What to do with that olive juice? USE IT...

Add yogurt and a bit of olive oil to your favorite gourmet leftover olive juice and marinate, in this case lamb. I added smoked paprika and curry powder....I grilled and finished off in a 350 degree oven. The flavor was out of this world and incredibly tender. To accompany the lamb I roasted some seasoned tomatoes, grilled a few green onions, crisp romaine and crumbled ricotta salata. Tossed it with the few stray olives and made a simple white wine, agave and olive oil- S&P- dressing. In our home the great thing about pears is I check them every day until they are perfect...The pear has the power to present itself when it wants, not when I want.

Simple Knockout Salad

Corn Shoots, Sugar Snap Peas, Sun Dried Tomatoes, and Kiwi Salad with a Simple Balsamic Vinaigrette. 

And perhaps a few other things...? I think I see an almond...

Too busy to write, but here are some drooling photos;-)

Roasted chicken (secret recipe) with under the chicken roasted vegetables (whole mushrooms, yams, brussel sprouts, onions, fresh herbs) tossed in SchoolHouse kitchen Rhubarb Raspberry and Thyme Spreadable fruit before serving. CRAZY GOOD

The SchoolHouse Kitchen Meets the Cornish Game Hen

The SchoolHouse Kitchen is a great company with their hearts in the right place. The products are amazing for the novice cook (and even the cannot cooks) to the professional chef. In this recipe they made a holiday ready dinner come out effortlessly perfect. If your cooking for a hardcore gourmande or want to take things from the divine to magical add a spoon of one of their slow cooked chutneys next to the hen and drizzle some La Tourangelle white truffle oil on top before serving. The easier the meal is to prepare the more time we can spend with loved ones. The Balsamic Basico Vinaigrette is a flavor punch that also has the uncanny ability to brown the bird beautifully. the Poppyseed Vinaigrette Revival adds a flavor component that nobody will quite be able to distinguish. These components and layers of flavor are what make meals special and memorable. Enjoy with extra clothe napkins because your diners will be using their hands. 
-Begin with 2 fresh or thawed quality Cornish Game Hens
-1/4 cup SchoolHouse Kitchen Poppy Seed Vinaigrette divided and rubbed into the hens cavity with 1/2 whole bulb of garlic per each hen. The garlic needs only to be peeled and smashed with the kitchen knife, no chopping  necessary. Fill them up!
-Rub the outside with Schoolhouse Kitchen Balsamic Basico Vinaigrette and freshly ground pepper.
Marinate out of fridge for at least 30 minutes or in fridge for 3-6 hours for a more intense flavor. Let the bird chill down on the counter for 30 minutes if marinating in the fridge.
-Preheat oven to 375 degrees, place parchment upon a sheet pan and use a raised pastry cooling rack to place your hens on for even browning and heat distribution.
-Bake for about 1 hour, your hens should be beautifully browned on the outside adding to the flavor of the hen.
-your kitchen and house will smell divine and if your an apartment dweller your neighbors may come knocking for dinner.

For a side dish toss a Radicchio that has been cut in two halves into SchoolHouse Kitchen Poppy Seed Vinaigrette and throw on to your baking rack midway through cooking.

For this menu I decided to serve with a Red Wahani Rice by Lundberg to add a delicious texture and color.

Some Times You Just Gotta Simmer your Raw Foods

So I made a delicious sprouted Quinoa, Celery, Romaine, 1 spoon Tahini (remember shelled sesame seeds are high in balanced calcium) Cilantro, 1 clove garlic, lime and Avocado (cumin)..and of course a mix of soaked almonds and cashews...well I felt like I had drunk sand...some of us cannot afford a super blender. So I simmered it on low for 20 minutes and it was delicious.  My partner and I also ate it with a scoop of goat yogurt. No digestive issues and it ROCKED. Yin and Yang people!!!!!

Reduce inflamation, deacidify and cleanse your liver. In a pinch and pull!

