NUTRITION - MOVEMENT - MINDSET

Recipes

All recipes are gluten free, blood sugar balancing and nutrient dense, with dairy free options

Juices, Lattes and Elixirs

BGC Powerhouse Juice

Gram for gram, broccoli stems contain more calcium, iron and Vitamin C than the tops! Ginger provides incredible antioxidants and digestion support, while cucumber hydrates your tissues.

Prep: 5 minutes
Total: 10 minutes
Serves: 2

Ingredients:

  • The entire stem of one broccoli head
  • 4 inch piece of ginger
  • 3-4 cucumbers depending on your juicer

Cleanse & Glow Juice

Prep: 5 minutes
Total: 10 minutes
Serves: 2

Ingredients (organic when possible):

  • 1 inch of raw ginger, unpeeled
  • 6-10 celery stalks
  • 1 whole cucumber, unpeeled
  • 1 whole lemon, peeled

Process:

  1. Rinse and scrub vegetables thoroughly**
  2. Place all ingredients, one by one, into the juicer.

GOOD GUT HEALTH TIP:
Soak your fruits and veg, particularly those with skin you will be consuming, as soon as you get home from the market.

  • Place produce in a large bowl of cold water and add 20 drops of grapefruit seed extract.
  • Soak for 20 mins
  • Rinse and dry and store

Your produce has now been “disinfected” for bugs germs and bacteria using an organic compound.

Immunity Morning Elixir

Prep: 5 minutes
Total: 5 minutes
Serves: 7

Ingredients:

  • 1 hand-sized piece of fresh ginger
  • 4-7 lemons
  • Hot filtered water

Process:

  1. Roughly peel and chop a palm sized piece of raw ginger
  2. Use a citrus squeezer to juice the lemons.  Peel one lemon.
  3. Place the ginger, lemon juice and whole lemon in a blender.
  4. Add 3-4 cups of filtered water
  5. Blend on high for 2 minutes 
  6. Store the elixir in an airtight jar and use 3 tablespoons in a cup of hot water each morning, first thing.

Matcha Latte

Total: 5 minutes
Serves: 1

Ingredients:

  • 1 cup unsweetened almond milk – steamed or heated
  • 1 medjool date – remove pit
  • 1 scoop marine collagen
  • 1 serving organic / ceremonial matcha
  • 1 tablespoon coconut oil

Process:

  1. Place all ingredients in a blender for 1 minute. Enjoy!

Bulletproof Collagen Latte

Total: 5 minutes
Serves: 1

Ingredients:

  • 2 shots organic decaf or regular espresso
  • 3/4-1 cup hot water
  • 1 tablespoon grass fed butter
  • 1 tablespoon coconut oil
  • 1 serving collagen

Process:

  1. Brew espresso
  2. Heat water
  3. Place all ingredients in a blender for 1 minute.

Blood Sugar Balancing Breakfast & Snacks

Warm Chia Porridge

Prep: 5 minutes
Total: 10 minutes
Serves: 2

Ingredients:

  • 1 tbsp ghee
  • 2 cups coconut or almond milk
  • 4 tbsp chia seeds
  • 2 tbsp ground flax seed

Toppings:

  • 1/2 an apple chopped finely or
  • 1/4 cup fresh berries or
  • 1 banana can be mashed into the porridge while cooking and/or
  • 1/2 teaspoon cinnamon

Process:

  1. In a pan on medium heat, add 1 tbsp. of ghee, 2 cups of milk, then the chia seed and flax meal.
  2. Continuously stir all ingredients using a wood or silicon spoon, until pudding is thick (around 3-4 minutes).
  3. Add more liquid as needed.
  4. Once desired consistency reached, pour porridge into a bowl. You can stir in sweetener as desired – a drop of maple syrup or honey, or a pinch of monk fruit.
  5. Add toppings and enjoy warm!

Double or triple batch and refrigerate it for cold chia pudding the next morning!

