Yummy Plant Based Broth



6 cups purified water

1 bag frozen stir fry vegetables (or fresh soup vegetables of your choice)

1/2 diced red onion

1 clove garlic

3 portabella mushroom caps, diced

1/8 teaspoon smoked paprika

1/8 teaspoon black pepper

1/8 teaspoon pink Himalayan salt (adjust to your own taste)

Dash or two of cayenne and/or chipotle peppers

2 tablespoons coconut liquid aminos

1 tablespoon Irish moss gel

1 teaspoon extra virgin olive oil


1. Mix water, vegetables, mushrooms, and seasoning in a glass or stainless steel pot. Adjust the spices according to your taste.

2. Bring to a rapid boil and cook for one hour.

3. Turn off heat.

4. Add liquid coconut aminos, irish moss gel, and extra virgin olive oil to the broth.

5. Mix with a whisk.

6. Place a lid on the pot and allow it to sit for 10-15 minutes.

7. Serve as is or use as a base for a pot of greens or pho. You can strain it or leave the veggies and shrooms in.



Red Roasted Pepper Hummus


1 16 oz container cooked garbanzo beans (use the aquafana (garbanzo bean juice, too)
1 red pepper
1/4 red onion
1/8 tablespoon cumin
1/8 tablespoon cayenne or chipotle seasoning                                                          2 tablespoons extra virgin olive oil           1/8 teaspoon smoked paprika
1/8 tablespoon black pepper
1/8 tablespoon garlic powder (a fresh clove is better)                                            Juice of 1/2 of a lemon or lime
Pink salt to taste

Sliced veggies like carrots, cucumbers, celery, zucchini sticks, or large romaine lettuce wraps – These will be used as dippers or wraps

I don’t use tahini. Feel free to add that in if you like.

Blend all ingredients (except for veggies you’ll use for dipping or wrapping) in a high powered blender. I don’t really roast the red peppers. Ha!

Place in a pan on the stove and cook on low for about 5 mins. If you like it raw (well, the veggies, since the beans are already cooked) skip this step.

Adjust the seasoning to your liking.

Scoop the hummus into a covered container of your choice.

Let the hummus cool on the counter for 15 mins.

Refrigerate for an hour.

Serve with the veggies.


Savory Pasta and Shrooms



1 cup roasted butternut squash

1 cup chopped portabella mushroom

1/2 box Kamut Spiral pasta

3/4 cup unsweetened and unflavoured almond milk (I prefer canary seed milk)

1/4 cup nutritional yeast, or more to taste

3/4 teaspoon garlic powder

1/2 teaspoon red onion powder

1/2 teaspoon chipotle powder

1/2 teaspoon cumin powder

1/2 teaspoon smoked paprika

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard, optional

1/2 to 3/4 teaspoon pink salt to taste

Ground black pepper, to taste

1 teaspoon Grapeseed oil

Feel free to add greens, spinach, red peppers, or other yummy veggies.


Boil pasta according to directions on the box.

Boil butternut squash until tender.

Sautee portabella mushrooms (and other veggies, if applcable) in grapeseed oil.

Mix butternut squash, nutritional yeast, and spices in a high powered blender.

Drain pasta once it’s finished boiling.

Mix pasta, mushrooms, veggies, and sauce.

Plate it and serve it.








Mama Reeci’s Spicy Kale Chips


OMG!!! Kale chips will always be Bae.


1 1/2 bunches of kale
1 cup cashews
2-3 tbsps fresh squeezed lemon or lime juice
2 tbsps nutritional yeast
1/4 cup roasted red bell pepper
1 teaspoon ground chipotle chili pepper    1 teaspoon smoke paprika
1/2 teaspoon pink Himalayan sea salt
A pinch of cayenne pepper

1. Soak cashews in hot water for 2 hours.

2. Wash the kale, remove the stems, and tear into medium size pieces

3. Add all ingredients expect the kale to a high powered blender or food processor.

4. Process until the consistency is smooth. You may need to a a tablespoon of water or so.

5. Massage sauce onto kale with hands.

6. Dehydrate at 115 degrees for 10-12 hours or until crispy.


Spicy Kamut Puffs

Made this great uncheese seasoning blend for my Kamut puffs. It’s like Doritos seasoning without the cow cheese, refined flour, sugar, and chemicals.


