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
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
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
Portobella Mushroom Steaks: 4 large portobella mushrooms, stems removed 1/2 cup balsamic vinegar 1/4 cup olive oil 1/2 tsp. cumin 1/2 tsp. black pepper 1/4
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
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
(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
5 ripe organic peaches (peel if not organic), pitted and chopped into chunks for bleeding 1 can organic, full-fat coconut
3-4 large Japanese sweet potatoes, sliced into wedges (peel if not organic) 3-4 Tbsp. avocado oil 2 tsp. roasted garlic
2 lbs. brussels sprouts, trimmed and halved 1 large red onion, thinly sliced into half moons 3-4 limes, juiced 2
1 cup melted Skinny Coconut Oil 1/2 teaspoon vanilla extract 1 tablespoon Stevita Stevia Sweetener ½ to 1 teaspoon sea
2-3 semi-ripe plantains Sea salt Solid cooking fat Topping: guacamole (optional) In a medium-sized pot, bring salted water to a
5 pastured eggs 2 Tbsp. coconut oil 1⁄4 cup chopped chives 1⁄2 cup chopped beet greens (or your favorite leafy green)
½ cup apple cider vinegar ½ cup extra virgin olive oil 1 heaping Tbsp. brown mustard 1 heaping Tbsp. tahini paste Sea
2 meaty lamb chops 6 whole garlic cloves 3 tablespoons extra virgin olive oil ¼ cup coarsely chopped fresh rosemary,
2 cups shredded coconut 3 Tbsp. coconut butter 4 Tbsp. coconut oil (melted) 1/3 cup carob (or cocoa) powder 3 Tbsp. raw honey
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