recipes for healthy cooking with food intolerances

Raw Corn Chips

2009-09-06T20:34:00.000-07:00

About this recipe:

These corn chips are the perfect transitional food if you decide to go all raw for a while and they are delicious with some fresh salsa. These crunchy crispy super thin crackers are naturally sweet and I added a little kick to them by adding some chipotle powder and fresh lime juice, feel free to experiment with different spices. Make sure to buy non-GMO, organic corn on the cob. Cut off the kernels by setting the cob with the tip down in a large mixing bowl, this way you are sure to catch all the kernels as you cut from the end to the tip. Corn is high glycemic so better to stay away if you are diabetic of are fighting candida.

You will need a dehydrator for this recipe.

Ingredients:

• 5 c. corn kernels

• 1/2 c. flax meal

• 1 t. chipotle powder (you can also use a jalapeno if you have one)

• juice of one lime

1. Blend all the ingredients in a high speed blender. The finer you blend it, the thinner you will be able to spread out the mixture.

2. Transfer to two dehydrator sheets lined with Teflex, spread as thin as you can.

3. Dehydrate at 105F for about 4 hours until the top is dry. Place an empty tray on top and flip it over to the other side. Remove the Teflex and dehydrate until completely dry.

4. Break in pieces and store in an airtight container.

Raw Asparagus Carrot Soup

2009-09-06T20:08:00.000-07:00

About this recipe:

This soup has an amazing combo of flavors . It is chuck full of essential fiber, enzymes, vitamins and minerals. The beta-carotene in the carrots is essential for cell growth and a strong immune system. The drizzle of olive oil in the soup is essential because carrot is fat-soluble so its nutrition will be better absorbed. Do not worry too much about the sugar content that is present in carrots by keeping it to a bowl a day, your body will be just fine handling this amount. Plus with the super alkalizing effects of the raw asparagus it will give you a nice boost of energy.

Ingredients:

• 1 c. green asparagus, woody ends cut off and cut into 2 inch pieces

• 1 c. carrot juice

• 2 T. raw tahini (or almond butter)

• 1 t. union, chopped

• 1 t. Nama Shoyu or wheat free soy sauce

• pinch of salt & pepper to taste

• drizzle of olive or sesame oil

1. Put the first five ingredients in a high speed blender. Blend just enough to create a smooth soup (over-blending will cause unnecessary oxidation which results in loss of nutrients).

2. Taste and adjust the flavors if needed.

3. Poor into two bowls, drizzle some oil, pepper and salt to taste. Decorate with a tip of an asparagus.

Serves two.

RAW Thai Green Papaya Salad

2009-07-04T12:30:00.000-07:00

About this recipe:

Green papaya salad is one of Thailand's staples. Its easy to make and is very refreshing, perfect for those warm summer days. This salad is more on the spicy side, and if you like it extra hot you should increase the amount of jalapeno.

Ingredients:

• 3 cloves of garlic, minced

• 1 small jalapeno, minced

• 1/2 green (unripe) papaya, juliened on a mandoline

• 1 organic cucumber, juliened on a mandoline

• juice of 1 + 1/2 lime

• some chopped cilantro

• optional: handful of chopped red bell pepper and nuts like cashews

1. In a large mixing bowl combine the papaya and cucumber. Add the lime juice.

2. In a small blender like a coffee grinder (of you can use a mortar&pestle) mash the garlic and jalapeno into a paste.

3. Toss together and mix well.

4. You can garnish it with chopped cilantro and nuts if you like.

Serves 3 - 4.

RAW Superfood Buckwheat Snack

2009-07-04T12:11:00.000-07:00

About this recipe:

This is a great snack for when you're busy or on the road. Made with the superfoods Goji berries, Cocoa nibs and the mineral -rich antioxidant Hunza raisin it is a guaranteed little power booster.

You will need a dehydrator for this recipe.

Ingredients:

• 2 c. hulled buckwheat, soaked for at least 8 hrs

• 1/3 c. raw cocoa nibs

• 1/2 c. goji berries, blend in a coffee blender into small bits

• Himalayan Hunza raisins, enough to decorate

1. Rinse and drain the soaked buckwheat and transfer to a blender with an S blade. Blend just enough to not break down the seed entirely (this will keep it sticky).

2. Mix in the cocoa nibs and goji berries.

3. Transfer the mixture to a dehydrator tray lined with Teflex sheet.

4. Spread out with a spatula until its 1/4 inch thick.

5. Score with the back of a knife into 2 x 2 inch squares and decorate with Hunza raisins.

6. Dehydrate at 115F for 16 - 24 hrs or until completely dry.

7. Store in an airtight container.

Watermelon summer shake

2009-07-04T12:05:00.000-07:00

About this recipe:

When you drink this shake you know summer has arrived. It is so refreshing I can't get enough of it. Stay away from this shake if you are dealing with candida because there's a little too much natural sugar in the watermelon.

Ingredients:

• water & meat of one fresh young thai coconut

• 2 c. watermelon

• handful of fresh mint leaves

• some ice cubes

1. Blend on high speed into a foamy smoothie and drink right away.

RAW Endive boats with marinated mushroom salad

2009-07-04T11:46:00.000-07:00

About this recipe:

I am crazy about these marinated mushrooms, they go great on just about anything. Combined with these endive 'boats' they are perfect party or finger food. This recipe is adapted from the 'I am Grateful' raw book. Shiitake mushrooms are known to lower cholesterol, cleanse blood and has anti-carcinogenic qualities.

Ingredients for the marinade:

• 1 t. jalapeno, finely chopped

• 1 t. fresh ginger, finely chopped

• 1/2 t. fresh garlic, finely chopped

• 2 T. nama shoyu (raw soy sauce)

• 2 t. lime juice

• 1 T. agave nectar

other ingredients:

• 2 belgium endives

• 2 c. shiitake mushrooms, thinly sliced

• handful of mini tomatoes, quartered

• handful of mixed greens or micro greens

1. Place all the ingredients for the marinade in a blender or coffee grinder and blend into a smooth sauce.

2. In a bowl, place the mushrooms and marinade together and refrigerate for at least one hour.

3. Cut the back end of the endives and peel each leave off. If you are not eating it right away, it is best to rub some lime juice on the back end of the leave to prevent the leave from turning.

4. Mix the greens and tomatoes together and spread out in the endive boats.

5. Top it off with the marinated mushrooms and serve!

Makes about 8 - 10 mushroom boats.

RAW Cheezy Kale Chips

2009-07-04T11:31:00.000-07:00

About this recipe:

Chips are irresistible, we all know that. But with these yummy chips made from kale you won't have to feel guilty about indulging. I wouldn't call it a complete meal but definitely a great snack for any time of the day.

You will need a dehydrator for this recipe.

Ingredients:

• 1 bunch of kale, cut into appr. 3 x 3 inch pieces

• Cashew cheddar cheeze from this recipe

1. Wash the kale and dry in a salad spinner.

2. Transfer into a large mixing bowl.

3. Gently massage the cashew cheeze onto the leaves, spreading it evenly around.

4. Transfer to dehydrator trays lined with Teflex sheets. I spread it out over 3 trays.

5. Dehydrate on 145F for one hour, and lower the temp to 115F for another 6 - 8 hours or until completely dry.

6. Store in an airtight container

RAW Jicama Salad

2009-07-04T10:49:00.001-07:00

About this recipe:

This is one of those great refreshing summer salads that is super easy to make. If you find it hard to find jicama, try a mexican market. Unfortunately, it is very hard to find organic jicama but thank god it has a tough skin. Make sure to look for mould spots before you buy one. This recipe contains mango so if you are concerned about your sugar intake just leave it out!

Ingredients:

• 1 softball sized jicama, peeled and shredded with a mandoline

• 1 red bell peppers, sliced

• 1 mango, sliced / diced

• 1 large handful of cilantro, chopped

• extra virgin olive oil

• pepper & salt to taste

optional (if in season):

• pomegranate seeds

• dressing made with 1/2 pomegranate juice and 1/2 olive oil

1. Add the jicama, bell pepper, mango and cilantro in a large mixing bowl.

2. Drizzle with olive oil or pomegranate dressing.

3. Decorate with optional pomegranate seeds.

Serves two.

RAW Coconut Curry Soup

2009-04-19T18:11:00.001-07:00

About this recipe:

Another raw soup that is excellent for a hot day. Its packed with fresh ingredients and is therefor a good source of fiber and vitamins. Takes little time to prepare and you don't even need to know how to cook, just blend everything into a smooth delicious soup.

Ingredients:

• 1 avocado, diced

• 1/2 cucumber, diced

• 1/2 red bell pepper, diced

• 1 medium heirloom tomato, diced

• juice of 1 lemon

• 6 T. raw coconut oil

• 1 garlic glove, minced

• 2 handfuls of cilantro

• 3 T. yellow curry powder

• 1 T. salt

• 1 c. coconut milk (preferred fresh, otherwise canned)

1. Blend all ingredients until smooth and silky.

2. Garnish with some fresh cilantro and black sesame seeds.

3. Eat right away.

Makes 4 portions.

Nori Salad Wraps

2009-04-19T17:53:00.001-07:00

About this recipe:

My dear friend Sandra came up with the brilliant idea to make these nori wraps when eating salad. Its a super handy way to transport the greens to your mouth. You can basically make it with any kind of salad (or filling) you want, just make sure you dry the ingredients, you don't want the nori to become soggy.

