DR. JOSH AXE DR. CHELSEA AXE

DR. JOSH AXE DR. CHELSEA AXE

Recipes 3 15 23 30 57 98 134 BEVERAGES BREAKFAST BARS MAIN DISHES SOUPS / SALADS SIDE DISHES DESSERTS

{ Axe Superfood Smoothie

Axe Superfood Smoothie (Serves 1) 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 Add all ingredients to blender and blend on high. BEVERAGES 4

{ Pina Colada Smoothie

Pina Colada Smoothie (Serves 1) 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 Add all ingredients to blender and blend on high. BEVERAGES 6

{ Reese s Smoothie

Reese s Smoothie (Serves 1) 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 Add all ingredients to blender and blend on high. BEVERAGES 8

Banana Bread Smoothie (Serves 1) 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 Add all ingredients to blender and blend on high. Morning Mocha Smoothie (Serves 1) 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 Add all ingredients to blender and blend on high. BEVERAGES 9

{ Thin Mint Smoothie

Thin Mint Smoothie (Serves 1) 1 cup almond milk 3-5 drops of peppermint extract 2-3 T raw cacoa 1 scoop chocolate protein powder 1 2 cup ice Add all ingredients to blender and blend on high. BEVERAGES 11

Cherry Chia Shake (Serves 1) 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 Add all ingredients to blender and blend on high. Sweet Roobios Tea (Serves 1) 1 pinch baking soda 2 cup boiling water 6 rooibos tea bags 3 4 cup honey 6 cup cool water 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. BEVERAGES 12

Superhuman Muscle Shake (Serves 1) 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 Add all ingredients to blender and blend on high. BEVERAGES 13

BREAKFAST

{ Baked Omelet

Baked Omelet (Serves 4-6) 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 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. BREAKFAST 16

Crustless Spinach Quiche (Serves 3-4) 1 T coconut oil 1 onion, chopped 1 (10 oz.) package frozen chopped spinach, thawed and drained 5 eggs, beaten 3 cups shredded raw cheese 1 4 tsp salt 1 8 tsp pepper 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. Apple Cinnamon Protein Pancakes (Serves 2-3) 1 1 2 cups oats 1 2 cup applesauce 1 2 cup milk 2 eggs, whisked 2 scoops protein powder 2 T chiaseed 1 T cinnamon 1 tsp baking powder 1 2 tsp nutmeg 1 4 tsp ground cloves 1 4 tsp salt 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. Pour pancakes on to griddle, 1 4 cup at a time. Cook until first side is browned, about 2-3 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. BREAKFAST 17

{ Chunky Monkey Protein Pancakes

Chunky Monkey Protein Pancakes (Serves 1-2) 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 4 T almond milk 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. BREAKFAST 19

{ Coconut Chia Protein Pancakes

Coconut Chia Protein Pancakes (Serves 2) 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 Combine all the dry ingredients in a bowl. Then add wet ingredients and stir together. Heat a pan and spray with non-stick cooking spray. Pour 2 tablespoons of batter to form each pancake. Cook a few minutes. Once it starts to bubble on top, flip and cook an additional minute or two. BREAKFAST 21

BARS

{ Protein Bars Dark Chocolate

Dark Chocolate Protein Bars (Serves 4) 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 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. BARS 24

Pumpkin Protein Bars (Serves 6-8) 1 2 tsp stevia 4 oz. applesauce 2 tsp cinnamon 1 2 tsp nutmeg 1 2 tsp clove 1 1 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 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. BARS 25

Banana Bread Protein Bars (Serves 4-6) 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 Preheat oven to 350 degrees F. 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. BARS 26

Lemon Protein Bars (Serves 4-6) 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 Preheat oven to 350 degrees F. Grease 8 x 8 pan with coconut oil. 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. BARS 27

Almond Butter Banana Protein Bars (Serves 4-6) 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 Preheat oven to 350 degrees F. Grease 8 x 8 pan with coconut oil. 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. BARS 28

MAIN DISHES

{ Garlic Baked Chicken

Garlic Baked Chicken (Serves 4) 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 Preheat oven to 450 degrees F. 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. MAIN DISHES 31

{ Coconut Crust Pizza

Coconut Crust Pizza (Serves 4) 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 Preheat oven to 350 degrees F. 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. Bake for 20 minutes. 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. MAIN DISHES 33

Chicken Curry Stew (Serves 4) 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 Preheat oven to 400 degrees F. 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. MAIN DISHES 34

