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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.