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Anti-Inflammatory Golden Latte

Place all of the ingredients in a high-powered blender. Note: If your blender is not a high-powered one, grate or mince the turmeric and ginger roots before adding them to the blender, or use powdered turmeric and ginger.
Blend on high speed for 10 to 30 seconds. The longer the mixture is blended, the stronger the turmeric and ginger flavor will be, especially if using fresh roots.
Transfer the blended mixture to a small saucepan and bring to a light simmer over medium heat, whisking occasionally, about 8 minutes. Pour into mugs and sprinkle with cinnamon.
Enjoy!

Preheat oven to 350° F.
Line a baking sheet with parchment paper
Place ingredients in the bowl of a food processor in the order listed above. Blend ingredients until you can pinch some of the mixture between your fingers and it sticks together.
Transfer mixture to a medium bowl.
Roll the mixture into round balls (I like using a melon baller) and place onto your prepared baking tray, leaving a little room between each one.
Bake for 8-10 minutes, until cookies are slightly browned on the top. They brown fast, so keep a close watch.
Remove from the oven, and place in a cool spot. LEAVE the cookies on the baking sheet for 20 minutes to cool before moving. (DO NOT skip this step, the cookies will crumble if they are not completely cooled first).

3 cups uncooked cauliflower rice (frozen is a big time saver here. A typical bag of frozen, organic riced cauliflower is 3 cups)
2 large pasture-raised eggs
3 Tbsp. coconut flour
1 tsp. baking powder
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. sea salt
Whatever pizza toppings you love

Preheat oven to 425° F. Line your baking sheet with parchment paper. (If you are using a pizza stone, place in the oven while it preheats, without parchment paper.)
On the stove top, cook the cauliflower rice until tender. I generally add a few tablespoons of water for fresh, 1 tablespoon or none at all, for frozen.
Once the cauliflower is warmed through (do not overcook), let cool slightly then place in a clean kitchen/tea towel and squeeze really, really well to remove all of the water.
Add the squeezed cauliflower to a large bowl, with the eggs, coconut flour, baking powder garlic powder and sea salt. Mix really well to combine with a wooden spoon.
On the parchment lined pan, press and form into your crust, it should be around 8-9 inches in diameter.
Bake the crust without toppings for 12-15 minutes in the 425°F oven. Bake until it is golden brown on the bottom and not soft or soggy in the middle.
Remove the crust from the oven to cook the toppings and melt any cheese, etc.
Once done, let cool for just a minute or two, cut and serve!
Enjoy!

Preheat oven to 400° F with the rack in the middle.
Wash and trim the beets so the stems are about 1/2 inch and the roots about 2 inches or less.
Place the beet into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid and roast in the oven for about an hour or until the beets are easily pierced with a knife (check at 45 minutes, but it may take up to 75 minutes).
Cool the beets before slicing off the tops and bottoms, and peeling the skins.
While beets are roasting, soak your cashews quickly by placing them in a bowl and pouring boiling water on them, letting them sit for 10-20 minutes. Then drain and rinse.
Once beets are peeled, and the cashews are soaked and drained, place them all into a food processor. Add the lemon juice, olive oil, tahini, salt, minced garlic, and freshly ground black pepper.
Pulse a few times to combine. Scrape down sides if necessary.
Then run the food processor until you get a smooth, hummus-like consistency.
Taste for seasoning and adjust with additional, salt, pepper, and lemon juice if needed.
Drizzle with extra virgin olive oil for serving.

Muffins:

Icing:

Preheat oven to 350° F and line a 12-count muffin pan with paper liners.
In a large bowl, whisk the ground flax seeds with cinnamon, baking powder, and salt until fully combined.
Place the eggs, water, oil, vanilla, and stevia in a blender. Blend on high speed for 30 seconds, until foamy.
Transfer the liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula just until incorporated. The batter will be fluffy. Allow to sit for 3 minutes.
Spoon the batter into prepared muffin pan, filling each cup 90% of the way up. Bake for 13-15 minutes, until a toothpick inserted in the middle comes out clean.
Immediately take the muffins out of the pan and place on a cooling rack. Allow to cool for at least 30 minutes before drizzling each muffin with the icing.
Coconut butter icing: Melt coconut butter and coconut oil in a small saucepan. Add vanilla, stevia, and juice of 1/2 lemon, and whisk.
Drizzle icing over muffins.
Enjoy!