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Saturday, December 28, 2013

Mediterranean Pizzas

Sweet & Savory Mediterranean Pizza

1 sprouted ezekiel tortilla or grain free pizza crust
1 cup organic raisins
1/4 cup fresh organic lemon juice
1/2 cup "No Bean Hummus"
1/2 cup raw goat feta cheese

Blend raisins with lemon juice in vita mix until creamy and smooth.
Spread raisin sauce over pre-baked pizza crust or sprouted tortilla.
Spread No Bean Hummus over raisin layer.
Sprinkle the top with goat feta and bake at 400 for 10 minutes.









Sundried Tomato Mediterranean Pizza

1 sprouted ezekiel tortilla or grain free pizza crust
1 cup sundried tomatoes
1/2 red onion thinly sliced
2/3 cup No Bean Hummus
1/2 cup goat feta
Rosemary (optional)

Spread "hummus" over sprouted tortilla or pre-baked paleo pizza crust.
Sprinkle sundried tomatoes and onion over hummus layer.
Sprinkle rosemary and goat cheese on top.
Bake at 400 for 10 minutes.


Friday, December 27, 2013

Organic Dark Chocolate Bark

2 cups 75% organic raw dark chocolate
1/4 cup organic raw coconut oil
1/2 cup raw organic wolf berries (or gogi berries)
1/2 cup raw sprouted nuts of your choice (pecans, almonds, macadamia, cashews or pistachios)
sprinkle of coarse pink Himalayan salt

Melt chocolate and coconut oil together in small pot over low heat until completely melted down.
Spread parchment paper over cookie sheet.
Pour chocolaté onto parchment.
Sprinkle nuts, berries and salt over.
Freeze for 30 minutes.


Thursday, December 19, 2013

Chicken Veggie Soup

32 oz. homemade bone broth
5 cups chopped veggies (mushroom, celery, broccoli, carrot, onion)
6 oz. free range chicken (cut with kitchen scissors)
3 cloves garlic
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. basil
1 cup shredded raw cheese

Simmer all ingredients in large pot (except cheese).
Add cheese after soup is done.

Tuesday, November 26, 2013

Turkey

1 young organic free range turkey
1 organic apple
1 organic lemon
1 onion (red, white, yellow, doesn't matter)
1/2 cup melted coconut oil
2 tbsp. celery powder (dehydrated celery ground up in a coffee bean grinder into a powder)
1 tbsp. oregano
1 tbsp. basil
1 tbsp. sea salt

Wash turkey in cold water.
Let it sit out for an hour or so until about room temp.
Gut bird and set aside the neck and all the "junk".
Stuff with apple, lemon, and onion.
Mix coconut oil, celery powder, herbs and salt together in bowl.
Rub the oil mixture onto the bird until completely covered in coconut oil.
Pre heat oven to 450 and place chicken in a glass "brownie" dish and cook for 15 minutes.
Take out, reduce heat to 300 and cover with foil.
Cook for about 3 more hours.
Take out and cool with foil still over it.

With all the "junk" and bones, place in a pot with water so its about 2 inches above the bones, 1 tbsp. apple cider vinegar, 1 tbsp. sea salt and tons of veggies (carrots and cerlery are great). Simmer four about 12 hours. Strain and you have chicken broth!

With the drippings of the turkey, what looks like chicken "juice,"  place in a jar and freeze and save for making gravy.

Gravy

drippings
2 tbsp. balsamic vinegar
3 tbsp. arrowroot powder
1/4 cup water

Simmer dripping (including ALL THE FAT) in a pan with vinegar.
In a cup mix water and arrowroot powder together and make a paste.
Slowly add paste to the gravy and stir until no clumps and is thick (you can add more arrowroot powder for more thickness).

Monday, November 25, 2013

Roasted Brussel Sprouts

6 cups sliced brussel sprouts
1/4 cup coconut oil/grass-fed butter
1 tsp. pink salt
1 clove garlic (minced)
black pepper to taste

Toss all ingredients together in large bowl.
Place on a cookie sheet and bake for 15-20 minutes at 450 degrees.
Eat ALL of them like me!

