Flourless Brownie Bites

  • 2 1/2 cups almond flour
  • 1/2 cup coarsely chopped walnuts (if you have time, toast them a little in the oven, but not necessary)
  • 1/2 cup agave syrup
  • 1/2 cup pure bitter cocoa powder
  • 1 cup 70% dark chocolate chips
  • 1/2 teaspoon sea salt
  • 5 eggs, whisked
  • 2 table spoons melted grass fed butter
  • 1 table spoon vanilla extract
  • 2 teaspoons cinnamon

1.Preheat the oven at 300 F
2.Mix all dry ingredients except chocolate chips and walnuts in 1 bowl.
3.Do the same with all wet ingredients in a separate bowl.
4.Put everything together and mix thoroughly. Finally, gently spoon the chocolate chips and walnut parts in the batter and poor in a small cup cake or muffin pan. I often butter or put 5.coconut oil on the pan to take the bites out easily. Bake for 25-35 minutes depending on oven types.

Coconut Vanilla Ice Cream

For 1.5 qt Ice Cream Maker:

  • 2/3 c xylitol
  • 1 tbsp vanilla
  • 1/8 tsp salt
  • 2 Cans full fat coconut milk

Mix all ingredients thoroughly. Gradually add xylitol & pour into frozen ice cream container, turn on and enjoy homemade ice cream a half hour later.

Coconut Macaroon


  • Butter and for preparing baking sheet and foil
  • 1 large egg white
  • 1 tablespoon xylotol
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 3/4 cup unsweetened flaked coconut

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter.
Stir together egg white, xylotol, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

Black Bean Salad Recipe


  • 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
  • 1/2 cup red onion
  • 1 red bell pepper, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 cup fresh chopped cilantro
  • 2 Tbsp lime juice (about the amount of juice from one lime)
  • 1 Tbsp olive oil
  • 1/2 tsp cumin
  • Salt and pepper to taste

Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, bell pepper, avocado, cilantro, lime juice and olive oil. Add salt and pepper to taste. Chill before serving.
Serves 6 to 8.

Dr. Sean’s Aussie Bites


  • 2 cups rolled steel cut oats
  • 2 cups buckwheat flour or almond flour(preferred)
  • 1 cup Xylotol
  • 1 3½ oz shredded coconut (unsweetened)
  • ½ cup raw sunflower kernels
  • 1 cup unsulfured dried fruit (raisins, dates, figs, cranberries, etc)
  • 1 tbs raw honey
  • 2 sticks unsalted grass fed butter
  • 1 teaspoon baking soda
  • 2 tablespoon hot water

How to make it:

  • 1. Preheat oven to 350 degrees.
  • 2. Mix first six ingredients in a bowl.
  • 3. Melt honey and butter together in microwave.
  • 4. Mix baking soda with hot water and add to butter mixture.
  • 5. Pour butter mixture into dry ingredients and mix well.
  • 6. Place tablespoons of mixture into non-stick mini-muffin cupcake pans (greasing pans not required) and flatten mixture slightly. Bake 10 minutes at 350 degrees or until golden. Cool on wire racks. Makes around 48 biscuits.

Citrus Melon Smoothie

The citrus and melon are natural cleansers. When combined with the spriulina and other greens in Smoothie Infusion, this smoothie makes for a tasty treat and is fantastic for cleansing.

  • 1/4 cup (1 serving) of Vega Whole Food Smoothie Infusion
  • 1 cup watermelon
  • 1 orange
  • 1 grapefruit
  • 1/2 cup of water

Super Green Smoothie

  • greens (some combo of arugula, spinach, chard, collards, mache – whatever we have..)
  • some almond milk (4 ozs)
  • some sweet fruit (pineapple, pear, mango, banana..)
  • 20g of Cocao
  • 1/2 of an Avocado
  • 10 g of pumpkin or flax seeds
  • add water as needed/desired

Vega Mango Cashew Smoothie

  • 2 scoops Vega Whole Food Smoothie Infusion
  • 1 cup mango (fresh, frozen or pulp)
  • 1/2 cup soaked raw cashews
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon maple syrup (or agave nectar)
  • 1-1/2 cups water
  • 1/2 cup ice