Raspberry + Orange Superfood Chia Jam

Well, hello there! happy to share space with you all here. I’ve been away from my blog for a little while to try and figure out the best schedule for me and my boys. You see, I am a mom before I am anything else. I love spending time with my little bear cubs and want to enjoy every second they are with me. However, I am happy to report I am on a schedule now and it feels so good. I would like to be able to post more on my  blog and maybe take this wellness passion to a fulltime gig come this Fall but will see what God has in store for me, in the meantime hope you are enjoying the recipes on Instagram. Don’t forget to tag me along if you recreate any of them or put your own style to them #nourishwithwholefoods.

Ok, now that I got that off my chest, please enjoy this delicious raspberry + orange superfood chia jam. I created this recipe a while back and now I add a little medicinal mushroom magic to it. It has become a staple in our home and wanted to share it, cause sharing is caring right? I think yes, I love me some medicinal mushrooms and here is why.

Mushrooms aka fungi, depending on which one you like best, contain bioactive phytochemicals. What does that mean?, It means they contain beneficial health nutrients that can possibly help our bodies thrive and keep us enjoying our day to day lives. I love adding cordyceps to my morning bone broth latte or herbal “coffee”. I even add medicinal mushrooms to my baked goods for added nutrients and no, they do not change the flavor on what ever you add them to. Also, I just found out they share almost 30-50% of our DNA and are over a billion years old. WOWZERS!, right?, I know I felt the same way when I learned about it through the mushroom academy held by Foursigmatic. I also felt a relief to know they have been here long before we were even thought of.

In this recipe I used immune support by Om Mushroom which contains 7 species of medicinal mushrooms and go perfect since raspberries are loaded with vitamin C, which also help support our immune system. Raspberries are not in season right now {only in season early Summer to Autumn}so for this recipe you will have to use frozen organic raspberries. I used WholeFoods 365 frozen organic raspberries for this recipe as shown below along with 1 organic orange {juiced}and half the orange zest, since you will be using the peel for the zest make sure you buy organic and wash and rinse before you use it. I also added cinnamon which has powerful antioxidant anthocyanidins and chalcone polymers, which help lower blood glucose. This is the reason why I call this a superfood jam. We can’t forget the chia seeds – they are the main ingredient in this delicious jam and are packed full of omega 3 fatty acids and are an energy tonic, which again is so beneficial for our bodies to thrive.

Now that we have talked about all these ingredients and have broken them down to what they can possibly do for our thriving healthy bodies, lets get this jam going.


1 10 oz mason jar

1 lb bag of organic frozen raspberries(thawed) or any other frozen berries.

3 TBSP of chia seeds

1 organic orang e(juiced + zest)

1/4 tsp of ceylon cinnamon

1/2 heaping tsp of Om Mushroom immune support

1 TBSP of brown rice syrup (optional)


In a mason jar add the thawed organic raspberries. You can use a fork to help mash them – I actually squeeze the frozen bag a few times to smash them before I open the bag. Once mashed, add the chia seeds and stir to combine all the ingredients together. Add the cinnamon, immune support mushroom powder and stir, combining all the ingredients together. Add the orange juice and half the orange zest and stir with the fork to combine all the ingredients. At this time you can add some brown rice syrup if you wish but it’s totally optional.

Happy jamming, enjoy!

Cocoa, Coconut and KEFIR 

Hey, hey, hey friends. I love this Seven Sundays muesli so much and I thought I would write about it and share with you the way we have been enjoying it lately. This morning was quite busy since my battery keeps draining somehow.

Anyone else have this problem? My hubby thinks it’s because the boys keep leaving the reading light in the car on and since I do not check to make sure all the lights are off in the car during the day (I rarely use the car at night) time,they are left on all night and day. Anyways, now that I got that off my chest let’s get back to this bowl of goodness which is made using KEFIR from one of my favorite organic dairy farms in New Jersey. 

First, what is muesli?, for those of you who don’t know it’s the original CEREAL, like the one your great or great great grandparents use to eat before the industrial companies came about. It is made with simple REAL ingredients like whole grains, nuts, seeds and some fruit. You can add them to your yogurt, soak them overnight, add them to your smoothies for a complete meal made into a smoothie bowl or like I have done here with hot water and adding some good bacteria like KEFIR.

So, here is the recipe for this creamy, delicious, good for you oats, to warm you from the inside out.

1/4 cup of Seven Sunday Muesli of choice, I used Cocoa & Coconut.

1/4 cup of HOT water.

