Depression...
Irritability...
Fatigue...
Insomnia...

Maybe you have Adrenal Fatigue &
perhaps Copper Toxicity??

Having been a copper craver my whole life, I started looking into what copper toxicity really was. When you have a copper toxicity in your tissues from lack of copper binding proteins, it turns out you'll have a struggle with your histamine levels as well. High histamine symptoms are often equated with estrogen dominance symptom because of under-methylation. Your adrenals become the innocent victims of this toxic realm. I remember several years ago at my doctor's appointment when she was like, "Wow, your adrenals are shot!" Thank you so much.

Part of the story is when B12 slows down histamine release, which is why vegans often struggle the right balance of histamine levels, the result is small amounts of PCOS symptoms that seem to come and go. But if you are an under-metalator... B12 is not your friend, and you cannot be vegan... that is what they say. We need B12 dearly, and they say you should get it naturally not in supplementation. Luckily there are so many good ways, like shots and highly absorbable B12 options now, but it was interesting to go through this process. The worst was having my mast cells going crazy, especially with the agitation of how my body already deals with allergens and mold. 




The best sources of B12 in foods are: Sardines, Salmon, Tuna, Cod, Lamb, Scallops. One serving of any of these will give 100% of your B12 needed. And when I take a regular b-complex... look out... my anxiety goes through the roof... its folate I need not folic acid. And it seems to be that I cannot just use a regular methylated B12 either. What works best for me is a combo B12 with adenosylcobalamin and methylcobalamin. I have a chewable that I take along side my whole food supplement that has been a winning combination for me.

How do Histamine Levels Figure Into All Of These Issues?

I'm So FROZEN (have you seen Frozen II?) ... Oh wait, that's just excess histamine release ...

The extreme chill you feel could be excess histamine release. As well symptoms that appear to be allergy related may be more obscure than you think. For example, sneezing may be an allergy symptom, but muscle pain, insomnia and acid reflux may also be signs of allergy. These are all signs of excessive histamines. Since histamine has a large amount of functions within the human body, the effects of high histamine blood levels can vary widely.

Current studies have shown that there are direct links between histamines, the irritants produced in an allergic reaction, and the nervous system. People with too much histamine in their brains experience anxiety and depression. And detox raises histamine levels. I first started to figure out histamines when I would come home from the gym and an hour later is when I'd start to freeze and want to curl up in a ball under a mountain of blankets.

The symptoms of toxicity may also be more obscure than you think. You may have headaches, joint pains, colitis and even poor coordination may be signs of toxicity. Another sign is skin eruptions and rashes. I woke up with a nice little rash this morning, too.

Your body has a unique detoxification system. It comes with many fail-safe mechanisms. A toxin may simply be detoxified and rendered harmless – usually by the liver. This is often accomplished through enzymes with the help of antioxidants. These poisons may be turned into useful tools, such as when blood toxins are turned into bile to help us digest fat from our diet.

Some toxins are difficult to detoxify; they may be stored permanently in fat. Other toxins and allergens are stored temporarily in water in the lymphatic system. Detoxification, stress, and even like I said, exercise can cause these symptoms. This is why people get "puffy" with allergies or toxicity. I know you've had that issue before. These high-histamine levels often are due to a metabolic imbalance that results from under-methylation. Sound familiar??

I think I'm going to kick up my Acerola Berry and Citrus oils today, because both of these help release those toxins that my body just wants to dig deep and hold on to.

The key is you need to clear out more than just your colon. You need to clear out your system all the way through to the tissues. That can't be done in a quick cleanse. It takes a natural, healthy routine in your life. I plan to do a quick two week cleanse in the new year... so make sure you follow along.

I think my body is ready for some renewal before for this new year. Want to join me? I offer a clean two weeks every month, so just jump in when you are ready. Connect with me after the holiday and get your wellness consult or quantum biofeedback session and see how I can help. Believe me that you can feel better if you work through your wellness process with a support team.

For a decade now I have been leading people through this vision of what the Whole30 is, without the meat. This last year the new FFF showcased another page and half in the book, for the new Vegan Reset. I started to question that what if my followers were really just following the Paleo Vegeo plan, all along. Because surely if we a part of this lifestyle, we are deserving of more?

