Green Smoothie Popsicles

These Green Smoothie Popsicles will definitely become a family favorite, and you won’t even realize you’re eating a variety of nourishing vegetables. Full recipe below!
4 celery sticks
½ small avocado
3 handfuls baby spinach
10 medium romaine leaves
½ bunch parsley leaves (small stems are ok)
1 organic lemon, quartered seeds removed (leave peel on)
2-inch piece fresh ginger root, peeled
1 kiwi, peeled
1 medium green apple
1 cup coconut yogurt (unsweetened or plain Greek yogurt)
1. Blend all the ingredients in a high-speed blender until smooth.
2. Pour the mixture into popsicle molds. Drink the remaining smoothie if you have extra left!
3. Freeze for 3 hours or overnight.
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Macadamia Nut Hummus

Another version of a low carbohydrate ketogenic hummus. Similar to a Cauliflower Hummus recipe, the high carbohydrate garbanzo beans are replaced with keto friendly ingredients. This version is rich and delicious. You can blend this completely smooth or leave it a little on the crunch side. So easy you can’t go wrong!



125 grams (1 cup) macadamia nuts – roasted
30 grams (2 tablespoons) Tahini,100% ground sesame seeds
15 grams (1 tablespoon) extra virgin olive oil
9 grams (2.5 teaspoons) lemon juice
2 grams (1 clove) garlic
salt to taste


1. Grind macadamia nuts in a blender until finely chopped.

2. Add remaining ingredients and blend until desired smoothness is achieved. Refrigerate up to 2 weeks.


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We have heard great things about adding these two options to your thanksgiving this year. Maybe try them out yourself first and then WOW your friends and loved ones. A cranberry kale salad brings some much needed greens to the table and then some low carb cauliflower mash. Save the calories for the dessert 🙂 See if anyone even notices the difference with the ‘potatoes’.

Cranberry Kale Salad


  • 2 cups organic kale, chopped
  • 18 tsp sea salt
  • 3 tbsp organic olive oil
  • 3 tbsp mayonnaise
  • 3 tbsp organic orange juice
  • 1 tbsp orange zest
  • ½ (2 oz.) organic red onion, sliced
  • 13 cup fresh organic cranberries or pomegranate seeds
  • 13 oz. (115 tbsp) pumpkin seeds, roasted and salted


  1. Add the kale, salt, and 1/3 of the olive oil to a large bowl. Use your fingers to massage the salt and the oil into the kale. Set aside.
  2. In a small bowl, use a whisk to mix the dressing ingredients; mayonnaise, olive oil, orange juice, and zest until creamy and smooth.
  3. Approximately 5-10 minutes before serving, add the onion, cranberries, and pumpkin seeds to the bowl with the kale and toss with the salad dressing to combine.


This salad is equally delicious using lemon juice and lemon zest or 1 tablespoon of balsamic vinegar in place of the orange juice and orange zest.

If you prefer, use toasted pecans instead of pumpkin seeds for a deep, harvest flavor.

And if you’re not a fan of kale, substitute fresh spinach or other crisp greens.

General tips for luscious raw kale salads

Chop the kale in small bite-sized pieces to make eating the salad easier.

Reserve the tougher rib portions from the kale to stir into a pot of soup or to sauté. Use the outer, softer pieces for the raw salad.

Rub or massage the kale with a small amount of salt or olive oil before dressing. The oil wilts the kale a bit and makes it more tender and removes some of the bitterness as well.

Dress the salad 5-10 minutes before serving to let the flavors permeate the kale.


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Low Carb Cauliflower Mash


  • 2 (8 oz.) organic yellow onions, finely chopped
  • 3 tbsp butter or Ghee, for frying
  • 3 lbs organic cauliflower
  • 1½ cups heavy whipping cream (Cottage cheese alone can be a good substitute for heavy cream)
  • 2½ cups (10 oz.) shredded cheddar cheese, or dairy free cheese alternative
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 4 oz. (½ cup) unsalted butter or Ghee, for browning


  1. In a large frying pan over medium-high heat, fry the onions in the butter or Ghee, until soft and golden. Set aside in a bowl to cool.
  2. Shred the cauliflower with the coarse side of a grater or divide into smaller florets and chop in a food processor until rice sized. Process a few florets at a time.
  3. Pour heavy whipping cream (or cottage cheese) in a pan. Stir in the cauliflower rice and boil on medium heat. Let simmer for 10–15 minutes or more, until the cauliflower is thoroughly cooked, and the cream has reduced. This will give the mash a more neutral flavor.
  4. Salt and pepper to taste. Add fried onion and shredded cheese. Mix well and keep warm.
  5. Melt butter on medium heat in a skillet until amber-colored for a nice nutty taste. Serve the butter with the mash.


