cleanse

Mint Chocolate Chip Shamrock Shake

by Judy Griffin on March 16, 2015

  Ingredients: 1 cup almond milk 1 cup of baby spinach 2 bananas 1 kiwi 2 tsp of Cacao Nibs (Chocolate Chips also fine) ½ tsp Pure Vanilla Extract 1/8 tsp of Young Living Peppermint Essential oil (you can also use peppermint extract) Directions: Add 1 cup of almond milk to a blender. Add spinach, […]

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Beet it Carrot Ginger Soup

by Judy Griffin on December 6, 2014

Beet it Carrot Ginger Soup Ingredients: Serves 4 3 medium beets, peeled & chopped 1 tbsp coconut oil (has a higher cook point than olive oil) 1 cup onion, chopped 1 lb. carrots, chopped 1 tbsp fresh ginger, minced 1 clove garlic, minced 6 cups of vegetable stock 1/2 cup of Fresh orange juice Celtic […]

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Watermelon Freeze

by Judy Griffin on July 30, 2014

Watermelon Freeze Ingredients: makes 4-6 servings. 6 cups cubed chilled watermelon 2 cups coconut water  *(water is fine) 1 lime, freshly juiced Directions: Put all ingredients in blender. Blend until smooth. Garnish with a sprig of mint and a slice of lime  Watermelon Citron Freeze-For a refreshing cocktail replace 1 cup of coconut water with […]

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Ravishing Raw Cashew Cheese Cupcakes

by Judy Griffin on June 10, 2014

  Serve  these delicious, dairy-free, no-bake cashew cheese cupcakes when you desire an indulgent nutrient dense dessert. Quantity varies depending on size of  cupcake pan. If using the red container pictured below it makes 30 mini cupcakes.  See photo  where I used different sizes. If you have extra you can use it as a yummy […]

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Sauteed Fiddleheads

by Judy Griffin on April 17, 2014

“Spring comes little, a little. All April it rains. The new leaves stick in their fists; new ferns still fiddleheads. But one day the swifts are back. Face to the sun like a child You shout, ‘The swifts are back!’”  – Anne Stevenson Ingredients: 1 Bunch Fiddleheads 2 cloves Garlic, crushed & chopped 1 tbsp […]

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Strawberry Pomegranate Quinoa Spinach Salad

by Judy Griffin on April 1, 2014

  Strawberry Pomegranate Quinoa Spinach Salad-Serves 4 Ingredients: 1 cup quinoa 4 scallions, thinly sliced on the base 1 cucumber diced 2 cups of baby spinach sliced in strips 1/2 cup chopped parsley leaves 1/2 cup chopped mint leaves 1 cup sliced strawberries 1 cup pomegranate seeds (Trader Joe’s has convenient containers of seeds) 3 […]

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Swiss Chard Roasted Beet Medley

by Judy Griffin on March 15, 2014

  Swiss Chard Roasted Beet Medley 1 tbsp Sunflower oil 1 -2 Tbsp Extra Virgin Olive Oil 2 cups of cooked Quinoa. 1 Bunch of Swiss Chard, stems removed & chopped 1 can of Eden Organic Black Beans, drained & rinsed 2 Roasted Golden Beets, chopped 4 cloves of garlic, chopped ¼ cup chopped sun […]

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Bountiful Butternut Apple Soup

by Judy Griffin on December 19, 2013

                Bountiful Butternut Apple Soup Makes 6 to 8 servings Ingredients: 1 Medium Butternut Squash 1 quart water 3 apples chopped 2 leeks, finely chopped 1 tbsp. Coconut oil 1-2 tsp. cinnamon 1 tsp. coriander Celtic Sea Salt or Himalayan  Salt  to taste Freshly-ground black pepper, to taste […]

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Thriving Thanksgiving Tips

by Judy Griffin on November 25, 2013

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and […]

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Roasted Butternut Rainbow Salad

by Judy Griffin on November 1, 2013

  Ingredients: Serves 4 1 small butternut squash-about 2 pounds 4 cups baby spinach (about 8 oz) 2 tablespoons extra-virgin coconut oil 1 tsp ground turmeric 1 tsp minced fresh ginger 1 tsp cinnamon 1 teaspoon Celtic salt ¼ red onion, finely chopped ¼ cup dried cranberries ¼ cup crushed pecans  seeds of 1 pomegranate […]

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