People judge themselves on how W30 they can be. People get rock solid on being right or wrong about what foods are allowed, and that really irks me because we are all gently different, although cellularly the same. As energy it's something that would laugh at this concept of ditching all the foods for what amounts to ketogenic with sweet potatoes. This is what we have all been trying to reach, and yet few were doing it.

So this year I mixed it up and created a "how to" video for the group giving them more of the options, and a better understanding of what is going on - especially in this country - with the food intolerance. It isn't just gluten that is hurting our bellies. It's so many foods, and a lack of creating this awesomely healthy microbiota to support us. Because that's what we are at the core... and energy of microbiota just roaming around trying to fight for us, or take us over.

The phytic acid plays it's part, I believe because we are overly malnourished and unable to use or breakdown most of these damaging nutrients. When you think about it, phytic acids are just antioxidants, and we want those, don't we? So why would these be a problem? Perhaps it's because we are not just nutrient deficient, but we are mineral deficient. Minerals are so important to our bodies, and so important to our soil.

Soil depletion should be at the core of what we are thinking about in the future. This is why I started growing my own plants in a tower, with no soil. Then it was just water and minerals... those minerals that I wanted in my leafy greens.

Those fruits and veggies on your plate were so much more nutrient dense decades ago. Every generation the soil is getting worse. Researchers in Texas at Austin's Department of Chemistry and Biology dug into this and studied the US Dept of Agriculture's nutritional data from both 1950 and 1999. Looking at just 43 different fruits and vegetables they found what they called, "reliable declines" in the amounts of protein, iron, calcium, phosphorus, vitamin B2 and Vitamin C in those fifty years. So when someone says why do you supplement? This is why I supplement. I want all of the nutrients my body craves, more than my whole foods can offer me.

Even in the UK they have done analysis on this area and found the from 1975 to 1997 calcium levels in fresh vegetables had dropped 37%, vitamin A (you know... that one that is really important for our eyes) had declined by 21% and vitamin C had dropped a whopping 30%.

And those very important minerals, are so important. We know in that selenium is a driving force for our wellness, and yet suboptimal Selenium status was reported to be widespread throughout Europe, the UK and the Middle East, not just at home. Just like phytic acid, selenium is an important antioxidant. It is a defender in our immune system, especially important in fighting viruses like the flu. It is also essential for our hormone production. I lowers our risk of heart disease, and it lowers some risk of cancers. But most importantly it helps our brains stay active as we age as an important micronutrient for our brain and thyroid functions.

If countries like Finland, Scotland, New Zealand and some parts of China are supplementing their livestock with selenium so they won't fall ill, that should tell you something serious.

Polyunsaturated fats...I have been talking about these with my resetters, as it's easily turned, but also very important to our cells. What keeps the polyunsaturated fats in our cell membranes from oxidizing, is this complix called glutathione peroxidase. I think you've heard me talk about this one a lot over the last decade. Well Selenium is a key factor of our glutathione, and essential in the conversion of inactive T4 to T3. For those on a ketogenic diet, or a Whole30, or any restrictive diet that doesn't address this in supplementation, it causes a lot of problems to be deficient in this nutrient.

Our fruits and vegetables in the US don't seem to have a great volume of selenium in them. Brazil nuts, a great source, can be high in radium which tosses them out in my opinion. So you have to supplement.

Supplementation of these micronutrients is vastly important if you want to be healthy, long term, and pass that on through your epigenetics to your children, and their children's children. This is what I truly have been promoting for the past decade. It's this truth of nutrition. It's determining what we are lacking, how to hack it, and what to do to live healthy. It's about the broad spectrum of fruits and vegetables, and it's about the healthy fats, and it's about reducing the processed foods, animal-based products in our diets, and eating that which helps our microbiota grow healthy, to help sustain us. It's about creating strong cells, and boosting the mitochondria as well. If we want the most out of this life we have to stop confining ourselves to 10 Days, 14 Days, 30 Days of clean ups and start focusing on  what happens after those programs lean us into this new lifestyle. 

I am committing to running the Whole30 groups through the rest of the year, but then I am going to offer a more practical group for those that want to eat to live, no live for day 31. Stay tuned.

Paleo Vegeo Thanksgiving sttuffing... need I say anything more? There is just something that was missing before I found the recipe on the Julian Bakery website and tweaked it. Thanksgiving for me has always been about the stuffing. Can we just be honest?

One of my favorite breads is the Julian Cinnamon Bread, or you can go completely vegan with the Paleo Coconut bread. The Carb Zero -Cinnamon is gluten free, yeast free, sugar free, soy free, dairy free, and guilt free. Perfect for any diet, diabetic or gluten intolerant person. At 59 calories a slice and 9g of protein and 9g fiber per slice this bread is amazing. This bread is ideal at breakfast time as it will keep you feeling satisfied until lunch with 18g of protein in two slices

The Paleo Bread -Coconut, is organic, starch-free, grain free, gluten free, yeast free, soy free, dairy Free, and ideal for any diet. 




Now you could probably also use Mikey's Paleo Low Carb English Muffins Toasted Onion or make your own actual grain free bread to use in the stuffing.  I think it would be really interesting to use  the Grain-free Sweet Potato Flatbread from The Healthy Apple (shown above). Does it just look like Thanksgiving is written all over it?


Paleo Vegeo Thanksgiving Stuffing

Ingredients:

Date Puree:

Farinata Chickpea Crepes

I recently purchased the 'Crazy Sexy Kitchen' recipe book from Kris Carr and today I decided I was going to make some of the Farinata chickpea crepes to have for breakfast a few days this next week on my meal plan. I figured I'd make some for brunch and then put some away for the week. Good thing I was making extras because they were a huge hit with my kids. I have to say that although I've cooked with chickpea flour before, I was pretty unsure about making them. But I don't know that I'd want regular pancakes after having these, they were really that amazing!

I cooked them on low in one pan with coconut oil, and then sauteed some tomatoes and mushrooms in another pan and it was really easy to make, and fast.

Farinata Chickpea Crepes and Artichoke Aioli Recipe

I modified a little and here is my changes on the amazing recipe that Kris Carr shared in her book:

Ingredients: 
Farinata Chickpea Crepe Batter
1 3/4 cups water
1 teaspoon Himilayan salt
Freshly ground black pepper, to taste
1 1/3 cups chickpea flour
4 drops rosemary essential oil

Coconut oil (add a tsp before and in between each pancake)

Directions: 
1. In a blender, combine water, salt, pepper, and chickpea flour. Blend until smooth. Add more flour, if necessary, until the mixture is the consistency of slightly thick pancake batter. Lastly add the essential ois.
2. Place pan over medium heat and add enough coconut oil to lightly coat the bottom.
3. I put my batter in a shaker cup.
4. Pour about 1/4 cup of the Farinata Batter into the center of the pan.
5. Cook until golden brown on the bottom, about 3 to 4 minutes, then flip it over and brown the other side. 6. Set aside on a plate and cover to keep warm while you cook the remaining crêpes, using the rest of the batter and more coconut oil in between each one.

In the Artichoke aioli I went the easy route

Ingredients: 
Artichoke Aioli
1/2 jar of Annies Lemon & Chive dressing
1 1/2 tbsp of Braggs Apple Cider Vinegar
1 cup of artichoke hearts

Directions: 
1. Place in blender
2. Mix until completely blended.
3. Pour and enjoy

Have you ever heard of a bean smoothie for weight loss or muscle gain? 

I came across this smoothie recipe, and I think I almost fell over.

Ingredients: 

1/4 cup raw hulled pumpkin seeds
1 scoop NitroFusion, or similar protein powder
1 cup soymilk
1 cup water
1 banana
1 can canellini beans, rinsed [aka white kidney beans]
[optional] cocoa powder to taste

Directions:
Blend all ingredients to desired consistency

Total stats: 974 calories, 125g carbs, 68g protein, 18.5g fat, 43g fiber

This was on a Vegan Bodybuilding website, and I wanted to say... body building for WHO exactly? I don't know about you but 974 calories is most of my daily diet. WOW!!