1/8 cup of organic KEFIR or organic unsweetened YOGURT.

1 tsp of white chia seeds.

1 tsp of Maca.

1 TBSP of RAW almond butter.

1 TBSP of organic mulberries.

1 tsp of fresh BEE POLLEN.

2 sprig of fresh organic thyme.


In a serving bowl add the muesli, chia seeds and HOT water. Let it sit for 3 minutes. Once 3 minutes are up you can add the kefir or unsweetened yogurt and maca, stirring to incorporate all the i grefinta togrther. Top with raw almond butter, bee pollen for added protein, healthy fats and amino acids. Mulberries for sweetness and vitamins C. Fresh thyme for some flavor and because they are loaded in anti inflammatory properties.

This was so easy to put together and it only took 8 minutes to put together. I hope it warms you from the inside out. Sending you virtual hugs.

Fall Smoothie Bowl 

Hi friends, thank you again for stopping by and giving this little blog some love. I’m excited to get back in the routine of things now that my Jake is in school and enjoying Kindergarten. Seriously though where did the time go? Anyways, I’m super excited to start things off on the blog with a smoothie bowl that has all the flavors of Fall since, let’s face it, Fall is just around the corner. But, before I do, I want to share with you all Jake’s first week of Kindergarten. Still wondering where the time went. I feel like we just brought him home from the hospital. God has been so good to my sweet boy and I’m grateful to have experienced all the different milestones in his sweet little life gearing up to this very moment.

I have to be honest, I almost cried when I dropped him off on his first day. I just couldn’t believe I was entrusting him to a complete stranger. While I did pray a lot that first week, and probably drank a whole box of Holy Basil tea, I made it through the week. Here is a picture of my sweet boy during his first week of kindergarten. We are excited to see what God has in store for him!
Now that I have gotten that off my chest let’s talk about this Fall smoothie bowl that is super refreshing and delicious. It’s packed with all kinds of YUMMINESS, vitamins and nutrients.

Fall smoothie bowl. I am going to include the brands that I prefer to use.

1/2 cup of coconut milk. I prefer Native Forest Organic Classic Coconut Milk, 13.5-oz. Cans (Count of 12)

1 handful of Earthbound farm deep greens.

1/2 cup of organic FROZEN butternut squash – I used Earthbound Farm Butternut Squash, 10 Ounce — 12 per case.

1/2 cup of FROZEN organic cranberries -very important that you use a brand that ONLY has cranberries.

1/2 a frozen banana for sweetness but not necessary. You can also use 1 date if you are avoiding bananas.

1/4 tsp of cinnamon.

1/2 tsp of Sunfood raw maca powder. SunFood Organic Maca Powder — 8 oz

1 scoop of Sproutliving plant-based protein powder. I used the superfood vanilla. Sprout Living Epic Protein Powder, Vanilla Lucuma, 1 lb

1 packet of AmazingGrass wheatgrass. Amazing Grass Organic Wheat Grass, 30 Servings, 8.5 Ounces

BLEND all the ingredients in your HIGH SPEED blender on the FROZEN DESSERT setting.

Serve, and top with your favorite toppings. I actually did 1/2 TBSP of cold pressed unrefined coconut oil drizzle, sprouted buckwheat cereal, along with white chia seeds, and RAW almond butter with some lemon thyme herb.

Sourdough Bread

Choosing the right bread for your health and your family’s health is really important. One of my favorite breads is Sourdough Bread from a local bakery here in Dallas, TX. Sourdough (fermented gut healthy) bread Is loaded with vitamins, minerals and lactic acids due to its 24-hour fermentation process. What this essential process does is pre-digests the phytic acid while the bread proves. This neutralizes the effects of the phytic acid and makes the bread easy for us to digest, as well as providing minerals such as calcium, magnesium, iron and zinc.

How amazing is that? I like to always say if it doesn’t benefit your body than do not eat it. A few years back I decided to only use ingredients that would benefit me and my family. With sourdough bread, complex carbohydrates are broken down into more digestible simple sugars and protein is broken down into amino acids. Enzymes develop during proofing which are not lost in baking, since the center of the loaf remains at a lower temperature than the crust. It’s the lactobacillus bacteria which makes eating good quality bread an aid to digestion of all complex carbohydrate foods, including other grains, beans, and vegetables. It also helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination.

Most commercial breads found at the grocery store have enzymes (phytic acid), preservatives and emulsifiers that speed up the baking process. This is one of the reasons some people develop a wheat intolerance. When buying a sourdough, look for the words”culture” or “starter” on the label to make sure that the sour taste is produced by fermentation.  It is best to buy from a local bread bakery shop or make your own. Know your baker – the more you know the better you are off.

