Homemade Veggie Chips Recipe

Whip these chips up in a jiff and have a healthier snack for your family. Dip them in guacamole, hummus, seed cheese, or your favorite spread, and store in a paper bag. Plastic makes them all mushy. If you want to have a bunch on hand, it’s best to make extra dough and freeze until your ready to dehydrate and eat them– because they taste better this way. And they won’t last too long in the fridge.

Enjoy!

Ingredients

  • 3 large zucchini squash
  • 3 large carrots
  • 1/4 cup chopped green onion
  • ½ cup fresh dill
  • 2-3 tsp celery seed
  • 1 tbsp. olive oil
  • Pinch sea salt

Process

Shred your zucchini and carrots in a food processor, add in chopped green onion, dill, celery seed and olive oil and sea salt — and process for about 1 minute. Your mixture should be slightly sticky.

Raw Method: Spoon cracker sized servings onto dehydrator sheets and dehydrate for 5-6 hours. Flip your chips every two hours. I use an Excalibur dehydrator at 115 degrees.

Baked Method: Spoon cracker sized servings onto a greased pizza stone and bake on low for 2-3 hours or until crispy. Flip your chips after 1 hour.

Variations: add spinach, arugula, and vary the herbs for different flavors.

Image credit


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Fermented Fig Fantasy Dressing Recipe

Do you love figs? I do! And, besides eating them in the wildly delicious gluten-free newtons from the Santa Monica Co-op, I had to figure out what else to do with the things so that my obsession didn’t get boring. Naturally, I went to fermentation. I’ve tried to ferment almost everything you can think of from green beans to chocolate to spice mixes and teas. It’s not always a success. But, this my dears…this figgy frenzy was a fermentation feat for my record book. In fact, I often serve this in my classes and bring it to parties.

Figs are full of sugar, so naturally they have what it takes to feed the healthy probiotics in the fermentation process. Leaving them to ferment for 24 hours doesn’t produce alcohol for me. So, it’s all good. The fermentation simply breaks down the sugar and makes the whole shabang easier to digest, and also offers you some healing pro-bugs for your beautious digestive tract.

Fermentation also makes the minerals and fiber more bioavailable to you. That means that your body will actually accept more nourishment from these delicious fruits in their fermented state.

Figs are very alkalizing and have the energy to help your stomach, spleen and pancreas do their jobs, and get food and fluids moving through and balanced. No wonder why I love them so. I found myself having spleen/stomach problems a while back. Sweet foods have a necessary role in health besides providing us with caloric energy and enjoyment. They can be very supportive and tonifying. Of course, the more figgy love you have, the closer to the bathroom I recommend you stay. The little guys can also be quite a laxative.

If you’re on a candida cleanse or doing Body Ecology, you may feel the need to stray from all sugars. We did that for a while and it worked for us. However, when I started adding in more fermented foods and fermenting salad dressings and stuff like that– our whole family came to be able to process sugar much better. In fact, we also became able to process fats, proteins, and carbs much better too. We no longer think sugar is evil. We like it. And our adventures into fermentation have taken away all of those wicked cravings for the sugar beast.

“Figgy Juice” Recipe

Ingredients and Equipment:

  • 2 cups fresh figs (dried)
  • Coconut kefir to cover figs
  • Sterile Jar

Process:

  • Pack figs in jar and cover with kefir.
  • Ferment for 24 hours.
  • Use “juice” in salad dressings.
  • Figs can be used in desserts or dressings.

Fermented Fig Fantasy Dressing Recipe

Ingredients:

  • Handful fermented figs
  • Splash fermented “figgy juice”
  • Splash ume boshi vinegar
  • Sea salt to taste
  • Handful of chives, cilantro, basil, parsley, sunflower seeds
  • Olive oil

Process:

  • Begin to blend some figs and fig juice and keep adding ingredients until you have a “salad dressing” consistency that floats your boat.

Note: you may also dig adding some fig bits to your chocolates. I do.

Have a gorgeous day,

Gina

Image Credit


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Videos: Doug’s Natural Seizure Recovery with Reiki, Energy Healing and Raw Food

Hey Peeps,

Im so excited my man is finally coming out to tell his own recovery story. It’s also great to have him BACK after a painful detox. But, he did it! You can read his entry about how he detoxed from the seizure medication, Lamictal here: https://blissybliss.wordpress.com/2011/11/17/recovery-from-the-seizure-med-lamictal/

He gets a bit deeper in these videos. Enjoy!

