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Kenzen Vital Balance Ice Cream without Sugar

For 1 person

4 oz of liquid, (unsweetened almond or coconut milk)

1 tsp pure vanilla extract

2 scoops of Kenzen Vital Balance either Vanilla or Chocolate or 1 scoop of each

1 tsp -1 tablespoon Nikken Jade Greenzymes

1.5 cups of ice (this you'll have to play with)

1 high speed blender (or magic bullet)

I have a high speed blender and it has an ice cream button.

Best if you use the grind speed then whipped. Sometimes it sticks and gets a bubble by the blades and you have to stir it a bit.

Just double for two, triple is the most you can do in large blender

Add Dark Chocolate Powder or Cacao for cooking, without sugar - a bit under a table spoon

Add stevia to help chocolate taste sweeter.

Add dried coconut shavings....yum

Just tried it w CIAGA and it was like blueberry...i just added another half a scoop because it went over the 4oz

Have fun playing around with the mixing.

All natural, no sugar and I eat it for dessert almost every night!!!

Barbara Bertucci


Ginger Root Water.....or Ginger Root Tea

Use the largest stock pot that you own and fill with Nikken PiMag Water.

Peel and chop a large ginger root into mid size chunks

Bring water with ginger to a boil, reduce heat and simmer for 30 minutes. Remove from heat. If desired add tea and steep for 5-6 minutes. Strain into containers that you will use to store in the refrigerator. That's it.

I make homemade ginger ale by adding 3-6 ounces of ginger water to carbonated water. I make my own carbonated PiMag Water by using a Soda Stream. This creates a sugar free, yet naturally sweet tasting ginger ale that is healthy. Add Spryvia Stevia if you desire more sweetness.

I have a 70 year old friend that drinks Jasmine Ginger Tea throughout the day. She tells me she has no achiness and attributes this Jasmine Ginger Root Tea, and her Nikken Wellness Home.

Super Ciaga Flat Belly Tea

16 ounces of ginger water or ginger water with tea

1 Tablespoon chia seeds

1 fresh lemon juiced

fresh mint

1 ounce Super Ciaga Juice

Combine 16 ounces of ginger water, lemon juice, 1 tablespoons of chia seeds. Mix together and let sit for a few minutes, add 1 ounce of Super Ciaga and fresh mint leaves. Make a larger batch and store in the refrigerator, add the Super Ciaga to the glass just before drinking.

Spryvia spray may be added if desired for sweetness. Drink throughout the day. The crunchiness of the expanded seeds both fills up your belly and satisfies the chewing desire.

Chia seed flat belly tea.

There are lots of possible variables for this beverage. Lets start with the basic recipe.

32 ounces of Pimag filtered water room temperature

4 Tablespoons chia seeds

4-6 sprays of Spryvia Stevia or your own favorite

2 to 3 fresh lemons juiced

optional:Tea, fresh homemade ginger tea, recipe below, jasmine or green tea

fresh mint

optional: Fat to Energy Lemonaid. L-Carnitine Tartrate powder, 2 scoops, turns fat into energy. Individuals that do not eat red or dark meat may be Carnitine deficient.

combine 32 ounces of Pimag water or tea, lemon juice, spryvia with 4 tablespoons of chia seeds. Let sit covered at room temperature for 1-2 hours. To speed up the process of liquid absorption into chia seeds, place into a blender on low for 3-5 minutes.Add spryvia spray if desired for sweetness, add mint leaves and refrigerate. Drink throughout the day. The crunchiness of the expanded seeds both fills up your belly and satisfies the chewing desire.

These are my brother Alan's favorite. Making this easy, elegant appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. (Usually I have precooked the asparagus prior to wrapping, before I found the real recipe)

What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears.


34 medium asparagus spears, ends trimmed (about 1 1/2 pounds)

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

17 thin slices prosciutto, cut in half lengthwise (about 7 ounces)


  • Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside.
  • Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside.
  • Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, leaving as much space as possible between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
  • Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more.

Cucumber subs with turkey, green onions and cheese! Yum!! All the goodness without all that bread! You could also fill with tuna or egg salad using real mayonnaise. More creative eating! Real Feta, Sheep's cheese, goat cheese and Buffalo Mozzarella is better for the body.


