My Gluten-Free Pizza Dough

  • 2 ½ c. Bob’s Red Mill All-purpose Flour

  • 1 c. Almond Flour

  • ¼ c. Olive Oil

  • 1 ½ tsp. Sea Salt

  • 1 Tbs. Tapioca Starch

  • 2 pkgs. active dry Yeast

  • ½ tsp. Sugar or Honey (for proofing)

  • 1 ½ c. very warm Water

  • Add : ¼ c. chopped organic Green Onion, or 1 tsp. dry (1 Tbs. fresh) Oregano to dough for a twist

Place yeast and sugar in warm water to proof.  Set aside for 10 minutes.

Place flours, oil, salt and starch in Food Processor or mixer with dough blade.  Blend until crumbly.  Add herbs if you’re using any, and slowly add 1 c. of the water while processor/mixer is on. 

Add as much of the rest of the water until dough holds together and is soft to the touch, but not very sticky.  If it is too sticky sprinkle a little flour and process until incorporated and dough is smooth.

Place dough in a glass or stainless steel bowl that has been lightly oiled, cover and let rise for 45 minutes.

I like to pat the circles out by hand to 1/4″ thickness (thinner is better), but you can take 4 oz. of dough (for mini pizzas) and roll with a rolling-pin, or make one large or two medium pizzas.

Top with your choice of sauce, and chopped veggies and herbs.. then finish off with shredded plant-based Cheese.

Bake in lower half of 425º oven for 12 – 15 minutes, or until bottom is golden brown and cheese is melty. Will make 6 – 7 small pizzas depending on size.  Also fun for appetizer size pizzas.

~ Enjoy! ♥

Crock pot Chicken, Italian Style

This is one of our family's favorite crock pot meals. You may either cook this in a crock-pot or a large pot on the stove, depending on availability of equipment and time.

Crock Pot Chicken, Italian Style

This dish is abundant in lycopene, and onions are a major source of a Quercetin, a super-antioxidant. Similar to garlic, onions and shallots seem to be most helpful in cancers of the digestive tract (e.g. esophagus, stomach, and colon). Bell Peppers offer the antioxidant beta carotene.

Thyme It is an excellent source of iron and manganese and Thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures.

  • 1 large organic Red Onion, cut into 8 pieces

  • 1 large organic Yellow or Red Bell Pepper, cut into 8 pieces

  • 2 tsp. fresh organic Thyme leaves (1 tsp. dry)

  • 6- 2" long fresh Sage leaves (1 tsp. dry)

  • A handful of baby Bok Choy or Spinach leaves

  • 1 tsp. organic Oregano

  • 4 organic, free-range Chicken Thighs

  • 2 organic, free-range Chicken Breasts, cut in half (to make 4 pieces)

  • 1 shallot, diced (1 Tbs.)

  • 2 cups homemade or jarred organic Marinara Sauce

  • 1 tsp. Sea Salt

  • 1 tsp. Black Pepper

  • Pinch of Cayenne Pepper (opt)

Place half the onions, peppers and herbs in the bottom of the pot.

Add half the chicken, then the rest of the onions, peppers, herbs and the rest of chicken.  Sprinkle shallot and seasoning on top.

Pour sauce over chicken, nudging pieces with a spoon to allow the sauce to make its way to the bottom.

Crock Pot: Cover and place on High.  Time for 3 1/2 hours.

Stove Top: Add 1/2 c. of water to chicken, and place on medium high until sauce begins to bubble.  Turn to medium low, cover and cook for 1 hour. Check at 30 minutes, gently stirring to make sure chicken is covered with sauce.
~ Sahtein! (double health) ♥

Serve with baked sweet potatoes and a fresh mixed green salad for a delightful meal.

Hoda's Lentil Salad

Lentils have been a staple, like rice, in the Middle East, for many centuries.  Eaten together, they offer a low-fat, nutritious source of complete protein, fiber, iron and other essential minerals.

Glycemic Values

The glycemic index gives us the impact of carbs on our blood sugar levels; the higher a rating, the more it spikes your blood sugar. On a scale where 100 is pure sugar (glucose), white rice has a GI of 64, while lentils are low on the index at 29.

This salad is full of fiber and flavor.

  • 2 c. boiled organic Brown Lentils

  • 3 organic Scallions, chopped

  • 1/2 c. organic Flat Leaf Parsley, chopped

  • 1 Tbs. virgin Olive Oil

  • 1/2 tsp. Sea Salt

  • 1/2 tsp. Allspice

  • 1/4 tsp. Cinnamon

  • dash of Black pepper

  • Splash of lemon juice (opt.)

Mix all together.  Let sit 15 minutes to blend flavors.  Stir and enjoy served in romaine lettuce leaf boats.

~ Sahtein (double health)! ♥

Vegan Eggplant and Spicy Chopped Salad Sandwich

Eggplant - Mushroom Medley

I love this concoction because it goes well on lupin flour pasta, on a GF cracker or as a dip.

  • 1 med. organic white Onion, chopped

  • 1 med. Eggplant, mostly peeled and diced

  • 5 organic Mushrooms, peeled and chopped

  • 1 organic Tomato, chopped

  • 1 c. chopped Parsley

  • 1 Tbs. organic Tomato  Paste mixed with 1/2 c. hot water

  • 1 tsp. Pink Sea Salt, or to taste

  • 1/2 tsp. Black Pepper

  • 1/2 tsp. Cayenne Pepper (opt.)

  • 5 cloves of Garlic, chopped

  • 1 Tbs. e.v. Olive Oil

Place onion in a large saucepan over medium heat, no oil.  Watch the onion, stirring until it begins to turn brown.

Add eggplant and mushrooms and cover, turn to medium low, and stir every 2 minutes, until eggplant is wilted.

Add tomato and parsley. Stir, cover and simmer over low heat for 5 minutes.

Add the diluted tomato paste, seasoning and garlic, turn heat to medium, and cook uncovered for another 10 minutes, or until veggies are cooked through and water is absorbed.

You may drizzle with of olive oil once you remove from heat.  This dish is good warm or cold.

Spicy Chopped Salad

  • 1/2 bunch organic Parsley, chopped

  • 1/2 bunch organic Cilantro, chopped

  • 1 small white Onion, diced

  • 1 organic Tomato, chopped

  • 1/2 organic Jalapeno pepper, minced

  • 1 Tbs. fresh Lime juice

  • 2 tsp. fresh Lemon juice

  • 1/2 tsp. Pink Sea Salt

  • 1 Tbs. virgin Olive Oil

Mix it all up!

Serve as a topping for stews, sandwiches or as a fresh dip with toasted GF bread.

Assemble Sandwich

  • Vegenaise (opt.)

  • 1 Tbs. organic Tomato Paste

  • GF, high-fiber Bread or WASA Rye cracker

Spread a slice or bread or a cracker with tomato paste and the other slice or cracker with Vegenaise.

Spread some of the Eggplant Medley over the tomato paste. Then top with Spicy Salad.

eggplant sandw3

(You may add a protein if you like).

Cover with other slice, press down, and munch!

Hello Brussels. Why so Bitter?

The Case of the  Brussels Sprout

This is not the story of a boy from Brussels and how he wound up in Court....

This is the story of a Sprout accused of being bitter and unfriendly.  The first mention of this sprout is traced to the late 16th century. It is thought to be native to Belgium, specifically to a region near Brussels, after which it was named.

This Sprout is a member of the Brassica family and therefore related to Broccoli and Cabbage. Don't be fooled by its size however! Watch what you say because a Sprout grows up with a bunch of 20 to 40 other Sprouts, on the stem of a plant that grows as high as three feet tall!

These miniature-sized vegetables contain the largest content of anticancer phytochemical compounds such as glucosinolates. Like broccoli, the indole-3-carbinol has been found to reduce cancer growth especially for estrogen dependent cancers (e.g. uterine, breast, cervical).

brussel sprouts

In order to plead the case for this Sprout I lay before you the following:

Character Traits *

  • Brussels sprouts can help us avoid chronic, excessive inflammation

  • You'll find nearly 100 studies in PubMed (the health research database at the National Library of Medicine in Washington, D.C.) that are focused on Brussels sprouts, and over half of those studies involve the health benefits of this cruciferous vegetable in relationship to cancer

  • They provide us with this cholesterol-lowering benefit whether they are raw or cooked. When the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine, Brussels sprouts bound 27% as many bile acids

  • The fiber content of Brussels sprouts: 4 grams in every cup makes this cruciferous vegetable a natural choice for digestive system support.

  • The detox support provided by Brussels sprouts is extensive. There is evidence from human studies that enzyme systems in our cells required for detoxification of cancer-causing substances can be activated by compounds found in Brussels sprouts.

* HealthDiaries.com: 11 Health Benefits of Brussels Sprouts

It Takes Proper Cooking to Bring Out the Sprout's Goodness!

Perfectly cooked Brussels sprouts have a crisp, dense texture and a slightly sweet, bright, and "green" taste. Steaming the Sprouts increases their health benefit potency.

Steam them

Bring a scant 1/2 inch salted water to boil in a large frying pan or saute pan. Add Brussels sprouts, cover, and cook until sprouts are tender to the bite and water has evaporated, about 5-7 minutes (depending on how crisp you like them).

In a Steamer Basket:  Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put cleaned Brussels sprouts in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, about 5-7 minutes.

You can toss them with Olive or Coconut Oil, salt and pepper; garlic and lemon; or with Pasta Sauce!

Roast them

brussel-sprouts, roaste

  • 1 1/2 lbs. organic Brussels sprouts, ends trimmed and yellow leaves discarded

  • 2 Tbs. virgin Olive Oil

  • 1 tsp. Sea Salt

  • 1/2 tsp. freshly ground Black Pepper

  • 1 tsp. Paprika

  • 1/2 tsp. organic Garlic Powder or 2 cloves well mashed

  • 4 Tbs. lemon juice

Rinse Sprouts trim off ends and place in a large bowl. Blend the spices together with the oil and lemon. Pour this over the sprouts and toss until well coated.

Place in oven proof dish or cookie sheet lined with parchment, and roast at 400ºF for 35 minutes or until lightly golden.

Braise them

Braising, or slow cooking in liquid on the stove, is a great way to elicit Brussels sprouts' natural, nutty flavor.

The Most Delicious Non-dairy Ice Cream!

Two new yummy words: ASHTA and MASTIC GUM.

Ashta is the creamy foundation of many Lebanese Desserts. It is made with either dry milk, or for a richer flavor half and half. It is used as a filling in shredded phyllo desserts, and in pastry. It is also served as a dessert with nuts, or frozen.

Lebanese Ice Cream

Lebanese ice cream contains mastic gum, which lends it a gelato-like texture. It comes in a myriad of flavors and is served in narrow cones.

Mastic Gum

This is a resin made from the pistacia lentiscus tree. The mastic plant originated in the Mediterranean nations in the south of Europe, northern portions of Africa, and the Middle East. The gum has a variety of uses in cooking, art, and alternative medicine.

For cooking, mastic gum requires boiling in hot water or another liquid, because the hardened resin will not dissolve in cold water. It comes in 'crystals' and can be crushed into a powder to add to puddings.

mastic gum

  • 1 pint organic Vanilla Plant-based Ice Cream

  • 1/4 c. Orange Blossom water

  • 1/4 c. Rose water

  • 1 c. finely chopped Pistachios

  • 1/2 tsp. crushed Mastic gum

Crush the Mastic gum in a mortar and pestle till it becomes very fine (powdery).

Transfer ice cream to a bowl.  Add the flavored waters, mastic and 3/4 of the pistachios.

Mix well, but quickly so as not to melt the ice cream.

Transfer to a glass baking dish. Sprinkle remaining pistachios on top. Cover with wax paper and freeze for 2 hours or overnight.

You may cut into squares and store in a freezable container. 

Lentil Mash and Kale Salad

  • 4 Tbs. Extra Virgin Olive Oil

  • 1-1/2 c. organic White Onion, chopped

  • 1/4 c. organic California Basmati Rice

  • 1-1/2 c. hot Green Tea (or boiled Water)

  • 3 c. Sprouted Organic Lentils (or parboiled Regular Lentils)

  • 1 tsp. Pink Sea Salt (or to taste)

Cumin for garnish is optional.

Heat olive oil in a 1 quart pot over medium heat.  Add onions and sauté for 10 minutes stirring occasionally, until golden. Add tea or water and salt. Simmer on low for 5 minutes.

Add lentils and rice, cover and simmer for 20 minutes if using sprouted lentils (35 minutes if using regular lentils). Stir occasionally so bottom does not stick to pot.

You may need to add a little more water if it looks too dry.  The consistency should be like thick oatmeal. You may use the back of a large spoon to mash some of the lentils for a creamier texture.

Taste, and adjust salt. Sprinkle lightly with cumin if desired.

Accompany the lentils with my Kale salad.

Kale, Tomato and Parsley Salad

  • 3 c. organic Kale, chopped

  • 1 organic Tomato, diced

  • 2 organic Green Onions, chopped

  • 1 c. chopped organic Parsley

  • 1/4 c. chopped organic Mint

  • Juice of 2 Lemons

  • 1/2 tsp. Cumin

  • 3 Tbs. extra virgin Olive Oil

  • 1 tsp. Pink Sea Salt

Mix it all together.

My Italian Sauce with Spinach

This sauce can be used to top pasta, baked sweet potatoes, wild rice or polenta.

  • 1 organic red Onion, diced

  • 4 cloves fresh organic Garlic, minced

  • 2 c. thinly sliced organic Spinach (measure after slicing)

  • 1 Tbs. fresh Thyme, chopped or 2 tsp. dried

  • 1 tsp. Oregano

  • 1 tsp. Sea Salt

  • ½ tsp. Black Pepper

  • ¼ tsp. Cayenne

  • 2 Tbs. organic Olive Oil

  • 3 c. diced organic Tomatoes

  • 1/2 c. Water

Heat large pan on medium for 1 minute. Add onions and garlic. Turn heat down to medium-low and stir onions until light brown in color.

Add spinach, herbs and seasoning. Continue to cook, stirring for 4 minutes.

Add oil, tomatoes and water. Bring back to a boil. Cover and turn heat to low. Simmer for 15 minutes. Adjust seasoning to taste.

~ Buon Apetito! ♥

Pink Coconut-Banana Cream Squares with Chocolate Chips

Natural, vegetable-derived food coloring is thankfully now available, but using actual fruit and veggie juice is even better. I save the liquid after cooking beets for a pink dessert. Use strong flavors to mask the beet taste.

This treat is super simple and actually good for you.

Pink Coconut-Banana Cream Squares

  • 1 can Coconut Cream (not milk), refrigerated overnight

  • 1 organic Banana, mashed

  • 2 - 3 Tbs. liquid from boiling organic Beets

  • 2 Tbs. Psyllium Husk (don't skip this, if unavailable use freshly ground flax seeds)

  • 1 Tbs. Chicory Root Powder (or Coconut Palm Sugar)

  • 1-1/2 tsp. Orange Blossom Water (in ethnic section of market)

  • 1/2 c. Dark Chocolate Chips (or Carob chips for Vegan)

  • Blueberries and/or Raspberries for topping

Drain liquid from coconut cream. Place cream in mixer bowl and beat on medium speed until fluffy, about 6 - 7 minutes.

Add mashed banana, and the rest of the ingredients. Beat for 2 more minutes until well mixed. Stir in Chocolate chips.
Pour into round remekins or a rectangular glass dish. (I don't recommend using metal pans for this dessert.)

Top with berries and cover tightly. Refrigerate for at least 1 hour. Serve with more berries if desired.

Cheers! ♥

Broccoli-Carrot Slaw

Broccoli - Carrot Slaw

Lemon juice dresses one of my all-time favorite salads that I invented to get the kids to eat Broccoli! It also gets apple cider vinegar in their diet (wonderful health benefits).

Broccoli_Carrot Slaw

Recipe

  • 6 c. organic Broccoli Slaw, or 4 cups chopped up organic Broccoli and 2 c. shredded carrots

  • 1 c. organic Parsley, finely chopped

Dressing

  • 2 medium organic Garlic cloves, mashed in mortar and pestle with 1/2 tsp. Pink Sea Salt

  • 4 Tbs. Vegenaise

  • 1-1/2 Tbs. Bragg's Apple Cider Vinegar

  • 1 Tbs. Lemon Juice

  • 1/4 tsp. Black Pepper

  • 1/2 tsp. Celery Seed (or you can add 1/2 c. fresh Celery, chopped

Combine veggies in a large bowl. 

In a small bowl whisk dressing ingredients until well combined. Taste and adjust seasoning. Pour over veggies and toss to coat.

Note:  This is a light dressing, not meant to look like the thicker Slaw dressing we're used to. ~ Bon Apetit! ♥

Hot Cross Buns - Any Day of the Week!

Ever wonder why we seem to feel that traditional Holiday Fare must be served solely on their respective observed Holiday? Wouldn't it be wonderful to both awaken the energy held in said Holidays and enjoy the foods served, during other times of the year?

The dark chocolate chunks made this a dessert. Of course you're welcome to use a few raisins instead.

ChiPPY Hot Cross Buns

Dry Ingredients:

  • 3¼ cups gluten-free flour (about 1 lb.).
    For the best results use a GF flour blend; 1-1/4 c. Sorghum flour 1-1/8 c. Gluten Free Oat Flour (e.g. Bob's Red Mill) 1/4 c. Potato Starch, generous 1/2 c. Almond Flour/Meal

  • 2 Tbs. Coconut Palm Sugar or Birch Xylitol

  • 2 Tbs. Apple Pectin (opt)

  • 2½ tsp. Yeast

  • 2½ tsp. Psyllium Husk powder

  • 1 tsp. Ceylon Cinnamon

  • 1 tsp. Pink Sea Salt

  • ¼ tsp. each: Ginger, Cardamom, Nutmeg

  • 3/4 c. Dark Chocolate Chips or 1/2 c. Raisins

Wet Ingredients:

  • 1½ c. Almond Milk

  • 3 Range Free Eggs

  • 4 Tbs. organic, grass-fed Ghee, melted

  • 2 tsp. Pure Vanilla Extract

Next day:

  • 1/4 teaspoon Instant Yeast ( or regular yeast mixed with 1 Tbs. warm water and let it sit for 5 minutes)

  • 1 Tbs. Warm Water

Egg Wash:

  • Mix 1 large Egg with 1 Tbs. Almond or Coconut Milk

Method

  1. Combine all dry ingredients (except fruit or chocolate chips)

  2. Combine wet ingredients and then add to the mixed dry ingredients. Fold in fruit or chocolate chips.

  3. After mixing dough thoroughly, cover tightly with wax paper, then a clean dish towel and refrigerate in a bowl overnight.

  4. The next day: Dissolve the 1/4 teaspoon of instant yeast in the water. Stir this into the dough.

  5. Grease two 8"x8" square or two 9" round pans with coconut oil, and place 8-9 balls of the dough into each pan. Preheat oven to 350º F.

  6. Smooth out the tops of the buns and brush with the egg wash.

  7. With a sharp knife, slice a shallow cross (+) in the top of each roll. Let them rest in a warm room (or 100 degree oven) for about 10-12 minutes.

  8. Place baking pan in the center of the oven and bake for 25-30 minutes, rotating once during baking, until the buns are golden brown and firm to the touch.

  9. Allow buns to cool for about 10 minutes in the pan before transferring them to a wire rack to cool completely... if you can wait that long!

No icing necessary, but you must try them warm with a smear of coconut oil and sprinkle of cinnamon.

Gwen's Story... Don't Let it be Yours

While she prepared the tubes for my blood draw, we chatted easily. Over the last 2 years Gwen and I had become fond of each other. She was complaining again about her constant body pain and digestion, and how the stress of working at the lab was becoming almost too much to handle.

Gwen is about 45, divorced, overweight and due to childhood and young adult experiences, doesn’t believe she deserves good things to happen to her. We’ve all met people like Gwen; their families aren’t what they would have wished for and life traumas left imprints that are difficult to overcome. Gwen has a lovely person with a sweet smile. She has a sense of humor that she hides behind. I like her very much.

Leap of Faith

I decided to take a leap of faith that she brought up her situation again as a subtle request for help. She knew I consulted with several prominent integrative doctors, and was always curious about what I learned. I asked if she would please try to cut back on sugar and carby foods from her diet for just 2 weeks. I asked what vegetables she liked, and she laughed knowing I was going to disapprove of her answer.. “Lettuce?” she offered.

“And…?” I wasn’t going to be put off by her attempt at diverting me with humor.

“Well, I don’t know.. carrots?”

“Are you serious?” I teased, “First of all you’re asking me.. instead of telling me, so I don’t think you know what a vegetable is!”

Gwen laughed again, ”Well they don’t all taste great.”

“Some phlebotomist!” I teased.

A Serious Chat

When she was completed the draw, I spoke to her about the dangers of chronic inflammation. I said I would come back in a couple of days with a biophotonic antioxidant scanner which I borrow from a doctor-friend, to test her. I added that if she wanted me to try to help her, I would need a promise that she would follow what I suggested… else there would be no point in trying.

She smiled at me with an intense expression in her eyes that told me no one had offered to help her before. but she was also looked scared to know what may be going on with her health.

“Ok. so here’s the deal. I will try to come here after work two days a week, and we’ll go for a 20 minute walk on your break as a start. Can you do that?”

She said it would depend on how many patients they had and how many other staff were around, to call first.

Two days later, I showed up with the scanner. Two of Gwen’s colleagues wanted to get scanned as well. Their results were borderline. Needless to say, Gwen’s result was very bad. Her immune system was overtaxed and weak.

“Did I flunk?” she asked jokingly.

I felt compelled to be straight with her. “Your score is not ok, but we knew it wasn’t going to be. You’ve got to start eating well, and I think you may want to take strong antioxidants to help your body fight whatever is going on. I’m not joking, Gwen, you are very vulnerable, and the aches and pain you feel all day long are telling you things have to change.”

She looked at me quietly and nodded.

“So when people bring donuts and bagels here, you need to have food you bring from home so you’re not tempted. We’re going to consider junk food as poison.”

“What would I bring?” she asked me with a blank look.

“Berries, a hard boiled egg, a gluten-free slice of healthy bread with hummus or a salad. Go to my website and browse around. Make only from those recipes… and let’s see what happens in a couple of weeks.

The Next Few Weeks

We never did walk, because either my work or hers got in the way. But she told me she was taking occasional walks with a neighbor friend. I dropped by once for fun, and someone had bought donuts! She immediately shouted, “Not me! I didn’t touch them!”

I texted her a couple of times during the next few weeks to see how things were going. She wasn’t very forthcoming with details… but I didn’t want to push. I knew that for Gwen, eating was part of her emotional world. I went through that after my sister, and then my brother-in-law passed barely 24 months apart. I gained almost 20 lbs that I wasn’t able to shed until I had to. Cutting out sugar and simple carbs was all I had to do.

Food and Emotions

It's not news to anyone that when we feel lonely, and unloved or unlovable, food is a source of solace. And not just any food, but foods that give us the necessary blood sugar high. So we gravitate to baked goods, cookies and sweets or rich foods. And after we’ve indulged we either feel bad, or convince ourselves no harm done.

We might think, “Well, I’m already too heavy, half a pound more or less isn’t going to make a difference.” But half a pound more every week or two does make a difference.

