Autoimmune Cookbook: Real Food Recipes for the Autoimmune Paleo Protocol by Ancestral Chef: 50+ Delicious Recipes Designed Specifically to Heal Autoimmune Disorders
Author: Louise Hendon
Date: 2014-06-22T04:00:00+00:00
Keywords: Cookbooks; Food & Wine; Special Diet; Healthy; Health; Fitness & Dieting; Diets & Weight Loss; Special Conditions; Nonfiction
Description: From Best-Selling Author and Founder of Ancestral Chef, Louise Hendon... An Autoimmune Cookbook That Makes Cooking and Healing Simple and Fun I don't need to tell you that having an autoimmune disease can be both tough and frustrating. I have personally dealt with my own autoimmune disorder for many years. And yet...There's a Better Way. In the Autoimmune Cookbook, I'll show you recipes that are easy to make and won't leave you stuck in the kitchen for hours on end. They're 100% Autoimmune Paleo compliant. And - best of all - they're delicious and have been taste-tested over and over again. Si
Publisher: J&L Publishing LLC

Autoimmune Cookbook

Real Food Recipes
For The Autoimmune Paleo Protocol
from Ancestral Chef

By Louise Hendon

Copyright © 2014 by Louise Hendon

All rights reserved.

No part of this book may be reproduced by any means whatsoever without
written permission from the publisher, except brief portions for purpose of review.

First Edition 2014

NOTICE AND DISCLAIMER:

Information contained in this book is not intended to and shall not convey or recommend any medical or nutritional advice or course of action. Any diet, health, or nutritional program you undertake should be discussed with your doctor or other licensed medical professional. All opinions expressed in this book are based solely on personal experiences and research. I am NOT a licensed doctor, dietitian, or nutritionist.

Paleo Autoimmune Protocol Food List

I’ve created a detailed, 11-page list of all foods allowed and not allowed on a Paleo Autoimmune Protocol Diet.

However, it’s a bit too long to fit into this book.

I Can Email This List to You - Simply Tap HERE

2 IMPORTANT NOTES ABOUT THIS BOOK

Here are 2 important things that you need to know...

50 Recipes

I’ve included 50 of my best recipes in this book. There are other cookbooks with more recipes (and many with fewer). There are 2 reasons I chose to include 50.

First, including many more would have meant making this book more expensive. I wanted to keep the price low (and at the time I’m writing this, it’s about 83% less expensive than comparable cookbooks).

Secondly, I only wanted to include the best, easiest, and healthiest recipes. I’ve cooked every recipe in this book multiple times. They all work. They’re all delicious. You will love them.

Auto-Immune Paleo Compliant

If you can’t tell by the title, every recipe in this book is compliant with the Paleo Auto-Immune Protocol.

If you do NOT have an autoimmune disease, you might find these recipes a bit more restrictive than necessary.

However, if you do have an autoimmune disease (and you’re treating it with an AIP diet), then these recipes will fit in perfectly.

Food as Medicine & Cooking for Life

I have an autoimmune disease.

And if some estimates are accurate, I’m one of over 50 million Americans with an autoimmune disease. That’s a LOT.

Your experience is probably different than mine in many ways, but I suspect that you might have felt the same way as me at times. . .

I Was Frustrated and Helpless, Feeling Like the Medical System Failed Me

Modern medicine is amazing in so many ways. For instance, infant mortality is lower than ever, and you could break 50 bones and be fine a year from now.

But as amazing as modern medicine is, it’s not so great at curing many chronic illnesses like autoimmune diseases. And that’s very frustrating.

I visited doctor after doctor for many years, and they ran more tests than I can remember. But not one of them ever offered me a real solution to my illness. At best, they prescribed me medication to treat and mask my symptoms.

I don’t blame any of those doctors. They didn’t know what to do. But it was extremely disappointing, and I’ve talked to thousands of people who feel the exact same way

Fortunately, I (like many other people) eventually found a way to heal my body without medication. . .

Real Food is the Key to Real Health

I’ve loved eating for as long as I can remember. However, for most of my life, I loved eating junk, or at least highly processed foods. After all, there’s no denying that most junk food is pretty addictive.

But in my struggles to heal my body, including my digestion, it was my turn to Paleo and Real Food that made more difference than anything else.

So if there’s a silver lining to having been sick, it’s this…

Once I finally understood the impact food had on my body, I very quickly learned to appreciate and love real, whole, fresh foods. And today, I feel like I eat better than ever, both in terms of health AND taste.

And just as importantly, I usually look forward to cooking, which was never the case when I was younger. Even 5 years ago, I viewed cooking as a chore that would take up what little time I had, rather than a fun and exciting opportunity to create delicious food and make myself feel better.

And that’s what I want to be able to share with you and with the world…

A Love for Cooking, with a Little Perspective

I hated cooking for most of my life. And for many years, I worked long hours as a lawyer in New York City, so I had very little desire or time to cook after getting home from a long day at the office.

In other words, I understand completely that cooking may not be the first thing you look forward to every morning, afternoon, and evening.

And yet, I believe that everybody can learn to enjoy it. I believe it’s an activity that can bring friends and family together like few others.

And I believe that it doesn’t need to be extremely complicated or time-consuming.

Most of all, if you have an autoimmune disease, I believe that cooking is one of the most important and powerful things that you can do to heal your body and start living a life you love.

And that’s why I wrote this cookbook for a Paleo Autoimmune Diet.

Healing Your Body Can Be Fun and Easy

It might not be accurate to say that healing your body is easy every single day, but it doesn’t need to be a lifelong struggle.

And everything starts in the kitchen.

Yes - there are some amazing restaurants and some great food brands out there - but 99% of restaurants and prepared foods are suspect at best.

If you’re trying to heal an autoimmune disease, then almost all of the food you eat needs to be cooked at home. But that’s hard if each meal is taking hours to prepare or if you can’t find the ingredients at your neighborhood store.

I Believe in Simple, Fast, & Easy Recipes

It sounds silly, but I think most recipes should be simple, fast, & easy. On special occasions, I sometimes choose to make complex and time-consuming dishes.

But on normal days, I don’t have the time or energy.

With just a couple exceptions, all of the recipes in this book are very easy to make, they don’t take much time, and they turn out well each and every time. Because if any one of these things isn’t true, then cooking quickly becomes less fun.

And if cooking becomes less fun, then we’re much more likely to revert back to eating foods that don’t heal or nourish our bodies.

Let’s Build a Better Life

This is just a cookbook.

But I view it as much more than that.

