Try out these Eat Right. Live Well recipes!


                        Peanuty English Muffin

                                      (posted 8/13)

- 4 regular English muffins, wheat
- 4 tablespoon peanut butter, smooth or favorite nut butter
- 2 cup, sliced strawberries
1. Slice English muffins and toast. Spread each half with peanut butter.
2. Top with sliced strawberries
3. Enjoy!



                     3-Ingedient Raw Cacao Bites
                                       (posted 7/20)
-1 cup walnuts
- 1 cup Medjool dates
- 2 tbsp raw cacao
1. Place the walnuts in a food processor or a powerful blender and blend until they have a crumbly texture.
2. Add the dates and the cacao and blend again.
3. Make balls with your hands and they're ready to serve. (You can store the bits in a sealed container at room temperature, although some prefer to keep them in the fridge, especially in the summer.



                          DIY Mushroom Chocolate

                                    (posted 7/12)



- 1/2 cup organic raw cacao butter

- 1/2 cup organic cold-pressed virgin coconut oil

-  3/4 cup organic cacao or cocoa powder

- 1/2 cup coconut palm sugar

- 1 full packet Four Sigmatic 10 Mushroom Blend

- 1/4 tsp Himalayan pink salt + more to taste

- Seeds from 1 vanilla bean (or 1 tsp vanilla extract)

- Baking sheet

- Parchment paper

- Optional Toppings: Hemp seeds, cacao nibs, unsweetened dried coconut, paleo granola, nuts, or seeds



1. Place the cacao butter and coconut oil ina double boiler and heat over medium until melted, stirring occasionally.

2. While the cacao butter/ coconut oil is melting, combine cacao powder, 10 Mushroom Blend, coconut sugar, and Himalayan pink salt in a bowl and mix.

3. When the cacao butter and coconut oil have melted, remove from the heat and stir to combine. Add the dry ingredients to the butter/oil mixture and stir well until all clumps are gone and sugar is dissolved. Stir in the vailla. Allow to cool for 5 minutes. 

4. Be sure to taste the chocolate before moving on to the next step to ensure you've reached the desired sweetness. Add more coconut sugar if desired (or salt).

5. Line the baking sheet with parchment paper. On an even surface, pour about 1/2 the chocolate mixture into the center of the baking sheet onto the parchment and allow to spread naturally. Pop the baking sheet into your freezer until chocolate is hardened, about 15 minutes.

6. Remove baking sheet from the freezer and pour the remaining chocolate on top of the frozen chocolate. This ensures you'll get a nice, thick bar. Add any desired toppings before placing back in the freezer to harden.

7. Once the chocolate has completely hardened, remove from the freezer ad use a sharp knife to carefully chop into pieces. Store in a cool place, away from direct light (a jar in the fridge is recommended).


*Recipe borrowed from FOUR SIGMATIC*



                            Lemon Miso Dressing!

                                     (posted 6/19)



- 1/2 cup extra-virgin olive oil

- 1/3 cup lemon juice

- 2 or 3 cloves garlic, minced

- 2 teaspoons miso paste (preferably mellow white)

- 1/2 teaspoon fine sea salt

- 1/4 teaspoon freshly ground black pepper



- Combine the oil, lemon juice, garlic, miso, salt, and pepper in a glass jar with a lid

- Use a fork to stir in the miso, then shake vigorously to emulsify 

- Pour generously over your favorite grain salad. This dressing will keep in the fridge for up to one week. If the oil solidifies, briefly microwave on low until melted



                          Refreshing Digestive Tonic!                       

                                      (posted 5/3)



- 5 oz. Pineapple Juice

- 2 oz. Coconut Water

- 1 Dropper of Ginger Bitters

- 1 oz. Ginger Water

- .05 g Turmeric Oil

- Dash of Lime

- Dust of Cayenne Pepper

- Garnish with Peppermint Leaf



- Shake or blend on low for 30 seconds

- Pour over filtered crushed ice

- Add a dust of cayenne pepper to taste and garnish with peppermint leaf.



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