Roasted Cauliflower Jalapeno Salad

I just found this recipe hiding in an old journal and could not be more happy!
Made by my sweet talented mama, I was afraid I would never find the exact ingredients for the dressing.


But here we are! Without further ado….

Roasted Cauliflower Jalapeno Salad:


  • 1 large head cauliflower, chopped
  • Thinly sliced or finely chopped Red Onion, to taste (1/4-1/2)
  • 2-3 fresh green Jalapenos
  • 1 clove garlic
  • 1/2c Rice Vin (if using alt. vin decrease amount to 1/3 to start)
  • 1/2c Oil (pick a healthy one, hippies. No canola please)
  • 1/2tsp. dijon mustard
  • Real salt, to taste

To make:

  1. Roast cauliflower in high-heat oil (coconut, der) in oven at 450 until golden brown. Doing this brings out the sugars–soo good. Salt it a little too, why not.
  2. Chop 1 Jalapeno, remove seeds (unless you’re feeling like a gambler) and place into a blender.
  3. Add Vinegar, Oil, Garlic,  and Dijon to blender and blend away. A pinch of salt, or to taste is recommended. Sometimes a splash of water is nice too.
  4. Chop some red onion into your favorite shape (my mama did small chunks but I like super thin long slices–although they do kind of fit better in your mouth her way).
  5. Chop 1-2 Jalapenos, remove seeds (or add as many as you like for spice–I usually add about 1/2 to 1 jalapeno’s worth).
  6. In a large bowl, toss Cauliflower with dressing from blender and freshly chopped onion and jalapeno. Salt to taste. Serve warm or cold.

This only gets better with time–if you don’t eat it all in one sitting.

Thanks to my lovely mama!



Energizing Chocolate-Peanut Butter Candy – Sugarfree!

Following a sugarfree diet, and desperately missing some sweets?

This recipe for Chocolate Peanut Butter layer bars is 100% sugarfree, naturally sweetened with stevia and will stop your sugar craving in a minute.

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These little candy-bites are so nutritious they can even be eaten for breakfast!

Ingredients like Chia seeds, Walnuts, and Coconut add crunchy texture along with protein and healthy fats, making the energy you get from these yummy treats lasting and balanced.


A sweet treat that will leave you feeling satiated and guilt-free. 


  • 3 oz. Stevia chocolate (I use this dark chocolate bar–it’s dairy-free)
  • 1 tsp. Chia Seeds (organic–‘n add more if you like, folks!)
  • 1/4 cup finely chopped raw nut of your choice (I like using Walnuts for crunch and omega threes)
  • 2Tbs. + 1 Tbs. Coconut Oil
  • 1/4 cup Organic Peanut Butter, or Almond Butter
  • 1/4 cup Raw Shredded Coconut
  • Sweetener of choice, to taste (I used Stevia, but honey and maple syrup are lovely)
  • Salt, for sprinkling

Optional: 1Tbs. Maca powder


  1. Gently melt chocolate and 2Tbs. coconut oil in a pan over low heat.
  2. Pour melted chocolate mixture into a medium bowl and add chia seeds, chopped nuts, and shredded coconut. Mix well.
  3. Place 2/3 of chocolate mixture into a thin layer of a wax-paper lined pan (mini-breadpans can work great, although I use chocolate molds). Place in freezer.
  4. Meanwhile, melt remaining coconut oil and mix with nut butter. Salt nut butter if unsalted.  Add maca if using. Sweeten to taste.
  5. Remove chilled chocolate from freezer (takes no more than ten minutes) and spread nut butter mixture over solidified chocolate layer. Place in freezer again for five minutes to set.
  6. Top with remaining 1/3 chocolate mixture, sprinkle a pinch salt over (trust me!), chill in freezer and devour!

These bites are full of sweet, salty, rich goodness and pack a lot of energy. Complete with protein and healthy fats, this decadent treat won’t have you crashing–just try not to eat it all   in one swoop (not that that’s happened to anyone I know…).


Italian Vinaigrette – Detox Friendly!

Growing up, my family’s favorite vinaigrette was this powdered mix. Now I’ve found a way to replicate its simplicity and delicious Italian flavor, and make it detox friendly!

