Chocolate Truffles

Prep time: 15 mins

Ingredients:

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

Directions:

Mix all ingredients together.

form into balls and freeze.

Fermenting 101

Ingredients:

1 head cabbage

Prep time: 30 mins +6 hours

3 bell peppers (any color)

1 clove of garlic

1/2 red onion

2 tbsp. salt

16oz. cultured whey

16oz. spring water

Directions:

Chop bell peppers and onion, shred cabbages and mince garlic.

Rub your salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.

Pack vegetables and their juices into mason jar and pour cultured whey over the top.

If the vegetables are not completely submerged add water.

Screw on a plastic lid and let it sit for 24 hours on the counter.

Every 12 hours "burp" your jar for one week.

After the first week let it sit for another 2-3 weeks always making sure liquid is covering your vegetables.

Snickerdoodle Cookie

Ingredients:

4 pastured eggs

2/3 cup melted pastured butter (or coconut oil, butter makes them taste more flavorful)

1/2 coconut nectar or grade B maple syrup

1 tbsp. vanilla extract

Prep time: 10 mins + 20 mins

20 drops vanilla cream stevia extract

1 tsp. pink salt or celtic sea salt

2/3 cup coconut flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1 tbsp. cinnamon

1 tsp. nutmeg

Directions:

Whisk together eggs, melted butter, vanilla, stevia and coconut nectar/maple syrup.

Add in the flour, salt, baking soda, baking powder, cinnamon and nutmeg.

Form into balls and flatten slightly.

Bake at 350 for 10-15 minutes.

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).



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.

Healthy Nutella

1 cup soaked hazelnuts
1/2 cup raw soaked almonds
1 tbsp. coconut oil
6 pitted dates
1/4 cup raw cacao powder
1 tbsp. vanilla extract
1 tsp. pink salt

Take soaked hazelnuts and roast in the oven at 350 degrees for 10-15 minutes.
Let hazelnuts cool.
Place hazelnuts, raw soaked almonds, coconut oil, dates, cacao powder, vanilla and salt in food processor and blend together for 5-10 minutes until smooth.
Place in fridge for 1 hour.


Raw Vegan Key Lime Pie

Crust

1/2 cup raw sprouted sunflower seeds
1/2 cup raw sprouted pumpkin seeds
2 pitted raw dates
4 tbsp. raw organic coconut oil
1 tsp. real salt

Pulse all ingredients in a food possessor until it reaches a dough like consistency.
Line muffin tin with  unbleached muffin tin liner.
Form dough into a cup.
Pour filling into cup.
Freeze for 1 hour.

Filling

1 avocado
1 young coconut
1/2 cup raw young coconut water
10 drops organic stevia extract
juice and zest from two limes

Blend all ingredients in high powered blender or vita mix until creamy.

Pour into your crust.
Freeze.


Oatmeal Raisin Cookies

3 cups blanched almond flour
1/2 cup organic gluten free oats (optional)
1/4 cup coconut flour
2 pastured eggs
2/3 cup melted pastured butter
1/2 cup maple syrup
1 tbsp. vanilla
1 tbsp. cinnamon
1 cup raisins
1 tsp. baking soda

Whisk eggs, melted butter, syrup and vanilla together.
Pour into bowl with flour, oats, cinnamon and baking soda.
fold raisins into dough.
Mix together well.
Preheat oven to 350.
Form into balls on cookie sheet and slightly flatten.
Bake for 10-15 minutes.


Creamy Broccoli Cheese Soup

1 large head organic broccoli
2 cups fresh organic mushrooms
10 green onions chopped finely
2 cloves garlic (minced)
10 tbsp. organic pastured butter
1/2 cup organic sour cream
2 cups raw cheddar curds (Beyond Organic)
3 cups bone broth

Chop broccoli up.
Saute broccoli, mushrooms, green onions, garlic and butter for 15 minutes on medium heat.
Pour all ingredients from pan into large blender.
Blend sour cream, bone broth and cheese in.



Homemade Almond Milk

2 cups raw sprouted almonds
1 cup pitted dates (you can do less or none if you don't like it sweet)
1 tbsp. vanilla extract
1 cup water
1 1/2 cup raw coconut water (whole foods has the RAW coconut water)

Blend all ingredients in a vita mix or blender until thick and creamy.
Line fine strainer with a "nut milk" bag and strain.

This recipe is very high in potassium and can be used in recipes such as "Vegan Hot Chocolate", "Vegan Chocolate Shake" and others. If you take out the dates, vanilla and replace the coconut water with cultured whey (suero gold from Beyond Organic) you can use this in any recipe calling for milk.