3&$*1& #00, - raw elements · author of the body ecology diet: recovering your health and...

RECIPE BOOK

®AtLAKANTO, ourmissionistoincreasethesweetnessandwellbeinginyourlifebycreatingthebesttasting,healthiest,lowcalorie,

lowglycemicandall-naturalfoodsandsweetenersontheplanet.

Thiscollectionofsimple,deliciousandnutritiousrecipeswascreatedbycerti�iednutritionistsandmasterchefsasideas

forpeoplewhowanttoreducesugarintheirdiets.We’veincludedplentyofinspiringrawandveganideasinthis

recipebook.Thesesweettreatshavenoaddedsugar,tasteamazingandprovidehigh-densitynutrition.

Wehopeyou’llandyourlovedoneswillenjoytheserecipesasmuchaswedo!

® ® ®LAKANTO comesintwovarieties–LAKANTO ClassicandLAKANTO

Golden.Botharespeciallyformulatedtocloselymatchthesweetness

ofsugar.

®LAKANTO Goldenresemblesnatural,unprocessedsugar.Ithasa

mouthwateringaromaandadelicious�lavor.Thinkofitasthe®zero-calorieversionofbrownsugarorturbinadosugar.LAKANTO

Goldencontainsnocolors,preservativesoradditivesofanykind.

®LAKANTO Classiclooksandtasteslikeregularwhitesugar.Madewith

anextractfromearly-harvestMonkFruit,ithastransparentsweetness®withnobitternessoraftertaste.LAKANTO Classicisunbleachedand

containsnocolors,preservativesoradditivesofanykind.

Grindingguide

Forcertainrecipes,it’sagoodideatoplaceLAKANTO®

inaspiceorcoffeegrinderandworkitintoa�inepowder.

Thisicingsugar-likeLAKANTO®dissolvesbetterand

providesasmoothtexture.

® ®LAKANTO ClassicorLAKANTO Golden?

argarita alouM VPRESIDENT

I II ©Copyright2014SarayaCanada.Vancouver,BCCanada

•Zerocalories•Deliciousrichtasteofrawsugar•Allnatural•Vegan•Noarti�icial�lavors•1to1ratioofsugar•Noimpactonbloodsugar•100%sugarfree

•Zeroglycemic•Nobitterorchemicalaftertaste•NonGMO •Kosher•Noadditives•Donotneedtochangerecipes(perfectforbaking,cooking,anddrinks)•Noimpactoninsulin

®LAKANTO isauniqueall-natural,zerocalorie,zeroglycemicsweetenerthathasamouth-wateringaromaandadeliciousrichtasteofnaturalrawsugarwithnobitterorchemicalaftertaste.BecauseofLAKANTO'sclosematchwithrawsugar,it'seasytomeasureandreplaceone-to-oneinyourcooking,bakinganddrink

®recipes.LAKANTO doesnotabsorbmoisture,evenwithhighheatandhumiditysoitwon'thardenwithageandisgreatforfoodstorage.

®LAKANTO isaperfectsweetenerforanyonewhoismanagingtheirbloodsugarandinsulinlevels,forweightloss,yeastcontrolortoelevatetheirhealthandwellbeing.

®LAKANTO ismadewithhighpurityMonkFruitextractandErythritolandisKosher,veganandnonGMO.

www.LAKANTO.com

®IntroductiontoLAKANTO® ®LAKANTO ClassicvsLAKANTO Golden

®TheLAKANTO StoryTableofContents

CELEBRITYCHEFRECIPESDonnaGatesZucchiniBread|CarrotCakeorMuf�insAppleCrisp|ChocolateChipOatmealCookies

®FrenchVanillaIceCream|GrapefruitwithLAKANTO PineappleSmoothiePastaSaladwithWorcestershireDressingDijonMustardChicken|RedWineSauce|TurkeyGravyKatrineVolynskyUpsideDownAppleTart“Charlotte”AwesomePecanPieGlutenFreeAll-PurposePieCrust|GlutenFreeAlmondCrust

®PumpkinPie|LAKANTO DairyFreeWhippedToppingOatmealRaisinCookiesRawChocolateDippedStrawberries|RawVeganCookiesLemonCranberryBread

®LAKANTO CheesecakeCoconutFrosting|CashewWhipChocolateMousse|RawParfaitChiaPudding|ChocolateGranolaBarsCherieSoriaCinnamonAppleCrumblewithMapleWalnutIceCreamVanillaIceCreamwithChocolateVelvetSauceCarrotApplePuddingCakewithCashewCreamCarobFigBrownieElainaLoveSugarFreePumpkinChocolateCheesecakeChoclateMousseTorteValenccino“HotChocolate”SuperfoodDrinkSugarFreeHolidaySweetPotatoPieLowGlycemicChocolate-MacaBrowniesLowGlycemicChocolateCakewithRaspberryFrostingSugarFreeChocolatePieLemonCheesecakeChantaleRoySpectacularCelebrationCakeAppleRaspberryCrumbleKarenRussellChocolateMousse|BananaCakeCoconutWalnutDelights|CarrotGingerCupcakes

IIIIIIIV

1-234456

7-8910

11-12131415161718

19-20212223

25-26272829303132

33-34

35-3637

39-4041-42

TABLE OF CONTENTS

III IV

OverathousandyearsagoinremotemountainhighlandsofAsia,agroupof

BuddhistmonkscalledtheLuohanachievedenlightenmentthroughmeditation,

prayerandpureliving.Ontheslopesofaprimevalforest,themonksdiscovered

andcultivatedararefruitprizedforitssweetness.Thissacredfruitwasnamed

MonkFruit,orLuohanGuo,afteritsdevotedcaretakersandwasusedinelixirsto

increasechi,orlifeenergy.

MonkFruitwasusedforcenturiesineasterntraditionalherbalismtoincreasechi

andwell-being,earningitthenickname“TheImmortals’Fruit.”

WestillgrownandharvestMonkFruitforLAKANTO®inthesamepristinearea

andaccordingtotraditionalandenvironmentalmethods.

Bornfromaproprietarymixtureofhigh-purityMonkFruitextractandnon-GMO

Erythritol,LAKANTO®isadeliciouszerocalorie,zeroglycemicsweetenerwith

thesumptuousrichtasteofsugar.

IncreasethesweetnessandwellbeinginyourlifewithLAKANTO®!

®TheLAKANTO Story

www.LAKANTO.com www.LAKANTO.com

Donnaistheinternationalbest-sellingauthorofTheBodyEcologyDiet:RecoveringYourHealthandRebuildingYourImmunity,TheBodyEcologyGuidetoGrowingYounger:Anti-AgingWisdomforEveryGeneration,andStevia:CookingwithNature'sCalorie-FreeSweetener.AnAdvancedFellowwiththeAmericanAcademyofAnti-AgingMedicine,sheisonamissiontochangethewaytheworldeats.TheBodyEcologyDietwasthe�irstofitskind—sugar-free,gluten-free,casein-free,andprobioticrich.

www.bodyecology.com

Overthepast25years,Donnahasbecomeoneofthemostrespectedauthoritiesinthe�ieldofdigestivehealth,diet,andnutrition.ArecognizedradiohostofTheBodyEcologyHourwithDonnaGatesonHayHouseradio,DonnaregularlycontributestoTheHuf�ingtonPostandTheDailyLove,andlecturesatthe“ICanDoIt!”,LongevityNow,andWomen'sWellnessConferences.

Asakey�igureintheautismmovement,Donnaworkswithtopdoctorsinthe�ieldwhoviewherdietasinstrumentalinchangingthetheorybehindandtreatmentofthedisorder.ShefoundedBodyEcologyDietRecoveringOurKids(BEDROK),anactiveonlinecommunityofover2,000parents,manyofwhohaveseentheirchildreninfullrecovery.www.bedrokcommunity.org

M.Ed.,ABAAHP

2

LAKANTOCARROTCAKEorMUFFINS

LAKANTO

CarrotCakeorMuf�ins

ZucchiniBread

Ingredients:2cupsArrowheadMillsGlutenFreePancake&Bakingmix

®½cupLAKANTO2cups�inelyshreddedzucchini1/ cupPalmOilvegetableshortening3

3eggs1¼tspcinnamon2tspvanilla½tspsaltPinchnutmeg½tsplemonzest¾cupchoppedwalnuts

Instructions:1.Preheattheoven350°F.2.Grease&�lour9x5-inchloafpan.3.Inlargebowl,combinebakingmix,

®LAKANTO,cinnamon,salt&nutmeg.4.Inseparatebowl,combineshortening,zucchini,eggs&lemonzest.Mixwetingredientsintodryingredients.Foldinwalnuts.5.Bake55-60minutesoruntilgoldenbrownorwhenskewerinsertedinthecentercomesoutclean.

Ingredients:2½cupgluten-free�lour

®1¾cupLAKANTO1cupchoppedpecansorwalnuts3eggs4cupsgratedcarrots1cupwaterPinchofseasalt1tspcinnamon·Instructions:1.Preheatoven375°F.2.Usinganelectricmixer,mixtogethersugarandbutter.3.Addeggs,then�lourandrestofingredients.4.Pourbatterintocakeormuf�inpanofchoice.5.Bakeinovenuntilforkcanbeinsertedintocenterandcomesoutclean(approx.12-15minutes).6.Coolandserve.

