Autumn Rice Medley is worth the effort. Yes, its better to cook the rice and cous cous separate but these only take minutes to get cooking. Then, once added with spices and a little chopping of fresh and dried ingredients, results in this tasty, colorful, autumn blend dish. Ingredients ½ cup uncooked black rice ½ cup uncooked red rice ½ cup pearl couscous 2 cups vegetable broth 1 onion, chopped 2-3 cloves of garlic, minced 1 red bell pepper, chopped 8 oz mushrooms, chopped 2 cups chopped kale 1 cup chopped broccoli ¼ cup sunflower seeds 2 Tbsp slivered almonds 4 Tbsp chopped dried apric ..read more

Salad Ingredients for Asian Tofu Salad 6 cups chopped romaine lettuce 1 cup shredded purple cabbage 1 cup chopped cucumber ½ cup shelled organic frozen edamame, thawed 8 oz baked organic teriyaki tofu, cut into small cubes ½ cup whole grain of your choice, cooked as directed ¼ cup chopped almonds 2 scallions, chopped or more 2 Tbsp sesame seeds Chop and prepare all ingredients above and place together in a bowl. If making ahead of time mix together and place in the refrigerator but wait until you are ready to serve before adding the dressing. Asian Tofu Salad Ingredients for Carrot Gi ..read more

Ingredients 1 Cup of Organic black rice 2 cans of Garbanzo beans 3 packages of Hempfu (or organic tofu if hempfu is not available to you) ½ pound Cooked Brussels Sprouts, cut in half Sea salt and back pepper to taste 3 12 oz packages of Frozen veggies 1 bunch of green onions, chopped 2 Cucumbers, chopped ¼ cup Sriracha sauce ¼ cup Braggs Liquid Aminos 1 TBSP maple syrup ¼ cup Rice vinegar Fermented sauerkraut Dressing 1 cup of Apple Cider Vinegar with the mother ¼ cup of water 2 TBSP Dijon mustard ¼ tsp of cayenne pepper ¼ tsp sea salt 2 garlic cloves chopped Directions ..read more

50K Here I come! It is six weeks into my training program for my first ultramarathon. That’s 50 kilometers that I’ll be running. I’ve run a couple half marathons, but I’ve never even done a marathon. There’s something about the ultra that is enticing and exciting. I’ve actually tried training for marathons in the past, but I’ve had health issues that have prevented me from reaching the goal. I struggled with an autoimmune disease for many years and found myself depleted and tired of energy for a long time, until recently when I got to the root cause of what was going on for me ..read more

Autumn Rice Medley is worth the effort. Yes, its better to cook the rice and cous cous separate but these only take minutes to get cooking. Then, once added with spices and a little chopping of fresh and dried ingredients, results in this tasty, colorful, autumn blend dish. Ingredients ½ cup uncooked black rice ½ cup uncooked red rice ½ cup pearl couscous 2 cups vegetable broth 1 onion, chopped 2-3 cloves of garlic, minced 1 red bell pepper, chopped 8 oz mushrooms, chopped 2 cups chopped kale 1 cup chopped broccoli ¼ cup sunflower seeds 2 Tbsp slivered almonds 4 Tbsp chopped dried apric ..read more

Salad Ingredients for Asian Tofu Salad 6 cups chopped romaine lettuce 1 cup shredded purple cabbage 1 cup chopped cucumber ½ cup shelled organic frozen edamame, thawed 8 oz baked organic teriyaki tofu, cut into small cubes ½ cup whole grain of your choice, cooked as directed ¼ cup chopped almonds 2 scallions, chopped or more 2 Tbsp sesame seeds Chop and prepare all ingredients above and place together in a bowl. If making ahead of time mix together and place in the refrigerator but wait until you are ready to serve before adding the dressing. Asian Tofu Salad Ingredients for Carrot Gi ..read more

Ingredients 1 Cup of Organic black rice2 cans of Garbanzo beans 3 packages of Hempfu (or organic tofu if hempfu is not available to you) ½ pound Cooked Brussels Sprouts, cut in half Sea salt and back pepper to taste3 12 oz packages of Frozen veggies 1 bunch of green onions, chopped 2 Cucumbers, chopped ¼ cup Sriracha sauce¼ cup Braggs Liquid Aminos 1 TBSP maple syrup ¼ cup Rice vinegar Fermented sauerkraut Dressing 1 cup of Apple Cider Vinegar with the mother¼ cup of water 2 TBSP Dijon mustard¼ tsp of cayenne pepper ¼ tsp sea salt2 garlic cloves chopped Directions Time needed: 1 hou ..read more

50K Here I come! It is six weeks into my training program for my first ultramarathon. That’s 50 kilometers that I’ll be running. I’ve run a couple half marathons, but I’ve never even done a marathon. There’s something about the ultra that is enticing and exciting. I’ve actually tried training for marathons in the past, but I’ve had health issues that have prevented me from reaching the goal. I struggled with an autoimmune disease for many years and found myself depleted and tired of energy for a long time, until recently when I got to the root cause of what was going on for me ..read more

What is Mindfulness?  The Merriam-Webster dictionary defines it in 2 different ways: “The quality or state of being mindful” “The practice of maintaining a nonjudgmental state of heightened or complete awareness of one’s thoughts, emotions, or experiences on a moment-to-moment basis”It’s turning off the automated moves and living in the “Now”.  Being present for all we do and using all our senses and absorbing the surroundings.  Take back control of the busy brain, rein in those wild thoughts and let them drift away with the clouds. Mindfulness is simple and free and can be flexed arou ..read more

After returning from a trip to Mexico, I realized that I never consumed a single burrito while south of the boarder.  A sudden craving came over me,  but I also wanted something with a Middle-Eastern taste.  So, I decided to create a Mediterranean burrito.  And it turned out tasty enough to share.  Give this a try and feel free to add a touch of your own imagination. Create your own masterpiece! Ingredients: 1 cup Rice (I used pink), cooked as directed 4 cups fresh Spinach leaves, coarsely chopped 1 cup Lentils (I used autumn blend but any type will do) cooked as directed 2 T Olive oil 2 Red o ..read more