Wholesome Healing



1/2 cup coconut oil
1/2 teaspoon vanilla extract
1 tablespoon raw honey or grade B maple syrup
1/2 cup pumpkin seeds
1/2 cup almond slivers
1/2 cup unsweetened coconut flakes
1 cup shredded, unsweetened coconut
1 teaspoon cinnamon
pinch of celtic sea salt

1. In a large frying pan, melt the coconut oil and then pour into a large bowl.
2. Add vanilla and honey to the melted oil in the bowl and mix well.
3. With a paper towel, dry the frying pan of any excess oil and return to medium-high heat.
4. In the frying pan, roast pumpkin seeds until they start popping (about 2-3 minutes).
5. Remove the pumpkin seeds from the pan and set them aside.
6. In the same pan, roast the almond slivers, coconut flakes, and shredded coconut until slightly brown  (about 2-3 minutes).
7. Add the pumpkin seeds, coconut mixture, cinnamon, and salt to the bowl of liquids and mix well.
8. Pour & store in an airtight container.




(serves 1)
1 cup of homemade organic coconut milk (or you can use canned full-fat organic coconut milk)
*1 – 1 & 1/2 scoops of chocolate protein powder (I use this one).
1 handful of unsweetened coconut flakes
5-6 ice cubes

*I use more or less powder, depending on how tough of a workout I had.

1. Place all ingredients into your blender and blend on high power until the ice has been completely blended.
2. Pour into a large glass and sprinkle with crushed coconut flakes. Enjoy!


(serves 4-6)
4 cups hot filtered water
2 cups organic unsweetened shredded coconut
1 teaspoon organic vanilla extract or vanilla bean paste
optional: 2 teaspoons organic raw honey (does NOT make it sweet, just cuts out a little bitterness)

Note: You will need a mesh produce bag or nut milk bag for this recipe. I used this one, which you can find at Wholefoods. Or, you can also try using several pieces of cheesecloth.

1. Pour the hot water and shredded coconut into a good blender (like Vitamix) and blend on high power until thick and creamy.
2. Pour the milk into a mesh produce bag, keeping it over a large bowl (make sure to ring out every last drop). You may have to do this in a few batches.
3. Once all of the milk has been filtered, discard the coconut pieces left in the bag.
4. Rinse out and dry your blender, then pour the coconut milk back in. Add the vanilla and honey (if using). Blend on high for several seconds.
5. Pour the coconut milk into a glass container. Once it has cooled, you can store it in the fridge.

Use within 3-4 days for maximum flavor and texture.

Note: It is normal for the coconut milk to separate when stored in the fridge since it does not contain preservatives. Just make sure to shake it up or stir it before using.



(serves 4)

1 can full-fat coconut milk
2 cups roasted spaghetti squash noodles, diced into rice-length pieces
1/2 cup unsweetened shredded coconut
1/4 cup mashed banana (green-tipped, if you’re on the sugar detox)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Optional: a dash of whole milk or unsweetened almond milk and/or green apple slices


1. Warm the coconut milk, mashed banana, cinnamon, nutmeg, and vanilla over medium-high heat. Whisk together until hot and well incorporated.
2. Stir in the squash “rice” and shredded coconut. Cover and simmer for about 5 minutes, or until slightly thickened.
3. Turn off the heat and serve warm.
Optional: Serve with a dash of whole milk or unsweetened almond milk, a few green apple slices, and a sprinkle of cinnamon.



(Makes 1 large batch)

1/2 cup coconut oil
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 cup unsweetened almond butter*
1/2 cup raw pumpkin seeds
1/2 cup raw sesame seeds
1/2 cup almond slivers
1 cup shredded unsweetened coconut

*This can also be sweetened with a little honey or maple syrup in place of some of the almond butter, if desired.


1. In a large pan, melt the coconut oil over medium-high heat.
2. Pour the melted coconut oil into a large bowl. Add the vanilla and almond butter and whisk together.
3. In the large pan, add the pumpkin seeds and roast over medium heat, until they pop (about 3-4 minutes).
4. Remove the pumpkin seeds from the pan and set aside on a paper towel or paper plate.
5. In the large pan, add the sesame seeds, almond slivers, and coconut. Roast until slightly brown (about 3-4 minutes).
6. Add the pumpkin seeds and nut mixture to the bowl of coconut oil, vanilla, cinnamon, and almond butter. Mix well.
7. Store in an airtight container in a cool, dry place.

*Do not refrigerate or granola will become hard. 
* Do not leave out in sunlight for long periods of time or the oils will begin to melt (still edible, but just a warning).
* Seeds may clump together. Just break them up or shake the jar before pouring.







*2 cups unsalted nuts (almonds, pecans, walnuts, macadamia nuts, etc.)
3/4 cup coconut oil
1 teaspoon Celtic Sea Salt
Optional: Sweeten with Honey, Maple Syrup, or Stevia to taste (about 1 tablespoon honey or maple syrup or 1 teaspoon stevia)

*You can use raw nuts, soaked (& dehydrated) nuts, or roasted nuts (for deeper flavor). 


1. Place nuts and salt in a food processor or very good blender, such as a Vita-mix (make sure to follow your blender instructions and use the correct attachments, if necessary) and grind to a fine powder.
2. Add coconut oil and sweetener (if desired) and process until smooth.
3. Store in an airtight container in the refrigerator.

Note: It may be slightly runny at first, but will harden a bit after it has chilled.




COCONUT BREADPictured: sliced coconut bread, toasted in the oven, and served with a side of jam.

This recipe has been adapted from Nourished Kitchen’s Coconut Flour Bread.
*Please note that the consistency of this type of bread is quite dense and does not rise.*

1 1/2 cups of coconut flour
1/2 cup of melted coconut oil
1/2 cup of coconut butter/manna or you can use regular butter instead
*(warm jar of coconut butter/manna in a bowl of hot water before using)
12 eggs
3 tablespoons of honey
1 teaspoon of sea salt
1 teaspoon of vanilla extract

1. Preheat oven to 350 F.
2. Line a loaf pan with parchment paper.
3. Combine all ingredients in a large bowl and beat well so the batter is smooth.
4. Spoon the batter into parchment-lined pan and bake for 40 minutes.

Ways to enjoy this bread: with your favorite or homemade jam/preserves, with your favorite or homemade nut butter (homemade macadamia nut butter is our favorite on this bread… recipe coming soon!), with a spread of Kerrygold butter and savory herbs, or try it with a healthy dose of coconut oil or coconut butter and drizzle of honey for a sweet, pastry-like treat!

coconut bread with jam


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