Kiwi Coconut Kale Smoothie

For breakfast have a smoothie with protein powder, lots of good fats, chia seeds and some fruit.

Kiwi Coconut Kale Smoothie
10 ounces coconut milk
2 kiwis
Juice of 1 lime
1/4 avocado
1 cup kale
1 serving of Be Well Sustain Protein Powder
1 tablespoon Be Well PhytoGreens Powder
1 tablespoon chia seeds
5 ice cubes

Blend till smooth and creamy.


Heavy Metal Detox Juice
  • 2 cups pineapple
  • 2 apples
  • 1 lemon (peeled if not organic)
  • 2 cucumbers
  • 6 stalks celery or 1 small head of celery
  • 1 head of romaine
  • 1 small bunch cilantro (start with less, taste and add more)
  • 1 small bunch mint
  • 3 stalks chard or kale
 It's best to drink on an empty stomach, ideally as your breakfast or before your breakfast.

Orange Cardamom Chia Parfait

  • ¼ cup chia seeds
  • 1 cup coconut milk (light coconut milk, or almond/hemp)
  • 2 Tbs. freshly squeezed orange juice
  • 1 Tbs. maple syrup (or ¼ tsp. stevia)
  • ½ tsp. vanilla extract
  • ¼ tsp. ground cardamom
  • ½ an orange, peeled, segmented, and sliced
  • ½ of a green d’Anjou pear, sliced thin
  • a handful of blueberries
  • chopped nuts?
And then:
  • Blend together the coco milk (or almond/hemp) , orange juice, sweetener, vanilla extract, and cardamom in a blender or food processor
  • Pour the liquid over the chia seeds and stir thoroughly with a spoon or whisk. Wait at least ten minutes before stirring again. Place in the fridge overnight, stirring occasionally
  • In the morning, give everything a good stir. If the mixture is too thick, add a bit more milk
  • Pour into a glass, jar, or bowl and layer with fruit, nuts etc...

(serves 2)

Zucchini Pasta with Cucumber Avacado Sauce

  • 1 large zucchini (per person)
  • grape, cherry or mini heirloom tomatoes, halved
  • jalapeno, thinly sliced and seeds removed (optional)
  • arugula
  • pea shoots, aruluga etc..
  • zest of one lemon
Avocado-Cucumber Puree
  • 1 medium avocado
  • 1 cucumber, peeled and sliced thick
  • a few large leaves of basil (optional)
  • 1 meyer lemon or regular lemon, juice of
  • 2 garlic cloves
  • 1/4 teaspoon white pepper or black pepper to taste
  • salt to taste
  • Prepare your zucchini noodles julienne style or spiralized
And then:
  • For the puree, place all ingredients into a food processor/blender and process until creamy. Taste for flavor adding anything extra you might like
  • Toss zucchini pasta with avocado-cucumber puree and a handful of arugula. Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper

Kelp Noodle Fettuccine Alfredo

  • 1 bag kelp noodles, drained and rinsed
  • 1 cup kale
  • juice of ½ a lemon
  • 4 sun dried tomatoes
  • ½ tsp fresh thyme
  • ½ tsp fresh basil

  • 2 yellow squash
  • juice of ½ a lemon
  • ¼ white onion
  • 2 cloves garlic
  • 3 tbsp white miso paste
  • 1/ 4 cup water
  • 1 tsp tahini
  • ⅛ tsp green stevia powder, or 3 drops stevia extract

  • Finely chop the kale. Massage with your hands until it's wilted. Add the lemon juice into the kale and let it sit
  • Combine all of the sauce ingredients into a blender and blend until fully combined (looks thick & creamy)
  • Add your kelp noodles to a large bowl. Toss with the sauce
  • Add in kale salad, chopped sun dried tomatoes, and fresh herbs
  • Let this mixture sit for at least 30 minutes. When kelp noodles sit in sauce, they become softer and more pasta-esque
  • Mmmmmm

let go of our battles and open our heart

“When we let go of our battles and open our heart to things as they are, then we come to rest in the present moment. This is the beginning and the end of spiritual practice. Only in this moment can we discover that which is timeless. Only here can we find the love that we seek. Love in the past is simply memory, and love in the future is fantasy. Only in the reality of the present can we love, can we awaken, can we find peace and understanding and connection with ourselves and the world.

~Jack Kornfield~

Almond Milk

Sweetener/flavorings if desired

A blender (regular or high speed)

For vanilla almond milk (my usual) add a few dates and a teaspoon of vanilla.

