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A dear friend of mine turned me onto this juice blend; its the perfect pick me up for menstrual support, making it one of my all-time favorites, especially as it has everything I need for a little bump when I'm in my moon. 

The shot of raw beet and the kale make it high in iron, and the vitamin C in the apples increases the iron's bioavailability for quick, potent absorption into the bloodstream. In fact, just one 8 oz serving contains half of your daily RDA of iron! In summer, the kale can be replaced with fresh raspberry leaves for additional uterine support, making menstruation quick and easy; or for mamas-to-be, strengthens the womb for delivery.

Tart and tangy with just enough sweetness to balance the flavors, it can be a little intense, a perfect way to satisfy food cravings! Be sure to drink it immediately after juicing to maintain optimum freshness and plant vibration.

Mama's Moon Juice

2 tart green apples (Granny Smiths, ) peeled, seeded & quartered
2 cups kale
1 thumb ginger, peeled
1/4 medium beet, peeled
1/2 lime, peeled

Process all ingredients through juicer and enjoy!

* during summer, try replacing the winter kale with fresh, locally grown raspberry leaves for uterine support

* to relieve menstrual cramps or to elevate your mood, add a thumb of fresh turmeric root with the ginger. In Chinese medicine, it has been used for hundreds of years for the relief of pain from arthritis and other aches, and recently has been proven in governmental research to be more effective than Prozac for PTSD
Curried Squash Soup
This savory autumn soup has the rich,  mellow flavor of squash and understated curry tones, making it enjoyable for adults and children alike. This recipe its best made from local, in season sweet squashes, apples and pears. Serve with green salad with pears and golden raisins.


1 medium onion, diced (about two cups)
2 medium local, organic apples or pears, peeled, cored, and diced
2 small locally grown sweet squashes ( I used delicata)
2 tbsp organic coconut oil
1 tbsp + 1 tsp curry powder
2 tbsp arrowroot powder
1 tbsp raw, organic sugar (optional)
1/2 tsp sea salt
4 cups vegetable broth
1 14 ounce can coconut cream (or better: make your own, fresh)


1.  Preheat oven to 375°. While oven is preheating, cut squashes in half and remove seeds with a spoon, scraping until no stringy bits remain. Place halved squashes flesh-side up on a baking sheet. Roast for approximately one hour (longer for larger squashes), until they can be easily pierced using a fork. (This part can be done in advance to save time.)

2. While squashes are roasting, heat coconut oil in a medium saucepan. Gently sauté the diced onion until it begins to soften and add apples/pears. Continue sautéing until the onion is translucent. Set aside.

3. Remove roasted squash from the oven. With a spoon, scoop the softened flesh from its skin into a glass measuring cup. You should have about two cups.

4. Place squash, onions, and fruit into high-speed blender or food processor and puree until smooth. Transfer to soup pot.

5.  Heat burner to medium/ medium high. Add coconut creme, curry powder, sea salt, and organic, raw sugar, and arrowroot and whisk. Add vegetable broth and cook until soup is bubbly and thickened.

6. Garnish by drizzling coconut creme and caramelized onions or walnuts, of desired. Makes about 5 cups.
Curried Squash Soup
Yes, I understand for some curry cocoa is a bit of a mindfuck, and that the idea of adding curry to chocolate may sound like I'm pushing things a little too far, but once you get your mind around it, the harmonious marriage of flavors, savory and sweet and salty all at the same time, is a perfect example of unity in the midst of diversity we all strive for... After all, if curry and chocolate can coexist, why can't we?

The Vegan Cookbook: 100 of the Most Delicious Plant-Based Recipes Ever by Adele McConnell Hardcover, 176 pages Expected publication: March 18th 2014 by Duncan Baird Publishers
Whether you self-identify as a vegan-for-lifer or simply as one scoping out the scene, chances are, your experience has been dampened by a single, misguided serving of the dreaded hippie gruel.  Fear not.

Food blogger, Adele McConnell, of Vegie Head has assembled a luscious collection of recipes for newbie vegans and for those of us who choose a nutritious, plant-based diet.  Vegan Cookbook is filled with page after page of gorgeous photos of mouthwatering dishes that will both inspire and nourish. More than just a book of vegan recipes, The Vegan Cookbook educates readers as to the benefits of avoiding animal products in our foods and simplifies meal-planning for individuals with food sensitivities by clearly marking gluten, soy, nut, sugar free and raw food recipes using easily-identifiable icons to indicate recipes for specialized dietary preferences. 

Using easily accessible ingredients, McConnell's approach to meals is easy to recreate in your own kitchen, and with a wide variety of offerings, this title could easily sit alone as the only instructional cookbook on your shelf. Home cooks will enjoy preparing their own vegan milks and cheeses, which for many can mean the difference between diving into an all plant-based diet, or backing away for fear of being denied their favorite, savory dishes. Decadent offerings of smoothies and compotes are sure to invoke a satisfying start to your day, while lunches of Curried Chickpea Satay and Sweet Potato Cups with Hummus and Walnut Pesto will ignite a new love of all things veggie.

McConnell's succulent, savory, Rustic Tart with Spinach Pesto will win you with its gratifying flavor, and her Cherry Coconut Crunch Bars, Lime and Coconut Muffins will have you salivating at the end of the meal. 

How to Brew Kombucha Tea

The most difficult part of making kombucha is finding a mother SCOBY. Which is nonsensical, because when you start making your own, you end up with so many SCOBYs  you can’t get rid of them fast enough. They’re like the hippie-health freak version of Amish friendship bread. As a matter of fact, if you live in the Rogue Valley in Oregon, email me and I’ll give you one of mine. PLEASE.

If you haven’t got a friend to give you a starter SCOBY, you may have to get creative. Some enterprising kombucha aficionados list their surplus mushrooms on Etsy. I found mine on Craigslist (the place of beginnings for any love affair.) I’ve even seen them on Amazon, but that’s a line I’m unwilling to cross. (Sorry, Amazon.)

Just in case my valuable tidbits came out like gibberish and you’re scratching your head with a blank look on your face and a giant question mark hovering, weightless, over your head, let me clarify.

This recipe is my version of Dave's Killer Bread; it is a heavy bread and extremely nutrient dense. It may at first seem complicated, but its so delicious, your family will eat it up like crazy. 

If you're a fan of Kashi granola bars, then you'll love this simple, easy to follow recipe by blogger Kerry K Taylor of Squawkfox. Made with whole grains, dried fruit, and raw nuts, you won't find a healthier, more nutrient dense snack!

This charming recipe is adapted from my mother’s “Chocolate No-Bake Cookies” recipe. While I dearly enjoy chocolate, I have to agree to disagree with her grossly misinformed policy pertaining to the “’no bake” conflict, as well as the whole dairy issue… so behold! Chocolate Ganja No-Bake Cookies! "A new twist on an old favorite," as Betty Crocker would say!

Did you see how cleverly I avoided saying a bad word?

My kids LOVE this recipe, and its one of our favorite comfort foods.