• Antioxidant, Anti-cancer, Anti-constipation, Anti-heart attack, Anti-doctor Adrenal smoothie
    1 small organic Granny Smith apple (chopped and de-seeded) (anti-doctor)
    1/4 cup of frozen blueberries (cheaper than fresh at this time of year) (anti-cancer, antioxidant)
    1/4 cup frozen Himalayan goji berries (check the frozen section at Whole Foods) (adrenal, antioxidant)
    2 heaping tablespoons of Hemp + Fiber Protein powder (anti-constipation, anti-heart attack)
    6 + TBSP. of ground organic flax seed (anti-cancer, anti-constipation, anti-heart attack)
    3 T. of organic flax seed oil (anti-cancer, anti-constipation, anti-heart attack)
    1 scoop Greens First (Immune, bone health, plus!)
    1 T. Fruit Anthocyanins (anti-cancer, antioxidant, anti-heart attack)
    Using a personal sized blender (approx a small, 16 oz. blender) works perfect for a one-person combo.
  • Artichokes -A simple winter snack to cleanse the liver
    One of my (Erin) favorite foods is a whole artichoke (Cynarus scolymnus). It’s a rather uncommon but
    largely overlooked treat in my opinion and one that should be eaten more often since it is so easy to
    prepare! It is also fabulous for liver function. In fact, several of our herbal formulas include artichoke
    specifically because of this vegetable’s detoxifying and rejuvenative powers for the liver. It is in the herbal
    formula Livton Complex, the gemmo and mother tincture combination Depuragem that we use in our
    cleansing and detox protocols, the spagyrically-prepared detoxifier Apo-Hepat and Unda #74, which
    we use for hemorrhoids and circulatory congestion at the level of the liver and below (portal congestion).
    As a food, organic artichokes are a simple and quick snack to prepare if you have a pressure cooker. Most
    chefs suggest squeezing the juice of a whole lemon in the cooking water, but my undiscerning palate
    enjoys them even when I don’t have time for the lemon! I simply wash the artichoke, cut the partial stem
    off and cook it in a pressure cooker for 15 minutes at full steam with about a 1/2 inch of water in the
    bottom. Fifteen minutes later, I let out the steam, open the cooker and have a delicious treat. The leaves
    are delectable dipped in either flax seed oil, olive oil or garlic oil. I also like the “Follow your Heart” eggfree
    brand of “Vegenaise”, made with grapseed oil. I dip my leaves in this alternative to conventional
    “mayo” and then, when the leaves are gone, I gently cut into the heart, removing the spindly, spiky hairs
    that are no fun to eat, and then devour the best part: the heart!
    If you have a pressure cooker, don’t be shy! You might just find that you love this newfound vegetable
    which I find people have largely forgetten, other than our fancier restaurant chefs!


  • Keto-friendly Fall treats
    • Bulletproof Pumpkin Spice Latte (PSL)

    • ½ cup unsweetened almond/other plant-based milk of choice or organic whole milk
    • ½ cup fresh brewed coffee
    • ½  cup coconut cream 
    • 2 tablespoons pumpkin puree 
    • 1 teaspoon coconut oil
    • 2 teaspoon MCT oil
    • ¼ teaspoon pumpkin pie spice
    • Optional spices: ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cardamom, ¼ teaspoon ginger
    • Optional fats to add in: 1 teaspoon ghee, 1 teaspoon grass-fed butter
    • Optional if desiring PSL mocha: 1 tablespoon cacao powder
  • To Prepare:
    • In a small pot over medium heat, warm the milk and coconut cream to desired temperature — no need to bring to a full boil.

    • Once heated, add the milk and the remainder of the ingredients to a high-speed blender, blending until well combined (should be a little frothy) OR add ingredients to pot and use immersion blender

    • Pour into mugs and top with whipped coconut cream or homemade whipped cream, if desired.

    • Cancer Killing Turmeric PSL Fat bombs. 

