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"I feel thinner in the middle...dare I say?

The caffeine withdrawal is over and not taking afternoon naps anymore and feeling loaded with energy and a sense of contentment. Just a slight smile on my face all day. I am much nicer to people, things get done easily, and the day just seems to go by nicely.

I am loving this program and working with you. So great!!!"

-JM 8/19/10

Creamy Kale with a Citrus Twist

I didn’t think the classic Creamy Kale could be improved upon but everyone in my cooking class loved this version with a a little added fresh orange juice and pine nuts. Try it!

Creamy Citrus-y Kale Salad

1 bunch organic dinosaur kale
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
½ teaspoon Himalayan sea salt (or any high quality sea salt – I love this one: Trapani Sea Salt)
2 tablespoons extra virgin olive oil
3 scallions, chopped, white and light green parts only
2 tomatoes, seeded (cut in half and squeeze to remove the seeds) and diced
2 ripe avocados, diced
3 tablespoons lightly toasted or raw pine nuts

Wash the kale leaves and remove the ribs and stems. Cut the leaves into thin strips. Massage the kale leaves with the Himalayan sea salt and citrus juices. Add the avocado and oil and continue to massage. To finish add the chopped scallions and tomatoes and toss to combine. Sprinkle with the toasted pine nuts.

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Small Farm Summit Workshop

I had a great time today giving a workshop on Juicing and Green Smoothies for Optimal Health and Vitality at the Small Farm Summit. Thanks to everyone who came! As promised I’m posting the 2 recipes we prepared in the class and also a few resources.

The Mean Green Juice

From the documentary Fat, Sick and Nearly Dead

1 bunch curly kale (washed, ribs left on)
1 medium cucumber (unpeeled)
4 stalks of celery
1 apple (unpeeled)
1 whole lemon – without the rind – use a knife to remove
1-inch piece fresh ginger (unpeeled)

All organic and into the juicer in the order listed. Makes approximately 35 ounces.

 

Easy Green Protein Smoothie

1 ½ to 2 cups filtered water
¼ cup frozen organic peaches
1 organic apple, core removed, peeling on
3-4 handfuls organic baby spinach
½ organic cucumber, peeled
½ inch peeled fresh ginger
1 lemon, rind removed
1 organic medjool dates, pit removed
1 tablespoon Hemp Seed Powder (equals 6 grams of protein – I like Navitas Naturals)

Blend all ingredients until smooth in a Vitamix or high-powered blender. Add 1 ½ cups of the water first and then add additional water as needed to get desired thickness. Serves 2.

My equipment:
The Breville Icon Juicer
The Vitamix Blender 5200

Rethink your drink! Check out all the sugar in some of America’s favorite drinks…
4 grams of sugar = 1 teaspoon of white granulated sugar.

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Craving Attack Chocolate Pudding

Chocolate cravings should not be taken lightly. The trick is to find the purest, healthiest way to address them. This creamy pudding will nourish you with dark chocolate and omega-3 fatty acid-rich coconut oil and raw almond butter.

¼ cup raw, creamy almond butter
¼ cup organic medjool dates, pitted
¼ cup raw cacao powder
1 ripe banana
1 tablespoon pure coconut oil (can be solid)
1 teaspoon vanilla
Pinch pink Himalayan sea salt
1/8 cup water (add in stages to get desired consistency)

Combine ingredients in a food processor and process until smooth. Serve with fresh berries. Serves 4.

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Tomato and Roasted Beet Salad with Hummus

This salad has it all: packed with protein and nutrients. The brown rice tortillas by Food for Life are gluten-free and 100% natural. I keep multiple bags in my freezer and pull them out all week. This is one of my favorite ways to eat them, baked to a crisp in the oven and served with homemade hummus and a simple salad with roasted beets and toasted pine nuts.

3 handfuls of pre-washed organic salad greens (I like the herb mix straight from the box)
½ cup organic grape or cherry tomatoes, cut in half
1 organic roasted beet, cut into 1-inch chunks (see recipe below)
1/4 cup homemade hummus (see recipe below)
2 tablespoons toasted pine nuts (toast raw pine nuts on a flat sheet pan for 2-3 minutes in a 400 degree oven)
Brown rice tortilla crisps (see recipe below)
Extra virgin olive oil
Balsamic vinegar
Himalayan Sea Salt or Fleur de Sel (French Sea Salt) and fresh black pepper

Arrange all the ingredients in a salad bowl and drizzle with the olive oil and the balsamic vinegar. Add a couple of tortilla crisps, a sprinkle of sea salt and some fresh black pepper and you’re good to go. Delicious lunch!!!

Organic Roasted Beets

3 medium sized organic red beets

Preheat the oven to 350 degrees. Wash and cut off just the end parts of the beets, do not peel. Arrange in a row on a long piece of foil and fold up lengthwise and then fold up the ends to form a tightly sealed pouch. Roast in a 350 degree oven for 1 hour. Remove from oven, open the pouch and let cool slightly. Hold each beet under cold water and let the skins fall off easily under the running water. Cut into chunks and store in the refrigerator in an air-tight container.

Classic Hummus with Cumin

1 15 ounce can, no salt added, organic chickpeas (also called garbanzo beans) rinsed well and drained
5-6 tablespoons filtered water
½ cup tahini (ground sesame seed paste)
1 ½ tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon cumin
½ teaspoon kosher salt

Blend the chick peas in the bowl of a food processor fitted with the metal blade. Add the water gradually and process until smooth, add the remaining ingredients and continue processing. Taste and adjust the seasonings. Garnish with fresh chopped parsley and a drizzle of olive oil.

Gluten Free Tortilla Crisps

Preheat the oven to 400 degrees. Drizzle extra virgin olive oil onto 1 frozen Food for Life brown rice tortilla and sprinkle with Himalayan sea salt. Place directly on the oven rack and bake for 4-5 minutes or until golden and crisp. Let cool slightly and break into large triangles to dip into the hummus.

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Superfood Power Bars

These bars are delicious and super satisfying…but they need to be kept in the freezer to stay in “bar” shape. If you travel with them in a ziplock back they will break apart but taste the same. Your hands will get messy making them. Have fun!

½ cup almonds
½ cup walnuts
½ cup pecans
½ cup cashews
½ cup pumpkin seeds
*note: all the nuts and seeds above should be raw and unsalted
½ cup raw cacao nibs
½ cup goji berries
¼ cup shredded coconut flakes (no sugar – check label!)
2 tablespoons raw cacao powder
4 tablespoons of honey (raw and local is best)
1 cup organic medjool dates, pits removed and firmly packed
¼ teaspoon Himalayan sea salt
¼ teaspoon cinnamon

Process the raw cocao powder, the honey and the medjool dates in the bowl of a food processor until creamy, periodically scraping down the sides of the bowl. Roughly chop the nuts by placing them in a plastic ziplock bag and crushing them with the flat side of a meat tenderizer or the back of metal spoon. Blend in a large bowl by hand all the remaining ingredients, including the chocolate mixture. Spread in one flat layer onto a 9×13 inch pan. You will need to rub your hands with olive oil so you can press the mixture down into the pan evenly without it sticking to your fingers. Chill in the freezer for at least 6 hours. Remove the pan, score and then cut into bar size pieces. Return the bars to the freezer in an air-tight container until ready to serve.

Makes 8-10 bars.

 

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I’m a Certified Health Coach, passionate cook and teacher. I coach active men and women who are ready to feel better and take control of their health by embracing whole foods and finding balance in all areas of their lives. Cooking is my passion and it’s contagious…beware. Every great achievement begins with one small step.

Start now!

Healthy Cooking 101

Mondays from 11:00-1:00
Class Dates:
January 9, 23, 30
February 13, 27
April 16, 30
May 7, 21

What's for dinner? Learn how to prepare delicious nutritious meals the whole family will love. Recipes and lunch included!

Healthy Dips, Sauces & Dressings

Monday from 11:00-1:00
Class Date:
April 2

In this class we will cover a range of delicious dips, sauces and dressings meant to complement any meal. All recipes will utilize fresh organic and unprocessed ingredients and all will be vegan and gluten-free. Handouts, recipes and lunch included.