{ Baked Spaghetti

Baked Spaghetti (Serves 3-4) 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. 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. (cont.) MAIN DISHES 36

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. MAIN DISHES 37

{ Salmon Patties

Salmon Patties 2 cans wild-caught Alaskan salmon 4 eggs 2 T olive oil 1 2 onion, chopped 1 2 box Mary s Gone Crackers, crumbled 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. MAIN DISHES 39

Gluten-Free Chicken Tenders (Serves 2) 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 Mix dry ingredients in bowl, then coat chicken. Cook in a pan with coconut oil. MAIN DISHES 40

{ Baked Teriyaki Chicken

Baked Teriyaki Chicken (Serves 4) 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 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 chicken 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. MAIN DISHES 42

Creamy Crock Pot Chicken (Serves 4-6) 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 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. Asian Baked Salmon (Serves 6) 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 Preheat oven to 450 degrees F. 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. MAIN DISHES 43

{ Baked Grouper with Coconut Cilantro Sauce

Baked Grouper with Coconut Cilantro Sauce (Serves 4) 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 Preheat oven to 425 degrees F. 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. MAIN DISHES 45

{ Grass-Fed Stir-Fry

Grass-Fed Stir-Fry (Serves 3) 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 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. MAIN DISHES 47

{ Lettuce Wrap Chicken Salad

Chicken Salad Lettuce Wrap (Serves 3-4) 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 Place all ingredients in a bowl and mix together. Scoop into lettuce wraps, or lettuce bowls. MAIN DISHES 49

{ Goat Cheese and Sun Dried Tomatoes Turkey Meatloaf with

Turkey Meatloaf with Goat Cheese and Sun Dried Tomatoes (Serves 3-4) 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 1 1 2 tsp sea salt 1 tsp pepper 1 lb. ground turkey 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. MAIN DISHES 51

{ Grass-fed Meatballs

Grass-fed Meatballs (Serves 4-6) 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 Mix all ingredients well then shape into 1 balls. Bake at 350 for 20 minutes, then serve. MAIN DISHES 53

{ Powerburgers

Powerburgers (Serves 2) 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 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. MAIN DISHES 55

SOUPS/SALADS

{ Taco Salad

Taco Salad (Serves 3-4) 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 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. SOUPS / SALADS 58

Arugula Salad with Beets and Goat Cheese (Serves 2) 1 beet, sliced 2 cup oganic arugula 1 4 cup raw goat cheese (chevre) 1 2 cup walnuts Boil the beets until a fork can easily go into them. Mix together Salad ingredients Dressing 1 4 cup coconut oil 1 2 cup lemon 1 8 cup coconut kefir 1 T honey Salt and pepper to taste Combine all ingredients for the dressing in a separate bowl and dress salad Cobb Salad (Serves 2) 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 Combine ingredients and serve with favorite dressing. SOUPS / SALADS 59

{ Broccoli Salad

Broccoli Salad (Serves 4) 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 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. SOUPS / SALADS 61

{ Beet and Pomegranate Salad

Beet and Pomegranate Salad (Serves 4) 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 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. SOUPS / SALADS 63

{ Basil Dressing Autumn Salad with

Autumn Salad with Basil Dressing (Serves 3-4) 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 (cont.) SOUPS / SALADS 65

Autumn Salad with Basil Dressing (cont.) 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. SOUPS / SALADS 66

{ Carrot Cabbage Salad

Carrot Cabbage Salad (Serves 3-4) 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 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. (cont.) SOUPS / SALADS 68

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. Rinse the asparagus and when it s cool, chop into 1 2 inch pieces. Chop your cucumber up 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. SOUPS / SALADS 69

{ Raw Vegan Veggie Pasta Salad

Raw Vegan Veggie Pasta Salad (Serves 4) 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 Dressing: blend in a blender. Toss everything together. Chill and eat. SOUPS / SALADS 71

{ Carrot Salad Raw Superfood

Raw Superfood Carrot Salad (Serves 4-6) 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 Mix all ingredients together. Serve chilled. SOUPS / SALADS 73

{ Fall Salad with Green Dressing

Fall Salad with Green Dressing (Serves 4) 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 SALAD: Mix all ingredients together in bowl. DRESSING: Blend all ingredients in blender until smooth. Pour dressing over the top of salad. SOUPS / SALADS 75

