1 potato with skin
1 sweet potato with skin
2 carrots with skin
1 Red onion
2 garlic cloves
1"piece of ginger root
1-2" turmeric root
2 stalks celery chopped into pieces
Salt and pepper to taste
1t each: parsley, sage, rosemary and thyme
4 cups water
Wash and rough chop root veggies into chunks and place in a pot.
Add the rest of the ingredients and water to the pot.
On stovetop: Cover and cook on medium heat for 60 minutes.
In Instant Pot: Set to Soup or Manual Setting fo 30 minutes. Natural release.
Using a colander, strain soup liquid into a saucepan .
In High speed blender: Blend the veggies until creamy with about 1 - 2 cups of soup liquid. Add blended veggies to the liquid in the saucepan, and stir. ENJOY!!!!
(Makes about 8 cups)
This morning I showed a friend how to make Nut Mylk with Almonds, Cashews and Sunflower Seeds. After I had strained the Mylk, I had about 1 cup of pulp left over.
Yesterday I found a recipe online for a grain-free Peach Cobbler. Never having made any kind of cobble before, this evening, I decided to try using the left over Nut Mylk pulp to make the cobbler dough. The yummy result of the experiment: a delicious diabetic friendly dessert!!!
No sugar. No flour. No dairy. And not just for diabetics either.
3 cups berries OR Sliced Mangoes OR Peaches
1Tablespoon Xylitol OR Coconut Sugar OR 1/2 T of each OR to taste.
1/2 teaspoon Arrowroot powder
1/2 cup unsweetened Almond Milk
1/2 cup Almond Flour
1 cup Nut Mylk Pulp
1/4 cup Almond flour
1/4 cup Coconut Oil
1/2 teaspoon Vanilla Extract
1/3 cup Arrowroot Powder
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Sea salt or Himalayan salt
Preheat over to 375F
Grease a 9" glass pie pan or square baking dish with coconut oil.
In a medium bowl, combine all ingredients for the fruit layer.
Pour and spread the fruit layer evenly into the prepared pie pan or dish.
In a separate bowl, combine all cobbler ingredients.
Place large spoonfuls of cobbler mature over the fruit layer.
Bake for 30 minutes until the fruit layer is bubbly.
Check the cobbler layer by inserting a toothpick. It should come out clean.
Remove from oven and allow to cool slightly before eating.
Preparation time: 30 minutes max.
Serves 3 - 4
1 small Organic Cauliflower cut into florets.
2 Medium Organic Zucchinis cut into pieces.
4 stalks Organic Celery cut into pieces
½ Organic Red Onion cut coarsely
2 Tablespoons Hemp Seeds
3 cups Organic Vegetable Stock*
1 or 2 cloves Organic Garlic
Freshly Ground Pepper
Sea / Himalayan Salt to taste
1 teaspoon Dried Basil
Place all but the last 3 ingredients in a pot and bring to boil.
Lower the flame and cook about 15 minutes. Add the salt, pepper and basil.
Process in high powered blender until smooth. If too thick, add more water or stock.
Enjoy this thick, creamy soup warm.
* Variation: Chicken Bone Broth if not vegan.
1 large Zucchini
1 cup Sun Dried Tomatoes
1 cup Red Onion finely chopped.
2 cups Kale Chopped
1 cup Mushrooms sliced.
2 t each Basil & Oregano
1 t Garlic Powder
1 t each Sea Salt & Ground Black Pepper
I cup quartered Grape Tomatoes
A sprinkle of Vegan "Parmasan" Cheese
2 t Virgin Olive Oil
1T Coconut Oil
PREPARING EGGPLANT: Cube Eggplant into 1/2" cubes. Place in bowl with Salt for at least 30 minutes. Squeeze with your hands. Throw liquid away. Place back in bowl, and toss in Olive Oil. Bake at 375F for 45 minutes. I usually do this well ahead with with 2 Eggplants and store in the refrigerator to use with various dishes.
Make Zucchini Noodles using a spiralizer (I got mine on Amazon.com) or you can cut into thin strips using a knife. (I don't have the patience for this. Get the spiralizer!!! It's quicker and waaaay more fun.)
Saute onions in coconut oil. Turn fire off. Add the rest of the ingredients and toss to mix. Add the Zucchini noodles and toss to mix. Enjoy!!!!
I just got myself 4 Hummingbird feeders to place around our yard. Hummers are everywhere out here where I live in Santa Fe. When I read the ingredients in commercially made Hummingbird food, it made me shudder. So I Googled and found this recipe which is way cheaper and so much better. Seriously, if I avoid eating packaged food containing junk, why would I want to feed horrible chemicals to these gorgeous little creatures!!!
1 part organic sugar
4 parts water
Mix sugar and pure water. Bring to boil. Cool. Fill into clean feeder/s. Store extra in fridge for 1 week. Clean feeder once a week. Twice a week in hot weather.
Enjoy the hummers!!!
No need for Red food coloring.
Honey can be damaging to Hummers.
Recently I was encouraged by some friends and clients to share my recipes with them. So after about a year's break, here I am, back at it.
As you know, there's so much toxic crap in personal care and beauty products. And the ones that are organic and non toxic are so darned expensive. I was thrilled to find these recipes that are quick and easy to make at home, and totally healthy. Have fun making these and enjoy using them in good health! I already made the toothpaste and love it.
BTW, I tried to embed the HTML coding into this blog, but it turned out to be way too wide, so I am posting the link:
Here's a yummy dose of Omega 3, antioxidants, heart healthy greens and fats to start the day. This is my favorite raw breakfast when I have to stay in a hotel and but don't want to take a blender with me, or get tempted by the carb-heavy breakfast buffets. The same ingredients that go in a smoothie go into this. This is my go to breakfast whenever I feel like eating cereal, but want to eat light, healthy, raw and grain-free.
2 T Chia Seeds
1T Green Food powder
1 c fresh or frozen berries
1/2 an Avocado cubed
Stevia to taste
The night before:
Place Chia seeds in a bowl.
Add warm water and soak overnight in the refrigerator.
If berries are frozen, thaw in another bowl.
In the morning
Add Green Food powder and Stevia into the Chia gel and stir until mixed in.
Mix in berries and Avocado.
OPTIONAL: I sometimes add a dash of coconut cream on top if I feel like it.
Brussels Sprouts is another Spring food. This week, I am posting a video blog post from Anita Capizzi, my nutrition guru. Here she is showing how to make chips with Brussels Sprouts. Seriously, who'd've thunk???!!!! They are amazing!!! Spring food with a crunch...and don't expect to have any left for later. Thanks, Anita!!!
Here's the recipe:
Pre heat oven to 350 degrees.
Outer Leaves of Brussels Sprouts (The larger sprouts are easier to make chips from.)
Peel off the outer layer of sprouts and discard. Then peel the next layer and save to a bowl. Keep the sprout itself in a zip loc bag for later use.
Toss sprout chips in the bowl with a fine mist of olive oil and sprinkle sea salt to taste.
Arrange on a cookie sheet lined with parchment paper. Make sure that they are in a single layer.
Bake for 8-10 min. watching after 6 min. to be sure that they don’t burn!
Enjoy this chip alternative!
P.S. If they don’t crisp up it’s usually because you added too much olive oil!
More from Anita:
If you are looking for someone to help you bring down blood sugar, I recommend her highly.
About This Page
Healthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness.