 INGREDIENTS: 1/2 cup heavy cream or whole milk 1/2 cup cottage cheese 4 large eggs 2 Tbsp pure maple syrup (or use monkfruit or Stevia if on a sugar-fast) 2 Tbsp Psyllium Hull 1 tsp vanilla 1/4 tsp sea salt 3 Tbsp. Grass-fed butter 2 apple, thinly sliced Cinnamon to preference INSTRUCTIONS: Preheat oven to 450 degrees In a blender, add all ingredients except apples, butter and cinnamon. Blend well. In a medium sized cast iron skillet, melt the butter and sauté apples until softened. Add cinnamon to preference. Quickly re-blend the batter and pour over hot apples. Bake 18 - 22 minutes at 450 degrees Optional: Drizzle with small amount of pure maple syrup Dust with powdered Swerve or monkfruit if ya wanna get fancy ;) Serve immediately!
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 CRUST 2 cups fine almond flour 6 Tbsp butter, cold 2 Tbsp granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc) Mix the almond flour and sweetener together, then cut the butter in. Make sure it stays in a mealy consistency, and press evenly into the bottom of a spring form pan. Cut a piece of parchment paper for the bottom and give a light oiling around the sides. FILLING
3, 8oz packs of (Kite Hill Almond) cream cheese 4 eggs 1 cup granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc) 4 droppersful lemon flavored stevia 2 tsp vanilla extract (alcohol-free) 10 drops Nature's Sunshine Lemon essential oil 1/2 tsp sea salt Zest from 1 lemon 3 Tbsp lemon juice *For more lemon flavor I recommend 1-2 tsp BioFinest organic lemon juice powder, or more, to taste (Amazon.com) TOPPING 1 cup full-fat, plain (or Kite Hill almond) yogurt 4 Tbsp granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc) 1 1/2 tsp vanilla extract (alcohol-free) Optional: for more lemon flavor add some lemon essential oil or the above mentioned lemon juice powder) to the topping mixture INSTRUCTIONS: Mix filling ingredients together in food processor until smooth. Pour filling on top of crust. Bake 25-30 mins at 350. Check to see if it looks set, center can still be slightly jiggly. Take out of the oven and pour the topping mixture on top of your cake and bake for another 10-15 minutes until set. Cool and refrigerate. Serve chilled & then store in the refrigerator. Menu and recipes are at the bottom of this page. We'd love to hear your feedback in the comments if you try any of them. It is my honor to help you guys start new, healthy traditions and to assist those who are currently fasting from sugar or gluten or dairy, etc to still enjoy the Holidays! If God has lead you to make some lifestyle changes, then simply obey. You can trust Him. He who has called YOU is faithful & HE will do it! (1 Thes 5:24) It is worth it! YOU CAN stay healthy AND enjoy delicious meals over the holidays! Your joy is in the Lord more than it is in food or anything else ;) Let me help you... 1. Present your body as a living sacrifice; Do not be conformed to the world; Be transformed by the renewing of your mind (Romans 12:1-2). Cleanse your mind daily with God's Word; Abide in The Truth; Focus on what you CAN have (food that heals & refreshes) instead of what keeps you sick. 2. Ask for a fresh filling of the Holy Spirit. SELF-CONTROL is a fruit of the Spirit. This is where your power to change comes from. Repent of old habits that have not served you, your family or God, receive his amazing grace, and press forward in HIS POWER. "He gives more grace... God opposes the proud but gives grace to the humble.” - James 4:6 3. Remember: You are fasting & surrendering (Biblical; God's Power; breakthrough), NOT dieting (work of the flesh; fleeting; bondage). Watch my 10min FASTING VIDEO for encouragement. 4. Be prepared with ideas, recipes & ingredients. YOU ARE AN AGENT OF HEAVENLY CHANGE! BE THE EXAMPLE & do it with JOY and without complaining! Make your holiday more about relationships than about the food. 5. Cast down your fears in the name of Jesus. You are NOT given a Spirit of fear, but one of power, love AND a sound mind (2 Tim 1:7). If what others are calling "food" is making YOU sick, at some point you have to quit sacrificing your health & your obedience to The Lord because of fear of what others will think, fear of failure, fear that you will not be able to have fun anymore, fear of letting someone down because you changed your recipe or tradition. Keep your eyes on Jesus. Be brave. Stay strong. Walk in grace. And seek continual discernment through this journey. YOU. ARE. A. GOD-PLEASER. NOT A PEOPLE-PLEASER. 