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Raspberry Lemon Pops by Dr. Hyman


2¼ cups full-fat coconut milk

2½ teaspoons unflavored gelatin powder

½ cup maple syrup

zest of 1 lemon

½ teaspoon ground cardamom

1 teaspoon alcohol-free, gluten-free pure vanilla extract

1/8 teaspoon sea salt

½ cup fresh or frozen raspberries


Step 1: Place ¼ cup of the coconut milk in a medium heatproof bowl. Sprinkle the gelatin over it and set it aside to bloom for 5 minutes.

Step 2: Heat the remaining 2 cups coconut milk with the maple syrup, lemon zest, cardamom, vanilla, and sea salt in a saucepan over medium-high heat for five minutes. Whisk the softened gelatin into the saucepan and continue whisking until all of it is dissolved.

Step 3: Allow the mixture to chill for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the liquid. Place the pops in the freezer to set for a minimum of 4 hours.

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Buckwheat Breakfast Bowl by Chef Mareya


  • 1 Cup uncooked buckwheat, rinsed 
  • 2 Cups homemade almond milk
  • 1 Teaspoon ground cinnamon 
  • 4 Dates, pitted and finely chopped 


  • 2 Tablespoons unsweetened shredded coconut 
  • 2 Tablespoons dried currants 
  • 2 Tablespoons walnuts, crushed
  • Ground Cinnamon


  1. In a medium saucepan, combine the buckwheat and 2 cups water and cook until tender, about 30 minutes.
  2. In a large saucepan, bring the milk to a boil. Reduce the heat to medium-low and add the cooked buckwheat, cinnamon, and dates. Cook for 10-15 minutes, until the milk has somewhat reduced and the mixture has thickened.
  3. For each serving, scoop 1/2 cup of the steeped buckwheat into a bowl and pour 1/4 cup of the milk over it. Top with a spoonful of shredded coconut, some currants and walnuts, and a pinch of cinnamon.  
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Dairy-Free Creamy Butternut Squash Soup

Dr. Mark Hyman shared this warm and comforting soup by his friend  Amie Valpone of The Healthy Apple. It’s nourishing, delicious, and creamy without any dairy.

Ready in: 1 hour

Serves: 2- 4


1 large butternut squash, sliced in half lengthwise and seeds discarded

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

2 ¾ cups unsweetened almond milk (or any other dairy-free milk alternative), plus more if needed

Large pinch of ground cinnamon


Step 1: Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper.

Step 2: Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper.

Step 3: Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes.

Step 4: Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the almond milk, sea salt and...

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Dairy Free Chocolate Pudding

Serves 4


  • 6 ounces good quality bittersweet chocolate coarsely chopped
  • use liquid stevia drops to taste
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pinch sea salt
  • 1 cup canned coconut milk
  • 2 teaspoons  instant espresso optional
  • 1/2 teaspoon Chinese Five Spice optional, or try plain cinnamon


  • 4 2-ounce ramekins, cups or demitasse cups


  • In the bowl of a food processor, combine the chocolate and  stevia and pulse until the chocolate is finely ground. Add the egg, vanilla and salt and pulse to a paste.
  • In a small saucepan, bring the coconut milk, espresso powder and spice to almost a boil over high heat, whisking to incorporate. Be careful and watch as it comes to a boil. It can boil over in the blink of an eye, and its a terrible mess to clean up.
  • With the food processor running, add the hot coconut...
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