Avocado, spinach and banana smoothie

 

Makes one large serving 16oz, double recipe for 2-4 people

You will need:

1/2 Hass avocado

1/2 banana (optional)

up to 1 cup almond milk or coconut milk

1 tbsp chia seeds

1 tbsp goji berries (optional)

small handful raw spinach, chopped

Stevia leaves, raw honey, or coconut palm sugar, or any combo of the three

your favorite mineral/protein powder (with no artificial ingredients or sweeteners)

ice

chilled glasses/mugs

1.  Scoop out avocado and peel the banana and put into blender.  Add chia seeds, spinach and goji berries.

2.  Pour enough almond or coconut milk into the blender to come to the top of the banana and avocado.  Add mineral powder, and blend for one minute.

3.  Add small amounts of your favorite natural sweetener at a time until it reaches the taste you like.

4.  Add some ice, blend until it is a smoothie.  Pour into a chilled glass.

Strawberry and Goat Cheese on Sprouted Grain Bread

While not totally alkaline, this recipe allows you to satisfy your sweet tooth with some interesting and exciting taste combinations, while remaining nutritious and almost guiltless.

You will need:

coconut oil

sprouted grain bread

goat cheese

3-4 basil leaves, chopped

2-3 large strawberries, sliced

organic red pepper jelly

1.  Heat a flat surface, spread 1 tbsp coconut oil when it is hot.

2.  Smear the goat cheese onto one slice of bread, and the red pepper jelly on the other slice.  Add basil leaves and strawberries.  Press the slices together and lay on top of the hot coconut oil.

3.  Cook until toasted on both sides and goat cheese is starting to melt.  Cut in half for easier handling, if desired.

Enjoy!

A Healthier Apple Pie

A lighter, healthier alternative to the traditional apple pie recipe!

You will need:

2-3 tbsp red pepper jelly (organic/no high fructose corn syrup)

8-10 granny smith apples

2 tbsp coconut palm sugar

1 tsp lemon zest

pinch of ground cloves

coconut oil

frozen spelt flour pie-crust

(drozen, double-count spelt pie crusts are usually available at health food stores)

1.  Core apples and cut into 1/2 inch wedges.  I leave the skin on mine, but you can peel them if you wish.

2.  Cook apples in a large saucepan with the palm sugar, lemon zest, cloves, and about 2 tbsp coconut oil until just tender, about 8-9 minutes.  Toss often.

3.  Spread red pepper jelly in the bottom of the thawed pie crust, then spread the apples on top of the jelly.  You can add the other pie crust over the top of the apples, pressing the edges together.  As a healthier alternative, leave the apples uncovered.

4.  Bake for about 15 minutes at 400 degrees, then lower temperature to 350 degrees and bake for an additional 15-20 minutes or until apples are cooked and soft, or until crust is golden.

Serve with coconut milk ice cream!

Fried Pineapple w/t Vanilla Bean Coconut Milk Ice Cream

An incredible tropical dessert that is dairy-free, and made from healthy ingredients!

(Serves 2-4.  Double recipe for 6-8.)

1/2 organic pineapple

(skinned and sliced lengthwise, removing the core)

2 tbsp refined coconut oil

1 1/2 tbsp coconut palm sugar

1 1/2 tbsp lime juice

1/4 tsp cinnamon

pinch ground cloves

2 tbsp unsweetened coconut flakes (optional)

1.  Saute pineapple slices in coconut oil over med-hi heat and sprinkle cinnamon and cloves on top.  Cook until softened, rotating the pieces every few minutes.

2.  Stir in the coconut palm sugar and lime juice until dissolved.  Turn off heat and let sit for a few minutes so the pineapple can absorb the flavors.

3.  Serve on a pretty dish with “Purely Decadent” coconut milk vanilla bean ice cream and sprinkle with coconut flakes!

Bread Pudding

One loaf  “Ezekiel 4:9” sprouted grain cinnamon/raisin bread.

4 cups almond milk

4 organic eggs

1/2 cup coconut palm sugar or other natural sugar

(optional) use Stevia instead of sugar

1 tsp 100% pure vanilla

Palm oil, for greasing the pan

1.  Pre-heat oven to 350 degrees.  Grease bottom of a 9 X 15 inch pan with palm oil.  Tear bread into 1-2 inch pieces and place in pan.

2.  In a large bowl, whisk milk, eggs, coconut palm sugar and vanilla until thoroughly blended.  Use Stevia for additional sweeteness, according to your tastes.

( Stevia has a delayed sweeteness, so by adding a small amount of coconut palm sugar you can increase the initial sweeteness using a sugar that has a low glycemic index.  

Once the coconut palm sugar “wears off,” the Stevia takes over with your taste buds!)

3.  Pour milk on top of bread.  Using a wide spatula, press all the bread pieces down to allow each piece to be saturated thoroughly.  Bake for 40-50 minutes, or until the top starts to look slightly browned.

Serve warm or chilled.  Keeps chilled for about one day.

Almond Milk/Aloe/Strawberry Shake

Almond Milk/Aloe/Strawberry Shake

(makes 2-3 3 servings)

1 1/2 c almond milk, unsweetened

6-8 organic strawberries, chopped

3-4 cups crushed ice

1 tbsp coconut palm sugar (optional)

Stevia to taste

1 tsp pure vanilla

1 “leaf” of raw aloe (Use a knife to cut down both edges, then split down the middle, to expose the gel.  Then scrape out with a serrated edge.)

Blend all ingredients until smooth.