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How I Cured Morgellons
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1/22/2015 10:59:47 AM | Hi Mel, Thanks for talking with me today and sharing information when we spoke. I am about to order the protocol, and will email you after I receive, and have started it a little. I was looking through the recipes, and found a lot that look good to me. I am emailing you (to follow this email), a few recipes I have, which are no grain/sugar/dairy/cheese, and are delicious recipes. One of them, "coconut almond butter snowballs" is a personal favorite staple treat for me since I changed my diet, it is super easy to make, and is a no-bake recipe! God bless you.-:) Kate _________________________________________________________________ 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. _________________________________________________________________ Breakfast Bars Breakfast, Breakfast bars, Snacks Makes 12-16 bars Ingredients 1 ¼ cup blanched almond flour ¼ teaspoon celtic sea salt ¼ teaspoon baking soda 1 teaspoon vanilla extract ½ cup unsweetened shredded coconut ½ cup pumpkin seeds ½ cup sunflower seeds ¼ cup blanched slivered almonds 1/4 almond butter 1/4 cup coconut oil Directions 1. In a small bowl, combine almond flour, salt and baking soda 2. In a large bowl, combine coconut oil, almond butter, and vanilla 3. Stir dry ingredients into wet 4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers. 5. Grease an 8 x 8 inch baking dish with coconut oil. 6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly 7. Bake at 350° for 20 minutes 8. Cool bars in pan for 2 hours, then serve _________________________________________________________________ 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 _________________________________________________________________ SAVORY PIE CRUST Breads, Breakfast, Dinner, Lunch, Pie crust, Quiche, Quiche, Quiche Prep 20 mins · Cook 15 mins Ingredients 1 1/2 cups almond flour 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 tablespoon parsley 1/4 cup coconut oil 1 tablespoon water Directions Preheat the oven to 350. In a large bowl, combine the almond flour, salt, baking soda, and parsley. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 1/2 inch or deep dish pie pan. Bake for 12 to 15 minutes. Remove from the oven and let cool completely before filling. |
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