Deluxe Tumeric Tea

A powerful liver cleansing tonic

  • 2 teaspoons fresh turmeric, peeled and finely grated
  • 1 teaspoon fresh ginger, peeled and finely grated
  • ½ teaspoon cinnamon
  • pinch black pepper
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon raw local honey or sweetener of choice
  • ¼ cup coconut milk (or milk of choice)
  • boiling water
  1. Fill mug halfway full with boiling water.
  2. Add in turmeric and ginger.
  3. Cover and let steep for 10-15 minutes.
  4. Stir in cinnamon, black pepper, vanilla and honey.
  5. Fill the rest of the mug with coconut milk and stir.

Note: You may strain the pieces of turmeric and ginger out if you wish. I grate mine very finely and leave them in.



Dr. Weil’s Quick Turmeric Tea

  • Bring 4 cups of water to a boil.
  • Add one teaspoon of ground turmeric and reduce to a simmer for 10 minutes.
  • Strain the tea through a fine sieve into a cup, add honey and/or lemon to taste.

You also may add a teaspoon of ginger along with the turmeric. While ground versions are more convenient, it’s worthwhile to experiment with freshly grated turmeric for a more vibrant flavor. These distinctive, deep-orange roots are available in season at The Lamb Shoppe and other natural food stores.


Sunshine Smoothie

  • 2 cups chilled coconut milk
  • 2 cup fresh or frozen peaches and/or nectarines, mango, pineapple
  • 1/2-inch fresh turmeric, peeled and roughly chopped (or 1/2 teaspoon ground), more if desired
  • 1/2-inch fresh ginger, peeled and roughly chopped
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon raw honey
  • 1 tablespoon maca powder (optional)

Add the ingredients to the blender and process until smooth. Serves 2.

Nuts & Grains 101

nutsAll nuts, seeds and grains contain phytic acid, which binds with minerals like calcium, magnesium, iron.This prevents them from being absorbed by our bodies. That is why many people have digestive difficulties when eating these types of foods. Many of you have heard me talk about soaking your grains to neutralize these phytic acids so that you can get the most health benefits and assimilation.

Nuts contain smaller amounts of phytic acid than grains do. Their real issue for us is having high amounts of enzyme inhibitors.These enzymes are useful to seeds and nuts because it prevents them from sprouting prematurely. But they can really strain your digestive system. Soaking your nuts in water will neutralize these enzyme inhibitors, and also help encourage the production of beneficial enzymes. These enzymes, in turn, increase many vitamins, especially B vitamins. It also makes these nuts much easier to digest and the nutrients more easily absorbed.

Basic Recipes

Soaked Breakfast Oatmeal or Steel Cut Oats

Serves 4

• 1 cup oats, rolled or cracked

• Cover with filtered water

• 1-2 T. Whey, yogurt, lemon juice, or raw apple cider vinegar (this is the acid needed to release the phytic acid in the grain).

Leave on counter overnight and cook up as usual in the morning. Note: The soaking reduces the cooking time.

Serve with plenty of butter and cream, whose fat-soluble activators provide the needed catalysts for mineral absorption. You can add all kinds of “goodies” to the oatmeal like blueberries, raisins, currants, apples, coconut flakes, nuts, flax seeds, etc.

Another variation is to add some grated ginger to the oatmeal before cooking it. You can even add some coconut oil or coconut concentrate to the oatmeal for added nutrition.

This same soaking technique applies to other grains such as wheat berries, rye, millet, quinoa and other grains.

Crispy Nuts

• 4 cups raw nuts (almonds, pecans, walnuts, peanuts, hazel nuts, macadamia nuts, etc)

• 1 T. unrefined sea salt

• Filtered water to cover nuts

Mix the nuts with filtered water and salt. Leave in a warm place for at least 7 hours or overnight. Drain in a colander. Dry in a food dehydrator at 150 degrees for 12 to 24 hours, until completely dry and crisp. If you do not have a food dehydrator, place in a warm oven, no more than 150 degrees.

Note: Cashews are the only “raw” nuts that you need to be careful with soaking. They are not truly raw when you buy them and have already undergone two separate heatings. The enzymes have already been destroyed during processing. Cashews contain a toxic oil called cardol between the inner and out shell. This is released by cracking the nuts and roasting them at 350 degrees. They are cracked and roasted once again. This is what we are buying when cashews are sold as “raw”. For this reason, cashews only need to be soaked 6 hours and no longer or they will become slimy and develop a disagreeable taste. They may be dried at 200 to 250 degrees as you will not be trying to preserve the enzymes.


Super Sage Tea


This simple herbal tea is both nourishing and sensationally tasting.tea

  • ½ ounce fresh Sage leaves
  • 2 tablespoons raw honey
  • Zest of one large lemon
  • Juice from one lemon
  • 1 Quart boiling water

Put sage leaves in a quart jar. Pour boiling water over the top, cover and let steep for 30 minutes. Strain out sage leaves. Add the juice of lemon, lemon zest and honey. Serve hot or chilled. Makes 3-4 cups. Note: If using dried sage, use 1 teaspoon of dried herb per 1 cup of water.

Wilted Dandelion Greens Salad

TIMG_5914ake advantage of the wild edibles in your backyard. In the spring time there are so many dishes you can make with Dandelions. Young Dandelion greens not only are packed with nutrition, but they are delicious too. This recipe is a traditional one use for the leaves. Although the leaves are best in early spring before the flowers bloom, they are edible throughout the year. Late fall growth produces another opportunity to collect tasty leaves just like early spring.

