Zoodles 2


  • Servings: 2
  • Difficulty: easy
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1/2 medium zucchini
1 clove garlic, minced
½ tsp chili powder
1/4 tsp salt or to taste
1/4 sliced red onion
2 tbsp Rao’s Homemade arrabbiata
4 tbsp artichoke antipasto
10 drops of coconut aminos
2 tablespoon extra virgin olive oil
1/2 avocado


1. Wash and peel zucchini and use a spiral slicer or a julienne peeler to slice the zucchini into noodles.

2. Heat the extra virgin olive oil in a pan/skillet over medium-high heat. Add the garlic, chili powder and cook until the garlic is fragrant.



3. Add the tomato sauce, artichoke antipasto, coconut amino and saute for 2 minutes.

4. Add the zoodles and saute for a couple of minutes until well mixed and serve in a bowl – added 1/2 an avocado



Methi Jeera – Fenugreek w/ Cumin

Methi Jeera

  • Servings: 2
  • Difficulty: easy
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2 bunches of fresh methi/fenugreek leaves (cleaned, washed and finely chopped)
1-2 garlic pods minced
1/2 of a small red onion/chopped
Salt To Taste
1/4th tsp turmeric powder
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds
2-3 green chilies
2-3 tbsp olive oil
1/2 lemon juice

1. Wash methi and chop if required. Heat oil in a heavy bottom pan and add garlic and fry till brown. Add cumin seeds and chilies.

2. When cumin seeds are done and chilies turn brown add salt, onions and turmeric. Sauté for a minute

3. Add fenugreek/methi and cook on a medium flame till done and till water is fully absorbed.It takes around 8-10 minutes, after it’s fully cooked add 1/2 lemon juice(optional)

4. Serve it hot with coco-wrap or flax wrap.



Coco-Wraps or Rotis


  • Servings: 3
  • Difficulty: easy
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This recipe is adapted from Priya’s Coconut Chapati – Thank you 🙂

50 gms or 3 tbs  Coconut flour
1 tbsp psyllium  husk
1 tbsp Melted Coconut oil
½ tsp Carom Seeds
1/4 tsp Pink Salt
1/4 tsp cayenne pepper/red chili powder/paprika
½ cup Hot water
2 tsp Ghee/coconut oil/MCT oil/olive oil


1. In a bowl add the coconut flour, physllium husk, coconut oil, carom seeds, salt, chili powder. Mix them all well

2. Add 1/2 cup of water and mix until everything is incorporated well, use your hand to make the dough softer



3. Use a tortilla maker, lined with parchment paper to press into wraps. Or you can dust it with coconut flour and using rolling pin make them into wraps.

4. Make sure to toast/roast them on the pan using ghee/oil to cook them to well done. Serve it with a dip/veggies

Almond/Nut Milk

Almond/Nut Milk

  • Servings: 5
  • Difficulty: easy
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1 cup raw almonds, soaked
4 cups water
10 macadamia Nuts
8 Brazil Nuts

1. Place the nuts in a bowl and cover with a couple inches of water and soak overnight (about 8-10 hours).


2.Rinse and drain well.

3.Place drained nuts into a blender along with the water until smooth and frothy

4..Place a cheese cloth in sieve over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!

Roasted Coco-Spicy Asparagus

Roasted Coco-Spicy Asparagus

  • Servings: 2
  • Difficulty: easy
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1 Bunch of Asparagus
1/4 tsp sesame seeds
1/4 tsp carom seeds
1/4 tsp cumin seeds
2 minced garlic cloves
1/4 tsp black pepper powder
1 tsp unsweetened grated coconut
1/2 tsp salt or to taste
1/2 lemon juice
2 tbs coconut oil

1. Heat a pan with coconut oil and add cumin seeds, carom seeds, sesame seeds, minced garlic and saute until golden brown

2. Add the snapped asparagus

3. mix the asparagus to coat well with all the ingredients


4. Add black pepper  and cook these on medium heat for 4-5 minutes occasionally stirring to ensure they aren’t burnt


5. turn the heat off, add the salt/lemon juice and yummy