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Monday, December 22, 2014

Marshmallows

4 tbsp. grass-fed gelatin
1 cup water (or coconut water to make it extra sweet)
1 tbsp. marshmallow root (optional)
1/2 cup honey
15-20 drop stevia extract (I used sweet leaf vanilla cream)



Optional Step: Combine 1 cup of warm water with the 1 tablespoon of Marshmallow Root and let sit for 5 minutes (or as long as overnight in the fridge), Stir well and strain. Make sure that the liquid makes a while cup.Pour ½ cup of water(marshmallow mix if you used it) into the metal bowl or mixer bowl and add the gelatin. Whisk slightly to incorporate and let sit.Pour the other ½ cup of water and the 1 cup of honey into the small saucepan.Slowly bring the water and honey mixture to a boil. If you have a kitchen thermometer, you want it to reach at least 240 degrees. If not, just keep boiling, stirring constantly for 8 minutes.Slowly start pouring the honey/water mixture into the bowl with the gelatin mix (which will be hardened by now).Turn on the mixer or hand mixer and keep on medium as the honey mixture is added.When add honey mix is added, turn the mixer to high and blend with the mixer for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).Add the probiotics and any flavor ingredients for the last 2 minutes of mixing (except cocoa powder which can be added to the honey mix in the saucepan).Grease a 9x13 inch baking dish with coconut oil, or line with parchment paper, leaving some on the sides to be able to pull up.When marshmallows are whipped, pour into the lined/greased dish and smooth evenly.Let sit at least 4 hours (overnight is better).Flip on to a cutting board and cut with a well oiled pizza cutter or knife.Store in an airtight container.

Origanal recipe came from www.wellnessmama.com 


Monday, December 1, 2014

Raw Autumn Trail Mix


1/2 cup pumpkin seeds
1/2 cup raisins 
1/4 cup dates
1/2 cup dehydrated apples
1/2 cup almonds
1/4 cup pecans
1/2 cup coconut flakes
1 tsp. cinnamon 

Mix everything together. 
















Tuesday, October 21, 2014

Benefits Of Consuming Coconut

1. Coconut Oil is a medium chain fatty acid. In fact, coconut oil has been reported as nature’s richest source for medium chain fatty acids. What makes medium chain fatty acids different from long chain fatty acids? MCFAs are smaller, so they can permeate our cell membranes more easily, which means they don’t require special enzymes in order for our bodies to utilize them. They’re easily digested, naturally putting less strain on our digestive systems. MCFAs are sent directly to our liver, which means they’re immediately converted to energy instead of being stored as fat. Lastly, MCFAs help stimulate our metabolisms, making it an excellent tool for weight loss!
2. Coconut Oil has amazing anti microbial properties. Coconut has a special ingredient which makes it excellent for fighting microbes called lauric acid. In the body, lauric acid is converted into monolaurin, which has anti viral, anti protozoan and anti microbial properties. Monolaurin can help fight the following lipid coated viruses:
•    Measles
•    Influenza Virus
•    Herpes
•    Different kinds of infectious bacteria
•    Parasites such as Giardia and Lamblia
3. Coconut Oil is a natural moisturizer. Besides having loads of health benefits when consumed, coconut oil has also benefits when applied to the skin. It’s often used for massage, to knead away tired muscles. It also has great moisturizing benefits, and can be used in the place of any body lotion.
Coconut oil also has plenty of anti-aging benefits, and can help protect the skin from free radicals, which can cause skin to look older and more tired. Also, when you apply coconut oil to your skin, it can reduce your need to use Vitamin E as another form of skin protection.
4. Coconut Oil is great for cooking. The problem with other kinds of vegetable oils is that when heated they turn rancid. Rancid oil is obviously bad and vegetable oil is responsible for bad cholesterol. However, when coconut oil is exposed to heat, it’s been found to resist mild heat damage. Coconut oil doesn’t turn rancid.
5. Coconut Oil is an effective weight loss aid. Obesity is one of the biggest problems plaguing the US right now. Mostly due to our diets full of trans fat, processed foods and sugar.
Coconut oil is not a trans fat, and as I mentioned earlier, is actually a healthy fat. In one study, coconut oil was fed to chickens, with the intent of making them fatter. But, the researchers found the opposite effect. Coconut oil actually made the chickens leaner, more active and hungrier.
Humans who took coconut oil instead of Long Chain Fatty Acids were found to decrease body weight, and to have reduced fat disposition. Coconut oil has even been found to improve and enhance athletic performance. This is one reason why many athletes are turning to coconut water instead of traditional sugary sports drinks.
Studies have shown that coconut oil has been found to increase activity on the thyroid. If you’re familiar with how your body works, then you may know that having a sluggish thyroid may be the culprit as to why you may have difficulty losing weight.