Toddler Friendly Protein Pancakes

Prep: 5 minutes

Total: 20 minutes

Serves: 2-4

Freezer Friendly

Ingredients:

  • 1 banana
  • 3 eggs
  • 1/3 cup chickpea flour (may substitute with buckwheat flour – another high-protein option)

Optional Toppings:

  • 1/4 cup berries
  • Butter
  • Maple syrup

Process:

  1. Place all ingredients in a high-speed blender.
  2. Grease your pan with coconut oil or ghee and set the stove to medium heat.
  3. Pour the mix onto the pan and flip after the little bubbles appear.
  4. Repeat until you have cooked all your batter

Warm Chia Porridge

Prep: 5 minutes
Total: 10 minutes
Serves: 2

Ingredients:

  • 1 tbsp ghee
  • 2 cups coconut or almond milk
  • 4 tbsp chia seeds
  • 2 tbsp ground flax seed

Toppings:

  • 1/2 an apple chopped finely or
  • 1/4 cup fresh berries or
  • 1 banana can be mashed into the porridge while cooking and/or
  • 1/2 teaspoon cinnamon

Process:

  1. In a pan on medium heat, add 1 tbsp. of ghee, 2 cups of milk, then the chia seed and flax meal.
  2. Continuously stir all ingredients using a wood or silicon spoon, until pudding is thick (around 3-4 minutes).
  3. Add more liquid as needed.
  4. Once desired consistency reached, pour porridge into a bowl. You can stir in sweetener as desired – a drop of maple syrup or honey, or a pinch of monk fruit.
  5. Add toppings and enjoy warm!

Double or triple batch and refrigerate it for cold chia pudding the next morning!

Satiating Smoothies

The ASH Staple Smoothie

Total Time: 5 minutes
Serves: 1

Ingredients:

  • 1 scoop chocolate or vanilla protein
  • 1 tablespoon almond butter
  • 1 tablespoon chia seeds
  • 1 handful fresh spinach
  • 1/4 cup frozen blueberries (or 1/4 cup regular blueberries + 1/2 cup ice)
  • 1½ cups nut milk

Process:

  1. Add all ingredients and blend for 1 minute or until desired consistency achieved.
  2. Add mylk and/or ice as desired.

Green Goodness Cleansing Smoothie

Total Time: 5 minutes
Serves: 1

Ingredients (organic when possible):

  • 1 serving vanilla protein powder
  • 1 tablespoon MCT oil
  • 1 tablespoon chia seeds
  • 1/2 of a cucumber
  • Juice of 1/2 lemon
  • 1-2 teaspoons fresh ginger
  • 1-2 cups filtered water or unsweetened almond milk

Process:

  1. Add all ingredients and blend for 1 minute or until desired consistency achieved.
  2. Add mylk and/or ice as desired.

Slim Smoothie

Total Time: 5 minutes
Serves: 1

Ingredients:

  • 1 serving vanilla protein powder
  • ¼ avocado
  • 2 tablespoons flaxseeds
  • 1/2 a cucumber or 1 small Persian cucumber
  • ¼ cup fresh mint leaves
  • 1 handful of spinach
  • Juice of 1 lemon
  • 2 cups unsweetened nut milk

Process:

  1. Add all ingredients and blend for 1 minute or until desired consistency achieved.
  2. Add mylk and/or ice as desired.
  3. Serve in a glass and enjoy!

Seed Cycling/Hormone Balancing Smoothie

Total Time: 5 minutes
Serves: 1

Ingredients:

  • 1.5 cups pure organic almond milk
  • 1 scoop vanilla plant protein (I used @cymbiotika)
  • 1/2 avocado
  • 1/2 cup frozen or fresh organic blueberries
  • 1/3 frozen banana
  • 1 date
  • 1 tbsp ground ORGANIC sesame seed (for seed cycling)
  • 1 tbsp ground ORGANIC sunflower seed (for seed cycling)
  • 1 tbsp chia seeds
    Toppings: bee pollen

Process:

  1. Add all ingredients and blend for 1 minute or until desired consistency achieved.
  2. Add mylk and/or ice as desired.
  3. Serve in a glass and enjoy!

