Autumn Vegetable Curry


  • 1 Yellow Onion, peeled and diced
  • 2 Carrot, peeled and diced
  • 1 head Cauliflower, cut into bite sized florets)
  • 1 Sweet Potato, peeled and diced
  • 1 can 
  • Organic Coconut Milk (15 oz can)
  • 1 cup 
  • Organic Vegetable Broth (Add more for a soupier curry)
  • 1 bunch 
  • Collard Greens, washed and cut
  • 1 Tbsp Curry Powder
  • 2 Tbsp Coconut Oil
  • 1/4 cup organic Cilantro, roughly chopped
  • 2 tsp Sea Salt (add more or less to taste)
  • 1 tsp Black Pepper


  1. In a large pot heat coconut oil on medium heat and sauté onions and curry powder until the onions are fragrant and translucent (about 6-8 minutes).
  2. Add the coconut milk and the sweet potato and bring to a simmer.
  3. Add the vegetable stock and all of the vegetables except the greens.
  4. Simmer until the sweet potatoes are tender (about 10 minutes).
  5. Add the greens and cook another 3-4 minutes or longer if you like the greens more tender.
  6. Season with salt and pepper and serve with ½ cup quinoa. Garnish with cilantro end enjoy!


No Collard Greens: Use kale, mustard greens or spinach instead
Spice it up: Add more curry powder or some cayenne pepper

Post-Holiday Recovery Soup


  • 2 cups water 
  • 1 32-ounce box of organic, free-range chicken or vegetable broth 
  • 2 - 3 boneless, skinless organic, pasture-raised chicken breasts, rinsed and patted dry* 
  • 1 pound organic carrots, peeled and chopped into one-inch pieces
  • 1 white onion, chopped into one to two-inch slices 
  • 8 ounces raw baby organic spinach, rinsed and torn into bite-sized pieces 
  • 1 organic jalapeño pepper, chopped fine 
  • 2 cloves organic garlic, crushed and chopped fine 
  • ½ tsp each: dried organic dill, rosemary, oregano (if using fresh herbs, add 1 tsp of each)
  • 1 tsp ground cumin 
  • 1 tsp smoked paprika 
  • 1 tsp sea salt (add more or less to taste)
  • 1 tsp ground black pepper (add more or less to taste)
  • 2 organic avocados, cut into bite-sized chunks 
  • If you have leftover turkey, you can shred or cut it into bite-size pieces and add it to the soup during the last 15-20 minutes of cooking time.


  1. In a large soup pot, pour in water and chicken broth.
  2. Toss in all of the vegetables EXCEPT the avocado (carrots, onions, spinach, and jalapeño. You can also add other veggies you have on hand, such as mushrooms or zucchini).
  3. Stir once and cook on medium heat for 10 minutes.
  4. Add chicken breasts (whole); if liquid does not cover chicken add more water or broth to just cover breasts.
  5. Bring to a boil and boil for 5-10 minutes. Reduce heat to low, cover with tight-fitting lid, and simmer for two hours. Check after one hour to ensure broth is still covering chicken breasts.
  6. At two hours, stir and check for tenderness of chicken – it should fall apart easily when pulled with a fork.
  7. Add garlic and remaining spices; stir well and simmer 10-15 minutes more.
  8. When done, use fork to tear chicken into bite-sized pieces. (Be careful as the chicken in the broth will be hot.)
  9. To serve, scoop a serving-size of vegetables and chicken into a bowl; use a ladle to pour broth over vegetables and chicken.
  10. Add 2 -3 chunks of avocado to each bowl and serve. This is a hearty, healthy, post-holiday meal for lunch or dinner!

Makes 6 - 8 servings

St. Paddy's Day Liver Cleanse Smoothie

This yummy smoothie is a fun and healthy way to celebrate St. Patrick's Day. If you had a little too much fun, whip this up and give your liver a little love to recover from the biggest drinking holiday of the year.

1 cup almond or coconut milk, unsweetened

1 scoop vegan non-soy protein powder (I like Vegan Proteins+ by Genuine Health or vanilla Vega Performance Protein)

2 cups organic kale or spinach

1/4 fresh avocado

1/2 organic apple

1/2 frozen banana

Juice of 1/2 organic lemon

1-2 slices of fresh organic ginger


  • Frozen bananas make the smoothie thick and creamy! Break bananas into pieces and freeze in container overnight.
  • To make smoothie, mix all ingredients in blender and enjoy!

Optional additions:

Walnuts, berries, flax seeds