- 1-½ cups of almond butter
- ¼ cup of coconut oil
- 1 tsp of cinnamon
- 1 large tablespoon raw honey
- Pinch of pink salt
- 2 tbsp of chia seeds
Simply mix all the ingredients together in a bowl, until smooth and
creamy. (Note: It helps if everything is at room temperature, to keep the coconut oil soft!)
Transfer the mixture to a loaf pan, lined with plastic wrap, then
smooth with a spatula, and freeze until solid, about an hour.
- 4 cups chopped vine-ripened tomatoes
- 2 cups cooked and cooled black beans
- 1 cup red onions, diced small
- 1 large fresh jalapeño, seeded and diced small
- 1/2 cup loosely packed chopped fresh cilantro
- 1 T chopped fresh parsley
- 1 T chopped garlic
- Celtic sea Salt
- Freshly ground black pepper
- 6 T fresh lime juice
- 1 T EVOO (extra virgin olive oil)
- Beanitos brand chips (Health Food Store)
Combine first seven ingredients in mixing bowl. Season with salt and pepper. Add the lime juice and EVOO. Mix well. Place in serving bowl and serve with Beanitos chips.
If you can’t get fresh blueberries, frozen ones will work. If you don’t have blueberries, strawberries, raspberries or blackberries may be used
- 2 cups blueberries (I used frozen and slightly thawed in micro)
- 1/2 cup lemon juice
- 4 tablespoons xylitol or coconut crystals (I used xylitol)
- 3 tablespoons arrowroot powder
- 1/4 teaspoon himalayan salt
- 1-1/2 cups almond flour
- 1/4 cup softened organic real butter
- 1 teaspoon cinnamon
- Almond slices, to taste (I chopped up about 1/2 cup
- Small amount of coconut nectar
Preheat oven to 350.
Add all filling ingredients to mixing bowl and stir until combined.
Place filling in baking dish and spread evenly.
In separate bowl, combine almond flour, butter, cinnamon and almond slices. Mix until crumbly.
Sprinkle topping over filling.
Drizzle just a little coconut nectar or honey on top.
Bake for 20-25 minutes or more until filling starts to bubble and is thickened a little. If the topping is getting too brown, cover with aluminum foil.
Let cool for 10 minutes and serve warm.
Organic Ingredients if possible (suggest Muir Glen tomato products)
- 2 large zucchini
- 1 tablespoon salt
- 1 pound organic ground beef or buffalo
- 1-1/2 teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 1 cup tomato paste
- 1 (16 ounce) can tomato sauce
- 1/4 cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- hot water as needed
- 1 free-range egg
- 1 (15 ounce) container ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 (16 ounce) package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Preheat oven to 325 degrees. Oil a deep 9×13 inch baking pan with coconut oil.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground meat and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for at least 5 minutes before serving.
- ½ cup blanched almond flour
- ½ cup macadamia nuts
- 1 tablespoon coconut flour
- ¼ cup pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons hemp seeds
- 1 tablespoon golden flax seed
- ½ teaspoon celtic sea salt
- 1 tablespoon palm shortening or coconut oil
- ¼ cup water
Pulse almond flour, macadamias and coconut flour in a food processor until well ground.
Pulse in seeds, flax meal and salt until almost fully ground (leave a little texture for crunch)
Pulse in shortening, then water; dough will form a ball in food processor
Roll out dough between 2 pieces of parchment paper to ¼ inch (or less) thick
Cut into 2-inch squares with a flat and wide pastry cutter. Scoop up each square with the pastry cutter, turn over onto a cookie sheet.
Bake at 300° for 20 to 25 minutes or longer, until brown around the edges and crispy.
Makes about 25 crackers
I’ve made this cake before and it’s awesome. Would be a good Holiday cake. This recipe takes a long time to make, but it’s worth it.
Have all ingredients about 70 degrees. Preheat oven to 325 degrees.
