Roasted Root Veges in the Crock Pot – Taste like you roasted them with a prime rib – but you didn’t, strictly veges!

You can literally use any and every kind of root vegetable, I used parsnips, carrots, turnips, rutabaga, and I added Yukon Gold Potatoes half way through (if you add potatoes to your slow cooker in the beginning  they will get mushy, so YOU MUST USE SMALL WHOLE REDS so it is a contained mushy:) ). I also like to add whole green onions, and sometimes leek, radishes, etc. just to kick it up!

  Slice them anyway you like, cube, elongated, just make sure they are big and hearty!

Wash and dry your root veges, lay to the side on paper towels or a cotton towel.

In a gallon size zip lock bag (or you can use a bowl) you will add (a few times to accomodate all your veges) 3 T EVOO (extra virgin olive oil, cold pressed), Sea Salt, 1 tsp dry vege broth (or blend several seasonings like rosemary, basil, sage, thyme, etc.) and white pepper.

Toss your veges in the oil mixture until coated, drop into your slow cooker (set on HIGH for a 4 hour prepare, or LOW for a 6-8 hour prepare). Continue same process until all your veges are piled up – cover and let it go.

It’s a challenge to add potatoes to this mixture unless it’s whole reds, unless you are going to be home and can add them 1/2 way through the process, otherwise, it’s delicious without, and to some preferable!


Root Stoup Extraordinare (soup or stew?) Plus Slow Cooker Roasted Root Veges!

Craving a Hearty Soup? You’ve got to try my “Root Stoup”!

See Bonus Recipe for SLOW COOKER Roasted Root Veges that taste just like oven roasted….at end of posting.

We prepared this quite often last winter, but by the time I thought about posting it, Spring was in the air. All in good time they say, and NOW is the PERFECT TIME for Root Stoup!

This is a vegetarian meal, however, for those that enjoy organic chicken or grass-fed beef, either are good ingredients if pre-cooked, directions follow vegetarian recipe.

If you choose to do this in a slow cooker I suggest making it vegetarian, toss everything in the slow cooker, set on low for 6-7 hours, stir and you have STOUP! (more…)

Lemon, Mint, Garlic, Whirl (Dressing)

2009 Contributed by Christine Gannage, Adaptations by Maraline 


This recipe is a longtime everyday dressing in Christine’s family, generational. Thanks so much, and everyone please enjoy!

So simple, yet a flavor difficult to describe, your taste buds and your nose will say French or maybe Lebanese, something exotic, but so purposeful and healthy, I can see how it becomes a staple dressing very quickly!


1/2 c. fresh squeezed lemon juice

4 med cloves of fresh garlic

Goodly handful of fresh mint (out of season 1 T. of more of dehydrated or dried)

1/2 tsp Real Salt, Celtic Salt, or Himalayan Salt

Cold Pressed Oil to liking (olive oil works great, as do others)
Blend (Tribest Personal Blender works great) or puree all ingredients, except oil, once emulsified add the oil slowly (pulsating) until you get the thickness of dressing you are prefer. 

PS Christine uses 1/2 olive and 1/2 sunflower, it’s also good with a bit of Sesame Oil and a dollop of Tahini!

For a creamy version I add Veganaise *(dip or dressing) and as a change-up for a (more…)

Organic Egg Update – Which organic eggs are trustworthy?

Scrambled Egg Report Update

Remember our egg recall a few months ago? An important detail about the recall, is that the eggs in question all came from mass production farms or what is called big agri-egg business.

Unfortunately in the “organic” world we also have large agri-egg farms, and according to a report submitted by a reader, some of them may be under scrutiny for reasons other than salmonella. It seems they may not be abiding by the “organic” rules, posted on an earlier report, and that the chickens may not be “free range”, meaning able to walk around and have a normal 16 week life in the outdoors. So, now we must discern between the organic eggs as well, at least until they come up with another heading, perhaps “organic eggs from organic fed (not free range) chickens”, or something like that.

A better solution overall, is simply to purchase (more…)

Raw (and easy) Apricot Butter Recipe


Contributed by Sara Pettitt L.Ac. , Pacific Acupuncture and Wellness Center

Apricot Butter
1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight
½ cup pine nuts soaked overnight
½ cup dried persimmons soaked overnight
¼ cup raw cocoa

In a food processor using the “S” blade, process the apricots, persimmons and macadamias, add in cocoa and pine nuts and continue to process to a smooth butter, or if you prefer, process just enough for a nutty chewy texture.

Sara Pettitt L.Ac.

Pacific Acupuncture and Wellness Center

Even without persimmons, this Raw Apricot Butter tastes pHabulous! Maraline
Yield: 1 1/2 cups. Keeps for up to 1 week in the refrigerator. Never lasts more than a night in my house
Sara Pettitt L.Ac.

Pacific Acupuncture and Wellness Center
14650 Aviation Blvd. Suite #225
Hawthorne, CA 90250

Helping our patients reach their optimal health with the ancient Chinese art of Acupuncture, and the best of modern alternative health care.

Cleansing or Detoxing: Passively, Assertively, Aggressively

We are alkaline by design and acidic by function, meaning digestion, breathing, thinking, negative feelings, physical stress, as well as our other bodily functions may create acid. When our acidity becomes predominant, our body  while working to protect us, may attempt to cleanse with or without our help. It’s much better  to be proactive about cleansing.  Ingesting what our body requires both for hydration and nutrition  can be considered  passively cleansing each day because our body can easily expel toxins given the correct balance of nutrition and hydration. We can also enhance passive cleansing.