DONNAGATES

SUGAR FREE LOW GLYCEMIC CASEIN FREE DAIRY FREE

SOY FREECORN FREE SUGAR FREE LOW GLYCEMIC

GLUTEN FREE CASEIN FREE DAIRY FREE SOY FREE CORN FREE

www.LAKANTO.comwww.LAKANTO.com1

FrenchVanillaIceCream

Ingredients:1grapefruit

®1TbspLAKANTO½tspcinnamonpowder1Tbspcoconut�lakes

Instructions:1.Cutgrapefruitinhalf.

®2.SprinklewithLAKANTO, cinnamon&coconut�lakes.3.Putunderbroilerjustuntilslightlybrowned.

Ingredients:1pineapple,peeledandcored(about4cups)1cupwater

®½cupLAKANTO2tspfreshlysqueezedlimejuicePinchseasalt

Instructions:1.Cutthepineappleintosmallchunksandpureetheminablenderwith

®water,LAKANTO, limejuiceandsaltuntilcompletelysmooth.2.Servechilled.

PineappleSmoothie

Grapefruitwith®LAKANTO

DONNAGATES

Ingredients:3eggyolks

®½cupLAKANTO (ground)1Tbspvanillaextract2cups(raw)cream1cup(raw)milk

Instructions:1.Beateggsyolksandblendinallingredients.2.Pourintoicecreammakerandfollowmanufacturer'sinstructions.

RAW VEGAN GLUTEN FREE SOY FREESUGAR FREE LOW GLYCEMIC CASEIN FREE CORN FREEDAIRY FREE

RAW VEGAN GLUTEN FREE SOY FREESUGAR FREE LOW GLYCEMIC CASEIN FREE CORN FREEDAIRY FREE

RAW GLUTEN FREE SUGAR FREE LOW GLYCEMICSOY FREE CORN FREE

DONNAGATES

3 4

Ingredients:8applespeeled,cored&sliced1cup�lour

®1cupLAKANTO¼tspsalt½tspcinnamon½cupsoftbutter

Instructions:1.Preheatoven375°F.2.Lightlybutter9-inchsq.bakingdish.3.Insmallbowlcombine�lour,

®LAKANTO, saltandcinnamon.4.Cutbutterintosmallpieces,andcutbutterintodryingredientswithapastryblenderortwoknivesuntilmixtureiscrumbly.5.Addapplestobottomofthebakingdishandsprinkle�lourmixtureontop.6.Bake30-45minutesoruntilapplesaretender.

Ingredients:1cupshortening(vegan)-ifyouusebutterinstead,thecookieswillspread

®½cupLAKANTO (ground)1tspvanilla1½cupallpurpose�lour(ororganicwholewheat�lour)2cupsrolledoats(organic)1tspbakingsoda½tspsalt¼cupboilingwater½cupnuts(optional)(almonds,�lax,pumpkin,sun�lower,etc.)6ozsemi-sweetchocolatechips(organic)

Instructions:1.Preheatoven350°F.2.Beatshortening,sugar&vanillauntillightand�luffy.3.Add�lour&salt;mixwell.4.Dissolvebakingsodainboilingwater.Addtothemixture.5.Stirinremainingingredients.6.Cooldownfor15min.inarefrigerator.Scoopthedough,formcookiestoadesiredsizeandshape.7.Bakeonmiddlerackfor10-15minutes.8.Removefromtheovenandcooluntilhardened.Enjoy!

AppleCrisp ChocolateChipOatmealCookiesSUGAR FREE LOW GLYCEMIC

CASEIN FREE SOY FREE CORN FREE NUT FREE

SUGAR FREE LOW GLYCEMIC VEGAN CASEIN FREE DAIRY FREECORN FREE NUT FREE SOY FREE

www.LAKANTO.comwww.LAKANTO.com

DONNAGATES DONNAGATES

Ingredients:116oz.pkgcurlypasta(cookaldenté)½cupredpeppers1cupblackolivesorcorn1cupgreenolives1canfrenchcutgreenbeans(optional)1smallpackfrozenpeas1mediumredonion,chopped�ineWorcestershiredressing

Instructions:CombinealltogetherandservewiththeWorcestershireDressing

*TomakethisrecipeastrictBEDrecipe,usequinoapastaorcookedmilletandeliminateolives.

PastaSaladwithWorcestershireDressing

WorcestershireDressing

Ingredients:1cupextravirginoliveoil½cupapplecidervinegar1Tbsporegano

®3TbspLAKANTO2tspseasalt1tspcrushedgarlic1tspWorcestershiresauce(TheWizard'sOrganic)

Instructions:Blendallingredientsandserveoverpastasalad.

5 6

VEGAN CASEIN FREE DAIRY FREE CORN FREE NUT FREE SOY FREE

VEGAN GLUTEN FREE CASEIN FREE DAIRY FREE

CORN FREE NUT FREE SOY FREE

RedWineSauceFORROASTEDCHICKEN/TURKEY/GAMEHEN

Ingredients:4mincedshallots1pkgImagineFreeRangeChickenStock

®1TbspLAKANTO¼cupfreshcranberries2Tbspoliveoil2Tbspunsaltedbutter(optional)

Instructions:1.Sauteshallotsinoliveoil.2.Inaseparatesaucepan,reduceonecartonofImagineFreeRangeChickenStocktoyieldonecup.3.Addreducedstocktoshallots,2cups

®redwine,and1TbspLAKANTO .Simmerfor20minutes.4.Strainsaucethroughacolanderandreturntosaucepan.5.Addcranberriestosauce.Whentheyburst,thesauceiscomplete.6.Justbeforeserving,add2Tbspunsaltedbuttertoenhancethe�lavorofthesauce,ifdesired.

Ingredients:1/3cupdijonmustard

®1/3cupLAKANTO2Tbspchoppedfreshdillor1Tbspdrieddill1tspfreshlygratedorangepeel2½lbsorganicchickenbreasts,skinremoved

Instructions:Preheatovento275°F.

®1.CombinemustardandLAKANTO insmallbowl.2.Stirindillandorangepeel.3.Lineabakingsheetwithparchmentpaper.Placechicken,skin-sidedown,onpreparedpan.4.Brushsauceontopofchicken;coatingwell.Turnchickenover.5.Bakeuntilthickestportionofmeatisverylightpinkincolorwhenpiercedwithaknife,about20-30minutes.6.Removefromovenandletresttoallowchickentocontinuecookinginitsownheat.Thisensuresthatthechickenwillnotbeovercookedanddif�iculttodigest.*Inordertomakechickenmoredigestible,lowtemperaturecookingisideal.AmericanIndiansbuilt�irepitsandslowlyroastedtheirfowlmakingitmuchmoredigestible.Cookchickenatalowtemperatureuntilslightlypink.Removefromheat,coverandletsituntilmeatturnswhite.

TurkeyGravyIngredients:2cartonschickenstockTurkeygiblets(excepttheliver)4shallots,chopped2carrots,chopped5celerystalks,chopped2cupsMadeirawine

®1TbspLAKANTO

Instructions:1.Inasaucepanaddchickenstock,giblets,carrots,shallots,celery,

®LAKANTO ,andMadeirawine.2.Cookovermediumheatforonehour.Oncethesauceiscooled,pureeandrefrigerateuntilneeded.Thesaucewillthickenfromthecookedveggies.

SUGAR FREE LOW GLYCEMIC GLUTEN FREE CASEIN FREE

SOY FREE CORN FREE NUT FREE

DijonMustardDijonMustardChickenChickenDijonMustardChicken


KatrineVolynsky,FounderoftheInstituteforAdvancedNaturalHealthSciences.www.katrinevolynsky.com

Sportsnutritionist,wellnesscoach,andLivingFoodsinstructor,Katrinecombinesstate-of-the-artscienceandtechnologywithherknowledgeofnutritionandholistichealingtohelpindividualsachievetheirhealthandwellnessgoals.

AfterbeingnegativelyaffectedbyradiationfalloutfromChernobyl,shehadto�indherpathtohealthandgainedawideknowledgeofnaturalmethodsfordetoxifyingandrebuildingthebody.AdoptingaLivingFoodsdietandlifestylewasamajorcornerstoneinherrecovery.HerLivingFoodscreationshavefeaturedondinnerplates,inmagazinesandonstoreshelvesaroundtheworld.Katrineteachesrecipesthatareeasy,nofuss,quick,delicious,nutritiousandeasytodigest.Shecombineshercreative�lairoffoodpreparationwithdeepknowledgeandunderstandingofnutritionandhumanbodyneeds.KatrinehasauthoredMarvelousMetabolicMeals:RawFoodsforSportsandMuscleBuilding,StayingAliveinAToxicWorld,ApplePectin:EffectiveSolutionForHeavyMetalsandRadiationPollution.

7

KATRINEVOLYNSKY

Directions:1.Preheattheovento350°F

®2.Inalargebowlbeateggs,LAKANTO,salt andvanilla.Slowlyaddthe�lour.

3.Greaseglasspiepanwithalittlebitofcoconutoil.Sliceapplesthinlyandarrangebeautifullyinthepiedish.

4.Pourthedoughandspreadovertheapples.

5.Placeintheovenandbakefor30minat350°F.

6.Checkbyinsertingtheknifeuntilitisclean.

