My Diet is Better Than Yours: Special Recipes

My Diet is Better Than Yours: Special Recipes








1 cups of spinach

1 cup of kale or collard greens

1 cup of blueberries

1 small banana, frozen

1 tsp. chia seeds

1 tsp. maca powder

1 cup of almond milk

1 cup of coconut water

A dash of cinnamon


Blend all ingredients together until desired consistency.




2 cups of spinach

1 cup of beet greens (or any other green)

1 cup of pineapple, frozen

1 small banana, frozen

1 tsp chia seeds

1 tsp hemp seeds

½ inch of ginger root

1 cup of coconut milk

½ cup of coconut water


Blend all ingredients together. Add more water if blend is too thick. Top with crushed walnuts and enjoy!



2 big handfuls of cashews (soaked 3-4 hours)

Juice of half a lemon

1 TSP nutritional yeast

¼ tsp tamari sauce

1 TSP olive oil

1 clove of garlic

Salt and pepper to taste

Veggie broth or water to desired consistency.



Blend all ingredients in a high power blender. Add to pasta, rice or salads either warm or room temperature.

*Ingredient amounts are approximate. Adjust as needed.



*This was not the cookie featured on the show but a great version of a tasty, not-too-sweet, healthy vegan cookie!

Makes about a dozen cookies


¼ cup oat flour

¼ cup almond meal (ground raw almonds)

¼ tsp. baking powder

¼ tsp. baking soda

1 medium very ripe banana

¾ cup gluten free rolled oats

1 flax ‘eggs’ (made with 1 TBSP of flaxseeds + 2.5 TBSP water)

¼ cup almond butter

1 TBSP coconut oil

1 ½ TBSP coconut nectar

1 ½ TBSP raw walnuts, crushed

½ Cup dark chocolate chips (non-dairy)

½ tsp. pure vanilla extract

Pinch sea salt


Preheat oven to 350 degrees.

In a large bowl combine flaxseed and water. Let rest for 5 minutes to achieve "eggy" texture. Mash in the bananas and add almond butter, baking powder, baking soda, melted coconut oil, coconut nectar, sea salt, vanilla and stir.

Add oats, almond meal and oat flour and mix well. Add walnuts and chocolate chips and stir until well combined. Refrigerate for 5 minutes to harden.

On a lightly greased baking sheet place the cookie mix by small spoonfuls of even size. Bake for 15-17 minutes or until golden brown. Let rest for a few minutes before transferring to a cooling rack. Enjoy immediately or store for up to a week.




16 ounces brown rice penne; such as Tinkyada™ brand

1 head cauliflower, chopped into florets

1 cup 1% milk or favorite milk alternative

10 ounces shredded 2% sharp cheddar cheese, split

1/2 teaspoon sea salt, or to taste


1. Cook pasta per package directions & drain.

2. While pasta boils, steam (or microwave) cauliflower florets until tender, about 6-8 minutes.

3. With hand blender, puree cauliflower and milk until creamy. Stir in pasta, 8 ounces of cheese and salt until well combined and looks like mac & cheese.

4. Set broiler to High.

5. Place mixture in baking dish. Evenly sprinkle remaining cheese on top and broil for 5 minutes until golden and bubbly.

6. Note: Great with BBQ chicken or tofu & sautéed kale.




2 cups unsweetened plant milk

2 ripe bananas

2 cups kale or spinach, chopped


1. Place ingredients into a blender and puree until smooth.

2. Pour green smoothie mixture into popsicle molds & freeze for 4-5 hours or until firm.

This recipe makes 8 popsicles (1/3 cup each).

PS: Add 1/4 cup hemp seeds or use 2% organic dairy milk if you are using these as a post-workout recovery snack. Your body wants protein after workouts.

Bonus Fruit & Veggie Popsicle flavors (each recipe makes 8 popsicles):

Carrot Mango: 2 cups cubed mango, 1 cup shredded carrots, 1 teaspoon cinnamon, 2 cups coconut water.

Chocolate Beet Berry: 1 banana, 1 cup strawberries, 1/2 cup peeled chopped raw beet, 1 tablespoon unsweetened cocoa powder, 2 cups coconut water.



