If you haven't stumbled upon this "rapturously creamy frozen delicacy" yet then you might want to go out and pick some up tonight. This "ice cream" is gluten, dairy, egg, and soy free and made from organic coconut milk, raw agave syrup, and other organic ingredients, depending on the flavor. Every flavor we have tried is amazing! My favorite is the Dark Chocolate, yet the Cherry Amaretto and Vanilla Island are up there too.

 

Coconut Bliss can be found in most Food Co-ops and Health Food Stores here on the west coast, though if you can't find it you can always put in a request to have your local store order it.

 

Over the next few months we will be updating our website and adding pages on food sensitivities, the elimination diet, recipes, and a page on success stories.

 

We would like to hear your story! Please email us a paragraph or so on your health condition, what tools you used to change, and how you feel now. Please include how you would like your name or initials to appear and where you are from. This way other people visiting our site can relate with some of the stories and be inspired to make dietary changes for themselves. Thanks!

 

 

This decadent chocolate pie is raw and very nutritious. It combines antioxidant-rich raw chocolate with mineral-rich dates and avocadoes which are high in essential fatty acids. The pie will keep in the fridge for up to 5 days.

 

      Crust:

      2 cups raw pecans

      1 tablespoon cinnamon

      8 to 10 medjool dates, pitted

      1 tablespoon virgin coconut oil

 

      Filling:

      3 large Haas avocados

      1 ½ cups medjool dates, soaked in pure water for 30 minutes

      ½ to ¾ cup raw cocoa powder

      1 tablespoon virgin coconut oil

      1 tablespoon vanilla

 

      Topping:

      1 cup raw cashews

      3 to 4 tablespoons agave nectar or maple syrup

      2 to 4 tablespoons water

      1 tablespoon vanilla

 

      kiwi slices, raspberries, strawberries

      fresh mint leaves, for garnish

 

To make the crust, place the pecans and cinnamon in a food processor and process until pecans are finely ground. Add dates and coconut oil and process again until the mixture resembles a fine meal. Pour into a 9-inch deep dish glass pie plate and evenly press to the bottom and sides.

 

To make the filling, place all ingredients into a food processor and process until very smooth and creamy. Date soaking water may be added a little at a time if needed. Pour filling into crust, it should be very thick, and spread with a spatula or the back of a spoon to evenly distribute the filling in the crust.

 

To make the cashew topping, place all ingredients into a Vita-Mix and blend until smooth and creamy, adding additional water, a little at a time, to desired consistency. It should be fairly thick. Place cashew cream in dollops on top of the chocolate filling. You can now place the fruit on top of each dollop or in your own unique design. Garnish with fresh mint leaves.

 

 

 

Lemon Scented Coconut Cake

 

Here is a delicious and easy-to-make cake that is free of gluten, dairy, eggs, and soy! Add more lemon zest for an even zestier flavor. Serve it in the spring and summertime with a heaping spoonful of fresh sliced organic strawberries.

 

      1 cup brown rice flour

      1 ½ cups almond meal flour or finely ground raw almonds

      ½ cup tapioca flour

      2 teaspoons baking powder

      1 ½ teaspoons xanthan gum

      ½ teaspoon baking soda

      ½ teaspoon sea salt

      1 cup light coconut milk

      ⅓ cup melted coconut oil

      ½ cup honey or agave nectar

      1 tablespoon vanilla

      1 ½ teaspoons lemon flavoring (Simply Organic)

      2 to 3 teaspoons lemon zest

 

Preheat oven to 350 degrees.

 

In a medium sized bowl whisk together the dry ingredients (brown rice flour through sea salt). In a separate bowl whisk together the wet ingredients.

 

Lightly grease an 8 x 8-inch baking dish with coconut oil.

 

Mix the wet ingredients into the dry until incorporated, but don't over mix. Immediately pour into the baking dish and spread batter out evenly with the back of a spoon.

 

Bake for about 30 minutes. Cool for about 10 minutes before slicing.