Recipes

Ingredients: 1.5 cup almonds, soaked at least 8 hours ½ cup shredded coconut 1 tbsp ginger powder 1 tbsp cinnamon 1 tsp allspice 15 dates, pitted ½ cup coconut milk 2 tbsp coconut oil 3 organic eggs Directions: Process the almonds and coconut in a food processor until they are finely ground, working in batches based on the size of your machine. Process the coconut milk, dates, coconut oil, eggs, and spices until the mixture is smooth. Stir the wet mixture into the almond mixture. The texture should be as pictured, sticky enough to hold together. You can add an additional tablespoon or two of coconut milk if necessary. Use a small cookie cutter ring to get round shapes. Simply line a baking sheet with parchment paper and then add two spoons of the batter into the ring. Using your finger, gently pat the batter down to flatten the cookies. Sprinkle the formed cookies with some more desiccated coconut. Bake the cookies at 325°F for 20 minutes or until they are lightly browned.

Ingredients 3 medium yellow squash 1 lb. grass-fed ground beef 4 Roma tomatoes, diced 1 tsp coconut oil 1/2 large red onion, diced 3 cloves garlic, minced 1/2 tsp smoked paprika 1 tsp cumin 1/2 tsp ground basil 1 tbsp tomato paste 1 tsp celtic sea salt 1/2 tsp pepper 2 tbsp fresh parsley, chopped Extra virgin olive oil, for drizzling Instructions Preheat the oven to 350 degrees F. Cut the squash in half and scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside. Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 5-7 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook, stirring regularly. Add the diced tomatoes, along with the paprika, cumin, basil, tomato paste, salt, and pepper. Stir well to combine. Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 30 minutes until the squash is tender. Serve warm, sprinkled with fresh parsley.

Ingredients 1 pound broccoli 2 tablespoons extra virgin olive oil 1 ripe avocado 2 tablespoons freshly squeezed lemon juice 1 tablespoon grainy prepared mustard   Instructions Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until it is crunchy-tender and bright green, then drain it well, and cool. Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli. Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed. Toss the broccoli and avocado with the dressing.

1 tablespoon extra-virgin coconut oil 1 large yellow onion, chopped 1 large carrot, peeled and sliced 1 large head red cabbage, cored and sliced 1/4-inch thick 1 large green apple, peeled,diced 2 large cloves garlic, pressed 2 bay leaves 1/2 teaspoon ground cloves 1 1/4 cups dry red wine 1/8 cup red wine vinegar 2 tablespoons stevia 1 cup chopped walnuts Use Celtic Salt to taste  Instructions 1. In a large pot, heat the coconut oil. Add the onion and carrots and sauté over medium heat until onion is translucent.  2. Add the cabbage and apple and mix well, then add salt to taste, the garlic, the bay leaf, cloves, wine, vinegar and sugar.  3. Bring to a low boil, cover, and cook for about 45 minutes.  4. Remove the bay leaves and correct seasoning to taste. Add the walnuts