Green Pancakes

Ingredients:

• 1/2 cup water

• 1 tablespoon psyllium

• 2 1/2 pounds broccoli stems

• 1 teaspoon sea salt

• 1/2 teaspoon ground black pepper

• 1 medium onion

• olive oil to oil the baking tray

Directions:

1. Insert the coarse grater disc into the food processor and grate the broccoli stems.

2. Shred or thinly slice the onion and add to bowl with the broccoli.

3. Blend the psyllium, pepper and salt and add to the bowl of broccoli and onions. Mix well with hands.

4. Form into patties and place on a lightly oiled baking tray (coconut oil works well)

5. Bake for 30 minutes at 375°F.

Daikon with Burdock and Wakame

Ingredients:

• 1 large onion, finely chopped

• 4 cups daikon, quartered and sliced

• 1 cup burdock roots, thinly sliced

• 1 cup celery root , thinly sliced

• 1 cup wakame seaweed, broken up

• 1 tablespoon cilantro, dried

• 1 tablespoon basil, dried

• 2 cloves garlic, minced

• 1 cup water

• 1/4 teaspoon sesame oil

• 1 teaspoon sea salt

Directions:

1. Chop and slice the vegetables.

2. Place in a saucepan and cover with water, basil, cilantro and wakame.

3. Bring to a boil then lower to a simmer.

4. Simmer until tender, about 30 minutes.

5. Add the sesame oil and salt to taste.

*Note: If using fresh herbs instead of dried, use 1/4 to 1/2 cup each. Adjust

seasonings to taste. You can create many variations by using any desired seasonings. Add

cayenne for a spicier flavor.

Wakame Cucumber Salad

Ingredients:

• 1 cup wakame seaweed, soaked

• 2 large cucumbers, quartered and sliced

• 1 medium tomato, chopped

• 1/2 cup basil, fresh, finely chopped

• 1/2 medium lemon, juiced

• 1/2 medium lime, juiced

• 2 cloves garlic, minced

• 1 tablespoon flax oil

• 1/8 teaspoon toasted sesame oil 

• 1 teaspoon sea salt

Directions:

1. Soak wakame for 5 to 15 minutes in pure water.

2. Chop the tomato and quarter and slice the cucumber thinly.

3. Slice the wakame.

4. Place cucumber, wakame, and tomato in a bowl.

5. In a separate small bowl, combine the basil, lemon and lime juice, garlic, flax and sesame oils.

6. Toss with the vegetables, sprinkle with salt to taste, and serve.

Sesame Ginger Kelp Noodles

Ingredients:

• 1 bag kelp noodles

• 1-inch slice of ginger

• 2 tablespoons raw sesame tahini

• 1/4 teaspoon whole, unrefined sea salt (to taste)

• 1 teaspoon sesame oil (optional)

• 1 clove garlic (optional)

• 2 - 3 tablespoons of lemon (or more to taste)

• 1/4 - 1/2 cup water (to desired consistency)

• sesame seeds (optional)

• chopped greens, scallions, or other veggies

Directions:

1. Rinse kelp noodles and place in a bowl with water to cover.

2. In a blender, combine remaining ingredients until smooth. Adjust water as needed to achieve a thick, creamy sauce.

3. Adjust salt to taste.

4. Drain kelp noodles. Shake colander to remove excess water.

5. Pour sauce over noodles and massage gently with hands to help the noodles soften.

6. Add chopped veggies if desired.

7. Sprinkle with sesame seeds (optional). Can be eaten immediately or saved for later since the noodles continue to soften as they sit in the sauce.

Note: Did you know that kelp noodles contain 70% of your daily calcium requirement? **It’s NOT all about Milk providing calcium!