You don’t have to remove all the leafy parts—use the entire cauliflower head for making mash! Just be sure to take off the outside leaves. You can also use ready-made cauliflower rice from the grocery store, fresh or frozen. Two pounds will be enough.




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Bieler’s Vegetable Broth Recipe (For Detox & Cleansing)

Our dear friend Dawn Swan recommended this healing vegetable broth recipe she often recommends to her clients, friends and family. Dawn is an integrative nutrition health coach.

What is Bieler’s Vegetable Broth?

Bieler’s broth was invented by a doctor named Henry Beiler as a medicinal soup to help promote healing and detoxification in the body. Dr. Bieler claimed that this soup would help restore the correct acid/alkaline balance in the body. He speculated that it also helped balance the sodium/potassium levels in the body.

Benefits of Bieler’s Vegetable Broth

The benefits of this vegetable broth are in its nourishing qualities and not its taste. This broth is used in many cleanses and detox protocols. Cancer patients often use it for an easy source of nourishment that is easy on the stomach. You can also use it to calm down allergies (see tips for an add-ins below).

I also turn to this recipe during illness. The high vitamin C and K content make it great for supporting the immune system.

This Broth Traditionally Contains

  • Zucchini – A natural source of potassium and sodium, vitamin C, and vitamin B6
  • String beans – Also a good source of sodium and potassium, as well as chromium, phosphorus, and choline
  • Celery – Excellent source of vitamin K, potassium, folate, and pantothenic acid (B vitamins)
  • Parsley – A multivitamin in a single plant! Parsley is a great source of vitamin K, vitamin C, antioxidants, and beneficial volatile oils. It is said to be cleansing and nourishing to the body.

The true “Bieler’s Broth” recipe contains only the ingredients above and it is wonderful just like that. When allergies hit, you can a few extra ingredients to help calm them down. These are all optional but add flavor and additional nutrients.

  • Nettle – A natural remedy for allergies. Add a few leaves of wild harvested nettle to this broth. It is easy to find during the warmer months. You can also harvest and freeze some for winter months.
  • Dandelion – Known as a liver cleansing herb. Dandelion greens seem to help allergies and are great for the skin. Harvest these from your yard too and freeze some in ice cube trays for winter months.
  • Garlic – Adds great flavor, but also benefits the body in many ways.

How to Make Bieler’s Vegetable Broth

This broth is quick and easy to make. Gather the ingredients above and you can make it in under half an hour. Here’s how:




  • 4cups water
  • 3medium zucchinis (roughly chopped)
  • 4stalks celery (roughly chopped)
  • 1 string beans
  • 1bunch parsley (stems removed)
  • ¼cup nettle leaf (optional)
  • ¼cup dandelion greens (optional)
  • 1-2cloves garlic (optional)


  1. Place water, celery, zucchini, string beans, and nettle, dandelion, and garlic if using in a large pot and bring to a boil.
  2. Boil for about 10 minutes or until all vegetables are bright green and tender.
  3. Remove from heat and add parsley.
  4. Use an immersion blender or food processor to blend until smooth. A Believe Big favorite is the Vitamix blender.


For a more nourishing and filling soup, use broth instead of water. Feel free to add any desired spices, though for illness and allergies, I find that the bland and basic soup seems most calming.


Serving: 1.5 cupsCalories: 56kcalCarbohydrates: 12gProtein: 3.6gFat: 0.5gSaturated Fat: 0.1gSodium: 43mgFiber: 5.1gSugar: 3.6g


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Roasted Cauliflower & Potato Curry Soup

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Active: 50 mins  /  Total: 1 hr 30 mins  /  Servings: 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.

  • Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

  • Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.


To make ahead: Refrigerate for up to 5 days.

Nutrition Facts

272 calories; protein 5.3g; carbohydrates 33.4g; dietary fiber 7.2g; sugars 8.3g; fat 14.8g; saturated fat 10.1g; vitamin a iu 9200.1IU; vitamin c 52.2mg; folate 73.8mcg; calcium 86.3mg; iron 3.6mg; magnesium 69.4mg; potassium 910.5mg; sodium 509.4mg.

Original recipe source/credit, view here:

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