7.Removefromtheoven,allowtocoolandturnupsidedownexposingbeautifullyarrangedapples.

8.Serveasisorwithpomegranateseedsontop.Alsocanusecinnamonanda

®littlebitofpowdered toLAKANTOsprinklethetart.

UpsideDownAppleTart“Charlotte”

8

BSc, BCom Finance, CSNA

Ingredients:3eggsorusefavoriteeggreplacerifmakingaveganversion

®½cupL AKANTO groundincoffeegrinder1cupanyglutenfree�lour1teaspoonvanillaextract¼teaspoonsalt4applesslicedthinly(IlikePinkLady)

GLUTEN FREE SUGAR FREE SOY FREE CORN FREE

DAIRY FREE NUT FREELOW GLYCEMIC


9 10

Ingredients:1½cupsalmondmealor1½cupsalmond�lour¼cupcoconutoilmelted

®3TbspLAKANTO ground¼tspsalt¼tspbakingsoda

Directions:1.Preheatoven350°F

®2.GrindL AKANTO andsetaside.3.Combinealldryingredientsinabowl.Addthecoconutoilandstir.4.Pourthemixtureintoapiepanandpackitalongthebottomandupthesidestoformacrust.5.Bakefor7-8minutesoruntillightlygolden.6.Setasidetocool,addyour�illingandbakeaccordingto�illing’sinstructions.

Ingredients:2cupsgluten-freeall-purpose�lour(IusedBob’sRedMill)orbrownrice�lour1tsp�inegroundHimalayanorCelticsalt5Tbspcold-pressedcoconutoil

®3TbspLAKANTO5Tbspcoldwater½tspapplecidervinegar

Directions:®1.GrindL AKANTO andsetaside.

2.Preheatovento350°F.

3.Inafoodprocessor,combineallingredientsbutcoldwaterandpulseuntilitformscrumbles

4.Addwaterspoonbyspoonuntilthedoughformsaball,butnottoosticky.Checkbypressingittogether.Ifitstaystogether,nomorewaterisneeded.

5.Linetheglasspiedishwithunbleachedbrownparchmentpaperorusecoconutoiltogreaselightly.Pressyourdoughintoglasspiedishyou.Bringthedoughupthesidesofthedishandpressitinthinly.Thedoughrisesduringthebakingprocess.Tomakeanicecrustdesign,useyourindex�ingerandthumbofyourrighthandandyourindex�ingeronyourlefttocreatethelittletriangles.

6.Bakethecrustfor10minutesbeforeyouaddyour�illing.

7.Setasidetocool,thenaddyour�illingandbakeaccordingtoyour�illing’sinstructions.

KATRINEVOLYNSKY

Ingredients:®½cupgoldenLAKANTO

¼tspCelticorHimalayansalt

1tspalcohol-freevanillaextract

or

½tspvanillabeanpowder

2Tbspmolasses

3eggs

or

3Tbsp�laxand6Tbspwaterorotherfavoriteeggreplacer

1Tbspmesquitepowder(thisisoptional,butaddsalotofcaramel�lavor)

½cupmeltedcoconutoil

½Tbspchiaseeds

½Tbspcoconut�lour

2cupspecans

Directions:1.Preheattheovento400°F

®2.GrindL AKANTO andchiaseeds,thensetaside

®3.InalargebowlcombineL AKANTO,salt,vanilla,molasses,eggs(oryourfavoriteeggreplacer),addmesquite.Beatitwithelectricmixeruntilthroughlymixed.

4.Addcoconutoilandcoconut�lour.Ifusingveganeggreplacer,youwillnotneedchiaseeds.Ifusingeggs,addgroundchiatothemixandbeatuntilthemixturestartstothicken.

5.Pourthe�illingintothepreparedcrustandaddpecans.

6.Putthepiefor10minutesintotheovenat400°F.

7.Reducethetemperatureto350°Fandbakefor30minutes.

8.Removeandcoolfor2hoursbefore®serving.ServealongorwithL AKANTO

Homemadeicecream.

VEGAN GLUTEN FREE SOY FREE DAIRY FREE

CORN FREE LOW GLYCEMIC

VEGAN GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE

LOW GLYCEMIC SUGAR FREE

VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE


LAKANTO

AwesomePecanPie

GlutenFreeAll-PurposeFlourCrust

GlutenFreeAlmondCrust

KATRINEVOLYNSKY


11

KATRINEVOLYNSKY

PUMPKINPIEFILLING®½cupLAKANTO

2tspcinnamon1tspginger1tspcloves1tspallspice½tspvanillabeanor1tspalcohol-freevanillaextract½tspsalt2eggs(ifmakingpievegan,use2Tbspofground�laxseed+6Tbspwarmwateror2TbspArrowrootRoot)½cupcoconutmilk(fullfat)1/ cupcoconutbutter(canbeomittedifyou3

cannot�indit,usemorecoconutmilkinstead,butitiswaymoredeliciouswithcoconutbutter)1canoforganicpumpkin(Makesureitisnotpumpkinmix!Pumpkinmixhassugarinit).Youcanalsocookandmash2cupsoffreshpumpkininsteadofusingcannedpumpkin.



VEGAN GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE


PumpkinPie Directions:1.Preheatovento425°F.

2.Combinealldryingredients.

3.Meltcoconutbutter.

4.AddEggsoreggreplacerandcoconutmilktothedrymixtureandbeatituntilthroughlymixed.Addcoconutbutterandpumpkin.

5.Pourintopreparedpiecrust.

6.Placethepieinovenfor10minutesat425°F

7.Reducethetemperatureto350°Fandbakefor30-40minutes.Iusuallycheckat30minutes.Theconsistencyofthepieshouldbestillalittlewobblyinthemiddle.Youcanalsotestitbyinsertingtheknifeinthemiddle.Ifitcomesoutclean,thepieisready.

8.Allowthepietocoolonawirerackfor2hours.Thepieneedstoset,bepatient.Serveorrefrigerateuntilreadytoserve.Ifdesired,topthepiewithwhippedtopping.

KATRINEVOLYNSKY

Ingredients:1canfull-fatcoconutmilk,chilledfullyinthefridge

®¼cupgroundLAKANTO½tsp.vanilla

Directions:1.Placeametalmixingbowlandwirewhiskinthefreezerfor15minutes.

2.Removethecoconutmilkfromthefridge.Skimthesolidpartofthecoconutmilkoffthetopofthecanandputitinthecoldbowl,leavingtheliquidpart.

3.Whiponhighforabout5minutes,untilitstartstothicken.

®4.AddgroundLAKANTO andvanilla,andcontinuetowhip5-10minuteslongeruntilitisabouttheconsistencyofCoolWhip.

5.Spreadovercooledpieandserve.

DairyFreeWhippedTopping

PieCrustPleasechooseoneofKatrine’s

piecrustrecipesfrompage10

orpurchaseapre-madeone

ifdesired.

12 www.LAKANTO.com www.LAKANTO.com

LAKANTO

1 3 14

KATRINEVOLYNSKY KATRINEVOLYNSKY

Directions1.Preheatovento350°F.

®2.InabowlcombineLAKANTO,eggsoreggreplacer,cinnamon,salt,bakingpowder,andbakingsoda.Beatuntilwellmixed.Thenaddoilorbutter.

3.Addapplesauce,mixwell.

4.Startaddingoatmealand�louratthesametimeuntilwellmixed.Addraisins.

5.Lineacookiesheetwithunbleachedparchmentpaperorgreasewithcoconutoil.Usingaspoon,scoopoutdoughandformitintocookies,placingthematleast1.5inchesapart.Thereshouldbejustenoughto�illatray.

6.Placeintheovenfor10-12minutesat350°F.Donotoverbake.Removethemrightaftertheedgessetandtheyjuststartbrowningonthebottom.Thecookiessolidifymoreafteryouremovethem.

7.Placeonabakingrackandallowtocool.

Ingredients:½cupcacaobutter2/ cupcacaopowder3

or½cupcacaopaste½tspvirgincoconutoil½Tbspgroundvanillabeanorpurevanillaextract

®4TbspgroundLAKANTO PinchofsaltApproximately20freshstrawberries

GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE


RAW VEGAN GLUTEN FREE NUT FREE SOY FREE DAIRY FREE CORN FREE


RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE


OatmealRaisinCookies

Makesuretobuyglutenfreeoatmeal.IpreferBob’sRedMill.

Ingredients:1eggoreggreplacer

®½cupLAKANTO1tspcinnamon¼tspsalt¼tspbakingpowder½tspbakingsoda¼cupplus2Tbspapplesauce¼cupbutteror¼cupmeltedcoconutoilfordairyfreeversion1¼cupoatmeal(oldfashioned)1cupoatmeal�louroryourfavoriteglutenfree�lourmix1cupraisins

RawChocolateDippedStrawberries

Directions:®1.GrindLAKANTO inaspicegrinder

untilvery�ine.2.Tomeltthecacao,putabowlintoasmallpotofwateronthestovetop.Usejustenoughheattomeltthecacaowithoutcookingit.3.Meltthecacaobutter,addcacaopowderandcoconutoilandmixtillsmooth.Alternatively,youcanusecacaopaste(alsocalledcacaoliquor)inplaceofthebutterandpowder.

