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Cleansing Green Soup

This soup is a great winter alternative to green smoothies. It is especially nice when you want something that will warm you gently from the inside yet is also light and mildly cleansing. The recipe was inspired by a green cleanse soup I came across in The Everyday Ayurveda Cookbook by Kate O’Donnell. It is great at any time of day, in a bowl, a mug, or in a glass cup so you can take in the green vibrance with all of your senses!

1 onion, chopped

1 stalk of celery, chopped. Add inner celery leaves if you have them.

3-4 cups vegetable broth

1 teaspoon turmeric

1-inch fresh ginger root, peeled and chopped finely

4 cups kale, remove stems, chop coarsely.

1/2 cup parsley, no stems

1 tablespoon of oil—olive oil, coconut oil or ghee

1 teaspoon sea salt

Pepper to taste

Lemon to taste

In a medium sized pot heat oil on medium for 1 minute. Add onions and sauté until they are translucent, about 3-5 minutes. 

Add celery and sauté for another 3 minutes. 

Add ginger root, turmeric, salt, pepper and 3 cups of vegetable broth. Bring to a boil and then simmer for 10 minutes. 

Add kale and parsley and simmer for 3-5 more minutes, until the greens are wilted yet still a vibrant color of green.

Remove from heat.  If using an immersion hand blender blend in the pot until smooth. If using a carafe blender add the fourth cup of vegetable broth to cool the soup before transferring liquid to the blender. Blend until smooth. 

Add a squeeze of fresh lemon to each bowl just before serving. 

Enjoy this soup with toasted seeds sunflower seeds or toasted sesame seeds. 


Liver Cleanse Recipe

This simple 10 day morning detox practice benefits the liver and is a powerful way to recharge and get back on track after the holiday season. I first learned about it in my mid-twenties from one of my mentors, Halé Sofia Schatz ( I was amazed at how powerful this simple combination of foods could be. If the garlic feels like too much you can omit it entirely. This is a great practice to do once or twice a year.

Grapefruit is contradicted with some medications. If that is the case for you, simply use a fresh squeezed orange instead of the grapefruit.

Length:  10 days

The Recipe 

• Juice of one grapefruit   (If you can't have grapefruit due to your medications use an orange instead.)

• Fresh squeezed juice of a lemon

• 1-2 garlic cloves, pressed 

• 1 Tablespoon flax seed oil or olive oil

• 1 teaspoon of soy lecithin (organic/non-gmo) optional

• Eat a sprig of parsley to eliminate the garlic from your breath. 


Drink the grapefruit-garlic mixture first thing in the morning, then wait at least 20 minutes before eating. 

The grapefruit and lemon should be squeezed fresh each day.
If the garlic is too harsh for your stomach, you may omit it.

You can omit the garlic and continue this cleanse throughout January and February as a quick mid-winter pick-up.







Apple Upside-Down Cake

This recipe comes from a baking book called Sweet and Natural, by Meredith McCarty. All of her recipes are sugar free and dairy free. This apple cake, made with mostly whole wheat flour and sweetened with maple syrup, is a fall family favorite. It is best eaten the day it is baked.


3/4 cup whole wheat pastry flour

1/2 cup unbleached white flour

1/4 cup cornmeal or almond meal

2 1/4 teaspoons aluminum-free baking powder

1/4  teaspoon sea salt

1/4 cup vegetable oil (I use avocado oil or refined coconut oil)

1/2 cup maple syrup

2/3 cup apple juice 

1 1/2 teaspoons vanilla


1 tablespoon vegetable oil

2 tablespoons maple syrup

1 pound apples (2 or 3), peeled  and thinly sliced

1 teaspoon each cinnamon and nutmeg

1/2 cup walnuts chopped, optional


1. Preheat oven to 350 degrees. Place a baking parchment circle or square in the bottom of a cake pan, a deep dish pie pan, or an 8-inch square baking dish to ensure that all the fruit will be released from the pan. Oil the sides.

2. To prepare the cake batter, mix the dry ingredients. In a separate bowl, whisk the wet ingredients together and mix into dry.

3. Spread the oil and sweeter evenly over the paper lining in the pan. Toss fruit with spices and arrange in a single layer of fruit close together or overlapping in a spiral or concentric circles. Or layer fruit slices in 3 rows to cover the bottom of the square pan. Sprinkle with walnuts and pour batter evenly over fruit.

4. Bake until cake tests done in the middle and apples are tender, about                35-40 minutes. 

5. Cool the cake in the pan set on a wire rack for about 10 minutes. Invert the cake onto a serving plate and leave it there for about 2 minutes. Lift off the pan and peel off the paper. 

Chicken Bone Broth

Prep: 15 min • Cook: 4-6 hours • Yield: varies depending on pot size. I use a 22 quart pot, which yields approximately 4 gallons of broth.  


