kate’s kitchen

Lemon Roasted Asparagus

Spring is here, which means fresh asparagus is back in the market and will soon be sprouting up in local gardens! Fresh asparagus is such a treat and I love a simple way to prepare it for any meal. This recipe is a tasty one!

INGREDIENTS: 1) 1 pound of asparagus, washed & trimmed (cut off the hard last 1.5-2 inches) 2) 1/2 tsp Himalayan salt 3) 1/4 tsp red pepper flakes 4) 1 tsp paprika 5) 1/4 cup of olive oil or melted butter 6) 1/2 lemon, juiced 7) 2 TBSP Italian seasoning Optional) 1/3 cup grated Parmesan cheese

INSTRUCTIONS: 1) Preheat oven to 400°F. 2) Toss asparagus with paprika, salt, and red pepper flakes. Place asparagus on lined baking sheet. 3) Mix olive oil/butter, lemon juice, Italian seasoning and if using parmesan together in a bowl and drizzle over asparagus. 4) Bake until asparagus is tender, about 15-20 minutes for the thicker asparagus and 10-12 minutes for the thinner shoots. 5) In-Joy!

Roasted Root Salad

It's that time of the year when some of the most vitamin-dense foods at the store are likely going to be root vegetables!

INGREDIENTS: 1) 2 medium-sized beets, peeled & diced into 1" cubes 2) 2 medium garnet yams, peeled & diced into 1" cubes 3) 1/3 cup walnuts, lightly toasted & chopped 4) 1 oz goat or feta cheese 5) 2 cups of arugula, spinach or favorite greens of choice 6) pinch of salt 7) 3 TBS olive oil, plus a little extra for roasting 8) 1 1/2 TBS lemon juice 9) 2 TBS balsamic vinegar 10) juiced from half an orange 11) 1 TBS honey or maple syrup Optional: 1/4 tsp each ground cinnamon and ginger.

INSTRUCTIONS: 1) Preheat oven to 450 degrees Fahrenheit 2) Toss diced beets and garnet yams in olive oil, salt, cinnamon, and ginger (if using) 3) Place on a parchment-lined baking pan and bake for 35 minutes or until the veggies are soft (stir halfway through) 4) Place veggies aside to cool while making the dressing. 5) Place olive oil, lemon & orange juice, balsamic vinegar, and honey in a blender and blend for 20 seconds, or put in a jar with a lid and shake vigorously for a minute. 6) Place half the greens on a plate, and toss with 1/4 of the dressing. 7) Toss in beets, garnet yams, and walnuts. 8) Top with the goat cheese and drizzle the remaining dressing on top. 9) In-joy!

Vietnamese Chicken Salad & Turmeric Rice

I was looking for something new to do with leftover chicken while using the abundance of produce I had purchased at the farmers' market and this recipe came to the rescue! I know it looks like a lot of steps, but it all came together pretty quickly. To save time, you can purchase pre-made Turmeric Rice from the company Tasty Bite at the grocery store. 

SALAD INGREDIENTS: 1) 2 TBSP olive oil 2) 3 cups of green or napa cabbage shredded

3) 2 carrots cut into matchsticks 4) Cooked turmeric rice (see below) 5) 2 small-medium cucumbers, peeled & cut into matchsticks 6) 1 red pepper, thinly sliced 7) ½ small red onion, thinly sliced 8) 1 & 1/2  cup cooked shredded chicken 9) ½ cup fresh cilantro, finely chopped 10) ¼ cup chopped almonds

SALAD INSTRUCTIONS: 1) Heat olive oil in a saucepan over medium heat. 2) Stir in cabbage, carrots, and sautée until lightly cooked. 3) Gently stir in rice and chicken and sautée until rice is warm. 4) In a bowl, gently combine warmed rice mixture, cucumbers, red pepper, and onion. 5) Stir in cilantro, then pour the dressing (see below) over the salad and toss well to coat evenly. 6) Let sit for 5 minutes before topping with almonds. 

TURMERIC RICE INGREDIENTS: 1) 1 & 1/2 TBSP olive oil  2) ½  onion, finely diced 3) 2 cloves of garlic, minced 3) 1 & 1/2 tsp turmeric powder 4) ¾ cup of rinsed basmati rice (or any long grain of your choice) 5) 1 & 1/2 cups of veggie or chicken broth

TURMERIC RICE INSTRUCTIONS: 1) Heat olive oil in a pot over medium heat. 2) Add onion and garlic, and sautée for about 1-2 minutes. 3) Add turmeric powder and stir well to combine. 4) Stir in the rice until the grains are evenly coated and lightly toasted. 5) Add in broth and bring to a boil. Cover and reduce the heat to low and simmer for 15 minutes. 6) Remove from heat and set aside for 5 minutes before fluffing with a fork.

DRESSING INGREDIENTS: 1) 2 TBSP of rice vinegar (you can use white vinegar if needed) 2) ¼ cup of fish sauce 3) 3 TBSP lime juice 4) 1 TBSP sesame oil 5) 1 TBSP honey or maple syrup 6) 2 tsp garlic, minced 7) ½ tsp crushed pepper of Thai red chili.

DRESSING INSTRUCTIONS: 1) Stir everything together till smooth and well combined. 2) Add to salad, tossing well to coat evenly. 3) In-joy!

Green Peach Coconut Smoothie

If you couldn’t already tell, I try to take advantage of peach season as long as I can! And there truly is nothing like a fresh, local Colorado Western Slope Peach! This recipe is a great one to change up my daily Green Drink Ritual.

INGREDIENTS: 1) 3 cups fresh spinach 2) 1/2 cucumber, peeled & chopped 3) 2 ribs of celery, chopped 4) 1 1/2 cups canned full fat coconut milk 5) 1/2 cup of unsweetened almond milk 6) 4 cups of sliced peaches 7) 1/2 cup hulled hemp seeds (optional)

INSTRUCTIONS: 1) Blend spinach, cucumber, celery with one cup of the coconut milk until smooth 2) Add sliced peaches (and hemps seeds too, if using) and blend again 3) Add the rest of the milks a little at a time until you reach the desired consistency 4) In-joy!

Strawberry Basil Lemonade!

I have made this recipe a few times and it is yummy. In fact, I am drinking some right now! The delight of this recipe is that you get to adjust it to your taste. It makes one quart.

INGREDIENTS: 1) 2 handfuls of de-stemmed strawberries 2) 1 handful of fresh basil 3) 1/4 cup lemon juice 4) 1/8 cup maple syrup or honey 5) 3.5 cups cold water Optional: 1/4 tsp rose water or 1 tsp wheatgrass, spirulina, or chlorella powder

INSTRUCTIONS: 1) Put everything in a blender. 2) Blend till smooth. 3) Taste and adjust. 4) In-Joy!

My Favorite Green Drink

If you don’t already have a daily or weekly green drink routine, there is no better time to start than right now! Here’s my favorite green drink concoction. The amount you get depends on the size of your blender. You can store extra in smaller airtight containers and it will keep for a few days. I like this one because it contains no fruit and is beautifully green. 

INGREDIENTS: 1) 2-3 handfuls of leafy greens like spinach 2) 1 cucumber, peels & chunked 3) 2 ribs of celery, chopped 4) handful of parsley 5) ¼ cup hemp seed 6) ¼ cup pumpkin seeds 7) ¼ cup sunflower seeds 8) 1 cup unsweetened almond milk (or a fresh juice)

INSTRUCTIONS: 1) Loosely fill blender with leafy greens, parsley, and milk and blend until smooth 2) Add cucumber, celery and all seeds 3) Blend until it reaches your desired consistency. You Add water if needed. 4) In-joy!

Spring Greens & Asparagus Salad

A fresh green salad with asparagus is a reminder that, despite everything else going on, SPRING IS HERE! During your next grocery run, allow yourself to purchase ingredients for salad making and start looking for dandelion greens in your yard (they are coming up!). Fresh greens, especially spinach, baby chard, kale, and mustards are packed full of Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients– all nutrients that support healthy immune systems.

SALAD INGREDIENTS: 1) 3 cups mixed spring greens (remember to add some dandelion greens) 2) 1/2 bunch of asparagus, fibrous ends removed, cut into 1/2“ pieces, and blanched 3) 2 radishes, thinly sliced 4) 1/4 cup fresh basil, chopped 5) 1/4 cup mixed nuts, toasted 6) 1/2 cup herbed goat cheese, crumbled

DRESSING INGREDIENTS: 1) 3 TBS lemon juice 2) 2 TBS extra virgin olive oil 3) 1 TBS of honey 4) 1 small garlic clove, diced 5) salt & pepper to taste

INSTRUCTIONS: 1) Toss together greens, radish, asparagus, and basil 2) In a small jar, combine dressing ingredients and shake or whisk briskly until combined 3) Dress the greens and top with goat cheese and nuts before serving. 4) In-joy!

Seasonal Vegetable Curry

Here’s a little sneak peek at what’s included in the upcoming Retreat in A Box series on Self Love. One of the added values of this new series is a handful of delicious and healthy recipes! As you already know, I love the power of food to nourish and heal, so it was an obvious way to offer participants just a little more love per box. This Season Vegetable Curry recipe one is included in the Self Love series. It makes enough for two servings, plus leftovers.

INGREDIENTS: 1) 1 TBS coconut oil 2) ½ onion, peeled and diced 3) 2 tsp curry powder 4) 1 carrot, peeled and diced 5) ¾ cup cauliflower florets (can use frozen) 6) 1/4 cup frozen peas ¾ cup broccoli florets (can use frozen) 7) 1 cup garbanzo beans, freshly cooked or canned 8) 1 cup of unsweetened coconut milk 9) 2 cups vegetable broth 10) 1 bunch of any type of greens, washed and cut (kale, spinach, bok choy, escarole, collards, turnip greens, etc.) 11) Salt to taste 12) Fresh basil strips or cilantro for garnish (optional)
INGREDIENTS: 1) In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 3-5 minutes). 2) Add the vegetables, beans, and coconut milk. 3) Bring to simmer and add the vegetable stock. 4) Simmer until the vegetables are tender (about 15 minutes). 5) Add the greens, then season with salt. 6) Serve with brown rice. 7) Garnish with basil and in-joy!

