Handmade Pizza Crust!

Make a memory and create a MUCH healthier pizza than what is in the market place.  Handmade pizza crust is tasty and easy to make!  Use freshly milled flour and all organic ingredients.  Making pizza together is a fun family activity and truly good for you!


  • 1 tsp yeast
  • 1 tsp sucanat sugar
  • 1 cup warm water
  • 2 1/2 cups fresh whole wheat flour (pastry or prairie gold)
  • 2 Tbl organic olive oil, first cold pressed
  • 1 tsp sea salt


  1. Preheat oven to 450 degrees
  2. In a medium bowl mix/dissolve yeast and sugar in warm water
  3. Let stand for 10 minutes
  4. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  5. Roll out dough on a lightly oiled cookie sheet or jelly roll pan.
  6. Bake for 15 minutes. Top with all your favorite organic ingredients and cook until cheese melts. Let pizza cool a little before cutting.
  7. Enjoy! We always add a salad or Bubbie’s sauerkraut as a side dish.

Cabbage Soup


Cloves garlic, pressed or missed (pressing is easiest)

1/2 onions chopped

4 large zucchini, shredded

10 carrots, shredded 

1 head cabbage (red or green), shredded

2 Tbsp. tomato sauce (or more if you like)

½ cup tomato (or small can)

1 tsp. basil

1 tsp. oregano

sea salt and pepper to taste ( i use at least 1 tablespoon of salt….ofen 2)

12 cups water or chicken broth


  1. Bring to a boil…..then simmer for 20 minutes and enjoy!

Potato Kale Soup


In a large soup pan, sauté onion in butter then add other ingredients

 3 tablespoon organic salt free butter 

1 chopped onion six cloves of pressed/crushed garlic

½ teaspoon cayenne pepper (or more if you like)

 1 teaspoon sea salt

3 – 4 quarts of water (we always make a ton of soup so we use 4 quarts of water, just keep adding ingredients until it seems right,  here you can use water, veggie broth, or chicken broth.)

6 large potatoes, cut in bite-size pieces (we leave the skin on)

 1 – 3 heads of kale, cut with scissors into small pieces (use stems only if you cut them very small)


  1. I added thinly sliced carrots this time, but most often, it’s just potatoes and kale 
  2. When the potatoes are very soft take some time out, and blend them to make your soup creamy.

Ranch Dressing


 ½ Cup plain whole milk yoghurt 

3/4 cup buttermilk (we use home-made) 

3 tablespoons home-made mayo

1 ½ teaspoons real lemon juice

1 teaspoon of Dijon mustard

⅛ teaspoon finely minced onion 

¼ teaspoon freshly minced garlic

1 tablespoon freshly chopped fresh chives 

Salt to taste 


Mix ingredients together in a bowl with a fork and then whisk.

Party Salmon Dip

Adapted from Trim Healthy Mama


Drain 2 cans wild caught salmon and empty contents into a bowl 

Add 2 eight oz. packages of cream cheese.

Add 3 Tbs. lemon juice ( or juice of one lemon)

1 tsp. cayenne 

Mix well with an electric mixer 

Finally, add one bunch of green onion and stir in with a fork

Asian Cabbage Salad


2 1/2 cups finely shredded organic cabbage 

1 cup grated organic carrots

 ½ cup diced organic red/green ( red makes the salad extra beautiful) Combine and set aside.


2 tablespoons organic extra virgin olive oil 

2 tablespoons Rice vinegar (I used apple cider vinegar because that is what I had on hand)

2 teaspoons brown sugar (or one good squirt of honey)

1 tablespoon soy sauce (Tamari or Nama Shoyu)

 ½ teaspoon grated fresh ginger root (or ¼ teaspoon dried ginger root)

 Tabasco or pepper sauce (we use a ½  teaspoon of cayenne powder)

 Wisk together and pour over and toss well. Let sit 10 or 15 minutes before serving

 Optional 1 tablespoon toasted sesame seeds mixed in with dressing

Garlic and Lemon Cabbage salad


1 garlic clove 

2 tablespoons freshly squeezed lemon juice 

2 tablespoons extra-virgin olive oil 

2 heads cabbage cored and finely shredded 

Kosher salt (to taste) 


In a bowl, pound garlic to a purée. Stir in the lemon juice and olive oil.

 In a large bowl toss the cabbage with the dressing, season with salt and toss again serve right away or lightly chilled.

Sautéed Organic Collard Greens and Eggs

Need some low carb goodness?   Dark leafy greens and pastured eggs with organic raw cheese, garlic and onions.  YUM!  Organic collard greens and eggs are my new friend!

If you are making this one for yourself . . .go ahead and make a full batch and enjoy the savory leftovers throughout the week.

Sautéed Organic Collard Greens and Eggs


  • 2 cloves garlic pressed or minced
  • 1/4 medium onion finely diced
  • 3 bunches of collards stemmed and chopped
  • 1 teaspoon sea salt or to taste
  • 3 tablespoon of organic butter or ghee (might give coconut oil a try, too!)
  • 6 eggs
  • Freshly ground black pepper
  • Cayenne sprinkled or to taste
  • Cheese of your choice. We like raw cheddar in chunks.


  1. Heat a large (12” or more), skillet over medium high heat.
  2. Sauté onion and garlic then add half the collard greens
  3. Add sea salt, pepper and cayenne
  4. Sauté until the greens wilt.
  5. Add the remaining collards and sauté until the collards are done but still a pretty green.
  6. Turn the heat back up and create 6 pockets in the greens for the eggs.
  7. Add ½ tablespoon of butter to each of the 6 pockets.
  8. Let melt.
  9. Crack an egg into each pocket.
  10. Cover and simmer until the white is cooked but the yolk is still runny.
  11. Sprinkle each egg with the chunked cheese and serve.