®4.StirintheLAKANTO, addvanillaandapinchofsalt.Mixwell.5.Onceeverythingisthoroughlymixed,dipandrollthestrawberriesinthechocolatesauce,thenplacethemontoparchmentpaper.Ahalfcupofmeltedcacaowillcoverabout20strawberries.6.Refrigeratethedippedstrawberriesfor15minutestohardenthechocolate.Raw

VeganCookies

Ingredients:1/2cupcrustfromFruitTartwithChocolateFillingrecipe1tablespoonsofchoppedcacaopaste

Directions:1.Makethecrustfromthetartrecipe.2.Mixinchunksofcacaopaste.3.Formintocookiesorhaystacksonparchmentpaperandrefrigerateuntilserving.


Directions:1.Preheattheovento350°F.

®2.Inabowlcombineeggs,LAKANTO, lemonpeel,bakingsoda,bakingpowder,salt,lemonjuice,vanillaandlucuma.Beatthemixtureuntilthroughlymixed,addoilandmilk,thenstartslowlyadding�lour.Mixwell.3.Useabreadpanandlineitwithunbleachedparchmentpaperorgreaseitwithcoconutoil.Pourinhalfthedough.4.Usehalfofcranberriesandarrangetheminthedough.Usespatulatopatthemintothedough.Cranberrieswilltrytoriseduringbakingsoitisnicetosaturateasmanyberriesaspossible.5.Spreadtherestofthedoughinyourbreadpan.Arrangethesecondhalfofcranberriesontopofthebread6.Placeintheovenfor40-50minutes.Checkthebreadbyinsertingaknifeintothemiddle.Ifitcomesoutclean,thebreadisready.7.Removefromthepan,coolandspread

®withLAKANTO coconutfrosting.Serveandenjoy!

15 16

KATRINEVOLYNSKY







Ingredients:

½cupmeltedcoconutbutter®3TbspgroundLAKANTO

Juiceofonelemon1/¼cupto cupcoconutmilkorwater3

LemonCranberryBread

Ingredients:®1/2cupLAKANTO

1Tbsplemonpeel

1/2tspvanillaextract

¼tspCelticorHimalayansalt

¼tspbakingsoda

¼tspbakingpowder

1TbspLucuma(optional)

Juiceofonelemon

2eggsorequivalentofeggreplacer

¼cupmeltedcoconutoil

¼cupcoconutoralmondmilk

1cupfavoriteglutenfree�lour

2cupscranberries

LAKANTOCheesecakeCoconutFrosting

Directions1.Inblender(IusedaNutriBulletorMagicBullet)combinecoconut

®butter,lemonjuiceandLAKANTO withhalfofthecoconutmilkorwater.Blendormixthoroughly.Checkconsistencyandaddmoremilkorwaterifit’stoothinkandnotmixingwell.Blenduntilthickbutevenlymixed.ItisOkifthefrostingisalittlebituneven,aslongasitismoreorlessuniformintaste.

2.Spreadonyourwarmbread.Whenthefrostingstartsmeltingandspreadingmoreevenly,thechunkswilldisappear.

KATRINEVOLYNSKY

Ingredients:1cupsoakedcashews1/ cupwaterorhempornutmilk3

1Tbspcoconutoil®½tablespoonLAKANTO

½tspvanillabeanpowderPinchofsaltOptional:½Tbsplucumapowder

Directions:1.Blendsoakedcashewswithwaterornutmilkuntilsmooth.

2.Addtherestoftheingredientsandblendagain.

3.Adjustconsistencyifneeded.Addmoreliquidforthinnerwhipandmorecashewsorcoconutoiltothicken.

4.Ifplacedintherefrigeratethewhipwill�irmup.

Optional:thiswhipcanbetunedintothick“vanillasauce”cremebyaddingmore

®LAKANTO andmorenutmilk.

CashewWhip


17

KATRINEVOLYNSKY KATRINEVOLYNSKY

Ingredients:

½cupchocolatemousse½cashewwhip1banana½cupberriesAfewsprigsofmintfordecoration

Directions:1.Makechocolatemousseandcashewwhipaccordingtotherecipes.

2.Inaglasscuporbowl,alternatelayersofthemousseandwhipwithlayersoffruit,creatingaparfait.

Optional:Addalayerofgranolaorthedoughfromatartforextracrunch.

Ingredients:1avocado¼cupwateroralmondmilk3Tbspcacaopowder1Tbspmesquitepowder

®1TbspofgroundLAKANTO(useaspicegrinderorblender)¼tspvanillabeanpowderor½tspalcoholfreevanillaPinchofsalt

Directions1.Scoopavocadointoafoodprocessor.

2.AddwateroralmondmilkandprocesswithS-bladeuntilsmooth.

3.Addalldryingredients,stoppingprocessorasneededtoscrapethesides.

4.Processuntilsmooth.

®5.AddmoreLAKANTO ifneeded.

6.Chillbeforeserving.

Ingredients:3Tbspmeltedcacaopaste1tspcoconutoil

®1tspLAKANTO½cupgranolaOptional:maca,spirulina,hempprotein,raisins

Directions1.Meltthecacaopasteandcoconutoilinadoubleboiler.

®2.AddLAKANTO, mixwell.

3.Addthegranolaandanyadditionaltoppingsyouwant.

4.Formintobarsonparchmentpaper.

5.Placeintofreezerfor15-20minutesuntilsolid.

®¼LAKANTO½tspvanilla1/ cup3

¾cup RAW VEGAN GLUTEN FREE SOY FREE DAIRY FREE CORN FREE






ChiaPudding

Ingredients:3/ cupchiaseeds4

2cupswateroralmondmilk1Tbspmesquitepowder

®1TbspLAKANTO1TbsplucumapowderPinchofseasalt½tspvanilla

Directions1.Mixallingredientstogether.

2.Stirthemixtureevery5minutesforthenext15minutes

3.Letthemixturesitandchill.Theseedsshouldplumpandconsistencyshouldchangetothatoftapiocapudding.

4.Servechilledasisorwithfreshfruit.

ChocolateGranolaBars

RawParfait

ChocolateMousse

18




CherieSoria,chefextraordinaire,is

thefounderanddirectorofLivingLight

CulinaryInstitute,andhasbeenteaching

gourmetrawvegancuisinesince1998,

andvegetarianculinaryartsformore

than40years.

Sheistheauthorofseveralbooks,

includingtheclassicAngelFoods:

HealthyRecipesforHeavenlyBodiesand

TheRawFoodRevolutionDiet:Feast,

LoseWeight,GainEnergy,FeelYounger

(co-authoredwithBrendaDavis,RDand

VesantoMelina,MS,RD.)andRawFood

forDummies.www.RawFoodChef.com

19

ChefCHERIESORIACHEF

“TheMotherofGourmetRawVeganCuisine”

1.Tosstheslicedappleswiththe®L AKANTO, lemonjuiceandcinnamon.

Drizzlethecoconutoiloverthetopandplaceitinawarmplacefor1hour(adehydratorworksperfectlyforthis).2.Tomakethecrumble,puttheraisinsandalmondsinafoodprocessorandprocessuntilwellground.Addthe

®walnuts,LAKANTO andvanillaandprocessagain.Donotoverprocess.Themixtureshouldbecrumbly.3.Toserve,spoonsomeofthewarmapplemixtureintoabowlandtopwiththecrumble.Ifdesired,serveyourcrumblewithMapleWalnutIceCreamorCashewCream(seerecipe)4.Storeinanairtightcontainerintherefrigeratorforuptooneweek.

Note:Iftheglazebecomes�irm,placethemixtureinasealedjarandputitinawarmwaterbathordehydrator.Thiswillhelpliquefytheglaze.

CinnamonAppleCrumblewithMapleWalnutIceCream

Serves6CINNAMONAPPLECRUMBLEAppleFilling6apples,peeled,cored,andcutinhalf.Slicepaperthinonahandheldceramicmandoline.

®�cupLAKANTO3tablespoonslemonjuice1tablespooncinnamon¼cupcoconutoil,warmtoliquid

Crumble½cupraisins½cupalmonds,soakedanddehydrated½cupwalnuts,soakedanddehydrated

®2tablespoonsLAKANTO1teaspoonvanillaextract

MapleWalnutIceCream

20

Yield:4½cups(serves8)

2½cupswalnuts,soaked8-12hours,rinsedanddrained1cupcashews,soaked2hours,rinsedanddrained2cupswater

®1cupL AKANTO¼teaspoonmapleextractpinchHimalayancrystalsalt1Tbsppsylliumpowderorlecithinpowder½cupwalnuts,soakedanddehydrated,chopped(optional)

1.Putthesoakedwalnuts,cashews,®water,L AKANTO, mapleextractand

saltintoablenderandblenduntilcompletesmoothandcreamy.Addthepsylliumpowderandblendagain.Themixtureshouldresembletheconsistencyofathickmilkshake.2.Addtheoptionalchoppedwalnuts,ifdesired,andstir.Pourthewalnutcreamintoicecubetraysandfreezeuntilhard.Toserve,transferthefrozencubesintoafoodprocessorandprocessuntilcreamy.Or,useanicecreammakerandfollowthemanufacturer'sdirectionstofreeze.