Ingredients:

• 4 - 6 raw nori sheets

• handful of arugula

• 1 carrot, julienned

• 1/2 of a small cucumber, julienned

• 1 (watermelon) radish, julienned

• 1/2 red bell pepper, julienned

• 1/2 avocado, diced

• 1 heirloom tomato, diced

• some olive oil

• squeeze of lemon

• squeeze of miso mayo

• pepper & salt to taste

1. Prepare the salad by mixing all the ingredients.

2. Lay a nori sheet flat on a dry surface.

3. Scoop a royal portion of the salad on the nori sheet. Make sure to leave some room on the corners (see photo).

4. Fold each corner in, just like an envelope. You can use a toothpick to keep it together.

5. Enjoy right away.

Flowery Ice Tea

2009-04-19T17:34:00.000-07:00

About this recipe:

Today we had an extraordinary hot day. Perfect time to make some chilled ice tea. You can make a big pitcher and sip on it all day. The camomile and lavender works relaxing while the lime, lemon and ginger add a refreshing splash!

Ingredients:

• one gallon of water

• 10 t. camomile

• 8 t. of lavendar

• juice of one small lemon

• juice of one small lime

• 2 inch of fresh ginger, peeled

1. In a large pot bring the gallon of water to a boil. When it boils, turn off the burner and add the lavender and chamomile.

2. Brew for 20 minutes. Transfer to a pitcher using a strainer to strain out all the flowers.

3. Chill in the fridge until cold. Add the lemon and lime juice.

4. Cut the ginger so it fits in a garlic press, squeeze the ginger juice out of it, making sure to catch it in the pitcher.

5. Stir it up and enjoy with a fresh lemon slice, some ice cubes and maybe even a tiny squeeze of raw agave nectar.

Homemade Hummus Hmmm

2009-04-19T16:40:00.000-07:00

About this recipe:

There's nothing more appetizing than some fresh homemade hummus. It serves great as a snack in between meals. Eat it with crackers, carrots or broccoli florets. Hummus is high in iron, vitamin C, vitamin B6 and folate. An excellent source of dietary fiber and protein.

Ingredients:

• 1 c. of chickpeas, either canned or cooked

• 1/4 c. water

• 5 T. lemon juice

• 2 T. (raw or roasted) tahini

• 2 garlic cloves, minced

• 1/2 t. salt

• 3 T. olive oil

• 1 t. paprika

• handful of pine nuts

1. Blend the chickpeas, water, lemon juice, tahini, olive oil and garlic until smooth, about 5 minutes.

2. Add salt to taste.

3. Garnish with a dash of olive oil, a sprinkle of paprika and roasted or raw pine nuts.

Poached Fish

2009-04-19T16:15:00.000-07:00

About this recipe:

Poaching is a super easy and healthy way to prepare fish. Its great for those who don't like the smell of fried fish in their house. You basically make a stew of flavors in which you drop the fish. I made this one with a 'lemon beurre blanc' which was made with coconut butter and oil. The result was a very tasteful and tangy sauce. Try it at home!

Ingredients:

• some of your favorite fish files. I used Sole.

• 1/2 bottle of white wine. I used a cheap sauvignon from Trader Joe's.

• 1/2 c. water

• large piece of ginger, peeled and sliced

• handful of cilantro

• 20 black pepper corns

• 1 or 2 garlic cloves, minced

• 1 shallot, minced

For the coconut beurre blanc:

• 3 T. coconut oil

• 3 T. coconut butter

• juice of 1 lemon

• pepper & salt

1. Poor de wine and water in a large stockpot, bring to a boil.

2. Add all the flavoring ingredients (everything on the list except the fish).

3. Boil for 20 minutes, all the flavors will really come to live.

4. Turn off the burner. Drop in the fish files. Just let them sit there for about 5 minutes or until they are done (depending on how thick your file is). The point is to never boil them as they will fall apart. Scoop the fish out with a slotted turner or ladle.

5. For the coconut beurre blanc: Add the lemon juice to a small sauce pan and bring to a boil. Simmer for 5 minutes, add the coconut oil and butter, add salt & pepper to taste. Serve right away.

RAW Coconut Ice Cream

2009-04-18T20:56:00.001-07:00

About this recipe:

For a long time I was such a big fan of store bought coconut ice cream, but it sure hurt my wallet. I was able to score a good deal on an ice cream attachment for my KitchenAid and have been making my own ever since. It is so simple and delish, so dust off your ice cream machine and get to work. You can add anything you want to it, just be creative with flavors!

Ingredients:

• 2 young fresh thai coconuts (you can also make it with canned milk but it won't be raw or alkalizing)

• squeeze of agave

• 1/2 t. salt

• 2 t. vanilla extract (glycerine based)

you can add to your liking:

• handful of chopped fresh mint leaves

• 1/2 squeezed lime

• juice from fresh ginger root

• stevia for extra sweetness

• carob chips

• raw cocoa nibs

1. Open the coconut, strain the water into the blender and scoop out the fresh young meat with a metal spoon. To see how click here.

2. Blend both coconut water and meat until smooth and silky, this is how you create fresh young coconut mylk!

3. Add the salt, vanilla and the squeeze of agave. Just remember that anything frozen will taste less sweet, so sweeten accordingly.

4. Prepare the ice cream in your ice cream machine. If you don't have one, I think you can just set in in the freezer too...see what happens.

5. If you are adding any kind of chunks, such as cocoa nibs, do so at the end of the ice cream cycle. They say about two minutes before the end.

6. Eat right away as a delicious sorbet or freeze for a solid ice cream.

7. I toasted up some almond slivers and tossed some carob nibs on top....to die for.

Two $1.50 coconuts will yield a ton of ice cream, about 4 times the amount of a store bought tub.

Kale Stuffed Chicken

2009-04-11T10:53:00.000-07:00

About this recipe:

Its always a challenge to make chicken come out juicy and flavorful. This method actually came out really yummie and I'd like to share it with you. You can add cheese to the kale stuffing as you like, it will work great with feta and chevre.

Ingredients:

• 1/2 red union, chopped

• 2 cloves of garlic, minced

• 2 large handfuls of kale, washed and chopped

• 4 sun dried tomatoes, soaked and chopped

• handful of raw or roasted pine nuts

• 1 large chicken breast, cut in half lengthwise to create two large flat pieces

• juice of 1/2 lemon

• 3 T. olive oil

• pepper & salt

• some ghee for stir frying

• lemon or orange peel to taste

Preheat the oven to 400F.

1. Melt some ghee in a medium sauce pan, stir fry the chopped unions until translucent. Add the garlic and sauté a minute or two more. Remove from heat.

2. Over some boiling water, steam the kale for about 5 minutes, drain and squeeze out most of the water. Transfer to a blender with an S blade.

3. Blend together with the union and garlic mixture, add the chopped sun dried tomatoes, until you have a nice stuffing for the chicken. Add the pine nuts last, you don't have to blend these.

4. On a clean surface, lay one halved chicken breast in between two layers of cling wrap. Pound with the flat side of a meat mallet (or hammer?) until it becomes about 150% of the size, lets say 1/8 to 1/4 inch thick. Do this with both chicken filés.

5. Take a good portion of the kale mixture and kneed it into somewhat of a ball. Put it on the wide side of the chicken and wrap the rest of the chicken around it as a blanket.

6. Transfer to a glass pyrex bowl. Brush with a mixture of lemon juice, olive oil, salt & pepper.

7. Bake for 20 - 30 minutes, brushing halfway done another time with oil mixture.

Additional note:
I got a great tip from a Chef friend. He advised me to pan-sear the chicken rolls, just for about 2-3 min each side. This will sear in the moisture which will leave you with a much juicier roll in the end. I'd say give it a try!

Serves two for dinner. Great with some steamed veggies and some lemon or orange peel for extra added flavor.

Cashew Cheddar Cheeze

2009-04-09T20:42:00.000-07:00

About this recipe:

We all know that cheese is not the best thing to eat, yet its irresistible. I came across this recipe for a nut 'cheeze' that tasted shockingly close to the real thing. The nutty cheese flavor is accentuated by nutritional yeast, which is safe to eat when you have candida. It is a great source of B complex vitamins and amino acids. Nice to spread it on a cracker...or two.

Ingredients:

• 1/2 red bell pepper

• 1/4 c. filtered water

• 1 c. raw cashew nuts

• 1 T raw tahini

• 2 T nutritional yeast

• 1.5 t. high mineral salt

• 2 t. union powder

• 1 clove of garlic

• 2 T lemon juice

1. Blend in a blender with an S blade until a smooth consistency. Add more water if it feels too thick.

2. Store in an air tight container for up to two weeks, although it probably won't last that long.

Spring Rainbow Salad

2009-04-08T21:28:00.000-07:00

About this recipe:

What a happy time of the year it is. There's all this amazing spring produce that looks like a color explosion after the somber winter months. This is definitely my favorite salad for this season. I really got into making salad dressing with avocado as a creamy base, try it for yourself, I think you will love it as much as I do.

Ingredients for the salad:

• Salad mix of choice, I used arugula and fava greens.

• 2 watermelon radishes, peeled and thinly sliced (use a mandoline if you have one)

• 1/2 avocado, diced

• small handful of fresh mint

• 1 blood orange, peeled and sliced in bite size bits

• handful of raw macademia nuts

• pepper & salt to taste

For the salad dressing:

• 1/2 avocado

• juice of one orange

• juice of half a small lime

• small handful of cilantro, chopped

• 1/4 inch of a jalapeno pepper, minced

• 1 spring union, chopped

• dash of olive oil

• freshly ground pepper

1. Toss all the salad greens together in a large mixing bowl.

2. Combine all the dressing ingredients in a blender and blend until smooth. Season with pepper to taste.

3. Coat the salad leaves with the dressing, divide onto plates or bowls.

4. Decorate the salad with blood orange, mac nuts and avocado. Salt & pepper to taste.

Makes 2 meal salads or 4 side salads.

