High Fiber RAW Chocolate Fudge

From the Kitchen of: Kelcie

1 cup coconut butter
1/2 cup coconut oil
1/2 cup raw cacao powder
2/3 cup sprouted 7 blend (talk to me about where to purchase this,  can save you 20%)
5 drops pure organic liquid stevia extract or 1 tbsp. raw honey (if you like it sweeter)
Sprinkle of real salt


Mix all ingredients together!
Spoon into candy molds and freeze for 10 minutes.
If you don't have candy molds just roll them into balls!
 TIP: You might have to warm the coconut butter under warm water to melt it a bit.

Amber's Probiotic Slimming Chocolate Fudge

From the Kitchen of: Amber Taitel

My friend Amber loves to cook healthy food and she came up with the idea for this recipe! So we both did some experimenting and we came up with the best recipe EVER! So we thought we would share it with you!

1 cup organic raw coconut butter
4 probiotic chocolate bars with toasted flaxseeds
sprinkle of real salt

Melt chocolate over the stove on a VERY LOW heat.
Mix coconut butter, melted chocolate together.
Spoon into candy molds, sprinkle with salt and freeze for 20 minutes.
Eat the whole batch (like I did).

Coconut Kefir

From the Kitchen of: Kelcie

1 cup raw coconut butter
2 cups coconut water
1/2 cup plain amasai

In blender blend, coconut butter, coconut water and amasai.
Pour into a glass jar and cover with a cheese cloth.
Let it ferment for 2 days.

Breakfast Casserole

From Kelcie's Kitchen

10 free range eggs
1 lb. green fed ground beef
8 oz. plain amasai
6 oz. really raw cheddar cheese shredded (2 cups)
1/2 tsp. real salt
1 tsp. nutmeg
1/2 tsp. black pepper

Whisk eggs, amasai, nutmeg, pepper and salt together.
Spread the ground beef evening in a greased baking dish (greased with coconut oil).
Pour eggs onto the beef.
Sprinkle the cheese evenly on top.
Bake at 350 for 10-15 minutes (maybe longer).

Raw Organic Kombucha

From Kelcie's Kitchen

1 Scoby (kombucha starter, email me if you want one)
4 cup purified water
4 organic green tea bags
2 cups raw cane sugar

1. Boil water
2. Put tea bags in hot water and let water cool down for an hour
3. Mix coconut sugar into the water
4. Fill a 32 oz glass jar half way with purified water
5. Pour the tea into the jar and place the scoby into the tea
6. Cover with a cheese cloth and place it a dark area for about a week (or longer if you want less sugar content)

Apple Cinnamon Breakfast Muffins

From Kelcie's Kitchen

1 apple cored
3 dates
1 tbsp. vanilla
2/3 cup melted grass-fed butter
4 free range eggs
1/2 tsp. real salt
1 tbsp. cinnamon
1/2 cup coconut flour
1 tsp. baking powder

In a blender, plsce, apple, dates, vanilla, melted butter, eggs and salt.
Blend well.
Pour into a bowl and whisk in flour.
Let it thicken for 5 minutes.
Add cinnamon and baking powder.
Spoon into greased muffin tin and and bake at 350 for 10 minutes.

Lemon Chia Seed Scones

From Kelcie's Kitchen

2 cups blanched almond flour
1/2 cup coconut flour
2 free range eggs
1/4 cup xylitol
10 drops lemon essential oil
10 drops organic stevia extract
2 tbsp. chia seeds

Mix, eggs, flours, xylitol, essential oil, stevia and chia seeds together.
Form into cookies/scones and bake at 350 for 15 minutes.