1½ cup almonds
¼ teaspoon celtic sea salt
¼ cup raspberry jam
¼ cup coconut oil, melted
1 cup hemp seeds
• ½ cup golden flaxmeal
• ½ cup dried cranberries
• ⅔ cup coconut butter, melted
• 1½ cups unsweetened shredded coconut
• 1 batch Magic Brownies
• 1 batch Vanilla Bean Caramel Sauce
• 2 cups unsweetened shredded coconut
• 1 cup chocolate chips, melted
• couple pinches of flake or coarse sea salt
2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup raisins
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon celtic sea salt
1 ¼ cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
1 cup chopped walnuts
1 cup sunflower seeds (no shell)
1 cup ground flax seed
1 cup unsweetened shredded coconut
1/2 cup sesame seeds
Roasted Red Pepper Walnut Dip
Adapted from Everyday Paleo
- 1 cup walnuts
- 6 oz. roasted red peppers (about half a jar)
- 2 Tbsp. olive oil (you can also use coconut milk--you might need more to get the right consisitency)
- 1 Tbsp. chives
- 1 clove garlic
- salt and pepper to taste
- Add walnuts to food processor. Pulse nuts into fine crumbs.
- Add remaining ingredients and pulse until creamy and dip-able. Add more oil or coconut milk to reach desired consistency.
- Serve with sliced bell pepper, carrots, and cucumber.
Creamy Peanut Butter Smoothie
2 tablespoons of Soy Powder
8 ounces soy milk
¾ cup avocado, mashed
1 tablespoon flaxseeds
1 ½ tablespoons peanut butter
1. Combine all ingredients in a food processor and blend, or use an immersion blender. For easier blending, add liquid to the food processor first. Serve chilled.
Eat Right For Your Type(A) Personalized Cookbook -By-
Dr. Peter J. A’Damo with Kristin O’Connor
Cacao Dried Cherry Energy Bars
▪ 1 cup almond butter
▪ 6 dates, softened and chopped
▪ 1/4 cup water
▪ 1/4 cup cacao
▪ 1 teaspoon cinnamon
▪ 3 tablespoons maple syrup or liquid sweetener of choice
▪ 2 cups raw flaked oats
▪ 1 cup raw pumpkin seeds
▪ 1/4 cup chia seeds
▪ 1/2 cup chopped dried cherries
▪ pinch Himalayan salt
▪ 1/2 cup dried, unsweetened coconut
▪ 1/2 cup coconut crystals (raw coconut sugar)
1. In food processor, pulse together almond butter, dates, date water, cacao, cinnamon and maple syrup. Do not over-mix. Remove to bowl.
2. Stir in oats, pumpkin seeds, chia seeds, dried cherries and salt. This can get quite sticky and you might need to use your hands.
3. Spread half of the topping mix in an 8 x 8 inch baking dish. Press the oat mixture on top of the topping mix. Top with more topping mix and press in (so the bottom and the top is covered).
4. Remove from pan and cut into squares or bars
Recipe from: www.rawmazing.com
• 1 medium apple
• 3 slices of turkey bacon
• 1 small chicken breast
• 1/2 tsp fresh rosemary
• 2 TBS olive oil
• salt and pepper to taste
• red leaf lettuce
1. Slice the apple in 1/4-1/2 inch disks, making 6 slices. Cut out the core if needed. Place the apple slices in water and sprinkle in a little salt. This will keep the apple slices from turning brown and the salt will enhance the flavor.
2. Season the chicken breast with salt and pepper and rosemary. Heat olive oil in a small skillet over medium heat. Place the chicken breast in the skillet and cook covered for 3-4 minutes on each side until cooked all the way through. Set the chicken aside and let it rest for 2-3 minutes.
3. Cook the bacon over medium heat until it's brown and crispy. Cut the slices in half.
4. Slice the chicken breast in 1-inch strips. Layer the chicken on 3 separate apple slices, followed by the bacon and lettuce. Top with the remaining apple slices to make 3 sliders. Slide a tooth pick in to hold it all together.
- 3 bananas, sliced
- 4 medium peaches or 1 medium pineapple, sliced
- 1 pint strawberries, hulled and sliced
- 1 pint blueberries
1 Combine all of the fruit in a large bowl
2 Refrigerate for 1 or 2 hours (not longer or the bananas might brown)
Recipe from: www.elanaspantry.com
- Asparagus, however much you like
- One Tablespoon olive oil per pound of asparagus
- Sea salt, to taste.
HOW TO MAKE IT:
1. Cut off woody end of asparagus
2. Hold below blossom and end of stalk and bend the stalk gently as if folding, discard the cut end.
3. Line a pan with foil and pre-heat broiler.
4. Lay out the asparagus in a line on the lined pan and sprinkle with olive oil first then flake sea salt.
5. Broil for 7-9 minutes, very close to the broiler coil then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalk).
6. Eat with fingers.
Compliments of Dr. Peter D’Adamo Eat Right 4 Your Type.. For Blood Types: A, AB, B & O
2 1/2 cups buckwheat sprouts
2 1/2 cups sunflower sprouts
10-12 apricots – pitted
5 dates – pitted
1 tablespoon dry lavender flowers plus some for sprinkle
1 tablespoon mesquite powder
1 tablespoon maca powder
2 tablespoons raw honey
2 tablespoons light agave nectar
1/4 cup coconut oil
1/2 cup raisins
2 handfuls pumpkin seeds
1 tablespoon poppy seeds plus some for sprinkle
1/8 teaspoon ground ginger
Cut 5 or more apricots into small chunks, place in a large bowl.
In a food processor, pulse the remaining apricots together with the pitted dates to make a chunky puree, and add to the bowl along with the rest of the ingredients.
Mix thoroughly using a wooden spoon, and spread thickly and evenly on Teflex sheets.
Sprinkle with poppy seeds and lavender.
Dehydrate at 115 F for about 20 hours.
Remove from the dehydrator, and cut into individual bars of desired shape.
With the Teflex sheet removed, place back on the screen and dehydrate for another 20 hours for crunchy biscotti, or less if you prefer a more chewy consistency.
Recipe from: www.golubkakitchen.com
Prep time: 15 minutes
Cook time: 40 minutes
- 3 to 4 lbs of apples (about 7 to 10 apples, depending on the size), peeled, cored, and quartered* (use apples varieties that are good for cooking such as Granny Smith, Pippin, Gravenstein, Mcintosh, Fugi, Jonathan, Jonagold, or Golden Delicious)
- 4 strips of lemon peel (use a vegetable peeler to strip 4 lengths, zest only, not the pith)
- 3 to 4 Tbsp lemon juice (more or less to taste)
- 3 inches of cinnamon stick
- 1/4 cup of dark brown sugar
- Up to 1/4 cup of white sugar
- 1 cup of water
- 1/2 teaspoon of salt
Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice, cinnamon stick, sugars, water and salt. (You might want to start with half the sugar at this point and add more to taste later.) Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 20-30 minutes, until the apples are completely tender and cooked through.
Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels and the cinnamon stick. Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them in a blender. (If you use a blender, do small batches and do not fill the blender bowl more than halfway.)
Add more sugar to taste. If too sweet, add more lemon juice.
This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it's terrific with cottage cheese as a snack or light lunch, and it's great with vanilla ice cream or yogurt. It freezes well and will last at least a year in a cold freezer.
Recipe from: www.simplyrecipes.com