Rhubarb Puff Pie

2009-04-08T21:16:00.001-07:00

About this recipe:

I came across this recipe in Gourmet magazine and remember making it a long time ago. This is such a divine little pie that I couldn't resist, even though its made with wheat and gluten, I needed to cheat just this one time.

Ingredients:

• two 9 x 6 inch sheets of puff pastry

• 2 - 3 stalks of rhubarb

• juice of half a lime

• juice of a whole orange

• squeeze of agave nectar

• peel of one orange

• little canola oil spray for greasing cookie sheet

Preheat the oven to 400F.

1. Thaw the puff pastry according to the instructions on the box.

2. Cut the rhubarb stalks in 1/8 slices, at a 45 degree angle to create thin long slices.

3. Mix the juice of half a lime, orange and agave nectar in a mixing bowl, add rhubarb to this mixture and let it soak for at least 10 minutes.

4. Arrange the rhubarb slices so that they are slightly overlapping on the puff pastry, leaving an uncovered edge on all four sides. Save the juice that they've been soaking in.

5. Bake at 400F for 15 minutes or until the pastries are nicely golden brown.

6. Transfer the soak juice to a small sauce pan, bring to a boil and simmer for at least 15 minutes until the consistency turns into syrup.

7. Take the pastries to a cooling rack, cool for 5 minutes.

8. Brush the syrup onto the pasties and sprinkle with orange peel.

Makes 2 large pastries that can be cut to 6 pieces.

Celery Root Soup

2009-04-08T20:47:00.000-07:00

About this recipe:

Celery root is one of those things you find in a market, you look at and think it looks pretty interesting but you are not quite sure what to do with it. In this recipe it gives a sweet, smoky flavor to the soup that will please your taste buds. Celery root also happens to be high in fiber, potassium, magnesium and vitamin B6.

Ingredients:

• 1 small to medium sized celery root, peeled and diced

• 2 leeks, sliced in rings

• 1 or 2 red potatos, diced

• 2 c. vegetable stock

• 2 T. dried mint

• 1 T. ginger powder

• pomegranate seeds for decoration

• coconut oil for stir frying

1. Melt some coconut oil in a dutch oven or soup stock pot and sauté the leek rings until semi translucent (3 - 4 minutes). Add in the diced celery root and potatoes, sauté for another 4 minutes.

2. Cover the stir fry with vegetable stock.

3. Simmer for 10 minutes or until the potato / celery root is tender.

4. Take a stick mixer and blend into a smooth soup. If you don't have a stick mixer (which I highly recommend) you can use the blender. Add the dried mint and ginger.

5. Scoop in soup bowl or plate and sprinkle with pomegranate seeds.

Makes a good pot of soup, 6 - 8 servings.

Thai Curry Banana Leaf Packets

2009-02-07T17:58:00.000-08:00

About this recipe:

These banana leaf packets are the perfect way to steam a curry. The nutty flavor of the banana leaf transfers to the curry, giving it that added flavor. You can find the leaves in the freezer of your local asian or mexican market. This dish can be made with chicken, fish or even tofu. Its a show stopper at your dinner party!

Preheat the oven to 350F.

Ingredients:

• 1 packet of frozen banana leaves

• 2 chicken breasts or 2 fish filés

Ingredients for the curry:

• 1 shallot, chopped

• 2 gloves of garlic, minced

• thumb size piece of ginger, peeled & sliced

• 2 t. coriander seeds

• handful of basil leaves, chopped

• handful of cilantro leaves, chopped

• 1/2 can of light coconut milk

• 1 t. red chili paste

• 1/2 jalapeno (with or without seeds, depending on how spicy you like it)

• 1 t. chili powder (optional)

• dash of cayenne pepper (optional)

• dash of paprika

• juice from 1 lime

1. Cut the meat in bite size pieces, set aside in a deep bowl.

2. Place all the ingredients for the curry in a blender, blend until smooth and creamy.

3. Poor the curry over the meat, cover and refrigerate for at least two hours (or overnight).

4. Fill the sink up with warm tap water. Submerge the frozen banana leaves to thaw. When thawed, wash the leaves on both sides. Transfer to flat work surface.

5. Open up the leaves, cut the side (this is the hard center vain of the leaf) and set aside. This will later come in handy to tie up our packets.

6. Select a piece of the leave that has no tears. Cut about 6 (horizontal) letter sized pieces. Its best if the 'grain' of the leaf goes horizontal too, this will make wrapping easier.

7. Take a leaf and lay it on your flat surface (grain horizontal). Scoop a couple of tablespoons of your curry onto the center of the leave. Fold top and bottom, than fold both sides towards the middle (kind of like an envelope). Be careful not to crack the leave as the curry will run out. Use the cut off center string to tie the packet together. You can also use a toothpick.

8. Put your packets in a pyrex dish, bake in the oven for about 20 or 30 minutes on 350F.

9. Serve the packet on a place or for the real traditional way, just use the leaf as your plate.

10. Salt to taste, goes well with steamed vegetables.

Pistachio Biscotti

2009-02-07T17:43:00.000-08:00

About this recipe:

This biscotti has a finer texture than its almond brother. I can't tell which one I like better, they are just so different. Make both and see for yourself?

Preheat the oven to 375F.

Ingredients:

• 1.5 c. gluten free flour

• 1/4 c. sweet rice flour

• 1/4 c. almond meal

• 1 t. xanthan gum

• 1/2 t. baking soda

• 1/2 t. baking powder

• 1/8 t. salt

• 1 stick of unsalted butter

• 1/4 c. sugar subsitute

• 2 eggs

• fine zest of 1 orange

• 1 t. glycerine based vanilla extract

• 1/2 c. chopped pistachio's

1. Cream the butter until white. Add the sugar sub and beat until fluffy, about 5 minutes.

2. Blend in the eggs, orange zest, vanilla and chopped pistachio's.

3. In a separate bowl, mix the rest of the dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients to form a soft dough. At this point it will be quite sticky, refrigerate for about one hour to harden it.

4. Divide the dough in 3 pieces. Make a flat loaf of every piece and lay it on a prepared cookie sheet. You will have 3 loafs in the end.

5. Bake for about 20 minutes or until golden brown. Transfer to cooling rack and cool for 5 minutes.

6. On a cutting board, cut .5 inch thick slices, just like you would cut a loaf of bread.

7. Lay the slices on their side back onto the cookie sheet and bake for another 10 minutes on each side.

8. Transfer to cooling rack and cool completely and store in an airtight container.

Almond Biscotti

2009-02-07T17:20:00.000-08:00

About this recipe:

Biscotti's are great cookies, they keep a long time in an airtight container so you can make a whole batch and enjoy them any time you want! I have two versions, I say make both and see what one you like best.

Preheat the oven to 325F.

Ingredients:

• 3/4 c. amaranth flour

• 1/4 c. almond meal

• 3 T. tapioca flour

• 2 T. arrowroot powder

• 3/4 t. xanthan gum

• 1/2 t. baking powder

• 1/8 t. salt

• 2 eggs

• 1/4 c. sugar substitute

• 12 drops of liquid stevia

• 1.5 c. coarsely chopped toasted almonds

• peel of one orange

• 1/2 t. glycerine based almond extract

• 1 t. glycerine based vanilla extract

• 2 t. anise seeds

1. Combine all dry ingredients, except the sugar sub and toasted almonds, in a large mixing bowl and mix together.

2. In another mixing bowl, eat the eggs and sugar until blended. Add in the stevia, almond extract and almond extract.

3. Add the wet ingredients to the dry and mix until blended well.

4. Fold in the toasted almonds.

5. With your hands, divide the batter in 2 or 3 pieces.

6. Make a flat loaf of dough and lay it on a prepared cookie sheet. Repeat this with the rest of the dough. In the end you will have three flat loafs on your cookie sheet.

7. Bake for 20 - 30 minutes, or until it is starting to turn golden brown. Sometimes little cracks will show up in the top crust, than you know it is ready.

8. Transfer to cooling rack, cool for 5 minutes. Lay the logs on a cutting board. Take a sharp knife and cut slices of about half an inch wide.

9. Lay the slices back on the cookie sheet - on their side - and bake an additional 10 - 15 minutes on each side. Make sure to turn the temperature down the oven to 300F.

10. Place biscotti's on a cooling rack, not too close to each other. Let them cool completely before storing in an airtight container.

Nutty cookies

2009-02-07T16:36:00.000-08:00

About this recipe:

These cookies are great with a cup of tea. You can make them with pine nuts or almond slivers, what ever you prefer.

Preheat the oven to 325F.

Ingredients:

1/2 c. sorghum flour

1/2 c. almond flour

1/2 c. all purpose gluten free flour

1/4 c. sugar subsitute

16 drips of liquid stevia

1/4 c. cashew butter

1/2 t. xanthan gum

1/2 t. baking powder

1 t. glycerine based vanilla flavor

1 t. glycerine based orange flavor

1/2 t. glycerine based almond flavor

2 eggs

2 handfulls of nuts, I used pine nuts and slivered almonds.

1. Mix the cashew butter and the sugar substitute in a food processor, add stevia, add the liquid flavorings and two eggs and process until smooth.

2. Mix all the dry ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients and mix until nicely blended.

3. With some flour on your hands, roll little balls of dough and squeeze some of the nuts into it. Flatten on a prepared cookie sheet.