Vanilla Almond Milk (yields 2-3 cups or so)

1 cup almonds, soaked 8-12 hours beforehand if it’s possible
4 cups water
6 dates or 1/4 cup agave
1 tsp pure vanilla extract (or the contents of a vanilla bean)

Begin by soaking your nuts in some water, if you can. Eight hours is ideal, but an hour is fine if that’s what you’ve got!

Next, rinse off your almonds and discard the soak water. Add the almonds and the other ingredients (water, dates, vanilla) to a regular blender or a VitaMix. Blend them on high speed for a minute or so.  At this point, you can serve the nut milk exactly as is, enjoy a good shake before pouring!

If you prefer a smooth texture, give it a strain through a nut milk bacg or cheesecloth.

They’re cheap, conveniant, and can be used again and again (unlike cheesecloth) to strain nut milks and soups. You can purchase them from One Lucky Duck and other raw stores on the web.

To use, simply place the the nut milk bag or cheesecloth over the mouth of your container, leaving a generous overhang and allowing the strainer to droop about halfway down into the container. I used a large mason jar as my container:
Within forty-five minutes (or, ideally, an hour or two), all of the liquid will have been strained, and you’ll be left with almond pulp.

You can use this for raw cookies, for nut pates, or simply as a nut-butter-like treat.

Meanwhile, you’ll have three or so cups of fresh, delicious almond milk, ready to enjoy in smoothies, in soups, or plain! It should last about 2-3 days in the fridge.

There are tons of ways to enjoy nutmilk. You can make it with cashews (for a super neutral taste), with hemp seeds (protein rich and distinctive), macadamias, or pecans. And you can adjust seasonings to taste.

Chocolate nut milk: To the recipe for vanilla almond milk, add 2 tbsp raw cacao nibs or unsweetened cocoa powder

Cinnamon milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon and a dash of nutmeg

Chai milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon, 1/2 teaspoon garam masala, and 1/4 tsp. nutmeg

Sugar-free vanilla milk: In place of the dates, add stevia to taste

So…what are you guys waiting for?! Stop dropping pennies on store bought nut milks, and get blending!! Once you experience the joy of homemade almond (and other nut) milks, you’ll never want to go back.

Cookies & Bars

Walnut Oatmeal Raisin Cookies

2 cups (200 g) walnuts
1 cup (30 g) (178 g) packed Medjool dates, pitted (soak for 15 minutes if they are very dry)
1 cup (80 g) rolled oats
½ tablespoon (7.5 ml) vanilla extract
1 teaspoon cinnamon
1⁄₄ teaspoon sea salt
½ cup (73 g) raisins


2⁄₃ cup (80 g) chopped walnuts
1⁄₄ cup (20 g) rolled oats

Put the walnuts into a food processor and process until they almost turn into walnut butter. Add the dates and process again until it becomes doughlike, then add oats, vanilla, cinnamon, and sea salt and process until well incorporated and doughy.

Transfer the mixture to a bowl and stir in the raisins.

Take one heaping tablespoon of mixture at time in your hands and shape into twenty balls. If your mixture isn’t sticking together, sprinkle it with two teaspoons of water.

Spread chopped walnuts and oats onto a clean surface work area. Press the balls into the chopped walnuts and oats and shape into cookies.

Chill the cookies in the freezer for a chewier texture or in the refrigerator for a softer cookie.

Store in an air tight container in refrigerator or freezer for one month.

(yields about 20 cookies)

Strawberry Almond Macaroons

3/4 cup almond pulp, left over from making almond milk
1 cup unsweetened shredded coconut (unsweetened coconut flakes are fine too)
1/4 cup coconut nectar or other liquid sweetener (the almond milk recipe I use calls for dates, so the almond pulp is slightly sweetened. If your almond pulp is not subtly sweet, experiment with adding slightly more sweetener and cutting back on the coconut oil, below)
1 tablespoon virgin coconut oil, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup freeze dried strawberries, preferably organic

Process all ingredients except for freeze dried strawberries in a food processor or mini-prep until they form a dough with some texture. Add a little more sweetener or water if the mixture becomes too thick.. Once the mixture is the right texture, pulse in the strawberries for a few seconds (I crushed the strawberries in the bag a bit before adding them to mixture in the food processor). Line a dehydrator tray (including the grid sheet) with a Teflex sheet and scoop round tablespoons of dough onto the sheet, resulting in about 10 macaroons. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but remain soft and pliable.