Pomegranate Goat Cheese Salad

This is my new favorite salad. It might be all about the color of the pomegranate arils, but it sure is delicious too. This recipe makes enough for two, so double it if you’re cooking for your family!

INGREDIENTS: 1) 1 head of butter lettuce, torn to pieces 2) 1/4 cup of pomegranate arils 3) 1/4 cup Goat cheese crumbles 4) 1/8 cup hulled pumpkin seeds or pecans 5) juice of 1 navel orange 6) 2 TBSP olive oil 7) 1 TBSP lemon juice 8) 1 TBSP honey 9) dash of sea salt 10) 2 pinches of Herbs de Provence (optional)

INSTRUCTIONS: 1) Shake together in a sealable jar or container the orange juice, lemon juice, oil, honey, salt, and Herbs de Provence (if using) 2) Place the lettuce pieces in a mixing bowl and dribble the dressing over the top. You may want to reserve some of the dressing. 4) Toss the lettuce with the dressing and then top with pomegranate, goat cheese, and nuts and serve. 5) More dressing can be added per one's taste. In-joy!

Dairy-Free Quiche

I had the absolute joy of joining friends for a snowshoe adventure to an off-grid cabin recently. The moon was so bright and radiant when we were out there. It was an incredible night that was made even brighter and warmer by the lovely food shared during our potluck! I made a dairy-free quiche with venison sausage, but its vegetarian equal would be just as delicious!

INGREDIENTS: 1) 1/2 pound ground venison or chicken sausage (optional!) 2) 3/4 cup mushrooms, sliced, such as Shitake or Baby Bella 3) 1 small zucchini, sliced 4) 1 small red bell pepper, diced 5) 1 cup fresh baby spinach 6) 1 1/2 TBSP Herbs de Provence 7) 6 eggs 8) 2/3 cup broth of choice 9) olive oil 10) salt & pepper to taste 11) pre-made pie crust

INSTRUCTIONS: 1) Cook sausage in a sauté pan until browned. Set aside. 2) Heat 2 TBSP of olive oil in the same pan and add the veggies (except spinach), herbs and salt. Sauté to until cooked to your liking. Remember that these vegetables will get baked again later. 3) Stir in cooked sausage and turn off the heat. 4) In a separate bowl, mix together the eggs and broth. 5) Pour mixture into vegetables and sausage and combine evenly. 6) Spread the fresh baby spinach evenly in the bottom of the pre-made pie shell. 7) Pour egg mixture over top, making sure everything is evenly covered by the egg. 8) Bake uncovered at 375 F until set and golden brown around edges, about 45 minutes. 9) Let quiche rest at room temperature for 10 minutes, then cut into slices and In-joy!

Tomato Chips

We recently had a big freeze in the Roaring Fork Valley and many of my friends and clients who have big vegetable gardens found themselves harvesting all of their juicy homegrown tomatoes. I know many people can or freeze their tomatoes, but this recipe for Tomato Chips is absolutely one of my favorites! You can do it in a proper dehydrator or try it in your oven. In-joy!

INGREDIENTS: 1) 6 medium tomatoes 2) 1/2 tsp Sea Salt 3) 1/4 cups olive oil

INSTRUCTIONS: 1) Slice tomatoes into 1/4 slices 2) In a small bowl stir olive oil and salt together 3) Arrange slices on dehydrator trays and brush olive oil and salt mixture unto each. 4) Dehydrate at 105 degrees for 10-12 hours or until dry 5) In-joy!

Curried Zucchini Fritters

Have you ever had pakoras? They are delicious Indian fritters that you can order as an appetizer at most Indian or Nepalese restaurants. This recipe is almost as good as pakora and makes use of all the fresh zucchini that is still growing in any vegetable garden near you! Plus, the spices that are included in this recipe are anti-inflammatory! You can eat these with a Greek yogurt sauce or just plain. In-joy!

INGREDIENTS: 1) 3 zucchini (about 1 pound), shredded 2) sea salt 3) freshly ground black pepper 4) 3 large eggs, beaten 5) 1/2 cup garbanzo bean flour 6) 1 TBS curry powder 7) 1/4 to 1/2 tsp of each of the following: turmeric, cumin, garam masala 8) 3 scallions, finely chopped 9) 1/3 cup parsley or cilantro, finely chopped 10) 4-6 TBSP of grapeseed oil

INSTRUCTIONS: 1) Mix zucchini with 1/2 tsp of salt and place in a colander to drain for 15 minutes. 2) Squeeze hard to extract as much moisture as possible. To make sure you are effective, you can transfer to a cheesecloth or a clean kitchen towel and squeeze. 3) In a large bowl, combine zucchini and eggs and mix well. 4) In a separate bowl combine garbanzo bean flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and all your dry spices. 5) Add dry mixture to wet and mix until well combined 6) Stir in scallions and parsley/cilantro. 7) Heat grapeseed oil in a heavy skillet over medium heat. 8) Once the oil is shimmering, spoon heaping tablespoons of mixture onto pan to fry until golden on one side. Flip and fry the other side until golden. You can repeat flipping each fritter until they are crispy. 9) Transfer to paper towels to drain and add salt to taste. 10) Serve hot and in-joy!

Watermelon & Mint Salad

Watermelon truly is the perfect hot (and dry) weather fruit! It is 92% water, making it quite a hydrating snack. Plus it’s filled with vitamins A, B6 and C, and has quite a bit of amino acids and antioxidants. I love cubing it and eating it as a salad. Here’s a recipe I enjoyed while sitting on the beach in a very hot day. It was so refreshing! If you’d like to make a full substantial meal out of it, try adding arugula and some chopped cucumber. In-joy!

INGREDIENTS: 1) 4 cups cubed, seedless watermelon 2) 1/3 cup coarsely chopped fresh mint leaves 3) 2 tsp lemon zest 4) 4 ounces feta cheese cut in small chunks (if you can find sheep’s milk feta even better!)

INSTRUCTIONS: 1) In a big bowl gently toss all ingredients together!

Honey Basil Lemonade

In the summer I spend a lot of time soaking up some good old Vitamin D when hanging outside in the sun! Vitamin D is essential to helping our bodies fight off infections, prevent cancer, and reduce inflammation? Learn more about Vitamin D here. I also doubled my vitamin intake by pairing my sun time with by drinking plenty of Honey Basil Lemonade, filled with immune-boosting Vitamin C!

INGREDIENTS: 1) 1 and 1/4 cup fresh squeezed lemon juice of 10 lemons 2) 1/3 cup honey (raw and local if you can find it) 3) 1/4 cup hot water 4) 1.5 cups gently packed basil leaves 5) 3 cups cold water

INSTRUCTIONS: 1) Stir honey into the hot water till honey is melted 2) Blend on high: lemon juice, honey water and basil leaves. If you have time let this blended mixture sit for 30-60 minutes. 3) Strain into a pitcher and add water. 4) In-joy!

Arugula & Beet Root Salad

It's warm, I see buds on the trees, dandelions are sprouting up! It times to eat fresh spring greens! Fresh arugula is an excellent source of micronutrients like beta-carotene, vitamin C, folate, vitamin K, and magnesium and then this recipe adds beets, so you get double the nutritious benefits (fiber, vitamin B9, manganese, potassium, and iron). Here's another simple recipe. In-joy!

INGREDIENTS FOR SALAD: 1) 3 small handfuls of arugula 2) 2 medium sized beets, roasted or steamed until tender, peeled and chunked 3) 1/4 cup of goat cheese, crumbled 4) 1/4 cup chopped and toasted nuts/seeds (I like pecans, salted almonds or pumpkin seeds)

INGREDIENTS FOR DRESSING: 1) 1/4 cup lemon juice 2) 2 TBS olive oil 3) 2 TBS raw honey 4) 1 small garlic clove, minced 5) pinch of salt.

INSTRUCTIONS: 1) Toss together in a large salad bowl. 2) Mix all dressing ingredients in a jar with a lid. 3) Let the jar sit in hot water for a minute to melt the honey. 4) Shake until combined. 5) Drizzle over salad greens and toss just before serving.

Grilled Chicken with Cucumber and Tomato

Springtime means it’s time to start grilling! This is a very light and simple grilled chicken recipe for those looking for an uncomplicated, healthy, protein-packed recipe. Add it to fresh lettuce greens to make this into a salad!

INGREDIENTS: 1) 4 boneless skinless chicken breasts 2) oil as needed 3) 1 medium tomato, chopped 4) 1/2 small cucumber, peeled and chopped 5) 2 TBSP onion, finely chopped 6) 2 TBSP fresh cilantro, finely chopped 7) 1 TBSP garlic, finely chopped 8) 1 TBSP freshly squeezed lime juice 9) 1/2 tsp salt

INSTRUCTIONS: 1) Heat grill over medium flame 2) While grill heats, toss together tomato, cucumber, onion, cilantro, garlic, lime juice and salt.  Refrigerate for 30 minutes. 3) Brush Chicken breasts with oil and grill until no longer pink about 7-8 minutes per side. 4) Serve salsa over chicken 5) In-joy

Warm Dandelion Greens With Roasted Garlic Salad

Dandelions are coming up in my yard! And guess what, the deer or munching them right up! But there are plenty of dandelions to be had this time of year. If you are hesitant to pick your own, I've seen them for sale at all the grocery stores in town! Dandelions are such a special green for spring eating. Not only is every part of the plant edible, but they are also medicinal. To truly reap the medicinal benefits, you can take any and all parts of the plant as a tea. Here are some tips on that from Dr. Axe! If you'd just like to try the greens, this recipe is a great start!

INGREDIENTS FOR DRESSING: 1) 1 large head garlic, roasted 2) 3 TBSP olive or avocado oil 3) 2 TBSP vinegar of your choice, balsamic works great but apple cider vinegar works too! 4) 1 TBSP lemon juice 5) sea salt & pepper to taste

INGREDIENTS FOR GREENS: 1) 1 medium shallot, finely chopped 2) 1/4 cup pine nuts, pumpkin seeds or hemp hearts, lightly toasted 3) 6 cups bite-size pieces dandelion greens w/ tough stems removed 4) ground black pepper to taste *Optional) 2 oz of crumbled goat cheese

DIRECTIONS: 1) Place roasted garlic pulp into a blender (without the papery peel!) and add all other dressing ingredients. Blend until smooth. 2) Pour dressing into a saucepan and bring to a simmer over medium. 3) Add the shallot and simmer until softened, stirring occasionally. 4) In a bowl, place dandelion greens and pour warm dressing over the top. Toss well. 5) Add the nuts or seeds and goat cheese in use and toss again until all is well incorporated. 6) Serve and top with additional salt and pepper to taste. 7) In-joy!

Piña Verde Smoothie

Discovering a new green smoothie combo is always a delight! Here’s one with a bit of a tropical twist! And those farm-fresh greens are still available at any farmer’s market or organic market near you!

INGREDIENTS: 1) 2 cups leafy greens 2) 2 stalks of celery 3) 1 cucumber, peeled 4) 1 1/2 cup pineapple 5) 1/2 cup fresh cilantro 6) ½ avocado 7) 1TBSP lemon juice 8) splash coconut water 9) splash of milk of choice

INSTRUCTIONS: 1) Combine greens, cucumber, celery, cilantro, pineapple, avocado & lemon juice and blend until smooth 2) Add coconut water and milk until desired consistency is reached 3) In-joy!

Yellow Yum Solar Plexus Smoothie

It’s that time of year where fresh fruit and greens sure sound appealing! We are nearing the Spring Equinox, of course, and like the seasons, our bodies too are shifting and changing. This smoothie is for the solar plexus chakra- or the center of action and transformation. In-joy!

INGREDIENTS: 1) 1 yellow banana, chunked 2) 1 cup of fresh pineapple chunks 3) 1 cup of fresh baby greens such as spinach, chard & kale 4) 1/4 lemon, peeled  5) 1 cup coconut milk (or milk of choice) 6) Optional, for a little more pizazz add a little vanilla and cinnamon

INSTRUCTIONS: 1) Mix in blender until it reaches the desired consistency 2) In-joy!

Quinoa for Breakfast

Have you ever had quinoa for breakfast? Quinoa is gluten-free, super high in protein and fiber, and is one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants. This list goes on really. Here’s a recipe that will help you jumpstart your day with quinoa! Note: You may want to experiment with the ratios and flavors in this recipe to find the right consistency, sweetness, texture, etc. The variations on this are endless! I like adding cinnamon and cardamom to mine. In-joy!

INGREDIENTS: 1) 1/4 cup cooked quinoa 2) 1/8 cup of alternative milk of choice 3) fruit such as berries, apples, bananas, dried cranberries, raisin, apricots, etc. 4) chopped nuts of choice 5) seeds such as hemp hearts or pumpkin seeds 6) coconut crystals or your choice of sweetener

INSTRUCTIONS: 1) Heat up 1/4 cup quinoa and 1/8 cup of milk. 2) Remove from heat and add sweetener, fruit, nut, seeds and spices to your liking!

Curried Adzuki & Greens

Here’s a hearty one-dish meal that’s high in calcium to help prevent cold-weather muscle cramps and rich with warming spices to boost circulation. Small, reddish-brown adzuki beans have a sweet flavor and are popular in Japanese cooking. They have a higher protein content than other beans and are easier to digest. 

INGREDIENTS: 1) 1 cup adzuki beans, picked over and rinsed 2) 1 TBSP olive oil 3) ½ cup diced yellow onion 4) 2 cloves garlic, minced 5) 2 lbs. fresh kale or Swiss chard, stemmed and torn into large pieces 6) 2 tsp curry powder 7) Salt to taste

INSTRUCTIONS: 1) Soak beans overnight in enough cold water to cover by at least 2 inches. 2) Drain, rinse beans well and combine in large soup pot with 4 cups water. 3) Bring to a boil, reduce heat and simmer, covered, until beans are tender, about 1 hour. 4) Meanwhile, in large, deep skillet, heat oil over medium heat. 5) Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. 6) Add greens to skillet. Sprinkle with 2 tablespoons water. 7) Cook, tossing often, until greens are bright green and wilted slightly, about 3 minutes. 8) Remove from heat. 9) Drain beans and transfer to serving dish. 10) Add curry powder and stir will. 11) Reheat greens if necessary, then add to beans and toss to mix. 12) Season with salt. 13) In-joy!

Warm Winter Broccoli Salad

This is a great winter recipe for those of us who don’t crave cold salad greens! Broccoli is a cruciferous vegetable, which means that it’s rich in nutrients that we need, especially during the colder months. The prep time for this recipe is only 20 minutes and it serves 2-3 people. In-joy!

INGREDIENTS: 1) 1/4 cup balsamic vinegar 2) 2 TBSP of honey or coconut nectar 3) 1/8 tsp sea salt 4) 1 TBSP grapeseed or almond oil 5) 1 TBSP Olive Oil 6) 1 head of broccoli 7) 1/2 of small red onion, cut into thin slices 8) 1/2 cup almonds, toasted and coarsely chopped 9) 1/2 cup apple juice sweetened dried cranberries *Optional) 1 TBSP of dijon mustard

INSTRUCTIONS: 1) Steam Broccoli lightly for 3-4 minutes and then dunk and rinse in cold water. Drain well before adding to salad 2) In a small bowl whisk together vinegar, mustard, honey or nectar, sea salt. Then whisk in the oils 3) Remove the florets from the broccoli stalks and add to vinaigrette. Cut the 1st inch and a half of the stalk into small bite-sized pieces and add to vinaigrette 4) Add the onions, almonds, and cranberries to the bowl and toss to coat well 5) Serve immediately and in-joy!

Apricot Chicken

Warm, nourishing foods are such an essential part of a deep winter diet (and we are definitely in deep into our Colorado winter!). This is an incredibly simple recipe and can be served with steamed veggies, wild rice, or even stuffed squash! It is both sweet and savory, which is a flavor combination that is so comforting during these darker days of the year. In-joy!

INGREDIENTS: 1) 4 boneless, skinless chicken breasts (thighs work too!) 2) 2 tsp olive oil 3) 1/2 cup apricot preserves 4) 1/2 cup chicken broth 5) 1 TBS Braggs all-purpose seasoning

INSTRUCTIONS: 1) Heat oil in a large cast-iron or healthy non-stick pan. Brown chicken for 3-4 minutes on each side. Reduce heat to low. 2) Combine apricot preserves, chicken broth, and Braggs in a small bowl and add to the pan. Cover and simmer for 15 minutes, until the chicken is fully cooked. 3) Remove chicken from pan and turn up the heat. Cook sauce until it is slightly reduced and thickened, about 1-2 minutes. 4) Pour sauce over chicken, serve, and In-joy! 

Ginger Turmeric Concoction

This concoction can be added to tea, smoothies, soups and beyond and regular weekly consumption supports your body’s long term immune health! Both turmeric and ginger have powerful anti-inflammatory properties that help reduce chronic inflammation. Fresh ginger, especially when concocted into a tea can also be anti-viral and microbial for certain types of pathogens. I originally thought that you could only draw out ginger and turmeric’s medicinal properties through juicing, but you can make an equally powerful concoction with the blender method (thank you to Amber of Itzy Bitz of Health).

INGREDIENTS: 1) 1/2 cup washed & raw ginger, chunked 2) 1/2 cup washed & raw turmeric, chunked 3) two cups of water

SUGGESTED INGREDIENTS FOR TEA: lemon juice, honey, chai spices

INSTRUCTIONS: 1) Place ginger, turmeric and water into a small pot and simmer for at least an hour. Let it cool. 2) Place all ingredients into blender and blend until well incorporated. 3) You can strain or leave it as is 4) You can take this in small doses (2 TBSP) or add it to tea, smoothies, stir fries, soups, etc! 5) In-joy!

Apple Squash Soup

You know what goes well with Sweater Weather? Squash Soups! This Squash and Apple Soup was one of the first soups I ever made for the grand opening of my first health and wellness business, Aspen Health and Harmony. It is delicious! 

INGREDIENTS: 1) 2 TBSP oil of choice 2) 1 small onion, sliced 3) 6 cups of butternut or Delicata squash, peeled, seeded & cut into one” chunks 4) 1 cup of apple, peeled, cored & diced 5) 1 tsp cinnamon 6) 1/2 tsp ginger 7) 1/2 tsp turmeric 8) 4 cups of water, vegetable or chicken bone broth 9) 1/2 tsp sea salt 10) dash of ground pepper

INSTRUCTIONS:  1) Heat oil in a big soup pot 2) Add onions & sauté until caramelized 3) Add squash, apple & spices and sauté for 10 min. 4) Add broth and bring to a boil 5) Lower temperature & simmer until squash is tender. 6) Using an immersion blender, or in very small batches in a blender, blend until smooth. I like to purée about 75% of the soup and leave the rest chunky for a little texture. 7) In-joy!

Sprouts & Veggie Stir Fry

I shared this recipe with the Relax Into Wellness Equinox Retreat participants. It's hearty, savory and veggie-filled meal! Stop by a farmers market or farm-stand this week to fill up with these ingredients while you still can!

INGREDIENTS: 1) 1 1/2 cup brown rice 2) 5 cloves garlic 3) 3 tsp fresh ginger, minced 4) 3 cups water or veggie broth (for the rice) 5) 1/2 cup Mirin 6) 1/2 cup Braggs Aminos 7) 2 TBSP high heat cooking oil 8) 2 TBSP sesame oil 9) 1 small white onion 10) 1 bunch broccolini/broccoli, chopped into bite size pieces 11) 1 celery stalk, cut into chunks 12) 1 red pepper, sliced 13) 8 Brussel sprouts, halved 14) 2 cups spinach 15) 1 bunch Shitake mushrooms 16) 1 large handful Mung bean sprouts or micro greens.

INSTRUCTIONS: 1) Bring rice, 1 clove of minced garlic, and 3 cups of water/veggie broth to a boil in a pot over high heat. 2) Cover, turn heat down to a simmer, and allow to cook until all liquid has been soaked up, about 45 minutes. 3) In a small saucepan, combine Mirin, Braggs Aminos, 1 clove of minced garlic and 1 tsp of minced ginger to make the sauce. 4) Bring to a simmer, let cook until the sauce has been reduced by half and is thick and syrupy, then remove from heat. 5) In a wok or a large skillet, heat oil and add remaining garlic, ginger and onion. Cook until slightly browned. 6) Toss in all your veggies, except the Mung bean sprouts, and cover them to allow them to steam. If you like your veggies with more crunch, steam them for only a few minutes. 7) Assemble rice, veggies, sauce and sprouts in individual bowls and serve hot! 8) In-joy!

