Raw Chakra Chocolate ❤️ homemade recipe by Rose 😊 cacao is so amazing! I nearly cannot get enough. Such a powerful food source. It's easy to make, you might be surprised. 
WHAT YOU NEED:
1 cup raw cacao powder
1 cup raw cacao butter (shaved) 
1 Tbsp coconut oil
3 Tbsp honey
HOW TO MAKE:
First shave down the cacao butter into thin pieces and put in small pan on low heat to gently melt into liquid. Be careful not to overheat above 114F (if you do, it's no longer raw). Then, mix cacao powder, melted cacao butter, coconut oil + honey in bowl using wire whisk to mix until creamy. Then pour into any mould you would like. They make lots of fun molds for chocolates - one of my faves are the hearts and PYRAMIDS 🙏 I go for the BPA-free ones if possible. You can add any toppings you would like, or none at all. These chocolates are delicious all on their own! I've added goji berries and shredded coconut to this batch after poring in mould. Place in freezer or refrigerator and it sets in a couple of minutes! Easy breezy ✌️ eat well and give your body beautiful things 😘 Namaste

Tired of buying almond milk at the store? Me too....I've been wanting to make my own nut milk at home for years and finally did it! It's much more simple that I expected. You won't believe it either. You can do this with any type of nut essentially. Here, I have chosen almonds. Nut milks in the store often are processed and contain some additives that we simply can just do without, such as carrageenan, which has been said to be a carcinogen. Carrageenan is a "binder". This almond milk is just almonds - no fillers, no binders and no artificial stuff - and you will absolutely love it: 

WHAT YOU WILL NEED:
1 cup organic raw almonds
4 cups water
1 nut milk bag or cheese cloth

Optional (if you want a sweeter nut milk): 
1 Tablespoon of organic vanilla extract
pinch of sea salt
2-3 medjool dates

HOW TO MAKE:
place raw almonds in bowl of water for 8-12 hours (overnight). After soaking, drain off water. Pour almonds and 4 cups water into blender or Vitamix and blend until all almonds are liquefied. Then, pour through milk bag or cheese cloth to separate the nut pulp from the liquid. Wa-lah! And you have almond milk :) Keep refrigerated for up to three days. Enjoy! 

NOTE: if you would like a thicker, creamer-like nut milk, simply lower the ratio to 1 cup nuts and 2 cups water. The leftover pulp can be used for a variety of recipes. Keep your eyes peeled for upcoming recipes for this. 

This creation came about today in Zen Den's kitchen:  Baked Pear & Sweet Potato with Pomegranate and local organic Goat Cheese Feta drizzled with Honey. This meal is Vata pacifying, which is great as we transition into Winter time because it's ingredients are warming in nature according to Ayurveda, the sister science of Yoga.

Ingredients: 
2-3 Bosc pears
1 large or 2 medium sweet potatoes
1 pomegranate fruit
2-3 Tbsp honey
2-3 Tbsp goat cheese feta

Instructions:
Preheat oven to 400F and grease two oven sheets (I used coconut oil, but you can use butter, ghee or any other oil you desire). Wash sweet potatoes and pears. Slice sweet potatoes in round sections approx 1/4-1/2 inch thick. Put in oven for 30-45 minutes checking about halfway to flip pieces over. While sweet potatoes are baking, slice and de-seed pears and set aside. Cut both ends off of Pomegranate and score (splice) on four sides around the Pomegranate fruit.  Start to pull apart the pomegranate fruit (similar to peeling an orange kind of). Do this over a large bowl of water so the pomegranate seeds go into the bowl of water. Slowly peel away the outside of the Pomegranate and separate any skin from seeds. Typically a pomegranate will yield more seeds than you need for this recipe - so you can enjoy the left over seeds as a snack or with another meal. Once you have separated the skin and peel from the pomegranate, drain the water and set bowl of seeds aside.   When you flip the sweet potatoes over about halfway through cook time you can toss as many pomegranate seeds in the oven to cook in the same oven sheet or pan as the sweet potatoes. Put the pears on greased oven sheet and bake for 15-25 minutes. You can also add the pomegranate seeds in with the pears at this time. Bake until soft when sticking with a fork. When cooked to desired softness, remove from oven and plate the meal. Crumble your desired amount of goat cheese feta over the sweet potatoes and pears and last but not lease, drizzle with honey. Enjoy!

By Rose Bryant

Coconut Cream Ingredients:
1 can organic coconut milk 

Muffin Ingredients:
2 ripe bananas (brown spots)
2 cups finely grated carrots (or carrot pulp from juicer)
2 cups pumpkin puree (canned or cooked fresh)
2 cups gluten free flour of your choice
1 tsp baking powder
1 tsp baking soda
1/2 tsp finely ground sea salt
1tsp finely ground cinnamon 
2 large organic eggs (egg substitute *vegan)
1/2 cup coconut oil (or oil of your choice)
1 tsp vanilla extract
1/2 cup raw organic honey (local preferred)

Coconut Cream Instructions:
Refrigerate 1 can of full fat (*not lite) coconut milk - for at least 5 hours - so the cream separates from the coconut water. Open can and scoop out with a spoon the cream on the top - keep the coconut water to drink or cook with. Put in medium mixing bowl and whip vigorously for 2-5 mins until it is fluffy. Set in fridge to thicken while cooking muffins. 

