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Recipes

Coconut Cream Pie

Coconut Cream Pie

Coconut Filling: 1 1/2 cans full-fat coconut milk 2 small cans coconut cream 1/4 tsp. sea salt 1 Tbsp. gelatin 1 tsp. vanilla extract 2

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Basil Dressed Vegetables

Basil Dressed Vegetables

2 medium zucchini, trimmed and quartered 2 medium yellow squash, trimmed and quartered 1 small pack grape tomatoes, halved Mozzarella cheese balls (small), halved 2

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Chia Pudding

Coconut Chia Seed Pudding

1/4 cup chia seeds 1/2 a can full-fat, organic coconut milk 1 tsp. vanilla extract Pinch of sea salt 2 Tbsp. cacao nibs (optional) Optional

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Carob Pudding

Chunky Carob Pudding

1 ripe avocado 1/4 cup carob powder (or cocoa powder) 3-4 Tbsp. grade B maple syrup (more minerals than grade A) 1-2 Tbsp. grass-fed collagen

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Kale

Mediterranean Kale Salad

(Use Organic When Possible) 2 bunches kale ½ cup olive oil 2 lemons, juiced Sea salt to taste ½ cup Greek olives 1 small red

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Plantain Patties

Plantain Patties

2-3 semi-ripe plantains Sea salt Solid cooking fat Topping: guacamole (optional) In a medium-sized pot, bring salted water to a

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Summer Veggie Frittata

Veggie Frittata

5 pastured eggs 2 Tbsp. coconut oil 1⁄4 cup chopped chives 1⁄2 cup chopped beet greens (or your favorite leafy green)

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Mustard Vinaigrette

Mustard Vinaigrette

½ cup apple cider vinegar ½ cup extra virgin olive oil 1 heaping Tbsp. brown mustard 1 heaping Tbsp. tahini paste Sea

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Lamb Chops

Rosemary Lamb Chops

2 meaty lamb chops 6 whole garlic cloves 3 tablespoons extra virgin olive oil ¼ cup coarsely chopped fresh rosemary,

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