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My Healing Protocol for Candida

My Healing Protocol for Candida

My Healing Protocol for Candida

This post is long overdue to share with you all.  I have had many emails and friends asking me what I did to get my Candida overgrowth under control.  So, here it is.  Every little detail I researched, experienced and healed from.  I had candida for YEARS and didn’t know it.  I hope this post helps you on your quest to diagnose and heal yourself.   Be prepared – it is very long.

What is Candida?

Candida albicans (its official name) is a yeast that inhabits the mouths and intestinal tracts of all humans. That’s right! Everyone has candida. When you are healthy, the candida in your body lives in a symbiotic relationship with you. It will help to detect and destroy other harmful bacteria from harming your body, as well as helping to clean up any excess sugar that may be floating around in your bloodstream that your cells are not able to absorb.

Every time you eat, there will be a small candida “bloom” as the candida feeds on the sugars that are in your blood stream waiting to be ushered into the cell with the help of insulin to be used for energy. Then, once that sugar has been processed, the candida will reduce in number back down to their normal levels.

When there is an imbalance in blood sugar levels, candida will be given the opportunity to grow to a level that is not optimal for the human body.  It has the ability to morph into different structures and will take advantage of its host. 

While it is normal to have some candida in the gut, an overgrowth of candida is problematic. Like everything else, candida creates a byproduct. In this case, the byproduct of candida is toxic to the body. The more candida you have, the more toxicity it produces.  I had several of the symptoms listed below.   My symptoms were classic:  gassiness and bloating upon eating a meal – especially fruit, INTENSE itching all over body and especially in my nose (? I don’t know, but I did!) to the point it drove my crazy at times, lethargy, funked out, foggy headedness, stiff joints).

Candida  has been lead to several common issues such as:

  • Thrush – in the mouth or other areas of the body
  • Athletes foot
  • Poor Digestion (gas and bloating)
  • Headaches
  • Loss of appetite
  • Extreme sugar cravings
  • Rectal itching
  • Excessive fatigue
  • Brain fog – lack of ability to focus the mind
  • Diarrhea
  • Constipation
  • Mood Swings
  • Itching
  • Acne
  • Rashes
  • Depression
  • Anxiety
  • Soar throat
  • Low sex drive
  • Muscle weakness
  • Chronic pain
  • Weight gain

Other imbalances in the body can cause similar symptoms as well.  I feel it is important to rule out other issues like gluten or dairy sensitivity, adrenal burn out, blood sugar imbalance issues, emotional issues and even general fatigue before diagnosing yourself with candida overgrowth.  There are always “layers” to our healing process.

If you have several of the symptoms for a candida imbalance, following some simple steps for re-balancing your body should help move you in a healing direction whether or not the root issue is a candida imbalance, or if the candida imbalance is a symptom of another issue.  If you are experiencing many of the symptoms mentioned above, you may also want to go see a Naturopath or holistic practitioner just to be sure that there is not a deeper imbalance going on that needs professional attention. Never feel bad about seeking help. 

What Causes Candida To Grow Out Of Control?

There are several things that support a Candida overgrowth and thus lead to an imbalance.  Some of them include:

  • Blood sugar imbalances – Poor insulin receptivity of the cell or other reasons that keep sugars in your bloodstream too long.
  • Bacterial imbalance.
  • Over use of antibiotics without replacing lost beneficial bacteria (probiotics).  (All my life I had been off and on antibiotics till my early 30’s). I’m now 43.
  • A nutrient poor diet that is rich in refined carbohydrates (pasta, potatoes, rice, etc.), processed foods, cola drinks, etc.
  • A compromised immune system
  • Birth control pill (I took for over 10 years when I was on it – have been off it since age 29).
  • STRESS! depletes everything in the body on a physical, cellular and energetic level.
  • Lack of sleep and poor sleeping patterns.
  • These two things (stress and poor sleep) in particular will compromise your good bacteria balance, as well as your blood sugar balance.

As you can see, the causes can be multifaceted.   Our bodies are very wise and have many systems in place to protect us from things becoming unbalanced. It is when the body becomes overloaded with influences that are counter-intuitive to health and balance that issues like candida arise.  Our bodies are brilliant energy sources and if we just listen more and pay attention to little nuances and symptoms of it speaking to us – we would be far better along our healing journey. It took me a long time to listen (or even be aware of the fact), so just take it one step at a time and “be there” for yourself.

Do I Have A Candida Overgrowth?

Questions to determine if you may have Candida Albicans

1. Have you used antibiotics or birth control pill in the last 2 years?
2. Do you have gas or bloating?
3. Do you have sugar cravings?
4. Do you have low blood sugar?
5. Do you have history of yeast infections, vaginal, oral, athletes foot, or jock itch?
6. Does your partner have a history of yeast infections, vaginal, oral, athletes foot, or jock itch?
7. Are you sensitive to smells?
8. Are you sensitive to alcohol?
9. Do you suffer from symptoms that your doctor cannot explain like; headaches, migraines, depression, diarrhea, dizziness, IBS (Irritable Bowel syndrom), itching, menstrual or sinus problems?
10. Do you feel fatigued all the time?
11. Do you have a hard time concentrating?
12. Do you just not feel right?

I had candida for several years (if not longer).  I sort of suspected it for several months, but the symptoms had gotten worse and (upon learning more about Candida), I thought it was worth a try to do a cleanse.  I was able to confirm that I “officially” had Candida from an iridologist back in April 2011.  Muscle testing can also be utilized by a qualified holistic practitioner, yet if you don’t have access to these avenues, there is a simple test to do at home.  If you are experiencing any of these symptoms, it may be time to do the At Home Candida Spit Test.

Candida Spit Test

This is an easy way to test for yeast overgrowth in your gut. When you wake up in the morning (before you eat or drink anything or brush your teeth) fill a glass with room temperature water. Then work up at least a dime-size amount of saliva in your mouth and spit it into the glass of water. You will be watching what happens over the next 30-45 minutes, looking for where the saliva goes.

  1. If it stays on top it indicates that there is not excessive mucous in your mouth harboring candida.
  2. If it grows tentacles that hang down toward the bottom you have some candida in your gut that likely needs to be addressed.
  3. If it sinks to the bottom you likely have significant candida overgrowth in your gut and you need to take action.

OK!  So, if you suspect or you’re pretty sure you have Candida overgrowth to some extent, what to do about it?    It starts with altering the diet.  A few dietary and lifestyle changes can go a long way to bringing your body back into the balance it naturally wants to be in. Remember that your body is designed for health. It wants to be and fights to be in balance. Choosing dietary and lifestyle habits that support your bodies natural balance will help lead your body back to balance.   You want to remove anything from the diet that will help feed candida albicans.