(yields about 10 macaroons)

Mango Bars

2/3 cup dried mango, soaked for 1 hour and drained
1 cup Medjool dates, pitted
2 tsp vanilla bean powder (or 1 TBSP vanilla extract)
1 1/4 cup raw almonds
3/4 cup shredded coconut
3/4 cup rolled oats
3/4 cup raisins
1/3 cup pumpkin seeds
1/4 tsp sea salt

In a food processor, combine the mango, dates, and vanilla. Process into a very smooth paste. Add the remaining ingredients and pulse until everything is well combined but some texture in the nuts and seeds are retained.

Press the mixture into an 8x8 square or 8x11 rectangle (depending on the thickness you want) on parchment paper or a Teflex sheet. If you don’t have a dehydrator place the bars in the freezer to firm up. If you do have a dehydrator, heat the bars at 110 degrees for 6 hours. Remove the teflex sheet and continue to dehydrate for another 6 hours. Cut into bars.

Dehydrated the bars will keep at room temperature for 2 weeks. In the freezer they will last as long as you can resist them (a couple of months at absolute most).

Citrus Coco-nana Squares

2 Tbsp chia seeds
1/4 cup fresh lime juice
1 Tbsp lime zest
2 medium organic bananas
3 Tbsp coconut butter, warmed until runny
3 Tbsp raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
1/4 tsp sea salt
1 cup sprouted, dehydrated buckwheat
1 cup finely shredded coconut
1 cup chopped macadamia nuts

Soak the chia seeds in the lime juice for about 15 minutes. Combine the seeds and lime juice with the lime zest, bananas, coconut butter, coconut nectar, vanilla extract, sea salt and process until smooth and well combined. Pour into a bowl and add buckwheat, coconut, and macadamia nuts and mix with hands until well blended. Place on a lined dehydrator sheet, shape into a square about an inch thick and use a knife to cut into 12 squares (but do not separate) and dehydrate* for 24 hours (flipping half way through and separating the squares) or until completely dry.

Zucchini or Cilantro Hummus and Baba Ganoush + Quinoa Flatbread

Zucchini Hummus 
1 cup peeled and chopped zucchini
¼ cup lemon juice
2 Tablespoons olive oil
3 cloves garlic
1 teaspoon sea salt
½ teaspoon paprika
½ teaspoon ground cumin
Pinch of cayenne pepper
½ cup raw tahini paste
2 teaspoons minced parsley

Paprika or chilli powder, olive oil, and pine nuts for garnish

Place zucchini, lemon juice, oil, garlic, salt, paprika, cumin and cayenne in a blender and process until smooth. Add the tahini and blend again until well incorporated. Transfer to a bowl and stir in the minced parsley. Garnish with the za’atar seasoning, paprika, olive oil, and pine nuts. Chill for 2 hours. The hummus will keep for 3 days in the refrigerator.

Nutrition Note: Tahini is made of ground sesame seeds and is used in many Middle Eastern dishes. Sesame seeds are a great source of B vitamins and calcium, which are even more bioavailable when ground into tahini paste. Two tablespoons of tahini contains almost 35 percent of your recommended daily calcium intake.

To provide an authentic touch you can add a Middle Eastern seasoning made of dried thyme, oregano, marjoram, sesame seeds, and other spices.

Cilantro Hummus 

1 whole medium zucchini
3 cloves of garlic
1/2 bell pepper
4″ of leek base
juice of 1 lemon
1 cup sesame seeds
1 tsp himalayan sea salt
1/2 bunch fresh cilantro
1/2 cup water

Place the ingredients in a Vitamix and blend until creamy.

