The Spicy Chocolates sure are fun! These little frozen chocolates might look normal at first glance, but as soon as you take a bite, a series of delightful flavors unfold one at a time….cocoa, maca, turmeric, cayenne…..
This is a “treat” that is kept in the freezer. Its a fudge-like consistency. Observing a friend take a bite for the first time is like seeing someone watch an action movie. The look on their face changes about 5 times and by the end they are saying “Oh, oh, oh, mmmmmm, what is that? Oh wow! OH its spicy!” Then they ask something like “What’s in here??? Caramel, coconut, ginger?”
But there’s more to it than just great flavor. The Spicy Chocolates are a great source of healthy fats. Abundant good fat in your diet helps stabilize blood sugar and helps with good brain function. Those struggling with ADHD, ADD, dementia, etc benefit from eating plenty of good healthy fats.
If you’re thinking of adding a moderately high fat diet to a diet of gluten, grains and sugar, don’t! That’s a combination that does not work for good health. Stick to plenty of good fats, moderate amounts of clean meat free of antibiotics, hormones and GMO feed, fish, eggs if you tolerate them, loads of organic veggies, minimal fruit. You’ll see your body lean up, your thinking will get nice and clear anad your energy will skyrocket.
For the chocolates, experiment with flavors. If you don’t like spicy, skip the cayenne, if you need more chocolate, add more cocoa! You can’t really go wrong here as long as you stick to the general guidelines. You could even swap out butter for ghee if you have a butter sensitivity.
The original recipe, Phat Fudge, was first created by Mary Shenouda, http://paleochef.com. We’ve adapted the recipe to remove the sugar and tahini.
So go on, get started, and enjoy your new Spicy Chocolates!
Homemade frozen chocolates with notes of cocoa, turmeric, cinnamon, and a hint of cayenne.
Our pumpkin pie helps you celebrate your holidays with zest! No going without pie for you!
It’s without dairy (mostly), gluten, grains and sugar…. and chock full of flavor with an outstanding texture.
Our pumpkin pie is full of eggs and pumpkin. The pumpkin and coconut flour add a fair amount of carbs. So eat what you like on holidays and special occasions…. just be sure to register the carbs in your daily intake.
The eggs add good fats and protein and the pasture butter in the crust adds more healthy fats … ideal for stabilizing blood sugar and helping you feel satisfied and nourished.
Lucky for those of you who think making pie is too advanced for you. The pie crust is pressed into the pan, not rolled…. removing the difficult part. This pumpkin pie is easy even for beginning cooks.
If you think pumpkin pie needs condensed or evaporated milk, think again. We left it out, added more cinnamon and spices, and never looked back!
WE know you and your family will love it. Make it and leave us comments below!
Pie Crust 3/4 cups coconut flour
1 stick pasture butter, melted (for dairy free, make clarified butter by skimming the milk solids off the top of the melted butter. Use 25% more butter to make up for volume lost).
1 tsp liquid stevia
1/4 tsp Himalayan salt
When you see fresh cranberries in the grocery store, you know fall is here! And that means cranberry sauce for Thanksgiving.
Give up the canned cranberry sauce this year and make your own from real, whole cranberries…. another extremely simple recipe for a beginning cook.
We’ll use stevia to sweeten, chis seeds to thicken, and a bit of orange zest to make it gourmet! people will start to wonder where you learned to cook such amazing food!
Just put a tablespoon or two on your plate. Cranberries add carbs to your diet so it may not be wise to eat the whole dish!
After Thanksgiving, make a leftover turkey “sandwich” with the cauliflower crust as your “bread.” Fill it with leftover turkey, a bit of this cranberry sauce, some greens, a drizzle of olive oil and an herb blend.
Cranberry sauce usually contains a lot of sugar, but no need to give up your holiday staple side dish! Here we have for you a version using stevia instead. It also contains chia seeds, which gel up to create a firm texture.
Place cranberries and water in a saucepan, cover, and cook for 15 minutes, or until all the cranberries burst open.
If you are using orange zest: wash the orange. Use a grater or peeler to grate off about 1 Tbsp of the orange peel. Take off only the outer orange part of the rind and avoid grating off the fibrous white part.
Pour the cooked cranberries into a serving bowl, add the stevia, chia seeds, and orange zest, and mix.
Taste and add more stevia if needed.
Place the bowl in the fridge for about an hour, or until set. Serve and enjoy!