Part 1

Part 2

Have a Juicy Thanksgiving: Delicious Raw Vegan Holiday Alternatives

 

Good Morning Loves!

Tomorrow’s Thanksgiving Day here in the US, and I couldn’t be more grateful for the BLISS I’ve experienced from a high raw vegan lifestyle. This is the kind of EATING that opens your MIND. In that light, we have a guest post today from Allison Brooks, who shares a mix of past info and modern science. Max Gerson was using raw juices to cure cancer in the 50s, and finally, we have modern science to support those of us on that healing path. YUM!

By Allison, Brooks

Get Juiced!

Not in the steroid sense, but sorta…

Many people today don’t understand how food really works with our bodies (or at least I didn’t). Most  of us know that there are healthy foods, processed foods, fuel foods, and then those fast-foods, but not everyone knows how those foods work with our body.

It wasn’t until the document, Fat, Sick and Nearly Dead, came out that I learned what phytochemicals, lycopene, and other foreign words were. But after some research I learned how these natural chemicals interact with our body to promote healthy function, and that all my “natural” foods weren’t so natural anymore.

Many of these natural mixes and chemistry-knowledge have led many naturopathic and homeopathic practitioners to produce immune boosters to help the body during its weakest times. These range from common cold remedies, to post-workout relief, and to more serious issues like cancer. This does not mean that these juices cure cancer, but instead aid the body and keep it strong during very intense conventional treatments.

Many doctors see that benefits from these natural juices and have recommended patients with a low-survivability rate cancer, such as non-hodgkin’s lymphoma or pleural mesothelioma, to practice juicing with specific recipes or take classes to learn the helpful components of each ingredient. This is not only a healthy addition for patients, but it also gives them a sense of control when life might seem out of their reach.

So today, I have listed a couple of yummy recipes to spur any cleanse, detox, immune boost, or just healthy treat for all you “Bliss Bombs.”  The best part is that the prep time is just a matter of seconds. Hope you enjoy!!

Thanksgiving-Day Treat:

This juice is a great way to stay  healthy Turkey Day, but still enjoy the yummy-ness.

Ingredients:

  • 4 cups butternut squash
  •  1 large honeycrisp apple dash cinnamon

Directions:

  • Wash apple and squash well
  •  Peel squash and cut into chunks
  •  Cut apple to fit into chute of juicer
  • Juice
  • Pour over ice Sprinkle cinnamon on top of juice

Enjoy!

Hawaiian Getaway:

This juice has been studied, and used in cancer hospitals to give patients a healthy boost and delicious treat. It is rich in antioxidants and great for digestion, and its a little taste of paradise.

Ingredients:

  • ¼ Pineapple
  •  1 cup blueberries
  •  1 piece for fresh ginger (roughly ½ inch)

Directions:

  • Wash ingredients
  • Core and Peel Pineapple
  • Juice
  • Pour over or blend ice Sprinkle coconut on top for an added island feel.
Enjoy!

My name is Allison Brooks and I am a recent graduate of the University of Mississippi. I earned my B.S. in Biomedical Anthropology and have continued my research to work towards a completed ethnography. I mainly focus on the effects of biomedicalization on different cultures, but I do branch off into other fields of anthropology.

 

Fermented Orange Creamsicle Recipe

If you’re looking for a refreshing non-alcoholic drink to sip at parties this summer, or to simply toast to your everyday bliss — you so have to try theses fermented recipes I just whipped up.

Fermented Orange Creamsicle

Ingredients:

Process:

  • Stir your honey into the orange juice with a wooden spoon
  • Add ginger juice
  • Stir in fermented coconut milk
  • Stir in coconut kefir
  • Pour over ice

For an even more blissful treat, mix 1/2 cup of this chocolate shake with your fermented orange creamsicle for a drink that is a dream come true.


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Open Your Heart Chakra With This Probiotic Cacao Shake (Recipe)

I was about to post this blog in our “Inspired By” category — since the cacao vibes really got my creative juices flowing this morning. Did you know that your heart vibration is the strongest one your body emits, and that things like LOVE, GRATITUDE and CHOCOLATE raise that vibe?

Today, a day after my little heart-throb Dougie’s 7th birthday, and as we enter the Leo (heart-centered energy) moon –is the best day for heart-opening recipes.

