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    136 Recipes

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    I adapted this from the "Raw Milk Tonic" recipe in the book "Eat Fat, Lose Fat" by Sally Fallon and Mary Enig. Actually my only change was to add a dash of nutmeg. This tastes very much like regular holiday eggnog, but much healthier and SOOOOOO easy! This drink is intended to build health. I buy raw milk at the health food store.

    Recipe #253251

    I am trying to add more coconut oil to my diet and came up with this easy topping for steamed veggies, salmon, or any dish of your choice. I use a brand of organic ginger tamari (soy sauce with ginger flavor added) plus virgin coconut oil. I don't have specific amounts of each ingredient, because I'm just going for a certain texture. Since I'm still experimenting with this, let me know of any additional ingredients you may put in to "kick it up."

    Recipe #188345

    I came up with this after buying some meyer (sweet) lemons. It is basically water with a combination of meyer lemon juice and regular (sour) lemon juice. Sometimes I add a little Truvia. You don't need a sweetener but can add your sweetener of choice if you like. The amounts are very inexact and depend on your taste. I generally use the juice of one meyer lemon with a smaller amount of the sour lemon juice. I am giving the directions for one serving.

    Recipe #400170

    Tastes enough like pumpkin cheesecake without the guilt or fuss. Feel free to adjust quantities to suit your taste.

    Recipe #508396

    This satisfies my chocolate milk craving but is healthier. I buy raw milk at the health food store.

    Recipe #253157

    From an old Rodale cookbook. Not tried; posted for safekeeping.

    Recipe #411660

    Really rich and decadent! Use either smooth or crunchy peanut butter (I prefer Laura Scudder's organic).

    Recipe #186253

    Not tried; posted for safekeeping.

    Recipe #496102

    Caution – this contains raw egg. I made this up when I wanted something like a breakfast shake that tasted like cheesecake. This is thicker than a smoothie because of the larger proportion of cottage cheese to yogurt, so I call it a “soup.” Makes one generous serving.

    Recipe #460585

    Use crisp apples for this (organic gala or pink lady apples are my personal favorites). Sometimes I eat this plain or mix in some coconut cream concentrate, available at I also like to vary the spices (pumpkin pie spice, cardamom, etc.).

    Recipe #188597

    From my cousin in Israel, who served this in water glasses. This is ridiculously effortless and S-O-O-O delicious.

    Recipe #188613

    From an old cookbook by Jennie Grossinger. Not tried; posted for safekeeping.

    Recipe #411652

    Recipe #269139

    From an old recipe card. It specifies garlic powder, but I would probably make it with fresh mashed garlic. Not tried; posted for safekeeping. The number of servings is an estimate only.

    Recipe #411656

    I enjoy this for breakfast or lunch. The coconut creme concentrate is optional - I buy it from If the yogurt is sour, I sweeten it with a bit of agave nectar or Truvia.

    Recipe #412651

    I found a new use for rye crackers - this is so easy and very tasty! Will try it with blueberries next time.

    Recipe #507676

    Yummy recipe from my friend's mother. Posted for safekeeping. Recipe amounts are somewhat flexible. The cooking time shown is for hamburgers. I don't have a specific baking time for the meatloaf, because I usually make this as hamburgers. A flatter meatloaf needs less baking time than a taller one.

    Recipe #399558

    I love Mark Bittman's recipes and can't wait to try this! Posted for safekeeping. I will probably try this with almond milk.

    Recipe #412649

    These yummy appetizers can be served on a buffet table or as party snacks. Use organic ingredients if you can find them. The amounts given are very approximate because I never really measure this. While the salt is optional, I like to add it because it adds another layer of flavor and contrasts with the sweetness of the dates. This tastes good whether you use a lot of dates or just a few - your choice.

    Recipe #267304

    Though I usually make this "light," I did include a couple of optional enrichments. A note about sweetener: I used to make this with agave nectar but am now using Truvia. I prefer to add sweetener after cooking, but you may want to add the sweetener while the pudding is cooking.

    Recipe #411970

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