Axe Superfood Smoothie - Amazon Web...

DR. JOSH AXE | DR. CHELSEA AXE

RecipesB E V E R A G E SB R E A K F A S TB A R SM A I N D I S H E S S O U P S / S A L A D SS I D E D I S H E SD E S S E R T S

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Axe Superfood Smoothie{

Axe Superfood Smoothie(Serves 1)

Ingredients• 1⁄2 cup water• 1⁄4 cup coconut milk• 1⁄2 cup blueberries• 1 scoop protein powder• 1 scoop greens powder• 1 T chia seeds

Directions• Add all ingredients to blender and blend on high.

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Pina Colada Smoothie{

Pina Colada Smoothie(Serves 1)

Ingredients• 1⁄2 cup pineapple• 1⁄2 frozen banana• 1 scoop vanilla protein powder• 1⁄2 cup unsweetened coconut milk• 1⁄2 cup water and ice


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Reese’s Smoothie{

Reese’s Smoothie(Serves 1)

Ingredients• 1 cup almond milk• 1 cup organic, pasture-raised raw egg whites• 1 heaping tablespoon raw almond butter• 1 scoop chocolate protein powder• 1 T raw cacao • 1⁄2 cup ice• stevia to taste


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Banana Bread Smoothie(Serves 1)

Ingredients• 1 banana• 1⁄2 cup uncooked steal-cut oats• 1 scoop vanilla protein powder• 1 cup almond milk • 1⁄2 cup ice• stevia to taste


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Morning Mocha Smoothie(Serves 1)

Ingredients• 1 scoop chocolate protein powder• 1 cup almond milk• 1⁄2 cup ice• 1-3 T coffee grounds• 1-2 T cacao • stevia to taste


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Thin Mint Smoothie{

Thin Mint Smoothie(Serves 1)

Ingredients• 1 cup almond milk• 3-5 drops of peppermint extract• 2-3 T raw cacoa• 1 scoop chocolate protein powder• 1⁄2 cup ice


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Cherry Chia Shake(Serves 1)

Ingredients• 1 cup frozen cherries• 2 T chia seeds• 1 scoop vanilla protein powder• 1⁄2 cup unsweetened coconut milk• 1⁄2 cup water and ice


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Sweet Roobios Tea(Serves 1)

Ingredients• 1 pinch baking soda• 2 cup boiling water• 6 rooibos tea bags• 3⁄4 cup honey• 6 cup cool water

Directions• Sprinkle baking soda into glass pitcher. (Make sure it’s heat-proof). Pour in boiling

water and add tea bags. Cover and steep for 15 minutes• Remove tea bags and stir in honey until dissolved. Pour in remaining water

and serve.

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Superhuman Muscle Shake(Serves 1)

Ingredients• 3 Raw Eggs• 8 oz. amasai or goat’s milk yogurt• 4 T almond butter• 2 T flaxseeds or flax meal• 1 tsp cinnamon• 1⁄2 banana


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B R E A K F A S T

Baked Omelet{

Baked Omelet(Serves 4-6)

Ingredients• 3 sweet potatoes, skinned and cubed (small cubes)• 1 pound shredded raw cheese• 1 cup cooked turkey, cubed or shredded• 8 eggs• 2 cups almond milk• salt and pepper to taste• 1⁄4 cup green onion, chopped

Directions• Preheat oven to 350 degrees F. Grease 9x13 pan

with coconut oil.

• Place ½ of the cubed sweet potatoes spread out over the bottom of the pan.

• Add ½ the turkey to the bottom of the pan as well and then sprinkle ½ the cheese over top.

• Repeat, adding the other ½ of sweet potato, turkey and cheese over the first layers.

• In a large bowl, mix eggs, milk, salt and pepper, and onions and pour into pan.

• Bake for 60 minutes or until eggs have set.

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Crustless Spinach Quiche(Serves 3-4)

Ingredients• 1 T coconut oil• 1 onion, chopped• 1 (10 oz.) package frozen chopped spinach,

thawed and drained

Directions• Preheat oven to 350 degrees F and grease 9” pie pan with coconut oil.

• Heat coconut oil and onions over medium heat in sauce pan until onions are soft. Stir in spinach and cook until excess moisture has evaporated.

• In a bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and blend.

• Scoop into pan and bake for 30 minutes.

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Apple Cinnamon Protein Pancakes(Serves 2-3)

Ingredients• 11⁄2 cups oats• 1⁄2 cup applesauce • 1⁄2 cup milk• 2 eggs, whisked• 2 scoops protein powder• 2 T chiaseed

Directions• Combine all ingredients in a medium bowl and set aside. Heat griddle or non-stick saute pan over medium-high heat. Spray with non-stick spray once hot.

• Pourpancakesontogriddle,1⁄4cupatatime.Cookuntilfirstsideisbrowned,about2-3 minutes. Flip and cook additional 2-3 minutes until second side is browned.

• Continue working in batches until all of the pancake batter is gone.

• 1 T cinnamon• 1 tsp baking powder• 1⁄2 tsp nutmeg• 1⁄4 tsp ground cloves• 1⁄4 tsp salt

• 5 eggs, beaten• 3 cups shredded raw cheese• 1⁄4 tsp salt• 1⁄8 tsp pepper

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Chunky Monkey Protein Pancakes{

Chunky Monkey Protein Pancakes(Serves 1-2)

Ingredients• 2 scoops chocolate protein powder• 2 T Bob’s Red Mill Pancake Flour

(or other gluten-free flour)• 2 T ground chia seeds• 1⁄2 tsp baking powder• 2 eggs, lightly beaten• 1 banana, mashed• 4Talmondmilk

Directions• In a mixing bowl, combine all dry ingredients

together with a whisk.

• In a separate bowl, combine the egg, banana and almond milk.

• Gently pour the wet ingredients into the dry ingredients while mixing with a rubber spatula until just combined. Do not over-mix.

• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1⁄4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.

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Coconut Chia Protein Pancakes{

Coconut Chia Protein Pancakes(Serves 2)

Ingredients• 1⁄4 cup Bob’s Red Meal Pancake flour (or gluten-free flour)• 2 T coconut flour• 3 T vanilla protein powder • 1⁄2 tsp baking powder• pinch of salt• 1 T chia seeds• 1 T shredded unsweetened coconut• 1 egg• 4 T almond milk

Directions• Combineallthedryingredientsinabowl. Thenaddwetingredientsandstirtogether.

• Heatapanandspraywithnon-stickcookingspray. Pour2tablespoonsofbattertoformeachpancake. Cook a few minutes. Once it starts to bubble on top, flipandcookanadditionalminuteortwo.

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Dark Chocolate Protein Bars{

Dark Chocolate Protein Bars(Serves 4)

Ingredients• 1⁄2 cup organic vanilla whey protein powder• 1⁄4 cup coconut flour• 1⁄2 tsp vanilla extract• 1⁄4- 1⁄2 cup almond milk• 1 bar 85%+ cacao dark chocolate

Directions• Combine whey and coconut flour. Add vanilla

extract.• Add almond milk until dough-like consistency is

achieved.

