Pompa program recipes

1 can full-fat organic coconut milk 1 bag frozen organic blackberries ¼ cup carob powder 2 tsp. vanilla extract 1 Tbsp. collagen hydrosolate 1 Tbsp. gelatin Pinch of sea salt Put all ingredients excluding collagen and gelatin in high-speed blender and mix on high speed. Once thoroughly mixed, add collagen and gelatin

2 cups brewed hot black tea (or organic coffee for mocha flavor) 1/4 cup cocoa powder 2-3 Tbsp. coconut oil or grass-fed butter oil 1-2 tsp. cinnamon powder 1 tsp. clove powder 2 tsp. vanilla extract 2 Tbsp. grass-fed collagen powder Sweetener to taste: stevia, bee pollen, or grade

Almond Flour Crust: 1 cup firmly packed, finely ground blanched almond flour 1/2 cup coconut oil, melted 1 Tbsp. honey or maple syrup 1 tsp. cinnamon 1/4 tsp. sea salt Dark Chocolate Layer: 10 ounces high-quality organic dark chocolate. *I recommend 85% dark chocolate. Stevia sweetened chocolate works great

1/2 head green cabbage, grated 1/2 head purple cabbage, grated 3 large carrots, grated 1/2 cup chopped. fresh chives 1/2 cup organic, non-GMO mayonnaise 1 lemon, juiced 1/4 cup apple cider vinegar 1 Tbsp. garlic powder 2 tsp. sea salt Place all ingredients in a large bowl and combine.

The BEST Sweet Potato Casserole. Creamy sweet potatoes baked with a crunchy pecan streusel topping!

3-4 large Japanese sweet potatoes, sliced into wedges (peel if not organic) 3-4 Tbsp. avocado oil 2 tsp. roasted garlic powder 2 tsp. Sea salt 1/2 tsp. cayenne pepper (optional) Preheat oven to 300° F. Place wedges in a large bowl and cover with remaining ingredients. Mix well to coat.

1 can unsweetened, full-fat coconut milk 1 12 ounce bag frozen, organic strawberries (or fresh) 1 small bunch organic mint 1-2 cups chilled, organic ginger tea (or filtered water to thin) 2 Tbsp. grass-fed collagen powder 1/2 tsp. cinnamon 1/2 tsp. turmeric 1 tsp. sea salt Put all ingredients in

4 organic avocados 1 can full-fat, organic coconut milk 1/2 cup organic cocoa powder or carob powder 1 tsp. Stevita stevia (or to taste) 2 Tbsp. vanilla extract 2-3 Tbsp. Great Lakes grass-fed beef gelatin (optional for firmness) 1 tsp. cinnamon Pinch of sea salt Organic raspberries for garnish (optional) Place all ingredients in blender

1 cup carrots, chopped1 cup celery, chopped1 medium beet, chopped4 cloves garlic1 Tbsp. onion powder or 1/2 onion, diced1 can full-fat, organic coconut milk2 tsp. sea salt2 tsp. sage powderPlace all ingredients in high-speed blender and purée until smooth. Adjust seasonings to preference.Pour purée into soup pot and heat

2 oranges, peeled 1 can unsweetened, full-fat coconut milk 2 tsp. vanilla extract 1 tsp. sea salt 2 Tbsp. grass-fed collagen powder Put all ingredients, excluding collagen, in a high-speed blender and mix on high speed. Once thoroughly mixed, add collagen and incorporate at low-speed. Garnish with orange zest. Enjoy! Serves 2