    • 1 cup Coconut Oil
    • Optional: ¼ cup chopped walnuts, pecans, or macadamia nuts
    • Coarse Sea Salt
    • Stevia or ground lakanto -to taste
    • ¼- ½ tsp. Black pepper
    • 1 tsp. Cinnamon
    • 3-4 tsp. cacao powder, raw (unsweetened)
    • 2 tsp pumpkin puree
    • 2-3 tsp. Organic Turmeric powder
  •   To Prepare:
    • Melt coconut oil, add rest of ingredients except nuts. 
    • If adding nuts: Put nuts in ice cube trays and pour melted ingredients into ice cube trays (half way up).
    • Sprinkle with coarse sea salt, freeze, then remove from trays and store in a container in the freezer.
    • Chocolate Cinnamon Pudding

    • 1/4 cup Unsweetened Cacao Powder
    • 1/2 tsp cinnamon or other PSL spices
    • 1 medium avocado
    • 10 drops Liquid Stevia
    • 1/2 tsp vanilla extract
    • 1 tsp Pink Himalayan Salt
  • Chia Seed Recipes
    • Chia Seed Breakfast/Snack

    • Soak :Walnuts, goji berries, currants or other dried fruit over night
    • Make a combo of chia seeds and warm water with soaked nuts/fruit
      Add cinnamon, cardamom, cocoa or any combo to your liking
      Add stevia
    • Chia seed pudding :

    • 1/2 cup chia seeds
    • 1 1/2 c. almond milk (or other nut milk)
    • 1 tsp. vanilla extract (optional)
    • pinch of salt
    • 1 T. raw cacao (or cinnamon, if desired)
    • The next day, add hot water to the consistency you like
      Sweeten with monfruit or stevia as desired.
      Eat minimum 1/4 c. per day
  • Tofu Scramble
    An acidifying breakfast:
    • Tofu scramble
      • 3 oz. firm tofu
        1/4 cup green pepper (chopped)
        1/4 cup red pepper (chopped)
        1 tsp. chopped onion
        pinch of cilantro
        pinch of garlic
        slice of lime
        2 Tbsp. salsa
        1/2 oz full-fat grated organic cheddar cheese
        1/2 sprouted wheat tortilla.To prepare: Scramble tofu in a pan with a little olive oil. When almost done, add peppers, onion, cilantro, garlic, lime and salsa. Top with cheese. Use the tortilla for dipping or place the tofu in it for a burrito.
  • Egg Scramble

    An alkalinizing breakfast:

    Egg scramble
    1 egg
    3 egg whites
    1.5 pats of organic grass-fed butter
    salt to taste
    1 Tbsp. guacamole
    1 turkey sausage link
    Optional: 1 slice macadamia nut bread (toasted).

    To prepare: Scramble eggs in 1/2 pat butter and season. Top with guacamole. Fry sausage according to package instructions. Serve with macadamia nut toast or plain.

  • Dairy-free, Wheat-free, Sugar free Recipes
    1. Pickled Ginger

      • Cup fresh ginger root, thinly sliced
      • Cup fresh turmeric root, thinly sliced (if available, otherwise double the ginger)
      • Lemon juice to cover
      • Tsp sea salt
      • Glass jar with non-metal lid, 4 oz or 8 oz is a good size to start with

      Directions: Scrub the ginger and/ or turmeric to remove and dirt and dry it with a clean towel. Slice the roots into thin rounds (about 1/8th inch thick) Combine the ginger and turmeric in the jar Add salt and lemon juice to cover the roots Shake well and refridgerate.

      Note: Choose young ginger and turmeric roots if available. Young roots are tender. Mature, large roots will make a more fibrous pickle. These tender roots will be about the width of your thumb. Tender ginger and turmeric can be found at Asian markets if not available in your grocery store. Use only clean utensil to serve the pickled ginger to prevent it from spoiling. With proper handling pickled ginger can be stored in the fridge up to several months without spoiling. Ginger pickled in lemon juice is a variation of traditional south Indian digestive.

