Flower Child Granola

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A delicious twist on your classic granola, this baby is gluten, grain, and refined sugar free! Created in partnership with LINNÉ Botanicals using ingredients from the incredible RENEW face serum (one of my all-time favorite products!).

Whether used on your skin or in your breakfast bowl, the ingredients used in this recipe and LINNÉ’s lush face serum have been shown to strengthen capillaries, build collagen, reduce free radical damage, lessen hyperpigmentation and reduce inflammation. The amazing pink tones in the milk come from the wonderful antioxidants found in the rose hip and hibiscus—color = nutrition!

Think it’s weird to eat your beauty products? Think again: if you wouldn’t put it in your mouth, why would you put in on your face? Our skin is our largest organ, and the ingredients used in our beauty products should be treated with the same amount of scrutiny as we do our food.


RECIPE: Flower Child Granola

Time: 50 minutes

INGREDIENTS

4 cups of nuts/seeds (almonds, macadamia nuts, pumpkin seeds, cashews, hazelnuts)

1 cup coconut flakes

¼ cup sea buckthorn

¼ cup cacao nibs

¼ cup rosehip (soaked for 1 hour)

¼ cup hibiscus (soaked for 1 hour)

¼ cup goji berries (soaked for 1 hour)

2 tbsp sesame seeds

½ cup ground flax

1 tsp cinnamon

1 tsp turmeric

1 tsp ground ginger

1 tsp vanilla

¼ cup honey

½ cup coconut oil

MAKE IT

Preheat oven to 350 degrees and line a baking sheet with parchment paper. 

Add dry ingredients (nuts, seeds, salt, turmeric and botanicals) to a bowl and mix. Next, add honey, coconut oil and vanilla to a small sauce pan and whisk to combine. Pour mixture over dry ingredients, and stir to coat, then spread granola out on your baking sheet and sprinkle with maldon sea salt. 

Bake for 35-40 minutes, or until browned and fragrant. Check the oven 25 minutes in, and give your granola a good stir.

When your granola is finished let chill completely to set. Store in an airtight container for 7-10 days. 


 

Best Paleo Bread Ever (Gluten, Grain, & Lactose Free)

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Make all your avocado toast, peanut butter and banana, and runny egg yolk dreams come true with this super simple, delicious grain free bread recipe. I like to top mine with a heaping sprinkle of everything bagel spice or some sunflower and pumpkin seeds, but that’s just me. The options are endless. You do you.

This bread is also RASA Challenge approved. Whoop whoop!


RECIPE: PALEO BREAD

Time: 1 hour and 15 minutes

Makes 8-10 slices 

INGREDIENTS

½ cup coconut flour

¼ cup ground flax

2 ½ cups almond flour

6 organic pasture-raised eggs

4 organic pasture-raised egg whites

½ cup ghee (+ more for greasing the loaf pan)*

1 tbsp sesame seeds

2 tbsp apple cider vinegar

1 tsp baking soda

1 tsp salt

Everything bagel spice

MAKE IT

Preheat oven to 350 degrees Fahrenheit, and generously grease a 9 inch loaf pan with ghee.

Mix almond flour, flax, coconut flour, salt, baking soda and sesame seeds in medium sized bowl, and whisk to combine. Next, add all wet ingredients, eggs, ghee (melted) and apple cider vinegar into a high speed blender and blend until frothy.

Fold egg mixture into dry ingredients and mix until fully combined. Pour into loaf pan, and give it a couple good taps on the counter to settle and ensure there aren’t any bubbles in the dough. Generously top with everything bagel spice or a sprinkle of maldon sea salt, and bake for 45-50 minutes, or until a cake tester or knife comes out clean.

* Can sub ghee with coconut oil or regular butter, but I like ghee.


