Israeli Cabbage Salad

Prep Time: 10 minutes — Cook Time: 5 minutes — Total Time: 15 minutes


  • 1 small head red cabbage, shredded
  • 3 TBSP mayonnaise
  • 2 TBSP sugar, or to taste
  • 1 TBSP lemon juice, optional*
  • 1/4 tsp salt


  1. Place the shredded cabbage in a bowl along with mayonnaise, sugar, and (optionally) lemon juice, and salt. Mix to coat.
  2. For the creamy version found in supermarkets, let chill for one hour before serving.

Note: *Lemon juice will turn the liquid pink so some people leave it out or pour out any excess liquid before adding it.

Strawberry Cake


  • 1 cup organic sugar
  • 1 (6 ounce) package strawberry flavored Jello, or search for a health store alternative
  • 1 cup organic butter, softened
  • 4 eggs
  • 2 3/4 cups freshly milled wheat flour
  • 1 1/2 tsp baking powder (aluminum free)
  • 1 1/4 cup whole organic milk
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree, made from blended organic strawberries (fresh or frozen)

For icing, mix the following until well blended:

  • 1 stick organic butter, softened to room temperature
  • 1 block cream cheese, room temperature
  • 3/4 cup powdered organic sugar
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • 1/2 cup to 1 cup blended strawberries


  1. Preheat oven to 350 degrees
  2. Grease 9×11″ cake pan or two 9″ round cake pans
  3. Cream together butter, sugar, and powdered jello.
  4. Beat in eggs one at a time
  5. Combine flour and baking powder, stir into batter along with milk
  6. Blend in vanilla and strawberry puree
  7. Pour into prepared pan or pans
  8. Bake for 25-30 minutes, or until a small knife or toothpick inserted into the center of the cake comes out clean. Allow cake(s) to cool in their pans for 25 minutes, then add icing

Whole Wheat Muffins

Yield: 12 muffins


Dry ingredients:

  • 1 1/2 cups whole wheat flour (freshly milled)
  • 2 tsp baking powder (aluminum free)
  • 1/2 tsp sea salt
  • 1TBSP finely shredded lemon peel or 1/2 TBSP dried orange peel*
  • 1/2 TBSP poppy seed

Liquid ingredients:

  • 1/4 cup coconut oil or butter, liquified
  • 1 beaten egg
  • 1/2 cup milk
  • 1/2 cup honey


  1. Preheat oven to 375 degrees
  2. Mix dry ingredients
  3. Add in liquid ingredients
  4. Grease stainless steel muffin pans or line with baking cups- fill 2/3 full
  5. Bake at 375 for about 15-20 minutes, depending on the muffin tin size

Note: For variation add 1/2 cup shelled sunflower seeds to the flour mixture and leave out lemon/orange zest and poppy seeds. Also could add in 2 cups shredded sharp cheddar cheese.

* For more lemon or orange flavor, squeeze in some lemon juice or orange into the batter.

Raw Carob Balls

Yield: 2-3 dozen treats (depending on how big you make them)


  • 2 cups raw cashews, pecans, or almonds
  • 3/4 cup water
  • 3 cups organic rolled oats
  • 1 cup local, raw honey
  • 1 cup unsweetened organic coconut shreds
  • 1 cup organic raisins
  • 1/2 cup carob chips or chocolate chips


  1. Using a blender, blend nuts and water until smooth
  2. Blend in honey
  3. Pour blended mixture over dry ingredients and mix together (with a spoon) until thoroughly mixed
  4. Form 1 inch balls. Refrigerate or freeze for hals an hour before serving

Chocolate- Peanut Butter Squares


  • 3 cups rolled oats
  • 3 TBSP cocoa
  • 1/4 cup butter
  • 3/4 cup honey
  • 1/4 cup peanut butter
  • 2 tsp vanilla
  • 1 tsp cinnamon


  1. Melt butter in pan. While melting, toss oats with cocoa in medium bowl. Once the butter has melted, add honey and peanut butter and cook on low until it starts to bubble.
  2. Remove from heat and quickly stir in vanilla and cinnamon.
  3. Pour over oats and mix well.
  4. Press firmly into 8×8″ pan, and freeze until firm enough to be able to cut.
  5. Cut and place in container. Best if stored in refrigerator.

Date Treats


  • 1-2 lb medjool dates
  • 1/2 cup almond butter (or other no sugar nut butter)
  • 1/4 cup whole or cracked golden flaxseed (we often leave the flaxseed whole)
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup honey
  • 1/4 tsp sea salt


  1. Mix together and use for stuffing dates.

Spicy Quick-Pickled Veggies

Prep Time:15 mins — Cook Time: 5 mins — Total Time: 20 mins — Yield: 1 quart pickles

Learn how to make spicy quick-pickled vegetables (jalapenos en escabeche)! They are so easy to make. Pickled veggies are great on salads, sandwiches, and other dishes.


