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When you are so busy! but you need a matcha frappuccino every day, don't panic! Set you blender on a smoothie setting and add the following: 2 c crushed ice1 handful frozen banana slices2 small scoops frozen avocado1 scoop Organic Hemp Protein Powder2 c Oat 'milk'1 scoop Collagen protein1/2 t It's Just Monk fruit extract1 T Matcha powder Healthier, quicker and much less expensive than that coffee place that sells a one-off! We recommend the plain oat 'milk'. The vanilla masks the matcha and adds significant refined sugar. If you have not used this Monk extract before, you will be amazed at how...

So the veggies are starting to overwhelm you?!! Grab a winter squash before it has a chance to get a hard exterior, core/seed/peel it, then slice it for the grill. A little avocado oil will make some pepper & cilantro stick to the slice while they grill up. While you are there, slice up some still-tender Black Beauty Eggplant and some peppers of your choosing!

Eggplant prep: Trim off and discard stem and ends. Cut eggplant into thin slices the long way remembering we are making a layered lasagna-like casserole. Lay in single layers on cookie sheets; sprinkle with kosher salt and brush with olive oil. Bake at 375 degrees F. until browned. You can freeze or use right away after cooling to touch. Sauce prep: Wash and core tomatoes, cut tomatoes in half, place in food processor. Process enough tomatoes to fill a Dutch oven. Cook till tomatoes are reduced (add paste if a thicker sauce is preferred). Add cooked onions, garlic and bell...

In a food processor, blend 2 cups lightly packed fresh basil leaves, washed and dried; and1 cup grated parmesan cheese; and½ cup olive oil; and finally1 or 2 cloves garlicBlend until basil is finely chopped. Use pesto at once.For longer storage place in a freezer bag, press the pesto in a thin layer so that after the pesto is frozen you can break off pieces as needed. Now, you may be thinking . . . 'how much Pesto do I really need? I mean how many uses can I put it to?' To which, we say . . . 'Add...

So let's not waste all that pumpkin we harvested! In a food processor, chop 3/4 c. walnuts; add 1/3 c. brown sugar and 5/4 c. flour. Then add 1/2 c. melted butter. Secret ingredient . . . 1 T. Ramazzotti Sambuca. Feel free to substitute 1 T. real vanilla extract if that better fits your style. Once the above is processed into a damp lump, press it firmly into a 9" springform pan, covering the bottom and sides, and bake at 350 F for 10 minutes. Set aside to completely cool. All the cake preparation now will be in one...