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Blueberry Dreamsicles
Make 10 popsicles Ingredients: 1 c. coconut milk (canned – full fat) 1 c. almond milk 1 c. frozen blueberries 1/2 tsp. vanilla extract pinch sea salt sweetener of choice: raw honey (1/4 c.), pure maple syrup (1/4 c.), stevia (to taste – VERY strong) Directions: Combine all ingredients in blender and puree until smooth. Distribute mixture into the popsicle molds evenly. Cap and place in freezer for at least 3 hours. Enjoy! Photo...
Read MoreBlueberry Lemonade
Ingredients: 1/2 c. blueberry juice concentrate (like this) OR 1 c. blueberries pureed in blender 5 whole lemons, juiced OR 1/3 c. fresh lemon juice 6 c. purified water sweetener of choice: raw honey, pure maple syrup, or stevia (to taste) ice Directions: Mix the blueberry concentrate or puree mixture with the lemon juice and water. Add sweetener (start with 2-4 T. honey or maple syrup or 20 drops liquid stevia), taste and adjust to your preferences. Too sweet? Add more lemon juice if too sweet. Add more blueberry concentrate if too tart. Add more water if too strong. Chill in the fridge, add ice and enjoy. Photo...
Read MoreBlueberry Almond Morning Muffins
Makes 10 regular muffins, 20 mini-muffins Ingredients: ½ c. almond flour ¼ c. coconut flour ½ tsp. ground cinnamon ½ tsp. baking soda (aluminum-free) ¼ tsp. sea salt 1/3 c. raw honey ½ c. smooth almond butter 2 medium eggs (organic and grass-fed) 2 T. coconut oil, melted (cold pressed, unrefined) 1 tsp. pure almond or vanilla extract 1 ½ c. blueberries, fresh or frozen Directions: Preheat oven to 350 degrees F. Grease muffin trays (regular or mini) with coconut oil. Combine almond flour, coconut flour, cinnamon, baking soda, and sea salt in small bowl. In separate medium bowl, combine honey, almond butter, eggs, coconut oil (melted), and almond/vanilla...
Read MoreSweet Potato Casserole (revamped)
Serves 6 Filling: 2.5 pounds sweet potatoes, cleaned and cubed ¼ c. maple syrup ¼ c. unsweetened almond milk or coconut milk 2 tsp. vanilla extract ½ tsp. ground cinnamon ¼ tsp. ground ginger + nutmeg 1/8 tsp. sea salt 2 T. coconut oil or ghee (clarified butter), melted Topping: ½ c. pecans ¼ c. rolled oats (Gluten free if possible) ¼ c. unsweetened coconut flakes ¾ teaspoon cinnamon ¼ teaspoon nutmeg + ground ginger pinch of sea salt 2 T. coconut oil, melted Directions: 1. Preheat oven to 350 degrees F. 2. In a large saucepan cook sweet potatoes in water over medium-high heat for about 20 minutes, or until you can easily pierce them with a fork. Drain, place in...
Read MoreCranberry Orange Chutney
Makes ~3 c. 1 cup fresh-squeezed orange juice ¼ c. maple syrup or raw honey 4 dates, pitted and chopped 1 cinnamon stick 2 bags fresh cranberries (~5-6 c.)) zest of one orange ¼ c. matchstick-size strips orange peel Directions: Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes and begin to mash the berries with a fork as they cook. The sauce will start to thicken as the berries cook. Remove from heat once desired thickness is achieved and chill in the refrigerator until ready to serve. Serve chilled or re-heat on the stove just prior to serving.
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