No Bake Puffed Amaranth Oat Bars

Amaranth has taken the number one spot on my list of favorite breakfast porridge grains/seeds this season, but then I discovered that it comes in this popped/puffed version which is perfect for breakfast on those days when you just want something on the go.  The popping part can get a little tricky but see below for a few tips. This is my new favorite portable food and a way healthier and tastier alternative to commercial granola bars that are loaded with sugar and other additives. 


1 C Puffed Amaranth
1/4 C Quick Cooking Rolled Oats
1 C Dried prunes & apricots, or whatever dried fruit you have on hand
1/2 C Date Paste (dates + water)
1 Tbsp Flax Seeds
1/2 C Shredded Coconut
Handful of chopped nuts
1/4 C Almond Butter
1/4 C Honey
1/2 tsp Salt


1. Combine puffed amaranth with oats, salt. coconut, cinnamon, flax seeds, nuts and dried fruit in a bowl.

2. Prepare Date paste with just 5 pitted dates and 3 tbsp water in a blender. Add the paste, almond butter and honey to your dry ingredients and still until ingredients bound well together. 

3. Press mixture firmly into a parchment paper lined glass baking dish, using your hands or the back of a spoon.

4. Let rest for 30 in the fridge for a chewy bar or stick in the dehydrator for a crispy bar. Then let the picnic outings and energy packed noms commence. 

Tips for popped amaranth: 

  • Make sure your pan is hot enough. If the amaranth doesn’t start popping almost immediately, the pan needs to heat longer.
  • Allow for a few test batches. Much like popping popcorn for the first time, it will take a few times to get into your groove. I usually start with 1 tablespoon at a time.
  • Accept the fact that not all of the amaranth will pop. If you wait for the last few grains to pop, inevitably some of your amaranth will be burned. The little unpopped grains are fine and can be eaten as well, so just throw them in the mixing bowl along with the popped ones.

Strawberry Rhubarb Pie with Coconut Streusel Top

When visiting my grandparents in North Carolina a while back, I was lucky enough to take home a few bags of rhubarb freshly cut from their backyard. While I'm sure the world of rhubarb exudes farther than being drenched in sugar, we have yet to cross that path. So naturally, I decided to stick to my guns and make a nice warm pie filled with its sweeter friend, the strawberry, along with a few other nontraditional mixings.

The closing vibes of this pie should definitely be warmer and heavier rather than tart and light. With the dark sugar, cinnamon, and (surprisingly) orange zest, hidden under the crumbly streusel top, this pairs perfectly with a big spoonful or two of cold coconut ice-cream. Really, the coconut (flakes and flour) can be optional, but I love the flavor so much that I thought it might balance out the tang of the strawberry and rhubarb.

I'm a bit late to posting this, as rhubarb isn't really in season any more. But if you can get your hands on some, frozen or otherwise, it makes for a reliably delicious dessert!


2.5 cups pastry flour or coconut flour
1 cup cold applesauce (or you could use butter, but I had my grandma's homemade apple sauce so sup)
1 tbsp sugar
6 or more tbsp ice cold water
A pinch of salt

Strawberry Rhubarb Filling:
2 cups sliced rhubarb
2 cups sliced strawberries
1/2 cup brown sugar
2 tsp. cinnamon
About 2 blood oranges worth of zest

Streusel Top:
1/2 cup coconut flour
1/2 cup brown sugar
2 tsp. cinnamon
1/4 cup coconut shreds
6 tbsp butter alternative
*optional - 1/3 cup rolled oats


1.  First make the dough - Combine the dry ingredients well, then add in the applesauce or cold butter cubes. Pulse in a food processor until well combined, with a chunky-meal consistency. 

2. Add the ice cold water to your dough mixture slowly, folding it in as you go. Once you have used all the water, take out a continue to kneed until a smooth texture (you may need to use extra flour). You will want to wrap this in saran wrap and refrigerate for about 30 minutes to an hour.

3. Preheat the oven to 350 degrees.

4. Next start to prepare your pie filling. Cut up the rhubarb and strawberries in preferential chunks and add to your mixing bowl. Add in the rest of the ingredients and mix well. Let this sit out in room temperature for about 20 minutes, so that the fruit juices have time to meet and mingle.

