what’s the best humanitarian cause EVER?

Congrats to these GreenSmoothieGirls who won three free products from PrimalPitPaste.com! They jumped right on it when we posted the last giveaway blog about non-toxic deodorant.

DeAndra Jarboe, Watauga, TX

Ashley Hardy of Springfield MO

Elizabeth Fiorentino of Durham, NC

Do you know a great charitable cause? Something that helps people help themselves? Something innovative, and preferably related to health? Something that doesn’t have bloated administrative overhead? U.S. based?

When we launch the Detox (January? I hope hope hope! But maybe February)….I’m going to give $1 for EVERY pound everyone loses, to the best causes I can find. And $5 to those causes, for every testimonial you write us, about your experience with the Detox.

That way we’re ALL “releasing” not just weight, but TOXINS—bye-bye forever! And funding things that change the world, at the same time.

We’ve had about 35 beta testers of the GSG Detox program now. It’s a 26-days program, and everything is detailed for you: daily diet and habits, recipes, shopping lists, lots of info if you want to know WHY you’re doing all this.

Two levels to participate at, one for beginners, and one for the hard-core.

Everyone has lost between 7 and 20 lbs. My daughter and I were the only ones who lost only 7 lbs. More importantly, my beta testers reported their joints are free of inflammation, their head is clear, they need less sleep, their mood is positive, and they universally report feeling AMAZING.

Well. Matthew did report a few days of feeling homicidal, because he wanted to eat peanut butter. Or I don’t even know why he said that. I just tried to stay out of his way. You know how skinny people are. They’re not used to being deprived of anything.

Anyway, the point is we are VERY EXCITED ABOUT IT! Stay tuned around here and we’ll make a BIG DEAL about it when it’s ready. Every day you get a video or conference call with a detox-expert doctor on a different related topic. You get my coaches’ help (they helped test it!). You get a forum to talk with others participating. You get an email from me every day. You get a complete manual with all the recipes, information, shopping lists, and supporting information and science.

So back to the charities. I love Food Democracy Now, an organization that educates and fights against Monsanto, and fights for labeling laws so that we know what’s in our food, so we can eventually overturn the power that Monsanto has. My dream is that we stop genetically modifying our foods. At a minimum, tell consumers what’s in their food so we can OPT OUT!

That’s something I’m passionate about, where some of our dollars should go.

Tell me, WHERE ELSE? I intend to give thousands of dollars to some great places, starting in 2013! GreenSmoothieGirl staff will check out any U.S.-based humanitarian cause you send us to.

Video: Denise Gets Off Coumadin

Never have I raised the ire of more readers as when I did a video with Dr. Kirt Tyson, one of Dr. Gabriel Cousens’ 30 diabetics he treated in the documentary and wellness program Simply Raw. Dr. Tyson told me he is a clearly Type 1 diabetic, who is off insulin except on the occasion he gets a virus, or falls off his raw diet.

Dr. Cousens claims that 83 percent of Type 1 diabetics still have some functioning in their Islets of Langerhans in the pancreas, and can therefore heal, regenerate, and improve their situation, some of them even coming off insulin dependence. His program has people eat a raw, plant-based, alkaline diet. People leave with biomarkers radically changed, many of them off insulin, including 100% of the Type II diabetics who did the program.

It sounds crazy to people who’ve bought into the School of Medicine’s endocrinology specialty, who put people on insulin for life and tell them to eat whatever they want.

I am not making a claim about diabetes. Not here, nor in the video that infuriated some people. And I’m not making a claim now, showing you Denise’s story. I’m just letting her tell her story.

I met Denise at a class I taught in San Francisco in April. She won both Grand Prizes, the Blendtec and the 12 Steps course. And she told me how she got off blood thinners and solved her desperate health problems. Check it out here, and then read my comments below.

