Fall is upon us, and I for one am excited to break out my warmer spices and make some heartier breakfasts. You don’t always think of sweet potato as being a breakfast food, but I have found that this bowl is the perfect thing to get you going, especially on a brisk fall morning. Satisfying sweet potato, creamy coconut milk, a dash of vanilla, sea salt, cinnamon and allspice are blended together and topped with granola, nuts, seeds and more in this delicious breakfast bowl recipe.
I’m going to go out on a limb here and proclaim that this might be my favorite recipe to date. These cheesecake cookie dough bars (or squares!) are as vibrant and pure as my namesake; not to mention they are raw, vegan, paleo, refined sugar free and their cookie dough base contains beautifying medicinal mushroom powder! These magical bars boast a hazelnut chocolate chip cookie dough base, a lemon raspberry layer, and a marbled orange blossom & vanilla bean layer topped with fresh figs and pistachio crumbles.
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Lentil Falafel Collard Green Wraps
Spicy garlic roasted asparagus and broccolini, pickled radishes, sesame wilted kale, savory rhubarb poached in star anise and lime zest, shaved cucumber, sliced chioggia beets, shredded cabbage, sesame seeds, and fresh basil. All of these flavors compliment one another amazingly well, and together they make a beautiful and healthy salad with a perfect mixture of raw and roasted vegetables; all tossed together in a pomegranate ponzu sauce that is the perfect amalgam of sweet and umami flavors.
Giant, grain-free, dairy-free, refined sugar-free, chocolate hazelnut butter filled, chocolate chip hazelnut cookies….need I say more?