• Mold the mixture into desired shapes.

• Melt chocolate on low heat.

• Dip bars into chocolate and coat thoroughly. Top with coconut flakes or any nuts. Place in fridge to harden.

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Pumpkin Protein Bars(Serves 6-8)

Ingredients• 1⁄2 tsp stevia• 4 oz. applesauce• 2 tsp cinnamon• 1⁄2 tsp nutmeg• 1⁄2 tsp clove• 11⁄2 tsp ground ginger• 1 tsp baking powder• 1 tsp baking soda• 1⁄2 tsp salt• 2 tsp vanilla extract• 4 egg whites• 15 oz. raw pumpkin (1 15 oz. can)• 2 cups gluten-free flour• 2 scoops organic vanilla whey protein powder• 1⁄2 cup almond milk

Directions• Preheat oven to 350 degrees F.

• Grease 9 x 13 pan with coconut oil.

• Combine first 12 ingredients and mix well.

• Add in final 3 ingredients.

• Bake for 30 minutes.

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Banana Bread Protein Bars(Serves 4-6)

Ingredients• 2⁄3 cup gluten-free steel cut oats• 1⁄2 cup oat flour (gluten-free)• 1⁄2 cup chopped walnuts• ¼ cup shredded, unsweetened coconut• 3 T chia seeds• 1⁄4 cup dark chocolate chips• 1⁄4 tsp cinnamon• 1⁄4 tsp salt• 1 scoop organic vanilla whey protein powder• 2 small, ripe bananas• 1⁄2 cup raw almond butter• 1⁄4 cup honey• 1 tsp vanilla


• Line an 8 x 8 pan with parchment paper.

• Combine all dry ingredients in a bowl (first 9 ingredients).

• Mash the bananas together in a separate bowl until consistent texture and add in the rest of the wet ingredients.

• Combine the wet and dry ingredients.

• Put batter into pan and spread out until smooth.

• Bake for 22-25 minutes.

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Lemon Protein Bars(Serves 4-6)

Ingredients• 1 cup oat flour• 2 scoops organic vanilla whey protein powder• 1⁄4 tsp salt• 1⁄2 tsp baking soda• 4 oz. fresh lemon juice• 4 egg whites• 1⁄2 tsp stevia• 8 oz. applesauce



• Mix oat flour, whey, salt and baking soda together.

• In a separate bowl, combine lemon juice, egg whites, stevia and applesauce.

• Combine both bowls ingredients into 1 bowl.

• Spread into greased pan and bake for 25 minutes.

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Almond Butter Banana Protein Bars(Serves 4-6)

Ingredients• 2 cups steel cut oats• 4 scoops organic vanilla whey protein powder (1 cup)• 1⁄4 cup oat flour• 1 T ground flaxseeds• 1 cup almond butter• ¼ cup honey• 2 ripe bananas• 1⁄2 cup applesauce• 1 tsp vanilla extract



• Mix the oats, whey, oat flour, and flaxseed. Once combined, add almond butter, applesauce, vanilla and honey.

• Mash the bananas into the mixture and combine.

• Spread batter into pan and bake about 15 minutes.

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M A I N D I S H E S

Garlic Baked Chicken{

Garlic Baked Chicken(Serves 4)

Ingredients• 4 (6 oz.) chicken breasts• 1⁄4 cup raisins• 1 T Coconut oil• 1⁄2 tsp cinnamon• 1⁄2 onion, minced• 2 tsp rosemary• 1⁄4 tsp sea salt• 1⁄2 tsp pepper• 1⁄2 T parsley• 3-6 cloves minced garlic


• Line a baking pan with tin foil and grease the foil with coconut oil.

• Place the breasts on the foil side by side.

• Combine all the ingredients in a dish and brush/pour over the chicken, massaging the mixture onto the chicken.

• Bake for 20-25 minutes.

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Coconut Crust Pizza{

Coconut Crust Pizza(Serves 4)

Ingredients• 1⁄4 cup + 2 tablespoons coconut flour• 1⁄4 cup coconut oil• 3 eggs • 1 tsp honey• 1 tsp baking powder• 1⁄4 tsp sea salt


• Line a pizza sheet with parchment paper.

• Mix together the wet ingredients in one bowl and the dry ingredients in another.

• Combine the wet and dry ingredients.

• Roll batter onto parchment paper until about 1⁄2-3⁄4” thick.


• Take the crust out and top with favorite ingredients:

Organic pizza sauce, chicken, onions, garlic, fresh basil, raw cheese.

• Place back in oven to bake for another 2-3 minutes or just until the cheese has melted.

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Chicken Curry Stew(Serves 4)

Ingredients• 1 lb. chicken breast• 2 T curry powder• 4 T coconut oil• 1 yellow onion, chopped• 4 carrots, peeled and thinly sliced• 3 stems of celery, thinly sliced• 1 medium sweet potato, chopped into small cubes• 1 tsp sea salt• 3-4 garlic cloves, chopped finely• 2 cups chicken stock• 1 can full-fat coconut milk• cilantro, de-stemmed and chopped


• Grease a pan with coconut oil and place chicken on it to bake for 20-30 minutes.

• In a large pot on medium-high heat, add coconut oil, carrots, celery, sweet potato, onions and salt. Sauté for 5-10 minutes and then add the salt.

• After another 10 minutes (vegetables should be lightly browned), turn the heat to low and add the curry powder. Stir frequently to avoid burning the mixture.

• Add the chicken stock and turn heat up to medium-high and bring to a boil. Chop the chicken (once it’s out of the oven) into bite-sized pieces and add to the pot. Continue boiling for another 10 minutes, stirring consistently.

• Pour in the coconut milk and cilantro. Turn heat to medium and simmer until mixture has reduced to about half the volume. Add salt to taste.

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Baked Spaghetti{

Baked Spaghetti(Serves 3-4)

Ingredients• spaghetti squash• 1 lb grass-fed beef• 1 small yellow onion, diced• 2 garlic cloves, minced• 1 tsp sea salt• 1⁄2 tsp black pepper• 1 (28 oz.) can organic crushed tomatoes • 1 (16 oz.) can organic tomato sauce• 1 tsp basil• 1⁄2 tsp oregano• 4 oz. raw goat cheese• 4 oz. gouda goat cheese, shredded +1 oz.

Directions• Coat a 9” pie pan with coconut oil and preheat the

oven to 375 degrees F.

• Half the spaghetti squash and scrape out any seeds and place on a baking sheet, rind side up, and bake for 30-40 minutes. Prepare red sauce while waiting.

• Scrape out spaghetti strands into a pot when baking is done and immediately add goat cheese, stirring cheese and noodles in pot over low heat. Add in the 4 oz. of gouda once the goat cheese has been incorporated. Add 2 cups of red sauce and let the rest heat on the stove over low heat.

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Baked Spaghetti (cont.)• Place noodle mixture into prepared pie pan and press noodles firmly into dish with

spatula so they’re tightly pressed together. Sprinkle with remaining gouda.

• Bake for 20-22 minutes. Cut into slices and serve with remaining red sauce.