Honey Crisp Apples With Warmed Cinnamon Coconut Butter

It's apple season! Yum! Here's a quick recipe for a sweet & simple snack. Note: this recipe calls for coconut butter, which is different than coconut oil. It is carried in most supermarkets.

INGREDIENTS:  1) 2 Honey Crisp apples, sliced 2) 1/4 cup coconut butter 3) 1/2 tsp cinnamon

INSTRUCTIONS: 1) Put the apples into 2 serving bowls. 2) Warm the coconut butter in a double boiler for 10 minutes. 3) Stir and drizzle over the apples. 4) Sprinkle with cinnamon. 5) In-joy!

Roasted Pesto & Balsamic Tomatoes

It’s tomato season and there really is nothing better than a freshly plucked tomato from the vine! If you grow your own, you might have tomatoes coming out of your ears, and if not, there are plenty of heirloom, Roma, and plum tomatoes well-stocked at every farmer’s market. I came up with this recipe while spending time indoors due to our local fires, and, I have to say, it turned out delicious!

INGREDIENTS: 1) 2 tomatoes 2) 1/4 cup of pesto 3) 2 garlic cloves 4) aged balsamic vinegar 5) Salt & pepper to taste.

INSTRUCTIONS: 1) Slice off the tomato tops. 2) Gently squeeze out the seeds and juice. 3) Make a hole in the center and place a segment of fresh garlic in the hole. 4) Add a small scoop of pesto to each hole. 5) Bake at 350°F for 35 minutes 6) Drizzle with balsamic vinegar, sprinkle salt & pepper. 8) In-joy with fresh pasta, polenta, bruschetta or as is!

Black Bean Brownie Cupcakes

Can you believe it? Flourless black bean brownies! All you really need to make this work is a good food processor or blender. In-joy!

INGREDIENTS: 1) 1-15 oz can of black beans, well rinsed and drained 2) 2 large eggs 3) 3 TBS oil, butter or vegan shortening, melted 4) 3/4 cup cacao powder 5) 1/4 tsp sea salt 6) 1 tsp vanilla extract 7) 2 TBS of water 8) 1/2 cup of coconut sugar 9) 1 1/2 tsp baking powder OPTIONAL: chopped walnuts, pecans, almonds, chocolate chips, hemp seeds or finely shaved zucchini peeled and with the liquid squeezed out.

INSTRUCTIONS: 1) Preheat oven to 350°F. 2) Place black beans and eggs in blender or food processor puree until well combined (about 2 min.). Scrap down sides a few times to get all well combined. 3) If batter looks to thick, add a tablespoon or two of water. It is best when it is slightly less thick than chocolate frosting, though nowhere near runny. 4) Gently stir in any of the optional ingredients. 5) Line a regular size muffin tin and evenly distribute batter. 6) Bake for 20-25 minutes until the edges start to pull away from sides. 7) Remove from oven and let cool for 30 minutes. 8) In-joy!

Blueberry Pie

It’s berry season, which means we have been eating lots and lots of blueberries! I thought I would try my hand at a blueberry pie. This recipe for the filling is not gluten free, but it is incredibly easy and quick. I used pre-made organic pie crusts. In-joy!

INGREDIENTS: 1) 5 cups of fresh blueberries, washed and dried 2) 2/3 cup coconut sugar 4) 1/3 cup organic flour (I used sprouted whole wheat) 5) 1/4 cup lemon juice or the juice of two lemons 6) 1 TBSP lemon zest 7) 1 egg yolk for crust

INSTRUCTIONS: 1) Pre-heat the oven to 400°F. 2) Toss all ingredients together in a bowl 3) Place bottom pie shell on sheet pan and fill with blueberry mixture. 4) Gently cover with the top pie shell and press the edges together with a fork. 5) Brush the top of the crust with egg yolk. 6) If the top crust is solid (not a braided pattern), be sure to cut 4 slits to allow for the steam to escape. 7) Place the pie in the center of the oven and bake for 40-50 minutes. You may need to place a cookie cook or pan below in case it bubbles over. 8) Let cool to room temperature and in-joy!

Ice Cream Sauces

It looks like the heat of the summer is taking a hiatus, but it will be back! Here are three saucy recipes to dress up any kind of ice cream you find yourself craving in the summer months ahead. All are dairy free and, of course, delicious!

Pineapple sauce

INGREDIENTS: 1) 1 16oz can crushed organic pineapple or 2 cups fresh pineapple, well blended in food processor 2) 1/2-3/4 cup coconut sugar 3) 1/8 tsp sea salt 4) 1 TBSP cornstarch 5) 1 tsp lemon juice

INSTRUCTIONS: 1) In a medium saucepan, combine the coconut sugar, cornstarch and salt. 2) Stir in the pineapple over medium heat and bring to a boil. 3) Stir constantly until mixture thickens, about 2–3 minutes. 4) Stir in the vanilla and remove the saucepan from the heat. 5) Stir in the lemon juice and set aside to let the sauce cool slightly. 6) Served warm or store in the refrigerator for up to 7 days. 7) In-joy!

Cacao Sauce

INGREDIENTS: 1) 3/4 cup unsweetened cacao powder 2) 1 cup coconut sugar (add more or less depending on your sweet tooth) 3) 1/8 tsp sea salt 4) 3/4 cup cold water 5) 2 tsp vanilla

INSTRUCTIONS: 1) In a cold saucepan, whisk together the cacao and the coconut sugar until smooth. 2) Add the salt and the water, and bring to a boil over medium to medium high heat. 3) Reduce to a simmer; stirring constantly. 4) Simmer for about 30 seconds and then remove from heat. 5) Wait 5-10 minutes and stir in the vanilla. 6) Store in a glass jar in the refrigerator. 7) In-joy!

Coconut Carmel Sauce

INGREDIENTS: 1) 3.5 oz coconut milk, full fat 2) 1/2 cup coconut sugar 3) Pinch of sea salt 4) 1 tsp coconut oil 5) 1.5 tsp vanilla extract

INSTRUCTIONS: 1) In a heavy bottomed saucepan, combine the coconut milk, coconut sugar and salt. 2) Bring the mixture to a boil over medium heat, stirring frequently. Watch carefully because it can quickly boil over. 3) Once boiling immediately turn the heat to low and let the mixture simmer slowly. 4) Stir frequently, scraping the bottom to make sure it doesn’t burn and simmer for about 30-35 minutes until caramel has reduced and thickened to a thick, syrupy texture that can coat the back of a spoon. 5) The caramel will continue to thicken as it cools. You will want to stir more frequently during the last 5-10 to incorporate the darker caramel bits from the bottom into the sauce. 6) Remove from the heat and stir in the coconut oil and vanilla extract. 7) Let cool to room temperature, stirring occasionally to keep the fat incorporated. 8) Pour into a glass container. 9) Store in the refrigerator for up to 2 weeks. 10) In-joy!

Honey Basil Lemonade

On Memorial Day, I spent a lot of time soaking up some good old Vitamin D while spending time outside in the sun! Vitamin D is essential to helping our bodies fight off inflections, prevent cancer, and reduce inflammation? Learn more about Vitamin D here. I also doubled my vitamin intake by pairing my sun time with by drinking plenty of Honey Basil Lemonade, filled with immune boosting Vitamin C!

INGREDIENTS: 1) 1 and 1/4 cup fresh squeezed lemon juice of 10 lemons 2) 1/3 cup honey (raw and local if you can find it) 3) 1/4 cup hot water 4) 1.5 cups gently packed basil leaves 5) 3 cups cold water

INSTRUCTIONS: 1) Stir honey into the hot water till honey is melted 2) Blend on high: lemon juice, honey water and basil leaves. If you have time let this blended mixture sit for 30-60 minutes. 3) Strain into a pitcher and add water. 4) In-joy!

Dandelion Pesto

Fresh greens have been on my mind! Spinach, arugula, dandelion greens, baby kale, mustard greens, and chard! All these greens and more are available at Skips Market in Basalt and Manna Foods in Carbondale. They are delicious and locally sourced! To hold you over until you can make the next trip to the store, here is pesto you can put together with the dandelion greens growing in your own yard. *Always be sure to pick greens from areas that you know have not been sprayed with herbicide. 

INGREDIENTS: 1) 2 cups tightly packed dandelion leaves, well rinsed and towel dried 2) 1/2 cup tightly packed basil leaves 3) 2-3 garlic cloves 4) 1 cup pine nuts ( walnuts, pecans, pumpkin seeds can all work well too) 5) 1/2 cup olive oil 6) 1/2 cup parmesan cheese or
1/4 cup nutritional yeast (dairy free alternative) 7) salt & pepper to taste

INSTRUCTIONS: 1) In food processor, pulse greens, garlic & nuts 2) Scrape the side and bottom of processor and add olive oil. Pulse until smooth. 3) Add in cheese or yeast pulse until well combined. 4) In-joy!

Arugula & Beet Root Salad

It's warm, I see buds on the trees, dandelions are sprouting up! It times to eat fresh spring greens! Fresh arugula is an excellent source of micronutrients like beta-carotene, vitamin C, folate, vitamin K, and magnesium and then this recipe adds beets, so you get double the nutritious benefits (fiber, vitamin B9, manganese, potassium, and iron). Here's another simple recipe. In-joy!

INGREDIENTS FOR SALAD: 1) 3 small handfuls of arugula 2) 2 medium sized beets, roasted or steamed until tender, peeled and chunked 3) 1/4 cup of goat cheese, crumbled 4) 1/4 cup chopped and toasted nuts/seeds (I like pecans, salted almonds or pumpkin seeds)

INGREDIENTS FOR DRESSING: 1) 1/4 cup lemon juice 2) 2 TBS olive oil 3) 2 TBS raw honey 4) 1 small garlic clove, minced 5) pinch of salt.

INSTRUCTIONS: 1) Toss together in a large salad bowl. 2) Mix all dressing ingredients in a jar with a lid. 3) Let the jar sit in hot water for a minute to melt the honey. 4) Shake until combined. 5) Drizzle over salad greens and toss just before serving.

