Healthy Recipes





Dr. Brandy's Low Carb Raw Chocolate!


1 cup coconut oil
1/2 cup cacao butter
1 cup cacao powder
1 tbsp. yacon syrup
9 drops stevia
1/4 cup almond butter
1/4 cup tahini
1 tsp. vanilla
1/8 tsp salt


Melt coconut oil and cacao butter to liquid.  Put in food processor (a good blender will do a fine job) and blend in yacon syrup, stevia, and vanilla.  Add salt and cacao powder then nut butters.  Once well blended, I enjoy pouring the liquid into candy forms, like Hershey Kisses and heart shapes.  Put in freezer until hardened.


This recipe made 154 pieces which equaled .3 carbs per piece!


Dr. Brandy's Smoothie Recipes:

Green Goddess Smoothie:
1 young coconut, water and meat
2-3 handfuls of fresh spinach
1 frozen banana
1/2 cup blueberries


*If you do not have a coconut you can add coconut water or simply use filtered water and add a few drops of stevia to sweeten it up!


Dr. Oz's Green Drink:
1 cup spinach
½ cup cucumber
½ head celery
¼ inch ginger
½ bunch parsley
2 apples
1/2 lime, juiced
¼ lemon, juiced
20 oz water and ice

Blend well and Enjoy!

Power Up Smoothie:

½-1 fresh young coconut (meat & water)
1-2 carrots
2 stalks of celery
½-1 banana
3-4 big handfuls of spinach

Green Breakfast To Go Smoothie:
½-1 fresh young coconut (meat & water)
½-1 banana
½ mango
3-4 big handfuls of spinach


*If you do not have a coconut you can add coconut water or simply use filtered water and add a few drops of stevia to sweeten it up!

Chocolato Green Smoothie:
½-1 fresh young coconut (meat & water)
½-1 banana
3-4 big handfuls of spinach
1 tbsp. raw cacao powder
stevia or agave (as needed)


"Milk" Variations:


Basic Fresh Almond Milk:
1 cup soaked raw almonds
(soak almonds in filtered water for 8 hours or overnight. Drain and rinse.
Refrigerate unused portion.)
2 cups water

Blend well and strain through nut bag.  You can save the pulp in the freezer to use later in snack bar, cinnamon rolls or other recipes.


*If you'd like to use other nuts, raw Brazil nuts and raw macadamia nuts do not need to be soaked and can be used instead.

Vanilla Almond Milk:
Make Basic Fresh Almond Milk, strain and add:
1 vanilla bean, seeds scooped out
3 dates (if dates are hard, soak them in water for ½ hour)

Blend well!

*If you would prefer to stay away from the sugar in the dates, you can use stevia instead to sweeten the milk.

The milk will last in the refrigerator 3-5 days.
Shake well before using.

*Others options include adding cinnamon, maple syrup, or honey.



Fresh Coconut Milk:
1 young coconut, water and meat

Place water and meat in blender and blend well.
This can be used in a multitude of recipes! 

Variations:

Add 1 vanilla bean scooped out.
Blend well.  Adds nice depth and flavor.

For your sweeter side…


Delightful Date Shake:
Make Vanilla Fresh Coconut Milk and add:
3 dates
3-4 cubes of ice

Blend well and Enjoy Sharing with Your Friends!

Dr. Brandy's Holiday Gluten-Free Banana Bread:
Coconut oil to oil pan
2 bananas (Smash until shiny then add to wet ingredients)
½ cup applesauce
25 drops liquid stevia
1 tsp. vanilla extract
½ cup rice flour
¾ cup oat flour
¼ tsp sea salt
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 cups grated zucchini  (*Also great with carrots!)
(about 2 small zucchini)
¾ cup raisins
1 cup pine nuts or chopped and roasted pecans or chopped and roasted walnuts

Preparation:
Preheat oven to 360 degrees.
Oil muffin pan or loaf pan with coconut oil and set aside.
In large bowl stir together eggs, vanilla, applesauce, and stevia.
In separate bowl smash bananas until they are shiny.
In separate bowl, stir together salt, baking soda, flour cinnamon, ginger and cloves.
Stir flour mixture into egg mixture until just barely blended (there may be a few small lumps).
Gently stir in zucchinis, raisins and nuts.
Divide batter evenly into muffin cups or pour into loaf pan.
If using muffin cups, bake about 30 minutes; if using a loaf pan bake about 55 minutes.  **Watch it carefully, as ovens differ.  A toothpick should come out almost clean when done.
Remove from oven and let stand 5-10 minutes.
Remove muffins from muffin pan to cool.

Topping:
Option #1:
1 tub of cream cheese or 8oz yogurt
*If using yogurt, let yogurt drain a few hours in cheesecloth.
2-3 tbsp. honey
*You can substitute stevia as the sweetener, but it does affect taste.

Blend ingredients together and spread on Zucchini Bread.
Enjoy!!

Dairy-Free Option #2:
2 cans coconut milk (*Native Forest works really well ~ creamier!)
1 cup evaporated coconut palm nectar

Refrigerate coconut milk at least 3 hours.
Place metal mixing bowl and beaters in freezer for 3 hours.
Once coconut milk is chilled, punch a hole in the bottom to drain liquid into cup for later use in smoothies. 
Open the top and scoop out the coconut cream into chilled metal mixing bowl.
Blend in evaporated coconut palm nectar on high for 2-3 minutes.

Note:
To reduce the sugar content, reduce the coconut palm nectar to ½ cup and add 10 drops of liquid stevia.  This modification makes for a much lighter taste without the “stevia” flavor.  Enjoy!