From the kitchen of Dr. Barrett
​
This is a simple and low-carb dessert.
Click here for a printable PDF

You will need:

• Coconut oil
• Cocoa powder
• Frozen blueberries
• Whipping cream or canned coconut milk (for dairy free)
  
  

​Directions:

1. If your coconut oil is solid at room temperature (in the fall and winter usually) use a metal bowl and melt the coconut oil over low heat. Once the coconut oil is liquid add some cocoa powder and stir until dissolved. How much cocoa powder you use depends on how strong you want the chocolate flavor
2. Pour in frozen blueberries while stirring quickly to coat the blueberries before the coconut oil hardens.
3. Let the coated blueberries sit while you either whip cream or make coconut whipped cream (below) for a creamy topping!

Coconut whipped cream
1. Let a can of coconut milk sit for at least 1 day in the refrigerator. This will separate the think coconut cream from the thin coconut liquid.
2. Open the can and scoop out a few TBS of the thick coconut cream
3. Add vanilla and whip just like you would whip whipping cream
4. Enjoy your coconut whipped cream!

From the kitchen of Dr. Barrett

In this summer heat I am desperate for some dairy free frozen treats. I made a large batch of these bites and they didn't last long!

Ingredients:
A few very ripe bananas
Coconut oil
Cocoa powder
Vanilla
Salt

Directions:

• Chop the bananas in to bite sized discs and place on a baking sheet covered in parchment paper
• Place bananas in freezer until frozen solid (note don't let the bananas defrost during the following steps- may need to place back in the freezer to keep them frozen. Letting them defrost and refreeze will cause the bananas to have more of an 'ice' texture)
• Heat coconut oil over low heat and add cocoa powder, vanilla and salt until desired flavor
• Let 'chocolate' mixture cool and start dunking in your bananas then placing the back on baking sheet. Remember to stick whole tray back in the freezer if the bananas start getting soft.
• It may take a few rounds of dunking and freezing to get to the desired chocolate thickness

Bonus:

• Thin a nut butter with some coconut oil over low heat and spread over frozen bananas. 
• Refreeze bananas and nut butter until solid
• Continue as outlined above to coat with 'chocolate'

From the kitchen of Jesse Haas

Watery fruits like watermelon, tomatoes and cucumbers are not only hydrating, but packed with natural electrolytes that keep our body chemistry in balance. Snack on these fruits on a hot summer day instead of sipping sports drinks that are comprised of artificial sweeteners, flavorings and colors. This savory-sweet salad is a delicious compliment to BBQ fare.

Ingredients:
1 small watermelon, cut flesh off the rind into 1-inch cubes
3 large ripe heirloom tomatoes, cut into 1-inch cubes
1 large cucumber, peeled and cut in to 1/4" chunks
2 tablespoons chives, finely chopped
1/2 cup basil, chopped
1 cup feta, crumbled (optional)
balsamic vinegar or reduction, to taste

Gently mix watermelon, tomato, cucumber, chives, mint, and feta in a large bowl. Serve with a drizzle of balsamic vinegar or reduction.

Easiest Salad Dressing Ever
Ingredients:

• ¾ cup oil (olive, walnut, sunflower, or avocado) 
• ¼ cup vinegar (red wine, white wine, apple cider, or balsamic) or a combo of vinegars 
• and a pinch of salt. 

Whisk these ingredients together and call it delicious. Good ingredients make all the difference so buy the best quality you can reasonably afford. Makes 8 servings.
 

Garlic Vinaigrette From In the Green Kitchen by Alice Waters
Raw garlic gives this dressing a spicy punch (vampires beware). Makes 4 servings
Ingredients:

• 1 small garlic clove
• salt
• 2 Tbsp red wine vinegar
• fresh-ground black pepper
• 3-4 Tbsp olive oil

Put the garlic and 2 big pinches of salt in a mortar and pound into a puree, with no chunks remaining. Add the wine vinegar, grind in some black pepper and taste for a balance of salt and vinegar. Allow this to macerate for a few minutes, and whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or too oily; adjust the salt, vinegar, or oil as needed.
 

Honey Dijon Dressing
This dressing pairs well with...well, everything!

• 3 Tbsp walnut or olive oil
• 2 tsp white wine vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper

Simply whisk all the ingredients together until well mixed. 

In honor of St Patty's Day and all (edible) things green. Here is Dr. Barrett's recipe for Kale Burgers that will knock your socks off. This is a bonus recipe because it sneaks a whole serving of vegetables in a burger. Win win!