4. Bake for about 15 to 18 minutes, or until lightly browned.

5. Cool on a cookie rack and store in an airtight container.

Creamy Parsnip Soup

2009-01-31T14:02:00.000-08:00

About this recipe:

This recipe actually comes from a cooking show from the Food Network. I was so intrigued by the combination of ingredients that I had to try it for myself. I changed up a couple of the ingredients and the soup came out seriously awesome.

I used raw cream, but to make it vegan you can simply replace that for some coconut oil.

Ingredients:

• 3 T. coconut oil for stir frying

• 1 leek, washed and thinly sliced

• 1 jalapeno pepper, seeded and thinly sliced

• 4 large parsnips, peeled and diced

• 1 medium sized celery root, peeled and diced

• 3 or 4 cups of vegetable (or chicken) broth

• 1/2 c. raw cream or coconut oil

• 1/2 t. salt

• 1/2 t. ground pepper

• lemon or lime juice to taste

• zest/peel of one lemon or lime

• pumpkin seeds for decoration

• dash of cayenne pepper

1. Heat the coconut oil in a large soup pot or Dutch oven.

2. Add the leeks and jalapeno, saute for about 4 minutes until fragrant.

3. Add the parsnips and celery root, saute for another 6 minutes.

4. Add the soup stock, bring to a boil and than lower the heat. Simmer for about 20 minutes.

5. Remove from heat, stir in the pepper and salt. Transfer to a blender (or use a hand mixer with blender extension). Blend until mixture is smooth. Add the cream or coconut oil and return to sauce pan to keep warm.

6. Toast the pumpkin seeds in a small frying pan using some coconut oil. Sprinkle with cayenne pepper and salt.

7. Transfer soup to a bowl, decorate with pumpkin seeds, lemon or lime peel. Squeeze some fresh lemon or lime juice to taste. Serve immediately.

Makes a large pot of soup (at least 6 servings)

Tip:

You can replace the parsnips + celery root for one large butter nut squash + 3 T. of freshly grated ginger to create a creamy butternut squash soup. Some nutmeg to taste.

Cooked Creamy Oatmeal

2009-01-31T13:43:00.000-08:00

About this recipe:

When you need a healthy warming start of your day, this is the perfect way to do it. Eating oatmeal has a ton of health benefits. It will hold you over for a while and its very nutritious and packed with good fiber.

Ingredients:

• 4 T. Jazzy's oatmeal mix

• 1 c. filtered water

• 1 t. cinnamon / pumpkin pie spice

• 1 t. glycerine based vanilla flavoring

• 2 t. coconut oil

• moderate squeeze of agave nectar or maple syrup to taste (I eat it without this)

1. Heat up the water in a small sauce pan.

2. Add the oat mix and simmer for a couple of minutes. These baby quick oats don't need a whole lot of time.

3. Drop in your bowl, add cinnamon / pumpkin pie spice and vanilla flavoring. Melt a little coconut oil on top for extra yumminess.

Serves one.

Sizzling Roasted Oatmeal

2009-01-31T13:32:00.000-08:00

About this recipe:

When on vacation in Tulum - Mexico, I got turned on to this wonderful roasted oatmeal breakfast. I've been eating it ever since. I eat it with my favorite yoghurt, but it also goes well with any milk of your choice.

Ingredients:

• Jazzy's oatmeal mix

• coconut oil for roasting

• yoghurt or milk of your choice

• agave nectar to sweeten (I actually leave this out completely since the yoghurt has a tiny bit of sweetness to it)

1. Melt some coconut oil in a small frying pan.

2. Roast desired amount of oat mixture until golden brown. When the seeds start to pop, you know its time to munch.

3. Serve over your favorite yoghurt or milk. The oats & seeds sizzle when they hit your bowl.

Oatmeal Cookies

2009-01-31T13:16:00.000-08:00

About this recipe:

I am in love with oatmeal cookies. They are so easy and delicious, and you don't have to feel guilty when eating them. Have some of the oatmeal mixture on hand so there's hardly any prep involved. Perfect for instant cookie gratification!

Preheat the oven to 350F.

Ingredients:

• 1.5 c. Jazzy's oats mix

• 1/2 c. baby quick oats

• 1/4 milk of your choice (I used almond milk)

• 1/2 green sour apple, finely grated

• 2 t. glycerine based vanilla flavoring

• 1/2 t. baking soda

• 1/4 c. coconut butter

• squeeze of maple syrup, agave nectar or stevia for sweetness

1. Melt the coconut butter using the double boil technique.

2. Combine milk, vanilla, baking soda and sweetener in a mixing bowl. Stir.

3. Divide the oats mix in two. Blend one half of the mix in a blender with an S blade into a fine powder.

4. Add the oats mix and the fine oats mix meal into the bowl, mixing it well with the liquid ingredients.

5. Add the grated apple and baby quick oats. Mix into a nice batter.

6. Drop tablespoons onto a parchment paper lined baking sheet. Flatten to a cookie with the back of a fork or spoon.

7. Bake for 10 - 15 minutes at 350F. For extra crisp, turn the oven to 450F for the last couple of minutes, careful not to burn them.

8. Cool on a cooling rack and enjoy!

Jazzy's Oatmeal Mix

2009-01-31T13:10:00.000-08:00

About this recipe:

In hard economic times its good to save a penny. Oatmeal is one of my staples that is very affordable. You can add to it what ever you like. I always keep a large jar filled with this mixture. Oats are an amazing source for good fibers, protein and full of nutrients such as vitamin E, zinc, selenium, copper, iron, manganese and magnesium. This mixture is great for roasting, cooking & baking.

Ingredients:

• baby quick oats

• dried shredded coconut flakes

• (raw) almonds

• (raw) sunflower seeds

• (raw) pumpkin seeds

1. Combine all ingredients (measurements to your liking).

2. Mix well and store in airtight container or jar.

Gluten Free Pizza Pesto

2008-12-28T16:29:00.000-08:00

About this recipe:

I never thought making pizza was so easy, I always thought about having to flip up pizza dough above my head but is as simple as just following the instructions on the box. Finally you can decide what exactly what you put on it. Here's a simple pizza pesto.

Ingredients:

• 1/2 box (11 oz.) of pizza mix

• couple of scoops of arugula pesto, to learn how to make it click here

• green veggies to your liking, I used broccoli and sautéd spinach

• 6 sun dried tomatoes, soaked for 2 hrs, sliced finely

• your favorite pizza topping, I used feta but you can easily use a vegan cheese

• pine nuts

• pepper to taste

1. Prepare the pizza dough according to the box. My box told me that one whole box would yield two pizzas. Because I like my dough super thin, I decided to half it. Make sure to half all measurements accordingly. In the end I had enough dough for two thin crust pizzas.

2. After the dough has risen, split it in half. Drop one half on a greased pizza sheet. Spray some canola oil spray on your hands and press the dough out into a nice pizza bottom. Just make sure to make the outside a bit thicker.

3. Drop the pesto on the pizza bottom, spread out evenly with a spatula.

4. Decorate with your veggie toppings.

5. Sprinkle with the cheese of your choice, sprinkle pine nuts.

6. Bake according to the directions on the box. Mine took 12 minutes at 450F.

7. When done remove from oven, let it cool for just a minute. Score with pizza roller.

8. Refrigerate left overs.

Will make two 13 inch thin crust pizzas.

Good Morning Fruit Shake

2008-12-28T16:01:00.000-08:00

About this recipe:

This delicious alkalizing fruit shake is an ideal way to start your day. It is always best to consume fruit on an empty stomach, it will help detoxify your system and will give you a great boost of vitamins, fiber, protein and energy for the rest of the day.

Ingredients:

• 2 kiwi's, peeled

• 1 sour apple, pitted

• 1 c. filtered water

• 2 shots of outdoor grown wheat grass, I get mine frozen

• 1 açaí berry smoothie pack, I prefer the unsweetened one

1. Put the kiwi's, apple and water in the blender, blend until smooth.

2. Add the wheat grass shots and açaí berry pack, transfer to glass.

3. Enjoy right away.

RAW Easy Traveling Powerbar

2008-12-28T01:20:00.000-08:00

About this recipe:

It is always really hard to travel when you have dietary needs. These little power bars are super easy to make and will keep well in your cool lunch box. This is a no bake recipe and doesn't require a dehydrator!

Ingredients:

• 1/2 c. raw almonds

• 1/4 c. flax meal

• 1/2 c. raw shredded unsweetened coconut

• 1/4 c. raw cashew butter

• 1/4 c. puffed brown rice (serial section)

• 1/4 c. raw sunflower seeds

• 1/4 c. raw coconut butter

• 2 t. glycerine based vanilla extract

• pinch of salt

Optional:

• 1.5 oz. raw cocoa butter

• .75 oz. raw cocoa powder

• .75 oz. mesquite

• tiny squeeze of agave nectar

1. Chop the almonds in a blender with an S blade until fine.

2. Add the flax meal, coconut, cashew butter and salt. Mix. Transfer to large mixing bowl.

3. Melt the coconut- and cashew butter using the double boil technique, make sure to not overheat/burn it.

4. Add the melted buttes to the mixture and blend well.

5. Poor mixture in a 6 x 6 glass pyrex dish that is lined with wax paper.

6. Set in the freezer to harden.

Chocolate frosting:

7. Using the double boil technique, melt the cocoa butter, make sure to stir often and don't overheat. Turn off the burner but leave the bowl in the warming water.

