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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). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Monday, October 5, 2015

Oncologists Don’t Like Baking Soda Cancer Treatment Because It’s Too Effective and Too Cheap




Click here for a great article:



Monday, September 28, 2015

Pumpkin Pie Spice Creamy Latte (vegan, gluten, soy, and sugar free)

Pumpkin Pie Spice Creamy Latte

Ingredients:
1 serving protein powder of choice
1 cup unsweetened almond milk

1/2 TBS Summa Cafe Coffee (BOGO available at www.summachallenge.com/iwi)
1/3 cup organic pumpkin puree
1/3 can organic coconut milk or 1/3 small can coconut cream
1/2 Haas avocado
1  Coconut Bliss Caffe Latte Ice Cream Bar
1 tsp organic vanilla extract
2-3 scoops Vitamin Shoppe Organic Stevia Extract powder
1/2 tsp pumpkin pie spice
Dash of sea salt
4 cubes of ice
1 TBS Renew Life Organic Fiber Clear (optional)
1 scoop Thorne L-Glutamine Powder (optional)

Instructions:
  1. Into your blender container pour in the coconut milk and almond milk.
  2. Add the rest of the ingredients, except protein powder, and 3 ice cubes.
  3. Turn the blender on until the ingredients are mixed, smoothly.
  4. Add the remaining 2 ice cubes to the smoothie and the protein powder. Turn the blender on one final time.
You can use this as 2 servings or as a meal for 1 person.


Pumpkin Spice Smoothie

Saturday, September 5, 2015

Muesli Breakfast recipe (raw, vegan, gluten-free, soy-free)

I love this! So nutritious, filling, and full of fiber!

You don't have to use every single ingredient on this recipe, but the rolled oats are important. I add organic stevia and a little organic honey to mine. If I have some on hand, I'll also add some homemade coconut milk yogurt along with the milk.

I like to put my daily serving in a glass bowl with the milk poured over it and leave it in the fridge overnight covered with a lid. You can use a glass jar too if you don't have a bowl with a lid. If I forget I can still put everything together the next morning.

If you're going to make the large portion below to store it, don't add the vanilla extract to the dry ingredients. Just add it to each individual serving. I do that with the honey also.


The following recipe is from this site: http://nutritionstripped.com/nourishing-muesli/

INGREDIENTS
  • 2 cups rolled oats
  • 2 cups quinoa flakes
  • 1 cup puffed amaranth
  • 1 cup almonds, chopped
  • 1 cup pumpkin seeds
  • 1 cup walnuts, chopped
  • 1 cup golden raisins
  • 1 cup mulberries
  • ½ cup dried unsweetened coconut flakes
  • ½ cup hemp seeds
  • ½ cup sunflower seeds
  • ½ cup goji berries
  • ½ cup dried tart cherries
  • ½ cup dried apricots, chopped
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • dash of nutmeg
  • pinch of sea salt
INSTRUCTIONSIn a large mixing bowl, combine all ingredients and stir until every ingredient is distributed in the mix.
  1. Store in an airtight container, mason jars, or bags for later use at room temperature.
  2. Pre-portion individual servings for quick on-the-go snacks or breakfasts (use about ½-1/3 cup for a serving).
  3. Serve with almond milk, nut milks, cold or warm.
  4. Enjoy!
NOTES
Nutrition Information based on all ingredients, 1/28th of the recipe at ½ cup. This serving can easily be reduced to ¼ cup (divide nutrition information in half).
NUTRITION INFORMATION
Serving size: ½ cup Calories: 220 Fat: 10 Carbohydrates: 25 (net 20) Sugar: 10Fiber: 5 Protein: 8

Saturday, June 27, 2015

Powerhouse Creamy Chocolate Protein Shake recipe (vegan and sugar-free)

So good!

Ingredients:
1 serving protein powder of choice
1 cup unsweetened almond milk
1/2 can organic coconut milk or 1 small can coconut cream
1/4 to 1/2 Haas avocado
2 TBS organic cocoa powder
1 TBS Renew Life Organic Fiber Clear
1 scoop Thorne L-Glutamine Powder
1 tsp organic vanilla extract
2-3 scoops Vitamin Shoppe Organic Stevia Extract powder
Dash of sea salt
5 cubes of ice

Instructions:
  1. Into your blender container pour in the coconut milk and almond milk.
  2. Add the rest of the ingredients, except protein powder, and 3 ice cubes.
  3. Turn the blender on until the ingredients are mixed, smoothly.
  4. Add the remaining 2 ice cubes to the smoothie and the protein powder. Turn the blender on, one final time.
You can use this as 2 servings or as a meal for 1 person.

Wednesday, April 8, 2015

eXfuze Transformation Program!

This program rocks! Without the added strength I gained from this program I don't know how I would have made it through a grueling move from a moldy home that had majorly attacked my immune system, dehydrated me, and prevented my body from burning fat for the past almost 4 years. I had no idea how well the program was working until I started packing like the energizer bunny and lifting heavy boxes. It's now been 2 weeks since the move and 6 lbs have already melted away!

Join me and change your life the healthy way with organic, non - GMO premium ingredients, nutrition support, and exercise/fitness videos!!!

http://us8.campaign-archive2.com/?u=37ec71a5b383da210d8c471b3&id=363373d9a2

Friday, February 27, 2015

Banana Protein Muffins recipe (vegan and dairy, gluten, egg, soy and refined sugar free)

These are super yummy with chocolate chips!

My oldest daughter loves it with organic chocolate protein powder. You can also use vanilla protein powder and add just a little organic cocoa if you like. I'm doing it that way next time because it's too chocolatey for me otherwise.

Recipe:
http://www.southerninlaw.com/2012/08/banana-protein-muffins-recipe-gluten-free-vegan-healthy.html?m=1





Saturday, February 21, 2015

Cheesy Spaghetti Squash Casserole recipe (gluten, egg, soy, and sugar free)

I used my own coconut milk yogurt (recipe on this blog site).

I cooked the spaghetti squash and shredded it a day ahead of time, which made this simpler. I cooked it by putting it in the slow cooker with 2 cups of water on low for 6 hours. I cut a few holes on the squash with a sharp knife before closing the lid. It was so easy to cut and shred.

Recipe:
http://detoxinista.com/2013/02/cheesy-spaghetti-squash-casserole/