Roasted Vegetables

Baby Carrots
Sweet Onions
Red Potatoes – but Yukon Gold’s are best
Sweet Potatoes
Fennel (optional)
Several heads of Garlic
Olive Oil
Italian Seasoning (I use Mrs Dash, oregano, basil & thyme, ground salt & pepper)
Fresh Rosemary

(No quantities were given for this recipe, so adjust according to your family’s size.) Cut vegetables in large pieces. Toss all vegetables, except for the garlic, in olive oil and Italian seasoning to taste. For roasting, I use a large cast iron skillet. Place Garlic in middle and pour some olive oil over the Garlic. Arrange other vegetables around the garlic. Scatter sprigs of fresh rosemary over the vegetables, pulling the leaves off of some to release the flavor. Cover and roast 5 hrs on high. To be most enjoyable, vegetables should be completely done, but still slightly firm. ENJOY!

Orecchiette alla meatloaf

Next time you make meatloaf, make sure to double up and freeze one. You’ll be surprised how quick and easy it is to make a scrumptous pasta w. meatloaf. Just chop the meatloaf into 2 inch squares and toss in any pasta with marinara. Sprinkle with parmesan cheese and serve with fresh broccoli on the side. Yum!

Clean Out the Chlorine

There are more than 100,000 chemicals out there, and very few of them have been adequately studied to determine their toxicity or effect on hormonal activity. One endocrine-disrupting chemical, chlorine, is commonly found in laundry bleach, household cleaners, and pool cleaners. It's also found in drinking water and industrial waste, and it's used in everyday products that you keep in your kitchen, such as bleached paper towels, napkins, and coffee filters. We are so used to its presence that we probably don't even think about how toxic a chemical it is. Chlorine has the potential to cause respiratory problems (wheezing, coughing, constricted airways), lung pain and collapse, eye and skin irritation, and sore throats. And until we can find out exactly how damaging chlorine and chemicals like it are, be smart and protect yourself. It's easier than you think to rid your home of chlorine. You can start by making some of the following changes.

Paper products: Dioxins, which are by-products of the bleaching of pulp and paper with chlorine, are not only highly carcinogenic but also estrogenic. Choose paper towels, toilet paper, and napkins that are "processed chlorine-free," or PCF.

Coffee filters: Bleached coffee filters leach chlorine into your coffee and release dioxins with every drip. Choose unbleached or oxygen-bleached filters that use chlorine dioxide, a type of bleach that doesn't created dioxin residues.

Antibacterial soaps (or antibacterial anything!): In addition to the harm such products cause by encouraging antibiotic resistance, the triclosan they contain combines with chlorinated tap water to create the carcinogenic gas chloroform, as well as chlorinated dioxins, highly toxic forms of dioxin. Choose natural dishwashing and hand soaps without chlorine or phosphates. Good brands include Seventh Generation, Ecover, and Mrs. Meyer's.

One last tip: Keep the dishwasher closed during the wash cycle! That "whoosh" of steam releases toxic volatilized chlorine, which is formed by the combination of detergent and tap water.

From LOSING IT! With Jillian Michaels

Beef Ragout on Polenta

I found this recipe in the Pillsbury Slow Cooker Cookbook I borrowed at the library. I cook it on the stove sometimes too. This has a robust flavour and I would class it as a comfort food alternative to the usual beef stew.

1 chopped onion
1 green bell pepper, chopped
1 red pepper, chopped
2 lb carrots, chopped
2 lb beef stew meat
1/2 teaspoon coarsley ground black pepper
1 14oz jar tomato pasta sauce
cheesy polenta (recipe follows)


1n 6 quart slow cooker, layer onion, peppers, carrots, beef, pepper & pasta sauce.
Cover, cook on low setting for 8 to 10 hours. Serve with cheesy polenta.

Serves 8
Approx Cost $8
Prep Time 20 mins

Cheesy Polenta

3 cups water
1 cup milk
1 cup polenta
1 teaspoon sea salt
½ cup parmesan, romano or asiago

Bring water to a boil. Add milk, salt and polenta meal. Turn heat down to medium. Remove from heat as polenta thickens. Add cheese and seasonings, stir well. Serve warm or form in a greased loaf pan and cool.

Get it while it’s HOT!!!

I just read that Conde Nast is ending the publication of Gourmet. As you can see it’s my favourite magazine, it’s really where I learned to cook. It looks like the website won’t be up for much longer either, but many of their recipes will continue to be accessed at (link is in my sidebar) So as a farewell post to Gourmet, here’s the link to their Thanksgiving menu. Looks good!

"3 Swine Flu Immunity Tricks..."

article by Roger Haeske

Did you know that you never need to worry about germs or viruses or getting the flu if you know the secrit to a low toxin lifestyle? The fact is this Swine Flu is a concocted situation that will be used to try and warrant forced vaccinations around the world. The only people who are going to die from the Swine Flu are the ones who are taking the vaccines for it and then taking additional poisonous drugs to deal with the symptoms. But you can have complete immunity from the Swine Flu and any other flu. I haven't had the flu in at least 8 years.

