Raw Goji Maca Cake

Ingredients

Crust:

  • 3 Tbsp raw cacao powder (not cocoa powder)

  • 1⅓ cup walnuts

  • 1 Tbsp cacao nibs

  • 1 Tbsp agave syrup

  • 3-4 medjool dates

  • ½ tsp himalayan salt

Filling:

  • 1⅓ cup cashews

  • 1 can organic full fat coconut milk

  • 2 tsp vanilla extract

  • 2 Tbsp FGO Organic Maca Powder

  • 2 tsp agave syrup

  • ⅓ cup FGO Organic Goji Berries

Glaze:

  • 7-8 medjool dates

  • 1-2 tsp cacao nibs

  • 2 tsp agave syrup

  • Juice of half lemon

  • 2 Tbsp FGO Organic Goji Berries

Chocolate drizzle (optional, not raw):

  • ⅓ cup melted coconut oil

  • 1 Tbsp dark chocolate chips

Instructions

  1. For the crust, place walnuts into food processor and process until fine crumb is achieved. Add the other ingredients and process until dough is sticky. Place the dough in a 9 inch springform pan and press down until even. Place the pan in the fridge while you prepare the filling.

  2. For the filling, soak the cashews for 4-5 hours. Rinse and add all ingredients except for goji berries into a blender and blend until creamy. Once done, add the goji berries and mix well. Pour the mixture into the pan and freeze for 2 hours.

  3. For the glaze, add all ingredients except for cacao nibs to food processor and process until smooth and creamy. Spread glaze on top of cake evenly, then sprinkle goji berries and cacao nibs.

  4. For the chocolate drizzle, heat the coconut oil on low-med heat and add chocolate chips. Stir until melted. Let cool for 20 min, then drizzle on top of cake. Freeze cake completely (2-3 hours).

  5. Before eating the cake, take it out of the freezer and let sit in fridge for a couple of hours. Or for the fast track, take out of freezer and let sit on counter for about 30-40 min before slicing and eating.

Recipe inspired by One Green Planet

Quinoa Goji Oatmeal

Ingredients

  • ½ cup FGO Organic Goji Berries

  • ½ cup steel-cut oats

  • ½ cup well-rinsed quinoa

  • ¼ cup raisins

  • 1 tsp kosher salt

  • 1 tsp FGO Ceylon Cinnamon

  • ¼ tsp ground cardamom

  • Milk, maple syrup, toasted shelled pumpkin seeds (pepitas), and toasted walnuts (for serving)

Instructions

Bring Goji berries, oats, quinoa, raisins, salt, ceylon cinnamon, cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20–25 minutes.) Before serving, reheat in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5–8 minutes. Serve with milk, maple syrup, pepitas, and walnuts.

Recipe inspired by bon appetit

Gluten-Free Chamomile Honey Muffins

Ingredients

2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
2 tbsp FGO Organic Chamomile Flowers
2 eggs
1/4 cups melted ghee or coconut oil
1/4 cups honey

Preparation

Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350 F (it took mine closer to 20 minutes) or until golden brown.

Recipe inspired by Jenn’s Art of Eating

Soothing Chamomile & Lavender Lotion

Ingredients/Materials

  • A double boiler

  • Immersion blender

  • Scale

  • 3 oz solid coconut oil

  • Cheesecloth or a fine mesh strainer

  • 6 oz liquid jojoba oil

  • 1.5 oz grated beeswax

  • 8 oz distilled water

  • 5 tsp FGO Organic Chamomile Flowers

  • 5 tsp FGO Organic Lavender Flowers

Instructions

  1. Infuse Jojoba Oil - In a double boiler (this can be as simple as putting a smaller saucepan into a larger one filled about 2/3 of the way with water), place 5 tsps of FGO chamomile flowers and lavender flowers.  Pour your jojoba oil over the herbs and bring the water to a gentle boil. Over continuous heat infuse your oil for about 2 hours, checking frequently to make sure they do not overheat and stirring on occasion. Once thoroughly infused, strain the oil through a cheesecloth or fine mesh strainer and toss the herbs. Bottle if you plan on using it later. You can substitute the jojoba with grapeseed oil in a pinch.

  2. Mix the oils - Again using the double boiler, combine 3 oz of solid coconut oil with 6 oz of your infused jojoba oil as well as 1.5 oz of grated beeswax. Let them melt together and thoroughly blend. Remove the top saucepan or bowl and let it cool to body temperature. Stir occasionally while it cools to keep the texture smooth. When the mixture is body temperature, heat 8 oz of distilled water to body temperature and pour it into a tall container. Turn your immersion blender to low, and slowly, slowly, pour a thin stream of the oil into the water.

