Wild Blueberry and Basil Smoothie

Mix in blender :

1 cup wild blueberries
1 cup water
2 tbsp Original Abundance Coconut Butter (or Co-Cashew flavour)
4 fresh basil leaves
Optional: splash lemon juice, 1 organic nectarine, 1 tsp hemphearts

Serves 2!

Simple Vanilla Peach Smoothie

Mix in blender :

2 organic peaches
1 cup organic strawberries or apricots
1/2 cup water
3 Tbsp Little Bean Vanilla Coconut Butter

Serves 2!

Spring Weeds Breakfast Smoothie

Mix in blender :

1 apple
1/2 cup mixed wild berries
1 tsp lemon juice
1 slice beet
3-6 stinging nettle leaves
1-3 baby dandelion leaves
3-6 clover leaves
1 piece kale
2 tbsp Original Abundance Coconut Butter (or Co-Cashew flavour)
1 tsp Organic Chia Seeds
Slice of ginger and dash of cayenne
1 tbsp protein powder
I use RAW Meal by Garden of Life

Serves 2!

Strawberry Super Smoothie

add ingredients to blender in the following order:

1 cup organic strawberries (frozen or fresh)
1/2 fair trade banana
1 tbsp hemp hearts (for protein)
1/2 tsp camu powder (for extra vitamin C and antioxidants)
3-6 baby kale leaves
3-6 nettle leaves / 1 tbsp dried nettle
(There are many health benefits to nettle; just google it for more info! You can pick fresh nettle wearing gloves,
then let the leaves dry for about a day and the sting goes away.)
1/2 cup water
2 Tbsp Original Abundance or Green ZHa’-LU Coconut Butter

Serves 1 big!

Pumpkin Triple Decker

Layer 1:
Soften in warm water
1 jar Raw Cacao Masala Coconut Butter
Add to food processor
Softened coconut butter
1/4 cup raw pumpkin seeds
1/2 tsp cayenne pepper for extra spice.
Blend until liquidy consistency.
Pour into ice cube trays. Place in Fridge to set.

Layer 2:
1 tsp raw pumpkin seed butter

Layer 3:
1 tsp pumpkin puree. Fresh made or canned unsweetened, organic.

Strawberry Cacao Vegan Mousse

It’s Strawberry season …. and Chocolate!? This healthfully decadent mousse is so radical you can eat it for lunch!

Mix in blender of food processor:

1 fair trade banana
1/4 cup fresh organic strawberries
1 tbsp raw hemp nut butter (or raw almond)
2 dates
2-6 nettle leaves (or spinach)
4 tbsp Raw Cacao Masala Coconut Butter
(or Original Abundance Coconut Butter with 1 tbsp raw cacao powder)
2-3 tbsp spring water
Serves 2

Goji Berry Raw Chocolate

Simmer water in pot on low heat. Melt in pyrex bowl over pot:

1 cup Original Abundance Coconut Butter
2 tbsp coconut oil
1/2-1 cup raw cacao powder (depending how dark you like your chocolate)
1/2-1 1/2 tbsp coconut nectar (depending how sweet you like your chocolate)
1/4 cup chopped goji berries
1/4 cup almond butter
1/4 cup hemp seed
1 tsp spirulina

When melted, pour onto parchment covered cookie tray or into silicone ice cube trays

Sprinkle with:
shredded coconut
Place in fridge to set

Recipe inspired by halie ellis.

Monkey Business
(A Chocolate Banana Cream Pie)

Blend in food processor:

1 cup sesame seeds
1/4 cup flax or chia seeds
1/4 cup Original Abundance Coconut Butter
1 cup dates
1 tsp vanilla
dash salt and spices (cinnamon, ginger, cayenne, cardamon)
Press into 8″ by 8″ pan lined with coconut oil

2 cups soaked cashews (2-4 hours)
1/2 cup Original Abundance Coconut Butter
2-3 bananas (depending how bananee you want it)
1/2 cup cacao powder
2-3 tbsp coconut nectar (can substitute with honey, maple syrup, or agave)
1 tbsp lemon juice
1 tsp vanilla
1/2 cup unsweetened rice milk
Pour over crust.
For mousse consistency: Serve fresh.
For pie/cheezecake consistency: Place in freezer to set.

Lentils and Cheeze Curds

In big pot bring to boil then simmer 30 minutes:

2 cups lentils
1 cup quinoa
1/2 tsp seeweed flakes
1 tsp tumeric
1 tsp cumin
1/2 tsp cardamon
1/2tsp cayenne
10 cups water
Add and simmer until soft:
1 cup veggies (cabbage/carots/cauliflower……)
Remove from heat, blend with hand blender, and add 1 tbsp chickpea miso/miso paste.

Serve warm and top each bowl with two spoonfuls of Original Abundance Coconut Butter (the “Cheeze Curds”)

Serves 8.

Coconut Buttered New Potatoes

This recipe is so easy, yet so impressive!

Boil for about 12 minutes:

1 pot new potatoes
Serve on a bed of arugula

Top with:
1/4 cup lightly warmed peas
1 tbsp Original Abundance Coconut Butter
1 tsp Nonna Pia’s Chili Lime Balsamic Reduction
1 tsp cold pressed olive oil
1 tbsp Kale Chip Sprinkles by Cafe by Tao

Simple Chocolate Fudge

Mix in blender of food processor:

1 jar (225 ml) softened Raw Cacao Masala Coconut Butter
1 banana

Basil Coconut Popcorn

When making popcorn, fill top lid dish with:

1 tbsp Original Abundance Coconut Butter
1 tsp diced basil
Once popcorn is made, drizzle with melted coconut butter and basil
Sprinkle with one or all of the following optional additions:
Balsamic vinegar
Nutritional yeast
Himalayan salt
Cold pressed olive oil

Roasted Acorn Squash with Melted Coconut Butter

Slice 2 Acorn Squash into 3/4 inch thick rings
Remove seeds (you can let seeds dry and add raw to smoothies)
Toss in bowl with:
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp himalayan rock salt
1/2 tsp black or cayenne pepper
1/2 tsp turmeric
1/2 tsp oregano
Place in baking dish with ~ 1 cm water
Bake 30-40 minutes at 375 F or until roasted

Serve warm drizzled with:
Nonna Pia’s Classic Balsamic Reduction
Original Abundance Coconut Butter

Serves 4.

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