by Dr. Josh Axe
¼ cup maple syrup
3 tablespoons matcha green tea powder
¼ teaspoon xanthan gum
Directions
Combine the coconut milk, almond milk, dates, maple syrup, and matcha in a high-speed blender and blend until well combined. Add the xanthan gum and blend again. Pour the mixture into a bowl and refrigerate for 3 hours.
Pour into a chilled ice cream maker and use according to the manufacturer’s instructions. (If you don’t have an ice cream maker, pour the ice cream base into a freezer container, cover, and place it in the freezer, stirring thoroughly every hour in order to aerate.)
Eat as soft serve or store in a container in the freezer. Before eating, set the ice cream out at room temperature for 30 minutes to allow it to soften.
APPLE CRISP
SERVES: 8
PREP TIME: 10 MINUTES TOTAL TIME: 55 MINUTES
Ingredients
Coconut oil, for greasing pan
6 to 8 apples, peeled, cored, and chopped
¼ cup maple syrup
2 tablespoons fresh lemon juice
½ cup coconut oil, melted
2½ cups gluten-free rolled oats
2 cups gluten-free all-purpose flour
¼ cup coconut sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon sea salt
Directions
Preheat the oven to 350°F. Lightly grease a casserole dish.
In a large bowl, toss the apples with the maple syrup and lemon juice to coat evenly. Mix in the melted coconut oil and toss again.
In a separate bowl, whisk together the oats, flour, coconut sugar, cinnamon, nutmeg, and salt together in a separate bowl.
Transfer the apple mixture to the prepared casserole dish. Scatter the oat mixture evenly over the top. Bake for 45 minutes, or until lightly browned
BLUEBERRY PIE
SERVES: 8
PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR
Ingredients
Coconut oil, for greasing pan
2 large eggs
3 tablespoons raw honey
2 teaspoons fresh lemon juice
1 to 2 tablespoons almond or other nut butter
2 tablespoons fruit-only blueberry jam
2 cups gluten-free old-fashioned rolled oats
2 tablespoons chia seeds
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
3 cups frozen blueberries, thawed
Directions
Preheat the oven to 400°F. Grease an 8-inch baking pan.
Beat the eggs in a small bowl, then whisk in the honey and lemon juice. Stir in the almond butter and blueberry jam.
In a separate bowl, combine the rolled oats, chia seeds, cinnamon, baking powder, and salt.
Pour the oat mixture into the prepared pan and spread evenly. Add the blueberries in an even layer, then pour the jam mixture on top.
Bake for 40 minutes.
PUMPKIN PIE
SERVES: 12
PREP TIME: 25 MINUTES TOTAL TIME: 2 HOURS
Ingredients
CRUST
¼ cup coconut oil, melted, plus more for greasing pan
2½ cups almond flour
⅓ cup coconut sugar
¼ teaspoon sea salt
1 large egg
½ teaspoon vanilla extract
PIE FILLING
1 (15-ounce) can pumpkin puree
3 large eggs
¼ cup maple syrup
¼ cup unsweetened almond milk or canned coconut milk
1 teaspoon vanilla extract
¼ cup coconut sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon sea salt
Directions
Preheat the oven to 350°F. Grease a pie pan.
For the crust, in a large bowl, whisk together the almond flour, coconut sugar, and salt. Stir in the melted coconut oil, egg, and vanilla until well combined. The dough will be dry and crumbly. Just keep mixing, pressing, and stirring until it’s uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.) Press the dough into the bottom of the prepared pan and bake for 10 to 12 minutes, until golden.
For the filling, in a large bowl, whisk together the pumpkin puree, eggs, maple syrup, almond milk, vanilla, coconut sugar, cinnamon, nutmeg, ginger, allspice, and salt until smooth. Pour the mixture into the pie pan, on top of the crust.
Bake for 50 to 60 minutes, until the filling is no longer jiggly in the middle. Let the pie cool for at least 30 minutes before slicing.
CARROT CAKE
SERVES: 8
PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR
Ingredients
CAKE
1 cup coconut oil, plus more for greasing pan
2 cups gluten-free all-purpose flour
1½ cups maple sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon ground nutmeg
3 cups grated carrots
4 large eggs, whisked
2 teaspoons vanilla extract
½ cup raisins
FROSTING
2 (8-ounce) packages organic grass-fed cream cheese
½ cup evaporated coconut milk or canned coconut milk
¼ cup maple sugar
1 cup unsweetened shredded coconut flakes
Directions
Preheat the oven to 350°F. Grease a 9-inch cake pan.
For the cake, in a large bowl, whisk together the flour, maple sugar, baking soda, baking powder, salt, and nutmeg. Add the carrots, eggs, vanilla, and raisins and mix well. Pour the carrot cake batter into the prepared pan and bake for 40 minutes, or until the top is golden.
