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Raw Broccoli & Cauliflower Couscous

Raw Broccoli & Cauliflower Couscous


Debbie Waddell

Ingredients :

1/4 head cauliflower

1/2 head broccoli

3 tbsp. dill

Zest of 1 large lemon

2 tbsp. lemon juice

Herbamare to taste (I highly recommend purchasing this, it is 17 different herbs and spices with some sea salt)

1 tbsp. nutritional yeast

Pulse all ingredients in a food processor, to the point where the mixture looks like couscous. Set aside.

Green Goddess Salad Dressing

3/4 cup cashews, soaked for 30 minutes

1/4 cup loosely packed cilantro (can use parsley also or Dill)

1 – 2 small cloves garlic

1 tbsp. lemon juice

1 tbsp Braggs apple cider vinegar

1 tsp nori or dulse flakes

Small amounts of water to blend to the consistency of a salad dressing or you can make it thicker to use as a dip for raw vegetables.

Blend all ingredients in a high-speed blender until smooth.

Combine the broccoli/cauliflower mixture with the dressing.


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Raw “Parm”

Raw Parm 



Debbie Waddell


1/4 cup of Walnuts or cashews

1/4 cup of Nutritional Yeast Flakes

Herbamare to taste or Salt and Pepper Garlic powder to taste.



1. Place the nuts and nutritional yeast in a food processor and process until they are the consistency of flour or you can also use a coffee grinder.

I put this into a shaker and love to put in on raw or cooked pasta and it is so yummy to sprinkle on air popped corn!



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Deb’s Heart Healthy Asian Salad Dressing

Deb's Heart Healthy Asian Salad Dressing





2 TBSP of hummus (I make mine without oil) Oasis has an awesome fat free hummus which the Green Apple sells) But feel free to use any plain hummus you like.

2/3 cup of Orange Juice

3 Tbsp. of white miso

2 Tbsp. of Bragg’s aminos

2 Tbsp. of fresh minced ginger

1 clove of garlic



Put everything in blender and blend till smooth.



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Raw Burritos

Raw Burritos
















By Karin Sweet


Mash an avocado

Add Chopped Vegetables of your choice



Garlic Powder

Lemon juice



Serve in romaine lettuce


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Ruth Ann’s Mediterranean Quinoa Recipe



•     1 Cup Quinoa (Preferred brand:  Organic Ancient Harvest Inca Red)

•     2 Cups Water or other low sodium vegetable juice

•     4-6 oz finely chopped mushrooms (Portobello or white)

•     1-2 Tablespoons Sundried tomatoes – reconstituted for ten minutes with 1 tsp olive oil, then finely chopped

•     2 Tablespoons pumpkin seeds

•     Chopped banana peppers

•     ¼  Cup Chopped black olives or Kalamata olives

Optional spices:  Pinch of garlic salt (or fresh garlic), lemon pepper and red crushed chili pepper

•     ¼ (approximately) cup crumbled feta cheese



1. Lightly brown the Quinoa and Pumpkin Seeds in a little olive oil or sesame oil

2. Add the usual amount of water 2:1 (and left over mushroom juice if you wish)

3. Stir in all ingredients except feta cheese

4. Once the Quinoa is done lightly stir in crumbled feta cheese and serve.


Tips:  (If canned mushrooms are being used, reserve the juice to substitute for some of the water).  If you use fresh mushrooms you may need to add a little extra water

About Quinoa:  Prounounced keen-wa, Quinoa has ancient origins dating back over five thousand years to the mighty Inca civilization of South America.  The Incans referred to it as the “Mother Grain”.  It is high in protein, fiber and “good” carbohydrates. Red Quinoa has a distinct red and burgundy coloring and texture and is farmed in the Andes Mountains.


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