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  • 1. Paleo Recipes:•BROWNIE BOMB:Ingredients: Almond flour, eggs, cacao powder, honey, coconut oil, pecans.•COCOA NOW: Ingredients: organic cacao butter, organic cacao powder, organic agavenectar, natural roasted almonds, organic raisins, natural roasted pistachios, organic rawgoji berries.•COCONUT-COCOA COOKIES: Ingredients: shredded coconut, egg whites, honey,cacao powder, cacao nibs, vanilla extract•CoCo Cocoa butter: Ingredients:2 tbsp coconut butter (softened),2 tbsp unsalted grass-fedbutter or Spectrum Coconut spread (softened),1/4 tsp real vanilla extract,Pinch sea salt•Creamy Healthy Chocolate Pudding:1/4 cup dark chocolate chips2 tablespoons Coconut milk1/2 cup low-fat/fat free cottage cheese1 ounce ghee cheese, at room temperature2 1/2 tablespoons powdered stevia/Truvia1/8 teaspoon ground cinnamon1/4 teaspoon pure vanilla extractChocolate shavings* for garnish•Chocolate Coconut Chia PuddingServings: 2,Ingredients: 1 1/2 c.Homemade Coconut Milk,1/4 c.Chia Seeds,1/4 c.NavitasNaturals Organic Cacao Powder,1 tsp. Vanilla Extract,28 dropsNuNaturals Pure LiquidVanilla Stevia•Chocolate Coconut Bark:2 oz.(roughly 55 grams) dark chocolate,only 2oz.!!,not too bad!1 C.coconut oilmake sure it’s extra-virgin, and unrefined…this is especially important for this recipe)1 handful coconut flakes1 handful slivered almonds(I actually preferpecans)1/2 tsp.sea salt(I found that this was wayyy too much salt… try 1/4tsp. if you like salt. I think the recipe is delicious without the salt.)Coconut Chocolate Cake(pudding): •1 1/4 Cup Almond Flour •1 Cup Dark Chocolate Chips or Enjoy Life Chocolate Chips •1/2 Cup Coconut Milk •1/2 Cup Shredded Coconut •1/2 Slivered Almonds •1-1/2cups plain Greek yogurtIngredients:
  • 2. •1 Cup Coconut Cream Concentrate •3 Eggs from Local Farmer (Mine is MM Livestock) •1/2 Cup Raw Organic Honey •1/2 Cup Fresh Apricots diced •1/4 Cup Organic Cocoa Powder •1 Tbsp Cinnamon •2 Tsp Vanilla Extract •1/2 Tsp Baking Soda •1/4 TspSea SaltProcess: 1.Preheat your oven to 325DegreesF 2.Place all of your ingredients together in a mixing bowl except your apricots 3.Use your hand mixer and form your batter 4.Once mixed well, fold in your apricots by hand and ensure an even distribution 5.Pour your batter into a greased 8×8 baking dish (grease with coconut oil) 6.Place in the oven and bake for 30-35 minutes or until your brownies pass the toothpick test Pumpkin Coconut Squares:Ingredients: •1 Can Organic Pumpkin, 14 ounces •1/2 Cup Coconut Flour •1/4 Cup of sweetener of your choice, I usedorganic honey •3 Eggs •2 Tbsp Coconut Cream concentratedissolved in 1/4 Cup Water •2 Tbsp Ghee, melted •2 Tbsp Coconut Oil, melted •1 Tbsp Cinnamon •1 TbspAllspice •1 Tsp Ground Cloves •1 Tsp Baking powderProcess: 1.Preheat your oven to 350DegreesF 2.Mix the coconut flour with baking powder and set aside 3.In a seperate bowl, combine all of your remaining ingredients and mix well 4.Add your coconut flour and baking powder and mix well 5.Grease a 8×12 pan with coconut oil 6.Add your batter to the pan
  • 3. 7.Bake in your preheated oven for 45 minutes or until the bars pass the toothpick test Carrot Cake Cookies:Ingredients: •2 Cups Mini Carrots •2 Cups Almonds •1 Cup Shredded Coconut •1 Tsp Nutmeg •2 Tsp Vanilla •2 TspCoconut Oil •3 EggsProcess: 1.Preheat your oven to 350DegreesF 2.Combine all of your ingredients EXCEPT your eggs in a food processor, pulse it until all the pieces are small but still a little chunky 3.Combine that mixture with the eggs in a large mixing bowl and mix well 4.Using your hands, form the mixture into “patties” and place on a parchment paper lined cookie sheet. The size of the “patties” are up to you, or you could make the into bars 5.Bake until done, around 35-40 Minutes Apple Cinnamon Cookies:Ingredients: •2 Cups Chopped Red Apples,skinon •2 Cups Raw Almonds •1 Cup Shredded Coconut Unsweetened •1 Tbsp Cinnamon •2 Tsp Vanilla •2 Tsp Coconut Oil Melted •3 EggsProcess: 1.Preheat your oven to 350Degrees 2.Combine all of your ingredients EXCEPT your eggs in a food processor, pulse it until all the pieces are small but still a little chunky. If your food processor is not large enough to accommodate everything just split it up. I did the almonds first, then the apples. 3.Combine that mixture with the eggs in a large mixing bowl and mix well 4.Using your hands, form the mixture into “patties” and place on a parchment paper lined cookie sheet. The size of the “patties” are up to you,
