Creamy High Enzyme Dessert
Serves 1

Ingredients:
4 oz. goat’s milk, plain yogurt, or cultured cream
1 Tablespoon raw, unheated honey
1 teaspoon flaxseed oil
1‚ÅÑ2 cup fresh or frozen organic berries

Directions:
Mix yogurt, honey, and flaxseed oil and top with berries.

Source: Jordan Rubin

Key Lime Mousse
Serves 6

Ingredients:
3 avocados
¬Ω cup lime juice
dash of Celtic sea salt
3 bananas
6 lime wedges
¬Ω cup raw agave
2 Tablespoons lime zest
3 kiwis
6 raspberries

Directions:
Process all ingredients, except the fruits, in a blender. Serve in a small glass dessert bowl and garnish with the fruit toppings.

Source: Mandilyn Canistelle (chefmandy.com)

Homemade Marinara

2 T coconut oil

1 medium yellow onion, diced (Approx 1 ¬Ω cups)

3 garlic cloves, minced

2 T Italian Seasoning

1 ¬Ω t sea salt

1 t ground pepper

¬Ω t fennel seeds, crushed

1 T real maple syrup (cut back to 2t if your not a sweet person…)

2 t unfiltered apple cider vinegar (Apple Cider Vinegar balances your body’s pH)

1 cup chicken broth (Homemade best! Quality store-bought just fine…)

1 28 oz can crushed tomatoes

1 28 oz can tomato puree

In a large saucepan, sauté onions over medium heat in 2 T coconut oil. After 3-4 minutes, add garlic and continue to sauté until onions are softened. Add Italian Seasoning, sea salt, pepper and fennel. Saute for an additional 1 minute to release the flavors in the dried spices. Add remaining ingredients. Stir to combine. Bring to a boil. Reduce to a simmer, cover and simmer for 50 minutes. Re-season with sea salt & pepper if necessary, and serve.

Chicken Parmesan

butter, to grease pan

1 cup breadcrumbs (see homemade Ezekiel Breadcrumb recipe below)

¬Ω cup grated Parmesan

2 free range eggs, lightly beaten

sea salt

pepper

4 organic boneless, skinless chicken breasts

1 batch of homemade marinara (see recipe above)

4 thin slices of raw Gruyere Swiss cheese (any Swiss will do…)

Preheat oven to 350 degrees and lightly butter a 9×13 glass pan. Clean and pat your chicken dry. Place breadcrumbs, Parmesan and a pinch of sea salt & pepper on a plate. Mix with your hands. Place eggs in a bowl next to the breadcrumb mixture (your setting up a breading station.) Add a pinch of sea salt & pepper to the eggs. Lightly sea salt & pepper your chicken breasts on both sides. Dredge each breast through the eggs mixture, then the bread mixture and press the breading into the chicken to coat thoroughly. Place each breast into the glass pan. Bake for 25-30 minutes or until slightly firm to the touch and cooked through when tested with a knife (no pink.) Remove the pan from the oven. Put a generous scoop of marinara on top of each breast. Then place a slice of cheese on top (I like to cut the cheese into strips and place across diagonally for fancy’s sake.) Return to the oven only to melt the cheese. Serve over pasta or spaghetti squash, if you‚Äôd like, or I just skip the pasta and serve it with a green salad tossed in a lemon vinaigrette. Enjoy!

Homemade Ezekiel Bread Crumbs

4 pieces of Ezekiel Bread, toasted and cooled (Try Millet or Rice Bread, if you are Gluten Free!)

pinch sea salt

pinch of pepper

Break your bread into big chunks. Grind everything up in the food processor until bread crumb size. That’s it!

1 cups water

4 cups whole grain organic spelt flour

1 tablespoon apple cider vinegar

Mix together; lay plastic wrap over top of dough to prevent drying out.  Cover bowl with damp cloth.  Let stand for 12-24 hours

Next day

Mix together.  Let sit until yeast dissolves.

