Try This: Organics Delivered Right to your Door!


Abundant Harvest:

Over a month ago, I signed up to a service offered in my area where I receive all organic produce every week, called Abundant Harvest Organics. The way it works, is I pay $25 for the week to get a small basket (they offer a large as well) of fresh, organic, and in season vegetables and fruits that come from local farms. They offer different add-ons on their website, we add-on eggs each week which are pasture raised and very delicious. With the add-on for eggs, and a $5 delivery charge since they deliver straight to my door our total is $36.

I believe this is my 6th delivery with them at this point, and so far I absolutely love it! This weekly delivery has made my life so much easier. In the short time I have been using their service, I have noticed many benefits. I buy only organic, so going to the store used to be either really expensive, or simply no options – which ends up making everything harder. With Abundant Harvest, I just pick up my delivery right at my front door, wash everything on the spot and store in my fridge until it’s time to eat. I don’t have to carry heavy grocery bags anymore, be lost in the grocery store, or create all this waste with the plastic packaging and bags that you just get rid of once you get home. It feels great knowing that I am creating less waste than I did about a month ago.

Once I get my delivery each Tuesday, I look at what I have and can pretty much plan the rest of my weeks dinners. Of course, I do still have to make a stop at the store here and there for things that didn’t come in my box that week that I might want to use for a recipe, but it makes shopping a quick in and out and much cheaper, and a less frequent trip. I would say I spend about $50 on things other than my box items for the week. So an average of around $80/week for groceries. I don’t know what other people spend, but I used to spend hundreds of dollars each week on all organic items at expensive grocery stores. This option is working much better for me. Their website is also easy to use and you can check what’s going to be in your box ahead of time so you know what to be prepared for, and you can add different things each week or remove them via the website as well.

If you have a service like this in your area (google it!), I strongly suggest you try it out. The best part is you will be supporting people in your community and LOCAL farmers!!!

This Week’s Box:


I can’t wait to get cooking with these lovely ingredients! 😀



Almond Milk: How to make it yourself, and why.

I’ve been making almond milk for a while and after some trial and error I have finally perfected it. Here are the exact steps I take to get the most out of my money and the almonds.


What you need:

– 2 cups raw (preferably organic) Almonds
– 6 cups filtered water
– Cheese Cloth
– Blender

Step 1:
I always soak my almonds over night. Soaking nuts is very beneficial, and helps absorb its nutrients better. All nuts contain anti-nutrients. These anti-nutrients are removed during soaking and leave you with a better version of nuts, nutritionally and taste wise.

This picture shows the almonds before being soakedImage

This picture shows the almonds after being soaked. As you can see the water is murky, so make sure you rinse well and get rid of the bad stuff.


Step 2:
After you have soaked your almonds, drain and rinse them well

Step 3:
Take 1 cup of almonds and transfer to blender, add 2 cups filtered water and blend on high speed


Step 4:
Pour almond milk through cheese cloth into a bowl, strain the almond pulp through the cheese cloth to get all the milk out



Step 5:
Repeat steps 3 and 4 with remaining 1cup of Almonds and another 2 cups of the filtered water

Step 6:
Pour the almond milk into the container you will use to store it. Add the remaining 2 cups of filtered water to the almond milk and you should have a creamy, flavorful almond milk that will last 3 to 4 days.


You will have some leftover almond pulp from making milk, I usually use the leftovers to make a face scrub or almond crackers, and many other things. I will update my blog in the next few days with what you can do with almond pulp.


Why you should make it at home:

I used to buy organic almond milk all the time and thought it was providing me with an alternative to cow milk that was as healthy as can be. It’s still better than cow milk, but the truth is that pretty much anything on a store shelf is processed and has additives. If you read the ingredients for almond milk, it doesn’t look like there is anything bad in there right? Well, if you do some research into it you will find that is not the case and the big manufacturers managed to trick us yet again!

Some of the additives in store bought almond milk are Calcium Carbonate, Tocopherol Acetate, and Vitamin A Palmitate. All of these additives are synthetic and do no good for you but I want to focus on just one of them for this post: Vitamin D2. Vitamin D2 is not Vitamin D, it’s again, synthetic and toxic! There is an entire study done here: 

 The most shocking thing I’ve read is that experts are finding that Vitamin D2 may actually be a cause of Vitamin D deficiency by desensitizing the D3 receptors in our body! And to think Doctors even prescribe this to patients! Vitamin D3 is vitamin D created by our bodies through exposure to the wonderful sun.

So, if you’re buying almond milk from the store, try making it at home instead and get your vitamin D from other places like mushrooms, eggs and the best vitamin D comes from our power and life source, the sun! Get outside, get some sun and let your body do the rest. 🙂

Swiss Chard Wraps with Rutabaga



This was actually the first time I have ever tried raw Swiss Chard and Rutabaga… and I have to say, I loved it! This recipe is my take on a vegetarian wrap, made with a simple and easy cashew cream.

Cashew Cream:

– 1 cup Cashews

– 2 tablespoons Almond Milk 

– 1 Tablespoon juice from a lemon

– 1/2 teaspoon salt

Method for Cashew Cream:

Bring a pot of water to a boil, then add Cashews to a glass or heat proof bowl and pour the boiling water on top. Put the lid on and let sit for about 30 minutes. 

Drain the Cashews and transfer to a food processor, add the remaining ingredients and process until smooth. Add more almond milk if you would like a thinner consistency. 


Swiss Chard Wraps:

– 1 bunch Swiss Chard

– 1/2 cup Quinoa (Already cooked)

– 1/2 Cup Lentils (already cooked)

-1/4 cup cherry tomatoes (optional)

– 2 cloves of Garlic (chopped)

– 1 Rutabaga (peeled and chopped)

– 1/4 cup Pumpkin Seeds

– 1/4 cup Goat Cheese crumbles

– Coconut Oil


Saute Rutabaga, Pumpkin Seeds and Garlic together in a pan with Coconut Oil for 5-7 minutes. Once cooked, add Rutabaga mix to Quina, Lentils and tomatoes in a bowl and mix together. Take your Swiss Chard leaves and cut off the stems, carefully cutting the leafy part away from the stem. Add mixture to each leafs center then top with goat cheese and finally the cashew cream. Wrap leaves up and secure with a toothpick. 

NOTE: I usually have Quinoa and Lentils ready to eat but if you have to cook them, it’s very simple. Quinoa is cooked just like rice 1 part Quinoa to 2 parts water, and boil. You can also use a rice cooker. Lentils also just boil on the stove top until tender.






Take a BIG bite into this healthy dinner and enjoy! Healthy food IS easy and delicious!