I started this page as a way to share good and healthy recipes with my family and friends (so many had asked for my Quinoa and Kale Salad recipe!) and to encourage more of us to get motivated to make a change for the better. There are only a few of us posting so far, but please feel free to invite anyone who you'd think would like to share recipes with us, just e- mail or facebook message me their e-mail address and I will add them as an administrator.

Friday, March 30, 2012

New Favorite Juice

I struck gold!! I've been waiting for my creative juices (ahem) to take me to the place I found myself in 10 minutes ago - a basic nutritious juice that I can rely on as my go-to juice of the day. Even Bob said this one is good... that's saying a lot.

1 whole bunch red chard
2 apples
5 carrots
1 largish cucumber

Juice, drink, and thank me later.
BTW this makes about 30 oz of juice.

Monday, March 19, 2012

Veggie Chips

There are many recipes for "healthy" vegetable chips online, but I've found them to be too high in calories from using way too much oil. Here is my version which I believe is healthier and tastier:

2 - 3 Cups of thinly sliced root-type veggies such as sweet potato (much healthier than white potatoes btw), beets, carrots, etc... you can even use kale yum!

sea salt to taste (for kale chips, salt after baking only)

1 - 2 teaspoons olive oil

Lightly coat bottom of cookie sheet (or two) with olive oil to prevent sticking (for kale chips you will need to chop and toss kale in a bowl with 1-2 addtional T of olive oil prior to baking), layer chips and lightly salt. Sprinkle favorite herbs and spices on chips - think cinnamon on sweet potatoes, fresh minced garlic or lemon juice on kale, organic seasoned sea salt, black pepper, fresh dill, thyme, cilantro, endless possibilities... Bake at 400 for around 10 minutes. Flip chips over and bake another 10 or longer till crispy. Chips will crisp more as they stand.

Tuesday, March 13, 2012

My Favorite Morning Juice Blend

Since learning about how to get even more nutrition through juicing I've been creating my own fresh juices using the awesome organic produce I find at People's market here in OB - sometimes they are good, and sometimes they are well... not so good (be careful with the ginger - that's all I have to say about that). Here is my favorite breakfast drink using mainly grapefruit which, like lemons, becomes alkaline after digestion - proven great for burning fat too! Google grapefruit and learn all the wonderful things it can do for your body.

1 1/2 Grapefruits
1/2 Sweet Potato
1 Orange

Juice and enjoy! This one has that OMG factor. Love it.
(BTW be careful not to drink grapefruit juice when taking certain medicines and check with your pharmacist or doctor if you have a concern about how grapefruit juice will interact with any medicine you are taking)

Tuesday, January 31, 2012

How to grow your own stevia!


To see Mimicreme's website:


Friday, June 18, 2010

No Drip Fruit Pops!

This is actually more of an idea, I haven't tried to make them yet since we're in the middle of moving chaos, but I will give 'em a go when we reach our destination for sure! Mason loves popsicles, but all the added sugar and chemicles and fake stuff is a no-no, so here is what I think will be a great alternative:

3 cups chopped fresh fruit (mangos, strawberries, bananas, etc...)
1/2 Cup prepared unflavored gelatin (optional)
1 Cup filtered water or almond milk
1/2 teaspoon stevia

Puree all and freeze in your fave popsicle tray. The gelatin is the ingredient that makes these pops no-drip (for kids) but it is not vegan so it is optional.

Sunday, May 30, 2010

YAY!! All the angels in heaven are rejoicing today

Brandon and Jen were baptized by Pastor Francis Chan today - I have been praying for a long time for this day, now I'm rejoicing with Jesus and His angels!!!

Thursday, May 27, 2010

Avocado Ice Cream

I found a recipe online for this ice cream but some of the ingredients weren't quite up to snuff for my liking so I modified it (I think it still counts as an original creation though, right?)

3 ripe avocados
2 – 3 T lime juice (depending on the strength of the lime)
1/2 teaspoon stevia, powdered or liquid
2 C MimicCream
1 C almond or coconut milk
2 T tequila (optional) make sure you use organic tequila... JK

Puree all and use ice cream maker to freeze according to your maker's directions. **OR** Cameron (my 12 year old) told me that he was taught in school to make ice-cream using two zip lock bags, some ice, and some salt (he said regular salt was fine), instead of an ice cream maker (let's face it, I don't know anyone who owns an ice cream maker except my sweet crazy niece Brit). I haven't tried it yet - BUT, he said it worked... I will get back to you after he shows me how to make this recipe using what he learned in school. Tick Tock...