Red Sauce• In a separate skillet over medium-high heat, cook the beef. Once cooked, add the onion,

garlic, salt and pepper. Stir occasionally for 5-7 minutes.

• Drain any excess grease in skillet and add crushed tomatoes, tomato sauce, basil and oregano. Simmer on heat for 10 minutes.

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Salmon Patties{

Salmon PattiesIngredients• 2 cans wild-caught Alaskan salmon• 4 eggs• 2 T olive oil• 1⁄2 onion, chopped• 1⁄2 box Mary’s Gone Crackers, crumbled

Directions• Combine all ingredients in a large bowl and form

into patties.

• Heat 1 Tablespoon coconut oil or grapeseed oil in a large skillet over medium heat. Cook patties 5 minutes on each side.

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Gluten-Free Chicken Tenders(Serves 2)

Ingredients• 10 chicken strips (or 1 lb.)• 1⁄2 cup gluten-free flour (Bob’s Red Mill)• 1⁄2 tsp paprika• 1⁄4 tsp cayenne• 1⁄4 tsp sea salt• 1⁄4 tsp black pepper• 1⁄4 tsp garlic powder• 2 T coconut oil

Directions• Mix dry ingredients in bowl, then coat chicken.

• Cook in a pan with coconut oil.

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Baked Teriyaki Chicken{

Baked Teriyaki Chicken(Serves 4)

Ingredients• 4 chicken breasts• 1 tsp arrowroot powder in 1 tablespoon hot water• 1 T cold water• 1⁄2 cup honey• 1⁄2 cup liquid coconut aminos• 1⁄2 cup coconut vinegar• 2 cloves of garlic minced• 1⁄2 tsp ginger• 1⁄4 tsp sea salt and pepper

Directions• In a sauce pan over low heat, combine arrowroot

powder mixture, cold water, honey, aminos, vinegar, garlic, ginger, pepper and salt. Let it simmer, stirring frequently until sauce thickens.

• Preheat oven to 425 degrees F

• Grease 9 x 13 pan with coconut oil and place chick-en breasts in it. Brush each chicken breast with the sauce. Turn them over and brush again, completely coating the chicken.

• Bake in oven for 30 minutes. Turn chicken over and bake for another 30 minutes. Brush top of chicken with sauce every 10 minutes when cooking.

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Creamy Crock Pot Chicken(Serves 4-6)

Ingredients• 4-5 frozen boneless chicken breasts• 1 can black beans, drained• 1 can organic, non-GMO corn, drained• 1 jar (15 oz.) organic salsa• 8 oz. raw, creamy goat cheese

Directions• Take frozen chicken breasts and place in crock pot, then add the beans, corn and salsa.

• Cook in crock pot on high for 4-5 hours or until chicken is cooked.

• Add the goat cheese on top and let it sit for 30 minutes before serving.

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Asian Baked Salmon(Serves 6)

Ingredients• 3 lbs. fresh salmon, skin on but no bones• 2 T dijon mustard• 3 T coconut aminos • 6 T coconut oil, melted• 1 tsp minced garlic


• Lay the salmon skin side down on a cutting board and cut it into 4 equal pieces. Whisk together the mustard, aminos, coconut oil and garlic in a small bowl and drizzle half of the marinade onto the salmon. Allow it to sit for 10 minutes.

• Place the salmon skin side down on a lightly greased pan and bake for 12-15 minutes.

• Spoon reserved marinade on top of salmon and serve.

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Baked Grouper with Coconut Cilantro Sauce{

Baked Grouper with Coconut Cilantro Sauce(Serves 4)

Ingredients• 2 T coconut oil• 4-6 ounce pieces of wild-caught grouper• 1⁄4 tsp sea salt• 1⁄2 tsp curry• 1⁄2 cup coconut milk• 1⁄2 cup cilantro leaves• 1 tsp ginger• 2 garlic cloves• 1⁄2 jalepeno pepper, seeded and chopped


• Grease a 9 x 13 pan with coconut oil and place fish on pan. Sprinkle it with salt.

• Combine coconut milk, cilantro, ginger, curry, garlic and jalepeno in a food processor and pulse until smooth. Pour mixture over fish. Bake for 15 minutes.

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Grass-Fed Stir-Fry{

Grass-Fed Stir-Fry(Serves 3)

Ingredients• 1 lb. grass-fed beef round steak, cut into thin strips• 5 T coconut vinegar• 1 T honey• 1 T coconut oil• 1 T minced fresh ginger root• 1 T minced garlic• 8 oz. chopped broccoli• 1 red bell pepper, sliced• 4 oz. mushrooms

Directions• First add coconut oil to pan, let heat for 1 minute.

Then add in all ingredients. Heat for 8-10 minutes.

• Serve over brown rice.

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Chicken Salad Lettuce Wrap{

Chicken Salad Lettuce Wrap(Serves 3-4)

Ingredients• 4 cups leftover, cooked chicken• 3 cups diced celery• 1 cup sliced red grapes• 2 tsp lemon juice• 2⁄3 cup mayonnaise alternative (Veganaise)• 1⁄4 cup chopped walnuts• sea salt & pepper to taste

Directions• Place all ingredients in a bowl and mix together.

• Scoop into lettuce wraps, or lettuce bowls.

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Turkey Meatloaf with Goat Cheese and Sun Dried Tomatoes{

Turkey Meatloaf with Goat Cheese and Sun Dried Tomatoes(Serves 3-4)

Ingredients• coconut oil• 1⁄2 cup Mary’s Gone Crackers Crumbs• 1⁄3 cup chopped parsley• sun-dried tomatoes• 2 cloves garlic minced• 2 eggs• 1⁄2 cup goat cheese• 2 T coconut milk• 11⁄2 tsp sea salt• 1 tsp pepper• 1 lb. ground turkey

Directions• Preheat oven to 375 degrees F

• Grease 9 x 5 in loaf pan with coconut oil.

• Stir together Mary’s gone crackers crumbs, parsley, sun-dried tomatoes, garlic, eggs, coconut milk, goat cheese, salt and pepper. Add turkey and mix together.

• Pack meat into prepared pan and bake for about 45 minutes.

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Grass-fed Meatballs{

Grass-fed Meatballs(Serves 4-6)

Ingredients• 2 lbs. grass-fed beef• 2 organic eggs• 1⁄4 cup almond meal or gluten-free breadcrumbs• 1 tsp Italian seasoning• 1⁄4 large onion, grated• 1⁄2 tsp sea salt• 1⁄8 tsp black pepper• 1⁄8 tsp fresh ground nutmeg or cinnamon• 1⁄2 cup organic BBQ sauce or ketchup

Directions• Mix all ingredients well then shape into 1” balls.

• Bake at 350 for 20 minutes, then serve.

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Powerburgers{

Powerburgers(Serves 2)

Ingredients• 1 lb. grass-fed beef• 1⁄4 cup thinly sliced onions• 1⁄2 tsp turmeric• 1⁄4 tsp garlic powder• 1⁄4 tsp black pepper• 1 T coconut aminos

Directions• Mix ingredients in bowl then make into

4-inch patties.

