Featured Recipes


– 100% Vegan. Often Raw. Always Natural. –
Free of Gluten & Refined Ingredients.

 

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127_editedZESTED ORANGE BLUEBERRY APPLE CRUMBLE WITH CARDAMOM & GINGER
Few things beat a warm & cozy Crumble on a rainy or chilly day.
Add fire place snuggles, a good book and a big mug of your favorite tea &
we’re pretty sure you’ll be feeling like you’re exactly where you’re meant to be!
This citrus, ginger, cardamom & vanilla flavored creation is packed with warming spices, organic fruits, nuts, seeds & gluten free oats.
Antioxidants, Fiber & Omegas, this is definitely comfort food your whole being will thank you for!

Filling Ingredients

- 2 Large Organic Apples
(Try Organic Peaches or Pears when they’re in season!)
– 1/2 cup Organic Blueberries
– 2 tbsp Organic Raisins
– 1 tbsp Pure Maple Syrup
(more or less depending on the ripeness of your fruit)
– 1/2 tsp Cardamom
– 1/2 tsp Ginger, freshly grated
– 1/2 tsp Ceylon Cinnamon
– Pinch Nutmeg
– 1 tsp Pure Vanilla Extract
– Zest and juice of one Orange
(We usually add a drop or two of Organic Orange Oil for a little extra Citrus flavor!)
– Pinch Himalayan Sea Salt

Topping Ingredients
1/8 cup Gluten Free All Purpose Flour
– 1 cup Gluten Free Oats
– 2 tbsp Raw Coconut or Date Sugar
(Use more f you like it nice and sweet or are opting to skip the “ice cream!”)
– 1/4 cup Coconut Oil, melted
(more or less as needed to achieve crumbly texture)
– 1/2 tsp Ceylon Cinnamon
– Pinch of Cloves, ground
– 2 tbsp Pecans, chopped
– 1 tbsp Flax, ground
– 1 tbsp Sunflower Seeds
– 1/2 tbsp Chia Seeds
– Pinch Himalayan Sea Salt

How To Do It
1. Preheat oven to 375 degrees.
2. Thinly slice Apples and place in a medium sized bowl.
3. Toss with all other filling ingredients, give it a taste, adjust seasonings & set aside.
4. In a large bowl, combine all topping ingredients except the Coconut Oil.
5. Drizzle melted Coconut Oil over the mixture and work it into the blend with a fork to achieve that nice ‘crumble’ like texture. Add more oil or simply a splash of water if your topping is too dry.
6. As usual, taste & adjust!
7. In two layers, place the fruit, then topping in your baking dish, finishing with a crumble layer.
8. Bake until your topping is nice and golden brown & the filling is bubbling away, usually about 40 minutes.
9. Serve warm with your favorite non-dairy Ice Cream or try homemade ‘Nana Ice Cream for a natural sugar option!

‘Nana Ice Cream
-2 or 3 bananas, frozen & chopped
-Splash of Organic Non-dairy Milk
– Splash Vanilla Extract or other Flavoring of choice

How To Do It
Add Bananas and Vanilla (or other flavoring) to your food processor or blender, pour in small amounts of your Non-dairy Milk to create a creamy, soft serve texture.
Done, enjoy this super quick, versatile & totally guilt free delight!
P.S. Your life may have just been changed forever.

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ON THE GO GRAPEFRUIT GREEN VEGGIE GODDESS
Some days packing all those veggies in can prove to be a bit of a challenge, we totally get it!
Enter the Green Veggie Goddess, loaded with veg and a touch of sweet citrus Grapefruit, this blend caters perfectly to any hectic schedule.
We recommend keeping your favorite veggies on hand, making this a super quick throw together smoothie your whole body will thank you for!

Ingredients
- 1 Nice big handful Organic Baby Kale
– 1 small Beet
– 1 small Celery Stalk
– 3 Radishes
– 1 small Carrot, chopped
– 1/4 cup Cucumber
– 1/4 cup Red Cabbage
– 2 Medjool Dates
(more or less depending in how sweet you like it)
– 1 piece fresh Ginger
– Grapefruit Zest
– 1/2 small Pink Grapefruit
– Splash Lime Juice
– Chilled Orange Rooibos or Green Tea, enough to cover ingredients

Some “Extra” Ideas
- Pumpkin & Hemp Hearts to garnish
– Protein Powder
–  Small bunch of your favorite fresh Herbs
(try Mint or Basil)
– Any extra Veggie inspiration you may have!

How To Do It
Throw it all in your blender, adjust flavors to taste!

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OATMEAL RAISIN & CACAO NIB “COOKIE DOUGH”
 Raw, Gluten Free, Sugar Free and Nut Free this IS that amazing
Raw Cookie Dough you can munch on minus the tummy ache!
Simply enjoy it as is or try freezing mini
“Cookie dough chunks” to top your favorite dairy free “ice cream” with!

Ingredients
- 2 cups gluten free Rolled Oats
– 6 fresh Medjool Dates
– 1/4 cup Raisins
– 6 tablespoons Water (more if needed)
– 3 tbsp Shredded Unsweetened Coconut
– 1 tbsp Cacao Nibs
– 2 tsp Raw Organic Coconut Sugar (adjust to desired sweetness)
– 1 tsp Ceylon Cinnamon
– 2 tsp ground Flax
– 1 teaspoon Pure Vanilla Extract
– pinch Himalayan Sea Salt

Some “Extra” Ideas
Add 1 tbsp of your favorite organic Nut Butter, try Almond or Cashew
(adjust water used to keep a “cookie dough” consistency)
– Stir in a little freshly grated Orange Zest
– Add 1 tbsp. Cacao Powder for double chocolate chip cookie dough

How To Do It
1. Place Oats in a high speed blender or food processor, blend until flour consistency is achieved.
2. Add shredded Coconut, Cinnamon, Coconut Sugar, Himalayan Sea Salt and Vanilla, blend.
3. Add Dates, 1/8 cup Raisins & Water.
(We usually do this in two batches for better combining)
4. Place cookie dough in a mixing bowl, stir in Cacao Nibs and rest of Raisins.
5. Knead well.
(add additional Water if needed to achieve a cookie dough texture)
6. Taste and adjust seasonings.
7. Form into balls, and roll in a combination of Oats, shredded Coconut and Cacao Nibs (to garnish.)
8. Store in fridge or freezer.
(If they last that long!)

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*All Written Content & Photography By Green Soul Holistics*
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