Friday, October 20, 2017

Interesting Information

I saw a new ARNP this week, she was great! We talked about my sleep issues, so she said to try drinking Catnip Tea. Will give it a try. I am having trouble finding it in the stores, but I saw it on Amazon. Alvita brand is a good one, make sure it is organic. She also suggested I steep an organic onion in filtered water for 5 minutes and add a bit of organic honey to it. The combination is supposed to help get rid of the mucous in your throat. Interesting huh? I love meeting new professionals, they always seem to be so real and so wise!

Thursday, October 5, 2017

Raspberry Linzer Cookies

I wanted something with my organic coffee yesterday and spotted their Raspberry Linzer Cookies, so I decided to try them. They were light, crispy, had just the right amount of raspberry jam and they melted in my mouth. I really enjoyed them thoroughly, that is until I read the ingredients! It's a good thing I didn't read the list before hand, huh?

Glutenetto Italian Cookies – Raspberry Linzer
Ingredients: Gluten free proprietary flour mixture (brown rice flour, tapioca flour, corn flour, white sorghum flour, potato starch), unsalted butter(pasteurized cream), organic evaporated cane juice (sugar), almond meal, raspberry preserve (raspberry, corn syrup, fruit pectin, citric acid, sodium citrate) , cage-free egg white, natural vanilla, lemon and almond extracts, icing sugar (dextrose, corn starch, vegetable shortening, titanium dioxide), xanthan gum.

Coconut Milk

Make Your Own Coconut Milk

1 can coconut milk & 4 cups filtered water.

Blend 2 cups unsweetened shredded coconut & 4 cups filtered water.

1 cup coconut manna or coconut butter & 3 cups filtered water.


Wednesday, September 20, 2017

Baked Apples

Serves: 4
Use Organic:

4 large apples
½ cup chopped walnuts or pecans
½ cup coconut palm sugar
¼ cup raisins
1 teaspoon cinnamon
2 Tablespoons Garden of Life Coconut Oil
1 cup boiling water


Preheat oven to 375 degrees.
Cut out holes into each apple for stuffing (a paring knife works best, remove seeds and leave ½ inch of the bottom of each apple intact).
Mix together nuts, sugar, raisins and cinnamon.
Stuff mixture into each apple then place ½ Tablespoon of coconut oil on top.
Place apples into a baking dish, then add boiling water into the dish and place in oven.
Bake apples for 35-40 minutes.
Remove from oven, baste apples with juices from bottom of baking dish and serve with vanilla ice cream or non-dairy ice cream such as “nana-moo”.
- Garden of Life Extraordinary Health News

Sunday, September 17, 2017

Helpful Information

3 Diet Changes That Can Lower High Blood Pressure
Limit salt. Excess sodium leads to water retention, which taxes your heart, boosting BP.
Eat Fatty Fish. The omega-3 fatty acids EPA and DHA have been shown to reduce BP.
Snack on Bananas. Potassium-rich produce can lessen the effects of sodium on BP.
-Prevention Magazine, September 2017

Quick Tip

Dried beans never spoil, but after about two years they become almost impossible to rehydrate. So if that big bag of black beans has been living in your pantry for too long, toss it...or use it to do bicep curls.
-Nutrition Action Healthletter, October 2017

Dish of the Month

Avocado Toast
Top gluten free toast with avocado, a few drops of lemon juice, a pinch of salt, and a grind of black pepper. Add sliced radish or tomato, a few arugula or watercress leaves, or a poached or boiled egg.
-Nutrition Action Healthletter, October 2017