  3. After a few minutes a sort of cream will begin to form, don’t panic if it looks like curdled milk at first, with a little more mixing it will smooth out. Apply this lotion before bedtime to relax and help you drift off, or anytime you need relief from stress.

Recipe inspired by Every Day Roots

Keto-Friendly Ceylon Cashew Milk

Ingredients

  • 1 cup of raw cashew nuts (soaked overnight in refrigerator)

  • 3 cups of water

  • 1 tsp. FGO Ceylon Cinnamon powder

  • 1/2 tsp. vanilla extract

  • 1/8 tsp. of sea salt

Instructions

  1. Soak 1 cup of raw cashew nuts in 2 cups of water, overnight in the refrigerator.

  2. After the overnight soaking, rinse the soaked cashew nuts in cold water for 30 seconds.

  3. Add the cashew, Ceylon cinnamon powder, vanilla, sea salt and honey and 1 tablespoon of water

  4. Blend on your liquefy settings of your blender for 1 minute. You only add 1 tablespoon of water at this stage so the cashew will become a nice smooth paste.

  5. After one minute add 1/4 cup of water and blend for another minute,

  6. After two minutes add 1 cup of water and blend more.

  7. After three minutes add 1 more cup of water and blend again.

  8. After four minutes add the rest of water and blend for another minute.

  9. Pour the cashew milk into a glass, add a dash of crushed ice and sprinkle some FGO Ceylon Cinnamon powder and serve.

Gluten-Free Cinnamon Donuts

Ingredients

DONUTS

  • 1 1/4 cup gluten-free flour such as almond or coconut

  • 2 tsps baking powder

  • 2 tsp FGO Organic Ceylon Cinnamon

  • 1 ripe banana

  • 1/4 cup coconut sugar

  • 1/4 cup honey

  • 1/2 cup coconut milk (or other non-dairy milk of your choosing!)

CINNAMON COCONUT SUGAR COATING

  • 1/4 cup coconut sugar

  • 2 tbsps FGO Organic Arrowroot Powder

  • 1 tsp Ceylon Cinnamon

Instructions

FOR THE CINNAMON SUGAR COATING: Blend all the ingredients on high until fine and powdery. Your blender must be VERY dry, so do this step first.

FOR THE DONUTS:

  1. Preheat the oven to 375F

  2. Stir together the flour, baking powder, and ceylon cinnamon in a large bowl

  3. Blend the banana, non-dairy milk, coconut sugar, and honey in a blender until smooth

  4. Pour the wet ingredients into the dry and mix well

  5. Using a piping bag or a ziplock, fill your donut pan. If you don’t have a donut pan, then you can use a mini muffin pan. If your muffin or donut pan is not silicone, be sure to oil or line it

  6. Bake for 11 minutes at 375F

  7. Allow the donuts to cool completely. Seriously. Completely cool

  8. Once cool, coat in the powdered coconut sugar. Be sure to coat them immediately before serving because with time, the coconut sugar will begin to dissolve. It will still taste good but no longer be that perfect powdery coating

Recipe inspired by Feasting on Fruit

Nettle Leaf Tincture

Ingredients/Materials

  • 1 pint 90 proof alcohol, like vodka or gin

  • 4 oz FGO Organic Nettle Leaves (or enough to fill the pint jar half way)

  • Pint-size canning jar with lid

  • Fine mesh strainer

  • Dark bottle and dropper to store tincture

Instructions

Put the nettle leaf and alcohol in pint jar, stir and cover with the lid. Label the jar with contents. Place the jar in a cool, dark place, and shake it daily. After 2-3 weeks, strain into bowl and use wooden spoon to press down on herbs left in strainer to get all the goodness. Pour the finished product into tincture bottle, label and seal the lid tightly.

Lavender Shortbread Cookies

Ingredients

  • 1 cup softened butter

  • 1/4 cup granulated sugar

  • 1/4 cup powdered sugar

  • 1/4 tsp salt

  • 2 cups different flours (1 cup all-purpose and 1 cup cake flour)

  • 1 tbs chopped fresh lavender

Instructions

In a stand mixer, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, (~3 min). In another bowl, sift together the all-purpose and cake flours. Slowly mix the flour mixture into the butter mixture until just combined. Mix in chopped lavender. Roll the dough to a 1/2-inch-thick. Wrap rolled dough in plastic wrap and refrigerate for ~4 hours. Preheat oven to 350ºF. Cut dough into desired shapes and place on parchment-lined baking sheet. Bake cookies until golden at the edges, (~20 mins). Remove from the oven and sprinkle with granulated sugar while still warm. Let cool completely. Enjoy and feel good!

