This section will contain tips for health and well-being
Kale chips have become quite popular over the last year and many people already make them at home. These instructions are basically the standard, but I’ve added some details.
1 bundle of organic Kale
mild oil e.g olive
I’ve tried all 3 types of Kale (available in CA: dino, curly and purple) and my favorite for chips is the curly leaf. The Dino is ok as well, but
I find the curly to be milder in taste and somehow easier to digest (that’s just me).
Preheat oven to 320F
Wash your Kale, even if it’s organic–a lady in one instructional video claimed she doesn’t need to wash organic Kale, I disagree–dry the leaves.
Then cut out the stem, you’re basically taking out the bone. Slice the leaf lengthwise on either side of the stem to remove it. Then cut those long pieces into thirds. Place a small amount of oil in a soy-sauce plate or saucer. Dip clean fingers into oil and pat each leaf so that it glistens, but isn’t dripping with oil. Place onto parchment paper covered baking tray…or my favorite: Silpat baking sheet (see my favorite kitchen items page). Some recipes add salt before the oven, I like to add it after, it looks better and you’ll have more flexibility.
Don’t overlap leaves. On a regular sized baking sheet, one bundle will give you about 2 1/2 trays worth.
Place leaves in oven. Check on them in 5 minutes and remove any leaves that are cripsy. If they are still wet looking, like wet leather, they are not done. They’re perfect just as they get cripy, they’ll sound crispy when you touch them. Brown edges are ok, but it’s best to get them out before, so it requires a bit of monitoring since baking time depends on size, how dry the leaves were and your oven.
Remove crispy leaves, shouldn’t take more than 15 minutes, and place in bowl. Put a few aside for your dog, then add sea salt to taste. A few drops of lemon taste good as well.
This cleaner is based on a Thieves Oil recipe and is easily prepared and very budget friendly. It’s actually safe enough to drink, but will clean efficiently and leave a nice scent.
5 leaves of eucalyptus*
3 branches of wild rosemary or 5 stems of store bought
Peel of one large lemon
Peel of one orange
3 sticks of cinnamon
1 tablespoon of cloves
Note: when peeling lemon and orange, only include skin and white part, not flesh.
Place items in medium-large pot. Add water to the level of pot handle rivet. Lid, bring to a boil and reduce heat to simmer about 10 minutes. Then turn off heat and let steep about 2 hours.
Pour strained, cooled, liquid into glass jar (e.g. mason or empty Voss water bottle) along with some white vinegar in a ratio of 10:1 (cleaner:vinegar)
* if you don’t have fresh eucalyptus, you can add 6 drops of eucalyptus essential oil, while mixture is steeping (not while boiling)
When ready to clean, pour into spray bottle, spritz surface, dust with baking soda or Bon Ami and scrub. For old, sensitive porcelain, use natural fiber, beige sponge. (the green scrubbers can discolor porous porcelain)
For hardwood floors: no baking soda or Bon Ami, but add a drop of almond oil.
For kitchen/ bathroom floors: add a drop of dishwashing soap (planet or method) to mixture.
All ingredients are Organic
Makes about 32 oz, depending on your juicer.
1 bundle of Kale*
1 bundle of parsley or cilantro
1 bag of baby Spinach (~ 6oz)
1 lemon with peel
2 cubes of ginger
1 handful of broccoli
2 apples **
1 cucumber (the fat, waxy ones, not hothouse)
3 leaves of dandelion
two leaves of red chard or 1 small beet
Wash all ingredients, including the pre-washed spinach (this is just a rinse compared to other ingredients)
Peel ginger and cucumber (too waxy), cut butts off of kale, parsnip and parsley, cut-out apple cores…if apples are waxy, peel them also.
The apples can be cut into fours or even halves, the cucumber can stay whole, but the lemons, especially with the peel on, like to jump out of the
juicer, so I recommend cutting the lemon into smaller pieces and setting the juicer to a lower setting.
Add to juicer in no specific order, but I like to add cucumber last to make sure less juicy items like ginger pass through.
