Tickled Pink Ginger Kraut

by MJ

Try making your very own fermented sauerkraut this week!

1 Head Green Cabbage
1 Head Purple Cabbage
2-3 tbsp Sea Salt
2-4 tbsp Fresh Ginger
1 Lemon Squeezed
1-2 cups Water

  • To begin, you will need to have ready and sanitized several glass fermenting jars (or a german crock), a large glass bowl (or pail), slicer (or food processor), knife, cutting board, etc…
  • Now that you have your ingredients, make sure to wash everything extra well. This includes any bowls, utensils, jars and especially hands! You can even peel off and discard the outer layers of the cabbage if they look like they suspect. Chop off the base of the cabbage and put aside for later.
  • Now it’s time to shred some heads (of cabbage that is!) You’ll see below that I prefer to use a ceramic blade mandoline slicer since I have found that it provides the most lovely and lively ferment (Plus it’s a great work out!). But not all of us have the patience (or arm power) to shred all that cabbage by hand… So no worries, the shred attachment on your food processor will also get the job done in no time! And if you’re making a sauerkraut recipe that has other vegetables in it, there are no rules as to how to chop and dice your veggies… just have fun experimenting with all the possibilities!
  • Now that everything is beautifully prepared, it’s time to simply toss it all together in a really BIG bowl and add the remaining ingredients. You can use your hands (clean hands of course) to make sure everything is well combined…
  • Now stuff this mixture into your jars, packing it down tightly and leaving 2-3 inches of space from the top. I repeat, it is very important to leave room at the top to prevent a massive organic eruption upon opening the jar! Pour the remaining brine into the jars until the veggies are submerged. And here’s the helpful trick I mentioned earlier… You can use your saved cabbage bottom by cutting it to size and creating a sort of seal or platform for the top layer. This will allow you to easily push the cabbage down so that it stays submerged as it ferments. And as the last final touch I like to squeeze fresh lemon all along the top to prevent any bad germs from growing on anything exposed…
  • And now comes the fun part… Time to ferment! Place your sealed jars in a safe place at room temperature (and away from direct light) and allow to rest anywhere from 4 to 10 days. In this time you will see your vegetables come to life… bubbles may start forming in the jar and the colors will change… I recommend occasionally ‘burbing’ your sauerkraut by briefly opening the lids and allowing some bubbles to escape. Use a clean utensil to push everything down so that it remains submerged below the liquid. You can taste your sauerkraut along the way until it is just the way you like!
  • Time to enjoy all the healthful benefits of this probiotic and vitamin rich food! You can store your sauerkraut in the refridgerator indefinetaly and like I mentioned before, be extra careful when opening!

[recipe and photo courtesy of sauerkrautrecipe.org]


Carrots & Onions with Honey Balsamic Glaze

by admin

2 bags baby carrots
1 sweet onion, sliced
2 tbs olive or coconut oil
3 tbs balsamic vinegar
2 tbs honey

  • Preheat oven to 350 degrees
  • Spread carrots and onions on baking sheet.
  • In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over vegetables and toss to coat.
  • Place in oven and bake for 30‐40 minutes or until vegetables are tender and golden.


Paleo Coconut Walnut Bread

by admin

1 cup Almond Meal
1/2 cup Coconut Flour
1 tsp baking powder
2 Eggs
1/2 cup shredded Coconut
1 cup Coconut Milk
1 cup Walnuts
1/2 cup Coconut Oil
1/2 cup Honey
1 tsp baking powder

  •  Blend together eggs, coconut milk, coconut oil and honey.
  • Combine coconut flour, almond meal, baking powder and shredded coconut flakes.
  • Combine liquid and dry ingredients.  Whisk thoroughly into batter until there are no lumps.
  • Pour ingredients into greased (you can use coconut oil here) 9x5x3 inch or smaller loaf pan and bake at  (350F) for 40 – 50 minutes.
  • Remove bread from loaf pan  and cool on rack.