6. Dust off the lie that REAL FOOD is gross or boring & that you can't have fun without alcohol. LIE! Name. of. Jesus! When I throw a party... WE HAVE FUN! WE STAY HEALTHY! WE INTRODUCE PEOPLE TO NEW IDEAS & HEALTHY DESSERTS! WE STAY SOBER! And WE WORSHIP THE LORD in Word & action. You can too! Pray & ask the Lord for healthy desires, healthy cravings, and new healthy traditions/ideas. 7. Ask yourself: Is it really worth it to stay sick & tired, to gain the holiday weight AGAIN or to throw in the towel on the progress you've made thus far for that 1 meal, 1 day, 1 night, 1 season....? For me, I am so much more alive Spiritually, mentally & physically when I am rested & feeding my body (physically & Spiritually) what makes me thrive. I walk in a lot more energy, grace, kindness, awareness, clarity, joy, power & compassion when I'm not feeding my flesh. I hear more clearly from the Lord & have more peace. I am more patient with others. When I have compromised & don't feel well, I have a lot less to pour out & it is hard to live out God's calling on my life. I LOVE that I can prepare a FEAST for my friends & family that is 100% healthy, feeds their bodies (even though some don't appreciate it), feeds their soul & Spirit, with no hangover (by food or drink!) the next day or week! Although it was challenging at first, it is a way of life now. It is part of the Godly Legacy I will leave behind. It's never too late to change, friends. The facade of what America is calling "food" is one of the biggest lies we have believed. Eating real food is not "extreme." It's medicine. It's obedience. It's discipline. It's logical. It's a sacrifice. We neither neglect our bodies nor obsess over them. Freedom in Christ is neither religion nor rebellion. If we keep Jesus the main thing, we will stay free in the process!!! WITH GOD, ALL THINGS ARE POSSIBLE - Mat 19:26 **CLICK IMAGES FOR RECIPES**
We assumed you would either know or figure out how to cook a turkey ;) Be sure your brine/broth & ingredients are gluten-free (if necessary), & use real spices to flavor.
Happy, Healthy Thanksgiving to all of you!! We have MUCH to be grateful for!!  INGREDIENTS: 4 Tbsp grass-fed butter (Kerrygold) 1/2 cup Swerve (xylitol-based sweetener) 1 tsp cinnamon 1/8 tsp cayenne pepper 2 cups raw nuts of choice (I love equal parts almond, walnuts, pecans) pink sea salt, to taste INSTRUCTIONS:
Add butter, Swerve, cinnamon and cayenne pepper to large sauce pan and heat on medium-high heat until the butter is browned well (just not burnt) and the Swerve is COMPLETELY melted. While this is cooking, spread your nuts evenly onto a cookie sheet covered with parchment paper. Pour your melted "sauce" over the nuts, sprinkle with pink salt & place in fridge and allow to cool & harden. Once your nuts harden, break into pieces and place in a decorative jar or small gift bags to make an adorable, healthy gift for Christmas, Easter, birthday parties, or just to keep on hand for your family!! NOTE: This works better on a gas stove. If you use an electric stove, finding the balancing between melting the Swerve fully but not burning it is a bit tricky. If you make this and the sauce never hardens, you didn't cook it long enough. If it tastes burnt or gets black (instead of darker brown), then you went too long or had the heat too high. 
1 cup Shea butter 1 cup Mango butter 1 cup Sweet almond oil 1 cup Coconut oil ESSENTIAL OIL of your choice (We love Nature's Sunshine Peppermint oil) In a double boiler, start melting shea butter first, as it is the hardest oil and takes the longest to melt. When it is about 1/2 way melted, add mango butter. When that is almost melted, turn off the heat and add coconut oil and sweet almond oil. Pour the completely melted mixture into a mixing bowl. Let it cool and then continue chilling in the fridge for about 3 hours or until it is completely opaque in color and has a firm but soft texture. You should be able to easily press your finger into the "butter" when it's ready to be whipped. Remove from fridge. If you let it go too long and it gets too hard to whip, just let it sit out for a little bit. Add ESSENTIAL OIL of your choice at this point and beat with a hand mixer for a few minutes until it becomes thick and creamy. It will get white in color and fluff up. It should look like butter cream frosting! Divide into small jars to store or give as a great homemade gift!