Land and Sea Slaw

Ingredients:

• 1/2 cup wakame

• 1/2 cup arame

• 1/2 cup sea palm

• 1/2 cup hijiki

• 1/2 cup grated daikon radish

• 1/2 cup grated cabbage

• 1/2 cup grated carrot

• 1/2 cup grated beet

• 1/4 cup lime juice

• 1/4 cup lemon juice

• 1/4 teaspoon toasted sesame oil

• 1/2 teaspoon sea salt

• 4 cloves garlic

• 1 pinch cayenne (optional: use up to 1/2 teaspoon)

Directions:

1. Soak sea veggies at least 10 minutes in enough water to cover, until they soften.

2. Drain.

3. Grate land vegetables.

4. Combine remaining ingredients in a small bowl to make dressing.

5. Combine land and sea ingredients into a large bowl and toss with dressing.

6. Adjust seasonings to taste.

Asian Land & Sea Slaw

Ingredients:

• 2 cups shredded kale

• 1 cup romaine lettuce, chopped thinly

• 1/2 cup arame or hijiki, soaked

• 1 handful dulse, torn or cut into bite sized pieces and soaked

• 1 carrot, julienne or shredded (about 2/3 cup)

• 1 cup shiitake mushrooms, julienned

• 1 red bell pepper, julienne (about 2 cups)

• 1/4 bunch of cilantro, rough chopped (about 1/2 cup)

• 1 cucumber, seeded and sliced

• 3 green onions, sliced thin

• 1/4 head small cabbage (purple, Napa, or green)

• 1 tablespoon sesame seeds to garnish

• Marinade Ingredients:

• 1/4 cup water

• 1/2 teaspoon sea salt

• 2 cloves garlic, minced

• 1/2 serrano chili pepper minced

• 2 teaspoons sesame oil (toasted)

• 1 tablespoon ginger minced

Directions:

1. Make marinade.

2. Soak dulse and arame separately in warm water to cover, add salted water and toasted sesame oil to soaking seaweed (optional to add chili flakes, garlic and ginger).

3. Place the kale in a bowl with 2 tablespoons of marinade. Massage until softened.

4. Add remaining vegetables. Toss to combine.

5. Add additional seasoning, spice, or salt as desired.

6. Garnish with sesame seeds.

Arame Carrot Salad

Ingredients:

• 1 cup arame sea vegetable

• 2 cloves garlic, crushed

• 2 tablespoons grated ginger

• 1 bunch basil, chopped

• 1 bunch cilantro, chopped

• 1 tablespoon olive oil

• 1 medium lime, juiced

• 1 medium lemon, juiced

• 1/4 cup water, from soaking arame

• 1 large or 2 small cucumbers, very thinly sliced

• 1 cup carrot, shredded (or replace with daikon)

• 1/4 teaspoon sea salt

Directions:

1. Soak arame for at least 10 minutes in enough water to cover, until it softens.

2. Combine garlic, ginger, basil and cilantro.

3. Juice lemon and lime.

4. Drain arame.

5. Combine lemon and lime juice with chopped garlic, ginger, cilantro and basil, sesame oil and enough of the soak water from the arame to make a salad dressing consistency.

6. Toss dressing over arame and shredded carrots. Serve as a side salad or over a bedof lettuce.

Buckwheat Banana Muffins

Ingredients

• 1 cup buckwheat flour (I use soaked buckwheat groats sometimes)

• 1 tablespoon ground flax or chia seeds

• 3 tablespoons water

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon salt

• 1 1/2 tablespoons coconut oil (or butter if desired), melted

• 3 ripe bananas , mashed (about 1 1/4 cups)

• 1/4 cup water , or non-dairy milk

• 1 teaspoon baking soda

• 1 tablespoon apple cider vinegar

• 3/4 cup chopped walnuts (optional)

Directions

1. Preheat your oven to 350F and line a standard muffin tin with 12 parchment cups or with silicone cupcake containers.

2. In a medium mixing bowl, combine the ground flax or chia seeds with the 3 tablespoons of water, and mix well. Allow to set for 5-10 minutes, until it gels together. Add in the buckwheat flour (or if groats add those first and blend till smooth), cinnamon, salt, coconut oil, mashed bananas and water or milk, and stir until a uniform batter is formed. Add in the baking soda and vinegar, and mix quickly to distribute throughout the batter.

