Best Steak Marinade EVER!

December 24, 2019

 If you are looking to get into your friend's and family's good graces, may I suggest you prepare this steak marinade recipe. Every time I prepare this (which is admittedly often), I am asked to share the recipe ... it's that good. What's more, I get specific requests from my children to prepare this. I usually use grass-fed skirt or flank steak but any grass-fed steak will do.  So .... Can you guess what I am making for Christmas Eve dinner?



  • 1/3 cup soy sauce

  • 1/2 cup olive oil

  • 1/3 cup fresh lemon juice

  • 1/4 cup Worcestershire sauce

  • 1 1/2 tablespoons garlic powder

  • 3 tablespoons dried basil

  • 1 1/2 tablespoons dried parsley flakes

  • 1 teaspoon ground white pepper



Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Blend on high speed for 30 seconds until thoroughly mixed.


Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.



Roasted Parmesan Zucchini And Summer Squash

September 05, 2019

 Every August I eagerly await the arrival of my zucchini and yellow squash from my humble garden. So much depends on the weather, and this year was probably my best ever.... to the point where I simply had too much... but I'm not complaining. They make excellent hostess gifts and I prepared this perfect side dish inspired by Jennifer Fisher that every member of my family and all dinner guests devoured. See for yourself!


Recipe serves two people as a side



  • 2 green zucchini sliced into paper thin rounds using a sharp knife or mandoline

  • 1 yellow summer squash sliced into paper thin rounds using a sharp knife or mandolin

  • 3/4 cup of grated parmesan cheese

  • 1 small shallot chopped very fine

  • Olive oil to drizzle

  • Salt and pepper to taste


Preheat oven to 350

Line a baking sheet with parchment paper and set aside. 

In a large bowl combine zucchini and squash rounds with chopped shallot, drizzle lightly with olive oil and toss with hands to coat evenly.

Spread rounds on to parchment lined baking sheet and even out to a thin layer trying to expose as much of the squash and zucchini as you can.

Sprinkle the parmesan cheese over the top of the vegetables. Sprinkle generously with salt and black pepper.

Bake until golden brown and forms a nice crust on top.

Serve as a side with protein of your choice or save to add as a great salad topper for lunch the next day.


The Silver Palate Gazpacho!

April 18, 2019

Once spring has sprung, we immediately start making dishes that are fitting for warmer weather. We usually start with gazpacho and always turn to my mom's Gazpacho recipe from The Silver Palate Cookbook. It's tried and true and loved by the adults and the kiddos. We like to ladle the gazpacho into chilled heavy mugs as a sippable first course while our main courses are grilling. Happy Spring and enjoy!


Recipe yields 8-10 portions



  • 6 large ripe tomatoes

  • 2 red bell peppers

  • 2 medium-size yellow onions

  • 2 large shallots

  • 2 large cucumbers

  • ½ cup red wine vinegar

  • ½ cup olive oil

  • 1½ cups canned tomato juice

  • 3 eggs, lightly beaten

  • ½ cup chopped fresh dill

  • Pinch of cayenne pepper

  • Salt and freshly ground black pepper, to taste



Wash the tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed, and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.


In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juice, and eggs.


In a blender or a food processor, purée the vegetables in small batches, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not purée completely; the gazpacho should retain some of its crunch.


Stir in the dill, cayenne, and salt and pepper. Cover and chill for at least 4 hours.


To serve, stir, taste, and correct the seasoning, and ladle into chilled soup bowls or mugs.

Three Cheers for Banana Bread!

February 18, 2019

Who doesn't love a delicious banana bread?! We have a super easy, guilt-free recipe without refined sugar that we promise will be a hit among adults and the kiddos. Enjoy! 


Banana Bread

Recipe yields 1 loaf


  • 1/3 cup melted coconut oil or extra-virgin olive oil

  • 1/2 cup honey or maple syrup

  • 2 eggs

  • 1 cup mashed ripe bananas (about 2 1/2 medium or 2 large bananas)

  • 1/4 cup milk of choice or water

  • 1 teaspoon baking soda 

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon, plus more to swirl on top

  • 1 3/4 cups whole wheat flour



Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.


