Broccoli, Apple & Carrot Salad

Broccoli, carrots and apples. What’s not to love with this fresh, raw salad? It’s a little different from the traditional broccoli salad but a tasty different. Give it a try with some of our fresh, crunchy carrots!










4 cups broccoli florets

1/2 cup shredded carrots

1/4 cup diced red onion

2 apples, finely chopped

1/2 cup pecans, coarsely chopped

1/2 cup dried cranberries


1/2 cup mayonnaise

1/2 cup plain yogurt

2 Tablespoons lemon juice

2 Tablespoons raw honey  (or sweetener of your choice)

How Do I Make It?

Wash and prepare all ingredients for the salad.

Combine in large mixing bowl.

Mix all ingredients for dressing.

Stir into salad ingredients.

Be sure to make at least an hour ahead to let it have time to chill and absorb the dressing flavors.



Hot Pink Smoothie

Looking for a quick breakfast or snack that is healthy and tastes good.  Try out this smoothie recipe.

You do have to have a high powered blender to make it, like a Vita Mix.


32 ounces raw milk  (or coconut milk if lactose intolerant).  Using coconut milk tonight.

½ cup unsweetened coconut flakes

1 beet, peeled 

1 frozen peeled banana

8-10 dried figs   (to add sweetness)

Beet greens from the top of your beet

Can add a few cubes of ice to make it slushier


How do I Make It?

Add beet greens and liquid to high speed blender like a VitaMix or Blend Tech and blend for about 90 seconds until greens are completely liquefied.  Add other ingredients and blend till all liquefied.  Best when served immediately.

Beets are a blood purifier and coconut contains lots of minerals and electrolytes.  Your banana gives you potassium and figs are full of minerals.  How could this not be good for you and it tastes good too.


Mexican Cabbage Soup

Deliciously different soup with cabbage, beans and other veggies and a little spice to flavor it up! Give it a try. It is good!


2 tablespoons EVOO

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

1 cup chopped poblano pepper or bell pepper if you don’t want as much spice

4 large garlic cloves, minced

8 cups sliced cabbage

1 tablespoon tomato paste

1 tablespoon minced chipotle chilies in adobo sauce

1 teaspoon ground cumin

1/2 teaspoon ground coriander

4 cups vegetable broth or chicken broth

4 cups water

2 15 ounce cans pinto beans or black beans, rinsed

3/4 teaspoon salt

1/2 cup chopped fresh cilantro, plus more for serving

2 tablespoons lime juice

Crumbled queso fresco, plain Greek yogurt and or diced avocado for garnish

How to make it:

Heat oil in a large pot (8 quart or larger) over medium heat.  Add onions, carrot , celery, poblano or bell pepper and garlic.  Cook, stirring frequently until softened, about 10-12 minutes.  Add cabbage, cook, stirring occasionally until slightly softened, about 10 minutes more.  Add tomato paste, chipotle, cumin and coriander; cook stirring about a minute more.

Add broth, water, beans and salt.  Cover and bring to a boil over high heat.  Reduce heat and simmer, partially covered until the vegetables are tender.  Remove from heat and stir in cilantro and lime juice.  Serve garnished with cheese, yogurt and avocado.

Recipe from

I didn’t have any fresh peppers but had some poblanos that I had dried during the summer.  I soaked those to reconstitute and used them for my peppers.  I had broth that I had made earlier and had frozen so pulled that out to use.  I always feel good when I am able to use some of my ingredients that I have preserved during harvest time.

Hope you enjoy as much as we did!




Cabbage Rolls

Cabbage is a versatile vegetable in your meal planning. Raw or cooked it provides lots of nutrients and flavor.

Sometimes you buy cabbage that you have to discard the outer leaves because they are dried out and not very good. Our cabbage this fall has really big outer leaves that are tender and not dried out.  Cabbage rolls are a good way to use these.  Hopefully this step by step will encourage you to try them.


12 cabbage leaves 1 cup cooked brown rice

1 egg

1/2 cup finely chopped onions

1/2 cup  chopped sweet peppers

1 pound ground sausage or lean beef  (sausage is already seasoned but if using beef add salt & pepper to taste)

8 ounces tomato sauce

1 tablespoon brown sugar or other sweetener of choice

1 tablespoon lemon juice

1 teaspoon worcestershire sauce

Steps to Prepare

Pull off outer cabbage leaves.  Discard any that are not usable.  Cut a V at the end taking out some of the larger rib.










Drop leaf into boiling water and let stay for about 3 minutes until it starts to soften.  Remove and drop in cold water to stop the cooking. After cool remove and drain.  Repeat this process with all of the leaves.









Mix your meat with chopped onion, peppers, egg and cooked rice.  Divide it into 12 clumps of meat mixture and place each into a cabbage leaf.









Roll the cabbage leaf up starting at the end with the rib in it. Foll it up over the meat, then one side, the top part folded down and then roll it over making a tight bundle. Repeat this with the other cabbage leaves and place into a baking dish.










Mix tomato sauce, sweetener, lemon juice and worcestershire sauce to make a sauce and pour over the cabbage rolls.  Cover and bake at 350 degrees in a preheated oven for an hour. Delish!






Bokchoy Apple Slaw

Bokchoy is one of those veggies that can be used in a variety of ways.  Bokchoy Apple Slaw is  one recipe that you will want to try.  Bokchoy Salad is a favorite (recipe also found on our blog) and I think that this dish is going to be a close second. Be sure to try some bokchoy while it is in season.


Ingredients for Bokchoy Slaw

Ingredients for Bokchoy Slaw


1 bundle bokchoy (washed and thinly sliced)

1 red apple, chopped into small bite size pieces

1/2 large onion, chopped  (or about 4 spring onions if available)

1 cup dried cranberries

1/2 cup toasted chopped pecans


1/3 cup plain yogurt

2 teaspoons honey

2 Tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

What to Do:

Combine chopped bokchoy, apple, cranberries, toasted pecans and onion together.

Mix yogurt, lemon juice, honey, salt and pepper together for your dressing.

Mix dressing with greens mixture and serve.

Bokchoy Apple Slaw

Bokchoy Apple Slaw