ChefCHERIESORIA

21 22

CHOCOLATEVELVETSAUCEYield:1½cups(3servings)

1avocado,peeledandseeded®½cupLAKANTO

½cuppuri�iedwater�cupcocoapowder1tspvanillaextract¼tspHimalayancrystalsalt

1.Combineingredientsinthefoodprocessorandpureeuntilsmooth,addingalittlemorewaterifneeded.Themorewateryouadd,thethinnerthesaucewillbe.2.Storeinanairtightcontainerintherefrigeratorforupto�ivedays.

Variations:Forathickmousse,parfait,orthickganachereducethewaterbyhalftheamount.Forfrozenfudgebars,freezeinpopsicletrays.

1.Putthecarrots,apples,dates,®LAKANTO, cinnamon,andnutmegin

alargebowlandtoss.

2.Putthemixtureinafoodprocessorout�ittedwiththeSbladeandpulsetochop.Youmayneedtodothisintwobatches(ormore).Donotoverprocessorthemixturemaybecometoowetandmushy.Puttheentiremixturebackintoabowlandtossintheraisinsandwalnuts.

3.Firmlypressthecakewithyourhandsintoasquarebakingdishlinedwithparchmentpaperorplasticwrapandchillforatleastonehourtoset.

4.Tomakethecream,blendthecashews,water,andalmondextractinablender,addingmorewaterifnecessarytoachieveasmooth,creamytexture.(Youcanuseunsoakednutsifyouhaveahigh-performanceblender,butyouwillneedtoaddalittlemorewaterandprocessalittlelongertoreachasmoothconsistency.)

5.Toserve,cutindividualportionsandtopwithCashewCream.

6.Storecakeinanairtightcontainerintherefrigeratorforuptothreedays.Orfreezeforupto1month.CashewCreamwillkeepinasealedglassjarintherefrigeratorforupto2weeksorinthefreezerforupto1month.

CarrotApplePuddingCakewithCashewCream

Yield:6-8servings

Cake3cupscarrots,shredded(about4)3apples,cored,peeled,andshredded½cupdates,pittedandchopped

®½cupLAKANTO2tspgroundcinnamon¼tspgroundnutmegPinchsalt½cupraisinsordriedcurrents½cupwalnuts,chopped

CashewCream1cupcashews½cupwater(ormore,asneededtoblend)

®¼cupL AKANTO¼tspalmondextractorvanillaextract

ChefCHERIESORIA

VanillaIceCreamwithChocolateVelvetSauce

Yield:5cups

VANILLAICECREAM2cups�ilteredwater2½cupscashews,soakedfor2hours,rinsedanddrained

®1cupL AKANTO2tspvanillaextract½tspHimalayancrystalsalt2Tbsplecithinpowder¼cupcoconutoil,warmedtoliquid

1.Putthewater,soakedcashews,®LAKANTO, vanillaextract,andsalt

inahighspeedblenderandblenduntilsmoothandcreamy.

2.Addthelecithinpowderandcontinuetoblenduntilincorporated.

3.Whiletheblenderisrunning,slowlyaddthecoconutoiltothemixtureandblendfor15seconds.

4.Transferthemixturetoaglassjarorothercontainer,sealtightly,andrefrigeratefor4hoursorovernight.

5.Processthechilledmixtureinanicecreammakeraccordingtothemanufacturer'sinstructions.

6.Serveimmediatelyorstoreinanairtightcontainerinthefreezerforupto1month.






www.LAKANTO.com23

CarobFigBrownie

ChefCHERIESORIA

1.Placethewalnutsinafoodprocessorandpulseuntiltheyreachtheconsistencyofmeal.

2.Addtheremainingingredients,exceptthechoppedwalnutsandcontinueprocessinguntilitiswellmixedandsticky.Themixtureshouldholdtogetherwhenpressedintoaball.Ifoilbeginstoseparatefromthemixture,itisoverprocessed.Transferthemixtureintoabowl.

3.Addthechoppedwalnutstomixtureandmixwellbyhand.

4.Pressthemixture�irmlyintoan8”x8”browniepan.Coverandchill.

5.Toserveasbrownies,cutinto8equalpieces.Storeinasealedcontainerintherefrigeratorfor1weekorinthefreezerfor1-2months.

Serves6Servingsuggestions:servealoneorwithVanillaIceCream(seerecipe)

Ingredients:4cupswalnuts,soakedanddehydrated1cuprawcarobpowder

®½cupL AKANTO½cupdried�igs,soaked15minutes,drained,andminced½cuppittedsoftdates,chopped(roomtemperature)

2Tbspcoconutoil,warmedtoliquid2tspvanillaextract¼tspgroundcinnamon½cupwalnuts,soakedanddehydrated,chopped

24

ChefCHERIESORIA

CherieSoriaFounder&DirectorofLivingLightCulinaryInstituteRawFoodChef.com

husbandDanhasalwayshadasweettooth,

®andIwasdelightedto�indLAKANTO, ahealthy,

safe,tastyalternativeforsweetindulgencesand

celebrationfoodswebothenjoy.

LakantoisGMOfree,withzerocaloriesandno

glycemicloadorbitteraftertaste.

AtLivingLightCulinaryInstitute,

wenowteachourstudentshow

tomakerawfoodrecipes

(includingfabulousdesserts!)

®withL AKANTO –suitablefor

anyonewantinghealthier,

sugar-freetreats.”

“MyRAW VEGAN GLUTEN FREE

SOY FREE DAIRY FREE CORN FREE LOW GLYCEMIC SUGAR FREE

www.LAKANTO.com

isaprofessionalRawandVeganElainaLoveFoodChef,Instructor&LifestyleCounselor.Shebeganteachingandcreatinghealthyfoodsin1998.Heruniquestyleofcreatingextremelyhealthyanddeliciouscuisinekeepsherbusylecturing,catering,teachingculinarycoursesandwritingbooks.SheisowneranddirectorofPureJoyCulinaryAcademyinUbud,Bali,whichfocusesonalowglycemic,highraw&plant-basedfoodlifestyleprogram.Elaina'sofferingsincluderawfood,lowglycemic,gourmetculinarycerti�icationcourses,detoxandcleansingcerti�icationcourses,andhealthylifestyleproducts.

Withapassionforsharingknowledgeattainedthroughyearsofexperience,Elaina’steachingandsupportempowerspeopletoloseweightandgainenergyandhealthbymakingpositivelifestylechoicesandaddingmoreplant-basedfood&superfoodstotheirdiet.Sheiswellknownformakingfabulousfoodthatleavespeoplewonderinghowtheycanfeelsosatis�iedyetsoenergized.

Elainawasco-ownerofCaféSoulsticenearSanFranciscoandnowconsultswithotherrestaurantownersworldwide,coachesindividualsonupgradingtheirlifestyle,andistheauthorofseveralbooksincludingElaina'sPureJoyKitchenvol.1&2,ThePureJoyAcademyCulinaryandHolisticLifestyleManual,ThePureJoy5-dayDetox,andRawandBeyondwhichsheco-authoredwithVictoriaBoutenkoandChadSarno.Shehasseveralraw,veganDVDsandcreatedTheAmazingNutMilkBag,soldworldwide.

25

ChefELAINALOVE

Directions:1.Blendallingredientsonhighspeeduntilthereisasmooth,shinetothebatter.

2.Pour1/3ofthemixtureintoacheesecakepan.Pouranother1/3intoaseparatebowlandsetaside.Tothelast1/3thatisstillintheblender,add2/3cupcacaopowderandblendagainuntilsmooth.Pourthisontopofthe"pumpkin"layer.

3.Zigzagthethirdlayerthatyousetasidetothetopofthechocolatelayeranduseaspatulaorchopsticktoswirlthelayerstogether.Don'tovermix.

4.Sprinklewithcacaonibsaroundtheouteredgesifdesiredandletitsetupinthefreezerfor2hoursormoreorrefrigeratefor4-6hours.

5.Removespring-formringbyinsertinganon-serratedparingknifeorhard,thin,�lexiblespatulaalongtheinsideedgeofthepan.Openthespring-form,removecheesecake,sliceinto10pieces,garnishwithamintleafandpossibleazigzagofchocolatesyrup(seeElaina'sPureJoyKitchenBook2forrecipe)andserve!

6.Storecoveredinyourrefrigeratorfor4-7days.Cheesecakesfreezewellforuptoamonth.

Tips:Themostimportantthingistoblendallingredientsreallywell.Ifyourblenderhaslessthan8cupsfullcapacityorifyourblenderisstruggling,blendhalftherecipeatatime.Ifthe�illingdoesn'ttasterichand�lavorful,addanothersmallpinchofsaltandmaybealittlemorevanillaandblendalittlelonger.

CHOCOLATESUGARFREECRUSTIngredients:1cupsoaked&dehydratedwalnutsorpecans1cupgroundchiaseeds(blackorwhite)2cupsdriedcoconut,groundintopowder

®6TbsppowderedL AKANTO¼tspMineralSalt2Tbspsoftenedormeltedcoconutoil(orcacaobutter)2tspcinnamonpowderdashofcayenne¼cupcacaopowderorcarobpowder

26



CHEF

SugarFree

Pumpkin-ChocolateCheesecake

Yield:oneLarge10"Cheesecakeor2Small8"cheesecakes

Directions:1.Placeallingredientsinyourfoodprocessor�ittedwiththeSbladeattachment.Processingredientsuntilthecruststartstoriseonthesidesoftheprocessorbowl.Stopthemachineandmixwithaspatulaorspoon.