The reason why is I live the Low Toxin Lifestyle. (Though recently I broke my own rules and paid the price as I mentioned in an email about a month ago. You can read it online here:

There are at least two major aspects to this you need to understand.

1. What you eat or consume into your body?
2. And what you eliminate.

If you eat a 100% Raw Food Diet, it's unlikely you'll ever catch the so-called flu of any kind, let alone this made up Swine Flu.  And you don't really catch it. It has been proven repeatedly that viruses are not the cause of getting flu-like symptoms.

This can be easily proven because many people can be exposed to the same exact virus from sick people and yet never "catch" the flu. I used to teach tennis for years to children and when I went 100% raw I was absolutely immune to getting the flu. What really happens is that there's an excess of toxins and gunk running all throughout your body from taking in so many toxins from cooked food, junk food, polluted air, environmental toxins, drugs, alcohol, cigarettes, etc.

The problem lies in that you're body simply can't eliminate the toxins fast enough. You become overloaded with toxins so much that you've surpassed your body's ability to eliminate them. Therefore you're body has to do something with these toxins and they end up getting stored in your fat cells and in other areas of your body away from the vital organs.

NOTE: This is another reason why people on a cooked food diet tend to get overweight.

Hyper Toxemia is what causes you to really get sick. It's a toxin overload, not germs or viruses. This happened to me recently. I wasn't taking as good care of myself as possible. I was getting way less sleep than I'm accustomed to for a long time. As a result, I had these low level cold symptoms for over a month. If I had been eating cooked food I would have been overwhelmed by flem, raging fever and horrible cold symptoms. But because I was 100% raw I was still working and functioning fairly well. Most people could never even notice that I was sick.

When you don't sleep enough, it doesn't allow your body to "fully detoxify" itself. And if you continue to load up with toxins you're going to get sick. This is your body's method of making you rest and allowing itself to eliminate excess toxins.

Why is it that babies are expected to get sick about 13 times per year here in the United States? That's dang crazy...

Yet a raw baby will hardly ever get sick and if it does, the symptoms will be muted compared to what a cooked food child has to go through. Karmyn has noticed this with Non-No Boy. In his first year, he was only sick twice and it was really minor. So if you want to beat any flu and not feel the need to take any poisonous vaccination then you need to do these three things.

1. Eat your Natural Diet a 100% Raw Food Diet.
2. Sleep as much as you need to feel well rested when you wake up.
3. Don't take any poisonous vaccinations.

On to point number three. I've covered this in detail in a few previous emails.If you look at the evidence closely, you'll see that the people who will be dieing from the Swine Flu will actually be the ones vaccinated against it. It's already happening to our folks in the military who are forced to take all sorts of needless vaccines. Vaccines are loaded with terrible toxins.

Below is a list of just SOME of the toxic ingredients in vaccines:

Ethylene Glycol (Antifreeze)
Thimerosal (49% Mercury by weight and still found in vaccines as of
Phenol (carbolic acid)
Antibiotics - Neomycin, Streptomycin, Polymyxin B
Animal Organ Tissue and Blood
Aborted Human Fetal Tissue and Human Albumin
Animal Viruses
Human Viruses

For instance, you'd never want to intentionally eat mercury, or anti-freeze or borax yet these and many other super toxic ingredients are included in vaccines and then injected into your blood bypassing your body's natural defense mechanisms. If you want health, you don't inject yourself with poison.

For much more detailed and scientific info on this I highly recommend you check this website out. It has scientific articles by numerous MD's that explain the multi-faceted health problems that vaccinations cause.

Here are the online links to my first two emails on this incredibly important topic.

Which Vaccine Killed 20 Million People?

Doctor Rips Into Me Over My Last Email

Fried Rice

fried rice

This is good with a whole grain rice, like Carolina.

3 cups rice
1 lb bacon
6 eggs
1 onion, or green onions
frozen peas
shredded lettuce
bean sprouts
soy sauce
sesame oil

Cook rice. Fry bacon, drain on paper towels, drain fat from pan. Scramble eggs and cook in pan. Set aside. Cook onions in sesame oil, add peas for 2 minutes. Combine all ingredients and warm thru until lettuce wilts. Add soy sauce to taste. This is good with ham or chicken too.

Servings 6-8
Prep Time 25 mins
Approx cost $6

Pasta with Broccoli and Italian sausage

Pasta with Italian sausage and broccoli

1 head broccoli (about 3/4 pound)
8 sausages (about 1 lb) sweet & hot Italiana sausages
1 can northern beans (14oz) (optional)
2 tablespoons olive oil
4 cloves garlic, minced
1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti
1 tablespoon fennel
Salt, pepper
1 ounce pecorino romano or parmigiano cheese

Warm the olive oil in a large skillet over medium-low heat and add the sausage, cook until the sausage browns. 
Cook pasta 6 to 7 minutes. Add the broccoli florets and cook until the pasta is tender, about 10 minutes total. Drain; keeping about 1 cup of the water.
Cut sausages into bite size pieces and place back in pan with garlic and cook until the garlic turns pale brown, about 5 minutes, then add beans & fennel and cook for 2 minutes.
Place the skillet over high heat and add the drained broccoli and pasta to the sausage and garlic. Add one-half cup boiling water from the pasta pot. Cook, stirring frequently, until the water mostly boils away, about 1 1/2 to 2 minutes. Season to taste with salt and a good grinding of black pepper.
Divide the pasta evenly among 6 warmed pasta plates and shave pecorino Romano over the top with a vegetable peeler.

