How I Cured Morgellons

SAUCES, SNACKS AND TREATS

Dairy Free Pesto

I thought I'd contribute this dairy free pesto recipe. I don't ever really measure the ingredients so feel free to play with the proportions. I use cucumber slices to replace crackers. It still gives you that crunchy texture but without the processed carbs. Also tastes great on fish or stir fried vegetables.

1 pack of basil, I usually get the organic at trader joe's
Juice of 1 lemon
Lots of garlic, I put about half a bulb but I'm a garlic lover
Sea salt to taste
Olive oil, generous pour
Nuts, I like to use walnuts instead of pine nuts because they are more nutritious

Put it all in the food processor and voila!

Keeps nicely in a sealed jar in the fridge or you can freeze into cubes in an ice cube tray.




Grain Free Bread

Hi folks, I've tried a few different bread recipes and this is the only one I've actually been able to eat! It's nice while still warm out of the oven or if left to cool, toasted and spread with organic butter.

Ingredients:
1/2 cup + 2tbsp coconut flour sifted
2 tbsp flaxseed
1 tsp baking powder
1/4 tsp sea salt
6 eggs separated
4 tbsp butter melted
1/2 cup coconut milk
1 tsp lemon juice

Preheat oven to 375 degrees. In a large mixing bowl sift together all dry ingredients. Separate eggs and add yolks to the dry mix and the whites to a medium bowl. Add the butter, coconut milk and lemon juice to the mix and stir thoroughly. Whip egg whites until stiff peaks form and fold into mix. Spoon into a greased small loaf tin and bake for 35-40 minutes, covering for the last 10 mins. Allow to cool for 10 mins before transferring to a cooling rack. Will keep in the refrigerator for 4 days.




LEMON SURPRISE PUDDING

50g butter (softened)
2/3 cup xylitol
2 large lemons or 3 small
4 eggs (separated)
4 tbsp coconut flour
1 tsp baking powder
1 cup almond milk

Beat butter and xylitol togethether. Add lemon zest and juice and mix in followed by coconut flour. Then mix in egg yolks and almond milk. Whisk egg whites until stiff and fold into the mixture.
Pour into a baking dish and bake at 180 C for 30 minutes until golden brown on top.

There should be a light sponge on top with a lemon sauce at the bottom. If the sponge is too runny cook for longer.





LEMON CURD SLICE

2 lemons
2 eggs
3 oz unsalted butter
6 tsp stevia

6 oz ground almonds
3 oz coconut flour
4 ½ oz butter
4 ½ oz xylitol
the rind of two lemons

To make the lemon curd, whisk the juice, rind and stevia and eggs together in a heatproof bowl and add the unsalted butter cut into small pieces. Put the bowl over a pan of simmering water for 15 to 20 minutes stirring frequently until the mixture is thick.

Mix the ground almonds and coconut flour together and rub in the butter. Mix in the lemon rind and xylitol.

Grease a baking tray 10” x 7”. Put half the almond and coconut mix into the tray and press down evenly and firmly to make a smooth base. Tip the lemon curd on top of the base and spread evenly.
Scatter the remaining half of the flour mix onto the lemon curd so that it covers evenly and press down lightly.

Bake at 170 C for 20 minutes until golden brown. Leave until completely cool in tin before cutting into squares. It may benefit from time in the fridge to become totally firm. It will keep well in the fridge or freezer or for a few days at room temperature.





APPLE CRUMBLE

(For 2-3 portions)

1 large Bramley cooking apple or two smaller apples
2 oz ground almonds
1 oz coconut flour
1 ½ oz butter
1 ½ oz xylitol
1 tsp stevia
½ tsp ground cinnamon

Preheat oven to 180 C

Peel and chop apple into ½ inch chunks and put into saucepan with 5 tbsp water, stevia and cinnamon. Cook over low heat for 5 – 10 minutes until apples start to soften and fluff at edges. Take off heat. Taste and add more stevia if needed. Put apple into a small baking dish.

Mix the two flours and rub in butter by hand or in food processor. Add xylitol and mix in.
Tip on top off the apple and spread out.

Cook for 20 – 30 minutes until golden brown.





Spiced Nuts

Ingredients
2/3 cup almonds
2/3 cup pecans
2/3 cup walnuts
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon celtic sea salt
1 tablespoon olive oil

Directions

1. Place nuts in a large cast-iron skillet over medium heat
2. Toast until lightly browned
3. While nuts are toasting, prepare spice mixture
4. Combine chili, cumin, black pepper and salt in a small bowl
5. Coat nuts with olive oil, then coat with spice mixture
6. Serve




Paleo Chocolate Zucchini Bread

1 1/4 cups almond flour
1/4 cup organic cacao powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda (I use Bob's Red Mill brand)
2 large eggs
2 tablespoons organic coconut oil
3/4 cup organic zucchini, grated
1/4 teaspoon stevia (more or less to taste)

1. In a food processor combine almond flour and cacao powder.
2. Pulse in salt and baking soda
3. Pulse in eggs, coconut oil, stevia, then zucchini
4. Transfer batter to a greased loaf pan (I used coconut oil), dusted with almond flour.
5. Bake at 350 for 35-40 minutes
6. Cool for 2 hours

This will make 1 loaf, but is so yummy, you may want to double to make 2 loaves at once.





Chocolate Almond Joy Bars

4 eggs
3/4 cup organic coconut milk
2 teaspoons vanilla extract
1/2 almond flour
1/2 organic coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup organic unsweetened shredded coconut
3/4 cup organic cacao nibs

1. In a large bowl, whisk together eggs, coconut milk, and vanilla extract.
2. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda.
3. Mix dry ingredients into wet with a handheld mixer.
4. Stir in 1/2 cup of the cacao nibs, and 1/2 cup of the unsweetened shredded coconut.
5. Grease (I used coconut oil), an 8x8 inch baking dish.
6. Pour batter into dish, then sprinkle the remaining cacao chips and unsweetened shredded coconut on top.
7. Bake at 350 for 30 minutes.
8. Cool for 1 hour.




Granola Alternative

For those of you avoiding all grains in your diet, here is a really delicious recipe for a granola alternative using no oatmeal. It is better tasting, in my family's opinion, than regular granola and obviously very protocol friendly.

Note: this recipe makes a very large batch. Adjust accordingly if you want to make it in smaller amounts.

5 cups unsweetened, finely shredded coconut
2 cups chopped almonds
1 cup sunflower seeds
1 teaspoon sea salt
1 cup coconut oil
1 cup organic pumpkin pulp
1 tablespoon organic vanilla
Stevia and cinnamon to taste

Preheat oven to 300 degrees.

Place coconut, nuts, seeds and salt in mixer bowl. Melt coconut oil over low heat and whisk in pumpkin pulp, vanilla and flavorings. Combine the coconut oil mixture with the dry ingredients and mix on low setting until completely blended. Place blended mixture in large baking sheets or cake pans and place in oven to toast. Stir frequently until mixture is dry and coconut is toasted to a light bronze color. Be aware that coconut toasts much quicker than oatmeal, so you will need to watch this more closely. Allow mixture to cool thoroughly before storing.

Hope this great breakfast food adds some variety to your morning!

Deborah B.

PS. You can purchase organic coconut in bulk at Whole Foods for around $3.99 a pound. Good news. . . it often goes on sale and when it does we buy it in large quantities for both this recipe and for making our own home-made coconut milk




Here is a good on the go snack....

POWER BARS

2 cups almonds
1/2 cup organic golden flaxmeal
1/2 cup unsweetened shredded coconut
1/2 cup creamy roasted almond butter
1/2 teaspoon sea salt
1/2 cup coconut oil
1 tablespoon vanilla extract
liquid stevia to own desired sweeteness

1. Place almonds, flax meal, shredded coconut, almond butter, and salt in a food processor.
2. Pulse briefly, about 10 seconds.
3. In a small sauce pan, melt coconut oil over very low heat.
4. Remove coconut oil ffom stove, stir stevia and vanilla into oil.
5. Add coconut oil mixture to food processor and pulse until ingredients form a course paste.
6. Press mixture into an 8×8 baking dish.
7. Chill in refrigerator for 1 hour, until mixture hardens
8. Remove from refrigerator, cut into bars and serve.




Millet Flatbread


1 cup of millet flour
1 cups of water
1/3 cup of flaxmeal
¼ cup pumpkin (optional)
1 egg
1/4 tsp baking soda (Aluminum free)
3 tbs olive oil/butter
Italian seasonings/cinnamon with pumpkin
Pinch of sea salt

Directions:

Mix flour and flax meal and baking powder with oil. Add the egg mix then add the water. Bake at 365 for 35 mins eat with butter or coconut oil! You could also make pancakes with this recipe by adding a little more water.


Yummy Avocado Dressing

1 Avocado
2 tbs olive oil
Juice from ½ lemon or lime
1 large clove garlic, finely diced or pressed
1 or 2 tbs water
Sea salt and black pepper to taste

Directions

Mash the avocados, oil, lemon juice and water together until smooth. Mix in the pressed garlic pulp and salt and pepper to taste. Add additional water for the right consistency if necessary. Refrigerate for about an hour to let the flavor permeate into the dressing. Make and enjoy this dressing fresh since avocados do oxidize when kept for long periods in the fridge.

This is a very versatile recipe and you can add many options for different flavors. Finely chopped or blended sun-dried tomatoes are a great addition. A bit of dried mustard or chili can add some zing. Or you could try adding finely chopped red onion, parsley or fresh cilantro.




Sesame Dressing:

Juice from 1 lemon
1 to 2 tbs water
1/4 cup sesame oil
1/4 tsp powdered stevia (or to your taste since stevia strength varies by brand)
Sea salt and black pepper to taste
1 clove pressed garlic
Finely chopped fresh basil (optional)
Toasted sesame seeds.

Directions

Whisk lemon juice, water and oil together to a vinegarette consistency. Add stevia, garlic and salt and pepper to taste. Mix in herbs and whisk. Serve over greens with a sprinkle of toasted sesame seeds on top if you like. Keeps nicely for several days in the fridge.

Enjoy having dressing on your salads again!




Whole Raw Coconut Chunks

1 whole coconut

Directions:

If you're feeling hungry: take a whole coconut, break it into pieces and scrap pieces out with a knife cut up into chunks and snack on whenever.




Candied Nuts

I hope snacks like these can help those facing extreme and unwanted weight loss!

1 lb raw unsalted almonds (about 3.5 cups)
1 egg white
1 tsp vanilla extract (without sugar)
1/2-cup xylitol (1/4 may be just as good!)
2 tsp cinnamon
Pinch salt

Directions

Preheat oven to 250.

Place egg white and vanilla extract into a bowl, and pour almonds over egg white. Stir to cover almonds with egg white.

In a separate bowl, mix together xylitol, cinnamon and salt. Pour mixture over almonds and stir to cover almonds.

Cover a baking sheet with parchment paper, and spread almonds over sheet evenly. Place into the oven for 60 minutes.Turn almonds around 2-3 times throughout 60 minutes.




Flat Bread

1 ½ cups blanched almond flour
¾ cup tapioca flour
1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds
1 tsp xylitol or raw honey or 7 drops liquid stevia
½ teaspoon baking soda
½ teaspoon sea salt
3 organic eggs
1/3 cup plain organic yogurt, preferably full fat or low fat

Any dried herbs with sea salt, Italian seasoning, Frontier Adobo Seasoning blend (my favorite!), or whatever seasoned salt you like

Directions

1. Pre-heat oven to 350º
2. In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt.
3. In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.
4. Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.
5. Pour batter onto a 12-16 jelly roll pan/cookie sheet lined with parchment paper or asilicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.
6. Sprinkle herbs of choice and sea salt (if you're using a salt-free seasoning blend) evenly over dough.
7. On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don't over bake or it will be too dry.
8. Cool and cut into desired size. I like using a pizza cutter to do this.




Muffins

6 organic eggs
1/2 cup pumpkin puree or unsweetened organic apple sauce
1/2 cup virgin coconut oil
3/4 cup coconut butter
1/2 tsp. baking soda
1/4 tsp. real salt
1/2 tsp. cinnamon
Stevia to taste

Combine wet ingredients in medium bowl.
Combine dry ingredients in small bowl.
Add dry ingredients to wet ingredients and stir.
Put in muffin pan. Makes 12 muffins. Bake at 350 for 25 to 30 minutes. Top with coconut butter that has been blended with cinnamon and stevia or just plain coconut butter. If you don't like coconut butter you can try brushing it with plain coconut oil or coconut oil that has some stevia and cinnamon in it.


Homemade Almond Butter

The logic goes like this a pound of almonds makes 16oz of almond butter, or basically a jar of almond butter. You typically pay anywhere from 6 to 9 dollars for a jar of almond butter. So if you can find a pound of almonds cheaper at a bulk store/health food store. Then you can save abit of money and have home made almond butter on the cheap.

I have been finding almonds for about $4.99 a pound at the local health food store. So this translates to me paying $ 4.99 for a jar of raw almond butter with nothing added to it, and its fresh without sugar, cottonseed oil or whatever! (Typically the cheaper almond butter that goes for 6 bucks had added things like sugar!)

Okay so you need: a standard size food processor, your pound of bulk almonds, a small knife, a container to store your butter, and a spoon, or fork for scraping, stirring.

I chop the almonds up first to give my food processor a fair chance.
I then add the semi chopped nuts to the food processor and put it on the high setting. It will get ground up, and want to clump along the sides you have to stir every once in a while to allow the chopped almonds to find the blade in the food processor.
Note **don't stir while its on!!!!!!!!

Grinding the almonds into almond butter takes about 20 mins

Keep watching it and stiring as necessary around the 10 minute mark it starts to become more buttery.

Keep grinding till you reach a buttery consistency and stopping to
Incorporate it.

Around the 20 min mark of grinding you will likely have something resembling almond butter.

Take a spoon scrape out the food processor, and store in a container in the fridge.

It's that simple! No sugar, or cottonseed oil needed. You just beat inflation, empowered yourself, and saved money!!

You did spend a little extra time but I find food processing very therapeutic and you learned new skill!


