My wife and I recently made these real food recipes for friends and family at Thanksgiving. They’re excellent and don’t use any refined sugar or preservatives. Much better than anything you could buy at the store!
Holiday Egg Nog
4 cups raw milk (for a thicker version, substitute 2 cups of raw milk for raw cream)
8 egg yolks**
1/4 cup grade B maple syrup
Pinch sea salt
2 tsp nutmeg (or more, if desired)
1 tsp vanilla extract
Blend on low speed and serve cold or warm.
** Only use farm fresh eggs from chickens who run around and eat bug and worms. Even “organic, cage free” eggs in the store are often vegetarian fed (soy and corn) and not healthy choices. Remember these are raw eggs, so you want healthy chickens, or skip this recipe! Look for Campo Lindo Farms in Lathrop, MO if buying locally in Kansas City.
1 cup pecans, soaked overnight
1 tablespoon honey
1 tablespoon vanilla extract
½ teaspoon cinnamon
Pinch ground cloves
Pinch sea salt
Drain and rinse pecans. Spread onto dry towel and blot dry. Toss with honey, vanilla, cinnamon, nutmeg and salt. Allow to marinate 1 hour.
Spread on dehydrator trays and dehydrate for 12-20 hours or until dry. Note: you may also opt to bake in oven on lowest heat for 1 hour or until dry.
*Store in a cool, dry place.
Be sure to visit our website for more real food dessert recipes.
Dr. Vaughn received his Doctorate of Naturopathy with a Concentration in Herbology. He has trained with some of the most brilliant Master Herbalists in the country (James Sloane, Mountain Mist Botanicals; Angela Harris, Herb Garden Productions; Caarl Robinson, Cedar Bear) and is also a Dietary Supplement Specialist and member of the American Herbalist Guild. Dr. Vaughn sees patients in Kansas City and specializes in body imbalances and how to overcome them naturally.