That’s right–no sugar, no GMO or non-organic ingredients, and darn tasty! Perfect poured over my Easy Satisfying Salad:


Since everyone seems to love this sweet and savory Italian vinaigrette that I’ve been pouring all over everything lately, as per request, here is how to whip it up!

(But first, a moment for nostalgia…)



  • 2 Tablespoons organic fresh lemon juice (a culinary tip: one lemon equals about two tablespoons lemon juice)
  • 5 Tablespoons cold-pressed Olive Oil or Avocado Oil, or blend of the two
  • 1 teaspoon Raw Apple Cider Vinegar
  • 1-2 Tablespoons water
  • 1/4 teaspoon garlic powder (this brand is a good start)
  • 1/4 teaspoon onion powder, or
  • 1 teaspoon dried organic italian seasoning herbs
  • 1/2 teaspoon himalayan pink or real salt
  • 4-5 drops Stevia or 1 teaspoon raw honey


Throw all the ingredients in a bowl or blender and whisk away!


If you’d like even more of a nutritious punch, substitute 1 medium clove of garlic, minced, and half a teaspoon of minced fresh red onion for the onion powder.

If you like to keep it quick and easy, use the powder and this dressing takes only a moment to create!

Try it on a Quinoa “pasta” Salad (recipe to follow):


The salad pictured at top has: Fresh cherry tomatoes, chopped romaine lettuce, shredded carrot, diced avocado, raw sunflower seeds and a sprinkling of nutritional yeast for B-Vitamins, and a lil’ extra boost of energy! All organic, always.

Creamy Tahini Dressing and Easy Satisfying Salad

I’m a big fan of tahini-based salad dressings.

There’s something perfectly delicious about creamy tahini, bright lemon, and fresh herbs.

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However, all the canola oil and traditional soy sauce (which contains preservatives, added salt, gluten, and is fermented) end up giving you a bottle of useless, fatty, gluten-y calories AND throw your chances of enjoying a properly-combined salad right out the kitchen window.

With no luck until now, I have been trying to create the perfect tahini0-dressing–a.k.a. pure deliciousness.

And it just so happens, my generous and talented mother has figured it out before me.


A simplified recipe for easy digestion and maximum goodness.       

May I present to you, My Mama’s

Creamy Tahini Dressing:

Serves Two; Makes One Large Salad


  • 3 heaping Tbs. Tahini (Raw is always best nutritionally!)
  • 2 Tbs. Apple Cider Vinegar
  • 1 Tbs. Lemon Juice
  • 2 Tbs. Bragg’s Liquid Aminos, or Soy Sauce (start slow if you like a less-pungent dressing)
  • 2 small cloves Garlic, or 1 tsp. dehydrated Garlic Powder
  • 2 Tbs. Minced Chives, or Green Onion Tops
  • 1 Tbs. Minced Parsley
  • 1 Tbs. Sesame Seeds (raw)
  • Water, to thin
  • Himalayan Pink Salt, to taste

Optional, and highly recommended: 

  • 1/2 Tbs. Toasted (or raw) Sesame Oil
  • Cayenne (I always use Golden Cayenne)


  1. In a small bowl, whip tahini, vinegar, and lemon juice together with a fork, until it becomes whiter in color and thick. parsley3
  2. Whip in Bragg’s Amino’s (your sauce should be very thick).
  3. Add water, no more than 1 Tablespoon at a time, until you reach the desired consistency for your dressing.
  4. Add Chives, Parsley, Salt, and Sesame Oil, Cayenne, and Sesame Seeds if using.

This dressing is packed with flavor, and disperses well throughout a salad. The sesame oil is great for achieving that classic flavor you’re probably used to, but makes this dressing no longer “Oil-free”.

For your body, it is easiest to digest veggies with one type of fat (keep this in mind when adding hemp hearts, seeds, nuts, avocados, or cheese to your salads). You’ll find you have more energy when your body can digest the foods you eat in simplicity.


Easy, Satisfying Salad:

  • Mixed baby Kale and Spinach, or Julienne Kale, or favorite leafy green
  • 1/2-1 Carrot, grated
  • 1/2 Golden or Red Beet, grated
  • Sprouts
  • Thin sliced Red Onion
  • 3 Tbs. Raw Hemp Hearts
  • +Any fresh veggies you like!