Coconut Butter

4 or more cups of dried unsweetened, unsulphured coconut (small grains not large flakes of coconut)

Instructions:
Process the coconut in the food processor stopping to scrape down the sides when required. This may take 10-15 minutes depending on your food processor. The mixture will actually get quite warm due to the friction. You will know it's done when it turns to liquid and is warm and smooth. At this point you can stain it with a fine mesh strainer or my favorite is to use a nut milk bag to strain it. It will harden as it cools.


Granola

8 cups organic, glutton free oats
2 cups organic, raw sunflower seeds
1 cup whole or sliced almonds

1 1/2 cups home-made almond butter*
1 cup coconut oil
2 1/2 T. NuStevia Stevia (concentrations vary by brand)
2 T. cinnamon
1 T. organic vanilla extract
1 1/2 tsp. sea salt
1-2 scoops whey powder (optional)

Preheat oven to 300 degrees

Place the first three ingredients in a large mixer bowl and set aside. In a medium sauce-pan, heat the coconut oil until just melted being careful not to burn. Add the almond butter and stir until smoothly blended. Add spices, extract and whey powder and stir until smooth.

While mixer is on low, slowly add the coconut/almond butter mix into the dry ingredients until completely blended and it covers the oats and seeds well.

Place about half the granola on a lightly oiled cookie sheet and put in on the top shelf of the oven. Stir every 3 to 4 minutes until the granola is evenly toasted and firm. Usually takes about 30 minutes and you should stay close by and check often as once the granola dries out it toasts quickly and can burn.

Try adding pumpkin or sesame seeds or other organic extracts to customize to your own tastes.

* We make our own almond butter to save money. We purchase almonds at $3.99 a Lb. and then grind them ourselves in a food processor.This makes this recipe more affordable and fresher tasting.

NOTE: Almonds are extremely alkalizing, as are sunflower seeds and whey powder. Whey adds extra protein which is great for us. All of these ingredients help to make this granola acceptable for protocol diets. Cinnamon lowers blood sugar and is also alkalizing so if you like it. . . use generously!


FRESH PICO DE GALLO

COMBINE 1 1/2 cups diced organic tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish!

Layer Brown Rice, Beans, then add your preferred Vegetables. Top it off with diced Avocado and your freshly made Pico de gallo!


Jicama Chips

3 whole jicamas
Chili powder
Garlic powder
Onion powder
Salt
Olive oil

Directions:

Peel and slice jicamas into thin slices. Spread out on top of parchment paper on a cookie sheet. Season to taste. baste chips with oil. Place in oven at 400�F for approximately 25-30 mins until crisp


Pumpkin Seed Zucchini Crackers

1 cup pumpkin seeds
1/3 cup sesame seeds
1/2 cup shredded zucchini,
1/4 tsp sea salt, or more to taste
1 tbsp olive oil

Directions:

Preheat the oven to 350 degrees. In a food processor, grind the pumpkin seeds until they become a fine meal. Add the sesame seeds, zucchini, salt and olive oil, and pulse until everything comes together. Place the dough onto parchment paper, and roll out the crackers thinly. Score with a knife. Bake for 15 minutes, then allow the crackers to cool completely


Grain-Free Crackers

1/2 cup raw sunflower seeds (no husks)
1/2 cup raw sesame seeds
1/4 tsp salt
1/4 tbs thyme
1/4 tbs dried powdered chili
1 tbs olive oil water

Directions:

Preheat oven to 375 F. In a food processor, process the sunflower seeds until the consistency of flour. Add the salt, seasonings, and sesame seeds. Pulse a few times to combine. While spinning, add the olive oil, then start dripping in water little by little until it forms a sticky dough. With a greased spatula, scoop out the dough onto a baking sheet covered with parchment paper. Spread it as thin as possible, then cut into desired cracker shapes. Bake for 12-15 minutes


Coconut Flour Flax Bread

1/2 cup coconut flour, sifted
1/2 cup flax seeds, ground [or chia seeds]
1/2 tsp salt [or less]
1 tsp baking soda
5 eggs
1/4 cup coconut oil, melted
1/8 cup water
1 tsp apple cider vinegar
lemon juice

Directions:

Preheat oven to 325F. Grease a small loaf pan. Mix all the dry ingredients together. Combine all the wet ingredients. Add the dry ingredients to the wet and beat well. Batter will be thick. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean. Cool completely before slicing.


Tahini

Sesame seed ground into a paste. (the taste is similar to peanut butter and can be put on eggs veggies and homeade flatbreads, or whatever often found in middle eastern markets or average grocery store)


Coconut aminos (soy sauce subsitute)


Pure Fish Sauce (can often be found at health food stores, asian markets look for one ingredient on back)


Homemade Mustard

5 tbs of ground mustard
2 tbs water
1 tsp of lime juice, lemon juice, or apple cider vinegar
1 � tbs of Extra virgin olive oil

Directions: Mix all ingredients in a bowl.


