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.

Strawberries with Cashew Cream

Strawberries with Cashew Cream

For the cashew cream:

5-6 oz raw cashews

1 tbsp raw honey

1 tsp vanilla

 approx. 3/4 cup unsweetened almond milk

Stevia (to taste)

1.  Soak 6 oz raw cashews overnight in filtered water.

2.  In a food processor, process the soaked cashews, raw honey, vanilla, and almond milk until a fine, smooth texture is reached.

3.  Add tiny amounts of Stevia at a time, until it reaches your desired sweetness.

3.  Serve chilled with organic strawberries, raspberries, or top with blueberries for a delightful dessert!

Optional topping suggestion:

Top with pomegranate seeds and squeeze the juice onto the cashew cream as well.

Cashew cream with pomegranate seeds

Almond Milk/Coconut Palm Sugar Tapioca Pudding

Sweetened with Stevia, a natural sweet herb that comes from South America and has a 0 glycemic index, along with coconut palm sugar, a natural sugar with an extremely low glycemic index that is similar to agave nectar.  The difference is that agave is fructose, which is a toxin, especially when it is bottled in a concentrated syrup without the fiber of the fruit to go along with it.  Coconut palm sugar is a  natural sugar that the body can use.   Combined with almond milk, this dessert offers calcium and safer, higher quality calories.  If you are going to cheat, do it with the best ingredients!

Almond Milk/Palm Sugar Tapioca Pudding

     1/2 c small tapioca

2 1/2 cups unsweetened almond milk

1/4 tsp sea salt

2 eggs

1/4 c coconut palm sugar (dry granules)


1.  Bring milk and salt to a simmer.  When the milk is very warm, add the tapioca slowly while gently whisking.  Let simmer gently for 5 minutes, stirring constantly.

2.  Beat eggs in a separate bowl.  Before adding eggs to the hot milk mixture, you must slowly increase the temperature so that they are almost as hot as the milk.  To do this, slowly add one ladle of the hot milk at a time to the eggs, stirring constantly.  Once the egg mixture is heated, slowly pour it into the milk and tapioca, using a whisk to keep it from curdling.  Simmer for another 1-2 minutes while whisking constantly, until it starts to thicken.

3.  Turn off heat, slowly stir in the coconut palm sugar, then add 4 tiny scoops (approx. 4/16 tsp) of the Stevia a stir thoroughly.

4.Taste a cooled spoonful for sweeteness.  If you want more sweetness, add small amounts at a time and keep testing.

5.  Allow to cool, stirring often, for about 45 minutes before serving.  For additional thickness, refrigerate.

Millet/Rice Cereal

Millet Rice Cereal

Nature’s Path makes a great cold cereal from Millet (an ancient grain), whole oat flour, brown rice flour, and other goodies. Combined with UNSWEETENED almond milk, and a few raspberries, this makes an excellent alternative to wheat-based cereals! You can find this cereal in the organic section of many grocery stores, or at Whole Foods or other health food stores.  Opt for organic cereals made from brown rice, millet, and other alkaline ingredients.Note- to check out Nature’s Path Millet Rice cereal, click on this link: