Category Archives: Vegetarian Recipes

Green Shake

green_shakeAvocados make this shake smooth, creamy. This shake has over 2,000 mgs of potassium, and is also high in vitamin E, vitamin C, and flavor. A good kickstart for your morning. Makes 1 large shake or two medium shakes depending on how much liquid you add to it.

1 ripe avocado, peeled and sliced

1 ripe kiwi, peeled and sliced

1 ripe banana, peeled and sliced

1-2 cups orange juice

1-2 cups almond milk

3-4 broccoli sprigs, chopped

1 apple

Pour liquids in the blender first. Add chopped broccoli and apple. Blend for a couple minutes until broccoli is finely chopped. Then add avocado, banana and kiwi. Blend. Enjoy! Incidentally, this makes a great St. Patty’s Day drink – for the hangover after.

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Zucchini Cakes

Always looking for ways to use zucchini? Here’s one the whole family will like.

zucchini pancakesMakes 4-6 servings.

2 small zucchini squash, 1 yellow and 1 green adds nice color.

3-4 green onions

1/2 cup flour

1/2 tsp salt

dash pepper

1 egg

1/4 tsp baking powder – aluminum free is best.

olive oil for frying

Peel strips off the rind from the zucchini leaving sections of rind still in tact so it is striped. Chop and put into food processor with the onion. Chop until fine. Put in a bowl and mix remaining ingredients. Pour a little olive oil in a skillet and when skillet is hot, pour or spoon about 3-4 tbsp of the batter and spread out to make 4-5 inch cakes. Cook on low about 5 minutes on each side or until brown on each side and serve with butter, salt and pepper or maple syrup.

Served here with our fresh tomato cucumber salad.

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Crock Pot Pumpkin Butter and Apple Butter

How-to Make Crock Pot Pumpkin Butter and Apple Butter

Makes 6 cups.


  • slow cooker pumpkin butter canned6-8 cups pumpkin puree (See our post on how to use fresh pumpkin in recipes)
  • 1 cup apple juice or apple cider or 2 cups fresh, diced apples, peeled is better tasting
  • 3/4 cup raw honey or maple syrup
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract, optional
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • a generous pinch of sea salt


Add all of the ingredients to your slow cooker. Stir very well to combine. Cook for approximately 4-6 hours, or until thick (time may vary based on your slow cooker). You may have to stir it several times throughout the cooking process if it sticks. You don’t want it to burn. If it hasn’t thickened as much as you would like, take the lid off and let it cook a bit longer and it will reduce further.

Keep refrigerated for up to a month, or better yet, can it. If you are going to all the trouble to make it, it makes sense to make a big batch and preserve it by canning it.

Slow Cooker Apple Butter:

If you have an apple corer and slicer, you can make quick work of this delicious toast or bread spread.

  1. Place 10-12 large peeled, sliced or diced apples in a slow cooker. Add 1/2 cup honey if using sour apples.
  2. Cover and cook on high 4-5 hours, stirring occasionally until the mixture is thickened and dark brown.
  3. Add 1/2 tsp cinnamon if desired – or to taste
  4. Uncover and continue cooking if it still need to be thicker.
  5. Spoon the mixture into sterile containers, cover and refrigerate, freeze or can.


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Individual Tortilla Pizzas

A balanced meal all by itself! Tortilla pizzas are not only great tasting and an excellent way to get a balanced meal quickly at home, but the fun thing about them is that everybody can personalize their very own.

You can make these in about 15-20 minutes!

– Organic flour tortillas (1 per person unless you are a big eater) Do a search for our recipe for making your own flour tortillas.

– Various vegetable toppings of your choice. If you are using mushrooms, peppers and other vegetables that contain a lot of water when cooked, it is best to precook them in a frying pan and drain the juices created by cooking them before adding them to the pizza so they don’t make the pizza soggy.  Hint: you can cook the mushrooms and peppers with the sausage and save yourself some time. (Veggie suggestions: fresh mushrooms (pre-cooked), pepper (pre-cooked), onions, black olives, sundried tomatoes, and we like to add cilantro – but don’t cook it, add it after the pizza is done cooking and just before you eat it.)

– Organic tomato paste (Bionaturé makes tomato products that come in a glass jar instead of a can lined with plastic. You can usually find this brand at most health food stores.)

– Italian seasoning.

– Italian sausage – for meat lovers – Whole Foods makes a wonderful mild italian sausage that is hormone and antibiotic free and very lean so you are not paying for the high fat content of so many other brands of sausage.

– Organic crumbled goat cheese or mozzarella for those who prefer that melted cheese aspect of traditional pizza. (The goat cheese tastes excellent but does not really melt. However goat milk is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. It contains less lactose than cow’s milk and cheese, and contains smaller fat globules, which make the cheese easier to digest – thus also creating less mucus in the body.)

If using sausage and veggies that should be pre-cooked, fry them together in a pan until they are mostly cooked and then drain the juice from them. While waiting for the sausage to brown, or veggies to pre-cook, put the flour tortillas on a baking sheet (you may need to arrange them to slightly overlap in order to get 4 on a baking sheet), poke them with a fork all over to keep them flat and prevent them from bubbling up while baking, and bake in a 350º oven for 8 minutes just until slightly crispy. Take out of the oven and set on hot pads or trivets so everyone can access them to make their own pizza creation. Spread about a tablespoon of tomato paste on each tortilla, sprinkle with italian seasoning then let everyone add their own toppings. Then, put them back in the oven and bake an additional 8 minutes or until slightly browned or mozzarella is melted if if that is what you are using.

Any leftovers taste really good reheated the next day as well.

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Sweet Potato Casserole

Sweet Potato Casserole is a Southern favorite of course, but usually so fattening and heavy. This recipe is on the lighter side calorie-wise but not taste-wise. One of our traditional Thanksgiving favorites.

Sweet-Potato-Casserole2 Tbsp cornstarch

2-3 large sweet potatoes, cooked

1/2 C evaporated cane juice (sugar) or 1/4 C +2 Tbsp honey

2 eggs, beaten

1 C. organic milk, soy milk, or almond milk

1/4 tsp sea salt

1/2 tsp cinnamon

2 Tbsp organic butter

2 C. crushed organic corn flakes

1/2 C brown sugar or Rapadura organic evaporated cane juice

1 C. chopped organic pecans

1/2 C. organic butter

Dissolve cornstarch in milk. Beat with a mixer the potatoes, sugar, eggs, milk, cinnamon and 2 Tbsp butter. Pour into 2 1/2 – 3 quart casserole dish. Place dish in highest rack in oven so bottom does not burn and bake 15 minutes at 400 degrees. Remove from oven and sprinkle with mixture of cornflakes, brown sugar, pecans and 1/2 C butter. Bake 15-20 minutes longer or until firm and topping is crisp.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

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