Some cardiac patients are ordered to take blood thinners by their doctors, and further, they are ordered to never stop taking them. Obviously, disregard for this advice for someone with a history of blood clots is no laughing matter. Don’t go off your blood thinners without competent medical supervision. However, you should always get a second opinion, and often a third. You may wish to find extremely competent practitioners outside those educated exclusively in drug approaches to advise you. They often have other ways to view the situation that consider the multi-faceted whole human organism. Rather than a focus on one body part separate from the whole, and the what-insurance-code-will-pay-for-what-drug approach.

I often have readers taking warfarin (brand name Coumadin) tell me, sorrowfully, that they cannot consume greens because they are taking Coumadin. I cannot advise you whether you can, or cannot, have green smoothies while taking this drug. I do think it’s tragic that people who have a major health problem have to eliminate the most important class of foods—foods that they need even more desperately than everybody else does. It’s because there’s high Vitamin K in greens, which binds to the drug and renders it ineffective, creating increased risk of blood clots.

I will say that I’ve had people on Coumadin tell me (a) that they’re not allowed to drink green smoothies or eat greens, and also (b) that they’re allowed to, but in managed amounts. This leads me to the advice to seek a second opinion, and really study an issue out. Not every doctor knows everything.

The advice to patients taking Coumadin is all over the map, so clearly it’s not as cut-and-dried as some cardiac patients think. Here’s a Mayo Clinic M.D. saying kale, spinach, chard, collard greens are highest in Vitamin K, and to limit Vita K consumption to 90-120 mcg daily.


Be informed. Own your own health care. I hope before you get blood clots in the first place, you learn how to utilize nutrition, hydrate, alkalize the body, and exercise, to keep your blood flowing well and your red blood cells robust, with good tension, not sticking together. Or that you take a diagnosis like that, already issued, as a wake-up call to activate your immune system with healthy practices and, if you can, intervene early to avoid a doc ordering Coumadin for you.

I just did darkfield live-blood microscopy last week at Parecelsus al Ronc in the Southern Swiss Alps. I looked at thousands of my own red blood cells, lymphocytes, and platelets under microscope. I also looked at many cancer patients’ blood, to compare. It was fascinating to look at my highly mobile, round, healthy red blood cells that move around and perform their functions independent of each other rather, than clumping together, slowing down functions and impeding oxygen and nutrient exchange. My white blood cell count was healthy and normal, and they were active and mobile.

Then, I looked at slides of very ill patients’ white blood cells, too many of them and too sluggish. Their red blood cells had bacteria attacking them, and one patient had shards of crystals sticking out of her RBC’s after a year of taking the immune suppressant methyltrexate! Absolutely fascinating. (No HIPPA laws in Europe—the clinics let me see LOTS of things U.S. docs would never let me see, even let me go on rounds with patients.)

Holistic healing is the wave of the future. America is going that direction, after a few decades of experimenting with the hope that drugs will make us well. More and more people are realizing the futility of this approach, and are fleeing to places like Paracelsus, where docs are committed to treating the person, rather than treating a tumor or a hardened artery.

Bonnie writes us about emphysema and green smoothies

I met Bonnie at my lecture near Baltimore. What a delight she is, a caretaker to her husband with emphysema. We got this email from her. (And I love to read the stories you send my way, so keep sending them!) Bonnie told me she knows diet won’t “cure” emphysema. I said, “But what if it gives you more years with Bob, and he was happier and healthier?”

I think you’ll enjoy this letter Bonnie wrote as our East-Coast friends hunkered down to get through the hurricane:

As I wait for Hurricane Sandy to slam into the east coast, I have been reading The Green Smoothies Diet.  I attended Robyn’s seminar/class last week in Edgewood, Maryland. I had the great pleasure of meeting Robyn after the class. What a warm and sweet spirit!

Since that night I have read 12 Steps To Whole Foods, given up anything containing aspartame (including my 6-pack-a-day diet gingerale addiction), and added sufficient water to my daily life.

I have begun to purge our kitchen of processed foods and anything containing MSG. I was already on the green smoothie train. I have added Steps 2, 3, and 4 from 12 Steps to Whole Foods to my life.

I talked with Robyn about my 3-year journey down from almost 300 pounds through Overeater’s Anonymous. I am no longer on the 100-pound roller coaster I have ridden for most of my life. God has allowed me to release 88 pounds. (I say “released” because saying “lost” implies I am going to look for them.)

God has led me from bingeing and food compulsion, to green smoothies and whole foods, towards health and well being.

There was a time when I would eat 4+ fast-food “meal deals” on my way to or from work.  I would then look for somewhere to throw away the trash so no one would know.  Food was my cocaine….my drug of choice.

Now God has brought me to this new phase of my life.  He did not do this just for me, but also for my husband who has advanced emphysema.  His diet consisted of sugar, pasta, beef and junk.  Why? Because those white flour / sugar products are SOFT.  It is difficult for him to chew, swallow, and breathe.  Eating salad was a major challenge for him.

He had his first green smoothie about 6 weeks ago, and every day since.  His favorite right now is the Hot Pink Breakfast Smoothie. He is virtually off sugar except for us Uncrustables each morning because they’re easy to chew. But he used to have 4 every morning with coffee.

Tomorrow morning I plan to make him a PBJ sandwich using peanut butter powder mixed with coconut water, 2 tablespoons of raw organic coconut oil, on Italian bread. Baby steps! Whole-grain bread will soon make an appearance.

Robyn is teaching me how to make the quality of Bob’s life so much better.  His coloring is no longer gray and sallow.  His skin is pink and his eyes are bright.  I am seeing him get back his sense of humor along with his appetite.  He does not have the constant hacking cough that plagued him all the time. He still coughs, but it is immeasurably better. I think his body was full of inflammation that is being cleared with nutrition. We will not “cure” the emphysema, but we can certainly make the body that houses those terribly damaged lungs a better place for him to live. If this gives us a few more years with a better quality of life for Bob, that’s another blessing in this journey.

As a side note, my carpal tunnel is almost gone in my right hand.  I had surgery for carpal tunnel in my left hand last year, and actually had surgery scheduled for my right hand earlier this year. Life events caused me to cancel the surgery. Thank God! I have (had) severe arthritis in my left thumb that the specialist wants to operate on to rebuild the joint. The pain in the base of my thumb is virtually gone.

I reach out to anyone who asks about what Robyn calls a “gateway drug”—green smoothies.  Okay, I’ll be honest—people don’t really need to ask. I find myself telling total strangers about green smoothies.

I talked with two people yesterday in a grocery store packed with people prepping for Hurricane Sandy, and gave them the website address so they could get more info.  There are five people in my office who have now progressed from the NutriBullet (gateway equipment) to the Blendtec and green smoothies for themselves and their families.

Robyn is on a mission, and the seeds she plants are growing in so many ways, but growing in the same direction toward health and a new happiness with life.  I see my husband and people around me changing…sprouted seeds.

I think Bob may be concerned about power failure in the storm more because the Blendtec needs electricity than for his oxygen concentrator! He says he has backup oxygen tanks, but no backup for the Blendtec.

God richly bless each of you for the work you do.  You have a special place in my heart and in my prayers each day.  You will hear from me down the road to let you know how this is changing our lives.

Bonnie Kauffman

Wrecking whole foods with nasty other stuff

Matthew texted me this photo he took at Walmart, and said, “Can you tell me where to get some pork jowls?”

What the devil are pork jowls and why would anyone eat them? Who makes these signs? Has anyone reading this ever eaten the fatty underbelly of the chinny-chin-chin of a little piggy?

My least-favorite thing ever is taking a perfectly legitimate food, and wrecking it. Collards are lovely greens, great in a marinated salads, as dehydrated chips, as a wrap for some combination of hummus or guacamole, and brown rice and veggies. Or in a green smoothie or juice.

