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Oatmeal with Coconut and Berries


  • 6 oz whole almonds (about ½ cup)
  • 1 ½ cups unsweetened coconut flakes
  • 2 ground flaxseed “eggs”
  • 1 ¼ cups coconut milk
  • cup unsweetened applesauce
  • ¼ cup unflavored collagen peptides
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1/16 – 1/18 teaspoon 100% stevia powder
  • 1 cup berries 


  1. Soak the almonds in filtered water overnight.  
  2. Drain and rinse then add to a food processor with the coconut.  Pulse until a crumb forms. 
  3. Mix with the coconut milk, applesauce, flax eggs, collagen, vanilla, nutmeg, cinnamon, salt, stevia and berries. 
  4. Bake, covered at 350F for 30 minutes then uncover and bake until the liquid has mostly evaporated.  


For more recipes by Danielle Walker visit her blog here.

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Gluten Free Crustless Pumpkin Pie


  • 15 oz. can organic packed pumpkin puree (NOT pumpkin pie filling)
  • 1 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)
  • 2 tbsp coconut oil, melted (plus more for ramekins)
  • 1 tbsp real vanilla extract
  • 2 tsp stevia or monk fruit extract (or more, to taste)
  • 3/4 cup brown rice flour
  • 1 tbsp freshly ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground pumpkin pie spice


  1. Preheat oven to 375F.
  2. Wipe down bottoms and sides of eight 6-oz. ramekins with coconut oil. (You can also use 8-oz. glass custard dishes.)
  3. In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.
  4. In a small mixing bowl, whisk together the rice flour, flaxseed, baking powder, salt, cinnamon, and pumpkin pie spice until thoroughly combined.
  5. Pour the dry...
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Buckwheat Breakfast Bowl by Chef Mareya


  • 1 Cup uncooked buckwheat, rinsed 
  • 2 Cups homemade almond milk
  • 1 Teaspoon ground cinnamon 
  • 4 Dates, pitted and finely chopped 


  • 2 Tablespoons unsweetened shredded coconut 
  • 2 Tablespoons dried currants 
  • 2 Tablespoons walnuts, crushed
  • Ground Cinnamon


  1. In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
  2. In a large saucepan, bring the milk to a boil. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon, and dates. Cook for 10-15 minutes, until the milk has somewhat reduced and the mixture has thickened.
  3. For each serving, scoop 1/2 cup of the steeped buckwheat into a bowl and pour 1/4 cup of the milk over it. Top with a spoonful of shredded coconut, some currants and walnuts, and a pinch of cinnamon.  
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Dairy Free Chocolate Pudding

Serves 4


  • 6 ounces good quality bittersweet chocolate coarsely chopped
  • use liquid stevia drops to taste
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • 1 cup canned coconut milk
  • 2 teaspoons  instant espresso optional
  • 1/2 teaspoon Chinese Five Spice optional, or try plain cinnamon


  • 4 2-ounce ramekins, cups or demitasse cups


  • In the bowl of a food processor, combine the chocolate and  stevia and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste.
  • In a small saucepan, bring the coconut milk, espresso powder and spice to almost a boil over high heat, whisking to incorporate. Be careful and watch as it comes to a boil. It can boil over in the blink of an eye, and its a terrible mess to clean up.
  • With the food processor running, add the hot coconut...
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