While the cake is baking, blend all the frosting ingredients together in an electric mixer until smooth.
Let the cake cool, then top with the frosting.
HALVAH
SERVES: 8
PREP TIME: 15 MINUTES TOTAL TIME: 3 HOURS
Ingredients
Coconut oil, for greasing pan
½ cup tahini
1 teaspoon vanilla extract
⅓ cup roasted pistachios
¼ cup raw honey
Directions
Grease a small glass baking dish.
Warm the tahini, vanilla, and pistachios in a small saucepan over low heat.
In a separate saucepan, heat the honey until it almost boils. Remove from the heat and add the warm tahini mixture to the hot honey. Stir with a wooden spoon until the mixture starts to thicken. Pour immediately into the prepared baking dish and use a silicone spatula to spread it into an even layer.
Let the halvah cool at room temperature for at least 3 hours before removing it from the baking dish. Cut into small squares.
AVOCADO CHOCOLATE MOUSSE
SERVES: 10
TOTAL TIME: 15 MINUTES
Ingredients
½ cup pitted Medjool dates, soaked for 4 to 6 hours, then drained
½ cup maple syrup
1 teaspoon vanilla extract
3 medium avocados, peeled and pitted
¾ cup raw cacao powder
½ cup water
Directions
Combine the dates, maple syrup, and vanilla in a food processor and process until smooth. Add the avocado and cacao powder and process until creamy, stopping periodically to scrape down the sides of the bowl with a silicone spatula if needed. Add the water and process again, until smooth.
Serve at room temperature, or transfer to an airtight container and store in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.
RICE PUDDING
SERVES: 8
TOTAL TIME: 30 MINUTES
Ingredients
> 3 cups unsweetened almond milk
1 (14-ounce) can full-fat coconut milk
2 tablespoons unsalted grass-fed butter
1 cup brown rice
½ cup raisins
¼ cup raw honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon sea salt
Directions
Combine all the ingredients in a large pot and stir well. Bring to a boil over medium heat. Reduce the heat to a simmer and cook for 20 minutes, or until thickened. Stir occasionally to prevent the bottom from burning. Serve warm, or let cool, then transfer to an airtight container and refrigerate to serve chilled.
COCONUT CHIA SEED PUDDING
SERVES: 6
PREP TIME: 10 MINUTES TOTAL TIME: 35 MINUTES
Ingredients
1 (14-ounce) can full-fat coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 scoop vanilla-flavored collagen protein powder
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ cup chia seeds
½ cup fresh blueberries (optional)
Directions
In a large bowl, whisk together the coconut milk, maple syrup, vanilla extract, collagen powder, cinnamon, and salt until thoroughly combined. Add the chia seeds and stir well. Allow the mixture to soak until thickened, about 30 minutes, or cover the bowl and refrigerate overnight.
Stir the pudding well before dividing it into bowls to serve. Garnish with blueberries if desired.
PEPPERMINT PATTIES
MAKES: 12 PATTIES
TOTAL TIME: 30 MINUTES
Ingredients
2½ cups coconut oil, divided
½ cup raw honey
1 teaspoon peppermint extract
3 (3.5-ounce) bars dark chocolate (at least 72% cacao)
Directions
Line a plate with parchment paper.
Mix 2 cups of the coconut oil, honey, and peppermint extract in a bowl. Form the mixture into 12 patties and place them on the prepared plate. Transfer to the freezer to harden, about 30 minutes.
Meanwhile, melt the chocolate bars with the remaining ½ cup coconut oil in a saucepan over medium-low heat. Remove from the heat and let cool for 5 to 10 minutes.
One at a time, dip the hardened patties in the chocolate until evenly covered and return them to the plate. Return the chocolate-covered patties to the freezer until the chocolate has hardened, about 15 minutes. Serve frozen.
SUNFLOWER SEED BUTTER CUPS
SERVES: 12
PREP TIME: 25 MINUTES TOTAL TIME: 1 HOUR
Ingredients
CHOCOLATE SHELL
3 cups dark chocolate chips (70 to 85% cacao)
1 tablespoon coconut oil
1 teaspoon vanilla extract
FILLING
3 tablespoons sunflower seed butter
¼ cup pitted Medjool dates
1 teaspoon coconut oil
1 teaspoon sea salt
Pink Himalayan salt, for sprinkling
Directions
Line two mini-muffin tins with mini-muffin liners.
Pour an inch of water into a small saucepan and bring to a gentle simmer. Combine the chocolate chips, coconut oil, and vanilla in a heat-resistant bowl and set it over the saucepan. (Alternatively, use a double boiler.) Melt them together, stirring gently, until well incorporated.