3. Gently fold in the walnuts, or other add-ins, then use a 1/4 cup to scoop the batter into the paper muffin liners, filling them about 3/4 of the way full.

4. Bake at 350F for about 20 minutes, until the centers are firm and the tops are starting to crack. Allow to cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.

5. These muffins can be stored at room temperature for a couple days, but for best shelf life, store them in a sealed container in the fridge..

Kitchari

Ingredients

• 1 cup split yellow mung dal

• 1 cup basmati rice

• 1 ½ inch piece fresh ginger, peeled and chopped fine

• 2 tablespoons unsweetened, shredded coconut

• 1 small handful cilantro leaves, chopped

• ½ cup water

• 3 tablespoons ghee

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• pinch of asefoitida/hing

• ½ teaspoon turmeric

• ¾ teaspoon black pepper

• ¾ teaspoon pink salt

• 1-2 cups vegetables, cut into very small pieces

• 6 ½ cups water

Directions

1. Wash the mung dal and rice well. Soak the mung dal for a few hours, rinse and drain.

2. In a blender put the ginger, coconut, cilantro and ½ cup water and blend until liquefied.

3. Heat the coconut oil on medium heat in a large saucepan, pressure cooker or instapot.

4. Add the powdered spices and sauté, add the blended items and stir well for a minute or two.

5. Add the vegetables, mung dal, rice and 6 ½ cups of water.

6. Bring to a boil. Either cook in a regular pot for 25-30 minutes or in a pressure cooker for 7 minutes once it's come to pressure and release pressure with natural release method.

Although tridoshic, this kitchari is especially suitable to pitta dosha. The cilantro and coconut add to the cooling qualities that pitta needs. For Kapha dosha, use less oil, for kapha and vata add ½ teaspoon mustard seeds with the spices and allow them to pop before adding other ingredients.

Traditionally ghee is used for its cleansing and rejuvenating properties, coconut oil can be substituted.

Immune Building Soup

This recipe has been modified from Ann-Louise Gittleman

Ingredients

• 1-2 Tbsp. bone broth

• 1¼ lb. grass-fed lean ground beef, turkey, or chicken (as per your liking)

• 1 onion, chopped

• 3-4 cloves garlic, chopped

• 1 organic bell pepper, seeded and chopped (**omit if desired)

• 8 oz. Turkey Tail, Maitake, Tremella, Cordyceps or Shiitake (or combination) mushrooms, chopped

• 1 (14 oz.) can organic crushed or petite diced tomatoes (**omit if desired)

• 1 (32 oz.) bottle Knudson Organic Tomato Juice or Organic Very Veggie Spicy Vegetable Juice (*OR vegetable broth)

• 1 Tbsp. fresh lemon juice

• 1 (14 oz.) can organic Adzuki beans, rinsed and drained (omit if desired, OR add in any other vegetables you’d like!)

• 1 Tbsp. ground cumin

• ½ tsp. smoked paprika

• ½ tsp. chili powder

• 1/8 tsp. cayenne, or to taste

• ¼ cup each fresh cilantro, parsley, and thyme, chopped (*or more)

Directions:

1. In stockpot, heat bone broth over medium-high setting. Sauté meat until cooked through, about 5 minutes. Drain and set aside.

2. Sauté onion, garlic, pepper, and mushrooms until soft, about 5 minutes.

3. Stir in remaining ingredients except cilantro, parsley, and thyme. Cover and simmer 20 minutes. Stir in herbs.

4. Cover and simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 12-14 cups. 1 serving = 3 cups.

Vegan Pesto

Ingredients

• 2 cups packed fresh basil (large stems removed)

• 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower or pumpkin seeds!)

• 3 large cloves garlic (peeled)

• 2 Tbsp lemon juice

• 3-4 Tbsp nutritional yeast (optional— adds the cheese flavor without the dairy and is high in B12)

• 1/4 tsp sea salt (more if desired)

• 2-3 Tbsp extra virgin olive oil* (I recommend Jenny’s Baked at Home CBD infused Olive Oil! )

• 3-6 Tbsp water (plus more as needed)

Instructions

1. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)

3. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.