This includes:
  • all forms of sugar (white sugar, honey, maple syrup, dates, yacon syrup, coconut sugar, etc)   ** STEVIA is really the ONLY safe alternative and NuNaturals STEVIA was a life saver for me during this time (and still continues to be!)
  • gluten (wheat, barley, rye, spelt, oatmeal) –  No crackers, breads, etc.
  • packaged or processed foods (including meats)
  • condiments (ketchup, BBQ sauce, pickles, mustard, soy sauce) – hidden sugars and refined ingredients.
  • dried or candied fruit
  • Reduce or Eliminate Dairy – Dairy is one of the worst offenders when it comes to candida imbalances.
  • alcohol (no beer or wine)
  • Vegetables that are high in carbs (potatoes, peas, corn, winter squash)
  • non-gluten grains.  ** I didn’t have quinoa or millet just to be sure.
  • nuts, and fruits should be limited.  ** (green apples, pears and bananas (yes, BANANAS are OK) in moderation.  Even the iridologist guy said bananas were OK when on a candida cleanse.  Good!
  • These are the basis of the diet.
So you’re thinking, “What the heck DID you eat?!”  I used the following protocol for 60 days and it got those little buggers under control – back to being my friend rather than my foe. 
1)  Lots of veggies!  Any way you want it:  steamed, raw, blended, juiced.  I stayed away from carrots and beets during this time, just to be sure!  Avocados are great!  I did a lot of steamed broccoli and roasted veggies during this time.  Sweet potatoes and winter squash are great baked with goat cheese.  Baking the carrots and beets really cut down on their sugar content, I put those in from time to time.  LOTS of salads!  See RECIPES page for ideas.
2) More protein.  (No meat for me!)  I did opt for some organic eggs in the form of HEAVY VEGGIE frittata’s once a week with a large green salad prior.  Just practice proper food combining.  Food combining is also a HUGE factor in digestive health and made such a HUGE difference for me when I implemented it.  Still does.
3) Herbal teas and tonics are fabulous at strengthening the system and body.  Boosts immune system and increases energy levels.
4)  Have regular colonics (talk with your therapist about this) the first few weeks to flush the candida out of your system quicker.  If you don’t have access to colonics,  just implement enemas during this time and you’ll be fine.    With the higher protein usage, I got constipated a little more, so the enemas were good.
5)  Taking food grade diatomaceous earth can assist in killing the candida and allowing it to be removed from the system.  You can mix it in water  and drink it (neutral taste) to incorporate it into your diet.  First thing in the morning and before going to bed – for best results.   DE is great at killing parasites in the body also.  I periodically add this to my dogs food to assist with critters in their gut.  You can also go to your local feed and seed store and purchase very inexpensively – just ask for FOOD GRADE quality.
6)  I took a product that did wonders at speeding up the KILLING of those little buggers and getting the population under control.  It is called A.D.P. by Biotics Research Corporation – it is emulsified oil of oregano -natural anti-fungal, anti-biotic.  I started with one tablet at every meal then after a week, I went to taking 2 tablets with every meal.   I still keep a bottle on hand to use if I ever feel the symptoms pop up – not very often at all.  Within a few days of these supplements and changing diet, I am back to normal.  Remember, listen to thy body. 
 7) Coconut oil was very helpful!  I started with 1 tsp./day and worked my way up to 2 TB./day.  You want to start slowly, b/c it is so effective, the “die-off” from the yeast might be too fast and you’ll experience really bad detox symptoms – you don’t want that! 
8) I also employed SWEATING to detox and cleanse more effectively.  Infrared saunas are nice or just get out in the sun and sweat.
9)  Reduce stress and rest more!  This means taking more time for yourself in a loving, compassionate, SLOWER way.  Learn to slow down by practicing deep breathing (your yoga practice should have this down for you), but practice it when you are traveling to and from work, during work, during food preparation, anytime that you can consciously be aware of it.  When you sit down to eat, relax before you put food up to your mouth so that your body is calm and NOT stressed.  Eat in awareness – slowly – chew more – act like it is foreplay – take your time with it – make your meal something that is beautiful to you and for your body (I know this sounds weird, but it has been helping me).  Take a bite, put down utensil and enjoy the food, enjoy your company and chat, make meal time fun, with no distractions of smart phone, internet, tv, chaos, etc.  Some good music in the background is great!   
*SLEEP – When you sleep your body is busy repairing damage, filtering out toxins, absorbing nutrients and generally healing. Without adequate rest it is very difficult for the body to bring itself back into balance. Try to aim for at least 7.5 hours or more, if you can swing it.
10) Take a quality probiotic to replenish the GOOD flora and bacteria in the body to help balance out bacterial imbalances, and help to fight candida.  I made almond milk kefir (see recipe link below).  Great way to drink your probiotics and it tastes great (especially with lemon or orange slices in it).

Here’s the green smoothie I made every a.m.:
(serves 1 +)
Tons of GREENS (kale, spinach or whatever you have) – more cilantro or parsley
1.5 cups of water (or almond milk kefir or coconut water kefir) – natural probiotic
2  bananas (less if you want)
1/4 cup hemp seeds
1 tsp. Spirulina
2 TB. chia seeds
NuNaturals Stevia to taste
Blend and enjoy!
I had some days where I felt sluggish and slow – it was a way my body was telling me to slow down, rest and let the healing occur.  This is part of the detox – cleansing the candida out of the system.  Don’t push yourself on these days.  Listen to your own intuition and not your ego. 
Once I felt comfortable that the candida was back in its box, I slowly started incorporating some quinoa into my diet and saw I how I felt/reacted.  I did the same for sweeter fruits (mangoes, pineapple, persimmons, etc.) in my green smoothies – as long as I didn’t get any symptoms or reactions, I continued with them.  Always listen to your own intuition and body response. 
 I know this is a lot of information, but once you get it down, it’s very do-able.  It’s only temporary and will spark you to get a bit more creative in your life.   Some of you will probably lose some weight during this candida cleanse.
I look back on it and say “Thank You” to my candida overgrowth and healing protocol journey. It taught me so much about myself, my lifestyle patterns and habits (that needed tweaking and changing), stronger connection with my body – deeper intuition and so much more.  So, embark on this cleanse with a positive attitude of “What can I learn about myself and draw from on a deeper level?” 
 What it boils down to:   having a balanced lifestyle is your best defense against a Candida overgrowth.  Take care of your body and it will take care of you. 
Don’t hesitate to connect with me if you have any other questions that I might be able to address for you. 

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Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

Lemony Asparagus MILLET Risotto

I used to make risotto back in my “Standard American Diet” days using arborio rice, regular butter, cheese and so forth.  It tasted good but my belly never liked me very much after I ate it.  At the time, I wasn’t aware that I was gluten-intolerant and sensitive to cow dairy.   Thank goodness that I finally listened to my body and changed my ways.

  I came across a sale on asparagus the other day and thought what to do with it – LIGHT BULB goes off in head! – Lemon Asparagus Millet Risotto!  I made this millet risotto a few times last year and forgot how AMAZING it is.    This risotto dish is gluten-free and tastes BETTER than the old way I used to make it.  It is creamy, full of flavor and the brightness from the lemon juice and lemon zest take it to that SWEET SPOT in our mouth and belly. 