I had low back pain, I hated that when I sat down I had two rolls of fat around my waist. When I was dating, I would wear tops that hid my mid-section… and yet, I didn’t take massive action.

Funny thing is that I was aware of proper nutrition and healthy foods. I am a chef after all, and fed my children well-rounded meals and very little junk. So I hardly ever ate fried or creamy foods, or too many sweets.. but bread, cheese and rice were part of every day’s fare. And even though accompanied by many vegetables and salads, they have their effect.

Gwen had larger emotional scars than mine, so I cut her some slack, but I knew she had to do something soon before her body gave in to whatever was brewing.

Fate Steps In

When I returned for another set of blood tests 6 months later, Valerie greeted me. “Where’s Gwen?” I asked.

“Don’t you know? She’s been out for a week.” she replied.

“No, I didn’t know! What’s up?”

“Oh, my goodness, I thought she would have called you. She fainted while on a walk, and then she had hemorrhaging so they’re doing tests.”

“You’re kidding! Gosh I sure hope she’s ok… thank you for telling me. I’ll call her this afternoon for sure.”

Valerie walked me to the cubby where she was going to draw my blood, “I wish you would. She’s not doing well.”

I felt like I let Gwen down. I had tried, but when you feel someone just can’t go it alone, and the only way they can make a drastic change is to have you there to coach and cheer them on every day, it’s hard to know what to do. At one point, I was going to offer her our garage conversion to come live in, at least for a few months while she taught herself a new way of thinking, eating and living. But there was no way she was going to leave her home, and I never brought it up. I guess I just hoped she could find the resolve to start making a change.

When she told me about some of the devastating experiences she had as a teenager and young adult, I said that I had been sent into her life for a reason then, because with the right perspective she could let go of all that pain and realize she is not the person she was then, and if it were not for this thing we call ‘memory’, she would be a shooting star! She hugged me.

Face the Truth and Make a Change

We are all a little like Gwen in some way. We all talk ourselves into accepting situations, or habits that span years as ‘normal’, and harmless. I mean, if you’ve been eating badly for 12 years and other than the weight gain, or occasional aches and pains, or headaches, or skin conditions, you’re ok.. well, what’s the problem?

We keep on trucking in the same groove until one day, like Gwen, like me, BANG! Something unexpected happens.. a lump, a fainting spell, chest pain, an abnormal blood test.

You know what many of us think in that first moment of realization? … ‘Wait, that can’t be happening to me!’

And the second thought…? ’If only I had paid more attention to blahdeeblah.’

Gwen knew things were bad. Gwen knew her body was breaking down.   Why couldn’t she, why can’t we, stop ourselves from being stuck in same pattern? Why is it necessary for so many to hit the wall before embracing behavior that is good for health and well-being? I’ve always been curious about the psychological barriers we all struggle with. When I called Gwen, do you know what the first thing she said to me was?

“I messed up. I didn’t listen to you.”

I hated hearing those words. I told her, “Yes, you did, you stubborn monkey. And I wish I could turn the clock back.”

Gwen was waiting to hear back on a number of tests. She was weak, and in bed most of the day. I asked her to start eating certain foods, and to send her daughter out to get the 3 supplements we talked about. She promised to do so. I recommended she watch happy uplifting videos, and no matter what the results were, to remember there is a world of options.

Don’t be another Gwen. Only YOU can reduce your risk and improve your health. Being 20+ lbs overweight is the gateway to a host of inflammatory diseases.

Our body can’t handle processing all the toxins we’re exposed to in the world, plus the preservatives in processed foods and personal products, plus the pesticides on non-organic produce, plus the effects of smoking or drinking alcohol or eating too many carbs. Living with environmental pollution alone overtaxes our liver and kidneys.. but pile on all that other stuff and we’ve created a recipe for disaster.

It’s a hard journey back to health once it’s lost.

We are victims of money-hungry food manufacturers that spend billions to create flavors and textures that will hook us to their nutrition-deficient products. Stand up and find your strength to resist.