Spring Greens & Asparagus Salad

A fresh green salad with asparagus is a reminder that, despite everything else going on, SPRING IS HERE! And that is reason enough to celebrate. During your next grocery run, allow yourself to purchase ingredients for salad making and start looking for dandelion greens in your yard (they are coming up!). Fresh greens, especially spinach, baby chard, kale and mustards are packed full Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients– all nutrients that support healthy immune systems. Plus, this recipe always delivers a sense that warm weather is on the way.

SALAD INGREDIENTS: 1) 3 cups mixed spring greens (remember to add some dandelion greens) 2) 1/2 bunch of asparagus, fibrous ends removed, cut in 1/2“ pieces, and blanched 3) 2 radishes, thinly sliced 4) 1/4 cup fresh basil, chopped 5) 1/4 cup mixed nuts, toasted 6) 1/2 cup herbed goat cheese, crumbled

DRESSING INGREDIENTS: 1) 3 TBS lemon juice 2) 2 TBS extra virgin olive oil 3) 1 TBS of honey 4) 1 small garlic clove, diced 5) salt & pepper to taste

INSTRUCTIONS: 1) Toss together greens, radish, asparagus, basil 2) In a small jar, combine dressing ingredients and shake or whisk briskly until combined 3) Dress the greens and top with goat cheese and nuts before serving. 4) In-joy!

Mushroom Ginger Soup

Cooking is an excellent meditative activity and I love preparing healthy meals for myself and my family, knowing that food is medicine, energy, and love! This soup recipe is vegetarian, nourishing and immune boosting. Plus, fresh ginger is excellent to have on hand these days to add to tea, soups, sauces, etc.

INGREDIENTS: 1) 1 onion, diced 2) 2 garlic cloves, minced 3) 1/2 cup purple carrots, chopped 4) 1/2 cups celery, chopped 5) 2 TBS olive oil 6) 6 cups of veggie or mushroom broth 7) 1 cup pearled barley 8) 2 cups mixed mushrooms, chopped (shiitake, cremini, white button, etc.) 9) 2 cups kale, chopped 10) 1 TBS grated ginger

INSTRUCTIONS: 1) Over medium heat, sauté onion, garlic, carrots, celery and olive oil until tender 2) Add 6 cups veggie or mushroom broth 3) 1 cup of pearled barley (or grain of choice) 4) Bring all to a boil, then reduce to a simmer 5) Add in mushrooms, kale, and ginger 6) Continue to cook until grains are ready 7) Add salt to taste 8) In-joy!

Grain Free Granola

I have been wanting to make this Grain-Free Granola for several weeks, but this past week I finally did it, and it was so delicious I had to share it with you! In-Joy!

INGREDIENTS: 1) 3 cups of mixed nuts and seeds such as pumpkin, sunflower, hemp hearts, pecan and cashews 2) 1/2 cup unsweetened coconut flakes 3) 1/3 cup almond flour 4) 1 TBS cinnamon 5) 1 TBS ginger 6) 1/2 tsp sea salt 7) 1 TBS vanilla extract 8) 2 TBS oil 9) 1/3 cup maple syrup

INGREDIENTS: 1) Preheat oven to 300F 2) Mix dry ingredients together 3) Add in wet ingredients 4) Mix well and pour mixture into parchment lined baking sheet 5) Gently nudge granola into an even layer and let there be space pockets at regular intervals to let air through to crisp up the granola 6) Bake for 15 minutes, gently turning granola every 5 minutes until golden brown. 

Hearty Coconut Curry​

I am sharing this recipe from Amber, our private chef for the Sedona Retreat. It is filled with so many delicious orange vegetables which are a great source of Vitamin A, C, B6 and other important nutrients like potassium and fibre. Plus, it's combined with some of my favorite anti-inflammatory spices. Add it to brown rice or quinoa for a nourishing mid-winter meal.

INGREDIENTS: 1) 1TB coconut oil 2) 1 onion, chopped 3) 3 cloves garlic, minced 4) 1 TB ginger, ground or finely minced 5) 1 TB curry powder 6) 1 tsp garam masala 7) 1/4 tsp turmeric 8) 1/2 tsp ground black pepper 9) 1 tsp salt 10) 2 carrots 11) 1 sweet potato, cubed 12) 1 cup tomato, chopped 13) 1 can unsweetened pumpkin 14) 1 can chickpeas, strained & rinsed 15) 1 can of full fat coconut milk 16) 1 1/4 cup broth 17) 1 TB coconut sugar 18) 1 tsp salt 19) 3 cups spinach 20) lime juice to sprinkle over the top

INSTRUCTIONS: 1) In a large pan, heat the coconut oil and sauté onion & garlic until translucent 2) Add spices and cook until aromatic 3) Add carrots, sweet potato and tomatoes and let cook down just slightly, covering with a lid 4) Stir in chickpeas, being sure to evenly coat them in the spice mixture 5) Add the pumpkin, broth and salt, bring to simmer, cover and let all cook until sweet potato & carrots are tender 6) Turn down the heat to low and add the coconut milk and sugar, only allowing it to cook until hot enough to serve, but don't allow it to simmer for too long 7) At the last minute, stir in the spinach to let wilt and serve over rice or quinoa with lime juice squeezed over the top 8) A little bit of cilantro could be added as garnish too 9) In-joy!

Raw Energy Bites

We did some desert sun soaked hikes during our retreat last week and I brought along these delicious homemade energy bites aka perfect hiking snacks! They are filled with seeds, nuts, anti-inflammatory spices and are sugar free! This recipe will make about 3 dozen. 

INGREDIENTS: 1) 1/2 cup unsweetened coconut flakes 2) 1/2 cup raw almonds 3) 1/2 cup pumpkin seeds 4) 1 1/2 cup pitted dates 5) 1/4 cup chia seeds 6) 1/2 cup creamy almond butter 7) 1 tsp ground ginger 8) 1 tsp ground turmeric 9) 1/2 tsp sea salt 10) 1/4 cup hot water

INSTRUCTIONS: 1) Pulse coconut, almonds & pumpkin seeds in a food processor until coarsely chopped, and transfer to a medium bowl. 2) In food processor, pulse dates until finely chopped. 3) Scrape down sides of food processor bowl and add in chia seeds to pulse slightly. 4) Scrape down sides again and with motor running slowly pour in 1/4 cup of very hot water until a paste forms. 5) Add almond butter and spices and process until very smooth. 6) Add in nut mixture and pulse until slightly combined. 7) Scoop mixture by the level teaspoon and roll into balls. 8) Transfer to plate or rimmed baking sheet and chill for at least an hour. 9) In-joy!

Quick Gluten Free Crepes

Crepes have never been so simple! And for those who are gluten free, this recipe will satisfy your pancake cravings. Plus, it is easy to whip up in any blender. I like to experiment by changing out sweeteners or replacing the egg with banana. The end result is always delicious! My favorite topping is always fresh fruit. 

INGREDIENTS: 1) 1 cup rolled oats (look for certified gluten free) 2) 1 cup of your choice of milk or mylk 3) 1/8 tsp sea salt 4) 2 large eggs 5) 2 tsp maple syrup or honey, optional 6) coconut oil or light vegetable oil for coating the pan

INSTRUCTIONS: 1) In a blender, pulse the oats until they become a fine flour 2) Add milk, salt and sweetener and blend until completely smooth 3) Add eggs and only blend until all is fully incorporated 4) Lightly oil a skillet and heat over medium-high 5) Pour about 1/4 cup of batter into skillet, immediate rotating the pan to spread the batter evenly. 6) Cook for 30 seconds before flipping and cook the other side for 20 seconds. 7) In-joy!

Spicy Re-boost Smoothie

It is always at this time of year that many of us take a good hard look of what we just ingested over the holidays and think- my gut could really go for a good, clean smoothie. This smoothie recipe combines bright red antioxidants with warming spices. It should be great for those of you who may be experiencing sluggish digestion and need a little health and wellness reboot!

​INGREDIENTS: 1) ​2​ ​ribs of celery​, ​chopped​ 2) ​1/2 cucumber peeled and chopped​ 3) ​2 handfuls kale​ 4) ​1 small red beet, chopped or lightly steamed, chopped​ 5) ​1 orange peeled​, ​segmented​ 6) ​1 apple​, seeded and ​chunked​ ​7) 1/2 cup ​pomegranate juice​ 8) ​1/2 tsp​ turmeric​ powder​​ 9) 1/2 tsp ​cinnamon​ 10) ​1/4 t​sp ginger​ powder​ 11) pinch of cayenne or black pepper​ 12) ​1 cup of milk/mylk of choice​ 13) ​raw honey to taste​ (optional) 

INSTRUCTIONS: 1) In blender add celery, kale, orange and pomegranate and blend until smooth. 2) Add cucumber, beets and apple and blend until well incorporated into mixture. 3) Add spices, honey and mylk and blend until desired consistency is reach. 4) More mylk can be added to modify texture. 5) In-joy! 

Chocolate Chip Cookies 3 Ways

I came home from work the other day and found some delicious chocolate chip cookies waiting for me. What a simple gift! It’s also cookie season so I decided to share three different chocolate chip cookie recipes. Each recipe is differently delicious! The first is a Chocolate Chip Cookie classic that is soft and melty inside. BB's Chocolate Chip Cookie is thin and crispy. And Kristin’s Chocolate Chip-Walnut Cookie is wheat, gluten and dairy free with loads of flavor. I have tried gluten free flour mixes the first two that call for flour and they were equally yummy! And as always, organic ingredients usually makes them even better. Try them out and discover your favorite!

The Classic

INGREDIENTS 1) 1/2 pound softened butter 2) 1 & 1/2 cup coconut sugar 3) 2 eggs 4) 1 tsp vanilla 5) 3/4 teaspoon sea salt 6) 3/4 teaspoon baking soda 7) 3 cups flour 8) 15oz chocolate chips

INSTRUCTIONS 1) Preheat oven 350F 2) Cream butter and sugar together. 3) Fold in eggs and vanilla. 4) In a separate bowl, combine dry ingredients. 5) Then stir the dry into the wet ingredients 1 cup at a time. 6) Roll 2 TBSP of dough at a time into balls. 7) Place them evenly spaced on parchment or prepared cookie sheet. 8) Bake until the first touch of golden brown for about 8-11 minutes. 9) Remove from oven and cool or in-joy warm!

