Directions

Gluten-free Pie Crust:

Mix together all the dry ingredients and crumble in the butter.

Add water/ACV mixture and mix until smoothe. Add more or less water as needed to form a soft, pliable consistency.

Roll out onto a sheet of waxed paper for easier transfer into a pie pan.

Bake @ 375º for 10 minutes, remove from oven, fill and continue baking.

Here's some information about the value of each ingredient:

Kale: One portion provides you with 192% of your daily dose of Vitamin A. It's also high in manganese, iron, copper, calcium, and B Vitamins.

Pineapple: High in Bromelain, which is useful as an anti-inflammatory. Also offers high amounts of Vitamin A and C. 

Chia Seeds: A superfood that's high in protein and omega-3 and omega-6 fatty acids. They're great for athletes, because they absorb the water we drink, holding it in our system longer.

Directions

1. Soak chia seeds for a few hours in pure water. This will activate the enzymes, but this is not essential. 

2. Look for the darkest-green kale with long leaves. If lacinto or dinosaur is not available, use any kale you can find. 

3. Blend all ingredients together until smooth.

Servings: 1

Recipe credit: Highland Lake Inn, Flat Rock, NC

Directions

1. Preheat Oven to 350º
2. Spray a 8x8 baking pan with non stick spray or coat with butter.
3. On a sheet pan mix oats, pumpkin seeds and almonds together and toast for 15 minutes.
4. In a large sauce pot melt together honey, brown sugar, butter, vanilla and salt.
5. Cook over medium heat until all brown sugar has dissolved.
6. Remove mixture from stove top and add the oat mixture and dried fruit.
7. Stir until everything is coated in honey mixture.
8. Pour out into the baking pan and press down to fill pan and make even.
9. Reduce the oven to 300º
10. Bake the granola for 20 to 25 minutes.
11. Pull from oven and let cool completely.

Slice into squares and enjoy!
Will keep up to 1 week in air tight container.

Prep time: 15 minutes
Cook time: 12 minutes
Yields: About 2 dozen cookies
 

Directions

1. Preheat oven to 350°.
2. Melt butter in a small saucepan over low-medium heat. Remove from heat, and add light brown sugar. Stir until smooth.
3. Combine all dry ingredients:  all-purpose flour, whole-wheat flour, ground flax seed, baking soda, and oats in a medium bowl.
4. Combine butter mixture with the dry ingredients, and add egg and vanilla extract.
5. Fold in walnuts and chocolate.
6. Mix well, and spoon onto lightly greased baking sheets.
7. Bake for 12 minutes.

Recipe courtesy of Desi Duncan.

Directions

Pour coconut milk into an ice cream maker and begin mixing. Slowly add agave nectar and then strawberry jam. Make sure to run a spatula along side of frozen bowl to prevent sticking. Just before mixture becomes thick add strawberries. When the mixture takes on ice cream consistency remove and place in a freezer friendly storage container. This treat is best enjoyed right after making but can be stored in a freezer and enjoyed later!

Recipe provided by Matthew Germain, health Counselor in Haverhill, MA.
For more information about Matthew, please click here.

Directions

Sift together in a bowl. Store in a freezer bag until needed. Works great as a substitute for flour in cornbread, muffins or pancakes.

Directions

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