Created by Rose Bryant

2 Tbsp coconut oil

1 onion (chopped)

4 garlic cloves (chopped)

4 large carrots (peeled & chopped)

4 celery stalks

1/4-1/2 lb shiitake mushrooms

1 cup barley

1 quart vegetable broth

1 quart mushroom broth

In pot, melt coconut oil and add onion, garlic, carrots, celery and mushrooms. Cover and cook on medium heat until veggies are tender. Then, add broth & barley. Bring to a boil, then cover & simmer for 20 minutes. Serve hot and enjoy! Can serve with a side of rutabaga mash (in healthful recipes).

Created by Rose Bryant

1 1/2 C organic coconut oil

6 Tbsp organic raw local honey

3/4 C organic cacao powder

Yield: 26 chocolates

Filling (optional): slivered or chopped almonds, organic dried fruit, cacao nibs, orange or coconut shavings etc. as you desire. Be creative!

In large bowl, whisk together melted coconut oil, honey and cacao powder. Pour into mini muffin tin. I use a silicone 26 mini muffin tin (easier to get the chocolates out when set). Sprinkle additional fillings into each muffin cup once chocolate has been poured in. Place chocolates in muffin tin on tray (to stabalize/avoid spillage) into refrigerator for 4-5 hours or overnight. Pop out and enjoy! Very rich and nothing but nutrient dense superfoods! Be well. Namaste.