos, nachos, or enchiladas. You can also store in an airtight glass container for up to a week. #ranchero #rancherosauce #plantbased #vegan #wholefood #veganranchero #healthymexican #fries #enchiladas #tacos #burritos #nachos #mexican #mexicanfood #veganmexican #chili #chilihead #chilimadness