Watermelon Pizza

Here's a simple dessert that requires no added sugar.

Whip a 1/2 can of coconut milk as you would regular whipped cream. It tends to come out thinner, as you might guess. Click here for an example of how to make it come out thicker (hint: refrigerate the can of coconut overnight). Sweeten with liquid stevia, if desired.

Cut a full slice of ripe watermelon into four to six wedges. Top with whipped coconut milk. Add sliced strawberries, sliced grapes, and unsweetened coconut flakes. Chill till ready to serve.

Homemade Natural Electrolyte Drink

Here's a simple and easy-to-make recipe for a great rehydrating drink.


• Juice of 1/2 orange
• Juice of 1/2 lemon
• 1/8 teaspoon of unrefined salt, such as pink Himalayan or Redmond salt
• 4–6 drops of liquid stevia
• 16 ounces of water

Juice the orange and lemon halves and pour the juice into a 16-ounce glass. Add the salt, stevia, and water, then stir. Drink up. It'll really hit the spot.

I found this drink on Pinterest and adapted it. Thank you Mother Nature Network.

Healthy Chocolate Sauce

If you have a hankering for chocolate, but you want to avoid the sugar, here's a simple recipe for you. My wife taught me how to make a quick chocolate sauce that is perfect for pouring over frozen fruit.

In a small saucepan or metal measuring cup, combine the following:

• Two tablespoons of unsweetened cocoa
• Two tablespoons of coconut oil
• A few drops of real vanilla
• A few drops of liquid stevia
• A dash of salt

Stir with a small whisk until well mixed, on low heat on the stovetop. Only let it get warm enough to combine the ingredients. Pour over frozen fruit. We particularly like frozen cherries. 

Bon appétit! 

Throat Soother "Tea"

During this cold, tickley throat season, I learned about a simple recipe for a cup of something that soothes my throat and gives me relief. Here goes.

You'll need water, a lemon, and some honey.

• Bring a cup or more of water almost to a boil.

• Squeeze half a lemon with a citrus juicer.

• Pour the lemon juice into a mug along with the hotish water.

• Add a teaspoon of raw honey and stir until the honey is dissolved. 

Sip to your throat's content. Easy. And it helps.

Dutch Baby

We like Dutch Babies or German pancakes at our house. We have made them ever since we were first married. It is a weekend tradition. But now we have adapted the ingredients to fit our new health landscape.

Preheat the oven to 400 degrees. While the oven is heating, melt 1 T of coconut oil in a medium baking dish. The one we use is made of stoneware.

Then in a large bowl mix together well:

• 1 C of alternative flour, like brown rice flour
• 1 C of alternative milk, such as rice or almond milk
• 5 eggs
• 1/2 t of pure vanilla

Bake for 25 minutes or until the top begins to brown. Remove from oven and slice into quarters. Serve hot.

We like ours with sweetened lemon juice on the top. In a small bowl combine:

• Juice of one lemon
• 4 or 5 drops of liquid stevia extract

Spoon the lemon juice mixture evenly over the top of the pancake.

Chocolate Mousse Parfaits

This little gem comes from a freebie publication from Sunflower Market.  I've had chocolate mousse made from avocados before, but this had the parfait twist, and it was DELISH! I've tweaked it a little to fit our needs.

Chocolate Mousse Parfaits

2 large ripe avocados
1/2 C. raw cacao powder or cocoa powder
1/4 C. agave or brown rice syrup
1/4 C. ground flaxseed
1/4 C. chopped walnuts, toasted (or other nut)
2 dates, pitted and chopped (didn't have any)
2 T. unsweetened shredded coconut
1/2 t. ground cinnamon
pinch of salt
Fresh (or frozen) fruit

Mousse
Puree the avocado, cacao powder, agave, and vanilla in food processor or high powered blender. (This can be kept in the fridge for up to 3 days.)

Topping
Combine flaxseed, nuts, dates, coconut, cinnamon and salt. Use food processor on pulse until mixture is crumbly.  (can be refrigerated for up to 7 days)

To serve
Layer 1 T. mousse at the bottom of parfait glasses. Layer in fruit and sprinkle with 1 T. topping. Divide remaining mousse among glasses, top with more fruit and 1 T. topping mixture.

Serves 6 (or so it says. Ha! We served 3.)

Tahini Ginger Dressing

I eat a lot of salads. One dressing I like is made from tahini or sesame seed butter. Tahini is a little bitter to the taste, but mixed with other flavors, it gives foods a rich, almost smokey flavor. I love the stuff.

Place the following ingredients in a blender:

• 1 C tahini
• 1 C olive oil
• 1 C water
• 1/4 red wine vinegar (used pomegranate red wine vinegar today)
• 1/2 C tamari or soy sauce
• 1/4 C lemon juice
• 3/4 inch ginger, peeled
• 1 clove of garlic clove, crushed
• Black pepper to taste

Mix at high speed for about 30 seconds, then pour on your favorite salad. Store the rest of the dressing in a container in the fridge. It makes a large batch, double the original recipe (which is here).