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healthy sunday granola

Yogurt and Granola Parfait Sundays

My teen daughter has… not one, not two but…three girlfriends staying over for summer vacation and it’s been hard to get them to eat a healthy breakfast. This is by far the most decadent of all of my recipes, but a sure fire way to get any sleepy breakfast-rebelling child to eat! A Yogurt and Granola Parfait Sunday topped with fruit, caramel or chocolate sauce, whipped cream and mint. I put them in fancy tall wine glasses so they can see the layers, and it works.every.time.

Serves: 4

Ingredients:

  • 6 oz fruit and nut granola
  • 12 T natural plain full fat yogurt
  • 1 c. Your choice of fruit: sliced strawberries, blueberries, bananas etc.
  • Chocolate or caramel topping that you use for ice cream
  • Ready Whipped Cream in a spray bottle
  • 4 Sprigs of fresh mint

Directions:

Layer ingredients as shown and top with mint!

yogurt parfait

yogurt parfait

Yogurt and Granola Parfait Sundays

My teen daughter has... not one, not two but...three girlfriends staying over for summer vacation and it's been hard to get them to eat a healthy breakfast. This is by far the most decadent of all of my recipes, but a sure fire way to get any sleepy breakfast-rebelling child to eat! A Yogurt and Granola Parfait Sunday topped with fruit, caramel or chocolate sauce, whipped cream and mint. I put them in fancy tall wine glasses so they can see the layers, and it works.every.time.

Ingredients
  

  • 6 oz fruit and nut granola
  • 12 T natural plain full fat yogurt
  • 1 c. Your choice of fruit: sliced strawberries blueberries, bananas etc.
  • Chocolate or caramel topping that you use for ice cream
  • Ready Whipped Cream in a spray bottle
  • 4 Sprigs of fresh mint

Instructions
 

  • Layer ingredients as shown and top with mint!

Notes

Serves: 4

lemon almond cake

Lemon Almond Cake with Cashew Cream- Sugar, Wheat and Dairy Free

We were having friends over for Midsummer’s Day and wanted to create the most perfect guilt-free, healthy summer cake possible- so here it is! The base is a pretty dense single layer almond flour, shortbread style cake. You only need one layer of this cake because it becomes like a very filling marzipan. I found it best to use the spring-form pan to remove the cake when it’s finished but if you don’t have a spring form pan make sure to grease and flour it before you put the batter in. The cashew butter coconut cream frosting is incomparably delectable and all of this is dairy free, wheat free and sugar-free! Be careful when using monkfruit sweetener it’s about 200-400x sweeter than sugar, and some may like to omit it from the frosting. If you have an herb garden or fresh herbs from the market, top with fresh summer springs of mint!

Almond Shortbread Cake

Ingredients:

• 1 1/2 cups almond flour- superfine (not almond meal)
• 4 large organic eggs separated
• 1/2 cup water
• 1/2 cup granulated monk fruit sugar
• 1 T lemon zest
• 2 T lemon juice
• Sliced berries, mint and thin lemon slices for topping

Instructions:

• Preheat the oven 350F. Well grease and flour a spring-form or 9-inch cake pan.
• In a mixing bowl, combine the almond flour, egg yolks, sweetener, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until there are stiff peaks.
• Gently combine the two and transfer the cake mixture into the greased cake pan.
• Bake the cake for about 30 minutes, until it slightly browns on top. Let the cake cool for 15 minutes before removing from pan, as the shortbread tends to stick. Spring-forms work best and you can slide a knife under before removing.

Cashew and Coconut Cream Frosting

Ingredients:

• 1 stick of vegan butter softened
• 1 tsp. vanilla extract
• 3T cashew butter
• 2 tsp. monkfruit sugar
• 1/2 can- 6oz- 200ml full fat coconut milk cream (use the fatty part)

Instructions:

• Add softened vegan butter to a large mixing bowl and use an electric mixer to cream butter until it whips add vanilla and mix once more to combine.
• Add monkfruit sugar until well combined and fluffy.
• If too thick, add 1T at a time of the remaining coconut milk of it too thin, add 1tsp of almond flour at a time to thicken. The texture should be similar to a buttercream frosting.
• Refrigerate when done for 1 hour before spreading on cooled cake.
• Spread on cooled cake and decorate with berries, mint and the remaining lemon, sliced!

lemon almond cake

Lemon Almond Cake with Cashew Cream- Sugar, Wheat and Dairy Free

We were having friends over for Midsummer's Day and wanted to create the most perfect guilt-free, healthy summer cake possible- so here it is! The base is a pretty dense single layer almond flour, shortbread style cake. You only need one layer of this cake because it becomes like a very filling marzipan. I found it best to use the spring-form pan to remove the cake when it's finished but if you don't have a spring form pan make sure to grease and flour it before you put the batter in. The cashew butter coconut cream frosting is incomparably delectable and all of this is dairy free, wheat free and sugar-free! Be careful when using monkfruit sweetener it's about 200-400x sweeter than sugar, and some may like to omit it from the frosting. If you have an herb garden or fresh herbs from the market, top with fresh summer springs of mint!

Ingredients
  

  • 1 1/2 cups almond flour- superfine not almond meal
  • 4 large organic eggs separated
  • 1/2 c water
  • 1/2 cup granulated monk fruit sugar
  • 1 tbsp lemon zest
  • 2 T lemon juice
  • Sliced berries mint and thin lemon slices for topping

Instructions
 

  • Preheat the oven 350F. Well grease and flour a spring-form or 9-inch cake pan.
  • In a mixing bowl, combine the almond flour, egg yolks, sweetener, and lemon zest, and mix well. In a separate bowl, beat together your egg whites until there are stiff peaks.
  • Gently combine the two and transfer the cake mixture into the greased cake pan.
  • Bake the cake for about 30 minutes, until it slightly browns on top. Let the cake cool for 15 minutes before removing from pan, as the shortbread tends to stick. Spring-forms work best and you can slide a knife under before removing.

Notes

Cashew and Coconut Cream Frosting
Ingredients:
• 1 stick of vegan butter softened
• 1 tsp vanilla extract
• 3T cashew butter
• 2 tsp. monkfruit sugar
• 1/2 can- 6oz- 200ml full fat coconut milk cream (use the fatty part)
Instructions:
• Add softened vegan butter to a large mixing bowl and use an electric hand mixer  to cream butter until it whips add vanilla and mix once more to combine.
• Add monkfruit sugar until well combined and fluffy.
• If too thick, add 1T at a time of the remaining coconut milk of it too thin, add 1tsp of almond flour at a time to thicken. The texture should be similar to a buttercream frosting.
• Refrigerate when done for 1 hour before spreading on cooled cake.
• Spread on cooled cake and decorate with berries, mint and the remaining lemon, sliced!

Homemade Spearmint Tooth Powder

This easy to make home tooth powder makes my teeth feel very clean, white and polished! This is a modified recipe from my first peppermint tooth powder with the addition now of bentonite clay and xylitol. I love to continually perfect new recipes and the previous tooth powder cleaned well, but tended to be very salty and gritty. This this one now, is very minty and sweet and I look forward to brushing. Take all ingredients and blend them until the power is very fine, like flour and there should be little risk to enamel or gums. This recipe if used 1x a week, should last about 1/2 a year! Store in a glass container or covered container.

Ingredients:

• 1/2 c. Bentonite Clay (1 part)
• 1/2 c. Baking Soda (1 part)
• 1/4 c. Himalayan Sea Salt (1/2 part)
• 2 T Xylitol, Stevia or Monkfruit Sugar
• 2 tsp. of Spearmint Essential Oil

Directions:

Take all ingredients and blend in a blender until very, very fine, stir and blend again. Make sure that the sea salt is no longer course, it should look like course flour.

When you use it, first pour a little Hydrogen Peroxide onto your toothbrush to wet, then dip in powder and brush, brush the tongue too.

Use 1x/week as a polish and antibacterial cleanse to compliment regular daily paste brushing.

Homemade Spearmint Tooth Powder

This easy to make home tooth powder makes my teeth feel very clean, white and polished! This is a modified recipe from my first peppermint tooth powder with the addition now of bentonite clay and xylitol. I love to continually perfect new recipes and the previous tooth powder clean well, but tended to be very salty and gritty. This this one now, is very minty and sweet and I look forward to brushing. Take all ingredients and blend them until the power is very fine, like flour and there should be little risk to enamel or gums. This recipe if used 1x a week, should last about 1/2 a year! Store in a glass container or covered container.

Ingredients
  

  • 1/2 c. Bentonite Clay 1 part
  • 1/2 c. Baking Soda 1 part
  • 1/4 c. Himalayan Sea Salt 1/2 part
  • 2 T Xylitol Stevia or Monkfruit Sugar
  • 2 tsp. of Spearmint Essential Oil

Instructions
 

  • Take all ingredients and blend in a blender until very, very fine, stir and blend again. Make sure that the sea salt is no longer course, it should look like course flour.
  • When you use it, first pour a little Hydrogen Peroxide onto your toothbrush to wet, then dip in powder and brush, brush the tongue too.
  • Use 1x/week as a polish and antibacterial cleanse to compliment regular daily paste brushing.

 

Organic Dairy Free Potato Salad

How To Make The VERY Best Potato Salad Recipe. The base is my grandma’s recipe and I use organic vegetables and vegan mayo- and it’s hands down the best potato salad- ever. We have our very first urban homestead herb garden this year, so the parsley is fresh from the garden! This is a perfect side dish for every summer outdoor barbecue or gathering, and now that we are vaccinated we can finally have dear friends and family over. We tried the vegetarian Beyond Burgers on the grill and they cooked up really well, add a fresh salad and some light, cool rosé wine and you have a perfect event- enjoy!

Ingredients:

3 pounds Organic Yukon Gold or Organic Russet Potatoes peeled and chopped to 3/4″ squares
1.5 cups Veganaise or Hellman’s Vegan Dressing
8 small sweet pickles chopped or 2T sweet pickle relish
2 tablespoons organic yellow mustard
5 celery stalks washed and diced
8 hard boiled eggs peeled
1/2 organic white onion diced
2 T fresh chopped parsley for garnish
1/2 teaspoon paprika
Salt and pepper to taste

Instructions:

  1. Cut the potatoes into squares and place them in a large stockpot, add 1 tablespoon salt and cook the potatoes for 15 minutes, until fork tender. Do not overcook.
  2. Meanwhile, in a medium bowl chop the eggs until fine with a hand pasty blender or two knives crossed. Add the veganaise, pickles, celery, 1 teaspoon salt, and pepper to taste. Stir until smooth.
  3. Once the potatoes are tender, drain and let cool.
  4. When cool, stir in the egg and veganaise mixture. Taste, then salt and pepper as needed. Garnish with parsley and paprika.
  5. Cover the potato salad and refrigerate. Serve Cold.

Dairy Free Potato Salad

Dairy Free Potato Salad

Organic Dairy Free Potato Salad

How To Make The VERY Best Potato Salad Recipe. The base is my grandma's recipe and I use organic vegetables and vegan mayo- and it's hands down the best potato salad ever. We have our very first urban homestead herb garden this year, so the parsley is fresh from the garden!

Ingredients
  

  • 3 pounds Organic Yukon Gold or Organic Russet Potatoes peeled and chopped to 3/4" squares
  • 1.5 cups Veganaise or Helleman's Vegan Dressing
  • 8 small sweet pickles chopped or 2T sweet pickle relish
  • 2 tablespoons organic yellow mustard
  • 5 celery stalks washed and diced
  • 8 hard boiled eggs peeled
  • 1/2 organic white onion diced
  • 2 T fresh chopped parsley for garnish
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

Instructions
 

  • Meanwhile, in a medium bowl chop the eggs until fine with a hand pasty blender or two knives crossed. Add the veganaise, pickles, celery, 1 teaspoon salt, and pepper to taste. Stir until smooth.
  • Once the potatoes are tender, drain and let cool.
  • When cool, stir in the egg and veganaise mixture. Taste, then salt and pepper as needed. Garnish with parsley and paprika.
  • Cover the potato salad and refrigerate. Serve Cold.

My family and I used to travel to California every year and stop in an old Spanish missionary town called San Juan Capistrano, outside of San Diego. There is the oldest and best restaurant there where I called them later and asked for their authentic fresh table-side guacamole recipe. A fresh, cooling summer treat, we just love this!

If you can ever visit this town please do, this restaurant site has been recognized as a California State Historical Landmark. The northern section was originally the home of Miguel Yorba Adobe, built in 1797. The southern half housed the Juzgado (court and jails), so it used to be a jail- and was established in 1812. Visit if you ever can, it’s an amazing cultural experience with an old Mission Church and botanical garden right next door.

http://eladobedecapistrano.com/catering/las-flores-room/

Spanish Guacamole from Mission San Juan Capistrano

Prep Time:
10 mins
Total Time:
10 mins

mexican guacamole

Ingredients:

  • 3-4 ripe organic avocados, not too mushy not too hard
  • 1/2 red onion finely chopped
  • 2 fresh jalapenos finely chopped
  • cilantro for garnish
  • 2 T of fresh squeezed lime juice
  • salt and pepper to taste
  • 2 organic Roma tomato finely chopped
  • 3 cloves of garlic minced

Instructions:

  1. Cut the avocados in 1/2 and remove the core, scoop out into a bowl
  2. Mash the avocado with a large fork or hand pastry blender
  3. Add the onion, jalapeno and tomato and gently mix well
  4. Add lime juice and salt and pepper to taste
  5. Top with cilantro and serve with organic corn chips made from real Mexican style tortillas!

authentic mexican guacamole

authentic mexican guacamole

Spanish Guacamole from Mission San Juan Capistrano

My family and I used to travel to California every year and stop in an old Spanish missionary town called San Juan Capistrano, outside of San Diego. There is the oldest and best restaurant there where I called them later and asked for their authentic fresh tableside guacamole recipe.