1 Stick of (real) BUTTER

1 Large Onion

4 Cloves of Garlic, chopped

1 Butternut Squash

1 -2 Large Yam

2 Turnips, or parsnips, rutabaga, other types of squash or root vegetables. Peel and chop everything into chunks removing seeds

Sometimes, I put Swiss chard, kale or a beet in. Some people like to add cauliflower. Whatever looks good or that you have on hand.

Combine the above ingredients and sauté on medium, in large covered pot for 30-45 minutes. No water will be necessary. After the vegetable are fork tender, cover with PiMag water and/broth or bullion paste. Add seasonings you like.


2 Teaspoons of Pink Himalayan Crystal Salt

1 Teaspoon of Turmeric

½ Teaspoon of Cumin

½ Teaspoon of Fenugreek (optional)

1 Tablespoon of GHEE – purified Butter or regular butter if you wish

You may also wish to throw Chicken, beef, lamb or whatever protein you like as you are cooking this too, on top of the vegetables as you are sautéing or cooked protein stirred into the cooked soup. I sometimes puree with a blender stick in the pot or pour into a blender or mash with a potato masher. You really can't go wrong. It's whatever you like. It supplies a lot of hot food for days and for lots of people. The more veggies, the longer the sauté time takes.

SIMMER on Medium-Low for another 30-45 minutes or more if you like.

Add 1 Tablespoon Ghee or butter. Puree or mash with potato masher to the consistency you desire.

Enjoy…..even better the next day!

Hint: you can also cook the squash in the oven – cut in half, scrape out the seeds and put open side down in about an inch of water, poke several holes with a fork or knife and cook in the oven for 30 minutes at 350', time depending on the size. Scoop out and put into the soup after it has finished the saute' stage.

Chia Seed Pudding. Tastes like Tapioca pudding only no sugar

2 cups of unsweetened coconut or almond milk

6 Tablespoons Chia seeds

3-6 sprays of Spryvia Stevia spray or other sweetener

1 tsp vanilla

1 tsp cinnamon

Blend in blender on low speed 3 - 5 minutes

Pour into glass bowl and refrigerate.

Optional for added protein. Add 2 scoops of Kenzen Vital Balance. Adds 20 grams of protein. 2 grams of carbs for the entire recipe.

I highly recommend you try these out the next time you are craving something different for your breakfast, brunch or a snack.

Here’s what you do:

1) Spray each muffin well with nonstick spray.

2) Place a slice of “naturals” turkey or other lunch meat in the bottom of each muffin well.

3) Break one egg into each spot.

4) Sprinkle a little bit of salt and pepper on each. Optional, sprinkle green onion & parmesan on top of each egg or olive tapenade.

7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

All-Dressed Kale Chips

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.


1-2 servings Prep Time

15 Minutes Cook time

25 Minutes

Ingredients: per baking sheet:

approx. 1/2 bunch kale leaves

1/2 tablespoon extra virgin olive oil or melted coconut oil

1 teaspoon garlic powder (optional)

3/4 teaspoon chili powder (optional)

1/2 teaspoon onion powder (optional)

1/2 teaspoon smoked paprika (optional)

1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

1/8 teaspoon cayenne pepper (optional)


  • Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.
  • Remove leaves from the stems of the kale and roughly tear it up into large pieces. Wash and spin the leaves until thoroughly dry.
  • Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.
  • Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.
  • Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.
  • Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.
  • Repeat this process for the other half of the bunch.
  • Note: Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).


1 1/2 pounds zucchini *

2 eggs

4 ounces mozzarella cheese, shredded

4 ounces cheddar cheese, shredded

1 pound Italian sausage

1/4 teaspoon garlic powder

2 teaspoons Italian seasoning

8 ounces tomato sauce

Salt, to taste

1 small onion, sliced, 2 1/2 ounces

1 green pepper, cut into thin strips

1/2 pound fresh mushrooms, sliced

1 ounce Parmesan cheese, 1/4 cup

In a large skillet, brown the Italian sausage; remove it from the pan and drain, setting aside a tablespoon or two of the fat. Add the garlic powder, Italian seasoning and tomato sauce to the sausage.