Home-made Mayo

1 egg
2 tbs lemon juice
1 cup extra virgin olive oil
1/4 tsp mustard
1/4 tsp sea salt

Directions:

Beat an egg in a bowl with a whisk add lemon juice and mustard,
Continue to whisk, slowly, slowly drizzle in the olive oil abit at a time to incorporate it continue beating until smooth.
Alternatively you can use a blender; if the emulsion breaks add an egg yolk.


Green Goddess Dressing

1/2 cup tahini
1/2 cup water
2 tbs fresh parsley
3 tbs of chopped green onions
1/2 tsp sea salt
3 garlic cloves
1 tsp coconut aminos
2 tbs fresh lemon juice
2 tbs apple cider vinegar

Directions: Blend ingredients in a food processor until creamy.


Sage Butter Sauce

1 packet of fresh sage leaves or 4 tbs dried
4 tbs of unsalted butter

Directions: Chop fresh sage, heat butter in pan and add sage and cook for two mins until a simple herb butter sauce is made. Great on fish or poultry


Jerk Sauce

4 tbs crushed allspice
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
12 chopped scallions
6 Habenero peppers
12 Jalapenos deseeded
1/3 cup lime juice
4 tbl olive oil
1 tsp salt

Directions: liquefy ingredients in food processor. Great marinade for meats or fish. Hot!


Roasted Garlic Paste

Use as a spread. Use to add rich flavor to soups, vegetable dips, or basted on meats.

Ingredients:

1 pound whole garlic heads
1/2 cup olive oil
Salt and freshly ground black pepper

Directions:

Preheat oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool. When garlic is cool enough to handle easily, squeeze the
roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms.


Infused oil

Ingredients:

Favorite herbs and spices
Extra virgin olive oil

Directions: Place desired herbs or seasonings in a glass jar or container. If using fresh herbs bruise them slightly.
Heat desired quantity of oil on the stove to a warm temp and pour over spices in jar. Allow to steep for several days strain if desired.


Anchovy paste

1 can of anchovies packed in olive oil
1/4 tsp lemon juice
� small tomato

Directions: puree can lemon juice and tomato in food processor. Great on steak or chicken.


Ketchup:

2 cans of organic tomato puree
� tsp mustard, sea salt
� tsp allspice, cinnamon, garlic powder, onion powder
2 tbs of lemon/lime juice
1 packet of stevia optional

Directions:

Cook mixture until bubbling then reduce and simmer for 30 mins


Stir Fry Sauce

� cup of unsweetened coconut milk
Whole head of garlic
Large piece of ginger
2 cut pieces of lemongrass
Coriander
2 cayenne chilis
squeeze of lemon or lime juice

Directions:

Cook meat or vegetables add garlic, ginger, lemon grass, and coconut milk, chillis cook for abit then squeeze lime juice on it.


Pizzaiola Sauce

2 pounds of ripe tomatoes, peeled, seeded and chopped
1/4 cup olive oil
2 garlic cloves,
1 tsp dried oregano
1/4 cup minced parsley

Directions:

Heat oil in a heavy pan. Add all the ingredients. Cook over high heat, stirring for about 5 to 7 minutes, or until the tomatoes are just soft and hot. Serve with meat chicken or over speghetti squash.


Sofrito

The seasoning combination sofrito is found in many cultures. Add it to your favorite soup or sauce. When using this recipe, I will use 1 tbs at a time, keeps in fridge up to 2 weeks. Makes about 1 cup

Ingredients:

1/4 cup of diced: Celery, Onions, Green bell peppers, Tomatoes,
2 cloves Garlic,
1 1/2 Tbs Fresh herbs (cilantro or basil or parsley)
1 1/2 Tbs Olive oil

Directions:

Place all ingredients in food processor (except the oil) and pulse until a course sauce forms (similar to salsa). Heat the oil in a heavy skillet over medium heat. Saute the sauce for 5 minutes.


Coconut Flour Gravy

3 tbs coconut oil
5 tbs coconut flour
1 1/4 cups water, home made beef or chicken broth
1 tsp salt
1 tsp oregano

Directions:

Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown - be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings. If reheating leftover gravy, you may need to add more liquid.


Russian Salad Dressing

1 cup tomatoes (whole canned) or thick juice
1/2 cup olive oil
1/2 cup lemon juice
1 Tbsp honey 1 tsp paprika
1 small green onion
1 tsp onion powder optional
1 garlic clove

Directions:

Blenderize until smooth, makes about 2 cups.


Sunflowerseed Dressing

2 1/2 cups water
1 1/2 cups raw, hulled, sunflower seeds
1 tsp salt (or to taste)
2 tsps paprika or parsley
2 tsps onion powder (or flakes)
2 Lemons (juice from) 1 clove fresh garlic (minced)

Directions: Blend in a blender for a while stiring to incorporate


Ranch Dressing:

1/2 cup home made mayo
1/2 cup almond milk (or coconut milk)
1 tbs dill
1 1/2 tbs garlic powder
salt and pepper

Directions: Mix ingredients to incorporate.