 

Five Spice Gingersnap Cookies

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A tasty twist on a holiday classic, these grain free cookies do not disappoint. Made without eggs or refined sugars, these little nuggets were coined by a friend as “ghee-gan” (meaning vegan but with ghee). Enjoy! xx

 

RECIPE: FIVE SPICE GINGERSNAP COOKIES


Makes: 10-12 cookies

Time: 30 minutes (plus chill time)

INGREDIENTS

1 flax egg (1tbsp of flax mixed with 3 tbsp water)

1/2 cup coconut sugar

1/4 cup almond butter

3 tbsp molasses

1/2 cup ghee 

3/4 cup paleo flour (I like bob’s red mill)

1/2 cup coconut flour

1 tsp five spice

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp vanilla

MAKE IT!

1. Put flax and water in mixing bowl, stir to combine and let sit for 5 minutes.

2. Add almond butter, coconut sugar, ghee, molasses and vanilla, and beat with a hand mixer or kitchen aid until well combined.

3. Mix flours, spices, salt and baking soda together and slowly incorporate into mixture.

4. Let chill in fridge for 30 minutes.

5. Preheat oven to 350, line baking sheet with parchment.

6. Scoop our 1-2 tbsp of dough and flatten in disks (about the size of a golf ball).

7. Bake for 12-15 minutes or until springy in the middle but firm on the outside.

HERBED TAHINI DIP

If you’re over hummus, but not over carrot sticks, this recipe is your new go to. Tahini and cumin give this dip an exotic flavor, while the lemon juice and fresh herbs add brightness, zest, and a slew of vitamins and minerals. Use leftovers to top salads or drizzle over roasted vegetables.

This recipe is not only delicious for BBQs and dinner parties, but is great for meal prep and totally RASA Challenge approved.


RECIPE: HERBED TAHINI DIP

INGREDIENTS

Crudités

2-3 cups mixed crudité (carrot, celery, endive, bell pepper, cucumber, jicama)

Herbed Tahini Dip

1 cup tahini

Juice of 1 lemon

½ cup parsley, washed and roughly chopped

½ cup cilantro, washed and roughly chopped

¼ cup dill, washed and roughly chopped

1 tsp salt

1 tsp cumin

1-2 garlic cloves (depending on how much garlic you like)

¼ cup water

MAKE IT

Add parsley, dill, cilantro and garlic into food processor (stems are great and super nutrition, so don’t discard them!). If you’re missing an herb, don’t fret, and just use what you have. It will be delicious.

Pulse for about 30 seconds. Add tahini salt and cumin, continue to pulse until well combined. Slowly add water and blend until smooth, about 1-2 minutes. Add more water, if needed, it should be the consistency of greek yogurt.

Serve with mixed crudité as an appetizer or afternoon snack. Store leftovers in the fridge for up to 5 days.

Photo Credit: Diana Davis Creative

 

COCONUT WHIPPED CREAM

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What if I told you that I had a recipe for a creamy decadent whipped cream that was 100% sugar, dairy free and RASA Challenge-approved? Well, hi. Here it is. This coconut cream has become a staple in my household. I put it on top of everything: fruit, coffee, a plain old spoon, you name it.  This luscious blend also works great as a frosting for your favorite cake, and will stay thick and fresh in the fridge for about a week.


RECIPE: COCONUT WHIPPED CREAM

INGREDIENTS

1 can organic unsweetened full fat coconut milk (get the BPA free can – not trying to put any chemicals in my whip)

½ tsp vanilla extract or fresh vanilla

MAKE IT

Refrigerate coconut milk overnight. When ready to whip, throw the bowl and beater from your Kitchen Aid or hand held beaters into the freezer for about 10 minutes to make sure everything is nice and cool.

When you open your coconut milk, a thick cream should have formed separate from a clear(ish) liquid. The cream is what we want. Scoop into a bowl and reserve the liquid; you can drink it, or add to a smoothie – it’s essentially coconut water.

Whip cream and vanilla on high for a few minutes or until it gets nice and thick. Transfer to a bowl or Tupperware and store in the fridge until ready to consume.

Photo credit: Diana Davis Creative

 

PEPINO MARGARITA

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Hello long weekend! Not sure about you guys, but I would like to lament the end of summer with an umbrella-worthy drink. Most cocktails, hate to break it to you, are full of sugar, which is really a recipe for a hangover, inflammation and feeling like crap the next day.