I view this as an opportunity for you to dramatically improve your health and your life. A chance to take control of your body and feel younger, healthier, and happier.

Most of all, I view it as a tool for you to live a life that you love.

OTHER SUGGESTED READING

If you want to know more about treating and healing autoimmune diseases through natural diet and lifestyle changes, then I highly encourage you to read the following 2 books.

I didn’t write either of these books, but I have read both, and they’re simply the best books currently available on this topic:

The Paleo Approach

You can get the book on Amazon here.

Reintroducing Foods on the PaleoAutoimmune Protocol

You can click here to get this book.

A 4-STEP GUIDE TO HEALING AUTOIMMUNE DISEASES

(and how to use this cookbook)

What is an Autoimmune Disease?

The first time someone told me they had an autoimmune disease, I was quite clueless and thought they meant AIDS. Obviously, I was wrong.

An autoimmune disease is a condition whereby your body’s immune system attacks other parts of your body (instead of attacking foreign invaders like germs). The effects are varied, but these diseases often result in widespread destruction of organs and cells.

A List of Some of the Most Common Autoimmune Diseases

- Hashimoto’s Thyroiditis
- Graves’ disease
- Type 1 Diabetes
- Rheumatoid Arthritis
- Psoriasis
- Celiac Disease
- Crohn’s Disease
- Lupus
- Narcolepsy
- Ulcerative Colitis
- Multiple Sclerosis
- Guillain-Barré Syndrome
- HidradenitisSuppurativa
- Alopecia Areata
- Autoimmune Hepatitis
- Angioedema (the disease that I have)

Why Food is So Important

Our intestines are lined with epithelial cells designed to keep most substances out of our bloodstream and to allow other substances in (like digested food). However, for a variety of reasons, those epithelial cells can become either damaged or confused, in which case they start letting too many things pass into our bloodstream.

Bacteria and dietary antigens can then pass into our bloodstream, causing our bodies’ immune system to attack them. This is generally a good thing, since that’s how we fight off illness and infection.

However, if that happens often enough, then our immune system often starts attacking other parts of our body, rather than just the foreign invaders. And that’s when an autoimmune disease is born.
Food is incredibly important to this whole process, because it’s one of the primary things that can cause the epithelial cells in our intestines to become or remain damaged and confused.

What is the Paleo Autoimmune Protocol (AIP)?

The Autoimmune Protocol was original developed by Dr. Loren Cordain and Robb Wolf (see the “Autoimmune Caveat” in The Paleo Solution).

It’s a variation of a Paleo diet to help those with autoimmune diseases. In particular, foods that can “irritate and damage the intestines of some people” must be eliminated for a time and then reintroduced to see how your particular body reacts.

CLICK HERE TO GET A FULL LIST OF FOODS NOT ALLOWED
ON A PALEO AUTOIMMUNE PROTOCOL

All potentially problematic foods must be eliminated for at least 60 days simply in order to establish a baseline of how you feel and to allow your body to heal. Only then can you properly discover how your body reacts to various foods.

How does AIP differ from Paleo?

Who Should Try a Paleo Autoimmune Protocol?

I get emails every single day from people who have healed arthritis that they’ve had for 30+ years, from people who completely healed their Crohn’s symptoms, and from people who no longer have any signs of Lupus.

If you have an autoimmune disease - and if a Paleo or Real Food diet has not completely cleared up your symptoms - then it’s my personal belief that you have very little to lose and a lot to gain by trying a Paleo Autoimmune Protocol.

But it requires a commitment. Trying it for just 4-5 days is NOT going to help. It takes time and dedication to properly heal. And because the protocol is more restrictive, it’s best to ensure you don’t eat out at all (or have to travel far) during that period.

4 Simple Steps to Healing Autoimmune Diseases

1. Make a Commitment. It sounds obvious, but you need to fully admit that it’s going to be a bit of a lifestyle change for the next few months (at least). Tell your friends and family what you’re doing and why, so that they’ll help and support you.

2. 60 Days of Elimination. This is where this cookbook comes in. For 60 days, you need to eliminate all foods that may be causing you problems. (Click Here for the full list.) All recipes in this cookbook comply with this elimination period.

3. Start Re-Introducing One Food at a Time. After 60 days, continue to cook meals with no potentially problematic ingredients. However, start introducing one ingredient for a few days at a time.

4. Record How You Feel, then Rinse and Repeat. Keep a list of foods that make you feel worse when you reintroduce them and a list of foods that don’t make you feel worse. Then keep going through ingredients until you know exactly which foods cause you trouble. If you need to, repeat steps 1-4 every year or so, as the results will often change over time.

Common Mistakes on a Paleo Autoimmune Protocol

There are 2 common mistakes that people make on a Paleo Autoimmune Protocol:

1. Only Changing Your Diet And Nothing Else.
Stress, lack of sleep, and lack of exercise (or too much exercise for some people) are huge components of AIP that many people miss.

2. Eating Foods that You’re Sensitive To.
Even if a certain food is permitted on AIP, you might still be sensitive to it (e.g., coconut products). So, if you know or suspect there’s something else you should be avoiding, then just treat it as a “not allowed” food and reintroduce it after the elimination period.

Lastly, remember that although the 50 recipes in this book are designed to help you enjoy AIP and to make it as easy and painless as possible, they won't be replicas of what you used to eat. Clearly, pizza is not going to taste the same without tomato sauce, cheese, and a gluten-filled crust! But there are plenty of comfort foods in this book as well as recipes that will open your palate to new flavors and your mind to new ideas. Keep an open mind, be ready to experiment some, and most importantly, start enjoying some amazing real foods that will heal your body.

Table of Contents

Paleo Autoimmune Protocol Food List
Important Note
My Story: Food as Medicine & Cooking for Life
Other Suggested Reading
A 4-Step Guide to Healing Autoimmune Diseases

Breakfast Recipes

1. Kale Green Smoothie with Avocado and Banana

2. Chicken and Apple Sausages

3. Bacon Zucchini Mushroom Spinach No-Egg Scramble

4. Coconut Banana Pancakes Topped with Berries and Coconut Cream

5. Sweet Potato Porridge with Fresh Berries

6. Bacon Thyme Breakfast Cookies

7. Carrot and Apple Hash with Cinnamon and Ginger

Salad Recipes

8. Steak Kale Salad with Coconut Pan-Fried Peaches

9. Simple Garlic Cucumber Salad

10. Spinach Strawberry Salad with Shredded Carrot

11. Mango and Chicken Salad with Coconut Caesar Dressing

12. Citrus Avocado Salad

Soup Recipes

13. Coconut Seafood Soup
14. Spaghetti Squash Soup with Apple
15. Slow Cooker Thai Chicken Soup
16. Simple Slow Cooker Bone Broth
17. Salmon Stew with Celery and Cilantro

Entrée Recipes

18. Baked Salmon on a Bed of Cabbage, Fennel, and Apple

19. Cauliflower Crusted Pizza topped with Spinach and Prosciutto

20. Thai Chicken and Cauliflower Rice

21. Braised Cardamom Cabbage and Pork

22. Saffron Orange Acorn Squash Mash with Bacon and Collard Greens

23. Grilled Chicken Drumsticks with Garlic Marinade

24. Pan-Fried Pork Tenderloin with Peach and Basil Sauce

25. Pan-Fried Tilapia with Coconut Carrot Mash and Garlic Zucchini Sauté

26. Pineapple Pork with Garlic and Cilantro
27. Slow Cooker Bacon and Chicken
28. Slow Cooker Hearty Beef Stew

Side Dish Recipes

29. Coconut Mashed Sweet Potatoes with Shredded Coconut and Ginger

30. Baked Parsnip Fries with Parsley
31. Lemon Asparagus Sauté with Bacon Topping
32. Easy Bacon Brussels Sprouts
33. Roasted Turmeric Cauliflower
34. Endives and Pear Sauté
35. Ginger and Garlic Bok Choy Sauté

Snack Recipes

36. Salt and Vinegar Kale Chips
37. Coconut Plantains Chips
38. Avocado Bacon Cups
39. Baked Sweet Potato Chips
40. Dehydrated Fruits and Vegetables

Dessert Recipes

41. Pineapple Mango Banana Sorbet
42. Coconut Butter Stuffed Dates
43. Berry Jello
44. Vanilla Coconut Blueberry Bars
45. Strawberry Banana Macaroons
46. Microwave Banana Bread
47. 5-Minute Pumpkin Pie
48. Cinnamon Pear and Butternut Squash Bowls
49. Apple Ginger Spice Sweet Potato Cookies
50. Raw Carrot Cake

Breakfast Recipes

1. Kale Green Smoothie with
Avocado and Banana

Yield: 2 glasses
Servings: 2
Total Time: 5 minutes

Ingredients:
1 avocado
2 bananas
1⁄2 cup frozen berries (or fresh berries)
1 1⁄2 cups coconut milk
handful of baby kale (or spinach)
2 tablespoons of coconut oil

Directions:

1. Blend well.

2. Chicken and Apple Sausages

Yield: 12 sausages
Servings: 4
Total Time: 30 minutes

Ingredients:
2 large chicken breasts, or use 1 lb ground chicken meat
1 apple, peeled and finely diced
1 tablespoon fresh thyme leaves, finely chopped (or use 2 tablespoons dried thyme)
3 tablespoons fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped (or use 2 tablespoons dried oregano)
2 teaspoons garlic powder
salt and pepper to taste
coconut oil to cook with

Directions:

1. Preheat oven to 425F.

2. Place 3 tablespoons of coconut oil into a skillet and cook (on a medium-high heat) the apples, thyme, parsley, and oregano until the apples soften (7-8 minutes).

3. Remove from heat and let cool for 5 minutes.

4. Food process the chicken breast (if you’re not using ground chicken meat).

5. 5. In a mixing bowl, combine the chicken meat with everything in the skillet as well as the garlic powder, salt and pepper (including any leftover oil).

6. Form 12 thin patties (1/2 inch thick) from the meat and place on a baking tray lined with foil (so you don’t need to wash the baking tray).

7. Bake for 20 minutes. Check with a meat thermometer that the internal temperature of a patty near the middle of the tray is 170F.

8. Cool and store in fridge or freezer (reheat easily in the mornings in the skillet or in the microwave).

9. 8. If you want the sausages to be browned, then just pan-fry for a few minutes in coconut oil. You can also pan-fry the raw sausages instead of putting them into the oven.

3. Bacon Zucchini Mushroom Spinach
No-Egg Scramble

Yield: 2 large bowls
Servings: 2
Total Time: 20 minutes

Ingredients:
2 zucchinis, sliced (1⁄2 inch thick) and quartered
10 baby Portobello mushrooms, sliced (or use other mushrooms)
Handful of spinach, washed
10 slices of bacon (chopped)
1 tablespoon coconut oil

Directions:

1. Chop up the zucchinis, mushrooms, and the bacon.

2. Add 1 tablespoon of coconut oil to the frying pan.

3. Add the chopped zucchinis and mushrooms to the frying pan and cook on medium heat.

4. Fry the bacon pieces in a separate pot until cooked through.

5. Add the cooked bacon pieces to the frying pan. Cook for 2 minutes more in the frying pan.

6. Add the spinach to the frying pan and for another 2 minutes.

4. Coconut Banana Pancakes Topped with
Berries and Coconut Cream

Yield: 6-8 small pancakes
Servings: 2
Total Time: 20 minutes

Ingredients:
2 ripe bananas
1⁄3 cup coconut flour
1 teaspoon vanilla extract
1⁄2 teaspoon baking powder
coconut oil for cooking
fresh berries
coconut cream (from the top of a can of refrigerated coconut milk)

Directions:

1. Combine the bananas, coconut flour, vanilla extract, and baking powder and mix well.

2. Add in 3-4 tablespoons of coconut oil into a frying pan on low to medium heat.

3. Scoop out appox. 2-3 full tablespoons of batter for each pancake and spread the batter to form a thin pancake (1/4 to 1/2 inch thick) .

4. Fry each side for 2-3 minutes until it's a bit solid and browns (note that it burns easily so use a low heat).

5. Fry the pancakes in batches (depending on the size of your frying pan, you may be able to fry multiple pancakes at a time).

6. Top with fresh berries and coconut cream.

5. Sweet Potato Porridge with
Fresh Berries

Yield: 3-4 cups
Servings: 4
Total Time: 20 minutes

Ingredients:
2 medium cooked sweet potatoes (boil, bake, or microwave them or use 1 14oz can of sweet potato or butternut squash puree)
1 cup coconut milk
3 tablespoons coconut oil
1 teaspoon cinnamon
½ teaspoon nutmeg
dash of cloves
handful of fresh berries
1 tablespoon shredded coconut

Directions:

1. Blend the sweet potatoes, coconut milk, coconut oil, cinnamon, nutmeg, and cloves together.

2. Heat the mixture gently.

3. Top with fresh berries and shredded coconut.

6. Bacon Thyme Breakfast Cookies

Yield: 6-8 cookies
Servings: 2-3
Total Time: 40 minutes

Ingredients:
1⁄2 cup coconut flour
1⁄2 teaspoon baking powder
6 tablespoons olive oil
1⁄4 cup cooked bacon pieces
1 teaspoon thyme

Directions:

1. Preheat oven to 350F.

2. Combine all the ingredients together and divide to form 6-8 small cookies.

3. Place on parchment paper.

4. Bake for 20-25 minutes until golden (note that the absence of eggs in this recipe makes the cookies crumbly, so be gently when picking them up).

7. Carrot and Apple Hash with Cinnamon and Ginger

Yield: 2 plates
Servings: 2
Total Time: 20 minutes

Ingredients:
1 medium carrot, shredded
1 apple, peeled and shredded
Coconut oil for cooking
cinnamon (for sprinkling)
fresh ginger, for topping

Directions:

1. Squeeze out any excess water from the carrots and apples.

2. Mix the apples and carrots and pour 3 tablespoons of coconut oil into the skillet/frying-pan.

3. Form 2 large flat patties in the skillet/frying-pan and fry on medium (2-3 minutes each side – be careful when turning and check it doesn't burn).

4. Serve with a sprinkling of cinnamon and freshly grated ginger.

Salad Recipes

8. Steak Kale Salad with
Coconut Pan-Fried Peaches

Yield: 2 plates
Servings: 2
Total Time: 30 minutes

Ingredients:
3 handfuls of baby kale, washed
2 peaches (white or yellow), slice off 2 large slices and dice the rest
1 6-8oz filet mignon beef steaks (or other steaks), sliced in half to make 2 thinner steaks
Coconut oil for cooking
Salt and pepper, to taste
Olive oil and balsamic vinegar for dressing

Directions:

1. Grill or pan-fry the thin steaks and the peach pieces (use coconut oil if pan-frying).

2. Toss the kale with the cooked diced peach along with salt, pepper, olive oil, and balsamic vinegar to taste.

3. Place the steaks on a bed of the kale salad and decorate with the larger peach piece.

9. Simple Garlic Cucumber Salad

Yield: 2-3 cups
Servings: 2
Total Time: 10 minutes

Ingredients
1 large cucumber, peeled
6 cloves garlic, minced
Salt to taste
2 tablespoons olive oil
Dill for sprinkling (optional)

Instructions

1. Cube the cucumber.

2. Toss the cucumbers with the minced garlic, salt, and olive oil.

3. Best served chilled. Sprinkle dill on top.

10. Spinach Strawberry Salad with Shredded Carrot

Yield: 1 large bowl
Servings: 4
Total Time: 10 minutes

Ingredients
2 oz (approx. 4-6 handfuls) baby spinach leaves, washed
10 medium sized strawberries, sliced
1⁄2 carrot, shredded
3 strawberries
1⁄3 cup of olive oil
2 tablespoons of apple cider vinegar

Instructions

1. Blend the 3 strawberries, olive oil, and apple cider vinegar to make the dressing.

2. Toss dressing with the spinach, sliced strawberries, and shredded carrot.

11. Mango and Chicken Salad with Coconut Caesar Dressing

Yield: 1 large salad bowl
Servings: 2
Total Time: 30 minutes

Ingredients:
1 head of romaine lettuce, washed and chopped
2 chicken breasts, diced
Coconut oil to cook with
1 mango, peeled and diced
1⁄2 cup coconut cream (cream from the top of a refrigerated can of coconut milk)
2 tablespoons coconut oil
2 cloves garlic (or garlic powder)
Salt and pepper, to taste

Directions:

1. Add 2 tablespoons of coconut oil into a frying pan or skillet. Cook the diced chicken in the frying pan. Season with salt and pepper to taste.

2. Blend the coconut cream, coconut oil, garlic, and salt and pepper to make a salad cream.

3. Toss the romaine lettuce, chicken breast, and diced mango in the salad cream.

12. Citrus Avocado Salad

Yield: 1 small bowl
Servings: 2
Total Time: 10 minutes

Ingredients:
2 ripe avocados, pitted and cubed
1/2 grapefruit, peeled and cubed
1/2 navel orange, peeled and cubed
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
Salt and pepper, to taste

Directions:

1. Toss all the ingredients well.

Soup Recipes

13. Coconut Seafood Soup

Yield: 4 bowls
Servings: 4
Total Time: 30 minutes

Ingredients:
32oz chicken stock (or water)
10 button mushrooms (or other mushrooms), sliced
1⁄2 cup kale, chopped (or other greens)
1 cup romaine lettuce, chopped
4 tilapia filets, chopped into large chunks
10 shrimp/prawns
10 mussels, optional
1 cup coconut cream (from the top of a refrigerated can of coconut milk)
1 teaspoon Red Boat fish sauce, optional
Salt to taste, if needed

Directions:

1. Pour the chicken stock into a large pot and bring to the boil.

2. Add in the mushrooms, kale, and romaine lettuce, and bring to the boil again.

3. Add in the tilapia pieces, the shrimp/prawns, and any other seafood, and bring to the boil again. (Ensure the soup covers all the seafood - add in more chicken stock if necessary.)

4. Boil for around 4 minutes until the shrimp/prawns have turned pink and the tilapia pieces are no longer translucent.

5. Add in the coconut cream, fish sauce (optional), and salt to taste. Stir to mix (but be careful not to break up the fish pieces too much).

6. Wait for it to just start boiling, then take off the heat and serve immediately.

14. Spaghetti Squash Soup with Apple

Yield: 4 bowls
Servings: 4
Total Time: 40 minutes

Ingredients:
1 spaghetti squash
1 apple, cored and peeled and cut into chunks
16oz chicken stock (or water)
2 teaspoons cinnamon
dash of nutmeg
dash of cloves
salt to taste

Directions:

1. Pour the chicken stock into a large pot on high heat.

2. Cut the spaghetti squash into chunks (removing the outer skin and the seeds).

3. Place the apple chunks and the spaghetti squash chunks into the pot, and cook until the squash is very tender.

4. Use an immersion blender to puree the squash and apple. (If you don't have an immersion blender, then just remove the squash and apple pieces and puree in a blender or food processor and then pour back into the pot.)