You can heal yourself from almost anything by tapping into and focussing your heart vibration toward your intention. In fact, many healers understand how to share their heart vibe to help others heal. As a Reiki Master, I often lock Reiki energy in my clients’  hearts.

My men and me practice gratitude each day to open our hearts. But, if I can do something with food, I’m all about that too. Raw cacao is an amazing heart-opener, if you can handle it. Our family has a been a bit too sensitive to consider chocolate a superfood.  It’s acidic and always kinda made us feel “low” after the initial energy boost. But, ever since I discovered how to ferment it or combine it with fermented greens we get those delicious wows that chocolate was meant to share.

This morning’s Holy Probiotic Cacao Shake lifted Doug and I out of our RV-remodeling-mold and mildew induced funk. We’re ready for anything now. Bring on the BLISS.

Here’s the recipe, loves.

Probiotic Cacao Shake

Ingredients

  • 2 1/2 cups water
  • 2 handfuls ice
  • Raw cacao powder (to taste/ I used about 1/2 cup)
  • 2 helpings Real Food Real Life Pro Amino-Otic
  • 1/2 avocado
  • 2 cups fermented coconut milk kefir (just add a Body Ecology Kefir starter to 1 qt coconut milk and ferment for 24 hours at room temp in a sealed, sterile glass jar)
  • Raw honey and/or green stevia powder to taste

Process:

  • Blend avocado, water, honey and green powder until smooth
  • Add in cacao and blend some more
  • Add in ice and blend for a few seconds
  • Add in your fermented coconut milk last to protect live probiotics and only blend for a few seconds
  • Serve (over more ice if you desire)

Optional Add-ins:

I added some reishi tincture to mine. You can also add maca (which balances out the cacao nicely or any other superfoods or supplements you love).

Bliss you!

Gina


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

2

I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Bone Broth Recipe For Reluctant Vegans

Spring and summer may be the best times of year for detoxification (from processed foods, sugar, dairy, gluten and standard American toxic eating) —  if your body has the strength to cleanse.  Chinese medicine tells us that the warm weather supports the natural release.  During the warmer seasons, we crave lighter, more cooling foods and liquids that help push out poisons and relieve our liver from all of its filtering work.  But, if we follow Chinese medicine correctly, we would also set a time for building our core strength to handle this season of release.

I find that even if we still have toxic build-up, many of our kids with autism as well as my clients with very sensitive systems need more energy to do that.  Often their organs for detoxification are a bit sluggish. This has definitely been the case for my family.

This bone broth is amazingly mineralized, and can help strengthen us at the core.

This makes a huge pot you can store leftovers in glass jars.

Ingredients:

Broth Base

  • 3 lbs bones ( I used chicken that was already roasted.. you could use raw)
  • Butter
  • Coconut oil
  • Handful cloves
  • Handful fennel seeds
  • 1 1lb bag baby carrots
  • 4 bulbs garlic, peeled
  • 4 onions, chopped or sliced
  • 1 bunch parsley, whole or chopped
  • 1 Bunch cilantro, whole or chopped
  • 1 bunch celery, whole or chopped
  • 1 cup dulse flakes
  • 1 knot kombu whole
  • 3 inch burdock root,whole or chopped
  • 8 inch ginger root, whole
  • 1/4 lb shiitake mushrooms (anti-candida), whole or chopped
  • 1 cup raw apple cider vinegar
  • 2 cups lemongrass dried or 3 large lemongrass sticks
  • Cumin, garlic powder, turmeric, sea salt

+ Raw Mineral Soup

  • Coconut meat and water (about 1 for every 2 people)
  • Cilantro, chopped
  • Chili flakes

Process:

  • Begin by lightly sauteing onion, fennel, cloves and garlic with chicken bones in bottom of soup pot with butter and coconut oil. (or steam with water)
  • Add bones and 1/2 the raw apple cider vinegar throw in root veggies (carrots, ginger, burdock)
  • Fill pot with water and let simmer for a few mins
  • Add in celery, dulse, kombu, cilantro, parsley, lemongrass
  • Cook on low/med for 6 hours covered, adding water as you go
  •  Season with sea salt, cumin, turmeric, garlic powder, more apple cider vinegar
  •  Add your mushrooms cook for 6 more hours on low/med, adding water to keep it from evaporating
  • Simmer this soup for 24 hours
  • When done, let cool and then skim out any bone fragments
  • In your blender, blend up the rest of the bits and pieces of veggies and spices with broth, then strain so that you are left with a clear brown broth.
  • Taste the broth and season to your liking
  • You may add more garlic.. (that’s what I do)
  • You can jar this broth and you can even freeze it
  • It will be good for about a week in the fridge

For a delish raw and cooked soup

Blend 1 cup broth with water and meat from 2 coconuts and add cilantro and chilli flakes + other seasonings to taste to create an amazing mineralicious dinner.

