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Celebrating Life and Cooking to Celebrate!

This weekend I feel like I've started to emotionally cleanse and heal from all the negativity I've been collecting over the years. I had to remind myself several times that the choices I'm making to better myself do not have to be explained to anyone. If someone doesn't understand what I am doing or reacts negatively, that is their choice, not mine. I can only be responsible and control what I do for myself. This can be a hard thing to accept at time because I feel that at the end of the day we all want to be accepted without judgment or fear of embarrassment and/or rejection. To deal with this feeling I've been actively making a choice to be surround myself with like-minded, supportive people as much as I can. Anthony, my sweet fiance´, shared a wonderful conversation with me about this topic. This is something I struggle with at times and I am so blessed to have a life partner who not only listens and comforts me, but gives fantastic advice. I worked hard to thoroughly enjoy myself this weekend and did a lot of experimenting with recipes to share with those I love.

Saturday I hosted the first monthly Ladies' Brunch. What a fun time it was! It was so nice to spend time with the ladies of my family, have girl talk, and relax. Most times we only get together for holidays, weddings, funerals, or baptisms so this was such a novel experience. I have so much love and appreciation for all these women in my life and have always wanted to spend more time with them. I've been meaning to schedule this brunch for a long time and glad it came to fruition this weekend.

On the menu was Body Ecology Turkey Meatballs (recipe can be found HERE), Broccoli Egg Muffins, Arugula Salad with Body Ecology Dressing, Roasted veggies (zucchini, carrots, red pepper), and I re-attempted the Cinnamon  Meringues with much more success. I realized after the brunch was over I never took a picture of the food display to share with you, but I promise, next time there will be photos :-) Here are the new recipes I used:

Broccoli Egg Muffins (makes 10 large muffins):
1 Bag frozen organic broccoli
1 1/2 medium yellow onions
4 cloves of garlic
1 tablespoon of Organic, unrefined Coconut oil
10 eggs + 6 egg yolks
Sea Salt to taste
Medium pinch of red pepper flakes

1. Defrost the broccoli (I left mine on the counter overnight). In a large saute pan heat the coconut oil over medium heat. Chop onion, broccoli, and mince garlic. Add onion to pan and let saute till translucent. Add broccoli and saute 10-15 minutes. At the very end add the garlic, salt, and red pepper flakes. Set aside to cool completely.

2. In a large bowl whisk the eggs and egg yolks (I added a dash of filtered water to smooth it out a bit). Season as you like with salt, pepper, and garlic powder (or any other spices you like to add). Set aside.

3. Spoon the cooled broccoli mixture into a greased muffin tin about 3/4 full. Using a ladle, add the egg mixture so that the muffin tin is about 3/4 full (they will puff up as they bake). Place muffin tins in a pre-heater 350 degree oven. Cook 20-30 minutes (when the middles are no longer runny, they are done).

4. To remove from muffin tin run a butter knife around the edge and gently lift out. Enjoy!

Cinnamon Meringues, Take 2! 
4 Egg whites
1 teaspoon organic vanilla (non-alcoholic)
1/4 teaspoon cream of tarter
A Dash of lemon juice
1 dropper full of liquid Stevia (non-alcoholic)
1 teaspoon cinnamon

1. Preheat oven to 200 degrees. In a large mixing bowl beat egg whites and liquid stevia on high till frothy.

2. Add cream of tarter, lemon juice, cinnamon, and vanilla. Beat on high till moderately stiff peaks form. (Note: This time I didn't get super stiff peaks, however the mixture beat like whip cream and was much more stable. I believe the lemon juice and liquid stevia gave it a creamier consistency.)

3. Spoon mixture onto a cookie sheet lined with parchment paper. Bake 45 minutes and shut the oven off. DO NOT OPEN THE OVEN!  Let cookies cool in the oven several hours or overnight.

These meringues were a huge success at the brunch! Everyone enjoyed them and no one noticed there was no sugar in them. NOTE: For Body Ecology diners, these cookies only combine with an animal protein meal and non-starchy land/sea vegetables, not with grains or starchy vegetables. I also recommend sipping coconut kefir with these to aid digestion (I did and it helped a lot).

