Date Nut Balls


These are an awesome for on the go or for a pre-workout snack.

1 cup medjool dates, pitted

1 cup slivered almonds, walnuts, or cashews

3 tbsp. ground flax seeds

2 tbsp. finely ground, unsweetened coconut (optional)

Place the dates, nuts, and flax in a food processor and blend until mixture begins to clump together.

Roll mixture into balls, pressing firmly.

Roll finished balls in coconut if using.

Store in an airtight container.


Pressed Collard Cakes


1 bunch collards, chopped into 1/2” pieces

1/3 cup mushrooms, coarsely chopped

1 flax egg or 3 tbsp. aquafaba

1/3 cup nutritional yeast

1 tbsp. vegan butter

1 tsp. salt

1/2 tsp. cayenne pepper


Preheat oven to 350F.

Heat butter in a heavy skillet over medium heat. Add collards and saute until dark green and softened. Turn off heat and stir in salt and cayenne pepper. Stir in flax egg and nutritional yeast.

Firmly press mixture into a round using a 3 1/2″ ring mold. If you do not have a ring mold, you can use a jar lid or your hands.

Bake at 350F for 12-15 minutes or until set.

Raw Kale Salad


1 bunch kale

1 tsp oil (hemp, olive, or coconut)

1 tsp apple cider vinegar

1 tbsp. tamari

2 tiny splashes or spritzes of aminos (coconut or soy)

2-3 tbsp. nutritional yeast


Tear kale into bite sized pieces, discarding stems.

Pour oil over kale leaves and incorporate with your hands until leaves are thoroughly bruised and coated with oil. The leaves will look soft and oily.

Add vinegar, tamari, and aminos to the kale and lightly toss.

Add nutritional yeast and stir (or use your hands) until the kale is well coated.

Sprouted Pumpkin Walnut Muffins


4 c Sprouted wheat flour
4 tsp baking powder
1 tsp sea salt
2 tsp cinnamon
1/4 tsp nutmeg
1 cup maple syrup
1/2 c coconut oil, melted
2 eggs
2 c non-dairy milk
1/3 c pumpkin
3/4 c walnuts, chopped
Preheat oven to 400 degrees. Grease 24 muffin cups or use paper muffin cups.
Mix all the dry ingredients, then add the wet ingredients to the dry, excluding the walnuts. Once the wet and dry ingredients are blended, fold in the walnuts to incorporate.
Fill muffin tins to 2/3 full and bake for approximately 10 minutes for regular sized muffins or until toothpick inserted in the middle comes out clean.