Ginger’s Granola Base Mix

A Great Granola Mix From The Adirondacks

I always thought granola was fattening. I went through the era of all fat is bad for you and fat free is the way to be skinny, right?


Our bodies need fat, healthy fat. I started making granola just recently. I have found this base mix perfect to use as a launching pad to many mixes of enjoyable crunchy goodness. I will make up a batch of this basic mix and as the seasons pass find new things to mix in. We are in autumn as I am writing this so with my next batch I will find all the fall flavors that everyone loves to add to them.

Here is the recipe for the simple base mix. It can be great all by itself or you can shake it up with other ingredients added in. Read more

Quick Spiral Cucumber Salad

Great Cucumber Salad

I love a nice cucumber salad it is very refreshing for the summer and is super healthy.

Cucumbers contain lariciresinol, pinoresinol, and secoisolariciresinol. These are lignans that are connected with reduced risk of cardiovascular disease and several types of cancer, including breast, uterine, ovarian, and prostate cancers. Cucumbers are also a great source of antioxidant nutrients that include vitamin C, beta-carotene, and manganese. Read more

Homemade Bistro Veggie Burgers

Veggie Burgers

I have been on the search for a great homemade veggie burger recipe. It has been about 2 years now that I have been vegetarian, with bouts of flexetarian the last 4 years. I am slowly moving to a vegan mostly raw diet for all the health benefits that diet offers for my body and my loved ones.

After surviving cancer 8 years ago and watching my 16 year old daughter battle with ovarian cancer the last 2 years I am convinced that animal proteins in this day and age with all the antibiotics and steroids are a leading cause of cancer growth in our bodies.

Cancer thrives on an acidic environment that occurs when we consume these foods. So my search for a great burger without using animal protein has started. I tried a mock wholefoods recipe of beet sliders but they didn’t cut it with my daughter. She loves the Amy’s brand and I wanted to make one that has the same type of texture and taste. So I went to Amy’s sight and found the ingredients of the Bistro burger our favorite variety, then proceeded to experiment.

My Veggie Burger Experiment

These are my attempt to make a veggie burger that was similar tasting to Amy’s Bistro burgers. This is what I came up with and they came out really well, even my teenage daughter gave them a yummy report. These are great for mixing up and freezing extras. They have not been tested on the grill yet, but perhaps on foil would be the safest way to keep from loosing pieces to the coals!

Start out with your egg replacement binding agent:

1/4 cup warm water mixed with 1 1/2 tbs flax seed meal and 2 tsp Nigari (Magnesium Chloride)  mixed and set aside for 10-15 minutes


  • 1 cup mushrooms (processed on food processor)
  • 1 cup organic brown rice
  • 1/2 cup firm tofu (water pressed out)
  • 1/4 cup pinto beans refried
  • 2 tbs onions minced
  • 2 tbs finely diced celery
  • 2 green onions diced
  • 1 medium carrot shredded
  • 1/2 cup soybeans (processed in food processor)
  • 1/2 green pepper diced
  • 1 clove diced garlic
  • 1 tbs green chillies
  • 1 tbs minced fresh cilantro
  • 3 tbs almond or rice flour
  • 1 tbs avocado oil or safflower oil
  • 2 tbs tomato puree
  • 2 tsp organic tamari
  • 2-3 tbs bbq sauce (your favorite brand or homemade)
  • 1 tsp corn starch
  • 1/2 tsp ground mustard seeds
  • Evaporated sea salt and fresh ground black pepper to taste

Once you have the egg replacement mixed and set aside you can take all the the other ingredients get them chopped and processed. Then toss all ingredients together in a bowl and mix well. Depending on the water content in the veggies you may have to add or decrease liquid ingredients or add in a little more flour.

Heat some olive oil or an oil of your choice in a frying pan till it sizzles, shape your burgers and place in hot oil. Cook on one side not turning till the the burger has a bit of a crunchy crust then flip to other side. They still may break apart but you can continue shaping them as you cook. I froze the extra burgers and cooked them at a later date. The frozen ones seemed to stay together better.

Enjoy veggie burgers wrapped in romaine lettuce to keep them low in calories too. These are very satisfying and fulfilling  for sure!

This recipe is more about playing with ingredients and amounts so it gives you the creativity and freedom to call them your own. I also will change up the veggies if I don’t happen to have a certain one on hand. Have fun with them and enjoy your health!





