Carrot and Green Bean Soup with Cashews

3-4      small carrots (4 ounces)
6         ounces green beens
4         tablespoons raw or organic butter
1 1/3   cup finely sliced shallot or onion
2         cloves of garlic finely chopped
1         cup cashews roughly chopped
1         teaspoon grated fresh ginger
Sea salt and pepper to taste
3-4      cups of vegetable broth or filtered water

• Cut carrots and green bean into small pieces. Steam for 10-15 minutes or until tender.

• Meanwhile melt the butter in a frying  pan on medium heat. Lower the heat, add shallots (onions) and keep stirring until the shallots start to caramelize (about 10 minutes). Toss in cashews, garlic and ginger and keep stirring on low heat for another  5 minutes.

• Puree carrots and green beans in a blender with vegetable broth or water.

• Transfer to a pan and simmer for 5 minutes. Season with sea salt and pepper to your taste. Mix most of the shallot and cashew mixture into the pot and save the rest for garnishing. 

Nut Cake

Wet ingredients:


3          large dates pitted and cut into 
            small pieces
5-6       small dried figs
1/3       cup shelled pistachios chopped
1/3       cup walnuts chopped
1/2       cup coconut milk
3          drops of coffee extract (optional)

• Cut the hard part of the fig's tips and chop them into small pieces. Soak  figs, dates, pistachios, walnuts and coffee drops (optional) in coconut milk inside a tightly sealed container.   Refrigerate for at least several hours.

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Dry ingredients:






1      large date pitted
2      tablespoons coconut flour
2      tablespoons coconut flakes
1      teaspoon unsweetened cocoa 
        powder
1/3   cup walnuts
1      tablespoon xylitol
pinch of cardamom powder (optional)

• Mix date, coconut flour, coconut flakes, cocoa powder, cardamom powder, walnuts, and xylitol in a food processor until the mixture resembles a powdery substance.  Pour dry ingredients into a mixing bowl.

• Remove the wet ingredients from the fridge, put them in the food processor, and mix well.

• Line a small (about 4x4x3 inches) glass container with a plastic wrap.  Place a 1/4 of an inch layer of dry ingredients in bottom of container.  Top with a layer of wet ingredients.  Alternate thin layers of dry and wet ingredients until all are used.  Place the glass container in the freezer for at least 3-4 hours. 

•  Let it thaw 30 minutes before serving.   Use the plastic wrap to un mold.

Chicken with Tahini and Macadamia Nut Sauce

1        pound organic or free range  
          chicken breasts
1/3     cup coconut flour  
Sea salt and pepper to taste
3        tablespoons coconut oil
1        cup finely chopped parsley
1        Ezekiel 4:9 ( sprouted grain tortilla) bread cut into small squares.
2        tablespoons tahini
1/2    cup macadamia nuts 
1        tablespoon Bragg Liquid Aminos or lemon juice
1/2     cup filtered water
1        cup chopped tomatoes 
Pinch of saffron (optional)

• Put tahini, macadamia nuts, liquid aminos and water in a high speed blender and mix until smooth and creamy.

• Pound each piece of chicken breast with a meat mallet.

• Season chicken breasts with sea salt and pepper and dip them in coconut flour.

• Heat coconut oil in a frying pan and place the chicken breasts inside the pan. Make sure to turn over each piece after 3-4 minutes.

• Remove the chicken breasts from the pan and cut them into small pieces.

• Pour the tahini nut mixture in the pan; then add the chicken breasts, saffron and tomatoes.  Simmer for 20 minutes.

• Add parsley and Ezekiel bread pieces into the pan and simmer for another 2-3 minutes. 

Hokkaido Muffins with Cocoa Butter Frosting

Preparing the hokkaido



Hokkaido is another name for Japanese squash. You can wash and cut it in half, remove the seeds, dice into bite-size pieces.  Steam  for 5-7 minutes (or until tender and soft) with the skin on .  Remove the skin from the cooked squash and mash. For this recipe you need  8 ounces or 1 cup mashed Hokkaido.