In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. 


Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. 


Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. 


Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.


Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Let's Stew on This

December 31, 2018

It's cold outside and we are looking for ways to keep warm. This stew is hearty, easy to make and tastes amazing. Plus it's vegan and gluten free. Enjoy! 


Quinoa Stew

Recipe yields 4 or 6 bowls


  • 1 tablespoon extra virgin olive oil

  • 1 medium yellow onion, chopped

  • 2 organic celery stalks, chopped

  • 3 organic carrots, chopped

  • 4 cloves garlic, minced

  • 3 ½ cups filtered water

  • 1 large can (28 ounces) organic diced tomatoes

  • 1 can (15 ounces) organic black beans, rinsed and drained

  • 1 ½ teaspoons ground cumin

  • 2 teaspoons fine sea salt

  • ½ cup quinoa (dry/uncooked)

  • ¼ cup chopped fresh cilantro

  • Freshly ground black pepper

  • Optional garnishes: lime wedges, diced avocado, grated cheese, sour cream



In a medium soup pot, warm the olive oil over medium heat. Add the onion, celery, carrots and garlic. Sauté until the vegetables are tender, about 8 minutes.


Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro. Season with pepper and bring the soup to a boil.


Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes.


Once the quinoa is tender, add more salt and pepper to taste, if necessary.

Divide into bowls and serve with any garnishes that you’d like.


Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

An Apple A Day....

October 16, 2018

I know I am not alone when I say that going apple picking with my family in the fall is an annual highlight. Not only are we supporting local farmers but we are "shopping" in a mindful and healthy way! The fun continues and we all vote on what recipe we should make with the apples we picked. This year we had a tie! So we made both - Applesauce and Apple Crisp .... and they were a huge hit. Enjoy! 



Recipe yields 4 cups


  • 1 ½ pounds organic Gala apples (or any other variety of sweet red apple, about 4 medium)

  • 1 ½ pounds organic Granny Smith apples (or Golden Delicious, about 4 medium)

  • ⅓ cup water

  • 2 tablespoons maple syrup or honey, more to taste

  • 2 teaspoons ground cinnamon

  • 2 teaspoons apple cider vinegar or 1 tablespoon lemon juice



Peel, core and chop the apples into 2″ chunks. In a large stainless steel saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.


Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in your food processor. 


Stir in the vinegar. Adjust to taste as necessary—for sweeter applesauce, stir in more maple syrup (I usually add 2 tablespoons); for more spice, add more cinnamon; for more complexity, add another teaspoon of vinegar. 


Serve warm or chilled; let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Leftover applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.


Apple Crisp

Recipe yields 6-8 servings



Apple Filling

  • 2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges

  • ⅓ cup honey or maple syrup

  • ¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)

  • 1 tablespoon lemon juice

  • 2 teaspoons arrowroot starch or 1 tablespoon cornstarch

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice or nutmeg

Oat and almond meal topping

  • 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)

  • ½ cup firmly packed almond meal or almond flour

  • ⅓ cup lightly packed coconut sugar

  • ¼ teaspoon fine sea salt

  • 4 tablespoons unsalted butter, melted

  • ¼ cup plain yogurt (Greek or regular)



Preheat the oven to 350 degrees.


Place the sliced apples in a 9" square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.


Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.


Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling.


Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.


Let the crisp rest for 5 to 10 minutes before serving. Leftovers keep well in the refrigerator, covered, for about 5 days.

Garden to Table

July 26, 2018

My modest vegetable garden is doing beautifully this summer! My family of four can't even get through all of its abundance so I have been tying twine ribbons around a lot of it and giving it as house warming gifts when we visit friends and family.  But I do covet my squash and zucchini as with these vegetables I can get very creative and mix it up. Here I am including my all-time favorite zucchini bread.  Flavorful, delicious and ultra healthy... See for yourself!