5. Mix in the cinnamon, nutmeg, cloves, and salt to taste.

15. Slow Cooker Thai Chicken Soup

Yield: 10+ bowls
Servings: 10
Total Time: 8 hours

Ingredients:
1 whole chicken
1 stalk of lemongrass, cut into large chunks
20 fresh basil leaves (10 for the slow cooker, and 10 for garnish)
5 thick slices of fresh ginger
1 lime
1 tablespoon salt
Additional salt to taste after cooking

Directions:

1. Place the chicken, lemongrass, 10 basil leaves, ginger, and salt into the slow cooker.

2. Fill up the slow cooker with water.

3. Cook on low for 8-10 hours.

4. Ladle the broth into a bowl, add in salt to taste, squeeze in fresh lime juice to taste, and garnish with chopped basil leaves.

5. NOTE: If you don't have a slow cooker, you can make this in a large stock pot on a low simmer for many 3-4 hours.

16. Simple Slow Cooker Bone Broth

Yield: 10+ bowls
Servings: 10
Total Time: 8+ hours

Ingredients:
3-4 lbs of bones
1 gallon water (or as much as will fit into the slow cooker)
2 tablespoons apple cider vinegar
1⁄2 cup parsley, chopped
3 garlic, minced
1 teaspoon grated ginger
2 ribs of celery, chopped

Directions:

1. Add everything to the crockpot.

2. Cook on low setting in crockpot for 8+ hours (longer is better).

3. Cool the broth, strain and pour broth into container.

4. Store in refrigerator.

5. Scoop out the congealed fat on top of the broth (optional).

6. Heat broth when needed (with herbs, salt, vegetables, etc).

17. Salmon Stew with Celery and Cilantro

Yield: 4 bowls
Servings: 4
Total Time: 30 minutes

Ingredients:
32oz chicken broth (or bone broth)
2 salmon filets, diced
2 Italian squash, diced
4 button mushrooms, diced
2 cups chopped celery
1⁄2 cup chopped cilantro
salt and pepper (to taste)

Directions:

1. Place all the vegetables with the broth into a pot and simmer for 15 minutes.

2. Add the diced salmon and simmer for another 5 minutes.

Entrée Recipes

18. Baked Salmon on a Bed of Cabbage,
Fennel, and Apple

Yield: 4 plates
Servings: 4
Total Time: 40 minutes

Ingredients:
4 salmon filets
8 tablespoons olive oil
1⁄2 head of cabbage, chopped into small pieces
1 head of fennel, diced (or use 1 celery heart)
2 apples, peeled and diced
1⁄2 cup chicken broth (or water)
4 tablespoons of coconut oil
3-4 slices of bacon, chopped into pieces (optional)
Salt and pepper, to taste

Directions:

1. Preheat oven to 350F.

2. Place each salmon filet onto a piece of aluminum foil with 2 tablespoons of olive oil and a bit of salt and pepper. Wrap up the aluminum foils and place in the oven for 30 minutes.

3. While the salmon is baking, place the coconut oil into a large saucepan and add in the cabbage and chicken broth and put the lid on the saucepan. After 10 minutes, add in the fennel, stir and keep the lid on. After another 10 minutes, add in the apples. Stir and season with salt and pepper. Cook until the salmon is done.

4. Place the cabbage mixture on a plate, place the salmon on top, then top with bacon pieces.

19. Cauliflower Crusted Pizza topped with
Spinach and Prosciutto

Yield: 6 pizzas
Servings: 2
Total Time: 35 minutes

Ingredients:
1⁄2 head cauliflower
8 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1⁄2 teaspoon salt
4 handfuls of spinach leaves
12 slices of prosciutto or ham (make sure there are no AIP-forbidden ingredients in the meat – check when you purchase it or alternatively top with chicken or other meat)
olive oil for greasing

Directions:

1. Preheat oven to 350F. Line a baking tray with parchment paper and then grease it with some olive oil.

2. Break the cauliflower into pieces, and food process the cauliflower with the 8 tablespoons olive oil, garlic powder, Italian season, and salt until it forms a soft mash.

3. Squeeze the water out of the cauliflower mash. Then divide into six.

4. Press each into a small pizza dough and bake in the oven for 20 minutes until the crust turns slightly brown and harder.

5. While the crust is baking, boil a pot of water and drop the spinach into the boiling water. Boil for 1 minute and remove the spinach.

6. Place 2 slices of prosciutto onto each pizza (to prevent the spinach from making it soggy) then place the spinach on top.

7. Eat off the parchment paper as the crust is too fragile to remove.

20. Thai Chicken and Cauliflower Rice

Yield: 4 bowls
Servings: 4
Total Time: 30 minutes

Ingredients:
1 head of cauliflower
1 tablespoon freshly grated ginger
3 cloves of garlic, crushed
meat from a whole chicken (or use 3-4 cooked chicken breasts), shredded (you can use the chicken meat from the Slow Cooker Thai Chicken Soup)
salt to taste
coconut oil to cook with
1 tablespoon coconut aminos (optional)
1/2 cup cilantro, chopped (for garnish)

Directions:

1. Break the cauliflower into florets and food process until it forms a rice-like texture (may need to be done in batches).

2. Place the cauliflower into a large pan with coconut oil and cook the cauliflower rice (may need to be done in 2 pans or in batches). Keep the heat on medium and stir regularly.

3. Add in the ginger and garlic.

4. When the cauliflower rice is soft, add in the shredded chicken meat.

5. Add in the coconut aminos and salt to taste. Mix well.

6. Garnish with cilantro.

7. Best served with a bowl of slow cooker Thai chicken soup.

21. Braised Cardamom Cabbage and Pork

Yield: 4 bowls
Servings: 4
Total Time: 2 hours 15 minutes

Ingredients:
1 lb pork (tenderloin or other cut), diced
1 head of cabbage, sliced
1 leek, sliced (or use an onion)
1 apple, peeled, cored, and diced
1 cup (16oz or 500ml) chicken broth (or water)
1⁄2 tablespoon cardamom powder
1 teaspoon turmeric
salt to taste
coconut oil to cook with

Directions:

1. Place 2 tablespoons of coconut oil into a large saucepan on high heat. When the oil is hot, add in the diced pork and sear the pork.

2. When all the pork pieces are browned, add in the chicken stock, cabbage, leek, apple, and spices.

3. Place the lid on the saucepan and simmer for 1 hour 30 minutes. Stir occasionally to ensure nothing sticks to the bottom of the saucepan.