Salty Sweet Caramel Smoothie

Total: 5 minutes
Serves: 1

Ingredients:

  • 1 serving vanilla protein powder
  • 1-2 tbsp MCT or coconut oil
  • 1 Serving acacia fiber or chia seeds
  • 2-3 Dates
  • 1.5 cups Nut Milk
  • 1 tsp Coarse Sea Salt (to top)

Process:

  1. Add all ingredients and blend for 1 minute or until desired consistency achieved.
  2. Add mylk and/or ice as desired.
  3. Serve in a glass and enjoy!

Love Lemons Smoothie

Total: 5 minutes
Serves: 1

Ingredients:

  • 2 cups nut milk
  • 1 serving vanilla protein powder
  • 1-2 tbsp coconut oil
  • 1-2 tbsp chia seeds
  • Juice of 1 lemon

Process:

  1. Add all ingredients and blend for 1 minute or until desired consistency achieved.
  2. Add mylk and/or ice as desired.
  3. Serve in a glass and enjoy!

Salty Sweet Caramel Smoothie

Cardiovascular and heart health brought to you by beetroot, an antioxidant superstar with high levels of folate.

Total: 10 minutes
Serves: 1
Prep: 5 minutes

Ingredients:

  • 1 serving vanilla protein powder
  • 1 cup ice cubes
  • ½ cup kefir or any nut milk, unsweetened
  • ¼ cup frozen cauliflower rice
  • ¼ cup strawberries (fresh or frozen)
  • ¼ avocado, peeled
  • ¼ cup raw beets, peeled
  • 3 walnuts, raw
  • 3 fresh basil leaves
  • ¼ teaspoon ground cinnamon

Process:

  1. Add all ingredients and blend for 1 minute or until desired consistency achieved.
  2. Add mylk and/or ice as desired.
  3. Serve in a glass and enjoy!

Quick Clean Lunches

The ASH Spicy Superfood Wrap

Nutrient dense and full of fat fiber protein and grain free carbohydrates

Serves: 1

Ingredients:

  • 1 grain free wrap, lightly toasted
  • 1/4 avocado
  • 2-3 tablespoons spicy hummus
  • 1 handful of arugula
  • 1 can trout, sardines, wild caught tuna or salmon
  • Black pepper, cayenne or paprika to taste

Process:

  1. In the air fryer at 150 Celsius for 3-4 minutes or in the oven 150 Celsius 10 minutes, lightly toast your wrap
  2. Chop avocado
  3. If using tuna or salmon, you can mash it with a clean organic mayonnaise to moisten it before placing it in the wrap
  4. Place the warm wrap on a plate, and add the hummus, fish of your choice, avocado and greens
  5. Enjoy immediately! 

Double or triple batch and refrigerate it for cold chia pudding the next morning!

Mediterranean Chickpea Tuna Salad

The perfect week day lunch to make ahead and enjoy twice

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

  • 3 tbsp extra olive oil
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • Sea salt and pepper
  • ¼ cup fresh basil, plus more for garnish
  • ¼ of a medium white/sweet onion, chopped
  • 1 cup fresh green beans, cut into 1-inch pieces, blanched if preferred
  • 1 large tomato
  • 1 can chickpeas, drained and rinsed
  • 1 can wild caught tuna, packed in olive oil, drained

Process:

  1. Make the dressing: Combine the oil, vinegar, mustard, and salt and pepper in a large bowl. Whisk until cohesive. Taste and adjust the seasoning if necessary.
  2. Finely chop the basil and add it to the dressing.
  3. Finely the onion and add to the dressing.
  4. Drain and rinse the chickpeas, and add them to the dressing.
  5. Add the green beans to the dressing.
  6. Dice the tomato, add the diced tomato to the dressing and toss
  7. Garnish with any remaining tomato or basil and serve.

