Cookies & Cream Elixir

Cookies and Cream Elixir 
 
Time: 10 minutes ¥ Serves 2-3
 
This herbal chocolate elixir really tastes like cookies and cream, and is high in minerals like magnesium, copper and selenium.  A tasty meal in a glass, great for a morning energy kick or post exercise refuel.
 
Mylk Base:
½ cup Truly Raw Cashews
8 Brazil nuts
4 soft medjool dates
Pinch real salt
4 cups Filtered water or tea, chilled if desired
 
Additions:
¼ cup Cacao beans
1 T cacao powder (optional)
3-4 T Clear agave
2 T Coconut oil
1 T Maca root
2 T Yacon root
1 tsp vanilla powder
1 tsp Shilajit
½ tsp Reishi extract
 
Blend base ingredients until creamy, and strain with a mesh bag over a glass bowl or pitcher.  Place all additional ingredients into the blender and then pour in nut milk base.  Blend on high until creamy and serve.
 
I want this elixir to be smooth, but to still retain small bits of cacao beans, like a cookie. This is why the cacao beans are not strained through a mesh bag.

Cherry Thimbleberry Ice Cream Bar

Cherry Thimbleberry Ice Cream Bar 
 
Time: 3 hours ¥ Makes 12 bars
 
A sweet treat full of fruity flavors to satisfy your summertime fresh food desires that is refreshing and nutritious.  Wild berries and seasonal cherries are the star of this dessert, with a complimentary light creaminess.  The crust can easily be doubled to make an ice cream sandwich for the hungry ones.
 
Pecan Fig Crust
1 ½ cup pecans
½ cup brazil nuts
4 soft dried figs
2 T mesquite pod meal
2 pinches Himalayan salt
 
Cherry Thimbleberry Cream
1 cup cherries, pitted
1 cup thimbleberries
3 T honey
3 T almond butter
¼ cup pecans
3 T coconut butter, melted
1 vanilla bean, deseeded
2 T lucuma powder
½ tsp reishi extract
½ tsp mucuna extract
½ tsp ashwaganda extract
1 tsp lemon juice
pinch of Himalayan salt
 
Pecan Fig Crust Directions: Blend brazil nuts in food processor or blender to make a flour.  Cut dried figs into quarters.  Place all ingredients in a food processor and mix until combined and crumbly, like a dough when pressed between your fingers.  Press firmly and evenly into square glass dish.
 
Cherry Thimbleberry Cream Directions:  The thimbleberries can be substituted with any berry you like, these are what I found growing wild in my area and have a tart berry jam flavor and texture.  Place soft or liquid ingredients into high power blender vessel first, then add all remaining ingredients and begin to blend on low speed slowly increasing speed.  Use a tamper if the mixture is thick.  Blend until smooth.  Pour over crust and decorate.  Place in freezer for 3 hours, then cut into desired size.  Eat immediately or place back in freezer to serve later.

Wild Berry Diviana Nectar Dessert

Diviana Nectar Recipe
How do you use Diviana Nectar? As a fabulous travel food on its own, Diviana Nectar has a full spectrum of nutrition. Easy adjuncts to this nectar are fresh fruit, blended with smoothies or raw milk, or on your favorite breakfast breads or in oatmeal. Here is a simple recipe you can use to liven up a sweet dessert treat. 

Wild Berry Diviana Nectar Dessert

Ingredients:
2 1/2 cups wild berries or blueberries
1/2 cup raw cream or fresh coconut milk
2 T Diviana Nectar, room temperature
1 cup almonds
1 cup walnuts
4-5 large dates
2 T raw butter or coconut oil
1/4 tsp real salt
squeeze of lemon juice

Directions:
1. Blend 1/2 cup berries with 1 T Diviana Nectar and raw cream or coconut milk until creamy or fluffy, about 20-30 seconds.
2. Mix remaining berries with the cream.
3. In a food processor pulse the almonds and walnuts until crumbly, then add dates, 1 T Diviana Nectar, raw butter or coconut oil, salt and lemon juice then pulse until combined and sticky.
4. To serve place berry cream mixture into tall glasses, and top with a small portion of the nut cookie mix, refrigerate if desired.

Note: make fresh coconut milk by juicing 1 mature coconut, or by blending 1/4 cup coconut butter with 1/4 cup coconut water.

Wild Huckleberry Shake

A yummy and nutrifying smoothie for sweet lovers. Packed with antioxidants and wild fruit flavors, the huckleberries and cherries are amazing in this recipe. Picking wild berries in your area is fun and provides connection to the earth, a chance to wander and wonder outside, breathe the fresh air and eat tasty treats. Pair any wild, seasonal fresh berry with cherries for a delicious combination.


Wild Huckleberry and Cherry Almond Shake
serves 2

1/2 cup cherries, pitted
1/2 cup wild huckleberries
1/4 cup almond butter
2 fresh dates, pitted
2 T mesquite pod meal
1 T lucuma powder
1 T yacon powder
1 tsp honey
pinch himalayan salt
3-4 cups filtered or spring water

Blend all ingredients in high power blender until creamy and serve!

Alternative method: use 1/2 cup almonds instead of almond butter and blend with 3 cups water until smooth. Strain with a fine mesh bag and pour almond mylk into blender with remaining ingredients and blend until creamy.

Superfood Cookies (or a crust)

Superfood Coconut Cookies

makes about 16
2 cups coconut flakes, fine cut
1 cup favorite nuts or seeds (I like walnuts), ground
1/2 cup goji berries, ground
4 medjool dates or dried figs
2 T mesquite pod meal
1 T maca powder
1 tsp reishi extract
1 tsp shilajit
pinch cinnamon, nutmeg
pinch himalayan salt
2 T Diviana Nectar or raw honey

Grind nuts and goji berries in food processor until fine. Mix all ingredients in food processor until combined and sticking together easily between your fingers. It should look like a crumbly dough. Shape how you desire and chill 30 minutes or longer (no refrigeration needed though).

