Category Archives: Recipies

Nourishing Bone Broth

There’s nothing better than preparing your Bone Broth on a Sunday so that you can drink it 48-hours later in the mornings during the week. It makes for the perfect breakfast, just add Himalayan salt. The rich nutrients and fat keep you satiated until lunch time. There are many different kinds of broth- chicken, beef, and fish. Each offering its unique properties.

Bone broth is a magic elixir that makes every cell of your body feel good, given that you are not vegan that is! As grandmother knows best, the best remedy for a cold or flu is chicken soup. Why? Because of the healing properties of the broth. Stock contains calcium, magnesium, phosphorus, silicon, sulphur, trace minerals, chondroitin sulphates and glucosamine.

When broth cools, it congeals due to the presence of gelatin. You can always tell a good broth when it thickens into gelatin. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer. This means if you have no access to protein you can survive off bone broth and good fats in good health.

Gelatin was found to be useful in the treatment of diseases including…

  • Peptic ulcers
  • Tuberculosis
  • Diabetes
  • Muscle diseases
  • Infectious diseases
  • Jaundice
  • Cancer

The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut.

My Favorite Organic Recipe

  • Beef marrow and knuckle bones
  • Spring water
  • Rosemary sprigs
  • Few bay leaves
  • Black and red peppercorns
  • 2 tbsp. Apple Cider Vinegar (ACV)
  • 2 large onions, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 3 carrots, coarsely chopped

What you need is a large crock pot that you can leave to stew for 48 hours on low heat. First start with sauteing the onions, celery and carrots until caramelized. Place all the bones into the crock pot with the rosemary, bay leaves, peppercorns, and ACV. The ACV helps extract calcium. Add vegetables to the crock pot. Fill up with water. Turn on to low heat and let simmer for 48 hours. If the water falls over the days, you can always add more water. The less water the more rich the broth becomes. Skim the top and discard the scum, let cool, strain, bottle, and refrigerate.

The fat that collects on the top can be used for cooking and sauteing vegetables and meats. Heat the broth and then add Himalayan salt to taste. Stock will keep several days in the fridge and may be frozen in plastic containers (glass has a tendency to expand and break so be careful if freezing in glass; leave enough space for expansion).


Pistachio Maple Sesame Oats


Tired of the same old breakfast? Break out of your rut – and make a tasty impression with delicious gluten free, vegan oats. This green savory bowl gives the sweet breakfast bowl an uplift with a dash of green. Antioxidant rich matcha pairs well with pistachio, maple and sesame. A 10 minute hook up is all it takes! Use all organic ingredients. Complimentary of one our favorite vegan chef Taline Gabrielian at Hippie Lane.


  • 1 c. oats
  • 1 c. coconut milk
  • 1 c. almond (or other nut) milk
  • 1 tsp. matcha powder
  • 1 tbsp. + 2 tsp. maple syrup
  • 1-3 tbsp. coconut milk
  • 1/2 to 1 tbsp. tahini (black/white)
  • 2 tbsp. pistachios, roughly chopped
  • 1/4 c. coconut, flakes


  1. Combine oats, coconut milk and 1/2 cup almond milk in a small saucepan and keep in fridge overnight.
  2. In the morning, add 1/2 cup almond milk, matcha powder and maple syrup to the pan and bring to a boil.
  3. Reduce to simmer and cook for a further 4-7 minutes, stirring regularly.
  4. Transfer oats to the serving bowls.
  5. Top the bowls with tahini, pistachios, coconut and extra maple syrup and serve

Check out Hippie Lane for Taline’s cookbook and download her app. Photo compliments of Hippie Lane.


Spaghetti squash, also known as vegetable spaghetti, is a type of winter squash that, when cooked, separates into long pasta-like strands. All winter squash share a few common characteristics. The outer rinds are hard and difficult to pierce, enabling them to have long storage periods, from one week and six months. The flesh is mildly sweet to nutty in flavor and finely grained in texture.

In general, this squash provides abundant phytonutrients that promote health. It contains beta-carotene, Vitamin A, and Vitamin C, which provide anti-inflammatory benefits and support the immune system. Other key nutrients include vitamin B6, dietary fiber, folate, magnesium, copper, and potassium. The combination of these nutrients make this food an excellent part of a heart-healthy diet. These nutrients are also known for their role in cancer prevention and management of blood sugar levels.

Spaghetti squash is at peak season from October to November. Choose a squash that is firm, heavy for its size and has a dull, not glossy, rind. Soft rinds may indicate that the squash is watery and lacking in flavor.

Spaghetti squash is a great choice for incorporating a tasty, meatless meal into your weekly menu. Although it has a mild nutty flavor on its own, when you combine spaghetti squash with sautéed onions, olives, feta, and juicy tomatoes, it absorbs those flavors, resulting in a Mediterranean dish everyone will enjoy. This recipe makes a hearty, lunch or dinner. If going meatless isn’t your preference, pair this dish with fish or chicken. Serves 4.


