• Choose assorted root vegetables, such as Daikon, turnips, rutabagas peeled and sliced as thinly as possible.
• Sea Salt
• Extra Virgin Olive Oil

Preheat Oven to 200 degrees 

Rinse vegetables in cold water and dry completely with paper towels

Place in baking dish and drizzle with olive oil and sea salt

Bake for 45 mins

Store in an airtight container for up to two weeks

• 3/4 cup boiled filtered water
• 4 eggs
• 5 drops liquid stevia
• 2 heaped TBS of gelatin (unflavoured)
• 125 gms butter (unsalted)
• 1 ½ tsp. vanilla or almond extract (optional)

In a small saucepan place boiled water and heat on stove top

Sprinkle gelatin on top of the water and let sit for 30 seconds to soften

Now stir consistently with a wooden spoon for 3 minutes on a medium heat

Remove and pour contents into blender

Add butter, eggs, stevia and vanilla/almond extract and blend on low for 2 minutes and then pulse on high for a couple of minutes until cream turns pale in colour

Transfer to container and store in refrigerator for 10 minutes it should be a pourable consistency

If you require thickened cream leave in refrigerator for 20 minutes and stir before using

• 2 TBS freshly grated ginger root
• 4 cups filtered water
• Lemon slices

 Place ginger in a teapot.

Bring water to a boil and pour over ginger.

Let it steep for 15 minutes.

Now pour through a tea strainer or filter into your favourite cup

Enjoy it with fresh lemon

• 3 organic whole eggs
• 1 litre warm or cold filtered water
• 4 drops stevia (optional)

 Place the eggs into a blender 

Start with a low speed and gradually add the water 

Add stevia to taste if you like a sweet milk then pour into a large jar or container and refrigerate. Keeps for 5 days

• 1 stick unsalted butter
• 1 tsp. stevia powder
• 1 TBS mock cream (recipes below)
• 4 TBS natural almond nut butter
• 1/2 cup natural almonds
• 10 paper cupcake holders

Method:

• Place paper cupcake holders in muffin tin
• Melt butter and stevia on stove top on low heat
• Slowly mix in cream and almond butter
• Remove from heat and divide the mixture through the 10 paper cupcake holders
• Top with natural almonds
• Freeze until firm and enjoy

Mock Cream Recipe

Note: This recipe contains dairy in the form of butter. For some people with lactose and casein intolerances butter is well tolerated, but if you have trouble with butter why not try making the coconut whipped cream or cashew nut cream recipes that follow.

Makes 1 1/2 cups

• 3/4 cup filtered water
• 1 tablespoon gelatin
• 3 eggs
• 5 drops liquid stevia
• 125 g unsalted butter
• 1 1/2 teaspoons vanilla (or almond extract), optional

Method

• Pour the water into a small saucepan and bring to the boil. Turn the heat off and leave the water to cool until just warm to the touch. Sprinkle the gelatin on top of the water and let sit for 30 seconds to soften. Now put over a medium heat and stir consistently with a wooden spoon for 3 minutes.
•  Pour the contents into a blender. Add the eggs, stevia, butter and vanilla extract, and blend on low speed for 2 minutes. Increase the speed to high and pulse until the cream turns pale in colour, 1-2 minutes more.
•  Pour into a container and store in the fridge for 10 minutes to give a pourable consistency. If you require thickened cream, leave in the fridge  for 30 minutes and stir before using. The longer the cream chills, the thicker it will become so take it out of the fridge and leave to soften to the desired consistency, stirring once or twice. Will keep for 3 days, refrigerated.

Coconut Whipped Cream

Makes 2 cups

Ingredients

• 2 x 400 ml tins full fat coconut milk (no additives), chilled overnight
• 1 teaspoon stevia powder
• 1/2 teaspoon lemon juice
• 1 tablespoon vanilla
• about 3 tablespoons coconut flour

Method

• Without shaking the tins of coconut milk, remove the lids. Carefully spoon off the cream which has separated and settled on the surface of the milk and put into a chilled bowl. You will get about 6 tablespoons from each tin. Reserve the remaining thin milk for other recipes.
•  Using electric beaters, whip the cream until thicker consistency . Whisk in the stevia, lemon juice and vanilla. Gadually add the coconut flour, beating it in a bit at a time, until the cream has thickened. Spoon into a container and refrigerate for 2 hours before serving. Keeps well in the refrigerator for up to 3 days.

Cashew Nut Cream

Makes 1 1/2 cups

Ingredients

• 1 cup cashew nut butter, or 1 cup raw cashew nuts
• 2/3 cup filtered water
• 8 drops liquid stevia
• 1 teaspoon vanilla essence (optional)
•  Place all the ingredients in a food processor and whizz until smooth and creamy. If using cashew nuts, you may need to add a little more water and process until smooth. Can be stored in the fridge in a covered container for up to one week.

• 1 1/2 cups pecan halves chopped
• 1 tsp. stevia powder
• 2 tbsp. of nut butter, softened
• 1 sachet unflavored gelatin
• 1 cup of cold water (divided 1/4 and 3/4)
• 8 ounces mock cream (see recipe in drinks)
• 1 whole egg
• 1 TBS lemon rind
• 1 tsp. vanilla extract

Preheat oven to 400°F

Butter round cake pan

In bowl combine pecans, 1/2 teaspoon stevia and nut butter

With hands, press pecan mixture into bottom and 1" up side of pan

Bake until golden, about 10 minutes and then cool completely

In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute.

Stir over low heat until gelatin is dissolved

In a blender blend egg, fake cream, vanilla, lemon rind and remaining stevia

Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth

Pour remaining mixture into crust

Swirl with knife. Chill three hours and enjoy