4. Perfect for adding to sauces, dressings, breads, and more! My favorite has been adding it straight to zucchini or carrot noodles for a beautiful, healthy side dish.

5. Store leftovers covered in the refrigerator up to 1 week. After that, pour into silicon ice cube molds, freeze, and store up to 1 month or more.

Homemade Coconut Yogurt

Ingredients:

• 4 cups of coconut meat (see note below for alternative), chopped 

• 2 cups of raw coconut water (about)

• 1 teaspoon of vanilla extract

• ½ teaspoon of probiotic powder (I recommend Usana!) or dairy-free yogurt starter (2 packets of Usana brand probiotic works well)

• Pinch of unrefined sea salt

• 1 teaspoon of raw honey 

Preparation:

1. Blend all ingredients, except probiotic, in a high-speed blender, adding the coconut water slowly to a smooth and creamy consistency.

2. Blend in the probiotic on a much slower speed.

3. Pour yogurt into a one-quart mason jar leaving about 3 inches of space at the top. 

4. Cover with the lid and allow yogurt to ferment at about 105 degrees for 8 hours. To do this, just place the jar inside your oven with the door closed and the oven light turned on. You can leave the yogurt to ferment for up to 24 hours when using your oven.

5. Once fermented, you can add some additional raw honey (generally this is not needed) and refrigerate the yogurt for at least 4 hours.

6. The yogurt is now ready to be enjoyed. Add any toppings/mix-in’s of choice or use as a base for dressings/sauces that call for yogurt!

   ***OPTION:  You can also use canned organic coconut milk instead of fresh coconut meat and coconut water –use 2 cans. The brand we like is Native Forest (see below). It is available on Amazon or sometimes at Trader Joes or other local markets. To thicken it to desired consistency, use organic unsweetened coconut shreds (www.tropicaltraditions.com) 

Oat-Milk Recipe

1. 1 Cup rolled oats (not quick oats) and organic gf oats are best

2. 4 cups cold water (colder is better)

3. 1-3 tbs maple or 1-2 soaked dates

4. 1 tsp vanilla (or a little more)

5. pinch of salt

In 3 easy steps, you’ll have delicious oat milk in no time :)

1. Blend all the ingredients. Add the oats, water, and any additional sweeteners to a high powered blender. Then blend for 20-30 seconds (make sure not to over blend).

2. Strain the mixture. Pour it through a nut milk bag or thin towel or t-shirt!! over a large mixing bowl or pitcher. You’ll want to double strain the mixture to make sure all the sediment is removed.

3. Store the oat milk. Transfer the oat milk to a sealed (glass) container and store it in the fridge.

The number one complaint of homemade oat milk is that it’s slimy. So are a few tips! 

• Use ice cold water: heat can make the oats more starchy and gummy (just think what happens when you make oatmeal), so use ice cold water or swap a cup of water for ice cubes when blending.

• Don’t overblend: if you blend the ingredients too long they’ll start to warm, and you’ll run into the same problem I just mentioned above. Don’t blend for more than 30 seconds.

• Strain well: strain through a high-quality nut milk bag with a very tight weave. OR a towel or tshirt even. I hardly have any sediment in mine when I use a nut milk bag (see link below for which one) but you could use the dish towels as well. Just don’t use a strainer or cheesecloth as it’s not tightly woven enough.

• Don’t over squeeze: as you’re straining and squeezing the oat milk in the nut milk bag, be gentle. You don’t want to squeeze firmly like you do with almond milk as you’ll squeeze out more of the starchy compounds.

How to make oat-milk the least slimy:

If you’d like to go a step further and make your oatmilk the least slimy possible, there’s one more trick: enzymes.

That’s what Oatly uses to make theirs!! SO: digestive enzymes. Do you have some?

• Added oats to a bowl and covered with an inch of water.

