My Recipes

Here are some of my family’s favorite (easy and very adaptable) recipes! I hope you enjoy!

Smoothie Ideas:
All these recipes amounts serve Bobby, Lily and I so 2.5 people 🙂 You may need to adjust accordingly. If your smoothie seems to think, or will not blend well just add more liquid or water. In the summer you may want to add some crushed ice as well.

Creamsicle Green Smoothie (sounds crazy but its awesome!)
1 cup orange juice
1 cup Unsweetened Organic Almond milk
1 Large bunch of Spinach
1 teaspoon vanilla
Frozen Organic Peaches (about 2 cups)

Blueberry Banana
2 bananas
2 cups blueberries
1/4 cup flax oil
1 scoop greens powder
1 cup Hemp or Almond Milk

Strawberry Tofu
2 cups strawberries
1/2 raw organic tofu
1/4 cup sunflower seeds
2 tablespoons honey
2 mangos
1 cup plain goats milk yogurt
Juice of two limes
1/2 cup sparkling mineral water

Strawberry Peach Banana
2 cups frozen peaches and strawberries
2 bananas
1/4 cup raw maca
I cup water
Handful raw or sprouted sunflower or pumpkin seeds

Cococabana
2 bananas
½ cup mango fresh or frozen
½ pineapples fresh or frozen
½ cup coconut milk
½ cup orange juice

Green Machine
1 banana, cut in chunks
1 cup grapes
1 cup plain yogurt
1 teaspoon vanilla
1/2 apple, cored and chopped
1 1/2 cups fresh kale ( or any greens)

Peanut Butter Banana
1 cup strawberries (optional)
2 bananas
1/4 cup organic peanut butter
1 cup almond milk

Mango Lassi
2 fresh mangos ( peeled and sliced)
1/2 cup plain goats milk yogurt ( raw cows milk yogurt, kefir, or coconut milk would work too)
Juice of 1 lime
Blend then pour over crushed ice and sparkling mineral water for a refreshing treat!

Breakfast:

Carrot-Apple Muffins
(We juice a lot of carrots, apple and celery so I save the pulp and make these yummy muffins)
2 cups whole wheat flour
2 cups shredded carrots (or pulp from juicer)
1 cup shredded coconut
1 chopped apple
1 cup honey
1 cup coconut oil, or real butter melted (or combo of the two)
1/2 chopped pecans
1 1/2 teaspoons vanilla
3 eggs
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
Mix dry ingredients together in large bowl. Beat eggs, oil, honey, in separate bowl. Stir in apple, coconut, pulp, and pecans. Fold into the dry ingredients. Grease muffin pans and bake at 350 for 20 minutes.
Makes 16 muffins

South West Breakfast Burrito
Red Chile Tortilla (We use 365 Brand) any tortilla will do
4 scrambled eggs (add fresh garlic)
1 cup black beans
1 avocado
2 cups homemade hasbrowns ( optional)
Top with salsa and fresh cilantro
Serves 3

Cauliflower-Turkey Bacon Frittata
3 slices turkey bacon cooked in safflower oil on cast iron skillet and set aside
Sauté 1/2 head chopped cauliflower in remaining oil until tender
Mix in medium bowl 7 eggs beaten
1/2 cup raw cream
1/3 cup raw parmesan
4 garlic cloves crushed
Salt and pepper
Handful of fresh chopped parsley
Pour egg mixture over cauliflower and cook until bottom is done (about 3 minutes)
Place under hot broiler in oven for another 3 minutes until top is set

Puffed Pear Pancake
Preheat oven to 400 place a cast-iron ( or other deep dish oven safe skillet) in the oven for five minutes to warm up
In medium bowl mix together
3 eggs
1 cup raw milk ( almond milk would be good too)
1 cup whole wheat flour ( I grind soft white for this recipe)
1 teaspoon vanilla extract
1/4 teaspoon salt
In a seperate bowl toss
2 ripe pears sliced
1 teaspoon cinnamon
Remove skillet from oven and place one tablespoon coconut oil ( or real butter ) until melted
Arrange pears in single layer on skillet and pour your batter over the top
Bake 30 minutes or until golden brown and puffed up
Serve with warm maple syrup!

