Here you will find our experiments and play of food, herbs, spices, ferments, tinctures, drinks, salves, facial & body sprays, lotions and balms, and anything else we are alchemizing

OUR MANTRA is

healthy, wholesome, nourishing and delicious.

I have completely revamped my diet again as I am on day 300 today, April 2024 of my Detox diet. You can visit my Thriving to Live page to read and watch all the information on this detox diet and protocol. And I am going to begin an even HEALTHIER VEGAN LIFESTYLE sharing of my foods, drinks and desserts (with no sugar, maple syrup, honey, agave) I only use a homemade stevia, Vega Protein powder and fruit as an element of sweetness. Wait till you see what I am going to share with you all.

IF YOU FIND ANY or ALL of this INSPIRING and feel there is value here, we DO ACCEPT DONATIONS for all the work we do to bring all this content to YOU as well THIS IS WHAT SUPPORTS THE BREAST CANCER JOURNEY I AM ON.

SOUP SEASON RECIPES

French Onion Soup

Recipe to come…

Creamy Cauliflower

Recipe to come…

Easy Organic Pea & Spinach Soup

3 Cups of organic peas

1 Cup of spinach

1/2 red onion

2 garlic cloves

saute all of this in a pan, add salt to taste. Put 2/3 in the blender, add smoked Chipotle and smoked paprika and 1 can of organic coconut milk and puree. Add this back into the 1/3 mixture left, stir, season to taste. Serve in a bowl, top with fresh cilantro. And serve with a savory grain and gluten free waffle. Delicious!!!

Cream of leek and golden beets

Making Vegetarian Soup Stock from juice pulp (3 part series)

Making Vegetarian Soup Stock with juice pulp part 2

Making Vegetarian Soup Stock out of juice pulp part 3

Making fermented lentil Dahl part 2

Carrot Ginger Soup Part 1

Carrot Ginger Soup Part 2

ENTRES and…

Keto Samosas, VEGAN & GF

Recipe for the pastry coming soon!!!

Keto Bread. 

Only almond flour, coconut flour, baking powder, psyllium or fiber detox blend, warm water, salt, acv… and some added ingredients… check the video

Been experimenting with this recipe for over a month… GOT IT DOWN 

NEW December 2023 New Cheese no cashews QUICK VERSION

Grain & Gluten FREE & Vegan Savory Waffles as a replacement for bread

Zucchini Cakes

Fermented basmati, lentils and buckwheat great stew

Veggie Ground (below are some different recipes)

Soaking and fermenting grains

Popcorn Broccoli in batter roasted

Marinated Organic Tempeh

Egg-less Fritatta

Take your left over vegetarian meals place in an oiled pan, make up a chickpea batter. 1/4 cup chickpea flour and 3/4 cup water, mix until smooth, no lumps. Wait about 3 to 5 minutes until veggies are heated then pour batter all over the pan and wait for it to brown and flip over and brown the other side.

Cook until you feel it’s ready. Serve on a bed of greens drizzled with hot sauce and kraut. Delicious.

Sauerkraut 101

Roasted Smashed Purple Potatoes

Carrot Top 🥕 Pesto

Roasted Local Brussel Sprouts

Making Gluten Free and Vegan Mac & Cheese

Homemade mustard, fermented

Garlic and Oil free Hummus

Making hummus and falafels

Healthy Baked Beans

Making Savoury Yeast Dressing

Raw vegan Cheese Part 1 to 3

Watch these video’s below to see how easy it is to make vegan raw cheese. In the 1st video I made 3 different varieties and put them into my fermenting cupboard to age for 3 days. ENJOY

Turnip Cakes, my version is Sweet Potatoe Cakes

Watch the video for step by step instructions.

Vegan Ground Beef from scratch, just a few ingredients, vegetables only

SALADS

Vegan Caesar Salad Dressing

Salad with dressing

DRINKS/DRESSINGS/VEGAN MILKS/DESSERTS

Everything Spicy Cookies

Preheat Oven to 350° – Bake for 20 minutes. Makes approx 14 cookies.

Put all ingredients in the food processor in the order listed below

7 dates in the food processor blend until it balls up first. And then add the rest of ingredients listed below.

1 1/2 Cups Almond Flour

1/2 Cup Coconut Flour

3 Tbsp Olive Oil

1/8 tsp Himalayan salt

1/2 tsp baking powder

3 Tbsp Coconut Oil

1/2 Scoop Vega Vegan Protein Powder

1 Banana

1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg

9 tsp Cacao Powder

Ball up each cookie dough on the cookie sheet and press with hand then use a fork to score the top of each one in both directions.

Beet Brownies

2 cups cooked Beets

2Tbsp Almond butter

8 Tbsp Cacao butter

1 1/3 scoop of protein powder with stevia

1/2 beet juice

4 Oz cacao paste

1/4 Cup coconut oil

2 Tbsp ground Flax seed in 4 Tbsp water

3Tbsp of almond or coconut flour

1/2 tsp baking soda

1/8 tsp himalayan salt

if you want it sweeter add 1/4 cup of raw honey.

combine everything in the blender. Melt the cacao paste and coconut oil and add to blender.

Oil a pan, preheat to 350 and bake for 1 hor and 5 minutes. Test with a knife in center, if clean take out of oven and let cool completely.

FROSTING

3/4 cup of soaked cashews.

