• 1 large sweet apple, peeled and sliced (I used red delicious)
• 1 cup spinach or kale leaves
• 1/2 banana, peeled
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup almonds
• 1 tablespoon coconut flakes
• 1 cup coconut milk
• 1/2 cup ice, optional

Directions:

In a blender, combine ingredients and blend until very smooth (at least a minute). It takes a bit to get those greens and almonds blended so you can’t see them. Top with additional cinnamon, if desired.

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Avocado Rosemary “Pasta”

Servings: 4
Preparation Time:  25 minutes

Ingredients:

• 1 large zucchini, spiral cut into strands
• 1 delicata squash, spiral cut into strands
• 1 large avocado, peeled and pitted
• 1 tablespoon olive oil
• 1/2 cup coconut milk*
• 1 teaspoon fresh rosemary, finely minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 lemon, zest and juice

Directions:

In a large saucepan, cover vegetable pasta strands with water and bring to a boil. Cook for just a few minutes until slightly soft. Be careful not to overcook.

In a small blender or Magic Bullet, combine avocado, oil, milk, rosemary, salt, pepper, lemon juice, and lemon zest; blend until smooth. Pour over pasta and heat until warm.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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Spicy Pumpkin Pie Coconut Coffee

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 10–12 ounces strong, hot coffee
• 1 tablespoon Virgin Coconut Oil
• 1 teaspoon butter, unsalted
• 1 teaspoon raw honey, to taste
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cayenne pepper (optional)
• dollop of cream

Directions:

Brew your cup of coffee. Add all the rest of the ingredients and blend until frothy. Sprinkle with additional pumpkin pie spice.

Drink while piping hot!

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