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Recipe: Easy Late Summer Gazpacho

We grew a lot of tomatoes this year.

Actually, let me say that differently.

My husband grew a lot of tomatoes this year. 

A lot.

Despite sharing some with our neighborhood friends, humans and non-humans alike (we’re talking squirrels, possums, raccoons and yes, a skunk!), we are left with big and small and medium size tomatoes and we are not complaining!

I have made roasted tomato soup, tomato tarts, greek salads, caprese salads, tomato focaccia, and oh so many other dishes.

The easiest of all might be this ‘recipe’ I am sharing here because it does not require any cooking, or really, any recipes! Below is a suggestion of what you can combine together for a delicious bowl of late summer gazpacho.




  • 1-2 cups Tomatoes
  • 1 large Cucumber
  • 2-3 stalks Celery
  • 1-2 medium size Sweet pepper
  • 1 small Onion
  • 2-3 cloves Garlic
  • handful of Fresh parsley, basil or other fresh herbs
  • 2-3 tablespoon fresh Lime juice
  • a few drops tabasco sauce
  • Salt and Pepper to taste

Blend everything in a food processor until soupy.

Refrigerate at least 1 hour, and serve cold or at room temperature.



Want to eat simply and refocus on your eating habits?


Join my Fall Real Food Reset!


Healthy Fudgy Brownie : just 4 ingredients

When it comes to my favorite dessert, it’s a toss up between crisps and brownies.


Knowing my body and how I respond to flour and sugar, I minimize dessert intake whenever I can.


But if there’s a crisp or brownie in front of me, they would each call my name.


And perhaps, literally jump into my mouth.


Especially the homemade ones.


Imagine when I created a recipe that I consider healthful for brownies (I have not quite done that for crisps – and that will soon change)!


This recipe has no grains, no sugar, and no dairy products, and yet… it is simply, satisfyingly glorious!



A small square of it with my morning coffee helps me jump out of bed. And my teenage kids love it, too!


You’ve got to try it to see what I am talking about.





  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/2 cup natural peanut butter
  • 1/4 cup cocoa powder (I use extra dark, but the regular kind is fine, too)
  • 1/4 cup ground flax seeds
  • Optional: 1 teaspoon vanilla extract, 1 tablespoon maple syrup or honey for more sweetness, dash of salt



  • Preheat oven to 350 degrees
  • Mix all ingredients until smooth (I use a standing mixer)
  • Transfer to a non stick, or well greased 9×4 baking pan
  • Bake for 20 mins
  • Let cool, and cut into squares.
  • Store in refrigerator for best fudgy consistency

Enjoy, slowly, with a cup of hot tea or coffee.

Recipe: Kit’s Cookies

Just a couple of years ago, I was introduced to cookies made completely without flour, or refined sugar. When I had my first one, I was hooked.

There is nothing wrong with cookies with flour and sugar, of course, unless they give you results you don’t love (digestive upset, desire to eat 5 or 10 more, weight gain, etc).

I searched for a recipe for these kinds of flour-less, no sugar added cookies. I found several, and in my regular fly by the pants cooking style (using recipe as a suggestion, and not following it completely), I created my own. I loved these cookies so much that I kept making them, each time experimenting with different ingredients. I found that the fewer ingredients, the better, and the quality of the cookies remain wonderfully decadent.

The more cookies I made, the more I got to share. Soon, I was giving away more cookies that I ate. And soon, I had to streamline the recipe and actually wrote it down because people started to ask for it.

And here it is, my friends, Kit’s Cookies recipe that I (mostly) follow.

I make these weekly still, as I eat 2 of them each morning with my coffee. I don’t consider them treats anymore… they are part of my regular daily diet.



3/4 cup rolled oats

1/2 cup nut butter (I use all natural smooth almond butter or sunflower seed butter)

2 tablespoons honey

1 egg

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 cup cocoa nibs (optional)

1/4 cup raisins (optional)


Preheat oven at 350F. Mix all ingredients together (I used a stand up mixer) for a few minutes. Dough will be wet and sticky. Scoop into balls and place on baking sheet. Bake for 8 minutes. Recipe makes about 8 cookies. You can easily double or triple the recipe to bake more (to share or freeze for later enjoyment).

Clean Eating Reset: 7 Tips for Eating Real Food

The Pre-Holiday Reset is starting this Monday, November 13.


It’s a mini – Reset, just for five days, as I know how busy this time of year can be for us all.


The main theme for the Reset is to eat real food for 5 days.



Here are 7 tips for people who have not done the Reset with me before, and who may want to do this on their own, at any time.

1.When in doubt, go for food not in boxes, or packages. Go for food with no labels!

Usually this means that you are buying foods that have not been altered, manufactured or enhanced.

2. Go for single-ingredient foods

It is more likely that you are eating something in the form closest to nature. Grains, for instance, may come in a package, but it’s just its own ingredient.

3. Eat foods that will eventually rot 

If it rots, it’s real! These are either plants, or animal products that  have not been altered enough to stay on the shelf indefinitely.

4. Choose fats that occur in nature 

Fats are fuel. Choose natural fats like coconut, olive oil, avocado, butter, nuts and seeds.

5. Avoid food-like products that were made in a plant

Again, anything that does not spoil or rot will have most likely been produced in a factory. Products that have ingredients we can’t pronounce are food-like products and should really not be consumed.

6. Avoid anything with added sugar 

Most packaged and processed foods including beverages will be loaded with added sugar. We end up consuming way more sugar than necessary which results in diseases and weight gain.