So what kind of bean smoothie do your recommend? 

This is more up my alley in terms of healthy and wellness for a bean smoothie.

Now of course you are probably saying, "What? Beans are not paleo??" ... but many in our community are starting to change the way we look at beans as a one-size fits all sort of plan. You know I am all about finding your own nutritional truth, right? A fantastic article on Chris Kressers' blog went into details about the pros and cons of beans, and the ONE study that most of your paleo pushers use to put the fear of beans into your diet. I recommend you read it, and if you tolerate beans, then this is a fun recipe revamp that we use at my house.

Great Northern Protein Shake

Ingredients: 
6 ounces raw pineapple
4 ounces flax or hemp unsweetened milk
1 cup frozen berries
1 can (16 ounces) Eden Great Northern Beans or your own soaked Great Norther beans, rinsed and drained
1 scoop of Action Whey (undenatured whey vegetarian) or SunWarrior Warrior Blend (for vegan)
1 teaspoon stevia (optional)
ice (optional)

Directions: 
Blend and enjoy

Paleo Vegeo Chocolate Muffins

Yesterday my daughter started talking about how she wished she had a zucchini muffin. She loves chocolate zucchini muffins. Then I saw these: 

Paleo Zucchini Brownies via The Unrefined Kitchen and made my changes to the recipe to share it with you. 

4 pastured eggs (could use egg substiute) 
1 1/2 cup grated organic zucchini
1/2 cup unsweetened applesauce (or mashed banana)
1/3 cup raw honey or raw agave (for vegan)
1/2 tsp. pure Madagascar vanilla
1/2 tsp. baking soda
1/2 tsp. Himilayan salt
1/3 cup unsweetened cocoa or raw cacao
1/2 cup sifted coconut flour

http://www.unrefinedkitchen.com/2011/09/15/new-improved-paleo-zucchini-brownies/

What about Chocolate is paleo? 

There is controversy in the paleo caveman commeth community about whether "cocoa", not chocolate, is allowed. When you buy processed chocolate it always has sugar & other additives in it {including dairy}. Now if it's super healthy raw cacao (from the real cacao plant) I do not have a problem with it. I like to make my daughter hot chocolate with hemp milk, raw agave and cocao or unsweetened cocoa. This is rich in minerals like manganese, iron, copper and magnesium. So keep aware of sugar and dairy, but don't feel bad about this little antioxidant treat. 

Hosting a Paleo Dinner party for Vegetarians

You know that there is nothing more fun than dinner party with friends, but it can be complicated if you are following a Paleo diet. My friend, Lauren, over at Uplifting Accountability, hosted Christmas dinner at her house all Paleo based. But, when you are Paleo Vegetarian, it gets even harder, and so I wanted to share some of my favorite recipes with you to accomplish this.

First you want appetizers. I love Jalapeno Poppers!! LOVE! Peppers are a fave of mine. In fact we stuff and roast anaheim peppers in the summer on the grill and they are to die for. So this is my Jalapeno Popper recipes:

Ingredients: 
15 large or 20 medium Jalapeno peppers, cut in half lengthwise, cored and seeded
3 medium shallots
4 cloves of garlic
1 lemon
2 tsp. dairy-free soy-free butter
1 cup of Daiya Mozzarella Style Shreds
6 sprigs of fresh Italian (flat) parsley, de-stemmed and roughly chopped
Black pepper to taste

Directions: 
1. Preheat oven to 425 degrees or heat grill on high.
2. Finely chop shallots and garlic. Melt butter in small pan and sauté shallots and garlic until soft and slightly browned. Cut lemon in two and squeeze the juice into the pan, and cook a little longer.
3. Remove pan from stove and put shallot mixture in a small mixing bowl, using some of the liquid but not too much. Let that cool and then add the Daiya Shreds, chopped parsley and some pepper to taste. Mix together.
4. Arrange the prepared jalapeno boats on a parchment paper lined baking sheet and fill each boat with the mixture, pressing into pepper and mounding to create a rounded popper, mounding them slightly.
5. Bake for 10 - 18 minutes, depending on the size of peppers, and they'll get more browned if you leave them for the full 18 minutes. You can grill them on a grilling pan, but be careful with the fillings oozing all over.