1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon mustard seed powder
2 teaspoons pink salt or Herbamere
A few dashes of cayenne powder
1 tsp red onion powder
Grapeseed or coconut oil

Sprinkle a little bit of grapeseed or melted coconut oil on the kamut puffs and mix in the seasoning blend. Cook in the oven on 350 for 10-15 mins.

FYI … This is not an alkaline diet friendly recipe because of the nutritional yeast, garlic powder, cumin, and smoked paprika.


Belgian Waffles



2 cups flour of your choice ( I prefer white spelt flour)

4 teaspoons aluminum free baking soda

1/2 teaspoon pink salt

1/4 cup dark amber maple syrup (FKA Grade B maple syrup) plus enough syrup to enjoy with your waffles.

2 eggs from pastured chickens or egg substitute

1/2 cup grapeseed oil

2 cups coconut milk (I prefer it with the cream)


1. Mix all ingredients.

2. Heat up some syrup to enjoy with your waffles.

3. Follow the directions for your specific waffle iron.

4. Serve with warm syrup.







Physical Health, Recipes

Mama Reeci’s Cornbread

Masa harina is a great flour to use for those of us who have trouble digesting corn. It’s simply non-GMO corn soaked in cal (food grade pickled lime) to increase it’s alkalinity and make nutrients like niacin more bioavailable. This process was derived from an ancient indigenous American practice.

Here’s my recipe for some yummy plant based cornbread.


2 cups masa harina flour

2 tsps baking powder

1 tsp baking soda

1 tsp pink or grey salt

2 tablespoons extra virgin coconut oil

1 flaxseed egg (1 tablespoon flaxseeds in hot water for 15 minutes)

1/4 cup raw honey (or sweetener of your choice) adjust amount according to your taste

2 cups hemp milk (or other dairy free milk of your choice  I love hemp seed milk sweetened with date syrup)


Preheat the oven to 350.

Mix dry ingredients in one bowl and wet ingredients in another.

Combine the wet and dry ingredients to form a batter.

Grease a glass 13×9 dish with coconut oil.

Add the batter to the glass dish.

Cook for 30 minutes or so (depends upon your oven and altitude)

Serve with a pot of greens or cabbage.


I Got Hot Sauce In My Bag, Swag!

Beyonce’s song Formation is all about taking charge and winning at whatever you do. And all winners have “Hot Sauce In My Bag, Swag.” This kind of swag isn’t for the faint at heart. Only those who like to “pop their collar” and “strut their stuff” after cooking an amazing meal will get it.

When it comes to my food, I’m not ashamed to say I’m a control freak. I take charge with winning recipes and I slay. I’m a star. I go far (and yes, Formation is one of my favorite songs these days). Especially when it comes to hot sauce. It’s important to me that I have the right amount of heat, spice, and flavor. The store bought stuff just won’t do. It’s full of distilled vinegar which is a household cleaner. While I rarely eat any kind of vinegar, the fellas in my house love hot sauce. Here are a few tips for a more healthy version.

For mild heat, add one dried cayenne pepper to 8 ounces of unpasteurized apple cider vinegar with the mother culture. For the really mild at heart folks, you’ll want to remove the seeds. To step up the heat, add an additional pepper. Mix the ingredients using a high powered blender.  To give the sauce a different twist, add a few heavy dashes of chili powder, garlic, pink salt, and pepper to taste and blend again. Some people add bell peppers, red onions, and other vegetables to the blend. Store in a glass jar at room temperature. My batches last up to one year. This can vary from home to home.

I’d love to hear how this recipe works for you. Feel free to share your modifications. Can’t wait to see your version of “Hot Sauce in My Bag, Swag.”

Love and light.  image

Physical Health, Recipes

Bone Stock – An Elixir of Life

Sometimes, the answers to great health are right in front of your face. My grandmother made the best stock ever and everyone felt better when they consumed it. I had no idea what she was feeding us back in the day but now, I know that bone stock contains easily digestible nutrients such as like magnesium, calcium, potassium, phosphorous, glycine, proline, and amino acids. It’s really just the base for soup. It can help reduce or eliminate joint and gut pain, enhance the quality of your skin, nails, and hair, reduce the appearance of cellulite, boost your immune system, and much, much more. While this has not been scientifically proven, my family and I are living witnesses! I guess Grandma does know best. Here’s the recipe.