8. Add the mesquite, cocoa powder and agave. Mix into a smooth chocolate. Leave the bowl in the pot of warm water to keep the chocolate in liquid form.

9. Take your pyrex dish out of the fridge and poor the chocolate on top.

10. Set in the freezer, score the chocolate with a knife after ten minutes, return to freezer until completely hardened. Wrap individually in wax paper.

Makes 8 small or 4 large power bars.

Best kept refrigerated or frozen until consumed.

RAW Cucumber Papaya Soup

2008-12-26T22:47:00.001-08:00

About this recipe:

This wonderful cold soup works great in summer as a quick refreshing lunch. Papaya is full of proteolytic enzymes that helps digestion.

Ingredients:

• 1/2 green papaya, pitted and diced

• 2 cucumbers, diced

• thumb of ginger, minced

• 1 garlic clove, peeled & minced

• lime to taste

• black sesame seeds

• sesame oil

• optional: add freshly ground mint leaves

1. Blend papaya, cucumber, ginger and garlic until a smooth soup.

2. Spread over two soup plates, decorate with black sesame seeds and sesame oil. Spritz with fresh lime, sprinkle with freshly ground mint leaves. Makes enough for two.

Chai Tea

2008-12-26T22:18:00.000-08:00

About this recipe:

A lot of the times when you get chai tea from a coffee shop it is loaded with sugars and all kinds of flavorings that you don't even know about. You can only really know what is inside if you make it yourself. Its easy, just get organic ingredients at your health food store and mix at home. This recipe is without the black tea so its completely caffeine free.

Ingredients:

1/2 T. fennel seed

8 cardamom pods, cracked with the blade of a knife

12 cloves

1 cinnamon stick, crushed

1/2 T. orange peel

8 anise stars

1 T. coriander seeds

1 inch piece of fresh ginger, grated

6 cups of water

1. Bring water to a boil.

2. Add fennel, cardamon, cloves, cinnamon, orange peel, anise stars, coriander seeds.

3. Boil for about 8 minutes.

4. Transfer tea water to a tea pot. Add the ginger to tea and allow to steep 5 minutes.

5. Drink with milk of your choice, sweeten with stevia or agave nectar.

Raw Choco-Coco Macaroons

2008-12-26T20:49:00.000-08:00

About this recipe:

These choco-coco macaroons are absolutely raw and really really hard to resist. They don't take much effort to make but they take a while in the dehydrator. The result is a macaroon crisp on the outside and chewy on in the interior. Worth the wait. I found this recipe in a raw cookbook called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 3 cups of dried unsweetened coconut flakes

• 2 T. raw cocoa powder

• 1 c. maple syrup

• 1/2 c. coconut butter

• 1 T. vanilla extract

• 1/2 t. mineral salt

1. In a large bowl combine all ingredients and stir well.

2. Using an ice cream scoop or two spoons - spoon rounds of the mixture onto a dehydrator tray lined with Teflex.

3. Dehydrate at 115F for about 24 hours until crisp.

4. Store in the refrigerator for a week or freezer for longer.

Kefir Butter

2008-12-26T19:27:00.000-08:00

About this recipe:

Now that you've learned to make your own kefir-sour cream, its easy to make your own kefir-butter, a butter that will have all healthy enzymes still in tact. It will taste better than any butter you've tasted before. All you need is a kitchen machine with S blade and some ice cubes on hand.

Ingredients:

• 2 c. kefir-sour cream

• ice water

1. Put the sour cream in a blender with an S blade.

2. Blend on high speed, after a while you will notice that the consistency of the sour cream changes. The sour cream will split up in butter fat and butter milk.

3. Poor out the watery substance that has formed. This is the butter milk. You can also save this and use it for baking or cooking.

4. Continue to blend the butter, adding 1/4 cup of ice water (but not the cubes) to it. The ice water will separate all the butter milk from the butter. Strain out and repeat about 4 more times until the strained water is clear.

5. When done, scoop out the butter with a silicon spatula. Press down into a mold. This can be anything, I used a small sauce dish.

6. Press with the back of a spoon into the butter. You will notice that more water will come out of the butter. Strain and repeat until there's no more water.

7. Refrigerate for up to one week. Freeze for longer time.

Milk Kefir

2008-12-26T17:52:00.001-08:00

About this recipe:

Milk kefir is a healthy probiotic drink that will help digestion due to its beneficial bacteria and enzymes. Store bought kefir is often cultured after pasteurization and has a ton of added sugar. Pasteurizing milk will destroy all healthy bacteria so when you make your own kefir, make sure to use raw dairy only. To read more about raw dairy click here.

Ingredients:

• 1 T. milk kefir grains, I got mine on Ebay.

• 1 c. fresh raw milk, room temperature

1. Sterilize a glass jar by submerging it in boiling water for 5 minutes. Take it out of the boiling water and set it on the counter. Cool for a minute.

2. Poor in the milk. Make sure the hot glass does not make the temperature of the milk rise to more than 80F.

3. Mix in your kefir grains, screw on lid, shake lightly.

4. Wrap the jar in a towel and set the jar inside your oven with only the oven light on. This will make sure of a constant temperature of 72F.

5. After 8 hours you want to shake up the glass to agitate the grains.

6. After 24 hours you will have a nice soured kefir. Take it out of the oven.

7. Strain out the kefir grains with a clean plastic strainer. Transfer the fresh strained kefir to a clean jar. Put the grains back in the brewing jar and repeat process.

8. Leave the freshly strained kefir out on the counter for another 24 hours. This will give the vitamins a chance to fully get to work.

9. Drink right away or refrigerate. You can repeat this process every day to make sure you have a fresh glass of kefir a day.

To find out more about kefir go to Dom's kefir making page.

Kefir Sour Cream

2008-12-26T17:37:00.000-08:00

About this recipe:

Once you made a good batch of milk kefir it is really easy to make other cultured dairy goods such as a probiotic kefir sour cream. Just make sure you use raw, unpasteurized cream as a starter. Kefir sour cream can also be used to make amazing tasting kefir-butter.

Ingredients:

• 3/4 c. raw cream

• 1/4 c. freshly strained milk kefir

1. Put the cream in a clean glass container.

2. Add the kefir and Stir with a wooden spoon. Put the lid on the container but don't seal airtight.

3. Leave out for 12 to 24 hours at room temperature.

4. Seal jar airtight and refrigerate.

To learn more about kefir making visit Dom's kefir making page.

RAW Kale Salad

2008-12-26T16:08:00.000-08:00

About this recipe:

Kale is really healthy, specially when consumed raw. It has a ton of carotenes, vitamin C and B6, and many minerals including copper, iron and calcium. Its also a good source of dietary fiber.

Ingredients:

• 5 stems of kale, curly kind

• 1/2 avocado, diced

• 1 large heirloom or vine tomato, diced

• juice of 1/2 lemon

• 1 - 2 T. olive oil

• pepper & salt to taste

• handful of raw pine nuts for garnish

1. Pluck kale leaves off the stems, shred leaves into bite sized pieces. Wash thoroughly, add to mixing bowl.

2. Add the olive oil and lemon juice to the kale. Massage with your hands until the leaves become more soft. This could take a couple of minutes.

3. Add the tomato and avocado, toss, drop in bowl(s).

4. Sprinkle with pine nuts and pepper & salt to your taste.

Makes one meal salad or two side salads.

Gluten Free Berry Pie

2008-12-26T14:39:00.000-08:00

About this recipe:

I had some left over dough from making my Dutch apple pie. I also happened to have some berries and home made sour cream. This is the result, an oozing berry love pie. Yum!

Preheat the oven to 350F.

Ingredients:

• left over dough from Dutch apple pie

• handful of blackberries and raspberries

• few scoops of home made sour cream

• arrow root flower for dusting your work surface

• 1/2 egg yolk, beaten

1. Dust your clean work surface with some arrow root powder.

2. Roll out the left over dough. Divide in two. Use one piece to create pie bottoms, the other to create the tops. Cut out some cute shapes from the top piece.

3. For the pie bottom, cut out the shape of your pie shell. I had these mini heart shaped ones.

4. Press dough in into the bottom and sides of pie shell.

5. In a small mixing bowl, mix berries and sour cream, drop into pie shell.

6. Put a little egg yolk on the edge of the bottom crust, this will glue on the top.

7. Place the tops on, pressing the edge to close. Cut off excess dough.

8. Brush top with egg yolk.

9. Bake at 350F for about 15 minutes.

Gluten Free Dutch Apple Pie

2008-12-26T14:02:00.001-08:00

About this recipe:

The secret to a good Dutch apple pie is to use sour apples and not add to much other sweetness. There's a reason why they named those super sour apples 'granny smith's'. Its because my Dutch granny always had the best apple pie!

Preheat the oven to 350F.

Ingredients:

• 7 granny smith sour apples, skinned

• 1 T. cinnamon

• 1 T. pumpkin pie spice

• 1/4 t. cloves

• peel of two organic lemons

• 1/2 T. glycerine based vanilla extract

• squeeze of agave nectar

For the crust:

• 2 c. gluten free flour, I used 1 cup of brown rice and 1 cup of sorghum flour

• 1/3 c. arrow root

• 1/3 soy flour

• 1 t. xanthan gum

• 1.5 t. baking powder

• 1 t. salt

• 1 egg, beaten

• 1/3 c. cold water

• 1/4 c. butter, cubed

• 1/3 c. sugar substitute, I used Erythritol

• squeeze of agave nectar

• 1 egg yolk, beaten

1. Sift all flours, xanthan gum, baking powder and salt into a large mixing bowl.

2. Add beaten egg, cold water, agave nectar and butter. Knead with your hands until you get a nice consistency.

3. Cut each skinned apple in 4 quarters. Slice each quarter into 6 to 8 slices - lengthwise. Cut all slices in half. Toss in large mixing bowl.

