Jeremy’s Noodle Soup

So, our friend Jeremy made this delicious soup for us one night for dinner and it was so tasty that I just had to have the recipe but it turned out all he really did was buy the udon noodles with a pack of seasoning and added pre-cooked rib meat. So, my husband and I set out to unpack the recipe and figure out how to make it from scratch and with an alternative protein to the rib meat, hence to optional shrimp and crab bullion that may be added.

makes 4-5 medium size bowls of delicious soup~

3 cups water
1 squirt of Braggs Amino Acids
3 dashes of Tamari (about 1 tsp)
1 tsp powdered veggie broth
6 garlic cloves, crushed
1/2 seeded jalapeno
2 T chopped red onion
4 mushrooms, sliced
1 stalk of lemon grass
1 crab bullion cube (optional)

Put all ingredients in a large stock pot and bring to a simmer for 5 minutes.

If you’d like to add shrimp: after the 5 minutes of simmering time, add shrimp and cook for 1-2 minutes.

Next: add Udon noodles and cook for 1-2 minutes.

Finally, garnish with chopped parsley and enjoy this delicate and tasteful soup.

Posted in dinner, soup, Uncategorized | Tagged , | Leave a comment

Nutritious and Delicious Buckwheat Panckes

Oh darling, These were tasty! While visiting with old friends, one offered to make buckwheat pancakes for breakfast—- We all love any kind of pancakes but these were especially delightful! Thank you, Lisa for sharing your recipe =)


1 to 2 cups of buckwheat flour
1/2 cup almond flour
1/4 cup millet flour
(optional) 1 Tbsp apricot kernels, ground to a powder
1/4 tsp sea salt
some baking powder
3 farm fresh eggs

buttermilk or kefir AND water ( enough liquid for cake batter- like consistency– somewhat thick–
1/2 cup total of coconut oil and butter

to Make:
mix dry ingredients together first then add wet ingredients and let sit overnight on the kitchen counter covered with a light tea towel. Letting the batter sit over night is very important for this particular pancake recipe*

and fry in a skillet as normal in the morning.


Posted in Breakfast | Tagged , | Leave a comment

Make your own Nut Milk

this is crazy simple! and such a money saver!
I drink it daily as an alternative to cow’s milk.
1/2 cup of any kind of raw nut ( hazelnut, almond, walnut, praline, cashew)
1/2 cup pitted dates. ( or a dollop of honey or a pinch of sugar)
1 whole or just a piece of vanilla bean ( or extract if that is all you have on hand)
pinch of sea salt
and 5 cups of water

Put everything in a blender a blend until smooth.
Pour through a fine meshed sieve or strainer and refrigerate.

These milks will keep for roughly 4 to 5 days in the fridge so drink up!

Posted in Breakfast, MYLK | Tagged , , , | Leave a comment

A Raw Super Food, HIGH anti-oxidant CHOCOLATE pudding!

Last night my lovely husband wanted to make a pot d’creme or chocolate pudding..or something, anything sweet and chocolaty. So, he proceeded to pulled out all the eggs and milk and butter and chocolate chips until I said,… “ummm, honey…WAIT! … remember that chocolate mousse that I used to make?” (recipe in the desert section) Well, he did remember and enhanced it quite a bit to come up with this fabulously healthy and delicious chocolate pudding to crave anyone’s late night sweet tooth.


10 medjool dates
1 ripe avocado
1/3 c of homemade hazelnut mylk (recipe in mylk section)
2 large Tbsp of raw unrefined coconut oil
1 handful of raw walnuts
1/3 c of raw cocoa powder
1/2 of a vanilla bean
1/2 tsp spirulina
1 tsp Hemp Oil

Put all ingredients in the Vitamix/blender/food processor and blend until smooth and them chill in a bowl or many smaller ramekins for a few hours. If your tempted you may enjoy a few spoonfuls before it completely cools but it’s much better completely cooled down.

* * * also, here’s a TIP: when cleaning out the blender or food processor, pour another cup of milk ( of your choice) and blend chocolate off sides and blades. Pour into a cup and drink it up while pudding chills. *** * *

Posted in desert, snack | Tagged , , , , , , , | Leave a comment

Great Balls of Energy

1494439558315605688645I love to visit Healthy cafes to get inspired for smoothies and raw energy bars and the likes to make at home. After all, who can afford $3 bite size energy balls and $7 smoothies on the regular? Upon one of my visits, my little son picked out a treat called the Chunky Monkey Ball from the Remedy Cafe in Hood River. He loved it! So, I asked if I could write down the ingredients and the employee responded, “Would you like the recipe?” Of course, I would. So he sent it to me but of course, I didn’t have all of the same ingredients and improvised with what I had– So here is the recipe, I came up with– Heavily influenced by their recipe.


2 cups peanut butter
1/2 cup of maple syrup

1 cup oats
1/4 cup flax seed ( grind in blender/ Vitamix)
1/4 cup hemp seed
1 cup dried cherries
1 cup chopped walnuts
3/4 cup chopped dark chocolate chips
1/8 cup raw cocoa powder
1/4 cup of crispy brown rice cereal ( similar to rice krispies– if that’s all you have, used that)

First mix the dry ingredients, then combine the nut butter and syrup together. Then mix the wet into the dry and make balls! I made mine the size to fit into tiny muffin liners.

Posted in cookie monster, desert, snack, Uncategorized | Tagged , , , , | Leave a comment

a brown rice breakfast


1 1/2 cups cooked brown rice (cold)
1 cup milk (any kind)
1 tablespoon butter
1/2 teaspoon ground cinnamon
2 tablespoons honey
1 banana (half mashed, half sliced)
garnishes: dried fruits, nuts, extra honey

In a small saucepan, combine the brown rice, milk, butter, and cinnamon. Bring to a gentle simmer, stirring occasionally.
Stir in the mashed banana half and the honey. Cook about 1 minute to thicken.
Divide between two bowls, and top with your choice of garnishes and the remaining banana.

This recipe is from I’ve been looking up this simple recipe up for years when I think of it– and ┬ánow finally archiving it here.


Posted in Uncategorized | Leave a comment

Anti-Inflammatory Coconut Curry Soup

If coconut milk soups are your thing– your in luck to find this recipe. It’s simple. It’s delicious. and the ginger and tumeric provide an excellent spice AND help with inflammation.


1 medium sized leek or 1/2 head of cauliflower

1 – 2 T turmeric root ( as needed )
1 – 2 T ginger root ( as needed )
1 T curry powder
1 T red quinoa ( uncooked )

1 can of light coconut milk
8 oz of veggie broth or water

throw all ingredients together, bring to a simmer.
simmer for 15 minutes. pulse in blender or even better, a hand held blender.

optional: add a scoop spicy salsa or thai paste and garnish with cilantro leaves.

presto! fast and healthy! vegan soup!

Disclaimer: Please take head that spicy roots are not for everyone. Tumeric is a highly popular herb right now that supplement companies are pushing to help with inflammation- but it’s not for everyone. I may suggest a simple Ayuravedic Dosha Quiz to help determine what specific foods are good for your body type.

Posted in dinner, lunch, soup | Tagged , , , , , , , , | Leave a comment