Almond Power Bars

2 cups ground raw almonds (or almond meal)
1/2 cup flax or chia seeds (can be ground or not)
2 - 4 chlorella capsules
1/2 cup unsweetened dehydrated coconut
1/2 cup almond butter
1/2 tsp celtic sea salt
1/2 cup coconut oil
Stevia or raw honey to taste (coconut nectar works)
1 Tbsp vanilla extract

CHOCOLATE TOPPING (optional)
1 100% cacao bar
1Tbsp coconut oil
sweetener of choice to desired taste
some sea salt to sprinkle over entire topping if desired

Mix all ingredients except chlorella caps in large pyrex baking dish . Break chlorella capsules open and pour the powder into the baking dish with the other ingredients. Mix ingredients well using your hands. Press mixture out evenly into the pan you mixed it in. Refrigerate wihile you make the topping. To make the topping break the cacao bar into pieces and melt slowly in a double boiler. Add the coconut oil and sweetener to cacao and pour over chilled bars and sprinkle with sea salt. Return to the refrigerator until the topping has set. These bars are delicious and really versatile. Use your imagination and add lots of great superfoods to them!

Barbeque Sauce

1/2 cup coconut oil
1/2 cup apple cider vinegar or coconut vinegar
8 oz tomatoe sauce
2 Tbsp chopped onion
1 tsp celtic sea salt
1/4 tsp dry mustard
1/4 tsp celery seed
1/4 tsp garlic powder or fresh garlic
1/2 tsp sage or poultry seasoning
stevia, lakanto, honey or coconut nectar to taste

Combine all ingredients in a sauce pan and bring to boil over medium high heat stirring occassionally. Lower temperature and simmer for 20 - 30 min uncovered. Spices can be adjusted to your liking. This sauce stores well in the refrigerator for up to 10 weeks.

Body Ecology Almond Mayonnaise

Ingredients: (yields 11/2 - 2 cups)

• 1/2  cup raw almonds (or Almond Meal)
• 1/2 to 3/4 cup water
• 1/4 tsp. garlic powder
• 3/4 tsp.  Celtic sea salt
• 1 cup organic, unrefined oil (flax or pumpkin seed)
• 3 tbsp. lemon juice
• 1/2 tsp. raw, organic apple cider vinegar

 Process:

 

NOTE: If using Almond Meal you can skip steps 1 & 2

1. Cover almonds with boiling water, allow to cool slightly.
2. Slip off skins and have all other ingredients ready.
3. Place almonds in blender or food processor and grind to a fine powder. Add half the water along with garlic powder and seasonings. Blend well, then add the remaining water to form a smooth cream.
4. With blender running low, remove insert top and drizzle in the oil in a thin stream until mixture is thick.
5. Keep blender running and add lemon juice and vinegar.
6. Blend on low 1 minute longer to allow mixture to thicken to desired consistency.
7. Scrape into a jar with a screw top and refrigerate.

This will keep 10 days - 2 weeks.

Note: If you have trouble digesting oil, eliminate the oil completely and increase the water.