8           tablespoons butter at room temperature
4            eggs at room temperature
2            tablespoons raw honey
2            tablespoons xylitol
8            ounces of steamed Hokkaido
Pinch of sea salt
Pinch of nutmeg
1/2         teaspoon ground cloves
1            teaspoon baking powder
1            cup  finly ground cashews
1/4-1/3  cup cocoa nibs

• Preheat the oven to 350.

• Beat the eggs on high speed until foamy and pale yellow (about 2 minutes).

• In a separate dish beat the honey, xylitol and butter until  until soft and creamy.

• Mix the eggs and butter batter together with the rest of the ingredients except for the cocoa nibs on medium speed until you have a uniform mixture.

• Fold in cocoa nibs at the end.

• Fill paper lined muffin cups 3/4 full with batter.

• Bake for 40-45 minutes.

Frosting (optional)






1/3 cup cocoa butter
2 tablespoons coconut butter grated
2 tablespoons xylitol

• Heat xylitol on a small pan until all the crystal are melted.

• Add coconut butter and cocoa butter and keep stirring until everything is well blended.

• Wait for the frosting to cool (5 minutes). Spread about a teaspoon on top of each muffin.

Lamb Chops with Cauliflower and Plum sauce

2-3            tablespoons coconut oil
1               tablespoon coriander seeds
1-2            tablespoons fresh herbs (rosemary, sage and thyme) finely chopped

1/4            teaspoon cayenne pepper

1/2            teaspoon paprika 

1               teaspoon turmeric

2               cloves of garlic crushed

sea salt and black pepper to taste

2               pounds   lamb chops

1               head of cauliflower washed and separated into small florets 

1               medium onion chopped in large pieces

3               cups of vegetable broth

• Heat the coconut oil in medium pot. Add  coriander seeds and fresh herbs to the oil, and lower the heat if necessary. Cook and stir for 20 seconds. Gradually add  cayenne, paprika, turmeric, peppers, garlic, paprika, garlic, sea salt and pepper. Mix herbs and spices together for another 15 seconds. 

• Sear the lamb chops in the spicy oil for about 30 seconds on each side.

• Add the onion and vegetable broth and bring to a boil. Lower the heat and cook for more than 1 hour or until tender. Make sure there is still some broth left.

• Toss in cauliflower florets on top of the lamb chops and let them simmer until tender.

• Remove the lamb chops and cauliflower from the pot. and drain the remaining liquid in to a sieve to remove all seeds and herbs leaves.

• Make the plum sauce. Pour over the meat and cauliflower if desired.

Plum Sauce

1/ 4         cup organic or raw cream

1/4-1/2   cup of the remaining broth

1             teaspoon tapioca starch

2-3          small yellow plums chopped 
               into small pieces

• Mix all the ingredients together and  bring to a boil.

• Heat for a couple of minutes then transfer to a mixer and blend well.

Berry Smoothie

2      cups frozen blackberries or strawberries
1      frozen banana
handful of spinach
1      small cucumber
2      tablespoons tahini
half of a lemon peeled and seeded
1      cup filtered water
1-2   stalk(s) of celery
1/2   scoop chocolate or vanilla whey Perfect Protein Powder

• Mix all the ingredients in Vita-Mix except for whey protein until smooth.

• Add whey protein and let the machine run for 5-10 seconds.

Squash Bites

10-12     small yellow and green summer squash

2            free range organic eggs beaten

1/2         cup of your favorite kind of cheese ( crumbled feta, cheddar)  as needed

1            cup vegetable broth

1            tablespoon olive oil

2-3         walnuts 

• Scoop out the inside of the squash and fill half of the cavity with cheese and the rest with beaten egg.

• Place inside a medium pan. 

• Pour the vegetable broth inside the pan so that it covers up to half of the squash.

• Bring to a boil reduce the heat and cook for about 10-15 minutes or until the squash are soft.

• Drizzle olive oil on top.

• Grate the walnuts on top.