For Mind, Body, and Soul
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!
CRUST
2 cups almond flour
1 cup chopped pecans
1/2 cup melted butter
Mix almond flour, pecans, and butter. Press into greased 9 x 13 inch pan or two 9 inch pie plates. Bake at 350 degrees for 10 minutes. Cool.
CREAM CHEESE AND SOUR CREAM LAYER
1 cup homemade cream cheese (drained homemade yogurt)
1 cup homemade sour cream
1/2 cup raw honey
Mix cream cheese, sour cream, and honey. Spread over crust.
PUDDING LAYER
Make pudding. Spread over cream cheese and sour cream layer.
FROSTING
2 cups homemade cream cheese (drained homemade yogurt)
1/2 cup raw honey
Mix cream cheese and honey. Spread over pudding layer. Enjoy!
1 batch of vanilla ice cream
1/2 pan of caramel chips
Blend ingredients for vanilla ice cream. Freeze for about an hour before putting in ice cream maker. When ice cream is starting to take shape, add frozen caramel chips. Continue to freeze in ice cream maker until desired consistency. 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 caramel chips
Mix first seven ingredients. Stir in frozen caramel chips. Drop by spoonfuls onto cookie sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes. Chips will melt somewhat. Enjoy!
1 cup cocoa butter
1/2 cup butter
1/3 cup raw honey
1/3 cup almond butter
1 teaspoon vanilla
Stir all ingredients continuously on stovetop at low to medium heat until mixture melts and slightly thickens. Poor into greased 8 x 8 inch pan. Freeze. Cut into small pieces. Use in Caramel Chip Cookies (chips will melt somewhat), in Vanilla Caramel Chip Ice Cream, or as a frosting prior to solidifying. Enjoy!
-Substitute 1/2 cup coconut oil for 1 cup cocoa butter to make an alternative cold treat only caramel chip (will not hold up in oven).
2 cups butter
1/4-1/2 cup raw honey
Mix in just enough raw honey to make mixture pleasing and sweet. Eat one spoonful every 30 minutes (or every hour) to overcome sugar/starchy carbohydrate cravings and addictions within a few days. Does not require refrigeration. Enjoy!
-From Dr. Natasha Campbell-McBride, author of Gut and Psychology Syndrome (GAPS™)
-Try also Coconut Energy Bites
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.
6-8 coarsely chopped apples
1/2 cup chopped walnuts or pecans
1 cup raisins
1/2 cup lemon juice
1/2 cup whey
1 cup water
1/4 raw honey
1 tablespoon cinnamon
1 tablespoon cloves
1 teaspoon sea salt
½ teaspoon cayenne
Combine all ingredients. Pour into 2 quart jar leaving at least an inch at the top of the jar. Press down lightly on mixture. Add water, if needed, to cover ingredients. Cover tightly with lid and keep at room temperature for 2 days before storing in refrigerator. Enjoy!
2 lbs white navy beans
1 chopped onion
1 chopped bell pepper
3 cloves garlic, minced or chopped
1/2 cup lard
2 teaspoon sea salt
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups bone broth
2 cups tomato juice
5 cups water
Soak beans for 12 hours, drain, and rinse. Add all ingredients to a crock pot. Cook until beans are soft. Serve over Plain Cauliflower Rice. Enjoy!
NOURISHING HAPPINESS 