Coconut Milk

from The Mood Cure by Julia Ross

Delicious in smoothies, or with chicken or vegetable broth or water for a soup base. Great in hot spicy herb teas or with fruit instead of whipped cream (it solidifies in the refrigerator) or diluted in any recipe that calls for milk or cream. Look for first-press (full-fat) canned milk without preservatives.

Thai Kitchen coconut milk is one of the best available in stores. Find it online at

From scratch:
Method 1: Break open a fresh coconut and pour the clear milk into a blender. Remove the coconut meat, chop and place in the blender. Add enough hot water to bring the level to 4 cups. Blend at high speed for 3 minutes. Strain, pressing pulp to get out all liquid (this can be done in cheesecloth). Return pulp to the blender, just cover with hot water, and blend on high speed for 2 minutes. Strain, press again to remove all liquid from pulp, and discard. Refrigerate or freeze.

Method 2: Soak dehydrated full-fat coconut (unsweetened) overnight. Strain and press as above.

Almond Cookies

from Janice Welch

2 cups almond flour (or any raw nut ground into flour except peanuts cashews are delicious)
1/6 cup melted ghee
2 tsp Frontier brand non-alcohol vanilla flavoring
1/4 tsp Frontier brand non-alcohol pure orange flavoring
1 Tbsp pure maple syrup
1 egg
1/4 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees Combine flour with baking soda and salt, set aside. Whisk together ghee , vanilla flavor, orange flavor, maple syrup and egg. Pour into dry ingredients. Mix with spoon until combined. Line a cookie sheet with parchment paper, and drop dough by spoonfuls into cookie sheet. Cook for approximately 12 minutes. Recipe yields 20 cookies (keep a batch on hand in the freezer they even taste good frozen).

Note: you can reduce the carbohydrate content of this recipe if you replace the maple syrup with Xylitol or use a combination of the two.

Cashew Almond Cookies

1-1/2 cups almond flour
1/2 cup cashew butter
1/4 cup melted ghee
2 tsp Frontier brand non-alcohol vanilla flavoring
1 Tbsp pure maple syrup
1 egg
1 tsp Featherlight baking powder
1/4 tsp salt

Preheat oven to 375 degrees. Combine flour with baking powder and salt, set aside. Mix together cashew butter, ghee, vanilla flavor, maple syrup and egg. Mix into dry ingredients. Mix with spoon until combined. Line a cookie sheet with parchment paper. Form dough into balls and place on cookie sheet, flatten with a fork making a crisscross pattern. Cook for approximately 10 minutes. Recipe yields 24 cookies (this cookie is very crumbly not good for lunchboxes)

Almond Zucchini Bread

from Janice Welch

2 1/2 cups of almond flour
1/3 cup melted ghee
1 large zucchini
2 tsp Frontier brand non-alcohol vanilla flavoring
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp vitamin C crystals (non buffered)
3 eggs

Preheat oven to 350 degrees. Prepare loaf pan with ghee and dust with almond flour. Combine flour with baking soda, salt, and vitamin C crystals in a bowl and set aside. Grate zucchini in food processor and change blade to the processing blade. Add the ghee, vanilla, and eggs to the zucchini and process until smooth. Add the wet ingredients to the dry and mix well. Spoon into the prepared loaf pan. Bake for approximately 50 minutes. Remove from pan and transfer to a cooling rack. If you will not be using very quickly, slice loaf in half, store one half in the refrigerator, the other in the freezer.

Almond Buckwheat Pancakes

from Janice Welch

1-2 cups almond flour
1/2 cup light buckwheat flour
Pinch of guar gum
14 ounce can of coconut milk
1 egg
1 tsp Frontier brand non-alcohol vanilla flavoring
1 tsp pure maple syrup
1 tsp cinnamon
1 tsp baking soda
1/2 tsp vitamin C crystals (non buffered)
1/2 tsp sea salt

Combine both flours with guar gum, cinnamon, baking soda, vit. C crystals, and salt. Set aside. Whisk egg, add in coconut milk, vanilla flavor, and maple syrup. Pour into dry ingredients. Mix until well combined. Lightly coat a nonstick griddle with coconut oil (it will not need to be re-coated after every batch). Heat over medium heat. Spoon batter onto heated griddle. Turn over after surfaced bubbles have popped. Pancakes are done when each side is well formed and lightly browned. Yield: 16 pancakes

These pancakes are sturdy and work very well in lunch boxes, they also freeze very well.

Nut Pancakes

from Janice Welch

This recipe is very easy and very good! The recipe makes only one serving, so adjust accordingly.

12 pecan halves (ground; you can use a parmesan cheese grater for pecans – they don’t get too oily)
1 egg
1/2 to 3/4 tsp honey
1/2 tsp Frontier brand non-alcohol vanilla flavoring

Prepare griddle on medium heat with a little melted ghee. Mix all ingredients together and drop by spoonful onto griddle. Cook till golden brown on both sides. Makes about 6 silver dollar pancakes. (They are not fragile and pack well in lunch boxes)

The recipe on the internet used Brazil Nuts. If you use them, use about 9 whole ones substituted for the pecans.

Herbed Almond Crackers

from Janice Welch

1 1/2 cups almond flour
1/2 cup buckwheat flour
1/2 cup water
? tsp sea salt
1 tsp basil
1/8 tsp to 1/2 tsp garlic powder

Combine all dry ingredients then add water. Form dough into a ball and plop on parchment paper. Cover with another sheet of parchment paper and roll as thin as you can (1/16″). Remove paper from top and score into pieces with pizza cutter. Place the parchment paper with the crackers on a baking sheet and bake at 325 for 30 minutes. These crackers also freeze well.

