Pumpkin Bread


2 cups flour (I used sprouted spelt)
1 1/2 tsp. non GMO baking powder
2/3 cup coconut sugar
1/2 cup melted butter
1/2 pumpkin purée
1 drop cinnamon vitality
1 drop clove vitality
1 drop nutmeg vitality
1 tbsp vanilla extract
1/2 chocolate chips (optional)


Mix dry ingredients together before adding the rest.
Mix well.
Line muffin tinsor grease loaf pan.
Bake at 350 for 15 minutes for muffins
Bake for 30-40 minutes for loaf

Raw Pumpkin Seed Butter

Prep time: 5 mins


1 cup raw pumpkin seeds

1/4 cup raw hemp seeds

2 tbsp. coconut oil

3 pitted dates (optional)

1 tsp. vanilla

1 tsp. pink salt

1 tsp. cinnamon


Blend all ingredients together in a food processor until smooth and creamy (usually for 7-8 minutes).

Favorite Recipes

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Veggie Grill

I'm in Seattle! The city is incredible, so many amazing things to experience.  

Of course the food is usually one of my favorite parts of visiting any city!  

I'm staying with my cousins who have a beautiful house boat. We've been paddle boarding, eating delicious vegan foods and having a great time.  

This was lunch today at Veggie Grill in south Union. Portobello mushroom on a bed of fresh kale with the best organic fries ever! Check it out!  


You can always eat healthy even when traveling! Where there is a will there is a way.  

Kelcie's Garden Bowl

Cook time: 40 mins
Prep time: 5 mins


2 cups white/brown rice (I always soak mine before cooking to help improve digestion)
1 large sweet potato, sliced and steamed
1 large beet, sliced and steamed
2 cups sautéed kale and green onions (saute in coconut oil)
2tbsp. sauerkraut
1/2 avocado
Sprouts to top it off


Layer ingredients together in bowl.
Enjoy with family and friends! 

Urth Cafe

I am currently in LA, my favorite city ever. Why is it my favorite city? Well besides the beach, ocean and the sunshine..... FOOD. It is a piece of vegan cake to eat healthy here in LA, vegan restaurants everywhere. Here is the beautiful kale salad I had at Urth Cafe in Santa Monica. 

I also had the best gazpacho soup.  



Wolf Berry Cocktail


1/2 cup Ningxia wolfberry juice (Ningxia Red)

1/4 cup apple cider vinegar 

1 cup pure spring water

1 drop tangerine essential oil (and/or any other citrus oils you may enjoy)


Mix water, Ningxia Red, apple cidar vinegar, tangerine oil and stevia into glass of choice.  Add frozen strawberries (instead of ice, for flavor) and top with lemon slice and fresh mint.

15 drops of stevia extract (you may add more if you desire)

frozen strawberries or ice fresh mint

Prep time: 5 mins

Chocolate Covered Strawberries

Prep time: 15 mins + 2 hours


1 cup dark chocolate chips (vegan)
1 tbsp. coconut oil
1 carton organic strawberries


In double boiler melt chocolate chips and coconut oil
Once melted stir together to ensure no chunks of chocolate remain
Once chocolate has cooled for 5-10 minutes dip each strawberry
Lay out on a plate and place in fridge
Wait 1-2 hours and serve

Kale Salad

Prep time: 10 mins


6 cups chopped kale
1 chopped apple
1/2 chopped red onion
2 large chopped carrots
1 cup chopped cilantro
1/2 cup chopped green onion


Mix together and drizzle homeade vinaigrette on top.

Kelcie's Fudge Cups

Prep time: 10 mins + 30 mins


1 cup coconut oil (not melted just soft)
2/3 cup sunbutter/almond butter or organic peanut butter
2/3 cup raw honey
1/4 cup Max Greens powder (chocolate flavored and optional)
1/2 cup cacao powder
25 drops vanilla cream stevia
1/2 cup coconut flakes
1/2 cup slivered almonds
Sprinkle of pink salt on top

Preparation Instructions:

Mix all ingredients together.
Line muffin tin with muffin liners.
Scoop fudge into muffin cups and place in the freezer for 30 minutes.

Chocolate Truffles

Prep time: 15 mins


1/2 cup softened coconut oil

1 cup raw crushed sunflower seeds

1 cup raw crushed pumpkin seeds

1 cup ground chia seeds

2/3 cup raw cacao powder

1 tbsp. vanilla

15 drops vanilla stevia

3 tbsp. raw honey

1 tsp. pink salt

1 cup coconut shreds


Mix all ingredients together.

form into balls and freeze.