My favorite way to enjoy this delicious bread is by stuffing  it with veggies like greens{kale, spinach, watercress, cucumbers, onions, mushrooms, radishes, yellow squash with a little bit of dill, almond cheese, drizzle of coconut vinegar and hemp oil. You can make a grilled cheese by using raw cheese from pasture-raised cows. This is my boy’s favorite way to enjoy this bread.

What your favorite way to enjoy your sourdough? I’ve seen some pretty delicious avocado toast on sourdough on Intagram.

Sweet Potato Waffles

Hi everyone, Happy New Year to you. Hope you all had a joyous Christmas and New Years day. I am amazed how time flies when you are having fun. I feel like our week with family passed by so fast and before I knew it, we were back in the routine of things. I was so excited when I opened my first present from my hubby. I can’t remember how long I have wanted a waffle maker. And, how great to finally get one.

As a kid, I remember being at the hospital with my sister and seeing waffles on the menu and getting my fix for those delicious crispy buttery and yet fluffy waffles. I couldn’t wait to start using my new waffle maker so I could be transported to some of those good memories.

I looked for waffle recipes and realized I can create a special recipe that everyone can enjoy – even my father-in- law who has diabetes. We celebrated Christmas with these delicious waffles made with sweet potato and my favorite superfood, maca. Let me share a little bit about this delicious full of life root. Maca (Lepidium meyenii) is a Peruvian ginseng full of medicinal properties, that boost your stamina, energy, sexual performance and fertility, to name a few. This cruciferous family member is an adaptogen which is a unique class of healing plants that are used to help balance, restore and protect the body. You can use maca in raw or cooked food like I have done here.

The sweet potatoes make these waffles fluffy and slightly sweet so you can have them without syrup and are healthy enough so you can even have them in the afternoon with tea. There are two varieties of sweet potatoes (Ipomoea batatas) yellow and white. Both have their own valuable nutrients.  The yellow contains high levels of vitamin A and carotenoids, which  helps enhance your immune system, boost resistance to infection, and help maintain energy levels. I like to add cinnamon to help balance the glucose levels. I invite you to try these delicious nourishing and guiltless waffles. You can make them vegan or add eggs. Oh and did I mention your house will smell delicious. Ok so, here is what you will need:

Sweet Potato waffle


A Waffle Maker

2 1/4 cup of gluten free oat flour

1 TBSP of aluminum free baking powder

1 tsp of cinnamon

sprinkle of white pepper

1 TBSP of raw maca powder

2 TBSP of coconut palm sugar (optional)

3 Golden flax egg or 3 organic pasture raised eggs (see **notes for how to make flax egg)

1 cup of nut milk ( used Malk unsweeten almond milk)

1/2 cup coconut oil

1/2 cup of cooked mashed sweet potato


In a medium bowl add the oats, baking powder, cinnamon, white pepper, maca powder, You can add the coconut palm sugar or leave it out. Whisk the dry ingredients and set aside. In another medium bowl add the wet ingredients, mashed sweet potato, coconut oil, flax egg and milk. With a fork work all the ingredients together. It’s okay if it’s not smooth. Once you mix all the wet ingredients, add the dry ingredients and with a spatula incorporate them together. You will end up with a thick batter.  Let it sit for 10 minutes to let the oat flour soak up all those delicious ingredients so you can end up with a crispy but fluffy waffle. Follow the instruction on your waffle to have the desired crispiness. This batter makes 5-7 waffles

**egg replacer recipe**

3 TBSP of golden flax seed meal

9 TBSP of water.

In a small bowl add the ingredients together and let it sit in the counter for 15 minutes.





Cauliflower Tacos

I am so excited to share with you all these yummy delicious tacos that I made a few weeks ago. I try to find tasty ways to use seasonal veggies to make easy meals which have a lot of taste and do not break the bank. If you follow me on Instagram, you know how much I love “Taco Tuesdays”. I don’t know who came up with this concept, but I love it. I normally have mushrooms on hand to make a meat-like taco with my favorite sprouted corn tortilla from Food for Life. On this particular Tuesday I didn’t have a whole lot of mushrooms for the taco base, so I decided to make the taco base out of cauliflower and the the only mushroom I had on hand were two baby bellos.  I grated the cauliflower using a cheese grater and gathered all the other ingredients that would highlight these cauliflower tacos.