Sunday I had a break through morning and decided to continue the cooking creativity. I was going to my mom's to celebrate my Nana's Birthday and really wanted to be able to enjoy a desert. I had attempted a quinoa flake cookie a week ago; it wasn't bad, but it wasn't great. Today I made a huge break through in the recipe and I was really happy with the results.

Cinnamon Sprinkle Quinoa Flake Cookies:
1 stick organic butter, softened
1 Tablespoon organic, pure stevia powder (I use the Trader Joe's brand. Look for an organic stevia powder that does not contain any fillers, i.e. rice maltodextrin, etc...)
1 1/2 dropper fulls of liquid Stevia (non-alcoholic)
1 Vegan Egg (2 tablespoons water + 1 tablespoon organic coconut oil + 2 teaspoons baking powder)
1 Teaspoon vanilla (non-alcoholic)
1 Teaspoon Cinnamon
1 1/2 cups organic quinoa flour
1 teaspoon  sea salt
1/4 cup boiling water
1 Teaspoon baking soda
1 cup organic quinoa flakes (Ancient Harvest is the brand I recommend)
Stevia Cinnamon Sprinkles (1 teaspoon ground cinnamon + 1/8 teaspoon stevia powder)

1. Preheat oven to 350 degrees. Beat softened butter till fluffy. Add Stevia powder and liquid and vanilla, and cinnamon beat to combine. Add Vegan Egg, beat to combine.

2. Add flour 1/2 cup at a time, making sure to completely combine each time. Add salt and beat to combine.

3. Add baking soda to 1/4 boiling water and combine. Add to flour mixture and combine completely. Fold in the quinoa flakes and form mixture into a dough ball in the bottom of the bowl. Cover with plastic wrap and refrigerate 15 minutes.

4. Use 1 tablespoon of dough to form each cookie. I rolled and pressed the cookies onto a cookie sheet lined with parchment paper. Once all cookies are on the sheet sprinkle with Stevia Cinnamon Sprinkles. Bake for 15 minutes. (NOTE: Stevia does not brown while baking, however you will know the cookies are done when you feel a crust on the outside. The tops will have slight cracks in them revealing a crusty exterior.)

5. Cool cookies on a cooling rack till completely cooled. Enjoy!

While Stevia doesn't brown, my cookies did brown on the bottom and I was very excited to discover this! I asked for feedback about the recipe and everyone said they thought they were perfect. I may experiment with adding a little more water to the batter just to see how it affects the texture. Like the merengues, these cookies were a hit! My fiance (a sweets lover) enjoyed them and said they tasted really sweet and didn't notice a taste difference from the sugar. NOTE: To Body Ecology diners, these cookies combine with the BED grains, starchy vegetables, and land/sea non-starchy vegetables, not with animal proteins or protein fats. Again a probiotic liquid will aid in digestion. 

With all this wonderful food surrounding my weekend I decided to make myself a gourmet looking lunch just for myself.

Donna Gates recently wrote a blog about gaining energy from your food and taking a moment to reflect and be grateful for the wonderful meal you about to eat. She believes that food carries spiritual and nutritional nourishment and that we will only completely heal if we are grateful and open to all of this energy. Making a pretty meal definitely helped with the gratitude. Before eating I took a moment to thank everyone who was involved in making this meal from the farmers to the food sellers to myself. I was excited for a delicious, fun lunch and really took my time to savor every bite. I actually think I digested this meal better and felt more satisfied than I normally am with my meal.

So is nutrition directly related to emotional healing? I believe so. I am realizing that to truly be my best self I need to not only take care of my digestive health but also my spiritual health. This blog is very much a part of my spiritual journey and for me it's been both motivation to keep up with this lifestyle and therapeutic for my soul.

Thank you to all who have been reading and please feel free to share your own stories, comments, or questions you have. Namaste to all and may you have a week full of inspiration, love, and light.


  1. I just reworked this recipe and found that adding 4 tsp. of dried egg whites reproduces the traditional consistency and texture of a merigenue batter.

  2. HI there, I cannot get the meringue recipe to work at all. Mine come out dry and flat. Any tips?? I am not sure where to buy dried egg whites. Thank you.


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