Raw Tabbouleh

by admin
1 bunch cilantro
1 bunch parsley
2 scallion stalks
1 large tomato
1 avocado, diced
1 cup almonds
1 lemon, juiced
1 TBSP olive oil
1 tsp sea salt
  • Add cilantro, parsley, scallions, tomatoes and avocado to food processor and blend.
  • Pulse almonds separately until fine. Add to cilantro mix.
  • Combine lemon juice, oil, and sea salt and pour mixture over vegetables.

Broccoli, Bacon & Cashew Salad

by admin

1 broccoli head, chopped into bitesize pieces
1 package of bacon, chopped
½ cup toasted cashews
1 tablespoon oil (olive, grapeseed or coconut)


  • Cook bacon in a frying pan for 4‐5minutes or until crispy. Remove bacon from pan and combine with raw broccoli.
  • Add cashews and drizzle with the oil of your choice!

Roasted Roots

by admin


1 beet, peeled
4 carrots, peeled
2 sweet potatoes, peeled
1 onion (red, yellow or sweet)
oil (olive, grapeseed, or coconut)
sea salt
rosemary (optional)

  • Chop and combine ingredients in oven safe dish
  • Drizzle with oil
  • Sprinkle with sea salt
  • Cook at 375 until vegetables are soft

Avocado Grapefruit Salad

by MJ

This is one of my all time favorite salads. So refreshing and satisfying.

3 avocados
2 grapefruit (flesh only)
1/3 of a scallion bunch
1/2 cucumber
sesame seeds
sea salt/black pepper

Chop ingredients into bite size portions and combine! Season with sesame seeds, sea salt and black pepper to taste.

NOTE: I also like to squeeze some extra grapefruit juice in!

Brussel Sprouts with Bacon

by admin


  • 5 slices bacon, cooked and chopped
  • 1 Tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 1 clove garlic
  • 1 1/2 pounds Brussel sprouts, trimmed (small sprouts left whole, larger sprouts halved)
  • Salt and pepper, to your taste
  • 1 cup organic, free range chicken broth


Line a cookie sheet with aluminum foil. Place bacon on sheet and bake at 425 degrees until crispy, flipping halfway through. Remove bacon to drain on paper towels. Add extra-virgin olive oil, shallots, and garlic to the pan, and saute 1 to 2 minutes. Add Brussel sprouts and coat in oil. Season with salt and pepper. Cook Brussel sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover, and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and mix together with cooked bacon bits. Serve!

Homemade Cranberry Sauce

by admin

4 cups fresh cranberries (or try Dr. Camilla’s variation and substitute Lingonberries!)
1 cup water
1 cup unfiltered apple juice
Juice from 1 orange
1 teaspoon fresh grated ginger
½ Tablespoon ground cinnamon
2 Tablespoons raw organic honey (make it 4 Tablespoons if you like a sweeter sauce)

In a large soup pot, add the cranberries, water, apple juice, and orange juice, and bring to a boil. Add the ginger, cinnamon, and honey, and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.

Mashed Cauliflower

by MJ

Mashed cauliflower is a reallllyyy yummy, lower glycemic alternative to mashed potatoes. I’ve made it before for parties, and people tell me they actually like this better! - Maryjane

1 head organic cauliflower
2-3 cloves garlic
2-3 tablespoons organic grass-fed butter, or olive oil
Sea salt and pepper to taste
1/4 tsp. nutmeg or sage (optional)

  • Wash the head of cauliflower. Cut off the stalk, and cut up the rest of the head into smallish pieces.
  • Place a steamer basket in the bottom of a big pot with about an inch of water- it shouldn’t go over the top of the steam basket.
  • Place the cauliflower and the garlic in the pot, cover it, and steam until cooked – should slide off fork when you poke it.
  • Drain it in a strainer and then place steamed cauliflower in food processor along with grass fed butter or olive oil, salt and pepper, and nutmeg. Then just blend it all up!
  • If it seems like it’s too thick, you can add a little bit of almond milk to thin it.
  • Delicious!