Apologies for the lack of posts. I have been working on something big for the site that I am hoping is going to be big for everyone. I think it is pretty cool and hopefully you all will too. Stay tuned!

In the meantime….

Well, no doubt about it… it is getting HOT outside. Around here, it is getting hot fast. I made 2 delicious and simple summer treats that I made over the past week. Here is the first of the 2.

Simple Strawberry Smoothie

I don’t usually condone drinking anything other than water,tea or coffee but for this I will make an exception. It was really hot the other day and we were driving by a Sonic and I thought to myself “Wow a cool strawberry or watermelon drink would really hit the spot”. Of course a sugar packed Sonic beverage was out of the question so I whipped this up when I got home. It REALLY hit the spot.

Ingredients:
- 4 frozen strawberries (or fresh)
- Handful of ice
- Approx 3 cups of water

Directions:
1. Combine ingredients in a blender.
2. Frappe.
3. Serve and enjoy.

Yes, it really is that easy. As I said this really hit the spot plus it technically contained the whole strawberries so I did not really lose any nutrition. This would be good to try with a little watermelon too!

Sorry for the blurriness

In the tradition of primal peach patties, I bring you Caveman cookies. These are a little more moist than the peach patties for those of you that were looking for something more moist. Once again the wife is enamoured with them while I am not overwhelmed (although I do admit they are pretty tasty).

The flavors shown above are Apple, Apple Strawberry and Apple Blueberry.

Apple Caveman Cookies:
Ingredients
- 1 granny smith apple de-seeded
- 1 cup almonds (or other nut)
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon evoo
- 1 Egg

Directions:
1. Combine all ingredients except for egg in a food processor and pulse.
2. Mix in egg.
3. Form into patties. (I made 5 per batch)
4. Bake at 350 degrees until done. (Mine took 45 minutes. These definitely have more moisture than the peach patties)

Apple Strawberry, Apple Blueberry or Other:
- Add in 1/2 cup of berries for pulse. (I used freeze-dried because I had them).

These were very easy and turned out quite good. The wife is happy.They would be pretty good with a dash of cinnamon or nutmeg as well.

This was my actual final product

I have been playing around with trying to make a cheesecake for a while now.I was well on my way along the right track but reader Tim e-mailed me a cheesecake recipe that quickly skyrocketed me to success. This is largely that recipe he e-mailed me but minus the splenda and plus the berries. I like my sweet additions natural.

This recipe is very heavy on dairy.Which makes sense cause how could you make a “cheese”cake without dairy lol. Anyways, that means this recipe is not Primal per say but is pretty darn healthy IMO. No added sugar and no artificial sweetener. Mostly just good fat and deliciousness. Even our guests (chronic sugar eaters) enjoyed it!

Ingredients: (Note: remember that organic DOES matter when it comes to dairy)
Crust:
1+ cup of almond flour
3 tblspn organic butter OR Coconut oil
1 teaspoon cinnamon
Filling:
Approx 2 cups or 10 Large Strawberries. I used the frozen kind
2 8oz. packages organic cream cheese
2 dollops organic sour cream
1 teaspoon vanilla
3 eggs

Directions:
Crust:
1. Melt the butter or coconut oil in a large bowl.
2. Add cinnamon
3. Add almond flour and mix until you get a good crumbly consistency. This should take a little more than a cup of almond flour.
4. Press very thinly into your pie pan. A sprigform pan is recommended but not necessary. As you can see from my picture, I used a regular pie thingamabob

Filling:
1. Add all ingredients in a large mixing bowl.
2. Use a mixer or a hand mixer and beat until smooth
3. Pour mixture into your pan over your crust

Bake:
1. Preheat oven to 400 degrees
2. Put cheesecake in the oven
3. After about 5 minutes, turn the oven temperature down to 200 degrees. This will allow the cheesecake to bake while slowly cooling.
4. Chck cheesecake periodically after 60 minutes. Mine took about 90 minutes to cook. The cheesecake should appear firm on top all the way to the center.

Serve and enjoy:
1. Cool cheesecake and place in the refrigerator to further cool.
2. Once cooled, cut and serve.
3. Enjoy delicious strawberry cheesecake!

This is really quite good. I used strawberries as my “sweetener” but i think that other berry would work very well too. You could try blueberries or blackberries!