2.Assemblethecheesecakepanwiththebottomupside-down(withlipfacingdown).Thismakesitmucheasiertoserve.Rubwithalittlebitofcoconutoiltokeepthecrustfromsticking.

3.Distributecrustevenlyonthebottomofpanand�irmlypressdownbyhandandpressupthesidesjustslightly.

4.Setinafreezerorrefrigeratoruntilreadytobe�illed.

PUMPKIN-CHOCOLATECHEESECAKEFILLINGIngredients:2½cupsmacadamianuts3/ cupIrishMosspaste4

3cupswater®3/ -1cupL AKANTO (totaste)4

2tspvanillapowder½tspturmericpowder(fornutritionandcolor)¼tspmineralsalt2Tbspnon-GMOpowderedsoylecithin1cupcoconutoil(softenedormelted)2-3Tbsppumpkinpiespice1cupshreddedcarrots(forcolor)

Elaina’s Pure Joy Culinary Academy

Ubud, Bali

www.purejoyplanet.com


CRUSTIngredients:1cupshreddeddrycoconut(grinditintoa�lourintheblender�irst)1cupmacadamianutsor1cupsoakedanddehydratedOmega-3richwalnuts

®¼cupL AKANTO2Tbspcoconutoil(toholdthecrusttogether½tspHimalayansaltcrystalspinchcayennepepper

Directions:1.Placedrycoconutinhighpoweredblenderandblendintoa�inepowder

.butnotsomuchthatitturnsintobutter

2.PuteverythingintoafoodprocessorwiththeSbladeinplace.

3.Processuntiltextureresemblesagrahamcrackercrust.Mixtureshouldbelooseandcrumblyandholdtogetherwhenpressedtightly.

4.Pressthecrustintoa9-inchpieplate.Press�irmlytogetthecrusttoholdtogether.Placeinthefreezerorrefrigeratortosetupwhilemakingthe�illing.





RecipebyReynaTakei,PureJoyCulinaryAcademygraduateandstaffmemberYields:4cups

Ingredients:4cupshotwater1/2cupdesiccatedcoconutor1/4cupofanynut/seeds

®3Tbsp L AKANTO2Tbsprawcacaopowder1Tbspmacapowder1Tbspchiaseeds1tspcinnamon1tspcardamon1tspsoylecithin

Directions:1.Putallingredientsinahighspeedblender,andblendfor30seconds.2.Youcanenjoyrightawayorputthedrinkthroughanutmilkbagforasmoothhotdrink.

Forme,thisispracticallyamust-haveoncoldwintermornings.Excellentforthosesufferingfromthefollowing:-coldhandsandfeet(cinnamonaidesbloodcirculation)-digestion(cardamon)-hormonalimbalances(maca)-winterbluesorfatigue(chia)-needsawakeupcall(cacao)

Valenccino"HotChocolate"SuperfoodDrink

ChefELAINALOVE ChefELAINALOVE

ChocolateMousseTorte

FILLINGIngredients:2largeavocados,peeledandchopped(about3cupsmeasured)1Tbspvanillapowderor20dropsMedicineFlowervanillaessence¼tspHimalayansaltcrystals½cuporganiccocoapowderor3/ cupcarobpowder4

®½cupL AKANTO¼cuppowderedcoconutpalmsugar(powderityourselfinablender)

GARNISH4-6bananasthinlyslicedlengthwise(3-4slicesperbanana)1pintofstrawberriesmintleaves

Directions:1.PlaceallingredientsinfoodprocessorwithSbladeandprocessuntilcompletelysmooth.

2.Dividethe�illinginhalf.Spreadhalfthe�illinginthecrust.

3.Next,placealayerofbananasonthe�illing.Spreadtherestofthe�illing.Garnishwithmintleaves,freshstrawberriesorraspberriesoraberrysauce,etc.

4.Refrigerateatleastonehourbeforeserving.Thistortefreezeswell.

27 28 www.LAKANTO.comwww.LAKANTO.com

www.LAKANTO.com

ChefELAINALOVEChefELAINALOVE

Makes16squares.

Ingredients:4cupsshreddedcoconutgroundto�lour

®inaVitamix or2cupscoconutbutter¼tspliquidstevia2Tbspcoconutoil(meltedorsoftened)

®½cuppowderedL AKANTO½tsphighmineralsalt6dropsMedicineFlowervanillaessenceor1tspvanillaextract½cupIrishmossPaste½cupcacaopowder½cupcarobpowder1Tbspwater

Directions:1.Putalltheingredientsintoafoodprocessorandrununtilthebatterbindstogether.

2.Pressintoasquarebrowniepanorshapewithyourhandsontoanyplateortraytomakethesizeandshapeofathincake.

3.Sliceintodesiredsizesandserveimmediatelyorrefrigerateforupto2weeks.

4.Thesealsofreezewell.

LOWGLYCEMIC

Chocolate-MacaBrownies

Makestwo9-inchpies.

SWEETPOTATOPIEFILLINGIngredients:1cupIrishmosspaste(1-2ratiosoakedmosstowater)2½cupschoppedsweetpotato¾cupchoppedcarrot1¼cupchoppedzucchiniwithskin6dropsMedicineFlowervanillaessence¼tspvanillabeanpowder15dropsliquidclearstevia1Tbsppumpkinpiespice1tspcinnamonpowder½tspgingerpowder½tspallspice2/ cupcoconutoil3

2cupswater®1cupL AKANTO

¾tspHimalayansaltoptionalforricher�lavor:1/ cupshreddedcacaobutter3

optionalforcreamiertexture:1Tbsplecithinpowder(nonGMO)

Directions:1.CombinetheblendedIrishmosspastewiththeremainderofingredientsintoan8cupblenderandblendallingredientsinablenderuntilsmooth.Makesurethecoconutoilandcacaobuttergetsmoothandwellincorporated(nolittlebits).Youcanalsosubstitutethecacaobutterforextracoconutoil.

2.Pourintothepiecrustsandletsetupfor1-2hoursrefrigerated.TopwithSkyHighWhippedTopping.

CRUSTIngredients:1cupdried,shreddedcoconut,groundintoapowder2cupsunsoaked,de-hulledsun�lowerseeds,groundintoapowder½cupgrounddrychiaseeds½cupcarob,mesquiteorcacaopowder10dropsMedicineFloweralmondessence½cupshavedorshreddedcacaobutter(donotmelt)¼tspHimalayansalt2/ cupIrishmosspaste3

®½cupL AKANTO

Directions:1.MaketheIrishMosspastebyblendinguntilsmooth1cupofsoakedIrishMosswith2cupsofwater,thenmeasureoutrequiredamount.

2.Pureeallingredientsinafoodprocessoruntilmixedwell.

3.Pressintotwo9-inchpiepansstartinginthecenterandpressingupthesides.

SKYHIGHWHIPPEDTOPPINGSeerecipeonpage32.

SUGARFREE

HolidaySweetPotatoPieRAW VEGAN GLUTEN FREE


RAW VEGAN GLUTEN FREE LOW GLYCEMIC SUGAR FREEDAIRY FREE SOY FREE CORN FREE

IRISHMOSSPASTEIngredients:1cupsoakedIrishMoss(about1/2cupbeforesoaking)1/2cuppuri�iedwater

Directions:1.BeginbyrinsingtheMossverywell.

2.Coverthemossinwaterinalargejarorbowlandletsoakonthecounterfor3hoursuptoovernightrinsingwellaftersoaking.Themosswillgetclearerandfatterthelongeritissoaked.Rinseverywellbeforeusingtoremovetheseasaltanddirt.3.Blendthewaterandmossonhighspeeduntilsmooth.4.Thepastewilllastinaglassjarintherefrigeratorforupto10days.5.Useittothickenshakes,pies,puddings,cakesetc.

Tips:Storeunblended,soakedmossoutofwaterinanairtightcontainerfor2weeksormore.Onceitismadeintoapaste,itwilllastabout10days.Mossdoublestotriplesinsizeoncesoaked.

29 30 www.LAKANTO.com

RASPBERRYFROSTINGMake1dayaheadifpossible.Ingredients:¼cupsoakedIrishmoss(measureaftersoakingincoldwaterfor3+hours)1cupwaterBlendmossandwateruntilsmooth.½cupmorewater1½cupberriesandjuicefromabagofdefrostedraspberries(12oz.bag)

®3/ cupL AKANTO4

3/ cupcoconutoil4

2Tbspsoylecithin4Tbspbeetpowderor6Tbspshreddedbeets1½cupscashewsormacadamianuts¼tspsalt15dropsmedicine�lowervanilla

Directions:1.Blendalluntilsmooth.

2.Letsetupovernightintherefrigeratorifpossibleorfreezeinashallowpanuntilset.Thisfrostingwilllastfor1weekrefrigeratedor2weeksfrozen.Iffrozen,re-blendafterdefrostingbeforeusingagain.





CRUSTIngredients:1cupdrycoconut�lakes,groundtopowder2cupsdrysun�lowerseeds,groundintoapowder½cupgrounddrychiaseeds½cupcarobpowder10dropsalmondessence½cupshavedorshreddedcacaobutter(donotmelt)¼tspsalt2/ cupirishmosspaste3

®½cupL AKANTO (totaste)

Directions:Pureeallingredientsinafoodprocessoruntilmixedwell.Pressintoa9-inchpieplateonthebottomandupthesides.