Tuesday, September 30, 2014

Kale Salad

6 cups chopped kale
1 chopped apple
1/2 chopped red onion
2 large chopped carrots
1 cup chopped cilantro 
1/2 cup chopped green onion

Mix together and drizzle homemade vinaigrette on top. 





Sunday, August 3, 2014

Very Berry Smoothie

1 cup coconut milk
1/2 cup coconut water
1 cup frozen berries
1 cup fresh berries
2 cups spinach 
20 drops of stevia extract 

Blend all ingredients together. 




Monday, July 28, 2014

Mama Z's Cleansing Booster Juice

Ok Y'all MUST MUST MUST try this recipe from my good friend Dr. Eric Z's website. He and his lovely wife Sabrina (aka Mama Z) are an amazing resource for you as you learn more about your health.

They have EVERYTHING from health articles to recipes like this one.

This recipe is my favorite so far!

Check it out HERE


Friday, July 18, 2014

Kelcie's Krunchy Fudge Kups

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)
1/2 cup raw cacao powder
25 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.



Saturday, June 7, 2014

Kate's AMAZING Guacamole




This is seriously the best guacamole recipe you'll find. I added cilantro to make it my own but the recipe comes from the talented, beautiful and AMAZING Kate Battistelli.

Check out the recipe HERE!



Friday, April 11, 2014

Raw Pumpkin Seed Butter

1 cup raw pumpkin seeds
1/4 cup raw hemp seeds
2 tbsp. coconut oil
3 pitted dates (optional)
1 tsp. vanilla
1 tsp. pink salt
1 tsp. cinnamon

Blend all ingredients together in a food processor until smooth and creamy (usually for 7-8 minutes).



Thursday, April 10, 2014

Toffee

1 block of kerrygold grass-fed butter
1 cup coconut sugar
15 drops english toffee stevia
1 tbsp. vanilla extract
Dark chocolate chips (72%)
Raw pecans

Heat skillet to low-medium heat with butter.
Once butter is melted down add sugar, vanilla and stevia.
Stir in all ingredients for 10-15 minutes until smooth and well combined.
Pour into a cookie sheet with parchment paper.
Add chocolate chips and nuts and freeze for one hour.




Saturday, April 5, 2014

Fermenting 101

1 head cabbage
3 bell peppers (any color)
1 clove of garlic
1/2 red onion
2 tbsp. salt
16oz. cultured whey
16oz. spring water

Chop bell peppers and onion, shred cabbages and mince garlic.
Rub your salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.
Pack vegetables and their juices into mason jar and pour cultured whey over the top.
If the vegetables are not completely submerged add water.
Screw on a plastic lid and let it sit for 24 hours on the counter.
Every 12 hours "burp" your jar for one week.
After the first week let it sit for another 2-3 weeks always making sure liquid is covering your vegetables.




Pound Cake With Berry Sauce

Cake
6 pastured eggs
1 cup melted pastured butter
1/2 cup coconut nectar/grade B maple syrup
1 tbsp. vanilla extract
20 drops vanilla cream stevia
1 tsp. salt
2/3 cup coconut flour
1 tsp. baking powder

Whisk eggs, melted butter, coconut nectar, vanilla and stevia.
Whisk in remaining ingredients and let it sit for 10 minutes to thicken.
Pour into a loaf pan and bake at 350 for 15-20 minutes.

Berry Sauce
1 cup fresh/frozen raspberries
2 cups sliced fresh/frozen strawberries
1/4 cup xylitol

Pour berries in a pot and stir around on low heat until they become soft and juicy.
Add xylitol and stir around for 20 minutes.

