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Salted Coconuts

Ingredients 6 oz Macadamia nuts 6 oz. Walnuts 6 oz. Brazil nuts Coconut Oil Seasonings of your choice Directions: In the microwave warm ¼ cup coconut oil Add: Himalayan Pink Salt Garlic powder (or your favorite spices) Put into a Mason jar and add the nuts. Shake it up until nuts are well coated. Dump onto paper towels and salt nuts if more salt is needed. Put back into jar and refrigerate. Eat cold. You can also use Norbu or coconut sugar in the coconut oil to make a sweet version. I still put in a little bit of salt.

Melt in Your Mouth High Protein Low Fat Fudge

Melt over very low heat: 2 4oz packages of SunSpire organic baking bar 100% unsweetened cacao 16 ounces of Nutiva coconut manna or Artisana Raw coconut butter 1 ½ cups XYLITOL sugar 1 cup shredded coconut – medium shred 1 cup shelled hemp seed Florettes When well blended pour into silicone cupcake holders and freeze. Pop out of holders and store in freezer or refrigerator. Alternatively, grease glass pan, pour in mixture and refrigerate until solid enough to cut into bars. Must be kept cold until eaten. The fat in this fudge is metabolized as almost pure energy as it is primarily a medium chain fat, which does not store as a fat but is used by the liver. So ...
Protein-Bars-wide

Gluten-Free Organic Protein Bars

In a sauce pan over very low heat stir: 4 oz. 100% Sunspire dark chocolate bar ½ cup almond butter ½ cup cold pressed coconut oil ½ cup Norbu sugar and ½ cup honey or    coconut crystals (Or you can use only Norbu for zero calories from sugar)   In a mixing bowl toss: 1 cup hemp florets 1 cup shredded coconut 1 cup chopped walnuts 1 cup Naked Whey (Grass Fed Naked Whey Protein Powder) ½ cup raisins ½ cup mixed dry antioxidant fruits Pour warm mixture into mixing bowl and toss with a fork until well mixed   Grease a glass pan with coconut oil and spread mix. Freeze for 1 hour, long enough to be able to cut ...
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