3 or more pounds raw* chicken bones/carcasses (from about 3 or 4 chickens)*
One whole chicken and additional wings or thighs, optional*
6-8 chicken feet
Enough purified water to just cover the bones when they are in the pot
¼ cup apple cider vinegar
4 -6 carrots, scrubbed and roughly chopped
3 stalks organic celery, including leafy part, roughly chopped
2 medium leeks, use the white part only, wash well, cut into large chunks
1 medium rutabaga, cut into large chunks
2 medium parsnips, cut into large chunks
1 turnip, cut in half

2 teaspoons peppercorns
1 bunch parsley, add in the last hour
1 bunch of dill, add in last hour



1. Place all the bones in a very large stockpot. (My broth pot is 22 quarts, made by Tramontina. ) Add the vinegar and enough purified water to cover everything by 1 inch. Allow bones to soak in this vinegar water for 30 minutes.  

2. On medium high heat, bring the water to a boil and then turn heat to low, allowing broth to simmer. Use a shallow slotted spoon to carefully skim the film off the top of the broth. You want the broth to barely simmer for the remainder of the cooking time. Cook bones with POT TOP OFF for 2-4 hours. Skim occasionally over the first 2 hours.

3. Add all the vegetables and spices (except parsley and dill) and cook for an additional 2-3 hours more.  You want the soup to reduce by 1-2 inches during the cooking process. Cook for at least 4-6 hours in total. 

4. Add parsley and dill in the last hour of cooking. 

5. When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon remove all the bones and the meat. Pour the broth through a fine mesh strainer and compost or discard the solids.

6. Let broth cool on the counter before refrigerating. Chill broth in refrigerator. You can skim off the fat easily after the broth is chilled if desired. When chilled the broth should be very gelatinous.

The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.

Note: I order kosher chicken soup bones, chicken necks, and chicken feet online from Grow & Behold.  If you are not kosher there are many local farmers who can source your bones. Ask around at your local farmers market for recommendations. 

Fudge Brownies--Paleo friendly

This recipe comes from a great website, You will find a host of simple and wholesome recipes of all kinds here. I encourage you to check it out.

1/4 cup (26 g) coconut flour
3/4 cup (60 g) unsweetened cocoa powder
1/4 teaspoon salt
3 large eggs
3/4 cup (159 g) maple syrup or honey
6 tablespoons butter (85.2 g), ghee or coconut oil, melted

1. Preheat your oven to 350°F
2. Prepare an 8 inch x 8 inch baking pan with parchment paper, or grease well.
3. In a large mixing bowl, add the coconut flour, salt, and cocoa powder and mix them a bit to blend.
4. Next, add the eggs, maple syrup, butter, and vanilla and mix until well blended.
5. Pour the batter into the pan.
6. Bake for 15 minutes, or until a toothpick comes out clean.

Store sealed for several days at room temperature, or in the refrigerator for a few weeks.
Makes 16 squares

Summer Surprise Green Soup

Prep time: 15-20 minutes,  4-6 servings

• 1 leek, white and tender green parts only, washed and thinly sliced

• 1 celery stalk, thinly sliced

• 1 Tbs. coconut oil

• 4 cups mineral vegetable broth

• 16 ounces fresh shell peas

• big handful of fresh basil

• triple pinch of fresh dill

• salt & pepper to taste

• 1 can of unsweetened coconut milk (15 ounce can)


1. Cook leeks and celery in coconut oil until soft, not browned.

2. Bring four cups of vegetable broth to boil and add peas. Cook peas until they start to float, do not overcook the peas.

3. Combine peas with water, leeks, and celery in Vita-mix or other powerful blender. 

4. Add coconut milk, basil, dill, salt and pepper and blend until smooth. Add a little bit of lemon juice for an extra zing. Serve immediately.







Scarlet Quinoa

This recipe is adapted from Lorna Sass, Recipes From An Ecological Kitchen.
The beets make turn this dish into a magnificent magenta color! When mixed with the greens it is a delight to behold and to eat.

4 cups just cooked quinoa
1 cup grated raw beets
1/2 cup tightly packed minced fresh parsley or cilantro
1/3 cup finely chopped scallions
3-5 tablespoons fruity olive oil
1/2 cup freshly squeezed lemon juice
sea salt to taste

1. To cook the quinoa: place 2 cups of quinoa and 4 cups of water in pot and bring to a boil. Bring heat to low and simmer for 25 minutes. While fluffing up the just cooked quinoa, stir in the beets until all of the grain turns scarlet.
2. Stir in the parsley, scallion greens, olive oil, lemon juice and salt. Add more olive oil and lemon juice as needed.
3. Serve warm or refrigerate until shortly before needed and bring to room temperature. Add some lemon juice to perk up the flavors.