• Cook on grill or skillet for 4 minutes then flip. Cook for 2 more minutes then add on raw cheddar cheese. Cook for 2 more minutes, then serve.

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S O U P S / S A L A D S

Taco Salad{

Taco Salad(Serves 3-4)

Ingredients• 1 lb. ground organic turkey• 1⁄2 head romaine lettuce, chopped• 1 cup spring mix lettuce• 1⁄2 cup chopped cilantro• 1 cup cubed raw cheese• 1 cup organic, non-GMO corn kernels• 1 15 oz. can of black beans, drained• 2 roma tomatoes, chopped• 1 avocado, chopped

Dressing• 1⁄4 cup organic ketchup• 1⁄4 cup honey• 1⁄4 cup red wine vinegar• 1⁄4 cup onion, chopped• 1⁄2 tsp paprika• 1⁄2 tsp worcestershire sauce• 1⁄2 cup coconut oil• salt and pepper to taste

Directions• Brown the ground turkey in a skillet with salt and

pepper until cooked. Drain excess grease.

• Combine all dressing ingredients together in a food processer until smooth and refrigerate.

• Toss all salad ingredients together with the cooled meat and serve.

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Arugula Salad with Beets and Goat Cheese(Serves 2)

Ingredients• 1 beet, sliced• 2 cup oganic arugula• 1⁄4 cup raw goat cheese (chevre)• 1⁄2 cup walnuts

Directions• Boil the beets until a fork can easily go into them.

• Mix together Salad ingredients

• Combine all ingredients for the dressing in a separate bowl and dress salad

Dressing• 1⁄4 cup coconut oil• 1⁄2 cup lemon• 1⁄8 cup coconut kefir• 1 T honey• Salt and pepper to taste

Cobb Salad(Serves 2)

Ingredients• Romaine lettuce, chopped• 2 grilled skinless, boneless chicken breasts, cubed• 6 strips of cooked turkey bacon• 1 avocado, seeded, peeled and chopped• 1 medium apple, chopped• 1⁄2 cup unsweetened dried cranberries

Directions• Combine ingredients and serve with favorite dressing.

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Broccoli Salad{

Broccoli Salad(Serves 4)

Ingredients• 1 tsp sea salt• 5-6 cups fresh broccoli florets• 1⁄2 cup slivered almonds• 1⁄2 cup cooked turkey bacon• 1⁄4 cup red onion, chopped• 1 cup frozen peas

Dressing• 1 cup coconut kefir• 2 T coconut vinegar• 1⁄4 cup honey

Directions• Bring a large pot of water to a boil. Add the broccoli

and cook for 1-2 minutes. Drain the broccoli.

• Combine the broccoli, almonds, bacon, onion and peas in a serving bowl.

• Mix together the dressing ingredients in a separate bowl and dress the salad.

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Beet and Pomegranate Salad{

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Beet and Pomegranate Salad(Serves 4)

Ingredients• 3 beets• 1 cup red onion, diced• 1⁄4 cup coconut vinegar• 1⁄4 cup chicken broth• 3 T orange zest• 1 T honey• 1 cup pomegranate seeds• 2 cup arugula and spinach leaves• 1⁄4 cup goat cheese• sea salt to taste

Directions• Bake the beets in the oven at 375 degrees F for 1

hour. Let them cool, peel and dice them.

• In a pan over medium heat, bring the beets, onion, vinegar, broth, orange zest and maple syrup to a boil, stirring often. After 5 minutes, remove and let it cool to room temp.

• Stir pomegranate seeds into mixture. Pour over fresh greens and sprinkle with goat cheese to serve.

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Autumn Salad with Basil Dressing{

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Autumn Salad with Basil Dressing(Serves 3-4)

Ingredients• 10 oz. spring mix salad greens• 6 oz. baby kale greens• 3 oz. Italian parsley, trimmed of large stems• 1 tart apple, thinly sliced lengthwise• 1 green pear, thinly sliced lengthwise• juice of 1 lemon• 2⁄3 cup tart dried cherries• 2 T hemp seeds• 2⁄3 cup walnuts, toasted and rough chopped• 1⁄2 lb. of Beyond Organics cheddar cheese curds

Basil dressing:• 3⁄4 cup fresh basil, chopped• 1⁄4 cup Italian parsley leaves, no stems• 1⁄2 cup raw, unheated honey• 3 medium size garlic cloves• 1⁄2 cup apple cider vinegar• 1 cup almond oil • 1⁄2 tsp sea salt• freshly cracked black pepper to taste

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Autumn Salad with Basil Dressing (cont.)Directions• Combine first 3 ingredients together. Combine the apple and pear slices together in a

small bowl and squeeze the juice of the lemon over it, tossing lightly with your fingers so that the juice is evenly distributed. Toss any lemon seeds out.

• Add the apple and pear slices to the salad greens. Add the dried cherries, the hemp seeds and toasted walnuts to the salad greens next. Lightly dress the salad and crumble the cheese curds on top just before serving.

• In your food processor, blend basil, parsley, garlic, salt and pepper until finely ground. Add fermented holy basil or vinegar and honey, pulse several times until well blended. Pour oil in and blend. Refrigerate until ready to use.

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Carrot Cabbage Salad{

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Carrot Cabbage Salad(Serves 3-4)

Ingredients• 1⁄2 lb. whole grain pasta, shredded zucchini or

shredded cucumber• 2 or 3 carrots• 1⁄4 head of a small cabbage• 1⁄2 lb. of fresh asparagus• 1 small cucumber, chopped• 1⁄4 of a red onion, thinly sliced• toasted sesame seeds for garnish

Sauce:• 1⁄4 cup sesame tahini, peanut butter or almond butter• 2 T unpasteurized soy sauce or coconut aminos• 3 T water• 1 T coconut sugar• 1 T rice vinegar• 1 tsp chili paste or a chopped fresh chili• 1 tsp dijon mustard• pinch of sea salt• fresh ground pepper

Directions• Cook your pasta according to package directions.

Drain and rinse with cold water. After it’s drained sufficiently, put it in a bowl with a tablespoon or so of organic extra virgin olive oil and stir it around to prevent it from sticking together. You can prepare the pasta hours before you assemble the salad.

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Carrot Cabbage Salad (cont.)• Cut the cabbage into quarters and remove the core of one of the quarters. Peel the

carrots and asparagus. You don’t have to peel the asparagus; I just do it because it looks prettier that way.

• Now, set up your food processor and use the disc that has one slit for the cabbage and the disc that has lots of holes for the carrots. You can slice the cabbage thin if you don’t have a food processor and grate the carrots. I like to lightly steam the asparagus first or even throw the whole stalks into the boiling pasta water and cook for two minutes before the pasta goes in. You can leave them raw if you like.

• Rinsetheasparagusandwhenit’scool,chopinto1⁄2inchpieces.Chopyourcucumberup about the same size and thinly slice the red onion and cut the rings into quarters.

• Put all the veggies into the bowl with the pasta and refrigerate until you are ready to eat.