Crock Pot Oatmeal
Place all ingredients in crock pot overnight on low (about 7 hours) or 3.5 hours on high
Place 2 cups steel cut oats
2 cups milk (I use almond)
1 cup water
2 apples chopped
2 tablespoons cinnamon
½ cup chopped nuts (I use hazelnuts)
2 tablespoons maple syrup

Pumpkin Pancakes
2 cups all whole wheat flour
3 tablespoons sucanant
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups raw milk
1 cup organic pumpkin puree
1 egg
2 tablespoons coconut oil
2 tablespoons apple cider vinegar
Mix together dry ingredients
In separate bowl mix egg, oil, milk, pumpkin, vinegar
Add to dry ingredients
Let stand for 5-10 minutes
Then cook on griddle
I warm real maple syrup and nuts (pecan or walnuts)
to top and serve with scrambled eggs

10 Minute Breakfast Frittata
Mix 6-7 eggs
Add 1/4 cup milk, cream, or substitute
Add salt pepper and garlic to eggs
Lightly sauté your veggies of choice
Examples spinach, tomatoes, mushrooms, onions, parsley ext
Pour egg milk mixture on top let sit on burner for about five minutes will bottom cooks then place on top rack under broiler for 2-3 minutes to cook top. Let stand and cool before cutting.
Serves 4-5 or eat on it for a couple mornings!

Hot Rye Cereal
*optional 2 step process to incorporate the benefits of soaking the grain first
*Place two cups dry rye berries and two cups water in pot. Add 2 tablespoons kefir, buttermilk, or apple cider vinegar, and cover with a dishtowel overnight. In the am add two more cups water and cook accordingly)
In medium size pot cook
2 cups rye and
4 cups water
Bring to boil and then simmer until soft and fluffy ( about 10 minutes)
Top with fresh berries, sliced almonds and honey or agave
You can serve over cold milk if you like but its great on its own!

Skillet Scramble
4 russet potatoes peeled and shredded
Place in large bowl, add
1/2 onion diced
1 green pepper diced
1 garlic clove crushed
Salt and pepper
and sauté with olive oil on stainless steel skillet (low heat) or coconut oil.
Do not flip or turn over until the bottom layer is good and crispy then flip once (as you would a pancake)
When potatoes are almost complete Add 3-4 eggs
Fry or scramble them in with the potatoes
Top with avocado, fresh cilantro and tomatoes or salsa

Peach Almond Oatmeal Crisp (or you can use apple-raisin-walnut, or pear-cranberry-pecan.)
In a large bowl mix
5-6 organic peaches washed and sliced
1 teaspoon cinnamon
½ teaspoon nutmeg
1/2 cup real maple syrup
1 tablespoon fresh lemon juice
½ cup chopped pitted dates
Place in lightly greased 8” baking dish or 9” pie dish
In a separate bowl mix 1 cup raw oatmeal
½ cup almond meal (ground almonds)
1/3 cup sliced almonds
1 teaspoon salt
1 teaspoon cinnamon
4 tablespoons real melted butter
Place on top the peach mixture and bake at 350 for 30-45 minutes

Asparagus scramble
1/2 pound fresh asparagus chopped into small pieces
(I have used frozen asparagus and it’s not good)
4-6 eggs beaten (or desired amount)
1/4 cup fresh dill
1/2 cup goat cheese or raw cheddar shredded or broken up into small pieces
Mix in large bowl salt and pepper and scramble
Serve with side salad or homemade hash browns

Blender Pancakes
( These are by far our favorite pancakes, and the recipe incorporates the benefits of soaking the grain first so easily digested and super healthy )
In blender place
1 cup kamut
1 cup rolled oats
1 cup raw buttermilk ( or you could use 1 cup water one tablespoon kefir or vinegar)
1/2 cup flax seed
1 teaspoon vanilla
Blend and cover and let sit overnight
In the morning add
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Blend ( add water if needed to the desired consistency)
Cook on hot griddle ( I use coconut oil)
Serve with warm maple syrup, walnuts, and fresh fruit!

