Almond Milk

1 cup sprouted almonds

4 cups filtered water

4 organic dates

1 tsp vanilla extract

Place water, dates and vanilla in a medium pan and bring to a slight boil on the stove. Put your hot water mixture and almonds in a high speed blender and blend on high for 2-3 minutes. Carefully pour mixture into a nut milk bag (Mothers Market/Whole Foods) and allow it to strain into a large bowl. After the pulp has cooled, squeeze out the remaining milk. Lasts for 3-4 days in the fridge. Enjoy!

Almond milk is quick, easy and delicious. Although a bit more expensive to make compared to another favorite of mine, coconut milk, the time you save from not having to carve out the coconut meat may just be worth it! Any raw (or roasted) almond will work – only need to sprout them if you have digestive issues. You can also add 1 tsp of cinnamon or honey to change it up and play with the nut to water ratio for a different thickness! Also, dehydrate the pulp for homemade almond flour or use it in all sorts of recipes. In my opinion, nut milk bags are MUCH easier and more reliable than cheesecloth. 

Cauliflower Rice

1 head organic cauliflower

3 tbsp coconut oil

dash himalayan pink salt

Pre heat oven to 400 deg F. Cut up the cauliflower head into small florets and toss into a roasting pan. Toss in coconut oil and salt and mix until cauliflower is covered. Place in heated oven and roast for 45 min. (I like to toss the cauliflower at least once during the roasting process for even roasting). Take one cup of roasted cauliflower and place it in a high speed blender. Pulse 3-5 times to break florets into rice-like grains. Pour the ‘rice’ into separate bowl. Do this until you have pulsed the entire head of cauliflower. Enjoy!


You can use a cookie sheet if you do not have a roasting pan, however those couple of inches on the side of the roasting pan make quite a difference. Be sure not to pulse the cauliflower for too long because your rice will turn into ‘mashed-potatoes’. Good too! But not what we’re going for here… I use this recipe all of the time! Add it to soups, fried rice, paella or simply use to soak up juices from baked chicken or fish. 

Bone Broth

4 lbs beef, lamb bones OR 3 chicken carcasses & 4-8 chicken feet

2 tbsp applecider vinegar

1 large organic white onion, roughly chopped

1 bunch organic celery, roughly chopped

2 bayleaf

1 tbsp black peppercorns

Place bones and vinegar in a large stock pot (mine is about 3 gallons) and let it sit as you roughly chop and prepare your seasonings. Cover the bones and vinegar with water and bring to a boil (usually takes about 45 min). Impurities will start to float to the top during the boiling process so be sure to skim a few times during the initial hour. (I use my fine mesh strainer). Once the bones and water are boiling, place the remaining ingredients in the pot. Turn down to the lowest simmer and cover. After 24 hours for chicken broth and 48 hours for beef/lamb broth take off the lid and allow to cool (I wait about an hour). Place your fine mesh strainer lined with cheesecloth over a large bowl and pour the bones and broth over the strainer into bowl. (I do this in the sink because I inevitably make a mess every time). After the broth is cooled I use a liquid measuring cup and pour it in quart sized mason jars leaving about 2 inches of room to allow for expansion in the freezer (If you fill them too full the glass jars will break in the freezer). Enjoy!

Okay so broth has been a VITAL part of my success. It is amazingly healing with all of its amino acids and vitamins as well as incredibly delicious and soothing. Consuming broth also increases the bioavailability of the protein you eat. In essence your body more efficiently uses protein so you don’t need to consume a huge piece of meat to get adequate protein benefits. It flavors any soup to perfection and if you do consume grains feel free to replace your water with homemade broth – your rice will be super flavorful! You can freeze it in ice cube trays to easily plop in your pot when making grains too. I began getting my bones from Whole Foods but have been fortunate enough to find an amazing butcher here in Santa Ana called Electric City Butcher who provide me with all of my meat, bone and feet needs!

*Also, be sure to make broth when you plan to be home so you can have consistent heat i.e. weekends. I leave mine simmering through the night but make sure to turn off the stove if I leave for a quick errand during the day. 