1 cup epsom salt
1/4 cup pink sea salt 1/4 cup+ coconut oil Essential oils of your choice (we love peppermint) Mix all ingredients well in an electric mixer. Add the essential oils while it's mixing. You may like more or less than our suggestion, so add at your own pace ;) Place finished product into glass jars for storing or gifting.  When adding coconut oil to any recipe, you add anti-bacterial (antibiotic), anti-viral, anti-fungal & overall anti-microbial, medicinal & fat-burning nutrition to your creation :) With the extra peppermint essential oil, also a powerful antibiotic/antiviral/anti-microbial, you now have a powerful medicinal drink that tastes AMAZING and won't harm your "good bacteria" (probiotics)!! AND the peppermint will sure open up your sinuses!! SICK?? Doctor's orders.... drink healthy hot cocoa :) How fun is that?! INGREDIENTS: 1 cup hot water, raw milk or unsweetened vanilla almond milk 1-2 Tbsp raw cacao powder Vanilla (liquid) stevia, Bocha Sweet, monkfruit, or other sweetener, to taste Splash of (alcohol-free) vanilla extract 1-2 Tbsp raw coconut oil (optional) 1-2 Tbsp grass-fed butter (optional) 1 scoop Nature's Sunshine collagen powder 1 drop Nature's Sunshine Peppermint Essential Oil (optional) INSTRUCTIONS:
Blend all ingredients in a high-powered blender, on high speed. The coconut oil/butter and collagen powder make it a frothy/creamy "chocolate keto latte"! Blend on high until it heats to desired temperature. If you don't have a high-powered blender (like Vitamix), then use hot water or heated almond milk before adding your ingredients to your blender. .NOTE: This is a great way to get your daily coconut oil in!! Enjoy a healthy, medicinal dose of caprylic acid (anti-fungal/anti-viral/anti-bacterial; thyroid fuel; fat-burning; brain nourishing) goodness from coconut oil and the good, saturated, nourishing, digestible fats from the grass-fed butter. If you add the collagen powder, technically this "drink" is a "meal" balanced with fantastic fats and proteins... and ZERO sugar crash! This makes for a healthy addition to any breakfast, and could be considered a healthy, small mid-day meal. There is a lot of medicinal value and nourishment in this brain-nourishing, fat-burning treat!! You're welcome! ;)
Preheat oven to 350 degrees F.
Combine all spices in a small bowl. Evenly coat roast with oil. Rub roast evenly with spice mixture. Let sit for 15 minutes. Heat a spoonful of coconut or avocado oil in large pan. Place roast in pan (if it doesn't sizzle immediately, the oil is not hot enough). Brown for a few minutes on each side (this will seal in moisture and give it a nice color). Place in roasting pan or glass dish. Combine honey and fresh garlic in a small bowl. With a basting brush, coat browned roast evenly on all sides. (If you are on a Candida Detox, this step can be omitted.) Roast your tenderloin in the oven for 20-25 minutes or until thermometer reaches 165 degrees F. Remove from oven and cover loosely with foil for 10 minutes. Place on cutting board and slice into 1/2 inch slices. Topping Options: 15 Minute Cranberry Sauce Homemade Applesauce - NOT good for Candida Detox ; Please wait until you're cleared to eat apples :) *This recipe is GREAT without sauce too! Add Cauliflower Mashed Potatoes and Crispy Brussels Sprouts to make a yummy and complete meal that is sure to be a hit!!!
In a small mixing bowl, soak quinoa for 10 minutes to get the bitterness out then rinse until water runs clear. Drain in a fine mesh sieve. Combine water and quinoa in a medium sauce pan. Cover and bring to a boil. Reduce heat and simmer for about 12 minutes or until the quinoa is tender and water is absorbed. Meanwhile, in a medium mixing bowl, combine pumpkin puree, spices, vanilla, coconut oil and Himalayan pink salt. Add to cooked quinoa. Add coconut milk to desired texture depending on how moist you like it. Add Swerve to taste. Place in a baking dish. TOPPING Combine pecans, cinnamon, melted butter and swerve to taste. Put on top of quinoa mixture. BAKE 350 degrees for 15 - 20 minutes or until nuts are golden and sizzling but not burned. Serve with HEALTHY WHIPPED CREAM and enjoy this warm, cozy breakfast treat! This recipe makes a fairly large batch but it freezes & reheats really well!!! To freeze: Place in ziplock freezer bag & press flat. Place in fridge overnight to thaw. To reheat: Place in baking dish, add nut mixture, loosely cover with foil and bake at 325 degrees for about 10 - 15 minutes. This recipe was adapted from http://www.worthcooking.net OR you could call these "Healthy Andes Mints" :) These are a patient favorite!!!  INGREDIENTS: WHITE LAYER 1/2 cup coconut butter 2 Tbsp organic virgin coconut oil 4 Tbsp raw honey (or liquid Stevia to taste if on Candida Detox) 1/4 tsp PEPPERMINT ESSENTIAL OIL CHOCOLATE LAYER 1 bag Lilly's Dark Chocolate Chips 1/3 cup organic coconut oil 1-1/2 Tbsp raw honey 1/4-1/2 tsp PEPPERMINT ESSENTIAL OIL Line a mini muffin tin with 12 liners and set aside.
