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DOGGIE JERKY 

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Preheat oven 200 degrees (my stove has dehydrator option I put it at 200 degrees) OR use a dehydrator 

INGREDIENTS

1# organic ground meat (93-96% lean)

1 stalk organic celery 

1 tablespoon Simply Organic parsley

1 tablespoon organic nutritional yeast 

THE PROCESS

*Put the meat in a strainer and let the liquid drain. 

*In a food processor process the celery stalk, very fine.

*On a piece of parchment paper put the meat, celery, nutritional yeast, and parsley together. Work it all together with your hands. 

*With another piece of parchment paper on top press it down into a very thin rectangle. 

*Use a pizza cutter or knife and make strips. 

*Carefully separate the jerky so they are not touching.

*This will allow the jerky to dry out evenly.

*Put the parchment paper on an oven proof grate and into the middle of the oven. 

*Allow the meat to dehydrate until completely dry. It can take 3-6 hours depending on the thickness of the meat. 

*Store the jerky in a bag in the refrigerator. If you make more jerky for more than for a week freeze the surplus. 

ALMOND RICOTTA CHEESECAKE

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almondcheesecake

CRUST

Preheat oven to 400

  • 2 cups finely ground walnuts
  • 1/4 cup golden flax meal
  • 1 tbs. coconut butter
  • 1 tbs. agave syrup
  • Mix in all the above ingredients very well, incorporating the coconut butter thoroughly leaving a no chunks.
  • Pat firmly and evenly in a square baking pan.
  • Pre-bake in 400 degree oven for 10 minutes.
  • Set aside while you mix the cake batter.

Cheesecake Filling

Turn down oven to 350 degrees

  • 8 oz. Almond Ricotta cheese (I used Kite Hill brand from Whole Foods)
  • 1/3 cup organic agave syrup
  • 1 1/2 – 2 tsp. stevia to taste
  • 1 – 5.4 fl oz coconut cream, liquid drained (I used Native Forest Organic)
  • 4 tablespoons organic agave powdered sweetener (Health Garden. Amazon)
  • 3/4 cup organic aqua faba (this is the liquid from a 15oz can of garbanzo beans)
  • 1 teaspoon cream of tartar
  • 1 tablespoon organic lemon juice
  • 1/4 cup gluten free flour blend (Namaste. Amazon)
  • 1 vanilla bean cut open length wise and the middle scraped out OR
  • 1 tablespoon Simply Organic vanilla

*With a blender, beat together the almond ricotta, agave syrup, stevia, lemon juice and vanilla. Add the flour and mix until combined.

*In a separate, small mixing bowl whip up the aqua faba along with 1 teaspoon cream of tartar. Mix with rotary beaters on high. It will form stiff peaks. Fold into the cheese cake batter.

*In the same small aqua faba mixing bowl, whip up the coconut cream along with 4 tablespoons agave powder. When this is the consistency of whip cream, fold this into the cream cheese batter.

*Pour cheese cake batter on top of crust.

Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.

COCO COOKIES

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Preheat oven 350°

INGREDIENTS

3 ripe organic bananas

1/4 cup organic cocoa (Terrasoul. click herehttp://amazon.com)

1/2 cup organic almond butter

1 teaspoon Simply Organic vanilla (click herehttp://amazon.com)

1 teaspoon stevia

1/2 tablespoon Terrasoul organic flax meal (click herehttp://amazon.com)

1/2 cup chopped Terrasoul organic walnuts (click herehttp://amazon.com)

PREPARE a parchment lined, lightly sprayed with olive oil,  cookie sheet. 

With an immersion blender, blend all the ingredients except walnuts. 

Fold in the walnuts. 

DROP spoonfuls of cookie batter a few inches apart onto the cookies sheet.

BAKE in the oven for 15 minutes. Allow cookies to cool completely. 

ALANA’s WAFFLES

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2 cups organic Elmhurst almond milk Click here http:/thrivemarket.com

2 tablespoons organic apple cider vinegar 

1/4 cup organic butter OR Nutiva butter flavored coconut oil 

1 ripe banana 

1 teaspoon Simply Organic vanilla

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup organic coconut sugar

1 tablespoon honey 

1/2 cup organic coconut flour

1 1/2 cup organic Nameste gluten free flour 

In a measuring cup mix the milk and apple cider vinegar. Set aside. 