Fill the bottom of each muffin liner with 1 to 2 teaspoons of the chocolate mixture. Reserve the leftover chocolate.
Put the muffin tins in the freezer for 30 minutes.
For the filling, in a food processor or high-speed blender, combine the sunflower seed butter, dates, coconut oil, and salt. Blend or pulse until smooth and creamy.
Remove the muffin tins from the freezer. Spoon 1 teaspoon of the sunflower seed butter mixture into each chocolate-filled muffin liner. Spoon another 1 to 2 tablespoons of the remaining melted chocolate (re-melt if needed) on top of the sunflower seed butter layer. Lightly sprinkle Himalayan salt on top. Return the muffin tins to the freezer for another 30 minutes, or until set. Serve frozen.
DARK CHOCOLATE–COVERED BERRIES
SERVES: 8
PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES
Ingredients
2 (3.5-ounce) bars dark chocolate (at least 72% cacao)
2 tablespoons toasted flaxseed
2 cups fresh blueberries
Directions
Pour an inch of water into a small saucepan and bring to a gentle simmer. Put the chocolate chips in a heat-resistant bowl and set it over the saucepan. (Alternatively, use a double boiler.) Melt the chocolate, stirring frequently, until smooth. Stir in the flaxseed and then remove from the heat.
Line a rimmed baking sheet with parchment paper.
Pat the blueberries dry and add them to the melted chocolate. Stir gently to coat. Spoon small clumps of blueberries onto the prepared baking sheet.
Refrigerate until firm, about 10 minutes. Store in an airtight container in the refrigerator for up to 2 days.
DARK CHOCOLATE TURTLES
SERVES: 8
PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES
Ingredients
2 (3.5-ounce) bars dark chocolate (at least 72% cacao)
16 pecan halves
8 Medjool dates, pitted and halved
Pink Himalayan salt, for sprinkling
Directions
Pour an inch of water into a small saucepan and bring to a gentle simmer. Put the chocolate chips in a heat-resistant bowl and set it over the saucepan. (Alternatively, use a double boiler.) Melt the chocolate, stirring frequently, until smooth. Remove from the heat.
Line a rimmed baking sheet with parchment paper.
Press a pecan half into each date half, then dip in the melted chocolate. Spoon onto the prepared baking sheet. Lightly sprinkle each “turtle” with Himalayan salt.
Refrigerate until firm, about 10 minutes. Store in an airtight container in the refrigerator for up to 1 week.
MOCHI CAKE
SERVES: 10
PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES
Ingredients
6 tablespoons coconut oil, melted, plus more for greasing pan
1 (14-ounce) can full-fat coconut milk
2 cups maple syrup or raw honey
2 large eggs
2 teaspoons vanilla extract
1 teaspoon sea salt
2 cups Mochiko or other rice flour
3 tablespoons matcha green tea powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ cup unsweetened shredded coconut
Directions
Preheat the oven to 350°F. Grease a 9-inch cake pan.
In a small saucepan, warm the coconut oil, coconut milk, and honey over medium-high heat, whisking until smooth. Remove from the heat, then slowly add the eggs, vanilla, and salt, whisking to combine.
In a medium bowl, whisk together rice flour, matcha, cinnamon, and baking powder. Mix well, then pour it into the egg mixture and whisk again until everything is incorporated. Pour the batter into the prepared pan and sprinkle with the shredded coconut.
Bake for 55 to 60 minutes, until the surface is golden and the cake springs back when gently pressed, and a toothpick inserted into the center of the cake comes out clean.
Transfer the cake pan to a wire rack and let cool for at least 10 minutes. Run a knife around the perimeter of the cake, then place a plate over the pan and invert the cake so it falls gently onto the plate.
Acknowledgments
I want to thank the brilliant Ginny Graves for helping me bring this book to life. Also, my sincere thanks to the entire Little, Brown Spark team, especially Tracy Behar, Ian Straus, Betsy Uhrig, and Karen Wise, for their phenomenal feedback, vision, editing, and guidance. Your enthusiasm for this project made it a joy from start to finish. I am grateful to my literary agen
t, Bonnie Solow, who is, quite simply, the best in the business. And I owe a debt of gratitude to Jordan Rubin, my great friend and business partner, as well as Gil Ben-Ami, my Chinese medicine mentor and dear friend, and Dr. Anis Khalaf and Dr. Christopher Motley, for their help and guidance. To my rock star team at Ancient Nutrition: Thank you for all your hard work and for your dedication to our mission: improving the health of our country and our world. Finally, I’m deeply grateful to those of you who follow me on social media and visit my website—and who bought this book. May you all achieve greater health and well-being by utilizing ancient remedies.
Big blessings to all!
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