But frying it in bacon fat? This is simply begging for obesity, inflammation, and misery. Not to mention wrecking a perfectly good food.

When a recipe calls for nuts, skip the salted/roasted, and soak some sunflower seeds or (truly raw) almonds, then dehydrate them below 115 degrees. Now you’ve skipped the toxic food in favor of a living, high-energy food, and you’ve lost virtually nothing, taste-wise.

When you want something crispy, make chips out of unsalted, organic, sprouted-grain or corn tortillas. (Organic is EXTRA important with corn, since that means it’s also not GMO.)

If you want some ranch dip, use good fats instead without MSG and salt: mash an avocado, and mix in some salsa, or a tomato, with garlic powder (or fresh garlic).

If you want chocolate, have some fudge made from 1 part non-alkalized cocoa, 1 part agave, 2 parts extra-virgin coconut oil, stir together and refrigerate or freeze. Or there’s our hot cocoa, which is fabulous with coconut milk as a base.

If you want bread, get Manna Bread or Ezekiel Bread. (Sprouted, gluten proteins broken down.) If you like butter, use organic/unsalted, or use coconut oil instead.

We’re formulating an energy drink that uses only whole foods, tastes good, and has NO central nervous system stimulants. Meantime, drink plain green tea sweetened with stevia, and add a spoonful of chia just to make it fun. (Caffeine, yes, I know—far better than Rockstar, Diet Pepsi, or coffee though.) Or drink Crio Bru or Choffy, one of the brewed cocoa drinks. Better yet, if it’s not about wanting something to drink, and it’s more about needing an energy shot, just have a glass of water and a few capsules of Maca when your energy is low.

I have all kinds of substitutions like this. These are just examples, my friends. Don’t quit—it’s a journey, a learning process, and it’s one of the BEST journeys you’ll ever go on.

There are so many ways to substitute whole-foods habits for the lousy habits that are a direct cause of all those “diagnoses” you’ve been lugging around. You’ll acquire a taste for things that are good. It really does happen.

Patty’s Raw Italian Feast……we say goodbye to Mary Poppins

As you might now, for a couple of months we’ve had the pleasure of Patty Maher living with us and working for us. She just got offered a $100k/year job here locally, and I can’t compete, so the kids are saying goodbye to our very own Mary Poppins.

You don’t have to say goodbye to her, though. She asked, as she was leaving, if she could have one of my Blendtec blenders she’d fallen in love with, in exchange for developing a recipe for my readers every week for a year, and sending photos. We struck a deal. Watch the blog for that. She’s so creative in the kitchen!

I wanted Patty to have a Blendtec anyway; it’s the most important thing to have in your whole-foods kitchen. I can’t go a day without it. And Patty had a terrifying diagnosis at the age of 40, so nutrition is critical for her.

She not only lost lots of weight eating a mostly raw, plant-based diet, but she is also now pharmaceutical-free with her Multiple Sclerosis and living an active, productive life without significant pain or disability. She used to have to take a handful of painkillers just to get out of bed.

I’m in Europe studying at cancer clinics for nearly 3 weeks of November, and home for only 5 days before doing a Vegas / St. George / SoCal speaking tour. But when I get back and my kids and I settle into real life again—WAY too much travel this fall—we have Gamelia coming to live with us. She’s another Level III Raw Chef from Berkeley, a friend of Patty’s who also interned at CHI. She, too, has a great healing story that includes losing 80 lbs. eating raw vegan, and getting off the couch where she had no energy, and becoming a runner.

Meantime, Patty has shared with us the Italian Feast that was her Level III Certification project. They aren’t the usual EASY recipes you usually can expect from GreenSmoothieGirl. In fact, this feast is every bit as much work as Thanksgiving dinner. But they’re beautiful and delicious, and the Raw Gelato is easy, at least.

Photos are by Janne Larson. Patty made us this lovely raw lasagna before she left us. We will miss her!