Serves 6 – 8
Prep Time 25 minutes
Approx cost - $7

Chicken/Beef Fajitas and Crunchwraps


I have several ways of making tacos and fajitas. Depending on who I'm making it for. One ingredient that is always the same is Taco Bells little sauce packs. We always have a bunch left over and I use these at home. For some reason it's not a taco without.

For the little ones a simple chicken taco is leftover chicken (I often bake 2 chickens and freeze one for tacos), shredded cheese, lettuce and hot sauce. If they ask for sour cream or refried beans I'll add them, but I don't always have them on hand.

Project5 Project6

Dh likes the Ortega Fajita seasoning packs, which I get for free with coupons. He likes his with lots of red, green peppers & onions, fried in 1 pan with oil, and the chicken, or sometimes beef in the other with a little water and seasoning. Then they're usually mixed together. We add sour cream, refried beans, cheese, lettuce, salsa (usually homemade), and guacamole (I've been using the wholly guacamole which I got free a year ago and froze. The separate packs are awesome because only 4 of us like guacamole.)

Now my favourite is our homemade crunch wraps, not quite like Taco Bells because they don't have the taco in the middle, but because of the way they're fried they're pretty crunchy anyway.

I like these with beef better. I cook the beef and add all the extras, nothing really special, but they taste great. Cook with the folded side face down first.

Weekly Menu

lamb chops w rosemary, french green beans, sweet potatos
sweet & sour pork
thai chicken soup
pasta w. northern beans, broccoli, fennel & sausage
fried rice
eggs & fries
crockpot brisket, carrots, mushrooms, mashed potatoes, green peas
tuna paninis

My New Vegetable Recommendations

Excerpt from Dr Mercolas article

It may be that as few as one in three Americans are getting adequate amounts of vegetables in their diets

The majority of the benefits from consuming "fruits and vegetables" come from the vegetables, not the fruits. Fruits could virtually be eliminated and we could still be quite healthy.

However, fruits are better choices compared to what most Americans are eating.

Carrots and corn are the two most frequently consumed vegetables while another study found that potato chips and French fries made up over one-third of children’s diets.

With vegetable intake like this it is easy to understand why so many kids are sick.

The other sad aspect of children's diets is their heavy orientation toward milk, juices and sodas as primary beverages. Juices and sodas are likely the worst beverages for most children, but milk is not far behind.

The selection of nearly all breakfast foods for kids is another nightmare that does not improve health but instead hurtles most kids toward a reliance on drugs and surgery as solutions for the inevitable health complications that result from choosing these types of foods.

My previous recommendation was one pound of vegetables for every 50 pounds of body weight. The easiest way to achieve this is be regularly consuming vegetable juice.

Cranberry Raisin Granola

American Institute for Cancer Research. 

3 c. old fashioned oats
1/3 c. sliced almonds
1/3 c. sunflower seeds
2 T. flax or sesame seeds
1/4 c. maple syrup
1/4 c. honey
2 tsp. canola oil
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 c. dried cranberries
1/2 c. dried raisins
1/2 c. chopped, pitted dates

Preheat oven to 350 degrees.  Combine oats, nuts and seeds in large bowl.  In small saucepan, heat maple syrup, honey, oil, cinnamon and vanilla until mixture is warm, 2-3 minutes.  Stir, then pour over oat mixture until evenly coated.  Coat large cookie sheet with oil. Spread granola to cover pan in even layer.  Bake 5 minutes, remove from oven and stir.  Repeat every 5 minutes until oats are lightly browned, about 15 minutes.  Cool granola in pan.  It will get crisp.  Store in airtight container 1-2 weeks.

Approx cost $5

Indian Beef (or Chicken) Curry


I love Indian, Thai, Japanese and authentic Chinese Food. We get a lot of great Asian food in Australia. I usually cook from scratch but I recently discovered Patak’s Mild Curry Paste (Coriander & Cumin). It is sooo good, I make a curry with it nearly every week. Here’s the recipe.


1 medium onion, diced
2 tbsp oil
1 – 2lb chicken or beef stew meat
3-4 tbsp Patak’s Mild Curry Paste
1 can diced tomatoes
3/4 cup water
salt to taste


Saute onion. Add sliced chicken or beef and cook until lightly browned. Stir in curry paste, cook for 1 minute. Add tomatoes, & salt. Simmer uncovered until meat is thoroughly cooked, about 25 minutes. I add Trader Joes's frozen green beans to this to make it a very quick meal.
Serve over rice.

Serves 8
Prep time 20 mins
Approx cost $11