Reminiscent of campfire fun, this pie is perfect for cool weather nights. Comes together in under an hour and should be enjoyed immediately for maximum marshmallow gooeyness.Yields: 1 9-inch Tart/Pie Graham Crust 3 c. blanched almond flour 2 T. blackstrap molasses ¼…
buck·le (bŭk’ǝl) noun. a traditional, cake-like batter layered underneath fruit.the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards.Yields: 1 8 x 8” buckle 3 pastured eggs ½ c. organic full-fat coconut…
A creamy, no-bake dessert with a little fall flavor. Make your own coconut “cream cheese” for that traditional tang or substitute plain coconut cream. Enjoy this cheesecake with a warmed pumpkin topping or chilled overnight for a more set-up presentation. Ginger Crust…
A light & fluffy cake with a creamy lemon frosting. This cake gets its airy texture from a batter of egg whites whipped into a stiff meringue. Hibiscus-infused cherries add a tart, but sweetly floral flavor. Angel Food Cake 12 pastured egg whites 2/3 c. raw honey…
A moist chai-infused cake, packed with nutrients from fresh carrots. Beautifully dressed up for a special occasion or enjoy dressed down for a weekend treat. Carrot Cake 1 can organic full fat coconut milk 6 pastured eggs 1/3 c. raw honey (or 2/3 c. Date Paste) ¼ c….
A sweet, buttery loaf flavored with aromatic caraway. Top with peppery nigella seeds for a uniquely savory cake. Yields: 1 loaf 1 c. grass-fed butter, softened 1/2-1 c. organic coconut sugar (optional) 3 pastured eggs, room temperature 3 bananas, mashed 2 T. organic…
SERVES 4-6 This simple salsa can be served with my coconut shrimp appetizer (Coconut Shrimp with Mango Salsa), and also is excellent with roasted or grilled fish. INGREDIENTS 1 jalapeño, seeded and minced 1 ripe mango, peeled, pitted and diced 1 tbsp/10 g red onion,…
MAKES ABOUT ½ CUP/ 120 ML Like most packaged foods, some brands of prepared horseradish have some questionable ingredients. Luckily, making your own from horseradish root is very easy! Homemade horseradish will last in the refrigerator for 3 to 4 weeks. INGREDIENTS…
MAKES ABOUT 1 CUP/120 ML For a quick and healthy appetizer, drizzle this mayonnaise over Smoked Salmon Nori Wraps. INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml stone-ground mustard 1 tbsp/15 ml fresh lemon juice ¼ tsp salt ¼ tsp freshly ground black pepper 1…
MAKES ABOUT 2 CUPS/470 ML Pesto is so versatile: herbs and nuts can be mixed and matched to provide endless flavor options. I have yet to meet a pesto that I didn’t like, at least just a little bit! Pistachios replace the traditional pine nut in this pesto recipe,…
MAKES ABOUT 1 CUP/120 ML There are a variety of ways to make homemade mayonnaise, but this one is my favorite. The key to making a good homemade mayonnaise is to use a mild-tasting extra-virgin olive oil. INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml Dijon…
MAKES 2 CUPS/470 ML Homemade ketchup isn’t for everyone. Some of us are more attached to the familiar taste of store-bought ketchup. For me, store-bought ketchup was always too sweet, even more so since I’m eating Paleo. This ketchup is light, sweet, tangy and has…