Blueberry Pancake

Ingredients (Serves 3) 1 1/2 cup blueberries 1 cup almond flour 6 tbsp rolled oats 1 1/2 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1 1/2 tsp pure vanilla extract 1 cup milk of choice Direction Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled […]

Raw vegan chocolate mousse

I  love this recipe from the Blood Sugar Solution Cookbook by Dr. Mark Hyman!  It’s super quick and simple to make, and best of all, it’s using whole ingredients you probably already have at home. Ingredients flesh of 1 ripe avocado 1/4 cup unsweetened cocoa powder 1/2 large banana 2 tbsp water 2 tsp pure […]

Zucchini Cashew Curry

Today, I started Alisa Vitti’s 4-Week Cyclical Hormonal Health Plan to increase the amount of micronutrients for my endocrine system. This plan works on a 4-week period cycle and provides “regular rotation of foods to help break down estrogen and clear it out of the body efficiently.”  You start it the day after your period […]

Vegan Cookies (no butter, sugar or flour)

These cookies are made without any butter, sugar or  flour.   Coconut oil, apple sauce and bananas make these cookies are super moist, yummy and healthy! Ingredients 3 mashed bananas (ripe) 1/3 cup apple sauce 1/3 cup coconut oil 1/4 cup almond milk 1 tsp vanilla 1 tsp cinnamon 2 cups oats 1/3 cup chocolate chips […]

Creamy eggplant curry

Eating vegetarian meals frequently throughout the week helps reduce our carbon footprint.  You won’t miss the meat because in this dish, the vegetables are the stars!  This recipe is from Curries: 40 Authentic Curry Recipes from Around the World (a gift from our friend Therese). Ingredients Serves 4 Paste • 2/3 cup cashews • 2 […]

Roasted fennel arugula salad with chicken

Wow, this is really intensely flavorful. So delish! The roasted fennel and curry vinaigrette recipe is originally from Food for Thought with Claire Thomas.  And fennel contains anti-inflammatory phytonutrients and is super healthy. Ingredients Serves 4 Roasted Fennel 1/2 cup red onion, finely chopped 3 fennel bulbs, sliced 6 tablespoons olive oil 1 bag of […]

Rainbow chard scramble with fruit

This is my favorite thing to make my daughter and I for breakfast. It’s quick, easy and loaded with nutrients. Plus it’s easy to vary up the ingredients with mushrooms, brown rice, quinoa and/or seasonal fruit. Ingredients Serves 2 1/4 onion, chopped 2 large carrots, chopped 2-3 large leaves of rainbow chard, including stems, chopped […]

Organic free-range chicken & veggie Phở

This version of Phở is made with organic free-range chicken, which is farmed sustainably without antibiotics and “raised in spacious, naturally lit houses and large, fenced outdoor pens, where they are free to roam.” Add lots of fresh vegetable toppings, some spices, your favorite choice of low-carb noodles – and BAM!  Healthy, easy, and filling. […]

Zucchini Soup

This recipe originally came from the Rosicrucian Fellowship cafeteria, where I was attending a Sacred Earth workshop by Christan Hummel.  I adapted the recipe so it’s easier to use (and read on my iPhone). Ingredients 2 tsp butter + – 1 large onion, chopped 2 lbs zucchini, sliced 2 cups vegetable stock (coconut milk or […]