
Raspberry Lemonade Gummies
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 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

2-3 purple sweet potatoes Coconut oil, melted Sea salt Preheat oven to 375° F. Wash and slice sweet potatoes carefully with a mandolin. Place in

1 package dulse seaweed Avocado or coconut oil for frying Rip dulse sheets into bite-size pieces by hand. Heat skillet over medium heat and cover bottom

1-2 sheets toasted nori seaweed Sea salt to taste Avocado or coconut oil for frying Rip nori sheets into bite-size pieces by hand. Heat skillet over

Ingredients: 1/2 can full-fat coconut milk 1 tsp. dried turmeric 1 tsp. bee pollen or raw honey 1 tsp. freshly

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Ingredients: 1 large head cauliflower, cut into florets 3 shallots, sliced 4 garlic cloves, peeled (left whole) 2–3 Tbsp olive

Ingredients: 1 can organic pumpkin puree 1 can full-fat organic coconut milk ¼ cup grass-fed gelatin ¼ cup organic cocoa

Ingredients: 1 large butternut squash 3 Tbsp. coconut oil, melted 1 tsp. ground cinnamon, optional Sea salt, to taste (generous

Ingredients: 1½ cups almond flour ½ cup coconut flour ½ cup panela (rapadura), finely grated or powdered ½ tsp baking

1/2 can full-fat coconut milk 1 tsp. dried turmeric 1 tsp. bee pollen or raw honey 1 tsp. freshly grated ginger

¾ cup almond flour or almond meal ¼ cup coconut flour 1 teaspoon baking soda ½ teaspoon fine grain pink

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