2 bananas

1 cup rolled oats

1/4 cup chopped walnuts

cooking spray


1. Pre-heat oven to 375 degrees F.

2. Mash bananas thoroughly. Mix in oats & walnuts.

3. Mist baking sheet with cooking spray. Using a scoop, form 16 cookies on sheet.

4. Bake for 18-20 minutes.

5. Immediately after removing cookies from over, press them flat with the bottom of a small drinking glass. Allow to cool.

6. Freeze or store cookies in an airtight container for up to 5 days.




1/2 cup crunchy almond butter

2 Tablespoons coconut oil, melted

1/4 teaspoon sea salt

Optional: unsweetened cocoa nibs


1) Mix 1/2 cup crunchy almond butter + 2 Tablespoons coconut oil, melted + 1/4 teaspoon sea salt. 2) Pour into a parchment-lined rectangular container so it’s about 3/4-1” thick. 3) Optional (highly recommended!): Sprinkle lightly with unsweetened cocoa nibs. 4) Freeze for at least 4 hours. 5) Pull out of container & cut into 8 small squares. 6) Keep squares in sealed container in freezer for up to 3 months.



3/4 cup unsweetened coconut flakes

1/2 cup raw sesame seeds

8 medjool dates, pitted

2 teaspoons grated fresh ginger

1/8 teaspoon sea salt


1) Preheat oven and make dough: Preheat oven to 300 degrees F. In food processor, add coconut, sesame seeds, dates, ginger, and salt and blend until seeds are all pureed in. It will take 5-7 minutes. Note: At first it may not seem like it will come together, but with enough blending, it will form a nice, sticky dough. 2) Make teaspoon-size rounds, bake, and press: Use a 1-teaspoon measuring spoon to make tiny rounds. Place on a parchment paper-lined baking sheet. Bake for 15 minutes, until golden on the bottom. Immediately after removing cookies from oven, gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. 3) Store: Allow cookies to cool and store them in an airtight container for up to five days or freeze for up to three months.

Lemon cookies: Swap the 2 teaspoons of ginger for 1 teaspoon of finely grated lemon peel and 3 tablespoons lemon juice (1 lemon).

Carrot cake cookies: Swap the 2 teaspoons of ginger for 1/4 cup finely grated carrot (1 carrot) and 1/4 teaspoon nutmeg. I also top each with a little grated carrot before baking —so pretty.



1 tablespoon olive oil

2 cups carrots, cut into fry-shapes similar in size to green bean thickness

2 cups green beans, trimmed


1) Set broiler on HIGH. 2) Pour 1/2 tablespoon olive oil in large bowl. Season with salt & pepper. Add carrots and toss to coat well with oil and seasonings. Spread carrots in a SINGLE LAYER on one baking sheet. 3) Combine remaining 1/2 tablespoon olive oil in same bowl, and season with salt and pepper. Add green beans and toss to coat. Spread green beans in a SINGLE LAYER on second baking sheet. 4) Broil green beans for 6 minutes and carrots for 8 minutes (or until vegetables begin to turn brown & crisp). Turn once half way through broiling. 5) Served best right out of the oven.



1 T olive oil

1 tsp minced garlic

1/4 tsp red pepper flakes

1/4 tsp sea salt

1 bunch kale (finely chopped, no stems)

1 can white beans (rinsed & drained)

1/4 cup rolled oats

cooking spray


1. Pre-heat oven to 350° F.

2. Sauté oil, garlic, red pepper flakes, salt & kale for 7 minutes.

3. Mash beans w/ fork or potato masher until smooth.

4. Add cooked kale & oats to mashed beans and stir until mixture holds together. Form into 4 patties.

5. Mist baking sheet w/ cooking spray. Bake for 30 minutes, flipping once.

6. Serve immediately or refrigerate in airtight container for up to 5 days or freeze for up to 6 months.




1 Tablespoon olive oil

3 cloves minced garlic

1/4 teaspoon crushed red pepper flakes

8-ounce package sliced mushrooms (preferably vitamin-D enhanced variety)

8 cups pre-cleaned baby spinach, 2 cups for meatballs and 6 cups for pasta

Sea salt and black pepper, to taste

1/2 cup rolled oats

1 can (15 ounces) lentils, drained and rinsed

2 Tablespoons ground flaxseed

Cooking spray

6 ounces uncooked quinoa pasta, cooked

2 cups jarred marinara sauce, warmed


1. Preheat oven to 400 degrees F.

2. In hot skillet, sauté oil, garlic, crushed red pepper, mushrooms and 2 cups of spinach for about 6 minutes or until most of the water is released from the mushrooms and spinach. Season with salt & pepper.

