1 cup of almond milk                                       1/2 organic yogurt

2 tbsp freshly ground almond butter                1 banana

1 tbsp of cacao nibs                                         1/4 tsp cinnamon

1 tbsp maple syrup (optional)                           crushed or ice cubes

Put all ingredients in a high powered blender.    Blend and enjoy!




1/4  cup extra virgin olive oil divided

2 large sweet potatoes peeled and shredded

1 cup green onions thinly sliced

small handful of cilantro chopped

2 cloves garlic, minced

1/2 bunch of asparagus, chopped and steamed lightly

1 cup of broccoli, chopped and steamed lightly

5 large free range eggs

1/4 cup shredded goat cheese or cheddar (optional)

1 cup of coconut milk

1/2 tsp black pepper

1/4 cup basil, loosely torn


1. Preheaat oven to 425.  Thoroughly grease a 9 inch pie pan with olive oil and set aside.  In a large bowl, toss 2 tbsp of oil with sweet potatoes and half the salt. When thoroughly combined, transfer to prepared baking dish.   Using lightly oiled hands (or a drinking glass with a flat bottom), pat the sweet potatio mixture into the base of the prepared dish and up the sides to form a crust.  Bake for 20 mins and then remove from oven and reduce oven temperature to 325.  While crust is baking, heat the remaining oil in a large saute pan over medium heat.  When oil is warm, add  green onions, cilantro and garlic for 2-3 mins.  Then add steamed broccoli and and asparagus for 30 secs.  Remove from heat  In a large bowl, whisk together eggs and coconut milk.  Place vegetables in the bottom of pie crust, sprinkle some of the cheese. Pour egg mixture over vegetables, sprinkle with the rest of the cheese. 

Bake for 35 mins  or until the center is cooked


 3 cups frozen mango cubes    1 (13-5) can full fat coconut milk

1tbsp maple syrup                     1/2 tsp ground cinnamon

1/4 tsp sea salt                           

Place the frozen mango cubes in a food processor fitted with the steel blade.  Process until finely chopped (mango will look crumbly).

Add the coconut milk and process until the mixture is thick and smooth, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. This process will take several minutes.  When smooth, add the honey, cinnamon, and salt and pulse to combine. Serve immediately




16 oz organic strawberries             1 handful of blueberries

1 pint of black berries                      3 tbsp of maple syrup

Put all ingredients in a pot, cover and simmer for 15 mins.   Serve over pancakes, waffles.  Can be served with yogurt or over ice cream.  Can be eaten alone,  It is delicious



4 large bell peppers                                      1 tsp salt

1 medium size yellow onion                         1 tablespoon mild chile pepper

 1/2 cup of cooked quinoa                              1 can pinto beans (drained)

1 (15 oz) can tomato sauce                            1 tsp pure maple syrup

3 cloves garlic minced                                    Cilantro

1 tbsp dried basil

Heat a 4-qt pot over medium heat.  Saute onion in the oil for 3 to 5 mins until translucent.  Add the garlic, saute about 5 mins.  Stir in chile powder and salt.  Add the quinoa and tomato sauce (reserve the rest) and 1/4 cup of water, lower the heat and cover and simmer for 20 minutes, stirring once.  Meanwhile , preheat the oven to 350 F and prepare the peppers.  Cut the tops off the peppers and remove the seeds.  Lightly coat with olive oil, sprinkle with salt, and place upside down in a baking dish. Parbake for about 10 mins, just to soften, then remove from the oven but don't turn the oven off.  When the quinoa filling is cooked, stir in the beans and maple syrup.  Use a spoon to stuff each pepper with filling and stand them upright in the baking dish  Pour the remaining tomato sauce over the peppers and bake for 15 mins. Remove from the oven, garnish with cilantro , and serve.



1 cup quinoa flour                       1 cup almonds, crushed into powder

1/4 cup granulated sugar             1/2 cup dark chocolate chunks

1 tsp vanilla extract                     2 eggs, whisked

1/2 tsp cinnamon                        1/2 tsp salt

1/2 tsp baking powder                 2 tbsp grape seed oil or olive oil


Preheat oven to 325 F.   