Wednesday, April 2, 2014

Snickerdoodle Cookie

4 pastured eggs
2/3 cup melted pastured butter (or coconut oil, butter makes them taste more flavorful)
1/2 coconut nectar or grade B maple syrup
1 tbsp. vanilla extract
20 drops vanilla cream stevia extract
1 tsp. pink salt or celtic sea salt
2/3 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg

Whisk together eggs, melted butter, vanilla, stevia and coconut nectar/maple syrup.
Add in the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Form into balls and flatten slightly.
Bake at 350 for 10-15 minutes.


Tuesday, April 1, 2014

Raw Creamy Cucumber Avocado Soup

1 organic cucumber
1 ripe avocado
1/4 cup raw lemon juice (freshly squeezed)
2 cloves of garlic
1/2 cup chopped cilantro (optional)
1/2 cup water
1 tsp. pink salt/celtic salt

Blend all ingredients in a vitamix.
Serve chilled.



Friday, March 14, 2014

Celery Tomato Salad

6 stalks of celery
1 large tomato
1 cucumber (de-seeded)
6 chopped green onions
Juice from 1 lemon
3 tbsp. raw apple cider vinegar
4 tbsp. cold pressed olive oil
1 tsp. pink salt
1 tsp. black pepper



Thursday, March 13, 2014

Blackberry Mango Salad

1 head romaine lettuce
1/2 cup sliced mango
1/2 cup blackberries
1/2 cup raw pecans
1 avocado
juice from 1 lemon
2 tbsp. apple cider vinegar
3 tbsp. cold pressed olive oil/sunflower seed oil



Wednesday, March 12, 2014

Superfood Carrot Salad

6 large shredded carrots
1 cup gogi berries
1 mango
1 orange
1 apple
Juice from 2 lemons
1/4 cup apple cider vinegar
1/2 cup raw olive oil
1 tsp. pink salt



Raw Lunch Idea

Raw Almonds
Raw Avocado
Raw Orange



Mini Quiche

Crust
1 cup almond flour
1 egg
1 tsp. pink salt

Mix all ingredients together.
Line muffin tin with cupcake liners.
Place balls of dough into each cup.
Form to the cup of muffin tin.
Bake at 350 for 5 minutes.
Pour egg mixture into each cup.

Egg
4 eggs
1/4 cup plain amasai
1 tsp. salt
4 asparagus chopped
1 tsp. nutmeg

Mix all ingredients together.
Pour into crust.
Bake at 350 for 10-15 minutes.




Simple Apple Salad

1-2 cored apples
1 avocado
4 stalks of celery
1/2 cucumber
Juice from 1 lemon
2 tbsp. apple cider vinegar
sprinkle of pink salt
dash of black pepper

Chop up ingredients.
Mix in a bowl and squeeze lemon on top.
Add salt, pepper and vinegar.


Monday, February 17, 2014

Raw Low Carb Pesto Noodles

4 organic zucchinis, spirilized
1 tbsp. pink salt

Pesto
1 avocado
3 oz. raw cheddar (from beyond organic)
juice from one lemon
2 cloves of garlic
8 large fresh basil leaves

Blend ingredients in vita mix until creamy and smooth.
Place spirilized zucchini in large bowl with salt.
Let noodles sit for 20-30 minutes.
Drain water and add pesto.

Chocolate Truffles

1/2 cup softened coconut oil
1 cup raw crushed sunflower seeds
1 cup raw crushed pumpkin seeds
1 cup ground chia seeds
2/3 cup raw cacao powder
1 tbsp. vanilla
15 drops vanilla stevia
3 tbsp. raw honey
1 tsp. pink salt
1 cup coconut shreds

Mix all ingredients together.
form into balls and freeze.



Fat Burning Fudge

1 cup coconut oil
1 cup softened coconut butter
1/2 cup raw cacao powder
1 tsp. organic vanilla
1 tsp. pink salt (or other unbleached salt)
1 tbsp. raw honey
10 drops vanilla stevia
1 cup wolfberries (or gogi berries)

Mix together all ingredients.
Spoon into candy molds or muffin tin lined with cupcake liners.
Sprinkle gogi berries on top and freeze.

VARIATION:

Krunchy Kelcie Kups

Substitute the coconut butter for raw nut butter and gogi berries for crushed nuts or seeds (like the Beyond Organic 7 seed blend).



Monday, February 10, 2014

Super Boost Lemon Mint Vitamin Water

Fresh juice from 1 organic lemon
Organic mint leaves
12 drops of berry stevia
1 drop citrus fresh essential oil
Organic lemons, limes and raspberries (optional)
8 oz. purified water






Wednesday, February 5, 2014

Chocolate Cupcakes with Buttercream Frosting

Cupcake

6 pastured eggs
1/2 cup melted pastured butter
1/2 cup melted coconut oil
1 tbsp. vanilla
1/2 cup maple syrup
20 drops vanilla cream stevia
2 cups almond flour
1/2 cup cacao powder
1 tsp. baking powder
1 tsp. salt

Mix all ingredients together well.
Pour into lined muffin tin.
Bake at 350 for 10-15 minutes.

Frosting

1 cup softened pastured butter
1/2 cup soft coconut oil
10 drops vanilla cream stevia
2 tsp. beet powder (to make it pink)
4 tbsp. arrowroot powder
1 tsp. vanilla extract
1 tsp. salt

Whip all ingredients together.
Spread over cupcake and top with a raspberry.

Friday, January 31, 2014

Roasted Vegetables

1 head cauliflower
2 sweet potatoes
4 large carrots
1 large yellow onion
1/2 cup melted kerrygold butter
1 tsp. real salt
1 clove of garlic (minced)

Cut up all veggies and throw into large bowl.
Toss with salt, melted butter and garlic.
Roast it oven at 450 degrees for 15-20 minutes.



Wednesday, January 29, 2014

Healthy Nutella

1 cup soaked hazelnuts
1/2 cup raw soaked almonds
1 tbsp. coconut oil
6 pitted dates
1/4 cup raw cacao powder
1 tbsp. vanilla extract
1 tsp. pink salt

Take soaked hazelnuts and roast in the oven at 350 degrees for 10-15 minutes.
Let hazelnuts cool.
Place hazelnuts, raw soaked almonds, coconut oil, dates, cacao powder, vanilla and salt in food processor and blend together for 5-10 minutes until smooth.
Place in fridge for 1 hour.


Sunday, January 26, 2014

Raw Vegan Key Lime Pie

Crust

1/2 cup raw sprouted sunflower seeds
1/2 cup raw sprouted pumpkin seeds
2 pitted raw dates
4 tbsp. raw organic coconut oil
1 tsp. real salt

Pulse all ingredients in a food possessor until it reaches a dough like consistency.
Line muffin tin with  unbleached muffin tin liner.
Form dough into a cup.
Pour filling into cup.
Freeze for 1 hour.

Filling

1 avocado
1 young coconut
1/2 cup raw young coconut water
10 drops organic stevia extract
juice and zest from two limes

Blend all ingredients in high powered blender or vita mix until creamy.

Pour into your crust.
Freeze.


Friday, January 17, 2014

Oatmeal Raisin Cookies

3 cups blanched almond flour
1/2 cup organic gluten free oats (optional)
1/4 cup coconut flour
2 pastured eggs
2/3 cup melted pastured butter
1/2 cup maple syrup
1 tbsp. vanilla
1 tbsp. cinnamon
1 cup raisins
1 tsp. baking soda

Whisk eggs, melted butter, syrup and vanilla together.
Pour into bowl with flour, oats, cinnamon and baking soda.
fold raisins into dough.
Mix together well.
Preheat oven to 350.
Form into balls on cookie sheet and slightly flatten.
Bake for 10-15 minutes.


Tuesday, January 7, 2014

Winter Garden Salad

1 head organic romaine lettuce
4 large carrots (pulsed in food processor)
1/2 avocado
4oz. pre-cooked pasture raised chicken (shredded)
1/2 cup raw cheddar curds (shredded)

Dressing

2 tbsp. organic sour cream
2 tbsp. organic stone ground mustard
1 clove garlic (minced)

Mix all ingredients together.




Creamy Broccoli Cheese Soup

1 large head organic broccoli
2 cups fresh organic mushrooms
10 green onions chopped finely
2 cloves garlic (minced)
10 tbsp. organic pastured butter
1/2 cup organic sour cream
2 cups raw cheddar curds (Beyond Organic)
3 cups bone broth

Chop broccoli up.
Saute broccoli, mushrooms, green onions, garlic and butter for 15 minutes on medium heat.
Pour all ingredients from pan into large blender.
Blend sour cream, bone broth and cheese in.