Lois Lang’s Luscious Bread

This bread resembles a moist whole wheat bread. It slices nicely, can be toasted and can also be used for grilled sandwiches.

2-1/2 cups almonds, blanched and finely ground (almond flour)
1/4 to 1/3 cup melted butter (use ghee or coconut oil if on a dairy-free diet)
1 cup dry curd cottage cheese (press down as you measure); omit or replace with prunes or other substitute if on a dairy-free diet
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs

Preheat oven to 350F. Place eggs, melted butter, cottage cheese, baking soda, and salt in food processor using metal blade. Process until the mixture is thick and resembles butter in texture. Add almond flour and process until mixed thoroughly. If the stiffness of the mixture stops the processor, remove the dough with wet hands and knead by hand until almond flour is thoroughly mixed into other ingredients.

Grease loaf pan (about 4″ x 8″) generously with butter and coat bottom with almond flour. Using wet hands, shape dough into a loaf shape and press into greased pan. Bake at 350-375F for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf. Check by inserting a metal kitchen knife; it will come out clean when the bread is done. Remove from oven and run a metal spatula around the sides of the pan pressing gently against the loaf to loosen it at the corners and bottom of pan.

Remove bread from pan by inverting the pan onto a cake rack. Allow to cool thoroughly before you cut it.

Zucchini Milk

from The Allergy Self Help Cookbook by Marjorie Hurt Jones

Zucchini milk is a versatile liquid that’s ideal for making bread, cakes, and cream soups. Make the milk when zucchini are in season and freeze it in one-cup containers. For a pale, off-white milk, peel the zucchini thickly (or double peel). Unpeeled zucchini will result in green milk.

You will need 2-1/2 pounds firm zucchini, peeled and cut into chunks.

Place enough zucchini in a blender to fill it about one-quarter full. Process to a thick, smooth liquid. Pour into a large saucepan. Repeat until all the zucchini is pureed and in the saucepan. Bring to a boil over medium-high heat and cook for one minute. Cool briefly and pour into one-cup jars. Store in the refrigerator for up to one week or in the freezer for up to one year.

Your child still refuses all vegetables? Try this muffin recipe.

©1994 Elaine Gottschall

3 cups grated zucchini
3 eggs, beaten
3 cups nut flour
1/3 cup melted butter
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 to 2/3 cup liquid honey (use less, if desired)

Mix nut flour (try finely ground almonds), melted butter, honey, and zucchini. Add beaten eggs, cinnamon, salt, and baking soda. Mix well. Bake in muffin tins, lined with papers, at 350 degrees F (180 C) for about 20 minutes or until done.

From “Breaking the Vicious Cycle” by Elaine Gottschall

Milk Replacements: Put Down That Sugar-Laden Rice Milk and Make Your Own Healthy Organic Nut Milk at Home!

This recipe comes from one of the many dedicated mothers I have the fortune to know.

1 cup of organic raw nuts (avoid peanuts, use any nuts you or your child like: almonds, hazelnuts, Brazil nuts, cashews, etc.)
4 cups filtered or spring water
1 teaspoon of pure vanilla extract (read ingredient list carefully, as may be a hidden source of gluten)
4 teaspoons of raw honey or pure vegetable glycerin

Blend nuts in blender to a fine powder but don’t let them become a paste (you can use a small jar attachment that comes with some blenders for the nut blending instead of the regular large pitcher and make two small batches if necessary). Scrape out all nuts from blades and transfer to large pitcher. Add water, vanilla and sweetener to ground nuts and blend until smooth. If you desire a smoother milk, strain through a fine sieve (usually unnecessary unless the nuts have skins).

Cold Curried Avocado Soup

From The Institute for Health Realities

2 medium, ripe avocados
2 1/2 cups chicken broth
2 teaspoons curry powder
fresh lemon juice
white pepper
1/2 cup organic heavy cream

Halve and peel the avocados. Discard the seeds. Reserve about ? avocado. Chop the remainder coarsely and place in blender with some of the broth. Blend until smooth. Pour into a saucepan and stir the remaining broth and the curry powder, with salt and pepper to taste. Bring to a boil, stirring constantly. Cool. Stir in cream and chill.

Chop reserved avocado into small chunks. Place in a bowl with lemon juice to keep from turning brown. To serve, ladle the soup into chilled soup cups. Garnish each cup with some of the cubed avocado.

Serves 5-6.

High Protein Milk-free Wheat-free Brownies

from Patricia Kane, Ph.D.

First mix together:
2 boxes Arrowhead Mills Wheat Free Brownie mix
2 cups protein powder
1 cup organic freshly ground whole sesame, sunflower and flax seeds
1 cup organic freshly ground almonds

In another bowl mix: 4 large organic free range eggs
1cup or more rice or almond milk
1/2 cup organic cold-pressed oil

Pour liquid into dry mix and blend, adding more milk if needed to acquire the right consistency for brownies.

Add 3 cups chopped raw pecans (buy whole pecans and chop with a knife) to the combined mixture, then sprinkle some more chopped pecans on top.

Pour the mixture into an oiled 7″ by 11″ inch pan, place pan in the center of the oven and bake at 350 degrees for about 25 minutes. Allow brownies to cool before cutting into squares.

Healthy Holiday Dessert

from Designs For Health Weekly

1/2 cup frozen berries
1/2 cup rice or almond milk
1 to 2 teaspoon of phosphatidyl choline (this is necessary to obtain the right consistency, can be found at health food stores)
1 teaspoon xylitol (a healthy sweetener, can be found at health food stores)
1 teaspoon inositol (can be found at health food stores)

Blend until you obtain the consistency of ice cream