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This gluten-free dessert is so delicious. 

It's a wonderful treat for our whole family, and a healthier way to satisfy the 'sweet tooth' in all of us.



2/3 cup                     chunky, all natural peanut butter

1/3 cup                     coconut butter (or manna)

1/4 cup                     cacao powder

2 tablespoons          raw honey

1 teaspoon               vanilla

1/4 teaspoon            sea salt

1/2 cup                     shredded coconut


Stir all ingredients together in a large bowl.

Spoon into miniature cupcake liners:  about 1 Tablespoon each.

Refrigerate until firm:  about 30 minutes.

Makes 20 gluten-free fudge treats.

Author: Lisa Rickman (Note:  I substituted cacao powder for cocoa power and sea salt for salt)

These little cookies make a fun, healthy breakfast or snack.  Oats are a good source of soluble fiber that helps to regulate your appetite and lower cholesterol. Cinnamon helps to regulate blood sugar levels.  Macadamia nut oil works as an anti-inflammatory. 



180 g or 1 full cup - smashed ripe banana

½ teaspoon ground cinnamon

200 g or 2 cups rolled oats (plus a little extra for decorating)

50 g or ½ cup ground hazelnuts or desiccated coconut

50 g or 2 ounces raisins or walnuts

50 g or 2 ounces dried chopped apple

2 tablespoons raw honey

1 teaspoon vanilla bean paste or extract

60 ml or 1/4 cup macadamia nut oil



Preheat your oven to 160 C (fan forced) or 320 F.
Combine smashed banana, vanilla, cinnamon, oil and honey.
Add oats, hazelnuts, raisins and dried apple
Mix together well with your hands, squeezing the mixture together until it starts to bind.
Form into 12 cookies and roll them in some oats for decoration.  
Flatten slightly.
Bake for 30 – 35 minutes or until golden.
Cool and enjoy.
Makes 12 cookies
Keeps for 5 days wrapped in a sealed container.


NOTE: To make these cookies gluten free, use rolled quinoa in place of the oats. Or, you can use almond meal, but then you must reduce the banana amount to 60 g or ½ cup.

Source:  Theresa Cutter, The Healthy Chef

Here's one of my favorite healthy recipes. A friend made it for me on a recent trip to Australia, and I fell in love with it. It takes a little time, but keeps well in the fridge and can be enjoyed over a few days. 

Pad Thai Ingredients

• 1 large zucchini, thinly chopped or made into noodles
• 2 carrots cut into matchsticks 
• 1 large capsicum thinly chopped
• 2 cups of snow peas halved lengthwise
• 2 cups bean sprouts
• 1 cup of chopped coriander leaves
• ½ cup of torn fresh basil
• ¼ cup of crushed pistachios or cashews as a topping

Creamy Almond Sauce Ingredients

• 1 cup raw almond butter
• 2 tbsp fresh ginger
• 1/2 cup filtered water or coconut water
• 4 tbsp fresh lime juice
• 1/4 cup pure maple syrup
• 3 tbsp tamari 
• 4 teaspoon sesame oil
• 2-3 cloves garlic
• 1/4 tsp chili flakes 


Prepare (slice, chop, grate, etc…) vegetables into extra large bowl

Blend sauce ingredients until smooth and pour generously over ingredients until well coated.


Leftover sauce will keep for up to 5 days refrigerated.

Allow at least 15 minutes for sauce to soak into the noodles. Pad Thai will keep for 2 days.

Sprinkle with crushed nuts. 

I hope you love this amazing recipe. The quality of the ingredients you use is key. I recommend organic and raw. 

I also recommend using therapeutic grade essential oils. These are much different than the other essential oils. I'm happy to sell them to you, if interested.



1¼ cups of raw cashews 
2 tablespoons of cocoa powder
1 teaspoon of vanilla
5 drops of Young Living Peppermint Oil
1 pinch of salt
3 tablespoons of Grade B Maple Syrup
¼ cup of liquid coconut oil


In a blender, ground the cashews into flour. Add the remaining ingredients and blend again.

Roll teaspoons of the mixture into bite sized balls and place them on a lined dish.

Place the dish in the fridge or freezer to harden.

Store them in the fridge or freezer.

To buy therapeutic grade peppermint oil (#3614), click here.

This delicious recipe helps to cleanse and clear your body of toxins. It's very healing and easy to make.


Here’s what you need:

  • ½ teaspoon of ginger powder
  • ½ teaspoon of cinnamon powder
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of coconut oil
  • 1 teaspoon honey
  • 1 cup of warm water


I suggest you use organic ingredients, extra virgin coconut oil, raw honey and pure (not tap) water.Simply mix all of the ingredients together and drink.  


Here’s what the ingredients individually do for you:


Helps with indigestion, nausea, gastric mucosa and inflammation.



Is anti-aging, having anti-inflammatory and antioxidant properties, and is full of vitamins and minerals.


Extra Virgin Coconut Oil

Has more healthy ingredients than one can list, helps the body flush out internal parasites, prevents the development of internal parasites and detoxifies the body.


Raw Honey

Has anti-bacterial and anti-inflammatory that can treat various diseases, infections, skin diseases and emotional stress.  It’s full of proteins, vitamins and minerals such as iron, copper, phosphorus, potassium and sodium.

Caveat:  I am not a medical doctor and this sharing is not meant to be a substitute for receiving care from a health care practitioner.  Please consult one.

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