These are hella tasty and – as always – super healthy. The ice cream is literally just bananas, the brownie sandwich is walnuts and dates, and the chocolate coating is full of super foods! CAN THIS SITUATION BE IMPROVED IN ANY WAY?
These Butternut Squash Muffins are great breakfast material. Or pre-breakfast material, or even brunch material. They are made with whole wheat, include a veggie, and pack a protein punch with the tofu.
It’s a live blend of chia seeds, flax seeds, hemp seeds, pumpkin seeds, black sesame seeds, sunflower seeds, sesame seeds with lacto-fermented ginger in a base of symbiotic cultures. No more wasted pulp and a super nutritious snack as a bonus!
Here’s a recipe I’ve made many times over the years as a Thanksgiving main dish. It’s one of my family’s favorites. This layered casserole of cooked cornmeal topping a tasty bean chili is adapted from a Native American recipe.
I love the soft, crumbly texture of these Raw Mince Pie crusts, based on a combination of coconut flour and cashews. The recipe calls for a dehydrator to firm the crusts, but you can use your oven too, set to the lowest temperature.
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