The star of the show is MILLET

Millet is a gluten free grain and is the only grain that retains its alkaline properties after being cooked which is ideal for people with wheat allergies.   Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so it’s soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.

Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.


Lemony Asparagus MILLET Risotto
This risotto dish is gluten-free and tastes BETTER than the old way I used to make it. It is creamy, full of flavor and the brightness from the lemon juice and lemon zest take it to that SWEET SPOT in our mouth and belly.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 2 TB. coconut oil
  2. 1/2 cup finely chopped onion
  3. 2 cloves garlic, minced
  4. 1 cup millet - organic preferably
  5. 4 cups Vegetable broth (I used 4 cups water and 2 TB. Herbamare seasoning to make mine)
  6. 1 small bunch of fresh asparagus spears
  7. 2 TB. fresh lemon juice - I used juice from one organic lemon
  8. 1 TB. lemon zest - from organic lemon (after juicing it for above ingredient)
  9. 1 TB. ghee or organic butter (optional)
  10. salt and pepper to taste
  1. Wash asparagus and trim off rough ends. Cut spears into 1" to 1 1/2" pieces - RESERVE the tips for adding in at end of cooking time. Set aside.
  2. Zest one lemon. Squeeze juice. Set aside zest and juice.
  3. Pour veggie broth into sauce pan, heat, and maintain a low simmer.
  4. Heat 2 TB. coconut oil over medium heat in a heavy-bottomed 2 1/2 - 3 1/2 quart sauce pan. Add garlic/onion and cook until soft, but not browned. Then add Millet and stir to coat the grain. Cook for a few minutes until the millet becomes slightly toasted.
  5. Use a ladle to add one cup of warmed broth to the risotto pan. Stirring and let sit for a few minutes till slightly absorbed.
  6. Add in another 1/2 cup of the veggie broth. Stir until the liquid is mostly absorbed, then add another 1/2 cup of broth.
  7. About 10 minutes after you first added began to add broth, toss the asparagus into the cooking rice. Continue to stir and add broth as before until the rice is tender with a slight bite in the center.
  8. Continue doing this until there is no more broth, it will take at least 15 - 20 minutes.
  9. Once most of the broth is absorbed add in the asparagus tips, ghee (if using), lemon juice and lemon zest, and heat through.
  10. Check seasonings and add salt and pepper to taste.
  11. Enjoy!
  1. Feel free to play around with different veggies and stick to the basics of making risotto. Have fun!
Kibby's Blended Life http://www.kibbysblendedlife.com/

 Give it a GO and let me know how it turns out and what you think. 

I love this dish and feel you will too!

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Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

Almond Pulp Mushroom Veggie Burgers

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I just taught a class over the weekend on ALMONDS.  Part of the class focused on what to do with all the left over almond pulp – can’t waste it, you know!!  This is a fantastic recipe that is light, full of veggies and tastes amazing to make with some of your left over almond pulp.  Don’t reach for those pre-made commercial veggie burgers – they are full of crap and not healthy.  Make your own!  It’s easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained.  Do a quick reheat in oven or toaster oven and you’re ready to go.  It has a different texture than other veggie burgers because of the almond pulp but the taste is magnificent. 

Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or spicy cheese sauce.  Many options.  I hope you enjoy it.


Almond Pulp Mushroom Veggie Burgers
Yields 10
A fantastic, healthy way to use up that extra almond pulp after making homemade almond milk. Don't reach for those pre-made commercial veggie burgers - they are full of crap and not healthy. Make your own! It's easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained. Do a quick reheat in oven or toaster oven and you're ready to go. These gluten-free mushroom veggie burgers are full of flavor, yet light and filling. Eat on gluten-free bread or wrap in a collard green leaf. Can also crumble this burger on top of a gluten-free pasta (quinoa or brown rice) or raw zucchini pasta with a lovely vegan alfredo sauce or cheese sauce. Many options.
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  1. 2 - 8 oz. container of mushrooms
  2. 1 cup chopped fresh parsley
  3. 1 TB. coconut oil
  4. 2 garlic cloves, minced
  5. 1 cup finely chopped onion
  6. 1/2 cup finely chopped celery
  7. 1/2 cup grated carrot
  8. 2 TB. organic mustard - use ORGANIC
  9. 1 TB. Italian seasoning
  10. 2 TB. coconut aminos or Bragg's Liquid Aminos/ Tamari
  11. 1 tsp. pink himalayan salt (more to taste)
  12. 2 cups almond pulp (from leftover homemade almond milk - make sure it is REALLY squeezed dry)
  13. Romaine lettuce hearts, collard green wraps or sliced gluten-free bread for serving on.
  1. In a food processor with "S" chopping blade, process the mushrooms and parsley till finely minced. Scrape this into a large mixing bowl.
  2. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes til translucent. Then add the celery and carrots and cook for another minute.
  3. Transfer the vegetables to your "mushroom/parsley" mixture bowl. Add the organic mustard, Italian seasoning, salt and liquid seasoning (aminos). Now, add your almond pulp and mix well. Adjust seasoning to taste. Allow to cool about 15 minutes or so before handling - it's HOT!
  4. Preheat oven to 350 degrees.
  5. When mixture is cool enough, form the mixture into patties (whatever size you like).
  6. Line a baking sheet with parchment paper and bake the patties for 30 - 35 minutes till they are baked through.
  7. Serve on romaine hearts, collard green leaf or gluten-free bread.
  8. Top with homemade ketchup - see below in NOTES (choose ORGANIC variety if you don't make your own), fresh sliced onion, cucumber, sprouts, etc.
  1. Raw Ketchup
  2. (yields one cup)
  3. 1 cup cherry tomatoes or regular tomato, chopped
  4. 1/2 cup sundried tomatoes
  5. 1/4 cup apple cider vinegar
  6. 4 dates
  7. 2 TB. Bragg’s liquid aminos
  8. 1 heaping tsp. chili powder
  9. 1/4 tsp. cinnamon
  10. 3 TB. water
  11. Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.
Kibby's Blended Life http://www.kibbysblendedlife.com/
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almond pulp, sauteed veggies and liquids mixed together for a mixture ready to form into patties


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Formed patties ready for oven


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Mushroom veggie burger on a fresh collard green leaf topped with homemade ketchup, onion, cucumber slices and fresh sprouts. DELICIOUS!!


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Gluten-free Veggie Pizza – Vegan option and Delicious!

Gluten-free Veggie Pizza – Vegan option and Delicious!