• Opened two capsules of digestive enzymes and stirred those in the bowl with oats and water, then let it sit for 15 minutes.

• Strained the mixture over the sink and rinsed it well with water from the faucet.

• Transferred the washed oats to the blender along with 4 cups of cold water.

• Blended the oats for 20-30 seconds.

• Strained the oat milk through a nut milk bag.

• Stored the oat milk in a sealed glass container in the fridge.

What to do with leftover oat-pulp:

You can add the leftover oat pulp to cookies, granola or your smoothie for a nutrient boost! You can also pamper your skin with the oat pulp and create a face mask or add it to a bath.!!

Flourless Double-Chocolate Cauliflower Brownies

Makes 1×8-in. pan (and instead I often make in silicone cupcake baking container)

Ingredients:

½ head cauliflower (about 1 ½ cups florets)

½ cup organic milk (I have used either coconut milk or my homemade brazil nut milk), room temperature

1 cup fair-trade bittersweet chocolate chips (I use the homemade kind or I have also used either Lily’s for baking or 100% Dark Organic Evolved brand and mix the two depending on what is available), melted

½ cup butter or ghee or coconut oil, melted (plus more to grease pan)

3 organic eggs (sometimes I add one extra egg)

½ cup grade B organic maple syrup (or sweetener of choice. I usually use Lakanto Monk Fruit)

1 cup pecans, ground (I have also used hazelnuts)

¾ cup coconut flour

½ cup unsweetened cocoa powder (I usually sub for cacao powder)

2 tsp cinnamon 

½ tsp baking powder

⅛ tsp sea salt

Note: To make these brownies vegan, substitute plant milk for milk, coconut oil for butter, and 3 flax eggs for eggs. And I always add in extra Ceylon cinnamon, plus a tbs of vanilla along with a pinch of cardamom and sometimes turmeric and black pepper if you want to spice it up!)

Instructions:

Preheat oven to 350F. Grease an 8-inch square baking pan and set aside. (or cupcake container)

Add the cauliflower and milk to a high-speed blender and puree until smooth. Add in melted chocolate, butter, eggs and maple syrup, and blend until combined. (I like to melt the chocolate with the oil or butter combined) and I do this in a food processor which works really nicely. 

In a medium bowl, combine the ground pecans, coconut flour, cocoa powder, cinnamon, baking powder, and salt. Gently fold the wet ingredients into dry ingredients. Pour batter into prepared pan and bake for 30 to 40 minutes (20-25 minutes if cupcakes), or until firm to the touch. Cool before slicing.

Immune Supportive Alkalizing Veggie Soup

Ingredients

• 6 whole carrots can keep skin on, cut into large chunks

• 2 whole celery root peeled, cut into large chunks

• 2 whole sweet potatoes peeled, cut into large chunks

• 1 whole onion peeled, cut into large chunks

• 4 stalks celery cut into large chunks

• 2 whole sunchokes peeled, cut into large chunks (optional)

• 2 cups crimini mushrooms or shitake mushrooms

• 4 cloves garlic fresh

• 1 inch ginger fresh, with skin

• 2 sprigs thyme fresh

• 4 sprigs parsley fresh

• 1 tsp apple cider vinegar Braggs brand

• 12 cups water filtered

•  sea salt to taste 

• black pepper to taste

Instructions

1. In a large stockpot, combine all ingredients and bring to a boil over high heat.

2. Once boiling, reduce heat to low. Let simmer slightly covered for about 2 to 3 hours.

3. Strain through a fine-mesh sieve and season with salt and pepper to taste.

4. Reserve vegetables for adding to mash potatoes or to eat separately with other sauces. 

My Spring Lemon-Poppyseed Birthday Cake

Ingredients:

• 3/4 cup coconut flour (level measurement, not heaping)

• 3/4 cup maple syrup, at room temperature (or you can use ANY sweetener of choice here!!)