3. Blot mixture dry with a paper towel.

4. In food processor, pulse rolled oats until they are a course flour consistency. Set aside.

5. In food processor (no need to wash the bowl from remaining oat dust), pulse cooked mushroom-spinach mixture with a 1/2 can of lentils. Note: Mixture should have texture, do not puree smooth.

6. Stir in flaxseeds and the remaining lentils. Add oats gradually until mixture holds together into a dough.

7. Shape dough into 24 Tablespoon-size meatballs, place on baking sheet, mist with cooking spray and bake for 15-20 minutes, until browned.

8. Serve meatballs on cooked pasta tossed with warm marinara and remaining baby spinach.



2 organic eggs

1 teaspoon extra virgin olive oil

2 cups kale, chopped

1 clove garlic, minced

1/2 cup cooked quinoa

1/3 avocado, sliced

sea salt

cayenne pepper

optional add-ins: quality sharp cheddar & hot sauce


1) Make eggs: In a small pan, over medium heat, scramble eggs in 1/2 teaspoon of olive oil. 2) Make sautéed garlic kale: In same pan, over medium heat, sauté kale in garlic and remaining 1/2 teaspoon of olive oil. 3) Assemble bowl: In a medium bowl, add kale and top with warm egg & quinoa. Top with avocado, salt & cayenne pepper.

NOTE: Swap quinoa for brown rice or roasted potatoes.

TIME SAVERS: Make lots of kale in advance & keep in fridge for breakfast all week OR use uncooked baby spinach in place of sautéed kale at bottom of bowl & it will wilt perfectly from the hot eggs & quinoa.



3 tablespoons rolled oats

2 tablespoons natural crunchy peanut butter

1 tablespoon ground flaxseeds

1/8 teaspoon ground vanilla beans (optional, but recommended!)

You can swap out the same amount of peanut butter + flax for: cashew butter + hemp seeds, almond butter + chia seeds, sun butter + sunflower seeds.


1) Stir and portion: In a small bowl, mix oats, peanut butter, flaxseed, and vanilla. The mixture will be super thick. Portion it out into four tablespoon-size bites and roll each in your hands to form balls. 2) Store: Store in an airtight container in the fridge for up to 1 week. You can make extras and freeze them for up to three months. For taking these on the go, I love popping them into unbleached, paper sandwich bags. If you don’t have these bags, get them in health-food stores or online. 3) OH YEAH, ONE MORE THING…Flavorize: Change it up by adding 1/4 cup raisins, unsweetened dried cherries, or mini dark chocolate chips. GF Swap: Use gluten-free oats or quinoa flakes.




(Makes 3 large pancakes)


2 egg whites

1 full scoop Vanilla Plant based protein

1/2 cup whole grain oats

1/2 cup quinoa

1/4 teaspoon ground flaxseed

1/3 cup walnuts

1/4 teaspoon cinnamon

6 strawberries, sliced

Cooking spraySmart Balance Sugar-free syrup


1. To make batter, combine egg whites, protein powder, oats, quinoa, flaxseed, walnuts, cinnamon, and 4 strawberries in a medium bowl until blended.

2. Spray a pan with cooking spray and place over low heat. Scoop batter into pan by the ladleful and cook for 1 1/2 to 2 minutes on each side until light brown on both sides.

3. Top with Smart Balance, syrup, and remaining strawberries.



(Serves 3)


3 6-8 oz. skinless filets of codSalt and pepper, to taste2 tsp. chopped fresh thyme2 tsp. chopped fresh rosemaryOlive oil, to taste6 lemon wheels2 cloves garlic, finely chopped½ cup grated lemon zest


1. Preheat oven to 375 degrees. Lightly grease a baking dish with nonstick cooking spray.

2. Make sure fish is dry, then place in baking dish and lightly season with salt and pepper. Add fresh herbs and garlic.

3. Drizzle with olive oil and place lemon wheels on top of fish. Bake for 10- 15 mins depending on the thickness

4. Serve with steamed vegetables of your choice.


(Makes 4)


1 pound ground bison

1/2 cup cooked spinach, squeezed dry

2 teaspoons chopped fresh dill

1 teaspoon chopped fresh oregano

1 teaspoon minced garlic

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper


Preheat grill to medium-high.

