Category Archives: Recipes

Golden Berry Shake

Golden berries, also called goose berries, taste like a cross between a tomato and the sour of a citrus fruit.  They’re low sugar and loaded with antioxidants, but only available fresh at certain times of the year, usually they can be found in stores in the spring.  This shake is one of my favorites.


10-12 Golden Berries 

2 cups coconut or kefir water

1T  coconut manna, oil or cream

1T ghee or almond butter, or both

2 t coconut sugar (or 2 dates or stevia to taste)

1/3 t cinnamon

1/3 t ground cloves

1/3 teaspoon chili flakes (optional)

1/8 t ground nutmeg 

1/2 scoop vanilla protein powder

1 pinch sea salt

6-8 ice cubes 


Process  everything in blender except ice until smooth, add ice and blend until slushy.  Serve with a straw 🙂


Ginger Switchel

Envigorating way to start the day and support your detoxification pathways.


  • 2T apple cider vinegar
  • 1-2 t Stevia or Lakanto or to taste (can use molasses, maple syrup, honey, sugar)
  • 1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger
  • 1/4 t ground turmeric
  • 1 c purified water




  • Combine all ingredients in a jar or glass. Cover and refrigerate at least 2 hours and up to a day.
  • Shake or stir before serving. Taste and adjust sweetener, if desired. If using fresh ginger, strain through a fine sieve or cheesecloth.
  • Pour over ice or top off with soda water, if desired.

Seed Bread

This seed bread has a surprise ingredient, you’d never know from tasting it that it’s so nutritionally dense and gluten-free.  It’s perfect at tea-time, toasted and with a smudge of avocado or nut butter.


  • 1 pound cauliflower rice or florets
  • 3T chia seeds
  • 3T flax seed meal
  • 6T water
  • ½ c almond meal or 1/3 c almond butter
  • 1/2 t sea salt
  • (Optional) 1/4 t turmeric
  • (Optional) fresh minced rosemary


  • If using cauliflower florets, pulse in a food processor until a rice-like texture.
  • Boil the cauliflower rice in a large pot until tender, about 5 minutes.  Drain the liquid and allow the cauliflower to cool for a few minutes.  Transfer it into a nut milk bag and squeeze out all excess moisture (don’t skimp on this step).
  • While the cauliflower cools down, make a chia-flax “egg” by mixing together flax and chia with 6 tablespoons of (lukewarm) water.  Set aside and allow the mixture to thicken.
  • seedBread1I n a large bowl combine cauliflower, the chia-flax “egg”, almond meal, and salt until the mixture makes a well-formed dough.
  • Press the dough into a parchment-lined baking sheet, keeping the crust about ¼-inch thick. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
  • Remove the bread from the oven. Using an additional piece of parchment paper and sheet pan, flip the bread over and bake for another 15 minutes.
  • Cut bread into squares and enjoy with toppings of your choice such as avocado, spinach, red onion, boiled egg, cilantro, nut butter…


Curry Chicken Salad

This versatile salad can be served over a bed of greens, on crackers, or rolled up in a paleo wrap.


  • 2 chicken breasts, chopped or sliced
  • 1-2 stalks celery, chopped (or carrots, julienne cut)
  • 1/2 cucumber or zucchini, chopped
  • 1/2 green apple, chopped (or pear)
  • 2T red onion, minced
  • 3 large dates, minced (or handful of dried black currants)
  • 1 bunch flat leaf parsley, cilantro, or basil, chopped
  • handful of Pecans, chopped (or walnuts, almonds, or pumpkin seeds)



  • combine all ingredients in a large bowl and toss with curry avocado spread.  Add extra olive or avocado oil to thin out as needed.
  • chill for an hour or serve immediately

Salted Fudge Brownies (Gluten Free )

This recipe is the result of much experimentation and produces a decadent chocolate treat.  The brownies stay moist at room temperature for up to a week, but can be refrigerated or frozen for longer term storage.  They won’t last long though, so delicious…


  • 3/4 cup raw cacao powder
  • 3/4  cup coconut nectar or crystals*
  • 2 cups almond butter
  • 1/8 cup coconut manna, softened
  • 1 T + 1 t  vanilla
  • 1/4 cup Lakanto Monkfruit crystals
  • 1/2 t + 1/8 t sea salt
  • optional: chopped walnuts
* If using coconut palm sugar crystals, measure 3/4 cup crystals into liquid measuring cup and add water to the 3/4 cup line.  Stir to dissolve crystals in water.


  • Preheat oven to 325 degrees.
  • mix together everything but the Lacanto and salt in a large mixing bowl
  • Add Lakanto and salt; stir to incorporate
  • pour mixture into greased 9×12 pan and bake for 15 minutes.
  • remove from oven and allow to cool completely.
  • Cut into squares and enjoy!



This stuff is easy to make and works as well as the “natural” store-bought versions.   The essential oils used in the recipe have strong anti-microbial properties and a refreshing taste.


  • 16 oz purified water
  • 5 drops peppermint essential oil
  • 5 drops tea tree oil
  • Empty BPA-free bottle


Combine ingredients in the bottle and shake before each use.  Swish a mouthful around before or after brushing and spit out (don’t swallow).





Miso Soup


  • 4c purified water
  • 2T bonito flakes (optional)
  • 4-5 small to medium dried shiitake mushrooms
  • 2 strips kombu dried kelp (about 20 square inches)
  • 1T cut Wakame
  • 1t natto fermented beans (dried or fresh)
  • 2-3 T Chickpea Miso (I use South River brand)
  • 2-3 scallions, greens only, coursely chopped


  • For broth (Dashi):   Bring water and bonito flakes to boil, simmer for 10 minutes, and then strain out bonito flakes.  Add mushrooms and kombu to the broth, bring to a boil and then simmer for 2 hours.  Or use crockpot on high setting for 2 hours.
  • Meanwhile, place wakame and natto (if dried) in a small dish and cover with water to rehydrate
  • When broth is done, remove pot from heat and allow to cool slightly.  Discard kombu strips.  Remove and thinly slice mushrooms if needed, then add back to pot.
  • Add a small amount of broth to Miso, stir to dissolve, then add back to pot.
  • Add rehydrated wakame and natto to the pot, and stir in scallions.

Do not boil soup once Miso and Natto are added since this will destroy the probiotic benefit of the soup.  Use gentle heat as needed when serving leftovers.  Soup keeps well in fridge for several days.