Serves 1 (if you are Kelcie) and 5 if you are normal

Saturday, November 23, 2013

Mashed NO-Tatoes

3 heads steamed cauliflower
1 bottle strained amasai (or raw kefir)
1/2 cup raw organic butter
1 tsp. dill (optional)
1/2 tsp. black pepper
sprinkle of salt to taste

In food processor combine all ingredients together.
Blend until smooth and fluffy.


Pumpkin Cake

8 free range eggs
1 1/2 cups melted organic butter
1/2 cup grade B maple syrup
15 drops vanilla cream stevia
1 tbsp. vanilla
1 1/2 cup fresh pumpkin puree (cut pie pumpkin in half, bake at 400 for 20 min, scoop out seeds, scoop out flesh, place in blender and blend until smooth).
1/2 banana
1 tbsp. cinnamon
1 tbsp. ginger
1 tsp. nutmeg
1/4 tsp. clove
1 cup almond flour
1/4 cup coconut flour
1 tsp. baking powder

Place eggs, melted butter, syrup, stevia, vanilla, pumpkin puree and banana in food processor.
Blend until smooth.
Add flours, spices and baking powder.
Blend until smooth.
Pour into a greased loaf pan.
Bake at 325 for 35-40 minutes.
Or spoon into lined muffin tin and bake at 350 for 10 minutes.

Orange Cranberry Muffins

8 free range eggs
1 cup melted coconut oil or organic butter
10 drops orange essential oil
1 tbsp. vanilla
2/3 cup raw local honey
1 cup blanched almond flour
1/2 cup coconut flour
1 1/2 cups cranberry sauce (CLICK HERE for the recipe)
1 tsp. baking powder
1 tsp. pink salt

In food processor blend together eggs, coconut oil (melted), butter (melted), essential oil, vanilla and honey until creamy.
Add in flours, cranberry sauce, baking powder and salt.
Mix well.
Pour into large bowl and let it sit for 20 minutes to thicken.
Spoon out batter into lined muffin tin.
Bake at 350 for 10 minutes.


Thursday, November 21, 2013

Raw Chocolate Fudge Brownies

This is my FAVORITE RECIPE OF ALL TIME. It has the PERFECT fudge texture and the flavor is amazing.

1 cup coconut oil
1 cup coconut butter
2/3 cup RAW coconut water (Whole Foods is where I get mine)
2/3 cup raw cacao
1 tsp. vanilla extract
2 tbsp. raw honey or 15 drops vanilla cream stevia
sprinkle of pink salt

Mix coconut water and coconut butter together in a bowl.
Coconut butter will absorb the water, become smooth and will be easier to stir.
Add coconut oil, raw cacao, honey/stevia and vanilla.
Line muffin tin with muffin liners.
Spoon fudge mixture into muffin liners.
Sprinkle with salt and freeze for 30 minutes in the freezer.
EAT THE WHOLE BATCH LIKE ME!



Wednesday, November 20, 2013

Taco Salad

Meat
1 lb. grass/green-finished beef
1 tbsp. cumin
1/2 tsp. chili powder
1/2 smoked paprika
1/2 cup organic tamari/coconut aminos

Cook meat with spices and coconut aminos sauce.

Other toppings
organic romaine
avocado/homemade guacamole
tomatoes/homemade salsa
strained yogurt (I use amasai which is a raw cultured dairy) or your could use organic sour cream too
Shredded raw cheddar curds





Tuesday, November 19, 2013

Chocolate Mint Christmas Cookies

3 cups blanched almond flour
1 cup coconut sugar
1/4 cup maple syrup
1/2 cup cacao
2 tbsp. vanilla extract
6 drops peppermint essential oil
2 free range eggs
1 tsp. salt

Mix dry ingredients together.
Whisk eggs, syrup, vanilla, essential oil and salt together.
Pour wet ingredients into dry ingredients.
Form into little cookies.
Bake at 350 for 12 minutes.
Let cool for 1 hour.

Great with healthy hot cocoa or tea.


Pizza Salad

Pizza Crust

3 cups almond flour
2 cups shredded raw cheese (I used the cheddar cheese from beyond organic)
3 free range eggs

Mix all ingredients together.
Roll out onto a stone wear pan and bake at 350 for 15-20 minutes.