Ingredients
  

  • 4 ripe organic avocados not too mushy not too hard
  • 1/2 red onion finely chopped
  • 2 fresh jalapenos finely chopped
  • cilantro for garnish
  • 2 T of fresh squeezed lime juice
  • salt and pepper to taste
  • 2 organic roma tomato finely chopped
  • 3 cloves of garlic minced
  • Instructions:
  • Peel the avocados and remove the core

Instructions
 

  • Peel the avocados and remove the core
  • Mash the avocado with a large fork or hand pastry blender
  • Add the onion, jalapeno and tomato and gently mix well
  • Add lime juice and salt and pepper to taste
  • Top with cilantro and serve with organic corn chips made from real Mexican style tortillas!

Homemade Peppermint Tooth Powder with Baking Soda and Sea Salt

This recipe was given to me by my healthful, mountain yogi friend who uses it every day. I have read that brushing with sea salt and tooth powders can damage enamel, but I found a way to use this amazing cleaning recipe safely. Take all ingredients and blend them until the power is very fine, like flour and there should be little risk to enamel or gums. I use this 1x a week rather than every day as a special cleansing paste. Some recipes call for 1 part bentonite clay powder, but this works really well without that. This recipe if used 1x a week, should last about 1/2 a year! Store in a glass container or covered container.

Ingredients:

1/2 c. Baking Soda (1 part)
1/4 c. Himalayan Sea Salt (1/2 part)
50-75 Drops of Essential Oils like: Peppermint, Spearmint, Clove, Tea-tree, Eucalyptus or Cinnamon, blends are ok!

Directions:

Take all ingredients and blend in a blender until very, very fine, stir and blend again. Make sure that the sea salt is no longer course, it should look like course flour.

When you use it, first pour a little Hydrogen Peroxide onto your toothbrush to wet, then dip in powder and brush, brush the tongue too.

Use 1x/week as a polish and antibacterial cleanse to compliment regular daily paste brushing.

 

 

An intimate photo of my teeth after the tooth powder cleanse, quite shiny and white- Proof that it works!

tooth powder

Homemade Peppermint Tooth Powder with Baking Soda and Sea Salt

This recipe was given to me by my healthful, mountain yogi friend who uses it every day. I have read that brushing with sea salt and tooth powders can damage enamel, but I found a way to use this amazing cleaning recipe safely. Take all ingredients and blend them until the power is very fine, like flour and there should be little risk to enamel or gums. I use this 1x a week rather than every day as a special cleansing paste. Some recipes call for 1 part bentonite clay powder, but this works really well without that. This recipe if used 1x a week, should last about 1/2 a year! Store in a glass container or covered container.

Ingredients
  

  • 1/2 c. Baking Soda 1 part
  • 1/4 c. Himalayan Sea Salt 1/2 part
  • 50-75 Drops of Essential Oils like: Peppermint Spearmint, Clove, Tea-tree, Eucalyptus or Cinnamon, blends are ok!

Instructions
 

  • Take all ingredients and blend in a blender until very, very fine, stir and blend again. Make sure that the sea salt is no longer course, it should look like course flour.
  • When you use it, first pour a little Hydrogen Peroxide onto your toothbrush to wet, then dip in powder and brush, brush the tongue too.
  • Use 1x/week as a polish and antibacterial cleanse to compliment regular daily paste brushing.

 

 

 

poblano pepper soup

Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup

I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It’s reminiscent of ancient Mexico, and when I make it, I’m back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

Servings: 6

Ingredients:

  • 10 poblano peppers, medium
  • 5 jalapeno peppers
  • 1 large white onion peeled and chopped
  • 4 cloves garlic minced
  • 1 cup chopped fresh cilantro, reserve some for garnish
  • 1 teaspoon salt
  • 1 cup of 1/2 and 1/2
  • 1 teaspoon ground cumin
  • 50 oz- 1 and 1/2 cartons of vegetable broth
  • 14 ounces Mexican melting queso or monterey jack cheese
  • 1 teaspoon cornstarch
  • 1/2 c organic flour
  • 2T honey
  • 1 stick of vegan or regular butter
  • 1/2 tsp cayenne pepper

 

Instructions:

  1. Slice all peppers in 1/2 and remove seeds and stem.
  2. Preheat oven to 450 degrees.
  3. Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
  4. In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
  5. Add roasted peppers when they are ready and bring all to a boil.
  6. Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
  7. Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

poblano pepper soup

poblano pepper soup

Aztec Poblano Pepper Soup

Vegetarian Mexican Roasted Poblano Pepper and Jalapeno Soup I used to visit Mexico every year and found this perfect, spicy, flavorful and hearty soup recipe. It's reminiscent of ancient Mexico, and when I make it, I'm back there again, surrounded by colorful stone handcrafted architecture, woven bright textiles, drying peppers and sunshine. Some recipes call for the peppers to be skinned, but I always leave skins on, and the soup comes out really well.

Ingredients
  

  • 10 poblano peppers medium
  • 5 jalapeno peppers
  • 1 large white onion peeled and chopped
  • 4 cloves garlic minced
  • 1 cup chopped fresh cilantro reserve some for garnish
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 50 oz 1 and 1/2 boxes of vegetable broth
  • 14 ounces Mexican Melting Queso or Monterey Jack
  • 1 teaspoon cornstarch
  • 1/2 c organic flour
  • 2 T honey
  • 1 stick of vegan or regular butter
  • 1/2 tsp cayenne pepper
  • 1 c 1/2 and 1/2

Instructions
 

  • Slice all peppers in 1/2 and remove seeds and stem.
  • Preheat oven to 450 degrees.
  • Roast Peppers on baking sheet until the skins starts to bubble, about 15 minutes.
  • In a large stockpot, saute onions, garlic, cumin and salt in butter, then add vegetable stock.
  • Add roasted peppers when they are ready and bring all to a boil.
  • Whisk in crumbled cheese, 1/2 and 1/2, corn starch and flour, simmer for about 15 minutes.
  • Blend all in a blender in sections and pour back into stockpot, reheat, top with cilantro and serve warm, with crusty bread and a fresh salad!

Notes

Servings: 6
Photo by Alex Azabache from Pexels

Healthy Vegetable Lasagna with Zucchini and Ricotta

This is a veggie lasagna recipe, with ingredients sourced from Trader Joes, but any store with has no-prep lasagna noodles like Barilla and organic veggies will do! This lasagna is very quick, easy to assemble and it’s a family staple, and best when we can source tomatoes, basil and zucchini from the garden! The only pre-prep is to steam the broccoli and zucchini, and a quick blend with a blender or food processor.

This recipe takes many shortcuts, (pardon the non-zero waste prepackaging)- we use no-boil lasagna sheet noodles, prepared tomato sauce, ricotta, cottage cheese, and prepackaged shredded mozzarella and Parmesan cheese. All the ingredients go straight into the baking pan.

Ingredients:

• 1 (16 oz) box No Boil Lasagna Noodles
• 1 jar Tomato or Marinara Sauce (26 oz.)
• 1/2 head of broccoli, steamed, drained and chopped -or-
• 1 (16 oz) bag frozen chopped spinach, thawed or fresh, lightly chopped
• 2 small green zucchinis steamed, drained and sliced
• 16 oz shredded mozzarella
• 1 (16 oz) container Fresh Whole Milk Ricotta
• 1 (16 oz) container Small Curd Cottage Cheese
• 1 (12 oz bag) of shredded Parmesan cheese and a sprinkling of grated.
•  Fresh Basil garnish or dried Italian seasoning (optional)

 

Instructions:

• Preheat oven to 350° degrees F.
• Steam and chop the broccoli, and slice and steam the zucchini.
• Blend the steamed broccoli (or fresh or frozen thawed and drained spinach) and a blender or food processor.
• Stir broccoli or spinach into ricotta in a bowl with 1/4 t salt.
• Cover the bottom of an 8×12-inch or 9×13-inch baking dish with 1/2 cup tomato sauce or marinara.
• Put down one layer of noodles (I use 3 and 1/2 noodles for each layer).
• Spread the ricotta and broccoli on the noodles.
• Place another layer of noodles and sauce and mozzarella cheese.
• Spread container of ricotta cheese.
• Top with another layer of zucchini and Parmesan then a top layer of noodles, remaining sauce, and a dense layer of remaining mozzarella and Parmesan.
• Bake for about 50 minutes, until top is bubbling and melted. Top with basil or Italian seasoning. Let lasagna cool for a few minutes before serving.

Garnish with basil, and enjoy! Serves 6.

Vegetable-Lasagna

 

 

veggie-lasagna

 

trader-joes-lasagna

Healthy Vegetable Lasagna with Zucchini and Ricotta

This is a veggie lasagna recipe, with ingredients sourced from Trader Joes, but any store with has no-prep lasagna noodles like Barilla and organic veggies will do! This lasagna is very quick easy to assemble and it’s a family staple, and best when we can source tomatoes, basil and zucchini from the garden! The only pre-prep is to steam the broccoli and zucchini, and a quick blend with a blender or food processor.This recipe takes many shortcuts, (pardon the non-zero waste prepackaging)- we use no-boil lasagna sheet noodles, prepared tomato sauce, ricotta, cottage cheese, and prepackaged shredded mozzarella and Parmesan cheese. All the ingredients go straight into the baking pan.

Equipment

  • blender or food processor

Ingredients
  

  • 1 16 oz box No Boil Lasagna Noodles
  • 1 jar Tomato or Marinara Sauce 26 oz.
  • 1/2 head of broccoli steamed, drained and chopped -or-
  • 1 16 oz bag frozen chopped spinach, thawed or fresh, lightly chopped
  • 2 small green zucchinis steamed drained and sliced
  • 16 oz shredded mozzarella
  • 1 16 oz container Fresh Whole Milk Ricotta
  • 1 16 oz container Small Curd Cottage Cheese
  • 1 12 oz bag of shredded Parmesan cheese and a sprinkling of grated.
  • Fresh Basil garnish optional

Instructions
 

  • Preheat oven to 350° degrees F.
  • Steam and chop the broccoli, and slice and steam the zucchini.
  • Blend the steamed broccoli (or fresh or frozen thawed and drained spinach) and a blender or food processor.
  • Stir broccoli or spinach into ricotta in a bowl with 1/4 t salt.
  • Cover the bottom of an 8×12-inch or 9×13-inch baking dish with 1/2 cup tomato sauce or marinara.
  • Put down one layer of noodles (I use 3 and 1/2 noodles for each layer).
  • Spread the ricotta and broccoli on the noodles.
  • Place another layer of noodles and sauce and mozzarella cheese.
  • Spread container of ricotta cheese.
  • Top with another layer of zucchini and Parmesan then a top layer of noodles, remaining sauce, and a dense layer of remaining mozzarella and Parmesan.
  • Bake for about 50 minutes, until top is bubbling and melted. Let lasagna cool for a few minutes before serving.

Notes

Garnish with basil, and enjoy! Serves 6.

Photo by Anna Guerrero from Pexels

chai oatmeal

 

Chai Spiced Multigrain Oatmeal

A friend’s German grandfather lived until 102 and he ate warm oatmeal every morning. I like oats with a 7-Grain Cereal and whey power for added protein. A serving of this stick-to-your-ribs cereal is packed full of everything you need for an energizing morning. Our chai oatmeal is high in flax, fiber and protein, and rich in vitamins and minerals. Add any toppings, milk or sweetener you want, or enjoy plain with a simple austerity.

Ingredients:

  1. 1/4 c. Multigrain Hot Cereal
  2. 1/4 c. organic rolled oats
  3. 1 T. whey powder (optional)
  4. 1/2 t. cinnamon
  5. 1/2 t. cardamon
  6. pinch of salt

optional toppings: butter, bananas, raisins, nuts, berries, honey, oat or your preferred milk

Instructions:

• Bring 2 cups of salted water or your preferred milk to a boil.
• Add oats and multigrain cereal mix to water, stir.
• Turn off heat but keep pan on burner, covered.
• Let sit, until water is absorbed and grains are soft; about 10 minutes.
• Finish with your favorite toppings.

Serves 2

 

chai oatmeal

Chai Spiced Multigrain Oatmeal

A friend's German grandfather lived until 102 and he ate oatmeal every morning. I like oats with a 7-Grain Cereal and whey power for added protein. A serving of this stick-to-your-ribs cereal is packed full of everything you need for a energizing morning. Our chai oatmeal is high in flax, fiber and protein, and rich in vitamins and minerals. Add any toppings, milk or sweetener you want, or enjoy with a simple austerity.

