What am I?

Am I vegan? Am I raw? Am I vegetarian? Am I macrobiotic? Am I ayruvedic? Do I do cleanses or colonics? Actually what I am is just healthy.

People ask me, “What do you think of The China Study? What about Sally Fallon’s Nourishing Traditions? But you were so into Ayruveda! But when our year turned upside down and I was reading all these opposing theories, I threw all dogmatism out the window and said, we are just going to be healthy. I am going with my gut. We are going to eat what feels right. Take onions and garlic for example. Big anti-inflammatory. Ayurveda is not big on them. Tomatoes are key for lycopene but Ayurveda in general is against night shades. Nourishing Traditions thinks organic meat broth (chicken, turkey, beef) is like liquid gold but The China Study is pretty much entirely against meat and says it’s the culprit for many cancers. ARGHHH!! All this can make a person insane! I totally get the arguments for a raw diet but in the winter I want warming foods.

My philosophy basically boils down to this: I try to eat nutrient dense food (meaning, I like every bite to count and have all sorts of healing properties), and I eat seasonally. I love soups in the winter, and I go wild for salads in the summer. I am digging brussels sprouts right now and pomegranates, acorn and butternut squash. In the summer, I crave raw kale salads, arugula, yummy mixed lettuces from the farmers market, sprouts, fresh berries, peaches and cherries. Smoothies are way more appealing to me in the summer. Miso soup and dahl in the winter. Certain foods, I am pretty much eat all year round: broccoli, kale, chard, avocados and green and black mint dark chocolate. 🙂

The one thing we have 365 days a year is a big fat green juice. Frankly I crave it more in the summer but it’s still delicious, even on a snowy day.

I would love to hear what you think of all these different food theories. I am always interested in learning and hearing other people’s views.

So I am leaving you with my power breakfast. This breakfast rocks! These are also my new beautiful wooden bowls from Pieces of Vermont. I love them! Thanks Barb!

Bob’s Red Mill MIghty Tasty Hot Cereal: 1 Tbs. Nutiva coconut oil,1/3 cup ground flax seeds, 1 tsp cinnamon (stir up 3 ingredients in cooked hot cereal)
Top with: A low sugar granola….I am addicted to GF/Dairy Free Boulder Granola, plain goat milk kifer, pomegranate seeds or blueberries
(this recipe was inspired by my sister Lynn) 

Love, Laugh and be Healthy,

Red lentil curry coconut soup

I know this has nothing to do with the red lentil curry coconut recipe you have been asking for but I just couldn’t resist! Who knew that psychedelics came in the form of cauliflower?Also for anyone who doesn’t think cauliflower is nutritious, it is a cruciferous vegetable which includes broccoli, kale, collard greens, brussel sprouts and cabbage…full of health-promoting nutrients! So eat up people!

Okay now for the red lentil curry coconut recipe but first I have to credit my incredible foody friend Julia Hellerman for this recipe. Here is her blog: http://adaba.wordpress.com.


  • Chop and saute 1 onion, 1-2 stalks of celery, 1 large carrot, chopped kale stems in extra virgin olive oil on low heat.
  • Add 6-8 cups water or that homemade veggie broth you made 🙂 and 2 Cups Red Lentils (rinse lentils first).
  • Add fresh grated ginger and turmeric (1-2tsps), any kind of curry blend or if you have any of the following spices (coriander, curry powder, graham masala) or all of them.
  • Bring to a boil, simmer for 30-45 min, or to desired tenderness of lentils, add a can of coconut, and some fresh lime juice.
  • Saute separately some cabbage and spinach in garlic and add to soup. Salt to taste.
  • Make some brown rice on the side and combine.

Last day of the juicing challenge! Thank you for those of you who let me know you were inspired. Here was our juice today.

Also this is not going to be just a food blog…Lance is posting later on this week.

And after…