Category Archives: Recipes

Herb Tonic Juice Recipe

Juice time!

I love juices that are really flavorful, but somehow still light and sweet.  Here’s one of my favorite juices to make, it’s full of flavor, but also very sweet and tart!  I like to dilute it with water to taste afterwards.


This is an ingredient list for a centrifugal juicer! When I make this in a masticating juicer I might use about half as many greens because they tend to extract a lot more juice from greens!


5 or 6 large Green apples

1 cucumber

Large handful of Mint

1 Bunch of Parsley

1/2 bunch of Cilantro (or Basil)

Water to taste


Step 1: Get ingredients!

Step 2: Wash everything!

Step 3: Juice everything!

Step 4: Add water to taste! I usually double the size of my juice with water because I like it very mellow.

Step 4: Drink Everything!



Filed under Juice, Raw food, Recipes, Vegan

Organic Whole Food Dog Treats

 Yes, yes, if you follow my twitter or instagram account you probably already know that I’m completely and totally obsessed with my dogs. You’re probably thinking I’m obsessed to a disturbing level, and this is sadly most likely true.  Considering I’ll spend 30 minutes preparing a healthy breakfast for my pups, while I just gulp down a coffee and cookies… But moving along… 


Dogs like real food!  Shocker I know, and most likely it’s probably good for your dog too!  So at least occasionally you really should give them something fresh!  

Here are some simple snack ideas! Often I’ll mix and match some of these for snacks and my pups love it. 


 -Diced Mango 


-Steamed Sweet Potato and Broccoli 

-Raw Broccoli Stalk 

-Fresh Young Coconut 

-Wheat Grass Finely Chopped 

-Chopped Dates 

-Red Pepper 



-Raw Nori ( natural source of taurine!)

Healthy Food = Happy Pups!  




I’m always looking for new ideas for pup snacks, so if you have any please comment!


Filed under Animals, Dog food, Dogs, Organic food, Pets, Recipes, Uncategorized, Vegan, Vegan recipe, Vegetarian

Banana Date Green Smoothie

I freaking love sweet fruity smoothies, especially when I can sneak in greens and have it still taste like insanely yummy fruit candy.

What you will need:

2 ripe bananas (preferably frozen first!)

Handful of small pitted dates or 4 large dates

1 cup of spinach

1 coconut

I scoop of green powder

1 blender (preferably a high powered one like a vitamix or a blend tech to grind up the dates, otherwise you’ll be left with a ton of date mush at the bottom of your blender)

Smoothie Making Instructions (ummm… these are really really obvious and actually in the wrong order so feel free to think for yourself and skip!)

1.  Chop open the coconut!  Good luck! Don’t chop off your finger, remember blood isn’t vegan!  I am actually terrible at this as you can see from the giant mess I made…

1.5.  If you don’t want to do this you can always just buy some coconut water or use almond milk instead.

2.  When you’ve opened the coconut, filter out any chopping debris and pour the water into the blender after adding the bananas, dates, spinach, and green powder.

3.  If you don’t have a high powered blender then I recommend soaking the dates in hot water until they are very soft so they will blend easier first.

4.  If you are using fresh bananas instead of frozen you may want to add some ice too!

5.  Some other fun things to add to the smoothie are peanut or almond butter, probiotics, protein powder (if you’re into that kind of thing), soaked goji berries, or cocoa powder!


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Filed under 801010, Health food, Raw food, Recipes, Smoothie, Vegan, Veganism, Vegetarian

Strawberry Apple Juice

I love having a simple fresh juice for breakfast, here’s a light one that I have fairly often (including this morning)!


1 pint of strawberries

6 large green or tart apples

1 piece of turmeric

1 head of parsley

1 piece of ginger

I often like to dilute my juice by increasing the amount of liquid by about 25% with water for a lighter taste.  Hope you enjoy it as much as I do!


Filed under Detox, Juice, Raw food, Recipes, Vegan, Vegan recipe

Vegan Maple Cranberry Walnut Salad

Okkkk time for a simple easy salad!

Normally salad is the thing I eat when all other options have failed me.  “I must eat healthy!” I say to myself every morning.  And then by mid afternoon I’ve somehow convinced myself that surely stopping at my favorite Mexican restaurant and having a soy latte and bit if chocolate isn’t really so bad, I’ll just do some exercise that night!

But by night time I think to myself…. “Well, since I already messed up earlier in the day I might as well just have whatever I want for dinner this one last time and then seriously for real tomorrow I will be a HEALTH GOD! I won’t even want anything unhealthy at all!”

I go out to eat and get something like vegan Mac and cheese or fried rice, so proud of myself for the healthy godlike achievements I will make tomorrow.  “Great work future me, you are a super hero!”


Umm.. you might have realized by now that this future reality only really exists in my tomorrow mind, it rarely ever comes true.  If you’re at all like me the this salad is a great way to try to combat your evil double that takes over your body and forces you to have Mexican food and chocolate for lunch.

It’s actually pretty tasty, and satisfies my sugar craving because of the sweet dressing and candied nuts.  Hope you enjoy!


A salad blend with light greens (leafy lettuces, spinach, arugula)

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

1/2 tablespoon lemon

1/4 cup of raw or candied walnuts

Handful of cranberries

Siracha to taste

Himalayan sea salt

Optionally you can add vegan chicken or some quinoa to this recipe too!


Step 1: in a small bowl mix the maple syrup, lemon juice, apple cider vinegar, and siracha together.  Feel free to add more of any of the he ingredient to make it a desirable level of sweet and sour for you.