Sugar Free Granola/Cereal
In a large bowl mix
3 cups raw oatmeal
1 cup ground or sliced almond and pecan mixture (or your favorite nuts)
1/2 cup pumpkin seeds
1/2 cup flaked coconut
In a separate small bowl mix
1/2 cup honey
1 teaspoon vanilla
3 tablespoons flax oil (or you could use coconut)
1-2 tablespoons cinnamon
Pour over oat mixture
Place in slightly greased (coconut oil or real butter) baking dish and cook at 300 for 20minutes or until golden brown, stirring to prevent burning every 5 minutes.
When cooled add 3/4 cup raisins or chopped dried apricots
Serve hot on its own or with almond milk or yogurt!

Broccoli Sundried Tomato Wrap
In a medium bowl add
3-4 eggs
1/2 head of broccoli florets (chopped)
5-6 sundried tomatoes chopped
(You can also add a handful of chopped zucchini or spinach if you like)
Any raw cheese you have on hand
Scramble in stainless steel or cast iron skillet
Place in warm tortilla
Sprinkle with sunflower seeds

Lunch:

Grilled Chicken Wraps
Ezekiel Tortilla (Homemade or store-bought)
Grilled or Sautee Chicken breast (I do mine in garlic lemon juice salt and pepper)
Hummus of choice to spread inside tortilla
Raw Spinach or Mixed Greens
½ tomatoes sliced
¼ red onion sliced
Sprouts; Sunflower or pumpkin seeds
Wrap up and enjoy

*Lentil Curry
In large saucepan sauté
1/2 cup organic red lentils
1 large onion
2 garlic cloves
1 tablespoon crushed fresh ginger
1/2 teaspoon chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
2 cups vegetable stock
1 cup diced tomatoes
Bring to boil and then cover and bring let simmer for 30 minutes
Stir in 1/2 cup coconut milk and process the lentil mixture in food processor until smooth
Serve over tofu, boiled eggs, or flat bread

Eggplant Pesto Goat Cheese Pizza
Homemade pizza crust (I use Kamut Flour and flax seed for mine)
Salt and sauté eggplant in olive oil and place over crust.
Sprinkle with crushed garlic (about 3 cloves) and fresh pepper
Bake at 400 for about 10 minutes
Top with slices of goat cheese and sprinkle with raw parmesan and homemade pesto
Pesto recipe: 2 cups fresh basil, 1/4 cup pine nuts, olive oil, parmesan mixed together in food processor or blender
Bake 15 minutes

*Hoppin John
3 cups black eyes peas soaked and cooked
2 cups brown rice cooked
Dice and sauté the following veggies in large skillet (olive oil on low heat)
1 Red Pepper
1 Tomato
1 Jalapeño (seeded)
1 teaspoon cumin
1 teaspoon Chile powder
1/2 teaspoon red pepper
2 teaspoons hot sauce
Salt and Pepper to taste
Stir in black eyed peas
Serve over brown rice
Top with one bunch diced green onions
A handful of fresh cilantro

*Chickpea and Swiss chard Soup
Combine 1 ½ cups chickpeas and 1 ½ cups chicken broth in blender or food processor
Heat oil in large soup pot and add 1 chopped carrot, 1 onion, 1 celery stalk, 4 cloves garlic crushed,
And let cool down for a few minutes
Add the pureed chickpeas plus 1 can whole chickpeas to soup
Add I can diced tomatoes undrained
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 bay leaf
Pinch of crushed red pepper
2 cups broth
Bring to a boil
Add ½ cup barley or small tubetti or shell pasta.
1 pound chard stems removed and diced
Cook another 10 minutes or so until pasta or barley is done

Tuna Walnut Herb Linguine
Boil one pack whole wheat linguine
Toast ½ cup chopped walnuts & 4 cloves fresh garlic in olive oil
Add 2 6 oz white albacore tuna drained
½ lemons squeezed
Add pasta and top with salt and pepper
And ½ cup chopped fresh herbs
(I use a rosemary and parsley)