Tequila has long been my DOC. It's one of the cleanest liquors you can drink and the only that won't put you to sleep. If you had a bad experience in college, hear me out: we're not taking shots anymore. That's over. Savor a tequila or two (sans the sweet and sour mix) instead of beer, wine, G&Ts or whatever you normally imbibe, and you will feel much better the next day. Trust me!

It may come as no surprise that when I make a cocktail, it's green and includes a serving of vegetables. The cucumber in this bad boy is incredibly refreshing, hydrating and frankly delightful, and the basil gives it an herbaceous twist. 

I'm by no means a mixologist, and didn't invent this cocktail, but this is a health(ier) version of one of my favorites, and I think its damn good. Enjoy!


RECIPE: PEPINO MARGARITA

Makes two cocktails

INGREDIENTS

1 medium cucumber, peeled

1/2 cup filtered water

Juice of 1 lime

2 shots (about 3 ounces total) of tequila - I like Casa Dragones' Blanco, but choose your poison!

1 tsp diced jalapeño (optional)

2 basil leaves

2 ribbons of cucumber (use a mandolin or vegetable peeler)

MAKE IT
Add cucumber, lime juice and water into a high speed blender. Blend for about 20-30 seconds. Add to a shaker with tequila and jalapeño (if you like it spicy) and pour over ice into a glass. You can top it with some soda water if you want to dilute it a little.

Garnish with a basil leaf and a cucumber ribbon, if you're going for that fancy feel. 

 

Photo credit: Diana Davis Creative

 

 

 

 

TARRAGON SALSA VERDE

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I love an herby sauce. If you want to make an otherwise basic meal of protein and veg look, feel and taste fancy, then you have to try this. This recipe was inspired by my favorite dish at Lilia in Williamsburg; a baked potato topped with flakey white fish and drenched in the most delightful tarragon sauce. I literally was dreaming about it, so instead of waiting 3 hours for a table, I threw some tarragon in the food processor with some other choice ingredients, and voila!, craving sorted.

Tarragon has a strong distinct and wonderful flavor, so a little goes a long way. Use this on top of fish, chicken, vegetables or eggs to add zest and nutrition.


RECIPE: TARRAGON SALSA VERDE

Prep time: 10 minutes

Makes about 1 cup of sauce

INGREDIENTS

¼ cup tarragon

1 cup parsley

1 medium shallot

¾ cup good quality olive oil

1 tbsp capers

1 tsp Dijon mustard

1 clove garlic

1 tsp lemon zest

Juice of one lemon

Salt and pepper

MAKE IT

Add tarragon, parsley, shallot, garlic, lemon zest and capers to a food processor and pulse until finely chopped but not purees. Don’t worry too much about the stems of the tarragon and parsley, as they have nutrition too! If you don't have a food processor, you can just finely chop these ingredients and add them together. 

Next whisk together mustard, lemon juice and olive oil. Add to food processor and give it a pulse or two to combine to pulse until fully combined. Taste and season with salt and pepper as desired.

Photo: Diana Davis Creative

 

 

 

CUCUMBER VANILLA PROTEIN SMOOTHIE

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Unfortunately, smoothies are often just a pseudonym (slash coverup) for milkshakes. We can call it good marketing, but I find it pretty misleading and messed up! Admittedly, I can be a little crazy about reading labels and scrutinizing ingredients, primarily because I can't stand being tricked into eating something naughty that I think is healthy. If I'm going to have a milkshake, I'd rather just get a real milkshake! Maybe one with coconut ice cream, but still...you get the point. I don't need one after my morning spin class. 

I fell in love with this smoothie at Kreation in LA and have tried to recreate it here, since we don't have one in New York (wink wink, Kreation). Cucumber might sound like an odd smoothie ingredient, but you're just going to have to trust me on this one; it gives the blend some girth and a ton of hydration. 