While the sausage is browning, shred the zucchini. I used the shredding disk in my food processor. Squeeze out any excess moisture with paper towels. In a large bowl, beat the eggs lightly. Stir in the zucchini and 2 ounces each mozzarella and cheddar cheese. Spray a 10x15" baking pan with nonstick spray then line with parchment paper; spray again. Spread and press the zucchini mixture evenly over the bottom of the pan. Bake at 400º 10 minutes. After removing from the oven, move the oven rack to the next to the lowest position.

Meanwhile, in the same skillet used to brown the sausage, sauté the onions, green pepper and mushrooms in the reserved fat until tender-crisp, season with salt to taste and set aside. Spoon the meat mixture over the zucchini crust. Top with the mushrooms and green pepper; sprinkle with the remaining mozzarella and cheddar and the parmesan cheese. Bake for 30 minutes, watching that it doesn't get too dark. Let stand about 5 minutes before cutting and serving. I used my kitchen shears to cut the pizza. Don't forget to move your oven rack back to the normal position.

Makes 6-8 servings

* Weight before trimming.

Per 1/6 Recipe: 484 Calories; 38g Fat; 27g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

Per 1/8 Recipe: 363 Calories; 29g Fat; 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

Although this tastes good, I'm not sure if it's worth all the steps involved in making it. Don't expect to pick this up with your fingers. This is knife and fork food. If you enjoy the flavor of pizza, and want to increase your veggie intake, I think you'll like this. You could use ground beef instead of the sausage.

Fresh Roasted Asparagus, I add a bunch of Green Beans too!

1 bunch of Asparagus, washed and ends trimmed

olive oil

kosher salt

black pepper

freshly grated Parmesan cheese

fresh squeezed lemon juice

Place Asparagus on large baking sheet. Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with Himalayan or kosher salt and black pepper. Place in a 400 degree oven and roast for 10 minutes. Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired.

I prefer to add a bunch of trimmed green beans to the pan too. I often cook at 350' for around 30 minutes and every once in awhile turn them all over. I love these greens!

1 cup Almond butter

4 large eggs

2 1/2 Tbsp. Cinnamon

3/4 tsp. Baking soda

2 tsp. Vanilla extract

8 packets of Truvia or 2 heaping Tablespoons of spoonable Truvia

Optional: If you want more of a spiced loaf, try adding 1 tsp Pumpkin Pie Spice


If you do not want to use Truvia:

1/3 cup of fructose or sugar or 1/2 cup honey (this may change the texture a bit)

Preheat oven to 350' Mix all of the ingredients in a bowl. Mix it well. It should be creamy, not lumpy. Grease a loaf pan or an 8 x 8 pan. Bake at 350' for 25-45 minutes depending on your oven. Bread should be cooked all the way through. Time will vary based on pan and oven.

This bread has a very light texture. The taste is towards neutral with a hint of sweetness or spice. I was pleasantly surprised!!

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A delicious sweet, fluffy breakfast or dessert bread that is gluten-free, grain-free, dairy-free, soy free and packed with healthy fats and hemp protein powder.


  • 1 cup of our chocolate pistachio coconut nut butter (9oz worth)
  • 4 eggs
  • 1/4 cup hemp protein powder (1oz)
  • 2 tablespoons coconut flour (1/2oz)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons maple syrup (1 1/2oz)


  • Preheat oven to 350 degrees.
  • Grease with ghee or coconut oil a 8 1/2 x 4 1/5 bread loaf pan.
  • Make the chocolate pistachio nut butter if you don't already have it on hand. Which you should. Follow these directions for it.
  • After nut butter is made scoop out a good cup of it. Need about 9oz.
  • In a large bowl place your nut butter.
  • Add in 4 eggs. Blend with hand mixer.
  • Next add in hemp protein powder, baking soda, baking powder, vanilla, maple syrup and apple cider vinegar.
  • Continue to blend with hand mixer.
  • Once all blended pour into greased bread loaf.
  • Bake for about 35-40 minutes.
  • Until firm to touch and toothpick comes out clean.
  • Pop out of bread pan. Light cool.
  • Slice and enjoy.

This better be in your oven right now Get ready to fall in love!