Thursday, September 14, 2017

Dandelion Root

Dandelion Root, A Cancer Cell Killer, Has A Long History As Medicine

(NaturalNews – D. Samuelson) The roots, leaves and flowers of the dandelion plant are a potent and healthy herbal medicine, although folks might think those yellow dots popping up in their landscape are just nuisance weeds. Not so, as reported by, who emphasizes that the botanical name for dandelion – Taraxacum officinal – aptly describes its medicinal potential. Taraxacum translates into an “inflammation curative." Officinal means that the lowly dandelion is revered as a bona fide, official medicinal plant. The use of the dandelion plant as a healing agent “predates written records," but it is understood that the Greeks and the Chinese used dandelion compounds to aid in digestion, and as a liver tonic and diuretic.
Traditional herbalists, both in the East and the West, have utilized the properties of the dandelion for liver support and as a blood purifier. It is this blood purifying action that intrigued Canadian researchers at the University of Windsor to pursue whether dandelion roots could be effective for individuals suffering from end stage blood cancer. The team experimented by applying dandelion root extract into petri dishes on “blood drawn from a leukemia patient and lab rats." They discovered that the “dandelion root extract was effective in inducing apoptosis, or cell suicide, in tumor cells, while leaving healthy cells alone.
  Herbalists who live in America are not allowed to treat cancer patients, says author and internationally traveled herbalist Demetria Clark, who has taught thousands through her Heart of Herbs Herbal School. Dandelion is used enthusiastically by Clark as a “supportive therapy" with whatever cancer protocol her client has chosen. If a client has chosen chemotherapy, Clark says that dandelion will “support the liver and help the body detoxify." She also says that dandelion leaves put into smoothies can help with mouth sores and nausea. The dandelion can boost one’s appetite and also “get the digestive juices flowing." Clark believes that the available empirical evidence clearly shows that the dandelion “can enhances the immune system and supports the liver and kidneys with no toxicity and a high amount of nutrition." She encourages children and pregnant women to use the benefits available from the simple, but profound, dandelion.
Have you ever wondered why are there so many dandelions? Perhaps nature is trying to give all of us a gentle yellow immune boost.

I love Traditional Medicinals organic Roasted Dandelion Root tea, it is delicious!

Tuesday, September 5, 2017

Almond Joy Cookie Bars

Easy Gluten Free Chocolate Almond Joy Cookie Bars
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Gluten free chocolate brownie almond joy bars.
Course: Dessert
Cuisine: American
Servings: 12 cookie bars
Calories: 404 kcal
Author: Sandi Gaertner
  • 1 box Immaculate Double Chocolate Baking Mix Make according to directions
  • 1 can condensed coconut milk
  • 2 cups shredded unsweetened coconut
  • 1 cup slivered toasted almonds
  1. Preheat the oven to 350 degrees.
  2. Make the cookie mix according to package directions.
  3. In a medium sized bowl, add coconut, almond, and condensed milk. Mix well.
  4. Spray an 8x8 baking dish with coconut oil.
  5. Add cookie dough to the bottom. Spread to cover the whole bottom and press down. Bake 10 minutes.
  6. Remove the pan from the oven. Spread the coconut mixture on top.
  7. Bake an additional 15 minutes.
  8. Remove from the oven and allow to cool. Place in the refrigerator to chill.
  9. Slice and enjoy!

Sunday, July 16, 2017

Personal Care Products

Don't be afraid to make some changes in your daily personal care products. Our skin absorbs everything, chemicals are toxic and cause disease. Here are some of my favorites!

Himalaya Botanique Complete Care Toothpaste
Everyday Value 365 French Milled Vegetable Glycerin Soap
Physicians Formula Organic Mascara
Organics Unrefined Virgin Coconut Oil ( I use this for my face cleanser, makeup remover, and body lotion)
Cornstarch, organic, as body powder
Nourish Organic Vanilla Almond Deoderant
Schmidts Bergamot Lime Deoderant
Baking Soda, Bobs Red Mill, aluminum free, (2 Tbsp dissolved in 26 oz. warm water to wash my hair)
Apple Cider Vinegar, Braggs Organic, (2 Tbsp in 26 oz. warm water as a final rinse for my hair)

*Shea Moisture and Nubian make some safe and clean products too, soap, body wash, shampoo and lotion. Their African Black soap is great!