Zucchini Bread

Recipe yields 1 loaf


  • ⅓ cup melted coconut oil

  • ½ cup honey

  • 2 eggs

  • ½ cup milk of choice or water

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon + more to swirl on top

  • 2 teaspoons vanilla extract

  • ½ teaspoon fine-grain sea salt

  • ¼ teaspoon ground nutmeg

  • 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces)

  • 1 ¾ cups whole wheat flour




Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.


In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)


Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined.


Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. 


Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes.

Soup's On!

April 25, 2018


This tomato soup recipe is a hit with children and adults alike. There is a perfect balance of richness and sweetness . We enjoy it all year long and encourage you to add this to your repertoire! 


Tomato Soup

Recipe yields 8 servings



  • 1/2 pound grass-fed butter 

  • 1 pound onions, about 3 medium, cut into 1/4-inch dice

  • 1/2 cup brown rice flour (or almond flour, coconut flour)

  • 4  28-ounce cans organic diced tomatoes

  • 1  1/4 cups organic chicken or vegetable broth

  • 1/4 cup coconut sugar 

  • 1 tablespoon Himalayan salt 

  • 1 tablespoon organic celery salt

  • 3/4 teaspoon pepper

  • 3/4 cup organic half-and-half

  • 2 tablespoons of raw honey




In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.

Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.


Stir in the tomatoes and their juices, broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.


Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through.


Serve hot.

Chicken Nuggets (the heatlhy way!)

February 22, 2018


One of Daily Dose and Food Matters NYC's special skills is making over junk food in a healthful way. One of their customer favorites is chicken nuggets. 


Chicken Nuggets

by Tricia Williams

Recipe yields 26 nuggets



  • 2 12oz organic boneless chicken breast

  • sea salt and peppers to taste

  • 3  egg whites

  • 1/3 Cup arrowroot

  • 1/3 Cup golden flax meal

  • 1/3 Cup oat flour

  • 2 Tbsp avocado oil




Preheat oven to 350 degrees.

Place the chicken in a food processor, season with salt and pepper and pulse until chicken forms a fine meal.

Scoop 26 chicken nuggets using a 1 ounce scoop and space apart on a parchment line baking sheet. Refrigerate for 20 minutes.

In a small bowl combine the flax meal and oat flour. Set aside. 

Place arrow root in a small bowl. Set aside.

In a medium bowl beat egg whites with a whisk until foamy.

Remove chicken nugget from fridge, press gently on them so the flatten slightly.

One at a time roll the nuggets in arrow root, then dredge in egg white and then roll in the oat flax mix. Return to baking sheet.

Heat a large skillet over medium high heat. Place oil in the pan.

Brown chicken nuggets on one side, about 90 seconds. Turn the nuggets over and brown equally on the other side.

Place nuggets back onto baking sheet and finish cooking in the oven for 6 minutes.

Serve immediately.

'Tis the Season (for Crockpot)!

December 19, 2017



 My crockpot has been in overdrive this month. The frenetic holiday season makes it difficult to dedicate long periods of time to cooking, yet my family and I are craving warm, cozy and healthy meals.  Thus my crockpot has become a very dear and loyal friend. We are all loving this healthy turkey chili that can be mild or spicy and is very easy to make. If you don't own a crockpot, get one. Amazon sells excellent models at low costs. You can thank me later!  


Happy Holidays! 

Crockpot Turkey Chili


  • 1 tablespoon coconut or avocado oil

  • 1 pound organic ground turkey

  • 1 (10.75 ounce) can organic tomato soup

  • 1 (14.5 ounce) can organic diced tomatoes

  • 2 (15 ounce) cans organic kidney beans, drained

  • 1 (15 ounce) can organic black beans, drained

  • 1/2 medium onion, chopped

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon ground cumin

  • 1 pinch ground black pepper

  • 1 pinch ground allspice

  • Salt to taste

  • If you like it SPICY, add 2 tablespoons chili powder and 1 teaspoon red pepper flakes



Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.

Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, diced tomatoes, kidney beans, black beans and onion. Season with garlic powder, cumin, black pepper, allspice and salt.

Cover, and cook 8 hours on Low or 4 hours on High.

Recipe yields  8 servings


Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan

November 12, 2017


This salad is hands down one of the best tasting we have ever had. We make this for dinner parties and the family and it works every time, even for a picky nine-year old boy who shall go unnamed. If you are looking for a variety of excellent plant-based recipes, look no further. We are often delving into the pages of the Angela Liddon's Oh How She Glows cookbooks and website. If you haven't heard of her, start now. And enjoy this fantastic (and easy to make) vegan masterpiece. 

Festive Kale Salad with Sweet Apple Cinnamon Vinaigrette & Pecan Parmesan


For the Pecan Parmesan

  • ½ cup pecans, toasted

  • 1½ tsps nutritional yeast

  • 1½ to 3 tsps extra-virgin olive oil

  • ¼ tsp salt

For the Dressing

  • 3 Tbsps apple cider vinegar

  • 2 Tbsps + 1 tsp fresh lemon juice (1/2 lemon)

  • 2 Tbsps pure maple syrup

  • ½ tsp ground cinnamon

  • ¼ tsp fine-grain sea salt

  • 1 Tbsp extra-virgin olive oil

  • 2 Tbsps unsweetened applesauce

  • ½ tsp minced fresh peel ginger

To Assemble

  • 1 bunch kale, de-stemmed and leaves torn into bite-size pieces

  • 1 apple, cored and finely chopped

  • ¼ cup dried cranberries

  • ½ pomegranate arils (about ½ pomegranate)


Make the Pecan Parmesan: Preheat the oven to 300°F. Spread the pecans in a single layer on a rimmed baking sheet and toast in the oven for 7 to 9 minutes, until lightly golden and fragrant. Set aside to cool for 5 minutes.

In a mini food processor, combine the toasted pecans, nutritional yeast, oil, and salt and process until crumbly and combined. Set aside.

Make the Dressing: In a small bowl, whisk together the vinegar, lemon juice, maple syrup, cinnamon, salt, oil, applesauce, and ginger until combined.

To assemble the salad, place the kale in a large salad bowl pour on the dressing. With your hands, massage the dressing into the kale leaves until fully coated. Let stand for at least 30 minutes. The kale will soften slightly during this time.


Top the kale with apple, cranberries, and pomegranate arils. Sprinkle the Pecan Parmesan over the salad just before serving.

Recipe yields  4-6 servings

A Carrot a Day...

September 03, 2017


Our vegetable gardens are having a banner year! The Northeast has had an idyllic summer with sunny skies, mild temperatures + a healthy amount of rain. All of that equals a booming vegetable garden. We are currently enjoying (and trying to get through) our bounty of carrots and finding healthy + delicious recipes to enjoy with family and friends.


In order to satisfy a savory and sweet tooth, we have made a carrot soup and carrot cake that were huge crowd pleasers. Support farmers, visit a local farmer’s market, pick up some carrots and get cooking and baking!


Pureed Carrot Soup



  • 1 tablespoon unsalted ghee butter

  • 1 tablespoon extra virgin olive oil

  • 1 large organic onion, chopped

  • 2 pounds organic carrots, peeled and thinly sliced

  • Himalayan salt to taste

  • ¼ teaspoon coconut sugar

  • 2 quarts water or vegetable stock

  • 6 tablespoons rice, preferably Arborio

  • Freshly ground pepper to taste

  • 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish


Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.


Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.


Serve, garnishing each bowl with a sprinkle of herbs.