32

ChefELAINALOVE

31

ChefELAINALOVE

CHOCOLATECAKE¼cuppackedIrishmossblendwith1½cupswateruntilsmooth3looselypackedcupsnutpulp(leftoverfrommakingnutmilk)½cupcacaopasteornibs

®1cupL AKANTO (totaste)½cupcoconutoil(meltbeforeusing)2cupschoppedyelloworgreenzucchini20dropsMedicineFlowervanillaessence2tsptamari4cupsdriedshreddedcoconutmadeintopowderinablender1/ tspcayenne16

1½cupcocoapowder2Tbsppsylliumhuskpowder(blendhusksinacoffeegrinderifyoucan't�indpowder)

Directions:1.Blendthezucchiniwithalltheliquids,oilandcacaonibsorpasteuntilsmooth.2.Mixeverythingtogetherinalargebowlwithyourhands.Dividethebatterinhalfandpresseachhalfintoaround10¼inchspring-formpan.Ifyouonlyhaveonepan,pressthe�irsthalfin,thenplacecheeseclothontopandpressinthesecondhalf.3.Placethecakeintherefrigeratororfreezerforaquicksetup.

FrostingtheCake:Whenthefrostinghassetupandisvery�irm,spreaditoverthecake.Reserve¼ofthefrostingandputintoapipingbagtomakedesignsasdesired.Topwithfreshraspberriesandcacaonibs.

LOW-GLYCEMIC

ChocolateCakewith

RaspberryFrosting

CHOCOLATEFILLINGIngredients:1cupirishmosspaste(1-1ratiosoakedmosstowater)15dropsMedicineFlowerraspberryessence6dropsMedicineFlowervanillaessence½cupcarobpowder½cupcacaopowder2/ cupshavedcacaobutter3

¼cupcoconut�lour¼cupcoconutmilkpowder1cupsoakedhazelnutsorbrazilnuts2cupswater¼tspliquidstevia

®3/ cupL AKANTO4

½tspsalt

Directions:Blendallingredientsinablenderuntilsmooth.Pourintothepiecrustandletsetupfor1-2hoursrefrigerated.TopwithSkyHighWhipTopping.

SKYHIGHWHIPTOPPINGIngredients:¼cupsoakedIrishmoss(measureaftersoakingincoldwaterfor3+hours)1cupwaterBlendmossandwateruntilsmooth1¾morecupswater

®¾cupL AKANTO¾cupcoconutoil3Tbsplecithin2cupsfreshyoungcoconutmeat,packedor1½cupsmacadamianuts¼tspsalt15dropsMedicine�lowervanillaessenceor1Tbspvanillaextract

Directions:Blendallingredientsinablenderuntilsmooth.Letsetupovernightintherefrigerator.Droporpipeontopiesandpuddingswithapipingbagasdesired.Thiswhippedtoppingwilllastfor1weekrefrigerated.

SUGAR-FREE

ChocolatePie


BASICSUGARFREECRUSTIngredients:2cupssoakedanddehydratedwalnutsorpecans2cupsdriedcoconut,groundintoapowder

®6TbsppowderedLAKANTO 1/ tspSeaSalt8

2Tbspsoftenedormeltedcoconutoil(orcacaobutter)2tsp.cinnamondashofcayenneOptional:¼cupcacao,carobormesquitepowder

Directions:1.Placeallingredientsinyourfoodprocessor�ittedwiththeSbladeattachment.

2.Processingredientsuntilthecruststartstoriseonthesidesoftheprocessorbowl.Stopthemachineandmixwithaspatulaorspoon.

3.Assemblethe10inchcheesecakepanwiththebottomupside-down(withlipfacingdown).Thismakesitmucheasiertoserve.

4.Distributecrustevenlyonthebottomofpanand�irmlypressdownbyhandandpressupthesideshalfwayupthepan.

5.Setinafreezerorrefrigeratoruntilreadytobe�illed.

LemonCheesecakeRAW VEGAN GLUTEN FREE


ChefELAINALOVEChefELAINALOVE

Makes20servings,one10”Cheesecake

FILLINGIngredients:2¼cupsmacadamianuts3/ cupIrishMosspaste43/2 cupswater4

®1cupLAKANTO ¼cuplemonjuice¼tspSalt2Tbspsoylecithin7/ cupcoconutoil(1cupminus2Tbsp)8

10dropsvanilla�lavorextract(MedicineFlower)10dropslemon�lavorextract(MedicineFlower)orlemonessentialoilor2Tbsplemonzest

Directions:1.Blenduntilnutsarewellblendedandthereisasmoothshinetothebatter.

2.Pourallbut1cupofbatterintocheesecakepan.

3.Taketheremainingcupandblendwith¼tspTurmerictomakeyellow.Blendagainuntilsmooth.

4.Pourthisbatterintoasqueezebottle,thensquirtlargedollopsontothebatterthatisalreadyinthepan.Placesomedotsontopofthewhitebatterattheend,thenswirlitthroughwithachopsticktomakeabeautifuldesignonthetopofyourcheesecake.

5.Cover,placeinthefreezerandletitsetupfor2hoursormore,orrefrigeratefor4-6hours.

6.Thiswilllastuptooneweekintherefrigeratororonemonthfrozen.

Tips:Themostimportantthingistoblendallingredientsreallywell.Ifyourblenderhaslessthan8cupscapacityorifyourblenderisstruggling,blendhalftherecipeatatime.Ifthe�illingdoesn’ttasterichand�lavorful,addanothersmallpinchofsaltandblendalittlelonger.

SWIRLING:1.Con�identlybegintopourintothepansothatthecoloredmixturepiercesthroughthesurfaceofthe�illing,movingaroundtoevenlydistributethroughoutthecheesecake.(Thisstepcreatesamarbledeffectontheinsideofthecheesecake,whichwillbevisibleonindividualslices).

2.Afterabout1½cupshavebeenpouredintothecheesecake,starttopourverylightlyallowingaribbonof�illingsitonthesurface.Makesureyourcolorwillreachpartsoftheedgebutnotallofit.

3.Nowyouarereadytoswirl!Achopstickisthebesttoolforthispurpose.Insertthechopstickjustbelowthesurfaceandbeginmovingitaround,swirlingthe�illingsintoeachother.Trytomakeitasbalancedaspossible,meaningbothcolorsareequallyvisible.Itisimportanttoknowwhentostopastoomuchswirlingwillblendeverythingtogetherandyouwilllosethecontrastbetweencolors.Actualswirlingtimeisveryminimal;theeffectisachievedquickly.

4.Remembertobecon�identandthatpracticemakesperfect.

5.Onceyouhaveachievedyourdesiredeffect,thecheesecakeisreadytoset.

6.Placeinfreezertoset1-2hoursoruntilmiddleofcheesecakeis�irmtotouchorrefrigeratefor4ormorehours.

7.Removespring-formringbyinsertinganon-serratedparingknifealongtheinsideedgeofthepan.

8.Openthespring-form,removecheesecake,garnishwithfreshberries,andcacaonibsandserve!

9.Storecoveredinyourrefrigeratorfrom4-7days.Cheesecakesfreezewellforlongerstorage.

34 33 www.LAKANTO.com www.LAKANTO.com

RAWCHOCOLATEHAZELNUTCAKE2cupsdatepaste(soakeddatesinwater,thenblendedwithsoakingwater)¼cupcold-pressedcoconutoil¼cuprawcacaobutter,melted¼tspHimalayansalt¼tspvanillapowder1/ cuprawcacaopowder3

1cupwethazelnutpulp1cupwetalmondpulp

Whipdates,meltedcacaobutterandcoconutoilwithamixerandcreateasoftconsistency.Addgraduallytheotheringredientsandwhipforabout5-10minutes.Pourontopofthelayerswhenit's�irmenough.Freezethecakeagainwhilemakingtheglaze.

CRUST¾cuphazelnuts¾cuppecans1cupdates¼cupwater

®1½tbspLAKANTO1tspcoffeesubstitute1/ tspHimalayansalt16

¼tspvanillapowder¼cuprawcacaopowder

Inafoodprocessor,grindhazelnutsandpecansinapowder.Addtheotheringredientsandpulseuntilitformsaball.Pressatthebottomofaspringpan.Freezewhilemakingthenextlayer.

RAWRASPBERRYGLAZE2½cupsraspberries,freshorfrozenandthawed,drained

®¼cup+1TbspLAKANTO2tbsplemonjuice2tbsprawcacaobutter,melted3tbsppsylliumhusks

Inablender,grindwellallingredients.Pouronthe�irmcreamlayer.Freezeagainforabout4hours.

ChantalegrewupinAbitibi,Quebec,acold,remotearea.Nothingisimpossibleforher,whenshebelievesinit.

ADietforaNewAmerica(JohnRobbins)setheronthepathtobecomeavegetarian,focusingonorganicagriculture,thenvegan,andgraduallyexploringarawfooddiet.

AfterajourneytoHippocratesHealthInstituteinFlorida,shedeeplyexperiencedthebene�itsofrawfoodsonherownhealthaswellasonnumberofpeoplewhocrossedherpath.ThenshecontinuedherresearchinCaliforniawhereshebecameacerti�iedrawfoodchefatLivingLightCulinaryArtsInstitute.