  • 4. or you could make the into bars. I made mine about 2 inches across and got about 15 cookies 5.Bake until done, around 30 Minutes Paleo Blackberry Bars[made with wild blackberries. gluten free, dairy free, Paleo, and low in sugar] •1 cup coconut flour (shredded coconut blended into powder) •1/2 cup shredded coconut •1 tsp cinnamon •1 tsp baking powder •1/2 tsp baking soda •1/2 tsp salt •1/4 cup NuNaturals Baking Blend (or sugar, agave, maple syrup, honey, whatever you’d like) •2 bananas (about 1 cup) •2 eggs •2 tbspcoconut oil, melted (may use olive oil) •1 tsp vanilla extract •1/2-1 cup almond milk •1 cup blackberries, fresh or frozen (or berry of choice)Preheat oven to 350degrees. Grease an 8×8 baking pan and set aside.In a large bowl, mix together the coconut flour, shredded coconut, cinnamon, bakingpowder and soda, and salt. Add in the NuNaturals Baking Blend or sugar sub, if using,mixing again.In the same bowl, add in the bananas, eggs, melted coconut oil, vanilla extract, and 1/4 cupalmond milk. Mix until all ingredients are incorporated, adding in more almond milk, asneeded for mixing.Amount of almond milk varies as coconut flour does soak up liquidsquickly, and using more or less coconut flour or shredded coconut will change theabsorption of liquids.Add in enough almond milk so the batter is the consistency of cookiebatter (but will probably be slightly drier).Fold in the blackberries and spoon the batter into the greased pan. Bake for 40 minutes oruntil the sides are golden.Remove from oven and cool. Cut into about 16 squares. Birthday Party DessertFor the last and most special part of the birthday meal, I made an almond flour cake withcoconut cream frosting and chocolate-coconut ice cream. And here are the recipes, in alltheir tasty glory (both cake and frosting are from NourishedKitchen.com) Almond flour cake ingredients (this makes two 8 inch round cakes):1 dozen eggs2 cups coconut milkup to 3/4 cup honey2 teaspoons vanilla extract1/2 teaspoon coconut extract
  • 5. 1/2 teaspoon orange extract2 cups almond flour, plus extra for greasing the pan1/2 teaspoon baking soda1/4 teaspoon unrefined sea saltcoconut oil, for greasing the pan1 recipe coconut frosting Preparation:1. Preheat the oven to 350 degrees Fahrenheit.2. Beat a dozen eggs, two cups coconut milk and up to three-quarters of a cup of honeytogether with vanilla, coconut and orange extracts until smooth, creamy and uniform inboth color and texture.3. Dump two cups almond flour, a half-teaspoon baking soda and a quarter teaspoonunrefined sea salt into the mixture of eggs, honey and extracts, and continue to beat until asmooth batter forms.4. Grease and flour two eight-inch cake tins.5. Pour, or spoon, the cake batter into the greased and floured tins, shaking them to evenout the batter and smoothing it with the back of a spoon or with a rubber spatula.6. Bake in an oven preheated to 350 degrees Fahrenheit for about forty minutes, or untilthe cake separates from the sides of the tin and a toothpick inserted into the cake’s centercomes out clean.7. Allow the cake to cool completely before removing from the tin and frosting with thecoconut frosting below. Coconut frosting ingredients:2 cups coconut spread1/2 cup virgin coconut oilup to 1/3 cup honey1 teaspoon vanilla extract1 teaspoon coconut extractCoconut frosting preparation:1. Beat all ingredients together until thoroughly combined.2. Refrigerate the frosting for five to ten minutes so that it stiffens a bit.3. Remove from the refrigerator, beat for about one minute.4. Frost your cake. Coconut Milk Ice CreamBase1 can coconut milk, full-fat2 eggs or 4 egg yolks (yolks alone will give even more richness)Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extractPossible flavoring options (add any or a combination of the fallowing flavorings)1/2 cup of your favorite berries (chopped or blended to a puree);1/2 cup coconut flakes;1/4 cup finely chopped mint;1/4 cup chopped nuts;
