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STRESS-ADAPT PALEO GRANOLA

Author: Lily Mazzarella

Typical granolas are part of the high-glycemic faux “health food” hoax perpetrated on health conscious folks in this county (many yogurts fit this bill, too). But. The good news is, you can make your own low-fuss, low-glycemic version AND add adaptogenic support to the mix.

If you don’t know adaptogens yet, you’ll want to: adaptogens are safe, tonic herbs that support whole body neuro- endocrine balance, resulting in benefits such as stable energy, good sleep, and more robust libido.

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STRESS-ADAPT PALEO GRANOLA
Course Breakfast, Snack
Cuisine American
Servings
Ingredients
Optional:
Course Breakfast, Snack
Cuisine American
Servings
Ingredients
Optional:
Instructions
  1. Preheat oven on “warm” setting.
  2. In a food processor, roughly chop the nuts (you can also use sliced almonds).
  3. Combine shredded coconut, chopped nuts, seeds, Stress-Adapt powder and optional ingredients (if using).
  4. Gently heat the coconut oil, turn off the heat, and whisk in the raw honey and vanilla. While the liquid is warm and runny, pour over nut/seed/coconut combination and whisk/toss thoroughly (this can take a little while!).
  5. Spread out over 1-2 baking sheets and “dry” in the oven for 20-30 minutes. Note: it will smell divine while it's in the oven.
  6. Allow to cool, add optional cacao nibs and dried fruit, if using, and store in an airtight jar in a cool, dry place. *Tip: Double the nut/seed portion of this recipe and set aside for use in the Savory Herb Snack Mix
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Vegan Chive & Herb Cashew Cream Cheez

Author: Lily Mazzarella
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Vegan Chive & Herb Cashew Cream Cheez
For some people, giving up dairy is what’s most challenging about the prospect of doing a cleanse. But dairy is pro-inflammatory for some, and creates congestion in most of us, so it’s a good idea to give it up for a while and see how your body does without it. Trust me, this creamy cashew cheez will get you through the tough times!
Course Snack
Prep Time 5 minutes
Servings
people
Ingredients
Course Snack
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Soak cashews in filtered water overnight (or at least a few hours). When I make this recipe, I soak the cashews for 3 days, changing the water each day (or when I think of it). This softens the cashews considerably, and some even sprout!
  2. Place all ingredients except for chopped herbs in a high speed blender or food processor. Blend slowly, using a spatula to push the mixture towards the blades. When the ingredients are incorporated into a chunky paste, process at high speed until smooth and creamy.
  3. Add herbs, and process for another 30 seconds.
  4. Scoop into a bowl and refrigerate. The coconut oil stiffens this a bit so it spreads like cream cheese. The longer it sits, the more the herbs permeate the cashew cheese.
Recipe Notes

 

Absolutely delicious on flax crackers, chickpea pancakes, or as a dip for chopped raw veggies and sugar snap peas.

For more savory spring recipes, check out our Spring Cleanse guide.

(Free download for a limited time)

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