{ Cherry Quinoa Wild Rice Salad

Cherry Quinoa Wild Rice Salad (Serves 4) 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 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 vegetables, cherries and nuts in a large bowl. Whisk together the oil, vinegar, mustard, garlic, salt and pepper, and pour over the salad. SOUPS / SALADS 77

{ Kale Grapefruit Salad

Kale Grapefruit Salad (Serves 4) 3 cups dinosaur kale 1 grapefruit, peeled and cut 1 cup purple cabbage 1 2 avocado sliced Place all ingredients in bowl. Squeeze fresh lemon over the top with black pepper. SOUPS / SALADS 79

{ Spinach Salad Mango Walnut

Mango Walnut Spinach Salad (Serves 4-6) 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 (cont.) SOUPS / SALADS 81

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. SOUPS / SALADS 82

{ Super Slimming Salad with Probiotic Dressing

Super Slimming Salad with Probiotic Dressing (Serves 4-6) 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 Mix all ingredients in a bowl. Whisk together all dressing ingredients and pour over salad. Serve chilled. SOUPS / SALADS 84

{ Summer Salad

Summer Salad (Serves 4-6) 3 heads romaine lettuce 2 yellow & red bell peppers, sliced 1 cucumber, diced 1 red onion, sliced 6 green onions, chopped Throw all ingredients together in large bowl Pour lemon juice and apple cider vinegar over salad. SOUPS / SALADS 86

{ Superfood Salad

Superfood Salad (Serves 4-6) 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 Mix all ingredients in a bowl. Whisk together all dressing ingredients and pour over salad. Lemon Tahini Dressing (Serves 10-12) 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 SOUPS / SALADS 88

{ Gazpacho

Gazpacho (Serves 6) 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 Blend all ingredients together in Vitamix/blender until smooth. Serve chilled. SOUPS / SALADS 90

{ Chicken Veggie Soup

Chicken Veggie Soup (Serves 2-4) 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 Simmer all ingredients in large pot (except cheese). Add cheese after soup is done. SOUPS / SALADS 92

{ Vegetable Soup

Vegetable Soup (Serves 4) 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 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. SOUPS / SALADS 94

{ Avocado Soup Creamy Cucumber

Creamy Cucumber Avocado Soup (Serves 2) 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 Blend all ingredients (except the cheese) together in a blender/vitamix. Serve chilled with cheese (either on the side or on top). SOUPS / SALADS 96

SIDE DISHES

{ Brussels Sprouts

Brussels Sprouts (Serves 4) 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 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. SIDE DISHES 99

Roasted Garlic Lemon Broccoli (Serves 4) 2 heads of broccoli, separated into florets 2 tsp coconut oil 1 tsp salt 1 2 tsp pepper 2 cloves garlic, minced 1 tsp lemon juice 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. Lemon Parsley Green Beans (Serves 4) 1 tsp honey 1 lb. green beans, trimmed 2 T coconut oil 2 T butter 3 cloves garlic, minced 1 T lemon juice 1 4 cup fresh parsley, chopped salt and pepper to taste 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. SIDE DISHES 100

{ Maple Dill Carrots

Maple Dill Carrots (Serves 4) 3 cups peeled and sliced carrots 2 T coconut oil 2 T maple syrup 1 1 2 T fresh dill, chopped 1 2 tsp salt 1 2 tps pepper 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 SIDE DISHES 102

{ Garlic Asparagus

Garlic Asparagus (Serves 4) 3 T coconut oil 1 bunch asparagus 5 cloves garlic, chopped 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. SIDE DISHES 104

{ Baked Cauliflower

Baked Cauliflower (Serves 3-4) 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 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. SIDE DISHES 106

Collard Greens (Serves 4) 1 4 cup coconut oil, melted 2 T minced garlic 5 cups chicken stock 5 bunches collard greens, trimmed and chopped sea salt and pepper to taste 1 T crushed red pepper flakes 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. Broccolini and Balsamic Vinaigrette (Serves 4-6) 4 bunches broccolini 1 4 cup coconut oil, melted 1 1 2 T balsamic vinegar 1 2 tsp Dijon mustard 2 tsp garlic, minced 1 2 tsp pepper 1 2 tsp salt 3 T lemon juice 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. SIDE DISHES 107

{ Creamy Pea Salad

Creamy Pea Salad (Serves 4) 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 1 1 2 cups chicken broth 1 T honey 4 T lemon juice 1 2 cup coconut milk sea salt and pepper to taste 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. SIDE DISHES 109