If you struggle, find a friend or family member who will actively support your effort to make a change. Limit yourself to eating only foods you cook and look up recipes on this blog.

And if you like together we can devise a plan that will work for you. Contact me.

I wish you a long and healthy life.

Super Duper Dill 'n' Veggie Omelet

We had a little plumbing crisis last night. J did a couple of loads of laundry, his little girl took a shower and we used bathrooms all within the same hour or so.... Yikes!  Our 35-year-old pipes couldn't handle it. While waiting for the plumber this morning, I had time to make a leisurely breakfast.

One of the classic breakfasts that is served in Lebanon is a Dill Omelet. Mom made an oven baked version that includes some flour, and was rich with dill and onions.

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Dark Chocolate Black Bean Bars

  • 3/4 c. cold-pressed Coconut Oil

  • 5 oz. 85% organic Dark Chocolate, broken into pieces

  • 2 c. cooked organic Black Beans, drained

  • 3 Tbs. organic raw Cocoa Powder

  • 3 Tbs. Coconut Flakes (more to taste)

  • 1 c. organic Walnuts, roughly chopped

  • 1 pinch of Pink Sea Salt

  • 2 Free Range Eggs

  • 3 Tbs. freshly ground Golden Flax Seeds

  • 2/3 c. Birch Xylitol or 1 c. Chicory Root powder

Preheat the oven to 325°F and line an 11-inch square or 8 x 11 baking pan with parchment paper.

Melt the coconut oil on low heat in a medium size pan, add dark chocolate pieces. Stir around until the chocolate is completely melted.

Chocolate Black Bean Bars2

Chocolate Black Bean Bars

Put beans, cacao powder, coconut flakes and 1/2 cup of the walnuts in a blender or a food processor. Blend for one minute or until well chopped, then add the chocolate mixture and blend for one more minute, scraping down sides once.

Chocolate Black Bean Bars6

Chocolate Black Bean Bars6

In a separate bowl, whisk the eggs with an electric mixer for about 2 minutes, add the flax seeds and xylitol and beat for one more minute.

Save 1 tablespoon of egg mixture in a separate cup and pour the rest into the chocolate and bean mixture and process just until incorporated.

Add remaining walnuts and dark chocolate and stir gently with a spatula to blend.

Chocolate Black Bean Bars7

Chocolate Black Bean Bars7

Pour into the baking pan.

Drip the remaining egg mixture on top of the chocolate mixture and use a toothpick or a knife to create a marble effect.

Chocolate Black Bean Bars final

Bake for 25 - 30 minutes depending on size of pan. They might still feel a little soft in the middle when you test with a toothpick, but they will harden when they cool. These are decadently chocolaty!

You can spread a little no-sugar-added raspberry jam on top for variation.

~ Enjoy!  ♥

Coconut Cilantro Chutney

One of my sweet 30-something nephews came over for lunch today.  We hadn't really visited for some time since he lives an hour away. We caught each other up on news over chicken tacos, chicken Thai curry, whole wheat couscous, kale salad and spinach flat bread (I like eclectic meals).

I realized that I didn't have a chutney to serve, since most are so full of sugar I rarely buy them.  I came across this recipe... It goes very well with fish too, and takes just minutes to whip up.

Coconut Cilantro Chutney Recipe

GreenCoriander chutney

  • 3/4 c. shredded unsweetened Coconut

  • 3/4 c. fresh organic Cilantro, coarsely chopped

  • 1 small seeded organic Serrano chili,  quartered

  • 1/2 c. light coconut milk (or green tea)

  • Juice of 1/2 organic Lime

  • dash of Sea Salt

Place all but Lime juice in blender, or food processor, and pulse until consistency is almost smooth.

Pour into a bowl and mix in lime juice. Taste and adjust seasoning.

As a variation you may add 1 clove of garlic to veggies, or a 1/2 inch slice of ginger.

Makes about 1 cup of chutney.

~ āp kā khānā svādiṣṭa ho! ♥