Saturday, May 28, 2016

Healthy and Delicious Pudding

Recipe by Lois Breneman

Super smooth and creamy pudding, 
and I don't know how, but it tastes like chocolate to me!

No sugar, grain, gluten, eggs, or dairy!


1/2 cup coconut milk (approximately)
12 frozen dark sweet cherries (I used Private Selection)
1 avocado, seeded and spooned out of the shell
2 Tbsp. almond butter

Stevia to taste

2 Tbsp. Collagen Protein from Pasture Raised Cows - Dr. Axe (optional)

Put all ingredients into a Nutra Bullet or blender and blend until smooth.  If too thick, add a little more milk.

For this dessert, today I added a few frozen cherries to the top, along with sliced toasted almonds, and a sprinkle of cacao nibs.  So good!

Friday, May 27, 2016

How to Make Vegetable Stock Concentrate

Reboot With JoeBlogRecipes

Homemade Vegetable Stock Concentrate

By: Claire Georgiou, Reboot Naturopath, B.HSc ND
Well this is an exciting addition to my freezer and fridge! In the past I have used herbamare (herbed natural sea salt) and a natural additive free organic stock to flavor my meals, but this is a great easy and delicious alternative that not only adds GREAT flavor to all my healthy homemade savory dishes but it also adds electrolytes and other nutrients. This is a far cry from using your average packaged stock powders and liquids. I normally encourage people to read the ingredients of all their food including their stock to see what you’re really putting into your body.

When using it, you can add one to two tablespoons for every 2 cups (500 mls) or it is equivalent to 1 stock cube or 1 tsp. of powder. The beauty of making your own stock means you can use any old vegetable that’s lying around in the fridge that needs using up. Here is a basic recipe to follow and you can simply add or delete what you like. This keeps in the fridge for up to 6 weeks in an air-tight jar and it also freezes well. You can also use ½ tsp. in hot water while Rebooting as a broth substitute in-between your juices! Enjoy!


  • 4 celery sticks
  • 2 carrots
  • 1 zucchini (courgette)
  • 1 brown onion
  • 1 leek
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tsp. dried thyme or 1 Tbsp. fresh
  • 1 tsp. dried rosemary or 1 Tbsp. fresh
  • 1 handful of fresh parsley
  • ½ cup Himalayan or sea salt
  • 1 Tbsp. olive oil (extra-virgin)


  1. Wash and chop vegetables.
  2. Add all of the ingredients to a high powdered blender and process until a smooth consistency forms.
  3. Add the mixture to a saucepan and cover on low heat and simmer stirring frequently for 20 minutes.
  4. Allow to cool then store in a few smaller air-tight containers and refrigerate or freeze.


  • Celery – swiss chard (silverbeet) (including stems)
  • Carrots – pumpkin, sweet potato, winter squash
  • Zucchini –  spinach, kale
  • Brown onion – red onion, shallots
  • Leek – spring onion, onion
  • Olive oil – coconut oil
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
  • Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Crock-Pot Chicken Burrito Bowls

Free Recipes on Clean Food Crush

Yield: 4

1 lb boneless, skinless chicken breasts
2 Tbsp. avocado, or olive oil
3 tsp. onion powder
3 tsp. chili powder
2 tsp. garlic powder
3 tsp. ground cumin
Sea salt and freshly ground black pepper to taste
3 cups organic, low sodium chicken broth
1 (15 oz.) can of diced tomatoes, drained
1 1/2 cups prepared black beans
2 3/4 cups of instant whole grain brown rice
1/3 cup shredded Colby jack cheese (optional)

Place chicken breasts in crock pot.
Pour in broth, canned tomatoes, oil, and seasonings.
Cook on low for about 4 hours.
Remove chicken breasts from slow cooker.
Turn temperature to high and stir in rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Use forks to shred chicken.
Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot.
Serve with fresh diced tomatoes, plain Greek yogurt, green onions, diced avocado or guacamole, top with cheese if desired.