• To make the sauce, put all the ingredients in a little mini food processor or just whisk together in a bowl. (I included the peanut butter when I made the sauce and because it was natural peanut butter it was a little too dry to whisk so I dumped all the ingredients in the little mini processor and let it whirl.) It’s a wet dressing, not super-thick but it perfectly coats all the pasta and vegetables.

• When you’re ready to eat, pour the dressing on the salad and toss it all together. Sprinkle the herbs on top and some toasted sesame seeds.

TIPS• There are some perfectly fine gluten-free pasta alternatives available. You could also

use buckwheat soba noodles. If you want to keep it totally raw, use shredded zucchini or cucumber.

• Be creative with your ingredients. Think chopped red or yellow peppers, broccoli, zucchini, celery, dark, chopped leafy greens—all would be wonderful in this salad.

• If you don’t like tahini, just use the peanut or almond butter.

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Raw Vegan “Veggie Pasta” Salad{

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Raw Vegan “Veggie Pasta” Salad(Serves 4)

Ingredients• 2 zucchinis spiralized• 1 orange bell pepper• 1 yellow bell pepper• 1⁄2 cup shredded really raw cheddar bites• raw Italian dressing

Dressing• 1 cup apple cider vinegar (raw organic)• 3 cloves of garlic• 8 drops of stevia extract • 3 T mustard• 1 T basil, thyme, oregano (each)• 1 tsp real salt• 1⁄2 tsp black pepper• 1 cup cold-pressed olive oil

Directions• Dressing: blend in a blender.

• Toss everything together.

• Chill and eat.

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Raw Superfood Carrot Salad{

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Raw Superfood Carrot Salad(Serves 4-6)

Ingredients• 10 large shredded carrots• 1 cup goji berries or raspberries• 4 shredded apples• 1 cup pecans• 3 T dijon mustard• 1⁄4 cup fresh squeezed lime juice• 1⁄4 cup grade B maple syrup• 1 tsp lemon pepper• 1 tsp real salt

Directions• Mix all ingredients together.

• Serve chilled.

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Fall Salad with Green Dressing{

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Fall Salad with Green Dressing(Serves 4)

Ingredients• 1 head romaine lettuce, chopped• 4 cups fresh spinach• 2 apples, chopped• 1 cup raisins• 1 cup raw pecans• 1 cup crumbled goat cheese

Raw Maple Green Dressing• 10 green onions• 1 cup cold pressed olive oil• 1⁄3 cup apple cider vinegar • 1⁄2 cup grade B maple syrup• 5 raw cloves of garlic, peeled• 1⁄2 tsp black pepper

Directions• SALAD: Mix all ingredients together in bowl.

• DRESSING: Blend all ingredients in blender until smooth. Pour dressing over the top of salad.

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Cherry Quinoa Wild Rice Salad{

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Cherry Quinoa Wild Rice Salad(Serves 4)

Ingredients• 2 cups pitted and halved dark red cherries• 2 cups cooked red quinoa• 1⁄2 cup wild rice• 1 cup chopped raw kale• 1⁄2 cup chopped celery• 1⁄2 cup chopped raw or sprouted nuts — almonds,

cashews or pecans• 1⁄4 cup extra virgin olive oil• 1⁄4 cup apple cider vinegar• 1 tsp stone ground or dijon mustard• 1 clove garlic, minced• sea salt and pepper to taste

Directions• Soak quinoa at least 15 minutes to remove the

bitter coating.

• Cook the wild rice in 3 cups of water for 15 minutes.

• Drain the quinoa and add it to the wild rice.

• Continue to cook for 15 minutes more just until the quinoa is done. It should be al dente, not mushy.

• Drain in a colander.

• Combine the quinoa and wild rice mixture, the veg-etables, cherries and nuts in a large bowl.

• Whisk together the oil, vinegar, mustard, garlic, salt and pepper, and pour over the salad.

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Kale Grapefruit Salad{

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Kale Grapefruit Salad(Serves 4)

Ingredients• 3 cups dinosaur kale• 1 grapefruit, peeled and cut• 1 cup purple cabbage• 1⁄2 avocado sliced

Directions• Place all ingredients in bowl.

• Squeeze fresh lemon over the top with black pepper.

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Mango Walnut Spinach Salad{

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Mango Walnut Spinach Salad(Serves 4-6)

Ingredients• 1⁄2 pound baby spinach• 2 cups baby kale, optional• 1 lb. mixed spring salad mix• 1 small red onion, sliced thin • 2 mangoes, peeled, seeded and cut into strips• 1 cup fresh blackberries• 1⁄2 cup rough chopped walnuts, toasted

Mango Dressing• 2 ripe mangoes, peeled, seeded and puréed in

blender to make 1⁄3 cup• 2 T fresh-squeezed orange juice• 1 T fresh-squeezed lime juice• 2 T apple cider vinegar• 2 cloves garlic, minced• 2 T extra virgin olive oil• 1 T honey• 1 tsp sea salt• 2 T chopped fresh parsley

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Mango Walnut Spinach Salad (cont.)• Toast walnuts in a small skillet over medium/high heat for 3-4 minutes until toasted and

lightly browned. Cool.

• Place cooled walnuts and rest of salad ingredients in salad bowl and toss. Serve with mango dressing.

MANGO DRESSING:

• Purée mango and measure 1⁄3 cup. Add rest of the ingredients except chopped parsley to blender and blend until well mixed. Pour into bowl and add parsley.

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Super Slimming Salad with Probiotic Dressing{

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Super Slimming Salad with Probiotic Dressing(Serves 4-6)

Ingredients• 2 cups sprouts (clover, broccoli or alfalfa)• 2 heads butter leaf lettuce• 4 cups baby kale• 2 cups spinach• 2 cups cucumber, (seeded and chopped)• 1 red onion chopped (chop it right before adding

to salad)• 2 cups shredded raw grass-fed harvarti cheese• 1 cup sprouted chia seed or hemp seeds• probiotic ranch dressing

Dressing• 8 oz. plain kefir or amasai• 1 cup coconut oil mayo• 1 T organic basil• 1 tsp organic dill weed• 3 garlic cloves minced

Directions• Mix all ingredients in a bowl.

• Whisk together all dressing ingredients and pour over salad.

• Serve chilled.

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Summer Salad{

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Summer Salad(Serves 4-6)

Ingredients• 3 heads romaine lettuce• 2 yellow & red bell peppers, sliced• 1 cucumber, diced • 1 red onion, sliced• 6 green onions, chopped

Directions• Throw all ingredients together in large bowl

• Pour lemon juice and apple cider vinegar over salad.

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Superfood Salad{

Superfood Salad(Serves 4-6)

Ingredients• 1 cup spinach• 1⁄2 cup blueberries and strawberries• 4 oz. salmon or chicken• 1⁄4 sliced cucumber• 1⁄4 cup sliced almonds• 1⁄4 cup sliced orange/yellow/red peppers

Directions• Mix all ingredients in a bowl.

• Whisk together all dressing ingredients and pour over salad.