4. Add spices, squeeze of agave, vanilla and lemon peel. Mix well.

5. Take 2/3 of dough, press on bottom and sides of a 9 inch spring form pan. If the dough is too sticky, dust your hands with arrow root powder.

6. Add all of the apple mixture into the pan, flatten out with your fingers or spoon.

7. Sprinkle a little arrow root powder on a clean surface. Drop other 1/3 of dough and roll out.

Cut into strips and use to decorate the top of the pie. Brush with egg yolk.

8. Bake on 350F for 30 - 40 minutes. Remove from oven to cool. Serve after ten minutes.

Healty Start Omelet

2008-12-26T13:54:00.000-08:00

About this recipe:

This omelet will hold you over for a while, filled with vegetables its a healthy start of the day.

Ingredients:

• 1/2 red bell pepper, diced

• 1/2 zucchini, diced

• 2 eggs, beaten

• fresh herbs to your liking, chopped

• pepper & salt to taste

• handful of arugula leaves

• splash of olive oil

• ghee for greasing skillet

1. Whisk two eggs in a medium mixing bowl until foamy.

2. Add bell pepper, zucchini and fresh herbs. Mix well.

3. Drop into a greased hot skillet.

4. Wait until the top is not runny to flip over. You might want to use a plate. Fry another 2 minutes.

5. Transfer to plate. Decorate with arugula, splash of olive oil and pepper & salt to taste.

RAW Coconut Cream Pie

2008-12-25T21:23:00.000-08:00

About this recipe:

The best coconut cream pie I've ever had was at Cafe Gratitude in San Francisco. Good thing they published the recipe in their cookbook. I made little mini cupcake versions so they are easy to bring to dinner parties or snack on by yourself. For the candida diet its best to replace the date paste for sugar substitute and take it easy with the agave nectar.

Ingredients filling:

1/2 c. coconut milk

1/4 c. fresh coconut meat

1/2 c. raw coconut butter

1/4 c. date paste (soak pitted dates for one hour, drain, blend, add a little soak water and blend into a smooth paste)

pinch of salt

1/2 t. vanilla

1 t. lecithin

dried coconut flakes for decoration

1. Blend coconut milk, meat, dates, vanilla and salt until smooth.

2. Add lecithin and coco butter and blend until smooth. Set aside.

Crust:

1/2 c. almonds, finely chopped

1/2 c. fine almond flour

1 T. date paste

1/4 c. agave nectar

1/2 c. coconut butter, crumbled

3. Blend all ingredients for the crust in a large mixing bowl until thoroughly combined.

4. Take a 12 cup mini muffin pan and drop mixture in with a spoon. Compress by pushing down with the back of your spoon.

5. Drop the filling on top of the crusts. Sprinkle with dried coconut flakes.

6. Refrigerate for at least one hour to harden it.

7. They are kept best in the fridge until consumption. You can also freeze them for longer time.

Flowery White Tea Mix

2008-12-25T11:16:00.000-08:00

About this recipe:

Organic silver needle white tea is some of the most sought after tea. It grows in the northern district of Fujian, China. It is only harvested for a few days in early spring the prep of the tea is governed under strict requirements. The tea is packed with antioxidants and is lowest in caffeine of any type of tea.

Ingredients:

• Organic silver needle white tea

• Organic lavender, dried

• Organic peppermint, dried

• Organic rosebuds, dried

1. Mix ingredients to your liking. Store in airtight container.

2. Brew a cup of tea, I use about 1 T. per small cup.

3. Sweeten with a drop of stevia or add a splash of your favorite milk.

Creamy Oatmeal Pancakes

2008-12-25T10:59:00.001-08:00

About this recipe:

Every sunday morning in my house we eat pancakes. I came across this oatmeal pancake recipe that is just to die for. If you are iffy about gluten contamination in oats, make sure to find a absolute gluten free brand that you like.

Ingredients:

• 1/2 c. wild rice pancake&waffle mix by Arrowhead Mills

• 2 eggs

• 1/2 t. mineral salt

• 1.5 c. cooked oatmeal, I used rolled oats

• 1/2 c. milk to your liking, I used unsweetened almond milk

• 1 T. canola oil

• a little ghee for greasing your non stick skillet

1. Combine pancake mix, salt, canola oil, eggs and milk. Mix well.

2. Stir in the cooked oatmeal, make sure it is cooled down first.

3. Grease a small non stick skillet. Poor batter into the skillet.

4. Don't touch the pancake until bubbles appear on top. Flip the pancake.

5. When done transfer to a warming plate in your oven (200F).

6. Eat with your favorite topping. I use coconut oil and maple flavored sugar free syrup.

Makes about 20 mini pancakes or 10 small pancakes.

RAW Sea Veggie Salad

2008-12-24T21:39:00.000-08:00

About this recipe:

Sea vegetables have been shown to cleanse the body of toxic pollutants. The alginic acid binds with heavy metals in the intestines and eliminate them from your body. Sea veggies also enriches the bloodstream, assist in metabolism, promote healthy skin and are very high in mineral content.

Ingredients:

• fresh sea vegetables, soaked and drained

• cucumber, diced

• sunflower sprouts

• juice of half a lime

• optional: avocado, diced

1. Mix all ingredients in a mixing bowl and enjoy fresh! No extra salt needed.

Teeccino Latte

2008-12-24T21:20:00.000-08:00

About this recipe:

When you are trying to get healthy, the fist thing you should eliminate from your diet is coffee (and alcohol!). We all know this can be pretty hard. I found this wonderful alkalizing drink that actually has a ton of benefits and healthy nutrients. Teeccino is rich in inulin, a fiber that helps improve digestion and it increases the absorption of calcium and minerals.

Ingredients:

• one or two scoops of Teeccino powder (my favorite flavor is CHAI)

• filtered water

• milk of your choice

1. Brew just like regular coffee. I used my stove top espresso maker.

2. Heat the milk of your choice and froth it up to a lovely foam.

3. Fill a cup 1/3 to half full with Teeccino, top if off with frothed milk.

4. Sweeten to taste with stevia or agave nectar.

Macadamia Pesto Salmon

2008-12-24T20:47:00.000-08:00

About this recipe:

Salmon is high in protein and full of 'good fats' such as omega-3 fatty acids. It also has a ton of vitamin D, B12, B6, niacin, selenium, calcium and magnesium. Salmon seems to have lower levels of mercury than other fish. Just make sure to buy wild salmon to reduce your exposure to higher levels of heavy metals and contaminants such as present in most farmed fish.

Preheat the oven to 400F.

Ingredients:

• 2 pieces of fresh wild salmon

• handful of raw macadamia nuts, chopped

• two handfuls of arugula leaves

• small handful of raw pine nuts

• splash of olive oil

• dash of cayenne pepper

• pepper & salt to taste

1. To make the pesto, chop the pine nuts in a blender with an S blade. Add the arugula leaves and olive oil. Blend until you have a nice smooth pesto. Set aside.

2. Clean the fish under cold running water. Dry with a paper towel.

3. Drop the fish - skin down - in a pyrex oven dish, sprinkle with cayenne pepper. This will aid the digestion of the protein.

4. Brush the top of the fish with pesto. Sprinkle with chopped macadamia nuts.

5. Brake at 400F for about 15 to 20 minutes. Make sure to not burn the nuts.

6. Serve hot paired with steamed asparagus or broccoli.

Serves two.

Coconut Kefir 'cheese'

2008-12-24T20:28:00.000-08:00

About this recipe:

After making your coconut kefir you are left with a lot of yummie coconut meat. The meat just by itself has a lot of sugar and won't be good for any of the sugar free diets. Here's a way to ferment it, making it into a pro-biotic cottage style 'cheese'. Spread it on a cracker or sprinkle on a salad.

Ingredients:

• meat of young thai coconuts

• 1/4 c. coconut kefir

1. Scoop all the meat out of the coconut shells with a spoon.

2. Blend in the blender until its smooth. Add the coconut kefir. It will make a nice brine.

3. Transfer to an airtight container.

4. Let is sit out at room temperature for 24 hrs.

5. Refrigerate and enjoy!

To learn more about kefir making visit Dom's kefir making website.

Coconut Kefir

2008-12-24T20:03:00.001-08:00

About this recipe:

Kefir is one healthy probiotic drink. Coconut kefir has amazing side affects: it stops sugar cravings, it aids digestion of all foods, it has a tonifying affect on the intestines, it cleanses the liver, it contains high levels of valuable minerals including potassium, natural sodium, calcium and magnesium. It increases energy and gives you an overall feeling of good health. Who can say no to that! Coconut kefir fits right into a candida and sugar free diet, better than its dairy variant.

Ingredients:

• juice of 4 young thai coconuts

• 1 c. of water kefir grains. I got mine on ebay, they ship dried and all you have to do is rehydrate them

1. Crack the coconuts, to learn how click here.

2. Transfer the juice into a large clean canning jar. Make sure the juice is at room temperature.

3. Add the kefir grains, close the lid to your canning jar.

4. Set in your cupboard for 24 (more sweet) to 48 (more sour) hours. The liquid will get a milky color. If your house is cold and old like mine, set it in the oven with only the oven light on. This way it is a constant 71F.

5. Strain out the grains with a plastic strainer, use these to start your next batch right away.

6. Transfer the strained liquid to clean glass drinking jars and leave out on your counter top for another 24 hrs. This allows the vitamins to increase.

