Month: April 2018

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Mint Limeade Cooler

Ingredients

  • zest of 2 limes
  • juice of 4 limes (1/2 cup)
  • 1/3 cup mint leaves
  • 4 cups ice cold water, divided
  • ice
  • liquid stevia (optional)
  • lime wedges

Directions

  • Place lime zest, juice, mint leaves, stevia and 2 cups of water in a high speed blender and blend until completely mixed. Strain through a sieve to remove any excess pulp.
  • Add mixture to a pitcher then add the other 2 cups of water, ice and extra lime wedges. Mix to combine and serve immediately. (If saving for later, do not mix with ice because it will water it down)

 

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Lemonade

Ingredients

  • 64 oz (8 cups) water
  • 1/4 cup (equivalent of two lemons) lemon juice
  • 1/4 tsp stevia extract

Directions

  • Pour water into pitcher.
  • Add lemon juice and stevia.
  • Stir and enjoy!
  • This sugar-free lemonade tastes great chilled with ice cubes.
  • You can add mint leaves to it too. Just blend them with the water, lemon juice and stevia in a blender.

 

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Lassi

Ingredients

  • 1 cup (226g) Greek yogurt, plain and full fat
  • 1/2 cup (90g) ice cubes
  • 2 tbsp Stevia
  • 1 dash (0g) salt
  • 1/4 tsp (.25g) cardamom,
  • ground (optional)
  • 1/2 tsp (.5g) rose water (optional)

For Orange ginger lassi:

  •  Freshly grated peel from 1 small organic orange (only the orange-colored part)
  •  teaspoon freshly grated or- ganic ginger

Directions

  • Puree until quite smooth in a blender.
  • Serve topped with a tiny dash of ground cardamom, toasted almond slivers and/or a few saffron threads.
  • Enjoy on a warm summer day!

 

 

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Hot Chocolate

Ingredients

  • 30 g unsalted butter
  • 1 tablespoon cocoa pow- der
  • ¼ teaspoon vanilla extract
  • 240 ml boiling water

 

Directions

  • Put the ingredients in a tall beaker to use with a hand blender.
  • Mix for 15–20 seconds or until there’s a fine foam on top.

Tip!

  • Use ghee (clarified butter) or coconut oil for a milk protein-free option. If you want to make it even richer, add a dollop of whipped coconut cream before serving. Or whipped heavy cream if you tolerate dairy.it pretty!

 

 

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Green Tea Lemonade

Ingredients

  • 5 cups brewed green tea
  • 3 cups water
  • Juice from 3 small lemons
  • 15 drops of stevia
  • Ice cubes

 

Directions

  • Brew tea according to instructions. Set aside to cool on the counter for a couple of hours and then place in the fridge for really cold lemonade. Otherwise, use in the recipe as soon as it’s cooled to room temperature.
  • Pour brewed green tea in a large pitcher with water, lemon juice and stevia. If us- ing honey or coconut nectar, combine the sugars with the lemon in a separate dish before transferring to the pitcher.
  • Add ice cubes, stir and serve. Optional to add lemon slices to the mix to make it pretty!

 

 

 

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Vanilla Cupcakes

Ingredients

Cupcake Batter

  • 2 large eggs
  • ½ cup mayonnaise
  • 1 tablespoon vanilla essence
  • 1 ¾ cups almond flour
  • ½ cup erythritol
  • ¼ teaspoon salt
  • 2 teaspoons baking powder

Vanilla Cream Cheese Frosting

  • 4 ounces softened cream cheese
  • ¼cup erythritol, powder ed in a grinder
  • 3 tablespoons heavy
  • whipping cream
  • ½ teaspoon vanilla extract

Directions

  • Preheat oven to 350°F while gathering your ingredi- ents.
  • Mix the eggs, mayonnaise and vanilla essence in a medium size bowl. You want the batter to be really smooth, so use a hand mixer if you need to. Set the bowl to the side.
  • Mix together the almond flour, erythritol, salt, and baking powder in a separate
  • Slowly whisk the batter into the bowl of dry ingredi- ents. If you have a hard time mixing them together, just use the hand blender until it is smooth.
  • Using a ¼ cup measure, spoon out eight servings in- to a lined muffin or cupcake pan.
  • Bake for 20-25 minutes at 350°F or until they’re lightly browned on top. Frost after they have cooled.
  • To create frosting add the erythritol, heavy whipping cream, and vanilla extract to the softened cream cheese. Whip together using a hand mixer.

 Macros

  •  329 Calo- ries
  • 30.84g Fats
  • 4.24g Net Carbs
  • 7.71g Protein.
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Saffron Panna cotta

Ingredients

  • ½ tablespoon unflavored pow-
  • dered gelatin
  • 475 ml heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 pinch saffron
  • 1 tablespoon chopped almonds (optional)
  • 12 fresh raspberries (optional)
  • 1 sachet stevia (optional)

Directions

  • Mix gelatin with a small amount of water (follow instructions for your chosen brand, usually 1 tablespoon water for every 1 tsp gelatin) and set aside to bloom.
  • Bring cream, vanilla, saffron and optional ste- via to a light boil in a sauce pan. Lower the heat and allow to simmer for a few minutes.
  • Remove the pan from the stove top and add the gelatin. Stir until completely dissolved.
  • Pour the mix into 6 glasses or ramekins. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Toast the almonds in a dry, hot frying pan for a few minutes and add on top of the panna cotta with berries and serve.