Recipes

Ingredients

1 cup Almond Butter
1 cup Coconut Sugar
1 egg

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Mix together, roll into balls, flatten with a fork

Bake 350 for 15 minutes

This is better than real cheesecake! It is nutrient dense so I don’t feel like eating the whole cake at once. Extremely satisfying!
 

Ingredients

*CRUST*:
1 1/2 cups macadamia nuts
1/2 tsp sea salt
1/2 cup pitted dates
1/4 cup shredded coconut

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*FILLING*:
3 cups cashews
3/4 cup lemon juice, from about 6 lemons
3/4 cup agave syrup OR honey (OR 3/4 cup pitted dates OR I have used Golden Raisins – soaked in 1/2 cup water as needed) OR Coconut Sugar
3/4 cup coconut oil
1 vanilla bean (I use vanilla extract – – Almond extract is clear)
UP TO 1/2 cup water, as needed

To make the crust: process the macadamia nuts into small pieces with salt in the food processor. Slowly add dates and mix well.

“FLOUR” the bottom of a 9-inch spring-form pan with the shredded coconut.
Press crust evenly onto the bottom of the pan. Set aside.

NOTE: I put plastic sheet in the bottom of the pan first THEN the coconut & then the crust. It makes it easier to remove.

To make the filling: Blend cashews, lemon juice, agave, coconut oil and vanilla IN YOUR BLENDER.
Add JUST ENOUGH water to blend into a smooth cream. Pour into spring-form pan, and place in the freezer until firm.

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Topping – I use berries that are in season. I put 1 cup in the blender to create a sauce and add additional berries to the sauce and pour on the top

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Before serving, take cake out of the freezer and remove from the pan WHILE FROZEN. Place cake on a plate and defrost in the fridge for an hour before serving.

Ingredients

1 1/2 cups raw walnuts, unsoaked
dash salt
10 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa
1/2 teaspoon vanilla or cherry extract optional 2 teaspoons water (for a moister brownie; optional) 1/4 cup chopped dried cherries (optional)

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Chop 1/4 cup of the walnuts and set aside. Place the remaining walnuts and the salt in a food processor with the S blade and process until finely ground. Add the dates and process until the mixture sticks together. Add the cocoa powder and optional vanilla and process until evenly distributed. Add the water, if using, and process briefly. 

Transfer to a mixing bowl. Add the reserved chopped walnuts and dried cherries. Mix well using your hands. Pack mixture firmly into a square container. Stored in a sealed container.

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Will keep for up to one week in the refrigerator or one month in the freezer

This pesto recipe is delicious on top of a bed of zucchini noodles, quinoa or chicken. It is very simple to make, and it’s dairy free. We recommend this recipe to anyone who is suffering from heavy metal toxicity because it will actually chelate mercury and other heavy metals out of the body.

 

Ingredients

*2 cloves garlic

*3 roasted garlic (optional)

*1/3 cup almonds

*1/3 cup sunflower seeds (cysteine source)

*1/3 cup pumpkin seeds (zinc, magnesium sources)

*2 cups packed fresh cilantro (coriander, Chinese parsley) (Vitamin A source)

*1/3 cup flaxseed oil

*1/3 avacado oil

*2 TBL lime juice (Vitamin C source)

*2 tsp Dulse powder or 5 seaweed snack strips

Ceyanne Pepper, Salt and  Lemon pepper to taste
 

Directions

Process the cilantro, flaxseed oil and avacado oil in a blender or food processor until the cilantro is chopped. Add the garlic, nuts and seeds, dulse and lime juice and process until the mixture is finely blended into a paste. Store in dark glass jars if possible. It freezes well, so purchse cilantro in season and fill enough jars to last through the year.

 

Optional: Try substituting garlic oil in place of avocado oil. 

Ingredients

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1/2 walnuts (optional)
1/2 cup cacao nips (optional)
1 tsp vanilla
1 tsp cinnamon

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Bake at 350 for 15-20 minutes

Ingredients

1 1/2 cup pitted dates
1/4 cup maple syrup
1/3 cup smooth almond butter
1 tsp vanilla extract
1/2 tsp cinnamon

 

Directions

Blend all ingredients in a food precessor for 2-3 minutes until the mixture forms a ball. Pour batter into 6” baking container with a liner to prevent sticking. Freeze for 2 hours or more, then cut into pieces. Best stored in the freezer. 

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NOTE: You can double the recipe in the same 6” baking container for thicker brownies. 

Makes 14-16 pieces. 

This is excellent! Fast! Yummy!  I don’t soak the cashews

Ingredients

1 large RED bell pepper
1/4 cup water
1 cup raw cashews (soaked overnight and rinsed well)
1 TBSP Tahini
3 TBSP Nutritional Yeast
1 TBSP Raw Onion
1 clove garlic
2 TBSP Fresh Lemon Juice
1 1/2 tsp salt (Add according to your taste)

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In a BLENDER*: Mix all ingredients and blend till creamy

 

OPTIONAL Ingredients: For a little flavor variety, try adding green onion, jalapeno pepper, cilantro, green chilies, red pepper flakes, etc.

Ingredients

3/4 cup almond butter

1/4 cup water

1/2 teaspoon vanilla

1/2 cup agave
1/3 cup cacao butter, melted
1/3 cup cacao powder

Blend all ingredients except for cacao powder in a food processor until smooth. Add Cacao powder and blend just until incorporated. Place in a pan in the freezer or refrigerator until firm.

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ASSEMBLY  

Roll into individual balls and topping of choice (e.g.: cacao powder, crushed cacao nibs)