Fall is in full swing and it is Apple Season. I wanted to share this specific recipe with you because it is so easy to make and takes full advantage of crispy and tart Granny Smith Apples.
Did you know Granny Smith apples have more fiber than red apples? Keeping you fuller longer with only 80 calories, per apple.
Take full advantage of the season with this Raw and nutrient dense dessert recipe.
4-5 Granny Smith Apples, cored and diced
2 Tablespoons Agave Nectar or Maple Syrup
1 Tablespoon raw cane sugar
1-2 teaspoon grated fresh ginger
a little lemon juice to prevent browning
pinch of salt
Place diced apples in a medium sized mixing bowl and add agave, sugar, ginger, lemon and salt. Toss to coat and pour into a soufflé dish or serving dish of choice. Top with Crispy Pecan topping. This may be made ahead of time or served immediately.
2 cups raw pecans
1 cup raw shredded coconut
1/4 cup packed dates
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Place pecans, coconut, dates, cinnamon, and salt in a processor fitted with s-blade, process until mixture starts to stick together. Remove and crumble by pinching and flaking on top of apples.
Did you know Avocados and Dark Chocolate are two of the most perfect foods? Avocados are packed with the good kind of fat that helps lower cholesterol. Dark chocolate is packed with antioxidants. So I’ve combined them into this decadent powerhouse of a dessert. This will have your whole family asking for seconds.
• 2 ripe Avocados, peeled, cored and cut into chunks
• ¼ cup Cacao Powder
• 2 teaspoons Vanilla Extract
• 3 Tablespoons Maple Syrup
• 1/3 cup Coconut Milk
• 2/3 cup Dark Chocolate Chips
1. Melt dark chocolate in a double broiler. Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small un-melted chunks, remove bowl from heat (residual heat will melt the rest).
2. Place the remaining ingredients in a food processor and pulse on high for 15-20 seconds. Add the melted dark chocolate and pulse for another 10-15 seconds. Spoon into 4 serving cups and chill for an hour before serving.
Classic buffalo wings — you love them, you know you do. The key to their appeal is the tangy, slightly spicy sauce, right?
Now you can have them RAW and nutritious with all the lip-smacking flavor of a bold, flavorful sauce but without the gut-busting meat. Make these for all your sports parties and watch them disappear!
If you want a cooked version or if you don’t have a dehydrator, follow the Oven Version. It tastes so good and can be prepared in less time.
1 head of cauliflower florets (preferably organic)
2 tablespoons olive oil
¼ cup nutritional yeast
½ teaspoon sea salt
Coat florets with olive oil and set aside. In a baggy, mix sea salt and nutritional yeast. Add florets one at a time and shake the bag to coat. Remove each one and place on dehydrator sheet. (You can skip this step if you don’t want to use nutritional yeast. Just brush the florets and olive oil and sprinkle with sea salt.) Place florets in dehydrator and dry at 118 degrees for 8–12 hours.
Dehydrating time will depend on size of florets. I make mine big so I have a thicker “wing” to bite into. While cauliflower is dehydrating, prepare Spicy Hot Sauce and Nutty Blue-Cheese Dip.
Spicy Hot Sauce
½ cup sun-dried tomatoes
1 cup filtered water
½ cup olive oil
1/3 cup apple cider vinegar
2 tablespoons onion powder
1 teaspoon garlic powder
1 to 1½ teaspoons cayenne (depending on how spicy you like it)
½ teaspoon chili powder
½ teaspoon paprika
1½ teaspoons sea salt
Place all ingredients in high-speed blender and blend on high for 60 seconds until smooth. Scrape down sides of blender and continue to blend until sun-dried tomatoes break down completely and sides of blender begin to feel slightly warm (if you have a Vitamix). Pour sauce into a bowl and add the dehydrated cauliflower “wings” and mix until all pieces are coated in sauce. Serve with Nutty Blue-Cheese Dip and celery.
Nutty Blue-Cheese Dip
1 cup raw cashews, soaked
1/3 cup raw sunflower seeds
1 cup filtered water
¼ cup apple cider vinegar
2 tablespoons nutritional yeast
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon sea salt
½ teaspoon black pepper
Place ingredients in high-speed blender and blend on high until smooth (about 60 seconds). Scoop into a nice bowl and serve with Bird-Free Wings and vegetable sticks. Can be kept in the refrigerator for 3–5 days.
Spicy Bird-Free Wings — Oven Version
1 head of cauliflower florets (preferably organic)
1 cup almond milk
1 cup spelt flour
Sea salt and pepper to taste
Whisk spelt flour and almond milk into a batter. Dip florets into batter and lay on parchment paper on cookie sheet. Bake at 425 degrees for 15 minutes, until crisp.
Turn oven down to 375 degrees. Brush Spicy Hot Sauce onto baked cauliflower pieces and bake for an additional 10 minutes. Serve immediately with Nutty Blue-Cheese Dip and celery.
