Hibiscus Lemonade

This hibiscus lemonade is just as gorgeous as it is delicious. It’s the perfect show-stopping beverage for your next gathering, and it’s also simple enough to enjoy anytime. Try freezing it into ice cubes and keeping them on hand to make a beautiful hibiscus-infused water on demand.

Ingredients: (Serves: 2)

  • 4 cups water, divided
  • 2 teaspoons dried hibiscus (see Tips)
  • 1⁄2 cup fresh lemon juice
  • 4 tablespoons raw honey (see Tips)


Bring 1 cup of water to a boil in a small saucepan. Remove the water from the heat and add the dried hibiscus. Allow the resulting hibiscus tea to steep for at least 10 minutes, and then strain the tea into a mug and place it in the fridge to cool. In a medium bowl, whisk together the remaining 3 cups of water with the lemon juice and honey until the honey has completely dissolved and a smooth lemonade has formed. When the hibiscus tea has cooled, stir it into the lemonade base and enjoy!


Store-bought tea bags can be used as well when loose dried hibiscus is not available. Use 1 hibiscus tea bag in place of 1 teaspoon of dried hibiscus.

  • Alternatively, maple syrup can be used in place of honey. Start by using 3 tablespoons of maple syrup and adjust until the desired sweetness is reached.
  • The recipe above is for a beautiful, light lemonade that anyone can enjoy. If you’re looking for even more medicinal benefits, try using up to 2 more tablespoons of dried hibiscus for a stronger hibiscus lemonade with a powerfully tart flavor.

Wild Blueberry Lemonade

This colorful twist on traditional lemonade offers so many more antioxidants and healing benefits than the original. The addition of the most healing food on the planet—wild blueberries, plus raw honey, and fresh lemon juice instead of preserved or pasteurized lemon juice, makes for a deeply healing and delicious drink. It’s also a delight for the eyes that is fun to serve at any family or social gatherings!

Ingredients: (Serves: 2)

  • 1 cup wild blueberries, fresh or frozen

  • 3⁄4 cup lemon juice (about 3 lemons)
  • cup raw honey
  • 3 cups water
  • Ice, to serve
  • 2 tbsp fresh blueberries, to serve
  • 4-5 lemon slices, to serve


Bring 1 cup of water to a boil in a small saucepan. Remove the water from the heat and add the dried hibiscus. Allow the resulting hibiscus tea to steep for at least 10 minutes, and then strain the tea into a mug and place it in the fridge to cool. In a medium bowl, whisk together the remaining 3 cups of water with the lemon juice and honey until the honey has completely dissolved and a smooth lemonade has formed. When the hibiscus tea has cooled, stir it into the lemonade base and enjoy!

Heavy Metal Detox Smoothie

This smoothie is not only delicious, it’s also perfectly designed to include five key ingredients that work together in synergy to pull heavy metals like mercury, lead, aluminum, nickel, copper, and cadmium out of your organs where they accumulate. Today’s smoothie recipe gives you a simple and tasty way to get these five foods into your daily diet in just one go. Drink this smoothie daily for optimal benefits.

Ingredients: (Serves: 2)

  • 2 bananas

  • 2 cups wild blueberries
  • 1 cup cilantro
  • 1 cup orange juice
  • 1 tsp barley grass juice powder
  • 1 tsp spirulina
  • 1 small handful of Atlantic dulse
  • Optional: water to blend


In a high-speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add up to 1 cup of water. Enjoy!

Apple Pie Smoothie

Enjoy the delicious flavors of apple pie in this heavenly smoothie. Creamy, satisfying, and sweet, it will feel like you are indulging in a decadent dessert, but without any of the drawbacks that come with the wheat, eggs, butter, and refined sugar of regular apple pie. Apples are hydrating on a deep, cellular level. They provide precious trace minerals such as manganese and molybdenum, as well as electrolytes and critical mineral salts that help the body rehydrate after exercise. On an emotional level, the apple is an ancient food that brings us back to the source. It is one of the very first foods to have comforted us.