This recipe is even yummier after it’s been refrigerated for a few hours, so store in an airtight container and enjoy again the next day!

Weeknight Dinners

Salmon and Sweet Potato Sheet Pan

Prep: 5 minutes
Total: 25 minutes
Serves: 4

Ingredients:

  • 1 head of broccoli
  • 1 bunch green onion
  • 3 Japanese sweet potatoes
  • 4 4oz wild salmon fillets
    Sesame seeds to top

Sauce:

  • 2 tbsp Sesame oil
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos
  • 1 tsp ginger
  • 2 garlic cloves, minced

Process:

  1. Preheat your oven to 205 C or 400 F
  2. Prep your sauce: combine sesame oil, rice wine vinegar, coconut aminos, ginger, and garlic cloves in a mixing bowl.
  3. Cut your broccoli and the green part of the green onions. Add them to a sheet pan and drizzle on the marinade.
  4. Roast your potatoes in the oven for 5 minutes.
  5. Then, roast the veggies on your larger pan for 5 minutes.
  6. Then, pull out your veggies and place your salmon fillets onto the sheet pan. Mix the salmon fillets in the marinade.
  7. Add the chopped whites of a green onion to your sheet pan and cook for another 12-15 minutes.

Lemon Butter Snapper

Prep: 5 minutes
Total: 35 minutes
Serves: 4

Ingredients (organic when possible):

  • 4 pieces 4+ oz white fish – ideally wild, fresh and local – we love snapper!
  • 3 lemons
  • 4 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cups Brown Rice – you can make this ahead and simply reheat when ready to use it.
  • 4 cups water or bone broth (for the rice)
  • Fresh asparagus, Bok choy, spinach, broccoli or some combination
  • 1 tablespoon butter
  • Salt and pepper

Process:

Cook the rice.
Whenever you cook rice, cook extra for the week! 2 cups will make plenty extra.

  1. For every one cup of rice use 2 cups of bone broth (or water).
  2. Add rice to pan, add cold water or broth and a pinch of salt.
  3. Cover. Bring to a rolling boil.
  4. Stir well then cover and reduce to low heat/a simmer and let simmer for 25-30 minutes (you can follow the package for exact timing).
  5. Remove from heat after and let still 5-10 minutes.

Prepare the Fish and Vegetables while the rice is cooking.

  1. Rub the fish with extra virgin olive oil. Season each piece with a pinch salt and a pinch of pepper. Set aside.
  2. Trim and chop your vegetables and sauté in olive oil on low-medium heat.
  3. Heat a grill pan on low-medium heat with EVO and add your veggies.
  4. Heat a sauté pan on medium heat with butter.
  5. Sauté fish approximately 4 minutes each side / looking for a change of texture and firming from transparent to looking more opaque.
  6. Toss the veggies occasionally, cooking evenly.
  7. Remove the fish, rice and veggies from heat and serve with fresh lemon drizzled across the dish. Enjoy! 

Sophia’s Superfood Stir Fry

Prep: 10 minutes
Total: 20 minutes
Serves: 4

Ingredients:

  • 1 pound / 2Kg grass fed beef mince (ask your butcher to do 20% heart/liver/kidney and 80% beef for extra nutrients with no change in taste!)
  • ¼ cup tamari or 1/4 coconut aminos for a sweeter flavor or 1/2 of each
  • Generous dash of fish sauce
  • 2 tablespoons ghee
  • 1 yellow onion, diced
  • 3 large garlic cloves, thinly sliced
  • 1 head broccoli
  • 1 large bok choy, cut into
  • 1-inch pieces or 1 zucchini or 1 red bell pepper, whichever your children prefer
  • 2 cups snow peas, ends removed, or 1 cup green peas
  • 1-2 carrots chopped or shredded
  • 2 cups cauliflower rice or premade organic rice of your preference, or a combo of the two