Chocolate Pistachio Coconut Nut Butter

Healthy homemade nut butter made from nutritious pistachios, coconut butter and chocolate. Perfect to eat straight from the jar!


  • 1/4 cup coconut butter
  • 1 cup pistachio flour (roasted or unroasted) made from grinding pistachios
  • 3 tablespoons raw cacao (or cocoa)
  • 1 tablespoons fine coconut flakes
  • 10 drops of liquid stevia (or could do honey or maple syrup to taste)


  • *If you use unroasted shelled pistachios, shell them before grinding in food processor.
  • We used roasted and salted pistachios, so again if using unsalted you may add in some sea salt to taste.
  • To make pistachio flour: take whole pistachios (once shelled) place in food processor and blend until it looks like nut meal.
  • Place pistachio flour and coconut butter into food processor (or Vita-mix blender).
  • Begin to puree.
  • Add in chocolate, coconut flakes and stevia (or whatever sweetness you use)
  • Continue to blend together.
  • Continue to blend until rich and creamy.
  • Preheat oven to 350'
  • Cut Squash in 1/2 length wise and remove seeds.
  • Add 1/2" of water in bottom of baking pan and place the halves cut side down
  • Roast for 30 minutes, or until the squash is very tender.
  • Scoop out all the cooked squash with a large spoon into a dish and mash, adding butter or ghee (purified butter)
  • Season to taste with Hamalyan Salt and Pepper or Cumin. Enjoy!

This is a favorite higher protein, lower sugar treats. Just a couple of spoonfuls is all I need to be satisfied! It is level 2 on the eating plan.

Frozen Chocolate Mouse
12 oz dark or semisweet chocolate, chopped
3/4 cup boiling water
8 large eggs, separated
1 1/2 teaspoon almond extract, (or 4 Tablespoons almond-flavored liqueur)


2 cups heavy cream

1 teaspoon vanilla extract

artificial sweetener, if desired

Place the chocolate in a blender or food processor and blend until reduced to a powder. Add the boiling water and blend until smooth. Then add the egg yolks and extract or liqueur and blend until well combined. (If you prefer your mousse a little sweeter, add artificial sweetener at this point.) 

In a separate bowl, beat the egg whites until they form stiff peaks. Using a large spatula, fold the chocolate mixture into the egg whites. Make large circular motions to blend thoroughly without deflating the egg whites. Pour the mousse into a 2 quart freezer proof bowl and freeze for at least 4 hours before serving. Take the mousse out of the freezer 1 hour before serving and keep it in the refrigerator.. It should reach the consistency of soft ice cream.

Before serving, whip the cream with the vanilla until soft peaks form. (add artificial sweetener, if desired.) Serve the frozen chocolate mousse with a dollop of whipped cream and a sprinkling of chocolate shavings

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Lemon KETO Bread

This sweet keto lemon bread recipe makes a perfect healthy very low sugar or sugar free dessert. Super moist and delicious.

Cook Time 50 minutes 

Yield 10 – 12 slices


2 cups almond flour 

1/3 cup granulated sweetener (for sugar free, Lakanto)

1 tbsp baking powder

1/2 tsp salt

2/3 cup plain yogurt or coconut cream (gives it a lemon/coconut flavor

1/4 cup lemon juice

3 eggs or flax eggs

1 tbsp lemon zest


Grease a 9×5 loaf pan or line it with parchment paper. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the pan. Bake for 50 minutes. I found that letting the keto lemon bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, because the recipe is super moist and soft! The lemon bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days, or slice and freeze for up to 2 months. Do be sure to include the lemon zest, as it adds so much of the lemon flavor.

Chocolate Keto Cupcakes

These fudgy chocolate keto cupcakes are great for birthday parties or a healthy dessert. Also gluten free.