Huge Yummy UPDATE: I just made this broth with elk bones from the Chicago Farmer’s Market in the crock pot. The onions and veggies melted into the soup. I simply skimmed the bits off the top. Then, added more fresh herbs (cilantro, garlic, ginger, onion, tarragon, cumin, curry, and lime juice) for flavor, salted, and drank that broth like there was no tomorrow. My body just loves this stuff. You can blend this with rice, raw or steamed veggies or my fave coconut option above.

Enjoy brothing!

Lot’s of love,

Gina


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

No More “Guilty” Pleasures, I’ll Take Plain and Simple Regular Pleasure

The other night a friend and I laughed at how I knew all the words to some obscure Air Supply song. I’ll always have a soft spot in my heart for those tunes my younger bro and I sang  in front of the TV while watching “Solid Gold.” Up until 2 days ago, anything 1980’s or chocolate, or crocheted,  or anything resembling a cupcake were all guilty pleasures. Not anymore. The guilt is gone and I’m jammin with my Trader Joe’s gluten-free vegan ginger snaps– that I am eating sans guilt despite the sugar.

A lot of guilt goes into and comes out of changing to the “healthier” side of things, you know what I mean? But, the worst I’ve created for myself comes from what I decide I want to eat. Once  you dive into learning what goes into our food — from the ingredients to the energy, processing, and scams behind who is making money by poisoning us with chemicals, gmos, and godknowswhat, your higher self doesn’t want to go back. Healthy food makes you feel food. It tastes good. And us smart and savvy peeps have found ways to even make it cost less, prevent and heal illness and give us enough energy to stay feeling young for long.

Coming to Chicago to visit family and  make our first Bliss Tour stop has taught me that I’ve had to let go of a little bit of my  “healthy” eating. That is because ultimately, I have to eat. I have these ideas of what I am supposed to eat, what I want, what I need, what I crave and all of that. But, my experiences here have taught me just how hard it can be for the average person to make these healthy choices. Whole Foods Market is more full of processed and sugary foods, than it is of “whole foods.”  The Farmer’s Markets cost 3x as much as the one in Santa Monica, and the discount organic market has older produce that is ready for the trash.  Believe me, you can find good, organic and healthy options here. I know it. I used to live here. But, living in California spoiled with variety, convenience and price. I never had to shop at Whole Foods in California. We bought everything at the farmer’s markets.

I initially felt guilty for making choices to buy fruit and veggies that I knew were sprayed with chemicals. Our family has gotten  sick for the first time in years. We were exposed to mold. And, I originally blamed that on my poor meal planning and poor shopping decisions.

But, I think the guilt hurts more than the pesticides.  It’s proven  that not only are emotions connected to our physical health, but that our heart vibration is the strongest vibration  we emit. If our hearts are heavy with guilt, that has the potential to harm us even more than what we eat. 

Pleasure, on the other hand… pleasure has the power to raise your heart vibration and actually bring physical healing into your body. So, what if I eat my chemical-laden grapes with the utmost gratitude and pleasure? What if I just enjoy them today because they are what I have? What if I give gratitude for the experience that helped me better understand how  most people have to struggle to get healthy food? It’s gotta work.

So, that’s what I am doing now. It’s important to me  to eat the best I can because it does make me feel my best. But, if I live rigid-style how am I going to help anyone? Diets stink.  I’m glad I discovered my guilt because I realized I was living in a diet mentality. When  you are on a diet you have “forbidden’ foods. This is never going to work in reality.

Guilt is one of those complimentary emotions granted to the good-hearted, bleeding hearts. Believe it or not, it’s one of the hardest emotions to get a handle on. It took me forever to realize how selfish it is to be guilty. How that emotion strips us away from ourselves because it often involves pleasing others. The only real remedy for this is joy — doing whatever truly makes the real you happy.

 

The next time you feel a tinge of guilt coming from your mama, your spouse or your inner critic, try smacking that experience in the face with some pure happiness. Stop what you are doing. Stop right in the middle of doing it and focus your attention on the happy part of it.  Be thankful that you have that experience.

