Articles with 'water'

Soba Noodles with Tangy Tahini Dressing



  • 1 eight ounce package soba or udon noodles
  • 8 oz chicken or firm tofu, diced into 1 inch pieces (seasoned with sea salt, cayenne and black pepper)
  • 2-3 tbsp. coconut oil or peanut oil
  • 4 heaping tbsp. tahini (ground sesame seeds)
  • 2-3 tbsp. maple syrup or honey
  • Juice of 1 lemon
  • ¼ cup shoyu or wheat-free tamari
  • 1-2 dashes cayenne pepper
  • 1½-2 inches ginger, peeled and chopped
  • 1-2 garlic cloves, peeled and diced
  • 2/3 cup water
  • 2 scallions, minced
  • 1 sheet of nori, sliced thin for garnish
  • Bell pepper, seeded and diced for garnish

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach desired consistency (more water creates a thinner sauce).  Drain soba noodles and combine with tangy tahini sauce, diced chicken and scallions.  Garnish with shredded nori and diced bell pepper.  Yield: 4-6 servings.

(4 votes, average: 4.75 out of 5)

Spinach and Mushroom Omelet



  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 leek, sliced thin
  • 3-4 cremini mushrooms, sliced thin
  • 5-6 leaves of spinach, finely chopped
  • 1 tomato, seeded and diced
  • 3 black olives, pitted and sliced thin
  • 2-3 organic eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
  • Sea salt
  • Black pepper

Saute leek and mushroom in olive oil and butter for 3-4 minutes.  Add the finely chopped spinach.  Cook on a medium/high heat until spinach wilts. Add diced tomato and black olives. Season with sea salt. Remove the vegetables from the pan and set aside on a plate.  Add butter and olive oil and beaten eggs into the pan. Roll the eggs around the skillet and cook 3-5 minutes on low heat. Let the eggs partially set. Add cheese (optional) and cooked veggies back into the pan on top of the eggs. Gently fold one side of the omelet on top of the other. Season with a couple of dashes of sea salt and freshly ground black pepper.

(1 votes, average: 5.00 out of 5)

Bean & Buffalo Chili



  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 8 oz ground buffalo meat
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves peeled and minced
  • 2 tsp. cumin powder
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 & 1/2 cups kidney beans, cooked (if using canned beans, rinse the beans)
  • 1 can diced tomatoes, 15 oz.
  • 2 tsp. sea salt
  • ¼ cup of parsley, minced

In a deep pan or medium sized soup pot, sauté onion 1-2 minutes. Add ground buffalo meat. With a large spoon, chop the buffalo meat into bite sized pieces as it cooks. Add carrots, celery, garlic, and spices and cook 5-7 minutes. Add cooked beans and tomatoes, cover and cook 15-20 minutes. Adjust seasoning if needed. Garnish with fresh parsley.

(1 votes, average: 5.00 out of 5)

Celery Root Mash



  • 2 celery roots (celeriac), peeled and chopped
  • 2 medium potatoes, peeled and quartered
  • 1/2 tsp. sea salt
  • 2 cups water
  • 3-4 tbsp. butter

Put water, celery root, potato, and sea salt into a pot. Bring to a boil and cook on high heat for 12-15 minutes or until vegetables soften. Remove celery root and potatoes from the pan (drain the liquid) and place into a large bowl. Add butter and mash vegetables with a potato masher until you achieve desired consistency. Season with a couple pinches of sea salt.

(3 votes, average: 4.00 out of 5)

Creamy Navy Bean Soup



  • 1 1/2 cups navy beans (or other white beans) soaked overnight
  • 5 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 pieces naturally cured pastured bacon
  • 1 leek, peeled and diced
  • 2 new or red potatoes, diced
  • 3 celery stalk, diced
  • 2 carrots, diced
  • 1/4 tsp. dried rosemary
  • 1/4 tsp. dried thyme
  • 1 tsp. Sea salt or to taste
  • Black pepper (to taste)

Discard soaking water from beans and cook with 5 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer.  Cook 1 hour.  Fry the bacon and chop into small pieces. In the bacon fat, saute the leeks, celery and carrots. Add vegetables to the soup. Add 1 tsp. sea salt and potatoes and continue cooking 25-30 minutes.  Season with sea salt and black pepper to taste.

(7 votes, average: 4.29 out of 5)

Grilled Terriyaki Salmon

  • 1 pound wild salmon
  • 1/4 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate for 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables.  Serves four.

(1 votes, average: 5.00 out of 5)

Creamy Cannelini Beans & Kale Soup with Herbed Garlic Toast


Creamy Cannelini Beans and Kale Soup

  • 1 1/2 cups cannelini beans soaked overnight
  • 3 cups water
  • 2 bay leaves
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 4-5 kale leaves, chopped
  • 4 cups water, vegetable or chicken stock
  • 1/4 tsp. dried rosemary
  • 1 tsp. dried thyme
  • Sea salt and black pepper (to taste)

Discard soaking water from beans and cook with 3 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer for 1 hour and 15 minutes.  Add 1 tsp. sea salt and continue cooking 30 minutes.  In a separate pot, saute onion and garlic in olive oil for 2-3 minutes.  Add kale and cook until wilted.  Add 4 cups chicken stock, rosemary, and thyme.  Add the cooked beans (puree 1/2 the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency). Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes.  Season with sea salt and black pepper to taste. Garnish with Herbed Garlic Toast.