Patty’s Gourmet Raw Living Italian Feast

Patty’s Living Italian Bread

(serves 30-35 people)

  • 2 Cups sprouted wheat berries (allow berries to soak for eight hours, rinse and sprout them for 24 hours or until they have small tails)
  • 1 Cup almond flour (I make my almond flour by grinding in a blender the dehydrated pulp leftover from making almond milk)
  • 1 tomato chopped
  • 1 teaspoon Himalayan Sea Salt
  • ½ teaspoon black pepper
  • 1 Tablespoon fresh basil
  • ½ Tablespoon organic baking soda
  • ½ Bulb of garlic cloves chopped coarsely
  • ¼ Cup olive oil


  • Process all ingredients until very thoroughly blended with no lumps (about 15 to 20 minutes, shutting off the processor for about one minute every five so it doesn’t overheat).
  • Spread out into a 1/4 –inch-high square on dehydrator trays covered with non-stick sheets, score and dehydrate at 110 degrees for about 18 to 20 hours, flipping after about 10 hours for even dehydration.
  • Break apart bread slices once garlic bread is desired consistency and brush with Patty’s Yummy Italian Butter.
  • Put bread slices back into the dehydrator for about an hour before serving and serve warm.

Yummy Italian Butter

  • 1/2 cup olive oil
  • 3 Tablespoons of “Sheila and Simone’s That’s So Delicious My Brains Are Going To Fall Out Parmesan Cheese”
  • 4 cloves of garlic

Directions: Blend all ingredients in a high-speed blender and enjoy.

Patty’s Rawcotta Italian Cheese

  • 8 cups of soaked and rinsed cashews
  • 1 cup rejuvelac
  • ½ cup apple cider vinegar
  • 1 teaspoon dill
  • 1/3 cup nutritional yeast
  • 2 teaspoons Himalayan Sea Salt
  • Pinch of black pepper
  • 1 teaspoon basil


  • Blend until extremely smooth in a high-speed blender.
  • Place in a nut and seed milk bag and hang at room temperature for about 18 hours to ferment (using a bowl underneath to catch drips).

Patty’s Raw Polenta

(serves 30)

  • Packages of organic extra sweet corn
  • 1/3 cup nutritional yeast
  • 1/3 cup rejuvelac
  • 2 tomatoes
  • 4 to 5 large cloves of garlic
  • 1/3 cup olive oil
  • 2 teaspoons Himalayan sea salt
  • ½ cup almond flour (see recipe for Patty’s Living Italian Bread for info on almond flour)
  • 1 cup soaked cashews


  • Process all ingredients in a food processor until extra creamy.
  • Place in a shallow bowl or pie plate.
  • (optional) Garnish with portabella mushrooms marinated in vinegar, oil and garlic
  • Warm for 18 to 20 hours in dehydrator at 105 degrees and serve warm.

Chef’s Note: I like to serve this with a side-bowl of Patty’s Favorite Italian Sauce that has been warmed for two or three hours in the dehydrator at 105 degrees.

Patty’s Italian Portabellas

  • 54 ounces portabella mushrooms
  • 1 cup apple cider vinegar
  • 1 cup water
  • ¼ teaspoon salt
  • 1 bulb garlic


  • Blend all ingredients except mushrooms.
  • Pour all ingredients into a bowl with rinsed, cleaned and chopped mushrooms.
  • Marinate for one to two hours.
  • Strain
  • Place mushrooms onto non-stick-sheet covered dehydrator trays and dehydrate at 105 for 18 hours or until crispy or desired texture.
  • Use as topping for lasagna or in other Italian dishes.