Replenish with this version of my live alive organic blender soup. Chew your food, even when liquid;-) Do not make this recipe hard, just PACK the blender to the top add filtered water. If you do not have a Vitamixer stop and bang the blender as needed. Add just enough filtered water to blend to your desired texture. You will be surprised how little filtered water you will need.
1/3 cup soaked cashews, at least 6 hours in filtered water, rinse
3 stalks celery ripped up into pieces, leaves and all
4 leaves of romaine ripped up
4 raw cured sun dried tomatoes
Juice of 2 limes
Cilantro, about a 4th of a bunch...use those stems!!!!!!! Even if that is all you have left. waste not
1 Avocado
1 carrot chopped up
1 tbs tahini..get your calcium without the hulls.
3 fat organic dates pits removed, look for good dates not the tiny seedless dried ones...if able
1 small granny smith apple, core removed and rough chopped
1 packed cup of washed Arugula (big fist full)
1 tbs EVOO
1 tsp Cumin powder
1  Tbs organic tumeric powder
Sea salt and Black pepper to taste.
Top with high quality yogurt or a probiotic supplemented cashew cream, throw a salsa on top of that and sneak to your less healthy friends;-)
chewing liquid food helps the digestion process...even chew your juices!
make it without stress and bang that blender as many times as you need to, gets out aggression.

This 98% raw soup blew my mind, quantities up to you! Just Blend!!!

Baby local fennel
Fresh Mint
Cucumber
Celery
Sprouted Almonds
48 Hour Soaked Cashews
A couple of dates
Avocado
ORG. EVOO
S&P
Lime Juice and Zest + 1tsp R-ACV (apple cider vinegar)
Some Hemp Seeds or to reduce cost some raw tahini which is high in Calcium w'out the hulls
Pinch cayenne or a little mild fresh heat
I am out of E3Live but this soup could power up with a splash!
Filtered water (I love my super Doulton H20 filter)
I am going to serve with a splash of HQ Goat yogurt and mint garnish, I need some good bugs!

My Rawtastic Soup De Jour

3 PACKED CUPS WARM WATER BATHED ARUGULA (MY APARTMENT IS FREEZING TODAY)
3 BROKEN UP STALKS OF CELERY
1 SMALL AVOCADO
10 SOAKED ALMONDS
2 TBS RAW TAHINI
1 LIME JUICED
1 DASH OF CINNAMON
1 TBS EVOO
4 DATES
1 SPLASH OF RAW UNFILTERED APPLE CIDER VINEGRE
1 CLOVE GARLIC
FILTERED H20 TO YOUR FAVORITE CONSISTENCY.
SEA SALT AND PEPPER TO YOUR LIKING
BLEND, THIS IS A GREAT RECIPE FOR THOSE THAT DO NOT OWN A VITAMIXER IT WORKS GREAT.
SERVES 2-3 PEOPLE (I AM 6'4 IT SERVED ONE;-))

REMEMBER MY RECIPES ARE ALWAYS JUST SUGGESTIONS. YOU CAN JUST READ THE INGREDIENTS AND USE YOU NOODLE TO MAKE IT YOURS AND FIT WITH YOUR INDIVIDUAL DESIRES. WHAT I REALLY WANT TO GET ACROSS IS HOW AMAZING THE CINNAMON GOES WITH A BITTER GREEN LIKE ARUGULA WHEN YOU ADD A BIT OF SWEET AND CREAMINESS TO YOUR EASY BLENDER MEALS.

Long lasting emergency breakfast to the rescue.

Quick Fix on the dead side:
1/2 cup Soaked rinsed Rolled Oats (lower those phytic acids)
1 Tbs Ground Chia Seeds
1 Tbs Coconut Oil
4 dates
1/4 tsp Cinnamon
12 oz of fresh sprouted almond milk (soak O/N, rinse, blend w/H2O, strain- nothing fancy needed)
BLEND
Kept all 6'4 of me going for 4 hours

Astrigent cheap detox mask..aka beautification mask!

I cannot say enough how wonderfull the Fenugreek and sugar facial mask is. It removes toxins and works as an antiinflammatory. Mix 2 TBS of Fenugreek and 1TBS raw sugar and mix in a bit of water to make a paste. This is not a 60$ pretty mask...you will look like a zombie, but only leave on 15 minutes. Wipe off with a warm towel, splash with cold water and finish off with coconut oil or your favorite natural moisturizer. You will be amazed, some redness will occur briefly from the astringent properties..this is a good thing. This tip came to me via a beautiful hindu woman in a local market in Kensington.

Holistic Health Chef and BSN-RN Student

THIS IS WHAT FALL MEANS TO ME