Sunday, November 24, 2013

Pumpkin Bread {Gluten, Grain, Soy and Dairy FREE!}

At last! A bread that is Gluten, Grain, Soy and Dairy free that doesn't contains tons of eggs. Most Paleo bread recipes call for 5 eggs and to be honest, I really don't like the over the top "eggy" taste. I had to figure out a way to use less eggs without jeopardizing consistency. Then I realized that Chia seeds could be used! They absorb water, are gelatinous and would be able to hold the bread together perfectly. It took several months of playing around but here she is at last! 

If you have never tried baking with coconut flour , please note that the texture is a little different than what you may be used to. 

Here is a guilt-less treat for you and your family!

Pumpkin Bread {Gluten, Grain, Soy and Dairy FREE!}

  • 3 ROOM TEMPERATURE  Pasture Raised Eggs (makes fluffier bread)
  • 1 cup of Fresh Pumpkin Puree
  • 1/4 Cup of Organic Coconut Oil
  • 1/4 Cup Organic Grade B Maple Syrup  
  • 1/2 Cup Organic Coconut Flour 
  • 1+1/2 - 2 Tsp Pumpkin Pie Spice or Cinnamon 
  • 1 +1/2 Tsp Ground Chia Seed Powder (about 1 tsp chia seeds)
  • 1/2 Tsp Vanilla Extract
  • 4 TBS Coconut Milk or Water


  1. Preheat oven to 400 degrees
  2. In a large glass bowl, add eggs and beat for one minute.
  3. Add the rest of the ingredients EXCEPT water and Chia Seed powder and mix.
  4. Add Chia seed powder and water and mix until you achieve a creamy consistency. Add 1Tbs of water if it too thick.
  5. Grease Glass loaf pan with Coconut oil and add ingredients
  6. Bake for 25-30minutes, cool and serve!

Did you enjoy this recipe? Leave a comment below and share!

~ Blessings to All ~

Sunday, November 17, 2013

Cranberry Alkalizing Green Juice

Green Juice! One of my favorite things in the world! 

Juicing is one of the best changes I have implemented to better my health so far. As soon as I drink green juice, I feel light, energized and nourished. The most powerful thing about green juice is that the nutrients are absorbed right away! Easy on your body and digestive system.

I have been juicing for about 4years now. I still love it as much as I did on day one. After several juice fasts of 5, 10 and 20 days I felt absolutely wonderful! These fasts did a lot to heal my relationship with food, to clear my mind and most importantly cleanse and give my digestive system a break. 

Throughout the years I have developed a palette for green juices without fruit sweetener. In fact, I avoid juicing fruits because the high sugar content may throw off blood sugar levels. Unbalanced blood sugar levels cause the leaching of phosphorus and calcium from teeth and bones. An occasional juiced apple or orange is okay but prefer to eat fruit whole. I also stopped juicing dark leafy greens that contain Oxalic Acid such as Spinach and Kale. Why? Oxalic Acid has been linked to kidney stones. It also may cause the absorption of calcium and iron and irritate the intestinal track. I juiced tons of Kale in the past years because of the deep, delicious earthy green taste. Now, I simply enjoy it sauteed with tons of garlic and onions as a side dish.

All the bases for my Green juices contain celery and cucumber. I love those two together - they are like nature's 'Gatorade' minus all the processed sugar and bright neon colors. Both veggies are mostly water and are two of the most 'bang for your buck' veggies to juice. Cranberries are fresh and in season so it is great to take advantage and add them to your green juice. Ginger is always present in my juices. I love the spicy kick and it is such a powerful root with so many benefits.

Celery: High in vitamin K, antioxidants, contains natural salt and it is anti-inflammatory.

Cucumber: Made up of 95% water, anti-inflammatory and filled with B vitamins and silica.

Cranberries: Anti-inflammatory, high in vitamin C, contains antioxidant, anti-inflammatory, and anti-cancer properties. 

Ginger: Aids digestion, Immune Boosting and contains anti-inflammatory compounds.