• 1/4 cup melted coconut oil (I also like to sometimes use ghee and some people use grass-fed butter instead)

• 6 tablespoons freshly squeezed lemon juice

• Zest of a whole lemon (though I often add in extra lemon OR I use my lemon essential oil which is wonderful)

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• 6 eggs, at room temperature

• 1 teaspoon vanilla extract (or two!)

• 2 tablespoons poppy seeds (I like adding a little extra) : )

Creamy Lemon Glaze:

• 1/4 cup raw cashew butter (OR I have also used coconut butter or even thick coconut cream refrigerated to thicken and solidify)

• 2 tablespoons pure maple syrup (or sweetener of choice)

• 2 teaspoons fresh lemon juice

• 1 to 3 teaspoons water, as needed to thin

Instructions:

1. Preheat the oven to 350ºF and line a standard muffin tin with 12 baking cups. (I use silicone for best stick prevention.)

2. Make sure your maple syrup and eggs are at room temperature. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffin batter will be runny, like traditional muffin batter, and will easily mix and pour into the muffin cups. (Otherwise the coconut oil may harden and won't mix evenly into the batter.) In a large bowl, combine the coconut flour, maple syrup, coconut oil, lemon juice and zest, salt, baking soda, eggs, and vanilla, and use a whisk to stir the batter until smooth. The whisk should help break up any clumps, making the batter very smooth. Stir in the poppy seeds, then divide the batter evenly among the 12 baking cups.

3. Bake at 350ºF until the centers are firm to the touch and the edges are lightly golden, about 22 to 25 minutes. Cool completely before topping with the icing below.

4. To prepare the Creamy Lemon Icing, stir together the cashew butter, maple syrup, and lemon juice in a small bowl until smooth. Add water 1 teaspoon at a time, as needed to thin the icing to your liking. Drizzle it over the top of each muffin just before serving.

5. Leftover muffins can be stored in an airtight container in the fridge for up to a week.

Substitution notes: 

Flour: Since the muffins are made with coconut flour, I don’t recommend making many modifications to this recipe– coconut flour is SO tricky to work with and cannot be substituted for all-purpose flour, almond flour, or any other flour that I know of. If you’re put-off by the amount of eggs this recipe calls for, you could try substituting a 1/4 cup of applesauce or a flax or chia egg for 1 of the eggs in this recipe, but I wouldn’t stray too far from the number of eggs called for, as they provide the structure of this recipe. Flax and chia eggs rarely work in coconut flour recipes because they don’t rise and firm up in the same manner that chicken eggs do. If you do decide to try working with a vegan egg, make sure you’re prepared for a different results– the centers of the muffins might remain gooey inside.

Fire Cider Recipe

Ingredients:

• 3-5 cups raw unpasteurized apple cider vinegar (enough to completely cover ingredients in a jar)

• 1/2 cup peeled and chopped ginger

• 1/2 cup peeled and chopped garlic

• 1/2 cup peeled and chopped horseradish

• 1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric powder as substitute for fresh)

• Zest and juice of 2 lemons

• 1 onion peeled and chopped (optional)

• 1-2 hot peppers of choice chopped

• 3 tablespoons chopped parsley

• 2 tablespoons chopped (fresh or dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute) 

• 1 tablespoon chopped (fresh or dried) rosemary

• 1 teaspoon black pepper

• 1 teaspoon cinnamon

• OPTIONAL: 3 tablespoons raw honey (I like manuka honey)

Instructions:

Place all ingredients (minus apple cider vinegar and honey) into a clean, sterilized large mason jar.

Pour apple cider vinegar over the top and make sure it covers all ingredients. Place cheesecloth or unbleached parchment paper over the top of the jar, and then seal tightly with metal lid. Shake well.

Let tonic sit on counter for 2 weeks to 1 month, shaking a few times per week.

Strain mixture into a new, clean jar using the cheesecloth or a small metal strainer, making sure to get as much liquid through as possible. Add honey if using and mix well.

Store in refrigerator and enjoy for up to 1 year.

