Spiced *Nuts

NOTE: Some people do well with nuts and others don’t. Without have a blood report outlining your food sensitivities or experiencing severe reactions, nuts may or may not be a healthy choice. We recommend the first round of “detox” to avoid nuts and seeds and then follow the food reintroduction guidelines in Section Four, Unit Three.

• 2 cups mix of nuts of choice (skinned almonds, walnuts, pecans, etc)
• ½ tsp ground cumin
• ½ tsp chili powder
• ½ tsp curry powder
• ½ tsp garlic salt
• ¼ tsp cayenne pepper powder (not flakes)
• ¼ tsp ground cinnamon
• 2 tbsp olive oil

Directions

1. Preheat oven to 325 degrees.
2. Mix dry ingredients together in a small bowl.
3. Heat olive oil in skillet over low heat. Add spices and stir well. Simmer, stirring frequently, for 3 minutes.
4. Place nuts in a large bowl and top with oil/spice mixture. Mix well.
5. Spread nuts on a cookie sheet covered with parchment paper and bake 15 minutes, stirring halfway through cooking time.
6. Remove from oven and allow to cool.

Strawberries ‘n’ Cream Protein + Fat Patties

• 1 cup coconut butter, softened
• ¼ cup coconut oil, softened
• 1 tsp. vanilla extract
• 1 scoop Bulletproof Collagen protein or PurePea powder, vanilla
• ½ cup shredded coconut
• ½ chia seeds
• 1 tsp. pink sea salt
• 1-2 tsp. freeze-dried organic strawberries (ground into powder)

Directions:

1. Mix all ingredients together and form into patties.
2. Freeze or refrigerate to store.

Turmeric + Coconut Cream Cups

1-½ cups unsweetened shredded coconut

½ cup Coconut butter

½ cup coconut oil

1 tsp. lemon juice

½ tsp turmeric

½ cup grass-fed butter or ghee

Pinch of black pepper

20-25 drops Stevia extract, optional

Directions:

1. Melt butter or ghee on low and mix in the turmeric and black pepper - stir until well combined.
2. Place shredded coconut, coconut butter, coconut oil, lemon juice and stevia into a food processor and blend until well mixed.
3. Use a spoon to scoop out about 2 Tbsp. worth of coconut mixture and place into silicone or regular muffin liners.
4. Once all your muffin liners are filled, melt butter or ghee and mix in spices.
5. Use a spoon to scoop out about 1 Tbsp. of turmeric liquid and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.
6. Place in freezer for about 20 minutes or until cup is frozen.
7. Keep in refrigerator.