Toppings

2 tbsp. organic coconut oil mayonnaise
2 cups organic chopped romaine
1 tomato sliced
1 avocado sliced
4 oz. free range chicken chopped
2 strips, pasture raised bacon cut into little bits (optional)

Spread mayo over crust.
Add remaining toppings.
Serve!


Thursday, November 7, 2013

Health Benefits Of Eating RAW Cheese

Cows naturally eat grass; however, 90% of dairy cows are raised in a tight, confined stall and fed a diet of genetically modified corn and soy. This grain diet is not genetically congruent for the cow's internal ecosystem and the cows build sickness and disease. They become very acidic, which creates an ideal breeding ground for infectious bacteria such as E Coli.

In the mainstream dairy feedlots, illness and infection are very common. Powerful antibiotics are used to keep infectious bacteria down, but these also damage the natural micro flora the animals need to maintain good health. This creates an even lower natural immunity and contaminates the dairy with antibiotic substances and other dangerous chemicals.

The majority of industrial farms utilize Bovine hormone injections to increase size and weight. Increasing hormone levels boosts milk production. This also increases levels of utter infection, pus formation, antibiotic residue and a cancer accelerating hormone called IGF01.

GRAIN FED DAIRY=INFLAMMATION

Grain-fed cows produce dairy and cheese that is very high in omega 6 fatty acids. The average ratio for a cow on a grain-fed diet is roughly 25:1 (omega 6:3). This is genetically incongruent for all mammal species.

Humans should naturally have an omega 6:3 ratio around 4:1 or 2:1. When these ratios become skewed, they trigger cellular inflammation and accelerated cellular degeneration. This environment causes an individual to become highly inflamed and to build degenerative disease.

When the cows have this acidic, inflammatory environment, they become very thirsty. They drink significantly more water than grass-fed cows (as there is natural hydration in the grass). This water helps to increase dairy production, but the milk is thinner and less tasty.

Years ago, a well-treated cow may have lived close to 20 years. Consider that the typical cow begins lactating around age 2; that is 18 years of dairy production. In 1950, typical cows lived around 10-15 years. Today, the average dairy cow in an industrial farm lives 5 years (3 years of lactation). During these 5 years, the cows are massively fed and stressed to produce the absolute maximal amount of dairy.

Natural grass-fed cows produce between 3-5,000 gallons of milk a year while grain-fed, hormone injected cows can easily produce over 20,000 gallons a year. This is a huge advantage for dairy production because they can feed the cows on government subsidized grains while massively producing dairy.

GRASS-FED DAIRY=ANTI-INFLAMMATORY 

Cheese from 100% grass-fed cows has a perfect omega 6:3 ratio of 2:1. It also contains 5x the amount of Conjugated Linoleic Acid (CLA), which is an extraordinarily powerful cancer fighting nutrient. CLA is known to boost metabolism and fat burning while enhancing natural immunity. This form of cheese is also a great source of highly bioavailable calcium & magnesium, amino acids and vitamin A, D3, & K2.

Raw cheese is naturally processed through old world traditions. This means that the cheese process begins minutes after the morning milking. Because the milk is so fresh, it isn't necessary to pasteurize it. The natural heat (around 101.5 degrees F) involved in the cheese-making process preserves the naturally beneficial enzymes in the milk which aid in the digestion of lactose and in the absorption of protein, calcium and other critical nutrients. Raw cheese also has a richer and deeper flavor than pasteurized dairy.



Sources Include: 
www.naturalnews.com http://www.ejnet.org/bgh/nogood.html
http://www.kennyscountrycheese.com/
Mendelson A. "The Astonishing Story of Real Milk," Mother Earth News, October/November 2011. Pg 34-39.
http://products.mercola.com/produce/cheese/

About the author:
Dr. David Jockers owns and operates Exodus Health Center in Kennesaw, Ga. He is a Maximized Living doctor. His expertise is in weight loss, customized nutrition & exercise, & structural corrective chiropractic care. For more information go to www.drjockers.com To find a Maximized Living doctor near you go to www.maximizedliving.com Dr. Jockers is also available for long distance phone consultations to help you beat disease and reach your health goals 














Saturday, September 14, 2013

Raw Fettucini Alfredo

SAUCE

1 cup suero gold (cultured whey)
2 tbsp. fresh lemon juice
3 cloves of garlic
1 tsp. pink salt
1 cup soaked raw sunflower seeds (soaked overnight)
1 cup raw soaked cashews (soaked overnight)
1 cup young coconut meat
black pepper to taste

Blend all ingredients together until smooth.