*Mom’s Lentil Soup
1 onion diced
4 diced carrots
3-4 ribs of celery diced
3 cloves of garlic crushed
1 teaspoon real salt
2 bay leaves
1 tablespoon fresh basil & oregano
or 2 teaspoons dried
2 tablespoons olive oil
Sauté in large soup pot until veggies are tender
Add 2 cups organic green lentils
2 cups crushed tomatoes
2 quarts vegetable broth
Bring to boil then over and simmer for one hour
Add 3 cups fresh spinach
2 tablespoons balsamic or apple cider vinegar
Simmer for 10 more minutes
(You can serve right away but I love to cover soup, let the flavors blend and serve the next day)

*Korean Japechea
1 package sweet potato noodles cook for 7 minutes
Stir Fry following veggies in sesame oil
2 cups long stemmed spinach
2 carrots shredded
1 leek chopped
1 cup fresh sliced mushrooms
1 red, yellow, and green pepper sliced thin
Add ¼ cup soy sauce
Add noodles mix together
Top with sesame seeds and green onion

Chicken Avocado Soup
Boil 2 chicken breasts and shred and place in large soup pot
With 6 cups chicken stock
1-2 large avocados (peeled and diced)
4-5 scallions diced
2 tsp crushed red pepper
1 cup cooked chickpeas
Salt and pepper to taste
Cook 20-30 minutes and serve hot!

Green Summer Pasta
1 box penne pasta ( or make your own)
Cook pasta according to instructions. During last 5 minutes add 6-8 sundried tomatoes to the boiling water
During last two minutes add 2 cups spinach to boiling water
Drain and chop the tomatoes to desired consistency
While pasta is cooking chop
1/2 head broccoli florets
1 zucchini
3 celery stalks
and steam until tender
Add the steamed veggies to the pasta/spinach combo and toss with olive oil, salt and pepper, and fresh garlic
Top with fresh basil, parsley or both

*Spagatti Squash Sautee
One organic spagatti squash sliced in half and seeded
Drizzle with olive oil and salt and pepper
Place cut side down on baking sheet
Bake at 350 for 30-45 minutes (or until tender)
Take fork and loosen the squash/pasta
Meanwhile sauté onions, garlic, and pine nuts in oil
Top the squash with veggies and fresh herbs (I like sage) and optional cheese (raw parmesan)
Drizzle with olive oil and serve hot!
Another variation is to add fresh tomatoes, kalmata olives, and parsley.

*Vegetable Soup
(Adapted from my Grandmother recipe- yummy! )
Chop all veggies and place in large soup pot
1 quart beef stock
1/4 head cabbage
1/2 large onion, or 1 small onion
2 carrots
1 yellow squash
2 red potatoes
1 cup lima beans
1 cup diced tomatoes
1-2 cups water (you want to add just enough to cover veggies)
2 teaspoons Italian seasoning
Salt and pepper to taste
1 teaspoon hot sauce
Bring to a boil and then simmer for one hour.
Serve with fresh bread and salad; this hearty soup will warm you right up!

Portobello, Roasted Red Pepper Pizza
Homemade Pizza Crust (I love Kamut Flour for pizza)
Stir fry in olive oil
2 red bell peppers
3 large Portobello mushrooms
1/2 onion sliced
1/2 teaspoon salt
Until veggies are tender
Place veggies on crust and bake at 450 for 10 minutes
Add 3-4 cloves minced garlic
Handful fresh basil chopped
Dash of black pepper and top with
1/2 pound fresh mozzarella chopped and shredded raw parmesan
Bake another 10-15 minutes
Serve with a salad; this is a delicious and inexpensive recipe to entertain with!