It may be natural to feel guilty. But, that doesn’t mean it always has to be so. You can change your story. You can find the Bliss in any moment. I’m erasing guilty feelings all day long with a simple thought, and sometimes a bite of cookie.

Rock on!

 

Gina

If You Like Green-ya-Coladas

And Getting Caught in the Rain

Today’s one of those cheese-ball Chicago days where I’m finally giving in to the weather,  and allowing it to inspire me.  I let go of my glamorous sunshiny California life.  I’m livin’  on the road. I have to deal with weather. And, in this case that means rain, shine, humidity, HEAT, COLD, wind, and more rain.  Oh, and HAIL twice in June. I’ve been sad that the “shine” part has been hard to catch. But, we’ll be packed up again any day now, so it’s high time we dive into this experience.

There’s nothin’ like the lovin’ ZING you get from a boost of green juice BLENDED with some fermented coconut kefir.  Yeah, you heard me — I’m over here blending up fermented  green bevvys that will boost your  mood, energize you, and keep you light enough on your feet to dance in the Chi-town rain all morning.

Here’s how I make my Green-ya Coladas

Ingredients

Process

  • Blend pineapple and water in blender until smooth
  • Add in e3 and blend for a few seconds
  • Add in coconut milk and blend a bit more
  • Pour into cold glasses and stir in coconut kefir or Innergy Biotic.

Other options: You can add any green juice of your choice or green powder of your choice. You can also ferment home-made pineapple juice by adding it to equal parts coconut water and using a Body Ecology Culture starter or some coconut kefir to start the fermentation process. Recipes like this are in my new book, “Are you Eating your Bugs?”

Now,  I’m gonna go sip on this loveliness and dance on off to the farmer’s market with my girls.

xo

G


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

2

I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

A Delicious Liver Detox: Raw Vegan Cultured Beet Crackers (Gluten-Free)

Just in time for liver-lovin’ season (spring/summer) — beets, artichokes and turmeric are in season now- and all have a wonderful healing effect on the liver. I love making snacks with healing power. My men will keep asking for more, and keep showing signs of better health.

Check your local farmer’s market for the ingredients in this recipe.  Fresh and organic vegetables have far more nutritional energy, and make these crackers great for liver support.

These crackers are probiotic because they’re made with fermented beets. So, if you’ve got kids who won’t eat the sour-ish cultured veggie blends — take this inspiration and create a cracker for your fam. All of the healthy bacteria are still in-tact –just crispier.

I know tons of people who do extensive liver cleanses and love them.  But, they can be rather tough on the body. My approach is more mommy-style gentle.  I like to get my medicine through food.  Since our livers must filter every single chemical, food, and emotion that we take in — you better believe that most of our livers are pretty taxed and can use some help.

Raising a child whose toxicity levels have affected his development has made me really conscious of how important it is to support all of our organ functions. Our livers need constant support. So, these crackers can be good any time of the year. I usually resurrect them around spring/summer, naturally and notice Dougie will sleep a bit longer, release more, sweat more and emerge more focussed and able to better express himself.

Our bodies require energy to help us detoxify poisons. So, many of my recipes were created to help build that strength. Of course, I love to add fermented foods (cultured/probiotic foods) too because they are my (not-so) secret weapon against all illness. Fermented foods build our health from the gut-up by filling our digestive systems with healthy bacteria. These bacteria (probiotics) create our immunity, influence our moods, keep our skin and minds clear, energize us, and even make vitamins for us. Not to mention — they help get rid of all toxins. So, you really want to incorporate them into any cleanse you are doing.

You will need to make some cultured beets to begin. I like this Dill-Lishous Cultured Beet recipe.

Ingredients:

  • 4 cups dill-lishous cultured beet salad
  • 3 cups artichoke hearts
  • 1 tsp turmeric
  • 1 clove garlic
  • Pinch sea salt
  • Black pepper to taste
  • 4 cups sprouted raw flax seeds (or mixture of flax and chia seeds)

Optional: Add dill, cumin or any other seasonings you may like.

Process:

  1. Blend flax, artichoke, turmeric, sea salt, pepper and garlic in a Vitamix or high speed blender.
  2. Stir in cultured beets.
  3. Spoon onto dehydrator tray, shape into crackers, and dehydrate for 5-10 hours, depending on the texture you like.

Other awesome liver support options I love include milk thistle tea, and LivAmend by Body Ecology.

Enjoy!

Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

2

I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!