This is one POWERFUL, tart, anti-inflammatory and nutrient packed health drink to brighten your day! :)

Cranberry Alkalizing Green Juice
for one 
  • 4 ribs of Organic Celery
  • 1/2 Organic Cucumber with Peel
  • 1 cup Fresh Cranberries
  • 1/4 Organic Lemon (Peel optional, it will make the juice bitter)
  • 1 inch Fresh Organic Ginger
  • pinch of Himalayan Sea salt (to bring flavors together)
  • OPTIONAL: 1 Organic Granny Smith Apple

  1. Wash all your organic veggies and juice, juice, juice! If you would like a bit of sweetness to your juice or you are simply starting out, add the apple, core and all.
  2. Snack on something while you drink your juice. It will get saliva going and help with assimilation and absorption of the nutrients. 


~Blessings to All~

Wednesday, November 13, 2013

Pumpkin-Chia Smoothie (Dairy-Free)

It is Pumpkin Season! They are abundant, local and fresh. So why not take advantage?

Here is a quick and simple Pumpkin-Chia Smoothie recipe that can be made without dairy. You could also use half Coconut Kefir and half coconut milk. Or half Raw milk Kefir and half raw milk if it is available to you. Kefir will add Probiotics to the the smoothie making it easier to digest and flooding your gut with beneficial flora. Probiotics are vital for immune function and digestion.

Chia Seeds are the 'small giant' of seeds! They are a powerhouse of nutrients and a super food loaded with Calcium, Iron, Magnesium and fiber. They absorb a lot of water and create a gel-like consistency that is sure to satisfy hunger. I enjoy putting these in smoothies to create a thicker consistency. They have a mild, versatile nutty flavor that goes well with many dishes.

*Be sure to add the Chia seeds AFTER you blend the smoothie unless you have a high-speed blender such as Vitamix* 


  • 3/4 - 1 cup sweetened Homemade Coconut Milk
  • 3 TBS Fresh Pumpkin Puree
  • 1 Raw Egg Yolk (from Pasture raised, soy-free chickens)  *OPTIONAL*
  • 1/2 Tsp Chia Seeds
  • 1/2 Tsp Pumpkin Pie Spice OR 
    •  1/2 Tsp Cinnamon
    •  1/8 Tsp Ground Cloves
  • 1/2 Tsp Maca Powder
  • 1 Frozen Banana 
  • 2 small cubes of Ice 
  • Pinch of Himalayan sea salt 

  • In a blender, add Coconut Milk (If you want a thicker smoothie, only use 3/4cup of milk),
    • OR 1/2 cup coconut milk, 1/2 cup coconut kefir OR 1/2 cup raw milk kefir, 1/2 raw milk if available to you 
  •  Add Pumpkin Puree, raw egg yolk, Spices, maca powder, sea salt and blend well. 
  • Add frozen banana, ice and blend until you achieve a smooth consistency and serve.
  • Add Chia seeds and blend in with a spoon, let it sit for a couple of minutes and enjoy. (If you have a high speed blender, simply add to the mixture and blend)  

ENJOY and feel free to add anything you love to make it your own. 

~Blessings to All~

Sunday, November 10, 2013

Simple, Nourishing Stove-Top Chicken Broth

After the birth of my son, I started to experience discomfort and aches in my knees and ankles every time I got out of bed. After several weeks of discomfort I was ready to do something about it. I knew that mineral and nutrient deficiencies caused joint discomfort. I started freezing the bone leftovers from the whole chickens we roasted once a week and started making chicken broth. After drinking this broth for three days, the aching was GONE and has not returned since then. The aching may have been from the 50+lbs I gained during my pregnancy, or from the 48+hr labor or simply from having all the minerals in my body depleted and not replaced. A woman's body is amazing and is able to adjust through many changes while pregnant and giving birth. It is important that we care for ourselves first so we are able to care for those we love.

This is one of the most inexpensive, nourishing foods to add to your health routine. I have been making bone broth at home for over a year now. This is a great way to use leftovers bones from your roasted organic chickens and vegetable scraps. I highly recommend this for anyone experiencing  bone or joint discomfort, arthritis or tooth decay and sensitivity. Homemade chicken broth is economic, healthy and delicious!