FOR THE WHITE LAYER In a medium bowl, combine coconut butter, coconut oil, honey, and peppermint essential oil. Stir until smooth. Put a small amount in each muffin liner and press into the bottom so they are even. Place in the freezer for 15 minutes to harden. FOR THE CHOCOLATE LAYER Combine the chocolate chips, coconut oil, and honey in a pan over medium heat until smooth. You just want to warm it enough that there are no lumps, but don’t boil it or heat it too long. Turn off the heat and add the PEPPERMINT ESSENTIAL OIL. Take the muffin tin out of the freezer and spoon the chocolate mixture on top of the white layer. Place back in the freezer for 30 minutes or until completely hard. Store in a bag or covered dish in the fridge or freezer. These are great to have on hand for a quick, healthy chocolate (magnesium) fix that won't spike your blood sugar ;) NOTE: You can also skip the white layer if your in a hurry and just use the chocolate part. *Recipe adapted from goldenbarrel.com. SURVEY SAYS: 5 STARS!!!!! You should definitely ditch the marshmallow yams & try this!!!
Pre-heat Oven to 375 degrees.
Place all filling ingredients into a food processor and blend until smooth. Place in casserole or glass baking dish. Combine all topping ingredients. Place on top of potato mixture. Bake for 20 minutes. Topping should be golden brown.
Steam or boil your cauliflower until soft. Add your cooked cauliflower and butter to a food processor or blender & puree until you get the consistency of mashed or smashed potatoes. Add sea salt to taste, as you puree your "taters". Serve hot.
Feel free to add garlic for garlic "mashed potatoes". There is no need to add (non-dairy) milk, but unsweetened almond milk works best if you need some extra moisture. Coconut oil (in place of butter) is optional, but you can kind of taste the "coconut" flavor ;) Enjoy the MANY benefits of this starch-free, liver-loving, cruciferous veggie mash!! Seriously you guys!!! THERE IS NO EXCUSE why you cannot have a HEALTHY HOLIDAY from this point forward without compromising flavor!! This recipe is AHHHHHmazing!!!!! HAPPY THANKSGIVING FROM CAREEN'S KITCHEN! NOTE: If you have Candida overgrowth and you are a under my care, make sure I have cleared you to add dates before adding those to this recipe.  INGREDIENTS: 3 ½ cups Onion, diced 2 ½ cups Celery, diced 1 cup Granny Smith apple, cored and diced 1/4 cup Dates, chopped into small pieces (optional and only if you are cleared to eat dates) 2 cups Almond flour or meal 1/2 cup Pecans or walnuts, chopped 2 tsp Sage 2 tsp Thyme 1/4 tsp Marjoram 1/4 tsp Rosemary 1/4 tsp Pepper 1/2 tsp Salt 3 Tbsp Butter or ghee 3 Tbsp Coconut oil 3 Eggs, whisked Preheat oven to 350.
Add butter and coconut oil to a skillet and heat over medium heat. Add onion, celery, apple and herbs and saute over medium heat until onions are translucent. Remove from heat and add all other ingredients, except eggs, to your mixture. Once everything is mixed well, add whisked eggs, mix thoroughly and transfer to your baking dish. Bake at 350F for 45 minutes – 1 hour or until the top is browned. Easy! NOTE: Add dates only if you are Candida-free. If you are a under my care, make sure I have cleared you to add dates so that you do not go backwards on your health. If you have a cast iron skillet or Le Creuset dish that can go from stove-top to oven, you can saute, mix and bake everything in this 1 dish.