Herbed Garlic Toast

  • 1 small whole grain baguette
  • 2-3 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • ½ tsp. dried rosemary
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • Sea salt and freshly ground black pepper

Preheat oven to 350°.  Cut whole grain baguette into ½ inch thick round slices.  Put the sliced bread onto a baking sheet and drizzle generously with olive oil.  Sprinkle a little bit of minced garlic, rosemary, thyme and oregano onto the bread.  Season with sea salt and black pepper.  Place into the oven and toast the bread until lightly browned (5-7 minutes).

(36 votes, average: 3.39 out of 5)

Baked Cremini Mushroom and Cheese Empanadas


Yield 24 empanadas.


  • 1¼ teaspoons sea salt
  • 3 cups all purpose flour
  • 3½ ounces natural lard (butter or coconut oil)
  • 2/3 cup cool water

Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it resembles small crumbles. Slowly add in water and mix until dough forms. Turn dough onto a lightly floured surface and knead until smooth. Form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.

Empanada Filling

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 onion, peeled and minced
  • 6 oz. cremini mushrooms, minced
  • ½ tsp. dried tarragon
  • 1 tsp. fresh thyme
  • 3 tbsp. white wine
  • Sea salt and black pepper
  • 6 ounces gouda cheese, grated
  • 1 egg, lightly beaten with 1 tbsp. water

Heat oil and butter in a skillet. Add onion and sauté 1 minute. Add mushrooms, tarragon and thyme and sauté until wilted (5-7 minutes). Add wine, sea salt and black pepper and cook until wine evaporates (2-3 minutes).

Preheat oven to 375°. Roll dough as thin as possible. Cut into 3 inch circles. Place grated cheese toward the center of each circle and top with mushrooms and onions. Leave a ½ inch border around the edges of the dough. Brush egg onto the edges of the dough. Fold dough over to make a half circle and crimp edges. Press a fork onto the edges to create grooves. Lightly brush the outside of the empanada with egg/water mixture. Bake 20 minutes or until lightly browned.

(8 votes, average: 2.88 out of 5)

Know Your Water!


Glass-of-Water-1I attended a ceremony hosted by the 13 Indigenous Grandmothers. These elders from tribes around the world are bringing a message to all people on the planet. One of the messages that interested me most came from the American Indian Grandmother. She told the story of what her Great Grandfather said to her when she just a little girl. He warned, “There will come a time when you will have to know your food and know your water.”

Today, that prophetic statement couldn’t be more truthful or timely.

Water is the most essential nutrient needed for survival besides oxygen. The human body can survive for long periods of time without food, but that is not the case with water. Water supports all functions in the body including respiration. Without water, we cannot even breathe.

Humans have thrived for centuries on pure clean drinking water supplied naturally by the earth. Today, and for the past century, our water supply has been poisoned on a daily basis. And, it is poisoned in the name of “health.”

Fluoride, a chemical added to drinking water for the purpose of medication (to prevent tooth decay) is poison. And, studies have shown that it actually does the exact opposite of what it was originally intended. On January 7th, 2011, citing concerns about health and overexposure to fluoride, the EPA and the US Department of Health and Human Services proposed to reduce the recommended maximum level of fluoride in our water.

Why the reversal? It seems that fluoride actually promotes dental fluorosis, increases bone decay­ and hip fracture, contributes to cancer, and thyroid disease.[1] Flouride interferes with the body’s use of iodine, alters endocrine function, and disrupts the thyroid.[2] I elaborate about the negative effects of chlorine and fluoride in my Thyroid Health DVD.

Many countries around the world have banned or rejected water fluoridation due to environmental, health and ethical concerns: China, Austria, Belgium, Finland, Germany, Denmark, Norway, Sweden, The Netherlands, Hungary, and Japan.[3]

Beyond fluoride, our water supply is tainted with prescription drugs! “A vast array of pharmaceuticals — including antibiotics, anti-convulsants, mood stabilizers and sex hormones — have been found in the drinking water supplies of at least 41 million Americans, an Associated Press investigation shows.” 4

Egads! What can we do to protect ourselves from our tainted water supply?

For starters, good health begins by listening to the elders and knowing our food and water so we can make educated decisions about what we choose to put into our body on a daily basis.

I clean my water by using a Berkey filter designed to remove the fluoride. I actually have two filters – one directly on the tap, and then that filtered water goes into the secondary filter (Berkey), to remove the fluoride. By the time the water is double filtered it is too “clean” and actually not very healthy. We need the minerals that come from water. Water naturally runs through rocks, mountains, and picks up minerals along the way. So I add some minerals back into the water after it’s been filtered; a couple of pinches of sea salt and a liquid minerals supplement.

What do you do for water? Please post so we can all educate ourselves how to live healthfully on our compromised planet.




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Creamy Turkey Chowder



  • 2 tbsp. grass-fed butter
  • 2 tbsp. white rice flour (or other flour)
  • 4 cups turkey or chicken stock (or water)
  • 1 leek, chopped (use both white and green)
  • 1 tbsp. fresh sage, minced
  • 1 tsp. rosemary
  • 2 to 3 garlic cloves, peeled and minced
  • ½ cup celeriac root, peeled chopped into one inch cubes
  • 2 carrots, chopped
  • 1 large potato, chopped into one inch cubes
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1 cup pre-cooked turkey pieces (leftovers work well), diced
  • 1 tbsp. fresh parsley, minced

In a medium pot heat butter and flour until combined.  Slowly add stock and whisk with flour and butter.  Add leek, sage, rosemary, garlic, celeriac root, carrots, potato, sea salt and pepper.  Cover and bring to a boil.  Reduce heat to medium/low and cook 15-18 minutes.  Add cooked turkey pieces.  Cook additional 3-5 minutes.  Adjust seasoning to taste. Garnish with parsley.

(22 votes, average: 3.00 out of 5)