Serve this with a nice alcohol-free sangria: (if you want an alcoholic sangria head over to Collage Candy for a yummy version your friends will enjoy but use some agave or stevia instead of the sugar)

Ingredients: 

3 cups 100% Whole Fruit Organic Concord grape juice
2 cups fresh squeezed orange juice
1/4 cup lemon juice
2 tablespoons lime juice
1 orange, ends trimmed, sliced into half rounds
1 apple, cored and cut into thin wedges

Directions:
In a 2-quart pitcher, stir together the grape, orange, lemon, and lime juices. Stir in the orange and apple wedges and refrigerate, covered, for 4 to 48 hours. Serve the sangria in tall glasses and spoon in some of the fruit.

You could also prepare some gluten-free flax chips, and some cut veggies with some white bean dip or a roasted red pepper hummus. Oh yum! Another favorite of mine is the Caprese Skewers and I highly recommend them.

Now what about dinner

Dinner is the best, but you need something to ground everyone out after that sangria. Right? So how's this for a menu:

Blackened Wild Caught Salmon or Portobello Mushrooms
Avocado Tomato Salad or Spanish Prawn Salad
Quinoa Stuffed Acorn Squash

And for dessert... Spa Bettie's Saffron Doughnuts with Rosewater Dressing... but I would use coconut oil (get a 14 oz jar) instead of the canola oil. Coconut oil should be on medium high heat, and the hot oil should be 1/2" - 3/4" deep. Test a the temp by tossing in a doughnut hole, it should bubble rapidly if it's ready.

Paleo Vegeo Mediterranean Mushrooms and Quinoa

I saw a recipe on Live Well Network that I had to modify.... the Mediterranean Chicken with Quinoa and I changed it up to a Paleo Vegeo Mediterranean Mushrooms and Quinoa. The original really looked amazing, as you can see, but we don't use chicken or regular cheese in this household. Now if you have a raw cheese, I'll let you use it, but it has to be raw organic cheese to use instead of using the Daiya cheese.

Ingredients:

1 container of sliced bella mushrooms
3 Tbsp. Extra Virgin Olive Oil
3 cloves garlic, pressed or finely chopped
1 medium yellow onion, chopped
3 cans organic diced tomatoes
approx. 1 cup green olives (sliced into thirds)
approx. 1/4 cup white wine
1/2 tsp. oregano
1/8 - 1/4 tsp. Organic Fijian Turmeric Powder (according to your taste preference)
dash black pepper
2 cups Quinoa and 4 cups water

Directions:
1. Cook the quinoa according to the package.
In large skillet with olive oil, saute garlic, onion and mushrooms. As the mushrooms begin to cook, they will express liquid; continue to cook until the liquid is gone and the mushrooms are tender and golden. Sprinkle with black pepper.
2. Add white wine and stir in tomatoes, olives, oregano and turmeric. Cover and simmer on low heat (with the lid vented slightly) for approx. 15 minutes.
3. When quinoa is ready, spoon into serving bowls and top with chicken mixture and serve immediately.
4. If desired sprinkle a little daiya cheese on top.

They say it's great accompanied with a green salad or a side of steamed broccoli (or both). And like all quinoa dishes, it just gets better the next day. Yummy!! I think Joey Fatone has found a new fan with his new show, "A Family Recipe Rocks".

Oh Paleo Kale ..my favorite of green vegetables!

One pot Kale and Quinoa pilaf… my modified version:

The Magic of 12.12.12 and how you  can build on that

Today is 12.12.12 and it feels a little magical doesn't it?

Maybe it's the holidays. Maybe it's the chill in the winter air. Maybe it's the smell of cinnamon at every turn.

All I know is that when it feels like this, I don't ask why, I just hold on tight and enjoy the ride.

Speaking of ride...

