Dairy-Free Raw Eggnog Recipe: Featuring Almond & Coconut Milk

Dairy Free Raw Eggnog

I still remember our dairy-free days like they were yesterday. Although I enjoy raw dairy now, there are some dairy-free recipes that I have grown to love. This yummy and high-fat raw nog is one of them. It’s a great way to start your day whether it’s the holiday season or not!

It is very simple to make, too. I find it tastes best with ingredients that are very fresh. Pin this recipe so you don’t lose it…you won’t regret it!

Dairy-Free Raw Nog (Serves 1)

1/4 cup almonds
1/2 fresh coconut
3 egg yolks
1/2 tsp vanilla
Other spices to taste


1. Soak almonds overnight in 1 cup water with a pinch of sea salt.

2. In the morning, rinse and blend with 1/2 cup of water. Strain with a fine-mesh strainer, cheese cloth or nut milk bag.

3. Cut up fresh coconut and blend with 1 cup water (add more if your blender requires it, but it will be creamier if you get away with using less water!). Strain with a fine mesh strainer, cheese cloth or nut milk bag.

4. Separate 3 eggs.

5. Mix 1/2 cup almond milk with 1/2 cup coconut milk. Stir in 3 egg yolks until mixed well.

6. Add 1/2 tsp vanilla and spices to taste. I love using some fresh grated nutmeg and a pinch of ginger! Other spices such as cinnamon, clove, cardamom, etc. would work great as well.

7. Add a little raw honey to taste and enjoy!

Let me know what you think of this recipe by leaving a comment below. I personally can’t get enough of it this time of year!

Jamaican Chicken Soup Without The Cock Noodle Soup Mix

Pretty much all traditional cultures knew the value of soups for nutrition and healing purposes. And soup is indeed very healing. We’ve been misled to believe there is no truth to the saying that chicken soup boosts immunity, but that is because real soup has been replaced by the fake stuff in boxes and cans that are nutritionally dead.

When a base of bone broth is used to start a rich chicken soup such as this one, the result is something that is not only delicious, but also very nourishing. This homemade soup helps to heal the gut lining, promote digestion, fight inflammation (which can greatly help with problems such as asthma, arthritis, depression, insomnia, bloating, etc.), boost the immune system, detoxify the body, strengthen teeth and bones, and contribute to beautiful, healthy hair and nails. We do not skim the fat, and often add extra–that way we benefit from the added fat-soluble vitamins which often work in unison with other nutrients. We find that drinking soup regularly promotes healthy bowel movements as well.

I have made this soup with cauliflower, broccoli, cabbage, and other GAPS-legal vegetables and it is still delicious!

Jamaican Chicken Soup

“Eat soup first and eat it last, and live to till a hundred years be passed.” – French proverb

Jamaican Chicken Soup Recipe (Serves 8+)

2-3lbs chicken breast (or other parts)
3 quarts bone broth (can use less and make the rest up with water)
Squash/Pumpkin (we like to use a big kabocha and a small butternut)
2 sprigs of thyme (or sprinkle thyme to taste)
1 tsp pimento seeds (or sprinkle powdered allspice to taste)
4 stalks of celery
1-2 medium onions
2+ cloves garlic
Salt and pepper to taste (we typically use a scotch bonnet NOT cut)

Any combination of:
Boniato potatoes
Irish potatoes
Yellow yam
Ripe plantains
2-3 carrots

1. Add broth to a large stockpot that hold approx 6 quarts or more if you are making the recipe as-is. and bring to a boil. Add pimento seeds, chicken and uncooked pumpkin/squash at this point. Reduce heat and let simmer for about 30 minutes, until chicken is mostly cooked. To make things easier, like I do, you can bake the squash whole until it is tender prior to making the soup, then you would just scoop the flesh out and add to the soup at a later point.

2. Remove chicken from pot, and once cooled enough to handle, shred if desired.

3. Peel and cut up anything you’d like to add to the soup, such as onions, potatoes, yams, plantains and carrots. Make dumplings if you are adding them in.

4. Scoop pimento seeds out of the soup and add in onions, celery, yams and potatoes. Let cook about 15 minutes.

5. Remove the celery if you wish and add in chicken, plantains, scotch bonnet, carrots and dumplings. Let cook another 15 minutes.

4. Add spices (thyme, garlic, salt, powdered pepper, and powdered allspice if you did not use pimento berries) to taste. Let simmer a short while until it smells and tastes awesome and additions are cooked to your preference.

5. Serve with additional fats such as butter or tallow for extra nourishment! Don’t forget to have a side with fermented vegetables first!

Source: 1

What I’m Grateful For Day #20: The Fact That Real Butter Is GOOD For Us!

Now I am a foodie, I will gladly own that title. So, don’t be surprised if many of my day of thankfulness posts wind up being about the foods I love! I have to give a shout out to butter because it is such a wonderful food that I truly everyone should eat in abundance, as long as they aren’t allergic or intolerant to it!

Why do I say this? Well, I will have to do a completely separate post about butter in the future or this post would get way too long. But I’ll gladly go over just few of the benefits of butter and why I think it is so important in our diets. I may have gone a little more in-depth on my post how to make ghee, so you can check out that post if you’re just dying for more information why you should eat these fats up.

Butter is made of saturated fats and cholesterol. For many, this is a reason to avoid it, but that would be a really bad thing to do unless you want to end up with one (or more) of the many degenerative diseases that are prevalent today. Cholesterol and saturated fats are essential for our bodies, they play an important role with brain health and can help us avoid dementia-related diseases.

Butter has loads of fat-soluble vitamins. We keep hearing about fat-soluble vitamins, but what are these exactly? Fat-soluble vitamins are vitamins that are stored in our fat cells, to keep it simple. Instead of peeing the excess out, as we do with B vitamins and vitamin C, it is actually stored in our fat to be used at a later date. The problem is that many of us are deficient in these vitamins to begin with, although we need good amounts of them. We have been so far removed from the diet that we were meant to have, opting for GMO canola, corn, soy and other vegetable oils instead of real animal fats, that our parents and in some cases our parents’ parents did not have a good supply of fat-soluble vitamins to pass on to us. It has caused a host of issues especially for women and their babies. Starving from fats and fat-soluble vitamins leads to problems like hormonal imbalances, failure to thrive, mid-line defects such as tongue and lip ties, spina bifida, and many other issues. These vitamins are crucial for many important processes in the body, and work hand-in-hand with many other vitamins and minerals. What’s in butter? A, D, E, and K. K2 is a vitamin that is mostly found readily available in animal foods. While it is synthesized during fermentation, the amounts often aren’t significant. It is found in Natto, a fermented soy product, but not many eat that. It is also created in the body by soil-based probiotics, which many of us do not get any of these days due to farming practices.

Butter helps balance blood sugar. Sometimes when my son starts going crazy, I give him some butter to eat. He loves butter and a diet high in fat really helps with this, which means less mood swings and such. For me, it means I don’t get those crazy fainting spells!

Butter has antioxidants! The fat-soluble vitamins like A and K2 serve as antioxidants and can help protect the body from viruses and the like, but butter also has something called CLA, which has been shown in studies to aid in cancer prevention! Isn’t that neat? Grass-fed butter has the highest concentration of these nutrients.

Do you eat REAL butter? If you don’t know, are you going to start? I hope so! I ate 1/4 stick of butter yesterday, just ’cause. And it was divine!