Other Ingredients

Diced bell pepper
Fresh peas
Spiraled zucchini
Fresh basil



Friday, September 13, 2013

Creamy Pumpkin Soup

2 cups steamed pumpkin (fresh NOT FROM A CAN)
1/2 steamed sweet potato
2 cups homemade bone broth
1 cup plain amasai or homemade raw keifir
4 garlic cloves
1 tsp. black pepper
1 tsp. pink salt

Blend all ingredients in a blender until smooth.
Serve warm or chilled.



Friday, August 23, 2013

Chocolate Chip Cookies

3 cups blanched almond flour
3/4 cup melted ghee/grass-fed butter
2/3 cup raw coconut nectar/maple syrup
1 tbsp. vanilla
1 tbsp. pink salt
1 tsp. baking soda
1 cup organic dark chocolate chips

Whisk melted ghee/butter with coconut nectar/maple syrup, vanilla and salt.
Add in flour and baking soda.
Add chocolate chips.
Form into cookies (not balls) and bake at 350 for 10 minutes.



Blueberry Muffins

6 free range eggs
1/2 cup melted coconut oil
1/2 cup grade B maple syrup
1 tbsp. vanilla extract
1/2 cup coconut flour
1 tsp. baking powder
1 cup wild blueberries

Whisk together eggs, melted coconut oil, maple syrup and vanilla.
Whisk in coconut flour.
Let it sit for 10 minutes (to thicken).
Add in blueberries and baking powder.
Spoon into greased muffin tin.
Bake at 350 for 10 minutes.



Thursday, August 1, 2013

Salsa Kraut

2 organic tomatoes (deseeded)
4 cups chopped green cabbage
1 cup chopped red onion
2 cloves of garlic, minced
1 jalapeño Pepper, finely chopped
1 tbsp. pink salt
1 cup garlic terrain

Toss all ingredients (except terrain) together in a bowl.
Place in a large mason jar and pour terrain over the top until it's covered (you may need more then one cup of it).
Let it ferment on the counter for 4 weeks.



Tuesday, June 25, 2013

Almond Tea Cookies

4 cups almond flour
2/3 cup coconut sugar
2 free range eggs
1/2 cup melted coconut oil
1/4 tsp. cinnamon
1 tbsp. almond extract
1/2 tsp. pink salt

Mix all ingredients together.
Roll dough out between two pieces of parchment paper until 1/8 inch thick.
Cut with cookie cutter.
Bake at 400 for 10 minutes.


Monday, June 17, 2013

Creamy Ginger Dressing

3 tbsp. organic dijon mustard
1 tbsp. raw honey
1/2 cup raw olive oil
2 tbsp. organic ground ginger
1/4 cup plain amasai
1/4 cup raw coconut vinegar

Whisk together ginger, mustard, honey, olive oil and amasai.
Add in vinegar.
Pour over veggie salad.

Salad

2 cups romaine lettuce
1 avocado
1/2 grapefruit
1/4 cup EA live sunflower seeds
Red onion

Serve with green-finished steak


How To Make Sauer Kraut

2 heads of cabbage
2 tbsp. pink salt
16 oz. cultured whey

Shred cabbage.
Add salt and place in a large bowl for 6 hours.
Pack into glass mason jar and fill to the top with whey.
Let it sit on the counter for 6 weeks.


Wednesday, June 12, 2013

Chicken Salad

10 oz. free range chicken shredded
1/2 cup coconut oil mayonnaise
1 apple chopped
1/2 cup raisins
1/2 cup chopped celery
sprinkle of nutmeg and cinnamon

Mix all ingredients together.
Serve on organic romaine.



Probiotic Pizza

Crust

3 cups blanched almond flour
2 free range eggs
1 tsp. pink salt

Mix all ingredients together.
Roll out in between two pieces of parchment paper.
Bake at 350 for 10 minutes.