I used Sunwarrior's Warrior Blend in vanilla, but if there's another vanilla protein you like, give it a try. Just be sure to read the label!

This smoothie is sugar free and 100% RASA Challenge approved. 


CUCUMBER VANILLA PROTEIN SMOOTHIE

INGREDIENTS

1 scoop vanilla protein powder

½ cup spinach

½ medium cucumber, peeled

1 tbsp almond butter

1 tbsp chia seeds

1 cup non dairy milk

MAKE IT

Add all ingredients to a high speed blender and blend until smooth.

 

 

Photo Credit: Diana Davis Creative

 

Perfect Roast Chicken

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Roasting a chicken can be intimidating, but it’s actually really easy and great for leftovers. Make sure to buy organic, pasture raised chicken and save your bones for broth!

PERFECT ROAST CHICKEN

Serves 4
Prep Time: 1 hour

INGREDIENTS

1 organic, pasture raised chicken

½ cup coconut oil or ghee, melted

1 lemon

½ head garlic

Fresh rosemary sprigs (optional)

Salt and pepper

MAKE IT!

Preheat oven to 425 degrees F. Take chicken out of the fridge to prep and get up to room temperature before cooking.

Place chicken on a cutting board. Pat dry with a paper towel. The dryer the chicken the crispier it will get.  Using a sharp knife, and with the chicken breast side up, cut the loose skin between the breast and the leg so that the chicken can lay flat. Next, generously season with salt and pepper. Really get in there, making sure to season both sides of the chicken and the cavity. 

Place chicken in a cast iron skillet or roasting pan. Cut a lemon and head of garlic in half. Place half of the garlic head and both sides of the lemon alongside the chicken. Add fresh rosemary, if using. Cover with melted coconut oil or ghee.

Roast for about 45 minutes, or until the chicken is nice and brown and the juices run clear. If the juices are still a little pink, cook a bit longer, checking every 5 minutes.

Let the chicken rest for about 10 minutes after taking out of the oven. You can eat it right away with roasted garlic and lemon, or cool and keep in the fridge for 2-3 days. Don't forget to save your bones for broth!

 
 

Walnut & Kale Stem Pesto

Photo: Diana Davis Creative

Photo: Diana Davis Creative

Stems are underrated. Why do we only eat the leaves? There is so much nutrition in the stems of vegetables and herbs (parsley, broccoli, kale!), it’s such a waste to toss them.

If you’ve ever used kale for salads or sautés, you’ve probably had leftover stems. This recipe is a quick, easy and nutritious way to make use of your scraps. I love serving it with kelp noodles (pictured here) for a light lunch or alongside salmon or chicken. Also great with crudité.

Walnuts are high in omega 3s and protein, giving this pesto a nice nutty flavor and anti-inflammatory boost. I’ve also made this with almonds, and it came out great.

Pecorino is a great substitute for parmesan, as it’s made from sheep instead of cow’s milk, which I find a bit easier on the digestive system for anyone with diary sensitivities. If you want to make this recipe vegan (or RASA Challenge-approved), omit the cheese and add a little extra salt or nutritional yeast.

This delicious pesto is pictured here with kelp noodles. A delicious pasta alternative, and great vehicle for this creamy sauce. Soak your kelp noodles in water with a pinch of sea salt and lemon juice for a few minutes before dressing.

Prep time: 10 minutes

Makes about 1 cup of pesto

RECIPE: WALNUT & KALE STEM PESTO

INGREDIENTS

1 cup of fresh basil, loosely packed

1 cup of kale stems (or whatever you have on hand!)

¼ cup toasted walnuts

¼ cup of olive oil

Juice from 1 lemon

1 tsp lemon zest

1 clove of garlic

Small chunk of pecorino cheese (about 1 inch)

1 tablespoon filtered water

Salt and pepper to taste

MAKE IT

Add all ingredients to a food processor and blend until smooth. If your pesto is too thick, add a little more water, 1 tablespoon at a time, until you reach your desired consistency.

