Fresh Squeezed Lemonade back to top
Ingredients:

• ½ cup freshly squeezed lemon juice
• Stevia (use mildly)
• 6 cups of filtered water

Instructions:
Pour lemon juice and water into a small pitcher and sweeten mildly with stevia to your taste. Chill with ice and enjoy!  Serves 4
Note:  Stevia is very strong, so add it carefully

 
Rice Pudding back to top
Ingredients:

• 6 cups filtered water
• 2 cinnamon sticks
• 1 cup rice
• 3 cups milk, whole
• 2/3 cup sugar equivalent of Stevia or to your taste
• ½ teaspoon sea salt

Instructions:
Put water and cinnamon sticks in medium saucepan.  Bring to a boil.
Stir in rice and cook on low heat for 30 minutes until rice is soft and water has evaporated.  Add milk, Stevia and sea salt.  Cook for another 15 minutes until mixture thickens (stir often).  Place in refrigerator to chill for at least 1 hour before serving.

 
Low-Carb Cheesecake back to top
Ingredients:

• Pie Crust Ingredients:
• 2-3 tablespoons butter
• ½ cup almond meal

Crust Preparation:
Place enough almond meal on the bottom of a pie pan with enough melted butter to moisten the almond meal until it sticks together. Spread the butter and almond meal evenly over the bottom of the pie pan.
Filling Ingredients:

• 2 pounds softened cream cheese (4-8 ounce packages)
• Sweeten with Stevia to taste
• 1 ½ tablespoons fresh squeezed lemon juice
• Pinch of sea salt
• 4 large organic eggs
• 2 tablespoons sour cream

Instructions:
Preheat Oven to 350 degrees.
Beat cream cheese, sour cream, and sweetener until well mixed and smooth. Add lemon juice, salt and beat until smooth. Add 1 egg at a time beating into mixture.
Pour filling over crust and bake 50-60 minutes or until slightly firm to touch. Let cool 15-20 minutes before placing in the
refrigerator. Then put in refrigerator and let cool thoroughly for 5-6 hours before serving. Serves 5-6.

 
Cream Cheese Frosting back to top
Ingredients:

• 3/4 heavy cream, chilled
• 8 ounces of cream cheese, softened
• Stevia to taste
• 1 1/2 teaspoons pure vanilla extract

Instructions:
Whip heavy cream until it's stiff.
In a separate bowl, beat cream cheese until very smooth, then beat in vanilla and sweetener. Turn mixer to lowest speed and blend in whipped cream. Turn off the mixer quick!

 
Cinnamon Spiced Nuts back to top
Ingredients:

• 1 pound dry roasted or raw almonds, pecans or walnuts
• 1/2 cube butter
• 2-3 tablespoons cinnamon
• ½ teaspoon nutmeg
• 2-3 tablespoons pumpkin pie spice seasoning
• Sweeten with Stevia to taste
• 1 pinch sea salt
• ½ teaspoon pure vanilla extract

Instructions:
Clarify butter in saucepan on a medium heat.  Add nuts, cinnamon, nutmeg, pumpkin spice seasoning, pure vanilla extract, and salt. Stir everything until nuts are thoroughly coated with the spices. If nuts are raw, then cover and keep the saucepan cooking on a low heat for 15-20 minutes. If nuts are roasted, cover and cook on low heat for 10 minutes. When the nuts are done cooking in spices, remove pan from burner, add sweetener and stir every 2-3 minutes until mixture begins to thicken up.  Stir one more time (Making sure nuts are coated). After stirring, put the nuts in fridge. Let cool for 20-30 minutes.

 
Coconut Macaroons back to top
Ingredients:

• 1 cup unsweetened shredded coconut
• Stevia to taste
• 2 organic egg whites
• ½ cup heavy cream
• ¼ teaspoon pure vanilla extract
• ½ teaspoon pure almond extract

Instructions:
Mix cream with sweetener and extracts. Add coconut and mix very well. Let stand for 1 hour. If mixture feels dry to touch after 1 hour, add a little more cream.
Preheat oven to 350 degrees.
Whip egg whites until peaks form. Fold into coconut. Using a teaspoon place a small amount of the coconut mixture onto a well greased cookie sheet, repeating to make approximately 16
cookies. Make for 12-15 minutes or until slightly browned. If tops have not browned in 15 minutes, you can place them under a broiler for a few minutes (watch them carefully). Allow to cool before serving.

