Carrot and Coconut Soup

2 lbs organic carrots
1-2 can(s) coconut milk or coconut cream
2 tbsp olive oil or coconut oil
ginger, ground*
curry powder*
cinnamon*
cayenne pepper*
sea salt and pepper*
* to taste

1. Cut unpeeled carrots into 1 inch pieces, and boil until soft.
2. Wait for carrots to cool (VERY important if putting in blender, because mixture WILL explode out of blender if too hot... I learned this the hard way).
3. Blend carrots with coconut milk in blender or food processor.
4. Pour into bowl, and add oils and spices.
5. Freeze some for later!

I'm sure it's no surprise that carrots are VERY good for you (as are ginger, turmeric, and cinnamon, but that's a whole different post!).

Carrots are...
- rich in Vitamin A (more than spinach and kale combined!!)
- helpful for fighting sugar cravings
- lots of beta-carotene (cancer fighting antioxidant)
- benefits the lungs
- strengthens spleen-pancreas
- improves liver function
- treats indigestion, and heartburn
- helps remove putrefied foods in gut (what happens if you eat meat too late at night, and it doesn't digest properly)
- good for fighting acid conditions, such as acne

ENJOY!!!!!

Naughty and Nice Chocolate Truffles

no bake
grain free, dairy free, egg free, WHOO HOO :)

4 ounces spicy chocolate (try Dagoba brand's "xocolatl")
6 ounces dark chocolate (at least 70% cocoa)
3 tablespoons coconut oil
1 cup coconut milk (from the can, not the beverage full fat, please)
1/2 teaspoon vanilla extract (gluten free)
1/2 teaspoon almond extract (gluten free)


1. Chop chocolate into small pieces, and place in bowl.
2. Heat milk on stove top until it begins to bubble lightly around edges.
3. Slowly add milk into bowl with chocolate.  Add remaining ingredients.
4. Place mixture into refrigerator until cooled and firm.
5. Once cool, make balls in between your hands.
6. Roll the chocolate balls in raw cacao powder, shredded coconuts, chopped nuts, etc.
7. Store in fridge or freezer.
8. ENJOY :)

Note: Depending on how much you like spice, adjust the ratio of spicy chocolate to regular.  If you LOVE spicy, feel free to add cayenne pepper.

Craving These Colors

As I was driving around the other day, it occurred to me that many of the colors I was seeing in the trees, bushes, and shrubbery were identical to those of the fall fruits and vegetables I had just prepared earlier that day.

We, as humans, were meant to eat according to the harvest seasons.  The availability in grocery stores of any food at any time is a recent phenomenon.  In the hot, humid days of summer, raw, cold foods such as strawberries, snow peas, and salad greens are cooling and energizing to keep us going during those long and active days.  However, when it is cold and dry outside, it is helpful to eat food that is warming and moist.  If we pay attention, nature provides us with the very foods we need to stay balanced and healthy in any given harvest season. 

In the fall and winter, we may experience ailments such as allergies, dry skin, depression, arthritis, etc due to the changing climate and shrinking days.  Many of the foods found in the same seasons help alleviate these conditions.

APPLES: contains Quercetin, which helps alleviate fall allergies, asthma, sneezing and congestion.  Apples clear the mucus that may harden during the winter and contribute to digestive issues.  They also help disperse heat that has accumulated in the body during the summer, which helps prepare us for the fall and winter.   

BRUSSELS SPROUTS: part of the cruciferous family (think broccoli and cauliflower).  They are good for the liver and full of protein.  Please be sure to cook them well, because they can be difficult to digest for some!

CINNAMON: in addition to being one of the best ways to keep your blood sugar steady, cinnamon makes a great arthritis remedy when mixed with honey.

CRANBERRIES: one of the richest sources of antioxidants, and they will help your immune system fight off fall colds and flu. 

PUMPKIN SEEDS: (a.k.a. Pepitas) were treasured by the Native Americans for dietary and medicinal properties.  They improve mood and increase serotonin levels, so have some when you feel the winter blues creeping up.  They are also a great source of Omega-3.  Try soaking at least 8 hours for easier digestion.

SQUASH: loaded with vitamins.  Leave the skin on varieties such as butternut and acorn when roasting for additional nutrients!

These are just a few examples of the abundant and delicious fall/winter harvest.  Take advantage of what nature has provided for us, and be healthier for it!

I LOVE These Veggie Burgers

I had the ADZUKI BEAN burgers and thought they were great!  
Best part... they are soy-free, gluten-free, dairy-free, gmo-free, nut-free, and a whole bunch of other "free's", but NOT taste-free.

I put mine inside of a gluten-free coconut wrap with greens, tomatoes, salsa, and plenty of olive oil.http://www.hilaryseatwell.com/retail-products

My Favorite Snack

One of my FAVORITE snacks and light dinners...

- avocado

- sauerkraut 

- pitted kalamata olives

season with sea salt and oregano to taste :)

Holy Guacamol-y

HOLY GUACAMOL-Y:

~ 2 ripe avocados

~ Juice of 2 limes

~ 1 shallot, chopped (or green onion)

~ Bunch of cilantro, loosely chopped

~ Dash of cayenne pepper (optional)

Combine all ingredients and mash together in a large bowl.  Enjoy!

Cilantro is the MOST detoxifying food on the planet – especially when it comes to removing mercury and other heavy metals from the central nervous system!!  

However, dried cilantro is said to not have these same effects. This is the reason it has, what some people describe, as a “soapy” taste.  It is literally washing your body.

Ranch "Don't Do Dairy" Dressing

We are a country the LOVES Ranch dressing!!!  This is probably the top recipe I am asked for... "How do I make a healthy ranch?"

• 1/2 garlic clove, minced
• 1 Tbl red pepper, minced
• 1 medium scallion, minced
• 2 tsp fresh parsley 
• 2 tsp fresh cilantro
• lemon juice
• sea salt and pepper to taste
• 1/2 cup coconut kefir or plain coconut yogurt
• 1/4 mayonnaise (no soy)

mix the seasonings together, and then add coconut kefir/yogurt... ENJOY!

Beautiful Day Bean Dip

• 1 can black beans (I like the Eden Organics brand, because they soak the beans in Kombu for you and this helps digestion)
• 1 can navy or kidney beans (also Eden Organics)
• 1 fresh garlic clove
• Basil, chives and parsley leaves
• 1/2 cup extra-virgin olive oil 
• Sea salt and pepper
• pinch of cayenne

Put your olive oil and garlic cloves in blender or food processor, and blend.  Follow with herbs, and then beans.  ENJOY!

Zucchini and Squash Cakes

If you receive a CSA market basket (which I strongly recommend you do), you have probably started getting zucchinis and summer squash.  These are great for...

- inflammation and pain

- alleviating summer heat and cooling you off in the heat (summer squash is a relative of other cooling foods like cucumber and melon).

- Leave the SKIN ON for additional nutrients, such as fiber, vitamin A, and potassium!! 

- Use them in soups, sliced on top of sandwiches and salads, OR... try this delicious recipe...

ZUCCHINI and SQUASH CAKES (makes 6-7)  Gluten-free and Grain-free

These are great for breakfast, lunch, or dinner!!!  I like to top mine with some egg and avocado, then throw all the above on a bed of greens.

 2 cups grated zucchini/squash, washed, trimmed, and grated (use all zucchini, all squash, or a little of both!)

-       2 eggs, lightly beaten

-       ½ small onion, finely chopped

-       1 cup almond flour

-       sea salt and pepper

-       pinch of cayenne pepper

-       2 tablespoons butter

-       2 tablespoons extra virgin olive oil

Mix zucchini with salt and let stand ½ hour.  Rinse well and squeeze dry in a towel.  Mix with eggs, onion, almond flour and cayenne pepper… season with any other herbs and spices to taste.   Form into cakes and sauté in butter and olive oil.