Gluten-free VEGGIE Pizza

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I LOVE a good pizza!  However, the gluten in most pizza recipes don’t resonate well with my body and constitution.  I’ve written about it before with the Healthy Quinoa Pizza Crust article/recipe.  When I purchased Kimberly Snyder’s Beauty Detox Foods book and saw that she had a “Miracle Gluten-free Vegan Pizza Dough” recipe, I got excited. Yes, I get excited and giddy trying new recipes!  I am always open-minded when approaching and working with a new recipe, but sometimes skeptical because they don’t always come out as good as they sound or look in the pictures.  I have worked with some gluten-free ingredients before, but I was new to xanthan gum and tapioca starch.  I thought these ingredients would create a “binding” in my digestive tract/colon.  Sorry, for the bluntness, but sometimes that how I look at foods.  How is this going to work its way thru me – fast and easy OR slow and heavy.  The researcher that I am, I researched all the ingredients that I was not used to in my daily cooking/preparing and found that they are all plant-based and perfectly fine.  So, I pulled out my apron and I went to playing with this new dough.

This dough is not like ordinary pizza dough where you roll it out, let it rise and roll again.  No yeast, no gluten flour and such.  This dough reminds me of a fantastic medium-thick pizza dough with a nice, light fluffy, chewy texture yet still had a firm crispy bottom and edge crust.  It is different but wonderful!  It totally surprised me and gave me my “pizza fix”.  The best part – my belly loved it and so did my colon.  Easily digestible and I didn’t feel heavy or stuffed after eating it.  Easy in – easy out.  I did make a few adaptations to what I had on hand for the recipe, so I will share that with you.   Are you ready to make some amazing gluten-free and tasty pizza?  Well, join me now and I will take you thru the steps to the end.  🙂

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My plate on the left. Scott’s on the right with goat cheese – he likes his goat cheese. :)


Gluten-Free Veggie Pizza
A fantastic pizza dough recipe that is easily digestible which you can add any veggies or toppings of your choice. This pizza dough reminds me of a medium-thick pizza dough and will bake well. Great texture, chewy center and with a crisp firm crust and edges. Yields 1 10-inch pizza.
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  1. 1 1/2 cups brown rice flour ( I used sorghum flour)
  2. 1 1/2 tsp. xanthan gum
  3. 1 TB. baking powder (aluminum-free)
  4. 1/2 tsp. sea salt
  5. 1/4 tsp. powdered stevia (I used NuNaturals powder stevia - check out iHerb.com)
  6. 1 tsp. Italian seasoning (or more to taste)
  7. 1 TB. Nutritional yeast
  8. 2 TB. arrowroot starch
  9. 2 TB. tapioca starch
  10. 3/4 cup cold water
  11. 1 organic egg OR "flax egg" substitute (1 TB. ground flax seed mixed with 3 TB. HOT water - let sit a few minutes, then use in recipe)
  1. Preheat the oven to 425 degrees Fahrenheit and grease a baking sheet with coconut oil and line with parchments paper (I always do this JUST IN CASE).
  2. Sift the flour, xanthan gum, baking powder, salt, stevia, italian seasoning, arrowroot and tapioca starch together into a large bowl. You can use a standing mixer if you like.
  3. Pour the cold water into the bowl slowly and stir. Or if using the standing mixer, with the mixer running on low speed, pour the cold water into the bowl slowly. Next, add your egg/egg replacer mixture and mix well till incorporated.
  4. Wet hands with water, form the dough into a ball and place on the center of the greased baking sheet. Wet hands or lightly oiled hands (olive oil and coconut oil work great) are an absolute must to prevent sticking. Wet hands periodically while pushing down firmly on the dough and pressing it into a 10-inch round pizza shape, working from the center out.
  5. Bake for about 9 minutes. Reduce heat to 350 degrees Fahrenheit, top with desired toppings and bake for another 30 minutes (depending on your oven) or until the edges are crispy and the bread is well done.
  6. Carefully move the pizza onto a cutting board. It will be somewhat fragile, so be sure to wedge a spatula underneath to separate it completely from the baking sheet (or if using parchment - just slide it gently onto cutting board - that's why I like using parchment paper - makes life easier). Once you've got the pizza on cutting board, cut to desired sizes and enjoy!
  1. Enjoy with a side salad and you've got a healthy, nutritious, easily digestible meal.
  2. Any leftovers refrigerate well.
  3. Pizza crust can be made ahead of time. These crusts can also be made, baked and frozen (carefully) for later usage in the week.
  4. I used asparagus, tomato, onion with a homemade marinara sauce and topped with some goat cheese when the pizza came out of oven. Pesto would be great with this with your toppings of choice. Experiment and have fun with it!
Adapted from Kimberly Snyder - Beauty Detox Foods
Adapted from Kimberly Snyder - Beauty Detox Foods
Kibby's Blended Life http://www.kibbysblendedlife.com/

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This is DEFINITELY a winner and keeper in my kitchen repertoire of recipes!

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Vegan Sweet Potatao Shepherd’s Pie – Gluten-free and TASTY!

Vegan Sweet Potatao Shepherd’s Pie – Gluten-free and TASTY!

Sweet Potatao Shepherd’s Pie

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I am having so much fun playing with all the fantastic recipes in Kimberly Snyder’s new book The Beauty Detox Foods and sharing with you when I can.  This is a hearty dish that is so nourishing and satisfying.  It is a sure fire way into anyone’s heart. I have adapted this recipe a bit for time and what I had on hand in the kitchen.  I substituted chia seed gel for the egg replacement Kimberly used in recipe.   I opted to steam the sweet potatoes to retain some of their nutrients and kept the skins on.  This cut out 15 minutes from the original recipe and got that dish into our bellies just a whee bit quicker.   Remember, I am hosting a giveaway for her book – go to this link and leave a comment for your chance to win a FREE copy of this gorgeous and educational book.   Let us get to the recipe NOW.  🙂

Vegan Sweet Potato Shepherd's Pie
Serves 6
This is a hearty dish that is so nourishing and satisfying. It is a sure fire way into anyone's heart.
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  1. 3 large organic sweet potatoes, chopped into thirds (peel the sweet potatoes, if you like) - I didn't.
  2. ½ cup almond milk - I used homemade pecan milk (YUM!)
  3. Coconut oil for greasing the pan
  4. 2 Tbs. low-sodium vegetable broth
  5. 1 cup chopped celery
  6. 1 ¼ cup peeled and diced carrots - I grated mine.
  7. 1 cup chopped onion
  8. 2 clove garlic, minced
  9. 1 cup fresh (preferably) or frozen peas _ I used frozen organic green beans.
  10. Kernels from 2 ears of fresh corn - I used frozen organic corn.
  11. 1 1/4 tsp. fresh thyme leaves or Italian seasoning
  12. 2 tsp. finely minced fresh rosemary
  13. 1/2 cup low-sodium vegetable stock - divided
  14. 1 Tbs. arrowroot starch
  15. High quality sea salt, to taste
  16. Freshly ground black pepper, to taste
  17. 2 TB. chia seeds
  18. 1/3 cup warm water
  1. Preheat oven to 375°F. Lightly grease a 2-quart glass casserole dish with coconut oil.
  2. Place sweet potatoes into a steamer dish and steam on high for about 15 minutes till soft.
  3. Place the drained sweet potato in a large mixing bowl; mash lightly. Add the almond milk. Blend the potato mixture with an electric hand mixer set to medium until smooth and fluffy, about 2 minutes. Season with salt and pepper. Set aside.
  4. Heat the 2 Tbs. of vegetable broth in a large skillet over medium heat. Cook the onion over medium-low heat until translucent, then add the garlic and cook for another minute. Add the celery, carrot, green beans, corn, Italian seasoning, and rosemary. Increase the heat to medium-high.
  5. Combine the chia seeds and 1/4 cup warm water, stir and set aside.
  6. In a small bowl whisk together the veggie broth and arrowroot until smooth and add to the skillet. When the mixture gets close to boiling, immediately reduce the heat. Add the sea salt and black pepper, and season to taste. Remove from heat. Stir in the chia seed "egg replacer and water combination". Pour the veggie mixture into the bottom of the prepared casserole dish, spreading it evenly across the bottom. Spoon the potato mixture over the vegetables, spreading to cover all the way to the edges of the dish.
  7. Bake in preheated oven until top is slightly browned, about 40 minutes. Allow to rest 20 minutes or more before serving.
Adapted from The Beauty Detox Foods - Kimberly Snyder
Kibby's Blended Life http://www.kibbysblendedlife.com/
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Most AMAZING sweet potato mash EVER! So simple to make.