    2. Veggie Loaf

      • 1-2 tablespoons olive oil
      • 5 portabella mushrooms
      • 5 large leaves Swiss chard, spinach or other greens
      • 1 roasted red pepper, drained
      • 1 carrot, cut up
      • 1 cup cooked cauliflower rice, packed
      • 1/2 cup almonds
      • 1/2 cup pecans or walnuts
      • 2 tsp Italian Herbs or dried basil/thyme/sage
      • 1 Tbs balsamic vinegar
      • 1-2 Tbs GF vegan Worcestershire sauce or molasses
      • 1/2 tsp cumin
      • 1/2 tsp curry powder
      • 1 large organic free-range egg, lightly beaten (or vegan egg substitute)

      “Maple” Sauce

      • 1/3 cup Lakanto syrup
      • 1/2 cup gluten-free/sugar-free ketchup
      • 2 tsp gluten-free honey mustard
      • 1/2 tsp McCormick or other GF mild curry powder
      • 1/4 tsp nutmeg

      Heat the olive oil in a non-stick skillet and cook the portobellos, and chard till soft. Remove from heat; cool a bit; and process, along with the roasted pepper, by pulsing the food processor on and off until the vegetables are an even dice. Scrape into a large mixing bowl.

      Process the cooked cauliflower rice, almonds, and pecans until the mixture forms a coarse meal; toss into the mixing bowl. Add the herbs, balsamic vinegar, Worcestershire and spices. Add the beaten egg and stir the mixture until well blended.

      Press the mixture evenly into an oiled loaf pan.

      Preheat the oven to 350 degrees F.

      Make the sauce by combining all the sauce ingredients with a whisk. Optional: add a spoonful of granulated Lakanto to the sauce.

      Pour the “maple” sauce over the top and bake for about 45 minutes, until the loaf is firm and done. Remove the loaf from the oven and allow it to rest. This eases cutting and serving; though the slices are a bit fragile while it is warm. I use a thin vinyl spatula to remove the slices from the pan.

      Serve with garlic mashed cauliflower and some lovely roasted green beans.

    3. Pumpkin Pie

      Pre-heat the oven to 350 degrees. Poke the frozen almond flour pie shell’s bottom with a fork several times and bake it, empty, for 20 minutes, or until very slightly browned.
      Mix the following in a food processor:

      • 1 container of EXTRA firm silken tofu (or any firm, regular tofu)
      • 1/2 c. Lakanto syrup
      • 1 can of organic pumpkin (or half of one small pumpkin)
      • 1 tsp. ground ginger
      • 1/2 tsp. nutmeg
      • 1 tsp. cardamom

      Put the smooth, pudding-like mix in the pre-baked pie shell and bake for 45-min-1 hour, at 375-400 degrees until the pie is browned on the top. Voila! Enjoy!


    • Chunky Monkey Smoothie
                                                                                                This is a great recipe filled with healthy fat, protein, and fiber. Delicious keto-friendly drink to have any time of day!
      • Unsweetened Almond or Coconut milk (2 cups)
      • Almond, sunflower or cashew butter (1 tbsp)
      • Half avocado
      • Baby spinach or other salad green mix (1 cup)
      • Raw Cacao (1-2 tsp)
      • MCT oil (1-2 tsp to start and continue to gradually increase to 1 tbsp)
      • Coconut oil (1-2 tsp to start and continue to gradually increase to 1 tbsp)
    • Fruit Purée with Almond Milk & Berries
      This recipe is fun for people of all ages, and a great way to avoid processed sugar during the holidays. For small children, you can use this as example of how food can be creative, fun and aesthetically pleasing as well as tasty to the palate!

      • 2 apples
      • 2 mangos
      • fresh raspberries
      • blackberries &/or blueberries
      • almond milk
      • mint leaves for garnish
    • Ginger Lime Coconut Sorbet
      • This recipe is a high fat, high calorie dessert that’s great for cancer patients. The ginger is also an anti-nausea spice, good for those going through chemotherapy. Ingredients:1 can coconut milk (full fat)
      • 1 lime, zested
      • 2 Tbsp fresh ginger, finely chopped
      •  Lakanto syrup
      • Dash of organic cream (optional)
      • Place coconut milk in a medium sauce pan over medium heat. Add lime zest and ginger. Bring to a boil, then reduce heat to a simmer,  cover, let simmer for 20-30 minutes stirring with a whisk occasionally. Turn off heat and let set for another 30 minutes. Strain mixture  into a freezer safe bowl and add Lakanto syrup to desired sweetness. Add cream if desired. Put bowl in freezer, removing occasionally to whisk until frozen. Best left overnight to freeze.