Raw Coconut Balls


Only 4 ingredients - raw & delicious!

This dessert will quickly become your favorite and help tame your inner sugar monster!

Make them in big batches & keep them in the freezer.  You will always have a healthy snack available.


  • 1 cup unsweetened shredded coconut flakes
  • 1 cup toasted shredded coconut flakes
  • 3-4 tbsp maple syrup
  • 4 tbsp coconut oil
  • 1 cup almond flour


  1. Combine all ingredients in a bowl and mix well.  You may also use a food processor. 
  2. Shape into balls 
  3. Freeze & enjoy!

Be creative and add other ingredients!  I've made them with cashews, and also used coconut syrup instead of maple syrup.  

Gluten Free Bread




  • 1 cup sunflower seed kernels 
  • 1/2 cup flax seeds
  • 1/2 cup almonds, hazelnuts and/or cashews
  • 1 1/2 cups rolled gluten-free oats
  • 2 tbsp chia seeds
  • 4 tbsp psyllium seed husks (3 tablespoons if using psyllium husk powder)
  • 1 tsp fine grain sea salt 
  • 1/2 tsp caraway seeds (optional)
  • 2 tbsp raisins (optional)
  • 1 tbsp maple syrup or coconut palm sugar
  • 3 tbsp melted coconut oil or ghee
  • 1 1/2 cups warm water

Combine all dry ingredients and mix well.  Whisk wet ingredients and add to dry ingredients.  Mix well until everything is soaked and dough becomes thick.  If the dough is too thick, add a little more water. Pour into greased (with coconut oil) loaf pan, smooth top with the back of a spoon, and let it sit on the counter (covered with a kitchen towel) for at least 2 hrs. or overnight.

Bake at 350 ° F on the middle rack for 20 minutes.  Remove bread from pan and place it upside down directly on the rack or on a pizza stone. Bake for another 30-40 minutes.  

Bread is done when it sounds hollow when tapped. Let it cool before slicing.

This bread freezes well...slice it before freezing.  Enjoy!

Healing Foods


Simple Kitchari

Kitchari can be prepared very quickly and has become one of my favorite quick and healthy go-to meals.  

Please always use organic ingredients when possible!

  • 1/4 cup of brown basmati rice
  • 1/2 cup split mung beans
  • 2 1/2 cups of vegetable broth (see separate recipe)
  • Some olive oil or ghee
  • 1 1/2 tsp curry powder
  • Salt and ground cumin to taste
  • 1 cup of finely chopped carrots and celery
  • fresh cilantro to taste
  • 1 tbsp of unsalted seeds (I usually use flax seeds, but you can also change it up and use pumpkin, sesame, sunflower or chia seeds)

Rinse beans and rice.  In medium pot combine ghee or olive oil with curry powder, cumin, rice and beans and sauté.  Add vegetable broth and bring to a boil. Reduce the heat and simmer for about 25 minutes or until both rice and beans are almost ready. Add vegetables and seeds and continue to cook for a few more minutes. If necessary,  add more broth and serve hot while vegetables still have a nice bite to them.  Garnish with fresh cilantro!

Its very easy to change this recipe by using different kinds of beans or lentils, as well as vegetables.  Try it with sweet potatoes and kale, or use different seeds. For dinner you can prepare a soupier version of this recipe.  A lighter evening meal will be easier to digest and will improve your quality of sleep.


Healing Foods


Ayurvedic Detox Tea

Boil 1 quart of water in the morning.

Add 1 teaspoon each of the following seeds & a few slices of fresh ginger to the water and let it boil for about 2-3 minutes.  Add a bag of organic green tea and let it steep for a couple of minutes.  Then, strain into a stainless steel thermos and add a few squirts of fresh lemon juice.

  • 1 teaspoon of whole cumin seeds
  • 1 teaspoon of whole coriander seeds
  • 1 teaspoon of whole fennel seeds
  •  Fresh Ginger
  • 1 bag of organic green tea
  •  Fresh lemon juice

Make the tea fresh every morning and take small sips throughout the day. It is best to drink it warm or hot. If the tea is too strong or if you experience some initial discomfort, reduce the amount of seeds for 2 weeks, and then increase it back to 1 teaspoon.