Patty’s Super Strawberry-Ginger Gelato

  • 3 cups cashews
  • 4 pints strawberries
  • 1 teaspoon Himalayan sea salt
  • 2 inches fresh ginger
  • 1 to 2 cups coconut nectar
  • 6-10 cups of purified water (When blending the ice cream go slowly with adding water. How much you will add really depends upon how frozen your cashew-ginger milk and strawberries are the consistency you desire).
  • Fresh basil


  • Blend 3 cups of cashews, ginger, sea salt and 4.5 cups of water in a high-speed blender.
  • Pour cashew-ginger milk into ice-cube trays or small Ziplock baggies and freeze overnight (ice cube trays are best but cover them with plastic wrap so your milk doesn’t take on the flavors of your freezer).
  • Clean and slice strawberries and freeze overnight in Ziploc baggies.
  • Take out a large mixing bowl and a high speed blender the next day when you are ready to make the gelato.
  • Combine and blend packages of strawberries and cashew milk with coconut nectar to taste. (you will probably make 4 to six batches in your blender).
  • Pour each batch of gelato into the large mixing bowl.
  • Whisk the gelato so the batch is even.
  • Scoop into one-cup servings in clear plastic or glass cups and set on trays.
  • Garnish each serving with a small, washed sprig of fresh basil.
  • Cover tray of gelato servings with plastic wrap and set back in freezer until dinner is over
  • Serve and enjoy!

Patty’s Grape Rejuvelac Wine

  • 5- 6 Large bunches of seedless grapes (all red except one white)
  • 4 cups Rejuvelac
  • 6 to 8 cups of water
  • 4 to 6 pitted dates


  • Thoroughly wash the grapes and remove them from stems.
  • Blend the grapes in a high-speed blender with one cup of water.
  • Strain grape mixture very well through a nut and seed milk bag. It will be a thick mixture and you will have to clean the bag a few times to get all of the juice.
  • Pour 1 cup of grape juice mixture back into high-speed blender with 4 pitted dates and blend until dates are thoroughly blended.
  • Add 2 cups of Rejuvelac and blend some more.
  • Combine grape juice with mixture from blender in large bowl or jar and whisk. Add water slowly to taste.

Patty’s Favorite Italian Sauce

  • 20 roma tomatoes
  • 2 cups fresh basil
  • 2 cups dehydrated tomato slices
  • 1 Tablespoon black pepper
  • 1 teaspoon Himalayan sea salt
  • ½ cup olive oil
  • 1 bulb of garlic, cloves chopped
  • 2 Tablespoons Fennel
  • 1 Tablespoon Thyme
  • 1 Tablespoon Rosemary
  • 1 Tablespoon Oregano
  • 2 Tablespoons Paprika (for color)
  • Water as necessary for desired consistency


  • Wash and chop tomatoes and basil.
  • Blend all ingredients in high-speed blender, adding water as necessary for desired consistency.
  • Pour into a large bowl and whisk vigorously.

Simone and Sheila’s It’s-So-Delicious-Your-Brains-Are-Going-To-Fall-Out Parmesan Cheese

(serves 10)

  • ¼ Cup Raw Cashews (soaked for three hours to remove enzyme inhibitors, rinsed and dehydrated at 105 degrees for about eight hours until crunchy)
  • ¼ Cup Raw Sunflower Seeds (preferably soaked for six hours, rinsed, sprouted for one day until they have small tails, and dehydrated until crunchy at 105 degrees for about eight hours)
  • ½ Cup Golden Flax Seeds
  • 2/3 Cup Nutritional Yeast
  • 1 Tablespoon Garlic Powder
  • ½ Teaspoon Himalayan sea salt


  • Grind flax seeds in mixer or coffee grinder until powdery.
  • Pour all ingredients in a food processor and process on high until it looks, feels and tastes like Parmesan Cheese!

Patty’s Favorite Spinach Lasagna

(serves 12 -15)

(Comment from Robyn: I find this too rich, and would add layers of raw, thinly sliced CUCUMBERS in this dish, and a lot less of the Italian Cheese, which is FABULOUS, but save some of it for dip for more cucumbers later!)

