1 head cauliflower
3-4 packets of Truvia, or to taste
1 Tbs vanilla flavoring minus the alcohol
1 Tbs coconut flavoring without the alcohol (Frontier is a good brand)
1/4 tsp salt
2 Tbs almond milk (fresh)

Clean and break up cauliflower and steam in vegetable steamer 5-10 minutes. Then place the cauliflower and other ingredients and place in a blender and blend until smooth. Chill first, and then sprinkle nutmeg on top before serving. It is also delicious hot.

1-2 yellow squash (chop up in to pieces)
3-4 packets of Truvia, or to taste
2 Tbs vanilla
1/4 tsp salt
2 Tbs almond milk (fresh)

Steam yellow squash in a vegetable steamer for 5-10 minutes. Place the steamed squash and rest of the ingredients in a blender and blend until smooth. Chill first, then sprinkle with cinnamon. It’s delicious hot as well.

3 young thai coconuts
2 cups freshly made almond milk
1 packet truvia
1 capful vanilla extract

Crack open 3 young thai coconuts and extract the meat and the water and place in a blender. Look under video tutorials, under recipes, on how to open a thai coconut. After you blend coconut water and meat place the liquid in ice cube trays. Should fill roughly 2 standard ice cube trays. Once frozen, begin by placing 3/4 cups almond milk in a blender and 4 coconut ice cubes. Blend and continue to add coconut ice cubes until you’ve reached desired consistency. Add one packet of truvia to taste. It’s a delicious alkalizing desert.

8 oz either chilled purified water or sprizzer
juice of 1/2 lime
1-2 packets truvia

Add the lime juice and truvia to the water and serve. It’s a delicious alternative to juice and soda pop.

1 cup almonds or cashews
3/4 cup water
1 Tablespoon maple syrup
1/2 teaspoon vanilla

Soak 1 cup of almonds or cashews in 2 cups of water. If you’re in a very warm climate, soak them in your refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth consistency. Yields 1 1/2- 1 3/4 cups.

1 cup almond milk
1 cap full vanilla extract
1 packet truvia
cinnamon

In a pan, heat up almond milk. Add vanilla and truvia to taste. Sprinkle cinnamon on top and serve!

2 cups blanched almonds (to blanch almonds, soak over night, place in boiling water for a minute or two and skins should pop right off) You may also use your almond pulp from your almond milk. This is a great way to utilize all parts of the almond.
1/3 cup Truvia (adjust to taste. You may not feel you need all that and it may be too sweet)
1/4 cup coconut oil
1 egg or egg substitute
salt to taste
1/2 tsp vanilla

Put all ingredients in a food processor. Place in round balls on cookie sheet. Bake at 375° for 10 minutes. Enjoy!