Even the ORGANIC stuff from Costco has 22 grams of sugar per 2 Tbsp! So, I’ve made my own the last few years. It's safe for those of you on a Candida Detox or with blood sugar issues. Please note, there is still some natural sugar in the cranberries themselves, so it is wise to only have cranberry sauce if you are at least 1 month into your Candida Detox. This also makes a killer topping for my Raw Vegan Cheesecake! INGREDIENTS: 4 cups fresh cranberries 2 cups water 4-6 drops Nature's Sunshine Organic Orange essential oil or 2+ Tbsp orange zest 1+ cup Swerve (sweeten to taste) If using orange zest, grate & set aside.
NOTE: If using Orange essential oil, be sure it is organic & safe to ingest. NEVER orally ingest a brand you pick up from a health food store without knowing it is 100% pure & safe for ingestion. All essential oils are NOT created equal. You are safe to use the Nature's Sunshine Organic Orange essential oil I've named above in your cooking/recipes. Place cranberries, water & Swerve in a medium saucepan. Over medium to high heat, cook until the cranberries burst, then lower heat to simmer 15 more minutes. If using orange zest, stir it in while your cranberries simmer. If using the orange essential oil, add it after you turn the heat off. Add a little extra Swerve if you like your cranberry sauce sweeter. I add a large spoonful of RAW honey at the end (but I am not on a Candida Detox anymore). Some cranberries are quite juicy, so if your finished mixture is pretty runny, drain off some of the liquid. Blend with a (hand or high-powered) blender if you like your cranberry sauce completely smooth! Chill and serve. I like to make it the night before so it’s really cold & “jellied” for serving the next day. Why wait until Thanksgiving to make this?! It makes a great dessert, dessert topping or side dish all year round :) NOTE: If you are not on a strict Candida Detox, you could use RAW honey in place of Swerve (or half Swerve, half honey). *Stevia does NOT do well in this recipe, as it has somewhat of a bitter taste & cranberries are naturally tart/bitter, as well. No bueno ;) Serves 4-6 depending upon serving size.
RAW PIE CRUST -if you've been cleared to eat dates: 2 cups raw nuts (100% pecan or 1/2 pecan & 1/2 walnut is YUM!) 2 cups dates (pitted) 1 pinch sea salt (pink) Grease your pie pan with coconut oil. This prevents the crust from sticking. Add the nuts, dates & salt into a food processor and blend until well processed "dough". Roll your ball of dough between 2 pieces of parchment paper with a rolling pin until your crust is flattened to the size of your pie pan. Place your pie pan upside down on your crust (top parchment paper removed) and then quickly flip your pie pan over, holding the crust into the pan. Press & form the dough into your pie pan. Don't bake it (it's RAW crust). You're ready to add your filling!
COOKED PIE CRUST - safe for Candida Detox: 1¼ cup almond flour (use 1 3/4 cup almond flour if no buckwheat/cassava/tigernut flour) ½ cup buckwheat, cassava or tigernut flour ¼ cup coconut flour ¼ tsp sea salt (pink) 1 Tbsp ground flaxseed 1 Tbsp raw coconut oil 1 egg (large) 3 Tbsp cold cubed butter Hot water (if needed) Preheat Oven to 350F. Grease a pie pan with coconut oil and set aside.
Start your teapot in case you need warm water. Mix together the almond flour, buckwheat flour, coconut flour, ground flax seeds and salt in a large mixing bowl. Next, add your Tablespoon of coconut oil and mix. Beat the egg and cube your cold butter and add them to the dough one at a time. Knead your dough. If the dough is too crumbly, add 1 Tablespoon at a time of warm water until you get the proper consistency to start rolling your dough. I used 3 Tablespoons of warm water. Form your dough into a ball, sprinkle some (almond or buckwheat) flour on a large piece of parchment paper and roll the dough out. You can also just knead the dough and press it directly into your pie pan. Bake crust at 350 until golden brown. Remove from oven, let cool, then add your (RAW) filling (if you're using a RAW filling like my RAW cheesecake). Bake the entire crust/pie at 350 if it is pumpkin or other cooked pie. Be sure to cover the edges with foil halfway through so your crust doesn't burn :) This is a tried and true recipe shared with us from my sweet sister-in-Christ, Amanda. She's created and mastered some FANTASTIC Candida-Detox recipes having gone through this journey herself. And she's generously shared this gem to help us all have a happier, healthier holiday!!