{ Lime Cilantro Coleslaw

Lime Cilantro Coleslaw (Serves 4) 1 head savoy cabbage 4 scallions 1 2 bunch fresh cilantro, chopped 1 cup Vegenaise 1 1 2 T honey 6 T lime juice sea salt and pepper 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. SIDE DISHES 111

{ Garlicky Greens

Garlicky Greens (Serves 2) 3 cups kale 4 cloves garlic 1 2 onion 1 T coconut oil sea salt and black pepper to taste Add coconut oil to preheated pan, then sauté garlic and onions for 2 minutes. Add kale. Sea salt and black pepper to taste. SIDE DISHES 113

{ Mashed Faux-Tatoes

Mashed Faux-Tatoes (Serves 4) 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) Steam cauliflower until tender. In a food processor, blend all ingredients until smooth. SIDE DISHES 115

{ Quinoa and Black Beans

Quinoa and Black Beans (Serves 4) 2 cans black beans, rinsed and drained 3 4 cup uncooked quinoa 1 tsp cocont oil, melted 1 onion, chopped 3 cloves garlic, chopped 1 1 2 cup vegetable broth 1 4 tsp cayenne 1 tsp cumin 1 2 cup fresh cilantro, chopped sea salt and pepper to taste 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. SIDE DISHES 117

{ Sweet Potato Rosemary Fries

Sweet Potato Rosemary Fries (Serves 4) 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 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 SIDE DISHES 119

{ Sweet Potato Beet Hash

Sweet Potato Beet Hash (Serves 2) 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 Preheat oven to 400 degrees F. Toss the sweet potatoes 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. SIDE DISHES 121

{ Whipped Sweet Potatoes

Whipped Sweet Potatoes (Serves 4-6) 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 Preheat oven to 350 degrees F. 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. SIDE DISHES 123

Baked Brown Rice (Serves 4-6) 1 1 2 cup brown rice 2 1 2 cup water 1 T grass-fed butter 1 tsp salt Preheat oven to 375 degrees F. 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. SIDE DISHES 124

{ Brown Rice, Tomatoes and Basil

Brown Rice, Tomatoes and Basil (Serves 2) 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 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. SIDE DISHES 126

{ with Apples Brown Rice Salad

Brown Rice Salad with Apples (Serves 4) 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 In a bowl, combine cooked rice with all ingredients. Mix lightly and serve. SIDE DISHES 128

{ Turmeric Hummus

Turmeric Hummus (Serves 6-8) 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 Place all ingredients into a food processor and blend until smooth. SIDE DISHES 130

{ Super Cilantro Guacamole

Super Cilantro Guacamole (Serves 2-3) 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 Remove skin and seed from avocados and mash in a bowl. Add the onion, cilantro, lime, salt and pepper, and continue to mash/stir. DESSERTS 132

DESSERTS

{ Sweet Potato Brownies

Sweet Potato Brownies (Serves 4) 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 Preheat oven to 375 degrees F. 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. (cont.) DESSERTS 135

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. DESSERTS 136

{ Chocolate Coconut Clusters

Chocolate Coconut Clusters (Serves 4-6) 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 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. DESSERTS 138

{ Oatmeal Cookies

Oatmeal Cookies (Serves 6-8) 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 1 1 2 tsp cinnamon Preheat oven to 375 degrees F. 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. DESSERTS 140

{ Dark Chocolate Covered Berries

Dark Chocolate Covered Berries (Serves 4) 2 chocolate Bars 2 T toasted flaxseeds 2 cups fresh blueberries 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). DESSERTS 142

{ Peanut Butter Chocolate Cookies

Peanut Butter Chocolate Cookies (Serves 6) 1 3 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 Preheat oven to 375 degrees F. 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. Bake for 8 minutes. DESSERTS 144

{ Faux Rice Pudding

Faux Rice Pudding (Serves 4-6) 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 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. DESSERTS 146

{ Peach Cobbler

Peach Cobbler (Serves 5-6) 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 Preheat oven to 350 degrees F. 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. DESSERTS 148

{ Berries with Coconut and Lime

Berries with Coconut and Lime (Serves 2) 1 cup berries (your choice) 1 4 cup coconut milk 3 T fresh lime juice Place berries in a bowl and pour coconut milk and lime juice over. Mix and serve. DESSERTS 150

{ Apple Chips

Apple Chips (Serves 2) 2 cups unsweetened apple juice 1 cinnamon stick 2 large apples cinnamon Preheat oven to 250 degrees F. 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. DESSERTS 152