The next big event we have for you to check out is the upcoming BE Green 21-Day Smoothie Detox!

The program launches on New Year's Day 2013 -- starting just in time to help everyone kick start those resolutions.

You can check out the program here: http://bit.ly/VBau3w

Admit it! This time of year the temptation for shortbread and chocolate covered almonds is at an all time high. The gingerbread cookies and candy canes are everywhere and hard to resist! If you make it through this holiday season packing on a few extra pounds, you'll be just like the rest of us, setting New Year's
Resolutions to eat less and get in shape in 2013. Weeeeeell, this year, I've got the perfect thing to help you make your new year's resolutions STICK!

My friend, Tera Warner and her special guest fitness wizard, Teresa Tapp are teaming up to help you
make your new year's resolutions STICK in January 2013! The combination of green smoothies and T-Tapp fitness will make for the most potent green smoothie detox EVER: http://bit.ly/VBau3w

Meet the Lean & Green Detox Experts:

You don't want to miss this one. It's a great way to clean out before you get started on your new Paleo Vegeo journey. The program starts on January 1st, but registrations are happening now! Sign up and don't miss this chance to get on board and make 2013 your healthiest year yet!

With the 21-Day Green Smoothie Detox and 15 minutes a day of T-Tapp flab-busting practices, you'll be
starting off the year lookin' and feeling better than ever!

Love and leafy greens,

Barbara

p.s.

You and I both know that usually by January 5th the commitment to stick to our resolutions is already
waning. This year you can have your own cheerleading squad and personal resolution coach to help you stick to your guns, go green and get fit!!

Nori Rolls as an appetizer or a meal

Nori rolls can be super easy to make, and can be used either as a party appetizer, a fun starter at a dinner party, or a yummy side for your next meal. I found however that a lot of what I like about my nori rolls is the kick I get from the jalepeno hummus, and in fact just writing this blog post has me craving it for lunch. I'm not kidding. You can add just about any sliced veggies to a nori roll if this is your cup of tea, and you could use any other hummus you choose to make your own combination up. You find that most of those following a paleo diet are overlooking the edible seaweeds. But these boast an unparalleled nutritional profile including many essential nutrients, and they are loaded with iodine which is an essential trace element to life. Iodine is especially important for the proper functioning of the thyroid gland. I know that I often do not get enough, and I'm betting you do not either.

Paleo Vegeo Nori Roll

Ingredients:
Nori sheet
Lily's Jalapeno Hummus
Sprouted Brown Rice or Quinoa {cooked}
Beets, sliced into sticks
Carrots, shredded
Purple Cabbage, shredded

Directions:
1. Lay out the nori sheet.
2. Spread hummus across the middle of the sheet all the way across for about 1/3 of the middle of the sheet.
3. Add brown rice or quinoa across the hummus
4. Add slices of beets, cabbage and carrots
5. Like a burrito fold the bottom of the nori sheet over the contents and then roll it backwards, then continue to roll it up into a long tube.
6. Roll the tube back and forth {you may have to use a dab of water across the end to keep it in place}
7. Slice up and add to any meal or use as an appetizer at your next party.

Vegan Buffalo Cauliflower

One of the item I really miss since I gave up meat is the buffalo wings at Squatter's Pub in Salt Lake City, Utah. I also once had the wings at the Pike's Bar and Grill in Seattle at the Pike's Market and they are comparable. For me it must be spicy and it's been an item that I really really miss in life. The Curvy Carrot posted this great recipe, but I don't do buttermilk and so I needed to change it up... but it's to die for.

Buffalo-style Cauliflower

Ingredients:

1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup coconut milk
1 tsp apple cider vinegar
1 cup sprouted eikorn flour or your choice of all-purpose gluten-free flour
2 teaspoons garlic puree,
1 teaspoon himilayan salt
1 cup Frank's Original Hot Sauce {gluten free and kosher}
1 tablespoon coconut oil, melted



Directions: 
1. Preheat the oven to 450 degrees.
2. In a small bowl mix coconut milk and apple cider vinegar.
2.  In a large bowl, whisk together the coconut milk mixture, flour, and garlic, salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted coconut oil in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

Cranberry-raspberry sauce recipe for a yummy Thanksgiving!