Pour some Creamy Tahini Dressing over the top and sprinkle with some Hemp Hearts.  

Remember to buy Organic and non-GMO foods as often as you can afford. And even better, get your roots, lettuces and herbs seeded in your garden (inside or out) for this season’s garden, so you can have fresh veggies in your salads all season long!

A BIG thanks to the best cook I know…. My Mama.


I’ve made a couple nutrient-maximizing, cleansing, and allergy-friendly suggestions to her recipe, like raw tahini, and Bragg’s aminos (no preservatives, added salt, or gluten, not fermented, non-GMO). But this dressing is great with the traditional ingredients as well.


Birch Tree Sweetened Breath Mints!

These mints are sugarfree and sweetened with Birchwood Xylitol–a natual sugar alcohol extracted from the bark of the Birch tree!

Chemical-free, natural, sugar-free, and fresh; I’ve been totally hooked on ’em lately.

image (54)In February, I resolved to cut out aspartame and other toxic sugar-free sweeteners of my diet for good.

While it is easy to identify artificial sweeteners in something like soda, it’s important to remember that unhealthy fake sweeteners are in things we consume every day, including common Toothpastes, Floss, Chewing Gums and Breath Mints. 

The folks with Ice Chips  have created a delicious alternative to sucralose and aspartame-sweetened mints, and have made tons of new flavors including cranberry, immunity, and ginger (I carry the ginger one around for stomach upset).

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So far, the peppermint is my absolute favorite. Not only does it taste like a candy cane, but the non-GMO birchwood xylitol kills bacteria that causes bad-breath while the peppermint oil leaves lasting freshness!

Watch out when you bring these out in a crowd–they’re so delicious it can be hard to stop!

Hope you enjoy!

Alkalizing Grapefruit Seed Extract

Grapefruit Seed Extract is a highly effective alkalizing substance that’s easy to ingest, can be used topically, and exerts antifungal, antimicrobial, antibacterial, antiviral, and even antibiotic properties.


Another important benefit of grapefruit seed-extract is that it alkalizes the blood. Alkalizing body fluids can be defined as raising the pH level.  Raising the pH level is an important health regeneration benefit; because disease causing microforms, such as parasites, fungi, viruses, and bacteria cannot survive in an alkaline oxygenated environment. -source

And remember, Cancer cells cannot thrive in an alkaline environment, and as our common diet is so acid-producing, it’s helpful to consume powerfully alkalizing supplements and foods to achieve balanced health. Check out this helpful article on Grapefruit Seed Extract.

Things to Know About “Stevia-sweetened” Chocolate, and Erythritol

Finding a delicious, dairy-free, sugar-free, chocolate bar that doesn’t use artificial sweeteners can be tough!

That’s why I’m so happy to share the best options I’ve found for a sugarfree sweet-tooth fix:


But first:

What You Should Know About “Stevia-Sweetened” Products:

Most “stevia-sweetened” products available on the market right now are actually primarily sweetened with Erythritol, a sugar-alcohol, which does not spike blood sugar. This Erythritol is most often produced using GMO-Corn–full of pesticides, insecticides, and mutated genes–which should absolutely be avoided, 100%, by anyone following a conscious, cleansing diet.

However, non-GMO versions of this sweetener are much safer and healthier than the alternativesHere is and interesting article on Erythritol, what it is, and how it’s made.

Coco Polo (pictured above) has taken the steps to use Non-GMO Erythritol to sweeten their chocolate, in addition to Stevia. What’s also great is that they’ve left out the hard-to-digest and highly-addictive dairy in their dark chocolate bars (unlike Lily’s, the only other stevia/erythritol-sweetened brand I’ve found and tested so far).

Did I mention these options are delicious!?

My favorite options presently for sugarfree chocolate are:

1.  Homemade! (Coconut Oil, Stevia, Cacao, Vanilla, Sea Salt. Mix ‘n pop in your freezer for some yummy homemade chocolate!)

2.  Rox Chox (Raw, and sweetened with non-GMO Birch-tree Xylitol)


3.  Coco Polo’s Dark Chocolate or Almond Bar

4.  Lily’s Dark or Almond Chocolate Bar


*As with any indulgence, I do not recommend consuming products sweetened with Erythritol on a regular basis–just as a special treat!


