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(Several Tested Flavorably In Focus Groups)


Nutty Breakfast Cereal

(Makes two servings)

Blender or Food processor

1 cup water

1/4 heaping cup, whole unroasted almonds, skin on

1 tbsp. raw pumpkin seeds, shelled

1 tbsp. raw sunflower seeds, shelled

1 tbsp. hulled sesame seeds

1 tbsp. whole flax seeds

1 tbsp. dried, unsweetened, unsulphered coconut

1/2 tsp. ground cinnamon

1 or 2 medium apples, cored, see below

2 oz. almond milk or your favorite milk product

* see special note below recipe:

The evening before you plan to serve this cereal, soak the almonds, pumpkin seeds, sunflower seeds, sesame seeds, flax seeds, coconut and cinnamon in one cup of water. Refrigerate overnight in blender container if you wish. In the morning, add the cored apple and milk into the blender and blend on medium speed for one minute or when desired consistency is reached... add second apple is if the dish is being shared and if sweeter is desired.

* This recipe can be made in advance, stored in sandwich bags in freezer, go on the road when you travel or given as a gift to a friend. Put all in the bag except the water, apple and milk.

This recipe adds:

Nuts and seeds into the diet

Lowers sugar intake; apple versus refined sugars

Fiber, Vitamins, Essential Oils; Necessary ingredients to a healthly diet!

Soups & Salads

Strawberry Chicken Salad

(Serves 4)

4 skinned and boned chicken breast halves

1 cup Raspberry Vinaigrette, divided for marinade and dressing

4 cups Romaine lettuce

4 cups baby spinach

1 quart (4 cups) strawberries, sliced

2 pears, sliced

1 ripe avocado, peeled and sliced

1/2 small sweet onion, diced

1/2 cup pecan halves

1 tablespoon sesame seeds

Supplies: zipper top freezer bag -- gallon; large bowl; salad tongs; cups for dressing.

Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal, shake and chill 1 hour.

Remove chicken from marinade, discarding marinade.

Grill with grill covered over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

Place salad greens and next 6 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices.

Serve with Raspberry Vinaigrette on the side.


Strawberry Pops

2 cups strawberry or plain yogurt

2 cups fresh or frozen strawberries, thawed

2 tablespoons 100% fruit strawberry preserves

1 cup honey or apricots pureed in food processor for sweetener

In a blender container, combine yogurt, strawberries, preserves and honey/apricots. Cover and blend on high about 1 minute or until strawberries are pureed. Pour into six 4-ounce paper or plastic cups or popsicle molds. Freeze for 30 minutes or until partially firm. Stand a popsicle stick in the center of each cup. Return to freezer until completely frozen. Peel paper cups from pops or run warm water over plastic cups to remove pops from molds before serving.

Try other flavored yogurts, fruit, and preserves -- blueberry, raspberry, peach, etc.-- for fruity, cool treats.

Strawberry Applesauce

(No-cook - Serves 4)

Blender/food processor used for this recipe:

One red delicious apple, skin on

One granny smith apple, skin on

One pound of fresh strawberries, greenery removed

One level teaspoon ground cinnamon

Core apples, quarter and place in food processor.

Add cinnamon and blend. While blending, add strawberries.

Blend to desired consistancy.

Makes a refreshing addition to any meal; breakfast, lunch, dinner or a good between meal snack. Provides needed fiber for best digestion.

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