Beet Chips with Mango Guacamole
For beet chips: 4 medium beets, cleaned 3 Tbsp. extra virgin olive oil or avocado oil 2 tsp. sea salt Preheat oven to 350° F.
For beet chips: 4 medium beets, cleaned 3 Tbsp. extra virgin olive oil or avocado oil 2 tsp. sea salt Preheat oven to 350° F.
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
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
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
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
2 lbs. Brussels sprouts 1 cup (3 1/2 oz.) walnuts, lightly toasted (bake at 350° F for 5-10 minutes) 1/4 cup sharp Pecorino cheese, grated
Salad: 8 cups mixed greens or roughly chopped kale (I mixed both) 1/4 cup raw sauerkraut or other raw, fermented
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Almond Flour Crust: 1 cup firmly packed, finely ground blanched almond flour 1/2 cup coconut oil, melted 1 Tbsp. honey
2-3 cups hot, steeped green tea 1-2 tsp. vanilla powder or extract 2-3 Tbsp. grass-fed butter or grass-fed collagen powder 1/2
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1 cup shredded, unsweetened coconut 2 Tbsp. almond flour 2 Tbsp. ground flax seed 1/2 cup full-fat coconut milk 1
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