Equipment

  • optional toppings: butter, bananas, raisins, nuts, berries, honey, oat or your preferred milk

Ingredients
  

  • 1/4 c. Multigrain Hot Cereal
  • 1/4 c. organic rolled oats
  • 1 T. whey powder optional
  • 1/2 t. cinnamon
  • 1/2 t. cardamon
  • pinch of salt

Instructions
 

  • Bring 2 cups of salted water or your preferred milk to a boil.
  • Add oats and multigrain cereal mix to water, stir.
  • Turn off heat but keep pan on burner, covered.
  • Let sit, until water is absorbed and grains are soft; about 10 minutes.
  • Finish with your favorite toppings.

Notes

Serves 2

date truffles

Healthy Chocolate Date Truffles

These naturally sweet treats are… AMAZING! It seems like you can blend up whatever sweets and nuts you have around the house as long as the texture can be rolled into a ball and mixed with cocoa powder, leave them in fridge overnight to set. These are just as good, sweet, chocolaty and decadent as any real truffle!

Ingredients:

• 25 Medjool dates, pitted and soaked in warm water for 10 minutes
• 4 teaspoons pure vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup almond meal
• 1/2 cup of: peanuts, pecans, hazelnuts or sunflower seeds
• 1/2 cup of coconut oil
• Coatings: cocoa powder, shredded coconut, crushed hazelnuts or any other crushed nut

Instructions:

1. First soak dates them in warm to hot water for 15 minutes and then drain before putting into the food processor or quality large blade blender.
2. Put all of the above ingredients into the blender or food processor, blend slowly, and stop intermittently to ensure mixing until a thick oily “dough” ball is formed. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients, or add a tad of water if it won’t blend. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.
3. Roll into cocoa powder, coconut, and hazelnuts by spreading ingredients onto a plate and roll the moist dough balls around in a circle to fully cover. You can serve immediately, but they are best if refrigerated overnight. Store truffles in the refrigerator, they can keep up to a week.

healthy date balls

date truffles

Healthy Chocolate Date Truffles

These naturally sweet treats are… AMAZING! It seems like you can blend up whatever sweets and nuts you have around the house as long as the texture can be rolled into a ball and mixed with cocoa powder, leave them in fridge overnight to set. These are just as good, sweet, chocolaty and decadent as any real truffle!

Ingredients
  

  • 25 Medjool dates pitted and soaked in warm water for 10 minutes
  • 4 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup almond meal
  • 1/2 cup peanuts pecans hazelnuts or sunflower seeds
  • 1/2 cup of coconut oil
  • Coatings: cocoa powder shredded coconut, crushed hazelnuts or any other crushed nut

Instructions
 

  • First soak dates them in warm water for 15 minutes and then drain before putting into the food processor or quality large blade blender.
  • Put all of the above ingredients into the blender or food processor, blend slowly, and stop intermittently to ensure mixing until a thick oily “dough” ball is formed. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients, or add a tad of water if it won’t blend. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.
  • Roll into cocoa powder, coconut, and hazelnuts by spreading ingredients onto a plate and roll the moist dough balls around in a circle to fully cover. You can serve immediately, but they are best if refrigerated overnight. Store truffles in the refrigerator, they can keep up to a week.

quinoa egg muffins

Quinoa Crust-less Quiche Tarts

About Quinoa:

Quinoa “grain” originated in the Andean region of northwestern South America and is a protein, dietary fiber, B vitamin rich plant from the amaranth family, that is actually an edible seed.

I raise urban hens and in the spring, they are laying now so many eggs, daily, more than we can eat. We give a dozen away per week to friends. It’s been great to craft so many high protein, vegetarian dishes, with some ingredients from our proud backyard homesteading!  (Read: The Backyard Homestead: Produce all the food you need on just a quarter acre.)

Medifast, Optavia and Weight Watcher’s Approved!

Our Quiche Tart “Muffins” are packed full of healthy ingredients like protein-rich quinoa, vegetables, and eggs. They’re Weight Watcher’s approved at 2 Points per tart, or as an Optavia fueling at slightly under 100 calories per muffin.

Quinoa Crust-less Quiche Tarts

Ingredients:

• 6 large eggs
• 2 cups of cooked organic quinoa
• 1 cup of grated cheddar cheese
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1/6 teaspoon (sprinkle) of cayenne pepper
• 1 ounce of chopped spinach
• 4 sliced Portobello mushrooms
• 1 large diced tomato or red pepper

Instructions:

• Set oven to 400 degrees.
• Boil 1 and 1/2 cups of quinoa= 2 cups cooked.
• Chop and dice all vegetables.
• Lightly coat a non-stick 12 muffin pan with non-stick olive oil spray.
• Crack eggs into a medium sized mixing bowl and whisk with an egg beater.
• Add cooked quinoa, cheese and stir all ingredients to combine.
• Pour quiche mixture evenly into muffin pan, filling each well about 2/3rds of the way.
• Place pan on the middle rack of the oven and bake for about 20 minutes, or until tarts puff up.
• Remove pan from oven and allow quiche tarts to cool in pan for 2-3 minutes, carefully remove with a large spoon.

quinoa muffin

quinoa muffin

Quinoa Crust-less Quiche Tarts

About Quinoa: Quinoa "grain" originated in the Andean region of northwestern South America and is a protein, dietary fiber, B vitamin rich plant from the amaranth family, that is actually an edible seed. Medifast, Optavia and Weight Watcher’s Approved! Our Quiche Tart "Muffins" are packed full of healthy ingredients like protein-rich quinoa, vegetables, and eggs. They’re Weight Watcher’s approved at 2 Points per tart, or as an Optavia fueling at slightly under 100 calories per muffin.

Ingredients
  

  • 6 large eggs
  • 2 cups of cooked organic quinoa
  • 1 cup of grated cheddar cheese
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1/6 teaspoon sprinkle of cayenne pepper
  • 1 ounce of chopped spinach
  • 4 sliced Portobello mushrooms
  • 1 large diced tomato or red pepper

Instructions
 

  • Set oven to 400 degrees.
  • Boil 1 and 1/2 cups of quinoa= 2 cups cooked.
  • Chop and dice all vegetables.
  • Lightly coat a non-stick 12 muffin pan with non-stick olive oil spray.
  • Crack eggs into a medium sized mixing bowl and whisk with an egg beater.
  • Add cooked quinoa, cheese and stir all ingredients to combine.
  • Pour quiche mixture evenly into muffin pan, filling each well about 2/3rds of the way.
  • Place pan on the middle rack of the oven and bake for about 20 minutes, or until tarts puff up.
  • Remove pan from oven and allow quiche tarts to cool in pan for 2-3 minutes, carefully remove with a large spoon.

Vegetarian Blue Cheese Soufflé with Non-dairy or Dairy Options

Ingredients:

• 4 tablespoons vegan butter
• 1/4 cup freshly grated Parmesan/vegan Parmesan cheese
• 1/4 cup plus 2 tablespoons all-purpose flour or soy flour
• 1 1/2 cups soy or oat milk
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 6 ounces fresh chopped organic spinach
• 6 oz chopped baby portobello mushrooms
• 8 large free range eggs, separated
• 8 ounces crumbled blue/vegan blue, Roquefort or Gorgonzola cheese
• 1/2 teaspoon cornstarch

Blue Cheese Souffle

Directions:

• Preheat the oven to 400° and brush bunt cake pan with butter.

• In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the soy milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Turn off the heat, whisk in the egg yolks, cool slightly. Transfer to a large bowl and stir in the blue cheese, spinach and mushrooms.

• In another large bowl, using an electric mixer, beat the egg whites with the cornstarch at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, gently fold these whipped egg whites into the remaining mixture.

• Spoon the soufflé mixture into pan. Bake until the soufflé is puffy and golden brown, about 20-25 minutes. Serve immediately, as indeed even the best soufflés do flatten as they cool!

Blue Cheese Souffle

Blue Cheese Souffle

Vegetarian Blue Cheese Soufflé with Vegan or Dairy Options

Ingredients
  

  • 4 tablespoons vegan butter
  • 1/4 cup freshly grated Parmesan/vegan Parmesan cheese
  • 1/4 cup plus 2 tablespoons all-purpose flour or soy flour
  • 1 1/2 cups soy or oat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 6 ounces fresh chopped organic spinach
  • 6 oz chopped baby portobello mushrooms
  • 8 large free range eggs separated
  • 8 ounces crumbled blue/vegan blue Roquefort or Gorgonzola cheese
  • 1/2 teaspoon cornstarch

Instructions
 

  • Preheat the oven to 400° and brush bunt cake pan with butter.
  • In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the soy milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Turn off the heat, whisk in the egg yolks, cool slightly. Transfer to a large bowl and stir in the blue cheese, spinach and mushrooms.
  • In another large bowl, using an electric mixer, beat the egg whites with the cornstarch at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, gently fold these whipped egg whites into the remaining mixture.
  • Spoon the soufflé mixture into pan. Bake until the soufflé is puffy and golden brown, about 20-25 minutes. Serve immediately, as indeed even the best soufflés do flatten as they cool!

 

Vegan Chick’n Marsala with Grapes

Ingredients:

• 2T olive oil
• 1 stick vegan butter
• 4 vegan chick’n breast cutlets
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (8-oz.) pkg. crimini (baby portobello) mushrooms
• 1 cup of sliced green grapes
• 1/2 large white onion coarsely chopped
• 1/3 cup all-purpose flour (soy flour for those who are gluten free)
• 1/3 cup cornmeal (optional)
• 2/3 cup creamy, unsweetened soy or oat milk
• 1 cup dry Marsala wine
• 1 tablespoon Italian seasoning

vegan chicken marsala ingredients

vegan chicken breasts

Directions:

  1. Boil water with salt and add your choice of pasta (gluten free) and prepare a side salad.
  2. On a plate, mix flour, cornmeal, 1 tsp Italian seasoning 1/2 teaspoon pepper and 1/4 teaspoon salt.
  3. Defrost chick’n breasts and coat with mixture on both sides.
  4. Heat 1 tablespoon oil in a large nonstick deep skillet over medium-high.
  5. Add coated chick’n breasts to pan; cook until browned, about 4 minutes per side. Remove chick’n from pan and set aside (do not wipe out pan).
  6. Melt 1/2 stick butter in pan. Sauté mushrooms, onions and grapes. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
  7. Add creamy soy milk, remaining vegan butter and Marsala wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes, add more salt and pepper to taste. Add cooled chick’n breasts back to pan, turning to coat. Sprinkle with Italian seasoning. Serve with healthy pasta and salad!

vegan chicken marsala

vegan marsala

vegan chicken marsala

Vegan Chick'n Marsala with Grapes

Ingredients
  

  • 2 T olive oil
  • 1 stick vegan butter
  • 4 vegan chick'n breast cutlets
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 8-oz. pkg. crimini (baby portobello) mushrooms
  • 1 cup of sliced green grapes
  • 1/2 large white onion coarsely chopped
  • 1/3 cup all-purpose flour soy flour for those who are gluten free
  • 1/3 cup cornmeal optional
  • 2/3 cup creamy unsweetened soy or oat milk
  • 1 cup dry Marsala wine
  • 1 tablespoon Italian seasoning

Instructions
 

  • Boil water with salt and add your choice of pasta (gluten free) and prepare a side salad.
  • On a plate, mix flour, cornmeal, 1 tsp Italian seasoning 1/2 teaspoon pepper and 1/4 teaspoon salt.
  • Defrost chick'n breasts and coat with mixture on both sides.
  • Heat 1 tablespoon oil in a large nonstick deep skillet over medium-high.
  • Add coated chick'n breasts to pan; cook until browned, about 4 minutes per side. Remove chick'n from pan and set aside (do not wipe out pan).
  • Melt 1/2 stick butter in pan. Sauté mushrooms, onions and grapes. Cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
  • Add creamy soy milk, remaining vegan butter and Marsala wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes, add more salt and pepper to taste. Add cooled chick'n breasts back to pan, turning to coat. Sprinkle with Italian seasoning. Serve with healthy pasta and salad!

lentil-winter-stew

 

Vegan Winter Curry Lentil Soup with Sweet Potatoes and Kale

This vegan flavorful spicy stew has sweet potatoes, coconut milk, kale and lentils, hearty with an Indian flair.

SPROUT TIME 2 days ahead if possible
PREP TIME 20 mins
COOK TIME 1 hour
TOTAL TIME 1 hr 20 mins

Servings: 6

sprouted-lentiles

Ingredients:

• 3 large organic sweet potatoes, unpeeled scrubbed clean and diced into 1-inch squares
• 16 oz organic green lentils (best if sprouted, soaked for two nights before, living sprouts add more nutrients!)
• 3 cups of vegetable stock (plain water is ok too)
• 2 cans can full fat coconut milk
• 1 small bunch kale remove stems and coarsely chop
• 1 tablespoon coconut oil
• 1 medium yellow onion diced
• 2-3T hot curry powder or regular curry powder with 1/2t hot red pepper powder
• 2-inch piece fresh ginger, peeled and minced or 1t powdered
• 3 cloves garlic, peeled and minced
• ground sea salt and ground black pepper, to taste
• 1T monkfruit or coconut sugar, to taste
• Optional garnish: chopped cilantro lime wedges

Instructions:

  1. Sprout lentils if you have time. Soak lentils overnight for two night prior to making, and change the water 2x per day. Un-sprouted lentils work too.
  2. In a large stock pot, cook lentils in vegetable stock with salt for about 30-40 minutes until tender.
  3. At the same time boil the diced sweet potatoes in a separate sauce pan, and when ready, drain.
  4. Heat a large sauté pan over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pan and stir. Saute the onions, stirring occasionally, until translucent about 5 minutes. Add the curry powder and saute spices, ginger and garlic to the pan and cook for a few minutes, do not burn. Add a pinch of salt and pepper.
  5. Add everything to the stock pot.
  6. Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes.
  7. Add sweetener, salt, pepper and a squeeze of lime to taste.
  8. (Optional) Serve, garnish with cilantro and lime.
lentil-winter-stew

Vegan Winter Curry Lentil Soup with Sweet Potatoes and Kale

This vegan flavorful spicy stew has sweet potatoes, coconut milk, kale and lentils, hearty with an Indian flair.

