Apple Cider Vinegar to the rescue

Day 27 Nutritional Tip: Use organic apple cider vinegar as a catalyst in a host of healthy natural remedies


On this 27th day of the National Month of  Nutrition, I want to highlight the benefit of organic apple cider vinegar as a catalyst in a host of healthy natural remedies! It’s antibacterial, antiviral and antifungal. What more could you ask for? This one bottle holds the key to nutritional meals, natural healing and even super duper cleaning!

Read some of apple cider vinegar’s many uses under #2 on the label in the photo.

Want more info? Click below as a blogger covers 35 reasons to use this j…/

Love & RAWspect,

Thai slaw with peanut & ginger sauce

Compliments of Backyard Gardners Network of New Orleans, via Tamara Carter; altered by me slightly
Here’s what you need
For the salad:

  • 2 cups shredded cabbage (any variety, preferably a mixture of them)
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • ½ cup chopped cilantro
  • ½ red onion, finely chopped
  • ¼ cup green onions, finely chopped
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • several squeezes of fresh lime,  for a bit of tang
  • Optional: 1 cup edamame or chickpeas
  • Optional: 1 cup peas (fresh or defrosted at room temperature)
  • Optional: 1 cup cooked quinoa

For the dressing:

  • ¼ cup all natural peanut butter
  • small knob freshly grated ginger
  • 1 clove garlic, peeled and finely chopped
  • 3 tablespoon Tamari sauce (gluten-free  soy sauce)
  • 1 tablespoon honey (can substitute with agave)
  • 1 tablespoon organic apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary

Here’s what you do

  1. Cook and fluff quinoa.
  2. Put all of the ingredients for the sauce in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds.  If you want a thinner dressing, simply stir in an additional teaspoon or two of water or olive oil.
  3. Add as much or as little dressing as you’d like to the quinoa first, if using quinoa in your dish. Alternatively, you can save the dressing for later and add when you are ready to eat.
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
  5. Stores nicely in an airtight glass container in the refrigerator for up to 3 days. The cabbage will give off water the longer it’s stored, so the sooner you eat it, the better.

Jicama “rice” and orange spice

Here’s an old video I made (in May 2013, just before I got dreadlocks. haha) of a new dish I tried. Yum! Check it out…

Stuck on pasta? Think you won’t survive without your rice dishes? Well, I have a treat for you! BTW, you know that starch is bad news for your body, right? So, why are you still eating white rice? At least switch to brown rice. But if you want to go all the way healthy, use jicama–a super food–and trick your mind into thinking you’re eating rice! Here’s how…

Need some healthy recipe ideas?  Below are some great resources. 
These downloadable publications put tasty healthy cooked and uncooked recipes instantly at your fingertips!

Living Superfood Recipes – downloadable version 
​Get Your RAW On Presents “Transform30 for Life” Recipes

26 Tips for Healthier Juicing – downloadable

quinoa chocolate chip cookies

Compliments of my friend, Tamara Carter.
Quinoa is packed with protein, fiber and iron. Try these creamy cookies to sneak some of this superfood into your diet. 

Here’s what you need:
1/2 cup natural peanut butter
2 tbsp applesauce
1/4 cup raw honey or agave
1 tbsp pure vanilla extract
1/2 tsp sea salt
1/3 cup almond flour
1 1/2 cups cooked quinoa (about 1/2 cup of uncooked quinoa) or 1/2 cup soaked quinoa
1/4 to 1/3 cup dark chocolate chips

Here’s what you do:
In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt. Add the rest of the ingredients and mix until combined. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper. Place in the freezer to set, about 20 minutes. Enjoy!

No-Bake Peanut Butter Pie


Here’s what you need

  • 1 cup peanut butter or allergy-friendly alternative (230g) 
  • 3 medium bananas (300g) 
  • 2 tsp pure vanilla extract
  • 1/8 tsp salt, plus pinch more if using unsalted pb
  • 1/4 cup virgin coconut oil, melted (Can sub with 1/4 cup extra pb; the texture will just change) (50g)
  • stevia extract to taste, or 3-4 tbsp powdered sugar, or pure maple syrup

​Here’s what you do

Blend everything together very, very well. (I used a Vita-mix for this.) Pour into a prepared pie crust or springform pan–this pie can easily be crustless!–and freeze until firm. (If not using the coconut oil, just chill in the fridge instead.) Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back! If you want a deeper-dish pie, use: 1 1/2 c peanut butter, 4 1/2 bananas, 1 tbsp vanilla, a little over 1/8 tsp salt, 1/4c plus 2 tbsp coconut oil, and stevia to taste or 5 tbsp powdered sugar.

Total Time: 10m
Yield: 1 pie


  • 1 1/2 C Walnuts
  • 1 C Macadamias
  • 5 Dates (soaked until soft)
  • 2 T Coconut oil

Pulse walnuts and macadamias in food processor until coarsely chopped. Chop dates and add to food processor with coconut oil. Process until well blended. Press into tart shells two 4 inch tart shells. Crust should be 1/4″ thick all around.

Two delicious and simple sauce recipes

Here’s a video I made about two years ago.  Great sauces that I thought would be good to bring back front and center for you.

The first one is a sweet & sour type sauce and the second one a salad dressing. Yea, me!

I wish you could really taste through the screen how delicious they are! You’ll just have to try them yourself. Go on and do it. If I can do it, anyone can.

Eastern King-Foo Cashew sauce

Honey Dijon salad dressing

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