Sweet and Spicy Almond Butter Date Latte


1 1/2 cups (360 mL) unsweetened oat milk* 2 tablespoons of creamy almond butter

2 soft large(ish) Medjool dates, pitted and torn in half

1/2 teaspoon of ground cinnamon, extra for dusting the top

A pinch of cayenne pepper

1 large strip of orange peel

1 teaspoon of vanilla extract

1/4 – 1/2 cup (60 – 120 mL) of strongly brewed hot coffee**


1. In a small or medium saucepan, combine the oat milk, almond butter, dates, cinnamon, cayenne pepper, orange peel, and vanilla.

2. Bring the mixture to a rapid simmer and let it simmer for 10 minutes, stirring occasionally.

3. Remove the saucepan from the heat and transfer the mixture to a high-powered blender. Remove the center cap of the blender and cover it with a dish towel to release steam.

4. Blend the mixture on high until it becomes smooth and creamy, and all the dates and orange peel are blended.

5. Taste the mixture and adjust the flavors if needed.

6. Divide the hot coffee into two mugs, then pour the almond butter date milk into each mug.

7. Sprinkle with cinnamon and enjoy!

Coconut Raisin Bread Pudding


4 large slices of organic whole wheat bread

1/2 cup canned pumpkin, unsweetened

¼ cup honey (optional)

½ cup raisins

1 teaspoon almond flavoring

1 teaspoon lemon flavoring

1 tablespoon vanilla flavoring

3 cups soy milk or other nondairy milk

½ cup coconut milk

2 tablespoons cashew pieces, rinsed

1 teaspoon coriander

¼ teaspoon cardamom

¼ teaspoon salt

¼ cup organic whole wheat pastry flour


Soak the bread in milk for 30 minutes.

Crumble the soaked bread thoroughly by hand or blend the milk and bread mixture in a food processor. Put mixture in a bowl.

Add all the other ingredients to the mixture and mix together well.

Spoon into an oiled baking dish. Bake at 350 F for 45 minutes until the surface is golden brown and the edges are browned.

Delicious when allowed to sit overnight after baking.

Delicious Gluten-Free Millet Waffles


½ cup organic non-GMO soaked soybeans

1 ½ cups of pineapple juice

5 tablespoons of honey

¾ cup of certified gluten-free, regular oats

¾ cup of certified, gluten-free, uncooked millet

½ teaspoon salt

1 teaspoon vanilla flavoring

1 teaspoon maple flavoring, optional

1 teaspoon pineapple flavoring, optional

½ teaspoon coriander

½ teaspoon cardamom, optional

1/8 cup coconut

A small amount of sesame seeds


Prepare the waffle iron by preheating it and brushing with oil, if needed, right before pouring on batter.

Blend all ingredients together well.

When waffle iron is hot, sprinkle sesame seeds on the bottom surface. They add flavor and reduce the chances of waffles sticking.

Pour batter over seeds and sprinkle more seeds on top of batter.

Close lid and bake until done.

Delicious Homemade Granola

Dry Ingredients:

6 cups organic rolled oats

1 cup wheat germ

1 cup coconut

1 teaspoon salt

1 cup nuts

Ingredients for blending:

½ cup cold-pressed oil

½ cup warm water

1 tablespoon vanilla

1/3 cup organic brown sugar or whole cane sugar


Mix dry ingredients in large bowl:

Blend: oil, warm water, vanilla, and organic brown sugar

Add the liquid mixture to the dry ingredients. Mix well by rubbing oats between hands. Do not squeeze or “knead” the ingredients but try to evenly coat the oats with the liquid. Food-handling gloves help!

Spread the mixture out evenly onto a large baking sheet. You may need 2 baking sheets if the ingredients are too thick on one sheet. Do not pack it down but try to keep it “light and airy”.

Bake at 250 F. degrees until brown (about 1 ½ to 2 hours). Check to see if it is browning evenly. It may need stirring.

Note: If finished granola is hard and tough, there was too much water added. You want the clumps to break apart easily but not be dry and powdery. The right temperature is important so experiment with longer, slower cooking if you aren’t satisfied with the final product.

Whole Wheat Pancakes


2 cups whole wheat pastry flour

1 teaspoon salt

2 cups soy milk or nut milk

2 tablespoons honey

2 tablespoons Ener-G Baking Powder


Blend all ingredients together in a blender or with a wire whip.

Pour onto hot griddle, being careful not to stir down the bubbles.

Bake until golden brown on each side.


Add 1 cup of mashed banana or 1 cup blueberries.

Avocado Toast with Sprouts


  • 1 cup mixed salad greens

  • 1 teaspoon red-wine vinegar

  • 1 teaspoon extra-virgin olive oil

  • Pinch of salt

  • Pinch of pepper

  • 2 slices sprouted whole-wheat bread, toasted

  • ¼ cup plain hummus

  • ¼ cup alfalfa sprouts

  • ¼ avocado, sliced

  • 2 teaspoons unsalted sunflower seeds


  1. Toss greens with vinegar, oil, salt and pepper in a medium bowl. Spread each slice of toast with 2 tablespoons hummus. Top with sprouts, avocado and the greens and sprinkle with sunflower seeds.


– 2 cups (480 mL) unsweetened soy milk
– 1 cup (240 mL) very strong brewed coffee, or an Americano (espresso + water)
– 1/2 cup (80g) shelled hemp seeds (also known as hemp hearts)
– 2 tablespoons raw cacao powder
– 1 tablespoon unrefined coconut oil
– Heaping 1/2 teaspoon ground cinnamon, plus more to taste
– A couple pinches of ground ginger
– 2-3 teaspoons pure maple syrup, plus more to taste


1. In a small or medium saucepan, combine the soy milk, coffee, hemp seeds, cacao powder, coconut oil, cinnamon, ginger, and maple syrup. Whisk well to combine.
2. Bring the mixture to a gentle boil over medium heat.
3. Reduce the heat to a simmer and let it cook for 5 minutes.
4. Pour the mixture into a blender.
5. If using a regular blender, simmer the mixture for 10-15 minutes beforehand to soften the hemp seeds.
6. Begin blending on low speed, then gradually increase to medium or high speed.
7. Blend until the mixture becomes frothy and the hemp seeds are fully blended.
8. Pour the coffee into a mug and dust with additional cinnamon, if desired.

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