Minestrone Soup and Whole Wheat Bread

  Minestrone Soup 10 cups water vegetable bouillon 6 large carrots scrubbed clean and diced (setting ½ cup aside) 3 stalks of celery diced 1 medium onion diced 2 or 3 cups fresh or frozen green beans 1 cup frozen peas or corn 2 cups *kidney beans (soaked overnight in water, in the fridge) slow cook on low without lid until soft.  This will take many hours. 4 cups **sorghum grain or other grain (soaked overnight in water, in the fridge) slow cook on low without lid until soft. (or quinoa, brown rice) 8 roma tomatoes diced and lightly sautéed with garlic (or canned tomatoes) Steam vegetables on low until tender. Blend some of the water, ½ cup raw carrot and the vegetable bouillon until smooth and pour in pan with the rest of the water.  Add the veggies, kidney beans, slow cooked grain and sautéed tomatoes.  Season with sea salt and fresh ground black pepper. *Planning ahead with soaking and slow cooking the beans and grain will be worth your time.  You can soak and cook large amounts at a time and freeze what you don’t use for later.  To reheat just pour them in large strainer or colander and run hot water over them until warm. This process allows the nutrients to remain and keeps the PH alkalized. Whole Wheat Bread   7-8 cups whole wheat flour (I prefer white wheat and kamut) ¼ cup ground flax seed 1 Tbls sea salt 2 ½ cups water 1 cup natural yeast starter or ½ cup warm water adding 2 ½ Tbls. active dry yeast and ½ tsp honey (dissolve yeast in...

My Favorite Cobbler

One of my favorite desserts is fruit cobbler.  There is something so delicious about crust over fresh fruit with a delicious syrup drizzled over the top.  The first fall I experienced the year I was eating 100% raw I realized I really needed a healthy cobbler option. At a social gathering in the neighborhood one of my dear friends brought a raw fruit cobbler dish with fresh mangoes! I had 3 servings! And I wanted more! Of course I asked for the recipe and the first thing I did when I got home was create a recipe of my own.  It took a few tries to get the recipe just right, the way I imagined it.  Since then I have shared it with thousands of friends. I think you will enjoy it as much as I have. Raw Fruit Cobbler 1 cup raw walnuts or pecans 1 cup raw almonds 1/2 cup unsweetened shredded coconut 1/4 tsp sea salt 6 whole dates 1 Tbls chia seeds or hemp ground (optional) 1/8th cup honey or pure maple syrup (optional) In blender or food processor blend nuts and coconut to a powder. Add whole dates and blend until well combined, do not over blend as it will get sticky and hard to work with. Add honey or maple syrup if you desire and stir to combine. Syrup: 6 whole dates or 1/4 cup chopped dates, 1 Tbls. coconut oil, 1 Tbls pure maple syrup or honey (optional) 1/2 tsp vanilla powder, 3 cups water.  Blend until smooth and store in a mason jar in the fridge. *You can also use fresh...

Hot Chocolate my Favorite!

        Okay this literally is my fav! I drink it cold, I drink it hot- I drink it daily! This is one thing I knew I couldn’t give up years ago when I was making all of my healthy changes. It it was a cold Halloween night and I was left alone to hand out the treats. My husband was a good sport to walk the kids around the neighborhood. I decided I really needed hot chocolate- I was being a good girl and all with not eating any candy. I brainstormed for a few minutes then got my ingredients out and started blending. I pretty much danced around the kitchen when I tasted my creation. HEALTHY hot chocolate! What?!!! Yes for real. Tastes better than regular hot chocolate and doesn’t leave my belly aching and my sugar levels spiked. Did you know chocolate is full of vitamins and minerals? Of course you have to choose the unprocessed, wholesome cacao. It’s a treat, snack, breakfast, dinner, lunch- pretty much anytime food. And good for you! Happy food. Tastes good and is good for you. Hot Chocolate Recipe 6 cups hot water 1/2 cup raw cashews 1-2 Tbls cacao powder 1/4-1/2 cup raw honey 4 whole dates or 1/4 cup chopped dates 1/4 tsp vanilla powder blend until smooth. Try adding cinnamon, cloves, ginger and nutmeg. Or try adding 1 drop food grade peppermint oil. *Get your greens!  Use Coldwater for a cold chocolate milk and add 3 cups leafy greens. CLICK HERE to purchase my recipe book with plenty more delish wholesome...

Alfredo Sauce

1 Cup raw cashews (optional-soaked over-night) 1/2 cup almonds or Brazil nuts (optional- soak over-night) 1 1/4 cup hot water 1 tsp sea salt Fresh ground pepper to taste 3 cloves garlic 1 tsp fresh lemon juice Blend in blender until smooth. Serve over shredded zucchini, quinoa, brown rice or whole wheat...

Raw Cookie Dough

Raw Cookie Dough 2 cups organic rolled oats (or replace oats with almond flour) 2 cups Pecans  1 cup almonds 1 cup golden raisins 4 whole medjool dates (pitted) 1/2 cup coconut oil 1/2 cup raw honey or brown rice syrup 1/4 tsp sea salt 1 tsp cinnamon  1/4 cup Chocolate Chips (Natural Sugar Cane and Dairy Free) Process nuts in batches, add dates and raisins to nuts and process in batches don’t blend too much! Stir everything together in a bowl and roll into balls or press into a pan. ...

Raw Cheese Cake

Raw Raspberry Cheesecake Crust: 1 cup raw brazil nuts 1 cup raw almonds pinch of sea salt 2 Tbls ground sesame seeds ½ cup whole dates, cut into pieces 2 Tbls pure maple syrup unsweetened, shredded coconut (to layer the bottom of the pan) In blender or food processor blend nuts and sea salt stopping right as it becomes a flour.  Add dates and syrup and blend until combined, be careful not to over blend.  Spread a light layer of the dried coconut in the bottom of mini cupcake liners in cupcake pan or any dish you choose. Press crust on top, use thumb to press and leave a middle for the filling if you are doing the mini cupcakes. Chill in fridge while preparing filling and topping. Filling: 2 ½ cup raw cashews, soaked in water over night ½ cup raw Brazil nuts (or almonds), soaked in water over night ¾ cup fresh lemon juice ¾ cup raw honey ¾ cup coconut oil (warmed to a liquid) ½ tsp sea salt ½ tsp vanilla powder or 1 tsp vanilla extract ½ cup water Blend all ingredients in blender adding water as needed until the filling becomes a smooth texture.  Add more water if the consistency is too thick for your taste.  Pour filling on top of crust and chill. Sauce: 1 cup fresh or frozen raspberries ½ cup whole dates, cut into pieces 1 or 2 Tbls honey or pure maple syrup if needed for sweetness Pour a spoonful of sauce to serve. Finish off with a sprinkle of shredded coconut and fresh...