Recipe yields 6 servings


Healthy Carrot Cake



  • 1 packed cup shredded carrot 

  • 1/2 organic cup applesauce 

  • 1/3 cup coconut oil

  • 2 tsp apple cider vinegar

  • 2 tsp pure vanilla extract

  • 1 1/2 cups gluten-free flour

  • 1/2 tsp baking soda

  • 3/4 tsp Himalayan salt

  • 1 tsp organic cinnamon

  • 1/3 cup coconut sugar

  • 1/16 tsp uncut stevia OR 2 additional tbsp coconut sugar

  • ½ cup shredded coconut or chopped walnuts (optional)



Preheat oven to 350 F, and line an 8-inch square or round pan with parchment (or grease very well).


In a mixing bowl, whisk together the first 5 ingredients and let sit at least 10 minutes or fridge overnight. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, then stir until just combined. Do not overmix. Pour into the prepared pan, and smooth down evenly.


Bake 30 minutes or until a toothpick inserted into the cake comes out clean. Leftovers can be refrigerated for 3-4 days or even sliced and frozen.


Recipe yields 8-12 servings 


Greek Yogurt Frosting


  • 1/4 cup plus 3 tbsp organic cream cheese

  • 1/4 cup plus 2 tbsp plain Greek yogurt

  • Pinch uncut stevia OR 4-5 tbsp organic powdered sugar

  • 1/2 tsp pure vanilla extract




Blend all ingredients together until completely smooth. If a thinner frosting is desired, you can add a little organic milk of choice to thin it out. It’s best to serve the items immediately after frosting. Refrigerate leftover frosting for up to 4 days.


June 29, 2017

When it comes to smoothies, there really is something for everyone. Not only are you nourishing your body with essential vitamins and nutrients, they are truly delicious. There are endless combinations, but here are a few of our favorites!


As a general rule, add ingredients to the blender in the order they appear in the recipe, or follow this general guideline below when creating your own. 


  1. Liquids 

  2. Dry Goods (grains, powders)

  3. Leafy Greens

  4. Fruits & Veggies

  5. Ice & Frozen Ingredient



Green Power Protein 

1 1/2 cup unsweetened almond milk 

1 teaspoon maca powder 

2 tablespoons shelled hemp seeds 

1/2 organic banana frozen 

2 cups organic spinach, tightly packed 

1/2 organic avocado 

1/2 cup of fresh or frozen organic strawberries 

1 pitted Medjool date optional for added sweetness 


  1. Place ingredients in a blender and blend until smooth and creamy.


Recipe yields 2 servings


Blueberry Avocado Jam 


1 cup coconut water

1 serving of plant based protein powder (e.g. Sunwarrior Blend or Vega)

1 serving of greens powder (e.g. Green Vibrance)

1 cup frozen organic blueberries 

1/2 organic banana frozen

1/2 organic avocado


  1. Place ingredients in a blender and blend until smooth and creamy 


Recipe yields 2 servings


Glowing Green Smoothie  


1 1/2 cups water

1 head organic romaine lettuce, chopped

3 to 4 stalks organic celery

1/2 head of a large bunch or 3/4 of a small bunch of organic kale (alternate with spinach or chard)

1 organic apple, cored and chopped (alternate varieties)

1 organic pear, cored and chopped (alternate varieties)

1 organic banana

Juice of 1/2 fresh organic lemon


Optional add ins:


1⁄2 cup minced fresh cilantro (stems are okay)

1⁄2 cup minced fresh parsley (stems are okay)

  1. Add water and chopped head of romaine to blender. Blend at a low speed until smooth.

  2. Add kale, celery, apple, and pear, and blend at high speed.

  3. Add cilantro and parsley (which help chelate heavy metals from your body).

  4. Finish with banana and lemon.


Recipe yields 3-4 servings. Refrigerate for up to 3 days.