Place bison, spinach, 2 teaspoons dill, oregano, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without over mixing. Form into 4 patties


(Makes 4)


1 tsp. olive oil½ cup kale2 baby carrots, finely chopped4 broccoli florets, chopped1 lb. white meat organic ground chickenPinch of saltPinch of pepperNon-stick cooking spray⅓ avocado, sliced2 tbsp. hot sauce


1. In a small frying pan over medium heat, add olive oil, kale, carrots and broccoli. Sauté until veggies are cooked but still crunch, about 5 minutes.

2. Place the ground meat in a bowl and add cooked veggies, salt and pepper, combining with your hands. Mold into medium-sized patties.

3. Heat a frying pan over medium heat and spray with non-stick cooking spray . Place as many patties in the pan as can fit and cook until meat is white and cooked all the way through, 12-15 minutes.

4. Top burgers with sliced avocado and drizzle with hot sauce.




2 tsp. olive oil

4 mushrooms, sliced1 cup kale1 cup cooked quinoa (prepare according to package instructions)Juice of ½ lemon


1. In a small pan over medium heat, add olive oil and sauté mushrooms and kale for 7 minutes.

2. Toss veggies with cooked quinoa in a bowl and dress with lemon juice.

5. Greek Yogurt with Mango and Pineapple

Serves 1

½ cup Greek yogurtCoconut-mango juice (recommended: Mamma Chia Coconut Mango)Pineapple wedge, for garnish

Place Greek yogurt in bowl and pour over with coconut-mango juice until partially submerged. Garnish with pineapple wedge.




2 cups hot French-pressed coffee from hand-roasted, fair-trade, organic beans

About 1 tablespoon grass-fed whipping cream, butter, or ghee

About 1 teaspoon MCT Oil, full-fat coconut milk, or coconut oil (optional)


Boil purified water.

Coarsely grind roasted coffee beans.

Add ground coffee to French Press, and pour hot water over the top.

Stir with a wooden spoon.

Steep for 3-5 minutes, then press down on the top of the French Press.

Meanwhile, pour hot water in your mug to warm. Empty hot water from mug, and pour in coffee.

 Add any add-ins you’re using like grass-fed cream or butter, MCT oil, coconut oil, and/or spices.

Using a handheld milk frother, skim along the mixture just below the surface. The frother will whip air into the coffee mixture and a nice froth will begin to form on the top. Fully immerse the frother a couple of times just to mix everything up underneath.


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Grass-fed beef bones, chicken carcass or any mixture of bones from wild or pasture-raised, healthy animals

Purified water

1 tablespoon vinegar (apple cider or white)




1. Place bones into a large crockpot. You only need a few bones to make broth, but the more you can fit in the crockpot the better.

2. Fill with filtered water to cover all the bones completely (it’s okay if there are a few bones poking out of the water a little).

3. Add a splash (about 1 tablespoon) of vinegar.

4. Set your crockpot on low, and cook for at least 6 hours, preferably longer. Poultry bones can go as long as 24 hours, and beef bones can simmer for up to 48 hours.

5. When the crockpot is cool enough to handle, pour the broth through a sieve into a storage container or use tongs to pick the bones out.

6. Season with salt and pepper to taste. Use within 5 - 7 days or freeze for later.


After cooling in the refrigerator, you may get a thick layer of fat on top of your broth. See below for uses for this fat.

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2 ½ cups unsweetened shredded coconut

½ cup coconut palm sugar, plus more to taste

¼ teaspoon sea salt

½ cup coconut oil, melted

1 tablespoon vanilla extract

2 pasture-raised eggs

½ cup dark chocolate chips

½ cup walnuts pieces


1.Preheat oven to 350°F. Line a cookie sheet with parchment paper.

2. In a large bowl, mix together 2½ cups shredded coconut, ½ cup coconut palm sugar, and ¼ teaspoon salt until well incorporated.