7. Refrigerate. Add a splash of lime and few drops of stevia to taste.

8. Drink half a cup with every meal for optimum benefits.

9. Repeat process every two days.

note: Scrape out the meat from the left over coconuts and set aside. You can use this to make a great coconut kefir cheese. To see how click here.

To learn more about kefir making visit Dom's kefir making website.

Gluten Free Buckwheat bread

2008-12-24T17:57:00.000-08:00

About this recipe:

I found this recipe on this fantastic website, its a really great way of baking bread because you don't even need a bread maker! It freezes really well, just slice it before you freeze it.

Preheat the oven to 375F.

Ingredients:

• 1/2 c. buckwheat flour

• 1/2 c. soy flour

• 1 t. cream of tartar

• 1/2 t. baking powder

• 1 t. mineral salt

• 1 t. ground ginger

• 1 t. ground cinnamon

• 3/4 c. quinoa flakes

• 1/2 c. whole buckwheat grains, pre soaked 1 -2 hrs

• 3/4 c. sunflower seeds, pre soaked 1 - 2 hrs

• 1.5 c. soy, almond, rice or hemp milk. I use unsweetened almond milk

• canola oil spray for greasing your cake pan

1. Grease a 8 x 8 cake pan with canola oil spray.

2. In a large mixing bowl, sieve buckwheat flour, soy flour, raising agents, seasoning and spices.

3. Add the quinoa flakes, drained buckwheat grains, sunflower seeds and milk of your choice. It should be of pouring consistency.

4. Poor the mixture in the greased pan.

5. Bake at 375F for about 50 minutes to an hour.

6. Remove from oven, allow to cool. Divide bread into four quarters, focaccia style. Slice each quarter to create a 'sandwich' of two halves, you will have 8 slices in the end. If the inside of your bread is still moist, return the 8 slices to the oven on a cookie sheet, moist side down on the bottom of the oven for another 10 minutes.

7. Store in a bread tin for a few days, in the fridge for a week or in the freezer for a couple of months.

Spinach Stuffed Chicken Wrapped in Puff Pastry Dough

2008-12-24T17:37:00.001-08:00

About this recipe:

This is a classic recipe that easily impresses a fancy dinner setting. I altered it a little bit to make it fit to the candida diet. Pairs well with sage butter and steamed green veggies.

Ingredients:

• 2 skinned and boned chicken breast havles

• 1/2 t. salt

• 1/2 t. pepper

• three large handfuls of fresh spinach, thoroughly washed and chopped

• 1/8 c. raw pine nuts

• 4 cloves of garlic, minced

• a dash of nutmeg

• 1 sheet of gluten free puff pastry, thawed

• 1 small egg, lightly beaten

• 1 t. water

• ghee for sautéing

1. Place each chicken breast between two layers of heavy duty plastic wrap. Flatten with a meat mallet (flat size). Sprinkle each side with pepper & salt, set aside.

2. Melt some ghee in a non stick skillet and sauté the spinach. Add minced garlic, pine nuts and nutmeg. When done, remove from heat and cool.

3. Divide spinach mixture in two, place in the center of each chicken breast. Fold chicken over spinach (make a roll).

4. Roll the sheet of puff pastry out and cut into two pieces to where the chicken will fit.

5. Place chicken in the center of dough and fold sides together, making it into a package.

6. Combine egg and water, brush on the seams, pinch the seams to seal.

7. If you want, you can cut out decorative shapes out of left over pastry dough. Stick these on top of the chicken bundles.

8. Brush the remaining egg mixture on the bundles, chill for one hour, bake on parchment lined cookie sheet at 350F for about 20 to 25 minutes. Check regularly to make sure they don't burn.

Serve immediately.

Serves two.

Easy Veggie Soup

2008-12-24T17:23:00.001-08:00

About this recipe:

I love making a pot of warming soup in winters. I always have one on hand. The veggies in this recipe can be replaced with any other kind of veggie.

Ingredients:

• 2 leeks, chopped

• 1 cabbage, chopped

• 1 large union, chopped

• 1 carton of organic vegetable soup stock

• 2 T. rosemary, finely chopped in coffee grinder

• 2 fresh garlics for garnish, chopped

• handful of raw pine nuts for garnish

• pepper and salt to taste

• little ghee to sauté

1. Melt some ghee in a non stick skillet. Sauté union until translucent.

2. Add the veggie broth, bring to a boil.

3. Add the leeks, bring to a boil.

4. Add the cabbage, bring to a boil for about 5 to 10 minutes.

5. Add chopped rosemary, blend the soup with a hand mixer, or transfer to blender and blend until smooth.

6. Add the garnish. I always put pine nuts in my soup to make sure I chew the soup. This is to start the digestion process in your mouth, rather than swallowing it right away.

7. Pepper & salt to taste.

Raw Cashew-Chocolate Balls

2008-12-24T16:40:00.000-08:00

About this recipe:

Fun and easy to make. I altered the recipe - that has been around since grandma's time - to make it fit our modern diets. I also made them sugar free which makes it even more quilt free!

Ingredients:

• 2 c. brown rice crispies

• 10 oz. raw cashew butter

• 1/2 c. raw young coconut oil, if its hardened make sure to melt it at low temp first

• 1/2 c. sugar substitute (I used agave nectar but for the candida diet use Erythritol)

• plenty of raw chocolate for dipping. click here for the recipe

1. Combine rice crispies, cashew butter, young coconut oil and sugar sub in a large mixing bowl.

2. Roll marble sized balls with your hands.

3. Make raw chocolate according to this recipe. You can also melt (sugar free) chocolate bars.

4. Dip the balls into the chocolate mixture.

5. Lay on a wax paper lined cookie sheet and set in the freezer for 15 - 30 minutes.

6. Keep in fridge.

Nutty Logs

2008-12-24T12:25:00.000-08:00

About this recipe:

I found this recipe on eatingwell.com and decided to alter it so it would suit a wider array of diets. They take a little bit of effort to make but they are pretty impressive when done.

Low calorie, low carb, low sodium, low cholesterol, low saturated fat and heart healthy.

Preheat the oven to 250F.

Ingredients:

• 1 c. finely chopped nuts (I used pecans, walnuts and pistachio's)

• 1/3 c. of sugar substitute (I used Erythritol, but you can also use agave nectar or stevia)

• 2 t. ground cloves

• phyllo dough, thawed according to instructions on package

• canola oil spray

• optional flavorings: 1 -2 t. glycerine based vanilla flavoring, 1 - 2 t. orange zest

Optional Topping:

• 1/3 c. (sugar free) chocolate chips

1. Combine chopped nuts, sugar and spices in a mixing bowl. Add the optional flavorings.

2. Take one sheet of phyllo dough (about A4 magazine size) on a wood cutting board, spray it with canola oil. Cut in half and stick two halves on top of eachother.

3. Spread 1 to 2 tablespoons of the nut mixture thinly on the dough, leaving a little room on each top and bottom.

4. Take a sharp knife and score the phyllo, once lengthwise and three times from top to bottom. It will make 6 squares.

5. Beginning in the middle, roll each strip into a neat log. If the phyllo does not stick by itself you can seal it with some water.

6. Place the logs about 1/2 inch apart on a prepared cookie sheet. Spray the tops ever so slightly with canola oil spray.

7. Bake the logs in bathes, until golden, about 20 minutes. Let cool completely.

8. To prepare the optional topping: melt the chocolate using the double boil technique. When melted, transfer into a ziplock bag. Snip off the tiniest corner, squeeze the melted chocolate decoratively across the logs. Let stand at room temp until the chocolate is completely set.

Raw Spicy Flax Crackers

2008-12-24T12:14:00.000-08:00

About this recipe:

These raw crackers are the bomb, they travel well and will keep for a long time under airlock. They are full of essential fatty acids. Recipe easily doubles or triples. I got it from a book called 'Raw Food, Real World'.

This recipe requires a dehydrator.

Ingredients:

• 1 c. raw sunflower seeds, pre soaked 1 hr or more

• 1 c. raw almonds, pre soaked 2 hrs or more

• 1/2 c. sun-dried tomatoes, pre soaked 1 hr or more

• 2 red bell peppers, cored and finely chopped

• 1 jalapeno pepper, cored and finely minced

• 2 c. raw flax seeds, finely ground

• 1/2 c. lime juice

• 1 T. cumin powder

• 1 T. chili powder

• 1 T. mineral salt

• 2 large handfuls of mixed fresh herbs, finely chopped

1. In a food processor, place sunflower seeds, almonds and tomatoes. Pulse to chop.

2. Add the red bell pepper and jalapeno, flax seed, lime juice and spices. Combine well.

3. Add fresh chopped herbs.

4. Using a silicon spatula, spread the mixture out thinly onto four dehydrator trays lined with Teflex sheets.

5. Dehydrate at 115F for 6 to 8 hours, or overnight.

6. Flip the sheets over, peel away the liners. Score with a pizza slicer.

7. Dehydrate for another 6 hours until crispy dry.

8. Store in airtight container.

Rawnola

2008-12-24T12:06:00.000-08:00

About this recipe:

This 'rawnola' is served at Cafe Gratitude in San Francisco. I altered the recipe to make it suitable for the candida diet. The recipe easily doubles and stores well in airtight containers.

This recipe requires a dehydrator.

