2 cups shredded coconut 3 Tbsp. coconut butter 4 Tbsp. coconut oil (melted) 1/3 cup carob (or cocoa) powder 3 Tbsp. raw honey 2-3 drops peppermint essential oil
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
1 can organic, unsweetened, full-fat coconut milk, chilled overnight. 1 cup organic frozen raspberries Generous pinch of sea salt Garnish:
1 can full-fat, organic coconut milk 1 bag frozen organic berries of your choice 2 generous handfuls of fresh basil
1 can unsweetened, full-fat coconut milk 1 bag frozen organic berries of your choice 2 generous handfuls of fresh basil 2 Tbsp.
After two years of investigating the topic of stem cell injections, I found the answer to some of my chronic
1 can full-fat, organic coconut milk 6 limes, juiced 1-2 cups fresh organic blackberries 1/3 cup grass-fed gelatin 1/2 tsp. sea
1 can unsweetened, full-fat coconut milk 1 12 ounce bag frozen, organic strawberries (or fresh) 1 small bunch organic mint 1-2
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