EGGPLANT-LENTIL-MANGO SALAD
2 medium eggplants diced
place in large bowl and toss with
1/4 cup olive oil
3 tablespoons cumin
1 tablespoon chile powder
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon ground cardomon
salt and pepper
Place in roasting dish and bake at 400 until tender
In a medium bowl stir together
2 ripe mangoes sliced
1 cup cooked red or green lentils
1/2 cup prepared salsa or make your own
1/4 cup honey
1 bunch of scallions diced
Add roasted eggplant and serve over a bed of mixed greens or romaine lettuce.
Top with cashews and cilantro

*Butternut Squash Soup
1 Organic Butternut Squash Peeled, Cubed and Steamed or Roasted
Place in Blender or Food Processor and Puree until smooth
In large soup place
1 onion diced
2 carrots diced
1 teaspoon cinnamon
½ teaspoon baking soda
Pinch of salt and pepper
2 cups vegetable broth
Cook 5-10 minutes until veggies are soft
Add squash and
1 cup raw cream
Simmer for 10 minutes
This recipe can be used as gravy over turkey or chicken. It is also a delicious for breakfast!

Dinner:

*Easy Asian Stir Fry
Marinate 2 pounds steak, Chicken, or *Tofu (cut up) in
½ cup soy sauce
¼ cup fresh lemon juice
4 garlic cloves crushed
2 teaspoons crushed red pepper
For at least 30 minutes before cooking (the longer the better)
Drain marinade and sauté meat in coconut oil to desired temp
Add 4 sliced carrots, 2 cups broccoli, and top with green onions and sesame seeds
Serve over fresh brown Rice

Spaghetti Squash Dinner
Preheat oven to 450
I Spaghetti Squash cut in half take a fork and remove seeds
Sprinkle with salt and pepper and olive oil
Place cut side down on cookie sheet and place in oven for 45 minutes
Meanwhile heat pan
Sauté 1.5 pounds ground beef
Add 2 chopped carrots
1 chopped onion
3 garlic cloves crushed
Salt and pepper
Add I can or ¼ cup tomato paste
½ cup red wine
½ cup beef broth
Let cool down
Take squash out when top is soft to touch. Turn squash over and take a fork to loosen up your spaghetti
Drizzle with a little olive oil
Top with your meat sauce
Sprinkle fresh basil and parsley over top!
*You can make this without the meat and it is great too!

Salmon Fried Rice (You can also use chicken or beef)
2 pounds wild salmon cut up in chunks
2 cups brown rice cooked
1 small head Napa cabbage
2 cups green peas
2 carrots chopped
1 cup sliced green onions
Bake salmon at 400 for 7 minutes
Lightly scramble 3 eggs in coconut oil in large wok
Add veggies and sauté
Add 1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup dry sherry
Add salmon and Rice
Stir and Enjoy!

Easy Mahi Mahi
Preheat Oven to 450
Coat baking sheet in grape seed oil
Sprinkle 1-2 pounds Mahi with black pepper
Mix together in a small bowl
½ cup chopped tomato
½ cup chopped green pepper
1 chopped onion
2 tablespoons olive oil
Top the fish with salsa
And a slice of bacon on top (I use uncured turkey bacon)
Bake for 20 minutes or until fish is done
Serve over quinoa

Crock Pot Beef Brisket
2-3 pounds all natural beef brisket fat side up in crock pot
Mix together
1 bottle amber beer
3 tablespoons molasses
1 tablespoon prepared mustard
1 tablespoon ground coriander
1 teaspoon whole cloves
1 teaspoon allspice
3 garlic cloves crushed
Pinch salt and pepper
Pour over brisket
Cook on high two hours
Slice and add
2 carrots
2 turnips
5 small red potatoes
5 pearl onions
Cook on low 6-8 hours
Steam one head sliced Napa cabbage
Add cabbage to brisket and veggies stir and serve

The Best Salmon Burgers Yet
2 -3 pounds Wild Salmon Shredded
Mix with 1 egg
2/3 cup oatmeal or whole wheat bread crumbs
1 teaspoon salt
2 tablespoons plain yogurt or sour cream (I use goat’s milk yogurt)
2 green onions sliced
Juice of ½ limes
1 tablespoon crushed fresh ginger
2 tablespoons fresh mint leaves
Form patties and grill on skillet
Combine 2/3 cup soy sauce, 3 tablespoons honey ,1 tablespoon rice vinegar,1 tablespoon arrowroot powder ( or cornstarch),1 glass white wine over low heat until thickened
Baste burgers with Soy Honey Glaze
Top with mixed field greens and serve on sesame Ezekiel Bun
I serve mine with homemade sweet potato fries

