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Ingredients:
1/2 Cup cashews, soaked in 2 cups of water overnight
1 Tbs Honey
1/4-1/2 tsp Teeny Tiny Spice Garam Masala or French Four Spice
Instructions:
1. Blend in a high powered blender until nuts are completely broken down into the liquid, sift through a nut milk bag or cheesecloth, and store in jar in your fridge,
Ingredients:
1/2 C Coconut butter
1/2 C Brazil nut butter
1/2 C Chopped almonds
1 tsp Vanilla
1/4 tsp Cinnamon
1 Tbs Cacao powder
Raw Coconut flakes
Instructions:
1. Mix ingredients (minus the coconut) to combine well.
2. Scoop into small compact balls, then roll in the raw coconut.
Ingredients:
6 oz Nut butter (I used a chocolate hazelnut butter for this batch. You can use any nut butter like almond or cashew, but if you use a plain nut butter and want chocolate, add a tablespoon or so of cacao powder in addition to the nut butter. If you use an unsweetened nut butter, add a few tablespoons of honey to sweeten the mixture.)
2 Eggs
2 tsp Teeny Tiny Spice Chocolate Chili Spice, Garam Masala or French Four Spice
1/2 tsp Baking powder
Pinch of Salt
Instructions:
1. Combine all ingredients and mix well.
2. Spoon out by tablespoon onto a parchment paper lined baking sheet and bake at 350℉ for 10 minutes or until cooked through.
3. Serve warm and enjoy :)
Ingredients:
1/4 C Coconut sugar
1/3 C Coconut Milk
1/2 tsp Teeny Tiny French Four Spice
2 Eggs
Drizzle of vanilla extract
Extra sugar for dusting
Toppings: optional, pomegranate, pistachio
Instructions:
1. Preheat oven to 325℉. Take a small loaf pan and fill with water, then put a small cloth towel along the bottom. Place 2 greased and sugar dusted ramekins on the towel (it should be completely submerged in water. The towel will help keep the ramekins in place.)
2. Combine sugar, milk, spice, eggs, and vanilla.
3. Pour into ramekins and bake for 45-50 minutes.
4. Sprinkle with toppings and enjoy!
1 1/2 C Shredded coconut
1/2 C Cashews
2 Tbs Coconut oil
1 Tbs Maple syrup or honey
Pinch of Teeny Tiny Spice French Four Spice or Garam Masala
Toppings: raisins, pistachio, pomegranate
Instructions:
1.In a high power food processor or blender, combine shredded coconut and cashews until a butter forms. Alternatively, you can just combine 3 parts coconut butter, to 1 part cashew or almond butter to create the same.
2. Melt coconut oil over low heat, stir in maple or honey, then add nut butter and spice. Mix well.
3. Pour mixture onto a parchment paper lined baking sheet and sprinkle with toppings. Freeze until firm, break into pieces and serve.
Ingredients:
1/2 lb Shredded beef
1/2 tsp Salt
2 tsp Teeny Tiny Spice Montreal Spice
Olive oil
2 Small baked potatoes, prepared
For the sauce:
1 Tbs Butter
6 Cloves garlic, minced
Handful chopped mushrooms
1 Tbs butter
1/2 C Butter
Salt and pepper
Instructions:
1. Start by heating up shredded beef in some hot oil. Sprinkle with spice and salt.
2.In a separate pan, add 1 Tbs butter and melt on medium heat, then add minced garlic and stir. After garlic has begun to soften and is aromatic, add chopped mushrooms and additional butter, a sprinkle of salt, and a dash of pepper.
3. After mushrooms have softened a bit, add wine and continue to cook until slightly thickened.
4. Top a baked potato with beef, then drizzle with mushroom/butter sauce mixture and serve.
Ingredients:
12 Eggs
1 Small Delicata squash, or squash of choice
1/2 Sliced onion
2 Handfuls fresh kale
1 Small apple
1 Tbs Teeny Tiny Spice Shepherd Herb Mix or your favorite Teeny Tiny Spice blend
1-2 tsp Coconut oil
1 tsp Salt
Fresh Sage (optional)
Instructions:
1. Preheat oven to 400℉.
2. Slice Delicata squash in half and scoop out the seeds. Slice onion and dice apple.
3. Melt coconut oil and coat Delicata squash and onion with oil.
4. Bake these for about 5-10 minutes till soft.
5. While baking, crack 12 eggs into a large bowl and mix well, whipping in spice and salt.
6. Grease a cast iron skillet or pan, then pour half the egg mix in.
7. Sprinkle in apple pieces and kale. Lay the squash and onion atop the kale and apple, then pour the rest of the egg in. Top with fresh sage, slightly wetting with egg.
