Monday, September 15, 2014

Latte Recipe

Dairy-free Pumpkin Spice Latte recipe

1 cup organic coffee (I use THIS decaf)
1 cup canned full-fat coconut milk
2 teaspoons maple syrup
1/4 teaspoon pumpkin pie spice
1) Add all of the ingredients to a small saucepan and bring almost to a simmer, watching carefully so that it doesn’t boil over.
2) Pour the hot liquids into a blender with a vent. It MUST have a vent.
3) Puree on low speed for 30 seconds.
4) Pour into mugs and enjoy.
Makes 1 large or 2 small lattes.

By The Spunky Coconut

October Meeting?

Please keep an eye open for information on our next
Gluten Free Support Meeting.
Thank you for your support!

Mercury in Flu Shots?

Dr. Oz Warns About Mercury in Flu Shots

Dr. Oz spent considerable time covering the issue of thimerosal being used as a preservative in the annual flu vaccine. Thimerosal contains mercury, a well-known neuro-toxin. Dr. Oz interviewed Dr. Mark Hyman and former U.S. Senator and Attorney General Robert F. Kennedy, Jr. on his show to discuss mercury in vaccines.

While it is certainly worthwhile to warn the public of the dangers of mercury in the flu vaccine, Marcella Piper-Terry of points out several facts regarding this issue that were not covered during the show, and how Dr. Oz did not exactly get his facts straight on a few things.

Sadly, this is representative of the current level of knowledge concerning vaccines both among the mainstream media and modern-day physicians. Parents of vaccine-damaged children do their homework and research well, and in many cases are more educated on this issue than both the mass media and many doctors. More: 

-Health Impacts News

Cultured Caveman Restaurant Recipe

Sardines haven't ever really been my thing... Until now!

We soaked them in coconut aminos, breaded in tapioca flour, and pan fried them! Soooooooo so good. Served with aioli and sauerkraut.

Seriously. Fish stick power pops

Sunday, September 14, 2014

Breakfast Ice Cream

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil
photo by recipe author
I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It's delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!
This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine's directions. Voila: ice cream for breakfast!! And, it's healthy!!
Servings: 6
Preparation Time: 30-35 minutes
  • 1/2 cup peanut butter (more or less to taste)
  • 1/4-1/2 cup raw cacao or cocoa powder
  • 5-6 dates
  • 3 tablespoons hemp hearts or hemp protein powder
  • coconut milk, as needed
  • 2-3 tablespoons flax seeds
  • 1/4 teaspoon spirulina
  • 3 tablespoons coconut oil
  • Frozen and/or raw very-ripe bananas
Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.
Pour into ice cream maker and freeze per machine's directions.
 -Coconut Recipes on Facebook

Paleo Bread Recipe

Paleo Bread

  • 1 ½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup golden flaxseed meal
  • ¼ teaspoon celtic sea salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup coconut oil
  • 1 tablespoon raw honey (or pure maple syrup)
  • 1 tablespoon apple cider vinegar

  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Pour batter into a greased 7.5″ x 3.5″ Magic Line Loaf Pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve
-Just Eat Real Food

Seafood Boil - Perfect end to the summer


6 quarts water
2 lemons, halved
6 garlic cloves
1 cup bourbon
½ cup sea salt
1 tablespoon smoked paprika
2 pounds small red potatoes, scrubbed
6 ears corn, shucked and cut into 1-inch-thick wheels
1 pound pork sausages
1 pound jumbo shrimp in the shell, head on if you can find them
4 whole blue crabs
8 ounces littleneck clams, scrubbed
8 ounces mussels, scrubbed and debearded if necessary

for the spice bag:
3 tablespoons cumin seeds
3 tablespoons coriander seeds
2 tablespoon black peppercorns
1 tablespoon ground sumac
1 tablespoon red pepper flakes
2 bay leaves


1. To make the spice bag: Wrap all the spices in a coffee filter or a piece of cheesecloth and tie tightly with kitchen twine.
2. Bring the water to a boil in the largest pot you have, at least a 10-gallon pot. Add the spice bag, lemon halves, garlic, bourbon, salt, and paprika, and bring to a boil, then reduce the heat and simmer for 15 minutes.
3. Add the potatoes and corn and simmer for 5 minutes. Add the sausages, shrimp, crabs, clams, and mussels, bring to a boil, and boil until the sausages are cooked, the clams and mussels have opened (discard any unopened ones), and the potatoes and corn are tender, another 10 to 12 minutes.
4. Lift out the vegetables, sausages, and seafood and dump onto a table covered with layers of newspaper.

-Dr. Lisa Shaver