French Green Beans with Herbs
"Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

French Green Beans with Herbs

  • SERV


  • 1 lb. green beans, ends trimmed
  • 10 cherry tomatoes, sliced in half
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons garlic,  minced
  • 1/2 cup chopped scallions
  • 1/4 teaspoon oregano, dried
  • 1/4 teaspoon thyme, dried
  • 1/4 teaspoon tarragon , dried
  • 1/4 teaspoon marjoram , dried
  • 1/4 teaspoon black pepper, freshly ground

  • Bring water to boil in a steamer pot.
  • Add green beans and steam until tender (5 minutes-do not overcook)
  • Remove beans from pot, immediately and plunge into cold water (to prevent further cooking), drain well
  • Meanwhile, heat oil in large skillet over medium heat.
  • Add garlic and scallions and saute for 2 minutes.
  • Stir in beans, tomatoes and seasonings. Saute and stir until all are heated throughout.
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)


    • SERV


    • 1 Small Zucchini squash, trimmed and sliced
    • 1 Small Yellow squash, trimmed and sliced
    • 1 Yellow onion, sliced
    • 1 Poblano pepper, deseeded and sliced
    • 1 red bell pepper, deseeded and sliced
    • 1 cup diced tomatoes (fresh or canned)
    • 4 cloves or 1 tbsp garlic, Chopped/minced
    • 2 tbsp basil, Fresh or dried
    • 1 tbsp E.V. Olive Oil or Ghee
    • 1/2 teaspoon Celtic Sea Salt

  • Preheat skillet with oil over medium heat
  • Sauté garlic until golden color, about 1 minute
  • Add squash, onion, and peppers; sautee 1 minute
  • Add tomato, basil and sea salt, sauté until tender
  • Lentil -Kale Soup
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Lentil -Kale Soup

    • SERV


    • 1 pound boneless skinless chicken (white or dark)
    • 2 tablespoons extra virgin olive oil
    • 8-6 inch celery stalks, diced
    • 1 large red onion, diced
    • 4 cloves garlic, minced
    • 1/2 bunch of kale, chopped
    • 2 cups shitake mushrooms, chopped or sliced
    • 1 cup brown lentils, rinsed
    • 3 teaspoons thyme (fresh or dried)
    • 4 teaspoons oregano (dried)
    • 2 teaspoons Celtic sea salt
    • 10 cups chicken broth
    • 1/8 cup sea vegetables (kelp, arame)
    • 1 jalapeno pepper, diced-seeds included (optional-for a spicy kick)

  • Heat the olive oil over medium heat in a soup pot.
  • Once it is hot, add the chicken, diced onion and celery and cook until translucent (~5 min.). Add the garlic and cook 1 minute
  • Pour in the chicken stock and add remaining ingredients. Cover and reduce heat to simmer for 45 minutes or until lentils and kale are tender.
  • Serve in soup bowls (remainder of soup may be frozen to be eaten at later time)
  • Mexican Fiesta Soup (spicy)
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Mexican Fiesta Soup (spicy)



    • 1 ½ pounds boneless skinless chicken breasts
    • 2 tablespoons olive oil
    • 1 large red onion, diced
    • 4 cloves garlic, minced
    • 1 poblano pepper, diced
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 2 Calabasa squash (sliced and quartered)
    • 1 tablespoon Mexican fiesta seasoning (Frontier)
    • 2 teaspoons Celtic sea salt
    • 8 cups chicken broth (2 quarts)
    • 1 4-ounce can diced green chilies
    • 3 cups black beans, soaked and rinsed
    • 1-14 ounce can Muir Glen organic fire roasted diced tomatoes
    • Juice from 2 limes
    • 1 cup chopped cilantro stems
    • 1/8 cup sea vegetables (kelp, arame)
    • chopped cilantro leaves for serving

  • Heat the olive oil over medium heat in a Dutch oven or very large pot. Once it is hot, add the diced onion and the jalapeno and cook for five minutes, until soft. Add the garlic, cubed chicken, diced poblano pepper. Stir and cook for another two minutes. Add the chili powder, Mexican fiesta seasoning, and cumin. Mix until it is well combined.
  • Pour in the chicken stock. Add the diced tomatoes, black beans, green chilies, chopped cilantro stems and sea vegetables. Bring this to a low boil, and then reduce to a simmer for forty-five minutes.
  • Finally, add lime juice. Serve with chopped cilantro on the side
  • Raspberry Honey Sauce
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Raspberry Honey Sauce



    • 1 cup raw honey
    • 1 cup fresh or frozen organic raspberries

  • Heat the honey in a small saucepan over low heat until it is liquefied.
  • Add raspberries to the honey. Cook, stirring occasionally, until the berries start falling apart. (if you prefer sauce to have smoother consistency, run through a blender before serving)
  • Serve it in a spouted pitcher.
  • Pour it over pancakes.
  • Rise and Shine Pancakes – Gluten Free
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Rise and Shine Pancakes – Gluten Free



