Best Ever Fat Bombs- Peppermint Raw Chocolate CupĀ 

I just made the most killer fat bomb. It only takes a few minutes to whip up. I used a tiny bit of maple syrup but I supposed it could be swapped out for Erythritol if required, to be keto-friendly,

CRUST:

2 Tbsp Almond flour 

Tbsp Coconut oil, soft

Tiny pinch Himalayan salt

FILLING:

3 Tbsp coconut oil, soft or melted

3 Tbsp raw cacao powder

2 tsp maple syrup 

3 drops essential oil of peppermint

OPTIONAL SUPERFOODS: maca, reishi, medicinal mushooms, vanilla bean, spirulina

DIRECTIONS:

Simply mix the ingredients for the crust together until well combined, then press into a small cup or mold, as you would a pie crust. Then in a separate bowl, mix together all ingredients for the fudge filling, and pour it into the crust. Refrigerate until firm and hardened. If it becomes quite solid, you may prefer to let it soften at room temperature for a few minutes before eating. Enjoy!

Raw cacao is one of the most antioxidant-rich superfoods known! It is rich in minerals including crucial magnesium, as well as mood-boosting natural compounds. Peppermint oil is a soothing digestive, and aromatherapeutically invigorating. Try adding some maca for balancing hormones and providing energy, or spirulina for an alkalizing detox.  Some powdered Klamath Lake algae would be amazing mixed into the fudge.

Of course all Yogi Food recipes are meant to be made with the highest quality organic ingredients. Raw, unrefined coconut oil is the best. Personally I am partial to Balinese raw cacao, but there are some awesome varities out there, such as Criollo from small farms in Ecuador. Just be sure to get the good stuff.

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Beets and Basmati

   
 
1 medium beet

1 cup cooked basmati

Fresh herbs from the local farmers market, marjoram, thyme, and Rosemary

1 Tbsp extra virgin raw coconut oil

Pinch of Himalayan pink salt

How to Prepare:

Boil the whole beet for 20-25 minutes, and let cool before peeling. When cooked in this way, the skin will rub off easily with just your thumbs. Chop it up. 

Warm a cast iron skillet and add the coconut oil. Stir in the rice and chopped fresh herbs, and beets. Stir over medium-low heat until fragrant and warm. Serve with fresh citrus or pear. Enjoy!