Author: grantmurray4@yahoo.co.uk

Yield:2 Servings

Ingredients

• 1 1/2 cups coconut flakes
• 2 tablespoons cacao powder
• 1 tablespoon cacao nibs
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1/4 cup agave nectar
• 1 organic green apple

Directions

1. In a medium sized mixing bowl add coconut flakes, cacao powder, cacao nibs, cinnamon, nutmeg and agave nectar. Stir well, for 2-3 minutes, until the agave nectar is fully combined and the dry mixture starts to turn wet from the nectar.
2. Clean and dry the apple. Thinly slice the apple starting from the outside and working your way toward the center. Repeat on the other side. Then lay the apple flat on one of the cut sides and chop thin slices of the remaining sides of the apple core. (Polish off whatever’s left on the core by transferring directly to your mouth – watch for seeds.) 🙂
3. Transfer the sliced apple to a serving tray.
4. Pour the cocoa-nut mixture on top of each apple.
5. Now you can serve them right away or let them sit for an hour or longer to let the coconut flake mixture soften,

Prep time 15 mins

Cook time 40 mins

Total time 55 mins

Ingredients

¾ Packed Cup of Blanched Almond Flour

1 Cup + 2 Tbsp Tapioca Starch/Flour

½ Cup Cocoa Powder

¼ tsp Salt

⅔ cup Coconut Palm Sugar

2½ tsp. Baking Powder

1 Tbsp Vanilla Extract

⅓ Cup of oil or Melted Butter (dairy or nondairy)

1 Egg + 1 Egg White

Instructions

Preheat Oven to 350 degrees.

Mix together the dry ingredients (Almond Flour, Tapioca Flour, Cocoa Powder, Salt, Palm Sugar, and Baking Powder).

Add in the Vanilla, Oil, and Eggs. Mix really well (don’t be afraid to get your hands dirty!)

Line 2 large baking sheets with parchment paper.

Roll teaspoon sized balls of dough (or smaller if you have the patience) in between your palms to create little cocoa puff balls. If you find your hands getting sticky- rinse them off and dry them before continuing and or dust your hands with a little extra tapioca starch.

Use about half the dough to make cocoa puffs for the first baking sheet. Leave a little space between each cocoa puff as they will expand in the oven.

Place the first baking sheet into the oven and bake 18-20 minute. Halfway through baking using a spatula to flip the cocoa puffs over so that the bottoms do not burn.

While the first tray is baking, prepare your second tray of cocoa puffs and follow the same baking instructions.

Let cocoa puffs cool completely before eating. (They will get crispy as they cool).

Prep Time 20 mins

Cook time 35 mins

Total time 55 mins

Serves: 4-6

• two medium-sized glass bowls for mixing & one square glass baking dish (8″x8″)

Ingredients

• coconut oil for greasing baking dish
• 4 eggs
• ½ cup full-fat coconut milk
• ¼ cup coconut butter
• ½ cup brewed coffee or espresso, as strong as you like
• ¼ cup agave nectar
• 1 tsp. vanilla extract
• ½ cup almond flour
• ½ cup + 1 Tbs coconut flour
• ½ tsp. baking soda
• pinch of sea salt
• 1 cup dark chocolate chips
• ½ cup unsweetened coconut flakes

What to do

1. Preheat the oven to 350° F.
2. Combine the first 6 ingredients (eggs, coconut milk, coconut butter, coffee, agave nectar, and vanilla) in a bowl. Mix them together.
3. In a separate bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir.
4. Add the liquid, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth. Then, add half the chocolate chips to the mixture and stir them in.
5. Pour/push the mixture into the greased baking dish, smoothing it out with a spatula.
6. Top with coconut flakes, then chocolate chips.
7. Bake for 35 minutes, then allow it to cool.

Ingredients

• 1 cup unsweetened shredded coconut (80g)
• 1/4 cup agave
• 2 tbsp virgin coconut
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt

 

Instructions

Combine all ingredients in a food processor.  Put into any small container in a  fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

 

Serves: 4

Prep: 20 min.

Cook: 20 min.

Ingredients

• 2 lbs. cooked chicken, cut into pieces;
• 15 oz. (1 can + a few tablespoons) coconut milk;
• 3 cups chicken broth;
• ¼ cup lime juice;
• 1 cup broccoli, shredded;
• 2 tsp. Thai seasoning; (instructions below)
• 1 lime cut into wedges;
• Sea salt and freshly ground black pepper;

Ingredients for the Thai seasoning

• 1/2 tsp. curry powder;
• 1/4 tsp. cinnamon;
• 1/4 tsp. ginger;
• 1/4 tsp. chili powder;
• 1/4 tsp. paprika;
• 1/4 tsp. salt;

Preparation

1. Combine the chicken broth, coconut milk, lime juice, Thai seasoning chicken pieces in a large saucepan. Season to taste with salt and pepper.
2. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
3. Serve warm, with lime wedges.

