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.

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.