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Chopped and shredded veggies.


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Sweet potato mash for top layering.


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Veggies layered in bottom of dish before the sweet potato mash goes on top.


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Ready to go into oven.


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YUM! Serve with a salad and thrive!

Now go make this dish and luxuriate in the tastes, textures and health of all the ingredients! 

Don’t forget the drawing ends Sunday night and I will announce winner on Monday, April 8th.

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Organic Gardening 101 – How To Start an Organic Garden

Organic Gardening 101 – How To Start an Organic Garden

How To Start Your Own Organic Garden

There is something so rewarding at starting an organic garden from scratch, putting in the labor and eating the harvest once it is ready.  We’ve been growing in our garden for many years and each year we learn something new to make life easier and the produce BETTER. Growing your own food couldn’t be easier and the health benefits are priceless.  You know what kind of seeds or plants are purchased, the supplements added to the soil and plant to make them strong and healthy so that in turn they provide you and your body with top notch vitamins, minerals and more to accelerate your health to new levels.  Not to mention that it will save you LOTS of $$$$. 

Organic gardening means you won’t be using synthetic fertilizers or pesticides, but that doesn’t mean your plants are left to fend for themselves. There are tips and techniques you can use to bolster plant health and ward off pests. Organic gardening also isn’t just about what you don’t do, it’s about trying to foster a more holistic, natural ecosystem.  Work WITH mother nature, not against her.   Just as we strengthen our immune system to ward off bacteria, viruses and any unwanted visitors in our internal ecosystem, we apply the same strategy to plants.  Strengthen the soil with nutrients and the immune system of the plants and you have a great preventative against invading pests and bugs.  Weak plants and poor soil are a breeding ground for attack from all kinds of pests, bugs and disease.  Sound familiar?

When Scott and I started our organic garden, we had a large plot and borrowed a tractor from a neighbor and tilled up the soil, added LOTS of horse manure and organic mushroom compost to amend the soil.  We planted with good success but it was a LOT of work to weed and maintain.  The following year, we built a fence around the garden due to the deer, rabbits, ground hogs and whatever critters in the area saw that we had put out a smorgasbord of delights for them (NOT SO!)  Then with all the weeding and labor, we decided the next year to build raised beds to plant in and reduce the need for weeding.  Raised beds have been a blessing and I would highly recommend you start there instead of just growing in the ground.  Too much work.  This is where “No dig gardening” is wonderful!!  It has been a labor of love in progress.

“No dig gardening” or a raised garden bed, consists of layering organic materials on top of the soil to create a nutrient rich environment for your plants, in this case, vegetables and herbs.   The garden literally composts the materials while feeding the plants.  A raised garden bed means that it doesn’t matter what sort of soil you currently have.   Simply layer materials over the top of your surface and start growing!  Learn more here and here.    I wished we knew about this method years ago, but we all live and learn.  🙂  You can also take this information and apply it towards growing in pots or containers. 

1)Location and sizeStart small.  Don’t take on more than you can handle or hoe.  Find a spot that is sizable and has growth potential for the future – you can always expand later.  Choose a location that receives as much sun as possible throughout the day.  Whether you choose to plant in an area of your yard or in containers on your porch/balcony, go for a brightly lit place.

2)  Soil :  You’ll want to amend your soil by mixing in compost, leaf and grass clippings and manure. Manure should be composted, unless you aren’t going to harvest or plant anything for two months after application. Preferably, get your manure from local livestock that have been organically and humanely raised — and never use manure from animals that eat meat.   If using the no dig method, layer with card board, leaves, compost, manure, etc. and let it decompose naturally (a few weeks or months) and you’re ready to plant.   The cardboard kills the grass and you don’t have to dig, but it doesn’t disturb the ecosystem below the sod (worms, bacteria, etc.) that is highly beneficial to your overall  soil ecology for future planting and plant nutrient uptake.   We go to our local recycling area and get cardboard and newspaper (color free) for FREE. 
If using pots or containers, purchase a quality organic compost and organic soil and maybe some worms that will further enhance the nutrient breakdown. Again, the better nutrient dense the soil, the better the plant.
3)  CompostCompost includes any biodegradable material which can be broken down into a fine, dark humus.  Compost feeds plants, helps conserve water, cuts down on weeds, and keeps food and yard waste out of landfills (where it produces methane), instead turning garbage into “black gold.” Spread compost around plants, mix with potting soil, use to bolster struggling plants.   We have cut down our garbage waste TREMENDOUSLY by composting our kitchen scrapes, coffee grinds, etc.

1. To get started, measure out a space at least three feet square. Your compost heap can be a simple pile or contained within a custom pen or bin (some can be rotated, to improve results).

2. Add alternating layers of carbon (or brown) material — leaves and garden trimmings — and nitrogen (or green) material — such as kitchen scraps and manure, with a thin layer of soil in between.

3. Top off the pile with four to six inches of soil. Turn the pile as new layers are added and water to keep (barely) moist, in order to foster microbe action. You should get good compost in as little as two months (longer if it’s cold).

4. A properly maintained compost pile shouldn’t smell. But if it does add more dry carbon material (leaves, straw, or sawdust) and turn it more frequently.

5. Even if you live in a city, you can do some composting under your counter with a tidy worm kit, or partner with a community garden.  (source)

Tip:  You can add some urine to the compost to activate it and get it breaking down quicker and add nutrients. Again, recycle, re-use and reduce.  It might seem gross, but it is great for compost!  Just saying!

