With a title like "Raw Oatmeal" you might be thinking to yourself "...how in the world?" But this next recipe is an excellent way to eat your morning oatmeal! All of the ingredients are simply put into the fridge the night before and walla! In the morning you have a nice tender oatmeal. I like to add flax, chia, and hemp seeds to add extra protein and nutrients as well. 

(Gluten Free, Can be Dairy Free)

Makes 1-2 servings
Required overnight refridgeration
Ingredients:
1/2 cup gluten free rolled oats
1 Tbsp flax seed
1 Tbsp chia seed
1 Tbsp shelled hemp seeds
1 cup milk (or milk alternative to make it Dairy Free)



Directions:

1. Put all of the ingredients into a pint glass jar. Cover and refrigerate overnight or for at least 3 hours. 

You can either eat this cold or warm it slightly (without going over 105 degrees to keep it raw.) Some great ways to sweeten your oatmeal naturally are with fresh or frozen fruit, 100% pure maple syrup, honey, stevia, etc. And on my adventurous days, I love to swirl in some organic peanut butter and carob chips because what better combo is there than peanut butter and chocolate!?) Enjoy!

Before I got married I knew I was going to be the best wife because I could make all these great desserts! Boy did I get a shock the day my husband said he would rather have a second helping of dinner than some dessert! Often times an entire pan of brownies would be wasted because I could only eat 1 or 2 and then no one would eat the rest! I realize his lack of a sweet tooth is a blessing to his waist line so I got over my disappointment quickly. 

Can I just tell you how excited I am about these next cookies! My husband LOVES them!! I also let some of my in-laws taste these cookies and they said they taste almost like an almond joy!
  
Now don't look at the word "healthy" up there and dismiss this recipe. These cookies are soooooo good. They have so many health benefits: natural sources of protein, magnesium, omega 3's, iron, potassium, manganese, selenium and fiber to name a few. The almonds and coconut oil contain healthy monounsaturated fat which has been linked with the reduction of heart disease and is considered to be great for your overall health. I can't even list all the amazing benefits of coconut oil. Here read THIS. And the fact that it all is engulfed in chocolate?! It doesn't get any better than this folks. Our favorite way to eat them...to dip them in some organic peanut butter. YUM!!! 


(PS- We sell 2 great Coconut oils! They are both organic, unrefined, and unfiltered. You can get them from our online store or in my husband's clinic.)
   

I don't know why but getting a new recipe for me is like opening a Christmas present. I love throwing all the ingredients in, creating, and tasting! It's seriously so fun for me. 

So, when I saw this recipe at my local health food store it definitely caught my eye! I've been wanting to make some carrot cake lately so it was perfect! Not only is this recipe RAW but it's GRAIN FREE, DAIRY FREE, GLUTEN FREE, and EGG FREE. It was created by a man named Russell James who actually has an entire website of raw foods! 

Now, if you're anything like how I USED TO BE, as soon as I would see all these ____-free recipes I'd start thinking, "Oh, I'm not concerned about that" and then I would disregard the recipe. BUT, this recipe is seriously yummy AND it's SO healthy. Try it out and let me know what you think! 

(Gluten Free, Dairy Free, Egg Free, Contains Nuts)
Adapted by jalene from a recipe by Russell James

Cake Ingredients: 

• 2 cups raw pecans 
• 1 cup soft dates
• 1/2 cup orange juice
• 1/4 cup raisins 
  
• 3 cups finely grated carrot
• 1 tsp nutmeg
• 1 & 1/2 tsp pumpkin pie spice
• 1/2 tsp sea salt
• 1/4 tsp orange extract or 1/2 tsp orange zest
• 1/2 cup desiccated coconut

Cake Directions: 

1. In a food processor grind the pecans. Pour into a bowl and set aside. 
2. Next blend together the dates, raisins, and orange juice to make a paste. Add the rest of the ingredients: pecans, carrot, nutmeg, pumpkin pie spice, salt, orange extract, and coconut. Combine well. (You can either stir them together by hand or use your food processor.  I used a food processor because I'm not a fan of big chunks.)
3. Press into an 8x8 pan or 8 inch round cake pan. Place the cake into the fridge to set. Meanwhile, make your icing. 

One day while I was out doing my normal grocery shopping I stumbled upon some fresh basil. And we're talking so fresh it still had the roots and dirt attached! But that made me think... Oh my goodness! I could grow my own basil and save a lot of money. Basil is easy to grow inside your house and is low-maintenance. Plus you get that "eating for free" feeling. You should try it! 

So whenever my basil leaves are large and plentiful enough, I make this next recipe. There's nothing like taking a plant straight from it's root and eating it. Of course if you don't grow your own basil you can always find it at your local grocery store as well. ;) 

I made this Gluten Free as well as Dairy Free so Audrey can eat it. It's so yummy, you wont even miss the cheese! Of course if you are not vegan, you can always sprinkle a little fresh Parmesan cheese on top for an extra bonus. 
 

Adapted by jalene

Ingredients: 

• 2 cups fresh basil leaves (packed into measuring cup)
• 4 fresh cloves of garlic, peeled and minced
• 1/2 cup extra virgin olive oil
• 1 cup pine nuts 
• 3 TB fresh squeezed lemon juice
• sea salt and fresh ground black pepper (to taste)

Directions:

1. Toast the pine nuts (Optional to toast them but sure makes the dish taste better!) To toast: place pine nuts on a pan and put into an oven set to 350. When nuts are fragrant and golden, remove from oven and allow to cool. (Be sure to watch carefully as they change quickly!)  
   
2. Combine the garlic and lemon juice in a small bowl and set aside. 
3. Wash and completely dry the basil leaves. Place into a blender.
4. Add the olive oil and the garlic & lemon mixture. Blend well. (Scrap sides if necessary.)
5. Add the toasted pine nuts to blender and pulse until your desired consistency. 

Keep unused portion in an airtight container in the fridge. I usually consume it within a week.