8. Bake for 35 minutes.
9. Slice and enjoy!
Ingredients:
4 Egg whites
3 Egg yolks
2 Tbs Pumpkin puree
1 Tbs Honey
2 Tbs Coconut sugar (Grind in a coffee grinder to make it very fine)
1/2 tsp Teeny Tiny Spice Garam Masala (add more for a stronger flavor)
Instructions:
1. Preheat oven to 350℉, grease 4 ramekins with coconut oil and dust with coconut sugar.
2. in a small bowl, combine honey, pumpkin, yolks, and spice.
3. In a stand mixer or using a hand mixer, whip the eggs until foamy and firm, with peaks forming, adding in coconut sugar while whipping.
4. After whipping, slowly fold in the pumpkin mixture.
5. Fill ramekins and bake for about 20-25 minutes or until set.
Ingredients:
1 Cup Pasta, cooked
1/2 Pound ground chicken
1/2 Cup Canned coconut milk
1/4 Cup Tomato paste
1 1 Inch piece fresh ginger, peeled
1-2 tsp Ghee or butter
1/2 tsp Teeny Tiny Spice Garam Masala
1/2 tsp Turmeric
1/2 tsp salt
1/2 tsp Paprika
1/4 tsp Cumin
1/4 tsp Coriander
dash of Cayenne
Instructions:
1. Cook pasta and set to cool.
2. Put all ingredients, minus chicken and pasta in a blender or food processor and mix well.
3. Cook chicken over medium heat in a skillet on the stove top. Chop with a fork while cooking.
4. When chicken is cooked through, pour 1-2 teaspoons of ghee or butter into the pan, then add pasta, and cover with half the sauce. Add additional sauce if needed.
5. Top with cilantro, mix well, and serve.
Ingredients:
2 Large red bell peppers
3 Cloves garlic
3 Tbs Tomato paste
1 1/2 Tbs Vinegar
1 Tbs olive oil
1 tsp Teeny Tiny Spice blend of choice (see suggestions below)
1/2 tsp salt
Suggested blends: Harissa, Afghani Spice, Ras el Hanout, Yucatecan Recado Rojo
Instructions:
1. Sautée peppers on the stove top with olive oil until softened.
2. Add peppers along with the rest of the ingredients into a small food processor and blend until thoroughly mixed. Leave slightly chunky if desired.
3. Use this on veggies, proteins, toast, or foods of your choice.
Ingredients:
1/2 Pound of fresh figs
2/3 C Water (divided into 1/3 cups)
1/3 C Coconut sugar
Juice of half a lemon
Instructions:
1. Remove stems then chop and dice figs. Add to a pot on the stove and turn heat to medium.
2. Add 1/3 cup of water and 1/3 cup of coconut sugar and bring to a low boil.
3. Figs should begin to break down and thicken up as they cook. Add lemon juice and continue to stir.
4. When most of the water has evaporated and figs and sugar have thickened, add 1/3 cup more of water and boil low until it's almost gelled.
5. Remove from stove and let cool before processing. Empty contents into a food processor and blend. Scrape into a jar and refrigerate to store.
Ingredients:
Serves 2
1 Large Yam (sweet potato)
1/2 tsp Teeny Tiny Spice Garam Masala
Oil
Salt to taste
For Honey Ginger Ketchup:
1 Tbsp Store-bought or homemade ketchup
1/2 tsp honey
Ground ginger to taste
Instructions:
1. Start by heating your oven to 450℉.
2. Slice the potato into spears, soak for 10 minutes in cold water, drain, and coat in oil of choice.
3. Roast for about 10 minutes on each side, adjusting the temperature down if they begin to brown too quickly.
4. Let slightly cool. While cooling, mix ketchup ingredients and serve.
Ingredients:
1 Eggplant
1 Tomato
Fresh basil
Olive oil
1/2 lb Grass fed ground beef
Pinch of salt
Instructions:
1. Preheat oven to 400℉.
2. Slice eggplant into 1-2 centimeter slices.
3. Drizzle on olive oil, sprinkle with a little salt.
4. Bake for 10-15 minutes and check to see if they are beginning to brown. Flip, turn up the heat and cook until eggplant is slightly crispy and browned.
5. As eggplant cools, it should harden up a bit.
6. Sauté the ground beef with Hot Italian Spice and cook until done.
7. Dice tomato and chop the basil, drizzle with olive oil and toss with salt in a small bowl.
8. Top slices of eggplant with a little of the meat and bruschetta and serve.
Serves 2
Ingredients:
4 Small tortillas (I made homemade using Otto's Cassava Flour)
For Chicken:
3 Chicken thighs
1 Tbs Coconut sugar
1 tsp Salt
For Slaw and Sauce:
1/2 Avocado
1-2 Tbs Coconut milk
Handful of cilantro
Pinch of salt
Two handfuls of cole slaw or a cruciferous salad mix (broccoli stems, carrots, cabbage)
Instructions:
1. Preheat oven to 450℉.
2. In a cast iron or oven-safe skillet, heat olive oil to cover the surface.
3. Rub chicken thighs well with Vindaloo, sugar, and salt.
4. Place top down in oil and cook on med-high for 5-10 minutes.
5. Flip chicken and place back in the skillet, then bake for 20-30 minutes until chicken is cooked through and crispy.
6. While chicken is cooking, add half an avocado, coconut milk, and salt in a food processor and blend to create a thick sauce.