  • 6 to 8 zucchini
  • 2 cups of coconut nectar
  • 6 cups of Patty’s Rawcotta Italian Cheese
  • 30 ounces of organic baby spiniach
  • Six cups of Patty’s Favorite Italian Sauce
  • ½ cup raw parmesan cheese
  • 5 cloves of garlic
  • ¼ cup olive oil
  • 1 cup of dehydrated, sliced tomatoes


  • One day before your dinner slice zucchini into long thin slices with mandolin (watch your fingers!)
  • Soak zucchini noodles in coconut nectar for 20 to 40 minutes.
  • Shake “noodles” in colander so they are not too wet.
  • Spread noodles on a dehydrator tray covered with a non-stick sheet.
  • Dehydrate noodles at 110 for about 12 hours, until dry and a bit crisp.
  • About four hours before dinner get ready to assemble the lasagna.
  • Brush bottom of large lasagna dish with Patty’s Favorite Italian Sauce so noodles won’t stick.
  • Put down a thin layer of noodles.
  • Spread three cups of rawcotta cheese on top of noodles.
  • Rinse spinach and place in large colander on top of larger bowl. Pour 5 cups of boiling water over spinach through the colander so spinach becomes soft and easy to massage.
  • Put softened spinach into bowl with ¼ cup of parmesan cheese and ¼ cup of olive oil that has been blended with five cloves of garlic. Massage all ingredients into the spinach.
  • Pat layer of spinach onto the cheese layer.
  • Top with another layer of rawcotta cheese.
  • Layer with dehydrated tomatoes.
  • Top with Patty’s Favorite Italian Sauce.
  • Sprinkle with ¼ cup parmesan cheese.
  • Top with dehydrated portabella mushrooms.
  • Dehydrate pan of lasagna at 105 degrees for at least two hours and serve warm.

Patty’s Caprese Salad

  • 10 tomatoes
  • 3 cups fresh basil
  • 3 cups Rawcotta Cheese
  • ½ cup Balsamic vinegar
  • 2 cloves garlic
  • Pinch of salt
  • 2 pitted dates
  • 1 Tablespoon rosemary
  • Crushed black pepper
  • About 13 of your favorite olives


  • Slice tomatoes and arrange on a large plate or platter
  • Wash and chop basil and cover tomatoes with it, leaving a ring of about ¼ inch red tomatoes on the outside.
  • Mix 3 ¾ rawcotta cheese with rosemary.
  • Plop teaspoons full of rawcotta-rosemary cheese onto each tomato at the outside of the plate and then working into the center of the dish on some of the tomatoes forming a nice circle of tomatoes that have cheese on them (probably about 2/3 of the tomatoes will have cheese).
  • Make a simple dressing in your high-speed blender with garlic cloves, vinegar, ¼ cup of rawcotta cheese, pinch of salt and two pitted dates.
  • Drizzle the simple dressing over the dish.
  • Place olives on some of the tomatoes that have cheese.
  • Grind fresh pepper over top of dish.
  • Serve and enjoy!

GROUP BUY launching TODAY…..through Nov. 30

Every year, we provide a way for you to get RAW, UNPASTEURIZED almonds in our annual group buy. You can’t get them anywhere else, because retailers can buy only pasteurized almonds from California, Each buyer in our opportunity can buy only up to 100# by providing your name in the order.

What’s the big deal? California has forced almond growers to pasteurize all their nuts above 130 degrees. This kills enzymes. I’m passionate about teaching people to eat nutrient-dense raw plant foods. It’s infuriating that our government wants to pasteurize, irradiate, and fumigate everything with damaging chemicals and rays. So I’m providing you a direct path to a grower who holds out a portion of his crop without heat-treating the nuts. So YOU CAN STILL SOAK AND SPROUT THEM! This turns your high-nutrition food into a SUPERFOOD!

(California produces 85% of the world’s almonds. I’ve obtained truly raw almonds from Spain and Italy before, but they’re tres expensive, and no one likes the slightly bitter taste.)