5. Next combine your streusel by mixing in all ingredients until you have a crumbly texture.

4. When done with previous preparations, take out your dough and spread flat for your pie pan. Cover your pie pan with nonstick cooking spray or coconut oil, and then spread your crust.

5. Add in filling evenly, and then atop lay crumbly streusel so that it fully covers the filling.

6. Bake for about 50 to 60 minutes. If using coconut flour, it make take a bit longer depending on your oven.

Superbabe Smoothie Bowl

True life: addicted to smoothie bowls.. for those mornings you come home from a sweaty run and your basic slurpy smoothie won’t satisfy your need for a wholesome breakfast. Smoothie bowls offer that satisfying filler with a bit of extra thickness and crunch. Move it straw, only spoons needed here. The idea is to make a super thick nutrient dense smoothie combining raw fruits + vegetables + super foods + protein (optional), and cover it in your favorite granola or muesli. You can switch them up each day of the week and add as many toppings as you like. Load them up with nuts, oats, chia, nut butters, coconut, berries, or an assortment of fruit and you’ve got a little piece of heaven. Vary your greens and your fruit combos too! I tend to stick with 80% greens 20% fruit. No matter what you do, its a great way to include a variety of nutrients into your diet.


1 Frozen Banana
1 Avocado Halved
1 Peach
Handful of blueberries
1 tbsp Bee Pollen
1" ginger cube
1 tbsp Maca powder
Filtered water

1/4 cup soaked buckwheat groats
1/4 cup pecans
1 tbsp shredded coconut
Goji berries
1 tsp Bee Pollen


1. Blend pecans and (soaked) buckwheat groats in a blender or food processor on low to medium. Just enough so that your pecans aren't completely ground. Remove mixture and set aside.

2. Place frozen fruits with enough filtered water to submerge them in a Vitamix or high speed blender. Turn on low to medium-high to puree.

3. Gradually increase the speed and add chopped kale, ginger, maca, sorrel, bee pollen and avocado.

4. Blend until creamy! You may add more water to achieve your preferred consistency! We like ours to be pretty thick to almost a yogurt texture.

5. Add your nut/buckwheat mixture on top of the smoothie bowl and garnish with coconut, gojis and bee pollen.

Nutrient Profiles:

Maca is a nutritionally dense root vegetable grown in Peru. It contains high amounts of minerals, vitamins, enzymes and all of the essential amino acids.  Interesting fact: Maca is super rich in B-Vitamins including B-12 so if you are vegetarian and looking for a good revitalizing source this is worth a try! It’s also high in calcium, phosphorus, magnesium, potassium, vitamins C & E, iron and contains trace minerals including zinc and selenium, and fatty acids. It’s been used for centuries by South American cultures for hormonal balance, stress reliever, stress and depression reduction, increase physical strength, endurance and mental clarity.

Bee Pollen is the male “seed” of flowers/plants that are then taken by the honey bees from flower to flower as they mix the most nutrient dense parts with their own saliva and honey from their hive, creating a small pollen granule for the young bee. It is considered one of nature’s most completely nourishing foods as it contains nearly all nutrients required by humans. It's rich in proteins (approximately 40%), free amino acids, vitamins, including B-complex, vitamins C, A, E K, cartenoids, antioxidants, and trace minerals such as calcium, phosphorous, zinc and potassium.  and folic acid.

Coconut is highly nutritious and rich in fiber, vitamins, and minerals and it is classified as a superfood because it provides many health benefits beyond its nutritional content. Coconut is high in saturated fat and comprised of 65% medium chain triglycerides from lauric and myristic acids. Health benefits include: anti-microbial, anti-bacterial, and anti-fungal properties as well as cosmetic uses for your hair, skin, and nails.

Goji berries have all 18 amino acids as well as mega doses of vitamin A (beta carotene), B1, B2, B6 and vitamin E. They contain more vitamin C by weight than any other food on this planet! Goji berries also contain more iron than spinach as well as 21 other key trace minerals such as calcium, iron, magnesium, zinc, selenium. Goji's are extremely rich in the unique phytonutrient anti-oxidants lutein, zeaxanthin, and beta-carotene which are some of the most important nutrients for healthy eyes and nervous system. Goji berries also contain 18 amino acids, 11 essential amino acids, making them a good source of plant proteins as well.