  • 6. Lemon, lime or orange zest;3 tbsp raw honey;6 Tbl coco powderIce cream Preparation:1. Boil some water in a pot and reduce to a simmer.2. Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it.Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sureit doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can addthem now. You can also add chocolate at the end of the process to keep the pieces whole.3. Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milkto the eggs while whisking quite vigorously. What you’re doing is tempering the eggs andslowly bringing the temperature up without cooking the eggs and risking that theyscramble. Add two or three other ladlefuls of the coconut milk mixture and incorporatethem to the eggs while whisking continuously.4. Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is onthe double boiler.5. Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t gettoo hot and the simmering water doesn’t touch the bowl.6. Once the custard is ready, remove from the heat source and let it cool on the counter orthe refrigerator.7. You can add any other flavoring you want to use once the custard is cold enough to puta finger in it and feel comfortable.8. Let it cool even more in the refrigerator before freezing it.9. Put in your ice cream maker and follow its instructions or put in a baking dish in thefreezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.10. Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Servewith added coconut milk, berries, mint, coconut flakes or any other flavoring you might like. Chocolate pudding recipeIngredients3 medium avocados;¼ cup raw honey;¼ cup and 2 tbsp cocoa powder;3 tbsp almond butter;1 tsp lemon juice;1 tsp ground cinnamon;1 tsp ground nutmeg;½ tsp flavored extract (mint, coffee, almond, hazelnut), optional; Chocolate raspberries pie recipeServes 6Crust ingredients2 cups almond flour;½ tsp salt;2 tbsp coconut oil;1 egg;Filling and topping ingredients½ cup coconut milk (or cream if you allow it in your diet);8 oz chocolate (70% cocoa);18 oz frozen raspberries;
  • 7. PreparationPreheat your oven to 375 F.Like most pies, you’ll start by preparing the crust first. This one is nice and easy, all youhave to do is throw all the ingredients into a large bowl and mix them well in either ablender, or by using a hand-mixer. A crumbly dough will form.Transfer the dough into a lightly greased 9” pie baking dish. Using your fingers, press thedough firmly into the dish and make an inner shell with it so that the dish is evenlycovered. I made a simple trim on my crust, just a little detail, but this is not necessary.Place the crust in the oven and cook for about 15 minutes, just until it begins to turn goldenbrown around the edges and is flaky to the touch.While your crust is baking, begin working on preparing the filling. In a small sauce panover a medium-high heat, bring the coconut milk to a simmer. Once it has started tosimmer, immediately remove it from the heat and begin stirring in the chocolate. Continuestirring until the chocolate is completely melted.Once the crust has finished baking, remove it from the oven and allow it to coolcompletely.Pour the chocolatey filling into the pie shell and then place the whole pie dish into thefridge for anywhere from 2 hours to 1 day. Essentially, you want the filling to become moresolid to the touch.With the oven at 375 F again, take out the frozen cranberries, spread them out on a bakingsheet and bake them for about 8 to 10 minutes, tossing them around once or twice toavoid them from sticking. Once they have blistered and are soft, remove them from theoven and transfer them to the fridge. They will need at least an hour in the refrigerator, thiswill keep them from getting mushy. After the pie and the cranberries have been in thefridge long enough, spoon the berries on top of the pie and its ready to be served Sweet potato casserole recipeServes 4, as a sideIngredients6 large sweet potatoes, peeled and chopped into chunks;1 cup walnuts, chopped;½ cup full-fat coconut milk;1 tbsp cocoa powder;1 tbsp vanilla extract;1 tbsp cinnamon;2 tbsp olive oil, butter or clarified butter;Sea salt and freshly ground black pepper to taste;PreparationPreheat oven to 350F and then start by filling a large sauce pot with water and place allthe chopped sweet potatoes in it. Place the saucepan over a high-heat on the stove topand bring the water to a boil. Continue cooking the potatoes for anywhere from 15 to 20minutes, basically until they are tender when pierced with a fork. Remove from heat andstrain the excess water.Return the sweet potatoes to the pot they were cooked in and drizzle 1 tablespoon of oliveoil, butter or clarified butter on top of them. Using a masher or hand-mixer, mash thepotatoes until smooth. I tend to prefer the texture to be slightly clumpy, but to each theirown! As you continue to mash, slowly pour the coconut milk in, followed by the vanillaextract. Once it has been mixed well, give it a taste to see if it requires any salt andpepper. I found it to be just perfect how it was, but a little salt cuts on some of the
