FLUFFY
ALMOND BUTTER
INGREDIENTS:
½ CUP LIGHTLY TOASTED, UNSALTED,
UNSWEETENED ALMOND BUTTER
½ CUP. WARM FILTERED WATER
¼ TO ½ TEASPOON. FINELY GROUND,
UNREFINED SEA SALT (OPTIONAL)
DIRECTIONS:
1. DON’T DISCARD OIL ON TOP OF A NEW JAR
OF NUT BUTTER. PROCESS CONTENTS OF JAR
IN A FOOD PROCESSOR, VITA-MIX OR LARGE
SURIBACHI (JAPANESE RIDGED MORTAR) WITH
A PESTLE UNTIL SMOOTH. RETURN ALMOND
BUTTER TO ORIGINAL JAR AND REFRIGERATE
UNUSED PORTION.
2. DISSOLVE OPTIONAL SALT IN WARM WATER.
ADD ALMOND BUTTER AND MIX OR BLEND UNTIL
SMOOTH.
3. SCRAPE INTO A WIDE-MOUTH JAR. COVER
AND REFRIGERATE FOR AT LEAST 4 HOURS OR
UNTIL THICK BEFORE SERVING. USE WITHIN 4
DAYS IF UNSALTED. 1 WEEK IF SALTED.
FROZEN
BANANA DELIGHT
INGREDIENTS:
4 LARGE RIPE SWEET BANANAS OR 3 TO 4
CUPS SLICED, BANANAS, FROZEN,
½ TO ¾ CUPS. FLUFFY ALMOND BUTTER,
FLUFFY CASHEW BUTTER OR FLUFFY PEANUT
BUTTER,
1 TEASPOONS NONALCOHOLIC VANILLA EXTRACT
DIRECTIONS:
1. EMPTY FROZEN BANANAS INTO 4 SHALLOW
BOWLS. ALLOW TO SOFTEN FOR 10 TO 15
MINUTES.
2. MIX FLUFFY ALMOND BUTTER, FLUFFY
CASHEW BUTTER, OR FLUFFY PEANUT BUTTER
WITH VANILLA. SPOON SAUCE OVER BANANAS
AND SERVE. IF YOU HAVEN’T ADDED COCOA
POWDER TO THE SAUCE, YOU CAN SPRINKLE IT
OVER YOUR SERVING AND STIR AS YOU EAT,
IF DESIRED.
BASIC
FRESH FRUIT GEL
INGREDIENTS:
2 TABLESPOONS UNFLAVORED GELATIN
1 CUP APPLE JUICE OR APPLE-APRICOT,
APPLE-BERRY OR CHERRY JUICE, DIVIDED
1 SLIGHTLY ROUNDED TABLESPOON ARROWROOT
DISSOLVED IN ½ CUP RESERVED JUICE
2 CUPS OF FRESH FRUIT (1 FRUIT OF
COMBINATION OF 2 TO 3 VARIETIES):
BLUEBERRIES, RASPBERRIES, MULBERRIES,
PITTED SWEET CHERRIES, SLICED
STRAWBERRIES, MELON BALLS, SEEDLESS RED
OR GREEN GRAPES, PITTED PEELED AND
SLICED APRICOTS, PEACHES, OR NECTARINES.
1 TEASPOONS NONALCOHOLIC VANILLA
EXTRACT, (OPTIONAL)
1 TEASPOONS FINELY GRATED LEMON, LIME,
OR ORANGE ZEST (COLORED PART ONLY)
(OPTIONAL)
½ CUP COARSELY CHOPPED TOASTED NUTS
(OPTIONAL)
DIRECTIONS:
1. SPRINKLE GELATIN OVER 1 CUP COOL OR
COLD FILTERED WATER OR JUICE AND SET
ASIDE. HEAT 2 ½ CUPS JUICE IN SAUCEPAN
OVER MEDIUM HEAT. DISSOLVE ARROWROOT IN
½ CUP. RESERVED JUICE, ADD TO PAN, BRING
TO A LOW BOIL, STIR UNTIL ARROWROOT
THICKENS AND TURNS CLEAR, ABOUT 3
MINUTES, AND REMOVE FROM HEAT.
2. ADD HOT JUICE TO GELATIN MIXTURE AND
STIR TO DISSOLVE. ADD VANILLA AND CITRUS
ZEST IF DESIRED.