Simple Spinach Salad

Brandon and Jen say this makes an excellent breakfast (I think according to their friend Alex who is teaching them how to become alkaline).

A whole bunch baby spinach
lots of fresh squeezed lemon juice to taste
lots of good quality cold-pressed olive oil to taste
Real Salt & pepper

Toss all ingredients and enjoy this simply energizing and refreshing salad. By the way, Branjen also say to squeeze fresh organic lemon juice into your water for a better quality alkalizing drink.

My Split Pea Soup

I don't know if I'm the only who makes split pea soup this way, but I love it! It's a comfort food that is healthy for you too - a rare combo.

1 lb dry split peas (green or yellow, I use organic) - or you could use lentils if you prefer for yummy lentil soup
4 or 5 cloves garlic
1 med onion
3 or 4 bay leaves
Real Salt & pepper
Filtered water
2 large carrots, cut into largish bite sized chunks
1/2 head broccoli
1/2 head cauliflower, cut into largish bite sized chunks
1 1/2 C almond milk or light coconut milk (or we could try out our new MimicCreme here)

Simmer split peas (or lentils), bay leaves, garlic, onion, and Real Salt & pepper in enough filtered water to cover 4 or 5 inches above lentils. Test lentils for doneness, then add almond milk. Simmer for another 5 minutes. When done turn off heat, add veggies and let stand to warm veggies (don't boil veggies or you'll cook the nutrients out). Garnish with slices of avocado. Veggies will be al dente but tasty in this very yummy soup.

Wednesday, May 26, 2010


I happened to find this great new product while researching for a new recipe: "MimicCreme is the non-dairy, non-soy, gluten-free substitute for cream that truly is both tasty and healthy. And we make it available to you in four versions. There is an Unsweetened version; two sweetened versions-- Sweetened, made from natural cane sugar and Sugar-free Sweetened made with a 100% natural sugar substitute-- and a Coffee Creamer (which is available in a convenient 16 oz. carton).

All four versions of MimcCreme are 100% vegan." - It's made from almonds and cashews.

I'm going to get some of the unsweetened version to create my very own avocado ice cream - to follow!

All you beautiful San Diegans can buy this product here: 4S Ranch 10511 4S Commons Drive Suite 155 San Diego, CA 92127 858-432-7755

And you gorgeous Angels can get it here: Erewhon Natural Foods 7660 Beverly Blvd. #A, Los Angeles, CA 323-937-0777 www.erewhonmarket.com

**OR** Follow Your Heart Natural Foods Market 21825 Sherman Way, Canoga Park, CA www.followyourheart.com

Steamed Broccoli

Jen always makes this for my son... seems simple, but it's very delicious.

Large head of broccoli - or cauliflower
Steam rack for bottom of pot (or ball up foil for a home-made "rack" McGuyver style)
enough water to cover bottom of pot
Cold-pressed good quality olive oil
Real Salt & pepper

Add broccoli to steam rack and cover pot, steam briefly (you don't want to cook the nutrients out of your good produce). Remove from pot, pour olive oil on top, add Real Salt and pepper to taste. Yummy!


These are not exactly "alkaline" but I do use only organic ingredients and they are delicious -in moderation- with a generous serving of mushed avocado.

1 1/2 C organic whole wheat flour
1/2 C Hemp or Flax seeds
6 Tbs olive oil - cold pressed
Real Salt (to taste)
Filtered water

Add flour and Real Salt to med size bowl, add olive oil and "rub" into flour well to form a crumb-like texture. Add seeds and mix by hand while slowly adding water to form a somewhat stiff dough. Roll out thin and cut small squares out of dough (use a sharp knife and a grid-like pattern). Bake at 375 for around 10 minutes (test for doneness). Crackers are done when crispy but not brown. Experiment with herbs / spices for different flavors if you wish (someone suggested rosemary, sounds yummy to me!)

Quinoa and Kale Salad

This is the recipe that inspired me to create this page - I had so many takers I got writer's cramp! A very delicious and refreshing salad - and packed with protein, who needs meat?

5 or 6 cloves garlic
1 med onion
juice of 3 lemons
1/4 C cold-pressed olive oil
Real Salt and pepper
1 cup cooked quinoa
1/2 bunch finely chopped red kale
1 large sweet potato, cooked
2 large carrots, sliced
6 or more handfuls baby spinach

Saute garlic and onion in a tablespoon or two of the olive oil until done to your preference, add to a large salad bowl with lemon juice, the rest of the olive oil, salt, and pepper. Whisk well. Add quinoa, kale and carrots, toss well. Add sweet potato(chopped into bite-sized pieces) and spinach, toss and eat yum!