4) Choose the right plants Many things are best grown from seed.  When you also grow your own seedlings, it’s a lot cheaper than purchasing them; not to mention that satisfying, gratifying feeling that you raised them yourself.   Backtime the date you hope you’ll be frost free and start your vegetable seedlings about 6-8 weeks earlier. Of course, you will have to start them off under cover or indoors.  I start my seedlings off indoors in small trays (from the garden center) that I re-use each year.  Look for seed companies that carry heirloom varieties that are non-GMO.  I like to purchase from Baker Creek Heirloom Seeds and have for years.  I have had great success with their seeds and I have enough seeds now to not have to buy any for a long time.  I just use what I need for the year planting and store the rest (in original packets) in a zip-lock baggie in the freezer.  I also like to share seeds with friends and anyone else looking for certain varieties that I may have – I have PLENTY.   

When starting seeds indoors, they will need a light, airy soil that will hold moisture to grow. The soil should not be too light and sandy so that it dries out quickly, but not too heavy so that it compacts and clogs up the air spaces.  Normal garden soil or compost is NOT suitable.  Here’s a great tutorial on how to start seeds indoors.

If you’re buying seedlings, look for plants raised without chemical fertilizers and pesticides. A great place to look is at your local farmers’ market, which may also have native plants and varieties well suited to your area. It’s better to buy stocky seedlings with few, if any blooms yet, and with roots that don’t look overcrowded.

5) Plant according to space recommendations:   When it comes time to put those little babies in the ground, here’s what to do:

  • Mark where you plan to put each of your plants. Use a trowel to make a hole large enough to take the root system.
  • Have the soil in the seedlings’ containers damp enough so that the soil clings to the roots of each plant as much as possible.
  • Gently prise or tip out each vegetable seedling from its container taking as much of the soil as you can with it into the garden bed.
  • Firm the soil around the plant in its new position, cover the area with mulch and water in gently. Initially leave a small gap between the mulch and seedlings so that rot does not set in when the plants are so young and tender.
  • It is best to transplant seedlings in the late afternoon or evening to give the plants time to settle before being subjected to midday sun.  (source)

6) Proper Watering:

The best time to water plants is usually in the morning. Why? Mornings tend to be cool and without strong winds, so the amount of water lost to evaporation is reduced. If you water in the evening plants stay damp over night, making them more likely to be damaged by fungal and bacterial diseases.

Ideally, you want to water the roots, not the greenery, which is easily damaged. A drip or soak system can work great, or just carefully water the bases of plants by hand.  (source)

7) WeedingYep.  It’s going to happen in any garden.   Pulling weeds by hand may sound like hard work — and it can be — but it also can be good exercise, and gets you outside in the fresh air.  We love to go out after dinner (once a week), while the sun has gone down, and spend an hour pulling weeds, talking to each other and the plants, playing with the cat (Daphne) and connecting with the earth.  It is so grounding and healing.   Great way to de-stress and let all your worries go.  Don’t be lazy and put toxic chemicals on the weeds.  Go out there and get your hands dirty pulling weeds and enjoy knowing that you are creating a better environment for the plants to absorb nutrients (not those pesky weeds) to benefit YOU.

8) Protect Plants Without Toxic Pesticides If your plants are being assaulted by pests, it may be a sign of other problems, so the first thing you should do is make sure they are getting enough light, nutrients and moisture.  Organic weapons include Bacillus thuringiensis, a naturally occurring bacteria that disrupts the digestion of caterpillars and other leaf-eaters. You can also use horticultural oils, insecticidal soaps and garlic and/or hot pepper sprays and food-grade diatomaceous earth. 

9)  Harvesting:  Now, here’s the FUN part!   Generally, the more you harvest, the more your plants will produce for you.  During peak harvest season, you’ll likely find that it’s best to check your garden every day.  When harvesting leafy greens pick sporadically from the entire crop, a little from each plant.   In general, it’s best to cut produce off with a sharp knife or scissors, versus ripping with your fingers, which can cause more damage to plant tissue.   If you get too much bounty, remember you can also freeze, can, dehydrate and give away to friends and neighbors.  There’s nothing like nibbling on fresh greens that you just plucked from the garden.  🙂

Have fun harvesting and creating delicious, nutritious meals with your bounty knowing that it is feeding you and your family amazing nutrients. 



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Healthy Cream of Asparagus Soup – Gluten-free

Healthy Cream of Asparagus Soup – Gluten-free

Cream of Asparagus Soup


This asparagus soup is so creamy and dreamy.  Asparagus is one of my favorite green veggies all year round for it leads nearly all produce items in the wide array of nutrients.  This recipe, within Ayurveda, is tri-doshic friendly (mind-body constitution) for Vata, Pitta and Kapha.  This makes it easier to cater to most people.  This is a great soup for weight loss.  This soup is great for a lunch or dinner meal with a side salad, half baked sweet potato or gluten-free bread.

Did you know that Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease.   It is also very low in sodium, a good source of potassium, fiber, thiamine, Vitamin B6, one of the richest sources of rutin, a compound which strengthens capillary walls and contains glutathione (GSH) which is one of the most potent anti-carcinogens and antioxidants found within the body. GSH is used to detoxify carcinogenic electrophiles and protect cells from oxidative damage, thereby preventing damage to DNA and other macromolecules. Thus, GSH acts as an initial and primary defense against chemicals that can cause cell transformation and/or cell death. Asparagus had the highest GSH content of the several foods tested.(source)

OK!  Before we get to the recipe, I want to talk to you about something.  You know that I am going to breach any topic with you.  If you eat asparagus frequently,  you probably know this already.   However, if you are new to it, here is some information that might be helpful to you.  Within 20 minutes of eating asparagus and you go the bathroom to pee – it is known to cause a rather strange smell in the urine of those who consume it.   WHAT!!?? You say.  It’s true!   Your body breaks down asparagus during digestion into sulfur-containing chemicals that give your urine a distinctive odor.

Asparagus is no stranger to debate, and the disagreement over which specific ingredient causes urine to smell is not the only example. Because many people claim that, regardless of asparagus consumption, their urine does not smell, there are multiple theories regarding that as well. The first claims that everyone’s urine is in fact affected by asparagus, but only about half of the population have the specific gene that is required to smell the change. On the other hand, the second theory states that only half of the world’s population has the gene that’s required to break down the compounds found in asparagus and, if the body doesn’t break them down, no smell is emitted. Whichever reason is correct, for many people, asparagus will forever be known as the vegetable that makes your urine smell strange.  (source)     So the issue isn’t whether or not your pee is smelly; it’s whether you’re able to smell it. If you smell a funny fragrance in your urine after you eat asparagus, you’re not only normal, you have a good nose.  😉     NOW, ON TO THE RECIPE!


Look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. Larger diameter spears are more tender.  Asparagus is best stored upright with ends soaking in water in your refrigerator or on the kitchen counter or wrap a moist paper towel around the stem ends and keep in fridge.   I just used a glass measuring cup for storage, but if you use a pretty glass or vase, you’ve got a beautiful arrangement that brings color and texture into your kitchen decor.  You don’t always have to have flowers to brighten a room – veggies and fruits do it for me too!


Wash your asparagus bunch well in fresh warm water and spread out on a kitchen towel to dry a bit.