Semi Homemade Lasagna
1 box jerusalem artichoke lasagna noodles ( or make your own even better!)
2 jars amy’s organic garden veggie pasta sauce ( or make your own)
1 cup raw mozzarella shredded
1 cup raw parmesan shredded
1 onion sliced
4 garlic cloves sliced
1 green pepper sliced ( or you could use zucchini)
2 cups spinach
1 cup mushrooms sliced
1 pound ground beef or turkey
Handful of fresh parsley and basil chopped
Cook lasagna noodles according to instructions and drain well
While pasta is cooking saute your meat and veggies on low with olive oil
Season with salt and pepper
Once meet is browned add your sauce to meat veggie mix and incorporate well
In large baking dish arrange one layer of pasta noodles across the bottom
Top with layer of meat/veggie sauce
Top with layer of fresh spinach
Sprinkle with cheese and herbs
Repeat process
Bake at 425 for 20 minutes or until golden and bubbly
Serve with salad and bread

My version of Mongolian beef
2 pounds flank or flat iron steak cut into thin strips (against grain)
Lightly dust in arrowroot powder let sit for 10 minutes
In small pot heat
2 tablespoons coconut oil
½ cup organic soy sauce
1 teaspoon fresh ginger grated
1 tablespoon fresh garlic grated
2 tablespoons brown sugar
Bring to boil for 2-3 minutes (be careful not to burn) remove from heat
Sauté meat in large wok until lightly browned (not cooked completely) and remove from pan
Add 1 cup sliced mushrooms & 1 head broccoli florets to pan and sauté until soft
Add meat and pour sauce over – stir to cover
Top with sesame seeds and green onion
Serve with two cups organic short grain/ Asian brown rice

Picadillo
This Spanish style croc pot dish is one of my personal favorites! It is delicious anytime of year!

Sauté 2 pounds ground beef in coconut oil
Add one chopped onion and green pepper
4 cloves of garlic minced
Cook for 5 minutes of until meat is brown
In croc pot place meat mixture and
1/2 cup organic tomato sauce
1 cup tomato diced
1/2 cup mixture of diced dates and apricots
1/3 cup pimento stuffed olives
1 tables ground cumin
1 teas cinnamon
1 teas dried oregano
Salt and Pepper
Dash of ground red pepper
Cook on high 3 hours
Top with toasted slivered almonds and serve over brown rice!

Appetizer/Sides/Snacks

*Portobello Pizza
Take a whole Portobello mushroom cap
Rub with olive oil and sprinkle with real salt
Top with chopped garlic
Onion
Green Pepper
Fresh Tomatoes
(Optional) Sprinkle with your choice of cheese (I use raw parmesan)
Bake at 350 for 20 minutes

*Avocado Dip
4-6 avocados mashed
1 tomatoes (seeded) and chopped
1/2 red onion chopped
1/3 fresh jalapeño (seeded) and chopped
Handful of fresh cilantro chopped
Pinch of real salt
Squeeze half of fresh lemon
Mix in large bowl and serve right away

*Spinach Hummus
1 cup fresh spinach
1 can organic chickpeas drained
1/4 cup raw tahini (ground sesame)
Juice of one lemon
1/3 cup olive oil
Pinch of real salt
Place all ingredients in food processor or blender
Serve with carrots, crackers, or veggie chips

*Black eyed pea salsa
1 pound black eyed peas soaked overnight
Rinse and cover with water, bring to boil then reduce to simmer for 30 minutes or until tender
Place in large boil and add the following chopped veggies
1 green pepper
1 red pepper
1 small red onion
1 tomato
1/4 cup balsamic vinegar
1/3 cup olive oil
Salt and pepper