Ingredients: (Serves: 2)

  • 2 medium-sized red apples, cored and cut into chunks

  • 1 1⁄2 frozen banana
  • 1 1⁄2 cup unsweetened almond or coconut milk
  • 1 tbsp maple syrup or 1 medjool date
  • 3⁄4 tsp ground cinnamon
  • 1⁄4 tsp ground ginger
  • Pinch of ground nutmeg


Bring 1 cup of water to a boil in a small saucepan. Remove the water from the heat and add the dried hibiscus. Allow the resulting hibiscus tea to steep for at least 10 minutes, and then strain the tea into a mug and place it in the fridge to cool. In a medium bowl, whisk together the remaining 3 cups of water with the lemon juice and honey until the honey has completely dissolved and a smooth lemonade has formed. When the hibiscus tea has cooled, stir it into the lemonade base and enjoy!


Raspberry and Lime Chia Pudding Parfait

This recipe is as much of a delight to the eyes as it is to the taste buds. Abundant in antioxidants, it is a wonderful option for a snack, meal, or dessert for any time of day. Feel free to change up this recipe with any fruits you wish. Witness a new colorful creation emerging every time you make it!

Ingredients: (Serves: 2)

  • 1 cup raspberries, fresh or frozen

  • 1 cup unsweetened almond milk or coconut milk
  • 2 tbsp maple syrup or raw honey
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 3 tbsp chia seeds 
Ingredients for the topping:
  • 1⁄2 banana, thinly sliced
  • 1⁄4 cup fresh raspberries
  • 1⁄4 cup fresh or defrosted wild blueberries or regular blueberries


Place the raspberries in a bowl and mash very well with a fork. Stir in the almond or coconut milk, maple syrup or raw honey, lime zest and juice and chia seeds. Set aside to soak for 2-3 hours, until thick and jelly-like. Divide the chia pudding between two jars or bowls and serve with bananas, raspberries and blueberries.

Wild Blueberry Pancakes

Who doesn’t love pancakes—especially when they are packed with only the very best ingredients? These delicious pancakes featured in my book Thyroid Healing may well become a weekend staple for you to enjoy with family and friends.


(Serves: up to 12)

  • 2 ripe bananas

  • 4 tablespoons raw honey
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon sea salt
  • 1 1⁄2 cups water
  • 2 cups almond flour
  • 1⁄4 cup potato starch
  • 1 cup wild blueberries
  • 1 tablespoon coconut oil, divided
  • 1⁄2 cup maple syrup


  1. For the batter, blend the bananas, honey, baking powder, and sea salt together with the water until smooth. Add the almond flour, coconut oil and potato starch and continue to blend until a thick, even batter forms. 

  2. To cook on the skillet: Heat 1⁄2 teaspoon of coconut oil in a large nonstick skillet over medium-low heat. Pour the batter into the skillet by heaping tablespoons of it to create small pancakes. If needed, use the back of the spoon to smooth the batter evenly into a circle. Cook the pancakes for 2 1⁄2 to 3 minutes, then flip and cook for 4 minutes on the other side until cooked through.
  3. For the wild blueberry maple syrup, combine 1⁄2 cup of maple syrup and 1 cup of wild blueberries in a small saucepan over medium heat. Heat the syrup for 3 to 5 minutes, stirring frequently until it is hot and well combined.


Turkey-Avocado Collard Wraps

Roll these wraps up before you head off to work and you will look forward to lunch all morning. The combination of oven-roasted turkey beast, avocado, juicy tomato, crispy bacon, mayo and green onion is positively delicious!

Ingredients: (Serves: 2)

  • 2 large collard green leaves

  • 1 ripe medium avocado, mashed
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic, minced
  • 1⁄8 teaspoon salt
  • Dash of cayenne pepper
  • Sliced roasted turkey breast
  • 1 roma tomato, thinly sliced
  • 2 slices of sugar-free bacon, cooked to a crisp
  • 2 tablespoons of chopped green onion
  • 2 tablespoons of mayonnaise
    • ½ cup coconut butter, slightly warmed
    • ½ cup warm water
    • ¼ cup light olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon sea salt


  1. Remove and discard the stems from the collard leaves.
  2. Fill a large pot with water and bring to a boil. Fill a large bowl with ice water. Blanch the collard leaves in the boiling water until just softened (about 30 seconds). Immediately plunge the leaves into the ice water to cool. Drain the leaves and pat dry.
  3. Place the collard leaves on a working surface, top side up. In a small bowl, stir together the mashed avocado, lemon juice, garlic, salt, and cayenne. Spread the avocado mixture vertically on one side of each leaf: layer with the turkey, tomato, and bacon. Drizzle with the mayonnaise and sprinkle with the green onion. Wrap burrito-style; secure with toothpicks and cut each wrap in half to serve.