Ingredients
  

  • 3 large organic sweet potatoes unpeeled scrubbed clean and diced into 1-inch squares
  • 16 oz organic green lentils best if sprouted, soaked for two nights before
  • 3 cups of vegetable stock plain water is ok too
  • 2 cans can full fat coconut milk
  • 1 small bunch kale remove stems and coarsely chop
  • 1 tablespoon coconut oil
  • 1 medium yellow onion diced
  • 2-3 T hot curry powder or regular curry powder with 1/2t hot red pepper powder
  • 2- inch piece fresh ginger peeled and minced or 1t powdered
  • 3 cloves garlic peeled and minced
  • ground sea salt and ground black pepper to taste
  • 1 T monkfruit or coconut sugar to taste
  • Optional garnish: chopped cilantro lime wedges

Instructions
 

  • Sprout lentils if you have time. Soak lentils overnight for two night prior to making, and change the water 2x per day. Un-sprouted lentils work too.
  • In a large stock pot, cook lentils in vegetable stock with salt for about 30-40 minutes until tender.
  • At the same time boil the diced sweet potatoes in a separate sauce pan, and when ready, drain.
  • Heat a large sauté pan over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pan and stir. Saute the onions, stirring occasionally, until translucent about 5 minutes. Add the curry powder and saute spices, ginger and garlic to the pan and cook for a few minutes, do not burn. Add a pinch of salt and pepper.
  • Add everything to the stock pot.
  • Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes.
  • Add sweetener, salt, pepper and a squeeze of lime to taste.
  • Serve, garnish with cilantro and lime.

Notes

SPROUT TIME 2 days ahead if possible
PREP TIME 20 mins
COOK TIME 1 hour
TOTAL TIME 1 hr 20 mins

juice fast

Treat your body to an infusion of nutrient density and energy! Here are my favorite organic juice cleanse recipes that make for a rejuvenating cleanse and a complete body reset. I am a big fan of juice fasting, and my body simply loves it! The body has a natural ability to rejuvenate and heal itself, with a little kind care and help. I wanted to share what a juice cleanse looks like from start to finish. First let me say, I’m not a dietitian and I do not claim to be an expert, but I learned a few tips as a health coach. It’s also nice to give your heavier food intake and digestion little rest and maybe to lose a little weight when we are feeling bloated. It’s also great to cleanse in the new year after following our holiday indulgences. I try to do these once per month, or at least quarterly/ seasonally.

What does a juice cleanse do for your body?

As I mentioned previously, I am not a doctor or dietitian so you ought to consult with one if necessary of if you have any health concerns or conditions. Juice fasting is not recommended if you have to do intense physical exercise, demanding work or really intense yoga practice, especially kundalini or pranayama practices. Light, healthy stretching, hatha yoga, and gentle walks in the sun are fine for this juice fast. Try to take it easy, meditate, take Epsom salt baths and rub the body with oil to stimulate the lymphatic system and calm the nerves.

My personal experience of juicing and smoothie making has been invaluable. The juices supply a mega dose of nourishment and antioxidants to my body that makes us feel great. For me I found it better to include to green smoothies per day to add more calories and nutrients to keep me more grounded and able to still go to work, as too few calories can make me dizzy and lightheaded.

Juice fasting allows my body to reset with regards to digestion. The additional dose of vitamins boosts our immune system also gives us far more energy that normal. How long should you do a juice cleanse?  It is completely up to you. I consider that I get the best results when I make juices for 2-3 days. You must remember that along with those 2-3 juicing days, there’s a post cleansing period that is very important.

In case you are new to juicing, I’d say start with a 2 day cleanse. After the cleanse ease back into solid foods by eating salads and small vegetarian meals, chewing slowly, drink herbal cleansing tea, and hydrate with considerable quantities of water.

 

juice fast

So in order to begin, you will need a juicer and a good-quality blender with powerful blades like a NutriBullet or Ninja. If you don’t have a juicer you usually can get a cheap one by asking around on Craigslist or Nextdoor and I recently found a whole bunch of working ones for 10-20 dollars at the local thrift store. If you truly are not able to acquire a juicer and/or blender you want to get started on the fast right away you can use the ready-made juice bottles that you can get at any health food store. I have done it, I bought a few big jars of organic carrot juice and beet juice and some ready-made smoothies. Of course there’s nothing as nutritive as cutting your own vegetables and creating your at-home living fresh organic juices. Higher quality, slow processing juicers extract more fiber and nutrients from the veggies and fruits that gives you more pulp and gives you a bit of a milder juice aka more fiber!

 

green juice smoothie

 

When you create an at home fasting cleanse, your diet will need to be pretty basic. Raw fruits and vegetables are a necessity, and you should make sure that they are organic and fresh. Eliminate all sugars, carbohydrates, high fructose corn syrup, wheat, corn, and any other food products that are grown using pesticides.

As you fast, you will need to make sure that you are drinking enough water. Water helps to flush the system, and it can also help to cleanse your bowels and keep your stomach feeling full. Drinking plenty of water when you create your own cleansing tea is very important.

What does a juice cleanse schedule look like?

I drink about 5 servings of juice a day and 6 glasses of plain water. I make 3 types of juice and I call them by color. Green Juice (2 servings per day ), Red Juice (2 servings per day ), Orange Juice (1 serving per day ). And after that I cap off the day with golden almond moon milk.

A 16 oz drink every 2-3 hours for a total of 5-6 juice/milk drinks per day, plus water

So here’s what a juice fast day looks like:

• 7:00 am wake up — drink warm tea made from lemon water and honey or stevia
• 8:00 am — Red Juice + Water
• 12:00 noon Green Juice Smoothie + Water
• 2:00 pm — Red Juice + Water
• 4:00 pm Orange, Carrot and Ginger Juice + Water
• 6:00 pm Green Juice Smoothie + Water
• 9:00 pm  Moon Milk Oat or Almond Milk Tea with turmeric and ashwaghanda

Orange, Carrot, and Ginger Juice

Ingredients- All Organic:

  • 8 medium (about 1.5 pounds) carrots – scrubbed clean and tops cut off
  • 8 medium (about 3 1/4 pounds) juicing oranges (depending on your juicer, you may need to cut the peels off)
  • 1 3-inch knob fresh ginger – peeled

Instructions:

Place everything in a juicer. Serve immediately.


Red Juice- Beet, Carrot and Green Apple

Ingredients- All Organic:

  • 2 medium beets, trimmed and scrubbed
  • 1 Granny Smith apple, peeled and core
  • 3 medium carrots, peeled
  • 1T fresh lemon juice

Instructions:

Place everything in a juicer. Serve immediately.


Green Juice Smoothie

Ingredients- All Organic:

  • 1 cup fresh spinach
  • 1 cup water
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1 banana
  • 1T flax oil or ground flax seeds

(Variations: you can substitute the pineapple and mango for one more banana and a chopped apple, or 1c. of a three berry mix)

Instructions:

Place everything in a blender. Serve immediately.

Day 1:  It is always the hardest for me because you might feel a bit light headed and hungry. The truth is, we are packing our entire body with so many micro-nutrients, it’s plenty to operate on.

Day 2:  You might feel very light and joyous. I get better sleep through the night, wake up in the morning ready to proceed. Things are sharp and crisp and you’re simply ready to take on the afternoon!

I do organic juice fasting about every 3-4 months as a way to re-set my entire body and allow it rest. It’s a life changing treat for your body and mind, try one today!

juice fast

How to Create A Two Day Juice and Smoothie Cleanse- Three Juice Recipes: Red, Orange and Green

Treat your body to an infusion of nutrient density and energy! Here is my favorite organic juice cleanse recipes that make for a rejuvenating cleanse and a complete body reset. I am a big fan of juice fasting, and my body simply loves it! The body has a natural ability to rejuvenate and heal itself, with a little kind care and help. I wanted to share what a juice cleanse looks like from start to finish. A 16 oz drink every 2-3 hours for a total of 5-6 juice/milk drinks per day, plus water

Ingredients
  

  • Orange Carrot and Ginger Juice
  • Ingredients- All Organic:
  • 8 medium about 1.5 pounds carrots - scrubbed clean and tops cut off
  • 8 medium about 3 1/4 pounds juicing oranges (depending on your juicer, you may need to cut the peels off)
  • 1 3- inch knob fresh ginger - peeled
  • Red Juice- Beet Carrot and Green Apple
  • Ingredients- All Organic:
  • 2 medium beets trimmed and scrubbed
  • 1 Granny Smith apple peeled and core
  • 3 medium carrots peeled
  • 1 T fresh lemon juice
  • Green Juice Smoothie
  • Ingredients- All Organic:
  • 1 cup fresh spinach
  • 1 cup water
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen mango
  • 1 banana
  • 1 T flax oil or ground flax seeds
  • Variations: you can substitute the pineapple and mango for one more banana and a chopped apple, or 1c. of a three berry mix

Instructions
 

  • Instructions:
  • Place everything in a juicer or blender. Serve immediately.

 

Photo by Element5 Digital from Pexels
Photo by Alisha Mishra from Pexels

Healthy Tibetan Bread- Balep Korkun (Monastery Bread)

I lived amongst Tibetans in Nepal for many years. Every morning we would get up and make a homemade kneaded bread called Balep. I used to do a lot of solitary meditation retreat there and this was the easiest an fastest thing to make on a one burner hotplate. Balep is a very traditional native fire bread, originating in central Tibet, that can be made with the most simple of ingredients and cooked over an open fire as was traditional in their originally nomadic culture. It’s eaten most every morning by Tibetans, and also the primary breakfast staple in all of the monasteries. It’s kind of like in-between a homemade tortilla and an English muffin; it’s thicker than a tortilla, and people will make them in different ways. I made a denser, heavier and more complex, protein and flax infused version, but the simple, original flour, water and baking powder one works just as well! This recipe makes bread for 3-4 people.

Ingredients:

• 1 and 1/2 cups of Paleo flour or rice flour
• 1/2 cup of organic white flour
• 1T of baking powder
• 2T of ground flax meal
• 1T of whey powder
• 1/2 t. of salt
• One cup of soy milk or water (more or less depending on altitude/ dryness)
• One egg

You also make this simple, native “fire bread” more simply with just: any flour-2c., baking powder, 1T., and 1c. water.

Belap-Korkun ingredients

Preparing the Dough:

  1. Firstly, you mix ingredients and a little milk very well by hand and keep adding milk until you can make a smooth ball of dough. Do not over-wet, the dough should stay drier, sticky and ready to knead.
  2. Then knead the dough very well until the dough is flexible.
  3. When you have finished kneading the dough, separate it into six pieces and roll them into balls.
  4. After that, place the dough on a floured surface and roll it out with a rolling pin, making a flat, round shape about 1/2″ high x 6″d.
  5. Repeat with all your dough.

tibetan bread kneeding

Belap Korkun rolling

Belap cooking

Cooking:

  1. I cook my Tibetan bread in a medium cast iron pan with a little bit of olive oil.
  2. First, heat up your frying pan on high until it gets hot.
  3. Turn down the heat to medium low and place one bread there.
  4. Cook each for 10 minutes on medium low heat.
  5. Turn over the bread after five minutes, to slowly cook both sides without burning.

For a variation: If you like, you can add a sweetener like honey or maple syrup, blueberries or raisins into your mix or on top- get creative! I serve mine with strawberry jam, butter and homemade Tibetan Hot Sauce!

Belap Korkun

Belap Korkun

Healthy Tibetan Bread- Balep Korkun (Monastery Bread)

I lived amongst Tibetans in Nepal for many years. Every morning we would get up and make a homemade kneaded bread called Balep. I used to do a lot of solitary meditation retreat there and this was the easiest an fastest thing to make on a one burner hotplate. Balep is a very traditional native fire bread, originating in central Tibet, that can be made with the most simple of ingredients and cooked over an open fire as was traditional in their originally nomadic culture. It's eaten most every morning by Tibetans, and also the primary breakfast staple in all of the monasteries. It's kind of like in-between a homemade tortilla and an English muffin; it's thicker than a tortilla, and people will make them in different ways. I made a denser, heavier and more complex, protein and flax infused version, but the simple, original flour, water and baking powder one works just as well! This recipe makes bread for four people.

