Recipe Index

Pegan Strawberry Ice Cream

Modified from Dr. Mark Hyman Dessert Ideas for Social Gatherings


  • 1 can (13 1/2 oz, 400 ml) unsweetened full-fat coconut milk
  • 4 tablespoons unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 24 large frozen strawberries (approx 2 heaping cups)
  • 10 drops stevia, or to taste (optional)


The original recipe had no added sweetener and I found it needed a bit, so I added 10 drops of stevia. 

Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream. Combine all the ingredients in a blender and blend on high-speed until the strawberries are fully broken down and the mixture is creamy, 1 to 2 minutes. Transfer mixture to the chilled ice cream bowl and start the machine. Once churned, you can enjoy it immediately (a soft-serve textureA) or place it in the freezer until firm, 2 to 3 hours. Remove 10-15 minutes prior to serving to allow it to soften.

Salted Chocolate Avocado Pudding

Adapted from the Chopra Center


  • 2 medium, ripe avocados
  • 1 cup (240 ml) milk (your choice - I use almond)
  • 1/2 cup (150 g) maple syrup
  • 3/4 cup (75 g) cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon almond (or other nut or seed) butter


Place all ingredients, except avocados, into a food processor or blender. Mix on high until well-combined. Add avocados and continue to blend until mixture is very smooth and creamy. Adjust sweetness to taste using additional maple syrup or stevia.

 Refrigerate for 1 to 2 hours before serving. Delicious topped with nuts, berries, or chocolate chips.



Chocolate Lava Cake - Paleo

Adapted from Thrive Market Recipes

I'd love to call this "healthy" yet it does have quite a bit of sugar - in the form of maple syrup and coconut sugar. While these are better forms of sweetener than refined cane sugar, they are still sugars. SO - this is not for breakfast, but makes a lovely special occasion dessert!


  • 1/2 cup (120 ml) pure maple syrup
  • 1 cup (237 ml) melted coconut oil
  • 1 teaspoon vanilla, optional
  • 1 cup (125 g) raw cacao powder, plus more for serving
  • 6 large eggs, separated
  • 1 1/4 cup (250 g) coconut sugar, divided
  • 1 cup (100g) almond flour
  • Optional - fresh berries for serving

Preheat oven to 350° (180°). Line an 8 or 9-inch (20 - 23 cm) springform pan with parchment paper and coat with coconut oil.

Combine maple syrup, coconut oil, and cacao powder in a small saucepan set over medium heat. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer for 2 minutes. Take off heat and set aside to cool slightly.

Combine egg yolks and 3/4 cup (150 g) coconut sugar in a large bowl and whisk until the mixture is thick, fluffy, and pale in color. Fold in the cacao mixture and vanilla (if using), and then fold in almond flour.

Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high until soft peaks form. With the mixer running, slowly pour in remaining 1/2 cup (100 g) coconut sugar and beat until shiny, stiff peaks form. Working in batches, slowly fold the egg white mixture into cacao batter. Transfer mixture to prepared tin and bake for 25 minutes. Remove from oven, let cool slightly, then dust with cacao powder. (I skipped the dusting).

Slice and serve—the inside of the cake should be fudgy and runny. If you prefer a completely solid cake, cover and refrigerate for an hour after baking to set. 

Chocolate Brownies - Paleo

Adapted from More cake-like than brownie, but a nice chocolate flavor, delicious topped with raspberries!

  • 1 cup (100 g) blanched almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 4 ounces (110 g) 100% chocolate
  • 7 medjool dates (remove pits) 
  • 3 large eggs
  • ½ cup (100 g) coconut oil, melted
  • ½ teaspoon vanilla stevia (I used ½ teaspoon vanilla plus ½ teaspoon liquid stevia)
  • Optional - dark chocolate chips for topping


  1. In a food processor, pulse together almond flour, salt, and baking soda
  2. Pulse in dark chocolate until texture of coarse sand
  3. Pulse in dates until texture of coarse sand
  4. Pulse in eggs, coconut oil, (vanilla) and stevia until mixture is smooth
  5. Transfer mixture to a greased 8 x 8 inch baking dish
  6. Mixture will be very thick, smooth with a spatula
  7. Sprinkle with dark chocolate chips, if desired
  8. Bake at 350° F (180° C) for 18-22 minutes
  9. Cool and serve!

Brown Rice Crispie Treats with Cherries and Chocolate

Adapted from Food Network

A much healthier version than that traditional rice treat. Fun to experiment with and add nuts, use a seed butter or to add other dried fruits.


  • 1/2 cup (170 g) raw organic honey
  • 1/2 cup (125 g) peanut or almond butter (natural preferred)
  • 5 - 6 cups (150 -180 g) crispy brown rice cereal (I used Erewhon brand)
  • 2/3 cup (85 g) chopped dried cherries or cranberries (3 ounces)
  • 1/2 cup (85 g) dark chocolate chips (they can be difficult to find - you can substitute a chopped dark chocolate bar)

Combine honey and nut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal, dried fruit and chocolate and stir thoroughly to combine. Press into a 9 by 13-inch (approx. 33 x 23 cm) pan lined with parchment or rubbed with coconut oit. Let cool, then chill for 30 minutes. Cut and serve!

Chocolate Avocado Ice Cream



  • 1 can (13.5 ounce/400 ml) full fat coconut milk
  • 1 medium avocado, peeled and pitted 
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons (400 g) maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 cup (120 ml) water

Toppings as desired - chocolate sauce, berries, toasted coconut, toasted nuts (or all of them)



  1. Add the avocado and coconut milk to a food processor/blender and pulse together.
  2. Add the remaining ingredients and blending for about 2 minutes until smooth and incorporated, scraping down the bowl once.

Ice Cream Maker

  1. Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
  2. Freeze the ice cream according to the manufacturer's instructions for your machine.

No Ice Cream Maker

  1. Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
  2. Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.

Serve immediately or if freezing first, thaw for 5-10 minutes before scooping.

Summer Vegetable Stew (with Beef - or not)

Had a bounty of veggies from the farmer's market and created this dish - a delicious blend of flavors. This dish can be prepared with our without meat. Substitute quinoa, beans or lentils for a vegetarian/vegan dish


  • 1 lb (500 g) ground beef (preferably pastured) - optional. Substitute prepared quinoa, beans or lentils if desired.
  • 1-2 Tablespoons olive oil
  • 1 medium onion diced
  • 3 medium summer squash (zucchini, yellow etc.), diced
  • 1 medium eggplant, diced
  • 1 lb (500 g) green beans, cut into bite-sized pieces
  • 26 - 28oz (750 g) chopped tomatoes (I use a Pomi tetrapak)
  • 1 tablespoon fresh basil (or 1 teaspoon dried)
  • 1 tablespoon fresh oregano (or 1 teaspoon dried
  • 1 teaspoon sea salt (or more, to taste)
  • 1/2 teaspoon ground black pepper (or more, to taste)
  • tomato paste to thicken, optional
  • chopped parsley to garnish, optional


In a large pot, heat olive oil and add onion and beef, if using. Saute until the onion is soft and the meat (if including) has starting to brown. Add squash, eggplant and green beans and saute for a few minutes. Add tomatoes and spices (and beans or lentils, if using), cover and simmer for 25-30 minutes, until vegetables are tender. I add tomato paste to thicken and give more tomato flavor. Adjust seasoning as desired. Garnish and serve.