Get the most out of your fire cider:

1. Drink as a morning shot to get your digestion going (can be mixed with filtered water)

2. Mix with oil of choice for a tangy, spicy salad dressing

3. Use as a mixer for a “mocktail” or cocktail

4. Mix with tea of choice for a warming beverage

5. Add to marinades

Immunity Boosting Gummies

Ingredients:

• 1 Cup coconut milk

• 2 Tablespoons grated fresh ginger

• 2 Tablespoons monk sweetener (or more to taste)

• 1 Tablespoon grated fresh turmeric

• 2 Tablespoons powdered gelatin

• You will also need silicone candy or ice cube molds

• Also great to sneak in some powdered probiotics to this one AFTER the heating, stir in!
  

Instructions:

1. Set the silicone mold(s) onto a tray and set aside

2. Place the coconut milk, ginger, turmeric and sweetener into a small saucepan and slowly heat the liquid until it is just starting to simmer.

3. Remove the saucepan from the heat and set aside for 15 - 30 minutes to allow the aromatics to infuse the coconut milk.

4. Strain the coconut milk through a fine sieve, mixing the ground ginger and turmeric with a spoon to ensure you extract all the milk.

5. Rinse the saucepan and add the strained coconut milk. (If you are using honey as your sweetener, stir it in now.)

6. Sprinkle the gelatin over the surface of the coconut milk, whisking gently as you do so to incorporate it into the milk.

7. Allow the milk to sit for 2-3 minutes, which allows the gelatin to absorb some liquid. This process is called 'blooming'. The coconut milk will turn to a thick paste, which is how it is supposed to look. Don't panic.

8. Return the saucepan to a low heat, and whisk continuously until the gelatin melts and the mixture becomes smooth. You should not be able to see any little specks of gelatin remaining in the milk.

9. Blend in the probiotic once it’s cooled a bit.

10. Remove from the heat and spoon into your molds.

11. Place the molds into the fridge for 30 minutes or until firm.

12. Pop out your gummies and enjoy!

Notes:

There is enough gelatin in this recipe for a firm set, but the gummy is not overly chewy. If you prefer a firmer set increase the gelatin to 3 Tablespoons per cup of liquid.
Keep the gummies in a sealed container in the fridge. They should last at least a week.
Just remember that the base color of these is yellow-brown so choose your coloring accordingly. You can add a splash of juice to alter the color if needed.

Green Gummies

Ingredients:

• ½ cup Collagen gelatin
  

• 1 ¾ cups green juice, home juiced or fresh-pressed using some variation mixture of celery, cucumber, basil, mint, lemon, lime, and spinach — easy to buy bottled at the store!
  

• Add Monk Fruit Sweetener or Stevia to taste

Instructions:

1. Mix ½ cup green juice with Collagen/gelatin in a small container and set aside to bloom/ thicken.

2. Once ready, add all the ingredients into a small saucepan and heat on low until gelatin has completely dissolved.

3. Pour mixture into a cup with a spout, then begin to fill up your gummy molds with the mix. If you don’t have molds, pour mixture into a lined container.

4. Place in the freezer for 15-20 mins or until set. If you use a container instead of molds, it may take a little longer to set.

5. Once they’re ready, pop them out of the molds or slice into squares and enjoy. Store in an airtight container in the fridge.

Blueberry Gummies

Ingredients:

• 3 cups blueberries

• 2 cups water

• 1/3 or 1/2 Cup (to taste) Monk fruit

• 1 lemon juiced

• 1/4 Cup gelatin
  

Directions:
1. Boil water and blueberries in a medium-size saucepan.

2. Remove from heat and puree with an immersion blender.

3. Pour fruit mixture through a wire mesh strainer, using a spoon to stir it and coax all the juice to separate from the pulp (when I make it I don’t strain it out but some people like to or set aside the pulp to use in smoothies).

4. Stir monk and lemon juice into the juice mixture then pour in gelatin.

5. Use the blender to quickly but thoroughly mix gelatin into the fruit.

6. Pour jello into an 8×8-inch glass baking dish or jello mold. Allow it to cool, then cover it and refrigerate for 2 hours or overnight.