Notlongafter,shedesignedandownedToutcrudansl’bec,thevery�irstrawveganorganiccafeinQuebec,inherhometown,Rouyn-Noranda.ThensheopenedRawfreshingCuisineinNelson,BC.Severalotherrawcafeprojectswerebornuponherprofessionalcontribution.

Since2010,shedevelops&teachesCulinaryArtprogramsattheUniversityofBritishColumbiainVancouver,BC:RawGourmetCuisine,VeganandVegetarianCooking,GlutenFreeCuisine.Anyplant-basedfoodpreparationisherpassion.HerinspiringrecipebooksareverysuccessfulamongFrancophoneandAnglophonefoodies.www.ChantaleRoy.ca

CHEF ChefCHANTALEROY

SpectacularCelebrationCake

RAWALMONDWHITECHOCOLATE2cupsfreshrawalmondorhazelnutmilk2cupscashews,soakedfor6hours,rinsedanddrained½cupirishmoss,soakedfor2hours½cupwater

®5/ cupLAKANTO8

1tbsprawagavenectar,Jerusalemartichokenectarormaplesyrup1Tbsplemonjuice2Tbsprawcacaobutter,melted

Dividethismixtureintwoparts.Tothe�irst,add:¾tspalmondextract1/ tspHimalayansalt8

First,chopwellIrishmossandgrindwithwaterinahighspeedblender.Addotheringredientsandgrinduntilacreamyconsistency.Pourontothecake.Freezeitandmakethenextlayer.

RAWALMONDCHOCOLATECREAMTothesecondpart,add:1/ cuprawcacaopowder3

¼tspvanillapowder

Grindwellalltheingredientsandpour�irmlyonthewhitelayer.Withthetipofaknife,drawsomeswirls.Placeinthefreezer.

GARNISHFreshblueberries,strawberries,raspberries,kiwis,rawchocolatebarpieces,rawchocolatesauce,etc.

Slicethecake(wipeyourknifeaftereveryslice).Decoratecreativelywithfruitsandchocolate.

36 35 www.LAKANTO.comwww.LAKANTO.com

RAW VEGAN GLUTEN FREE SOY FREE CORN FREE

FRUITFILLING8cupsapples,peeledandchopped2cupsraspberries

®½cupLAKANTO2Tbsplemonjuice2TbspmeltedEarthBalancespreadoroliveoil2Tbsptapioca�lour

Pre-heatovento350degreesFahrenheit.Mixwellallthefruit�illingingredients®andplacethismixtureinasquareorrectangularPyrex dish.Inanothermixing

bowl,mixthecrumbleingredientsandplaceontopofthefruit�illing.

Bakeinovenforaboutanhour,untilthecrumbleisgolden.Servewarmorcold.Storeintherefrigerator.

Apple-RaspberryCrumble

CRUMBLE1¼cupsoat�lakes½quinoa�lakes

®3/ cupLAKANTO8

¼cupamaranth�lour6Tbspoliveoilorhempoil

ChefCHANTALEROY

RAW VEGAN GLUTEN FREE SUGAR FREE LOW GLYCEMIC

SOY FREE CORN FREE

www.ChantaleRoy.ca

37 www.LAKANTO.com

TopChefsagree…®LAKANTO tastesgreat!

®LAKANTO wasdeclaredaUSATasteChampionbytheAmericanMastersofTaste,aprestigious

nationalpanelofcorporateandexecutivechefswhoofferculinaryendorsementstothetopfoodandbeverageproducts.

TheAmericanMastersofTastejudgingpanelagreedthat®LAKANTO isthesuperiortastingnaturalandsugarfreesweetener.

www.LAKANTO.com 38

isaCerti�iedHealthCoachandKarenRussellNutritionistwithover20yearsexperienceworkingwiththemostchallenginghealthissuesfacingoursociety,including:diabetes,hypoglycemia,andmetabolicsyndrome.Sheisthecreatorofthesignatureprogram:“BanishYourBelly&WeighLess”,asixmonthprogramdesignedtohelpyouloseweight,andfeelgreatallwhileeatingdeliciousfood.

KarenreceivedhertrainingtopracticehealthcounselingattheInstituteforIntegrativeNutritioninconjunctionwithColumbiaUniversityandalsohaveadegreeinDietetics.SheisamemberoftheAmericanAssociationofDruglessPractitionersandtheAmericanHolisticMedicalAssociation.

Herlife’spassionistohelppeoplelearntoeatbetter,stepbystep,withdeliciousfood,forthebestqualityoflifepossible.

www.recipe4wellness.com

39

Ingredients:3cupsFlourMix(1½cupsAuthenticFoodssuper�inebrownrice�lour,½cuptapicoca�lour,½cuppotatostarch,and½cupalmondmeal�lour)¾tspxanthangum1½tspbakingsoda1½tspbakingpowder1tspCelticseasalt1tsporganiccinnamon¾cupunsweetenedalmond,orcoconutmilk2tspfreshsqueezedorganiclemonjuice4ripeorganicbananas½cupplus2½Tbsporganiccoconutoil

®1½cupsL AKANTO sweetener2organiceggs1tsporganicvanilla





Ingredients:®¼cupL AKANTO sweetener

½tspvanilla¼cuporganiccocoapowder1organicavocado½cupcoconutmilkoralmondmilk(unsweetened)Organicstrawberriesfordipping

Directions:®1.BlendL AKANTO,vanilla,andcocoa

andcoconutmilkuntilwellmixed.

2.Crumbleavocadoandaddtofoodprocessororblenderuntilsmoothandblendedwell.

3.Servewithstrawberriesandgarnishwithmint.Enjoy!

ChocolateMousse

BananaCake

You’rehavingcompanyoverandneedadeliciousdessertthateveryonecaneatwithoutfeelingstuffedafterward.Thebananasonthecounterarestartingtoget

tooripeandyoudon'twanttothrowthemaway.Here'stheperfectanswer!Putthisintheoventhenightbeforeyourcompanyarrivesoryoucanevenmakeitthemorningof.Ifyouwant,adddarkchocolatechips.Bananasarehighinpotassium,�iberandvitaminC.Theyarealso

alittlehighinsugarsojustwatchyourportionsandenjoy.

Directions:1.Preheatovento350°F.Greasea9x9in.bakingpan.2.Whisktogetherthe�lourmix,xanthangum,bakingsoda,bakingpowder,salt,andcinnamon.3.Combinethealmond,orcoconutmilk,lemonjuice,andmashedbanana,mixingwell.Setaside.

®4.Inabowl,addthecoconutoil,L AKANTO,mix,thenaddtheeggsandvanilla.Beatwell.5.Addpartofthe�lour,alternatingwiththealmondmilkandbananamixture,beginningandendingwiththe�lourmix.Mixuntilcombined.Pourintopanandsmoothout.6.Bakeforabout45min,oruntiltopisgoldenandaskewerinsertedintothecentercomesoutclean.Coolandsprinkle

®withpowderedL AKANTO ifdesired.

KARENRUSSELL

40 www.LAKANTO.com www.LAKANTO.com

VEGAN GLUTEN FREE DAIRY FREE SOY FREE CORN FREE LOW GLYCEMIC SUGAR FREE



KARENRUSSELL

Ingredients:¼cupgrapeseedoil

®¼cupLAKANTO1tspvanilla1¼cupsblanchedalmond�lour¼tspsalt¼tspbakingsoda½cupwalnuts,toastedandchopped½cupcoconut(unsweetened)

*½cupminichocolatechips(glutenfree)

*Optional

Ingredients:½cupbrownrice�lour¼cuptapioca�lour¼cuppotatostarch½cupalmondmeal�lour3/ tspxanthangum8

1tspbakingpowder½tspbakingsoda½tspsalt½tsporganiccinnamon1OrganicEgg(orequivalenteggreplacer)3Tbspnon-dairysourcreamororganicyogurt1¼cupsshreddedorganiccarrots

®1cupL AKANTO½tsporganicvanilla¾cuporganiccoconutoil1tspfreshorganicgingeror½tspgroundginger

CoconutWalnutDelights

CarrotGingerCupcakes

Directions:®1.Inalargebowlcombineoil,L AKANTO

andvanilla.

2.Inamediumbowlcombinealmond�lour,salt,bakingsoda,walnuts,coconutandchocolatechips.

3.Stirdryingredientsintowetingredients,mixingthoroughly.

4.Formdoughinto1-inchballsand�lattenontoaparchmentlinedbakingsheet.

5.Bakeat350°Ffor8-10minuntilgoldenbrownaroundtheedges.

6.Coolandserve.

Hint:Makesuretheyarecooledallthewayortheywillbreakaparttooeasily.Enjoy!

Directions:1.Preheatovento350°F.Linemuf�inpanwithliners.

2.Combinetheeggoreggreplacer,sourcream,vanilla,sweetener,oil,andginger.Stirwell.Addcarrotsandstir.

3.Add�lour,xanthangum,bakingpowder,bakingsoda,salt,andcinnamon.Blend.

4.Fillmuf�intinsabout¾fullofbatter.

5.Bakefor24min,oruntildone.

6.Mayfrostorsprinklewithpowderedsugarwhencool.Enjoy!

41 42 www.LAKANTO.com www.LAKANTO.com

3&$*1& #00, - raw elements · author of the body ecology diet: recovering your health and...

Documents