For Mind, Body, and Soul
1 cup coconut oil, liquefied
1 cup raw honey
3 1/2 cups unsweetened coconut flakes
1 1/2 teaspoon vanilla
1/4 teaspoon almond flavor
Mix all ingredients. Spread in a greased 9 x 13 inch pan. Store in fridge or freezer. When firmer, cut into squares. Enjoy!
-Coconut oil liquefies at 76 degrees Fahrenheit.
6 cups almond flour
1 cup raw honey
1 cup lard, butter, or coconut oil
1 tablespoon cinnamon
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients. Roll into balls and place on cookie sheets. Flatten with the bottom of a cup dipped in water. Bake at 350 degrees for 10-12 minutes. Enjoy!
2 cups cooked pumpkin
2 cups almond flour
2 teaspoons lard, butter, or coconut oil
1 teaspoon baking soda
1 teaspoon sea salt
Mix in food processor. Drop by spoonfuls onto cookie sheet. Bake at 400 degrees Fahrenheit for 12-14 minutes. Enjoy!
2 cups coconut oil, soft but not liquefied
1/4-1/2 cup raw honey
1 teaspoon vanilla
1/8 teaspoon sea salt (optional)
Mix all ingredients in a food processor, using just enough raw honey to make mixture pleasing and sweet. Pour into a greased 8×8 inch glass pan. Place in refrigerator or freezer until firm. Cut into 1 inch squares. Eat one square every 30 minutes (or every hour) to overcome sugar/starchy carbohydrate cravings and addictions. Within a few days, your cravings are gone. Store in refrigerator or cool place (coconut oil melts at 76 degrees Fahrenheit). Enjoy!
-May also add 1 teaspoon cinnamon and/or 1/2 teaspoon cloves.
-Adapted from Dr. Natasha Campbell-McBride, author of Gut and Psychology Syndrome (GAPS™).
-Try also Butter Dream.
5 cups almond flour
3 cups cooked pumpkin*, pureed
½ cup lard, butter, or coconut oil
1 cup raw honey
4 eggs
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon allspice
½ teaspoon cloves
2 cups of raisins
Mix all ingredients. Fill lined or greased unlined muffin tins 3/4 full. Bake at 350 degrees Fahrenheit for 15-17 minutes. Enjoy!
*Cooked pumpkin: Cut pumpkin lengthwise. Scrape out seeds. Place cut side up on cookie sheet. Bake at 350 degrees Fahrenheit for about an hour. Scrape out cooked pumpkin.
2 chocolate pie crusts
1 batch of cherry chocolate chip ice cream
Fill cooled crusts with ice cream. Freeze for at least one hour. Enjoy!
2 ½ cups almond flour
1/2 cup unsweetened raw cocoa powder
1/4 cup coconut oil
1/4 cup raw honey
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
Mix all crust ingredients. Press into two greased pie pans. Bake at 350 degrees for about 10 minutes. Cool. Fill with Mint Chocolate Chip Ice Cream or Cherry Chocolate Chip Ice Cream and freeze to make delicious ice cream pies. Enjoy!
5 cups almond flour
1/4 cup coconut oil, lard, or butter
1 cup raw honey
2 eggs
2 teaspoons vanilla
1/4 teaspoon sea salt
1 teaspoon baking soda
1/2 pan semi-sweet chocolate chips
Mix first seven ingredients. Stir in frozen semi-sweet chocolate chips. Drop by spoonfuls onto cookie sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes. Chips will melt slightly. Enjoy!
-Replace chocolate chips with raisins to make delicious raisin cookies or caramel chips to make caramel chip cookies!
6 cups almond flour
1/4 cup coconut oil, lard, or butter
2 eggs
3/4 cup raw honey
1/2 teaspoon sea salt
2 teaspoon baking soda
2 tablespoons vanilla
½ cup raw cocoa powder
Mix all ingredients. Roll dough into small balls. Press balls flat with bottom of cup dipped in water to prevent sticking. Bake at 350 degrees for 10 minutes. Cool. Enjoy!
2 cans (28 ounces) coconut milk or 3 1/2 cups homemade yogurt or kefir
3 avocados
1 cup raw honey
1 tablespoon peppermint flavoring
1/2 pan of semi-sweet chocolate chips
Blend first four ingredients. Freeze for about an hour before putting mixture in ice cream maker. Churn in ice cream maker. When ice cream is starting to take shape, add frozen semi-sweet chocolate chips. Continue to freeze in ice cream maker until desired consistency. Enjoy!
-Any combination of coconut milk, yogurt, and kefir works.
NOURISHING HAPPINESS 