Happy Easy Brown Rice

Brown Rice Is Healthy

Brown rice is a great addition to a happy healthy diet. Some of the benefits of brown rice are that it is high in fiber which is good for helping to prevent colon cancer, it has as many antioxidants as some of the popular antioxidant fruits like blueberries and strawberries, it is a slow release sugar which helps stabilize blood sugar levels and it has natural oils that can help normalize cholesterol levels.

I am making veggie burgers and one of the main ingredients is brown rice. When I got to that part of the recipe I almost quit. I have never had good luck making brown rice, it always came out yucky tasting, and either crunchy or like mush. I found this recipe and it is a never fail method I will use from now on.

Best Way To Make Brown Rice


3 cups brown rice, medium or short grain
  • 5 cups water
  • 2 tablespoon avocado oil
2 teaspoon kosher salt

 or sea salt

Simple is as simple does and the directions
 are so simple!


  1. Preheat the oven to 375 degrees F.
  2. Place the rice into an 9 x 13 baking dish.
Bring the water,oil, and salt just to a boil.
  3. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil.
  4. Bake on the middle rack of the oven for 1 hour.
  5. After 1 hour, remove cover and fluff the rice with a fork.

This rice will be a huge hit in any recipe. It makes a big batch so freeze some for later use in individual portions. I was so pleased with the results and I hope someone else will find this helpful.

I know that there are so many benefits of eating brown rice and now I can cook it so that it really tastes good and not just suffer through it. Now brown rice is truly happy healthy eating.

Let us know your thoughts on brown rice in the comments below or on Facebook.

Simple 1 Day Energy Building Diet

We just got back from an amazing adventure! We went on a four day rafting river trip through the Gates of Lodore to Split Mountain. The Canyon commences as the Green River departs Brown’s Park and cuts through the Uinta Mountains meandering eighteen miles until its end at Echo Park (Colorado), the confluence of the Green and Yampa River. It was named by the Powell Expedition after the English poem Cataract of Lodore. The take out was just past echo park and when the Yampa is dumped into the Green it was a fast fun ride through the rapids. Nothing huge but a great first time experience.

Being our first time going there were stresses that are hitting us now upon our return showing up as a feeling of exhaustion. We ate and drank like kings and queens on this trip. Each meal planned had an animal protein incorporated in it, then there were the carbohydrate snacks and processed trail mixes with triple chocolate, yum. The lovely libations flowed just like the river too! Today we are doing a simple diet plan to rebuild our energy and help our bodies get back into the swing of things.

So this morning I started us out with a smoothie, I am calling it :

River Rat Repent

Served at 9:30 am (we slept in till 8:20!)

  • 2 bananas
  • 1 cup fresh blueberries
  • 2 cups fresh baby spinach
  • 1/2 avocado
  • 8 medium fresh strawberries (3/4 cup)
  • 1 cup almond milk

Blend ingredients in blender adjusting milk for desired thickness

Then we took about a mile and a half hike with the dog and stopped to get a juice at Blue Star Juice Cafe where we picked up a Paradise and a Cobra. I believe we had this at noon.

Paradise   Cobra

Pear          Carrot
Orange     Pineapple
Parsley     Beet
Celery       Ginger

Around 2:30 I was getting grumpy so Blair whipped up a juice with left overs in the fridge.
I added pinch of sea salt to mine, for some reason it felt right. Our last day on the river we wished we had this sunny day. We had a hard cold rain through the rolling rapids where you get drenched, our ponchos didn’t do much for us.

Sunny Day C Juice

  • 1 apple
  • 4 carrots
  • 2 cups spinach
  • 3 stalks of celery
  • 1 orange

At 3:30 the grumpiness returned so my answer to that was salad. We decided to call it:

Grumpy Girl Salad

  • 4 cups baby spinach
  • 1 cup butter leaf lettuce
  • 1/4 cup blueberries
  • 1 fresh mandarin orange
  • 1/4 cup peas
  • 1/2 cup raw walnuts
  • 1/8 cup strawberry vinaigrette

Once we had that down the grumpiness went straight away and energy just flowed out. So this evening for dinner the plan is to have a high energy protein smoothie that will keep us full through out the evening and give our bodies the replenishment it needs to return to every day life.

