by Patti DeFelicis | Jan 23, 2020 |
6 parsnips 2 tablespoons coconut oil ½ teaspoon sea salt ½ teaspoon cayenne pepper 1 teaspoon garlic powder Preheat oven to 425°F. Cut the parsnips into “chips” using a mandolin for best results. If you do not have a mandolin, you may also use a sharp...
by Patti DeFelicis | Jan 22, 2020 |
2 large pears 1 tablespoon coconut oil 1 teaspoon cinnamon ½ cup coconut milk ¼ cup pumpkin seeds Preheat your oven to 350 degrees F. Slice the pears in half and remove the core. Place the pears face up on a baking tray. Drizzle with coconut oil and cinnamon. Bake for...
by Patti DeFelicis | Dec 19, 2019 |
2 bananas, cut in half 1 teaspoon cinnamon ¼ teaspoon nutmeg Preheat your oven to 400 degrees F. Place the banana on a baking sheet and bake for about 10 minutes until lightly brown. Top with cinnamon and nutmeg.
by Patti DeFelicis | Dec 5, 2019 |
Makes about 5 cups 1 cup goji berries 1 cup raw pumpkin seeds 1 cup raw sunflower seeds ½ cup raw cacao nibs 1 cup currants OR raisin ½ cup unsweetened coconut flakes Mix all the ingredients in a container and store in the refrigerator in an air-tight...
by Patti DeFelicis | Nov 20, 2019 |
Serves 2 2 beets, peeled and chopped 1 fennel bulb, chopped 2 carrots, chopped 1 onion, chopped 2 tablespoons coconut oil, melted Sea salt and black pepper to taste Preheat your oven to 400 degrees Fahrenheit. Add the beets, fennel, carrots, and onion to a large...