2 c. organic basil

1/2 c. grated parmesan cheese

1/2 c. extra virgin olive oil

1/3 c. sprouted walnuts

3 large garlic cloves

dash pink himalayan salt

dash pepper

Using a small food processor pulse walnuts a few times before adding basil and garlic. Pulse. Slowly add olive oil in a constant stream. Add cheese, salt and pepper to taste. Enjoy!

This is such an easy and basic pesto recipe. Add sun dried tomato and lemon to change it up. I generally steer clear of all cheese but occasionally I’ll use a SCD legal (low lactose) cheese like parmesan. 

Granola Bars

Granola Bars

1 c. sprouted almonds

1 c. sprouted walnuts

1 c. sprouted pepitas (pumpkin seeds)

½ c. dried apricots

½ c. raisins

1 tsp cinnamon

dash Himalayan pink salt


Wet Ingredients:

7 dates

1/3 c. raw honey

1/3 c. cashew butter

2 tbsp coconut oil

2 tsp vanilla extract


Heat oven to 350 deg F. Using a small food processor, pulse almonds until they are broken down. Pour into large mixing bowl and then pulse walnuts and pepitas a few times. (I like to leave chunks of nut in my granola bars). Transfer the walnuts and pepitas into same mixing bowl. Add all wet ingredients to food processor and pulse until well combined. Add wet ingredients, apricots and raisins into mixing bowl and using your hands mix all ingredients together. Place a piece of parchment paper onto cookie sheet and pour mixture onto parchment paper. Using another piece of parchment wrap it around the top of the mixture and form into a solid ball. Keep parchment on top of mixture and take a rolling pin to roll out the mixture to about ½ inch thick. Take off top parchment and bake for 18 minutes. Allow cooling before you cut into squares. Store in fridge for 1-2 weeks. Enjoy!

These are a staple for me – easiest breakfast and/or snack to grab when I don’t feel like cooking. Feel free to swap out various nuts and seeds. I love to add dehydrated blueberries and swap out cinnamon. 

Coconut Milk

1 Old (husked) coconut

2-4 dates

½ teaspoon Cinnamon

1 tbsp Vanilla extract

2-4 cups water (depending on desired thickness)


Open coconut with hammer. I simply place it on the grass and smash it a couple times to break into about 6 pieces. (I do not drink this water because occasionally it’s rancid). Bring your water, dates, cinnamon and vanilla to a boil. Using a butter knife carefully wedge out the white meat. Wash to clean and place small pieces into high speed blender with water mixture. Blend on high for about 3 minutes. Strain through nut milk bag (Mothers Market/Sprouts Market). I like to tie the bag on a cabinet knob to hang over bowl of milk to let it cool. Once cooled squeeze out remaining milk. Save in mason jar for about 3-4 days. Enjoy!

Coconut milk is half of my blog’s name for good reason. This stuff is INSANE. Nothing like homemade, fresh coconut milk made from the real thing.



Ginger Turmeric Tea

Ginger Turmeric Tea Concentrate

2-3 in. organic turmeric root

2-3 in. organic ginger root

dash black pepper

2 Quarts filtered water

Peel and dice roots. Bring about 2 quarts water to boil and place grated roots and dash of pepper in water. Turn down to a simmer for 10 minutes. Strain through fine mesh strainer and enjoy! Store in quart size mason jars for up to 2 weeks.

***Use 1 part concentrate with 2 parts water/coconut water/coconut milk/almond milk. Add a coconut cream to sweeten.

I drink this highly anti-inflammatory drink every day. The curcumin in turmeric is best absorbed with fat (i.e. coconut/almond milk or coconut cream) and black pepper (the reason for that dash of black pepper). In the colder months I mix 1 part tea with 2 parts hot coconut or almond milk and drop in a coconut cream. During summer I mix 1 part tea with 2 parts fresh coconut water and pour over ice. Dissolve 3 tbsp honey in the concentrate if you would like a sweeter iced tea. 

Coconut Cream

1/3 cup solid coconut oil

1/3 cup raw unpastuerized honey

Dash Himalayan pink salt

Mix all ingredients in small bowl until thoroughly combined. Spoon dollops onto parchment paper or into ice cube tray and place in freezer. (If honey is very thick, heat for a minute to thin out before mixing with coconut oil). After about 10 minutes they’re frozen enough to maintain shape but chewy enough to act as a candy. Stays in freezer for at least a week.

These are great as a candy or as an addition to hot tea!