Make Your Own Toothpaste

Homemade toothpaste is easy to make and healthier than most alternatives, which often contain artificial sweeteners (toxic, and a cause of bad breath!) and chemicals that soak straight into our bloodstream through our sensitive gums.

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While there’s quite a few options (I like this one) available at health food stores (read your ingredients!), I’ve been experimenting with different homemade recipes; here’s the re-mineralizing version I whipped up this morning:

Quick Homemade Toothpaste:

  • 1 Tbs. Baking Soda
  • 1 Tbs. Liquid Bentonite Clay (re-mineralizing)
  • 1 tsp. Non-GMO Xylitol (Anti-bacterial)
  • 1/8 tsp. Cinnamon (Anti-microbial/stimulates blood flow for healthy gums)


  1. Stir all ingredients together (make sure to use glass, wood, or even a bpa-free plastic to mix and contain the toothpaste, as the bentonite clay can soak up heavy metals and other toxins when it comes in contact with anything metal).
  2. Apply to toothpaste to toothbrush as usual and brush away!

Your mouth should feel ultra-clean and your breath should stay extra-fresh all day long.

Mmm… so good for your body and way. too. easy.


Addictive Opiate Qualities of Wheat

A helpful article from Kimberly Snyder about the harmful properties of Wheat (even whole!), and why you should cut it out of your diet for good:

Are You Addicted to Wheat?


I recommend following Kimberly’s advice in the link above, and try being wheat-free for a while to feel the radical difference for yourself.

You’ll likely notice less fatigue, bloating, and think more clearly, too, as well as having a more in-control appetite.

Need some wheat-replacement ideas? Try the rice noodles by Tinkyada, Bragg’s liquid aminos, OR even better, Coconut Aminos (reminds me of ponzu) for soy sauce, and Rice Bread or Quinoa Loaf (toasted, and covered in Virgin Coconut Oil and Himalayan Pink Salt, of course!).

Also, try the Healthiest Fried Zucchini–the wheat-free breading works as a substitute for traditional wheat coatings in any fried dish.


Raw Snacks: Lightweight, Energizing Hiking-Food

Raw foods are my favorite snacks to bring with me on days I have a lot to do, as well as long days hiking.

So, I’m always looking to try new brands and products to find the most delicious and most inspiring raw snacks out there.


Today, when I stopped by Sunshine Foods in St. Helena today to pick up a Coco Polo stevia chocolate bar for a candy bar recipe (delicious, exciting!), I picked up these yummy new raw crackers to bring hiking.

They’re the best tasting raw crackers I’ve tried so far. I love the sunflower seed/spirulina combo for the chlorophyll, sustaining healthy fats, and protein. Inspiring!

I also grabbed a bag of Pachamama Raw Kale Chips.

cheeepsAnother lightweight, high-energy hiking snack! Really, though, I just needed a crunchy snack and vegetables at the same time. Solutions!

I still love the Quite Cheezy Kale Chips by Kaia Foods more (copycat recipe coming soon), but these were tangy and delicious–so much so I might’ve eaten the whole bag…

It’s important to stay hydrated when you eat dehydrated foods, so I try to make it interesting.

My New Favorite Hydrating Beverage:

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Bragg’s Sweet Stevia Apple Cider Vinegar Drink. Nutritious, balancing, and energizing.

Did I mention it’s a brilliant immune-boost, too?

Today I made my own by filling up the old bottle with about 2 Tablespoons of Raw Apple Cider Vinegar, and just enough Stevia to make it sweet. I filled the bottle to the top with ice cold water and kept it in the fridge until I left the house. Ice cold, refreshing, and so. good. 

And this afternoon, I made and enjoyed this:

image (46)Raw Cacao Mousse with Maca–Low-Glycemic, High-Protein, Vegan, Energizing, Anti-Oxidizing,  and unfairly delicious.

The perfect afternoon pick-me-up.

This Raw Cacao Mousse is amazing as a dessert (impresses any guest), and still healthy and sustaining enough to be eaten for breakfast!

Recipe coming soon.

Sunny hiking to you, and Enjoy!