Spicy Lemon Maple Dressing

Step 2:  Get a big bowl and put some salad in it!  I’m not telling you how much to use, you have to make some of your own choices!  Then put the dressing on top of the salad and stir it up really well.

Step 3:  Add the walnuts, cranberries, and a little Himalayan sea salt to taste!  Vegan chicken and/or quinoa also tastes great in this salad so feel free to add some!

Step 4:  Why are you still reading this?  Isn’t your salad ready by now?  Do you really need me to say “eat the salad” as step 4??  Go eat!!


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Gluten Free Vegan Banana Blueberry Muffin Recipe

Muffins are awesome. Blueberry muffins are even more awesome. Therefore banana blueberry muffins must be like some type of alien crack. And I guess that a lot of people love having warm gooey breakfast muffins, but I don’t know… Maybe it’s a puppet thing, but I am a firm believer in the midnight snack muffin. IMG_4979 Here’s my current favorite banana blueberry muffin recipe, let me know what you think! You may want to hold the blueberries to just one cup, I just love having super fruity gooey muffins so I personally prefer 2 cups. Ingredients: 1 1/4 cup gluten free flour mix 1/2 cup almond meal 1/3 cup brown sugar 1/3 cup cane sugar or coconut sugar 1/4 cup coconut oil or earth balance 1 cup of almond or coconut milk 1 cup fresh or frozen blueberries (or 2 for super gooey ones!) 2 very ripe bananas 2 tablespoons agave or maple syrup 1 tablespoon apple cider vinegar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 tablespoons vanilla extract 1 1/2 teaspoon cinnamon Cooking Instructions: Step 1: Preheat your oven to 350 degrees and line a muffin pan with paper muffin cups or grease the pan lightly with earth balance or coconut oil. Step 2: Mash the bananas in a medium sized mixing bowl. You leave some chunks if you like gooier muffins! Step 3: Add all of the wet ingredients in with the bananas (the agave, almond or coconut milk, vanilla extract, and apple cider vinegar). Step 4: Melt the coconut oil or earth balance in a small pan and then add to the wet mixture. Step 5: Mix all of the dry ingredients into a separate bowl (the sugars, gf flour, almond meal, salt, cinnamon, baking soda, and baking powder). Step 6: Add the wet mix to dry mix and stir until you have a nice paste. Step 7: Put the blueberries in a separate bowl and mix them with a spoonful of gluten free flour until they are evenly coated. Then add them to the other mixture. Step 8: Use a spoon to put the muffin paste in the muffin pan. Fill each muffin tin cup about 3/4 of the way full. Step 9: Bake your blueberry banana muffins for 22-28 minutes. If you use frozen blueberries they will probably be ready closer to 25-28 minutes. Step 10: What are you doing??? It’s way too hard to wait almost 30 minutes for muffins you crazy person! Quick, lick all of your cooking utensils and scrape your mixing bowl until there’s nothing left and anyone who wanders into the kitchen wonders how you managed to have such clean dishes without even washing them! Step 11: Ok if you’ve managed now to lick everything clean and still have time to spare, please don’t just stand around staring at the oven and leaving puddles of drool on the floor. People will think you’re very strange. No really, it’s weird. Stop please. Step 12: Eat the finished muffins! Eat them all right now! Wait!! Stop!! Let the cool first you idiot! Geeze you really are totally nuts! Enjoy!!


Filed under Recipes, Uncategorized

Simple Green Juice

I love juicing!  I generally try to make a fresh green juice at least every other day.  This recipe is pretty simple and light, I often prefer light crisp tasting juices.



8 Granny Smith apples

1 head of parsley

4 carrots

1 piece or turmeric

Then  I generally double the size of my juice by adding water to make it nice and light.  

That’s it!  Simple, light, and delicious!  Enjoy!


(Sometimes juicing takes too long and I eat the ingredients before they make it to the juicer…!)

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Filed under Detox, Fruit, Health food, Juice, Recipes, Vegan, Veganism, Vegetarian

Olga’s Almost Famous Kale Chip Recipe

Ok so I have made an insane amount of kale chips in my short puppet life.  (No I will not tell you how old I am, really rude of you to ask!) And I’ve come up with this recipe which is my all time favorite and includes a lot of veggies too!



2 large or 3 medium heads of kale

2 cups of cashews

1 medium tomato

1 red bell pepper

1 small carrot

2 pitted dates

1/3 cup nutritional yeast

1/2 tablespoon Olive oil

1 garlic clove

1/3 of an onion

2 tablespoons miso (or just use Himalayan sea salt to taste)

2 tablespoons soy sauce or coconut aminos

2 tablespoons lemon juice

Small piece of peeled turmeric root

1 teaspoon smoked paprika

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 cup water (you may need more, it really depends on the blender you use, the tomato size, and whether you soaked the cashews.)



Soak the cashews for 4 hours if possible (this isn’t necessary, it generally just makes them blend easier)

Blend all of the ingredients together except for the kale in a high powered blender, preferably a blendtech or vitamix until you have a medium thick paste.

Then take the leaves off of the kale, you don’t want to use the stalks when you make kale chips.

Pour the paste in a bowl and coat the kale pieces with the paste. They will come out best if you dip the kale leaves in the paste and massage the paste into them. Then place the gooey kale leaves on a dehydrator tray and dehydrate at 115 for 24-60 hours (depending on how thick the paste is).

You can also bake the kale chips for 10-15 minutes in the oven on 350 degrees if you want them to be ready quicker, but they will lose more of their nutrients and you have to be careful that they don’t burn!


Hope you enjoy! Let me know if you have any comments or suggestions to make the recipe better!  Also why is it that the word recipe always looks as if it’s spelled incorrectly?

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