1/2 cup warm water

1 package yeast (2 1/2 tsp)

Add:

2/3 cup raw cane sugar

1 cup unseasoned mashed potatoes

2/3 cup coconut oil

2 eggs

1 1/2 teaspoons salt

2 cups flour ( or enough to make dough easy to handle)

sprouted dough mix

Mix all together until dough is elastic, about 3 minutes.  Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch dough down. Divide in half.¬† Roll into rectangle, 15×9 inches, on lightly floured surface; spread with organic (room temp) butter ( about 2 tablespoons).¬† Mix 1/4 cup raw cane sugar and 2 teaspoons ground cinnamon; sprinkle over rectangle.¬† Roll up tightly.¬† Pinch edge of dough into roll to seal well.¬† Stretch roll to make even.¬† Cut into 1 1/2 inch slices.¬† Place slightly apart in greased square pan or in medium muffin cups.¬† Let rise until double, about 40 minutes.

Heat oven to 375.  Bake until until golden brown, 20-25 minutes.  Optional: glaze while warm.

2 cups lentils, preferable green lentils
filtered water
2 Tblsp homemade whey or yogurt
1 tsp sea salt
2 cups beef or chicken stock
2 cloves garlic, peeled and mashed
several sprigs fresh thyme, tied together
1 tsp dried peppercorns, crushed
pinch dried chili flakes (optional)
juice of 1-2 lemons

Soak lentils in filtered water, salt, and whey for several hours. Drain and rinse. Place in a pot and add stock to cover. Bring to boil and skim. Add remaining ingredients except lemon and simmer, uncovered, for about 1 hour, or until liquid has completely reduced. Add lemon juice and season to taste. Serve with a slotted spoon. Excellent with sauerkraut and strongly flavored meats such as duck, game, or lamb. Serves 6-8.

From Nourishing Traditions by Sally Fallon

Garden Herb Omelet
Yield: 2 servings
Ingredients:
4 fresh organically raised eggs, at room temperature
3 tablespoons extra-virgin coconut oil or butter
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon thyme or other garden herb
pinch of sea salt

Directions:
Crack eggs into a bowl. Add water and sea salt, and blend with a wire whisk. (Do not over-whisk or the omelet will be tough). Add egg mixture and scatter 1 tablespoon parsley, finely chopped, 1 tablespoon chives, finely chopped, and 1 tablespoon thyme or other garden herb, finely chopped, over omelet as it begins to cook. Tip pan to allow egg to cover the entire pan. Cook several minutes over medium heat until underside is lightly browned. Lift up one side with a spatula and fold omelet in half. Add pinch of sea salt.

Source: Sally Fallon, author of Nourishing Traditions

Sweet and Sour Chicken

Serves 8

Ingredients:

2 tablespoons coconut oil

2 lbs. boneless cubed chicken

1 red bell pepper, cut into thin strips‚Ä®
1 green bell pepper, cut into thin strips‚Ä®
2 tablespoons cornstarch‚Ä®
1‚ÅÑ2 cup soy sauce‚Ä®
2 cups pineapple, cut into small chunks‚Ä®
1‚ÅÑ2 cup pineapple juice‚Ä®
6 tablespoons vinegar

6 tablespoons Rapadura (a sweetener found in natural health food stores)

1 teaspoon ground ginger

1 teaspoon garlic powder‚Ä®
4 cups brown rice

Directions:

Prepare brown rice as directed on package. Heat coconut oil in a large skillet and stir-fry chicken until well browned. Add peppers and cook another 2 minutes. Mix cornstarch and soy sauce. Pour into skillet. Add pineapple and juice, vinegar, Rapadura, ginger and garlic powder. Bring to a full boil. Serve chicken over brown rice.

Recipe from Nicki Rubin

Easy Oatmeal
Yield: 2 servings

Ingredients:
1 cup of rolled oats
2 cups of water
1 teaspoon yogurt
1 tablespoon extra-virgin coconut oil or butter
honey to taste
Directions:
Soak the oats overnight in 1 cup of water with 1 teaspoon of yogurt added. In the morning, add remaining water. Bring to a boil, then simmer for 1-2 minutes. Soaked oatmeal cooks very fast. Add the oil or butter and honey.
Source: Nicki Rubin

My wife made a new recipe this week from The Maker’s Diet and I wanted to share it with you because it turned out really well and I enjoyed it.

Coconut Almond Fudge

1 cup extra-virgin coconut oil
3/4 cup carob powder (or non alkalized unsweetened cocoa powder)
1/4 cup raw almond butter
1/4 cup unheated honey
1 tbsp vanilla

Place all ingredients in small saucepan and stir until melted. Spread paste on buttered parchment paper or small dish; allow to cool in refrigerator. remove and serve immediately.