 

Matcha Pear Smoothie

Photo: Diana Davis Creative

Photo: Diana Davis Creative

Great for breakfast or an afternoon snack, this high energy smoothie gives you a full serving of greens, healthy fats and an anti-inflammatory kick! Protein powder goes really well in this shake, but is totally optional. Enjoy as the last of winter pears are still at the market.

RASA Challenge-approved too!

MATCHA PEAR SMOOTHIE

INGREDIENTS

1 tsp matcha powder

2 tbsp full fat coconut yogurt

1 small handful of spinach

½ pear

½ tsp ginger

1 cup liquid, water or dairy free milk

* For an extra protein kick, add some collagen or protein powder

MAKE IT!

Add all ingredients in a high speed blender and blend until smooth.

 

Green Market Soup

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After an overindulgent weekend or vacation, I love to reset with a few nights of this green soup for dinner. Incredibly nourishing and anti-inflammatory, it is the perfect way to get yourself back on track.

I always challenge my clients to try and eat 20 different types of vegetables a week. One quick and easy way to increase your nutrient intake is to diversify your vegetable consumption, and this soup packs six different plants. Each vegetable has its own mix of vitamins and nutrients, so if you always opt for spinach or kale, mixing it up with seasonal produce like dandelion greens or Swiss chard will add a greater variety of nutrients to your diet.

I call this green market soup, because it's best when using fresh, in season produce. The fresher the greens, the more nutrient dense they will be, so don’t be afraid to buy something unfamiliar at your local farmers’ market.

GREEN MARKET SOUP

Serves: 4-6

Time: 45 minutes

INGREDIENTS

4 cups leafy greens of your choice, try to include at least two different types  (kale, beet greens, arugula, chard, spinach, watercress, etc.)

1 bunch parsley, stems included, roughly chopped

1 medium onion, chopped

2 cloves of garlic, roughly chopped

1 thumb-sized nub of ginger, roughly chopped

1 tbsp turmeric

1 tbsp coconut oil or ghee

2 cups broth

Water to cover

Salt and pepper to taste

Lemon juice

Maldon sea salt

1 tbsp sesames seeds

1-2 tbsp olive oil for garnish

MAKE IT

Heat coconut oil or ghee in a Dutch oven. Add onions, ginger and garlic, stirring until fragrant, then add greens, parsley and turmeric and stir for a minute or two longer.

Add broth then enough water to cover the vegetables (about two cups). Let simmer for 20-30 minutes and puree in a high speed blender until smooth.

Season as desired and serve with a squeeze of lemon, sesame seeds, a splash of olive oil and some Maldon sea salt.

 
 

Vegan Miso Caesar Dressing

A solid Caesar recipe should be a staple in every cook’s repertoire. This version is vegan, full of healthy fats and gut-loving probiotics. Toss with your favorite greens to elevate an average weekday salad or serve alongside roasted chicken and tomato soup at a dinner party.

This recipe is RASA Challenge-approved.

 
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Ingredients:

2 tsp Miso

1 tsp Dijon Mustard

¼ cup Extra Virgin Olive Oil

3 tbsp Water

Juice of ½ lemon

1 garlic clove

Salt to taste

Make it!

Add all ingredients to a blender or food processor and blend until smooth. Store in the fridge for up to one week. You can loosen with some water (1/2 tbsp at a time), as it will thicken slightly as it sets.

 

 
 

MUSHROOM DASHI BROTH

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I have a confession to make: I hate making bone broth. I don’t like dealing with the bones and I just never have the time or a pot big enough to bother making my own broth, when I can just buy it. I know, I know, I could use a crock pot and #savemybones, but I don’t cook that much chicken, so I don’t have many bones. Rant over, but basically, I’m happy to spend a few bucks on a quart of quality bone broth from time to time – a little indulgent, but to me the time saved is worth it.

What I love making at home, however, is a Mushroom Dashi broth. It takes less than an hour, is incredibly rich in flavor and nutrients, goes great in a soup or a mug, and doesn’t require a freezer full of chicken bones. 