Parsley Dressing

3 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp onion powder
2 Tbsp chopped parsley

Directions: Mix ingredients thoroughly


Ceasar Salad Dressing

1 egg
3 tbsp lemon juice
2 cloves of garlic
1 cup olive oil
2 oz can anchovies in olive oil

Directions:

In a blender or food processor blend first three ingredients. Slowly drizzle in oil, blending continuously. Blend until dressing thickens. Then Add entire contents of can anchovies, blend until smooth.


Tartar Sauce

1 cup of home made mayo
� cup chopped onion
1 tbs lemon juice
� tsp dill

Directions: Mix ingredients and chill


Pesto

2 bunches fresh basil
3-4 cloves garlic
1 C nuts
1/4 C olive oil
salt and pepper

Directions:

Cook nuts over low heat with a small amount of olive oil, until light brown. Combine all ingredients in blender and blend until smooth, adding more olive oil if necessary.


Chimichurri Sauce

2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tbs fresh lemon juice
2 tbs minced garlic
2 tsps crushed red pepper S
alt and freshly ground pepper

Directions:

In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.


Horseradish sauce

1 horseradish root
Pinch of salt
Tbs lemon juice

Directions: Peel root and chop, add to food processor with abit of water, lemon juice, and salt, puree.


Red pepper almond paste

1/2 cup almonds
1 cup seeded and chopped red bell pepper
1 tbs lemon juice
1/2 tsp sea salt
2 tbs water, or as needed

Directions: Grind almonds in a blender then add other ingredients and water as needed


Macadamia Cheese

1 cup raw macadamia nuts, soaked for at least 15 minutes
1 chopped red bell pepper
salt
cayenne pepper

Directions:

In a food processor combine all ingredients and blend into a smooth sauce. Taste and adjust salt and cayenne to your liking. Cayenne gives this sauce a spicy flair similar to a Mexican nacho cheese sauce.


Rawmesan Cheeze

1/2 cup pine nuts/almonds, ground into a powder using food processor
1/2 tsp minced garlic
1/4 tsp sea salt

Directions: Mix the ingredients together in a small bowl.


Middle Eastern Nut Rub for Meat "duhkah"

1/4 cup sesame seeds
1/4 cup ground mac nuts
2 tbs ground almonds
1/4 cup finely chopped fresh oregano
1 tbs ground allspice
Salt and pepper

Directions:

Using a nonstick saut� pan, roast the sesame seeds, mac nuts, and almonds separately over medium heat. Add to food processor along with separate ingredients and blend to make a fine meal.


Homemade Taco Seasoning Mix

1 tbs chili powder
2 tsp onion powder
1 tsp ground cumin, garlic powder, paprika, powdered oregano 1/2 tsp. salt

Directions:

Mix all ingredients together in a small bowl. Makes 3 tbs of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.


Creamy Almond Chutney

1 cup almonds
1/4 tsp lemon juice
1/2 inch piece of fresh ginger, peeled and sliced
1-2 jalapenos seeded, chopped up to 1/3 cup of water
2 tbs chopped fresh coriander (cilantro)

Directions: Combine everything in a blender or food processor, blend until smooth, adding more water if necessary.


Creamy Guacamole Salsa

1/2 cup home made mayonnaise
2 Tbsp. chopped fresh cilantro
2 Tbsp. lemon juice
2 ripe avocados, diced
2 medium tomatoes, chopped
1/2 cup finely chopped green onions

Directions: In large bowl, combine mayonnaise, cilantro and lemon juice. Stir in remaining ingredients.


Red Pepper Relish:

2 medium red peppers
1/2 red onion, finely chopped
1 large clove garlic,
minced 1/2 cup olive oil
2 tbs lemon juice
salt and pepper

Directions: Cut out core of pepper wit seeds and remove stem. Cut up roughly. Combine ingredients into food processor and blend.


Simple Salsa:

1 large onion
4 tomatoes
1 green tomatillo
1 cucumber
2 bell peppers
1 bunch of cilantro
2 cloves of garlic
3 tbs olive oil
1tsp chili powder

Directions: Rough chop all the ingredients and blend to your liking in a food processor


Spinach and Artichoke Dip

10 oz. frozen spinach, thawed and drained
14 oz. can organic artichokes hearts, rinsed and drained
1 roasted bell pepper, peeled and chopped
1/2 ripe avocado
1 garlic clove, or 1/2 tsp garlic powder
2 tbs fresh chopped basil
2 tbs lemon juice
1/2 tsp salt
1/2 tsp onion powder

Directions:

Add thawed and drained spinach to food processor along with rinsed and drained artichokes, add rest of the ingredients blend until smooth.