Ingredients
  

  • 1.5 cups cups of Paleo flour or rice flour
  • 1/2 cup organic white flour
  • 1 T baking powder
  • 2 T ground flax meal
  • 1 T whey powder
  • 1/2 t of salt
  • 1 cup soy milk or water more or less depending on altitude/ dryness
  • 1 egg

Instructions
 

  • Preparing the Dough:
  • Firstly, you mix ingredients and a little milk very well by hand and keep adding milk until you can make a smooth ball of dough. Do not over-wet, the dough should stay drier, sticky and ready to knead.
  • Then knead the dough very well until the dough is flexible.
  • When you have finished kneading the dough, separate it into six pieces and roll them into balls.
  • After that, place the dough on a floured surface and roll it out with a rolling pin, making a flat, round shape about 1/2″ high x 6"d.
  • Repeat with all your dough.
  • Cooking:
  • I cook my Tibetan bread in a medium cast iron pan with a little bit of olive oil.
  • First, heat up your frying pan on high until it gets hot.
  • Turn down the heat to medium low and place one bread there.
  • Cook each for 10 minutes on medium low heat.
  • Turn over the bread after five minutes, to slowly cook both sides without burning.

Notes

For a variation: If you like, you can add a sweetener like honey or maple syrup, blueberries or raisins into your mix or on top- get creative! I serve mine with strawberry jam, butter and homemade Tibetan Hot Sauce!

marscapone cake

My native Swedish husband’s birthday is on Feb. 3, so every super bowl Sunday, I make him this giant cake. It’s a version of  Swedish Midsommartårta, or Midsummer Cake, and, however decadent, I have adapted it to make a somewhat healthier version. I use an organic yellow/ lemon cake base, with added cream and lemon juice and a Mascarpone cheese and whipped cream frosting, that’s virtually unsweetened. I call this my lotus mandala cake, of course!

Ingredients for the cake:

2 packets of organic lemon cake mix
6 organic eggs
1 cup of vegetable oil/ melted vegan butter or coconut oil
4T organic lemon juice
4T organic heavy cream

For the mascarpone whipped cream frosting:

8-9 ounces (224g) mascarpone cheese, softened to room temperature
1T granulated monkfruit sugar
1 and 1/2 cups of heavy whipping cream
1 teaspoon vanilla extract

For the topping:

1/2 cup blueberries
2 cups sliced organic strawberries
1/2 cup glazed cherry topping/ pie filling
1 cup organic sliced almonds

For the filling:

1/2 cup mascarpone whipped cream frosting
1 cups blended cherries from remaining glaze

cake ingredients

Try to source the healthiest, organic foods!

 

 

cake

Pour 2T of heavy cream and 2T of lemon juice directly onto each layer of cake to let it soak in. This is the secret to juicy, non-dry cakes

Instructions:

1. Preheat the oven to 350°F (180°C). Grease two 9×2 inch (23×5 cm) cake pans or spring-form pans with nonstick spray. Set aside.

For the cake batter:

1. Using an electric mixer, beat flour, eggs and oil on medium-high speed until creamy.
2. Pour batter evenly into the 2 prepared cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and allow to cool completely before assembling the cake.

For the frosting:

1. Using an electric mixer, beat mascarpone cheese and heavy whipping cream together on medium speed until no lumps remain, about 3 full minutes.
2. Add the monkfruit sugar, and vanilla extract. Increase to high speed and beat for 3 minutes.

For the filling and assembling the cake:

1. Place 1 layer on a flat plate.
2. Pour 2T of heavy cream and 2T of lemon juice directly onto each layer of cake to let it soak in. This is the secret to juicy, non-dry cakes!
3. Evenly cover the top with the whipped frosting, then add a layer of blended cherries.
4. Top with 2nd layer, and cover with more frosting, on top with glazed cherries, blueberries and sliced strawberries in a mandala pattern and if desired, sliced almonds stuck to the sides by taking a small handful and kind of gently “slapping” them into the cream. Refrigerate for at least 45 minutes before serving, so that it sets.

 

lemon cake

marscapone cake

Swedish Lemon Mascarpone Cake

My native Swedish husband's birthday is on Feb. 3, so every super bowl Sunday, I make him this giant cake. It's a version of  Swedish Midsommartårta, or Midsummer Cake, and, however decadent, I have adapted it to make a somewhat healthier version. I use an organic yellow/ lemon cake base, with added cream and lemon juice and a Mascarpone cheese and whipped cream frosting, that's virtually unsweetened. I call this my lotus mandala cake, of course!
5 from 1 vote

Ingredients
  

  • 2 packets of organic lemon cake mix
  • 6 organic eggs
  • 1 cup of vegetable oil/ melted vegan butter or coconut oil
  • 4 T organic lemon juice
  • 4 T organic heavy cream
  • For the mascarpone whipped cream frosting:
  • 8-9 ounces 224g mascarpone cheese, softened to room temperature
  • 1 T granulated monkfruit sugar
  • 1 and 1/2 cups of heavy whipping cream
  • 1 teaspoon vanilla extract
  • For the topping:
  • 1/2 cup blueberries
  • 2 cups sliced organic strawberries
  • 1/2 cup glazed cherry topping/ pie filling
  • 1 cup organic sliced almonds
  • For the filling:
  • 1/2 cup mascarpone whipped cream frosting
  • 1 cups blended cherries from remaining glaze

Instructions
 

  • Preheat the oven to 350°F (180°C). Grease two 9×2 inch (23×5 cm) cake pans or springform pans with nonstick spray. Set aside.
  • For the cake batter:
  • Using an electric mixer, beat flour, eggs and oil on medium-high speed until creamy.
  • Pour batter evenly into the 2 prepared cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before assembling the cake.
  • For the frosting:
  • Using an electric mixer, beat mascarpone cheese and heavy whipping cream together on medium speed until no lumps remain, about 3 full minutes.
  • Add the monkfruit sugar, and vanilla extract. Increase to high speed and beat for 3 minutes.
  • For the filling and assembling the cake:
  • Place 1 layer on a flat plate.
  • Pour 2T of heavy cream and 2T of lemon juice directly onto each layer of cake to let it soak in. This is the secret to juicy, non-dry cakes!
  • Evenly cover the top with the whipped frosting, then add a layer of blended cherries.
  • Top with 2nd layer, and cover with more frosting, on top with glazed cherries, blueberries and sliced strawberries in a mandala pattern and if desired, sliced almonds stuck to the sides by taking a small handful and kind of gently "slapping" them into the cream. Refrigerate for at least 45 minutes before serving, so that it sets.

falukorv

Falukorv is a Swedish staple, comfort food and even though we don’t eat pork, my family insists for me to make this regularly. Falukorv is a traditional Swedish smoked sausage that is made with potato starch and spices, kind of like a giant sausage Hebrew National Beef Frank. We’ve made a vegetarian version this stuffed sausage recipe using a mushroom protein base roast, that’s already perfectly formed into the needed sausage shape!

Ingredients:

2 packets defrosted Quorn™ vegetarian meatless “turkey” roast, 900g if you are in Sweden, use this.
2T olive oil
1 apple, sliced
1 yellow or red onion, sliced
3 roma tomatoes sliced
4T Dijon mustard
1 cup heavy cream
½ cup grated white cheddar cheese
4T chili sauce
chopped parsley for garnish

quorn roast

Side dishes:
organic steamed peas, organic mashed potatoes or boiled potatoes with skin on. Here is another vegan sausage that’s only available in Sweden, but you can see how it is sliced and stuffed with tomatoes, onions and apples.

veg sausage

http://theveganswedes.blogspot.com/2012/04/vegan-oven-baked-gratinated-falu.html

Directions:

Preheat oven to 400 degrees and boil the potatoes and peas.

Cut slits about three quarters of the way into the roasts, about ½-inch apart. Do not cut all the way through, the  roast should still be connected in one piece.

Pour olive oil onto the bottom of a baking dish or heat-resistant round pan.

Carefully slice apples and stick them into every other slit.

Stick the sliced onions them into the remaining slits.

Add the thin slices of tomatoes and add them to whichever slits you can.

If you can’t fit all the apples, onions and tomatoes, just spread them over the roast.

Mix the mustard and heavy cream together and spread over the roast.

Top the veg. Falukorv with chili sauce and then grated cheese.

Bake the veg. Falukorv for 20 minutes, until browned.

Remove from oven and garnish with chopped parsley. Serve and enjoy!

falukorv

Swedish Vegetarian Falukorv

Falukorv is a Swedish staple, comfort food and even though we don't eat pork, my family insists for me to make this regularly. Falukorv is a traditional Swedish smoked sausage that is made with potato starch and spices kind of like a giant sausage Hebrew National Beef Frank. We've made a vegetarian version this stuffed sausage recipe using a mushroom protein base roast, that's already perfectly formed into the needed sausage shape!

Ingredients
  

  • 2 packets defrosted Quorn™ vegetarian meatless "turkey" roast 900g if you are in Sweden, use this.
  • 2 T olive oil
  • 1 apple sliced
  • 1 yellow or red onion sliced
  • 3 roma tomatoes sliced
  • 4 T Dijon mustard
  • 1 cup heavy cream
  • ½ cup grated white cheddar cheese
  • 4 T chili sauce
  • chopped parsley for garnish

Instructions
 

  • Cut slits about three quarters of the way into the roasts, about ½-inch apart. Do not cut all the way through, the  roast should still be connected in one piece.
  • Pour olive oil onto the bottom of a baking dish or heat-resistant round pan.
  • Carefully sliced apples  and stick them into every other slit.
  • Stick the sliced onions them into the remaining slits.
  • Add the thin slices of tomatoes and add them to whichever slits you can.
  • If you can’t fit all the apples, onions and tomatoes, just spread them over the roast.
  • Mix the mustard and heavy cream together and spread over the roasts.
  • Top the Veg. Falukorv with chili sauce and then grated cheese.
  • Bake the Veg. Falukorv for 20 minutes, until browned.
  • Remove from oven and garnish with chopped parsley. Serve and enjoy!

 

The Urban Homestead

So, with all of us being home-bound, a lot of us are taking up more domestic tasks like homesteading and gardening. My family and I put in a series of automatic drip irrigation  4′ x 8′ prefab. gardening boxes outside, and were able to harvest quite a bit of fresh organic vegetables this summer into the fall. We also live in a suburban/semi rural neighborhood, our subdivision allows us to have up to five backyard chickens with no roosters (too noisy for the neighbors around 4:30 am!). So during our isolation we became pretty good farmers and were able to harvest fresh, live foods and organic chicken eggs right from the backyard!

During the winter months I was missing all of the fresh vegetables decided to try to grow the most easy to grow indoor foods and that is… to start an at home sprout garden. There’s nothing that compares to eating food that you grow directly and that is still alive, it is so easy and you too could start your own at home winter sprout garden and have living food within five days! This is how to do it.

How to Sprout Seeds at Home

First and foremost you should purchase quality jars or sprouting trays. I make sure to clean and disinfect them really well before use. Make sure to buy well sourced organic seeds. Follow all safety guidelines and directions here.

You can buy jars here. You can buy high quality sprout seeds here or here.

I chose two different types, one was a protein mix and one was a five-part salad mix for variety:

5 Part Salad Mix sprouting seeds offers the tame and mild flavors of alfalfa and mung, the verdant and healthy sulforaphane of broccoli sprouts, and a spicy finish from radish and green lentil seeds.

Organic Garbanzo Beans, Organic Adzuki Beans, Organic Mung Beans, Organic Green Peas.

sprout tools

Clean and disinfect your container and then measure out the exact amount based on that container for each of the sprouting jars, it was only about 2 tablespoons of seeds per crop.

Then, you rinse the seeds and drain the water. Then, put in about three-1 parts more lukewarm water in the jars and let them soak overnight for about eight hours.

The next morning, drain out all the water and if you use the jars, they have a mesh filter for easy draining such that you won’t lose any of the small seeds.

sprout jars in sun

Next, you will take the seeds and leave them overnight in a dark area like a cabinet. The sprouting process will actually occur in the darkness.

During the next two days, rinse and drain them 2 to 3 times a day thoroughly and set them, slightly tilted downward in a window to absorb a little bit of sunlight to enhance the chlorophyll. Be very gentle during the draining process as to not damaged the fragile sprouts that are just emerging.

In 4 to 5 days depending upon the sprouts, you should have a full garden that’s ready to eat! Store in the refrigerator at a cool temperature once they are grown, just like you would any other salad greens or sprouts. Voilà, a home winter garden of fresh greens!

sprouts-done

Here are some innovative ideas for sprout recipes.

 

Image by Virtual Stylist from Pixabay

Spanakopita
Spanokopita with a Greek Salad

This Greek classic is a healthy vegetarian main course and a hybrid of my Greek grandpa’s recipe and one from the Colorado yoga retreat center Shoshoni. Serve with Greek Feta and Kalamata Olive, Cucumber and Tomato Salad and Ttzatziki.