Snap off the hard, woody ends (save for composting or give to pets – my dogs LOVE them as treats!)  Take the long spears and break into 2 or 3 pieces – RESERVE the tips separately!  We’re going to cook the tips separately last to put on top of the finished soup.

Cream of Asparagus soup

(serves 4 small bowls or 2 large bowls)

  • 1 tsp. ghee or coconut oil
  • 1 large bunch of fresh asparagus (break into small/medium sized pieces and RESERVE TIPS for garnish!)
  • 1/4 of a small onion – chopped
  • 1 cup vegetable stock (I make mine by adding 1 TB. Herbamare to 1 cup water – EASY!)
  • 1/2 cup water ( use less for a thicker soup, can always add more at the end if need be).
  • 2  – 3 TB. chevre goat cheese (Kaphas can have in moderation) –  (we’re going for creaminess factor here)
  • Sea salt to taste
  • Fresh ground black pepper to taste
  • Hemp seeds (optional) for garnish


  1. Heat the ghee/coconut oil in a large saucepan over medium-high heat.  Add the asparagus and onions and saute for 5 minutes.
  2. Pour in the stock and water.  Bring the mixture to a boil, then reduce the heat and simmer for 10 to 12 minutes.
  3. Transfer the soup  to a blender, add the goat cheese and blend until smooth. Leave soup in here while you go to next step real quick.
  4. Toss those asparagus tips back into saucepan with a tiny knob of ghee or coconut oil and saute on medium-high heat for 3 – 5 minutes.  When done, transfer to a small bowl.
  5. Return the soup to the saucepan, gently rewarm (or rewarm/cook in your high speed blender such as a Vitamix) and season to taste with salt and pepper.
  6. Ladle or pour the soup into individual serving bowls, garnish with the asparagus tips and hemp seeds and serve immediately.  
  7. Enjoy this lovely soup with good company in a soothing environment.  🙂



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How to Make Kitchari – Healing Stew + Video

How to Make Kitchari – Healing Stew + Video


In Ayurveda cooking, Kitchari (or kichadi) combines protein (mung dhal) and carbohydrate (basmati rice) into a single dish – it’s best known in Ayurveda as a cleansing and complete protein meal.   This amazingly tasty dish heals digestive distress, balances the metabolism, is a potent blood cleanser, liver cleanser, assists in healthy weight loss, allowing the body’s tissues to detox what they don’t need and absorb the nutrients they do and is a breeze to make!   Your body will feel so good that extra weight will fall off, you’ll sleep better, your digestion & elimination will improve and your skin will shine.

 In Ayurveda, digestion is of  #1 importance! Based on ayurvedic understanding of agni (digestive fire), white basmati is most preferred form of rice as it is lightest and easiest to digest. Specifically in terms of a kitchari cleanse, we are looking to eat light digestible food that is nourishing while also allowing our bodies to digest the accumulated ama (toxicity due to excess or improper foods that the body has not digested fully, leading to a variety of maladies from indigestion and gas to excess cholesterol and more). When your agni is stronger, you are more capable of digesting heavier foods. A kitchari cleanse will help to strengthen the agni.   Regular brown rice is actually pretty tough to digest – it takes a long time to get through the system.  If you feel heavy, bloated, are not hungry, or are not pooping, switch to white rice, like basmati. You’ll probably feel a lot better.

Use Mung Dhal (aka mung dal or mung dahl or moong dal…it can be confusing!)  They are yellow and split.  They have been used for centuries to detox the body. Don’t use whole green mung beans – they are not as digestive friendly and can cause extra gas or bloaties (what we DON”T want!)  Check out this article for better clarification on the RIGHT dahl to purchase – helped me immensely!

There are LOTS of variations on Kitchari, but here’s one that I especially love in the Fall and Winter months . This recipe is tridoshic friendly – healing for all doshas (balances Vata, Pitta, & Kapha).  If you don’t know your dosha (Ayurvedic body-mind type) – take the test to find out.   Stay with 2 or 3 veggies in this dish so it is more easily digestible.   Enjoy!


  • 1 cup white organic basmati rice OR organic quinoa (I’ve tried this and it’s great too!) – soak overnight and rinse well
  • 1/2  to 1 cup mung beans (see variations below), soaked overnight and rinse well (NOT the whole green ones)
  • 2 TB.  ghee (clarified butter)
  • 1 TB.  fennel seeds
  • 1 TB. cumin seeds or powder
  • 1 TB. ground turmeric
  • 2 TB. chopped fresh ginger
  • 5-6 cups water (more if needed – if adding extra veggies)
  • 3 leaves of Swiss chard (can also use spinach or kale)
  • 1 cup each (or more – I LOVE my veggies):  carrots, sweet potato, celery (optional veggies: asparagus, green beans, beets)
  • 2 tsp.  sea salt (more to taste)
  • cilantro for garnish – We like LOTS!  (Can also use parsley, dill or basil)
  • lime juice

Rinse rice and beans well (several times) and set aside. In a large pot, heat ghee over medium heat. Once ghee has melted, add fennel, cumin and turmeric. Stir well, (keep in mind the turmeric will stain EVERYTHING – so use stainless steel measuring spoons over plastic),  then add rice and beans and combine well.

When rice & beans begin sticking to the sides of the pot, add ginger and water.  Cover and bring to boil.  Stir and set timer for 20 minutes to allow rice & beans to cook at medium heat.

While the rice and beans are cooking, let’s chop the swiss chard, cut the carrots, sweet potato and celery and chop any cilantro you’ll be using to garnish and further assist digestion (and it tastes amazing!).

Once rice and beans are cooked, add vegetables and mix well. Add more water if necessary (depending on how many veggies you added),   then cover and allow vegetables to cook to finish the dish (about another 20 minutes or so).  The finished consistency should be rich, thick and soupy. (I show you what to look for in the recipe video).

Before serving, add the lime juice and fresh chopped cilantro (also known in herbal medicine to clear heavy metals out of the body). Season with more salt to taste.   This is a very filling and satisfying stew.  Start with a small bowl and see how it fills you up – then if you want some more, add a few more servings.  Be mindful and aware of how much you eat (at every meal) and ENJOY in a peaceful environment (no computer time, tv or loud distractions) with good, satisfying company and peaceful background music for BEST digestion and nutrient assimilation.

This pot will make enough for 6-8 servings (depending on size of bowl).  For any leftovers, it is best to reheat in a little pan on the stove (you will want to add a little water to thin out)  – for lunch and/or dinner over the next few days.  Use within 3 days. Just remember that the longer something stays in the refrigerator (or freezer), the more lifeless it will become.  FRESH is the BEST. 

Dosha appropriate variations:

  • Kaphas do well with more beans and spices and less ghee and rice.
  • Pittas do well with equal parts beans and rice, lots of cilantro, and some ghee & appropriate spices.
  • Vatas do well with more rice, ghee and spices and less beans.

This is a STAPLE in our household!  We LOVE it!  I hope you do too!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!