  • 4 slices of nitrate-free bacon, chopped
  • 1 small red onion, diced
  • 2 tsp sucanant
  • 2 tbsp raw apple cider vinegar
  • 1 bunch dandelion greens, washed and dried, stems removed
  • Salt and freshly ground black pepper, to taste
  1. Fry bacon bits in a skillet until they are crisp and have rendered all their fat.
  2. Pour off all but 1 tablespoon of the bacon drippings and return the skillet to the burner.
  3. Add onion and stir in the sugar and cider vinegar.
  4. Pour the hot dressing over the greens, tossing the greens so as to coat them with dressing.
  5. Add salt and pepper to taste. Serve warm.

Dandelion Flower Fritters

This classic recipe has been a favorite for years among wild food enthusiast. It is both fun to collect the flowers and easy to do as an appetizer or snack that the whole family will love. This recipe has two variations: sweet or savory.

  • 2 cups fresh dandelion flowers (bracts removed)
  • 3/4 cup flour
  • 1/4 cup organic corn meal (non GMO)
  • ½ – 3/4 cup whole milk
  • 1 free-range egg
  • 1 teaspoon baking powder (aluminum free)
  • ½ teaspoon Celtic sea salt
  • Coconut oil for deep frying
Two Variations:

For sweet: add one tablespoon of honey (or to taste) plus 1/2 teaspoon to 2 teaspoons total of the following herbs: cinnamon, cloves, cardamom, nutmeg.

For savory: add a pinch of thyme, rosemary, oregano or other savory herbs. You may also want to add another dash of salt.

  1. Rinse dandelion flowers quickly in cold water. Spin in a salad spinner to dry. Pat dry between paper towels and set aside.
  2. Mix the dry ingredients together and then add the egg. Combine well.
  3. Add the sweet or savory ingredients.
  4. Dip the flower blossoms into the batter, coating both sides.
  5. Once well-coated, fry in hot coconut oil that is about 1 ½ inch deep in a skillet or deep-fryer. The oil should be about 350 to 375 degrees when blossoms are place in the hot oil.
  6. When golden brown remove and place the fried fritters on a plate lined with a paper towel.
  7. Let cool slightly and enjoy.

Avocado Fudge

From the National Association of Nutritional Professionals (NANP) 2013 Conference Menu

Are you looking for a decadent desert with no guilt? This may be the answer for you. Just because it tastes good doesn’t have to mean it does not have to be good for you. This recipe is both quick and elegant, but best of all healthy!


  • ¼ cup organic extra virgin coconut oil
  • 1 ripe avocado
  • 1 tbsp raw honey
  • ¼ tsp stevia
  • ½ cup cacao powder
  • Pinch good quality sea salt
  • Handful cacao nips (optional)


  1. Melt coconut oil in a double boiler.
  2. Finely dice the avocado (works best if you slice both ways while still in the skin).  Remove the melted coconut oil from the double boiler and add in the diced avocado.  Using a hand mixer, blend on high speed until pureed and smooth.
  3. Add all remaining ingredients in the avocado blend until well combined.
  4. Line a small baking sheet or dish with wax paper. Transfer the fudge to the dish and spread evenly. Top with cacao nips if desired.
  5. Refrigerate for several hours or overnight to set. Remove the wax paper from the dish and slice the fudge into bite size squares. Serve immediately or store in an air tight container in the refrigerator for up to a week.

Coconut Mayonaise


  • 1 whole egg
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon unrefined sea salt
  • 1/4 teaspoon white pepper
  • 1/2 cup virgin coconut oil (melted if solid)
  • 1/2 cup cold pressed extra virgin olive oil

Cooking Instructions

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.

2. Continue blending until there is no free standing oil.

Homemade Yogurt

yogurt in bowlIngredients:

  • 1/4 cup good quality commercial plain yogurt (or previous home made batch)
  • 1 quart pasteurized whole milk, non-homogenized
  • a candy thermometer, if you want to be precise

Preparation Instructions:

1. Bring one quart of milk to the simmer stage (180 degrees) and remove from heat. Stir often to prevent scorching and sticking to the bottom of the pan.

2. Cover and cool to about 110 degrees. It is very important that you allow the temperature to drop so as not to kill the bacterial culture you are now ready to introduce.

3. Remove about one-half cup cooled milk and make a paste with one quarter cup of good quality commercial yogurt. The commercial yogurt you use should be unflavored and unsweetened. You could use a starter but why spend the extra bucks? Commercial yogurt works fine. You can use your home made yogurt as a starter for your next batch.

4. Mix the paste with the remainder of the cooled milk and stir thoroughly.

5. Pour milk into any appropriately sized shallow glass, enamel or stainless steel container, cover and let stand for at least 24 hours at 100-110 degrees up to a maximum of 29 hours. After 30 hours, it starts to kill the good bacteria. To keep the correct temperature for the culture, you can use a 60 watt bulb in the oven and leave the light on. No other heat is needed. Remember, too high a temperature will kill the bacterial culture and will prevent proper “digestion” (conversion) of the lactose. Too low of a temperature will prevent the activation of bacterial enzymes and will result in incomplete “digestion” of the lactose.

6. Remove from oven and refrigerate.

While this yogurt may not be as thick as commercial yogurt, it will be a true yogurt with no thickeners or extenders. For a Greek-style yogurt, strain the whey with cheese cloth or flour sack towels.