This Weeks Recipes!

Breakfast Smoothie

Blend Together

Papaya, Nopal, Kale, Mint, Collagen+Moringa powder, ice and fresh water.

Enjoy!

Chocolate Toffee sea Salt Bark

Set oven at 350

Arrange

Gluten free matzo crackers on a cookie sheet- kinda like a puzzle. Overlapping where there are cracks. 

 Heat 1 cup butter and 1 cup brown sugar till it starts to boil. Whisking vigorously.. mixture thickens!

 Once it starts to bubble continue whisking for another 2 minutes then take mixture and pour over matzo crackers!

 Place tray in oven . 8-10 min. It will start to bubble. 

Remove tray and pour your dark chocolate chips over base while it’s hot and using a spatula smear it over chocolate.

Pour a generous heaping of pecans over the chocolate and then sprinkle with sea salt crystals! Place tray in freezer in fridge to harden. Then cut into bark. I store mine in freezer in an airtight container.

Enjoy

 ingredients; One cup or two sticks of butter, 1 cup of tightly packed brown sugar, matzo crackers. 

Dark chocolate morsels and coarse sea salt.

Papaya Ice Cream

Large papaya

6 dates

Dash vanilla

Can coconut Creme

1 1/2 cups soaked cashews

Place everything in a blender - I used a ninja which has an “ice cream “ mode. Blend well then pour into a metal container. ( I use a flan mold) and allow to freeze at least 8 hours. Overnight is best. 

Serve as a palate cleanser in between meals or as a refreshing anytime snack!

Enjoy