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Friday, February 28, 2014
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.
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.
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).
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
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.
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.
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