3. ARRANGE RAW FRUIT IN AN OBLONG PAN OR
LARGE BOWL OR DIVDE BETWEEN 8 SMALL
BOWLS OR GOBLETS. POUR HOT JUICE OVER
FRUIT AND COOL FOR 30 MINUTES, THEN
REFRIGERATE UNTIL SET, ABOUT 4 HOURS.
ALTERNATIVELY, POUR HOT JUICE INTO AN
OBLONG PAN OR BOWL AND CHILL UNTIL THE
CONSISTENCY OF UNBEATEN EGG WHITES. STIR
IN FRESH FRUIT AND TURN INTO A 4 CUP
MOLD AND CHILL UNTIL FIRM.
4. GARNISH WITH NUTS IF DESIRED AND
SERVE. REFRIGERATE LEFTOVERS AND USE
WITHIN 5 DAYS
MY
FAVORITE MACAROONS
INGREDIENTS:
4 EGG WHITES FROM LARGE OR EXTRA LARGE
EGGS (1/2 TO 2/3 CUP)
¼ TEASPOONS CREAM OF TARTAR, UNLESS
USING COPPER BOWL
1/3 CUP HONEY OR AGAVE NECTAR
¼ TEASPOONS WHITE STEVIA EXTRACT POWDER
1 ½ TEASPOONS NONALCOHOLIC VANILLA
EXTRACT OR 1 TEASPOONS PURE VANILLA
EXTRACT IN ALCOHOL
1 1/3 CUPS UNSWEETENED, SULFITE-FREE,
FINELY SHREDDED COCONUT, ADDITIONAL, ½
CUP ONLY AS NEEDED FOR EXTRA-LARGE EGGS
UNREFINED COCONUT OIL TO GREASE BAKING
SHEETS
DIRECTIONS:
1. SEPARATE WHITES FROM YOLKS; TRANSFER
PURE WHITES TO AN IMPECCABLY CLEAN 1- TO
1 ½ QUART MEASURING CONTAINER, OR
COPPER, GLASS OR STAINLESS STEEL BOWL.
2. PREHEAT OVEN TO 300 DEGREES OR LOWER
IF YOUR OVEN RUNS HOT. LINE A LARGE
COOKIE SHEET WITH UNBLEACHED PARCHMENT
PAPER AND LIGHTLY MIST OR RUB WITH OIL.
(OIL BLEACHED PARCHMENT, IF USED)
3. USING AN ELECTRIC BEATER ON HIGH,
BEAT ROOM TEMPERATURE WHITES UNTIL
FROTHY. ADD CREAM OF TARTAR. BEAT UNTIL
STIFF PEAKS FORM WHEN BEATERS ARE LIFTED
AWAY. OR REMOVE BEATER AND HOLD BOWL
UPSIDE DOWN; IF WHITES ARE BEATEN
SUFFICIENTLY, THEY WILL NOT FALL OUT.
4. REDUCE SPEED TO LOW. GRADUALLY ADD
HONEY OR AGAVE NECTAR, STEVIA, AND
VANILLA. TURN OFF AND FOLD IN COCONUT
WITH A WIDE WOODEN SPOON. DON’T PANIC IF
WHITES DEFLATE. ADD ADDITIONAL COCONUT,
A LITTLE AT A TIME, IF BATTER IS VERY
WET FROM USING EXTRA-LARGE EGGS.
5. DROP BATTER BY LEVEL TABLESPOONS ONTO
PREPARED BAKING SHEETS CREATING AN OVAL
SHAPE. IF DESIRED, USE 2 SPOONS TO MAKE
A ROUND SHAPE.
6. BAKE IN CENTER OF OVEN UNTIL SET AND
SLIGHTLY BROWN AND EDGES, 18 TO 20
MINUTES. COOL ON BAKING SHEET, AND
TRANSFER TO AIRTIGHT CONTAINER. STORE AT
ROOM TEMPERATURE FOR UP TO 2 WEEKS,
REFRIGERATE FOR UP TO 4 WEEKS, OR FREEZE
FOR LONGER STORAGE
DARK CHOCOLATE-DIPPED DATES
INGREDIENTS:
COCONUT OIL OR BUTTER TO OIL DOUBLE
BOILER OR BOWL
4 OUNCES UNSWEETENED BAKER’S CHOCOLATE
BAR, BROKEN OR CHOPPED INTO PIECES
8 LARGE OR 16 SMALL DATE-COCONUT ROLLS
1 TABLESPOON UNSWEETENED, SULFITE-FREE
SHREDDED COCONUT (OPTIONAL)
DIRECTIONS:
1. LIGHTLY OIL A DOUBLE BOILER OR SMALL
SAUCEPAN. SET OUT AN 8X10 INCH SHEET OF
WAX PAPER OR UNBLEACHED PARCHMENT PAPER.
