Ingredients:

one large head of cauliflower

Two Tablespoons of Spectrum Savory Blend Hemp and Flaxseed

One beaten egg

1/2 cup of shredded Parmesan, Romano, and Asiago cheeses ( optional)

1/2 cup Daiya Shredded Cheese

a drizzle of avocado or coconut  oil

Toppings of your choice. My favorites include: Mushrooms, Bacon, olives, broccoli, artichokes,  and anchovies.

Method:

• either grate or mince the cauliflower  in a blender or food processor until it’s the consistency of rice.  If you use the blender, you will want to add small handfuls at a time in order not to puree your cauliflower.
• Cook in micro for about 5 minutes or until soft
• Allow to cool and then strain out any excess water in a cheese cloth. Thanks for this tip Robin!
• Add in all other ingredients minus the daiya cheese and mix well
• spread mixture on a pan covered with parchment paper in the shape of your choice
• drizzle with oil
• Bake on 400 for about 15 minutes or until edges are brown
• remove from oven and cover with the toppings of your choice,  including the daiya cheese
• put oven on broil and place pizza back in the oven until the cheese is melted
• Let cool and enjoy

Ingredients for 12 cupcakes:

2/3 cups semi-sweet chocolate chips

5 T coconut oil

6 eggs

1 TSP vanilla

1/4 TSP salt

1/2 TSP Baking Soda

2 T Cacao Powder

2 T Coconut Flour

Preheat oven to 350 degrees. For best results use a silicone cupcake pan or silicone liners

Instructions:

1. Blend eggs, vanilla, and salt in a blender for about 15 seconds.

2. Melt chocolate chips and coconut oil in a pan on the stove top on low  or in the  microwave. If using the micro, use defrost setting for about 4 minutes, stirring halfway through. Allow this mixture to cool for about 5 minutes before moving on to the next step.

3. in small batches, add in the chips and coconut oil to the mixture in the blender, blending along the way.

4. Add in baking soda, blend about 5 seconds

5. Add in Coconut flour, blend about 5 seconds

6. Add in cacao powder, blend about 30 secs

7. Allow to sit at room temp for at least 5 minutes to thicken.

8. Place in cupcake pan and bake on 350 for 17 minutes, makes 12 cupcakes. Remove from pan and allow to cool before serving.

Icing:

One large ripe avocado

1 T coconut oil

cream off the top of a can of organic coconut milk ( save the watery part under the cream for something else)

3 T cacao powder

Stevia or your favorite natural sweetener to taste

Place all ingredients in your blend and blend until smooth.

• Ingredients:
• 6 eggs
• 3 large zucchini
• 1/2 tablespoon coconut oil
• 1/2 red onion, chopped
• 1/2 cup mushrooms (optional

• 2 links chorizo, casings removed
• Freshly ground  sea salt and black pepper, to taste

Ingredients:

Serves 2

2 Cups coconut milk or your favorite milk alternative

one small can coconut cream

2 cups ice

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

Stevia to taste

1/2 cup greens ( I like to use frozen mustard greens)

1/2 medium avocado

Optional: Scoop of protein powder

Blend and enjoy!

There are many variations to this recipe.

Pick any and all seeds/nuts that sound good( typically 1 TBSP. each:)

Flax, hemp, chia, pumpkin, sunflower, almonds, walnuts, brazil, cashews,pistachios… To name a few

1/4 cup Unsweetened Coconut flakes( optional)

1 TBSP Coconut oil or ghee

a pinch of Cinnamon ( optional)

a pinch of Sea salt ( optional)

2 TBSP Cacao ( Optional)

Stevia, lo han, or xylitol for sweetness ( optional)

Fresh Berries or Diced Apples ( Optional)

For a thicker hot cereal, you can add 2 TBSP of pumpkin puree

Place all dry ingredients in a blender and process until chopped to your liking, cover in either water or alternative milk ( if you don’t tolerate dairy) and either enjoy hot ( heat in micro) or cold.

You can also place this mixture in the fridge over night ( covered) and enjoy cold in the morning.

Ingredients:

6 thick cut pork chops

Chopped celery, onion and garlic

one can of cream of celery soup

e can tomato sauce

one can green chiles

one can water ( use cream of celery can)

Season to taste with: Sea Salt, black pepper, white pepper, paprika, crushed red pepper, cayenne pepper, celery salt, dried basil and rosemary

Place all ingredients in a crock pot and cook on low for 6-8 hours

Ingredients:

Two large Chinese Eggplant

one onion

two T garlic

Drizzle of Olive Oil ( about 2 T)

2 T Coconut oil

One  can sliced mushrooms

One spaghetti squash

Can of tomato sauce

can of diced tomato

season to taste with Italian seasonings, crushed red pepper, fennel, sea salt and black pepper ( add in any others that you would like!)

Instructions:

Drizzle squash with olive oil and roast in oven

Saute onion and garlic in 2T coconut oil

Add chopped eggplant, mushrooms, all tomatoes and seasonings. Bring to a boil, reduce heat to low, cover and cook til eggplant is soft. Serve over a bed of spaghetti squash “noodles.”  You can also add ground meat of your choice to this recipe.

1 cup frozen seedless cherries
6oz  plain  Greek yogurt
2 T pumpkin seeds

2 T sunflower seeds

2 T slivered almonds

2 T flax, hemp, or chia seeds

cinnamon or pumpkin pie spice to taste

Cut frozen cherries into halves. In a glass jar, layer half of the yogurt along the bottom, followed by half of the seeds and nuts,  and frozen cherries. Sprinkle cherries with cinnamon or pumpkin pie spice. Repeat layers to create a parfait and store in the refrigerator or eat right away.

1 small green apple

6 oz  Greek Yogurt

2T flax meal

2T hempseeds

2T chia seeds

Tbsp walnuts or your fav nut
1/2 tsp cinnamon

1/4 teaspoon sea salt

Chop the apple into small chunks. Place apple chunks in a microwave safe bowl, and sprinkle with cinnamon. Cover with saran wrap and microwave for 1-1.5 minutes until apple becomes soft. Stir and set aside. In a glass jar, layer half of the yogurt along the bottom, followed by half of the seed cereal mixture. Repeat layers to create a parfait and store in the refrigerator or enjoy warm.

Ingredients:

3/4 cup coconut flour

3/4 cup flaxseed meal

1 1/2 teaspoon baking soda

3/4 teaspoon sea salt

2 T cinnamon

1 can pumpkin puree

1 can drained beets ( drain all juice except 1/3 cup to use)

1/3 cup beet juice

1 banana

2 tablespoons Xylitol ( optional )

1 Tablespoon Black Strap Molasses (optional)

3 tablespoons coconut oil ( optional)

1/2 cup hempseeds

1/2 cup pumpkin seeds

1/2 sunflower seeds

1/2 cup shredded coconut ( unsweetened)

Directions:

Preheat oven to 300 degrees. Mix dry ingredients in a bowl. Separately,  mix all wet ingredients in the blender and puree. Combine dry and wet ingredients and mix well( I feel it mixes best if you use your hands.) Pour r batter into lined or silicone cupcake pan ( silicone definitely works best)  and bake for about 40-45 min.  You can top with nut butter, ghee or coconut oil for a hearty meal or treat!