From: All Recipes and adapted by Robyn Graber
These Super Fluffy pancakes are a fan favorite! 
Can be made Gluten Free, mostly Dairy Free and Sugar Free without compromising flavor or texture- Recommended)
 
¾ cup Milk (Almond Milk or Oat Milk) or (1 cup of Cashew Milk – Elmhurst Milked Cashews unsweetened)
2 Tbsp. White Vinegar

• Combine and let set for 5 minutes to “sour”

 
1 cup All Purpose Flour (or Bobs 1:1 Baking Flour or GF All Purpose Flour)
2 Tbsp. White Sugar, Coconut Sugar or (Lakanto)
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt

• Combine in a large bowl

 
1 Egg
2 Tbsp. Melted Butter

• Whisk into soured milk
• Pour flour mixture into wet ingredients and whisk until lumps are gone

 
Cooking Spray for pan or use a non-stick griddle!

• Pour ¼ cup onto griddle and cook until bubbles appear on the surface. Flip until brown on one side.
• Can even sprinkle peeled chopped apples onto the pancake while cooking for a delicious apple flavored pancake.

Serve with real maple syrup, Berry Sauce, or your favorite topping. Tastes great plain.
Can make ahead and store in fridge for up to a week.

Primal Frangipane Tart
Serves 12

This tart is best when fruit is ripe and in season. Top it with Stone Fruits: Peaches, Nectarines, Black Plums, Apricots or any of the Berries. It is gluten free, dairy free and tastes so good, you may just want to eat it for breakfast!

Crust
1 1/2 cups Almond Flour (Honeyville Brand or Wellbee's Brand)
1/2 tsp. Sea Salt
1/4 tsp. Baking Soda
1/4 cup Coconut Oil, gently melted
1 1/2 - 2 Tbsp. Honey or Maple Syrup
 
Frangipane Filling
6 Tbsp. Butter, softened
1/4 - 1/3 cup Honey or Maple Syrup
1 large Egg
3/4 cup Almond Flour
1 tsp. Almond Extract
1 Tbsp. Vanilla Extract
1 Tbsp. Coconut Flour
 
Fruit: 2 cups sliced plums or 2-3 cups fruit; Berries, Stone Fruits, mixture of fruits, sliced if needed (keep edible skins on for presentation, except maybe apple)
Optional: 1/4 cup apricot preserves (all natural, no sugar), melted
 
Prepare the Crust:

1. Preheat oven to 350°F. Meanwhile, make crust. In a large bowl, combine almond flour, salt, and baking soda.
2. In a medium bowl, whisk together coconut oil and Maple Syrup.
3. Stir wet ingredients into the flour mixture until thoroughly combined.
4. Press the dough into a 9-inch tart or pie pan, Springform if you have it.
5. Put crust in refrigerator while you prepare the filling.

Prepare the Filling:

1. With a mixer (either standing or hand), cream the butter with the maple syrup or honey until fluffy.
2. Add the egg, almond flour, almond & vanilla extracts, and the coconut flour.
3. Remove the crust from the fridge and spread the filling over it evenly. If you are using firmer fruit (pear’s, peach’s) that needs baking, add it now by layering it into decorative rings.
4. Bake the tart in the center of the oven for 20-30 minutes, or until golden brown. If tart is still wiggly in the middle, give it a few more minutes (set that timer!), and if it’s getting too brown, cover loosely with tin foil. TIP: Turn off the heat and leave the pie in for 5-10 minutes more.
5. When tart has cooled a bit and if using fruit that won’t be baked (berries, etc.), layer it in decorative rings. If sliced, gently overlap the slices.
6. Optional: Brush with melted apricot preserves (helps to maintain fruit’s liveliness).
7. Cool and refrigerate 

Carrots have amazing properties that have been proven to be great for the eyes, slow aging, and make skin appear healthier. More recently, there are studies that suggest carrots may reduce the risk of cancer as well. 
The recipe is really easy to follow and makes a nourishing, delicious and creamy soup that warms the body and spirit on a blustery day like today!

