The holiday season may be over, but that's no excuse not to continue stocking the freezer with sweet (healthy) treats, right? Keeping in line with my love for the functional and humble coconut, I decided to create yet another bite-sized delight using the tropical treat as the main attraction. The result? A sinfully sweet and royally rich mound of goodness, that is both easy and quick to create!

I don't really have much of a sweet tooth myself these days, but when I teach my food workshops, I like to welcome my guests with a sweet introduction to class by offering up a decadent treat to kick things off. The best part? These cupcakes are totally raw, vegan, and gluten free!

Raw food is often seen in one of two ways: super bland and boring or far too complicated. But, there are also days when I just don't have the energy or time to commit to a prep-heavy menu, and on those occasions all I want is to be able to present as many fresh foods I can, in the quickest and simplest way possible. That's where this quick and easy raw applesauce comes in.

When times get tough, the tough get...protein. Well, I do anyway. Protein-packed, blood sugar stabilizing snacks at the ready to power me through long days or hard-core workouts. And these little bites should preferably have the ability to be prepared well ahead of time and frozen, or be whipped up in an emergency energy situation with ingredients that I often have on hand.

Sprouted chickpeas are raw, so they're an easy way to hop onto the raw food wagon, and a delicious way to incorporate some raw protein and fibre into your diet every day! Try this twist on your standard appetizer of hummus for a delicious and crowd-pleasing recipe to introduce these raw beans to your brood this holiday season.