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How I Cured Morgellons
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| Original 6/26/2014 Post | |
Susan 6/26/2014 10:19:42 AM | I thought I would share a couple of recipes I have tried and really like. Here they are: Key Lime Pie in a Jar Ingredients: Crust: 1 cup shredded coconut 4 TBS coconut oil 1/2 tsp stevia powder Filling: 1 TBS grass-fed gelatin (Great Lakes is the one I used) 1 1/3 cup coconut milk 1/3 cup fresh lime juice ( @ 3-4 limes) 2 tsps lime rind 1 avacado 1 tsp vanilla extract 2 tsps stevia powder Topping: Coconut whipped cream recipe from recipe page Directions: ? Heat a medium saucepan on medium and melt coconut oil. Once melted, add in the shredded coconut and stevia. Stir until coconut starts to turn brown. Take off the heat and let cool. ? Before you start the filling, prepare the gelatin. Take gelatin and add 2 TBS of cold water. Let sit for 1 minute, until it makes gel. Add 1/3 cup boiling water and stir until combined. It will completely dissolve and look like water. Set aside to cool down to add to your filling at the end. ? For the filling, you are going to use a blender or food processor. Add the coconut milk, lime juice, lime rind, avacodo, vanilla, and stevia and blend on high until combined. Turn the blender on medium and add gelatin. Keep the blender on and continue to blend for 30 seconds. Turn off and set aside. ? Using pint mason jars, evenly distribute the crust in 6 jars. I estimated about 3 TBS per jar. Lightly pack down with the back of a spoon. ? Pour the filling into jars so they are evenly filled. ? Top with coconut whipped cream and store, covered in the refrigerator until ready to serve. (They'll store for 4-5 days) Healthy Cinnamon Zucchini Bread Ingredients: 6 TBS coconut oil 3/4 cup erythritol or 1/2 cup xylitol 3/4 tsp NuNaturals stevia extract or 1 tsp Now Better stevia 2 cups grated peeled zucchini 3 large eggs 2 large egg whites 3 TBS Cinnamon 1/4 cup plus 2 TBS gluten free flour (I use spelt) 2 cups blanched almond flour or almond meal 1 TBS flaxseed meal 1 TBS vanilla 1 tsp sea salt 1 tsp baking soda 1/2 tsp baking powder Extra cinnamon for dusting pan Directions: 1. Preheat oven to 350 degrees Farenheit 2. Grease an 8" by 5" loaf pan well with coconut oil. Sift cinnamon over the bottom and sides of the pan. 3. Cut a rectangle of parchment paper or wax paper to line the bottom of the pan. 4. Grate zucchini and press between a dishcloth or paper towels to blot out moisture. 5. Melt coconut oil gently in the microwave or on the stove. Measure out the tablespooons of liquid oil into bowl. 6. Whisk in eggs, egg whites, vanilla, and erythritol or xylitol, and beat for a couple of minutes until sweetener is dissolved. 7. Measure out almond flour by packing it into your measuring cup firmly, and leveling the top. 8. Whisk together dry ingredients and stir into batter. 9. Fold in grated zucchini. 10. Beat batter well for 2 minutes. 11. Scrape into pan and rap the bottom forcefully on the counter to pop the air bubbles in the batter. 12. Bake for 1 hour, until the top springs back to the touch. ( I bake with a loaf pan turned upside-down on top and it comes out beautifully) 13. Cool for 10 miinutes in the pan, then invert gently onto a cooling rack. 14. Let cool for an hour before slicing. Can be frozen. That's it! Happy cooking! These are very good. Takes away the sweet cravings. Susan |
| Responses (Newest First) | |
Susan 7/7/2014 1:00:17 AM | Jul, They are wonderful, but I had only made the key lime once before I posted (and made it in coffee mugs). Actually, a 1/2 pint wide-mouth jar works much better than a pint. The key lime is my go-to dessert now! Hope you enjoy! Susan |
Jul 7/6/2014 10:56:34 AM | Thanks for sharing Susan! Looking forward to trying these!! |
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