Adapted from Kimberly Snyder



Clementine Sunshine Smoothie


4 clementines, preferably chilled

½ cup ice

¼ cup plain yogurt or unsweetened almond milk

Tiny dash sea salt


Optional add-ins:


Chunks of frozen banana for extra creaminess

¼ teaspoon ground turmeric for added immunity boosting

Drizzle of honey for sweetness


  1. Peel the clementines and pull each one in half. Pull out excess pith in the center and discard.

  2. Add the yogurt or almond milk to the blender, followed by the clementines, ice and a tiny dash of salt

  3. Add in any of the optional add-ins.

  4. Blend well, until the clementines have turned into juice and there are no chunks of ice left.


There will likely be some bits of pith in the smoothie. If you don’t mind the texture, pour into a glass and enjoy. For a smoother smoothie, pour it through a metal sieve into your glass.


This immunity-boosting smoothie offers around 240 percent of your daily value of vitamin C!


Recipe yields one 10-ounce smoothie.


Adapted from COOKIE + kate


Banana-Chai Smoothies


1 organic Chai teabag (e.g. Rumi or Traditional Medicinals )

2 medium organic bananas peeled

1- inch knob organic ginger peeled

2 tablespoons organic honey

1 cup unsweetened almond or coconut milk


Optional add-ins:

Cinnamon for garnish 


  1. Bring water to a boil.

  2. Place the Chai teabag in a heat-safe cup and pour 1 cup of hot water over it. Steep for 5 minutes.

  3. Remove teabag and cool tea concentrate in the fridge or freezer until room temperature. (Can be done in advance).

  4. Using a small food processor or blender, puree the bananas, ginger, honey, and milk until smooth.

  5. Add 1/2 cup of the Chai concentrate and puree to combine.

  6. Transfer the smoothie to glasses and garnish with a sprinkle of cinnamon on top.


Recipe yields 2 servings


Adapted from feedmephoebe



If you are looking for a power punch, here is a list of some excellent add-ins:



This super-food (native to the Andean Mountains) is hailed as a great source of energy and known for being a natural aphrodisiac.

Hemp seeds: 

Hemp seeds have high levels of vitamins A, C and E and beta-carotene and are rich in protein, carbohydrates, minerals and fiber. 


Bee pollen: 

Bee pollen comes from the flower pollen that collects on the bodies of bees, which then mixes with a sticky secreted substance that packs it into granules. Bee pollen is high in protein and vitamins, offering the elusive B12, a crucial vitamin for immunity that’s difficult to get from non-animal sources. 


Dates are super sweet so a little goes a long way. 1 or 2 chopped up dates is plenty! They’re a great source of fiber, which means they create less of a blood sugar spike. They score around 42 GI-wise, meaning they’re still relatively easy on the blood sugar. 


Moon Juice Dust: 

Moon Dusts are custom blends of adaptogenic superherbs and supermushrooms that help combat the effects of stress to nourish body, beauty, and consciousness from the inside out. Choose from SpiritBeautyPowerBrainDream and Sex.

Chicken Marbella

May 15, 2017

The New York Times calls this dish "as classic as Grand Central". It is very easy to prepare and a definitive crowd pleaser. Get cooking!


  • 4 chickens, 2 1/2 pounds each, quartered (click here to learn how to choose your food wisely)

  • 1 head of garlic, peeled and finely pureed

  • 1/4 cup dried oregano

  • coarse salt and freshly ground black pepper to taste

  • 1/2 cup red wine vinegar

  • 1/2 cup extra virgin olive oil

  • 1 cup pitted prunes

  • 1/2 cup pitted Spanish green olives

  • 1/2 cup capers with a bit of juice

  • 6 bay leaves

  • 1 cup organic brown sugar

  • 1 cup white wine (a quality American Sauvignon Blanc is a good all-around choice)

  • 1/4 cup Italian parsley or fresh cilantro (coriander), finely chopped



Preheat oven to 350 degrees. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.


Since Chicken Marbella is such a perfect party dish, we give quantities to serve 10-12 , but the recipe can easily be divided to make smaller amounts. 

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Craig Lee Photography