Thai Curry Banana Leaf Packets

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.