Sorrel is an under used garden green that is most commonly used to flavor soups and salads. It’s slightly astringent, tart, and almost lemony – in a ways like underripe strawberries or sour grapes – with a spinach-like texture. It contains measurable quantities of Vitamin C and oxalic acid (accounts for the tartness). 

Avocados are loaded with nutrients including potassium, iron, vitamins A, C, E, B-complex, fiber, and heart healthy fats called monounsaturated fats. It contains the antioxidant, glutathione that has crazy anti-carcinogenic powers. High levels of glutathione are found in the liver where the elimination of toxic materials takes place. Glutathione is effective against pollutants such as cigarette smoke and exhaust fumes as well as ultra-violet radiation. Avocados have also been known as one of the best anti-aging and heal scars and burns. The D-manno-heptulose sugar that is found in avocados has been shown to improve the skin epidermis by boosting collagen formation.

{We used a Florida avocado in our smoothie. Florida avocados are significantly larger than the Hass avocados but are lower in overall fat and calories. The Hass avocado is more dense in monounsaturated fatty acids than the Florida avocado where the Hass averages between 18-30% fatty acids while the Florida has about 3-5% fats. This equals out to the Florida avocados being about 25-50% of the total fat content found in the Hass avocados.}

Common Buckwheat, despite the name is gluten free and grouped in the grain family. Buckwheat is slightly nutty, sweet, plump and kinda chewy (when soaked/sprouted). It's one of my favorite grains to use because it's a complete protein containing all 8 amino acids and it's so quick to sprout. Soak 1 part buckwheat to 3 parts water for about 30 minutes, rinse a few times and they are ready to eat or you can wait around for sprouts in about 36-48 hours. For a crunchy buckwheat sprout you can dehydrate them for a few hours (post soaking) for what I call "buckwheaties," a crunchy raw breakfast cereal. There are so many wonderful things that you can do with sprouted buckwheat. Typically if i don't eat them straight after sprouting. I'll leave them in a jar on hand when kitchen creations strike. Sprinkle them on salads, ice cream,  yogurt, SMOOTHIE BOWLS, oatmeal, chia pudding, mix in granola, crackers, breads, cookies or toss with your favorite seasoning and eat em up like popcorn. They are an great source of complex carbohydrates, high in fiber, low in fat and contain so many important nutrients.

Buckwheat Nutrition Profile for 1 cup:

  • Fiber // 17g
  • Protein // 23 g
  • Carbohydrates // 122g
  • Thiamin // 11% DV
  • Riboflavin // 42% DV
  • Niacin // 60% DV
  • Vitamin B6 // 18% DV
  • Folate // 13% DV
  • Vitamin B5 // 21% DV
  • Iron // 21% DV
  • Magnesium // 98% DV
  • Phosphorus // 22% DV
  • Zinc // 27% DV
  • Copper // 93% DV
  • Manganese // 111% DV

Raw Rosewater Pistachio Cookies

Magical flavor combo makin' my mouth water just from posting these pics. Rosewater is great for skin health, pistachios are great for heart health, and you've already heard us preach on coconut and honey. Raw = maximum nutrition ingestion. E, what am I missin? Aside from one of these cookies of course.....


2 cups raw shelled pistachios
4 tablespoons unsweetened shredded coconut + more for garnishing
3 tablespoons pure rosewater
1/2 cup extra virgin coconut oil melted
1/3 cup 100% pure Grade B maple syrup  or local raw honey
1 pinch of unrefined salt


1. Grind pistachios in a food processor until ground into a flour. 

2. Add other ingredients, blend until well integrated and refrigerate for flavors to intensify and mixture to harden.

3. Take 1 tablespoon of the mixture at a time and roll into a round ball topped with the leftover coconut flour. You can shape into flattened out cookies or round balls. Arrange on serving platter, add back to fridge to set, and serve with your favorite tea or just nom your way through an afternoon pick me up.