FRUIT
Frozen Strawberries, Mango, Blueberries, Peach, Raspberries, Pineapple, Fresh Bananas, Leafy Greens

PROTEINS & FATS
Homemade Almond Milk, Whole Milk, Kefir, Whole Yogurt, Greek Yogurt, Nut/Seed Butters: Peanut, Tahini, Almond, Oils: Flax, Cod Liver, Coconut Coconut Butter

BOOSTERS
Green Powder, Spirulina, Chia Seeds, Maca Powder, Flaxseed, Rosehips, Coconut Water, Pomegranate

LIQUIDS (for consistency)
Coconut Water, Pomegranate Juice

2 T coconut butter
1 t raw honey
1 t coconut oil
3-4 drops peppermint essential oil
Cocoa powder for dusting

Add coconut butter, honey, and oil to a small oven safe ramekin.
Heat for just a few minutes in oven until the coconut butter has softened and ingredients can be mixed together gently.
Mix in peppermint oil to taste and let cool.

Roll mixture in the palm of your hands into a small ball, about a half teaspoon each, then roll each ball into the cocoa. Place the mints onto a plate covered with parchment paper and let freeze 5 minutes.

Store mints in refrigerator for a quick luxurious snack anytime!

Recipe adapted from Full Moon Feast by Jessica Prentice

1/2 c pecans
1/2 c cashews
1/2 cup raisins
1/2 cup dried apricots
1/2 cup shredded coconut

Mix all ingredients together and enjoy!
Recipe is highly adaptable to different kinds of nuts, seeds, or dried fruit.

A veggie stock is great to keep in the house for various cooking needs. Add to soups, the rice cooker, or drink solo! During the week, save up all your veggie ends, cuttings, and peelings into a freezer bag. Just about all vegetables are useable, including carrot greens!

1 Gallon Freezer Bag of vegetable ends and pieces
1 large onion, roughly chopped, peel on
1 head of garlic, halved, peel on

Combine all ingredients into a large stockpot filled with water and let simmer for 3-6 hours. Strain vegetables and enjoy!