 

Ingredients:

2 pounds fresh spinach or two packages of chopped frozen, thawed
1 medium onion, minced
1 tablespoon olive oil
1 cup broccoli florets, chopped
6 oz of Feta Cheese
6 oz of cream cheese
1 teaspoon salt
pinch black pepper
1⁄4 teaspoon nutmeg
1 (1-pound package) filo dough  and 1 stick of melted vegan butter, melted butter or olive oil for brushing filo

Directions:

1. Chop and wash spinach and broccoli and steam in a saute pan. Drain and squeeze out excess moisture. Set aside.

2. Saute onions in olive oil until soft and translucent.

3. Combine onions, feta, cream cheese, salt, pepper, and nutmeg. Mix in cooked spinach and broccoli.

4. To assemble Spanokopita, carefully unroll the filo dough leaves. Lay the sheets flat on a counter, and cover completely with a damp towel, as they can dry quickly. Place a large cutting board or prepare a large clean surface next to the filo, and place a single layer of filo on the board. Lightly brush with melted butter or olive oil. Place one more sheets on the first, brushing each lightly with oil, and covering the sheets each time a sheet is removed. Slice sheets with a sharp knife lengthwise to produce two long strips.

5. Preheat oven to 375°F.

6. Spoon 1⁄2 cup spinach filling onto lower right-hand corner of one of the strips. Fold corner toward left hand edge to form a triangle, sealing the filling. Continue to roll like a flag to the end of the strip until you have a triangle Spanakopita. Brush the outside lightly with butter or oil, and place on a lightly oiled cookie sheet. Make as many as you can until filling is used.

7. Bake for 25 to 30 minutes until lightly golden browned.

spinach pie

Spanakopita

Spanokopita with a Greek Salad

This Greek classic is a main course is a hybrid of my Greek grandpa's recipe and one from the Colorado yoga retreat center Shoshoni. Serve with Greek Feta and Kalamata Olive Salad and Ttzatziki.

Ingredients
  

  • 2 pounds fresh spinach or two packages of chopped frozen thawed
  • 1 medium onion minced
  • 1 tablespoon olive oil
  • 1 cup broccoli florets chopped
  • 6 oz of Feta Cheese
  • 6 oz of cream cheese
  • 1 teaspoon salt
  • pinch black pepper
  • 1 ⁄4 teaspoon nutmeg
  • 1 1-pound package filo dough and 1 stick of melted vegan butter, melted butter or olive oil for brushing filo

Instructions
 

  • Chop and wash spinach and broccoli and steam in a saute pan. Drain and squeeze out excess moisture. Set aside.
  • Saute onions in olive oil until soft and translucent.
  • Combine onions, feta, cream cheese, salt, pepper, and nutmeg. Mix in cooked spinach and broccoli.
  • To assemble Spanokopita, carefully unroll the filo dough leaves. Lay the sheets flat on a counter, and cover completely with a damp towel, as they can dry quickly. Place a large cutting board or prepare a large clean surface next to the filo, and place a single layer of filo on the board. Lightly brush with melted butter or olive oil. Place one more sheets on the first, brushing each lightly with oil, and covering the sheets each time a sheet is removed. Slice sheets with a sharp knife lengthwise to produce two long strips.
  • Preheat oven to 375°F.
  • Spoon 1⁄2 cup spinach filling onto lower right-hand corner of one of the strips. Fold corner toward left hand edge to form a triangle, sealing the filling. Continue to roll like a flag to the end of the strip until you have a triangle Spanakopita. Brush the outside lightly with butter or oil, and place on a lightly oiled cookie sheet. Make as many as you can until filling is used.
  • Bake for 25 to 30 minutes until lightly golden browned.

Potato Galette

Vegetable Potato Galette

A perfect Vegetarian Main Course! Potato galette is a staple in the French countryside. The word “galette” is French and simply means “flat cake.” Serve for dinner as a vegetarian main course with a side salad, for lunch, or as a brunch side dish. This recipe includes mushrooms, peppers and onions, but you can simply use sliced onions.

Ingredients:

• 1/3 cup olive or coconut oil
• 1-1/2 lb. (about 5 medium) organic potatoes such as Yukon Gold, washed, peel if you like
• 1 tsp. salt
• 1/2 large onion or (1 medium), diced
• 1/2 red or orange pepper, diced
• 6 baby portobello mushrooms sliced
• 3 medium cloves garlic, very coarsely chopped (optional)
• 6 large eggs
• 1/8 tsp./pinch freshly ground black pepper
• 5 tablespoons/ 1/3 cup of grated Parmesan cheese.

Potato Galette

Preparation:

• Preheat Oven to 375 degrees.
• In a 10-12” nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, and lightly fry with oil and salt, turning once, do not burn. Remove and set aside.
• Add the onions, peppers, mushrooms and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent.
• In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper with a whisk.
• Mix the cooked potatoes, onions, mushrooms, peppers and garlic and layer into a baking dish.
• Pour the egg mixture onto the potatoes and spread.
• Top with Parmesan cheese and bake for 30 minutes, until golden brown on the top.

Potato Galette

Vegetable Potato Galette

A perfect Vegetarian Main Course! Potato galette is a staple in the French countryside. The word “galette” is French and simply means "flat cake." Serve for dinner as a vegetarian main course with a side salad, for lunch, or as a brunch side dish. This recipe includes mushrooms, peppers and onions, but you can simply use sliced onions.

Ingredients
  

  • 1/3 cup olive or coconut oil
  • 1-1/2 lb. about 5 medium organic potatoes such as Yukon Gold, washed, peel if you like
  • 1 tsp. salt
  • 1/2 large onion or 1 medium, diced
  • 1/2 red or orange pepper diced
  • 6 baby portobello mushrooms sliced
  • 3 medium cloves garlic very coarsely chopped (optional)
  • 6 large eggs
  • 1/8 tsp./pinch freshly ground black pepper
  • 5 tablespoons/ 1/3 cup of grated Parmesan cheese.

Instructions
 

  • Preheat Oven to 375 degrees.
  • In a 10-12” nonstick skillet that’s at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, and lightly fry with oil and salt, turning once, do not burn. Remove and set aside.
  • Add the onions, peppers, mushrooms and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent.
  • In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper with a whisk.
  • Mix the cooked potatoes, onions, mushrooms, peppers and garlic and layer into a baking dish.
  • Pour the egg mixture onto the potatoes and spread.
  • Top with Parmesan cheese and bake for 30 minutes, until golden brown on the top.

 

 

Flourless Chocolate Lava Cake

This super easy 4 ingredient lava cake is a gourmet family favorite, that you can whip up in 30 minutes or less! It works well with vegan butter and coconut sugar, but regular butter and sugar can be substituted 1-1. Serves 5.

Ingredients

• 8 ounces bittersweet chocolate chips
• 12 tablespoons (one stick and 1/2) vegan butter
• 4 large organic eggs or 5 medium
• 1/2 cup granulated coconut sugar
• 1/8 teaspoon/pinch salt, omit if using salted butter

Chocolate Lava Cake

Directions

1. Preheat oven to 375°F. Vegan butter coat/ spray to oil five small ramekins.

 If you don’t have ramekins, you can use a muffin tin.
2. Melt chocolate with vegan butter, stirring occasionally, until melted and smooth. Remove from heat.
3. 
While chocolate is melting, whip eggs, coconut sugar, and salt on medium-high speed until mixture is fluffy, about 5 minutes.
4. 
Reduce speed to low and slowly stir in chocolate mixture until combined, use a rubber spatula to scoop out all chocolate. Spoon into ramekins and place on baking sheet. Bake until edges are set but center is underdone, about 12 minutes, but check after 10. Avoid over-baking so the middle is still lava-like and runny. Let cool 3 minutes and serve.

Flourless Chocolate Lava Cake

Flourless Chocolate Lava Cake with Vegan Butter

Prep Time 15 mins
Cook Time 12 mins

Ingredients
  

  • 8 ounces bittersweet chocolate chips
  • 12 tablespoons one stick and 1/2 vegan butter
  • 4 large organic eggs or 5 medium
  • 1/2 cup granulated coconut sugar
  • 1/8 teaspoon/pinch salt omit if using salted butter

Instructions
 

  • Preheat oven to 375°F. Vegan butter coat/ spray to oil five small ramekins.

 If you don't have ramekins, you can use a muffin tin.
  • Melt chocolate with vegan butter, stirring occasionally, until melted and smooth. Remove from heat.
  • While chocolate is melting, whip eggs, coconut sugar, and salt on medium-high speed until mixture is fluffy, about 5 minutes.
  • Reduce speed to low and slowly stir in chocolate mixture until combined, use a rubber spatula to scoop out all chocolate. Spoon into ramekins and place on baking sheet. Bake until edges are set but center is underdone, about 12 minutes, but check after 10. Avoid over-baking so the middle is still lava-like and runny. Let cool 3 minutes and serve.

cauliflower wings

Buffalo Cauliflower Hot Wings

I think this is hands down, our family’s all time favorite vegetarian dinner. You can use butter and blue cheese dressing or substitute vegan options for these two. We make these for watching sports or for special occasions and it’s amazing how flavorful the cauliflower is with the hot red chili pepper sauce. It’s very decadent as everything’s baked in butter but not deep-fried. I make some healthier sliced french fried potatoes, wedged with the skin on, and some organic carrots and celery to dip in the blue cheese.

Ingredients:

2 heads of organic cauliflower approx. 6 cups of florets
1/2 cup milk for vegan: use water or alt unsweetened milk
2 organic eggs
1/2 cup breadcrumbs can sub gluten-free rice crumbs
1/2 cup cornmeal
1 tsp salt
1/4 tsp ground pepper
1/2 cup red hot pepper sauce like Tabasco or Cholula
1 1/2 sticks butter- can sub. vegan butter or olive oil
1 cup cut organic carrot sticks
1 cup cut organic celery sticks
1/2 cup chunky blue cheese dressing or vegan blue cheese
3T ketchup
5 medium organic baking potatoes washed and scrubbed with skin on.

Needed: 2 cookie sheets, 2 large mixing bowls, whisk, aluminum foil

cauliflower wings

Instructions

Line two baking sheets with aluminum foil or grease very well with oil.
Preheat your oven to 425 F.
Slice potatoes thin and lengthwise.
Please on a single layer on cookie sheet and pour 1/4 c butter sprinkle salt on them.
Put them into oven to cook while you prepare the cauliflower, potatoes need an extra 10 minutes.
Wash and cut cauliflower head into bite-sized pieces/florets.
Whisk  the milk and eggs together in a large bowl.
Mix the breadcrumbs and cornmeal and 1/2t of salt in a large mixing bowl.
Coat the cauliflower in the egg mixture then coat with breadcrumb mixture.
Shake off excess batter before placing cauliflower on the baking sheet.
Lay the cauliflower single layer on the baking sheet.
Bake for 20 minutes until golden brown, turning them over so that all sides golden brown and crispy.
While the cauliflower is baking, prepare buffalo wing sauce.
Melt 1/2 cup of butter.
Take ‘wings’ out and pour butter and hotsauce on wings, coat well. Salt and Pepper to taste.
Bake in the oven for another 10-15 minutes.
Take out fries and salt, serve with ketchup.
Serve wings with cut carrots, celery and blue cheese. Cheers!

cauliflower wings

Buffalo Cauliflower Hot Wings

I think this is hands down, our family's all time favorite vegetarian dinner. You can use butter and blue cheese dressing or substitute vegan options for these two. We make these for watching sports or for special occasions and it's amazing how flavorful the cauliflower is with the red chili pepper. It's very decadent as everything baked in butter but not deep-fried. I make some healthier sliced french fried potatoes, wedged with the skin on, and some organic carrots and celery to dip in the blue cheese.

Equipment

  • 2 cookie sheets
  • 2 large mixing bows
  • aluminum foil

Ingredients
  

  • 2 heads of organic cauliflower approx. 6 cups of florets
  • 1/2 cup milk for vegan: use water or alt unsweetened milk
  • 2 organic eggs
  • 1/2 cup breadcrumbs can sub gluten-free rice crumbs
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 cup red hot pepper sauce like Tabasco or Cholula
  • 1 1/2 sticks butter- can sub. vegan butter or olive oil
  • 1 cup cut organic carrot sticks
  • 1 cup cut organic celery sticks
  • 1/2 cup chunky blue cheese dressing or vegan blue cheese
  • 3 T ketchup
  • 5 medium organic baking potatoes washed and scrubbed with skin on

Instructions
 

  • Line two baking sheets with aluminum foil or grease very well with oil.
  • Preheat your oven to 425 F.
  • Slice potatoes thin and lengthwise.
  • Please on a single layer on cookie sheet and pour 1/4 c butter sprinkle salt on them.
  • Put them into oven to cook while you prepare the cauliflower, potatoes need an extra 10 minutes.
  • Wash and cut cauliflower head into bite-sized pieces/florets.
  • Whisk  the milk and eggs together in a large bowl.
  • Mix the breadcrumbs and cornmeal and 1/2t of salt in a large mixing bowl.
  • Coat the cauliflower in the egg mixture then coat with breadcrumb mixture.
  • Shake off excess batter before placing cauliflower on the baking sheet.
  • Lay the cauliflower single layer on the baking sheet.
  • Bake for 20 minutes until golden brown, turning them over so that all sides golden brown and crispy.
  • While the cauliflower is baking, prepare buffalo wing sauce ready.
  • Melt 1/2 cup of butter.
  • Take wings out and pour butter and hotsauce on wings, coat well. Salt and Pepper to taste.
  • Bake in the oven for another 10-15 minutes.
  • Take out fries and salt, serve with ketchup.
  • Serve wings with cut carrots, celery and blue cheese. Cheers!