When people think about detoxing they often imagine worst.
Long prep time, gross tasting foods that leave you empty and unsatisfied.
It has been my goal to make detoxing fun and easy!
I’ve created so many delicious recipes that I would love to share with you.
Today, I am making my famous Popeye’s passion.
With just 3 simple ingredients it couldn’t be easier.
Best part is, spinach is a main ingredient and you can’t even taste it in the smoothie!
Spinach is a muscle-building plant protein with high levels of calcium, iron, vitamins A, C, E, as well as tons of antioxidants. This is one of our favorite, power-packed green smoothies.
-2 cups fresh pressed apple juice
-2 cups fresh organic spinach
-1 frozen banana
Blend all ingredients in high-speed blender for 30-40 seconds until creamy. Enjoy immediately.
Yesterday I told you all how to make delicious grain free bagels. Here is the recipe on how to make the perfect Paleo Cream Cheese to go with the bagel. Like any cream cheeses, feel free to add more veggies to the blender, lox, or whatever you may like in your cream cheese. Make these as a Saturday morning treat for you and your family and friends. No need to start the weekend feeling bloated and slugging, and I promise they will be a hit!
Paleo Veggie Cream Cheese
** Let cashews soak 2 hours prior to making cream cheese
o1/1/2 cup raw cashew halves
o1 ½ tbsp. apple cider vinegar
o2 tbsp. fresh lemon juice
o2 tbsp. water
o1 tsp. coconut oil
o2 tsp. salt
o½ cup chopped chives
o½ cup chopped onions
o½ cup chopped tomato
oPlace raw cashews in a small bowl and fill with water. Let soak for 2 hours.
oDrain and rinse cashers
oPlace soaked cashews in a food processor. Add all ingredients in to blender and blend on medium-medium high for 5 minutes or until creamy and smooth
oUse cream cheese as is, or place in a container and store in fridge.
Bagels have always been a go-to, easy breakfast solution. Before I went through my health transformation, my freezer was ALWAYS stocked with dozens of bagels for my kids and husband. They always wanted bagels and we always had them handy. They’re delicious and filling but every time my family would eat them they would complain of stomach aches, feeling tired and bloated. No one can disagree that a huge clump of bread and cream cheese makes them feel fat and sluggish.
I decided it was time to create a grain-free bagel recipe that my family would love and wouldn’t leave them feeling gross.
Yields ½ dozen bagels
1 cup almond flour
1 tbsp. coconut flour
1 tbsp. chia seeds
2 tsp. arrowroot powder
½ tsp. baking soda
½ tsp. salt
2 pasteurized eggs
2 tbsp. organic apple cider vinegar
1 tbsp. maple syrup
Preheat over to 350 degrees.
In a medium bowl sift together dry ingredients (almond flour, coconut flour, arrowroot powder, baking soda, salt and chia seeds).
In a small bowl whisk together eggs, apple cider vinegar, maple syrup.
Add wet ingredients to the dry ingredients and mix with a spatula.
(Note: the batter will be very wet and loose in texture. This is normal.)
Scoop 1/2 cup into your hands and roll into a ball.
Place on a greased cookie sheet and mold the dough into a bagel shape.
Use a toothpick to hollow out a center hole.
Transfer cookie sheet to oven for 15–18 minutes; check them periodically as the time approaches 15 minutes to make sure bagels do not burn.
You can top with avocado or tomato or any topping of your choice.
Also make a bagel sandwich by adding Paleo Cream Cheese, sprouts, avocado, onion and tomato.
“Let food be thy medicine and medicine be thy food.”
I truly believe in the power to heal yourself through food. But sometimes that yearly bug comes around and you want to head straight to the drug store. Stop! make this instead.
This tonic is a concentrate of powerful antiseptic, antibiotic, and anti- inflammatory medicine. All found at your grocery store. Make a batch today; it takes a few weeks to infuse properly.
Cold and Flu Master Tonic
3 inch piece of fresh ginger root
3 inch piece of fresh horseradish root, peeled
2 large organic white onions, peeled and quartered
3 large heads of garlic, peeled (not 3 cloves….3 HEADS!)
8-10 organic jalapeños (or any hot pepper you prefer), stems removed
1 (32 oz.) bottle raw apple cider vinegar
Wash and chop all of the ingredients. Shave the tough outer skin of the horseradish
Put everything into a high powered blender
Add a whole bottle of apple cider vinegar and blend until smooth
Put into a large glass jar. Cover with lid.
It should be shaken once daily while infusing
Cover with a towel and let it sit for 4 (or more) weeks on the counter
Then strain through a mesh strainer and put back into glass container
Store in the refrigerator
Should last up to 2 years in the fridge.
How to use:
Gargle and swallow. Don’t dilute with water.