Zuchinni Hummus

1 cup diced zucchini
1/3 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 tsp sea salt, plus more to taste
2 tsps ground cumin

Directions: Add to food processor and blend in food Processor


Lemon Oregano Salad dressing

1/4 cup lemon juice
2 Tbs apple cider vinegar
1 tsp. mustard powder
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp. dried oregano
1/4 cup extra-virgin olive oil

Directions: Mix in food processor or bowl


Baba Ghanoush

1 eggplant
� cup tahini
2 cloves of garlic
salt pepper
1 � tbs of olive oil

Directions:

Preheat oven to 400 degrees roast eggplant for 40 mins. Allow to cool then peel skin off put eggplant in food processor add tahini olive oil garlic and blend until smooth season with salt and pepper.


Cranberry sauce

This is the easiest suggestion yet for a holiday substitution that is protocol friendly and only takes a few minutes. . .

Make your own cranberry sauce by just putting fresh cranberries in a sauce pan with a small amount of water and bring to a boil, stirring constantly. The cranberries will eventually pop open. Lower to a simmer and continue to stir and mash them until they thicken to the right consistency. Cranberries have their own natural thickening agent so there is no need for sugar or corn starch to get a lovely smooth sauce. You just need to cook slowly, on low temp and stir often.

When you've reached the texture of sauce that you like, cool in the fridge for an hour or more first and then sweeten to taste with the Stevia of your choice. If you try to sweeten them to taste when still hot you may over do it.

We added some grated orange peal which was a nice touch. I've heard of some people adding nuts.

Note: You can repeat this same process with strawberries or blueberries to create a refrigerator jam to use on protocol-approved breads and cookies. Obviously, this would not work as a true preserve because sugar is necessary for canning and the jam will not be as thick as the cranberry version, but still a delicious change from eating the berries raw. For those in the later stages of the protocol or on a post-protocol maintenance diet, the jams can be stirred into organic yogurt for an awesome dessert.


Gluten and Sugar-Free Shortbread Cookies

3/4 cup Almond flour
3/4 cup Brown Rice flour
1/2 teaspoon sea salt
1 Tablespoon powdered Stevia (or to your taste)
8 Tablespoons(one stick)softened organic butter
1 extra-large egg
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but delicious!)

Grain-Free Shortbread Cookies

(for those not yet using brown rice in their diets)

1 cup Almond flour
1/2 cup Coconut flour
1/4 teaspoon sea salt
1 Tablespoon powdered Stevia (or to your taste)
8 Tablespoons(one stick)softened organic butter
1 extra-large egg
1 teaspoon vanilla extract
1 teaspoon almond extract (optional but delicious!)
2 Tablespoons water or Almond milk.

Cream butter, extracts and Stevia together. Add egg and mix to incorporate. Fold in dry ingredients until blended. Roll out on surface dusted with Coconut flour. (Coconut flour works best for this purpose). Cut with your favorite shaped cookie cutters and place on cookie sheet sprayed with coconut oil.

Bake for 10-12 minutes (350 degrees) or until the bottom of each cookie is only slightly browned. Cookies are fragile when hot so allow to cool somewhat on the cookie sheet before removing.

Notes:

*We tried these with coconut oil in place of butter and they worked out pretty well.

*The extra-large or jumbo sized eggs are important. If you have to, use 1 1/2 smaller eggs to equal the larger egg volume.

*The subtle differences in the two recipes ( salt, water, etc.) are important and make a big difference in the outcome.

*Finding the right Stevia for baking is always a challenge. We liked Pyure brand powdered Stevia best from Whole Foods.



Macadamia Nut Dip

1 cup Macadamia nuts (soaked for around 2 hours)
1 large tomato, either quickly steamed or roasted until a little soft
1/3 cup fresh basil leaves
1 garlic clove
1/2 tsp. cayenne pepper
1/2 lemon squeeze
Salt to taste
Preparation
1.Soak the Macadamia nuts in water for around 2 hours.
2.Steam or roast the tomato until slightly soft.
3.Add the tomato, nuts and all other ingredients to the food processor and blend.
4.Serve with quinoa crackers or some sliced peppers

I prefer served with yummy red peppers :)


Almond Butter Cookies

This is anti candida diet approved! :)

1 organic egg
1 teaspoon vanilla, almond or maple extract
1â 4 teaspoon sea salt , if you use salted almond butter omit the salt
1/3 cup xylitol
25 drops liquid stevia
1 cup almond butter or SunButter OR 1â 2 cup almond butter and 1â 2 cup SunButter
⠢ Preheat the oven to 350°
â ¢ Using an electric mixer or food processor, beat the egg, extract (vanilla, almond or maple) salt, stevia and xylitol. After these ingredients are well incorporated add the almond butter and mix well.
â ¢ Form balls, about an inch (1 tablespoon of dough), and place on parchment paper on a cookie sheet. Flatten with a fork to make a crisscross design. These cookies will be small.
â ¢ Bake for 10-12 minutes. This is the most important part â " take the cookies out of the oven and do not touch them. They will fall apart. Let them cool completely and then transfer to an airtight container and store in the refrigerator. This makes them more chewy. These will keep for about a week, if they last that long! You can also make a double batch and freeze them, so you always have a sweet treat on hand.