Rainbow Greek Salad

The best meals are not only packed full of flavor and healing ingredients; they’re also a feast for the senses. The rainbow of color and the fragrant herbs in this recipe make it a special sensory treat that you can feel good about enjoying every day or as often as you’d like. This salad is a wonderful option to serve up to family, friends or simply devour all on your own.

Ingredients: (Serves: 4)

  • 1⁄2 cup orange cherry tomatoes, halved

  • 1⁄2 cup red cherry tomatoes, halved
  • 1 cup diced cucumber
  • 1⁄2 diced red bell pepper
  • 1⁄2 diced yellow bell pepper
  • 1⁄3 thinly sliced red onion
  • 1 cup diced avocado
  • 3⁄4 cup olives, pitted and halved
  • 2 tbsp fresh oregano, leaves only
  • 2 tbsp fresh thyme, leaves only
  • 3 tbsp fresh lemon juice
  • Sea salt and pepper, to taste


Place all the ingredients in a large bowl and mix to combine. Taste and adjust seasoning.



Potato Crust Pizzas

This recipe is for mini pizzas with three different toppings. You can pick just one of the topping options or use them all. If you prefer a large pizza, you can make one or two large crust pizzas versus a few minis. Enjoy!

Ingredients: (Serves: 2-3)

Base Ingredients:

  • 2 cups roughly chopped gold potatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp maple syrup
  • 1 tsp sea salt

Sauce Ingredients:

  • 1/2 cup tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp raw honey
  • 3-4 tbsp water
  • Sea salt and pepper, to taste

Toppings Ingredients:

  • Cashew cheese with tomatoes and basil
  • 3-5 slices heirloom tomato
  • 2-4 leaves fresh basil


  1. Preheat oven to 400F. To make the base, add 2 inches of water to a medium-sized pot and add a steaming basket. Steam the potatoes for 25-30 minutes until soft. Remove and place the potatoes in a food processor with the garlic powder, onion powder, maple syrup and sea salt. Blend until smooth.
  2. Line a baking tray with parchment paper and spread the mixture on top using a wet spatula, making 3-4 mini pizzas. Place in the oven for 15-20 minutes until lightly browned. Remove and pat down with a spatula.
  3. Make the tomato sauce by mixing together the tomato paste, dried oregano, dried thyme, raw honey, water, sea salt and pepper.
  4. Take the pizzas out of the oven and spread the tomato paste on top. Arrange the toppings on each of the potatoes, then place in the oven for another 5 minutes. Remove and add the fresh toppings like basil, tomatoes, avocado, spinach and lemon juice. Serve immediately. You can double, triple or quadruple this recipe to make enough for more people or for larger servings.

Nacho Potatoes

While traditional nachos may involve chips, these soft and golden “Nachos Style” Baked Potatoes leave nothing to be desired. Cooked perfectly in the oven until crispy on the outside and tender in the middle, then piled high with the familiar flavors of avocado, tomato, onion, and cilantro, these potatoes will disappear fast, so you may want to make a double batch.