Top with organic tomato sauce and shredded really raw cheddar bites.
Bake at 350 for 10 minutes.


Bread & Butter

Bread

4 free range eggs
2/3 cup melted coconut oil
1 tsp. pink salt
2 tbsp. honey
1 cup blanched almond flour
1 tsp. baking powder

Whisk together eggs, honey, melted oil and salt.
Whisk in flour and baking powder.
Pour into greased mini loaf pan.
Bake at 350 for 30 minutes with foil on top.

Serve with whipped honey butter.

Honey Butter

1 cup softened grass-fed butter (raw preferably)
2 tbsp. raw honey
pinch of pink salt

Mix together in kitchen aid mixer on high for 5 minutes.




Raw Zucchini Noodle Salad

2 zucchinis spiralized
1 orange bell pepper
1 yellow bell pepper
1/2 cup shredded really raw cheddar bites
raw italian dressing

Dressing

1 cup apple cider vinegar (raw organic)
3 cloves of garlic
8 drops of stevia extract (I don't use powder
3 tbsp. organic mustard
1 tbsp. basil, thyme, oregano (each)
1 tsp. real salt
1/2 tsp. black pepper
1 cup cold pressed olive oil

Blend in a blender.


Toss everything together.
Chill and eat.


Monday, June 10, 2013

Pound Cake With Berries

Pound Cake

6 free range eggs
1 1/2 cup melted coconut oil
1/2 cup raw coconut nectar
1 1/2 tbsp. vanilla extract
1/2 tsp. pink salt
1/2 cup coconut flour
1 tsp. baking powder

Whisk eggs, melted oil, coconut nectar and vanilla together
Whisk in flour, baking powder and pink salt
Let it sit for 15 minutes (to thicken)
Pour into greased loaf pan
Bake for 20 minutes at 350

Topping

1 cup frozen wild blueberries
1 cup nixia wolf berries (or gogi berries)
Juice from two oranges

Mix all ingredients together
Let it sit out over night (so the berries defrost)


Banana Bread

6 free range eggs
1 1/2 cups melted ghee/butter
2 really ripe bananas
1 tbsp. vanilla extract
1/2 tsp. pink salt
1 cup blanched almond flour
1/2 cup coconut flour
1 tsp. baking powder
1 cup organic dark chocolate chips

In a vita mix/blender blend eggs, melted butter/ghee, bananas and vanilla together
Pour mixture into a bowl and whisk in flours and baking powder
Let it sit for 10 minutes to thicken
Add in chocolate chips
Pour into a greased loaf pan and bake for 20 minutes at 350


Detox Slushy

16 oz. cultured whey
1 cup wild blueberries
1 tsp. vanilla
1 drop orange essential oil
1 drop spearmint essential oil
1 drop grapefruit essential oil
2 cups ice cubes

Blend all ingredients in a vita mix or blender.


Tuesday, June 4, 2013

Pizza Salad

Crust

2 cups blanched almond flour
1 tsp. organic garlic powder
1 tsp. pink salt
1/2 cup shredded raw cheddar cheese
2 free range eggs

Mix all ingredients together.
Form into a big ball and roll out between two pieces of parchment paper.
Bake for 15 minutes at 350

Toppings

Organic romaine lettuce
Organic roma tomato
Avocado
Broccoli sprouts
Coconut oil mayo (for "sauce")

When crust is cooled, spread coconut oil mayo over it.
Place toppings on top.
Sprinkle pink salt over.



Thursday, May 30, 2013

Superfood Muffins

4 free range eggs
2/3 cup melted coconut oil
1 tbsp. vanilla
1/3 cup coconut flour
1/2 cup gogi berries
1/2 cup blueberries
1/2 cup raw coconut nectar
1 tsp. pink salt
1 tsp. baking powder
2 drops orange essential oil

Whisk, eggs, melted coconut oil, vanilla, orange oil and coconut nectar in a bowl.
Add in coconut flour and whisk well.
Let it thicken for 5 minutes.
Add in the berries and baking powder.
Line a muffin tin with muffin cups.
Spoon batter into the muffin cups and bake at 350 for 10 minutes.


