Cellular Healing Diet – Veggie Dip
1 – 8 oz. brick organic cream cheese, softened ¼ tsp. garlic powder 1 Tbsp. Bragg’s Liquid Aminos 1 tsp. dried parsley ½ tsp. salt 1 cup organic
1 – 8 oz. brick organic cream cheese, softened ¼ tsp. garlic powder 1 Tbsp. Bragg’s Liquid Aminos 1 tsp. dried parsley ½ tsp. salt 1 cup organic
8 ounces organic cream cheese ½ tsp. vanilla ½ tsp. natural maple flavor ¼ tsp. stevia 2 Tbsp. xylitol Mix cream cheese until smooth. Add all other ingredients and
4 cups cauliflower florets, steamed 1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided 1 garlic clove, minced 4-5 Tbsp. raw or roasted tahini Juice
1 cup fresh organic raspberries (one 6oz. clamshell pack) 1/2 cup lemon juice (3-4 lemons) 1/2 cup water 1/4 cup unflavored grass-fed gelatin 10-12 drops
1/2 cup unsweetened peanut butter or other nut or seed butter 1/4 cup coconut butter, melted – To melt coconut butter, place it in a
1 bundle of collard greens, washed and patted completely dry 2-3 Tbsp. coconut oil, melted 2-3 tsp. sea salt Preheat oven to 400° F. Line 2
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1 ½ cups almond flour ¾ cup arrowroot powder ¼ cup flaxseed meal ½ tsp. sea salt ½ tsp. baking soda 4
The Crust: 1.5 cups almond flour 3 tbs melted grass-fed butter 1 tsp stevia Filling: 1 eight-ounce package organic cream
2 twelve ounce bags organic fresh cranberries 2 cups water 2-3 Tbsp. stevia for taste The juice and zest of one
6-8 grass-fed beef marrow bones 1/2 cup grass-fed butter, cut into chunks and softened 1 tsp. sea salt, or to
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