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Raw Pecan Brownies and Tomato Soup at the Coaches’ Retreat!

By Robyn Openshaw, MSW | Dec 01, 2013

13 coaches lineup

Robyn and coaches in Park City, Utah

Somehow I failed to post the best recipes from the GreenSmoothieGirl Coaches’ retreat, last month in Park City!


My very dear friend Melinda Slater made the food for the Park City retreat. Of course we had lots of 12 Steps to Whole Foods favorites. The ever-popular Hot Pink Breakfast Smoothie featuring raw beets and carrots, to start one day, and some other yummy stuff.

Here are a few recipes I hope you’ll enjoy, today and in my next blog. The Raw Pecan Brownies are so decadent you would call anybody a liar who told you it’s made with whole foods! And the tomato soup is fabulous if you have any left from your garden. I’ll have more of our Coach Retreat recipes for you in my next post!

tomato soupTomato Soup (or Sauce, wonderful over spaghetti squash or pasta)


3 1/2 lbs tomatoes

1 small onion, grated

2 cloves garlic, cut in half

1 tsp. Original Crystal Himalayan salt

1/4 tsp. pepper

2 tsp. dried thyme

8 leaves fresh basil

2 Tbsp extra-virgin olive oil

Optional: sautéed, chopped portobello mushrooms, zucchini, yellow squash, onions


Place first 3 ingredients in 9×13 inch pan (or bigger if you have one). Broil at 400 degrees for 25-30 minutes. Let cool and put all in blender; blend until smooth. Add salt, pepper, thyme and basil and blend. Pour into bowl for serving, and optionally add sautéed vegetables. Serve as a soup, or as a sauce over cooked spaghetti squash or whole-grain pasta.


pecan fudge dessert Melinda madeRaw Pecan Brownies


Brownie layer

1 c almonds

1 c walnuts

1 c soaked dates (overnight)

1/4 tsp sea salt

1 tsp vanilla

1/4 c cacao powder


pecansPecan pie layer

1 c soaked dates (overnight, then rinse)

1 c pecans

1 large banana

2 tsp maple syrup

1 tsp cinnamon

1/8 tsp nutmeg


Chocolate layer

4 ripe avocados

1/4 tsp Original Crystal Himalayan salt

2 tsp vanilla

1/4 c maple syrup

2 Tbsp coconut oil

1/2 c cacao powder

enjoy spoonsHazelnut stevia sweetener (optional)

Pecans for topping

Process layer ingredients in food processor until crumbly. Press into the bottom of oiled pan. Blend pecan pie layer ingredients until smooth, and spread the layer on top of brownie layer. Blend all chocolate topping ingredients in blender and blend until smooth. Spread on top of pecan layer. Cover with chopped roasted pecans. Cover with plastic wrap and freeze. Cut into squares and store in freezer.


Posted in: Raw Food, Recipes

One thought on “Raw Pecan Brownies and Tomato Soup at the Coaches’ Retreat!”

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  1. Karalyn Tresh says:

    Don’t forget that you can always substitute doTerra oils for the dried and fresh herbs in recipes:)

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