*Black Bean Dip
2 cups black beans soaked overnight and rinsed
Bring to boil then reduce to simmer for 30 minutes or until done
Place beans and half the cooking water in food processor with the following spices
2 garlic cloves
2 tsp cumin
dash of oregano
1/2 tsp salt and pepper
1/2 tsp ground cloves
1/4 cup olive oil
1/2 tsp dry mustard
zest of an orange
Blend and serve with raw veggies (we like cauliflower)

Desserts

Dairy Free Shakes:

Banana Pecan
2 bananas
1 1/2 cups almond milk
1 cups pecans
2 tablespoons real maple syrup
Blend!

Chocolate Cherry
1 1/2 cups frozen cherries
2 tablespoons dark coco powder
1 cup coconut milk or raw milk cream
1 cup cooled coffee or espresso (optional)
Blend!

Banana Chocolate
3 Frozen Bananas
2 tablespoons coco
1 teaspoon vanilla
2 cups almond milk

Blueberry Cheesecake Icecream
2 cups frozen blueberries
4 oz cream cheese
1 cup raw cream
3 tablespoons sucanat or raw cane sugar
Blend!

Date Almond Cream Shake
1/2 cup pitted dates
2 cups raw milk cream
1 cup organic almond butter
(Sounds strange but taste great as a dessert or smoothie)

Flax Chocolate Chip Cookies
(Makes about 30 you can cut in half)
1 ½ cups whole wheat flour (I use soft white)
1 cup fresh ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup coconut oil or butter
1 cup raw sugar or sucanat
½ cup sliced almonds
½ cup (or more) organic chocolate chips
Mix dry ingredients
Whip eggs oil sugar and add to dry mixture
Place on ungreased cookie sheet
Bake at 350 for 12 minutes

Autumn Apple Crisp
2.5 cups sliced organic apples
1/4 cup maple syrup
1/2 cup dried cranberries
1/2 cup chopped pecans
1 teaspoon vanilla
Mix in large bowl and place in 9″ greased (I use coconut oil) pie dish
For Crust
Place 1/2 cup oatmeal
1/2 cup whole wheat flour
1/4 cup organic brown sugar
1 teaspoon cinnamon
1/2 cup coconut oil (Or 1 stick of real butter) in food processor
Until a nice crust texture forms
Sprinkle crust on top of apple mixture
Bake at 350 for 20 minutes

*Pecan Date Pie
2 cups raw almonds
2 cups pitted dates soaked
2 cups pecans soaked
1 teaspoon cinnamon
1 tablespoon fresh lemon juice
1 teaspoon vanilla
For the crust
Place almonds and 1 cup dates in food processor until it makes a crumbly paste
(You may need to add a little of the date soaking water)
Place nut crust into a greased 9″ pie dish (I use coconut oil)
Bake at 350 for 20 minutes
For filling
Puree the remaining dates, cinnamon, vanilla, and lemon, in food processor until smooth
Add to crust and top with pecans
Bake another 10 minutes or so to warm
(This recipe can be eaten raw)

Coffee Cake
In large bowl mix
2 cups whole wheat flour (I use soft white)
1 tbls baking powder
1/2 teaspoon salt
Add
1 cup almond milk
1/2 cup coconut oil
1/4 cup honey
Stir until just blended
Place in greased (coconut oil) 9″ cake pan
Mix the following and top the batter
Melted Real butter
Mixture of chopped walnuts and almonds
Two teaspoons cinnamon
1/2 teaspoon nutmeg
1 tablespoon sucanant or raw sugar (optional)
Bake at 350 for 30 minutes

Coconut Milk Ice Cream
( You can make this several ways with or without the raw milk & cream for a dairy free version, and you can use agave or maple syrup both work great!)
2 cups raw milk
1 cup raw cream
1 cup coconut milk
( or you can just use 3-4 cups coconut milk)
2 egg yolks
2 teaspoons vanilla
3/4 cup real maple syrup
Blend and freeze or place in ice cream maker and follow manufactures directions

More to Come!

* Recipes combatable for Daniel Fast