Recipe from Chocolate Covered Katie (

Prep Time -10 minutes. Cook Time - 10 minutes. Total Time - 20 minutes

Yield 12 mini or 4 regular size cupcakes


1/4 cup cocoa powder

1 cup fine almond flour

1 1/2 tsp baking powder

1/4 tsp salt

3 tbsp powdered erythritol or powdered sugar

1/4 cup milk of choice

2 large eggs or 2 flax eggs


I like to make mini cupcakes because they have a lighter texture, but regular cupcakes also work! Feel free to double the recipe if desired. To make the cupcakes, preheat the oven to 350 F. Grease a regular or mini muffin tin. Stir dry ingredients well. Stir in remaining ingredients. Fill tins about 2/3 of the way up. Bake 10 minutes for mini or 15 for regular size. Take out and let cool completely, because they firm up as they cool. Carefully go around the sides with a knife and pop out. If you can wait, they are even sweeter the next day! I didn't frost as I wanted keto, however on the website above, Katie listed options.

Fun and healthy way to enjoy mini brownies. Brownies that are made with hemp protein and coconut oil making it filled with protein and healthy fats for energy. A quick way to enjoy something chocolate. Soft moist chew. Perfect little snack to enjoy anytime of the day.


  • 1/4 cup hemp protein (1oz)
  • 7 tablespoons cacao or cocoa (1 3/4oz)
  • 6 tablespoons coconut sugar (2oz)
  • 1 egg
  • 1 teaspoon baking powder
  • 3 tablespoons coconut oil, liquid (1 1/2oz)
  • 1 tablespoon water
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees.
  • Have all ingredients out to warm temperature.
  • In a large bowl place all dry ingredients.
  • Mix.
  • Next add in egg with coconut oil and vanilla extract.
  • Continue to stir.
  • End with adding in the 1 tablespoon water.
  • Batter should be smooth and a little thick.
  • Spoon brownie batter into mini cupcake/muffin pan. Or can bake in a 6 or 7 inch pan lightly greased with coconut oil. *Baking time will be longer more like 20-25 minutes. Bake mini brownies for about 10-12 minutes or until toothpick comes out almost clean. Cool.

Soft, cake-like grain-free gluten-free soy-free dairy-free cocoa cake with a rich creamy chocolate frosting. Made from real ingredients like plantains for the flour, eggs, coconut oil and coconut sugar. Easy to make. Perfect chocolate cake to serve at any party! The only frosted cocoa cake recipe you will ever need!


Flourless cocoa cake

  • 2 large ripe raw yellowish plantains (14oz once peeled)
  • 3 eggs
  • 1/2 cup of cocoa (we use raw cacao powder)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut sugar (or any sugar of your liking)
  • 1/4 cup maple syrup (or coconut nectar or honey)
  • 1/4 cup coconut oil, liquid (or butter or oil of choice)
  • chocolate frosting
  • recipe from our purely classic cookbook
  • or you can follow this frosting recipe


  • Preheat oven to 350 degrees.
  • Peel plantain.
  • Place all ingredients into food processor or blender.
  • Start to blend until smooth.
  • Pour cake batter into a 8 inch pan that is lightly oiled with coconut oil.
  • Make for about 25-30 minutes. Or until a toothpick comes out clean. Be careful of not over baking this cake.
  • Let cake cool as your make the frosting.
  • Place all frosting ingredients into blender.
  • Blend until smooth and creamy.
  • Adjust sweetness to your liking.
  • Frost you cake.
  • Slice and enjoy.
  • Makes about 12 slices.

Chocolate Avocado Frosting:

  • 1 avocado
  • 2 tablespoons coconut oil
  • 2-3 tbsp cocoa powder
  • splash of vanilla
  • drops of liquid stevia to taste

Peach Crisp for One

~This crisp for one is based off of my Pick-a-Fruit Crisp. Feel free to substitute your fruit of choice for the peaches. Dairy-free, gluten-free, vegan, and, of course, sugar-free!


  • 1/2 peach, chopped
  • 1 teaspoon water or juice
  • 1 Tablespoon rolled oats
  • 1 Tablespoon nuts, chopped (I used walnuts)
  • 1/4 teaspoon coconut oil (or butter)
  • pinch of salt

• optional: spices. I used a pinch or two of cinnamon and chopped ginger.

Preheat oven to 375*. Place the chopped peaches in a small baking dish and cover with the water/juice. In a separate bowl, mix the oat, nuts, oil, salt, and spices. Sprinkle on top of the peaches in an even layer. Bake for 20 minutes or until the fruit is tender and bubbling. You may wish to broil crisp for a few seconds if it is not yet golden.

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