1   Cup     Coconut Oil

1/4 Cup  Cocoa

1/4 Cup  Cocao

1/2 Cup  Almond Meal (Ground Raw Almonds)

1/2 tsp     Almond Extract

1   Cup     Chopped Mixed Nuts

1   Cup     Shreaded Coconut (Opnional)

1  tsp        Stevia to Taste (Now Brand)

Heat in pot until liquid.

Use icecube trays for mold.

Fill trays and place in freezer for 20 minutes.

Remove from trays and store in refrigerator.

Organic Healthy Spaghetti

Organic gluten free spaghetti pasta

Organic Spaghetti Sauce

Organic tomatoes- Diced and fire roasted

Organic mushrooms, onion and garlic

Organic Green onions, Red Pepper, Broccoli

Seasonings-Himalayan salt, pepper, onion, garlic.

Temph for meat

Non Dairy Cheese on top


Have fun and be creatively healthy!


No dairy or sugar


Blend in Blender


2.5oz  Coconut Cream

4  oz   Coconut Milk

8        Dates

2 tsp   Stevia

2 tsp   Guar Gum

40oz   Soy Milk



1        Vanilla bean slice and scrape inside. Boil in coconut cream.

1 tsp   Vanilla extract



¼ cup   Cocoa powder

¼ cup   Cacao powder

¼ cup   Maca powder


Cherries or any fruit

1 cup    Frozen pitted cherries blended with mixture

1 cup    Frozen pitted cherries chopped and added near end of churning




Veggie Drink

Makes three servings (3/4 quart)

Cucumber (1/2)
Celery (1 stock)
Avocado (1/2)
Broccoli (5 florets)
Carrots (2 sticks)
Cinnamon (2 heaping teaspoons)
Garlic (2 Clove)
Ginger (chunk)
Kale (whole leaf minus stem)
Onion (a few pieces)
Red Pepper (1/3)
Tomato (1 small)
Turmeric (2 heaping teaspoons)
All herbal mix (1 heaping tsp)
Dried mushrooms

Peeled lemon (1 small)
Water (1 quart or to liking for thickness)

17 Seed/Nut Mix - Almonds, Brazil, Cashew, Chia, Flax, Goji, Hazel,
Hemp, Macademia, Peanut, Pecan, Pine, Pistachio, Pumpkin, Sesame,
Sunflower, Walnut (1/4 cup)

I purchase 2 week supplies for this veggie drink every sunday - that
gives me 6 drinks - I have the veggie drink every monday, wednesday, and
friday. This is why you have 1/6 of an avocado, and 1/6 of a red pepper
in each drink and since I buy 2 tomatoes I use 1/3 of a tomato in each

You of course kind of get a feel for how much Kale, Carrots, Broccoli,
Ginger, Onion that you put in as you get better at making it. If you can
think of anything more that might be good to add, let me know. My body
absorbs this drink right up and I never feel sick with it....

 Chana Masala


  • 1/4 cup neutral oil such as avocado or grapeseed
  • 3/4 tsp cumin seeds
  • 1 medium onion finely chopped
  • 4-5 cloves garlic crushed
  • 1 inch piece ginger crushed
  • 1 small green chili pepper sliced or chopped
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp mild red chili powder
  • 2 medium tomatoes finely chopped
  • 2 cans (around 15-oz each) chickpeas rinsed and drained
  • 1 1/4 tsp salt or to taste
  • 1/4 tsp baking powder (optional – for extra tender chickpeas)
  • 1/2 tsp garam masala or chaat masala
  • 1 tsp freshly squeezed lemon juice
  • 2-3 tbsp cilantro leaves chopped



  • Heat a medium-sized saucepan over medium-high heat. Once hot, add the oil, cumin seeds and onion and sauté for 7-8 minutes, until golden. If the mixture gets dry, add 1-2 tablespoons of water.
  • Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add the spice powders and give it a few stirs. Add the tomatoes and continue to stir for a minute. Mix in the chickpeas, baking powder (if using), salt, and 2 cups of water.
  • Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.
  • Uncover and raise the heat to high. Use a wooden spoon or spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala or chaat masala, lemon juice, and cilantro leaves.




Amounts of each are up to you.......this is just an approximate....depending on how many you are serving.


Quinoa- 2 cups cooked.

Brown Rice- 2 cups cooked.

Tofu or tempeh- 1 package, cook and brown in frying pan, and seasoned with Tamari sauce.


Cook in wok or large frying pan with avocado or olive oil:

Ginger, chopped- ¼ cup or less.

Broccoli, cut up- 1 ½ cup

Garlic-4 cloves, smashed

Red or yellow onion- cutup 1 ½ cup

Mushrooms, sliced- 1 ½ cup

Red pepper, sliced- 1 cup

Salt pepper to taste. Costco no-salt seasoning. Nutritional yeast seasoning.


Add veggies to warm rice/quinoa in large bowl.

Top with cut-up parsley and green onions.

Add Organic gluten-free, low-sodium Tamari to taste or let each person add how much they prefer. It can be salty. San-J brand is very good.


You can add celery, carrots, snap peas, etc. depending on what you have available.


Have yummy fun......