Boaters Delight

  • 1 can (cooled) coconut milk
  • 2 tablespoons peanut butter or tahini
  • 1 banana
  • 1/2 avocado
  • 1/2 cup raw macadamia nuts
  • 1 tablespoon coco (optional)
  • You can substitute 1 cup mango for the banana if you want it lighter

Blend ingredients and enjoy !

We also incorporated lots of water during the day. This 1 day energy building menu really brought up our energy from the trip. It is packed with nutrition your body needs after an active vacation like the one we just took. Honestly this really got us through the” day after” blues with flying colors. So much so we are planning our next active trip with the energy it gave us.

Chipotle Vegetable Soup

I made vegetable stock yesterday and started looking for some recipes for a veggie soup that was a bit different. I make soups often and they all tend to taste alike. I guess my habit of putting in the same veggies and spices makes that the case. Read more

Happy Raw Marinated Mushrooms

Marinated Mushroom Recipe

I love mushrooms…

But I thought I didn’t love raw mushrooms. I wouldn’t even add them to salads raw. The texture and the taste didn’t do anything for me. Since I have been trying to incorporate more raw foods into my diet I thought I would give raw mushrooms a try. Hence our marinated mushroom recipe.

I knew eating them plain wasn’t going to do it for me. Marinating them was my best option. I found a few recipes and pulled them together to make them my own happy healthy raw mushrooms. The marinated mushroom recipe below can be made your own too if you have favorite spices you like to add.

These are on the Italian spicy side, simple spice changes can make them Oriental, Thia, Mexican.. well you know what you like.

This is so simple you will think,” that’s it? ” Just don’t leave out the 30 minute salt toss it’s a step that really makes them robust and fulfilling.

Happy Raw Marinated Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: serves 5-6
  • About 10 regular mushrooms
  • 1 TBSP sea salt
  • _____
  • For the marinade:
  • 10 TBSP good olive oil
  • 1 TBSP apple cider vinegar
  • 1 garlic clove, grated
  • 1 TBSP lemon zest
  • Pinch sea salt
  • Freshly cracked black pepper
  • A handful of fresh basil roughly chopped, if you have fresh oregano add that too!
  • Optional: a pinch of red pepper
  1. Wash, scrub and drain the mushrooms. Pat them dry with a towel.
  2. Place them in a colander atop a big bowl and sprinkle 1 TBSP sea salt. Toss to cover them all in the salt and leave them for about 30 minutes at room temp.
  3. Rinse the mushrooms well to get rid of the extra salt and gently squeeze out as much of the water as you can without making a mash out of your mushrooms. Pat them dry with a towel.
  4. In a bowl mix the ingredients for the marinade I do this while they are sitting in the salt. – Olive oil, vinegar, garlic, lemon zest, spices. Add the mushrooms and toss to cover them in the marinade.
  5. Cover the bowl and put the mushrooms in the fridge for at least 30 minutes.
  6. Enjoy chilled with your favorite raw crackers or wholegrain toasted bread. They make a great addition to salad too !

We would love to know what you think of our marinated mushroom recipe. Connect with us on Facebook.

The Amazing Avocado a Healthy Choice

Avocado Uses and Health Benefits

Learn How To Prepare an Avocado Here!

Avocado Facts:

  • The avocado is part of the berry family.
  • Botanical name – Persea Americana
  • Also known as: Alligator pear, vegetable butter, butter pear
  • There are over 80 varieties of avocados.
  • 90% of US avocados are grown in California

Why are avocados so healthy?

  • High in fiber, essential vitamins and minerals
  • Lots of potassium, twice the amount of a banana.
  • They have very little sodium and are low in fructose
  • Provides good monounsaturated fats
  • Helps to maintain good cholesterol levels
  • Lowers risk of heart disease
  • Helps you absorb fat soluble nutrients

Let us know if you like the Avocados as much as we do! Leave your comments below.


Raw Golden Beet Salad

Raw Beets

When people think of beets, they think pickled or cooked beets at least that is what comes to my mind, but like carrots, beets can be eaten raw and this raw beet salad is delicious!

Not only are raw beets packed with nutrition, they are crunchy and sweet too! So sweet, in fact, that they will need a strongly acidic dressing for balance like the one in the recipe that follows.