 
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MUSHROOM DASHI BROTH

INGREDIENTS

2 kombu sheets

2 quarts of water

2 cups dried mushrooms (I used shiitake)

1 large piece of ginger (about the size of matchbook), peeled and cut into chunks

1 tbsp bonito flakes (optional)

MAKE IT!

Wipe kombu with a damp cloth. Put two quarts of water in a pot with kombu. Heat over a medium heat and let simmer uncovered for 10 minutes. Remove kombu, add mushrooms and ginger and turn up the heat a little. Right before the water starts to boil, lower heat back to a simmer.

Let simmer for about 30 minutes total (if using bonito flakes, add them at the end), drain broth, keeping mushrooms to puree in soups or crisp in the oven (highly recommended – tastes like bacon!).

Use your mushroom dashi broth just as you would bone broth to add flavor and nutrients to soups and stews. If you want to enjoy your Mushroom Dashi broth in a mug, experiment with some different flavorings, like turmeric, Braggs liquid amino acids, some sliced green onions, toasted sesame oil or roasted garlic.

Broth will keep in the fridge for a few days, or can be frozen. Enjoy!

 

Photos by Diana Davis Creative

 

Salted Chocolate Tart

Alright friends, this recipe is a little more involved that what I normally post, but it’s just too good not to share and actually not that hard to make. This salted chocolate tart tastes just as decadent as it looks, but is totally grain free, super low in sugar and high in healthy fats, fiber and antioxidants. The perfect holiday indulgence! 

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SALTED CHOCOLATE TART

Prep Time: 45 minutes

Bake Time: 45-50 minutes

Ingredients

Coconut Almond Crust

1 1/2 cups almond flour

1/2 cup ounces organic coconut flour

6 tablespoons ghee (I used Fourth & Heart's vanilla ghee), melted

2 tablespoons coconut sugar

1 pinch sea salt

Salted Chocolate Filling

1 package of chocolate chips (9 ounces) (I used Lily's stevia sweetened chocolates)

1 ¼ cup full fat unsweetened coconut milk

1 teaspoon vanilla powder (can be scraped from a vanilla bean)

2 pastured eggs, beaten

Maldon Sea Salt

You will need a 9 inch tart pan with a removable bottom (like this one) for this recipe. They are super easy to find (and cheap!).

 

Make It!

Start with the crust. This can be done the day before, if you want to break the process up into two parts. Preheat your oven to 350 F. Combine all dry ingredients into a bowl and combine, then add melted ghee and work with a fork (or your hands) until the ghee is fully incorporated and you can make balls with the dough.

Add the crust to the tart pan, working the edges first. Spend a decent amount of time pressing the dough into the edges of the pan. A strong edge will form a strong crust that you can easily cut through, so don’t skimp on this step. Firmly press the remaining dough into the bottom of the pan. The dough should be about ½ as thick on the bottom as it is on the edge.

Place tart pan on baking sheet and bake for about 20 minutes or until golden brown. Start checking at 15 minutes, as each oven is different and you don’t want to burn it. Once brown, remove from the oven and let cool completely.

To make the filling, create a double boiler to melt the chocolate by heating water to a simmer in a pot and placing a bowl on top. The water should not touch the bowl, but it should rest nicely on the pot. Break up chocolate and add to bowl, stirring occasionally with a spatula or wooden spoon.

Once melted, remove bowl from pot and slowly whisk in coconut milk and vanilla. Allow to cool slightly, then add one spoonful of chocolate into the beaten eggs to temper. This is to prevent the eggs from scrambling when you pour it into the hot chocolate mixture. Then slowly add eggs to chocolate, stirring continuously.

Pour filling into tart pan and top with a generous pinch of Maldon sea salt. Make sure the tart pan is on a baking sheet and bake at 350 F for 30 minutes, or until it’s almost entirely firm (give it a little shake in the oven to test). Remove from the oven and allow to cool before placing in the fridge.

When you’re ready to serve, push the bottom of the tart pan up to remove it from the pan. Place on a cake plate, cut and serve with coconut whip cream. 

