- 3/4 cup Raw, Local Honey
- 1/2 cup Organic Coconut Oil
- 1 cup Finely Shredded Coconut
- 2 cups Raw Cacao
- (Optional: a big pinch of Celtic Sea Salt)
Blend together the honey and coconut oil first. Once it has mixed, add the coconut and cacao and blend until well combined. Place blender in the refrigerator to allow the mixture to cool, and then remove. Scoop out the mixture with a spoon, roll it into balls, then rolling them into some extra cacao (my favorite!) or coconut flakes, and place on a lined sheet and into the refrigerator to cool. After an hour or so, you can transport them into a container to store in the refrigerator.
This salad tastes so good it seems sinful! The way the flavors of the sweet root vegetables come together with the creamy goat cheese over the bitter greens is amazing. Try this for a clear example that healthy eating can feel indulgent!
- Root Vegetables, I use carrots, parsnip, turnip, and rutabaga, you can also add yams
- Small White Onion
- Goat Cheese
- Olive Oil
- Fresh Sage (or dried)
- Dried Parsley
- Apple Cider Vinegar
- 1 Package of Arugula
Preheat oven to 400. Peel all of your veggies and chop into 1 inch chunks. Place in a bowl and then separately, in a small cup, whisk together 2 tbsp Olive Oil, 1 tbsp Local Honey, 1 tsp fresh, minced sage, salt and pepper. Pour the mixture over your veggies and mix well, then spreading them across a cookie sheet. Place in the oven and cook for 45 minutes, mixing/flipping the veggies half way through. Once they are done, remove to cool slightly. In a small cup, whisk together the dressing of olive oil, apple cider vinegar, parsley, salt, and pepper. Arrange a nice bed of arugula and top with your veggie mix. Top with your crumbled goat cheese and dressing and enjoy!