What is Bone broth?

Bone broth is a traditional dish used throughout the world for thousands of years that is known for its healing qualities. Bone broth is the liquid 'soup' leftover from bones and vegetables that have been simmered in low heat for about 24hrs. The slow heat extraction process transforms the water into a nutrient-packed soup rich in phosphorus, gelatin, collagen and other trace minerals. 

Benefits of Bone Broth

  • Easy to digest - The minerals are already broken down and in liquid form, making it easy on the gut and intestines to absorb.
  • Heals and nourishes the gut - Many gut healing diets such as GAPS encourage the use of broth to aid the gentle healing process.
  • Decongestant- Great for drinking when sick and congested with a cold. Chicken soup, Anyone?
  • Reduces inflammation and joint pain - Provides the body with trace minerals for bones and joints.
  • Supports bone growth and REmineralization - Bones need phosphorus and calcium to grow and to REminiralize, both present in bone broth.
  • Promotes Beautiful Skin - Broth is rich in beautifying collagen and gelatin!
  • Hair and Nail growth- ^
  • Promotes sleep and relaxation 

Now that you know some of the amazing benefits... Lets get on to the recipe so you can start making your own at home!


It is important that we show appreciation and gratitude toward the animal that we are consuming for our own nourishment. No one likes to talk about this but it is an important and mindful ritual for me. Being grateful will send love to the animal's spirit. When preparing food in a state of love and gratitude your meal will taste better and it will transfer the love and good energy to those consuming it. 

  • 1 gallon Bag full of frozen Pasture Raised, Soy-Free Chicken bones or 2 organic chicken carcases
  • 2-4 chicken feet
  • 2-3 Large Sweet Onions, roughly chopped
  • 2 Large Carrots, roughly chopped
  • 5-6 stalks of Celery, roughly chopped
  • 1/2 bunch of Parsley
  • 1Ts Peppercorns
  • 5-6 Quarts of Spring or reverse osmosis water (Please make sure your water is NOT fluoridated) 
  • 1Tbs Organic, Raw Apple Cider Vinegar

  1. In a large stainless steel pot, add water, raw apple cider vinegar and mix together.
  2. Add bones, feet, 1+1/2 chopped sweet onions, 1 Carrot and 3 chopped stalks celery and let it sit for 30minutes.
  3. Turn the burner ON to medium heat and bring to a boil.
  4. Scoop out foam from the top (if any).
  5. Bring the temperature down to Low/Med heat to a slow simmer (you should see a couple of bubbles).
  6. Cook on low heat for 8-12hours and then add peppercorns, the remaining onions and celery. If leaving overnight and water is low, add another two quarts of water, bring back to a boil and then drop and leave at low/med setting.
  7. Cook for another 8-12hrs at low/med heat. 
  8. Ten minutes prior to your broth being completed, add parsley.
  9. Allow broth to cool down for 30mins, strain with a stainless steel strainer and place liquid into glass jars. Store in fridge.
  10. In a couple hours, the fat from the broth should rise to the top of the glass container. Skim that off and toss it. In a day or so your broth should turn thick and gelatinous. That is what you want! 
  11. Freeze excess broth as it should only sit in your fridge for about 3 days. 
  12. TO ENJOY: Heat in low/med heat and serve! Add sea salt to taste.

In my home, we simply drink it in the morning instead of Tea or coffee, use it as a base in soups and to cook vegetables.

Why chicken Feet? 
Chicken feet are one of the sources with the highest amount of Collagen and Gelatin! These two are vital for skin, hair and nail growth. 

Did you enjoy this post? Leave a comment below and share with your friends and family!

  ~Blessings to All~ 

Friday, November 1, 2013

No Crust Pumpkin Pie (Paleo)

There is nothing in the world that I love more than Pumpkin Pie! I have loved it ever since the first time I tried it at the age of 10. When I made the change to a healthier lifestyle, Pumpkin Pie is what I missed the most. There is nothing like it!  