  • 5-10 large chicken bones (from pastured chickens)
  • 2-5 chicken necks (from pastured chickens) OPTIONAL
  • 1 whole red onion
  • 1 crockpot full of purified water
  • Spices and herbs of your choice (e.g. pink salt, pepper, garlic, paprika, turmeric, etc.)


  • Add all the ingredients to a crockpot.
  • Cook on low for 1-2 days or until the marrow is falling out of the bones.


  • Strain the broth.
  • Add seasonings of your choice.
  • Store in a glass mason jar. It stays good in the refrigerator for up to one week and in the freezer for up to one year.
  • Drink the stock daily, until your body tells you it’s no longer needed. Heat it up the old-fashioned way, so DO NOT use the microwave. You can use the stock to make pho, soup, or season steamed veggies. The choice is up to you.
  • Enjoy!

I suggest not consuming junk and processed food, chips, pretzels, candy, or desserts with raw, refined, or artificial sugar and/or bleached flour for optimal results.

Herbalism, Physical Health, Recipes

G Juice! Green Juice Redefined

Sherrice Eating Clean

Several years ago, Queen Mama Moon introduced a group of us to the concept of an internal deodorizer called gorilla juice. The juice contained three ingredients, chlorella, fresh squeezed lemon juice, and stevia. The concept is that chlorella is one of the most potent sources of chlorophyll, which is an internal deodorizer and lemon juice helps clean out the liver. This green drink has been a blessing to my life and I’ve “freaked it” to make it my own. Here’s my customized blend.

  • 32 ounces spring water
  • 1 tablespoon chlorella powder
  • 1 tablespoon spirulina or moringa powder
  • Juice of 1 lemon
  • A few pinches of green stevia leaf powder (or more if you’d like)

The students in my herbal certification class have created a plethora of variations. Some have added kelp or Klamuth blue green algae. In fact, a few added turmeric. No matter which way you slice it, this beverage is the truth. I consume this drink several times a day and have noticed tremendous benefits and here’s why.

Both chlorella and spirulina are amazing, nutrient dense super foods that promote the production of new red blood cells. A higher red blood cell count increases the amount of oxygen in your blood, thus giving you an amazing boost of energy. All of the Gorilla Juice ingredients have detoxifying effects that help to regenerate the skin. Rumor has it that cancer patients who have no adverse reactions to the drink thrive and recover faster when consuming it. In fact, anyone suffering from a degenerative disease or seeking to boost their already great health should do their research and determine whether our not this drink is for you. Here’s some additional information about G Juice ingredients.

Chlorella is a type of single-celled, fresh water algae that has antiviral and antibacterial properties. It’s rich in plant-based, easily digested essential fatty acids, chlorophyll, beta-carotene (more than carrots), and protein (one of the highest sources). Also, this algae is famous for removing heavy metals from the body.

Spirulina is a blue-green algae that could end world hunger with one exception. It doesn’t have enough carbohydrates for survival over an extended period of time. Despite this fact, it’s one of the most nutrient dense foods you can ever consume. Some believe it can prevent cancer, common colds, and lower high blood pressure.

Moringa is a ground powder from the leaves of the moringa oleifera tree. It’s nutrient dense with a great deal of protein (in fact, it’s a complete protein), iron, magnesium, quercitin, chlorogenic acid, and vitamins A, B2, B6, and C. It helps moderate blood sugar levels, reduce inflammation, and lower cholesterol. It may even help protect against arsenic toxicity from contaminated food and water.

Lemons are full of dietary vitamin C and have antibiotic and anti-carcinogenic properties. They are great detoxifiers and promote great dental/oral health. Lemons can prevent constipation and may even relieve the pain of peptic ulcers.

Stevia is a plant with a naturally sweet taste. While that taste can be bitter, it happens to blend great with this drink. I believe it has something to do with how well it mixes with the lime juice. It’s a zero calorie sweetener that will not harm your body so it’s great for those who are watching their weight or experiencing diabetes or candida. This herb helps with heartburn, indigestion, and high blood pressure.

I encourage you to research this drink to determine whether or not it’s for you. Make it at home as you cannot ensure what has been added to those store bought brands. Here’s a toast to you and your awesome health. Cheers!

CAUTION: Research the source of your chlorella and spirulina to ensure purity and lack of contamination. Also, if you are allergic to seaweed or have been diagnosed with kidney disease, this drink is not for you.