Julie Mitchell

Food Network Magazine


1 1/4 pounds Brussels sprouts, trimmed and halved

2 tbsp extra virgin olive oil

Celtic Sea Salt

3 tbsp pomegranate molasses

Seeds from 1 pomegranate

1/2 cup coarsely chopped toasted hazelnuts

1 tbsp finely grated orange zest


Preheat the oven to 375

Put the Brussels sprouts in a roasting pan; toss with the extra virgin olive oil and season with Celtic Sea Salt.

Roast in the oven until light golden and a fork  inserted into the centers goes in without any resistance, about 45 minutes.

Place sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and orange zests.

Julie Mitchell


This was a great treat for us at Thanksgiving! We hope that you like it as well as our families did!


1 1/4 cups raw soaked cashews

1 cup maple syrup

1 can organic pumpkin puree (16 ounces)

2 tsp of pumpkin spice

or if not available use

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves


 Soak 1 cup of cashews in 2 1/2 cups of water in a large bowl over night in the fridge.( 8 hours )

 Use the Almond Crust Recipe on The Nutrition and Wellness Website

Partially bake 7-10 minutes and take out to cool.

Drain water from cashews. They should be very soft.

 Place cashews in  the Vitamix and blend at a high speed until a paste is created.

Add in order pumpkin, maple syrup and spices.

Blend on low increasing to high for 3-5 minutes until completely creamy.

Pour pie filling  into the pie crust.

Bake  at 400 degrees for 15 minutes and reduce to 350 for 30-40 minutes.

The tooth picking should come out slightly wet.

Cool for 2 hours


Julie Mitchell


I make this for any occasion and Kathryn and Sarah love it ! I hope that you enjoy it as much as we do!


7 Green Apples

1/2  tsp Nutmeg

1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 Lemon

1/4 cup of honey

1/2 cup of Almond Meal

3 Tbsp Organic Butter

Almond Pie Crust from The Nutrition and Wellness Center Website

Glass Pie Dish

Paper Grocery Bag



Create Almond Crust and partially bake for 10 minutes.

Take out of the oven to cool.

Peel and core apples and place apple slices into a mixing bowl

Add nutmeg, cinnamon, cloves and lemon juice from the lemon mix well.

Place Apples in partially baked pie crust.

In a separate mixing bowl: cut butter into small pieces add honey and almond meal to create crumb like topping.

Place topping over the apples.

Place pie in the PAPER grocery bag.

Remove any handles that may be attached, fold opening to a closed position and staple shut on the sides.

Fold down the bottom of the bag and staple the ends to the sides.

Place the Apple Pie in the Bag on a cookie sheet and insert into oven.

Bake 350 for 45 minutes – 1 hour



Julie Mitchell


Great addition to your Holiday Meal or anytime!


5 medium sweet potatoes, peeled and cut into 1-inch chunks

1/3 cup honey

1 large organic egg

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/2 teaspoon of Celtic Sea Salt

1 tablespoon of Sucanat

1/3 cup of finely chopped pecans

Grapeseed cooking spray


Mist 8 inch baking dish with Grapeseed Cooking spray

Bring a few inches of water to a boil in a pot filled with a large steamer basket. Place potatoes into the basket, cover and steam until tender 20 to 25 minutes.

Transfer the potatoes to a bowl, and let cool slightly.

Add honey, egg, and 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon celtic sea salt; whip with an electric mixer until smooth.

Spread the sweet potato mixture in the prepared baking dish.

Mix the sucanat, pecans and the remaining 1/2 teaspoon of cinnamon in a bowl: sprinkle over the potatoes.  Bake until hot and beginning to brown around the edges

Bake for 40-45 minutes

Serves 6


Julie Mitchell


We use this and fill with pumpkin, apples, 0r mixed berries to create a great tasting pie! Try this for the holidays!


1 cup ground Almond Meal

1/2-3/4 cup Sucanat if not available Sugar in the Raw

1 medium Organic Free Range Egg, beaten

1/2 tsp Almond or Vanilla Extract

1/4 teaspoon fine Celtic Sea Salt

Dash of Cinnamon or Nutmeg


Preheat oven to 325.

Grease and flour a 9 inch glass pie plate.

Mix together the almond meal, sucanat, egg, extract , salt, and spices.

Spread mixture into the pie plate and press lightly with moist fingertips to form a crust.

To Pre-Bake Crust

Bake crust for 10 minutes, press down any puffy areas and bake another 2-5 minutes until the crust is firm.

Place on wire rack and press down the shape to flatten, if needed.

Cool before filling.  The crust will get more crisp as it cools.


Julie Mitchell

pumpkin muffins

These make a great snack for kids on the go, a treat after school or an addition to any breakfast!


1 1/2 cups of Almond Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 1/2 teaspoons pumpkin pie spice

1/8 teaspoon Celtic Sea Salt

3 eggs

3 Tablespoons of Agave

3/4 cup of canned Organic Pumpkin

1 teaspoon Vanilla Extract

1/3 cup chopped pecans or walnuts

You may add dried cranberries, bananas or other fruit to spice it up.


Bake at 350 degrees. Line muffin pan with paper liners or use coconut oil to grease pan.

In a large bowl whisk together eggs, pumpkin, and vanilla extract.  Add wet ingredients to dry ingredients and mix to combine. Stir in pecans until well mixed.

Scoop batter into muffin pan filling 1/4 full.

Bake for  20-25 minutes until golden

Makes 12 muffins

Keep in airtight container in refrigerator. Heat sightly and enjoy!


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