 

 

Make This: Almond Ginger Snap Cookies

Something about the holidays just makes me want to bake. These Almond Ginger Snap cookies are an OG RASA favorite and the perfect, guilt-free treat for when you're craving holiday sweets. Best part: they take about 20 minutes total to make and are 100% vegan, which means you can munch on the dough 'til your heart's content. 

 
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ALMOND GINGERSNAP COOKIES (Vegan, Grain Free)

Prep Time: 10 Minutes

Bake Time: 10 Minutes 

Makes about 10 small cookies (depending on how much dough you eat)

Ingredients:

1 1/4 cups almond flour

1 tsp baking soda

3 tbsp ground ginger (or more if you like a bit of heat)

1/4 cup toasted slivered almonds

3 tbsp maple syrup

1 tbsp coconut oil

Grated zest of 1 lemon

Make It!

 

Preheat oven to 175 C / 350 F. Combine dry ingredients in a large bowl. Heat maple syrup and coconut oil in a small saucepan. Whisk until combined.

Add wet ingredients to dry and mix until well combined. Roll 1 tablespoons of the dough into balls and place on a baking tray lined with parchment paper. Flatten with the palm of your hand and be sure to leave room between each cookie.

Bake for 10 minutes or until brown on the edges and cool.

 

MAKE THIS: Harissa-Spiced Acorn Squash Soup

It's officially soup season and the market is ripe with squash in all different shapes and sizes. Squash boast an incredible amount of vitamins and minerals, like Vitamins A, C, B12, and folate, and just tastes right this time of year. 

When buying squash, look out for varieties with soft, edible skin, like delicata, petite butternut, kabocha, and (my personal favorite) acorn squash. There's nothing wrong with thick-skinned squash, but let's face it: it's annoying to cook! Save yourself the trouble. 

This Harissa-spiced acorn squash soup has become a staple in my kitchen over the past few weeks. I love the heartiness of the squash, along with the warmth and depth of flavor from the Harissa. Serve alongside roast chicken, a simple salad or have on its own.

Happy Cooking!

xx Mia

 
Photo Credit:  Diana Davis Creative

Photo Credit: Diana Davis Creative

HARISSA-SPICED ACORN SQUASH SOUP

Ingredients

¼ cup + 1 tbsp coconut oil ghee                                                                                               (Fourth & Heart's California garlic ghee is amazing in this)

2 medium-sized acorn squash

1 medium onion, roughly chopped

2 cloves of garlic, roughly chopped

4 cups bone or vegetable broth

2 tbsp Harissa paste (I like New York Shuk)

Salt and pepper

Rosemary (for garnish)

Make It!

Preheat your oven to 350 degrees F. Cut acorn squash and scoop out seeds. Place on a parchment-lined baking sheet. Melt ¼ cup of ghee or coconut oil and pour evenly over squash. Season with salt and pepper, and roast for 40 minutes, or until tender.

Heat remaining tablespoon of coconut oil or ghee in a Dutch oven. Add chopped onions and garlic and stir over a medium heat for a couple of minutes. Add roasted squash and Harissa and continue to stir for another minute or two before covering with broth. Bring to a simmer and allow to cook for 15-20 minutes.

Use a hand mixer or transfer contents to a high-speed blender and puree until smooth. Season with salt and pepper. Serve with fresh or dried rosemary as a garnish.

 

Double Chocolate Chip Cookies

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These cookies are 100% grain and refined sugar free, and full of healthy fats. The ghee adds fat to offset the sugar in the dates, so you won’t experience a crazy spike in your blood sugar levels.

Prep time: 10-15 minutes

Bake time: 12-15 minutes

Makes 10-12 cookies

Ingredients

1/3 cup Fourth & Heart Chocti chocolate ghee spread

2 tbsp almond butter

½ cup almond flour

¼ cup coconut flour

1 bar chocolate (I used Eating Evolved)

1 egg

1 tsp vanilla powder (or extract)

½ tsp baking soda

Maldon sea salt

Make it!