While we’re at it, we provide about 25 other excellent pantry / food-storage staples, with huge discounts, for you to stock up on for the year.

I highly recommend you stock up on CHIA. It’s a power food, stored easily for long periods at a time with no nutrient loss, has unlimited uses, and the price is going WAY UP this year. We got a great deal. But next year, watch out. Truly, a very good idea to buy as much as possible. Worth its weight in gold in emergencies. I am buying my family a lot.

You can also offer through your buying club,  and get an order together. We have a spreadsheet you can use to mark up prices 20 percent for your effort, so that with 8-10 people participating in your buy, you can earn your own whole-foods staples for free. Check out that spreadsheet tool HERE.

The group buy kicks off TODAY and you can see what’s available HERE. Raw almonds, and a variety of other nuts, seeds, and other staples.

For sure load up on our amazing price on raw, organic COCONUT SUGAR. It is perfect for baking, substitute it 1:1 for any recipe calling for refined sugar. It has high mineral content, better than any other sweetener I know, and is actually a LOW GLYCEMIC food, which is amazing for a sweetener. The 5# bags are great for food storage.

Read the FAQ before sending any questions, and please be aware that we expect to be shipping in early December. That makes this different than normal online purchasing. We are gathering the orders to make the bulk buy (which is how we obtain special pricing) and this means the buy closes on Nov. 30, and we ship between Dec. 1-10.

We’re especially excited because we are launching our own product line of outstanding nutrition products, and EVERY one of them is “Buy Two Get One Free” for the group buy only.

Our GSG nutrition products increase the amount of greens, vegetables, and fruits your family eats, and in ways that taste good and appeal to children. That’s our new GreenSmoothieGirl Green Light, Red Light, and Chocolate Green Light products). (Replace other drink mixes with these powders, where one scoop has the antioxidant power of 20 servings of vegetables / greens / fruit! I’ve also added probiotics, natural plant fiber, and digestive enzymes.) This is different from SunWarrior’s Ormus Greens in that is tastes delicious, and kids love it—and it covers many other bases, too.

They cover your need to store living, sprouted foods against the future, and against emergencies, and getting those tricky, but all-important Essential Fatty Acids covered in your diet, with our Tri-Omega products. Sprouted chia seed, flaxseed, and broccoli seeds. (Add them to green smoothies! You’ll never even know they’re there, and nutrition does not get better than this product.)

We also have Buy Two Get One Free on our brand-new GreenSmoothieGirl Ultimate Minerals product. We used to carry Liquid Light from SunWarrior, but in addition to the powerful fulvic acid, I wanted humic acids, too, for the best complement of fermented, deep-earth, highly bio-available mineral supplements. My hair grows fast and my fingernails are outrageously long, strong, and healthy since I began testing this product. I’m excited about having the concentrated substance you can add to your water, rather than selling a highly diluted version and paying to ship it. One bottle is a one-month supply if you’re using three droppersful daily. After a month of that, you should be able to go to a maintenance dose of 1 to 2 droppersful daily.

And finally, I’ve formulated my own vegan protein powder. It’s hemp protein and split pea protein, but we’ve added medium-chain fatty acids from coconut oil, and the energy and power of the superfood maca, as well. It tastes lovely, sweetens your green smoothie with stevia and no added sugars, and it comes in chocolate, vanilla, and strawberry. Buy two, get one free in the group buy. Three of one flavor, or a Variety Pack with one of each.

So check out the options; you have until Nov. 30 to place your order! We have already placed an order for many of the items that may sell out, based on our history for the past few years, so you should be fine if you order by Nov. 15, and after that, you take your chances. Last year our readers bought 50,000 lbs. of almonds, and this year we’ve bought only 40,000 lbs.

Keep in mind that almonds have gone up about 25% this year, and you well see that across the board in almond products on store shelves. The price we are getting is not only excellent—it’s also the only place you can get TRULY RAW almonds directly from the rancher, this year’s crop, no heat damage to the nutrients.