Almond Milk/Aloe/Strawberry Shake

Almond Milk/Aloe/Strawberry Shake

(makes 2-3 3 servings)

1 1/2 c almond milk, unsweetened

6-8 organic strawberries, chopped

3-4 cups crushed ice

1 tbsp coconut palm sugar (optional)

Stevia to taste

1 tsp pure vanilla

1 “leaf” of raw aloe (Use a knife to cut down both edges, then split down the middle, to expose the gel.  Then scrape out with a serrated edge.)

Blend all ingredients until smooth.

Ginger Broth w/t Vegetables

Ginger Broth with Vegetables

2 qts waterCoconut oil1 onion, chopped2-4 inch piece ginger root, depending on thickness, skinned and sliced

6-8 tbsp Bragg’s Liquid Amino3 julienned carrots

2 celery stalks15 asparagus spears1/2 large green bell pepper, dicedBean sprouts

5 parsley sprigs

1.  Cook onions in coconut oil until soft.  Remover from heat,  Meanwhile, bring water to a boil, then add ginger.  Lower heat to med-lo and  simmer for 10 minutes. 2.   Add the Brag’s Liquid Amino, until it tastes right for you.  Test a spoonful at a time, letting it cool before tasting.  3.  Remove from heat, add vegetables and stir.  Garnish with parsley.

Vegetable Scramble with Sprouted Grain Crackers

Vegetables Scamble with Sprouted Grain Crackers

You will need:

2 sprouted grain tortilla wraps, toasted until crisp and broke into pieces.

1 tbsp Coconut oil

1 small yellow onion,diced

2-3 garlic cloves, minced

5 large cherry tomatoes, diced

2 organic, pasture-raised eggs

1/2 zucchini,diced

1/2 yellow squash,diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

handful spinach, chopped

2 green onions, chopped

fresh or dry  herbs such as basil, marjoram, chives

sea salt and fresh ground pepper

(This recipe serves 2.  For more servings, increase the ingredients accordingly.)

1.  Cook onion in coconut oil until soft, add garlic toward the last minute or so.

2.  Add the tomatoes and cook for 1 minute.  Add the eggs and scamble for about 2 minutes, mixing it with the onions and garlic.

3.  Just as the egg is starting to look fully cooked, add the zucchini, squash, bell peppers, and add herbs.  Use about 1 tbsp of each, or just the ones you like.  The amount of herbs used can be different for each person.  Toss with the egg and cook for an additional 1 or 2 minutes, until the eggs are fully cooked and the vegetables thoroughly mixed into a big scramble.

4.  Place the scamble on the center of a large plate.  Arrange the crackers around it.  Arrange the spinach on top of the scamble, sprinkle with the green onions.


Note – Serve with a fresh vegetable juice, such as the one picture.d  (2 cucumbers, 3 carrots, 1 celery stalk, handful spinach, 1/2 green bell pepper, 1/2 red bell pepper)

Note – You can add many things to this recipe, such as black beans or quinoa, or try a diferent  combination of herbs/spices.

Sauteed Broccoli w/t “Hollandaise” Sauce, Adzuki Beans/Brown Rice Salad

Sauteed Broccoli w/t “Hollandaise” Sauce, with Adzuki Beans/Brown Rice Salad

Broccoli recipe:2-3 stems of broccoliLarge handful sugar snap peas1 tbsp Garlic, mincedCoconut oilSea salt1.  Rinse broccoli and cut into 2-4 inch slices, with flat sides long-ways down the stem.2.  Lightly braise the broccoli for about 5 minutes, tossing 2-3 times, in the coconut oil over medium heat, using a lid to keep the heat inside the pot.  Sprinkle the minced garlic and sea salt over the broccoli as needed.“Hollandaise” Sauce:1 tbsp unsweetened coconut flakes1 1/2 tsp coriander seeds2 tsp freshly ground ginger2 tsp garlic, minced1 cup unflavored goat kefir (available at Whole Foods)3/4  tsp turmeric powderSea salt1 tbsp coconut oil3/4 tsp mustard seeds1 vidalia (sweet) onionSpelt flour (optional)1.  Using a pestle and mortar, grind the coriander seeds, ginger, garlic, and coconut flakes into a paste.  Whisk this paste with the kefir and set aside.2.  Heat coconut oil over medium-high in a medium wok or pan.  Add mustard seeds.  When the seeds start to pop, add onion and cook until soft. Add the seasoning mixture and cook for about 1-2 minutes, or until the fragrance is released.3.  Turn heat off, let the pan cool for about 2 minutes, then pour in kefir and whisk while it warms.  Use spelt flour if desired for thickening, season with sea salt.  Serve over broccoli.(This recipe is still being worked on.  An additional ingredient that may give it more “tang” would be a tbsp of lemon juice.)Adzuki Beans/Brown Rice Salad       3/4 cup dried adzuki beans3/4 cup dried brown rice2 tbsp olive oil1 tbsp hemp oil2 tbsp apple cider vinegar1 1/2 tbsp Bragg’s Liquid Amino1 tbsp lemon juice1 tsp ground ginger2 garlic cloves, minced3 green onions, green and white parts diced and separated1 small carrots, thinly sliced2-3 radishes, thinly diced1 tbsp sesame seeds1.  Rinse beans and cook in about 5 cups water for 40 minutes.  Add water if needed while it cooks.  Meanwhile, rinse rice and soak for 30 minutes in hot water.2.   After about 40 minutes, add the rice to the beans, adding additional water if neccessary, and cook for another 30 minutes.3.  While rice and beans are cooking, combine oils, vinegar, Bragg’s Liquid Amino, lemon juice, ginger, garlic, and the white parts of the green onions in a bowl and whisk.  Set aside.4.  When bean/rice mixture is fully cooked (for firmer beans cook for a shorter time, for a “refried” bean texture, cook longer), toss beans/rice with the carrots, radishes, sesame seeds, and the oil dressing.  Garnish with the green parts of the green onions.

Miso Soup with Vegetables

Miso Soup with Vegetables

Miso soup is a staple in Japan, and a major part of the macrobiotic diet, a diet that has tremendous healing abilities.

Not only is this easy enough for kids to make, it is also packed with nutrition!

You will need:

Miso soup packages (the number of servings should be on the package)

Vegetables such as:

carrots/celery/Bok choy/spinach/radish/bean sprouts/asparagus/bell pepper

1.  Bring water to a boil in a tea pot or sauce pan.  Pour hot water into bowls with miso soup mix.  Stir.

2.  Add a handful of chopped and diced vegatables, enjoy.

Note:  To make this a boxed lunch, bring your package of miso concentrate/powder with you, along with a baggie full of pre-chopped, lightly steamed (optional) vegetables.  As long as you can find hot water at lunchtime, you can make this soup easily.  And make sure you bring a bowl!

Cream of Buckwheat Power Breakfast

Cream of Buckwheat Power Breakfast

1/4 c dry cream of buckwheat

1 tbsp grass-fed butter or coconut oil

1 tbsp goji berries

stevia (to taste)

dash of cinnamon

1-2 tsp coconut palm sugar or raw honey (optional)

1/2 – 1 tbsp each of chia, hemp, fresh-ground flax seeds (optional)


1.  Cook cream of buckwheat as directed on package.

2.  Place 1 tbsp butter or coconut oil in bowl, then add cooked cream of buckwheat.  Add cinnamon, coconut palm sugar and goji berries and stir.

3. Use a very small amount of Stevia to sweeten, keep adding until it suits your tastes.  Sprinkle with chia, hemp, and freshly-ground flax seeds.  Stir and enjoy.