Authentic Live Basil Guacamole

Who just loves the taste of some good ole guacamole & it's versatile ways? Making guacamole is fun, because it pretty much never comes out the same as last and there are so many different ingredients to switch it up. This time I wrote down a recipe to share with you all and let you in on one of my secret ingredients that I use to make this guacamole taste so authentic. So here's what it is.... Cumin my loves! Yes, Cumin. If you haven't used it before, please do! You will be saying, "this is the best I've ever made!" I also added some fresh basil from our garden, which gives the guacamole a refreshing flavor. You must try this colorful live guac asap!

Organics!

2 organic avocados, mashed

1/4 organic red onion, chopped

1 tablespoon organic cilantro, minced

1 tablespoon organic basil, minced

1/2 organic lime, squeezed

1 organic roma tomato, diced

1 teaspoon organic ground cumin
1/2 teaspoon organic coriander

Himalayan sea salt & cayenne to taste

Gooey Fudge Raw Coconut Brownies

I've always been a chocolate lover but as of lately I've been craving it, thinking about it non-stop. I found a raw recipe online and altered it a bit, thanks to The Rawtarian. The best part about eating this delicious dessert is that it's not too sinful. It's not even a guilty pleasure, IF EATEN IN MODERATION. Slow your fingers! Cacao is high in anti-oxidants and iron and the coconut oil helps you burn fat.  Want a gooey fudge consistency? Agave to the rescue! Eat raw with less ingredients and this dessert will last you all week. That's if you eat chocolate every day like I do ;)

Ingredients
3/4 cup raw blue agave nectar, amber
3/4 cup unrefined coconut oil, melted (room temperature)
1 cup raw cacao powder
1 banana (optional)
coconut (optional)

What to do? 
1) Mix the agave and coconut oil together, then wisk the cacao powder into the mixture.
2) If adding bananas, cut into slices and fold into mix.
2) Pour the mix into a small glass pan and set in freezer until it sets (about 45 min - 1 hour).




This article is compliments of theradiantcouple.com and Heather Blanchard

Copyrighted material. All rights reserved.

Moroccan-Style Stuffed Acorn Squash

Quinoa, Fennel, Chickpeas and..... Squash? Yes, squash. Squash, squash, Squash! My fiance hates it, I love it.... so I had to make him love it too! Who would think squash with melted coconut sugar stuffed with turmeric, cumin seasoned stuffing would taste so good? Survey says, "this is one of the best meals I've ever had!" Mhm, he said best. Now we are both satisfied. With Fall approaching that just means MORE squash for my loves! :) Now who wants to make someone a squash-lover with this recipe?

Ingredients

1 ripe acorn squash, halved & seeded

2 tbs coconut sugar (or substitute)

3 tbs extra virgin olive oil

1 can of cooked garbanzo beans - or - 

16oz bag of dried garbanzo beans

4 stalks of fennel, chopped

1 cup uncooked quinoa

2 cups water (or vegetable broth)

2 cloves of garlic, minced

1 tsp cumin

1 tsp turmeric

sea salt to taste

What to do?

1. Preheat the oven to 350 degrees F (or 175 degrees C). 

2. Place the acorn halves cut side down. Bake for 30 minutes. 

3. While the acorn squash is cooking prep the stuffing by cutting up the garlic and fennel. 

4. Put the quinoa with 2 cups of water or broth on the stove over high heat until the water comes to a boil. Once it comes to a boil set the timer for 15 minutes and simmer. Quinoa will be fluffy when done.

5. Add 2 tbs of olive oil to a skillet over medium heat, stir in the garlic and fennel. Saute for about 5 minutes, then add the garbanzo beans and spices.

6. In a small skillet melt the 2 tbs of coconut sugar in with the 1 tbs of olive oil over low heat. This mixture will be sticky. Keep over low heat until the squash is done.

7. Add the cooked quinoa to the stuffing mix and set over low heat.

8. When the squash is done baking, turn off the oven and smother the squash in the olive oil coconut sugar mix. 

9. Now you can stuff your squash. There will be extra stuffing, so enjoy!