I have been making desserts and transforming them by using clean ingredients for several years. I really enjoy the process, and more importantly knowing that I am creating a delicious, healthy alternative. Pumpkins are in season now and in great abundance at my local farmer's market. I purchase what produce is in season and prepare what is freshly available. There is just something that I really enjoy about having a connection with our local farmers. It is a wonderful feeling to know where your food comes from, who grew it and be able to recognize and appreciate the love that went into the process.

Here is a simple treat that is Soy, Dairy, and processed sugar-free. A total guiltless dessert that does not need a crust to satisfy your taste buds. I could eat this every day! This dish is one that I feel completely comfortable feeding to my Son as a treat.

*For those of you who want to jump right into it, the recipe is below.
For those who are interested in WHY I use the ingredients I use, there is more information towards the end of the post.*

∙∙∙No Crust Pumpkin Pie (Paleo)∙∙∙

  • 2 Cups of Fresh Pumpkin Puree.
  • 2 Large Pasture Raised, Soy-Free Eggs
  • 1 cup of Homemade Coconut Milk - Recipe Here! (If you decide to use store bought milk please make sure it is Carrageenan-Free)
  • 1/2 cup of Organic, Grade B Maple Syrup
  • 1 Tsp. Organic, Cold-Pressed Coconut Oil (I prefer the Dr.Bronner's brand)
  • 1 Tbsp. Organic Coconut Flour
  • 2.5 Tsp. Pumpkin Pie Spice (start with 2tsp and taste test to see what you like. I personally enjoy the pronounced, strong taste of the spices) OR
    • 1 + 1/2 Tsp. Cinnamon
    • 1/4 Tsp. Nutmeg
    • 1/4 Tsp. Ground Cloves
    • 1/4 Tsp. Cardamom
  • Pinch of Pink Himalayan Sea Salt to bring all the flavors together

  1. Cut pumpkin in half, remove seeds and roast at 400º for 45-60mins on middle rack. Scoop out and set aside.
  2. Prepare Homemade Coconut Milk -> Recipe Here!
  3. Preheat oven to 350º
  4. Grease Glass Pie Dish with coconut oil or grass-fed butter
  5. In a large Glass bowl, add Eggs and whisk together.
  6. Add the Pumpkin Puree, Coconut Milk, Maple Syrup, Coconut Oil  and mix well.
  7. Add Coconut Flour, Spices and a pinch of Salt.
  8. Pour Mixture into your glass pie dish.
  9. Bake at 350º for 50-65 minutes and allow to cool,then serve.
*I find that the Pie to taste BETTER the following day! Cold and delicious!*

OPTIONAL Whipped Topping
  • Organic Coconut Cream OR Grass-Fed, Raw Heavy Cream (for those who have access to it) – I do my best to avoid canned food items even if organic and BPA-Free. Coconut Cream is hard to find in stores but can be ordered online Here.
  • ½ tsp of Organic, Raw and preferably local (to you area) Honey
  • ¼ tsp Cinnamon
  • ¼ tsp of fresh organic vanilla bean OR extract

Add Coconut Cream, Honey, Cinnamon and Vanilla bean to a high-speed blender, immersion blender, or mixer and blend until you achieve a thick consistency.

Chill, serve and enjoy!
Quality Matters.

Here is a quick overview on why I use certain equipment and ingredients in the recipe. I will go into more depth into these subjects in the future.
I take the quality of the food I put into my body very seriously. It is important to know how your food was grown, prepared and processed. With a profit-driven food market, quality is often not a priority. We must eat consciously and be aware of what we are putting in our body and how it affects us.
Why Organic? Organic refers to food grown naturally without the use of pesticides, synthetic fertilizers and possibly Genetically Modified Organisms.  If you are not eating organic, you may be ingesting chemicals known to disrupt the body's normal functions. 
Why Pasture Raised Soy-Free Eggs?  Most commercial eggs come from unhealthy chickens that live their life in cages in packed quarters. Even "cage-free" or "free-roaming" eggs can come from chickens packed 10,000 deep into barns never seeing the light of day. If a chicken is allowed to roam outside on pasture, it can absorb vitamin D from the sun and eat its natural diet of insects, grubs and worms (Chickens are NOT vegetarians). 
Why Cook with Organic Grade B Maple Syrup and NOT Raw honey? Many recipes call for Raw Honey; I personally do not like Heating Raw honey. Raw Honey is antibacterial, antiviral and antifungal and contains phytonutrients, minerals and enzymes. Heating it degrades the quality of its constituents. I make sure to ingest it raw and use it on special occasions. 