Baba Ganoush

  • 1 medium-sized eggplant
  • 2 Tbs. tahini
  • 2 Tbs. lemon juice
  • 1 large garlic clove
  • ½ tsp. sea salt
  • a couple shakes of cayenne pepper (optional)
  • paprika or cumin for sprinkling on top
Quinoa Flatbread:
  • ½ cup quinoa flour
  • 2-4 Tbs. flaxseed meal
  • ¼ tsp. salt
  • ½ cup filtered water
  • Preheat the oven to 400 degrees F
  • Prick the eggplant a few times with a fork
  • Place the eggplant on a baking sheet and bake in the oven for 40 minutes, or until it has shriveled
  • Remove the eggplant from the oven and allow it to cool until cool enough to handle
  • When you’re able to handle the eggplant, remove and discard the skin
  • Break apart the inside of the eggplant so that you can fit it into a blender or food processor. Add the remaining ingredients (except for the paprika/cumin) and blend until completely smooth
  • Transfer the baba ganoush to a bowl and sprinkle with paprika or cumin
  • If you choose to make the Quinoa Flatbread, you can begin preparing it while the eggplant is still baking. Stir all of the ingredients together in a bowl until evenly incorporated. Pour the batter onto a parchment-lined baking sheet, forming two disks. Use a spatula to spread and even out the batter (it should be approx. ¼ inch thick). Once you’ve removed the eggplant, add the quinoa flatbread to the oven and bake for 20 minutes, or until brown and beginning to crack. Remove from the oven and allow to cool
  • Serve alongside freshly chopped veggies ----- mmmmm

Blended Drinks

Ginger Citrus

1 navel orange, peel and seeds removed
1/2 grapefruit, peel and seeds removed
1/2 cup water, coconut water, or juice of your choosing
1 inch knob ginger, peeled and cut into a few pieces (if your blender won't blend this, you can use 1/4 tsp powdered ginger)

Blend ingredients till smooth. Sip and savor!
(serves 2)

Strawberry Avocado Chia Smoothie

16 ounces of tea (or kombucha)
1 cup coconut water
2 cups strawberries (freeze strawberries for a cold smoothie)
1 small avocado—seed and skin removed
1 teaspoon turmeric powder
½ teaspoon fresh ginger—grated
1 small pinch fresh ground black pepper
2 cups dinosaur or curly kale—large stalks removed (around 4-5 leaves)
2 teaspoons raw honey or stevia to taste
1 scoop of raw hemp protein powder or 2 tablespoons hemp seeds

Place all ingredients in a high speed blender and blend until smooth and creamy. Enjoy immediately.

(serves 2)
Coconut Island Smoothie

1 pineapple
1 banana
2 pears
300ml coconut milk
200ml orange juice

Remove the outer layer and cut the pineapple into chunks.2. Cut the banana and pears into chunks too. No need to take the skin of the pear.3. Add all the ingredients into your vitamix or blender and whizz until smooth.4. Serve up in glasses and what the smiles.

(makes 6 glasses)

Anti-Aging Strawberry Energy Smoothie

3 cups unsweetened coconut water
½ cup organic coconut milk
2 cups organic strawberries
1 organic Persian cucumber—cut into large chunks
3 cups organic baby spinach
2 tablespoons Chia seeds
Stevia to taste

Place all ingredients inside a blender and blend until smooth. Enjoy immediately.

(serves 2)

Orange and Vanilla Hemp Shake

1 large navel orange, skin cut off and most of the white rind removed
1 large banana
2 cups hemp milk
Seeds from 1/2 vanilla bean, scraped out, or 1 tsp vanilla extract
2 tbsp hemp protein powder
4 large kale leaves, tough stems removed

Blend all ingredients in a high speed blender till smooth. C

Tummy Healer Smoothie

1 cup spinach
¼ cup fresh mint
1 cup pineapple, frozen
2 tablespoons aloe vera juice, or a 2 inch fillet straight from the plant
2 teaspoons honey
½ inch fresh ginger, peeled and minced
¼ teaspoon tumeric powder
1 lime, peeled
¾ cup coconut water

Pineapple contains the protein digestive enzyme Bromelain, to help us break down our food. Bromelain also works to curb the appetite, reduces inflammation and swelling, can give relief for sinus and speed up wound healing. Pineapple is also high in fibre, speeding up transit time in the colon (= flat tummy), and a great source of Vitamin C and manganese. Manganese is an essential cofactor in enzymes needed for energy production and antioxidant defense.

Mint is a carminative and digestant. It soothes the digestive tract. It’s especially useful for those with IBS, to help settle the tummy. It can relieve spasms and gas. It’s comforting – like giving your tummy a hug.

Also a carminative, traditionally used to aid gastrointestinal distress. It relieves gas, and calms muscles spasms in the gut. It is also used to prevent motion sickness, nausea and vomiting. It gets right into the gastrointestinal tract and neutralizes acids, hormones, and toxins. Ginger is anti-inflammatory, thanks to the anti-inflammatory compounds Gingerols, which inhibit the inflammatory messengers of the immune system. This makes it really good for people with rheumatoid arthritis.

