8 cups rolled oats
1 cup honey
1 cup coconut oil
3 T. whey
1/3 to 1/2 cup maple syrup
2 T. vanilla
2 cups coconut
1 cup almonds or pecans (preferably "crispy" - soaked and dried per Nourishing Traditions)
Combine honey, oil, and whey; mix well with oats and let sit in a covered bowl at room temp 24 hours. Add remaining ingredients at place on cookie sheets. Bake at 150 degrees for about 12 hours, or use your food dehydrator. Store in airtight container.
1 can coconut milk
2 egg yolks
2 cups fresh orange juice
Combine in blender.
1 can coconut milk
1 cup milk
2 T. maple syrup
2 T. cocoa powder
1 t. vanilla
3/4 t. dolomite powder
Heat gently and serve.
1 cup walnuts (preferably "crispy" - soaked and dried per Nourishing Traditions)
3/4 cups coconut oil
2 T. raw honey
1 t. sea salt
Process in food processor until smooth.
1 1/2 cups crispy almonds (soaked and dried per NT)
1/2 cup coconut oil
1 cup arrowroot
1/2 cup Rapadura sugar
1/2 t. sea salt
1 t. vanilla
1/2 cup coconut
Set aside 18 almonds. Process remaining ones in food processor to a fine meal. Add remaining ingredients and process until well blended. Form dough into walnut-sized balls and place on buttered cookie sheets. Press an almond into each. Bake at 300 degrees for about 20 minutes. After 5 minutes in the oven, press cookies lightly down with a fork. Let cool completely before removing to an airtight container. Store in refrigerator.
2 egg yolks
2 T. fresh lemon juice
1/2 T. Dijon mustard
1/8 t. paprika
1/8 t. sea salt
1/4 cup olive oil
1/2 cup coconut oil
In food processor, combine all ingredients except for coconut oil. Slowly drizzle in coconut oil until emulsified into mayonnaise.
2 cups unsweetened coconut
1/2 cup maple syrup
Bake at 200 degrees until dry.
1/2 cup coconut mayonnaise
1 T. pickle relish
Combine.
1/2 cup crispy almonds
1 1/2 cups coconut oil
2/3 cup coconut sprinkles
5 T. cocoa powder
1/4 cup raw honey
3 T. butter
1/2 cup natural peanut butter
Grind almonds in food processor. Add remaining ingredients and process until well blended. Pour into ice cube trays and refrigerate or freeze. (These were in a 9x13 glass pan at the glass)
2 T. cocoa
1/4 cup agave nectar or honey
3 T. water
1 can coconut milk
1 t. vanilla
1/2 t. almond extract
1 pinch of salt
Blend well in blender.
1/2 cup coconut mayonnaise
1/4 cup. pickle relish
2 T. ketchup
1/8 t. paprika
Salt and pepper to taste
Combine.
1 cup cooked brown rice
1 can coconut milk
1 T. honey
dash of salt
2 t. vanilla
Combine ingredients and chill overnight.
3 apples, diced
2 ribs celery, chopped
1/2 cup walnuts, chopped
3/4 cup mayonnaise
Combine.
1 large onion, chopped
1 red pepper, chopped
3 cloves garlic, crushed
3 T. coconut oil
6 cups chicken broth
2 cups diced cooked chicken
1 10-oz bag frozen corn (or fresh if avail)
1 can black or pinto beans, drained
1 cup salsa
2 t. fajita seasoning
1 t. chipotle pepper (optional, for heat)
1/2 cup kombucha or white wine
1 can coconut milk
Saute onion, pepper, and garlic in oil. Add remaining ingredients and simmer 20-30 min.
1 cup cooked brown rice
1 can coconut milk
1 T. honey
dash of salt
2 t. vanilla
Combine ingredients and chill overnight.