Into a blender add the melted butter, banana, vanilla, coconut sugar, and honey. Pulse blend.

To the wet ingredients in the blender add the almond milk. Pulse blend.

Finish adding the flour, baking powder and sea salt.

Blend until smooth.

Heat up the waffle maker.

Put a spoon full of batter in the center of each waffle section.

Cook until lightly brown. Top with your favorites.

STRAWBERRY COMPOTE

1 small package of fresh organic strawberries 

1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice

1 teaspoon Simply Organic vanilla extract

1 tablespoon raw honey

1 tablespoon organic ground flaxseed 

Cut up organic strawberries.

In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened. 

Click here http:/thrivemarket.com

Click here http://amazon.com

STRAWBERRY COMPOTE 

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1 small package of fresh organic strawberries 

1/4 cup sparkling juice (Martinelli) OR you can use fruit juice of your choice

1 teaspoon Simply Organic vanilla extract

1 tablespoon raw honey

1 tablespoon organic ground flaxseed 

Cut up strawberries.

In a saucepan add strawberries, juice, vanilla and honey. Simmer for about 10 minutes. Add flax to thicken, stirring often for about 5 minutes or until thickened. 

PROTEIN POWDER

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1 cup organic Sprout Living pea protein (Sprout Living

Click herehttp://Amazon.com

3 tablespoons organic Terrasoul cacao powder

Click here http://www.terrasoul.com OR

click here http://amazon.com

1/4 cup organic ground Terrasoul flaxseed. Click here http://www.terrasoul.com OR

http://amazon

1 cup raw organic GoRaw pumpkin seeds

Click here http://www.Thrivemarket.com

1/2 cup ground organic Terrasoul chia seeds

Click here http://terrasoul.com OR

Click here http://amazon.com

1 teaspoons Simply Organic cinnamon 

*Use a coffee grinder to grind up the chia seeds and pumpkin seeds. 

*Blend all the above ingredients together in a large bowl. Mix well. 

*Store in tightly closed glass jar. 

There are several ways you can blend this up. 

You will use 4 tablespoons in 8 oz. 

You can make a smoothie by adding a banana and other fruit. 

You can make it more of a liquid beverage by adding your own plant based milk and  sweetener, like agave, coconut sugar, maple sugar, date sugar.

GRANOLA

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Preheat oven to 325°

3 cups organic gluten free sprouted rolled oats (Farmers We Know. Thrive Market or Amazon)

5 tablespoons melted Nutiva vegan butter (Thrive Market, Vitacost)

3/4 cup organic maple syrup (Thrive Market Brand) 

1/2 cup each:

*Raw organic almonds (all nuts Terrasoul. Terrasol.com, or Amazon)

*Raw organic pecans

*Raw organic walnuts 

*Raw organic pumpkin seeds (GoRaw.@GoRaw.com, iHerb or Amazon)

1 cup Organic Garbanzo beans, drained and dried (Jacks Quality. Thrive Market or Amazon)

1/2 tablespoon Simply Organic vanilla

1/4 teaspoon Simply Organic almond flavor

1 tsp Simply Organic cinnamon 

1/4 teaspoon sea salt

 In a large bowl combine the oatmeal, pumpkin seeds, walnuts and pecans, garbanzo beans and almonds. 

Melt the butter. Add the maple syrup, vanilla, almond flavor and cinnamon and mix well. 

Pour the butter mixture evenly over the granola mix. Stir up all the ingredients making sure it is well coated. 

Use a large cookie sheet lined with parchment paper. Pour the granola on the parchment paper and spread it out evenly. 

Bake 325 degrees for 25-40 minutes or until it’s got the crunch you like. 

Half way through cooking stir it up a bit. Let it cool completely then store it in an air tight container. It will get crunchier as it cools completely. I let it sit out on the cookie sheet over night covered with another piece of parchment paper making sure it drys out completely.