Here's a candy that I like to make with my kids:

pit 5 dates and 5 prunes, process them along with 10oz of raspberry preserves and 1 tablespoon of vanilla. when it's nice and pureed, add 1/2 cup of cocoa powder and 2 cups of coconut meat.

form into balls and roll in some more coconut meat. flatten slightly and dehydrate for about 4 hours - I don't usually do this, or sometimes I'll leave them in a warm oven for a bit.

they are delish!

Don't forget curries and soups!

I love making nut butters from scratch. I used to make my own nutella with my preferred brand of sweetener, roasted hazelnuts, and vanilla. Much better than the store bought kind, for sure.

I don't think anybody mentioned this yet, but you can stop buying any foods that you pay more for when they are in pre-cut/shredded/chopped form, such as shredded cheese, chopped nuts.

If you also have a dehydrator, you can make pemmican.

cauliflower "mashed potatoes" with garlic and tons of butter.

I like sticking a bunch of veggies in...pick a bunch of em: kale, carrot, onion, broccoli, cauliflower, celery, radish ect. and do a "rough chop". Stick this in tupperware and use it as a salad topper. Makes making a great salad quick and ez! I make one about once a day, throw some protein on and some balsamic vinagrette and your ready to roll.

You can make your own ground meat. It'll be a different texture than the stuff from the store, but still works great for meatloaf and burgers. Just make sure you process it in smallish batches so the dang thing doesn't "walk" off the counter.

Lucky you, Eric! We use ours for all of the above listed, and: Nut butters (check out our PeCash butter here today: PeCash video "Riced" cauliflower Quick no-chop salsa Homemade Mayonnaise (great if your food processor has a feed tube that limits how fast your oil drips in) Making zucchini into "noodles" Slaws shredding carrots Slicing things quickly baba ghanoush

and about 100 other uses!

Ketchup

BBQ Sauce

Mayo

There are loads of recipes online for paleo versions of the above 3. I make mine about once/month and store them in mason jars in the fridge - so nice to have paleo-friendly condiments that are available at my fingertips (and they only take about 15 minutes from start to finish for all three)

Put in two cups of frozen blueberries, a dash of vanilla extract, and a good glug of heavy cream. Process that shit until it's smooth, it might become one homogeneous mass and clump up. Then eat it like it's ice cream. I suggest you do this right now.

Sweet potato/parsnip hashbrowns! That's probably my fave. I also do a larabar-type thing, I use it to make my coffee creamer (coconut milk, egg, coconut oil), and last week I used it for mayo- it was way easier than using my stick blender, but I had to make a whole pint in order for the blades to reach the eggs. Happy processing! :)

Pesto (nuts, herbs, garlic, oil)...or just use it to chop/shred/grate stuff. Like if you're making a fermented vege thing - carrots, cabbage - instant shredding!

coconut almond date balls

You can make Primal Nutella!!

Homemade Primal Nutella (aka Chocolate Hazelnut Spread)

by gilliebean

• 3 cups raw hazelnuts
• 3 tbsp cocoa powder
• 3 tsp stevia (or to taste)
• 1 tbsp coconut oil (maybe more)

Roast the hazelnuts for 10 minutes at 350′F on a clean cookie sheet. Allow to cool.

Remove paper-thin shells (just whatever comes off easily). If you leave them on, the spread is bitter. But it’s not worth the stress of trying to get them all off. Just remove what comes off easily.

Let the roasted hazelnuts sit overnight (I have found that I get a smoother spread if I let them sit). You can still make them while they’re warm, though.

Place roasted hazelnuts in the bowl of a food processor. I use a 12-cup Cuisinart. Process at full speed for about 5 minutes or until the nuts begin to clump like a cookie dough.

Add the cocoa powder and stevia. Process until the mixture is evenly dark.

Drizzle the oil into the mixture. Start with the first tablespoon. Mix well. Does the mixture have a spreadable texture now? If not, add another 1/2 tablespoon. Now? Keep adding a little oil until the mixture has your prefered spreadable consistency. I’ve found that about 2 tbsp of oil does it for me. But it depends on the nuts!

Also... you can make sauerkraut. ;)

make braunschweiger

Soup,

Sauerkraut

Gazpacho

Pizza (non gluten)

Cookies (ditto, the non gluten)

Smoothies

Gelato

Coconut Butter

Oh, how I love my food processor, let me count the ways!