  • 1 3-4 lb spaghetti squash, halved lengthwise and seeded
  • 2 tbspn sunflower oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 1/2 c. halved grape tomatoes
  • 3/4 c. crumbled organic feta cheese
  • 1/2 c. sliced organic black olives
  • 3 tbspn chopped fresh basil
  • Salt and pepper

Preheat oven to 350 degrees. Lightly grease a baking sheett and place spaghetti squash on the baking sheet, cut sides down. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven; set aside to cool.

Heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic and sauté for 30 seconds. Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.

Use a large fork to shred the “spaghetti” from the squash and place the strands in a large bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Add salt and pepper to taste. Serve warm.

Recipe Source: Garnish with Lemon.

Cauliflower Steaks

Cauliflower Steaks with Cumin, Ginger and Turmeric

Cauliflower steaks are the new craze! Putting cauliflower center stage, most people think of cauliflower as a side to steak, not the “meat of the meal.” But cut into thick slabs and roasted with spices, this plain vegetable is easily transformed into a flavorful dish. Roasting brings out the subtle nutty flavor of cauliflower. The brilliant colors and flavors of turmeric, ginger, cumin, and cilantro create cauliflower “steaks” that are simple to prepare and fancy enough for a dinner party or to add pizazz to an ordinary family dinner. This recipe serves 3.


  • 1 large head cauliflower
  • Salt and pepper
  • 2 tbs. olive oil, divided
  • 1 tsp. freshly grated ginger
  • 1 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • Small handful of cilantro, chopped

Preheat the oven to 400°F. Remove leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 3/4-inch-thick “steaks.” Season each steak with salt and pepper on both sides. (Reserve any loose florets for another use.)

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown–about 2 minutes on each side. Gently transfer the steaks to a baking sheet. Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture onto the cauliflower steaks. Roast in the oven until tender, about 15 minutes. Garnish with cilantro and serve.


Bone Broth, It Heals

It’s the season for bone broth! It’s one of our favorite winter time recipes. Nourishing and healing to the body from the inside-out. The longer your cook this bone broth the more concentrated it will be. You can sip this restorative bone broth on it’s own as a meal or use it for cooking in place of water. It’s hearty, healthy and regenerative. Use organic, grass fed, free-range ingredients.

Makes 6+ Servings


  • 4 pounds organic beef bones (marrow and knuckle bones)
  • 3 medium unpeeled carrots, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 3-4 celery stalks, coarsely chopped
  • 3 bay leaves
  • 2 tbsp black peppercorns
  • 2 tbsp apple cider vinegar (ACV)
  • 1 tbsp coconut oil
  • A dash of Himalayan sea salt when serving
  • water (natural spring water is best; or filtered water)
  • 6-qt. (or larger) slow cooker (crock pot)

Preheat a skillet, with a tbsp of coconut oil. Add carrots, onion and celery to skillet. Saute until golden brown. Add a tiny amount of hot water if vegetables become too dry.

Add the beef bones, bay leaves, peppercorns, and ACV to the slow cooker. The ACV is an essential ingredient to draw out the minerals from the bones. Once vegetables are golden brown, add them to the slow cooker. Fill slow cooker to the top with natural spring water. Cover and turn on medium heat for 12 hours. Decrease to low heat for the remainder of the time. Total cook time is 48 hours. Add more water to slow cooker as needed as the liquid becomes concentrated, making sure all contents are submerged.

Once bone broth is complete, let it cool. Strain bone broth with a fine-mesh sieve, and discard (or compost) bones and vegetables. Use wide mouth glass mason jars to  bottle and store the bone broth. Let jars sit out to cool down until you hear them seal. Once sealed, place all jars in refrigerator.

When ready to use your bone broth, discard or save the top layer of solidified fat for cooking. Heat broth on low heat, add a pinch of Himalayan sea salt for taste and enjoy.

Freeze in ice-cube trays if needed.

Photo and Recipe Credit: Epicurious Beef Bone Broth.

Daikon Sunflower Soba

Ever since I bought my Spirooli, I’ve been spirooling away! From zucchini spaghetti to Daikon radish, I just can’t get enough. Using the Spirooli adds flare to all raw dishes. I enjoy every last bite and walk away feeling light and healthy.


  • 1 roll soba noodles
  • 1 pack sunflower sprouts (from Mom’s Organic), cut with ceramic knife and rinsed
  • 2 tbsp Organic Tamari Gluten-Free Soy Sauce (add more if needed)
  • Himalayan sea salt, use sparingly, Tamari is naturally salty
  • 2 tbsp hemp seeds
  • 2 tbsp white sesame seeds
  • 2 large Daikon radish, peeled and spiroolied

Boil hot water and add soba noodles. Do not over cook noodles, they should be a bit al dente. Rinse with cold water and add to large mixing bowl. Add in all ingredients and mix well. This dish tastes delicious cold.

Pome-Chia Pudding

Last weekend I formed a new obsession, CHIA pudding and I am determined to expand upon it!

Chia is named after the Mayan word for “strength.” Chia seeds help with weight loss by allowing you to feel full faster. They are high in Omega-3 fatty acids (more than salmon) and Omega-6, fiber and antioxidants. Chia contains more calcium than a glass of milk, not that you should be drinking milk in the first place!