Home made Candied Nuts
I hope snacks like these can help those facing extreme and unwanted weight loss!

1 lb raw unsalted almonds (about 3.5 cups)
1 egg white
1 tsp vanilla extract (without sugar)
1/2-cup xylitol (1/4 may be just as good!)
2 tsp cinnamon
Pinch salt
Preheat oven to 250.

Place egg white and vanilla extract into a bowl, and pour almonds over egg white. Stir to cover almonds with egg white.

In a separate bowl, mix together xylitol, cinnamon and salt. Pour mixture over almonds and stir to cover almonds.

Cover a baking sheet with parchment paper, and spread almonds over sheet evenly. Place into the oven for 60 minutes.Turn almonds around 2-3 times throughout 60 minutes.


Coconut Butter
I make my own because I can't see the point in spending $7 or more for it retail. I use quite a bit of coconut butter so I always make my own.

Ingredients
4 or more cups of dried unsweetened, unsulphured coconut (small grains not large flakes of coconut)
Instructions
FOOD PROCESSOR
Process the coconut in the food processor stopping to scrape down the sides when required. This may take 10-15 minutes depending on your food processor. The mixture will actually get quite warm due to the friction. You will know it's done when it turns to liquid and is warm and smooth. At this point you can stain it with a fine mesh strainer or my favorite is to use a nut milk bag to strain it. It will harden as it cools.


Vegan Carrot Coconut Macaroons

1 cup organic raw grated carrots
2 cups organic unsulphured unsweetened coconut flakes
3/4 cup organic brown rice flour ( you can make your own with processor )
organic stevia to taste
1/4 tsp. Real salt
1/2 cup organic virgin coconut oil
1/4 cup water
Mix all ingredients together.
Roll into 24 balls. Place on parchment paper on a baking pan. Bake for 30 minutes at 350 rotating pan after 15 minutes.


Muffins

6 organic eggs
1/2 cup pumpkin puree or unsweetened organic apple sauce
1/2 cup virgin coconut oil
3/4 cup coconut butter
1/2 tsp. baking soda
1/4 tsp. real salt
1/2 tsp. cinnamon
Stevia to taste

Directions: Combine wet ingredients in medium bowl.
Combine dry ingredients in small bowl.
Add dry ingredients to wet ingredients and stir.
Put in muffin pan. Makes 12 muffins. Bake at 350 for 25 to 30 minutes. Top with coconut butter that has been blended with cinnamon and stevia or just plain coconut butter. If you don't like coconut butter you can try brushing it with plain coconut oil or coconut oil that has some stevia and cinnamon in it.



So today I made these super easy
Yummy Little Nut Butter Treats

I roasted some raw un-salted almonds, roasting them is better for digestion.. Something about breaking down the enzyme inhibitors,makes it easier to digest... soo roast your nuts!!! lol:)

Mixed 'em in my food processor for about 15 min.. or till buttery, added dark cocoa, xylitol, a bit of stevia, add more or less to your liking ..

I spooned it on parchment paper and topped with unsweetened shredded coconut and put in the freezer.

They are like a buttery/ no bake cookie kinda thing... Sooo yummy and super easy Tyler loved them!



Lemon Poppy Seed Muffins

Breads, Muffins

Makes about 18 mini-muffins
Ingredients

¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup xylitol
¼ cup coconut oil
1 tablespoon lemon zest
1 tablespoon poppy seeds

Directions

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a large bowl, blend together eggs, , oil and lemon zest
3. Blend dry ingredients into wet
4. Fold in poppy seeds
5. Spoon 1 tablespoon of batter into each greased mini muffin cup
6. Bake at 350° for 8 to 10 minutes
7. Cool and serve



Coconut and Almond No Bake Snowballs

Almond, Coconut, Cookies, Desserts, No Bake Cookies

Ingredients:

1 cup almond butter (unsweetened)
1/2 cup coconut flour or Hazelnut flour
4 Tbsp. ground golden flax seed
1/2 cup unsweetened shredded coconut
1 Tbsp. cinnamon/allspice
2 Tbsp. vanilla
4 Tbsp. coconut milk
4 Tbsp. coconut oil
1/2 cup slivered almonds
If choose to sweeten, add:
1 cup shredded carrot or 1 packet of stevia

Directions:

Set aside a heaped tablespoon of the shredded coconut in a bowl.
Add all the other ingredients to a food processor and blend until nicely mixed together.
Now mold the mixture with your hands into bite sized balls, and roll them in the shredded coconut.
Place them on a plate and refrigerate for 30 minutes.