Ingredients:

• 1.5 c. raw almonds, pre soaked for 12 hrs

• 1/2 c. sunflower seeds, pre soaked for 4 - 6 hrs

• 1/2 c. whole buckwheat, pre soaked for 6 hrs

• 7 small granny smith sour apples

• 1/2 c. dried coconut flakes

• 2 t. glycerine based vanilla extract

• 2 t. ground cinnamon

• 1/3 t. mineral salt

1. Rinse and drain the grains. Place into large mixing bowl.

2. Grate apples, including the skin. Add to bowl.

3. Add dried coconut flakes and flavorings, mix well.

4. Prepare two dehydrator trays with Teflex sheets.

5. Spread the mixture out with your fingers.

6. Dehydrate at 145F for 1 hr, than reduce the temp to 115F.

7. When the granola is dry enough to peel off the Teflex sheets, place them on the grid sheets.

8. Continue to dehydrate until completely dry, this can take up to 24 hrs total.

9. Store in airtight containers.

Raw black sesame sunflower bread

2008-12-24T11:51:00.000-08:00

About this recipe:

These breads are awesome. I make them into little raw pizza's. They store well, they travel even better. Great for long airplane rides. This recipe is from a book called 'Ani's Raw Food Kitchen' by Ani Phyo.

This recipe requires a dehydrator.

Ingredients:

• 1 c. ground flax seeds

• 1/3 c. whole flax seeds

• 1/2 t. mineral salt

• 1 clove of garlic, minced

• 2 T. yellow union, chopped

• 1 1/3 c. filtered water

• 2/3 c. sunflower seeds

• 1/4 c. black sesame seeds

1. Mix ground and whole flax seeds, salt, garlic, union and water.

2. Add sunflower seeds and sesame, mix well.

3. Use the back of a spoon to spread the batter out evenly on a dehydrator tray lined with a Teflex sheet.

4. Dry at 104F for 4 hrs.

5. Flip and score bread into nice even slices to make it easy to break in straight lines.

6. Dehydrate for another two hour. Store in an airtight container, keep well in fridge for one month.

Gluten free garlic naan

2008-12-24T11:30:00.001-08:00

About this recipe:

Garlic naan is my favorite. Making them gluten free will not be like the real deal but it comes pretty close and they are very yum. Pairs great with chickpeas garam masala. Due to the added yeast they do not fit into the candida diet.

Preheat the oven to 400F.

Ingredients:

• 1 c. soy flour

• 1 c. quinoa flour

• 1/4 c. arrow root powder

• 1 egg, beaten

• 1 t. baking powder

• 2 t. active dry yeast, gluten free

• 1 t. xanthan gum

• 1/4 c. milk

• 1/4 c. fat free greek yoghurt

• some rice flour to kneed the dough

• canola oil spray for greasing cookie sheet

• 1 egg yolk

• coriander seeds, chopped in coffee grinder

• 4 cloves of garlic, chopped and sauté'ed

• ghee to brush your naans with

• salt to taste

1. Place the soy, quinoa and arrow root flours in a mixing bowl. Add the baking powder, xanthan gum and yeast.

2. Warm the milk in sauce pan until luke warm. Remove from heat, add yoghurt and beaten egg.

3. Douse some rice flour on a clean surface. Kneed the dough with your hands into a ball.

4. Store the dough in a warm spot for 45 minutes so the dough can rise.

5. Grease 2 large cookie sheets with canola oil spray.

6. Drop 8 dough balls, spread them out with the palm of your hand. The dough can be quite sticky, spray your hands with canola oil spray if needed.

7. Brush with egg yolk, sprinkle with coriander seeds.

8. Bake for 8 - 10 minutes at 400F until golden.

9. When fresh out of the oven, brush with ghee and sprinkle with salt and sauté'ed garlic. Serve warm.

Recipe will yield about 8 naans.

Chickpeas Garam Masala

2008-12-23T21:56:00.000-08:00

About this recipe:

Chickpeas are high in dietary fiber and a healthy source of carbohydrates, specially for people with insulin sensitivity or diabetes.

Buy dried organic chickpeas. Soak them overnight (at least 8 hrs) in filtered water, drain, boil them - 1 cup to 3 cups water. Boiling should take about 2 or 3 hrs, so plan ahead!

Ingredients:

2 c. boiled chickpeas

1 large union, chopped

2 thumbs of fresh ginger, graded

2 heirloom tomatoes, cubed

1 T. coriander seeds, chopped in coffee grinder

1 T. garam masala (spice mix)

1/4 t. cayenne pepper (leave this out if you don't like it hot)

1/4 c. vegetable broth

ghee for sautéing

mineral salt to taste

juice of one lime

optional: some chopped cilantro for garnish

1. In a non stick skillet, melt some ghee. Sauté the union until translucent, add the fresh ginger.

2. Add the cayenne pepper, coriander seeds and garam masala.

3. Add the drained chickpeas and diced tomatoes.

4. Add the veggie broth

5. Simmer until the liquid boils, remove from heat.

6. Add the lime juice and salt to taste. Garnish with some chopped cilantro.

7. Serve with GF garlic naan bread

makes about 3 large bowls.

Wholesome Lentil Loaf

2008-12-23T20:16:00.000-08:00

About this recipe:

Lentils are full of B vitamins, iron, zinc and calcium. Together with Rice they make a good complete protein meal. If you are on the candida diet, you want to only eat a small portion because of the starchy quality of these legumes. Make sure to boil lentils without salt, adding salt while boiling will make them more starchy.

Preheat the oven to 350F

Ingredients:

• 1 union, chopped

• 4 cloves of garlic, chopped

• 2 stalks of celery, chopped

• handful of fresh sage, chopped

• 1.5 c. cooked lentils (I used black lentils)

• 1.5 c. cooked sprouted brown rice

• 1/2 c. chopped raw walnuts

• 1/4 c. crumbled GF crackers

• 2 T. apple cider vinegar

• 2 organic eggs, beaten

• 2 T. millet flour

• fresh ground pepper

• little ghee for sautéing, canola oil spray for greasing the cake pan

1. Melt some ghee and sauté the union for a couple of minutes, add the garlic and celery. Right before the union becomes translucent, add the chopped sage, transfer to large mixing bowl.

2. Combine all other ingredients, mix well.

3. Spray a 8 x 8 square cake pan with canola oil spray and fill with mixture. Press down firmly

4. Bake 30 minutes (uncovered) at 350F.

5. Cut and serve, sprinkle mineral salt to taste. By adding salt at the end you preserve the minerals in the salt.

Gluten Free Crackers

2008-12-23T19:58:00.001-08:00

About this recipe:

These where copied from my favorite brand of GF garlic crackers. But why pay $5.99 for a little bag when you can bake unlimited amounts them!

Preheat the oven to 250F.

Ingredients:

• 3/4 c. amaranth or millet flour

• 1/4 + 1/8 c. brown rice flour

• 1/8 c. arrow root powder

• 1/4 c. flax meal

• 1 t. baking powder

• 2 t. mineral salt

• 1/4 c. virgin olive oil

• 1 c. filtered water

• optional: your favorite spice / herb such as garlic powder

1. Using a fork, mix all ingredients (except spices) together in a large mixing bowl.

2. Take a silicon spatula and spread dough out as thin as you can on two large cookie sheets that have been spritzed with a little canola oil spray.

3. Sprinkle with a royal amount of your favorite spice.

4. Bake for about 30 to 40 minutes at 250F. You will see when they are done because they will no longer stick to the baking sheet.

5. Break in artisan pieces. If you want clean cuts, I suggest scoring the dough with a pizza roller about 10 minutes into baking.

Gluten Free Coconut Macaroons

2008-12-23T19:33:00.000-08:00

About this recipe:

Coconut is my favorite food, so I really enjoy these macaroons. You can make them with fresh young thai coconut meat which results in soft and creamy, use raw dried shredded coconut for a more firm cookie and use toasted dried coconut for a crispy-chewy version.

Preheat the oven to 300F.

Ingredients:

• 3 egg whites

• 1/4 + 1/8 t. cream of tartar

• 1.5 c. coconut meat

• 1/4 c. gluten free flour (I used sorghum flour, you can also use coconut flour)

• 1/4 c. sugar substitute (I used erythritol, you can also use xylitol, agave nectar or stevia)

• 1/4 t. baking powder

• 1/4 t. high mineral salt

• optional: 1 - 2 t. glycerine based vanilla extract, peel of one orange

1. In a mixing bowl, whisk the egg whites and the cream of tartar until its stiff.

2. Fold in the coconut meat, GF flour, sugar sub, baking powder, salt and optional seasonings.

3. Drop batter on a parchment lined baking sheet, one rounded teaspoon at the time.

4. Bake at 300F for 15 minutes. If they go too fast, turn down and bake longer on lower temp.

Raw Chocolate Bonbon's

2008-12-23T18:36:00.000-08:00

About this recipe:

Raw chocolate is claimed to be one of the healthiest foods on the planet and it has one of the highest antioxidant and magnesium values of any known food.

Ingredients:

• 3 oz. raw cocoa butter, chopped into small pieces

• 1.5 oz. raw cocoa powder

• 1.5 oz. mesquite powder

• agave nectar, as much as you like

• optional: chunks of raw cashews, goji berries, raw cocoa nibs

1. Melt the cocoa butter by putting it in a bowl that is put in another bowl with boiling water. Keep butter under 116F to make sure its considered raw.

2. Mix in the cocoa- and mesquite powder.

3. Sweeten with Agave nectar.

4. Mix in the optional stuffing.

5. Poor into ice cube tray.

6. Let it set in the freezer for 15 - 30 minutes.

Recipe will yield about 16 bonbons. Keeps best in freezer or fridge.