    • ¼ cup almond flour plus 2 tablespoons
    • ½ cup millet flour
    • 2 tablespoons rice flour
    • 1 teaspoon guar gum or xanthan gum
    • ½ teaspoon Celtic sea salt (fine)
    • ½ teaspoon baking soda
    • ½ teaspoon Rumford baking powder
    • 1 teaspoon cinnamon
    • 2 large eggs (beaten)
    • 1 cup buttermilk (organic)
    • 2 tablespoons ghee (melted)
    1. Preheat the oven to 170° F.
    2. In a large bowl, combine the dry ingredients and stir with a whisk to blend (you can keep the blend in an airtight container in a cool, dry place for up to three months).
    3. Add the eggs, buttermilk, and melted butter to the dry ingredients and stir just until smooth. Do not overmix it.
    4. Heat a large skillet or griddle over medium-low heat. Melt about a teaspoon of ghee or coconut oil. Test that the surface is hot enough by running your hands under the faucet to wet your fingertips; then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes.
    5. For each large pancake, pour ¼ cup of batter into the pan. Cook until bubbles form on the top of each pancake; flip and cook until golden brown on the bottom.
    6. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter, slicking the skillet with a small amount of ghee or coconut oil occasionally, as needed.

    Variations: Try adding fresh fruit, such as ½ cup of blueberries or sliced bananas, and a few dashes of cinnamon. Add the ground cinnamon directly to the batter and whisk to incorporate. Simply sprinkle the fresh fruit on top of each pancake before you flip it over.

    Burrito A-Go-Go
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Burrito A-Go-Go



    • 2 eggs
    • 2 tablespoons water
    • 2 tablespoons green or red bell pepper, seeded and chopped
    • 2 tablespoons green onions, chopped
    • 1 tablespoon of dill (fresh)
    • 2 tablespoons mushrooms (optional)
    • 1 jalapeño pepper (optional)
    • 1 Ezekiel tortilla wrap
    • salsa (topping)
    • ½ tablespoon ghee*
    • 2 tablespoons of guacomole
    • Celtic sea salt and black pepper (to taste)

  • Preheat the skillet on medium heat with ½ tablespoon of ghee.
  • In a bowl, add eggs and water, beat with a whisk and set it aside.
  • Add the egg mixture to the pan and allow bottom of eggs to set (top will still be wet and runny).
  • Once the bottom has firmed, add in the desired vegetables and mix it with wooden spoon or spatula to begin to break up the eggs.
  • Continue stirring until eggs are dry but moist, then remove from heat.
  • Spread guacomole over the tortilla
  • Place the egg mixture in a tortilla, making a straight line of egg down side of tortilla closest to you.
  • Add dill on top of egg, salt and pepper and roll tortilla closed.
  • Wrap in wax paper (or parchment)
  • Add salsa right before eating (to prevent sogginess)
  • Dr. C’s Outrageous Oatmeal
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Dr. C’s Outrageous Oatmeal



    • ½ cup of Arrowhead Mills steel cut oats
    • ½ cup filtered water*
    • 1 teaspoon ground flax meal
    • 1 teaspoon real vanilla extract
    • 1 teaspoon coconut oil
    • 1 teaspoon organic raw honey
    • 2 tablespoons berries
    • 2 tablespoons protein powder (whey) (optional)
    • nuts (optional)
    • *may substitute unsweetened nut milk or rice milk for water

  • Combine water and oats in a saucepan and bring to gentle boil.
  • Reduce the heat to simmer, leave uncovered, and stir frequently.
  • Allow the water to evaporate
  • Remove pan from the heat once the desired consistency is reached (10-15 minutes).
  • Add coconut oil, ground flax, and vanilla extract, and blend (flax will thicken the oatmeal).
  • Serve in bowl, add honey to sweeten.
  • Top with berries.
  • Apples and Cinnamon Breakfast Quinoa
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Apples and Cinnamon Breakfast Quinoa



    • 1 cup dry quinoa, rinsed well
    • 1 ½ cups water
    • 1 teaspoon cinnamon and more for sprinkling
    • 2 teaspoons vanilla extract
    • ½ cup unsweetened organic applesauce
    • ¼ cup organic golden raisins
    • 1 cup warmed unsweetened coconut milk for drizzling (any nut milk is fine)
    • 1 organic apple, peeled and diced
    • ¼ cup raw pecans, chopped

  • Combine quinoa, water, cinnamon, and vanilla in a small saucepan and bring it to a boil.
  • Reduce to a simmer, cover, and let it cook for fifteen minutes, until quinoa can be fluffed with a fork.
  • Stir in the applesauce and raisins, and pour in warmed milk. Divide cooked quinoa into four servings. Top off with freshly cut apples, pecans, and a dash of cinnamon.
  • Blueberries & Cream Smoothie
    "Let food be thy medicine and let medicine be thy food." —Aristotle (384–322 BC)

    Blueberries & Cream Smoothie



    • 1 cup blueberries, frozen or fresh
    • 1 cup fresh spinach leaves, organic
    • 1 cup nut milk, unsweetened (coconut or almond)
    • ½ ripe avocado, skinned and pitted
    • 1 tablespoon chia seeds
    • ¼ teaspoon cinnamon
    • 1 tablespoon honey, raw
    • 1 scoop protein powder (vanilla or chocolate)
    • ½ cup fresh ice
    1. Place all ingredients in blender and puree. (you can add additional nut milk until desired consistency is reached)
    2. Serve in glass.