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Curried Carrot Soup

Curried carrot soup
  • 1 bunch chopped carrots or bag baby carrots
  • 1 bunch celery, chopped
  • 2 cans full-fat, plain coconut milk
  • 3-4 cloves garlic, pressed
  • 2-4 Tbsp. curry powder
  • Sea salt and freshly ground pepper to taste
  1. Puree carrots and celery in high-speed blender.
  2. Pour mixture into stain-less steel soup pot and add 2 cans coconut milk.
  3. Heat and add garlic, curry, salt and pepper to taste. Garnish with freshly cracked pepper.

Pumpkin Spice Latte

Pumpkin Spice Latte

  • 1/4 cup coconut cream
    • For coconut cream: refrigerate can of coconut milk and scoop the cream that rises to top
  • 1/4 cup pumpkin puree
  • 2 cups hot black tea or coffee
  • 1/2 tsp. Stevita stevia
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • 1-2 Tbsp. collagen powder
  • Pinch sea salt
  1. Blend all ingredients.
  2. Enjoy!

Pumpkin Coconut Energy Bites

Pumpkin Coconut Energy Bites

Dry Ingredients:

  • 2 cups coconut, shredded
  • 2 tsp. pumpkin pie spice
  • 1 Tbsp. coconut flour
  • 1/4 tsp. sea salt
  • 1/8 tsp. baking powder
  • 1 tsp. Stevita stevia

Wet Ingredients:

  • 1/2 cup pumpkin, canned
  • 1 tsp. vanilla extract
  • 1/4 cup melted coconut oil
  • 2 organic eggs
  1. In a bowl, combine dry ingredients: coconut, pumpkin pie spice, coconut flour, salt, stevia and baking powder.
  2. Stir in wet ingredients: pumpkin puree, vanilla, eggs and melted coconut oil.
  3. Form into bite-sized, slightly flattened balls.
  4. Place on a parchment-lined (or coconut oil greased) baking sheet and bake at 350° F for 18-20 minutes.

Almond Butter Fudge

Almond Butter Fudge

Chocolate layer:

  • 3/4 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2 Tbsp. full-fat, canned coconut milk
  • 1 – 2 Tbsp. raw honey (you may leave out, or adjust to your liking). You may also substitute stevia if you would like to keep this truly sugar free.

Top Layer:

  • 1 cup creamy unsweetened almond butter (or any nut butter of your choosing)
  • 1/3 cup coconut oil
  • 2 Tbsp. full-fat, canned coconut milk
  • Flaky sea salt for topping
  1. Line a mini-muffin tin with parchment liners. Alternatively, you can use an 8×8 (parchment-lined) baking dish, and you'll cut them into bars.
  2. In a small saucepan, mix together the coconut oil, cacao powder and coconut milk over medium/low heat and stir until melted. Add the honey or stevia, if preferred.
  3. Pour into the muffin cups and shake a little so the chocolate is evenly distributed and settled.
  4. Add to freezer and begin making the top layer.
  5. In a medium bowl, whisk together nut butter, coconut oil and coconut milk until creamy and well combined.
  6. Pour on top of the chocolate layer, sprinkle with sea salt and add back to the freezer to set for at least an hour.
  7. Store in the refrigerator or the freezer.
  8. Makes around 8 bites/cups. 

Cauliflower Au Gratin

Cauliflower Au Gratin

  • 1 large head cauliflower
  • 1 cup macadamia nuts
  • 1 cup full-fat coconut milk
  • 1 tsp. sea salt plus more to taste
  • 1/4 tsp. paprika
  • Black pepper to taste
  • 1 tsp. whole-grain mustard
  • Juice of 1/2 a lemon
  1. Preheat over to 425° F. Grease an 8×8 baking dish with coconut oil or avocado oil.
  2. Steam your cauliflower. To steam, cut the cauliflower into florets and put about 1/4 inch of water into a shallow pan. Heat the water until it's boiling, add in the cauliflower florets, cover and steam the florets until preferred tenderness. This usually takes about five minutes. When done steaming, turn off the heat and drain the water.
  3. While the cauliflower is steaming, prepare the sauce. Add the rest of the ingredients (all ingredients except for the cauliflower) into a high-speed blender or a food processor and process until you get a pretty smooth, creamy sauce.
  4. In a mixing bowl, toss the florets in the sauce so they are completely covered with about half the sauce, and pour into a baking dish. Top with remaining sauce to form a layer that will crust.
  5. Bake in the oven for 20-25 minutes, or until the top has browned. If desired, pop in the boiler for 1-2 minutes to crisp the top.

Six Minute Crispy Salmon

Six Minute Crispy Salmon

  • 1 – 2 Tbsp. ghee, avocado oil, olive oil, butter or other cooking fat
  • Two 6 to 8 oz., skin-on-wild-caught salmon fillets
  • Sea salt (I like the flakey stuff) and freshly ground black pepper, to taste
  • Gomasio seasoning (Japanese sesame salt). You may also use plain sesame seeds.
  1. Thoroughly pat dry your salmon fillets with paper towels. Place on to a plate, skin side up, uncovered and place in to the refrigerator for 30 minutes to an hour. This allows the skin to dry out and to maximize skin crispiness.
  2. Just before you are ready to cook the salmon, remove from the refrigerator and give it another little pat with the paper towels.
  3. Season the skin side of the salmon with sea salt and black pepper.
  4. Heat your oil or fat in a cast iron skillet over medium-high heat, carefully place the salmon into the pan skin side down. Season the non-skin side with sea salt and black pepper. Immediately press down each fillet with a flat metal spatula to keep the sides from curing up. Hold for just a few seconds.
  5. Cook for 4 minutes, skin side down.
  6. After 4 minutes, turn off the heat, flip over the fillets and let them cook another 2 minutes on the other side until you reach your desired level of done-ness. Do not overcook, but if your salmon fillets are on the thicker side, it may take an additional minute or two.
  7. Transfer the fillets, skin side up, to a plate for serving.
  8. Season with a generous shake of Gomasio.
  9. Eat immediately, and enjoy leftovers the next day.