Muffin Instructions:
Preheat oven to 365F. Put flour, baking soda, baking powder, salt and cinnamon together in a bowl, stir together and set aside. In another bowl combine eggs or egg substitute, coconut oil (melted), vanilla, honey, bananas (mashed), pumpkin puree and grated carrot. (Fresh pumpkin puree can be made by either steaming or boiling the cut up pumpkin pieces until soft when sticking with fork - then mash up like mashed potatoes until you have a puree.) Then mix the wet and dry ingredients together and pour into muffin tin - first either using muffin paper liners or using coconut oil - so the muffins don't stick. Put in oven for 35-45 mins (ovens vary). Checking with a toothpick in the middle of muffin - if it comes out clean then they are done! Allow to cool for 10-15 mins. Top with chilled coconut cream and enjoy!

Ingredients:

1 bag (16oz) Bob's Red Mill Wheat/Gluten/Dairy Free 'Bread Mix' (includes yeast)
1 2/3 cups warm milk (cow, soy, rice or almond)
1 whole egg + enough egg whites to make 3/4 cup total
1 tsp apple cider vinegar
1/4 cup melted butter (organic ghee preferred)

Directions:

Place contents of Bob's Red Mill package into a large mixing bowl. Remove yeast packet and add yeast to warmed milk (110F)  in a separate bowl and let sit for 5 mins. Add the eggs, melted ghee or butter, vinegar and yeast-milk mixture to bread mix. Mix with regular beaters at medium speed for 3 mins, using a spatula when necessary to scrape down sides of bowl. Place bread dough into a non-stick or greased 9x5 inch bread pan or pyrex dish for baking. Wet the spatula to smooth the top of the bread loaf before putting into the oven. Allow bread dough to rise for 25-30 mins, covering with plastic or aluminum foil while rising. Remove cover and bake at 375F for 60-65 mins (make sure not to undercook). After ten minutes in the oven, cover the top of the bread loaf with aluminum foil for the remainder of baking time in order to keep it from burning. Tap the top of the loaf to check for stiffness and stick a knife all the way through in order to check if it needs to bake longer. If there is dough on the knife blade when you pull it out, then it needs to bake a bit longer. Perhaps 5-10 minutes (ovens will vary). Once finished, remove the bread loaf from the loaf pan and set on cooling rack to cool before slicing.  Enjoy!

Ingredients:
3 medium-large organic sweet potatoes
5 lbs organic carrots (pulp from juicer) OR 1-2 lbs whole carrots
3 Tbsp fresh ginger
1 can organic coconut milk 
1 organic vegetable bouillon cube
Serves 8-10

Directions:
wash, peel and cube the sweet potatoes, ginger and carrots. If using pulp from juicer method, juice the carrots only and set the pulp aside. In a large pot put the cubed sweet potatoes, ginger and vegetable bouillon cube. Then fill with water to just cover the ingredients in the pot. Boil for 15-20 mins and then add in the carrot pulp. Allow to simmer for 5-10 more mins.  Once all ingredients in pot are soft, use either a hand mixer or blender to liquefy the soup.  If you are not using pulp from carrots, just chop up and boil whole carrots along with the sweet potatoes and ginger for the 15-25 mins. Once all ingredients are blended together put back in the pot and mix in spices to your taste along with the coconut milk. Suggested spices are cinnamon, turmeric, nutmeg & sea salt. And of course you do not have to use organic products - it is just a suggestion. Enjoy and stay warm as we enter into the winter months soon! This makes a fair amount of servings. It can easily be frozen and saved for later if you don't use it all in a couple of days. Have a blessed day!

Smoothie time!  Add all ingredients together and blend. Enjoy!

1 tsp Chlorella blue green algae
2 tsp maca-cacao-hemp powder
1 tsp spirulina powder
1 level scoop hemp protein powder
1 level scoop protocolar powder made by Protoclear
1 Tbsp flaxseed (ground)
1 cup frozen organic berries of your choice
1 banana
1 Tbsp chia seeds
1 level scoop green superfood powder 
1 Tbsp Noni powder
1 wheat grass shot (powder)
2 Tbsp goji berries
1-2 cups coconut water
1-2 cups filtered water

This is so easy, you won't believe it! It's raw and so nice, especially in the Summer months.

To make sauce:
Throw all ingredients into blender, bullet or Vita-mix and pulse until it becomes a sauce 
1 cup fresh tomato
1 1/2 tablespoons avocado oil (or extra virgin olive oil)
1/4 cup fresh chopped basil 
1/2 clove garlic (finely chopped)
1/4 teaspoon sea salt

To make spiralized zucchini:
2-3 fresh zucchinis
spiralize using spiralizer (I use a simple manual one with the blade attachment with small holes to make pasta shaped veggies)