4. It's done when the pork is tender (comes apart easily). Add salt to taste and serve.

22. Saffron Orange Acorn Squash Mash with Bacon and Collard Greens

Yield: 4 bowls
Servings: 4
Total Time: 1 hour

Ingredients:
1 lb bacon, diced
10 oz collard greens (approx. 1 bunch)
2 medium-sized acorn squash (or 1 butternut squash)
1⁄2 navel orange, finely chopped
pinch of saffron (crush and soak for 30 minutes in warm water)

Directions:

1. Preheat the oven to 400F.

2. Halve the acorn squash and remove the seeds. Then soften the inside of the squash by baking on a baking tray in the oven for 40 minutes at 400F (200C) or microwave on high for 3 minutes.

3. Cook the bacon in a pot until crispy.

4. Boil the collard greens in a pot of boiling water for 40 minutes until tender.

5. Scoop out the inside of the acorn squash when it's tender. Place the soft scooped-out acorn squash flesh into the pot with the beef bacon and the collard greens.

6. Add the orange and saffron (optional) to the pot and cook on a low heat until the acorn squash forms a mash consistency (5-10 minutes).

7. Divide the "mash" into four bowls to serve.

23. Grilled Chicken Drumsticks with Garlic Marinade

Yield: 10 drumsticks
Servings: 2
Total Time: 30 minutes

Ingredients:
10 chicken drumsticks
1/2 cups of olive oil
1 head of garlic (around 10 cloves)
juice from 1 lemon
1 tablespoon of sea salt
1⁄2 teaspoon of pepper

Directions:

1. Place the olive oil, garlic, lemon juice, sea salt, and pepper into a blender or food processor and puree. This is the marinade.

2. Rub the chicken drumsticks in the marinade.

3. Grill the chicken drumsticks.

24. Pan-Fried Pork Tenderloin with Peach and Basil Sauce

Yield: 2 plates
Servings: 2
Total Time: 30 minutes

Ingredients:
1 lb pork tenderloin
salt and pepper to taste
1 tablespoon coconut oil
2 peaches, peel and chop into pieces
4 basil leaves
2 tablespoons coconut oil
1 teaspoon raw honey (optional)

Directions:

1. Cut the 1 lb pork tenderloin in half (to create two equal shorter halves).

2. Place the 1 tablespoon of coconut oil into a frying pan on a medium heat and fry the two pork tenderloin pieces in the pan.

3. Leave the pork to cook on one side. Once that side is cooked, turn using tongs to cook the other sides. Keep turning and cooking until the pork looks cooked on all sides.

4. Cook all sides of the pork until the meat thermometer shows an internal temperature of just below 145F (63C). The pork will keep on cooking a bit after you take it out of the pan.

5. While the pork is cooking, puree the peach pieces, basil leaves, 2 tablespoons of coconut oil, and the raw honey.

6. Let the pork sit for a few minutes and then slice into 1-inch thick slices with a sharp knife. Serve with the peach and basil sauce.

25. Pan-Fried Tilapia with Coconut
Carrot Mash and Garlic Zucchini Sauté

Yield: 2 plates
Servings: 2
Total Time: 30 minutes

Ingredients:
2 tilapia filets
2 tablespoons coconut oil for frying
2 cups carrots, peeled and shredded
2 tablespoons coconut milk
1 zucchini, thinly sliced
3 cloves garlic, minced
Salt to taste
Olive oil for frying

Directions:

1. Boil the carrots in a pot of water until tender (drain and puree). Mix with the coconut milk.

2. Sauté the zucchini with the garlic and olive oil. Salt to taste.

3. Pan-fry the tilapia in coconut oil – let it cook until most of the fish has turned from opaque to white.

4. Using a large spatula, turn the filets over and let it cook for a few more minutes.

5. Add salt to taste.

26. Pineapple Pork with Garlic and Cilantro

Yield: 2 bowls
Servings: 2
Total Time: 15 minutes

Ingredients:
2 cups of pineapple chunks (frozen or fresh)
3 cups of cooked shredded pork (or chicken) (pork or chicken made in advance in a slow cooker)
1 teaspoon freshly grated ginger
3 cloves of garlic, minced
1⁄4 cup of cilantro, chopped
Salt and pepper to taste
Coconut oil to cook in

Directions:

1. Melt 1 tablespoon of coconut oil in a saucepan and add in the pineapple chunks.

2. Drop in the shredded pork and cook for 5 minutes.

3. Add in the ginger, garlic, cilantro, and season with salt and pepper to taste.

27. Slow Cooker Bacon and Chicken

Yield: 4 plates
Servings: 4
Total Time: 8 hours 5 minutes

Ingredients:
5 chicken breasts
10 slices of bacon (uncooked), chopped into small pieces
2 tablespoons thyme (dried)
1 tablespoon oregano (dried)
1 tablespoon rosemary (dried) (or use Italian seasoning instead of separate herbs)
5 tablespoons olive oil (2 tablespoons for the slow cooker and 3 tablespoons after cooking)

Directions:

1. Place everything into slow cooker, mix together, and cook for 8 hours on the low temperature setting.

2. Shred the meat and mix with 3 tablespoons of olive oil.

28. Slow Cooker Hearty Beef Stew

Yield: 4-6 bowls
Servings: 4
Total Time: 8 hours 20 minutes

Ingredients:
2 lbs beef (stew meat or short ribs meat), cubed
4 carrots, chopped
2 white parsnips, chopped
2 sweet potatoes, chopped
1 small onion, chopped
4 celery sticks, chopped
2 cloves of garlic, minced
1 14.5oz can of broth (beef, chicken, or vegetable or use water)
2 teaspoons of salt
1⁄2 teaspoon of black pepper

Directions:

1. Place everything into slow cooker, mix together, and cook for 8 hours on low temperature setting.

Side Dish Recipes

29. Coconut Mashed Sweet Potatoes with
Shredded Coconut and Ginger

Yield: large bowl
Servings: 4
Total Time: 35 minutes

Ingredients:
4 sweet potatoes
1 cup coconut milk
1 teaspoon of ginger
2 tablespoons shredded coconut (for topping)

Directions:

1. Bake the sweet potatoes at 350F (usually for over an hour) or boil or steam the sweet potatoes (usually for around 30 minutes). Make sure they are very tender - you should be able to poke a fork into them with ease.

2. Let the sweet potatoes cool for a bit and then peel them.

3. Place the peeled sweet potatoes into a food processor with the coconut milk and ginger, and food process on high until smooth.