BB’s Chocolate Chip Cookies

INGREDIENTS 1) 1 stick of butter softened 2) 1 egg 3) 3/4 cup brown sugar 4) 1/4 cup coconut sugar 5) 1/2 teaspoon vanilla 6) 1 cup flour 7) 1/2 tsp baking soda 8) pinch of salt 9) 1 cup chocolate chips

INSTRUCTIONS 1) Preheat oven to 375F. 2) Cream butter, add in sugars and beat together. 3) Add egg and vanilla and beat some more. 4) Combine the flour, baking soda & salt in separate bowl 5) Sift flour mixture into the butter mixture and stir well 6) Stir in chocolate chips. 7) Drop by spoonfuls onto prepared cookie sheet. 8) Cook 9-11 minutes 9) In-joy!

Kristin’s Chocolate Chip-Walnut Cookies

INGREDIENTS 1) 1/2 cup maple syrup 2) 1/2 cup unrefined coconut oil 3) 3 cups almond flour 4) 1 tsp salt 5) 1 tsp baking powder 6) 2 eggs 7) 1 tsp vanilla 8) 1 cup chocolate chips 9) 1 cup walnuts

INSTRUCTIONS 1) Preheat oven to 360F 2) Mix maple syrup and coconut oil 3) In a separate bowl blend flour, salt and baking powder, stir into maple syrup mixture 4) Whisk the eggs vanilla into the dough. 5) Stir in chocolate chips and walnuts 6) Bake for 9 minutes or until a touch golden. 7) In-joy!

Ginger Turmeric Tea

There is nothing more warming and comforting than a hot cup of tea! This ginger turmeric tea is one of my new favorites! 

INGREDIENTS: 1) 4 inches fresh turmeric peeled and chopped 2) 4 inches fresh ginger peeled and chopped 3) honey to taste

INSTRUCTIONS: 1) In a saucepan simmer turmeric and ginger in 4 cups of water for 30 minutes. 2) Strain, let cool slightly and add honey to taste 3) In-joy! NOTE: You can make two batches of tea using the same ginger and turmeric. 

Broccoli Delight

What green things are you planning to make for your Thanksgiving feast? This recipe is just so easy to accomplish in a busy kitchen and will add some fun festive flavors to your meal. Plus, it is filled with some of my favorite anti-inflammation spices: turmeric & ginger!

INGREDIENTS: 1) 1 head of broccoli florets 2) 2 TBS Almond or Olive oil 3) 1 tsp lemon juice 4) 1 TBS diced garlic 5) 1/2 tsp ginger 6) 1/2 tsp turmeric 7) 2 tsp Garam Masala

INSTRUCTIONS:  1) Combine oil, lemon juice, garlic, ginger, and turmeric powder 2) Coat the broccoli with the oil mixture 3)Sprinkle garam masala over the broccoli/oil mixture 4) If you have time let this sit for at least an hour, if not no worries. It is still delish! 5) Bake 350F for 45-60 minutes 6) In-joy!

Dairy Free Pumpkin Pie

I was meandering through a grocery store (a favorite pastime) and saw sweetened-condensed coconut milk. I thought "hmm... that could be good for something!" And now that Thanksgiving is drawing near, I have officially discovered its most delectable use; dairy free pumpkin pie!

INGREDIENTS: 1) 1 can sweetened condensed coconut milk 2) 1 (15oz) can or two cups fresh pumpkin puree 3) 2 large eggs 4) 1.5 tsp cinnamon 5) 3/4 tsp nutmeg 6) 3/4 tsp ginger 7) 1/4 tsp clove 8) 2 dashes of salt

INSTRUCTIONS: 1) Whisk everything together till smooth. 2) Pour into your favorite unbaked 9 inch pie crust. 3) Bake at 425F for 15 minutes 4) Reduce heat to 350F. 5) Bake an additional 35-45 minutes or until an inserted knife comes at clean. 6) Cool and In-joy!

Immune Boost Shot

There are a number of reasons why our immune systems need a little extra support in the fall. Here's a shot of citrus juice and anti-inflammatory spices that can support you through this cold/flu season! Either take this shot a couple times a week or take it 2-3 times a day when you feel a tickle in your throat or are extremely worn down. This recipe makes a 2-5oz shot (depends on size of the fruit). It can be taken as a shot or added to hot water and honey and enjoyed as a tea. In-joy!

INGREDIENTS: 1) 1/4 cup fresh turmeric peeled & chunked 2) 2/3 cup of water 3) 1/4 cup fresh ginger peeled & chunked 4) 2 lemons peeled and quartered 5) 1 orange peeled and quartered 6) 1 tsp oil of choice 7) Dash of black pepper

INSTRUCTIONS: 1) Bring water to a boil. 2) Add the turmeric and ginger, turn on low and simmer 10 minutes. 3) Once simmered, take out the spices and put the liquid in the refrigerator to chill. 4) In juicer or blender, process turmeric, ginger, lemons and orange 5) Strain the mixture and add oil, black pepper, and the liquid from your simmer. 6) Put back in the blender to combine everything. *DON'T SKIP THE OIL OR PEPPER! These two ingredients are essential in helping your body maximize the benefits of the turmeric!

Hot Pumpkin Mess aka Kate’s Favorite Pumpkin Drink

This is may FAVORITE hot drink this time of year. It’s a great replacement for flavored pumpkin drinks and is nutrient rich! Like many orange fruits and vegetables, pumpkin is rich in vitamin C and the beta-carotene, which gives pumpkin its orange color, is converted into vitamin A in the body. Plus, the spice can give your immune system just a little extra kick. Enjoy!

INGREDIENTS: 1) 1/3 cup fresh or canned pumpkin 2) 2 TBSP maple syrup or honey 3) 1/2 tsp cinnamon 4) 1/8 tsp nutmeg 5) Dash of pumpkin spice (optional) 6) Pinch of black pepper 7) Pinch of cayenne

INSTRUCTIONS: 1) Purée all ingredients in the blender and blend until smooth and well blended. 2) Whisk into 3/4 cup simmering non-dairy milk.

Butternut & Pomegranate Salad

Fall has arrived, and with it my cravings for anything squash! This recipe combines some of the seasons most nutritious foods as greens, pumpkin seeds and squash are all in season! Butternut squash is particularly great to incorporate into our meal planning as it is high in vitamin A, vitamin C, magnesium, and potassium, which are each essential in boosting our immune systems. Pomegranate seeds are also rich in Vitamin C and are antioxidants (great for inflammation) and those pumpkin seeds are a powerful does of zinc. As the say, food is medicine!

INGREDIENTS: 1) 2 cups mixed salad greens 2) 1 small butternut squash, scooped, peeled & cut into bite sized pieces 3) 1/4 cup pomegranate seeds 4) 1/4 cup raw pumpkin seeds 5) 1 TBSP maple syrup 6) 3 TBSP oil of choice, divided 7) 2 TBSP balsamic vinegar 8) sea salt

INSTRUCTIONS: 1) Preheat oven to 400F 2) Toss squash pieces in 1 TBSP of oil 3) Roast for 15-20 minutes or just till tender (you do not want them mushy) 4) While squash is roasting, heat maple syrup up in small skillet. 5) Once bubbling, add pumpkin seeds and salt and stir constantly for 1-2 minutes 6) Remove seeds from heat and pour into nonstick surface to let cool 7) Mix balsamic and olive oil together and combine into salad greens 8) Toss in the squash and top with pomegranate and pumpkin seeds 9) In-joy!

Maple Pumpkin Seed Snack

Many of you have expressed a desire to boost your immune systems as cold and flu season approaches. Food can be our medicine during this time of year! We usually go straight to Vitamin C, but z inc is an important mineral that supports the immune systems, balances moods and helps our body's manage stress. And, the season brings us pumpkin seeds which are rich in zinc! T his Maple Pumpkin Seed Snack is is one of those delights where you can’t just eat one. If I may say so myself, I did good!

INGREDIENTS: 1) 1 cup raw pumpkin seeds (the green ones that are already shelled) 2) 1/4 cup maple syrup 3) 1/2 teaspoon salt

INSTRUCTIONS: 1) Pour maple syrup into a heavy bottom skillet on medium heat 2) Bring syrup to a boil and stir constantly until it thickens and turns a darker shade of brown (about 1 minute) 3) Turn maple syrup to low and add pumpkin seeds and salt 4) Cook 2-3 minutes till pumpkin seeds start to roast (gently stirring the whole time) 5) Turn off heat and immediately pour unto nonstick surface such as parchment paper 6) Let cool or not :-) 7) In-joy!

Veggie Packed Ceviche

Every summer my family and I head out to Lake Powell for vacation and my husband makes ceviche! There are so many different versions of ceviche in the world. In Ecuador they fully cook the mariscos (sea food) in beer or coconut milk. Peruvian ceviche is usually chunks of fish (bass on the coast, trout in the Andes) and often includes chunks of sweet potatoes! Ours is more like a classic Mexican Ceviche with an olive twist and we enjoy it no matter what kind of protein we use! Shrimp tend to be easier as you can buy them deveined and peeled. In-joy!

INGREDIENTS: 1) 2 lbs of fish, shrimp or a combo (chopped in small bite sized pieces) 2) 1 cucumber, peeled and diced 3) 3 medium tomatoes, diced 4) 1orange sweet pepper, diced 5) 1 yellow onion, chopped 6) 2-3 jalepeños, minced (quantity depends on your spicy preference) 7) 1 bunch cilantro, chopped 8) 8 limes, juiced 9) 1 jar garlic stuffed olives, chopped 10) 3 TBSP olive oil

INSTRUCTIONS: 1) Mix all ingredients together in a big bowl 2) Let “cook” aka sit in the acidic lime juice for at least 10 minutes 3) In-joy with your favorite corn chips, bean chips, tortillas, etc. 4) In-joy!

Summer Savory Zucchini Chips

Did you have an abundant zucchini harvest this year? Here’s a great way to put it to use! Plus, these zucchini chips will keep for the months ahead. 

INGREDIENTS: 1) As much zucchini as you wish 2) oil of choice 3) sea salt plus any additional seasonings that you may like such as garlic, herbs, cayenne, etc.  