A potent anti-inflammatory, due to Curcumin (the bright yellow pigment), an anti-oxidant. Usefull for treating digestive disorders – gas, bloating, stomach ulcers, Crohn’s and Colitis. It adds a very subtle kick to the smoothie.

Hibiscus Tea with Watermelon & Strawberry

I love to mix hibiscus tea with different juices.

2 parts hibiscus tea
1 part fresh watermelon juice
1 part fresh strawberry juice
2 limes, juice of
1-2 limes, sliced (whole round slices)

Mix all ingredients together in a large pitcher with slices of lime , chill and serve.

Banana, Spinach & Bee Pollen

Bee pollen is high in B12 and assists the body with detoxing.

4 ripe bananas
Half a bunch of spinach
2 cups of orange juice
A dash of spirulina (for an extra dose of Vitamin B-12)
1 tablespoon of organic raw bee pollen
A couple ice cubes (optional)

Blend the bananas, spinach, orange juice and spirulina in a Vitamix, sprinkle the bee pollen on top.

Topical Mango Matcha Mint Maca

4 c spinach
1 c frozen mango
1 c frozen pineapple
1.5 c freshly squeezed orange juice
2 tbsp ground golden flax seeds
2 tsp maca powder
1 tsp matcha powder
1 scoop Simply Hemp
handful fresh mint leaves

Blend all ingredients, adding water if necessary to blend.
Serves 2 - 3 people & approximately 200 calories for 2 cup serving

Collard Green Falafel Wrap

Falafel patties:

2 cups of chickpeas (soaked overnight and drained)
2 cups of sunflower seeds (soaked overnight and drained)
1 cup of carrots (cut in large chunks)
1 cup of leeks
2 garlic cloves
1/2 teaspoon of curry
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 cup of fresh cilantro
1/2 tablespoon of olive oil
Pinch of sea salt
Juice of half a lemon

Add ingredients into the food processor until you achieve a fine and sticky consistency. Place the falafel patty on a collard green leaf and layer your favorite veggies on top.

- tomato
- shredded carrots
- red cabbage
- sprouts

Fennel Apple Salad

1 head of fennel
3 apples
1 tablespoon of lemon juice
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
1/2 cup of minced red onion
1/2 head of romaine lettuce
Pinch of sea salt

Slice the romaine lettuce into bite size pieces. Thinly slice the fennel and apples with a mandoline and add to the lettuce along with the onion, lemon, vinegar, olive oil and sea salt. Mix well.

You can also marinate the fennel in lemon juice (with a little red onion) for an hour or two before serving to soften the crunch and develop the flavor. You can add add some fresh herbs, like dill or thyme and occasionally toss in a few walnuts.

Summer Rolls

Thai Wraps with Cilantro-Pumpkin Seed Pâté
and a Dipping Sauce

Yield: 8 to 10 wraps

2 cups raw pumpkin seeds, soaked for about 8 hours
1/2 cup packed fresh cilantro
1 clove garlic
3 to 4 tablespoons freshly squeezed lime juice
3 to 4 tablespoons water
3/4 teaspoon sea salt

8 to 10 small to medium collard greens
2 carrots, cut into strips
1 large cucumber, cut into strips
mung bean sprouts
fresh chives or green onions
fresh mint leaves

1/2 cup water
6 tablespoons raw cashew butter
1 serrano or thai chile, stem removed (I leave the seeds in)
1 small clove garlic
1-inch piece of fresh ginger, peeled
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon coconut aminos or wheat-free tamari

To make the pâté, start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water. Place seeds into a food processor fitted with the "s" blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.

To make the wraps, cut the thick bottom part of the stems off of the collards. Spread a few tablespoons of pâté down the center of each leaf. Then add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire. Fold over the edges and set on a plate, seem side down.

To make the sauce, add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.

With a spicy ginger garlic soy dipping sauce.

Opened and with a peanut sauce.

Rough recipe for the rice paper rolls:
rice paper wrappers
thin rice noodles
carrot, cut into matchsticks
red pepper, cut into matchsticks
spring onion, thinly sliced vertically
whole fresh basil leaves

Soak the rice noodles in hot water until soft, drain well then toss in some sesame oil. Set aside. Prep all veg and set aside. Soak the rice paper wrappers in room temperature water until soft. Place on a flat surface and place some noodles, carrot, pepper and onion in the middle, slightly closer to you. Fold the end close to you over, then the sides. Place the basil in the middle then roll up.