In a large bowl, whisk together quinoa flour, sugar, pulverized almonds, baking soda, cinnamon and salt.

Add oil, eggs and vanilla extract

Start adding milk and mix with clean hands until a dough forms.  You may not need not all the milk. If dough gets a little sticky, add a little more quinoa flour.

Mix in the chocolate chunks

Shape into 1 inch balls and place on a parchment paper lined cookie sheet.

Bake on the middle rack for 12-14 minutes  until golden brown

Let cool on cookie sheet.  Can be kept in an airtight container for up to 3 days or frozen


2 organic small beets                                      2 broccoli stalks         1/4 piece of a small purple cabbage

1 organic romaine lettuce                               handful of parsley

1 baby bok choy                                             half bunch of organic dandelion greens

Juice all the above.   Yields about 12 oz



1 whole ripe mango and a half                 1 tsp pure vanilla essence

1 1/2 cups Oatmilk yogurt                         1 tbsp maple syrup (optional)   

1/4 tsp cinnamon                                        1/4 nutmeg


Blend all the above in a high power blender.   Pour into a dessert cup, top with granola, Enjoy!



1 cup quinoa flower         1 cup almond flour    2/3 cup plain cashew kefir

1 tbsp chia seeds              1/3 cup ghee        1tbsp raw honey

  1 tsp aluminum free baking powder       1/2 tsp salt

Preheat over to 400 F and line a baking sheet with parchment paper.  Stir together chia seeds and kefir in a small bowl and set aside to "bloom" chia seeds for 10 mins

Combine dry ingredients in a medium mixing bowl.  Add ghee and use hands or pastry cutter to mix. Mixture should be grainy and coarse.  Gradually fold in kefir mixture using a spatula until thoroughly combine until moist.  Transfer mixture to the refrigerator for 10 mins to chill.  Scoop 1/4 cup mounds of dough onto a baking sheet 2 inches apart. Bake for 14-16 minutes.  Cool biscuits on baking sheet for 10 mins.


4 medium sweet potatoes or yams (3 cups of puree)            1/4 cup extra virgin olive oil

2 tbsp water           1/2 tsp sea salt    1/2 tsp ground cinnamon

How to make

1. Preheat oven to 375 F

2. Wash sweet potatoes and prick each one with a fork all over.  Place on baking sheet and roast for approx. 1 hr until tender.  Let cool for 15 mins. Slice sweet potatoes in half and scoop out flesh into a bowl mashing it well.   Combine mashed sweet potato flesh, olive oil, water, salt and ground cinnamon in a high speed blender.   Blend well for a few mins. until you get a smooth and creamy consistency.                         

Both recipes are from Magdalene Wazelaki ( Hormone Balance)





Egg Nog Bread Pudding(2 versions)


Gluten Free                                                                               Regular

1 Gluten Free Multi Grain loaf                                              1 loaf brioche or challah bread

½ cup dried apricots

½ cup dried cranberries

½ cup golden raisins

3 cups eggnog

4 large eggs

½ tsp cinnamon, ½ tsp ground nutmeg, 1tsp vanilla extract, ½ tsp almond extract, 1/8 tsp salt

Step 1 – Preheat oven to 350 F . Cut the bread into ¾ in cubes and arrange in a single layer on a rimmed  baking sheet.  Bake 8-10 mins, until slightly dry but not browned, stirring  once halfway through. Let cool

Step 2 Meanwhile, finely chop apricots, cranberries and raisins.  In a large bowl, whisk eggnog, eggs, cinnamon, nutmeg, vanilla extract, almond extract and salt until smooth.

Step 3 In a 3qt baking dish, toss the bread cubes, and dried fruit to combine, reserving a handful of dried fruit. Pour the eggnog mixture over bread. 

Step 4  With hands or spatula, gently press bread down to soak in custard.  Sprinkle reserved dried fruit on top.  Cover dish tightly with foil and refrigerate overnight.

Step 5 Preheat oven to 375 F.  Bake bread pudding covered 20 min.  Remove foil and bake another 10-20 min., until custard is set and the top is golden brown. Let cool slightly and serve warm

Add the magic: Swap in fruit-studded panettone for the brioche .



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