Ingredients: (Serves: 2-3)

Nachos Ingredients:

  • 6 medium potatoes
  • 2 teaspoons coconut oil
  • 1⁄2 teaspoon sea salt, divided
  • 1 avocado, diced
  • 1 cup diced tomato
  • 1 cup diced onion
  • 1⁄2 cup cilantro, chopped
  • 1⁄2 jalapeño, minced (optional)
  • 2 limes

Garlic Cashew Aioli ingredients:

  • 1 cup cashews
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 2 lemons
  • 1⁄4 teaspoon sea salt
  • 1⁄2 to 1 cup water


Preheat the oven to 375°F. Peel and slice the potatoes into rounds that are 1⁄4 inch to 1⁄2 inch thick. Toss them with the coconut oil and 1⁄4 teaspoon of the sea salt. Arrange the potatoes on a baking tray lined with parchment paper. Leave space so that they are not touching or overlapping. Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes. While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both limes in a small mixing bowl. Make the Aioli by combining the cashews, olive oil, garlic, juice of two lemons, and sea salt in the blender with 1⁄2 cup of water. Blend until smooth for a thicker aioli. Arrange the potato slices in a pile on a serving plate. Top with the avocado salsa and lightly drizzle the Garlic Cashew Aioli over the top if desired (save the rest for topping other meals). Finish the nachos off with the remaining sea salt and enjoy!


Energy Date Balls

These Date Balls are one of my favorite simple pantry recipes for healthy snacking and can be made any way you choose in less than 10 minutes! They’re vegan, gluten-free and Whole30 compliant… the perfect healthy snack! While dates are basically dried fruit and relatively high in sugar, they are a natural sweetener but because they are high in fiber, they slow down your digestion and help prevent blood sugar levels from spiking too high. That means you get a sweet treat that gives you lasting energy, without the sugar rush. If you’re finding yourself spending a lot of money on snacks and you are unpleased with the long list of ingredients, then this is the snack for you!


(Serving Size: 24 Date Balls)

  • 1 cup nuts (your choice)
  • ½ cup shredded coconut, unsweetened (or oats)
  • 2 tbsp cocoa powder (or cinnamon)
  • ½ tsp salt
  • 2 cups medjool dates, pitted (aprox 30 dates)


Start by pitting approximately 30 dates. Using a food processor, add all the dry ingredients first (nuts, coconut or oats, cocoa powder or cinnamon, salt) then blend the dry ingredients until finely chopped then slowly add the pitted dates (one by one) until the mixture starts for form into a ball in the food processor. This will prevent the ingredients from sticking to the food processor. Then, use your hands to scoop out about 1-2 tablespoons of the mixture into your hands and roll them into small bite-size balls. You can set them in the fridge for 20-30 minutes while cleaning out the food processor. Then roll the date balls in shredded coconut, cacao powder or cinnamon if you wish and you’re ready to eat your new favorite snack.

Strawberry Shortcake

This Strawberry Shortcake recipe is the perfect decadent treat for a social gathering, birthday or holiday celebration, or for a weekend baking adventure with your children!

Ingredients: (Serves: 14-16 Single Layer / 6-8 Double Layer)

Shortcake Ingredients:

  • 2 ½-3 cups almond flour + more for dusting
  • 1 cup tapioca flour
  • 2 tsp baking powder
  • 1⁄4 cup solid coconut oil
  • 1⁄2 cup unsweetened almond 
  • 1 tsp alcohol-free vanilla extract
  • 2 tbsp maple syrup or raw honey

Whipping Cream Ingredients:

  • 1 ¼ ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight
  • 2-3 tbsp of raw honey

Topping ingredients:

  • 1 lb strawberries, halved, for topping


Preheat oven to 400F. Place the almond flour, tapioca flour and baking powder in a bowl and mix with a whisk until there are no lumps. Cut the coconut oil into small pieces and place in the flour mixture. Using your fingertips, rub the oil into the flour until the mixture resembles breadcrumbs. In a small bowl, combine the almond milk, vanilla and maple syrup/honey. Mix until uniform, then add to the flour. Mix until the dough comes together (you may need to add a bit more almond flour). Flour a surface and roll out the dough until 1 cm thick. Using a rough cookie cutter, cut disks out of the dough and place on a baking sheet covered with parchment paper. Place in the oven and bake for 12-15 minutes, until the biscuits have browned. Take out of the oven and let cool for 15-20 minutes. While the biscuits are cooling, make your whipped cream. Chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside. Assemble the shortcakes by placing a tablespoon of whipped cream on a biscuit, followed by the strawberries. Repeat with another layer of each or leave as it is. Serve immediately.

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