​

Ingredients:
3 T extra virgin olive oil
2 large yellow onions, chopped
1 tsp fresh cracked pepper; plus more to taste
10 large organic carrots, cut into ¼ inch pieces
6 cups chicken broth or roasted vegetable broth
1 cup fresh-squeezed orange juice
1 inch fresh ginger root, peeled and grated
Sea salt to taste
 
Instructions:

1. Heat a large stockpot over medium-high heat and add oil.  When hot, add onions, reduce heat to low, and cover.  Cook for 20 minutes or until onions are lightly golden and tender.  Stir in pepper,
2. Add carrots and broth.  Bring to a boil.  Reduce heat to simmer and add ginger.  Cover and cook until carrots are tender, about 25 minutes.
3. Transfer mixture to blender, add juice, and blend until smooth, about 2 minutes.  Add salt to taste.
4. Return soup to pot if you’d like to warm it slightly before serving.  Or pour into a glass container and store in refrigerator for up to 3 days.

Makes six 12-ounce servings

​Mother Earth Living Magazine; January/February 2017 Issue

​

DIRECTIONS​
For the Crust:

1. Preheat the oven to 350 degrees
2. Slice sweet potato with a mandolin to ensure even slices
3. Coat a pie baking dish with cooking spray, oil or butter
4. Layer the slices on the bottom and sides creating a crust
5. Bake 20 minutes @ 350 degrees

For the Filling:

1. Add 1 tsp. oil to a sauté pan
2. Add the onions and cook until soft
3. Add the spinach and cook until wilted
4. Set aside
5. In a bowl or blender add 1/2 cup of milk, spices, eggs and egg whites  and whisk or blend together
6. Layer the spinach onion mixture over the sweet potato crust and pour the whisked eggs over that.
7. Top with feta or goat cheese and bake 35 mins at 375 degrees

Serves 4

Rich and satisfying, these little balls of deliciousness will make you smile. Makes 24 Truffles.

Ingredients:

• 1 bag or bar of dark chocolate (12 oz). I like Equal Exchange Bittersweet 70% Chocolate Chips
• 2/3 cup raw cashews
• 1 cup raw cashews, chopped, leave a bit chunky
• 8 oz dates, finely chopped
• 1/4 teaspoon sea salt
• Zest of 1/2 of an Orange
• Optional: 1 tablespoon Grand Marnier or Orange Liquer 

To Make:

1. Blend 2/3 cup of cashews with 2/3 cup of water on high for 30 seconds.
2. Chop up 1 cup of cashews and set aside.
3. Melt chocolate in a double boiler until just melted. 
4. Fold together the blended cashew mixture, dates, sea salt, orange zest and orange liqueur.
5. Refrigerate mixture until firm, approximately 45 minutes.
6. Roll 3/4 inch balls in your hands and then into the chopped cashews.
7. Refrigerate until ready to serve. (Truffles will keep in freezer for up to a month)

​
Nutrition information: 1 ball
105 calories, 5g fat, 1g protein, 15g carbohydrate, 1.5g fiber, 5mg sodium

Green Asparagus is amazing in the springtime! The budding stalks are tender with a crisp mild flavor when eaten raw. Packed with vitamins and minerals, asparagus also contains Glutathione, an antioxidant that fights cellular free radical damage, is anti-inflammatory and can improve insulin secretion in Type 2 Diabetics. It is very low in calories, is wonderful roasted, stir-fried and in soups. This recipe is deliciously simple with only 4 ingredients and cooks in 10 minutes. 

Ingredients:

• 1 pound Asparagus spears. Trim away the tough wooden bottom.
  
• 4 cups Vegetable Broth (Favorites are: Imagine Organic Vegetarian No-Chicken Broth or Vegetable Broth)
• 2 cups diced organic Potatoes (Red, White or Russet)
• 1/2 cup chopped Scallions
• Salt and pepper to taste
• Swirl of cream (optional)

Directions:

1. Cut asparagus into 1-inch pieces separating the tips from the stalk pieces.
2. In a saucepan, bring the stock to boil and add the asparagus tips and blanch for 1-2 minutes. Remove with slotted spoon and set aside.
3. To the stock, add the potatoes, asparagus and scallions. Cover and simmer 8-10 minutes until tender.
4. Blend until smooth. Season with salt and pepper and add in the asparagus tips. 

Serves 4