7. Cook your own food whenever you can

Needless to say, eating real food usually requires SOME cooking of the food. It does not have to be complicated all. Cooking your own food is always always always the best way to nourish yourself and your family.


It’s not too late to join our next Reset. It’s free, it’s full of support and 100% good for you.


Real food recipe: Arugula and Parsley Pesto

The garden is exploding right now, and I love it!

We have lots of greens growing: kale, chard, cilantro, parsley, arugula and basil. I just walk out the door to gather dinner ingredients these days which makes me super happy.

One of the things I make all the time with our greens is pesto. And it’s funny because I hardly ever make it the traditional way with basil. Sometimes I combine whatever I have together, like today. Arugula and parsley make a divine pesto combination.



My kids like their pesto over pasta (of course) while I just use it like dressing or sauce and pour it on just about anything.

Here’s the rough simple recipe (adjust as desired):

  • A big bunch of fresh arugula and parsley leaves, washed and drained (about 2-3 cups)
  • Handful of nuts (we like tamari almonds, or walnuts)
  • One or two cloves of garlic (depending on how garlicky you like it)
  • A good amount of grated Parmesan Cheese (about 1/2 cup)
  • Extra virgin olive oil (2-3 tablespoons)
  • Salt and pepper
  • Juice of one lemon
  • Water (enough to make it to the consistency you’d like)
I generally start with the nuts, cheese and garlic in the food processor, and mix that well.  Add olive oil and water so you get a consistency of a thick soup.  Add the green leaves next, then salt and pepper to taste, and squeeze in lemon juice at the end.
Taste as you go. You can tweak it with less or more of each ingredient, depending on your liking. Enjoy!


Clean Eating Cooking Class: Kitchari recipe for digestion

Last weekend, my friend and colleague Betty Brown and I offered a Clean Eating Cooking class right here in Bexley. It was fun to cook and share healthy foods with several people who came!

Betty is studying to be an Ayurvedic practitioner. She brought to the class loads of information about how we can cook and eat according to the seasons, to benefit our health.

Among other things (vegetable wraps, sushi, Thai green curry) we made and tasted Kitchari, a gentle, cleansing soup with lots of grains, spices and greens. I thought I would share that recipe here for you all to try at home. It’s a great dish to have around especially when your body is feeling tense or overwhelmed. Eating this as your main meal for a few days will reset your digestion and metabolism.

If you want to participate in our next Clean Eating Cooking class, or have suggestions, please contact me directly!




Kitchari Recipe

Makes 4 servings


¼ cup green or golden mung dal (alternatives: red lentils)

¼ cup brown basmati rice (alternatives: white basmati rice, brown medium grain rice, quinoa, millet )

1 tsp ghee – clarified butter (alternative: olive oil, sunflower oil, avocado oil)

Dry Spices:

½ tsp whole mustard seeds

              ½ tsp  whole cumin seeds

              ½ tsp turmeric powder

              ½ tsp fresh ground black pepper

              ¼ tsp fennel seeds

              ¼ tsp coriander seed (or powder)

               1 bay leaf

4 cups filtered water or homemade vegetable stock

1 medium carrot diced

1 medium onion diced

[Chopped greens: arugula, asparagus, bok choy, collard greens, green beans, kale, parsley, dandelion leaves, beet greens, swiss chard, spinach]

              1 cup dandelion greens, chopped

              1 cup parsley, chopped

½ inch fresh ginger, minced or mashed (use grater, or mortar and pestle)

½ cup diced burdock root (optional)

Toppings (optional):

  • fresh minced cilantro
  • ground coriander spice
  • raw or toasted sunflower seeds
  • raw or toasted pumpkin seeds
  • raw hemp seeds
  • fresh ground ginger
  • fresh lime juice,
  • unsweetened shaved coconut meat.

Cooking Method:

  • Rinse dal and rice and drain well.  
  • In a large heavy pot, on medium temperature, heat ghee until it is hot.  Stir in mustard seeds, cover with a lid until they pop.  
  • Add remainder of dry spices and cook uncovered for about 20 seconds.  
  • Add rice and dal and cook for another 20-30 seconds.  
  • Add water and stir, then add carrots, onions, fresh ginger, burdock root and greens.  
  • Increase heat to medium high, bring to a boil, then cover pot with a lid, reduce heat to low and simmer for 30 minutes or until dal is soft.
  • Serve in a bowl and garnish with cilantro, salt, ground coriander, sunflower pumpkin or hemp seeds, and any of the other toppings.   

Spring time Eating According to TCM: A Cleansing Soup Recipe

I wrote an article for Edible Columbus recently about how Traditional Chinese Medicine (TCM) views Spring time, and what foods we should consume to optimize our health according to the seasons.

In it, I offered a Cleansing Spring Soup recipe that I will share with you here. I have made it a few times, and have enjoyed substituting a couple of regular potatoes with sweet potatoes. So I am giving you that recipe here.





6 cups of water or vegetable/chicken broth

2 medium potatoes, peeled and chopped

2 medium sweet potatoes, peeled and chopped

1 cup leek, cleaned and chopped

1 cup celery, choppped

2-3 cups kale or other spring greens, chopped

2 cloves garlic

1 teaspoon sea salt

1 teaspoon olive oil (optional)

Salt and pepper to taste


Bring liquid to boil

Add potatoes, onion, celery and salt, cover.

Reduce heat, and simmer until tender

Add kale and garlic. Simmer until kale is tender and bright green.

Puree all ingredients together. Salt and pepper to taste.

Add olive oil before serving (optional).