1 can garbanzo beans rinsed, drained and thoroughly dried 1 tbsp olive oil, plus enough to grease the baking sheet 1/2 tsp kosher or sea salt Preheat the oven to 400° F. Place the garbanzos on a well-oiled baking sheet with sides. Drizzle with the 1 tbsp
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Base: 1 cup whole almonds 15 whole dates (pits removed) 2 tbsp coconut oil (melted) 1 tbsp unsweetened cocoa powder 1 tsp vanilla extract Filling: 4 oz organic cream cheese 3 oz unsweetened organic Greek yogurt 1/2 tsp orange juice 1/4 tsp orange zest 1/4 tsp
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1 bunch organic kale 1 tbsp olive oil 1 tbsp sea salt Preheat oven to 350° F. Line a non-insulated cookie sheet with parchment paper. Carefully remove kale leaves from the thick stems (kitchen shears work well for this) and tear into bite size pieces. Wash and
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1 1/2 ripe avocado, peeled and pitted 1/3 cup quality cocoa powder (100% raw cocoa) unsweetened 1/3 cup pure maple syrup (substitute stevia if sugars are an issue for you) 1/4 cup coconut milk 2 tsp pure vanilla extract Makes approximately two half cup servings or four
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Add to your blender: 1 handful (or more) of any green leafy vegetables (for example: parsley, spinach, kale, swiss chard, dark leaf lettuce, beet tops, mustard greens etc. Several stalks of celery Enough purified water to blend Lemon juice (optional) Blend well. Add mixture to a
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