Ritual Recipes

Welcome to Ritual Recipes! After having my daughter I felt it was my job to figure out some healthy alternatives to traditional deserts that still taste good.  These are some of my (and her) favorites! 

*All ingredients are Organic and Non GMO 

 Enjoy & would love feedback if you try these recipes! 

AVOCADO PUDDING - packed with superfoods, potassium, omega 3, fiber, vitamins, minerals & calcium

4 ripe avocados

5 Tbs Cacao powder

4 Tbs chia seeds 

1/2 teaspoon vanilla extract 

1/2 teaspoon coconut palm sugar (you can add more, i like it like this but it is NOT sweet...most people like it sweeter so add to your sweet preference)

1 1/3 cup unsweetened vanilla almond milk 

BLEND VERY WELL & REFRIGERATE

yum !

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PURPLE POTATO PIE with COCONUT ALMOND CRUST 

Vegan // Gluten Free // Paleo

Crust Ingredients:

1/4 cup melted coconut oil

1/4 cup honey or maple syrup 

1 cup almond meal

1 cup unsweetened shredded coconut 

1/2 teaspoon Himalayan pink salt

1/2 teaspoon baking soda 

Pie Ingredients:

2 lb. purple potatoes (peeled, about 4 cups worth)

3/4 cup canned full fat coconut milk

1/2 cup maple syrup (or  I use coconut palm sugar 1/4 cup) 

1 1/2 Tbs tapioca starch (I usually use chia seeds instead)

1 Tbs fresh lime juice

2 teaspoons Ceylon cinnamon 

1 teaspoon Himalayan pink salt 

1 teaspoon ground ginger (I add fresh ginger)

1/2 teaspoon allspice 

1/4-1/2 teaspoon cayenne pepper (depending on your spice love)

1/4 teaspoon ground cloves

Mix all crust ingredients and put in pie pan, press crust into pan even on sides and bottom 

Bake crust in preheated oven 10 min. Once out, use back of spoon to gently push the crust down so there is room for filling 

Bring med pot of water to a boil, add potatoes (cut up) for 10 min or until they can be pierced with a fork.  Drain and put in blender or good processor 

Add the rest of ingredients and blend on high until all is smooth & creamy

Pour into the pie crust and smooth out top, bake @ 350 for 45 min or until the pie is set but still has a little jiggle 

Coconut whipped cream:

Note: coconut milk must be in fridge overnight before using so that the cream & milk separates 

Seperate the hard cream from the milk 

Put cream in large bowl and beat cream for 2-3 min 

Optional - add some coconut palm sugar to the cream before beating if you want it sweeter, I prefer without 

Success! Show off your super cool & tasty purple pie ! 

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Super Easy, Quick, Healthy, PROTEIN MUFFINS (that taste super awesome) GLUTEN FREE

2 ripe bananas

2 eggs

1/2 cup unsalted almond butter (I use less but whatever works)

1 Tbs cacao powder

1 Tbs chia seeds

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4- 1/2 blueberries (frozen or fresh)

Blend everything in a good blender 

Pour in muffin tins (I lightly coconut oil the tin) 

Bake @350 20-25 min or until middle is done

Love These!

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ZUCCHINI BLUEBERRY MUFFINS

1 1/2 cup buckwheat & almond flour (equal amounts to make 1 1/2 cups)

1/4 cup coconut palm sugar 

2 Tbs chia seeds

1 teaspoon Ceylon cinnamon 

1/2 teaspoon sea salt 

1 teaspoon baking soda 

1 1/2 teaspoons vanilla extract 

1/2 cup olive oil 

1/4 cup unsweetened vanilla almond milk 

1 egg 

1 cup shredded zucchini (I use WAY more....pretty much a huge zucchini, I peel with peeler until it gets to middle seed part and then mince all of the shreds up) 

1/2 cup blueberries (frozen or fresh) 

Mix dry ingredients 

Mix wet ingredients 

Combine 

Add zucchini & blueberries 

Pour in coconut oiled muffin tins 

Bake @350 20-30 min until done in middle