Grade B Maple syrup is collected later on in the season giving it a deeper maple taste and a darker color which is said to contain a higher mineral content. I personally LOVE that woody, dark, rich taste and prefer it over Grade A. It is my sweetener of choice for baking.
Why Cook in Glass? I avoid non-stick and Aluminum baking pans at all cost. Most of them are covered with Teflon, a synthetic Polymer. When heated, some of the synthetic polymer is released giving off toxic fumes. That is something I do not want to ingest or breathe in! Aluminum is a neurotoxin which has been linked to Alzheimer's. Pyrex glass is a safer alternative and what I use to bake in my home. Making sure the pan greased with plenty of oil will ensure there is no sticking.
Why Pink Himalayan Sea Salt? Not only is this ancient salt from the Himalayan mountains absolutely beautiful, it is also filled with 84 trace minerals & iron that naturally occur in the ocean. This is the salt I personally use the most in my home. 

 Did you enjoy this post? How did your Pie turn out? Leave a comment below!
~Blessings to All~

Simple Homeade Coconut Milk

I use Coconut milk for many of my recipes and as a base for smoothies. Most packaged store brand Coconut Milk contains preservatives and additives such as carrageenan. Frankly, it is easy to make so why not save a few bucks and make my own at home?

So, how do you make homemade Coconut Milk? It is easy and only requires two ingredients. You can make this out of fresh or dried coconut meat

The recipe below is a good base for desserts such as my No Crust Pumpkin Pie! The milk is thicker and more concentrated. If you want to use the milk for smoothies, double the amount of water in the recipe.

Simple Homemade Coconut Milk

  • 1 Cup Raw, Organic Coconut Chips - Make sure they are Free of Sulfate and Hexane. We purchase them in bulk. They are great for shredding to add to desserts, for trail mix, and to make milk. I prefer the 'Nutiva' brand of Coconut Chips.
  • 1 1/2 to 2 cups of Spring or Reverse Osmosis Water
  • OPTIONAL: 1/4 tsp Organic Cinnamon
  • OPTIONAL: 1/4 tsp Organic Raw Honey
  1. Soak the Coconut Chips in 1 cup of water for 2hrs or longer.
  2. In a high-speed blender, add coconut chips first, break them down as much as possible and  slowly add water. Blend on a low setting until pieces have been dissolved.  I personally like my milk to be thick and only add about 2 cups of water. You can add another 1/2-1 cup if you would like to stretch it.
  3. Strain the milk using a cheesecloth, nut milk bag or fine strainer.
  4. Optional: Add Cinnamon and Honey or any other spices you would like. I love to add 1/2 tsp of Lucuma powder!  

Serve and enjoy a Dairy, Soy and Grain-free Milk! Simple, economic and delicious!

~Blessings to All~



November 1st, 2013 by GreenEarthMama (Delis)
The Blog Does Not Provide Medical Advice.

The GreenEarthMama is a personal blog written by Delis. My purpose is to share experiences and information as I seek to improve the health of my family through a real food lifestyle. I’m also interested in alternative parenting approaches such as co-sleeping and extended breastfeeding, which I blog about. Information found on the GreenEarthMama blog is meant to motivate you to make healthy choices based on your own research in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this site! Reliance on any information provided by GreenEarthMama, others appearing on the Site at the invitation of GreenEarthMama, or other visitors to the Site is solely at your own risk.

Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.