2. MELT CHOCOLATE IN A DOUBLE BOILER
OVER HOT BUT NOT BOILING WATER OR IN A
SMALL SAUCEPAN OVER VERY LOW HEAT. STIR
PERIODICALLY UNTIL MELTED, THEN REMOVE
FROM HEAT.
3. FLATTEN DATE ROLLS TO ½ INCH THICK.
ONE AT A TIME, WITH TONGS OR COOKING
CHOPSTICKS, DIP DATE ROLLS IN CHOCOLATE,
TURNING TO COAT ALL SIDES. TRANSFER TO
PAPER. SCRAPE REMAINING CHOCOLATE FROM
BOWL AND EVENLY SPOON OVER DATE ROLLS.
DUST LIGHTLY WITH COCONUT OR ORANGE ZEST
IF DESIRED.
4. ALLOW DATES TO COOL AT ROOM
TEMPERATURE OR REFRIGERATE OR FREEZE FOR
A FASTER SET.
5. COVER AND REFRIGERATE. CONSUME WITHIN
3 WEEKS FOR BEST RESULTS
LOW-CARB
LEMONADE
INGREDIENTS:
4 CUPS FILTERED WATER
1/8 TO ½ TEASPOON STEVIA EXTRACT POWDER
OR ¼ TO ½ TEASPOON STEVIA EXTRACT LIQUID
DIRECTIONS:
1. RINSE LEMONS, PRESS AND ROLL ON A
CUTTING BOARD TO SOFTEN THE PULP. REMOVE
ZEST (COLORED PART ONLY) WITH A
MICROPLANE GRATER OR THE SMALLEST HOLES
OF A CHEESE GRATER AND SET ASIDE.
2. HALVE AND JUICE LEMONS. IF DESIRED
SCRAPE A SPOON ACROSS THE FLESH TO
REMOVE PULP. DISCARD SEEDS.
3. COMBINE WATER, LEMON JUICE, PULP,
ZEST, AND STEVIA IN A TALL PITCHER OF
QUART JAR AND WHISK WELL. TASTE AND ADD
1/16 TO 1/8 TEASPOON ADDITIONAL STEVIA
IF A SWEETER TASTE IS DESIRED.
4. SERVE OVER ICE, OR COVER AND CHILL
FOR LATER. IF TOO LEMONY, DILUTE WITH
ADDITIONAL WATER. REFRIGERATE IN A
NON-PLASTIC CONTAINER AND USE WITHIN 1
WEEK.
RED ZINGER
PUNCH
INGREDIENTS:
2 CUPS BOILING FILTERED WATER
2 TO 4 CELESTIAL SEASONINGS RED ZINGER
TEA BAGS, DEPENDING ON DESIRED STENGTH
2 CUPS COLD FILTERED WATER
¼ TEASPOON STEVIA EXTRACT POWDER OR 8 TO
12 DROPS STEVIA EXTRACT LIQUID, OR TO
TASTE
DIRECTIONS:
1. ADD TEA BAGS TO A 1 QUART HEAT PROOF
MEASURING CONTAINER WITH A SPOUT OR A
HEAT PROOF QUART MASON JAR. ADD BOILING
WATER. COVER LOOSELY WITH A LID, PLATE,
OR SAUCER. STEEP FOR 10 MINUTES.
2. REMOVE TEA BAGS SQUEEZE AND DISCARD
(COMPOST IF POSSIBLE) ADD COLD WATER AND
A SMALL AMOUNT OF STEVIA, WHISK TASTE,
AND ADJUST WITH A TINY BIT OF ADDITIONAL
STEVIA IF NEEDED. POUR TEA INTO JAR OR
EMPTY JUICE BOTTLES, COVER AND CHILL
3. SERVE AS IS OR OVER ICE. USE WITHIN
WEEKS
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