Seaweed Salad

seaweed saladSeaweed Salad is one of the most satisfying meals I’ve ever had.  It’s refreshing during warmer weather, full of minerals, and completely customizable to the ingredients you have on hand and the overall flavors you desire to taste.

Here’s a basic recipe to get you started, along with some optional ingredients that are fun to play with …

2 oz package of of Arame Seaweed

1 Avocado or 1-3 Tbsp Olive Oil

2 Tbsp Sauerkraut and/or Kimchi or Apple Cider Vinegar

2 Tbsp Fiesta Mole

2 Tbsp Nutritional Yeast Flakes

2 tsp SunFire Salt

1 Cucumber diced

2 Celery stalks diced

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Pickled Foods

raw picklesRaw pickling is an excellent way of getting more fermented, probiotic foods into your diet.

Cucumbers are the most obvious food to pickle (the original pickle!), but increasing the variety of foods you pickle can keep your tastebuds satisfied year-round.  A few variations we particularly enjoy are




When you pickle, you can either go for a simple salt-brine, or a tangy-sweet vinegar brine.  Here are some basics with links to additional recipes …


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Impromptu Turtles


Nearing the end of our Impromptu Turtle session … better make more chocolate sauce!

Dan was craving Turtles – you know those candy bars that have pecans covered in caramel and chocolate?

Store-bought, mainstream chocolate tastes pretty gross to me these days, so I decided to throw together some ingredients to satisfy the Turtle craving.

Here’s the quick and easy solution:

Start by making the raw chocolate sauce …

Raw Chocolate Sauce

½ Cup Cacao Powder

¼ Cup Coconut Oil (melted)

¼ Cup Vanilla Agave Nectar

Put the cacao powder in a small mixing bowl and make sure it doesn’t have any lumps.  If you find any, press them against the side of the bowl with a spoon to separate them.

Add the melted coconut oil and agave and stir or whisk until smooth.  Keep this at room temperature so that it’s easy to drizzle or pour.

You can store this sauce in the fridge, you just may need to warm it a bit for it to be pourable again because the coconut oil will congeal below 80 degrees.

Note that the proportions of this recipe are 2 parts cacao powder to 1 part coconut oil and 1 part agave … makes it easy to adjust the proportions to however much you desire to make

Impromptu Turtles Assembly

Cut a Medjool date in half (and remove the pit)

Insert a pecan

Dip in chocolate sauce

Eat and enjoy (or set on wax paper and refrigerate if you’re saving them for later)

Dandelion Vinegar

dandelionsSpring is time for dandelions and liver support!  If your yard is organic (or you know of one that is), and you see dandelions blooming, pluck those little flower heads!

The yellow flowers are high in lecithin and support liver health.

I feel like a honeybee as I buzz over my yard and collect the dandelion flowers.


Once you’ve got a bunch, fill a glass mason jar (that has a lid) with the flowers.  Really pack them in there.

dandelions and acvPour Apple Cider Vinegar (ACV) over the top until all the flowers are covered.

Cover with a lid (ideally a plastic lid since the vinegar will eat a metal lid … or put a layer of saran between the liquid and the metal lid).

Let this nectar sit on your counter (out of direct light) for about 6 weeks, and give it a shake once a day.

After 6 weeks, strain the vinegar and compost the dandelions (or leave them in there for the visual effect).

Use this Dandelion Vinegar anywhere you would eat ACV, for example:

  • A quick shot glass of Dandelion ACV chased by water in the morning will put some zing in your step and keep your liver smiling
  • Mixed with some olive oil and Fiesta Mole it makes a tasty salad dressing

Superfood Guacamole

A Small Bowl of Superfood Guacamole

A Small Bowl of Superfood Guacamole

What happens when you cross a love for avocados & guacamole with a passion for superfoods?

Superfood Guacamole!

3 tsp Hemp Seeds

1/4 tsp Blue Green Algae

2 tsp Fiesta Mole

1 tsp Nutritional Yeast Flakes (for a cheesy taste)

1/4 tsp Chipotle Powder or Cayenne (optional)

1 Avocado chopped

1/2-3/4 tsp Lemon Juice

Chopped sweet onion & chopped tomato (optional)


Stir all the dry ingredients together, then add the avocado and mix or mash it into the dry ingredients.  Add the lemon juice and any additional favorite guacamole ingredients.


Use as a dip, a spread, or eat straight up like the Superfood Bowl that it is!

Kale Chips

Kale Chips

Kale Chips are such a tasty way of satisfying cravings for salty, savory, crunch, while still getting a healthy dose of greens.  Buying them from the store is much more costly than making them at home … and making them yourself is easy.

Here’s a basic recipe to get you started … adjust the seasonings to your preferences of the moment. :)


Curly Leaf vs. Lacinto Kale


Start with a head of Curly Leaf Kale. Lacinto Kale – the flat leaf kale also called “Dinosaur Kale” – will also work for this, but your chips will be very flat and not as crispy in texture.


Wash the kale well and remove the leaves from the tougher spine.  The quick way to remove the leaves is to hold the stem at the base and pull your hand upwards, stripping the leaves from the spine.  Then break the leaf into smaller bite-sized bits (about 3 inches or less).

Add all your kale leaves to a big bowl and massage in the dressing you have blended (see cheese sauce below).  Make sure that every bit of the leaf is covered.  The Apple Cider Vinegar in the recipe particularly helps the tough cell walls of the kale leaf to break down and get softer so it’s easier to digest.

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