 
Pumpkin Custard back to top
Ingredients:

• 2 organic eggs
• ½ teaspoon Stevia or to taste
• ½ teaspoon sea salt
• 1 cup canned or home-cooked pumpkin puree
• Dash of ginger
• ½ teaspoon cinnamon
• 1 tablespoon hot water
• 1 cup cream
• 1/8 teaspoon orange rind, grated

Instructions:
Preheat oven to 325 degrees.  Butter the inside of 4 or 5 custard cups, then arrange in a 9-inch iron skillet or a glass or enamelware baking pan.  Add water to the pan to the level halfway up the custard dishes.
Beat eggs slightly with rotary beater, then beat in Stevia, sea salt and pumpkin.  Mix spices to a paste in hot water and beat paste into the egg mixture. Use wooden spoon to stir in cream and rind.  Pour into cups.  Bake on top oven rack for delicate browning  about 40 minutes, or until custard tests done (insert knife into center of custard.  If it comes out clean, it's done).  Serve as is or with plain whipped cream.  4 to 5 servings.

 
Ice Cream back to top
Ingredients:

• ½ cup strawberries, pureed
• 2 cups homemade yoghurt or organic unsweetened yoghurt
• 2 raw organic eggs
• Stevia, to taste
• 1/8 teaspoon sea salt

Instructions:
Blend ingredients well.
Creamsicle version:
Place in paper cups or molds and freeze.
Traditional Ice Cream:
Place mixture in an ice cream maker.
Adjust amounts of ingredients depending upon the volume of your machine. If you have an ice cream maker which calls for crushed ice, you can avoid having to crush the ice by doing the following? In the space in which the crushed ice is to be placed, pour 1 cop of cold water. Measure about 2 cups of ordinary salt and make layers of ice cubes, alternating with salt, until the space is filled.  Use all the salt by the time you reach the top. It is wise to have available plenty of ice cubes; save up the equivalent of about 6 trays before starting. Pour another cup of cold water around the top of the cubes.  Start up the motor of the ice cream maker; it should be done in less than an hour.

 
Instant Blender Ice Cream back to top
Ingredients:

• 2 cups homemade yoghurt or organic unsweetened yoghurt
• 1 quart frozen fruit (do not thaw fruit)
• Stevia, to taste

Instructions:
Place ½ cup yoghurt in blender.
Gradually add frozen fruit and the remaining yoghurt alternately.
Add Stevia to taste.
Blend until thick.
Store in freezer until ready to eat.
This ice cream is thick and smooth and should be eaten soon after making.
If it is refrozen, it will crystallize.

 
White Bean Ice Cream back to top
Ingredients:

• 2 cups cooked white beans, well drained
• 3 cups homemade yoghurt or organic unsweetened yoghurt
• Stevia, to taste
• 4 large organic eggs
• ¼ teaspoon sea salt
• 2 tablespoons vanilla

Instructions:
Beat eggs, honey, and salt together in top of double boiler.
Place over boiling water and cook until thick, stirring constantly.
Set aside while you prepare the rest of the ingredients.
Place ¼ cup of yoghurt in bottom of blender.
Add beans, one cup at a time, and process until very smooth.
Add ¾ cup of yoghurt and blend well.
Pour into a very large bowl, add remaining 2 cups of yoghurt.
With electric beater running, add custard mixture slowly beating constantly.
Add vanilla and mix well.
Place in freezer and as the mixture freezes at the sides of the container, mix with unfrozen part. This should be repeated a few times until the ice cream is completely frozen.
This mixture can be placed in a commercial ice cream maker of any type instead of freezing in the freezer.

Variation:  Pureed fruit can be folded in as mixture freezes.

Fresh Squeezed Lemonade
Rice Pudding
Low-Carb Cheesecake
Cream Cheese Frosting
Cinnamon Spiced Nuts
Coconut Macaroons
Pumpkin Custard
Ice Cream
Instant Blender Ice Cream
White Bean Ice Cream