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Prescriptions from Plant to Table


Serenely Green Goodness

This is a dressing that can doll up anything, really. I add it to all kinds of greens, rice, pasta, legumes, farro, spelt, and anything else you can think of. Organic produce is ALWAYS recommended. It goes something like this:

In a blender or food processor add

-1 avocado

-zest of 1 lemon (or lime)

-juice of one lemon (or lime)

-half a large clove of garlic (zested in)

-handful of fresh flat-leaf parsley

-handful of fresh coriander (cilantro)

-a couple of glugs of olive oil and/or MCT oil

-sea salt or Himalayan salt to taste

-pepper to taste

-favorite chili pepper to spice it up (if desired) amount depends on how much spice you wish to add

Whiz in the blender or food processor until smooth. Enjoy!

You can also add variations, depending on the flavor preferences and seasonal availability:





Nurture from Mama Earth

Artichokes are full of antioxidants and so delicious! It is like eating a flower (it IS a flower). Simply steam or simmer in water for about 45 minutes or until when you try to pick one up by a petal, the petal falls off. Squirt with lemon and I serve with these two dipping sauces:

Garlic, rosemary, lemon infused olive oil

Add fresh, grated garlic, sea salt, and fresh rosemary leaves to a small pot with a generous amount of olive oil. On the lowest setting, heat until fragrant, remove from heat and add lemon zest/juice. Enjoy by dipping the petals in the oil before eating.

Garlic, lemon aioli

Add 1/2 to 1 medium clove of fresh garlic (grated using a zester) to about a cup of Vegenaise. Zest one lemon and add to bowl, season with salt, add lemon juice to taste. Stir rapidly with a small spoon until light and smooth (you can also use a small food processor or a hand blender). Let sit for at least 20 minutes to let the flavors meld. Enjoy by dipping the petals into the aioli.



Say goodbye to butter and the clogged arteries and sludgy blood flow and hello to whole body wellness with ghee. You can use ghee in place of butter in every situation, and it is beneficial to your health. The best part for all you butter lovers? It tastes like butter because it is made from butter. Here are some of the benefits of ghee:


-assists in fat-burning

-enhances mood

-aids in digestion

-lubricates the joints

-boosts immunity

-aids the body in the absorption of nutrients from food and herbs (so heat your herbs and spices in ghee)

to name some of the wonderful effects of ghee.

Here is how to make it:

In a saucepan and with lots of loving kindness, good vibes, and soulful music, place organic, unsalted, grass-fed butter. Under low heat, simmer the butter for about twenty minutes, stirring frequently and spooning off the foam.

When the ghee has reached a deep golden color (this usually happens after the second session of foaming), remove it immediately from heat, and let it cool briefly.

Using a fine mesh strainer lined with cheesecloth, pour the ghee through the strainer into a glass container(s). Let cool and store in the refrigerator or on the countertop with lid(s) after cooling. Enjoy! I usually have one jar on the countertop and the others in the refrigerator until we are ready to use them. 

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