30. Baked Parsnip Fries with Parsley

Yield: 1 large bowl
Servings: 4
Total Time: 50 minutes

Ingredients:
4 parsnips, peeled and cut into fries
1⁄4 cup parsley, finely chopped
1⁄4 cup olive oil
1 tablespoon salt
1 teaspoon black pepper

Directions:

1. Preheat oven to 450F.

2. Toss all the ingredients together in a large bowl and spread the fries onto a baking tray.

3. Bake for 40 minutes (move the fries around after 20 minutes to ensure they don't burn).

31. Lemon Asparagus Sauté with Bacon Topping

Yield: 1 large bowl
Servings: 2-4
Total Time: 20 minutes

Ingredients:
20 stalks of asparagus (approx.), chop off the end of the stalks and chop into small chunks
1 lemon
1⁄2 cup bacon bits/pieces, precooked
salt to taste
Olive oil or bacon fat to cook with

Directions:

1. Sauté the asparagus in 2 tablespoons of olive oil.

2. When the asparagus slices are tender, squeeze in the juice from 1 lemon (taste after squeezing in 1⁄2 a lemon to make sure how much more lemon juice you like).

3. Add in the bacon bits and sauté for 2-3 minutes more.

4. Add salt to taste.

32. Easy Bacon Brussels Sprouts

Yield: 1 very large bowl
Servings: 4-6
Total Time: 25 minutes

Ingredients:
2 lbs Brussels sprouts
1 lb bacon, uncooked (chopped into small pieces)

Directions:

1. Chop off the ends from the Brussels sprouts and chop each in half.

2. Boil the halved Brussels sprouts for 10 minutes until tender.

3. While the Brussels sprouts are boiling, chop the bacon into small pieces (approx. 1⁄2-inch wide), and cook the bacon pieces in a separate large pot on medium heat. When the bacon is crispy, add in the drained Brussels sprouts (so that the Brussels sprouts are in the pot with the bacon fat).

4. Cook for 10 more minutes, mixing occasionally to make sure nothing gets burnt on the bottom of the pan.

33. Roasted Turmeric Cauliflower

Yield: 1 large bowl
Servings: 4
Total Time: 1 hour 20 minutes

Ingredients:
Half of a large head of cauliflower
2 teaspoons of turmeric
2 teaspoons of salt
2 tablespoons of olive oil

Directions:

1. Preheat oven to 350F (175C).

2. Pull off florets from the cauliflower and combine with the turmeric, salt, and olive oil.

3. Place in baking dish (spread out the cauliflower so they're not on top of each other), cover the baking dish with tin foil, and bake for 75 minutes.

34. Endives and Pear Sauté

Yield: 1 plate
Servings: 2
Total Time: 15 minutes

Ingredients:
4 endives, chopped into 1-inch chunks
1 pear, peeled and diced
2 cloves garlic, minced
1 teaspoon apple cider vinegar
Salt to taste
Coconut oil to cook with

Directions:

1. Place 1 tablespoon of coconut oil into a frying pan on medium heat and add the endives.

2. When the endives start wilting a bit, add the minced garlic, diced pear, vinegar, and salt. Mix well.

3. Cook for 2 minutes and serve.

35. Ginger and Garlic Bok Choy Sauté

Yield: 1 plate
Servings: 2
Total Time: 15 minutes

Ingredients:
5 bok choy bunches
2 cloves of garlic, minced
1 teaspoon fresh ginger, grated
salt to taste
coconut oil to cook in

Directions:

1. Cut off the ends of the bok choy. Then chop the bok choy into 1-inch long chunks.

2. Add 1 tablespoon of coconut oil into a saucepan (or wok) on a medium heat, and then add in the bok choy chunks. Stir frequently while the bok choy cooks.

3. After the bok choy starts to wilt, mix in the garlic, ginger, and salt to taste.

4. Cook for another 1-2 minutes and serve.

Snack Recipes

36. Salt and Vinegar Kale Chips

Yield: 1 bowl
Servings: 1-2
Total Time: 20 minutes

Ingredients:
4 large kale leaves
1⁄2 tablespoon salt
2 tablespoons olive oil
1 teaspoon apple cider vinegar

Directions:

1. Wash the kale leaves and remove the stem so you're just left with leaves. Dry the leaves well.

2. In a bowl, add the leaves with the olive oil, salt and vinegar and mix well.

3. If using the oven, then preheat oven to 300F and place the leaves flat on a baking tray (with no overlapping). Bake for 5-10 minutes - make sure the leaves get crispy but not burned.

4. If using the dehydrator, then place the kale leaves flat on the dehydrator trays (with no overlapping) and dehydrate until crispy on 135F (3-5 hours).

5. If using a microwave, then place the kale leaves on a microwavable plate and place in microwave on full power for 2-3 minutes (check after 2 minutes to make sure they aren't burning).

37. Coconut Plantains Chips

Yield: 1 bowl
Servings: 2
Total Time: 45 minutes

Ingredients:
2 plantains, peeled and sliced really thin
approx.1⁄2 cup coconut oil (depends how big the saucepan is)
salt to taste

Directions:

1. Place the coconut oil into a saucepan so that it's approx. 1⁄4 inch thick (or use a deep fat fryer to make this easier).

2. Heat up the oil for 3-4 minutes on a medium heat.

3. Drop in each thin slice of plantain one by one into the oil so they're not overlapping.

4. Use a perforated spoon to get the slices out as soon as they turn golden.

5. Repeat until all the slices are fried

6. Sprinkle with salt to taste.

38. Avocado Bacon Cups

Yield: 12 cups
Servings: 12
Total Time: 45 minutes

Ingredients:
30 thin slices of bacon
Equipment: standard nonstick metal muffin or cupcake pan
2 ripe avocados
Olive oil
Balsamic vinegar
Salt to taste

Directions:

1. Preheat oven to 400F.

2. Use 2 and 1⁄2 slices of bacon to make one bacon cup.

3. Turn the muffin cup over (the reverse side), and place 2 half slices of bacon across the back of one of the muffin cups. Place another half slice across those 2, perpendicular to those first 2 half slices. Then wrap a whole slice around the cup tightly.

4. Repeat for the other cups.

5. Bake for 25 minutes until crispy (place a baking tray underneath in the oven to catch any dripping bacon fat).

6. Cool for 5-10 minutes and then carefully remove the bacon cups from the back of the muffin tray. Store in the fridge until you're ready to enjoy (up to a week).

7. Make the avocado filling when you're ready to eat: dice the avocado and toss with olive oil, balsamic vinegar, and salt to taste. Place into the bacon cups.