Ceylon Cinnamon Apple Latte

Ingredients

  • 2 cups of your favorite milk

  • 1 bag FGO English Breakfast Tea

  • 1 organic apple, cored and chopped

  • 1 tbsp honey

  • 1/4 tsp FGO Organic Ceylon Cinnamon

Instructions

Heat milk, tea bag, chopped apple and honey in saucepan until tea bag is steeped, approximately 6 minutes. When milk reaches desired temperature, run liquid through a sieve and pour into your mug. Sprinkle with Ceylon Cinnamon. Relax, sip and feel good!

Vanilla Camu-Cado Pudding

Ingredients

  • 2 ripe bananas, plus one for slicing

  • 1 large avocado

  • 1 tbsp of FGO Organic Camu Camu Powder

  • 1/2 tsp honey

  • 1/4 tsp vanilla extract

  • 1 tbsp of cacao chips

  • 1 tsp chia seeds

Instructions

Place bananas, avocado, Camu Camu and vanilla extract in a blender or food processor and mix until smooth. Pour mixture into two bowls or glasses and garnish with cocoa chips, chia seeds and sliced bananas or other optional toppings of your choice. Save in the refrigerator or serve immediately.

Ashwagandha Almond Butter

Ingredients

  • 2 cups of raw almonds

  • 2 tsps FGO Organic Ashwagandha Powder

  • 1 tsp coconut oil

Instructions

Add almonds to a food processor and blend at medium-low speed until a smooth butter forms. This could take anywhere from 10–30 minutes. Add the Ashwagandha Powder towards the end of the blending process. You may need to stop to scrape the sides of the food processor. If the mixture is too dry, add a small amount of oil, such as coconut oil. Store in an airtight, glass jar. Spread on toast or add to smoothies. Enjoy and feel good!

Homemade Natural Baby Powder

Ingredients

  • 1/2 cup arrowroot powder

  • 1 tsp FGO Organic Calendula Flowers or FGO Organic Lavender Flowers powdered in a blender or food processor

Instructions

  • Powder the calendula or lavender if using.

  • Mix powdered flowers with the arrowroot powder and store in a glass jar or sugar shaker for easy use.

  • Use as you an all-natural, DIY stand-in for baby powder.

Camu Camu and Mango Frozen Yogurt

Recipe from Bioglan

Ingredients

  • 500g frozen mango cubes (if possible use fresh mangos, cut up into cubes and freeze overnight)

  • 2 tsps Camu Camu Powder

  • 2 tbsps honey

  • Fresh mint

  • 250g natural yogurt

Instructions

  1. Place frozen mango cubes in food processor and blend till smooth.

  2. Add Camu Camu powder, honey, mint and yogurt and blend until you have a smooth consistency.

  3. Serve immediately as soft frozen yogurt, or divide into iceblock molds and freeze for later.

Maqui Mango Cheesecakes

Recipe from Healthy Eating Jo

Ingredients & Instructions

Base

  • 1/2 cup almonds

  • 1/4 cup dried dates chopped (soaked for 20mins in boiling water & drained)

  • Blend almonds until crumbly in a food processor. Add drained dates and blend again.

  • Press into the base of a silicon muffin tray with your fingers.

  • Place in the freezer while you make the filling

Filling

  • 2 cups cashews (soaked in water overnight and drained)

  • 1/3 cup natural sweetener (stevia, rice malt, maple, coconut sugar)

  • 1/3 cup almond milk

  • 2 tsp vanilla extract

  • 1/4 cup coconut oil

  • Blend until smooth, scraping down sides as required.

  • Divide in two

Mango Layer

  • 1/2 the filling mix

  • 3/4 cup diced mango

  • 2 tsp Lacuma powder

  • 1 Tbsp Lime juice

  • 1/8 tumeric powder (optional for yellow colour)

  • Blend until smooth

Maqui Layer

  • 1/2 the Filling mix

  • 1/4 cup blueberries

  • 2 tsp Maqui Powder

  • 1 Tbsp Lemon juice

  • Blend until smooth

Finishing Directions

  • Layer the Mango and Maqui layers on top of the bases as desired

  • Place back in the freezer overnight to set.

  • Store in the freezer

  • Allow to thaw for 15 minutes prior to consuming.