  • 1/2 medium cauliflower, florets cut into small, bite sized pieces
  • 2 medium carrots, cut on a sharp diagonal into 1/8″ thin rounds
  • 1 small white or yellow onion, sliced into very thin rounds
  • 2 medium jalapenos, sliced into thin rounds
  • 6 garlic cloves, quartered
  • 1 cup plain white vinegar or apple cider vinegar
  • 1 cup water
  • 1 TBSP salt
  • 1 1/2 TBSP honey or maple syrup
  • 1 bay leaf
  • 1 tsp oregano (preferably Mexican oregano)
  • freshly ground black pepper


  1. Pack the cauliflower, carrots, onion, jalapenos, and garlic, into a quart-sized wide-mouth mason jar. Place the jar in the sink, since you’ll be pouring hot liquid into it soon.
  2. In a medium saucepan, combine the vinegar, water, salt, honey, bay leaf, oregano, and a generous amount of freshly ground black pepper. Bring the mixture to a simmer over high heat, then carefully pour the hot vinegar mixture into the jar. You should have enough to completely submerge the vegetables (maybe a little extra). Tuck the bay leaf into the side of the jar.
  3. Let the pickles cool to room temperature (about 1 1/2 hours) before tapping the jar to remove air bubbles. The pickles should be pretty well pickled and ready to consume at this point. If you’re not eating them right away, securely fasten the lid and refrigerate for up to a month.

Chicken Tortilla Soup


  • 3 TBSP Extra Virgin Olive Oil (I use butter)
  • 1 1/2 medium onion, chopped fine
  • 2 large garlic cloves
  • 1 1/2 cups chopped kale
  • 3 4oz can of green chilies (or less depending on your taste) –For our large batch, we use 3 cans and it was plenty spicy for our family
  • 3 tsp chili powder
  • 3 tsp ground cumin
  • 3 tsp dried oregano
  • 12 cups total water and chicken broth
  • 3 14.5 oz diced tomatoes (I prefer to chop fresh roma tomatoes vs. the canned… we did use canned this time, but in the future I will chop fresh so the sizes are smalled and there are no stem chunks in the soup)
  • 4 cups shredded chicken*
  • 4 cups organic frozen corn
  • 2/3 cups cilantro, chopped
  • chopped green onions
  • salt and pepper to taste
  • Serve with raw grated cheese and non-GMO corn chips

*Note: (We put 2 chickens in a very large stock pot and added water and some garlic and celtic sea salt (approx. 1 TBSP) and cooked it until the chicken was falling apart… then we used metal tongs to pull the chickens out and put them in a baking dish to cool. Once cooled, we picked all the chicken off and put it back into the broth. The leftover bones were put into a new stock pot and cooked over night for future broth– then cooled and put into mason jars in our fridge.)

Hearty Beef Stew


  • 2-3 onions, finely chopped
  • 1 TBSP coconut oil or butter
  • 1 package beef stew meat (grass fed or grass finished beef)
  • 2 cartons of 8 cups beef broth, or water
  • 2-3 cups water (in addition to broth/water above)
  • 6-7 medium potatoes, cut into small cubes
  • 8-10 carrots, cut into small circles
  • 1 small can organic tomato paste
  • 1 28oz can chopped tomatoes
  • The following spices to taste: oregano, celery seed, salt, pepper, parsley. Add more of these items if you did not have broth on hand.


  1. In the bottom of a large stock pot, sauté onions for several minutes in oil.
  2. Brown meat until the outside of each chunk is cooked, but still raw in the middle.
  3. Add liquids and other ingredients to the stock pot.
  4. Bring to a boil.
  5. Turn the heat down to medium-low, cover.
  6. Let cook for a couple of hours.

Fresh Salsa


  • 5-7 medium tomatoes
  • 1-2 jalapeno peppers (Take seeds out first if you want to keep it from being too hot… also, might try one pepper or even half and see how hot it is)
  • 1 tsp real salt
  • 1/3 bunch of cilantro
  • 1-2 garlic pods
  • 1/3 onion
  • Juice of 1/2 lime or lemon


  1. Put 2 tomatoes in blender and liquify. Add jalapenos, salt, cilantro, garlic, and onion. Puree in blender. Add rest of tomatoes and hit the pulse button 2-3 times to make it chunky.

Note: Can add cumin to taste, too.

If you don’t have fresh tomatoes, use canned tomatoes… use 1 large can for 1 batch of salsa.