Spicy Nut Butter Dip
  • 2 Tbsp nut butter
  • 1 Tbsp soy sauce
  • ½ Tbsp fresh lime juice
  • ½ Tbsp Sweetner (honey, agave, maple syrup)
  • 1 clove garlic, minced
  • ½ tsp finely grated ginger
  • cayenne pepper to taste - I used a scant 1/8 tsp and it was nice and spicy.

I place all the ingredients into a mortar and pestle and grind and mix it up until smooth...I'm sure a spoon or whisk would work

Spicy Soy Dipping Sauce
  • soy sauce
  • few drops of sesame oil
  • slices of ginger, garlic and bird's eye chilli (deseeded)
Mix all together and let sit a little while. Sorry for no measurements but it really doesn't matter too much here. Just make sure you don't add too much sesame oil, really just need a few drops for 1 little dipping bowl.

Mango Energy Bars (Raw)

Made with dry mangos

Dehydrating brings everything together.

Raw Mango Energy Bars

2/3 cup dried mango, soaked for 1 hour and drained
1 cup Medjool dates, pitted
1 tbsp vanilla extract
1 1/4 cup raw almonds
3/4 cup shredded coconut
3/4 cup rolled oats (fyi, these are not technically raw)
3/4 cup raisins
1/4 cup pumpkin seeds
1/8 cup sunflower seeds
1/4 tsp sea salt
  • First of all, if you don’t have a big food processor, consider cutting the recipe in half, or work in two batches.
  • First, process the drained mango, dates, and vanilla in a food processor until you have a very smooth paste.
  • Add the remaining ingredients and pulse until everything is well combined but some texture in the nuts and seeds are retained (I had some real big almond chunks!).
  • On parchment paper or a Teflex sheet, press the mixture into a square or rectangle (mine was around 8×8″ but it depends how thick you would like your bars).
  • Dehydrate at 110F for 6 hours. Flip onto a mesh and continue to dehydrate for another 6 hours at 110F. Cut into bars. (If you don’t have a dehydrator place the bars in the freezer to firm up.)
  • Store at room temperature (will keep for 2 weeks if they even last that long!) or in the freezer.
Makes 28 bars.

Raw Thai Coconut Curry Soup

2 cups young coconut meat
2 cups young coconut water
1/2 cup cherry tomatoes
1 tsp red curry paste
1 garlic clove
1 knob ginger
1 tbs minced lemongrass
handful Thai basil
handful cilantro
2 to 3 sprigs mint
2 to 3 tbs lime juice

Puree in a high speed blender, add salt and pepper as needed.

I love Maca (yes its an aphoristic) - Cacao, Almond Milk & Maca Smoothie

2 cups almond milk
2 ripe bananas (may be frozen)
1-2 Tbsp maca powder
1 tsp raw cacao
1-2 tsp raw cacao nibs
1-2 tsp agave nectar (optional)
pinch of chile powder

Directions : Mix all the ingredients in a blender. Adjust sweetness to a desired taste. Enjoy!

Cocoa contains the chemical phenylethylamine, a stimulant that conjures just the sort of subtle feelings of well-being and excitement.

Chile peppers release endorphins – a natural *high* from physical excitement! Even just a little increases heart rate and brings on natural excitement.

(2 servings)

Your Life is an Island

Your life is an island separated from all other islands and continents. Regardless of how many boats you send to other shores or how many ships arrive upon your shores, you yourself are an island separated by its own pains, secluded in its happiness” 

~kahlil Gibran♥
“Your life is an island separated from all other islands and continents. Regardless of how many boats you send to other shores or how many ships arrive upon your shores, you yourself are an island separated by its own pains, secluded in its happiness” ~kahlil Gibran<3


Until we have seen someone's darkness, we don't really know who they are. Until we have forgiven someone's darkness, we don't really know what love is.

~ Marianne Williamson

The Goddess awakens in our hearts before she awakens in the world.

