Watermelon Juice

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You know when you cut into a watermelon and it has that mushy texture? Whenever that happens to me, I scoop the meat out and blend it up with a little lemon or lime, pour it over crushed ice and add a few sprigs of mint. Heaven in a glass. It is also delicious with cilantro or basil.

Paleo Almond Cake

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This little cake is an absolute treasure. I wanted something simple and sweet so I whipped this up on the fly. It tastes like sugar cookies with a touch of almond. I’ve been experimenting with different sweeteners lately and I really like monk fruit sugar, you can find it here.

Ingredients

  • 3 eggs

  • 3/4 cup hemp milk

  • 1/2 cup monk fruit sugar

  • 1 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 1/2 cup coconut oil -softened

  • pinch of salt

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 1/2 tsp vanilla or almond extract

Instructions

  1. Preheat oven to 350F.

  2. Line the bottom of an 8-inch round baking pan with parchment paper.

  3. In a large mixing bowl cream the sugar and coconut oil then add the eggs, almond milk and vanilla extract, mix until smooth. Add the dry ingredients, mix until smooth.

  4. Pour the batter into your cake pan. It is a thick batter, so don’t be alarmed. bake for 40 to 50 minutes.

  5. Let cool .

    Make it with love & eat it with love, Ava

Nut Butter Cookies & Milk

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If you are looking for an easy nut butter cookie recipe, try this one. You can use any nut or seed butter you like as long as it is unsweetened and creamy. These are paleo, refined sugar free, dairy free and grain free.

  • 1 cup nut butter

  • 2 whole eggs

  • 1/4 cup coconut sugar

  • 1/4 cup monkfruit

  • 1/2 tsp baking powder

  • 1/4 tsp pure vanilla extract

  • 1 pinch of salt

Directions

  1. Preheat the oven to 350F and line a cookie sheet with parchment

  2. in a large mixing bowl using a hand mixer, whip the nut butter for a minute until smooth, and mix with the eggs. Add the coconut sugar, monkfruit, baking powder, vanilla, and salt and mix until smooth.

  3. Scoop 2-3 Tablespoon portions and roll them into balls. Place them 2 inches apart on the prepared cookie sheet, then use the back of a fork to gently press twice in opposite directions to flatten the dough balls slightly.

  4. Bake for 13-16 minutes until the cookies are firm on top (the centers will still be soft, though). Let cool and have at it.