 

 

TOTAL TIME

1hr 10mins

PREP 10 MINS

COOK 1 HR

INGREDIENTS NUTRITION

Servings 4

• 1 head caulifloweror 1 head equal amount of pre-cut commercially prepped cauliflower
• 4 tablespoons olive oil
• 1 teaspoon salt, to taste

 

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
3. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
4. Line a baking sheet with parchment for easy cleanup (you can skip that, if you don’t have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
5. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they’ll taste).
6. Serve immediately and enjoy!

 

Serves 4

Prep: 5 min.

Cook: 6 min.

Ingredients

• Grapefruit;
• Agave nectar;
• Ground ginger or cinnamon;
• Sliced strawberries;

 

Preparation

1. Preheat your oven broiler.
2. Cut each grapefruit in half and place on a baking sheet.
3. Place the strawberry slices on top of each grapefruit half.
4. Drizzle some agave nectar on top of each half, and sprinkle with some ground ginger or cinnamon.
5. Place the grapefruit under the broiler until slightly browned (about 5 to 6 minutes).

Preparation time: 50 minutes, active preparation: 20 minutes

Ingredients

• 1 or 2 butternut squashes (1 is good for about 3 good portions);
• 1 or 2 cans of coconut milk, depending on the number of squashes you prepare
• Sea salt and freshly ground black pepper to taste;
• Any fresh or dried herb you’ve got laying around;

Preparation

Preheat your oven to 350 F.

Cut your squash lengthwise and remove the seeds. You can get rid of the seeds or keep them and roast them for a snack latter.

Place the halves, cut side down, on a baking sheet and place in the oven for about 45 minutes. Check on them after 45 minutes. Verify that the flesh is fork tender and it’s ready.

. Scoop out the cooked flesh in a sauce pan and add about 3/4 of a can of coconut milk per squash.

Start mashing the squash with a potato masher on a low heat. You can also place the flesh and coconut milk in a blender and blend the mixture.

Once everything is mashed up, adjust the consistency by adding some coconut milk if needed. Season with salt and pepper to taste. Grate a bit of fresh nutmeg . You can also add some grated fresh ginger or garlic for a nice spin on the taste.

Serve.! Garnish with fresh herbs. For added style, you can drizzle additional coconut milk in a spiral on the served bowls to create a white swirl.

Ingredients

• 1/2 head cabbage;
• 2 tbsp  cooking fat;
• 1 onion, chopped;
• 1 bell pepper, chopped;
• 1 lb cooked ham, cubed;
• 2 cloves garlic, minced;
• 2 bay leaves;
• 8 to 10 cups homemade stock;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

In a large saucepan over a medium-high heat melt the cooking fat. Sautee the onions and garlic in the cooking fat for 5 to 7 minutes, just until the onions are translucent and tender.

Add the cabbage, bell pepper, and ham and toss with the onions and garlic. Cook for 3 to 5 minutes, frequently stirring to prevent anything from burning or sticking to the bottom of the pot.

Pour in the stock with the bay leaves. Allow the soup to come to a simmer and cook partially covered for 35 to 45 minutes. Season to taste with freshly cracked black pepper, but taste the liquid before adding any salt, as the ham will most likely give off enough saltiness on its own.

Remove the bay leaves and serve.

Prep time 20 mins

Cook time 48 mins

Total time 1 hour 8 mins

Serves: 12 slices

Ingredients

• 3 tablespoons Tin Star Ghee Brown Butter
• ⅓cup coconut sugar*
• 3 pears, halved and sliced
• ¼ teaspoon cinnamon
• ¼ teaspoon cardamom

For the batter

• 2 cups almond flour
• ½ cups tapioca flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon powdered ginger
• ¼ teaspoon cinnamon
• ¼ teaspoon cardamom
• pinch of salt
• 2 eggs at room temperature, whisked
• 3 tablespoons butter, melted
• 3 tablespoons coconut sugar
• ½ cup almond milk
• 2 tablespoons agave nectar
• 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease a 9 inch round cake panthen cut out a piece of parchment paper to fit the bottom of the pan and place in the bottom.

Place a large saute pan over medium heat. Add the ghee and sugar and whisk until the sugar dissolves. Then add pear slices. Sprinkle with cinnamon and cardamon and toss until pears become soft. About 5 minutes. Let cool.

Once cool to the touch, arrange in the bottom of the cake pan however you’d prefer. Pour the rest of the caramel mixture that’s in the saute pan on top of the pears.

In a large bowl, add almond flour, tapioca flour, coconut flour, baking soda, ginger, cinnamon, cardamon, and salt. Whisk until combine.

In a medium bowl, whisk together eggs, ghee, coconut sugar, almond milk, and vanilla extract. Whisk until coconut sugar dissolves.

Add liquid mixture to the dry mixture and mix until combine.**

Pour batter on top of the pear caramel mixture and smooth out on top.

Place in oven to bake for 40-43 minutes, or until a toothpick comes out clean. Begin checking the cake at around 35 minutes since oven temperatures will range.

Let cake rest for 10 minutes outside the oven then place a plate or a cake stand over it, flip then tap the bottom of the cake pan to make sure it comes out.

Cut into slices then serve!