Lemon Tahini Dressing(Serves 10-12)

Ingredients• 1⁄2 cup lemon juice• 1⁄3 cup extra-virgin olive oil• 1⁄3 cup tahini• 2 T honey• 2 cloves minced garlic• 1 tsp sea salt• 1 tsp black pepper

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Gazpacho{

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Gazpacho(Serves 6)

Ingredients• 1 1⁄2 lbs. vine-ripened tomatoes, peeled, seeded and

chopped• 1 cup cucumber, peeled, seeded and chopped• 1⁄2 cup chopped red bell pepper• 1⁄2 cup chopped red onion• 1 small jalapeno, seeded and minced• 1 medium garlic clove, minced• 1⁄4 cup extra-virgin olive oil• 1 lime, juiced• 2 tsp balsamic vinegar• 1⁄2 tsp ground cumin• 1 tsp kosher salt• 1⁄4 tsp ground black pepper• 2 T fresh basil leaves, chiffonade

Directions• Blend all ingredients together in Vitamix/blender

until smooth.

• Serve chilled.

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Chicken Veggie Soup{

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Chicken Veggie Soup(Serves 2-4)

Ingredients• 32 oz. homemade bone broth• 5 cups chopped veggies (mushroom, celery, broccoli,

carrot, onion)• 6 oz. free-range chicken (cut with kitchen scissors)• 3 cloves garlic• 1 tsp salt• 1⁄2 tsp black pepper• 1 T basil• 1 cup shredded raw cheese

Directions• Simmer all ingredients in large pot (except cheese).

• Add cheese after soup is done.

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Vegetable Soup{

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Vegetable Soup(Serves 4)

Ingredients• 2 T raw or organic butter• 2 medium garlic cloves, smashed• 1⁄2 cup chopped red onion• 1 cup celery, chopped• 2 zuchinni’s, chopped• 1 large carrot, diced• 1⁄2 cup tomato, diced• 1 lb. mushrooms, chopped• 2 tsp dried thyme leaves• 8 cup vegetable or chicken stock• 1 T coconut aminos• 10 oz. green beans• 1⁄2 cup chopped parsley• sea salt & pepper to taste

Directions• In a large pot over medium heat, melt butter. Add

garlic and onions and sauté, stirring occasionally, for 3-5 minutes.

• Add celery, zuchinni, tomatos, carrots, mushrooms, herbs, salt and pepper. Cover and cook, stirring occasionally, for 7-8 minutes.

• Add stock, cover and let simmer for an additional 10-20 minutes or longer. Stir in Bragg’s, green beans and parsley, and simmer for a few more minutes.

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Creamy Cucumber Avocado Soup{

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Creamy Cucumber Avocado Soup(Serves 2)

Ingredients• 1⁄2 cucumber• 1 ripe avocado• 5 stalks of celery• 3 T lemon juice• 8 oz. kefir or goat’s milk yogurt• 1 tsp sea salt• 1⁄2 tsp black pepper• 2 oz. really raw cheese

Directions• Blend all ingredients (except the cheese) together

in a blender/Vitamix.

• Serve chilled with cheese (either on the side or on top).

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Brussels Sprouts{

Brussels Sprouts(Serves 4)

Ingredients• 1⁄2 lb. sliced turkey bacon• 1⁄4 cup coconut oil• 2⁄3 cup pine nuts• 2 lb. Brussels sprouts, cored and shredded• 1 onion, chopped• 3-4 garlic cloves, minced• 1⁄2 tsp sea salt• pepper to taste

Directions• Cook bacon on medium-high heat in a skillet. Drain,

crumble and set aside.

• In a skillet, melt coconut oil over medium heat. Add pine nuts and stir until browned. Add Brussels sprouts, garlic and onions. Add the seasoning and cook until sprouts are tender (10-15 minutes). Stir in bacon just before serving.

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Roasted Garlic Lemon Broccoli(Serves 4)

Ingredients• 2 heads of broccoli,

separated into florets• 2 tsp coconut oil• 1 tsp salt

Directions• Preheat the oven to 400 degrees F.

• In a bowl, mix the broccoli florets with the coconut oil, salt, pepper, garlic and spread on a baking sheet in 1 layer.

• Bake in oven for 15-20 minutes and transfer to a bowl. Add lemon juice just before serving.

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Lemon Parsley Green Beans(Serves 4)

Ingredients• 1 tsp honey• 1 lb. green beans, trimmed• 2 T coconut oil• 2 T butter

Directions• Bring a large pot of water to a boil and add the beans. Cook for 3-5 minutes. Drain

and place in a large bowl of ice water.

• Combine the butter and coconut oil in a skillet over medium heat until they melt. Stir in the garlic and honey.

• After 2-3 minutes, stir in the beans and cook for another 4 minutes. Add in the parsley and lemon juice and cook for another 2 minutes.

• Season with salt and pepper and serve.

• 3 cloves garlic, minced• 1 T lemon juice• 1⁄4 cup fresh parsley, chopped • salt and pepper to taste

• 1⁄2 tsp pepper• 2 cloves garlic, minced• 1 tsp lemon juice

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Maple Dill Carrots{

Maple Dill Carrots(Serves 4)

Ingredients• 3 cups peeled and sliced carrots• 2 T coconut oil• 2 T maple syrup• 11⁄2 T fresh dill, chopped• 1⁄2 tsp salt• 1⁄2 tps pepper

Directions• Cook carrots in a skillet with just enough water to

cover them. Bring it to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

• Stir in the coconut oil, maple syrup, dill, salt and pepper

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Garlic Asparagus{

Garlic Asparagus(Serves 4)

Ingredients• 3 T coconut oil• 1 bunch asparagus• 5 cloves garlic, chopped

Directions• Melt the coconut oil in a skillet on medium-high

heat. Add the garlic and asparagus to the pan. Cover and cook for 10 minutes, stirring occasionally. Continue to cook until desired tenderness is achieved.

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Baked Cauliflower{

BakedCauliflower(Serves 3-4)

Ingredients• 1 large head of cauliflower • 1⁄2 cup crushed Mary’s Gone Crackers Crumbs• 1⁄4 cup coconut oil, melted• 1⁄2 tsp garlic powder• 1⁄8 tsp salt• 1 pinch of red pepper flakes• 1 pinch of dried oregano

Directions• Place the head of cauliflower into a pot with an

inch of water. Cover and boil over medium heat for 20 minutes or until tender. (watch to see that the water doesn’t completely evaporate).

• Preheat the oven to 375 degrees F. IN a bowl, mix the crumbs and coconut oil. Add in the seasonings.

• Place the cauliflower in a baking dish and coat with the crumb mixture.

• Bake for 10-15 minutes until golden brown.

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Collard Greens(Serves 4)

Ingredients• 1⁄4 cup coconut oil, melted• 2 T minced garlic• 5 cups chicken stock

Directions• Heat the coconut oil in a large pot over medium high heat. Add garlic and sauté

for 2-3 minutes. Pour in the chicken stock and simmer for 30 minutes covered.

• Add the collard greens to the pot and turn the heat to medium high. Let the greens cook down for about 45 minutes, stirring occasionally.

• Reduce heat to medium and season with salt and pepper. Cook until greens are tender for 45-60 minutes. Drain greens and add in red pepper flakes.

