Pumpkin Pie Shake

3 cups of milk (coconut, almond, or whichever milk substitution you use)

1/2 cup pureed organic pumpkin

1 teaspoon vanilla extract

1/4 teaspoon pumpkin spice (nutmeg, cinnamon & ginger)

3 raw organic egg yolks (optional)

8 tablespoons of maple syrup (sub honey or coconut sugar)

1 cup of ice cubes 

Blend it and drink it - YUM!

Parmesan Kale Chips

1 bunch of kale

1/2 cup parmesan cheese

a squeeze of lemon

celtic sea salt

Wash Kale thoroughly and let dry. Place on a lined baking sheet Sprinkle the above ingredients (adding what you like cayenne maybe) all over the kale.  Bake at 245 degrees for 20 minutes flip the kale chips if needed bake for 5 more minutes.

Enzyme-rich Mayonnaise

2 eggs at room temperature
1 tsp raw, unpastuerized apple cider vinegar
1/2 C cold-pressed, olive oil
1/2 C warm coconut oil
1 tsp whey
salt & paprika to taste

Put 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey.   Whirl around for 30 seconds or until nice and frothy.  Slowly add in olive oil, followed by coconut oil.  Add salt and paprika to taste.  Transfer to a small, pint sized jar and close the lid tightly.  Leave on your counter for 7-12 hours then transfer to the refrigerator. Thank you Food Renegade for this recipe with a minor change :).

Easy Peasy Pesto

• 3 cloves of garlic
• 2 cups of basil
• 2 cups of walnuts or pine nuts
• 1 cup of parmesan cheese
• 3 tablespoons of olive oil or macadamia nut oil

Blend all of these lovely ingredients together in a blender or food processor!

Almond Oat Cookies (Gluten & Refined Sugar Free)

Ingredients
1 egg, room temperature (sub: 1 tablespoon of flax mixed w/ 3 tablespoons water) or 2 tablespoons of arrow root)
1 C maple syrup
¼ C coconut oil
1 teaspoon vanilla extract
1 C rolled oats (gluten free or soak the oats overnight in 1 tablespoon of apple cider vinegar)
¼ C almond flour
1 teaspoon baking powder

handful whole almonds for the top of the cookies

Instruction

Preheat the oven to 375 degrees. Whip the egg and maple together until light, and then add the oil and vanilla. Mix in the dry ingredients and stir until combined. Drop spoonfuls onto a baking sheet lined with parchment paper, giving them enough room to spread out. Add one whole almond in the middle of each cookie. Bake them on the middle rack for about ten minutes until the bottom and edges are golden brown. Allow them to cool on the baking sheet for about five or ten minutes before transferring them to a cooling rack.