  • 8. sweetness. Transfer the mashed mix into a baking dish, or better yet, a casserole dish andset aside.In a medium bowl, toss the walnuts in the remaining oil or butter. Sprinkle with thecinnamon and cocoa powder and then give it another good mixing. Evenly cover themashed potato mixture with the topping, put in the preheated oven and cook for about 20minutes and, once finished, indulge! Coconut Paleo mayonnaise (yields about 1 and 1/4 cups)2 egg yolks1 tsp mustard (this is optional)3 tsp lemon juice1/2 cup olive oil1/2 cup coconut oilWaldorf SaladIngredients1 cup chopped walnuts;1 cup diced celery;Optionally, 1 cup fresh grapes and/or leftover chicken;2 red apples, cored and sliced;1/4 cup green onions;2 tbsp lemon juice;8 tbsp homemade paleo mayonnaise;Romaine lettuce leaves for serving;Salt and pepper to tasteBlack Bean Fudge•1 can (400 g) black beans, rinsed, drained•2 medium ripe bananas•1/3 cup maple syrup•1/4 cup cocoa powder•1 tsp cinnamon powder•1 tsp vanilla extract•1/4 cup Almond flour•75 g chocolate (60%)Preheat the oven to 350°F (180°C). Lightly grease a 20 cm (8") loose bottompan with oil (or line the bottom and sides with parchment paper).Blend/grind the oats into powder and set aside.Blend all the other ingredients (except chocolate) into a smooth paste.Pour the batter into a bowl, add the oats and mix.Break the chocolate into small pieces and melt it in adouble boiler(or a glass
  • 9. bowl over a pan of simmering water, the water not touching the bottom of thebowl). Fold it into the batter.Pour into the pan and even out the surface with the back of a spoon.Bake for 10-15 minutes until a crust has formed, remove from oven and pourthe white bean batter over it.Chocolate Coconut Marble CakeDry Ingredients•1 cup organic plain white flour•1 cup desiccated coconut•3/4 cup organic unrefined caster sugar•1 rounded tsp baking powder (aluminium-free)Put all the ingredients in a bowl and mix well with a spoon or whisk.Wet Ingredients•1 cup soy milk (or your preferred type of milk)•1 tsp vanilla extract
  • 10. •Preheat the oven to 350°F (180°C). Line the bottom and sides of a 20 cm (8") loose-bottom pan with parchment paper (lightlygrease the sides in a few places so the paper sticks). Alternatively, lightly grease the pan with oil or butter and dust with flour.•Mix the dry and wet ingredients in a bowl until just combined. Pour 3/4 batter into the prepared pan and mix the rest with 1 Tbcocoa powder (sifted). Drop spoonfuls of cocoa batter in a few places and use a knife to create the marble effect.•Bake for about 30 minutes until a toothpick inserted in the centre comes out clean (start checking after 20-25 minutes to prevent itfrom becoming dry). The cake should still be moist Raw Brownies•1 kg packed Khadrawy dates•1 cup walnuts•1/2 cup cocoa powder•1 tsp vanilla extract•1/2 tsp rum extract (optional)How to... 1.Pit the dates and halve them. Blend into a smooth paste (if you have a small blender, divide the amount). 2.Finely chop the walnuts or coarsely blend them. 3.Place all ingredients in a glass bowl and mix by hand until the cocoa is incorporated. Wet and cover the bottom and sides of a loaf pan with cling film, leaving more on both sides to cover the top and for easy removal (you can use an airtight container or a square pan as well). Spoon the mixture into the pan, press it down with your fingers to form a smooth
  • 11. layer with no air trapped inside, cover with cling film and refrigerate for a few hours (best would be 2 days, if you can wait that long). 4.Carefully remove from the pan, discard the cling film and cut into 1 inch pieces using a wet thin knife, washing the knife before each cut. Place the brownies on a plate and serve; alternatively you can pour chocolate ganache over them (recipe below). For a raw ganache, mix 4-5 Tb coconut milk with enough cocoa powder to get a thick, runny consistency. If youre not using all the brownie, keep the leftover in the fridge wrapped in cling film. Paleo Coconut Macaroons: 2 large egg whites• ¼ cup honey• ¼ teaspoon celtic sea salt• 2 ½ cups unsweetened coconut flakes• In a medium bowl, whisk together egg whites and honey with a fork• Briefly whisk in salt, then stir in coconut flakes• Place bowl in fridge to chill for ½ hour• Fill a 2 tablespoon scoop with batter, so it’s heaping full• Using your hand, firmly pack batter into scoop so it is level• Release batter onto a parchment lined baking sheet• Bake at 350° for 10-12 minutes, until macaroons are golden brown• Cool for 1 hour and serve