INSTRUCTIONS: 1) Slice zucchini into 1/4 inch rounds 2) Lay rounds out on dehydrator tray or lined cookie sheet 3) lightly brush/spray with oil of choice 4) sprinkle with sea salt and any additional seasoning 5) dehydrate at 115F for 6-8 hours or until crisp and dry 6) let cool completely before storing 7) In-joy!

Peachy Kale & Basil Salad

Before peach season ends and while the garden greens are still plentiful, try this Peachy Kale & Basil Salad. It’s another great way to live in flow with the abundance of fresh seasonal produce!

SALAD INGREDIENTS: ​ 1) 2 bunches of kale, stems removed & roughly chopped 2) 1 red pepper, chopped 3) 1/2 red onion, thinly sliced 4) 2 small peaches, pitted and chopped 6) 1/3 cup pistachios

DRESSING INGREDIENTS: ​ 1) 2 very ripe peaches, pitted & chunked 2) 1 1/2 TBSP raw apple cider vinegar

INSTRUCTIONS: 1) Blend dressing ingredients in a blend until smooth 3) Pour 1/2 of dressing kale and massage 4) Toss in red pepper, onion, basil and peaches 5) Allow salad to marinate for at least 30 minutes 6) Add remaining dressing if desired 7) Sprinkle in pistachios and a pinch of salt 8) Serve & In-joy!

Taste of Summer Salad

I love going to the farmers market to pick up the ingredients for the week! And you can do just that for this salad recipe- peaches, arugula and beets can all be found at Roaring Fork Valley markets around midsummer. If one of these ingredients is not to be found, improvise with the abundance of fresh produce that is ready for munchin’!

SALAD INGREDIENTS: ​ 1) 4 cups arugula 2) 3 small peaches, pitted & chopped 3) 3 beets, steamed & chopped 4) 1/2 cup of roasted & salted almonds, roughly chopped

DRESSING INGREDIENTS: ​ 1) 4 TBSP lime juice 2) 2 TBSP olive oil 3) 1 TBSP raw local honey or coconut nectar 4) 1/4 tsp sea salt

INSTRUCTIONS: 1) In a jar with a lid, add ingredients & shake until blended 3) Pour 1/2 of dressing over salad, toss and let sit 5-10 min. 4) If desired add remaining dressing 5) Serve & In-joy!

Gluten Free Cherry Cake

Cherries are in season and they are delicious! I thought about sharing something really healthy like a sauce or a salad, but baking won out! Here’ s a gluten free Cherry Cake recipe inspired by Elena’s Pantry. It is excellent while still warm with a little butter and extra delicious with vanilla cashew milk ice cream.

BATTER: 1) 2 cups almond flour 2) 1/3 cup of gluten free flour blend ( I like Pamela’s Baking Mix) 3) 1/2 tsp baking soda 4) 1/2 tsp sea salt 5) 1/2 tsp each of cinnamon, cardamon, ginger 6) 1/2 cup honey or maple syrup 7) 2 large eggs 8) 1 cup pitted cherries

TOPPING: 1) 1/3 cup coconut sugar 2) 1tsp each of cinnamon, cardamon, ginger

INSTRUCTIONS: 1) Mix all batter ingredients 2) Blend in egg and syrup 3) Stir in cherries 4) Pour batter into 8x8 parchment lined pan 5) In separate bowl, mix topping ingredients together 6) Spring topping over batter 7) Bake for 30 to 40 minutes or until toothpick comes out clean 8) Let cool and in-joy!

Vitamin C Boosting Hibiscus Tea

Even though it is not "cold & flu" season, summertime is still a great time to take your Vitamin C! Vitamin C more than just an immune booster. It lowers bad cholesterol, converts amino acids to serotonin, boosts mood and can help prevent allergic reactions. Try this Hibiscus Tea recipe either cold or hot!

INGREDIENTS: 1) 2 TBSP dried hibiscus flower 2) 2 cups boiling water 3) 2 TBSP honey *feel free to add more petals for a more tart flavor or more honey for a sweeter tea

INSTRUCTIONS: 1) Pour the boiling water over the flowers 2) Let steep for 5 to 10 minutes 3) Add the honey 4) Stir, strain and drink right away or pour over ice 5) In-joy!

Metabolism & Energy Booster Beverage

This beverage is one of my new favorites! It is yummy hot or cold and will naturally boost your metabolism, helping you have more energy throughout the day. In-joy!

INGREDIENTS: 1) 1 cup of warm water 2) 2 TBSP of raw honey 3) 2 TBSP lemon or lime juice 4) 2 TBSP apple cider vinegar 5) 2 TBSP fresh ginger, grated 6) pinch of cinnamon 7) pinch of turmeric 8) pinch of cayenne

INSTRUCTIONS: 1) Mix honey in the warm water until honey is dissolved 2) add everything else and shake together in mason jar or do a quick blend 3) Drink hot or pour over ice 4) In-joy!

Coco Pecan On The Go Trail Mix

Good Old Raisin and Peanuts aka GORP is such a practical and healthy snack for all outdoor activities but also for those of us who are on the go. Here’s my version of the snack with pecans, almonds and coconut chips!

INGREDIENTS: 1) 1 cup almonds 2) 1 cup pecans 3) 1/2 cup cranberries 4) 1 bag coconut chips ( I like the Carmel sea salt!)

INSTRUCTIONS: ​1) Mix it all up! 2) In-joy

Vegan Sugar Free Mango Sorbet

Mango is a high fiber, low-calorie fruit that is good source of vitamins A, B6, E and C and is high in antioxidants. This recipe is compliments of our retreat in Isla Holbox, MX!

INGREDIENTS: ​ 1) ​2 mangoes​ 2) ​juice of 1 orange​ 3) j​uice of 1 lime​ 4) ​Pinch of salt​ 5) ​1/2 cup full fat canned coconut milk

INSTRUCTIONS: ​ 1) Shake can of coconut milk before measuring out 1/2 cup 2) Add all ingredients to a blender & blend until smooth 3) Pour into a 8x8 pan 4) freeze 5) In-joy!

Vegan Mayan Chocolate Pudding

Here’s one of the recipes from our retreat in Isla Holbox, MX in May! It’s filled with healthy fats, spices and a good dose of cacao! In-joy!

INGREDIENTS: 1) 1 ripe banana 2) 1 ripe avocado 3) 1/3 cup milk of choice 4) 1/2 cup cacao powder 5) 1 TBSP honey 6) 1/2 tsp cayenne 7) 1/2 tsp nutmeg 8) 1 tsp cinnamon 9) 1 tsp vanilla

INSTRUCTIONS: ​ 1) Put first 3 ingredients in blender & blend well 2) Blend in the rest of the ingredients 3) Taste and add more honey, spice or cacao if needed. 4) Eat right away or refrigerate 5) In-joy!

Beets & Greens Greek Salad

All purple, violet and deep red fruits and vegetables have one thing in common: a high dose of an antioxidant called anthocyanin. This antioxidant promotes heart health, reduces inflammation, enhances memory and can help prevent age-related decline. Purple is also the color of the Third Eye Chakra. So go out and get some berries, beets, red cabbage, purple potatoes and red onion to nourish that mental energy center!

INGREDIENTS: 1) 4 beets 2) 6 celery stalks, chopped 3) 4 TBSP olive oil 4) Sea salt 5) 1 cup arugula 6) 1/2 cup of spinach 7) 1 head of romaine, coarsely chopped 8) 1/4 cup of crumbled feta cheese 9) 1/4 cup kalamata olives 10) 5 TBSP of red wine vinegar 11) 1/4 cup red onion, minced 12) 1 TBSP fresh oregano, minced

INSTRUCTIONS: ​ 1) Scrub & peel beets​.​ 2) Toss beets with 1 TBS of olive oil & salt 3) Roast ​for 45 minutes at 350° F​, let cool and cut into wedges. 4) Toss the greens & celery together 5) Separately, blend olive oil, salt, vinegar, onion & oregano. 7) Top greens with beets, olives and feta 8) Drizzle dressing on top. 9) In-joy!

Honey Rhubarb Crisp

Rhubarb is such a spring time treat and it is high fiber and is a great source of calcium, vitamin K (think strong bones!) as well a vitamin c, iron, and manganese. Here's a Honey Rhubarb Crisp to get a little rhubarb into your spring diet!

RHUBARB FILLING: 1) 1/2 cup honey 2) 3 TBSP cornstarch or 2 TBSP arrowroot powder 3)1/2 tsp cinnamon 4) 4 cups 1/2” pieces of rhubarb

CRISP TOPPING: 1) 1 cup certified gluten free rolled oats 2) 1/2 cup coconut sugar 3) 1 tsp cinnamon 4) 1/4 cup of cold, unsalted butter cut into small pieces (or coconut oil) 5) 3/4 cup chopped walnuts, pecans, slivered almonds, pumpkin seeds or sunflower seeds (or a combo of all!)

INSTRUCTIONS: 1) Preheat over to 350F 2) Mix all the filling ingredients & pour into an 8x8 baking pan 3) In a separate bowl, mix oats, coconut sugar, cinnamon & butter 4) Stir in nuts & sprinkle topping over filling 5) Bake for 30-35 minutes or until bubbly 6) Let sit for 10 minutes before serving 7) In-joy!

Super Spring Green Arugula Salad

One of the greatest things about Arugula is that it is a hearty green that is first to come into season in the spring. This bitter green is a great source of chlorophyll and vitamin K, A and beta-carotenes therefore supporting Heart, Eye, Bone & Digestive Health. And the best time to eat it is when it is FRESH!

INGREDIENTS: 1) 2 cups arugula 2) 1/2 cup pea greens 3) 4 thinly sliced radishes 5) 1/3 cup mint, chopped 6) 1/3 cup salted nuts/seeds of choice 7) juice of 1/2 of lemon 8) 2 tsp of olive oil 9) 1 tsp of honey 10) 1 small clove of garlic, minced 11) 1/4 tsp sea salt

INSTRUCTIONS: ​ 1) Mix greens, radish, mint and nuts in big bowl 2) In a separate bowl, mix of lemon juice, olive oil, honey, garlic, & salt 3) Pour over salad, toss & in-joy

Spring Greens Heart Chakra Smoothie

It's time to gently transition a solid green drink into your weekly routine! This green smoothie is EXTRA special because it includes a handful of dandelion leaves. The nutritional profile of these greens includes high levels of vitamin K, A, B and C as well as calcium, iron, manganese and dietary fiber. But more importantly Dandelion greens can help regulate blood pressure, lowering inflammation and assist with detoxifying the body, preventing certain cancers, regulating diabetic symptoms and digestion, and strengthening bones... to name a few benefits! Be sure to get your dandelion greens from a location where you know they have not been sprayed!