3. Melt ½ cup coconut oil.

4. Stir in ½ cup coconut oil, 1 tablespoon vanilla, and 2 eggs, and work together with your hands.

5. Stir in ½ cup chocolate chips and ½ cup walnut pieces.

6. Taste and add up to ¼ cup more coconut palm sugar, if needed.

7. Take scoops of batter and flatten into circles on cookie sheet.

8. Bake for 15 to 20 minutes, until edges are golden brown.

9. Store in an air-tight container in the freezer, and enjoy straight from the freezer.

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4 (16-ounce) cans full-fat, unsweetened coconut milk (organic)

8 medjool dates, pitted (organic)

2 teaspoons peppermint extract

2 teaspoons vanilla extract

1 teaspoon sea salt

¼ - ½ teaspoon organic 100% stevia extract, to taste

¾ cup organic dark chocolate chips

¾ cup organic macadamia nuts


1. Add coconut milk, dates, peppermint, vanilla, salt and stevia to the blender, and blend on high until dates are well incorporated and the mixture is smooth.

2. Taste mixture, and add a small amount of stevia, if needed, to reach desired sweetness.

3. Add half of the chocolate chips and half the macadamia nuts and blend until they’re broken into small pieces.

4. Add the remaining chocolate chips and macadamia nuts and stir.

5. Transfer mixture to your ice cream maker and churn according to the manufacturer’s instructions.

6. Serve immediately or freeze in an airtight container (after freezing, let sit at room temperature for 10 minutes before enjoying).


If you want your mint chip ice cream to have a nice green hue, simply throw in a handful of baby spinach leaves and stir in the chocolate chips instead of pulsing them into the mix.

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Chimichurri Sauce

1 medium garlic clove

1 cup packed fresh parsley

½ cup packed fresh cilantro

⅓ cup organic extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

Sea salt and freshly ground black pepper


1 tablespoon grass-fed ghee

2 (6-ounce) grass-fed, organic boneless top loin steaks

Sea salt and freshly ground black pepper to taste


1. Place the steaks on the counter for about a half hour prior to cooking so they come to room temperature. (Optional, but it will help the steaks cook evenly.)

2. Peel the garlic clove and place it in a food processor with the parsley, cilantro, oliv oil, lemon juice, salt and pepper to taste. Pulse a few times to combine. Set aside.

3. Melt the ghee in a heavy skillet over medium-high heat. Add the steaks and season with salt and pepper.

4. Cook until the steaks reach your desired doneness, 3 - 5 minutes on each side. (Salt and pepper when you flip.)

5. Turn up the heat to high just before removing the steaks from the pan and lightly brown each side.

6. Transfer steaks to a plate to rest for about five minutes.

7. Serve the steaks topped with chimichurri sauce.

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1 (12-ounce) package nitrate-free/nitrite-free bacon

1 pound grass-fed ground beef

2 tablespoons coconut aminos

1 small yellow onion

1 tablespoon grass-fed butter (or leftover bone broth butter)

1 beefsteak or vine-ripened red tomato (organic)

4 leaves fresh broad-leafed lettuce (See note below for our Sweet Potato Bun recipe instead of using lettuce wraps)

Sea salt and cracked black pepper

4 ounces grass-fed cheddar cheese (optional)

1 tablespoon grainy garlic mustard

Pickle spears, for serving


1. Divide the bacon slices into two portions, saving 4 to 8 slices to go on top of the burgers. Mince or chop the remaining slices as fine as possible and place in a large bowl.

2. Add the ground beef and coconut aminos to the minced bacon and use your hands to mix them together.

3. Divide the burger mixture into four equal portions, flattening each portion into a patty with the palms of your hands.

4. In a skillet, heat the other portion of bacon over medium-low heat, slowly rendering the fat from the bacon as you cook it. Once done, set bacon aside and reserve bacon fat in the skillet.

5. Peel the onion and slice it into rings. Grease another skillet with butter, and cook onion slices over medium heat until caramelized.

6. Cut the tomato into thick slices, and set aside for serving.

7. Rinse the lettuce and pat dry. Set aside for serving.

8. Heat the skillet with bacon fat over medium heat.

9. Season the burger patties with salt and pepper and place in the bacon greased skillet. Cook until the underside is browned, about 3 to 5 minutes. Flip the burgers and cook for another 4 to 6 minutes more, until the meat is cooked through but the outside is not charred. If using cheese, add cheese during the last minute in the skillet.

