‘Have your cake and eat it too!’ It’s often possible to make simple modifications to favorite recipes to make them ‘healthier’. I switch things up with almost every recipe. We now have scientific research to support the knowledge and techniques our mothers and Grandmothers instinctively used in feeding their families. High quality food is a priority in our family and creating new recipes with the TM is a fun way to be creative.


Almond Butter Cookies

200 G sprouted spelt berries or whole buckwheat (can also use any sprouted flour) 90 G coconut sugar – ¾ C 1 t baking soda 1 T cinnamon 250 G almond butter (made in the Thermomix with soaked almonds – see Almond Butter recipe) 60 G butter 2 eggs or Egg alternative (2 t psyllium […]

almond butter

Almond Butter

Yields 400-450 G wet almonds/almond butter 300 G whole raw almonds (2 cups) 400 G warm water or cover by 2” 1-2 t sea salt 1T whey or ACV (apple cider vinegar) 30 G coconut oil, butter or avocado oil (optional) 1 t vanilla (optional)   Place almonds, water, salt and whey (if using) in […]

Caramel Popcorn

Caramel Popcorn

    ½ Cup organic popping corn 2 T organic cold pressed, virgin coconut oil Preheat oven to 220F. Place the popcorn and coconut oil in a large stainless steel pot. Cover with the lid and pop over medium-high heat until the popping has pretty much stopped. Pour into a roaster. (1/2 cup makes 10-12 […]

Coconut cream

Coconut Cream

200 G shredded coconut 600 G water Method: Weigh the coconut into the bowl and mill 10 sec/speed 9. Weigh in the water. ‘Cook’ 9 min/50C/speed 3. Blend 1 min/speed 10. Strain through a cloth and sieve squeezing out the liquid. Store in the fridge for up to 5 days.   *use more water to […]