7. Toss salad mix with sauce and place in a tortilla.
8. When chicken is done, let cool slightly, slice, and top salad mix.
Ingredients:
Serves 2
2 Large carrots
1 Medium/large beet
1/2 Green apple
2 Tbs Apple cider vinegar
1 Tbs Olive oil
1 Tbs Honey
Chopped Pecans to top
Instructions:
1. With a vegetable peeler, slicer, or spiralizer, cut carrots, beets, and apples into shreds. Alternatively, you can chop them for a cubed version of this salad.
2. Place in a large bowl and set aside.
3. In a small container, mix the rest of the ingredients (minus pecans) and stir/blend well.
4. Toss the dressing over the fruit and veggie mix and coat evenly.
5. Sprinkle with chopped pecans before serving.
Ingredients:
Serves 8
4 Hard boiled eggs
2 Tbs Mayo (I love homemade or I use Primal Kitchen Avocado based mayo)
1 Tbs Mustard mixed with 1/2 tsp of honey
1/2 to 1 tsp Curry Blend of choice (I love our British Curry, or Tandoori Masala in this recipe)
Optional: chives, green onions, cilantro and paprika to top
Instructions:
1. After hard boiling and cooling your eggs, slice down the center and remove the yolks carefully. Place yolks in a bowl with mayo, mustard, and honey.
2. Mix mayo, mustard, honey, and hard boiled yolks, then stir in your curry spice.
3. Whip until creamy, then spoon into your egg white halves. You can also use a pastry bag to pipe the filling into the eggs.
4. Top with paprika for color, or your choice of cilantro, onions, or chives
Ingredients:
Serves 2
2 C Riced cauliflower (about half a head)
1/4 Raw sweet red pepper
1/2 tsp Salt
Cooking oil of choice (bacon grease adds great flavor to this one!)
Instructions:
1. Chop the head of cauliflower into florets, then put in a food processor and chop until you have a "rice" consistency.
2. Heat oil over medium heat in a large skillet. I like to use a pan with bacon grease after I've finished making bacon.
3. While oil is heating, slice and dice peppers into fine pieces and toss into the oil. Cook until soft.
4. Add "riced" cauliflower and combine with peppers and oil. Add salt and Cajun Spice and let cook over medium heat, mixing until soft.
Ingredients:
Serves 4
2 Handfuls of cole slaw (cabbage, carrots, your choice)
2 Tbs Mayo
1 Tbs Apple Cider Vinegar
Drizzle of honey
Salt and pepper to taste
Instructions:
1. Combine all ingredients, minus honey and curry in a large bowl.
2. Mix well, then sprinkle curry evenly across the mix, and mix again. Taste and add more curry if desired.
3. Drizzle with honey and toss to evenly coat before serving.
Ingredients:
Serves 1
1 Banana
1 Egg
1/2 teaspoon Teeny Tiny Spice Garam Masala Spice Blend
3 Tbs Nut milk or diary milk
1 Tbs Coconut flour
Toppings such as nuts, raisins, dried fruit, maple syrup
Instructions:
1. Blend banana, egg, flour, spice, and milk together in a small food processor or blender.
2. Pour into a well-oiled frying pan in scoops, like you're making pancakes.
3. Let the batter cook until it looks like they might be ready to flip, flip them, then using a spatula, chop all the batter to combine. Keep cooking, flipping every so often until mixture is cooked and hot, about 3-5 minutes.
4. Pour the mixture onto your plate and top with maple syrup, ghee, butter, nuts, dried fruit or anything you'd top your oats with.
Makes around 10 truffles
Ingredients:
1 C Pitted dates (around 20)
1/2 C Chopped walnuts
1 Tbs Ghee or coconut oil
1/2 tsp - 1 tsp Teeny Tiny Spice Garam Masala
Cacao powder for rolling
Instructions:
1. In a food processor, chop dates until well diced, not quite to a paste form.
2. Add 1 Tbs melted ghee and blend.
3. Add walnuts and spice, and continue to chop.
4. When ingredients are all chopped and fine, remove and place in a bowl. The mixture should be a thick, grainy batter.
5. Scoop with a tablespoon, then roll into a compact ball and roll in cacao powder.
6. Repeat with the rest of the mixture and store in the refrigerator before serving.