INGREDIENTS: 1) 2 cups mixture of dandelion greens ​& other baby greens​ 3) ​2 stalks of celery​ ​4) 1 small cucumber​, ​peeled ​& ​chopped​ 5) 1​ & 1/2​ cup​s fresh cubed​ pineapple​ 6) ​1/2 cup cilantro​ 7) ​½ avocado​ 8) ​1 ​TBSP of lemon juice​ 9) ​coconut water​ 10) coconut milk or ​milk of choice

INSTRUCTIONS: ​ 1) ​Combine all​ fruit and ​vegetables in blender and blend till smooth​ for about 1-2 minutes. 2) Add coconut water and milk until desired consistency is reached. ​3) In-joy!

Spiced Pistachio Lattes

Have you ever tried Pistachio Lattes? This recipe is one of my NEW favorites! Pistachios are one of the most vitamin B6-rich foods around and supports blood sugar regulation and the formation of hemoglobin, a molecule that carries oxygen in red blood cells. So take a deep belly filling breath with every sip!

INGREDIENTS: 1) 2 cups toasted pistachios 2) 4 pitted dates 3) 2 1/2 cups macadamia nut milk 4) 1/2 TBS cinnamon 5) pinch of sea salt 6) couple drops of vanilla extract 7) sweetener of choice

INSTRUCTIONS: 1) Soak pistachios & dates over night in macadamia nut milk; liquid just covering the top of the nuts. 2) When the sun comes up, place mixture into a blender & add cinnamon, pinch of sea salt, couple drops of vanilla in to the rest of the macadamia nut milk. 3) Blend until smooth. 4) Filter through fine-mesh sieve until all liquid is extracted. 5) Heat liquid at simmer on stove top then transfer to mugs. 6) Add coffee and/or sweetener if desired. 7) In joy!

Green Coconut Carrot Soup

Carrots are one of the best foods for grounding above and below. The root, or what we usually think of as the carrot, energetically brings us stamina, endurance and strength, thus grounding us on all levels. The green carrot tops bring in the energy of spring or freshness and life. Try this recipe that uses both the orange root and the green top!

INGREDIENTS: 1) 5 large carrots with tops 2) 1 small onion 3) 2 inch ginger root 4) cooking oil of choice 5) 1 cup full fat coconut milk 6) 2 cups water or stock of choice 7) salt and pepper to taste

INSTRUCTIONS: 1) Preheat oen to 400°F 2) Separate the green tops from carrots and set aside 3) Chop carrots and onions 4) Cut ginger into 2 pieces 5) Place carrots, onions and ginger in an oven pan and coat the veggies oil, rubbing with ginger. 6) Cook until tender 7) While cooking, wash and finely chop carrot tops 8) Simmer in water/stock until softened 9) Remove veggies from the oven and place in blender to the coconut milk and stock with tops 10) Blend till smooth and creamy. You may have to do I two batches 11) Pour into saucepan, season with salt and pepper and warm gently before serving 12) In joy!

Protein Packed Living Greens Drink

One of the benefits of drinking green juice daily is it is rich in antioxidants, including vitamins C and E and more! The greens you include in your juice, especially those that are cruciferous, support a healthy liver and are therefore can help facilitate detoxification!

INGREDIENTS: 1)3 cups mixed green, semi-packed 2)1/2 medium cucumber, chunked (peeled if non-organic)
3) 2 ribs of celery, chunked 4)1/2 cup unsweetened almond milk or water 5)1 cup water or unsweetened apple juice
6)1 cup of water 7) +/- tablespoons of fresh lemon juice 8)1/2 cup of seeds of choice or 3/4 cup of nuts

INSTRUCTIONS: Blend all ingredients until it is a consistency that you like and enjoy! This recipe will give you enough juice for two days (Makes about 32 ounces). Store in an air tight container such as a ball jar.

HELPFUL TIPS: The best way to keep your smoothie fresh is to store it in an airtight container. Fill the container up as high as you can so there is minimal air in the container. Put the lid on and store in the back of your refrigerator. I like using 8oz or 16oz mason jars. This way I have a good amount to drink and the smoothie is not exposed to air for long.

Spiced, Creamy Turmeric Chai Latte

Do you ever just need to press the reset button? Try this dairy free Turmeric Chai Recipe. Turmeric is a body and liver detoxifier, it boosts immunity by improving liver function, cleanses and purifies the blood, eases symptoms of coughs and colds and reduces inflammation and improves circulation. And it will definitely help you get a good night’s sleep!

INGREDIENTS: 1)8 ounces unsweetened vanilla almond milk (or milk of choice) 2)1/2 teaspoon turmeric 3)dash of cayenne pepper 4)1/4 teaspoon of cinnamon 5)1/4 teaspoon ginger powder (or 1/2 inch ginger root, peeled and finely chopped) 6)1/2-1 teaspoon of coconut nectar or other sweetener

INSTRUCTIONS: 1) Gently warm milk. 2) In a mug, combine the rest of the ingredients. 3) Drizzle a little of warm milk into mug and mix until liquid is smooth with no lumps. 4) Add the rest of the milk and mix well. 5) Sit back, relax and enjoy.

SUBTLE VARIATIONS:

Add 2-3 whole cardamom pods while boiling
Add 2-3 whole black peppercorns
Add 2 tablespoons coconut oil
Add more honey or maple syrup to sweeten
Add vanilla extract to taste

Power Packed Greens Soup

You, like me!, might find that it can be hard in the winter to drink a cold (but trusty) green smoothie first thing in the morning. Thus the invention of this warm and savory version. I like to make a big batch (4x) at once and then store the extras in a mason jar in the refrigerator. And, of course, if you can’t commit to soup for breakfast, than make this for a daily dinner appetizer!

TIP: When multiplying, start with a little less of the spices (i.e. 3/4tsp turmeric instead of quadrupling) and then add more to taste.

INGREDIENTS: 1) 1 cup chicken bone (or veggie) broth 2) 1/3 cup full fat canned coconut milk 3) 1/4 cup lightly steamed cauliflower & broccoli florets 4) 3 cups baby greens or super greens 5) 1 clove garlic, minced 6) 2 TBSP fresh ginger, peeled and minced 7) 1/4 tsp turmeric 8) One pinch each of cayenne, white pepper, sea salt to taste 9) squeeze of fresh lemon

INSTRUCTIONS: 1) On stove top, heat up broth and coconut milk 2) Add broccoli and cauliflower if using frozen 3) Once hot, place mixture in a blender along with all the other ingredients and blend until preferred consistency is reached 4) In-joy!

Gluten Free Cranberry Chocolate Granola

Cranberries are rich in fiber and vitamin C and thus great for boosting immune function. They have an abundance of vitamins and minerals including Vitamin B6, Vitamin A, Vitamin K, Vitamin E, Riboflavin, Thiamin, Calcium, Magnesium, Potassium and more.

INGREDIENTS: 1) 3 & 1/2 cups of nuts and seeds 2) 3/4 cup apple juice sweetened cranberries 3) 1/4 cup melted coconut oil or grapeseed oil 4) 1/3 cup honey or coconut nectar 5) 1 tsp vanilla extract 6) 1/2 tsp sea salt 7) 1/2 cup chocolate chips

INSTRUCTIONS: 1) Preheat oven to 325°F 2) Roughly chop larger nuts to the size of a pumpkin seed 3) Place all ingredients in mixing bowl and mix until all is combined 4) Firmly press mixture into an 8"x8" parchment lined pan. To help the bars stay together press for at least a minute 5) Bake 20-25 minutes 6) Cool bars completely before cutting. You can speed this process up by placing slightly cooled pan into refrigerator. These are best stored in airtight container in refrigerator 7) In-joy!

Dairy Free Cranberry Smoothie

Add cranberries to some of your holiday snacks or meals to add some small but mighty health benefits to your week. The fiber, vitamins, and minerals found in cranberries support urinary tract health, help improve digestion, improve dental health, may reduce bad cholesterol and may help improve cardiovascular health!

INGREDIENTS: 2 cups of fresh spinach or mixed super greens, 2 ribs of celery, 2 carrots, 1 cup unsweetened vanilla almond milk (or milk of choice), 1 cup unsweetened apple juice, 2 TBSP of hemp powder or 1/4 cup hemp seeds, 2 tsp ground cinnamon, 1/4 cup fresh/frozen cranberries, 1/4 avocado.

INSTRUCTIONS: 1) Combine greens, celery, carrot, almond milk, apple juice in blender and blend to desired consistency. 2) Add in cinnamon and cranberries, blend well 3) Blend in avocado 4) In-joy!

Dairy & Gluten Free Chocolate Orange Cookies

Certain special food are eaten during the 16-day Chinese New Year festival for their symbolic meaning. I am all about the Good Fortune Fruit, symbolizing fullness and wealth! These fruits are generally tangerines and oranges, and pomelos. Here's a Gluten & Dairy Free Chocolate Orange Cookie Recipe to celebrate your rich life! Happy Chinese New Year to you!

INGREDIENTS: 1) 1/2 cup softened coconut oil 2) 1/2 cup maple syrup or honey 3) 3 cups almond flour 4) 1 tsp baking soda 5) 1 tsp sea salt 6) 1 TBSP of orange zest 7) 2 eggs 8) 2 tsp orange extract 9) 1 cup chocolate chips 10) 1 cup cashews

INSTRUCTIONS: 1) In bowl blend together butter or coconut oil and maple syrup or honey. 2) In a separate bowl mix together almond flour, baking soda, sea salt, orange zest. 3) Add to butter mixture and blend. 4) Then mix in to mixture eggs and orange extract. 5) Add chocolate chips and cashews. 6) Bake 350F for 7-10 minutes until edges become golden brown. 7) In joy!