**Make sure to read the ingredients before you buy anything! This is your health we are talking about!**

Sunday, June 11, 2017

Brooklyn House Restaurant

Brooklyn House Restaurant
This is the most difficult post I’ve ever had to write.
On Thursday June 29th, we will serve our last dinner and close our doors for good.
Of course, there have been a multitude of factors adding up over the years to bring us to this decision. Ultimately, though, it came down to the fact that I am ready to start my family and it is clear that I cannot possibly run this restaurant and raise a child. Both commitments are too great, and at this point, I’m choosing family.
This breaks my heart because I had hoped that I could do both. This house has been so much more than a restaurant and this crew has been so much more than a group of co-workers. We all wanted to raise our families here together, and with all of you. The learning and growing, the caring and communion we have shared has been extraordinary. We are deeply proud of what we’ve done and we wish we could do more. Unfortunately, we are giving all we have to give and it isn’t nearly enough. As frustrating and disappointing as it is, we are finally ready to let go.
I have already told a few people who are near and dear to The BH, and this is essentially what I’ve told them:
It would have made all rational and financial sense to close when the fire happened, but we just couldn’t....
because of the intensity of devotion from our customers;
because of the overwhelmingly positive and specific feedback from people in all walks of life;
because of the gratitude from our local farmers, artisans and purveyors;
because of the resources we provided to doctors and patients from around the world;
because of the joy we brought to families who could finally eat out together;
because of the ecstasy people felt when they had their first meal in a restaurant without getting sick or being treated like a burden, or their first meal out in however many years…
What I am struggling to convey is that we really did try to stick it out for you folks because we are acutely aware of what we have meant to so many of you. We know because you have told us why you love us and showed us by coming in regularly. It has been exhilarating and sincerely amazing, a ton of fun and very informative.
If it weren’t for these few key things that have added up over the years, if I were five years younger, if we had gotten this popular a little bit sooner….maybe I wouldn’t be writing this.
But they did, and I’m not, and we didn’t…so I am.
And I am so so so sorry.
We have all our fingers and toes crossed for a new restaurant from Matt Wells, the incredible chef who is the one and only reason this place was ever possible. Stay tuned for more on that in the coming months. And if something does happen, please support it and let it stand on its own two feet rather than comparing it to The BH.
Please come see us in these next couple weeks if you can.
We want to say goodbye.

Saturday, June 10, 2017

Flourless Pizza

Low-Carb Pizza
Recipe type: Main Dish
This flourless, naturally gluten-free pizza is loved by MANY--even the gluten-full folks! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again! Super filling, too, so a little goes a long way.
Crust Ingredients
  • 4 ounces cream cheese, softened
  • 2 eggs
  • ¼ cup Parmesan cheese
  • ½ tsp pizza seasoning
  • 8 ounces (2 cups) mozzarella cheese, shredded
Topping Ingredients
  • ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
  • 4 ounces (1 cup) mozzarella cheese, shredded
  • Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)
  1. Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
  2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
  3. Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
  4. Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
  5. Bake at 375 degrees for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

GF Jules

Hanging with my gluten-free besties at the #GFBloggerRetreat is so amazing! & so are the gluten-free products we get to try and report back to you on!
I scored big-time with this AUDREY color from sponsor Red Apple Lipstick! It's so smooth and creamy, plus no petroleum, no animal bits, no gluten, dairy, corn, harsh chemicals or GMOs. Made in small batches and made with sensitive AND discerning ladies like us in mind.
Their whole makeup line is amazing. I'm just diving in - can't wait to try the Mermaid Lagoon rockin blue eye shadow next!
Do you use gluten-free cosmetics? Want to know more about whether you should? Check out this article:

Gluten Intolerance Group Recipe

Smoothies are great in the morning for breakfast and also a wonderful fun afternoon snack. The combination of flavors is endless. Be creative and come up with something new this summer.  Did you know you can turn your favorite smoothie into a frozen treat? Mix up your smoothie and pour into a popsicle mold!
Strawberry Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen strawberries*
½ cup fresh peeled banana
2 tbsp. sugar
Raspberry Orange
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen raspberries*
½ cup fresh peeled orange
2 tbsp. sugar
Peach Mango Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen peaches and mangos
½ cup fresh peeled banana
2 tbsp. sugar
1 fresh peeled banana
1 cup frozen blueberries*
½ cup milk
½ cup ice
1 tbsp. honey or sugar
Kiwi Strawberry
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen strawberries*
½ cup fresh peeled kiwi
2 tbsp. sugar
Spinach Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen or 1 handful fresh spinach
1 whole fresh peeled banana
2 tbsp. sugar
*If using fresh berries add ½ – 1 cup ice if needed.
Add all ingredients except sugar to blender and blend until smooth. Add part of sugar, blend, taste, and add rest of sugar if desired.