Pomegranate Strawberry Cream Pie

Recipe: Pomagranate Strawberry Cream Pie
with a Goji Walnut Coconut Crust

Goji Walnut Coconut Crust:
1/4 cup goji berries
3 cups coconut flakes
1 cup walnuts
2 T mesquite
1 tsp shilajit
pinch spice blend (cinnamon, nutmeg, cloves)
2 pinches himalayan salt
3 T honey
2 medjool dates

Pomegranate Strawberry Filling:
1/2 cup cashew flour (3/4 cup whole cashews pulsed or blended into a flour)
1/2 cup coconut butter, melted or softened
1/2 cup plus 3 T pomagranate juice
1/2 cup chopped strawberries
1 vanilla bean, scraped
4 T honey
1/2 tps hibiscus flower powder (optional)

Directions
1. Blend or pulse walnuts and goji berries in a dry blender or food processor until a flour is formed (optional). Place all crust ingredients in a food processor and mix until combined and sticking together between your fingers. Press into glass pie dish and chill.

2. Blend cashews into a flour, melt coconut butter in a warm place or over double boiler. Blend all filling ingredients in a high power blender until smooth and creamy. Add additional pomagranate juice if necessary to blend easily. Pour into pie crust and chill for 2 or more hours until set. Decorate with edible flowers and strawberry hearts.

This pie is easily assimilated by the body and very simple, I love the use of pomagranate juice in this recipe to really pack intense berry flavor into the pie, you could also use any other fresh pressed fruit juice you have in this pie, and it will turn out delicious! The crust is where all the herbal magic can happen here, since the flavors blend well into this rich textured element of the pie. Feel free to add your own favorite herbs here like amla or ashwaganda :)

Caramel Apple Pie

Walnut Coconut Crust:
½ cup walnuts
½ cup pecans
2 ½ cups coconut flakes
1 T raw honey
2-3 medjool dates
1 T mesquite pod meal
1 tsp cinnamon spice blend
½ tsp reishi extract
¼ tsp Himalayan salt

Apple Cream Filling:
1 cup fresh apple juice
¼ cup coconut butter, melted
¼ cup pecans
2 t raw honey
1 T mesquite pod meal
1 vanilla bean, deseeded
pinch Himalayan salt

Caramel Filling:
¾ cup pitted halawai dates
¼ cup raw honey
¼ cup pecans
1 tsp cinnamon spice blend
¼ tps Himalayan salt

Topping:
1 apple

Directions:
1. Blend or pulse walnuts and pecans in a food processor or dry blender until a flour is formed. Place all crust ingredients in a food processor and mix until combined and sticking together easily. Press into glass pie plate and set aside.

2. Melt coconut butter and juice apple for the Apple Cream Filling. Place all Apple Cream Filling ingredients into a high power blender and mix until smooth and creamy. Pour half over pie crust, and set aside other half. Chill while making Caramel Filling.

3. Place all Caramel Filling ingredients in a food processor and mix until a ball starts to form and looks like a sticky caramel. Set aside.

4. Cut apple into very thin slices with a mandoline or with a sharp knife. Start to decorate pie by arranging half of the apple slices over the Apple Cream Filling, gently.

5. Shape the Caramel filling into a thin circle, and lay over top of the sliced apples and cream filling. You can wait for the cream filling to set to make it easier to press the caramel on top, but this is optional.After placing the caramel over the filling, pour the other half of the Apple Cream Filling over the top and spread evenly. Top with more apple slices and chill at least two hours until set.

Persimmon Cream Pie

Coconut Black Sesame Crust:

2 1/2 to 3 cups coconut flakes
½ cup walnuts
1 T black sesame seeds
1 tsp maca
1 T mesquite pod meal
1 T palm sugar (optional)
2 T raw honey
½ tsp spice blend (cinnamon, nutmeg, allspice, clove)
½ tsp reishi extract
2 pinches Himalayan Salt

Persimmon Cream:
2 fuyu persimmons
1/3 cup coconut butter, melted
1 cup raw cashews, or pecans
1 cup almond milk or other favorite raw milk
1 passion fruit, juice and seeds (or 2 T lemon juice)
3 T raw honey
1 T lucuma powder
1 tsp mesquite pod meal
1 tsp ashwaganda extract
1 tsp vanilla powder
1-2 tsp spice blend (cinnamon, nutmeg, allspice, clove)
pinch Himalayan Salt
2 soft medjool dates (optional, for more rich caramel sweetness)

1 whole fuyu persimmon for decorating

Optional:
Fresh Lavender flowers, whole

Directions

1. Place coconut flakes into food processor or dry blender and pulse or blend until a flour is formed. Place all remaining crust ingredients into food processor and mix until combined and sticking together between your fingers easily. Press into glass pie plate.

2. Melt coconut butter. Place chopped persimmons and remaining filling ingredients into high power blender and mix until smooth and creamy. Fold in 1 tsp lavender flowers if desired. Pour into pie crust and chill two hours or longer. 

3. Decorate your mandala pie with sliced persimmons, goji berries and edible flowers like lavender or calendula.

A great additional component to this pie would be some raw caramel. Just take some pitted dates, honey, Himalayan or sea salt, and vanilla place it into a food processor and create your own fresh caramel to your desired consistency then place a little dollop on each slice of pie when ready to serve