Preheat oven to 350F and line a baking sheet with parchment paper. Combine almond flour, coconut flour, baking soda and vanilla powder into the bowl of a stand-up mixer*. Add ghee and almond butter and mix until combined, then add egg and mix for another minute or two until fully incorporated.

Cut chocolate bar into chunks and mix into dough using a spatula, making sure the chocolate is evenly distributed. Use a soup spoon to scoop out cookie (about the size of a golf ball), place on baking sheet and flatten with the ball of your hand. Continue until all dough is used and top with a generous sprinkle of Maldon sea salt.

Bake for 12-15 minutes and cool. The cookies will firm up as they cool down. Store in an airtight container for up to 5 days (if they last that long).

* If you don’t have a stand mixer, just use a spatula or your hands to get everything well combined. Also whisk the egg lightly before incorporating.

 

Pumpkin Pie PROTEIN Shake

Photo credit: Diana Davis Creative

Photo credit: Diana Davis Creative

This guilt-free take on a classic holiday dessert is sugar free, full of healthy fats and nutrients. Plus, it's ready in a pinch!

Prep Time: 5 minutes

Serves 2

Ingredients

¼ cup pumpkin puree

2 tbsp coconut butter

2 scoops vanilla protein powder (like Sunwarrior Warrior Blend)

1 thumb sized nub of fresh ginger, peeled (you can use ground ginger, if you’d like)

1 tsp cinnamon

1.5 cups nut milk

Make it!

Add all ingredients to a high-speed blender and blend until smooth.

 

NUT MILK 101

Photo: Diana Davis Creative

Photo: Diana Davis Creative

If you’re not making your nut milk yet, this is your opportunity to get on board. I promise, it’s not nearly as intense as it may seem. Not only is homemade nut milk insanely creamy and delicious, but it is cheaper, healthier, and better for the environment than store bought varieties.

Next time you’re at the grocery store, take a look at the nutrition labels on the various almond milks…cane sugar, carrageenan, natural flavor? Did you know that some Silk and Almond Breeze milks only contain 2% almonds? What's more? Although that $3.99 carton seems cheaper than $6.99 of raw almonds, the raw nuts actually produce more milk and are package free (especially when you get your nuts in the bulk foods section). Plus, if you've ever tried to buy legitimate nut milk (that is, with more than 2% nuts and less than 5 ingredients) a carton can cost you anywhere from $8 - $20 (gasp!).

Whether you are a homemade nut milk novice or devotee, we’re diving straight into the deep end here with walnut cinnamon milk (recipe below). This isn’t your basic almond milk; it’s warming for cooler months, doesn’t curdle in your coffee and is a great vegetarian source of those coveted omega 3 fatty acids. 

Walnut Cinnamon Milk

Cinnamon gives this creamy milk a warm, nutty flavor and helps regulate your blood sugar levels. Use in your morning coffee, with granola, in a smoothie or drink on its own.

Ingredients

1 cup walnuts (feel free to substitute other nuts here; almonds, cashews, pecans, a combo…get creative!)

4 cups filtered water + extra for soaking

1 tsp Ceylon cinnamon

1 tsp vanilla powder

Sea salt (just a dash)

Make It!

Soak your nuts in filtered water overnight, or for a few hours.

Drain nuts and add to a high-speed blender with 4 cups of water, sea salt, vanilla and cinnamon.  Blend on high for about 2 minutes. Pour through a nut milk bag or cheese cloth into a bowl and transfer to a jug. Save your pulp for cookies, cakes, crackers and more (recipes and ideas coming soon!).

Your walnut cinnamon milk will keep in your refrigerator for 3-5 days. You’ll be able to smell if it has gone off.

Forgot to soak your nuts? No sweat. Soak them in hot water for 5-10 minutes, but you get more nutritional value out of the nuts when you soak them longer.

I’m challenging you all to give this a try. Tag RASA on Instagram in your nut milk making adventures for a chance to win a RASA Challenge for you and a friend.