Balances blood sugar, increases glutathione production, great for detox, onion rich in aromatase inhibitor to balance hormones.  Greens are a wonderful source of calcium.


(use organic ingredients where possible)

  • 4 ounces arugula/rocket
  • 1 lemon
  • 1 tomato
  • 1/2 cucumber
  • 1/2 red bell pepper
  • 1/4 avocado
  • 1/4 cup fresh parsley
  • 1/4 cup coriander
  • 2 tablespoons red onion, diced
  • 2 tablespoons seaweed dulse (rich in minerals, look for Icelandic)
  • 1 – 2 tablepoons pumpkin seeds (for protein and essential fats)
  • 1 tablespoon miso paste ( for gut flora and detox)
  • 1 tablespoon olive oil- may increase
  • 3 olives
  • 1 tablespoon ashitaba (Japanese herb, rich in growth factors, found on
  • 1/4 teaspoon turmeric powder (or equivalent fresh root)
  • 1/4 teaspoon celtic sea salt


Peel the outer skin of the lemon, leaving the bioflavonoid-rich white pith and seeds intact.

While blending all the ingredients, add pure spring water/filtered water as needed to reach a thick, soup consistency.

Packed in Power greens.

Rich in sulphur compounds for detox.



  • 750g arugula/rocket
  • 500g watercress or other seasonal greens
  • 3 kale leaves, finely chopped
  • 1 cup celery hearts, diced
  • 1 avocado, diced


  • 3 medium tomatoes
  • 1 medium cucumber
  • 1/2 cup spring water
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 12 olives
  • 3 tablespoons olive oil
  • 2 tablespoons olive water (from the jar of olives)
  • 1 garlic clove


Combine salad ingredients in a large bowl.

Blend the dressing ingredients, minus the olives and chlorella tablets.

Add the olives and blend again until smooth.

Toss the salad with the dressing and mix thoroughly.

If desired, garnish with zucchini, green onions and red bell pepper.

By adding chlorella into the dressing aids detox in every cell in your body plus a complete protein.

I like Healthforce Nutritionals chlorella powder.

Recipe adapted from David Wolfe.

Great after school treats!


  • 1-cup natural almond butter (well-mixed & room temperature) creamy or crunchy
  • 1 large egg
  • 1/3 cup raw coconut sugar or xylitol
  • 1 tsp gluten free baking soda
  • 1 tsp vanilla extract
  • 1/8 tsp celtic sea salt
  • 1/4 cup non-dairy chocolate chips (optional)/carob nibs/raw cacao nibs


Combine the egg, coconut sugar, baking soda, salt and vanilla in a small bowl.

Add this combination to the almond butter in another bowl.

Mix together and add the chocolate chips, if using.

Stir until well combined but do not over mix.  Drop by the rounded spoonful on a baking sheet covered with parchment.  A rounded tablespoon will make 12 3-inch cookies, a rounded teaspoon (not measuring spoon) will make 25 2-inch cookies.

Flatten the cookie with a fork.  The cookies will spread a little while baking, so be sure to give them a little room.

Bake in a preheated 350-degree oven for 15-18 minutes or until soft set.  They will be soft until they have cooled completely.

The new green super food?  Watercress powers ahead!


  • 3 bunches (about 2 cups packed) red sorrel leaves, reserving some of the smaller leaves for garnish or use baby spinach/chard/mustard greens
  • 3 bunches (about 3 cups packed) watercress leaves
  • 1 medium russet potato, peeled, then cut into 1-inch cubes
  • 2 large shallots, chopped (2/3 cup)
  • 1 large clove garlic, crushed
  • 1/2 jalapeño pepper, stemmed and seeded, then chopped
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 5 cups homemade chicken broth (may substitute vegetable broth)


Place the potato cubes, shallots, garlic, jalapeno, curry powder, salt, pepper and broth in a medium saucepan over medium-high heat.

Bring to a boil, then reduce the heat to medium and cook for about 20 minutes, until the potatoes can be easily pierced with a fork.

Stir in the watercress and sorrel leaves (or substitute).

Working in batches, puree the mixture in a blender with the centre cap of its lid removed and a dish towel placed over the opening (to allow steam to escape), to form a smooth soup.

Return the soup to the saucepan as you work.

Taste, and adjust the seasoning as needed.

Divide among individual bowls.

Garnish each portion with a few small sorrel leaves; serve warm.


For the base:

  • ⅓ cup pumpkin puree (steam pumpkin cut into cubes, until soft)
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ½ teaspoon cinnamon,½ teaspoon nutmeg, ¼ teaspoon ground cloves,¼ teaspoon powdered ginger
  • ½ teaspoon gluten free baking soda
  • ½ teaspoon gluten free baking powder
  • pinch of mineral/good sea salt

For the toppings:

  • 2 cups of fresh blueberries/raspberries (frozen work, just thaw first)
  • 2 tablespoons raw/manuka honey
  • 2 tablespoons coconut cream
  • 1 teaspoon lemon juice
  • zest of ½ a lemon
  • 2 tablespoons coconut flour

For the crumble:

  • ½ cup mixed raw nuts, chopped (cashews, pecans, brazil nuts and walnuts)
  • 3 tablespoons unsweetened shredded coconut
  • 1 teaspoon sesame seeds
  • 1 tablespoon raw/manuka honey
  • sprinkle of cinnamon
  • pinch of salt


Preheat oven to 350 degrees.

Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.

In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.

Pour dry ingredients into wet ingredients and mix well.

Grease an 8×8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish.  This way you can pick the bars out of the dish without breaking them apart.

Pour the batter into the parchment lined baking sheet and spread out evenly.

Place in oven and baking for 30-35 minutes until cooked through.

While the crust bakes, place a small saucepan over medium heat and add the berries.

Add honey, coconut cream concentrate, lemon juice, and lemon zest.  Mix well.

Once the blueberries begin to burst, remove from heat and add coconut flour.  Mix until completely combined.  Let sit for about 5 minutes to thicken up.

When the crust is done cooking, pour the blueberry mixture on top.

In a bowl, add nuts, coconut, sesame seeds, honey, cinnamon and salt and mix together and mix.

Add clumps of the nuts to the top of the blueberry mixture.

Add to oven and bake for 15 minutes.

Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares.

Store in fridge.