Raw Creamy Cucumber Avocado Soup

From the Kitchen of: Kelcie

1/2 cucumber
1 ripe avocado
5 stalks of organic celery
3 tbsp. lemon juice
1/2 suero gold  
1 tsp. sea salt
1/2 tsp. black pepper
2 oz. really raw cheese

Blend all ingredients (except the cheese) together in a blender/vita mix.
Serve chilled with cheese (either on the side or on top).

Raw, Grain free, Probiotic Cashew Crackers

From the Kitchen of: Kelcie

2 cups raw soaked cashews
1/2 cup raw soaked sunflower seeds
1/2 cup coconut flour
1 16 oz. bottle Suero Gold
1 tsp. sea salt

Soak cashews and sunflower seeds for 12 hours in the suero gold and salt.
Place bowl of soaked nuts (including any extra suero gold) in vita mix.
Blend until smooth.
In a bowl add coconut flour.
Grease 2 sheets of parchment paper and place dough on them.
Role out and with a pizza cutter cut into squares.
Place in dehydrator for 24 hours.
Serve with Ranch Dip

Orange Strawberry Sorbet

From the Kitchen of: Kelcie

Orange Strawberry Sorbet

2 oranges peeled
1 10 oz. bag organic strawberries
1/2 cup organic raspberries
10 drops stevia extract
8 oz. organic coconut milk

Blend all ingredients together in a vita mix.
Pour into ice cream maker.
Or pour into glass container and freeze (if you don't have an ice cream maker).

Ranch Dip

From the Kitchen of: Kelcie

Probiotic Ranch Dip

1 cup amasai cream cheese
1 cup coconut oil mayonnaise
1 tsp. sea salt
2 tsp. organic dill weed

Stir together ingredients in a bowl.
Serve.

Lemon Poppy Seed Tea Biscuits

From the Kitchen of: Kelcie

Lemon Poppy Seed Tea Biscuit

3 cups almond flour

1/2 tsp. sea salt

3 tbsp. poppy seeds/chia seeds

1/2 cup melted coconut oil

1/3 cup organic honey

8 drops lemon essential oil

10 drops stevia extract

Mix wet ingredients together.

Add dry ingredients to the wet ingredients.

Form into flat little circles (or whatever shape you want your biscuit to be, note: the biscuit wont rise or flatten by baking so be sure you flatten them and shape them before putting them into the oven to bake).

Pre heat oven to 300 and bake for 15-20 minutes.

Egg Salad

From the Kitchen of: Kelcie

Egg Salad

5 hard boiled free range eggs

1/2 cup coconut oil mayonnaise

1/4 cup celery

1/4 cup pecans

1/4 cup raisins

salt and pepper

Chop eggs, celery and and pecans.

Combine all ingredients together.

Serve chilled.

Crackers

From the Kitchen of: Kelcie

Crackers

3 cups blanched almond flour

2 free range eggs

1 tsp. sea salt

Mix all ingredients together in large bowl.

Roll out on parchment paper.

Bake at 325 for 15-20 minutes

Serve with Probiotic Cream Cheese (raspberry is the best)