When combined with a liquid, Chia seeds create a gelatin like substance due to the soluble fiber in the seeds. This also happens in the stomach when they are eaten, slowing the conversion of carbohydrates into sugar. In turn, this helps with athletic endurance and metabolic rates.


photo copy

Place the nut milk, half a can of coconut milk, 1 tbsp coconut crystals and 3 pitted dates in blender. Turn on blender to a low speed, if using a Vitamix, turn to setting of 2. Pour the chia seeds into the blender, allowing for uniform mixing. Pour contents into a separate bowl and whisk every 5 minutes for 15 minutes. Let stand for one hour before transferring to glass jars and refrigerating. Transfer the rest of the coconut milk into a glass jar and refrigerate to solidify into a heavy cream like consistency.

To serve, scoop 3 tbsp chia pudding into separate serving glass. Garnish with pomegranate, a dollop of coconut cream and sprinkles of coconut crystals. Enjoy!


Gorgeous Brazil Nut Milk

I just cannot get enough of this Gorgeous Brazil Nut Milk recipe, compliments of Raw Food, Real World by Matthew Kenney and Sarma Melngailis. I add it to my Tulsi Rose Tea and use it as a base for my latest Chia pudding obsession.


  • 1 cup raw brazil nuts, soaked for 2 hours or overnight
  • 1 tbsp raw honey
  • Stevia, to liking
  • 1 tsp vanilla extract, I use Frontier Natural Products Organic Vanilla Extract
  • 1-2 tbsp coconut butter
  • pinch of Himalayan sea salt
  • 6 cups filtered water

Combine ingredients in high speed blender for 2 minutes. Strain through nut milk bag and refrigerate in air tight container.

This weekend I steeped 3 bags of Tulsi Rose tea, waited for it to cool down and used it in lieu of the filtered water. Tastes divine!

Bulletproof Coffee, the NEW Craze for Coffee Addicts

bulletproof coffee

It’s so interesting how when you hear about something for the first time, you repetitively begin to hear about it thereafter! So is the case with Dave Asprey’s Bulletproof Coffee, which is supposedly healthier and longer lasting. Could it be true? I had to give it a try. So many of my patients are addicted to their morning cup of coffee, I had to do my due diligence. If they are going to drink it, could this be a better option for them? If so, hopefully they will be able to just drink one cup of coffee instead of their usual three!

Bulletproof coffee started when Dave was traveling to Tibet at 18,300 feet elevation near Mt. Kailash and a tiny Tibetan woman showed him the power of butter by giving him a cup of yak butter tea. Since then he has been on a craze to combine it with mycotoxin free coffee.

I am sold on the fact that the coffee beans we normally use, regardless if organic, have high chances of contamination with mycotoxins, toxic substances produced by fungus. It is important that we make sure our coffee beans are mycotoxin free, especially if drinking coffee everyday. I also agree that when making this coffee recipe, using grass-fed and not grain-fed butter is imperative. The butter is said to not make cholesterol levels worse but to optimize them in addition to making cell walls and hormones. The MCT (Medium-Chain Triglycerides) oil is claimed to promote high energy, fat loss and brain function. It works directly in cells to give you an extra boost to maximize your performance and very little MCT oil is stored as fat because it is used for energy so quickly.

I strongly suggest browsing through the bulletproof website to form your own opinion.

Bulletproof Coffee Recipe

Grind your Bulletproof coffee beans and brew the coffee as you usually would using a BROWN paper filter.

Pre-heat your high-speed blender. Boil extra water and pour into blender while brewing coffee.

Empty hot water from blender and add brewed coffee, butter and MCT oil. Blend until thick foam on top like a latte.

Optional: Add cinnamon, vanilla, raw cacao or Stevia.


This recipe tastes quite delicious! Although, you won’t find me indulging in coffee every day, I much prefer my hot lemon water first thing in the morning to alkalize my body.

What are your thoughts?

Recipe: Lisa’s Raw Cereal

Lisa’s Raw Cereal

Instead of feeding your children and yourself processed store bought cereal, try this as an alternative. Pairs well with  almond milk, fresh berries and honey.

You will need a dehydrator for this recipe.

Ingredients, all organic

  • 5 cups buckwheat groats
  • 1/4 cup chia seeds
  • 1/4 cup poppy seeds
  • 1/4 cup black sesame seeds
  • 1/4 cup white sesame seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup goji berries
  • 1/2 cup brazil nuts, coarsely chopped
  • 2 heaping tbsp cinnamon

Buckwheaties: Soak buckwheat in 15 cups of water for one hour. Pour into mesh strainer and rinse. Continue rinsing the buckwheat every hour until the water being released is clear and the grains don’t stick together. Dehydrate at 105 degrees for 12 hours. Once buckwheaties are dehydrated and ready to go, in a large mixing bowl, combine all ingredients. Mix well so that cinnamon coats all ingredients. Transfer cereal to a sealable container for storage.