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.