Moringa “Burst of Energy” Elixir

I know how dependent we are on coffee in the morning to help keep us alert and awake, its amazing, the aroma, the taste…but i have also seen how dependent and addicting it can be.

So what can we do to replace the amazing coffee that get’s us out of bed and get’s us going. Well I would suggest trying moringa, the reason is because

  • gives instant & long lasting energy with no crash
  • improves focus & concentration
  • boosts your metabolism & improves digestion
  • balances blood sugar levels for you throughout the day

This Moringa Elixir is all that and more. I add lemon to this elixir because when digested together, the Lemon’s Vitamin C significantly boosts absorption of the Moringa’s nutrients — especially Iron. Iron is integral  for energy. Its very quick to prepare, you will wonder why it took you so long to try out Moringa.


2 cups coconut water

1/2 bunch of kale

1 frozen banana

1 kiwi

2 tsp. ginger

2 Tbsp. hemp seeds

2 Tbsp. lemon

1 Tbsp. Moringa

Ice Cubes



Pour all the ingredients into a blender and blend on high until smooth. Pour into a glass and serve.


Soul Soup!


This meal  will leave you and your loved ones extremely satisfied and yearning for more. Variety is the spice of life. I love my food the same way. There is more than one way to enjoy your corn and veggies. I would love to show you how. I know it sounds bizarre, but join me on this wonderful escapade.


1 cup red lentils

1 onion

I green pepper chopped

1 Tbs, Oil of your choice (grapeseed oil)

4 cloves of garlic

1 Tbsp. tomato paste

1 Tbsp curry powder

Cayenne to taste

3 potatoes (of your choice – purple/sweet or russet)

3 chopped carrots

1 corn cob cut in half

1/2 bunch of Cilantro

1/2 a slice of lemon

Salt to taste.

3 cups of water


Boil the lentils with salt for 15-20 minutes until they are tender. When ready, drain and let it cool down. Once its ready, blend the lentils and set aside,.

Meanwhile, saute the remainder of the vegetables in oil. Start off with the garlic and onions. Once they have browned, add in some fragrant spices, my choice was curry powder and tomato paste. Saute for about 3 minutes. Next add the lentil puree, stir in the remainder of the vegetables apart from the green pepper, and cilantro. Mix  it all in together and add the water. Let it all simmer on medium heat for about 25-30 minutes making sure to stir the stew every 7-10 minutes. The stew will be thick. Once time is up, add the cilantro and serve. Serve with sliced limes. Th lime is an option. I liked the tartness it offered to the dish.


Baking with Teff, a Nutritious African (Ethiopian) Grain

I love cooking with ancient grains when I feel like eating less but getting full quickly! The whole grains I love including in my cooking include Amaranth, once a sacred food of the Aztecs and Quinoa, which was consumed 3,000 to 4,000 years ago by the populations living in the Andes.

Bob’s Red Mill, one of the top sources for whole grains offers numerous ancient grains including amaranth, buckwheat, bulgur, farro, freekeh, kamut, millet, quinoa, sorghum, spelt and teff.

Most whole grains, with the exception of brown rice and sorghum are good sources of protein, meaning that one serving supplies 10%-19% of the daily recommendation.

This weekend I played with a lot of grains, Teff being one of them. Teff is the world’s tiniest grain which is believed to have originated in Ethiopia thousands of years ago. It contains more calcium than most grains and has a toasty, sweet-bitter flavor.

There are different ways you can enjoy whole Teff. It can be cooked like polenta, used to thicken soups, stews and casseroles. Teff flour becomes dense and slightly gelatinous when wet, making it good for certain baked goods that you want to be moist or fudgy.

So this weekend I decided to make a chocolate cake using Teff flour for the kids…and for myself…lol.


1 cup Teff Flour

1 cup spelt flour (or any other whole wheat flour or even unbleached all-purpose flour)

1 tsp baking flour

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 cup raisins (optional)

1 cup coconut sugar (or whatever your sugar preference)

1/3 cup coconut oil

1/2 cup almond milk (or any nut milk or regular milk)

1 tsp vanilla extract

2 large eggs or 1/3 cup flaxseed gel (binding agent)

1/2 cup cacao (you can hold back if you wish…i think i used almost 1 1/2 cups). Just make sure your batter has enough sugar when using cacao which can be very biter.



Pre-heat oven to 350*

Combine  all the flours and next ingredients on the above list until all spice, stirring with a whisk.

Place the rest of the ingredients in the mix and blend until well blended.

Spoon the batter into a loaf pan lined with parchment paper. Bake at 350* for 45 minutes to 1 hour or until a wooden pick inserted in center of loaf comes out clean. Cool 10 minutes in Pan on wire rack. Remove loaf from pan and cool on rack.