Process:

  1. Chop all veggies into appropriate kid sized/less than 1 inch pieces
  2. In a large pan, heat ghee
  3. Add onion and garlic and cook through until translucent
  4. Add the beef/organ meat mince mixture and cook through to light brown
  5. Add the chopped veggies and cook another 10 minutes
  6. Add tamari, coconut aminos and fish sauce as desired.
  7. Heat up your chosen rice
  8. For a kid friendly plate, mix the rice and stir fry and serve warm

Virus Fighting, Gut Healing Lamb Vegetable Soup

A winter staple that provides all the nutrients to keep bugs and viruses away! Cook once to eat twice with extra broth to freeze!

Prep: 20 minutes
Total: 60 minutes
Serves: 8

Ingredients (organic when possible):

  • 6 cups filtered water
  • 2 yellow onions
  • 8-10 garlic cloves
  • 1 bunch celery
  • 3 carrots
  • 4 tomatoes on the vine
  • 2 medium Yukon Gold potato
  • 1 medium
    Japanese Sweet Potatoes
  • 1 head broccoli
  • 2 bunches Swiss chard/spinach
  • 5-6 lamb shoulder chops
  • Sea salt and black pepper

Process:

  1. Bring 6 cups of water to medium high heat in a large/stock pot
  2. Chop garlic, onion and celery and add to pot.
  3. Cut meat off the lamb shoulder chops, into 2 inch pieces. Keep fat on.
  4. Toss pieces and the bones into the pot. Add 3 generous pinches each of salt and pepper.
  5. Simmer the above for 20 minutes while you chop the next round of veg.
  6. Slice carrots crosswise, roughly chop tomatoes and potatoes into desired piece size. Toss into pot.
  7. Add 3 generous pinches each of salt and pepper.
  8. Simmer the above for 20 minutes while you chop the next round of veg.
  9. Chop head of broccoli and spinach and toss into the pot. Add 3 pinches each of salt and pepper.
  10. Simmer for 15 minutes and taste. Add S&P as desired. I usually add more.
  11. When you reheat the following night add the second bunch of fresh spinach.

All Seasons Superfood Spaghetti Bolognese

A cook once, eat twice + freeze-the-rest-favorite! The entire family typically loves spaghetti night! This recipe sneaks in extra nutrients from grass fed organ meat and a veggie focus! The vitamin C into the tomatoes will enhance your absorption of this super high iron staple!

You can also use the leftover bolognese as a nutrient dense pizza sauce

Serves: 8-10
Prep Time: 20 minutes
Total Time: 70 minutes

Ingredients:

  • 2 medium-large brown onions, chopped
  • 6 large cloves garlic, chopped
  • 6-7 celery stalks, chopped
  • 2 medium carrots, grated
  • 1 medium zucchini, grated
  • 1 kg/2 lbs grass fed beef mince; ideally 80% meat and 20% organ meat
  • 9 ounces/260g tomato paste
  • 1 14 ounce/400g can of chopped tomatoes
  • 250g – 500g gluten free pasta; we use quinoa, sorghum or buckwheat
  • Ghee or olive oil
  • 4 bay leaves
  • Fresh basil
  • Sea salt and pepper
  • 1 cup filtered water
  • Optional: 1/2 bottle red wine; we usually use a $15 Cabernet

Process:

  1. Add 2-3 tablespoons ghee or olive oil to a large pot on medium heat
  2. Add chopped onion, then celery then garlic
  3. Cook through to semi-translucent
  4. Add the grated carrot and zucchini and stir
  5. Add the beef mince, stir well until the mince is brown/cooked through
  6. Add a pinch of sea salt and fresh cracked pepper
  7. Add the can of chopped tomatoes and tomato paste
  8. Stir well and season with a pinch of sea salt and cracked pepper
  9. Add bay leaves and fresh basil
  10. Add the red wine. Stir, letting the red wine bubble and burn off. This will take approximately 10 minutes. To cut costs exclude the red wine, it will still be yum.
  11. Add 1/2 cup-1 cup of water and let it simmer for 20 minutes
  12. Season with sea salt and cracked pepper to taste
  13. Meanwhile boil your water, shred your Parmesan and cook your pasta
  14. Drain and rinse your pasta
  15. Use a soup ladle to scoop the bolognese atop each serving of pasta
  16. Add fresh basil atop each plate and serve

Substitutions and nutrient enhancing options:

  • Substitute parmesan cheese for nutritional yeast if you or your child are dairy intolerant. It has a nice cheesy flavor.
  • If you are avoiding starches, substitute spaghetti squash for the pasta. Cut in half longways, drizzle with extra virgin olive, place face down on a parchment-paper lined- pan and roast for 30-40 minutes
  • If your butcher does not have organ meat/ you cannot source it, use @ancestralnutrition primal energy grass fed beef liver powder instead. 3 teaspoons can be added with the tomatoes.
  • If you’d like to cut costs this recipe can be done without the red wine
  • If pork or veal are less expensive you can substitute any portion of the beef for another meat

Other Nutrient Notes:

  • Grass fed and finished beef + organ meat is one of the greatest sources of Iron, B Vitamins and Vitamin A
  • 5 fresh veggies for antioxidants like Vitamin C and A: zucchini, onion, garlic, celery, carrot, plus canned tomatoes
  • The iron in the beef is more readily absorbed because it is accompanied by the vitamin C in the tomatoes

Fancier Feasts

Greek Lasagna

Prep: 25 minutes
Total: 60 minutes
Service: 4 to 6

Ingredients:

  • 4 large zucchini, thinly sliced lengthwise
  • 4+ tablespoons extra virgin olive oil
  • 1 pound ground lamb
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups/1 jumbo can diced San Marzano tomatoes
  • 1 small jar / 1 cup artichoke hearts
  • 4+ tablespoons pine nuts
  • 1 cup vegan feta or dairy feta cheese
  • 2 tablespoons za’atar
  • Salt and pepper to taste
  • Fresh basil, mint or parsley chopped, to garnish

If you don’t have the spice Zataar on hand:

Make the Zataar

  • 3 tablespoons dried oregano
  • Zest of 1 lemon
  • 1 tablespoon dried thyme
  • 1 teaspoon fine sea salt
  • 1 tablespoon cumin or coriander
  • 1/2+ teaspoon cayenne pepper

Process:

  1. Add all ingredients to mason jar and shake well

Make the Lasagna:

  1. Preheat oven to 350°F Bake
  2. Rub a 9×13-inch baking dish with 1 tablespoon of olive oil and set aside.
  3. In a large pot, heat remaining olive oil over medium-high heat and lightly sauté the onion for 5 minutes.
  4. Add the ground lamb, garlic, pine nuts, and gently brown for 3 minutes.
  5. Add the crushed tomatoes and za’atar. season with black pepper.
  6. Cook for 20 minutes
    Spread a thin layer of the lamb mix over the bottom of the baking dish and cover with a layer of zucchini slices.
  7. Add another layer of lamb and another layer of zucchini, then finish with a hearty layer of feta and artichoke hearts.
  8. Cover with foil and bake for 35 minutes. Remove from oven and serve with fresh mint basil and or fresh parsley.

Season with fresh herbs and chili flakes if desired and enjoy!