Add two cubes of ice to container, stir. Add two cubes to 16 oz glass, pour and serve.
*I have used both the curly kale and the dino kale (dark green long-leafed) and both taste about the same.
** see my link on apple sweetness. I prefer sweeter apples, but that is a matter of preference.
This blog is a work in progress and will contain a collection of recipes, ideas and links that I have collected over the years.
Everything I post is easy to make, good for you and not bad for our planet.
My philosophy on natural health, avoiding GMOs, eating organic and being vegetarian is not up for debate. While I am very passionate about the evils of Monsanto and Big Pharma, the state of our agriculture and animal rights, I do not intend to preach or offend.
The Facebook Page will have updates with new posts.
And please remember, if you haven’t done so already, please do so now.
This easy recipe has several versions; they all taste good, it’s just a matter of preference. Since Quinoa is gluten-free and high in protein, it’s a great addition to a vegetarian diet (assuming you don’t have a food sensitivity to it). Most people consider Quinoa an ancient grain, but it’s actually the seed of the Goosefoot plant.
2 cups cooked quinoa
2 free-range eggs
1/4 sweet potato
1/2 cup broccoli
1/4 cup onion
1/2 cup spinach or kale
1/2 cup parsley
red chili pepper
pinch of lemon zest
Chop vegetables into fine pieces; onions separately.
Add coconut oil to large skillet on high heat. Add onions and stir until glassy. Add spices. stir a bit more then add vegetables and
coat them with onion/ spices. Fry them up for about a minute.
Remove from heat and let cool. Note: you can skip this step and just add raw vegetables and spices to quinoa-frying them up a bit just releases the flavor better.
Combine quinoa, vegetables and eggs. Add two teaspoons of tapioca flour to bind.
Add safflower or any high heat oil to skillet. High heat. When oil is hot, add a tablespoon of quinoa mixture to pan. (Average large skillet will hold about 4 patties.) They won’t hold shape like regular patties, so don’t expect to roll them in your hand and then placing them into pan. They will look like they’re falling apart, but will stay put once they start to bake.
Flatten them a bit and pull in the sides to hold round shape. When the edges turn brown, flip. Place finished cakes on paper toweled plate to absorb excess oil.
2 tablespoons Organic Vegannaise
1/2 teaspoon lemon juice (amount a matter of taste)
dill-fresh or dried
A spicy version is good too:
Instead of dill: cayenne, paprika, onion powder, garlic powder (or a mesquite seasoning mix)
Replace each egg with 1/4 cup of organic, silken tofu. Organic is key since soy beans are mistreated and mostly GMO.
It tastes just as good and has the advantage that you can taste the mix to make sure it’s seasoned properly. The drawback is that the tofu doesn’t bind as well as egg, so you may need more tapioca. Make sure that the tofu is nice and dry by squeezing out any water, then blend it to make it smooth.
This recipe is easy and takes about 20 minutes to prepare. The result is a healthy, albeit messy treat.
Fresh garbanzo beans in pod. Spices. High heat oil (e.g. safflower or coconut)
Cooking time: about 20 minutes
Wash pods and remove the funky ones.
Heat oil on medium and add spices
Stir around to get spice aroma, about 5 seconds worth.
Add beans in pod and up heat to high
Let them crackle a bit, you’re basically frying them.
(This is what they look like before you add water and simmer)
When they start to get a little darker add enough filtered water to cover the bottom of the pan.
Cover and let simmer until water is pretty much absorbed.
At this point I like to let them brown a bit, but that is a matter of preference. The key is to get them cooked, that may mean
adding more water. A little at a time and covering. They will get a bit deflated and turn a darker green. Try one of them by shelling and eating the bean.
When it’s soft, they’re done.
Spices I use:
Red Chili pepper
Note: if you choose to use black pepper-add this at the end as it tends to get bitter if added too early.
Serve them in a bowl with a an additional bowl for discarded pods. You basically open them like peanuts..very messy peanuts, so don’t drop the shell on the floor hoping to create a saloon.