This is one of my favorites for Thanksgiving, and probably because I never ever liked cranberry in a can. EVER! I always thought I was the oddball, but it was because my body wanted the real deal. You can also sub out the raspberries for pear, and you'll mouth will do a party.

Now the reason you want to use coconut sugar {or you can use honey} is because of coconut sugar has such a lower GI level {35} and you don't want to over sugar your holiday if you are going off the sugar-free living.

Ingredients: 
1 package (12 ounces) fresh organic cranberries
2 cups organic raspberries, fresh or frozen, no sugar added
1 cup water
1 cup coconut sugar

Directions: 
1. In a medium-sized saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. 

Thanksgiving Day Roasted Butternut Squash Soup

It can be hard to wait for dinner, but it's far easier if you have a really great soup to nosh on while you are cooking. Right? This roasted butternut soup has become a staple in our house over the last few years, and once you make it you'll see why. The combination of the pear and the squash is quite amazing, and you'll find yourself wanting seconds. But remember, even though it doesn't use sugar, maple syrup is a sugar so keep the cup fulls to a minimum.

Maple Roasted Butternut Squash Soup 

Ingredients: 
2 medium butternut squash
1⁄4 cup (50 mL) grade B maple syrup, divided
3 tbsp (15 mL) coconut oil
1 small onion, peeled and chopped
1 ripe Bartlett pear, peeled and sliced
31⁄2 - 4 cups (875 mL - 1 L) vegetable broth
1⁄2 tsp (2 mL) sage
pinch cinnamon
pinch salt
1 cup (250 mL) coconut milk half and half cream or whipping cream

Directions:
1. Preheat oven to 400°F.
2. Cut squash in half lengthwise, remove seeds and place cut-side-up on a rimmed baking sheet or in
a 9"x13" pan. Drizzle with half the maple syrup and roast for about an hour, until tender and
golden on top. Remove from the oven and set aside until cool enough to handle.
3. In a large soup pot, heat the 2 tbsps coconut oil and sauté the onion for about 5
minutes, until translucent. Add the pear and cook for another minute or two, until the
fruit softens.
4. Meanwhile, peel the squash and coarsely chop it. Add to the onions and pear along with the broth,
sage, cinnamon and salt. Cover and bring to a simmer. Reduce heat to med-low, cover and simmer
20-25 minutes, until the squash is very tender.
5. Stir in the remaining tablespoon of coocnut oil and the coconu tcream and puree in the pot using a hand-held immersion blender. Alternately, you can transfer it in batches to a blender to puree, then return to
the pot.
6. Enjoy :-)

Seasonal Spiced Pumpkin Soup

If you love this harvest season, then you probably love everything pumpkin, and soup is a great. I saw a great soup in the Simple Vegan recipe book one day, but first off it had carrot juice in it... and since when was carrot juice paleo vegeo... so then I had to figure out how to modify it to my dietary lifestyle.

One of the great items I have purchased over the last couple years is my Vitamix and so I don't need to juice a carrot if I want to use one, I can just throw it in the vita and go to town. So here's my take on their recipe:


Seasonal Spiced Pumpkin Soup

Ingredients:
24 oz Vegetable broth
1/4 cup (60 ml) unsweetened coconut milk
1 1/2 cups (368 g) canned pumpkin
1 tablespoon coconut oil {if needing that rich flavor}
1/2 cup (58 g) sliced onions, sautéed in coconut oil
1 1/2 garlic cloves, roasted {if you want to cook this on the stove, then chop and toss in}
1/2 teaspoon of ground cinnamon
2 medium sized organic carrots
1/4 teaspoon cayenne pepper
2 drops of Black Pepper Essential oil
salt and freshly ground black pepper, to taste

1/2 cup hulled pumpkin seeds - roasted {optional}

Directions for Vitamix: 

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6-7 minutes or until heavy steam escapes from vented lid.
5. Garnish with roasted pumpkin seeds and enjoy 

Amazing Alkalizing Blueberry Shake