Wednesday, May 29, 2013

Paleo Organic Asian Stir Fry

4 cups cauliflower rice
8 cups organic broccoli slaw
1 cup EA live raw sunflower seeds
2 tbsp. macadamia nut oil
1/2 cup coconut aminos
1 tsp. organic ginger
4 cloves of minced garlic
3 cups bone broth
1 tsp. pink salt
chives (optional)

In a small pot place raw cauliflower rice with bone broth in there to cook with lid on for 10 minutes on medium heat.
Heat skillet on medium heat.
Add macadamia nut oil garlic and broccoli slaw.
Cook on medium to high heat for 5 minutes.
Drain cauliflower rice.
Chop chives up and add them to "rice".
Add the rice to the stir fry.
Add in the remaining ingredients.
Serve warm.

Monday, April 29, 2013

Crunchy Fudge Cups

1 cup coconut oil (soft, not melted)
2/3 cup coconut butter
2/3 cup raw almond butter
1/4 cup raw honey
1/4 cup max greens powder (chocolate flavored)
1/4 cup raw cacao powder
15 drops vanilla cream stevia
1 tbsp. organic vanilla extract
1/2 cup coconut flakes
1/2 cup slivered almonds
Sprinkle of real salt (for on top)

Mix all ingredients together.
Spoon into muffin tin lined with muffin cups.
Sprinkle salt on top and freeze in freezer for 30 minutes.





Friday, April 26, 2013

Cultured Veggie Salad

1 cup of raw, homemade sour kraut
1 cup diced homemade organic pickled cucumbers
1/2 cup chopped organic red onions
1 cup organic cultured broccoli and carrot slaw
3 oz. really raw cheddar bites
crushed raw paleo 7 seed crackers
fresh garlic
1/2 an avocado
drizzle of raw olive oil
real salt and pepper

Mix together serve chilled

  

Saturday, April 20, 2013

Raw Superfood Carrot Salad

10 large organic shredded carrots
1 cup Nixia wolfberries
4 organic shredded apples
1 cup EA live pecans
3 tbsp. organic dijon mustard
1/4 cup organic fresh squeezed lime juice
1/4 cup grade B maple syrup
1 tsp. organic lemon pepper
1 tsp. real salt

Mix all ingredients togther.
Serve chilled.
 

Friday, April 19, 2013

Nori Wraps

2 organic bell peppers (I used one orange one yellow)
6 shredded organic carrots
2 tbsp. organic ghee
1/4 cup coconut aminos
1 tsp. organic basil
1 tsp. organic oregano
3 cloves of minced garlic
2/3 cup raw cheddar cheese
Salt & pepper
Organic nori

Sauté minced garlic, peppers and carrots in the ghee.
Add herbs, coconut aminos and cheese.
Spoon onto a raw organic nori sheet and wrap.
Enjoy.

Wednesday, March 20, 2013

Cancer Fighting Eggs

3 free range eggs
2 oz. shredded raw beyond organic cheddar bites
3 tbsp. grass-fed butter/ghee/coconut oil
1/2 cup chopped red onions
8 organic chopped green oinions
1 cup chopped organic yellow pepper
6 clove of minced garlic
1 tbsp. organic thyme
1 tbsp. organic oregano
1 tbsp. organic basil
2 tbsp. turmeric

Saute onions, green onions and garlic in pan on a low heat for 10 minutes.
Add in eggs, cheese and herbs.
Cook for 10 minutes and add in turmeric.

Monday, March 18, 2013

Mashed No-Tatoes

2 heads of organic cauliflower
1 cup 100% organic grass-fed ghee/butter 
organic dill and real salt to taste

Steam cauliflower until tender.
Place ghee, cauliflower abd cream cheese in a vita mix and mix until smooth.
Sprinkle salt and dill to taste.

Saturday, March 16, 2013

Cilatro Sauce

2 big bunches of organic cilatro
1 cup of FRESH organic chopped sage
1/2 cup FRESH organic chopped basil
1/2 cup FRESH organic chopped oregano
1/4 cup organic yellow mustard
2 cups organic RAW coconut vinegar
1/4 cup oregano terrain
1 peeled lemon (you might want to try to de-seed it too)

Blend in a blender.
Serve with veggies, on salads or with meats!