Sticky Ginger Chicken

Prep: 15 minutes
Total: 3 hours 15 minutes
Serves: 4 to 6

Ingredients:

For the Chicken:

  • 1 shallot
  • 4 cloves garlic
  • 1 2-inch piece ginger
    juice of 1 lime
  • 2 tablespoons tamari
  • 2 tablespoons coconut aminos
  • ¼ cup fish sauce
  • 1 tablespoon cilantro stems
  • 1 4-pound chicken

For the cucumber salad:

  • 4 Persian cucumbers, chopped into ¼-inch half moons
  • 1 shallot, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon rice vinegar

To serve:

  • Cooked jasmine rice
  • Sambal Olek

Process:

  1. Combine the first 9 ingredients in a blender. Blend until smooth. Add the chicken to a 1-gallon zip-top plastic bag (or a reusable silicone food-storage bag) and pour the marinade over it, making sure the chicken has been covered evenly. Let marinate in the fridge overnight.

    1. When ready to cook, preheat the oven to 300°F. Transfer the chicken from the bag to a sheet tray. Roast the chicken for 3 hours, rotating the pan once halfway through. Let rest at least 10 minutes before carving.

  2. While the chicken rests, toss the cucumbers, shallot, and cilantro in the sweet chili sauce and rice vinegar. Serve the chicken with the cucumber salad, jasmine rice, and sambal oelek.

Indulgent Yet Nutritious Treats

Clean and Quick Mint Cookie Dough

Protein to stabilize blood sugar and fats to satisfy cravings, this easy-to-make treat allows the whole family to indulge without the crash.

Serves: 2

Ingredients:

  • 1.25 cups fine almond flour
  • 3/4 vanilla protein powder
  • 1/4 cup cashew or preferred nut butter
  • 1/3 cup almond of preferred nut milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon peppermint extract
  • 1 tablespoons maple syrup
  • 1/2 cup chocolate chips
  • Pinch of maldon salt

Process:

  1. Combine almond flour and protein powder in blender or processor.
  2. Add remaining ingredients excluding chocolate chips and salt.
  3. Pulse until combined.
  4. Stop and scrape the sides of the blender as needed.
  5. Transfer cookie dough to a bowl. Add in chocolate chips. Fold them into dough using spatula.
  6. Garnish with a sprinkle of salt and enjoy!

Keeps for 1 week in fridge or 1 month in freezer!

Quick, Clean, Rich Chocolate Cake

Serves: 8

Ingredients:

  • 2 cups Medjool dates
  • 6 tbsp cacao
  • 3 eggs
  • 2 tsp baking powder

Icing:

  • 3 tbsp coconut oil
  • 6 tbsp cacao
  • 3 tbsp maple syrup

Process:

Cake

  1. Blend dates in food processor until smooth
  2. Add cacao until fully blended
  3. Add eggs and baking powder and blend again until smooth
  4. Pour into lined springform tin
  5. Bake at 180 C for 30-35 mins until fork comes out clean

Icing

  1. Melt coconut oil
  2. Whisk in cacao
  3. Once smooth add in maple syrup

Once cake has cooled for a few minutes, slather icing with silicon spatula and enjoy

Chewy Crunchy Choc Chip Cookies

Serves: 18

Prep: 10 minutes

Total: 22 minutes

Ingredients:

  • 2 cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup melted coconut oil
  • ¼ cup room temp maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ cup chocolate chips

Icing:

  • 3 tbsp coconut oil
  • 6 tbsp cacao
  • 3 tbsp maple syrup

Process:

  1. Preheat the oven to 350ºF or 175 C and line a large baking sheet with parchment paper. In a large bowl, stir together the almond flour, baking soda, and salt.
  2. Add in the melted coconut oil, maple syrup, vanilla, and vinegar, and mix again, until the dough looks consistent throughout 
  3. Fold in the chocolate chips, then use a tablespoon or 1-ounce cookie scoop to scoop the dough onto the prepared pan. You may need to cook 2 separate batches
  4. Flatten each ball of dough slightly, for 12 minutes, or until the edges look lightly golden. 
  5. Let cool on the pan for 5-10 minutes before serving; they will firm up as they cool. Serve warm, or at room temperature.

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