10. For each burger, lay a lettuce leaf on a plate and top with a burger, tomato, raw or caramelized onion, bacon, and garlic mustard. Serve with a pickle spear on the side.


These burgers can also be cooked on the grill. See page 172 of The Wild Diet for grilling instructions.

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3 eggs (pasture raised)

1½ cups almond flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon red pepper flakes

1 teaspoon salt

4 boneless, skinless pasture-raised chicken thighs

2 tablespoons grass-fed butter, plus more as needed

1 jar organic tomato sauce (with no sugar added)*

4 slices grass-fed mozzarella cheese or Kerrygold cheddar (optional)

Mixed greens (organic)

Organic extra-virgin olive oil and balsamic vinegar


1. Preheat the oven to 450°F.

2. Whisk the eggs in a small bowl until frothy. Set aside.

3. In a separate bowl, mix together the almond flour, onion powder, garlic powder, red pepper flakes, and salt.

4. Dip the chicken thighs into the eggs, then dredge them in the almond flour mixture.

5. Melt the butter in a skillet over medium heat.

6. Place the chicken thighs in the skillet and cook until golden brown and the juices run clear, about 3 minutes on each side.

7. Fill an oven-safe skillet halfway with the tomato sauce and place the chicken thighs in the sauce, cover with a lid, and roast in the oven for 10 minutes.

8. Uncover and top each piece of chicken with a slice of cheese (if using). Bake, uncovered, for 10 minutes more.

9. Serve with mixed greens drizzled with olive oil and balsamic vinegar. Some other salad topping ideas: Cherry tomatoes, Parmesan or feta cheese, macadamia nut pieces, candied pecans, or red pepper flakes. Have fun with it!

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1 ½ cups coconut flour

1 ½ cups almond flour

½ cup flaxseed meal

1 ½ teaspoons sea salt

½ cup + 1 tablespoon coconut oil, melted

1 ½ cups full-fat unsweetened canned coconut milk

3 tablespoons 100% maple syrup


5 large Granny Smith apples, peeled, cored, and sliced

Juice of ½ lemon

¾ cup grass-fed butter (unsalted)

¼ cup almond flour

3 tablespoons filtered water

1 cup organic coconut palm sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

1 ½ tablespoons vanilla extract


1. Preheat oven to 350°F. Grease a pie pan with coconut oil.

2. In a large bowl, whisk together coconut flour, almond flour, flaxseed meal, and salt.

3. Add melted coconut oil, coconut milk, and maple syrup. Mix until well combined.

4. Press ⅔ of the dough into greased pie pan, and freeze while you make the filling. Reserve the remaining dough in bowl. Set aside.

5. Place apple slices in a large bowl and toss with the lemon juice. Set aside.

6. Melt butter a saucepan over low heat.

7. Stir in almond flour, water, coconut palm sugar, cinnamon, nutmeg and vanilla. Bring to a simmer.

8. Pour ⅓ of the sauce mixture in with the remaining crust dough, and pour the other ⅔ of the sauce with the apple slices and turn to completely coat.

9. Take pie shell out of the freezer, and pour the apple mixture into the prepared crust.

10. Use hands to mix the butter mixture into the remaining dough and either flatten and place over the apples, or crumble over the top. Line the rim of the pie pan with foil to cover the crust edges (so they don't burn).

11. Bake until the crust is golden brown and the filling is hot and bubbling, 40 to 50 minutes.

12. Let cool until just warm. Enjoy with homemade whipped cream and a cup of coffee. Alternatively, cover and refrigerate for up to 5 days.

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1 bunch watercress (or other greens)

1 cucumber

big handful cilantro

1 tablespoon gluten-free worcestershire sauce

1 teaspoon Tabasco (or other hot sauce)

2 tomatoes

juice of 1 lemon

1 teaspoon turmeric

1 garlic clove

2 tablespoons olive oil (or avocado oil)

salt and pepper to taste

water and ice

For Serving: Green onion, celery, and sliced lime


1. Add all ingredients into the blender with enough water to facilitate blending.

2. Blend until smooth.

3. Taste and add more salt and pepper to reach desired taste.

4. Pour into serving glasses, and garnish with green onion, celery, and a slice of lime.


For people with nightshade sensitivity, substitute hot sauce and tomatoes with raw garlic and carrots.

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