Nutrition for Body and Soul

Green Goodness Salad Dressing

Weather’s looking nice….time for some salads!!  This recipe from Nava Atlas..looks yummy and refreshing!  Thanks Nava!


Green Goodness Salad Dressing

Makes about 1 1/2 cups….

Greens….the stars of this recipe…make a delicious dressing for mixed greens, grain or bean salads.  It’s also tasty drizzled on lightly cooked or roasted vegetables.

1/2 cup EVOO

1/2 cup peeled, seeded, and chopped cucumber

1/2 cup firmly packed fresh parsley

2 good handfuls of baby spinach leaves

2 T lemon juice (or a drop of Améo lemon essential oil)

2 T. white or red wine vinegar

1 T. chopped fresh dill, or 1 tsp. dried dill

Freshly ground pepper to taste

Place all ingredients in the container of a food processor.  Process until all that remains of the parsley is tiny flakes.  Refrigerate the unused portion in an airtight container.  Use within 2 days.



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Spinach or Arugula & Miso Pesto

This is a recipe out of Wild About Greens, Thank you Nava Atlas, it looks delish!


Spinach or Arugula & Miso Pesto

Makes about 1 1/2 cups, enough for about 6 servings

The twist on this classic pesto recipe is the substitution of spinach or arugula for the customary basil, which, though yummy, turns brown quickly.  Miso is a salty paste of fermented soybeans (available at any natural food grocery, I get mine at Sprouts), makes a good nondairy stand-in for Parmesan cheese.

10 to 12 ounces spinach or arugula (regular or baby varieties), well rinsed

1/2 cup firmly packed fresh parsley leaves

1/4 cup pine nuts or walnuts

2 T. evoo

1 to 2 T. lemon juice, to taste (drop of lemon essential oil works well too!)

2 T. white miso, more or less to taste


Freshly ground pepper to taste

Steam the greens until just wilted.  When cool enough to handle, squeeze out as much moisture as possible.  Combine greens with the remaining ingredients in the container of a food processor.  Process until the mixture is coarsely pureed.  Use at once and refrigerate any leftovers in an airtight container, where they’ll keep for 2 to 3 days.


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What’s in Your Fridge???

It’s Throw Together Thursday!!!

I had Organic boneless, skinless chicken thighs…

2 peppers

one onion


Tarder Joe’s taco seasoning…(a little goes a long way, one pack lasts me through 5 or 6 dinners, and I like things hot… so beware!)

Coconut oil

Saute the peppers and onion in coconut oil. (The steam fogged my lens…ha!)


When getting close to done add the arugula (spinach or kale would be good too!)


Let the arugula wilt, then add the chicken and sprinkle the seasoning over the top.  The chicken cooks quickly!


Eat alone or serve it over quinoa, or put it in a tortilla with some black beans…use whatever you have, make it easy!


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Throw Together Thursdays!!

Sometimes I like to throw everything into one pot… Clean up is easier and so is the cooking!  Chop, then set it and forget it!!

First…open your fridge…hopefully there’s something in it worthwhile. in pot..season..cover and bake!

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Luckily I had chicken in the freezer that defrosts quickly!  I also had…mushrooms, brussels sprouts, beets, carrots, and a sweet potato!  Added a couple dollops of coconut oil, and season with your favorite seasonings.  Bake at 375* covered, approximately 45 minutes (depends on your oven).  Enjoy!  It was great for a rainy evening! Can you believe we had rain in California!!

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45 Uses For Lemons That Will Blow Your Socks Off

Maybe you grab for the lemon when you are eating fish….or adding it to a recipe.  I drink lemon water every day!!  But did you ever think about using lemons like or for this… Click here for some awesome ways to use lemon!  


However, what happens when you don’t have access to fresh lemons???  Don’t despair Améo Essential Oil is here!


Why should you choose Améo?  Click here to find out!

Do something good for your body!


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The 10 Most Functional Foods In The World Which Destroy Cancer Cells

Do you include any of these foods in your diet? Check out this link! 


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Organic or Not… You Decide!

Don’t think Organic makes much of a difference…  Too much money… Well, watch this!  The Organic Effect


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Do You Eat To Live OR Live To Eat

In glancing through my “Eat To Live” cookbook by Joel Fuhrman, M.D., I found this yummy looking recipe (however, no pics…had to imagine)!  I would probably add spinach to this too!  Love my greens!

Bean Enchiladas

1 medium green bell pepper, seeded and chopped

1/2 cup sliced onion

8 oz. no-salt-added or low-sodium tomato sauce, divided

2 cups cooked pinto or black beans ( I always go with black beans) or canned no-salt-added or low-sodium beans, drained

1 cup frozen ( i like fresh off the cob..non-GMO) corn kernels

1 T chili powder

1 tsp. ground cumin

1 tsp. onion powder

1 T chopped fresh cilantro (organic)

1/8 tsp. cayenne pepper, or to taste

6 corn tortillas


Preheat the over to 375* F

Saute the green pepper and onion in 2 T of the tomato sauce until tender

Sitr in the remaining tomato sauce, beans, corn, chili powder, cumin, onion powder, cilantro, and cayenne ( if using) AND (a couple handfuls of spinach, to get more greens in there)…  Spoon about 1/4 cup of the bean mixture on each tortilla and roll up.  Serve as is or bake for 15 minutes!!!

I’m going to test this out!!  Let me know how you like it!


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Zu San Li.. A Point of a Hundred Diseases on your Body: Here is what will happen if you massage it!

Where is the magic point (Zu San Li) in our body?  Read this article and find out…  I started massaging right away…will you?!


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The Wellness Paige

Nutrition for Body and Soul


Nutrition for Body and Soul

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