2 bottles champagnefresh juiced fruit(our favorites are: pineapple, grapefruit, and frozen dark sweet cherries) method Using a juicer, juice grapefruit first, next pineapple, and then dark sweet cherries, pouring each batch of juice into its own container between juicing. Refrigerate until ready to use. In the absence of a juicer, place each fruit separately into a blender and puree. Strain through a fine… Read More
3 cups white wine vinegar 3 cups filtered water 1 tablespoon pink peppercorns 6 teaspoons raw honey veggies we used: radishes cucumbers carrots method In a large mixing bowl combine white wine vinegar, water, pink peppercorns, and honey. Mix gently. Add desired sliced veggies to glass containers, pour vinegar mixture over veggies, and refrigerate overnight.
2 cups white sweet potatoes, peeled and chopped 3 cups organic cauliflower, chopped 1 teaspoon Celtic sea salt 1/2 teaspoon black pepper 3 tablespoons organic unrefined coconut oil 1 can of full fat coconut milk, thick part only, reserve water method Fill a large saucepan three-quarters full with filtered water and bring to a boil. Add sweet potatoes and cauliflower. Reduce to a… Read More
3 cups blanched almond flour 1/2 cup organic unrefined coconut oil, warmed 3/4 teaspoon Celtic sea salt 1 teaspoon baking soda 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup cashew butter 1/2 cup dried apricots, diced small 1 teaspoon nutmeg method Combine almond flour, baking soda, salt, coconut oil, vanilla and almond extract, cashew butter, nutmeg, and apricots. Mix well to… Read More
1/2 cup organic applesauce 4 cups blanched almond flour 1/2 teaspoon baking soda 1/2 teaspoon Celtic sea salt 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup organic unrefined coconut oil, warmed 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/4 cup maple syrup 3 eggs crumble topping 2 cups almond flour 1/2 cup date sugar 1/4 cup melted coconut oil method In a… Read More
for the cupcakes 1 ½ cups blanched almond flour 1 tablespoon arrowroot powder ¼ teaspoon Celtic sea salt ¼ teaspoon baking soda 2 eggs ¼ cup grapeseed oil ¼ cup agave nectar 1-2 very ripe bananas (about ¾ to 1 cup mashed) method In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda. In a smaller bowl, combine eggs, grapeseed… Read More
2 bags Brussels sprouts, ends and outer leaves removed 1 large organic carrot, peeled method In a food processor with the shredder attachment, shred the Brussels sprouts and carrot. Pour into a large mixing bowl and toss to combine. Transfer to a serving bowl, top the salad with the savory crouton topping, drizzle with goji berry dressing (only add dressing if you are… Read More
2 cups blanched almond flour 1 cup buckwheat flour 1 cup dried dates, pitted 1/2 cup filtered water 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 eggs 1 teaspoon baking soda 1/2 cup unrefined organic coconut oil method In a food processor, mix pitted dates and water; process until smooth. In a large mixing bowl, combine almond flour, buckwheat flour, date… Read More