Beat until light:
- 6 egg yolks (keep whites) from free-range chickens
- Add 3/4 cup ***xylitol gradually and beat until well blended.
Grind nuts in food processor:
- 3/4 cup finely chopped organic raw walnut meats
- 1/2 cup finely chopped organic raw pecans
Add rest of ingredients:
- 1 tablespoon organic coconut flour
- 1 tablespoon organic almond meal (or almond flour)
- 2 tablespoons water, or coffee
- 1/4 cup grated unsweetened organic chocolate
- 1/2 teaspoon double acting baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves (or a dash)
- 1/8 teaspoon nutmeg (or a dash)
Whip until stiff, but not dry:
Fold lightly into cake batter. Bake in ungreased 9-inch round removable-rim pan (spring form) about 1 hour. Let cool for about 10 minutes. (It helps to place greased parchment paper in bottom of pan to assist in removing cake. Spread warm cake with Chocolate Butter Icing below:
Chocolate Butter Icing: (makes about 1-1/2 cups)
- 1/2 cup ***xylitol (pulverize in blender until it looks like powdered sugar)
- 4 oz. organic unsweetened chocolate (try to use 70% or more cacao)
- 4 oz. organic butter
- 1/4 cup cream OR coffee
- 1/8th teaspoon sea salt
- 1 teaspoon vanilla
Melt chocolate over very low heat. Add butter and stir until melted.
Remove from heat and add the cream OR coffee and salt. Gradually sift in the powered ***xylitol along with vanilla extract.
Ice the warm torte with a spatula dipped frequently in hot water for a glossy finish.
NOTES: You can get xylitol, organic chocolate, almond meal and coconut flour at any Health Food Store.
***Also, when using xylitol, please be aware that it is poisonous to dogs. Do not feed to animals. If you don’t want to use xylitol, coconut sugar is a good substitute.
- 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
- 1 tablespoon extra-virgin olive oil (EVOO)
- Fine sea salt and ground black pepper, to taste
- Fresh garlic (if desired)
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain.
Add oil and reserved water, 1 tablespoon at a time for desired texture while mashing cauliflower with a potato masher. Season with salt and pepper (and minced garlic if desired) and serve. (May substitute organic butter for EVOO.)
(All raw and chopped)
- sunflower seeds
- pumpkin seeds
- organic unsweetened coconut flakes
- cinnamon and nutmeg, to taste.
- unsulfured dried fruits (optional)
Mix all together and store in sealed container. Put some in a bowl and add some almond or coconut milk, a little vanilla, and, voila, you’ve got some granola breakfast “cereal” or a finger snack. If desired, you can add just a few unsulfured dried fruits or fresh sliced strawberries to your bowl for breakfast.
This mix would also be great as a snack or dessert with Greek God’s brand unsweetened yogurt.
- 2 chicken breasts (bone in, skin on)
- 2-4 ribs celery
- 4 green onions
- 1/2 can water chestnuts
- Raw almonds, chopped
- Crushed red pepper flakes, to taste
- 2 tablespoons or more fermented soy sauce (or tamari sauce, if exceptionally gluten sensitive
- 1-2 tablespoons dark balsamic vinegar
- Freshly grated ginger
- Mung bean sprouts (if desired)
- Sesame oil
- Tahini (sesame seed butter)
Salt and pepper 2 chicken breasts (bone in, skin on) and bake until done (preferably pasture-raised chicken), debone and take off skin and cube meat.
Saute celery in small amount of olive oil. Add cubed cooked chicken and ginger and saute about a minute. Add green onion, almonds, red pepper flakes, soy sauce, small amount of sesame oil for flavor and dark balsamic vinegar. Cook until heated through. Add mung bean sprouts, stir and serve.
Rinse and dry Romaine lettuce leaves and/or raw red cabbage leaves.
To serve, place mixture in a cold romaine leaves, red cabbage leaves or red leaf lettuce. May add a little tahini on top of mixture. Makes about 8 wraps. This is delicious!