Before we get started on how to make these oh-so-nourishing tacos, let me share a little bit more about one of my favorite versatile veggies – cauliflower.  I think cauliflower is a beautiful white flower that also happens to be nutritious. Its name comes from the Latin word caulis, which means “cabbage”. The cauliflower is created by the leaves shielding the flower from the sun during the early growth period.

You can add cauliflower to any dish. You can even make cauliflower pizza (how awesome is that!).  I sometimes add a floret or two to my smoothies for added vitamin C, fiber and believe it or not, omega-3 fatty acids. Yup, cauliflowers are a great plant-based source of omega-3 fatty acids. The florets are also a great source of vitamin K, B6 and folate, which helps support liver function.

Spices I used to make this recipe so delicious are: organic paprika, turmeric, cumin, a little raw cacao and chili powder. These spices are loaded with detoxification and anti-inflammatory properties. Here is the recipe for these delicious cauliflower tacos.


1 head of organic cauliflower (grated)

1-2 small baby portobello mushroom (sliced)

1 tbsp coconut oil

1 scallion (sliced)

2 cloves of fresh garlic (minced)

1 tbsp chili powder

1/4 tsp cumin

1/2 tsp paprika

1/4 tsp turmeric

pinch of Himalayan pink salt and black pepper

3-4 sprouted corn tortillas


In a skillet over medium heat add the coconut oil, garlic and sliced scallion. Cook until scallions are translucent and garlic is aromatic. Add a little pinch of salt/pepper and then add the grated cauliflower. Cook for 10 minutes, stirring frequently. Add the sliced baby portobello along with the  spices and another pinch of salt and cook for an additional 10 minutes, stirring frequently. Remove from the stove and serve.


To bring these tacos to the next level, add sprouted quinoa, organic thin sliced lettuce, black beans, avocados, thin sliced red cabbage, Yellowbird haballero sauce, or cilantro and lime cashew sauce. I sometimes add sauerkraut because, let’s face it, you can never eat too much sauerkraut.

Arroz con Leche

After being gone a week from my kitchen to celebrate Thanksgiving with my in laws, I am happy to be back in the heart of my home aka my kitchen. I am one of those girls who actually can spend all day in the kitchen and not realize that I have been there all day. One of my favorite things to do is to create or give old recipes new life. Like this Arroz con Leche (rice with milk) from my child hood without the heaviness of the white rice, sugar or whole milk.


In this recipe I used sprouted short grain rice. Why sprouted you ask? because it’s alive, easy to digest and contains a rich supply in healthful enzymes. Another amazing ingredient used in this recipe was MACA also known as “Peruvian superfood” because it is used as a folk remedy to boost stamina, energy, and sexual performance and fertility.

I remember my Granny teaching me how to cook this on the weekends in her brick oven kitchen in Nicaragua. The family used to have cattle, goats, pigs and fresh fruits like Pitaya(dragon fruit), bananas, papaya, mangoes and coconuts on their farm and home garden. My Granny’s Arroz con Leche was made with fresh unpasteurized cow milk, vanilla, cinnamon and sugar from the actual sugar canes in Nicaragua. She used to cook it on low just like you would cook a risotto, You could really taste all the love, time and patience she put into making this delicious treat.


I decided to make this because obviously the holidays remind you of those time spent with the people you love that are no longer here to share your time and space. I know she would have loved to try my version of Arroz con Leche.

 I hope you all enjoy making this quick, nourishing, protein packed but delicious recipe.

Arroz con Leche: 

1 Cup cooked Organic Sprouted short grain brown rice

1 1/2 MalkOrganic  pecan milk

1 TBSP Organic maple syrup ( I use Coombs Family Farms)

1 tsp Organic Maca blend

1 tsp Organic Immunity Mushroom Blend from Essential Living Foods(optional)

1/2 tsp of cinnamon

1/4 tsp of nutmeg

pinch of clove

pinch of Himalayan pink salt and white pepper


In a 1 qt sauce pan on medium low heat, add 1 1/2 cups of Malk pecan milk and bring it to a low boil.  Add the cooked sprouted Brown rice, and stir. Add the cinnamon, clove and nutmeg along with the maple syrup and stir to combine all the ingredients together. Cook on low heat for 10 min stirring frequently. Add the maca and immunity mushroom blend and stir once again removing from heat. Serve and enjoy!


Suggested Toppings:

Raw sprouted or regular almond butter for additional protein and nutrients.

Bee pollen for added amino acid and minerals.

Fresh mint for there anti-inflammatory properties.