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God loves us so much that He has given us precious creations in nature from the beginning of time to help us live healthy and productive lives! I love God and believe in utilizing everything He created for us. His food is miraculous! I am married to a wonderful man and have two beautiful daughters. I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Wednesday, December 17, 2014

Raw Cookie Dough Bites recipe (dairy, gluten, egg, and soy free)

OMG! I made these last night for the first time. Big hit with the whole family! It's hard to stop eating them!


Monday, December 15, 2014

Gluten-free Chicken-optional Pot Pie rice cooker recipe (dairy, gluten, egg, refined sugar, and soy free)

This is so easy and yummy! My oldest daughter is a huge chicken pot pie lover and thinks this is fabulous! She says that the pie crust isn't even necessary because the filling is so good.

Filling recipe:

My changes:
I use organic creamy potato leek soup instead of regular cream of potato soup. I've also done it with my own organic potatoes chopped small and organic coconut milk.

The last time I made this I added 1/3 cup gluten-free all purpose flour mix for thickening.

I've also made this with frozen organic veggie blend that contains carrots, corn, green beans, and green peas. If you do that just use an equal number of cups as listed in the recipe for the individual veggies.

I don't use green pepper in mine since my kids aren't fans but add a little minced garlic.

I don't use a lot of black pepper; I just use salt and pepper to taste.

I use organic coconut oil instead of olive oil.

To make this vegan, leave out the chicken and use vegetable broth. It's great with just veggies.

For the crust use this recipe if you need gluten-free (use a large pie pan since you will have lots of filling available):

Grain-free Chocolate Chip Cookies recipe (dairy, gluten, egg, and soy free)

Just made these tonight! Wow! So good and so easy. I had to fight my kids for them.

I used mini dark non-dairy chocolate chips. What you see in the picture is half the recipe.


Vegan Apple Crisp (dairy, gluten, egg, refined sugar, and soy free)

My version:
6 medium green apples (use apple slicer, peeler, corer and cut in half)
1 cup coconut flour
1/2 cup almond flour
1/2 cup my flour mix (I use this base blend: http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html)
1 TBS coconut palm sugar
3 tsp arrowroot starch
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup honey
2 TBS coconut oil melted
1 TBS vanilla extract
1 TBS butter, soft (add to full mix after adding all other ingredients) 
1 TBS lemon juice (to toss apples in bowl before putting in pan)
Brown rice syrup to coat apples after lemon juice

Follow baking instructions below:

Vegan, raw Key Lime Pie recipe (dairy, gluten, egg, refined sugar, and soy free)

For the crust I used this crust recipe instead of the Zesty Macadamia one below bcs macadamia nuts are so expensive, but I added 1/4 cup coconut oil and 1 tsp lime zest to make it more like the macadamia recipe:

Raw Nut Pie Crust:


1 cup almonds
1 cup pecans (or walnuts)
1 cup pitted dates
¼ “piece of vanilla bean OR 1 teaspoon vanilla
½ teaspoon Celtic or Himalayan salt
Blend in food processor until combined. Press into bottom and sides of pan. When finished put in the fridge till ready to fill.



3 medium avocados (peeled & pitted)
1 cup cashews (soaked for at least 4 hours)
3/4 cup fresh lime juice (about 4 limes)
1 teaspoon lime zest
½ cup raw unfiltered honey or agave nectar
¼ cup organic coconut oil
¼ of fresh vanilla bean or 1½ teaspoon pure vanilla
½ teaspoon Celtic or Himalayan Salt

Place all ingredients into Vita Mix or other powerful blender and process until smooth and creamy. Pour into crust and freeze for 3-4 hours.


I used this recipe for the topping:

Sunday, December 14, 2014

Vegan, raw Lemon Coconut bars recipe (dairy, gluten, egg, refined sugar, and soy free)

These are so good! It's hard to have just one.

From this site (scroll down to find it):

Vegan, raw Lemon Cream Pie recipe (dairy, gluten, egg, refined sugar, and soy free)

So yummy! I only made half the recipe since it was my first time trying this. If you make the whole thing use a springform pan.

You can substitute one of the nuts in the crust with pecans or walnuts. I used pecans instead of macadamia nuts.

I used small pitted dates instead of medjool dates.
I used the 3rd of these powdered sugar substitutes:


If you want to use stevia as a powdered sugar substitute, here are three versions to choose from.
  • Take 2 packets of stevia with 1 cup of arrowroot or potato starch and process them in a food processor.
  • Alternatively, you can process 4 packets of stevia with 1 cup of arrowroot or potato starch and 1 cup of whey protein powder.
  • Finally, you can process 4 packets of stevia with 1 cup of arrowroot or potato starch and 1 cup of powdered milk.