When we are feeling a bit out of balance we can become more focused about what we are eating and drinking, i.e., cleanse assertively, and on occasion or for health reasons we may want to become very focused about cleansing and detoxing, which would be a more aggressive cleansing. In this last instance we are moving well beyond wanting better performance and toward the goal of moving our health to the next level

Below we will review  methods, processes, and applications for all three cleansing/detoxing styles, Passive, Assertive, and Aggressive Cleansing/Detoxing. Cleansing can be customized to your schedule, your needs, and your goals, it’s easy once you see the big picture, and grab the concept!

lemon or limeaidLemonade, Limeade, & other delicious pH beverages.


Raw Crunchers

SunButter made from Sunflower Seeds!

Tastes better than peanut or almond! Rich in omegas, YUMO!

Raw Crunchers

You will need: Fresh Sliced Apples (spray Lightly with lemon juice to maintain freshness), SunButter (yummy sunflower seed butter), and Ezekial 4.9 Sprouted (Flourless) Cereal (very crunchy)

Adults Small Bites: Roll one end of Apple Slice in SunButter, then roll until Sunbutter is covered in Ezekial 4.9 Sprouted Cereal. Adults love the textures, taste and crunch!

Kid Friendly Small Bites: Serving platter of apple slices with two bowls, 1 for SunButter (kids dip the end of apple in the Sunbutter), and 1 for Ezekial 4.9 Sprouted (kids roll the dipped apple in Ezekial 4.9)

It’s Crunchers! Very Adult and Kid Friendly!

Ezekial 4.9 Sprouted Cereal: 

  • Flourless,
  • Organic,
  • Complete Protein,
  • and Sprouted Whole Grain

Enjoy! Maraline

Non Dairy Vanilla Ice Cream d.e.l.i.c.i.o.u.s.l.y yours!

Base Recipe for your non-dairy  ice cream creations!

Shortcut for ice pops: If you can wait until your ice cream freezes by itself, a shortcut recipe I use for ice pops is pour coconut milk, a touch of stevia and vanilla into blender, puree 2 minutes. Drop a few berries into each ice pop (or pour in some fresh lemonade) then pour in your coconut milk puree – freeze for a few hours. Great creamy ice pops!

Non Dairy Coconut Milk Vanilla Ice Cream  Enjoy my YUMMY base recipe, no need to heat, or use an ice cream maker, easy to do in your personal blender  or Vitamix!

Average is 10 minutes to the table and so much pHealthy fun! Makes great ice pops for the kids as well! (Optional ingredients range from berries to carob chips and everything inbetween – some you might want to stir in whole or chopped, at the end, while others  you’ll want to toss in the blender.)


1 can  whole coconut milk (my preference is Native Forest)

1 cup (or less if your coconut milk is ice cold) crushed or cubes – depends on strength of your blender)

1tsp vanilla extract, or to your liking (another good option is almond, orange, or lemon extract)

Instead of Vanilla Extract try Vanilla Bean Scrapings right into the blender, your cream will be speckled with vanilla bean dots – very nice:)

1/8th tsp concentrated powdered stevia

pinch of sea salt which will bring out all the sweetness

Add about 1/2 cup frozen berries, optional  for berry ice cream, leave in the vanilla or vanilla bean scrapings.

All un-ice cream makings go in your Vitamix, puree on low for 2 min, and then high for 1 min- stir by hand, and then puree on high again 2 minutes. Eat right away for that “soft” ice cream treat, or pour into your  ice pops and freeze to enjoy on another day!

LE POTAGE JULIENNE DARBLAY with alkalizing ingredient exchange

LE POTAGE JULIENNE DARBLAY, whisked or unwhisked potato leek soup w/ julienne veges…AND alkalizing ingredient exchange……

This is an amazing recipe I converted for those of us who do our best to prepare alkaline soups. Who says we can’t enjoy what the most culinary genius’ can come up with?


  • Butter (Essential Balance…butter substitute we love)
  • 2 Leeks, white part only
  • Chicken Stock (vegetable stock is ok if you want a vegetarian soup)
  • 1/2 – 3/4 of an Idaho potato, peeled and sliced
  • Chives
  • Bouquet Garni (Parsley, Thyme, Bay Leaf)
  • 1 Garlic clove
  • Cream (Coconut milk, whole)
  • Optional garnish: julienned carrots, celery and leeks


  1. Julienne the carrots, celery and leeks if using for garnish.
  2. Sweat (steam) the julienned vegetables until tender. Add salt (unbleached sea salt).
  3. In a separate pot, sweat (steam)2 diced leeks in some butter (butter substitute).  Add salt!
  4. Add (vegetable) stock to cover the leeks by an inch or two.
  5. Add potato slices and simmer.  Add some more stock if necessary to cover them, but don’t add too much or the soup will be thin.
  6. Once the potatoes are thoroughly cooked, ladle into a blender, or wisk away.
  7. Add 1 clove of garlic, chives, loose bouquet garni.
  8. Puree very well and then strain(if you want to) the soup through a fine mesh strainer.  Return to the stove.
  9. Add salt, pepper, cream and butter (you know the substitutes listed above).
  10. Garnish with carrots, celery, leeks and chopped chives.

Enjoy! And share your success!

A great resource for Vegetable Soups!

Vegetable Soups from Deborah Madison... approx $10

We can always adjust traditional recipes, vegetarian, or ethnic recipe with alkaline ingredients, i.e., lime juice instead of vinegar, himalayan, celtic or real salt as unbleached sea salt instead of “salt”, organic instead of conventional, stevia instead of sugar, etc…you get the idea. And please email me if you’d like ideas for conversions on a favorite recipe, I have yet to not find an option, and most often it makes it all the more TASTY!

Also, you’ll find recipes for a variety of soups right here under Recipes/Category SoupPot, as well as a variety of alkaline, vegetarian, and transitional reciepes (including sweets, sauces, dressings, beverages), at