Drew’s Basil Pesto (Dairy-Free)


This is my husband’s brilliant recipe. There is no need for cheese but 2 tbsp of parmesan can be added if preferred.  Simply blend all ingredients in a blender or food processor:

2 cups fresh basil

2 cloves garlic (garlic lovers, add more!)

1/4 cup walnuts

3 tbsp extra virgin olive oil

juice of 1/2 lemon

salt to taste

Ideas for using pesto:

Smear on grilled fish before or after cooking.

Smear on a thin slice of whole grain bread and top with chopped tomatoes and a pinch of salt and pepper.

For a simple, balanced meal: Toss with just a little cooked brown rice pasta, lots of steamed or sautéed veggies (such as zucchini, eggplant, yellow squash, bell pepper, tomato) and a moderate amount of beans (drained & rinsed) or canned salmon (drained).

Differences Between Magnesium Chelates and Magnesium Citrate


Check out my sorta new article!

Magnesium is essential for heart, muscle and nerve function, for a healthy immune system, to balance blood sugar and for strong bones. If you are considering magnesium supplementation, be sure to discuss it with your doctor first. Magnesium supplementation may be contraindicated with certain conditions such as kidney disease or heart disease or when taking certain medications. Supplements come in many forms, including magnesium chelate and magnesium citrate… Differences Between Magnesium Chelate and Magnesium Citrate

Gluten-free, Dairy-free Nut-butter Cookies


This is a delicious cookie that makes a healthy snack. Just don’t eat too many! Although the sweetener used, xylitol, is calorie free and benefits you by killing candida (yeast), like any sweetener, it can leave you craving more sweets!


1 cup almond, cashew or peanut butter (or a mix)

1/4 cup coconut flour, almond flour, ground flax, or rice bran (or a mix)

1 egg (optional)

2-3 tbsp xylitol (Xylo Sweet)

1 teaspoon vanilla

1/4 tsp salt plus extra for sprinkling

coconut oil or parchment paper for pan

Preheat oven to 350 degrees. Mix all ingredients until well combined. Roll dough into 6 balls and place about 1 inch apart onto a baking sheet greased with coconut oil or lined with parchment paper. Flatten cookies with a fork or palms of hands and sprinkle with a pinch of salt if desired.

Bake until golden around the edges, about 9-11 minutes, turn cookie sheet halfway through baking. Transfer to racks to cool. Enjoy in moderation!

That Naughty Little Pill. Birth Control Side Effects


by Kelly Brogan, MD

“It was early in my actualization as a feminist-minded, righteous post-adolescent that I began to think of birth control as a woman’s right (who was anyone to tell me that I couldn’t assault my hormones with synthetic imposters). It would be years before I would learn about the nuanced considerations of tacit permissiveness toward reckless unprotected sex, the wholesale delegation of contraception to the female counterpart, and the fundamental divorce of a woman from the very feedback systems that fire up her reproductive age vitality…” http://kellybroganmd.com/article/that-naughty-little-pill-birth-control/

Kale Salad with Pomegranate Seeds and Pine Nuts


This dish, from theflexiblefoodie.com, is tasty, simple and packed with nutrition. Kale, the star ingredient, is an excellent source of vitamins K, A and C and a good source of manganese, copper, iron and calcium.

Ingredients: 1 bunch of kale, 1 pomegranate, 1/4 of pine nuts (I use chopped walnuts), olive oil, salt, and 1 lime

To prepare:  Thoroughly wash and dry kale. remove middle vein. Cut into very thin, ribbony strips. drizzle with a bit of olive oil, sea salt, and juice of 1/2 a lime. Using your hands, massage the kale until it begins to turn a vibrant dark green color and is tender to the touch. Add the seeds from 1 pomegranate as well as the nuts. Toss everything together and then add salt to taste.

Indian Chicken Coconut Curry


Adapted from: foodnetwork.com/recipes/tyler-florence/spicy-chicken-coconut-curry-recipe.html?oc=linkback. I made just a few adjustments to enhance the nutritional quality. Organic ingredients are always recommended.

Serves 6-8. Prep time: 20 minutes. Cooking time: 1 hour.


3 tbsp grass-fed ghee or butter

2-3 medium onions, chopped

1-inch piece ginger, peeled and finely chopped

4 garlic cloves, finely chopped

2 tbsp tomato paste

2 tbsp garam masala

1 cinnamon stick

1 to 3 dried red chiles or 1 jalapeño

Salt and black pepper to taste

2 (15-ounce) cans unsweetened coconut milk

2 cups chicken stock

6 medium tomatoes, seeded and chopped

4 pasture-raised, boneless, skinless chicken breasts, cut into 1-inch strips

extra virgin olive oil to garnish

1/2 cup cilantro leaves, plus plenty more for garnish

1 lemon, juiced

Mint leaves, for garnish

Heat the ghee or butter in a large pot over medium-low heat. Add the onions, ginger, and garlic and cook until the onions are very soft, about 15 minutes. Add the tomato paste, garam masala, cinnamon stick, and chiles or jalapeño and stir. Mix in salt and pepper. Pour in the coconut milk and chicken stock and bring back to a simmer. Cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice. Simmer until the chicken is cooked through, about 10-15 minutes. Add additional lemon juice, salt and pepper to taste. Spoon into serving bowls, allow to cool slightly and drizzle with olive oil. Garnish with cilantro and mint leaves. May be served over brown, wild or red rice. Bon appétit!

Delicious Indian Cabbage & Lentil Recipe – Cabbage Upkari


I found this delicious recipe from vegrecipesofindia.com. I made a few changes here and there to enhance the nutritional quality. I also substituted some ingredients for others that are easier to find in the US. It is advised to use organic ingredients whenever possible.


½ large cabbage

¾ cup lentils

¾ cup grated, unsweetened coconut

1 medium onion, chopped

4-­5 cloves garlic, crushed or chopped

1 tbsp garam masala (on amazon.com or may be at your local health food store)

1 jalapeño, chopped

2 tsp cumin seeds – or use powder and add with the cabbage

2 tsp mustard seeds – or use powder and add with the cabbage

2 tsp turmeric powder

3 tbsp coconut oil or grass-fed ghee

plain, unsweetened, grass-fed yogurt (optional)

chopped mango for garnish (optional)

cilantro for garnish

salt to taste


  1. Soak the lentils in water for 1 hour.
  2. Heat oil in a pan and splutter the mustard seeds and fry the cumin seeds.
  3. Add the onions and sauté them till they become transparent.
  4. Now add the garlic and curry leaves and fry for a minute or two.
  5. Add the cabbage, lentils, jalapeños. spice powders and salt.
  6. Mix everything and cover and cook the cabbage.
  7. After 10­-15 minutes, when the cabbage is half cooked, add the coconut.
  8. Cover and cook for 15-­20 minutes until the lentils are cooked.
  9. Garnish with cilantro and serve over brown, wild or red rice. Top with a dollop of yogurt and a little chopped fresh mango if desired.