September 13, 2017: Low Energy

Today’s Intentional Transformation: be ok with doing what makes me uncomfortable in order to live my truth.

Dear Diary and Friends,

I have had low energy the past week. I stopped drinking kombucha because I felt like it was a stimulant. Sure enough, my adrenals are healing big time. My joints ache and I keep getting mild headaches. Exactly like when I quit caffeine and I’m sure that kombucha has caffeine in it. I have felt frustrated off and on because it’s hard for me to be ok with resting. I keep catching myself resisting what is. I want to do!! Then I remind myself that rest is a luxury and enjoy it. It’s been great to get in a lot of reading and meditation. I clearly have been told by my inner voice that sticking to fruit and salad is what my body needs for food and to not fast. I tried overriding the fasting part, thinking that fasting would be the best thing to healing my adrenals but my inner voice said no and my inner voice never leads me astray.

I’m very grateful I have help with the greenhouse right now and that gives me extra time to rest. I know this is temporary and will pass. I will feel so freaking good when my body finishing its healing process. I bask in the feeling of vitality and wellness, even if I physically do not see it, I can still feel it! I know what I feel like when I am thriving and I feel that feeling, it makes me smile.

I appreciate adrenals.

I appreciate healing.

I appreciate bananas.

I appreciate storytime.

I appreciate early bed times.

I appreciate listening to my body.

I appreciate honoring my inner voice.

Thank you for being a part of my life.

I appreciate you!

Vibrantly yours,


Seed Cheese

Ingredients: one cup of seeds of your choice (I like to use sunflower or pumpkin seeds), one cup of coconut yogurt..recipe here:

Tools: food processor or high speed blender, coffee grinder (unless you are using a high speed blender), bowl, light cloth, filtered water and spatula.

Blend the seeds in the coffee grinder unless you have a high speed blender.

Put the ground seeds in a food processor, if using a high speed blender put in ungrounded seeds.

Add the coconut yogurt and 1/2 cup of water.

Blend until smooth.

Scoop into a bowl with a spatula.

Cover with cloth and put in a dark place at room temperature.

8 hours later you have seed cheese!

Use as a salad dressing, put on zucchini or cucumber or apple noodles or just eat.


Coconut yogurt

Ingredients: You will need at least one young coconut to make this recipe.

Tools: Coconut knife, high speed blender or food processor with an s blade, spoon, glass, bowl and light cloth.

Break open the top of a young coconut and pour the coconut water into a glass or bowl. 

Break open the rest of the young coconut and scoop out the meat with a spoon.

Put the coconut meat into a food processor or a high speed blender.

Add a small amount of coconut water and blend until smooth.

Scoop the mixture into a bowl.

Cover with a light cloth and put into a room temperature dark place.

12 hours later your coconut yogurt is ready.

You can use it on salads, with zucchini, apple or cucumber noodles or just eat it.


Raw Vegan Spaghetti

Dear Friends,

Today I am sharing a really yummy raw vegan spaghetti recipe…after my daily appreciations 😊

I appreciate wind.

I appreciate fresh picked tomatoes.

I appreciate life’s ups and downs.

I appreciate laughter.

Raw Vegan Spaghetti recipe:

Tools: spiralizer (optional) blended or food processor (optional).

Ingredients: 2 zucchini, 4 medium smallish tomatoes, a very small avocado or half of a regular size, dried tomatoes, pinch of dried chipotle pepper or a small piece of fresh.

Spiralize the zucchini or dice them if you don’t have a  spiralizer and put them in a large bowl.

Blend the tomatoes, dried tomatoes, avocado and chipotle pepper until smooth. Dice them and mix in a bowl if you do not have a blender.

Pour the tomato sauce over the zoodles and enjoy!

Thank you for reading my recipe and appreciations.

I appreciate you!

Peacefully yours,



Cabbage Gazpacho

Tools: food processor with an s blade, knife and cutting board


1/4 head of green cabbage

4 tomatoes

1 apple

a big handful of mixed greens or spinach

1 avocado (optional)

1/4 fresh chipotle pepper or 1 tablespoon dried

Put the cabbage in a food processor and blend until it looks like rice. Then put aside in a large soup bowl.

Blend 3 tomatoes, mixed greens, 1/2 avocado, cored apple and chipotle pepper in food processor until it is like soup.

Pour it over the cabbage.

Dice up the remaining tomato and 1/2 avocado and put on top.


Spinach Soup

Tools: a high speed blender or food processor

a sharp knife and cutting board

soup bowl


a handful of spinach

one large zucchini

3 large tomatoes

1 red bell pepper

(Optional) juice pulp crackers (recipe here:

Blend together in food processor or blender: spinach, 1/2 zucchini, 1/2 red bell pepper and 2 tomatoes until creamy. Pour the soup into a bowl.

Dice 1 tomato, the other half of the zucchini and red bell pepper. Place them on top of the soup. Add crackers on top.

Spicy fat free kale chips

Supplies needed

a food processor with and S blade

dehydrator (mine is an excalibur)

Mix together in a food processor with an S blade:

2 vine tomatoes

1 cup sun dried or homemade dehydrated tomatoes (I used homemade ones that I did in the dehydrator)

1 jalapeno

bunch of green onions

bunch of cilantro

1 red pepper

Put the sauce in a large bowl

Take 3 bunches of kale and break leaves of stems, put leaves in bowl with the sauce and mix together making sure sauce gets on all the leaves.

Put on dehydrator trays and dehydrate at 105 degrees fahrenheit for 4 to 6 hours.



Raw low fat vegan “spaghetti”

1/2 a package sun dried tomatoes.
10oz. Grape tomatoes.
4 mini bell peppers.
1/2 a package mushrooms.
4 sprigs oregano leaves.
1/2 sprig rosemary.
Small handful of basil leaves.
5 small zucchini.

Serves 2.

Blend everything except zucchini in food processor for the marinara sauce.
Use a ‪#‎spiralizer‬ to make noodles with the zucchini.

Raw low fat vegan "spaghetti"

1/2 a package sun dried tomatoes. 
10oz. Grape tomatoes. 
4 mini bell peppers. 
1/2 a package mushrooms. 
4 sprigs oregano leaves. 
1/2 sprig rosemary. 
Small handful of basil leaves. 
5 small zucchini. 

Serves 2.

Blend everything except zucchini in food processor for the marinara sauce. 
Use a #spiralizer to make noodles with the zucchini.
#raw #vegan#low fat #spaghetti #marinara #noodles