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Broccolini and Balsamic Vinaigrette(Serves 4-6)

Ingredients• 4 bunches broccolini• 1⁄4 cup coconut oil, melted• 11⁄2 T balsamic vinegar• 1⁄2 tsp Dijon mustard

Directions• In a pot, bring water to a boil. Cut off the bottom 1⁄3 of the broccolini stems.

• In a bowl, whisk the coconut oil, balsamic vinegar, mustard, garlic salt and pepper. When the water comes to a boil, add the broccolini and return to a boil for 2 minutes until tender.

• Drain and place in a bowl. Pour dressing over broccolini and splash with lemon juice.

• 2 tsp garlic, minced• 1⁄2 tsp pepper• 1⁄2 tsp salt• 3 T lemon juice

• 5 bunches collard greens, trimmed and chopped• sea salt and pepper to taste• 1 T crushed red pepper flakes

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Creamy Pea Salad{

Creamy Pea Salad(Serves 4)

Ingredients• 2 cups frozen peas• 1 lb. sugar snap peas, trimmed• 1⁄4 lb. snow peas, sliced• 4 oz. raw cheese, grated• 2 T gluten-free flour• 11⁄2 cups chicken broth• 1 T honey• 4 T lemon juice• 1⁄2 cup coconut milk• sea salt and pepper to taste

Directions• Bring a pot of water to boil Fill another pot with ice

water. Add the snap peas and cook for 2 minutes. Then add the snow peas and cook 30 sec. Drain the peas and plunge into ice water

• In a skillet, add the flour, chicken broth, coconut milk and cook for 6 minutes.

• Drain the peas and add to the skillet. Add in the frozen peas and cook for 3-5 minutes. Stir in the honey, lemon juice, salt and pepper. Add in the grated cheese and serve.

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Lime Cilantro Coleslaw{

Lime Cilantro Coleslaw(Serves 4)

Ingredients• 1 head savoy cabbage• 4 scallions• 1⁄2 bunch fresh cilantro, chopped• 1 cup Vegenaise• 11⁄2 T honey• 6 T lime juice• sea salt and pepper

Directions• Shave the cabbage into thin ribbons. Cut the

scallions long, similar to the cabbage. Combine the cabbage, scallions and cilantro in a bowl.

• Combine the Vegenaise, honey and lime juice in a bowl. Season with sea salt, pepper and pour dressing over cabbage.

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Garlicky Greens{

Garlicky Greens(Serves 2)

Ingredients• 3 cups kale• 4 cloves garlic• 1⁄2 onion• 1 T coconut oil• sea salt and black pepper to taste

Directions• Add coconut oil to preheated pan, then sauté garlic

and onions for 2 minutes. Add kale.

• Sea salt and black pepper to taste.

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Mashed Faux-Tatoes{

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Mashed Faux-Tatoes(Serves 4)

Ingredients• 1 medium head cauliflower (about 1 1⁄2 lbs.)• 1⁄2 cup raw or organic butter• 1⁄2 tsp sea salt• 5-8 grinds black pepper• minced chives (optional)

Directions• Steam cauliflower until tender.

• In a food processor, blend all ingredients until smooth.

Quinoa and Black Beans{

Quinoa and Black Beans(Serves 4)

Ingredients• 2 cans black beans, rinsed and drained• 3⁄4 cup uncooked quinoa• 1 tsp cocont oil, melted• 1 onion, chopped• 3 cloves garlic, chopped• 11⁄2 cup vegetable broth• 1⁄4 tsp cayenne• 1 tsp cumin• 1⁄2 cup fresh cilantro, chopped• sea salt and pepper to taste

Directions• Heat coconut oil over medium heat. Stir in the

onion and garlic and sauté until brown.

• Mix quinoa into the sauce pan and cover with vegetable broth. Season with cumin, cayenne, salt and pepper. Bring mixture to a boil. Cover and simmer for 20 minutes.

• Mix in the black beans and cilantro.

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Sweet Potato Rosemary Fries{

Sweet Potato Rosemary Fries(Serves 4)

Ingredients• 4 sweet potatoes, peeled and cut into fries• 1⁄2 stick grass-fed butter, melted• 4 T coconut oil• 1 T rosemary• 2 tsp salt and pepper

Directions• Preheat the oven to 450 degrees F

• Place the fires and drizzle them with the butter, coconut oil, salt and pepper, and mix. Place on a baking sheet and bake for 10-15 minutes

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Sweet Potato Beet Hash{

Sweet Potato Beet Hash(Serves 2)

Ingredients• 1 large sweet potato, peeled and cut into cubes• 1 large beet, peeled and cubed• 1 T coconut oil, melted• 2 slice turkey bacon• 1 onion, diced• sea salt and pepper

Directions• Preheat oven to 400 degrees F. Toss the sweet po-

tatoes and beets with coconut oil and season with salt and pepper. Place on a baking sheet and bake for 25-30 minutes.

• In a skillet over medium heat, add the bacon and cook until bacon is crispy. Add the onions and season with salt. Cook until onions carmelize. Add the sweet potatoes and beets to the pan and stir, cooking for another 5 minutes.

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Whipped Sweet Potatoes{

Whipped Sweet Potatoes(Serves 4-6)

Ingredients• 4 large sweet potatoes• 1 cup coconut milk• 2 bay leaves• 1⁄2 tsp cinnamon• pinch of nutmeg• 1⁄2 orange, zest• 2 T honey


• Prick the sweet potatoes with a fork, drizzle with coconut oil, and season with salt and pepper. Put them in a pan and roast for 45 minutes until they’re soft.

• In a sauce pot. Heat the coconut milk and bay leaves over low heat. Discard the bay leaves and add the potatoes.

• Add the potatoes to a food processor and season with cinnamon, nutmeg, orange zest and honey. Add coconut milk and puree until smooth.

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Baked Brown Rice(Serves 4-6)

Ingredients• 11⁄2 cup brown rice• 21⁄2 cup water• 1 T grass-fed butter• 1 tsp salt


• Place rice in an 8 x 8 dish. Bring water, butter and salt to a boil in a sauce pan. Pour boiling water over rice and cover pan with foil. Bake for 1 hour.

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Brown Rice, Tomatoes and Basil{

Brown Rice, Tomatoes and Basil(Serves 2)

Ingredients• 1 cup brown rice• 2 tsp sea salt• 1⁄4 cup coconut vinegar• 2 tsp honey• 1 T coconut oil• pepper to taste• 1 lb. heirloom tomatoes• 1 cup basil leaves, chopped

Directions• Bring 2 cups water to a boil and add the rice and

salt. Return it to a boil and simmer for 30-40 minutes until rice is cooked.

• Whisk together the vinegar, honey, coconut oil, salt and pepper. Pour over the rice. Add the tomatoes and basil. Mix and serve.

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Brown Rice Salad with Apples{

Brown Rice Salad with Apples(Serves 4)

Ingredients• 3 cup cooked brown rice• 1 apple, diced• 1 red bell pepper, chopped• 2 celery stalks, chopped• 1⁄2 cup walnuts, chopped• 3 T parsley, chopped• 1⁄4 cup coconut vinegar• 3 T coconut oil• sea salt and pepper to taste

Directions• In a bowl, combine cooked rice with all ingredients.