1/4 Cup of coconut oil

1/2 Cup Cacao paste

2/3 Cup of Protein powder with stevia

4 Tbsp Cacao powder

if you want it sweeter add maple syrup to taste.

1/4 coconut cream/milk.

Blend till smooth and spread over cooled Brownie. Put in fridge and cover. Cut the next day and serve with strawberries over top.

Blue Algae ice cubes No Fruit Smoothie

How to make healthy spirulina and Wheatgrass ice cubes

Blue Algae ice cubes for smoothies

Pickled Red Onions

Ginger Turmeric Lemon Shots

Ginger Bug

Pickled Ginger

Warm ACV apple cider vinegar add local noney to taste. Process ginger in food processor, put in jar, pout over cooled liquid, seal and store in fridge.

Freezing ginger for later

Homemade Chocolate bars made from organic cacao

Pumpkin Chai Latte Hot drink

My most recent HOT CHOCOLATE

January 2024 UPDATE

Afternoon Super Charged Antioxidant Hot drink boostin my iron up.

December 2023 UPDATE

I also added some coconut milk/cream to it too.

How to make my 5 mushroom blend hot chocolate go farther

Vegan Chocolate Milk

Making Vegan Pecan Milk Kefir

Alkalizing Smoothie

Making Oat Milk Part 1

 Making Oat Milk Part 2

Making a savory dressing

Making homemade Jun (fermented tea with honey drink)

Rose pedal lemonade

Homemade kombucha mayo

MAKING MEDICINE

Making my CBD sleep 😴 medicine with my LEVO

Part 1

Part 2

Part 3

Making Stevia Tincture

Facial & Body Spray

Salmon Flower Essence

HAWTHORN BERRY Tincture

Colon Cleanse Video Instructions (we are not offering this service anymore only on special request and consultation.)

Written Recipes

Vegan Gluten Free Blueberry Muffins

This is a no egg, baking soda or yeast batter. The trick with getting a good rise with these muffins is making the batter and letting it sit in the fridge for 12 hours minimum.

What I am using for an egg replacement is 6 Tbsp of Chickpea Flour and 6 Tbsp of high quality water. Mix the two together and set aside for an hour do that first.

I also make my own oat flour from oats in my vitamix 1 1/2 cups at a time. Preheat oven 400°

3 Cups oat flour

3 tsp baking powder

1/2 tsp cinnamon

1 tsp tapioca flour

1 cup coconut sugar

1/2 cup melted coconut oil

1/4 cup dairy free yogurt

6 Tbsp chickpea flour

6 Tbsp water

1 tsp vanilla

1 1/4 cups water

Mix all dry ingredients together.

Mix the chickpea batter, yogurt, vanilla and water.

Combine the liquid ingredients into the dry and add the melted coconut oil at the end.

Put the batter in the fridge and cover for 12 hours.

Place the batter on the counter the next day and leave until it’s reached room temperature. Then add frozen or regular berries and stir in with a spatula. Place muffin moulds in each one and scoop the batter in 2/3 full.

Make crumble for top before baking. Mix 1/2 cup oat flour, 1/2 cup coconut sugar, 3 Tbsp coconut oil. Sprinkle all over the tops of the batter.

Bake for 12 minutes @ 400°. Continue to bake for 20 minutes @ 350°.

Sprouted Mung Bean Soup

2 Cups of Organic Mung Beans, cover with good water (not tap water) 1/2 inch above beans. The beans will expand, so keep adding water. Will grow tails then they are ready. Will take 2 to 3 days.

1 medium red onion chopped

2 cloves of garlic minced

4 finger size in length ginger rhizome minced

2 small finger size turmeric minced

1/4 cup of coconut cream

1/4 cup coconut water

Saute onions first then add the ginger, garlic, and turmeric in the Insta pot on the saute setting. Cook for about 5 minutes then add coconut cream and water. Add the sprouted mung beans then add enough water that the entire thing is covered with 2 inches of good quality water.

Put the lid on the insta pot with the pressure setting straight up and down as we are going to pressure cook this for 7 minutes on the manual setting.

Make sure you relieve pressure as per insta pot instructions. Then turn lid to release. Get an emulsifier out and use on the soup to consistency you like. Salt to taste.

Serve with fresh cilantro, parsley and with some yeast.

Lemon Bars

Base: 1/8 C. walnuts, 1/4 C. pumpkin seeds, 1/8 C. Shredded coconut, a 1/4 of a lemon zest, 10 dates.

Top: 3 Tablespoons Coconut butter, 2 Tablespoons Coconut oil, remaining lemon zest 3/4 lemon, squeeze whole lemon, sweeten to taste, I used maple syrup and honey.

Base: First place dates in food processor, process enough it breaks the dates down evenly just before they begin to ball up in processor. Add pumpkin and walnuts till all the pieces are quite small and if you grab a small amount and squeeze together into ball and shapes and holds this enough. Add lemon zest and coconut, process until all mixed evenly. Place in pan an press all of it evenly in the bottom of pan to make a crust. Set aside and make top.

Top: On low heat melt coconut butter and oil together add zest and juice once all melted. Stir in and add your sweetener to taste. Now pour melted ingredients over entire base make sure it is even all over base. Sprinkle shredded coconut over top. Place in freezer until hard. Just before its solidified fully make cuts into squares. Finish solidifying in freezer. And serve. Once cut into bars I store mine in freezer. Happy creating!!!🥰💜🌻