 

Chai Spiced Paleo Scones with Berry Compote
A best friend visited one summer morning and I made her some super easy and healthy Chai Spiced Paleo Scones: wheatless, sugarless, flour-less, high protein, and densely nutritive. Now I’m making them again for the fall, when a warm oven is welcome. They are perfect topped with spreadable vegan butter and a warm berry compote!

Ingredients:

2 cups of Paleo or almond flour
3 T coconut flour – if using almond flour
3 T of flaxseed meal (optional)
1/4 cup coconut oil – or any vegan butter, reserve some for basting
1/4 cup granulated monkfruit sugar, maple syrup or honey, more for sprinkling and compote
3 Tbs water
2 organic eggs
2 tsp baking powder
1 tsp vanilla
1 T cinnamon
1 tsp cardamom
1/2 tsp clove powder
1 pinch of salt
1 12oz pack or 2cups of fresh or frozen berries

Instructions:

1. Preheat oven to 375*
2. In a large mixing bowl combine dry ingredients
3. In another bowl combine eggs, vanilla and water
4. Take cold butter or coconut oil and cut into flour with two knives
5. Now, briskly combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more of water if your mixture seems too dry)
6. Form into an 8″ x 2″ round circle and place on parchment paper
7. Cut into 8ths and separate with a spatula
8. Bake for 30 minutes or until slightly browned
9. While scones are cooking heat frozen or fresh berries in a saucepan and add 3T of sweetener
10. Brush scones with a bit of melted vegan butter, sprinkle with a little monkfruit sugar and top with berry compote, serve warm!

Tools Needed:

Cookie Sheet
Parchment Paper
Spoon and Spatula
1 Large and 1 Small Mixing Bowl
Basting Brush

berry scone

berry scone

Chai Spiced Paleo Scones with Berry Compote

A best friend visited one summer morning and I made her some super easy and healthy Chai Spiced Paleo Scones: wheatless, sugarless, flour-less, high protein, and densely nutritive. Now I'm making them again for the fall, when a warm oven is welcome. They are perfect topped with spreadable vegan butter and a warm berry compote!

Equipment

  • Tools Needed:
  • Cookie Sheet
  • Parchment Paper
  • Spoon and Spatula
  • 1 Large and 1 small mixing bowl
  • Basting Brush

Ingredients
  

  • 2 cups of Paleo or almond flour
  • 3 T coconut flour - if using almond flour
  • 3 T of flaxseed meal optional
  • 1/4 cup coconut oil - or any vegan butter reserve some for basting
  • 1/4 cup granulated monkfruit sugar maple syrup or honey, more for sprinkling and compote
  • 3 Tbs water
  • 2 organic eggs
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 T cinnamon
  • 1 tsp cardamom
  • 1/2 tsp clove powder
  • 1 pinch of salt
  • 1 12 oz pack or 2 cups of fresh or frozen berries

Instructions
 

  • Preheat oven to 375*
  • In a large mixing bowl combine dry ingredients
  • In another bowl combine eggs, vanilla and water
  • Take cold butter or coconut oil and cut into flour with two knives
  • Now, briskly combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more of water if your mixture seems too dry)
  • Form into an 8" x 2" round circle and place on parchment paper
  • Cut into 8ths and separate with a spatula
  • Bake for 30 minutes or until slightly browned
  • While scones are cooking heat frozen or fresh berries in a saucepan and add 3T of sweetener
  • Brush scones with a bit of melted vegan butter, sprinkle with a little monkfruit sugar and top with berry compote, serve warm!

This Comforting Spiced Kitchari Dal Bhat, is a modified version of the nutritive, cleansing Kitchari from the spiritual community of Shoshoni, and a shoutout to a lifetime yogi friend for his cooking instructions. Dal Bhat which means lentils and rice, is a staple the food served daily in Nepal and India. When you combine the rice and red lentils, you have a complex protein. Kitchari is often used in Ayurvedic medicine as a cleansing food as it’s very easy to digest and is nutritive. In the Ayurvedic tradition, kitchari is one of the foods that is considered sattvic. Sattvic is calming to your digestion and digestive track, and includes vegetables, oils or ghee (clarified butter), fruits, beans, and whole grains. In fact, I regularly follow the at home cleanse suggested by LifeSpa where you eat only this. You can make a big batch of it while you are doing the cleanse or on a solitary retreat doing self-care. It’s so spicy and comforting and inexpensive, the staff at Shoshoni always say that it’s their favorite thing for them to eat!

• 2 C dried yellow or red split peas (Moong Dal)
• 5 C water
• 2 T ghee, coconut or olive oil
• 1/2 tsp dried fennel seed
• 1 tsp chopped ginger root
• 1 T black mustard seeds
• 1 T cumin seeds
• 1 clove garlic, minced
• 1 tsp. turmeric
• 1 tsp. chili paste, or a pinch of cayenne pepper
• 1 tsp. ground cumin
• 1 tsp. ground coriander

(or sub the above 4 with Quality Curry Powder)

• 2 tomatoes, finely chopped
• 1/2 cup chopped onions
• 2 tsp. salt, or to taste
• 1T monkfruit or cane sugar
• 2 cups spinach
• 1/2 cup sliced carrots
Rice: Long Grain Organic Basmati Rice, Cooked on the side
Condiments: Plain Greek Yogurt, Mango Lime Pickle and Chutney on the side


Directions:

1. Rinse split peas. Bring water to boil in a large pot, and add peas. Return to boil, stir, then lower heat, and simmer 1 hour until tender.

2. In a skillet, heat oil and sauté, mustard seeds until they “pop” and turn grey. Add cumin seeds and fry until golden. Make sure to cover the pan when cooking seeds, or they’ll “pop” all over your kitchen! Add garlic,
ginger, onions, turmeric, chili paste or cayenne, ground cumin, and coriander (or curry powder).
Sauté, 2 minutes. Add tomatoes and sauté, until the tomato is mushy (about 3-5 minutes).

3. Add mixture to Dal, salt, and vegetables cook another 20 minutes, adding 1c water. Warm rice and condiments are served on the side.

 

Comforting Spiced Kitchari Dal Bhat

This Comforting Spiced Kitchari Dal Bhat, is a modified version of the nutritive, cleansing Kitchari from the spiritual community of Shoshoni, and a shoutout to a lifetime yogi friend for his cooking instructions. Dal Bhat which means lentils and rice, is a staple the food served daily in Nepal and India. When you combine the rice and red lentils, you have a complex protein. Kitchari is often used in Ayurvedic medicine as a cleansing food as it's very easy to digest and is nutritive. In the Ayurvedic tradition, kitchari is one of the foods that is considered sattvic. Sattvic is calming to your digestion and digestive track, and includes vegetables, oils or ghee (clarified butter), fruits, beans, and whole grains. In fact, I regularly follow the at home cleanse suggested by LifeSpa where you eat only this. You can make a big batch of it while you are doing the cleanse or on a solitary retreat doing self-care. It's so spicy and comforting and inexpensive, the staff at Shoshoni always say that it's their favorite thing for them to eat!

Ingredients
  

  • 2 C dried yellow or red split peas Moong Dal
  • 5 C water
  • 2 T ghee, coconut or olive oil
  • 1/2 tsp dried fennel seed
  • 1 tsp chopped ginger root
  • 1 T black mustard seeds
  • 1 T cumin seeds
  • 1 clove garlic minced
  • 1 tsp. turmeric
  • 1 tsp. chili paste or a pinch of cayenne pepper
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • or sub the above 4 with Quality Curry Powder
  • 2 tomatoes finely chopped
  • 1/2 cup chopped onions
  • 2 tsp. salt or to taste
  • 1 T monkfruit or cane sugar
  • 2 cups spinach
  • 1/2 cup sliced carrots
  • Rice: Long Grain Organic Basmati Rice Cooked on the side
  • Condiments: Plain Greek Yogurt Mango Lime Pickle and Chutney on the side

Instructions
 

  • Rinse split peas. Bring water to boil in a large pot, and add peas. Return to boil, stir, then lower heat, and simmer 1 hour until tender.
  • In a skillet, heat oil and sauté, mustard seeds until they "pop" and turn grey. Add cumin seeds and fry until golden. Make sure to cover the pan when cooking seeds, or they'll "pop" all over your kitchen! Add garlic,
  • ginger, onions, turmeric, chili paste or cayenne, ground cumin, and coriander (or curry powder).
  • Sauté, 2 minutes. Add tomatoes and sauté, until the tomato is mushy (about 3-5 minutes).
  • Add mixture to Dal, salt, and cook with vegetables another 20 minutes, adding 1c water. Warm rice and condiments are served on the side.

photo: Emily Kate Roemer

Welcome the fall and harvest! A perfect easy, healthy cookie sheet dinner with colorful oven roasted root vegetables and baked tofu. Vegan, gluten-free and kosher.

Ingredients

• 1 lb tofu sliced lengthwise
• 1 large yam or sweet potato washed with skin on
• 3/4 pounds brussel sprouts cut in half
• 1/2 pound beets (red or golden), trimmed and scrubbed clean
• 1/2 pounds large carrots washed and sliced
• 1/2 red or white onion peeled (optional)
• 12 whole garlic cloves large sized
• 1/4 cup extra virgin olive oil
• 2 tablespoon fresh or dried rosemary
• 1 teaspoon salt
• 1/4 tsp cracked pepper or more to taste

Recipe Notes

Note: Some people prefer to peel their veggies. I buy organic veggies and scrub them well. When using red beets your other veggies may take on a bit of reddish color. You can use golden beets instead, or roast the red beets on one side of roasting pan.

Instructions

1. Preheat oven to 425 degrees F.
2. Slice all veggies into about 1-1/2 inches square. The more similar in size, the more evenly they’ll roast.
3. Put cut veggies into a cookie sheet or roasting pan. Spread the veggies out evenly on the baking sheet. Add 3 tablespoon olive oil, herbs, salt, and pepper. Stir until all veggies are evenly coated with oil, spice and herbs.
4. On a second cookie sheet, spread 2T olive oil, and place tofu slices.
5. 



Roast the veggies in the oven for fifteen minutes. Stir the veggies and turn over the tofu, return baking sheet to oven and continue to roast until the largest ones are tender and the borders are starting to turn golden/dark, another 15-25 minutes.

Roasted Root Vegetables with Baked Tofu

Welcome the fall and harvest! A perfect easy, healthy cookie sheet dinner with colorful oven roasted root vegetables and baked tofu. Vegan, gluten-free and kosher.
Prep Time 1 hr

Equipment

  • 2 cookie sheets or shallow roasting pans

Ingredients
  

  • 1 lb tofu sliced lengthwise
  • 1 large yam or sweet potato washed with skin on
  • 3/4 pounds brussel sprouts cut in half
  • 1/2 pound beets red or golden, trimmed and scrubbed clean
  • 1/2 pounds large carrots washed and sliced
  • 1/2 red or white onion peeled optional
  • 12 whole garlic cloves large sized
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh or dried rosemary
  • 1 teaspoon salt
  • 1/4 tsp cracked pepper or more to taste

Instructions
 

  • Preheat oven to 425 degrees F.
  • Slice all veggies into about 1-1/2 inches square. The more similar in size, the more evenly they'll roast.
  • Put cut veggies into a cookie sheet or roasting pan. Spread the veggies out evenly on the baking sheet. Add 3 tablespoon olive oil, herbs, salt, and pepper. Stir until all veggies are evenly coated with oil, spice and herbs.
  • On a second cookie sheet, spread 2T olive oil, and please tofu slices.
  • Roast the veggies in the oven for fifteen minutes. Stir the veggies and turn over the tofu, return baking sheet to oven and continue to roast until the largest ones are tender and the borders are starting to turn golden/dark, another 15-25 minutes.

Notes

Note: Some people prefer to peel their veggies. I buy organic veggies and scrub them well. When using red beets your other veggies may take on a bit of reddish color. You can use golden beets instead, or roast the red beets on one side of roasting pan.

thieves

The History of Thieves Oil

In times of plague, pandemic and now Covid, humans have relied on powerful essential oils to utilize their anti-bacterial qualities. The historic folklore of this famous Thieves remedy is quite intriguing. The use of thieves oil dates back to the year 1413, at the time, the notorious Bubonic Plague was devastating a large portion of France. The black plague spread like wild fire among the citizens, and the doctors equally. It seemed impossible to be in the area without contracting it, and in the time, the illness resulted in an ultimate, gruesome death. Contracting this illness, very similar to our current pandemic, resulted in severe influenza symptoms with a bacteria infecting the blood system, ending in death.
In this time, however, four burglars were captured and accused of stealing from the ill and dying. The thieves never contracted the plague, despite the close contact with the Black Death victims. During this time, the offenses of theft were punishable by burning alive. The judge was so intrigued by how the thieves had stayed immune to this dreadful disease, that he told them if they shared their secret he’d spare them of their dire fate. The thieves told the judge their secret: they wore a perfume prepared with an essential oil and spice recipe that whenever applied to their hands, temples, ears, feet & a mask over their mouths, kept them safe from infection. They blended cloves, lemon, cinnamon, lavender, and rosemary and applied the mix to their body and a mask that they wore over their own mouth. The judge stayed true to his word. The men weren’t burned alive, but instead they were hanged for their crimes. The Black Death Doctors later adopted this formula, and wore a pointed mask, filled with these spices and oils that looked like a beak. This was the inception of the name for medical “quackery.”
I however, happen to appreciate this powerful formula, and stand by it’s amazing scent and antibacterial properties. Today, I made my own at home “Thieves” essential oil blend and made a diluted powerful non-toxic antibacterial home spray cleanser too, the home smells like lemon, clove and eucalyptus. This is amazingly spicy, like to have a home filled with chai tea, much more appealing than citronella bug spray, and does repel bugs too! A few drops of this blend can be put in an atomizer or warm vapo bath to help to open up respiration and detoxify your home. It’s very powerful though so make sure to… Dilute! Dilute! I was able to make about 20 ounces of it and it’s really strong with an apricot carrier oil for under $30. One bottle of Young Living Thieves if you can get it as it sells out now, is about $45 for 1 ounce.