Mix lightly and serve.

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Turmeric Hummus{

Turmeric Hummus(Serves 6-8)

Ingredients• 2 cups garbanzo beans, drained• 1⁄3 cup tahini • 1⁄4 cup lemon juice• 1 tsp salt• 2 tsp turmeric• 2 cloves garlic, minced• 1 T olive oil• paprika to taste

Directions• Place all ingredients into a food processor and

blend until smooth.

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Super Cilantro Guacamole{

Super Cilantro Guacamole(Serves 2-3)

Ingredients• 2 ripe avocados• 1⁄2 heirloom tomato, chopped• 1⁄2 onion, minced• 3 T cilantro, chopped• 1 T fresh lime juice• sea salt and pepper to taste

Directions• Remove skin and seed from avocados and mash in a

bowl. Add the onion, cilantro, lime, salt and pepper, and continue to mash/stir.

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Sweet Potato Brownies{

Sweet Potato Brownies(Serves 4)

Ingredients• 1 avocado• 1 cup cooked sweet potato puree• 1⁄2 cup unsweetened apple sauce• 1⁄4 cup honey• 1 tsp vanilla extract• 4 eggs• 1⁄4 cup coconut flour• 2 T arrowroot flour• 1⁄2 cup cacao powder• 1⁄2 tsp sea salt• 1 tsp baking soda

Icing• 1⁄4 cup honey• 1⁄2 cup almond butter• 1⁄4 cup cacoa powder• 1⁄2 cup coconut milk• sea salt


• Grease 8 x 8 pan with coconut oil and line it with parchment paper.

• In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder.

• Add in eggs one at a time.

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Sweet Potato Brownies (cont.)• In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.

• Combine both mixtures until smooth.

• Transfer to greased pan and bake for 25 minutes

Icing• Combine all icing ingredients until smooth. Pour over brownies once cooked and cooled

and chill until set.

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Chocolate Coconut Clusters{

Chocolate Coconut Clusters(Serves 4-6)

Ingredients• 1 bag of unsweetened coconut flakes, shredded• 2⁄3 cup melted coconut oil• 1⁄2 cup almond butter• 1 T vanilla• 1 cup dark chocolate

Directions• In a bowl, mix all but the chocolate.

• From the mixture, form small balls in your hands. Set them on a plate and put them in the freezer to harden.

• Melt chocolate over medium heat. Once melted, turn heat off and wait 5 minutes. Take frozen balls and dip in chocolate and return them to plate. Place in freezer to harden.

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Oatmeal Cookies{

Oatmeal Cookies(Serves 6-8)

Ingredients• 3 cups steel-cut oats• 1 cup grass-fed butter, softened• 1 cup honey• 1 cup coconut sugar• 2 eggs• 1 tsp vanilla• 2 cup gluten-free flour• 1 tsp baking soda• 1 tsp salt• 11⁄2 tsp cinnamon


• Combine butter, honey, and coconut sugar in a bowl. Beat in the eggs one at a time and then add the vanilla.

• In a separate bowl, combine flour, baking soda, salt and cinnamon. Combine both mixtures. Once incorporated, add in the oats.

• Cover and chill for 1 hour.

• Roll into balls and flatten in each cookie. Bake for 8-10 minutes.

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Dark Chocolate Covered Berries{

Dark Chocolate Covered Berries(Serves 4)

Ingredients• 2 chocolate Bars• 2 T toasted flaxseeds• 2 cups fresh blueberries

Directions• Melt chocolate in a bowl over a pan of

simmering water.

• Stir frequently until melted and smooth. Stir in flaxseeds.

• Remove from the heat; mix in blueberries.

• Spoon small clumps of blueberries onto waxed paper on baking sheet.

• Refrigerate until firm (10 min).

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Peanut Butter Chocolate Cookies{

Peanut Butter Chocolate Cookies(Serves 6)

Ingredients• 13⁄4 cup gluten-free flour• 1⁄2 tsp sea salt• 1 tsp baking soda• 1⁄2 cup grass-fed butter, softened• 1⁄2 cup maple syrup• 1⁄2 cup almond butter• 1⁄2 cup coconut sugar• 1 egg• 1 tsp vanilla• 2 T coconut milk• 2 bars of dark chocolate


• Mix together the flour, salt and baking soda.

• In a separate bowl, cream tougher the butter, maple syrup, almond butter and coconut sugar until well combined. Beat in the egg, vanilla and milk. Add in the flour mixture and mix well.

• Shape into balls and place on baking sheet. Take a piece of the chocolate bar and press it flat into top of dough.


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Faux Rice Pudding{

Faux Rice Pudding(Serves 4-6)

Ingredients• 1-2 Cauliflower heads (to make 1 cup cauliflower

rice)• 2 cups honey• 4 eggs• 1⁄2 tsp salt• 1⁄4 cup gluten-free flour• 1 cup raisins• 1 tsp vanilla• 4 cup coconut milk

Directions• In a food processor, add cauliflower and pulse until

“rice” is made.

• Preheat oven to 325 degrees F.

• Combine the rice, honey, eggs and salt in a bowl and mix well. Stir in flour, raisins and vanilla. When combined, add in milk. Pour into 9 x1 3 baking pan.

• Bake for 25-30 minutes until lightly set.

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Peach Cobbler{

Peach Cobbler(Serves 5-6)

Ingredients• 3 cups peaches, peeled and chopped• 2 cups almond flour• 1⁄4 cups coconut flour• 1⁄2 tsp baking soda• 3⁄4 cup honey• 1⁄2 cup grass-fed butter, softened• 2-3 drops almond extract• 3 T chia seeds• 9 T warm water• 1 T coconut vinegar• 1⁄4 tsp sea salt


• Grease an 8 x 8 pan with coconut oil.

• Pour peaches into the pan.

• Mix the almond flour, salt and baking soda in a bowl.

• In a separate bowl, mix the butter, honey and extract.

• Combine both mixtures.

• In a separate small bowl, combine the chia and hot water and allow to sit and thicken for 5 minutes. After 5 minutes, add to other mixture.

• Once will combined, add vinegar and stir.

• Pour batter onto peaches and bake for 35-45 minutes. D

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Berries with Coconut and Lime{

Berries with Coconut and Lime(Serves 2)

Ingredients• 1 cup berries (your choice)• 1⁄4 cup coconut milk• 3 T fresh lime juice

Directions• Place berries in a bowl and pour coconut milk and

lime juice over. Mix and serve.

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Apple Chips{

Apple Chips(Serves 2)

Ingredients• 2 cups unsweetened apple juice• 1 cinnamon stick• 2 large apples• cinnamon


• In a large pot, combine apple juice and the cinnamon stick and bring it to a boil.

• Remove the top and bottom of the apple and slice cross-wise to make thin chips.

• Drop each apple slice into the boiling juice and boil for 4-5 minutes.

• Remove chips from water and pat dry. Place on a baking sheet and then bake for 30-40 minutes. Sprinkle with cinnamon and serve.

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