Preheat Oven to 350F Take out two pieces of parchment paper to roll the dough with. Pull out a pie pan and butter the bottom and sides. Make sure your teapot is on for the warm water. Add all dry ingredients to a medium-sized mixing bowl (or electric mixer) and mix thoroughly. Add the coconut oil and mix again. Beat your eggs and then add them to the mixture. Next, cube your cold butter and add it to the dough. Knead the dough with your hands. If the dough is too crumbly, add a Tablespoon or more of warm water from the teapot until you get the dough to a consistency to star rolling. I used ~3 Tablespoons of warm water. Roll your dough into a ball, place on the parchment paper, and start rolling the dough out with a rolling pin. You can alternatively just knead the dough and then pack it into the pie pan instead of rolling it flat before placing it in the pan. Once the dough is in your pan, poke it with a fork on the bottom and around the sides. Set aside and prepare your filling. MAKE THE FILLING: 2 cups Cooked, blended organic sugar pumpkin (Or 1, 15oz. can Organic Pumpkin Puree) 3 Extra large eggs 1 can UNSWEETENED Coconut milk 3/4 cup Swerve or Monkfruit sweetener 1 full dropper liguid Vanilla Stevia Extract (or use more Stevia or Monkfrut if you dislike Stevia) 1/4 tsp. Himalayan (pink) sea salt 1 Tbsp. Ground cinnamon 1/4 tsp. Ground ginger 1/8 Ground clove 1 Tbsp. Pumpkin Pie spice 1/4 tsp. Ground nutmeg Add all ingredients to a mixer and mix well. Pour the filling into the pie pan with the crust and place in the preheated oven. Cook 60 minutes or until slightly browned and set. Remove your pie from the oven and cool in fridge for at least 2 hours or overnight. Top with my Keto Whipped Cream & surprise your family & friends with how delicious "healthy" can be!! Enjoy knowing you are feeding your body (the temple of the Holy Spirit) AND your Spirit!! This is 100% safe for a Candida Detox & totally legal for breakfast...woohoo!!!  Our friend/patient, Joel, made an entire healthy Thanksgiving dinner for his family! So proud of him for being a good example & trying new things!! If teens can make this so can you :)  WET INGREDIENTS: 5 eggs 1 - 15oz can organic pumpkin puree (canned or fresh) 1/2 cup unsweetened almond butter 1/4 cup grass-fed butter (Kerry Gold), softened 1 tsp vanilla (alcohol-free) DRY INGREDIENTS: 1/2 cup coconut flour 3/4 cup Swerve or xylitol 1 Tbsp. Pumpkin pie spice 1 1/2 tsp. baking powder 1 tsp baking soda 1/8 tsp Himalayan (pink) sea salt OPTIONAL: Add nuts or Lily's Chocolate Chips Preheat oven to 350 degrees.
Combine all wet ingredients in a medium mixing bowl and whisk together until well combined. Combine all dry ingredients in a small mixing bowl and add to the wet mixture. Whisk until well combined. Spoon into muffin papers to about 2/3 full. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out smooth. Enjoy for breakfast or dessert, with a hefty butter or coconut oil smear! These are 100% safe for a Candida Detox!!!  PREP: Put can of coconut cream in the fridge the night before you want to make this. This is another MUST-HAVE recipe shared by Careen!! She has been a HUGE contributor to this blog. This servant friend has done everything from building and editing this website, to creating, re-creating, and experimenting recipes for me and with me! I am so blessed to call her my friend and to get to throw down in the kitchen with her...AND to get to eat her food experiments!! Note: Since writing this recipe, Trader Joe's has changed their Coconut Cream and it really does NOT work. I recommend Sprouts Brand, Native Forrest or Thai Kitchen for better results. INGREDIENTS: 1 can unsweetened coconut cream 1/2 tsp organic vanilla extract (alcohol-free) Liquid stevia, to taste (1-2 droppers) Optional: For an extra bit of protein... Add 1 scoop of Nature's Sunshine Collagen Powder powder (it will also act as a thickener if needed). Optional: Cacao powder, to taste (1+ Tbsp) - to make chocolate mousse! or add pumpkin pie spice, to taste, for a fall flare! Open your can of chilled coconut cream (DO NOT SHAKE IT UP!). Scoop out the solid (cream) portion, being careful not to include the water/liquid/milky portion. Place in a mixing bowl with other ingredients, and beat with an electric hand mixer until you get "whipped cream". Nummies!!
Note: The thickness of each can of coconut cream varies and it is crucial that it is VERY CHILLED (I store mine in the fridge). NEVER shake it, as it will combine with the water at the bottom, resulting in a thin cream that will not thicken. |
* All recipes are GRAIN FREE
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