Creamy Broccoli Soup

4 heads of organic broccoli (chopped)
6 cups of organic baby kale
8 organic green onions
6 garlic cloves (minced)
1 cup organic clarified butter/coconut oil
32 oz. of homemade bone broth
1 bottle of plain amasai
2 cups really raw cheddar bites (shredded)

Throw clarified butter, green onions, garlic, kale and broccili in a large pot and saute them for 10 minutes.
Add bone broth.
Pour into a vita mix and blend until smooth.
Pour back into the pot and simmer for 10 minutes.
Add amasai and cheese at the end and stir well.

Sunday, March 3, 2013

Grandma's Cake

My grandmother used to make this cake for me when I was little. It wasn't a sweet cake but it was delicious!!!
Because it was not grain free and she didn't have a recipe (she made it up) I made up a recipe using almond flour and it turned out really well.

Enjoy

8 free range eggs
1/2 cup melted coconut oil
1/2 cup plain amasai
1/2 cup coconut nectar/grade B maple syrup
1 tbsp. organic vanilla extract
2 cups almond flour
1/2 cup raw organic cacao powder
1/4 cup raw organic coconut sugar
1/2 cup organic raisins
2/3 cup raw walnuts
2/3 cup 70% organic dark chocolate chips
1 tsp. baking powder
1 tsp. real salt

Mix together, almond flour, raisins, cacao powder, coconut sugar, walnuts, chocolate chips, baking powder and salt.
In a separate bowl whisk eggs, melted oil, amasai, coconut nectar/maple syrup and vanilla extract.
Pour wet ingredients into dry ingredients.
Mix together well.
In a greased cake pan (greased with coconut oil) pour in batter.
Bake at 350 for 20 or 30 minutes.




Sunday, February 17, 2013

Super Omega Shake

This recipe is a great way to boost your brain health, but also great for overall health!

For example it has a lot of healthy fats which can aid in weight lose, it is also good for children with autism, ADD and ADHD, as healthy fats are critical for children's brain development. It can also help with arthritis and reducing inflammation as it is high in omega 3's.

Here is the recipe!

8 oz. of plain amasai
3 free range eggs
2 tbsp. terrain (ginger goes well with this particular recipe, but any of them will do)
1 tsp. organic vanilla extract
5 drops of organic stevia extract (optional for those who need it sweetened)

Blend together in a vita mix or blender.

This recipe is a meal replacement, I don't typically recommend it right before bed.


Thursday, February 14, 2013

Brain Boosting, Blues Busting Burger

When it comes to beef, people are afraid of it for several reasons.

  1. Marketing has told us beef is bad
  2. Doctors say beef is bad (will give you heart disease and make you gain weight)
  3. "Studies" have shown beef to be bad
Well I'm here to say, I disagree and agree all at the same time.
First of all when it comes to any animal foods you are NOT what you eat, you are what THEY ATE. So if you are eating conventionally raised, grain finished beef I would say, STOP EATING IT. 

Meat is either concentrated TOXINS or concentrated NUTRIENTS. So in my opinion and the opinion of many other health experts (Dr. Joseph Mercola, Jordan Rubin, Dr. Josh Axe, Dr. David Jockers), meat and especially beef can be an amazing super food. 

DID YOU KNOW? 
Beef is actually HEALTHIER then chicken? Yes, that's right, green-finished beef is healthier then chicken. 

Green-finished beef has nutrients such as, CLA (number one fat burning supplement on the market today and it also fights cancer), HIGH in omega 3s (which are anti inflammatory, high in iron, high in zinc (great for boosting your mood and critical for absorbing your vitamins and nutrients, high in B vitamins (which are great for metabolism and mood) and high in protein.

Brain Boosting, Blues Busting Burger

2 pounds of green-finished beef
2 free range eggs
1/2 cup sprouted 7 seed blend
1 tbsp. thyme, oregano and basil
2 garlic cloves minced
8 green onions chopped finely
1 tsp. real salt

Mix all ingredients together. 
Form into patties and cook in coconut oil.