Coconut Coffee Ice Cream

Servings: 7 half-cup servings
Preparation Time: 10 minutes

Ingredients:

• 15 ounces full-fat coconut milk*
• 6 tablespoons honey
• 1/2 cup brewed coffee
• 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
• 1 cup unsweetened almond milk

Directions:

In a saucepan, gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder, and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker’s instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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Garden Pea and Chive, Cashew, Coconut Pesto

Servings: makes approximately 10 ounces
Preparation Time: 10 minutes

Ingredients:

• 1/4 pound snap or snow peas in shell
• 1/2 cup raw cashew pieces
• 1 ounce Parmesan cheese cut in chunks
• 1 small bunch of chives
• 1 tablespoon coconut oil
• 1 1/2 tablespoons olive oil
  
• 1/8 teaspoon salt

Directions:

Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.

Add the cashews and Parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1-inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil, and salt. Process until smooth, scraping down sides of bowl as needed.

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Grain-Free Olive, Garlic Crackers

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

• 2 cups almond flour*
• 1/2 cup green olives, diced
• 1 egg, whisked
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon or more sea salt
• 1/4 teaspoon garlic powder

Directions:

Combine flour, salt, and garlic in a large mixing bowl and add in the olives.

Pour the melted coconut oil and egg over the mixture and stir until combined.

Place the dough on a piece of parchment paper with another piece of parchment placed over top.

Press the dough a bit, then roll it out with a rolling pin until it’s about 1/4-inch thick.

Using a pizza cutter or sharp knife, cut the crackers into the desired size.

Bake at 350 degrees F for 15–20 minutes or until golden on top.

Store in an airtight container. Glass is my favorite.

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*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.