Thanksgiving Menu Ideas – Raw and Cooked Recipes

Thanksgiving Menu Ideas – Raw and Cooked Recipes

Thanksgiving Menu Ideas – Raw & Cooked

Thanksgiving is just around the corner.  I wanted to share some ideas with you that you might want to consider for your food repertoire this year.  You could go ALL raw, ALL cooked or even MIX it up, baby!  That’s what we’re doing – Mixing it up for culinary delights!   So, enjoy looking through some food porn and pick and choose what you might want to try.  I am not going with traditional items here because THAT’S HOW I ROLL – I am NOT traditional.  I am my own spunky, creative, adventurous type.  So, look outside the box and do something different.  Make this holiday YOUR OWN.  Make something that WOWS! people and creates a conversation to where people say “This is FANTASTIC!  I want the recipe!”    Be inspired to INSPIRE others.  THAT would make me “over the moon” HAPPY!! 🙂


Scott and I are by ourselves this year for the Holiday, so we will probably keep it simple with some roasted veggies, onion socca, massaged kale salad, and a raw dessert (Haven’t decided which one to do yet!)  – recipe links below.  We’ll make plenty so that there will be leftovers for a few days.

I am grateful EVERYDAY for the blessings and abundance in my life.  The BEST attitude is an ATTITUDE of GRATITUDE.   I don’t celebrate once a year on this popular holiday – I celebrate EVERYDAY in the way I live, the choices I make in all aspects of my life (body, mind and spirit) and the friends/family that I adore, cherish and LOVE.  This GRATITUDE also goes out to each and every one of you – my lovely, amazing, fabulous readers!  I LOVE hearing from you and encourage you to reach out more.  ♥

Raw Recipe Ideas:


RAW Spicy Zucchini Hummus


RAW Healthy Asian Carrot Avocado Salad


Creamy Raw Broccoli Soup


Healthy Butternut Squash Bisque


Massaged Kale Salad




Raw Sweet Potato Pasta with Garlic Ginger Creamy Cheesy Sauce


Raw Pecan Love Pie

via Kimberly Snyder


Raw Pumpkin Pie


Cooked Recipe Ideas:


Healthy Roasted Vegetables  –  I like adding organic orange slices to this!

via Linda Wagner


Grain-free Stuffing

via Detoxinista


Roasted Carrot, Lemon & Avocado salad with Tangy dressing & Toasted seeds


Cheesy Cauliflower Mash


Healthy Mexican Veggie Quinoa Recipe


Add Italian seasoning instead of Mexican spices to make it more in conjunction with other items in your menu.

Onion QUINOA Socca


I like making this onion socca in place of standard cornbread. I have made vegan cornbread in the past, but this guy gets front and center on my table this year – tastes AMAZING and digests easily.


Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries


This cake is PHENOMENOL by itself without the icing and raspberries – if you want to keep it simple.

Healthy Sweet Potato Chocolate Chip Cookies


Great way to end the dinner or later for a snack (if you have room).

Have a wonderful, safe and JOYOUS Holiday! XO

I would LOVE to hear what you are making  for Thanksgiving!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!

Cleansing Veggie Juice/ Juice Pulp Tip + VIDEO

Cleansing Veggie Juice/ Juice Pulp Tip + VIDEO

My Favorite Juice Blend & What to do with Pulp!

This is TRULY my favorite juice combination!  The elements necessary for rebuilding healthy cells and tissues are found in abundance in vegetables and fruits.  Raw juice will supply cells with the raw, LIVING materials.  Raw vegetable/fruit juice taken daily insures the body its daily quota of building material.  Most people drag themselves through life not supplying their body with enough fuel to keep it running easily.  If they wanted, they could enjoy MUCH MORE of the trip/ journey by drinking fresh juices and green smoothies to part of the overall equation.

Here’s what I used in cleansing veggie juice (all organic):

  • Apple:  Apples contain pectin, malic acid and tannic acid, which are wonderful aids in purifying the intestinal area.   The juice is a blood purifier, general tonic and is helpful to the skin.  It is good for flushing kidneys and controlling digestive upsets.


  • Burdock root : Burdock root is a versatile vegetable and one of the finest healing herbs known to cleanse the blood.  “It can usually be found in Asian groceries or health food stores. The wild or store-bought root can be eaten cooked or raw: added to soups or sauteed with carrots and sesame seeds, or grated in salads and coleslaw. Burdock can also be juiced for a delicious and refreshing healing beverage.” (source)   It supports the liver in cleansing the blood, and clears skin redness and blemishes.


  • Carrot:  Before I mention all the beneficial properties of the carrot, I want to put in a good word for the GREENS.  Carrot greens have a lot of phosphorus and are helpful for nerve energy.  Eat them raw – washed, of course – in salads or add them last to soup or JUICE!  Don’t throw them away!  OK, now on to the CARROT.  Carrot juice provides energy; is a good source of minerals; HIGH in beta-carotene that the body can convert to Vitamin A;  helps promote normal elimination;  helps to build healthy tissue and skin; stimulates appetite; helps build healthy teeth; helps prevent infections in the eyes and mucous membrane; contributes to the general health of the optic system;  helps in the treatment of ulcers; furnishes vital enzymes to all body tissue.   *Now, THAT is a powerhouse veggie!!!


  • Beet:  This beautiful root is good for the blood.  It contains iron in a natural form which makes it easier to assimilate.  Amino acids are present in good quantity, as well as the salts of phosphorous, sodium, calcium, potassium and magnesium.  An excellent toner and builder of the body.


  • Celery:  It is used as a diuretic and a laxative, to heal wounds, to soothe irritated nerves and to break up gallstones.


  • Lemon:  Regular consumption of lemon juice aids the bowels and helps them to eliminate waste more efficiently, curing bowel problems such as digestion and constipation.  Lemon is a diuretic, which means it’s good for people with urinary tract infections and high uric acid problems. Those with arthritis or rheumatism will also be happy, because it helps flush out all the toxins and bad bacteria.  Decreases phlegm produced by the body.   If you juice lemons daily, you should notice a dramatic improvement in the appearance of your skin.


  • Ginger root:  Ginger gets your digestive system up and running and is known to contribute to awesome digestive health. It can help digest fatty foods and break down proteins. It also tends to reduce gas or burping as well as prevent afflictions like diarrhea.  One of the amazing benefits of ginger is its power to reduce inflammation. Because of this, ginger can be used to treat any disease caused by inflammations such as arthritis or ulcerative colitis.  Ginger promotes healthy sweating which is often instrumental during the cold or flu.


  • Kale:  Juicing kale is one of the smartest decisions you could make on the path of recovering your health with the whole food plant-based diet.  Of all green leafy vegetables, kale is the most nutritionally dense.  Besides strong anti-inflammatory effects that help your joints, kale juice strengthens your nails and bones.  Helps to detox your body and boost your immune system.  Aids in cancer protection. (source)

 Watch the video and see what I did with the juice pulp!  🙂


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May the GREENS be with You! and Be Inspired!