Makes about 40 truffles
This is a delicious, elegant dessert. Truffles are notoriously rich and very chocolate-y so just one goes a long way. You can mix it up by rolling some of the truffles in coconut, crushed nuts, or cocoa powder for more variety.
3 cups stevia sweetened chocolate (like CocoPolo or Lily’s)
½ cup coconut milk or organic, grass fed heavy cream – room temperature
1 tablespoon matcha green tea powder plus more for dusting (check ingredients)
⅓ cup pistachios, shelled
In a double boiler, heat water to a simmer and add chocolate and coconut milk to the top pan and melt slowly, stirring frequently. When melted, take off heat and stir in matcha.
Move mixture to a parchment lined dish or bowl and refrigerate for about an hour and a half.
Pulse the pistachios in a food processor until a fine meal is formed and put in a small bowl.
Using a small spoon or melon baller, form in to 1 inch balls. Roll in pistachios, pressing them gently into the chocolate. Use a fine mesh strainer to dust with additional matcha. Transfer truffles to a parchment lined container and refrigerate until ready to eat.
Ginger is a multi-faceted healing plant long known for it’s amazing benefits. The taste of fresh ginger is like nothing else. Most restaurants serve ginger dressing loaded with damaged oils and sugar. This recipe is sugarless and has an advanced plan and core plan option.
1 inch fresh ginger root, peeled and cut into ‘coins.’ – (about 10 slices of fresh ginger)
1/3 cup olive oil
1/4 cup sesame oil
1/3 fresh lemon juice (approximately the juice of one lemon)
1 – 2 cloves garlic
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
3/4 teaspoon sea salt
Core plan option: 1 large carrot, cut into ‘coins’.
Put all ingredients except for the olive oil in a blender. Blend until smooth then add in the olive oil slowly to help the dressing emulsify
Core & Advanced Plan
Blackened seasoned meats and fish are popular and add a burst of spicy flavor to your meal. Unfortunately, many popular “blackened spice” seasoning mixes contain less than desirable ingredients like monosodium glutamate and other additives, fillers, and preservatives. This recipe is so simple, there is no need to pay the extra money for a pre-mixed version.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon sea salt (more to taste if desired)
1 teaspoon cayenne pepper
Combine all ingredients in a container with a lid and store in a cool, dry place. Great for chicken, fish, beef, and even hearty vegetables like cauliflower.
Core & Advanced Plan
Mayonnaise is a favorite condiment but store bought versions are loaded with dangerous ingredients like vegetable oil, soybean oil, preservatives, and chemicals. This is a breeze to make and can be altered to your specific tastes. It can be used to mix in with eggs to make omelet muffins, spread on deli meat and rolled up, used for chicken or egg salad, mixed into mashed cauliflower, as a base for salad dressing, or used in sauces or soups.
4 organic egg yolks at room temperature
1 tablespoon fresh lemon juice or apple cider vinegar
1 teaspoon dijon mustard (more if desired)
⅔ cup olive oil
⅔ cup coconut oil (liquified)
Sea salt and olive oil to taste
Put egg yolks into blender and blend until smooth. Add lemon juice or vinegar, mustard and salt/pepper and blend until well mixed.
This is where you need to be patient…keeping the blender on low speed, SLOWLY add oil, using the olive oil first. Start with a just drop at a time until your start to see it emulsify and then keep adding slowly until all oil is incorporated. Do the same with the coconut oil.
Transfer to a jar or container and store in fridge up to 1 week. It will thicken even more once refrigerated.
I like my mayo with more mustard which is why it looks very yellow. You can use as much or as little as you wish.
This recipe comes from Dr. Janet Early. She has been a welcomed addition to our staff because she is a foodie like me 🙂 She is brilliant at coming up with replacements to the “favorites” people just don’t like to give up.
Try it on organic chicken wings, grilled chicken breasts, shredded chicken, grass fed brisket, grass fed beef sloppy joes, etc, etc, etc….
From Dr. Janet’s Blog
“Barbecue season will soon be upon us. Most barbecue sauces are loaded with high fructose corn syrup and other unhealthy sweeteners. I’ve been trying to come up with an Advanced Plan and Core Plan version that tastes as good as the sugary ones. Give this one a try at your next barbecue. My very picky family loved it!” ~ Dr. Janet Early
7 oz. organic tomato paste
7 oz. filtered water
2 1/2 T rice vinegar
2 T Coconut liquid aminos * or Liquid Aminos
1/4 tsp. ground celery seed
3/4 tsp. sea salt
1 tsp. chili powder
1/4 tsp hot pepper sauce
1/2 tsp. stevia (adjust to personal sweetness preference)
Heat in a small saucepan. Brush on meat the last few minutes of baking or grilling. Cook for a few minutes,
flip, and then brush the other side of the meat before baking for a few more minutes. Serve with extra sauce.
*Coconut liquid aminos are available at most health-food stores, including Nature’s Corner. It can also be ordered through Amazon.
This barbecue sauce also works well for an Advanced Plan catsup replacement
In honor of cinco de mayo, I decided to make a salsa with fire roasted tomatoes. The name sounds very exotic and authentic but it is very easy to do at home. It gives a much richer taste than raw tomatoes. Adjust the spice by adding more or less serrano peppers.
6-8 small vine ripened organic tomatoes.
1 handful cilantro
1-2 serrano peppers (seeds removed)
1 large clove garlic
1 tsp sea salt
1/4 tsp black pepper
To fire roast the tomatoes, put them in a cast iron or stainless steel skillet (do not use your thermalon/green pans for this – they will be scarred for life) with no oil. Turn the heat to medium high and let them blacken on the skins. Turn periodically until the tomatoes are nicely charred.
Transfer tomatoes to a blender or food processor with the remaining ingredients and blend well.
This salsa is terrific served warm but can be stored in the refrigerator for about a week.
As dressing over taco salad
Topping over eggs – any style
With guacamole and red pepper strips for scooping
As a condiment for steak or hamburgers
Topping for grilled salmon or fish tacoss dressing on a taco salad
This is a great warm weather salad dressing with a kick to it. Feel free to use it as a sauce for chicken or fish as well.
1 tsp chili powder
1/2 tsp sea salt
1 cup fresh pineapple
2 tbsp fresh cilantro, chopped
1/2 orange squeezed for juice
4 tsp apple cider vinegar
1/2 tsp minced jalepeno pepper
2 sliver red onion
1 clove garlic, pressed or minced
1/4 cup extra virgin olive oil
Process all ingredients in a blender until well combined and then drizzle in olive oil at a lower speed.
Serving suggestion: Serve over fresh greens (spinach, spring mix), red onions, pineapple chunks, organic bell peppers and add grilled chicken or salmon if desired.
Adapted from Cooking Light July 2010