~ Marianne Williamson ♥

Apple Carrot Beet Ginger Juice

Total time - 10 mins

YES you can make juice without a juicer!
mmmm, carrots, apple, beets and ginger...
  • 1 beet, rinsed, lightly peeled and quartered
  • 1 apple, lighted peeled, cored and quartered
  • 1 Tbsp size piece of fresh ginger (skin removed)
  • 3 whole carrots, rinsed and peeled
  • unfiltered apple juice (optional)Instructions
  • Place all ingredients in a blender and blend until smooth, adding a splash of apple juice if needed to get it moving. I probably added about ¼ cup
  • Then, place a fine mesh strainer over a large bowl and pour the juice over. Use a rubber spatula to press the pulp down and squeeze all of the juice out. Let stand for 5 minutes so you get most of the juice
  • Discard pulp and pour your juice into a serving glass. Drink immediately or chill for a bit. You can keep in the fridge for a day or two - tastes best fresh of course!


My Soul gave me good counsel, teaching me to smell the fragrances that neither aromatic herb nor incense has diffused abroad. Before my Soul taught me, whenever I craved a scent I sought it in gardens or in perfume bottles or censers. But now I have begun to smell what does not burn or spill, and I fill my chest with pure breaths that have never passed through a garden in this world and have never been carried aloft by a breeze belonging to this sky. ~ 
Kahlil Gibran♥
My Soul gave me good counsel, teaching me to smell the fragrances that neither aromatic herb nor incense has diffused abroad. Before my Soul taught me, whenever I craved a scent I sought it in gardens or in perfume bottles or censers. But now I have begun to smell what does not burn or spill, and I fill my chest with pure breaths that have never passed through a garden in this world and have never been carried aloft by a breeze belonging to this sky. ~ Kahlil Gibran<3

I ADMIT - I CONSTANTLY FORGET! - A Precious Human Life

A Precious Human Life:

Every day, think as you wake up: "Today I am fortunate to have woken up. I am alive, I have a precious human life. I am not going to waste it. I am going to use all my energies to develop myself, to expand my heart out to others, to achieve enlightenment for the benefit of all beings. I am going to have
kind thoughts towards others. I am not going to get angry, or think badly about others. I am going to benefit others as much as I can."

~His Holiness the 14th Dalai Lama

as a way to REMEMBER

the frozen tundra is tough for a giraffe!

The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

O Me! O Life!

By Walt Whitman 1819–1892 Walt Whitman

Oh me! Oh life! of the questions of these recurring,
Of the endless trains of the faithless, of cities fill’d with the foolish,
Of myself forever reproaching myself, (for who more foolish than I, and who more faithless?)
Of eyes that vainly crave the light, of the objects mean, of the struggle ever renew’d,
Of the poor results of all, of the plodding and sordid crowds I see around me,
Of the empty and useless years of the rest, with the rest me intertwined,
The question, O me! so sad, recurring—What good amid these, O me, O life?

That you are here—that life exists and identity,
That the powerful play goes on, and you may contribute a verse.

"That's what real love amounts to - letting a person be what he really is. Most people love you for who you pretend to be. To keep their love, you keep pretending - performing. You get to love your pretence. It's true, we're locked in an image, an act - and the sad thing is, people get so used to their image, they grow attached to their masks. They love their chains. They forget all about who they really are. And if you try to remind them, they hate you for it, they feel like you're trying to steal their most precious possession." 

— Jim Morrison

reciting praises of the sky

My Soul gave me good counsel, teaching me to listen to the voices not produced by tongues, nor shouted from throats.
I sip at silence and listen to its inwardness that chants songs of the eons, reciting praises of the sky, announcing the mysteries of the Unseen.

~Kahlil Gibran
My Soul gave me good counsel, teaching me to listen to the voices not produced by tongues, nor shouted from throats. 
I sip at silence and listen to its inwardness that chants songs of the eons, reciting praises of the sky, announcing the mysteries of the Unseen.
~Kahlil Gibran

Resonance - Beings of Frequency (documentary film)

Modulations - History Of Electronic Dance Music Documentary

Why You Need Fat with Your Veggies. ~ Katja Heino

Why You Need Fat with Your Veggies. ~ Katja Heino

Cinnamon and Honey

Photo: Cinnamon and Honey
Drug companies won't like this one getting around. Facts on Honey and Cinnamon:  
It is found that a mix of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus.Today's science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:
HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.
ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain -- and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain. 
BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder....who knew? 
CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol-could be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.
COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it's delicious too!
UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.
GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.
IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.
INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals
INFLUENZA: A scientist in Spain has proved that honey contains a natural 'Ingredient' which kills the influenza germs and saves the patient from flu.
LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.
RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.
PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.
SKIN INFECTIONS:Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.
WEIGHT LOSS:Daily in the morning one half hour beforebreakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month.
FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.
BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.
HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing.

Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!