39. Baked Sweet Potato Chips

Yield: 1 large bowl
Servings: 4
Total Time: 40 minutes

Ingredients:
2 large sweet potatoes, peeled and thinly sliced
1 tablespoon coconut oil
1 teaspoon salt

Directions:

1. Preheat oven to 400F.

2. Toss the sweet potatoes with coconut oil and salt.

3. Spread in a single layer on 2 baking trays.

4. Bake for 30 minutes (flip after 20 minutes).

5. You'll need to watch them to make sure they don't burn. The exact time will depend on the thickness of the chips.

40. Dehydrated Fruits and Vegetables

For vegetables (e.g., zucchinis), slice them into thin slices so it's faster to dry. Salting them (or dipping the slices into salt water) also makes them dry faster. For fruits, slice thin as well. Dehydration times using a dehydrator vary (longer from fruits generally). I suggest checking after 8-10 hours.

Dessert Recipes

41. Pineapple Mango Banana Sorbet

Yield: 2 ramekins
Servings: 2
Total Time: 5 minutes

Ingredients:
1⁄2 cup frozen pineapples
1 cup frozen mango pieces
1 banana, room temperature
1⁄2 tablespoon fresh lime juice
1 banana for topping (optional)

Directions:

1. Place all the ingredients (except the banana for the topping) into a blender and blend really well. Depending on how good your blender is, you may have to blend briefly and then push the frozen fruit down and repeat several times.

2. Top with a few banana slices.

3. Serve immediately.

42. Coconut Butter Stuffed Dates

Yield: 12 dates
Servings: 4
Total Time: 10 minutes

Ingredients:
12 pitted dates
1 cup coconut butter

Directions:

1. Melt the coconut butter slightly in the microwave if it's not soft enough to scoop out with a spoon (make sure to take the metal lid off the jar first).

2. Slice open each date so that it opens out but isn't sliced in half.

3. Stuff each date with as much coconut butter as you can fit in while still being able to close it up.

43. Berry Jello

Yield: 2 cups
Servings: 2
Total Time: 4 hours

Ingredients:
1 cup of strawberries
1 cup of blueberries
2 tablespoons of gelatin powder
1 cup of water
1 teaspoon raw honey (optional)

Directions:

1. Puree the strawberries and blueberries in a blender.

2. Pour the pureed fruit into cups, filling each cup half way.

3. Place 2 tablespoons of the gelatin powder into a large bowl and add in 1 cup of cold water. Stir well. Then place the bowl into the microwave and heat on high for 1 minute. Mix well using a fork.

4. Pour the gelatin water into the cups with the fruit puree (almost filling each cup to the brim) and mix well.

5. Leave in the fridge to set for 3-4 hours.

6. Serve with a few slices of strawberries as garnish.

44. Vanilla Coconut Blueberry Bars

Yield: 8 bars
Servings: 4
Total Time: 1 hour 10 minutes

Ingredients:
1 cup coconut butter
2 tablespoons coconut oil
2 tablespoons raw honey
1 teaspoon vanilla extract
1⁄2 cup fresh blueberries
1⁄4 cup raisins (optional)

Directions:

1. Gently melt the coconut butter, coconut oil, and honey. Add the vanilla extract.

2. Line a 9 by 9 baking tray with parchment paper and pour the mixture in.

3. Push the blueberries and raisins in and spread equally.

4. Set in refrigerator for 1 hour.

5. Cut into bars.

45. Strawberry Banana Macaroons

Yield: 12 macaroons
Servings: 4
Total Time: 1 hour 10 minutes

Ingredients:
2 fresh strawberries, chopped into 12 pieces
1 ripe banana
1 cup shredded coconut
1 teaspoon vanilla extract
2 tablespoons raw honey
2 tablespoons coconut oil

Directions:

1. Mash together the banana, coconut, vanilla, honey, and coconut oil.

2. Form into 12 balls.

3. Top each macaroon with a piece of strawberry.

4. Refrigerate for 1 hour.

46. Microwave Banana Bread

Yield: 1 banana bread (approx. 1 cup)
Servings: 1
Total Time: 10 minutes

Ingredients:
1⁄4 cup coconut flour
2 1⁄2 tablespoons coconut oil, melted
1 ripe banana
1⁄2 teaspoon baking powder
1⁄2 teaspoon vanilla extract (optional)

Directions:

1. Mix all the ingredients together in a microwaveable mug – mash the banana in with a fork.

2. Microwave on high for 90 to 120 seconds (1.5 to 2 minutes). Let the bread cool for a few minutes before eating from the mug (the bread is a bit crumbly).

47. 5-Minute Pumpkin Pie

Yield: 1 ramekin
Serves: 1
Total Time: 5 minutes

Ingredients:
6 tablespoons pumpkin puree
3 tablespoons coconut oil
dash of cinnamon
dash of nutmeg
dash of cloves
1 teaspoon raw honey

Directions:

1. Place all ingredients into a microwaveable bowl and microwave on high for approx. 45 seconds (just to make it easier to blend).

2. Blend well.

3. Serve immediately warm, or chill in refrigerator for a more solid consistency.

48. Cinnamon Pear and
Butternut Squash Bowls

Yield: 4 bowls
Servings: 4
Total Time: 40 minutes

Ingredients:
1 butternut squash, chopped into 1/2 inch cubes
2 pears, peeled and chopped into 1/2 inch cubes
1 tablespoon raw honey
1 tablespoon cinnamon
Coconut oil to cook with
Coconut cream to serve with (optional)

Directions:

1. Cook the butternut squash in 2-3 tablespoons of coconut oil in a large saucepan with the lid on for 10 minutes, stirring every few minutes.

2. Add in the pears, raw honey, and cinnamon.

3. Cook until the pears and the butternut squash are tender.

4. Divide into bowls and serve with coconut cream.

49. Apple Ginger Spice
Sweet Potato Cookies

Yield: 10-15 cookies
Servings: 4
Total Time: 30 minutes

Ingredients:
1 medium sweet potato, cooked and mashed
1 apple, peeled
1⁄2 cup shredded coconut (optional)
1 teaspoon freshly grated ginger
2 tablespoons raw honey
1 teaspoon cinnamon

Directions:

1. Preheat oven to 350F and line a baking tray with parchment paper.

2. Blend or food process all the ingredients together.

3. Form small 2-inch diameter cookies (make them thin).

4. Bake for 20-25 minutes until they're pretty solid.

50. Raw Carrot Cake

Yield: 12 pieces
Servings: 4
Total Time: 2 hours 10 minutes

Ingredients:
1 cup carrots, finely chopped
1⁄2 cup shredded coconut
1 teaspoon freshly grated ginger
1⁄4 cup raw honey
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
dash of cloves

Directions:

1. Press into a baking dish or just form using your hand into uniform 1-inch thick layer.

2. Refrigerate for 2-3 hours. Cut into squares or slices.