• 1 stick unsalted butter
• 1 tsp. stevia powder
• 1 TBS mock cream (recipes below)
• 4 TBS natural almond nut butter
• 1/2 cup natural almonds
• 10 paper cupcake holders

Method:

• Place paper cupcake holders in muffin tin
• Melt butter and stevia on stove top on low heat
• Slowly mix in cream and almond butter
• Remove from heat and divide the mixture through the 10 paper cupcake holders
• Top with natural almonds
• Freeze until firm and enjoy

Mock Cream Recipe

Note: This recipe contains dairy in the form of butter. For some people with lactose and casein intolerances butter is well tolerated, but if you have trouble with butter why not try making the coconut whipped cream or cashew nut cream recipes that follow.

Makes 1 1/2 cups

• 3/4 cup filtered water
• 1 tablespoon gelatin
• 3 eggs
• 5 drops liquid stevia
• 125 g unsalted butter
• 1 1/2 teaspoons vanilla (or almond extract), optional

Method

• Pour the water into a small saucepan and bring to the boil. Turn the heat off and leave the water to cool until just warm to the touch. Sprinkle the gelatin on top of the water and let sit for 30 seconds to soften. Now put over a medium heat and stir consistently with a wooden spoon for 3 minutes.
•  Pour the contents into a blender. Add the eggs, stevia, butter and vanilla extract, and blend on low speed for 2 minutes. Increase the speed to high and pulse until the cream turns pale in colour, 1-2 minutes more.
•  Pour into a container and store in the fridge for 10 minutes to give a pourable consistency. If you require thickened cream, leave in the fridge  for 30 minutes and stir before using. The longer the cream chills, the thicker it will become so take it out of the fridge and leave to soften to the desired consistency, stirring once or twice. Will keep for 3 days, refrigerated.

Coconut Whipped Cream

Makes 2 cups

Ingredients

• 2 x 400 ml tins full fat coconut milk (no additives), chilled overnight
• 1 teaspoon stevia powder
• 1/2 teaspoon lemon juice
• 1 tablespoon vanilla
• about 3 tablespoons coconut flour

Method

• Without shaking the tins of coconut milk, remove the lids. Carefully spoon off the cream which has separated and settled on the surface of the milk and put into a chilled bowl. You will get about 6 tablespoons from each tin. Reserve the remaining thin milk for other recipes.
•  Using electric beaters, whip the cream until thicker consistency . Whisk in the stevia, lemon juice and vanilla. Gadually add the coconut flour, beating it in a bit at a time, until the cream has thickened. Spoon into a container and refrigerate for 2 hours before serving. Keeps well in the refrigerator for up to 3 days.

Cashew Nut Cream

Makes 1 1/2 cups

Ingredients

• 1 cup cashew nut butter, or 1 cup raw cashew nuts
• 2/3 cup filtered water
• 8 drops liquid stevia
• 1 teaspoon vanilla essence (optional)
•  Place all the ingredients in a food processor and whizz until smooth and creamy. If using cashew nuts, you may need to add a little more water and process until smooth. Can be stored in the fridge in a covered container for up to one week.

• 1 1/2 cups pecan halves chopped
• 1 tsp. stevia powder
• 2 tbsp. of nut butter, softened
• 1 sachet unflavored gelatin
• 1 cup of cold water (divided 1/4 and 3/4)
• 8 ounces mock cream (see recipe in drinks)
• 1 whole egg
• 1 TBS lemon rind
• 1 tsp. vanilla extract

Preheat oven to 400°F

Butter round cake pan

In bowl combine pecans, 1/2 teaspoon stevia and nut butter

With hands, press pecan mixture into bottom and 1" up side of pan

Bake until golden, about 10 minutes and then cool completely

In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute.

Stir over low heat until gelatin is dissolved

In a blender blend egg, fake cream, vanilla, lemon rind and remaining stevia

Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth

Pour remaining mixture into crust

Swirl with knife. Chill three hours and enjoy

• 4 organic eggs
• ¼ cup coconut milk
• 2 TBS coconut oil
• 1/2 cup boiled filtered water
• 1 tsp. gelatin 
• ½ tsp. stevia powder
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon
• 1/3 tsp. cardamom
• Pinch Celtic Sea Salt
• 1 tsp. Vanilla extract

In a measuring jug place four tablespoons water and sprinkle gelatin, let soak for a minute

Place eggs into blender and add coconut oil

Add the gelatin in water to the blender and then add remaining boiled water slowly and the remainder of the ingredients making sure that the blender is on a low speed

Pour the custard into a bowl and freeze for one hour until set then transfer to the refrigerator to chill

Serve chilled in parfait glass topped with crushed almonds and enjoy

• 500 gms green peas
• 4 rashers nitrate and sugar free bacon
• 2 TBS Olive Oil
• 2 cloves garlic sliced thinly
• 1 onion chopped
• 2 TBS chopped mint for garnish

Cook garlic and onions until brown in 1 TBS Olive Oil

Meanwhile place rashers of bacon under a grill until crispy

In a large saucepan place olive oil and cook peas on medium heat stirring occasionally 

After 5 minutes add garlic and onions and stir

Reduce temperature to low and cook with lid on for a further 10 minutes

Place in bowl and garnish with crispy bacon pieces and fresh mint

• 12 Roma tomatoes (or tomatoes of your choice)
• 1 TBS fresh dried rosemary
• 1 tsp. Celtic sea salt
• 4 garlic cloves crushed
• 2 TBS olive oil

Heat oven to 100 degrees Celsius

Place tomatoes on baking dish

Splosh on Olive Oil

Sprinkle on sea salt, garlic and rosemary

Bake on middle shelf of oven for approx. two hours

• 2 bunches English Spinach
• 2 cloves of garlic
• 1/2 cup vegetable stock or water
• Celtic sea salt and freshly cracked black pepper
• 1/2 cup lemon juiced
• 2 TBS olive oil or butter

Roughly chop spinach

Melt butter in a wide, heavy bottomed pan 

Into the pan add chopped garlic 

Place spinach in the pan along with the stock and seasonings and cook for 2 mins

Place the lid on the pan and simmer for about 10 mins, Remove from heat onto a serving dish and drizzle with lemon and serve