Get Raw Food Recipes

I will include some variations that you can make to this scrumptious salad also.  If you’re anything like me and never seem to grab all the ingredients even when you shop for a specific recipe then this is a wonderfully easy salad. The great thing about this salad is that it has very basic items that we normally have around the kitchen. Don’t be afraid to throw in things that you enjoy as substitutes.

The cabbage beet and orange is one of my favorite versions of this salad and that can be made with a variety of different cabbages and if you don’t have an orange you can substitute a kiwi or clementines – you know, just have fun with it!

Raw Golden Beet Salad
  • 1 to 11/2 pounds beets, (golden or red) preferably small
  • ½ red onion
  • Salt and freshly ground black pepper
  • 2 teaspoons Dijon mustard, or to taste
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons sherry or other good strong vinegar
  • 1 sprig fresh tarragon, minced, if available
  • ¼ cup chopped parsley leaves
  1. Peel the beets and onion. Use a grater or spiral slicer and grate/slice onion and beets then combine. (You can use a food processor but take care not to break the food down to mush.) Scrape into a bowl.
  2. Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve.

This salad is great with any favorite summer BBQ  foods. It is so quick and easy and can be made up the day or night before. The best thing about this salad is its crunchiness!

Beet Salad Variations

Below are a few variations so enjoy !

Raw Beet Salad with Carrot and Ginger: Beets and ginger are killer together: Use equal parts beet and carrot. Shred the beets and carrots or be fancy with a spiral slicer, add a tablespoon of  peeled, minced ginger to the mix; omit the tarragon. Substitute peanut for olive oil, lime juice for the vinegar, and cilantro for parsley. this makes a great Cinco De Mayo dish!!!

Raw Beet Cabbage & Orange Salad: This is a beautiful looking salad. Use equal parts beet and cabbage, depending on the servings that you need. Shred  beets  and onion (you can substitute a shallot)  as directed; shred the cabbage by hand or you can get the food processor out again. Honestly sometimes I think the food processor adds time to the recipe I mean cabbage is fairly easily shred with a knife.  Peal an orange and chop roughly, retain the juice and add to the dressing above.

Yogurt Dressing For Your Raw Beet Salad:  Very Creamy and makes it a mellow side dish and nice to pair with spicy foods: Replace the olive oil and one of the tablespoons of vinegar with 2 tablespoons plain yogurt, preferably whole-milk. The Greek yogurts are super for this!

You really don’t need special kitchen tools for this but I have recently acquired a spiral slicer and boy does it make it fun! Food processors are loud and require power this little slicer is easy to clean and a blast to use because of the cool textures you get with it. Incorporating more raw foods into your diet doesn’t have to be boring that is for sure!

Get More Raw Food Recipe Ideas Here

We would love to hear your thoughts on raw food recipes. Please leave your comments below.

Tofu Chocolate Mousse

A Healthy Dessert – Tofu Chocolate Mousse

I love my desserts and finding healthy ones is kind of an obsession with me. I had never thought of using tofu in a healthy dessert recipe until we tried this little dish. This chocolate mousse is amazing!

I have always thought of tofu as something to replace meat in vegan dishes but this recipe has given me a whole new insight on the benefits of using tofu in cooking.

We got this recipe from our friend and amazing chef Dawn who in turn took this from the “Zen Monastery Cookbook“. A superior addition to anyone’s cookbook collection. It can be used as a pie filling although we found it just perfect as a mousse served with fresh berries and a dollop of whipped coconut cream.


Tofu Choclate Mousse
Serves: 8
  • Ingredients:
  • 1½ 10.5 - ounce packs firm silken tofu
  • 3 tbsp unsweetened cocoa
  • ⅓ cup maple syrup
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • ¾ cup semi or bitter sweet chocolate chips
  1. Combine tofu, cocoa, maple syrup, vanilla and salt in a food processor until very smooth.
  2. Melt chocolate chips carefully in a double boiler.
  3. Add to tofu mixture and process again until smooth. Chill.


Serves 8 — Assuming that you are willing to share!

There are so many ways to make healthy desserts with coconut milk, tofu, fruit and natural sweeteners.

We are learning that we can create delicious desserts that are good for you and taste great too. One of the places we go for a great healthy dessert recipe is The Raw Chef site. He has a whole course just about making healthy raw desserts. Some of the healthy recipes that he has are; raw crepes, a raw chocolate caramel brownie, chocolate layer cakes, healthy tiramisu and vanilla cheesecake.