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Wednesday, September 18, 2013

Green Smoothie!



Every single day we need to eat AT LEAST 5 servings of vegetables. Most people need up to 15 servings (especially those fighting disease or elderly) to maintain proper nutrition. A great way to incorporate more greens is by throwing them all in a smoothie! Here is an idea of a great green smoothie. There are endless combinations!


  • celery
  • green apple
  • kale
  • spinach
  • broccoli 
  • cucumber
  • grated fresh ginger root 
  • lemon juice 
  • coconut water
  • frozen pineapple
  • frozen strawberries 
I don't measure anything so i just chop up a handful of each veggie or fruit, throw it in the vitamix, add a splash of lemon juice, a TBSP or so of grated ginger and cover the blades with coconut water and turn it on for at least a minute. 

Thursday, September 5, 2013

Raspberry Rhubarb Crumble

I will occasionally become inspired to purchase a fresh produce ingredient that I've never worked with before just for the heck of it. I am ashamed to admit that usually it will sit in the fridge and slowly wilt while I try to muster the courage to do something meaningful with it. I am proud to say that I got it right with the long, lovely rhubarb stalks I picked up on the first of August...


  • 3 large rhubarb stalks chopped
  • 1 bag frozen raspberries
  • Swerve
  • Stevia 
  • almond flour
  • cold pasture butter 
  • handful of whatever random nuts/seeds you have in the pantry 
  • lemon juice

In a large bowl combine the frozen raspberries (or whatever berries you choose) and rhubarb. Add about 1/2 cup of swerve, a few drops of liquid stevia (or powder) and a splash of lemon juice. Toss around so fruit is coated in sweetie goodness (taste to make sure it's sweet/tart enough for you). Let this sit. 

Next take very cold butter and cut it up into 1/2 inch cubes. In another bowl place 1 cup of almond flour and then add in the cold butter chunks. You will now massage the almond flour into the butter cubes. Once the butter and almond flour is married you may now add in 1/2-3/4 cup of Swerve and chopped nuts (I used slivered almond, walnuts and pecan chunks) to the mix. At this point I advise placing crumble topping and fruit bowl in the fridge for 20-30 minutes. 

After that pour the fruit into a baking dish and sprinkle the crumble topping over. Resist the urge to press it down. Bake at 400 for 30 minutes or until top is crispy and fruit is bubbly. Serve warm or chilled. It's amazing on its own but for a divine experience try with vanilla bean ice cream or coconut ice cream. 

Tortillas!

We are always looking to recreate favorite meals in a healthier way. One that I feared we'd never get right was the tortilla. We have tried the Ezekiel tortillas and they really didn't make the cut. They fall apart and still are grain based. The first time I tried this simple amazing grainless tortilla recipe I knew we'd never go back to substandard tortillas!



  • 1 and 1/4 cup almond flour
  • 5 Tbsp psyllium husk powder
  • 2 free range eggs
  • pinch of salt 
  • 1 cup boiling water 
Sift together almond flour, salt and psyllium then add in the 2 eggs. Add the boiling water and mix thoroughly until dough becomes less sticky. Take 2 pieces of parchment paper and flatten out a ball of the dough until rather thin. I have a great cast iron pancake skillet (very flat and shallow) that I use to fry the tortillas. Heat up some coconut oil on low/medium. Carefully coax the flattened tortilla dough to fall off the parchment piece and place it on the pan. I like to tilt the pan so that the coconut oil reaches all parts of the tortilla. I also like to sprinkle a little salt on the not cooked side. Once the edges look slightly crisp flip it over and cook the other side. 

You can use these tortillas for just about anything. The first time I made them I made fajitas using some local grass fed sirloin steak from Vineyard Farms. Since then I've used ground beef and grass fed cheese to make quesadilla which are now a weekly favorite!