Beans, Beans, Good For Your Heart! The More You Eat, The More You…

I love eating meat, so much so that my body is telling me to slow the hell down! My vegan friends shared with me some ways they get the protein they need without eating meat and I made a commitment to try all of their suggestions! I never make anything without sharing how I did it with you, and today is no different. This morning I made a very tasty semi-vegetarian breakfast I’m proud of. I still don’t know what to name it so, for now, we’ll just call it “Beans With An Attitude”.

The first thing I did was make turkey broth out of the turkey scraps left over from Thanksgiving. No, I didn’t do this today, I made broth right after dinner on Thanksgiving Thursday and have it stored in my fridge.

This is how I made the broth: I placed the turkey scraps (carcass included), chopped onion, smashed garlic, all of the vegetable and herb scraps left over from preparing dinner (celery, carrot, butternut squash, rosemary, thyme, sage), olive oil, himalayan salt, black pepper, apple cider vinegar, and water in my crock pot and set the heat to low. I slow-cooked the broth overnight and strained it into a large mason jar the next day. After the broth cooled completely, I stored the broth in my fridge.

Last night before bed, I rinsed a cup of uncooked (no cans in my home) garbanzo beans and put them in my crock pot. I added 3 cups of my homemade broth, set the heat to low, and slow-cooked overnight. This morning my beans were cooked to perfection! I took about a 1/2 cup of the beans out and rinsed them, the other half I let cool before storing them in a container in my fridge. With the beans I took out to eat, I added sundried tomatoes, goat cheese, thinly sliced red onion, himalayan salt, and freshly ground black pepper. My, my, these beans are delicious!

(If you can’t eat bone broth, use your saved vegetable scraps and make a vegetable broth. I wasn’t attempting to make a vegetarian dish, just a meal where I did not have to chew and digest actual pieces of flesh.)

On a side note: I had such a yummy time eating this this morning that I forgot to take a picture for you. I promise to add a picture the next time I make this delectable little dish.

How do you substitute meat in your diet? How do you prepare garbanzo beans?

Kombucha Skin Care!

Last year, I learned how to make my own Kombucha. Since I put just about everything I eat on my skin, I assumed my Kombucha and its “mother” would be no different. I looked up the benefits of “Kombucha skincare” and this is what I found (I just copied and pasted from because I’m feeling a bit lazy this morning):

  • • The culture pulls circulation to the surface of the skin which regenerates the skin cells
  • • The pH of the culture has the effect of a mild and all natural acid peel which sloughs dead skin cells and leaves the skin feeling soft and smooth
  • The Kombucha culture also has many topical uses. One of the terms for the SCOBY is zooglea, which translates as “living skin” and helps heal the skin from burns, wounds and other skin ailments. Biofilms are not new and have a wide range of applications from medicinal bandages, replacement blood veins, speaker diaphragms and more. BASYC is one such biofilm that is being tested and manufactured for such purposes. They have isolated an acetobacter xylinium strain – one of the bacteria native to the Kombucha culture – to create this biofilm.
  • You can use pieces of the culture topically to speed healing of cuts, burns and other wounds. Cut a piece to size and hold in place with a bandage wrap. It will sting a bit, much like iodine.
  • • The pH of the culture inhibits the growth of harmful organisms.
  • • The bacteria send out microfibrils which are filament strands that link up with those of other bacteria creating a nano-structure that thickens over time.

For years people have told me that I look much younger than I rightfully should – I’m 33 years old and people always guess I’m at least 10 years younger! Maybe it has something to do with how I eat and what I put on my skin. Since I started making Kombucha and using it in my skincare regimen, the “you look so young” compliments increased and someone even asked me if I was 18!

Ready for my Kombucha mask recipe?! I thought so…


  • Homemade Kombucha (you don’t need much)
  • Scoby (that’s the Kombucha’s “mother” or Symbiotic Colony Of Bacteria and Yeast)
  • Coconut, avocado, almond, or olive oil (I use coconut oil)
  • Bentonite clay (optional)
  • Raw honey (optional)


  1. Blend all ingredients together in your blender
  2. Apply to skin and hair
  3. Let sit for at least 15 minutes
  4. Rinse well and follow with moisturizer (I use coconut oil)

This mask may sting a bit and cause your skin to redden. Fear not, your skin is undergoing a homemade chemical peel and… the juice is well worth the squeeze! 


Quick Tips To You From Me!

I’ve been on a hiatus, and for that I’m sorry. I thought I’d quickly share some tips with you so that you know I haven’t forgotten about you!

Tip 1
Got ants? Squeeze fresh lemon juice along your baseboards and any other areas ants may sneak through, then sprinkle with cayenne pepper. Let sit for as long as you can stand (without making you crazy) then wipe clean with a towel, hot water, and liquid Castile soap.

Tip 2
Pour 1 part Apple Cider Vinegar to 1 part distilled water in a bottle and shake well. Use this as a toner for your face or freshly shaven areas. You can also use this on your scalp and hair in place of shampoo and conditioner!

Tip 3
Lubricate your bike chains with olive oil. You already have some in your kitchen, use it up!

I’m on my way to Transcendence Festival to teach a DIY workshop and a hoopdance workshop and will be back next week. I promise to share more with you then!

Do you have some tips for me? I’d love to read them!

Good Food Is Cheaper Than You Think

We are taught that good food is more expensive than bad food. This isn’t true at all. Fast food, restaurants, canned food, pre-made food, processed food, pre-packaged food, pre-chopped food, and instant food is expensive. Raw protein and raw produce is totally affordable. It’s also totally affordable to make our own breads, pastas, dressings, sauces, dips, stocks and broths, drinks, and condiments using basic ingredients. Oh yeah, and water is free.

Good food and good ingredients are versatile. We can use them to eat, make cleaning products, and skin and hair care products. (My blog is chock-full of information on the subject.) Of course healthy food is expensive when we’re buying ridiculously priced products in addition to everything we could be using in their place. Of course it’s more expensive to shop at health food stores when we’re mostly buying drinks, cookies, crackers, chips, dressings, dips, and the like.

I used to believe the lie that crap food is cheaper, until I actually took a look at what I was buying. Today, I eat better food than most people I know and I spend way less per month than all of them! But either way, going to the doctor all the time because our bodies are shutting down on us due to poor food choices is expensive… and may even cost us our lives.

Do you think good food is more expensive? Why or why not?

Super Spicy Green Beans

One day I looked in my fridge and saw that I had way more green beans than I knew what to do with. “Let’s get creative,” I said to myself. I only shop once a week, and my shopping day was a few days away so I decided to look around and see what new things I could add to my green beans. This is what happened…

Green beans (of course)
Olive oil
Nutritional yeast
Japanese chili pods
Himalayan salt
Juice from 1 lemon

What I did
I turned my broiler on, put my jalapeños on a cookie sheet, and blistered the crap out of ’em. While that was happening, I ground up my chili pods to make a coarse, powder-like consistency. I tossed my green beans in olive oil, lemon juice, nutritional yeast, salt, and my newly-made chili powder. I took my jalapeños out of the broiler and roughly chopped them before adding them to my green beans. I put this weird little concoction in the broiler until I thought they were ready, mixing the beans every 5 minutes or so.

The results: I actually quite enjoyed this dish and will probably make something like this again.

I like crispy green beans. Do you have a crispy or spicy green bean recipe you’d like to share?