Vanilla Apple Cobbler

Vanilla Apple Cobbler-Paleo, GF, LF

June 28, 2020

Vanilla Apple Cobbler

Updated: Jun 28, 2020

Paleo, GF, SF, V Option*

Vanilla Cinnamon Apple Cobbler this recipe is included in my upcoming book.

Great fall and winter dish or dessert to go with your meals. I like to use firm, sweet and tart apples like Pink Lady or Jonathan.

These apples hold their shape beautifully, but best of all, they contain loads of pectin. Pectin may help heal intestinal permeability also known as leaky gut. See resources on this topic. The components of this dish can be prepared separately 2-3 days in advanced.

Just store the filling and streusel well covered in the refrigerator and assemble the day needed. Serve warm. Serves 9.


Apples organic, peeled, sliced, 2”x 3/8”, 12 medium, (4 pounds). I buy 2 bags at Kroger grocery store.

1/2 to 1 TBSP. Lemon juice fresh for drizzling over sliced apples, prevents browning of apples.



Vanilla extract


Ceylon cinnamon

½ tsp.

Celtic salt

1 Pinch

Stevia liquid

¼ tsp.

Myers Rum, optional

1 topping, see below.

1 Batch


Need 1, 9” x9”x 2” oven safe, square baking safe glass dish. Preheat the oven to 350F.

Apple filling: wash, peel and slice all apples. You start with 4 pounds, but will end up with about 3 pounds. Place the apples in a large, heavy duty bottom pan and add cinnamon, salt, arrowroot, 3 tablespoon water and vanilla. Cook covered until tender, but still holding the shape of the apple slices about 30 minutes on medium to slow heat. Stir the apples at least twice during the cooking process. Removed from the heat when the apples are cooked and set aside. Add rum if desired. Top with the prepared streusel and bake for about 35 minutes at 350 F. The cobbler will be golden brown on top and the filling will be bubbly. Remove from the oven and allow it to come to room temperature. Can be eaten right away or store in the refrigerator to be enjoy over the next few days. Serve warm.


Streusel topping

Paleo, LF, GF, SF, Paleo Option Vegan*

This streusel topping can be used for any sweet dessert tart or pie. Makes enough to cover a 10” tart or pie.

Ingredients filling:

Almond flour

1 Cup (3.5 oz.)

Cassava flour


Celtic Salt

1 Pinch

Ghee or vegan butter* soft


Olive oil


Vanilla extract


Almonds Whole, chopped, optional

¼ Cup


In the food processor place the almond flour, cassava flour, pinch salt. Pulse few times until fully mixed. Next add the ghee or butter and pulse just twice until it resembles large to small crumb meal. Stop the food processor, add almonds, vanilla and stevia. Pulse just few times. Set off to the side until ready to use. Can be made the day before is needed if necessary. To use just crumble over the fruit of the pie or tart and bake as directed under the tart instructions.

Vegan option: Use olive oil or a vegan butter instead of ghee.

1.Use the same recipe as above for Streusel

Peach filling: use about 12 medium peaches, ripe, 3 tablespoons of arrowroot, 1 tablespoon vanilla, pinch sea salt,1/4 to 1/2 cup of sugar of choice**

Method: cook all the ingredients together for about 10-15 minutes or just until it begins to jelly. Transfer peaches to a 9" square pan and top with streusel and bake 350 F in a preheated oven for about 35 to 40 minutes or until bubbly and set. Cool on a rack and enjoy while still warm.

** Replace table sugar with sugar of choice such as: maple, honey,stevia liquid, yacón syrup, Erythritol (in large amounts it can cause upset stomach as we do not have enzymes that help digest this sugar alcohol).


Dark Cherry and Banana Sorbet-Without Added Sugar

Sorbet without added sugar-Feed your microbiome!

February 14, 2020

Dark Cherry & Banana Sorbet (GF,DF,SF,V)

Are you looking for a sweet immune busting and nutrient dense dessert with no sugar added?

Look no more! Find the recipe below:

Makes one serving, but can easily be double or quadruple very easily! Below are other flavor profiles suggestions. Your imagination is the limit!


1. Frozen banana one (1)

2. Hand full of dark sweet cherries about 6 frozen

3. Splash of unsweetened almond milk


Small food processor

Ice cream Scoop

Small glass dish to serve your dessert

Method: Place frozen banana peeled, handful of cherries, splash of almond milk

process 1 or 2 minutes until it has the consistency of sorbet of light ice cream. Serve immediately and enjoy!

Try other flavor profiles

Mocha chocolate chip banana: 1 frozen banana, cool leftover black coffee, vanilla, Lilly's chocolate chips.

Strawberry banana: Fresh strawberries, banana and splash of water or milk. Serve with fresh strawberries.

Grownup frozen pineapple cooler: frozen pineapple, splash of unsweetened coconut milk, small handful of dry coconut shavings and optional 1 tablespoon of Myers Rum.

Use your imagination to create other flavor profiles. Proceed as above using a food processor to get the desired consistency in your sorbet. Enjoy, life can be sweet!

Rebuild your gut flora with food!

Rebuild your gut flora with food!

How To Make Sauerkraut 

January 15, 2020

How To Make Sauerkraut

Updated: Jun 28, 2020

Sauerkraut Recipe Print recipe

Purple cabbage organic 1 large head

Celtic Salt 1 to 2 tsp.

Ginger fresh small piece about 2 "

Garlic cloves 2-3 cloves

Water filter (avoid tap water as it will kill beneficial bacteria)

1/2 package of culture bacterial (I use this one)

4 small pint canning jars with lids clean


Wash the cabbage head and shredded finely. Add Celtic salt, shredded ginger and finely diced garlic cloves to the cabbage. Let this mixture rest for about 10- 20 minutes at room temperature. Take 2 cups of the mixture and process in food processor with enough filter water to get enough liquid to use to cover jars during the packing process later.

Next pack the jars with this sauerkraut mixture by pressing mixture with a spoon or spatula tightly into the jar. Make sure the mixture is covered with liquid and do not fill jar to the top, but leave at least 2 inches away from the top of the jar of space. This is needed as the mixture will ferment and expand.

Allow jars to seat on a warm area in your kitchen undisturbed for about 3- 4 days. The mixture will produce bubbles as it approaches fermentation.

On the third or fourth day store in refrigerator. Use a tablespoon daily with your meal. Rotate your fermented vegetables daily!

Tip: I open the jars once daily during the initial fermentation process to encourage the growth of aerobic bacteria (oxygen loving bacteria) and re-close the jars shortly after.

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The information provided is for educational purpose only.