Licorice Cherry Jello

1 cup homemade organic licorice tea (sun tea is best)
1 cup organic tart cherries (Montmorency cherries are good)
1 inch organic vanilla bean
2 scoops grass fed, pasture raised, unflavored beef gelatin
1/4 cup hot water

Optional for decorating:
raw organic buffalo cream or organic coconut cream
organic cinnamon


Combine the gelatin with the cold licorice tea and mix well. Add hot water and mix thoroughly. Blend the cherries with the vanilla bean in a high speed blender (like Vitamix) and strain the content. Mix both liquids well together, pour into desired forms and let sit in the refrigerator for up to 3 hours to firm. Remove from forms just before serving and optionally decorate with cream and sprinkle with cinnamon. Serve chilled.

Healthy Fats Treat

1 cup organic raw cacao butter
1/2 cup organic cold pressed coconut oil
1 tsp organic vanilla powder
1/4 cup organic coconut flour
1 serving organic Kal Stevia (the mini scoop provided in the package)

Filling options:
. unsweetened wild lingonberry jelly mixed with organic coconut flour
. organic unsweetened almond butter mixed with organic coconut flour and Stevia
. organic unsweetened sunflower butter mixed with coconut flour and Stevia
. a small piece of your favorite fresh organic fruit


Melt the cacao butter over a warm pot filled with water (take care to not overheat). Once the cacao butter is melted you can add the rest of the ingredients and place one tablespoon in each of the silicon molds. Place in the freezer for 15 minutes to solidify. 


Then start to add the filling of your choice and cover with the rest of the white chocolate. Set in the freezer for 30 min. Enjoy chilled or at warm temperature.

Healthy Homemade Ice Cream

500 ml unsweetened organic coconut milk
250 ml raw organic cream
6 organic pasture raised egg yolks
1 organic banana
2 tsp organic vanilla powder
1 tsp organic lemon zest finely grated
1 serving organic Kal Stevia (the mini scoop provided in the package)
pinch of sea salt

Add all the ingredients in a high speed blender and blend well.


. If you have an Ice cream maker you can pour the content from the blender and follow your Ice cream maker directions  (will result in a nice smooth Ice cream).


. If you don't have an Ice cream maker, you can pour everything from the blender in a pan and freeze covered. Let it stay in the fridge for 15 min right before scooping and serving.

Aromatic Beef Sausages with Fresh Herbs

1 lb organic pasture raised and grass fed beef tenderloin, ground
3 fresh organic sage leaves, finely chopped
3 fresh springs organic marjoram, finely chopped
1/2 tsp fresh organic thyme, finely chopped
1-2 organic garlic cloves, minced
1 tsp sea salt
1 tsp fresh organic lemon zest
1-2 tbs fresh organic lemon juice

Mix well all the ingredients but the lemon zest and the juice. Take one minute to make sure are all combined. Right before serving, add the lemon zest and the juice. Mix again and form with wet hands into a small sausage shape.

Red Cabbage Antioxidant Salad

2 cups organic red cabbage, shredded*
2 inch organic leek white part only, shredded*

Dressing:
1 tbs raw organic apple cider vinegar
2 tbs cold pressed organic, extra virgin olive oil
1 organic garlic clove, minced
1/4 tsp organic thyme
1/4 tsp organic oregano
1/4 tsp organic basil
1/3 tsp himalayan salt

* Use a food processor to shred both the red cabbage and the leek. Wash your hands right away since red cabbage can leave temporary stains on your hands.

Make the dressing by blending all the ingredients well together.

Add the dressing over the shredded vegetables.

TriColore Salad

1 organic daikon radish spiralized
1-2 organic kohlrabi spiralized
1 organic chioggia beet spiralized
organic microgreens to decorate on top
1/4 cup organic hemp seeds

Dressing:
2 tbs organic cold pressed sesame oil
1 tsp Colatura  (wild anchovie fish sauce)
1 tsp organic lemon juice
1 tsp organic lemon zest
dash of organic cayenne pepper powder
dash of sea salt
dash of black pepper


Blend the dressing ingredients well together. Pour over the spiralized vegetables and sprinkle with hemp seeds. Serve at room temperature.

Chioggia beet looks like a vegetable straight out of a Dr. Seuss book, but this striped beet is very real! Also known as the candy cane or candy stripe beet, it hails from Northern Italy and is notable for its striking deep pink and white spirals. The flesh is very tender, mild and sweet. It adds beautiful color to salads.

Figs And Arugula Salad with Vegan Cheese

2 cups organic arugula
2 cups organic red leaf lettuce
1/4 lb fresh organic figs
1/2 tsp organic cold pressed olive oil
sea salt to taste

Vegan Cheese:
1/2 cup raw organic macadamia nuts
1 organic lemon juiced
1 organic garlic clove minced


Toss the arugula and red leaf lettuce with olive oil and salt. Make the "cheese" in a high speed blender by adding the macadamia nuts, lemon juice and garlic clove and blend till you obtain a crumbly "cheese like" mixture. Add the "Cheese" on top of the salad along with sliced figs.

Tropical Salad in Pineaple

1 organic whole ripe pineapple
5 organic cremini mushrooms sliced thin
2 tbs organic raw ground sesame seeds
1/4 cup organic red shallots chopped
1 organic carrot round cut
1 small organic Kohlrabi small cubes cut
1 organic head red leaf lettuce (reserve few leaves for decorating)
2 tbs organic cold pressed olive oil
1 tsp Colatura di alici (Italian fish sauce made from anchovies)


Toss all the vegetables with the olive oil and the fish sauce. Let sit to blend the flavors while you work on the pineapple. Cut the pineapple in half long-wise, scoop the hard core in the middle and discard. Scoop the flesh and cut it in cubes. Add the pineapple cubes over the vegetables. Toss well to combine them. Now fill the pineapple halves with the vegetables and sprinkle the ground sesame seeds on top. Decorate by placing on a few of the red leaf lettuces.

Summer Salad

1 organic red leaf lettuce head
1 small organic kohlrabi spriralized
1 or 2 organic carrrots spiralized
1 organic leek ( white part only thinly sliced)

Dressing:
2 tbs minced organic tarragon
4 tbs minced organic dill
2 tbs cold pressed organic olive oil
1/4 organic lemon (grate the zest and juice the lemon)
1/8 tsp Himalayan salt

Place the lettuce, kohlrabi, carrots and leek in a medium bowl. Blend well the dressing ingredients and toss with the remaining ingredients.

Cucumber Noodle Bowl

4 large organic cucumbers
1 organic daikon radish
1/2 organic red pepper cut into thin strips
2 inch organic leek thinly sliced into rings (white part only)
2 tsp organic raw sesame seeds (grinded right before you add them)
2 tsp organic cold pressed sesame oil
1 fresh organic lemon juice
1/2 cup chopped organic basil
1/2 cup chopped organic mint
1 inch organic jalapeño or more to taste
Himalayan salt to taste

Make the dressing by blending well the sesame seeds, sesame oil, lemon juice, salt and jalapeño in a powerful blender. Spiralize the cucumbers and daikon radish using a spiralizer. In a large bowl, toss the cucumbers, red pepper, leek and daikon "noodles" with the dressing. Just prior serving, top the mixture with chopped basil and mint.