Take 2-4 Tbsp, three times daily at the first signs of a cold
If you’re already sick then take it six times daily
It’s almost Mothers Day, and it reminds me of times when I was little and my mom and I would play in the kitchen, baking and preparing meals. Growing up, we ate a lot of soups, big salads, casseroles (my mom is a good ol’ American Baby Boomer) and tons of fresh fruit. My mother and I found our time together in the kitchen to be the most joyful bonding experience ever. As I grew up and life had its wonderful twists and turns, my greatest memories of my childhood are of going to produce stands, farmers markets, and creating around food. Who knew that years later, the simple joy of being a kid would transcend into my greatest joy in life — going to markets and preparing lovingly nutritious meals.
“The mother’s heart is the child’s schoolroom.”
~Henry Ward Beecher, US Congressional clergyman
It is no secret that children learn through imitating their parents’ behavior. “Incidental learning at home also influences how a child performs at school,” Dr. Spock has noted. For example, if you want a child to love reading, then read with them. If you want them to enjoy playing outdoors, then spend quality time with them in the great outdoors. If you want them to learn to prepare and enjoy eating healthy food, then spend time having fun in the kitchen and load your counters with fresh produce.
This week a lovely woman from Tacoma, Washington, sent me photos of her beautiful daughter in the kitchen lovingly preparing recipes from my book Get Naked Fast! I shed a little nostalgic tear as I remembered the sweet tenderness of my own childhood.
“Anyone who doesn’t miss the past never had a mother.”
The role of the mother is paramount in a child’s emotional development. The forming of a bond or attachment with the mother/primary caregiver is of extreme importance for later development. Meal time can be an opportunity to build and brighten the bond. Time in the kitchen may create a stronger, happier family environment.
“Children of all ages can learn to plan meals. If they help choose and plan some of the family’s meals, it will foster a healthy sense of pride and accomplishment for them. It also gives parents a chance to incorporate nutrition advice and to witness their child’s intriguing thought processes.”
Shopping together is an excellent time to talk about the day. Casual conversation flows through children when they are in a comfortable environment, usually performing some activity. Making a list together and then strategizing your game plan through the market’s grocery aisles can become a playful and joyful experience to share. This not only strengthens the mother/child connection, but teaches the child that domestic chores are a joyful part of life.
Smells are closely related to memories. In a July 5th 2001 ABC Science article, “Smells and Memory 2,” Karl S. Kruszelnicki reports that smells make great triggers for memories. Many people can smell a food and instantly be taken back to their childhood. Cooking with children can help form these memories that will be a comfort later in life.
“When I stopped seeing my mother with the eyes of a child, I saw the woman who helped me give birth to myself.”
My mother is still an inspiration to me; she is a woman of strength and substance. She plays in nature, with her hands in the dirt, creates love and life in her beautiful garden and amazing orchard. She is a master in her craft and lives her dream atop a 5-acre hillside home she created. She grows fruits and berries and vegetables all year long, and has become the woman I aspire to be.
When raising our children, we want to do the best for them, that means, of course providing for them the healthiest and most promising future. Nutrition is one of the best ways to ensure that your child will develop into a strong healthy and happy child. Some parents get overly protective, and tend to go overboard on a theory while not necessarily paying attention to the signs of development. Since science is relatively new and constantly changing it is important that we don’t get stuck on a philosophy and be versatile with our children’s needs.
While raw plant food is certainly the most effective way to get ultimate nutrition into the body, we must not forget the need for fats in brain development.
Most children do not eat enough fruits and vegetables, nuts (or fish) and way too much processed foods, they are not getting enough Omega 3’s which without the brain cells cannot communicate or work properly as the brain is trying to form new neural pathways during the learning process. Foods with Omega 3’s fatty acids help improve brain functioning and restore memory:
Hemp, chia, flaxseed, walnuts, broccoli, squash walnuts and beans (and of course salmon, mackerel, sardines and herring if you are so inclined)
Antioxidants help clean up the brain, they are like rust cleaners, they keep the rust off the brain- foods high in Vitamin E, vitamin C and alpha lipoic acids are good examples of antioxidant foods that children should be consuming.Vitamin E provides good blood circulation to the brain which enables good brain functioning.
High antioxidant foods keep the brain free and clear of free radicals-
High Sugar “cheap” foods are harming our children’s brains. With eating simple carbohydrates, a rise in blood sugar can be dangerous to brain development and the body– Complex Carbohydrates digests well and lower blood sugar. Carbohydrates also have been said to “fuel ” the brain:
“Complex carbs help evenly run our ‘engines’ without the spikes and roller coaster of simple sugars.”
While I cannot answer the question, how smart are raw kids?, I can tell you that children are what they eat. And, they deserve to be given the finest food and nutrition during their most rapid growth period. It is important to consider that when we reach for quick snacks or “cheap” foods on the go. Our children are our future, and their health and happiness is counting on the proper brain nutrition for them to thrive. I can promise you that my children are normal, they eat their fair share of “junk” food. But, with their awareness of food, and the dedication I have to serving them the best food when they are home will outweigh their desire for a SAD (Standard American Diet) life.