Raw Dairy Free Mango Ice Cream

From the Kitchen of: Kelcie

Raw Dairy Free Mango Ice Cream

1 can organic coconut milk (full fat)
2 mango peeled (cut out the pit of course)
1/2 banana
2/3 cup chopped pineapple

Blend in vita mix until smooth.
Place in ice cream maker for 30 minutes.
Place in freezer for 1 hour.

Raw Stuffed Peppers

From the Kitchen of: Kelcie

Raw Stuffed Peppers

4 medium organic red peppers
3 large ripe avocados
1/4 cup red onion chopped
2 cloves of garlic minced
3 tbsp. coconut oil mayonnaise
2 tbsp. fresh squeezed lemon juice
2 wild salmon fillets
2 tbsp. organic grass-fed butter/ghee
pinch of sea salt

Place butter/ghee in a frying pan on low heat.
Place salmon on the pan and cook until done.
Sprinkle with sea salt and allow it to cool.
Scoop avocados into a vita mix or blender allow with, coconut oil mayonnaise (if coconut oil mayo was not fresh then set out 3 hours in advance to allow to soften), lemon juice and garlic.
Mix ingredients until smooth.
Pour guacamole into a bowl and mix with onions and salmon.
Spoon mixture into peppers and serve.

Variations: Use chicken instead of salmon, or another type of fish.

Irish Soda Bread

From the Kitchen of: Kelcie

Irish Soda Bread

2 1/2 cups blanched almond flour
1/4 cup coconut flour
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. sea salt
1/2 cup organic raisins
2 large eggs
2 tbsp. apples cider vinegar
2 tbsp. honey

Blend dry ingredients together (including the raisins) in a large mixing bowl.
Whisk wet ingredients in a medium bowl until well combined.
Add wet ingredients to dry ingredients.
Set for 3-4 minutes to thicken.
On a piece of parchment paper form bread into large "ball" and then press down just a little.
With a knife make a cross on the top of the bread.
Preheat oven to 325 and bake for 20 minutes.
Turn oven off and leave in oven for 10 minutes.

Spring Salad

From the Kitchen of: Kelcie

Spring Salad

2 cups chopped organic lettuce (romaine)
1/2 cup organic cucumber chopped (leave skin on, it has vitamins)
1 avocado
1/4 cup chopped red onion
1/4 cup dehydrated organic zucchini (it has a whole other taste when you dehydrate it so fresh wont due)
3 dehydrated organic tomato slices
4 oz. free range chicken (pre-cooked)
1/2 cup pine nuts, walnuts or pecans (optional)
2 oz. really raw havarti cheese  

Italian Salad Dressing

1/2 cup organic red wine vinegar
1/3 cup organic cold pressed olive oil
2 cloves of garlic
6 drops stevia
1 tsp. stone ground mustard
1/2 tsp. sea salt
sprinkle of black pepper
1 tsp. organic basil and oregano

Blend together and pour over salad

Egg Free Chocolate Banana Cupcakes

From the Kitchen Of: Kelcie

I made this special for Emma Bruce who is allergic to eggs! Love you Emma!

Chocolate Banana Cupcakes

1 1/2 cup blanched almond flour
1/4 cup organic cocoa powder
1 tbsp. ground chia seeds
1 tbsp. ground flax seeds
1 tbsp. arrowroot powder
1/2 tsp. baking soda
1 banana
1/4 cup honey
1/4 cup organic coconut milk
1 tbsp. pure vanilla extract

Raw Cream Cheese Frosting

From the Kitchen of: Kelcie

High in omega 3's, CLA, Probiotics, protein, vitamin K2, and low in sugar!

Cream Cheese Frosting

1 cup cream cheese 
2/3 cup soften butter or ghee 
1 tsp. pure vanilla extract
1/4 cup powdered xylitol (powdered in a coffee bean grinder)

Mix ingredients together.

Cinnamon Buns with Cream Cheese Frosting

From the Kitchen of: Kelcie

Cinnamon Buns

1 cup blanched almond flour
2 tbsp. coconut flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 cup coconut oil (melted)
1/4 cup grade B maple syrup  (it's less processed and lower in sugar)
3 free range eggs
1 tbsp. pure vanilla extract

Combine dry ingredients together in a large bowl.
Combine wet ingredients together in separate mixing bowl.
Add wet ingredients to the dry ingredients and mix well.
Scoop batter into muffin pan and top with cinnamon topping.

Cinnamon Topping

2 tbsp. maple syrup
1 tbsp. melted ghee
1 tbsp. organic ground cinnamon

Mix together and pour over muffins.

Bake at 350 for 7-10 minutes (maybe longer).

Top with Cream Cheese Frosting