Recipes

• 1 ½ cups organic dried coconut
• ½ cup organic raw macadamia nuts
• 3 tbsp organic lemon juice (fresh)
• ¼ cup organic coconut nectar
• 2 tbsp organic coconut manna
• 1 tbsp organic ex. virgin coconut oil
• 1 tsp organic lemon extract
• 1 tsp organic lemon zest
• 1 tsp organic vanilla extract
• ¼ tsp sea salt

• 2 cup organic fresh berries (your choice)
• ¼ cup organic dried coconut

Place all ingredients in food processor except for berries and process until mix thoroughly. Mixture should bind and be able to form. In a mini cupcake pan, spoon mixture in each cup, filling about half way. Press down to compact and mix. Next make divot with finger in each cup, making sure not to go all the way to the bottom, and place 1-2 blueberries in each divot. Next spoon more mix to cover, and compact gently ensuring not to disturb filling. Refrigerate shortly before serving. Garnish each dessert with a little shredded coconut and fresh berries.

• 2-3 each organic large acorn squash (de-seeded)
• 1 cup organic baby spinach (shredded)
• 1 cup organic Shiitake mushrooms (diced small)
• 1 cup organic tomatoes (diced)
• ½ cup organic sweet potatoes (peeled and diced)
• ½ cup organic black beans (cooked)/(rinsed and drained)
• ¼ cup organic yellow onion (diced small)
• ¼ cup organic green onions (thinly sliced)
• ¼ cup organic cilantro (roughly chopped)
• 2 tbsp organic coconut oil
• 2 tbsp organic balsamic vinegar
• 1 tbsp organic garlic (minced)
• ½ tsp paprika
• ¼ tsp fennel seeds
• ¼ tsp dried oregano
• ¼ tsp black pepper (fresh)
• ¼ tsp cumin
• ¼ tsp sea salt

Preheat oven to 350 degrees. Then prep squash by cutting top off horizontally, and remove inner seeds and veins and discard. Then place prepped squash onto baking sheet, and roasted until slightly tender, set aside to cool. Next, large sauté pan over medium heat first add in coconut oil, next add in garlic and begin to lightly brown edges before adding in diced onion, sauté until onions become soft. Turn up to medium heat, add in salt, cumin, fennel seeds, paprika, dried oregano, and diced sweet potatoes, continuing cooking while stirring constantly. After about 1 minute turn heat back to medium then add in mushrooms into pan and continue sauté for 2 minutes. Now add tomatoes, cilantro, , balsamic vinegar, and black pepper, cook ingredients for 2 minutes before mixing in cooked black beans and spinach. Then take sauté mix and begin to fill empty cavity of bell pepper in baking dish. Place squash in oven and for about 10-15 minutes to ensure squash is heated through.