The Alchemy of Making Oils

In the tradition of wild-crafting essential oils, inspired by pagans and Steinerian schools of thought as exemplified with Dr. Hauschka, the oils are best if wild-crafted. These oils I use are 100% pure essential oils, but not wildcrafted or organic, they are moderately priced and good for cleaning. Some alchemists are sensitive to the “energy” of crafting oils, even going to far as to place the oils back outside to absorb the essences from moonlight. We wont go that far since we are just blending ready made oils. However, I like to have the kitchen very clean before, play some heartwarming music and set my intention to heal as I’m blending these. Yes we too can be modern day, energy sensitive alchemists, that help to heal our world, starting right at home!

Ingredients:

1 oz. Pure Clove Oil
1 oz. Pure Rosemary Oil
1 oz. Pure Cinnamon Oil
.5 oz. Lemon Eucalyptus Oil
16 oz Apricot Oil (Any neutral base carrier oil)

Tools:

bottles to replace oil
funnel
pot or plastic bowl to stir
metal stirring spoon
2 bpa free plastic or glass spray bottles

Directions:

Pour all oils into a pan and stir until well blended
Use a funnel liquid pouring container and re-pour into bottles
To use as a cleaner, pour .5oz into a spray bottle, add 2T of castile soap and shake, shake every time before use as the oil will separate
thieves

D.I.Y. Thieves Essential Oil and Cleaner

The Alchemy of Making Oils
In the tradition of wild-crafting essential oils, inspired by pagans and Steinerian schools of thought as exemplified with Dr. Hauschka, the oils are best if wild-crafted. These oils I use are 100% pure essential oils, but not wildcrafted or organic, they are moderately priced and good for cleaning. Some alchemists are sensitive to the "energy" of crafting oils, even going to far as to place the oils back outside to absorb the essences from moonlight. We wont go that far since we are just blending ready made oils. However, I like to have the kitchen very clean before, play some heartwarming music and set my intentional to heal as I'm blending these. Yes we too can be modern day, energy sensitive alchemists, that help to heal our world, starting right at home!

Equipment

  • bottles to replace oil
  • funnel
  • pot or plastic bowl to stir
  • metal stirring spoon
  • 2 bpa free plastic or glass spray bottles

Ingredients
  

  • 1 oz. Pure Clove Oil
  • 1 oz. Pure Rosemary Oil
  • 1 oz. Pure Cinnamon Oil
  • .5 oz. Lemon Eucalyptus Oil
  • 16 oz. Apricot Oil Any neutral base carrier oil

Instructions
 

  • Pour all oils into a pan and stir until well blended
  • Use a funnel liquid pouring container and re-pour into bottles
  • To use as a cleaner, pour .5oz into a spray bottle, add 2T of castile soap and shake, shake every time before use as the oil will separate

As you all know, cutting out/ eating less meat is a great way to decrease our carbon footprint- this healthy, veggie infused semi-gourmet Mediterranean Vegetarian Meat Loaf comes out really well- do try it! Its great with mashed potatoes or mashed cauliflower and a roasted red pepper sauce as a condiment.

2 packs (800g) of Beyond Burger/ Lightlife ground veg. “meat”
1/2 diced organic onion
1 diced organic red and green pepper
1/2 cup of breadcrumbs or panko
2 eggs (best from our organic backyard city chickens 😉 )
1 c. sliced kalamata olives
3/4 brick of feta cheese
1/3 c olive oil
salt, black and white pepper and Italian seasoning to taste!

Form into a loaf and place on parchment paper and lay on cookie sheet.

Cook 350 degrees F for 1 hour.

Modified veg recipe thanks to aunt Ulla Broander Ödahl, who lived on Cyprus!

veg loaf

Mediterranean Vegetarian Meat Loaf

As you all know, cutting out/ eating less meat is a great way to decrease our carbon footprint- this semi-gourmet Mediterranean Vegetarian Meat Loaf came out really well- do try it!
Prep Time 30 mins
Cook Time 1 hr

Equipment

  • Cookie Sheet
  • Parchment Paper (optional)

Ingredients
  

  • 2 packs 800g of Beyond Burger/ Lightlife ground veg. "meat"
  • 1/2 diced organic onion
  • 1 diced organic red and green pepper
  • 1/2 cup of breadcrumbs or panko
  • 2 eggs best if you have organic backyard chickens
  • 1 c. sliced kalamata olives
  • 3/4 brick of feta cheese
  • 1/3 c olive oil
  • 2 tsp salt black and white pepper and Italian seasoning to taste!

Instructions
 

  • Cook 350 degrees for 1 hour.

Notes

Modified veg recipe thanks to aunt Ulla Broander Ödahl, who lived on Cyprus!

 

I was amazed to discover the very best natural face cream and now use it every.single.day. I would say it’s no less than the fountain of youth. I was taught how to make this by my flower-child neighbor who uses only the best organic and well sourced ingredients that she buys in bulk from various homemade beauty care and natural cosmetics suppliers. I know it might seem tedious to have to craft your own face cream, but it is well worth it. If you make a batch which lasts for an entire year, you can store it in the refrigerator. I swear by this, I have used the best face care products known to man like Dr. Hauschka and Evan Healy, but this is truly incomparable. It is the perfect weight and smells like citrus and vanilla. Let us know in the comments if you try this and how it feels on your skin and if indeed, all of your wrinkles magically disappear forever!

COCOA BUTTER CREAMY LOTION FOR FACE AND BODY

This nongreasy, deeply moisturizing and hydrating cream doubles as a fabulous after-sun cream. It leaves skin very soft and silky with a light, velvety “orangesicle” scent.

7 tablespoons soybean, almond, apricot kernel, or macadamia nut base oil

2 tablespoons beeswax

2 tablespoons coconut base oil (extra-virgin, unrefined)

3 tablespoon cocoa butter

1 teaspoon anhydrous lanolin

9 tablespoons distilled water

2 teaspoons vegetable glycerin

1/2 teaspoon borax x 30

20 drops sweet orange essential oil drops tangerine or sweet orange essential oil

20 drops vanilla essential oil

Recommended for: normal, dry, dehydrated, sensitive, sunburned, windburned, mature, or environmentally damaged skin (especially for dehydrated oily and combination skin in cooler, less humid seasons)

USE: Daily

PREP TIME: 1 hour approximate! 20 to 30 minutes, plus 30 minutes to set up and cool

BLENDING TOOLS: blender; long-handled, slender spatula

STORE IN:  glass or plastic jars or squeeze bottle (if storage area is very warm)

YIELD: approximately 1-1/3 cups

HEAT: In a small saucepan over low heat or in a double boiler, warm the base oils, beeswax, coco butter, and lanolin, until the cocoa butter and beeswax are just melted. In another pan, warm the water and vegetable glycerin, add the borax, and stir until the borax is incorporated.

COOL: Remove both pans from heat and allow their contents to cool almost to body temperature until the oils/wax/butter/lanolin mixture just begins to thicken and becomes slightly opaque. It will be like a soft, loose salve. This will take 5 to 10 minutes, depending on the oils/wax/butter.

BLEND: Immediately pour oil/wax/lanolin/butter mixture into into the blender, scraping the sides of the saucepan to remove every and remove every last trace. Place the lid on the blender and remove the lids plastic piece. Turn the blender on medium and slowly drizzle the water/Glycerin/Borax mixture through the center of the lid into the vortex of swirling fats below. Closely watch what happens: almost immediately, the lotion will begin to thicken. Blend for 5 to 10 seconds more. turn off the blender and check the consistency. It should have a smooth texture. If the mixtures are not combining properly, turn off the blender and give the lotion a few manual stirs with a spatula to free up the blender blades. Then replace the lid and blend on medium for another 5 to 10 seconds. Repeat process as needed.

Turn off the blender and add the essential oils, stirring a few times to mix them in, then blend completely on medium another 5 to 10 seconds, until the lotion is smooth and pale yellow

Note: If the temperature of your kitchen is above 76°F. the lotion will maintain a softer consistency. (Coconut oil turns from solid to liquid at 76°F.) If the temperature is below 76°F. the lotion will be firmer more like  a cream.

PACKAGE AND COOL: Pour the finished lotion into storage container(s). Lightly cover each container with a paper towel and allow the lotion to cool for 30 minutes before capping. If you notice after a few hours or days, that water begins to separate from the lotion, don’t worry. The mixture can separate if the fat temperature and water temperature are not relatively equal and cool enough when the two portions are blended. Keep trying — crafting perfect lotions is an art form!

No refrigeration of this product is required if it’s used within 30 days. If stored in the refrigerator, please use it within 3 to 6 months. (You may notice a change in the formula’s texture if it’s stored in the refrigerator, but this won’t affect the quality of the product.)

APPLICATION TIPS: Use 1/2 to 1 teaspoon to cover the entire face, throat, and décolleté and more as necessary for the body.

natural face cream

Homemade Cocoa Butter Face Cream

Recommended for: normal, dry, dehydrated, sensitive, sunburned, windburned, mature, or environmentally damaged skin (especially for dehydrated oily and combination skin in cooler, less humid seasons)
Prep Time 1 hr

Equipment

  • BLENDING TOOLS: blender; long-handled, slender spatula

Ingredients
  

  • 7 tablespoons soybean, almond, apricot kernel, or macadamia nut base oil
  • 2 tablespoons beeswax
  • 2 tablespoons coconut base oil extra-virgin. unrefined
  • 3 tablespoon cocoa butter
  • 1 teaspoon anhydrous lanolin
  • 9 tablespoons distilled water
  • 2 teaspoons vegetable glycerin
  • 1/2 teaspoon borax x 30
  • 20 drops drops sweet orange essential oil drops tangerine or sweet orange essential oil
  • 20 drops drops vanilla essential oil

Instructions
 

  • USE: Daily
    PREP TIME: 1 hour approximate!, 20 to 30 minutes, plus 30 minutes to set up and cool
    STORE IN:  glass or plastic jars or squeeze bottle (if storage area is very warm)
    YIELD: approximately 1-1/3 cups
    HEAT: In a small saucepan over low heat or in a double boiler, warm the base oils, beeswax, coco butter, and lanolin, until the cocoa butter and beeswax are just melted. In another pan, warm the water and vegetable glycerin, add the borax, and stir until the borax is incorporated.
    COOL: Remove both pans from heat and allow their contents to cool almost to body temperature until the oils/wax/butter/lanolin mixture just begins to thicken and becomes slightly opaque. It will he like a soft, loose salve. This will take 5 to 10 minutes, depending on the oils/wax/butter/
    BLEND: Immediately pour oil/wax/lanolin/butter mixture into into the blender, scraping the sides of the saucepan to remove every and remove every last trace. Place the lid on the blender and remove the lids plastic piece. Turn the blender on medium and slowly drizzle the water/Glycerin/Borax mixture through the center of the lid into the vortex of swirling fats below. Closely watch what happens: almost immediately, the lotion will begin to thicken. Blend for 5 to 10 seconds more. turn off the blender and check the consistency. It should have a smooth texture. If the mixtures are not combining properly, turn off the blender and give the lotion a few manual stirs with a spatula to free up the blender blades. Then replace the lid and blend on medium for another 5 to 10 seconds. Repeat process as needed.
    Turn off the blender and add the essential oils, stirring a few times to mix them in, then blend completely on medium another 5 to 10 seconds, until the lotion is smooth and pale yellow
    Note: If the temperature of your kitchen is above 76°F. the lotion will maintain a softer consistency. (Coconut oil turns from solid to liquid at 76°F.) If the temperature is below 76°F. the lotion will be firmer more like  a cream.
    PACKAGE AND COOL: Pour the finished lotion into storage container(s). Lightly cover each container with a paper towel and allow the lotion to cool for 30 minutes before capping. If you notice after a few hours or days, that water begins to separate from the lotion, don't worry. The mixture can separate if the fat temperature and water temperature are not relatively equal and cool enough when the two portions are blended. Keep trying — crafting perfect lotions is an art form!
    No refrigeration of this product is required if it's used within 30 days. If stored in the refrigerator, please use it within 3 to 6 months. (You may notice a change in the formula's texture if it's stored in the refrigerator, but this won't affect the quality of the product.)
    APPLICATION TIPS: Use 1/2 to 1 teaspoon to cover the entire face, throat, and décolleté and more as necessary for the body.
Keyword cocoa butter face cream, homemade face cream

 

Photo by Dana Tentis from Pexels