Archive for Foodie Friday

Creamy Power-Packed Anti-Cancer Salad Dressing

1 Tbsp red miso*
8 Tbsp water
1/2 lemon, juiced
1/2 Tsp garlic powder
1 tsp onion powder
1/4 tsp tumeric
1/8 tsp cayenne pepper
1/4-1/2 tsp himalayan sea salt (to taste)
6 Tbsp tahini
1.  Juice half a lemon, stir in spices/herbs.
2.  Dissolve miso in water, stir in tahini.
3.  Add tahini to the miso/water mixture
4.  Add lemon juice mixture to miso/tahini mixture.
5.  Enjoy!
That simple!  I have enough left over for a few salads. So just storing in the fridge.
Also makes a great dip for zucchini, celery, cucumber, carrots, bell pepper, etc.
Super healthy! Rich in calcium, vitamin E, healthy fats, and other good-for-you stuff!
Miso is a fermented food that contains probiotics (the healthy bacteria for our gut) and stimulates the secretion of digestive fluids in the stomach. It’s also a great source of B vitamins and is beleived to reduce the risk for breast, prostate, lung and colon cancers. Miso has a substrate that chelates heavy metals out of the body (nice!).  
Tumeric, Cayenne, garlic and onion all are well known for their anti-bacterial qualities. Some of these are also anti-inflammatory, anti-cancer, anti-fungal. Yay! That’s one power-packed salad dressing!
Good stuff!
* NOTE:  Back when I was sick, I could not handle miso.  So if you are chronically ill; have leaky-gut; some sort of auto-immune disease; or are sensitive (or allergic) to molds, then miso may not be a good option for you.  Every body is different so only you will know.  If I were in the process of rebuilding my gut, I would probably avoid miso, but that is only my opinion based on my own life experience.  We are all biologically different, so food that works for one person may be toxic to another person (which is one good reason why no one diet works for everyone – even when choosing a food plan to exploit the body’s natural healing ability).
P.S. The egg is *totally* not necessary in this salad and did not go well at all.  There is plenty of protein (and fat) in the tahini (and pumpkin seeds – which are anti-parasitic).  It just so happened that I hadn’t decided to make the dressing until after I made the salad.  Ha ha ha!

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Making Green Smoothies (Wellness Wednesday)

Today is Wellness Wednesday! Each Wednesday I make a post related to wellness, healing naturally, and to start sharing things that I did to support my body in healing itself naturally. Today, I share a glimpse into my kitchen while making a green smoothie.

Green smoothies are, like, healthy fast food.  Packed with nutrient-dense ingredients, it’s a way to make a quick breakfast with easy cleanup!  Here’s a quick review of the key components I use in my green smoothies, and how I make them taste more sweet without using loads of sweeteners and fruit.  Be creative and add what ever you like, just make sure to rotate your greens.  All greens have a little bit of ‘poison’ or alkaloid in them and when we eat too much of the same green, we will start to get an aversion to that green due to the build up of that particular alkaloid.

And here’s how simple cleanup of a Vita-mix can be:

If this post has inspired or helped you, please give it a like or a thumbs up!


Blessings and Love to you!

Jodi Ana

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Benefits of Tumeric

Tumerica TumericYou may notice that I use a lot of tumeric in my recipes.  It’s true.  I use it so much because it is a potent medicine that has long been used in by the Chinese and Indian cultures.  According to the School of Pharmaceutical Sciences, extensive studies in last twenty years suggest that curcumin contains a broad range of anti-inflammatory, anticancer, antiviral, anti-amyloid (amyloid is a starch-like protein which is deposited in the liver, kidneys, spleen, or other tissues in certain diseases), antiarthritic and antioxidant properties.

The Journal of the American Chemical Society reports that tumeric contains a broad range of antioxidant, antiviral, antibacterial, antifungal, anticarginogenic (An anticarcinogen is any chemical which reduces the occurrence of cancers, reduces the severity of cancers that do occur, or acts against cancers that do occur, based on evidence from in vitro studies, animal models, epidemiological studies and/or clinical studies), antimutagenic (in genetics, a mutagen is a physical or chemical agent that changes the genetic material, usually DNA, of an organism and thus increases the frequency of mutations above the natural background level. As many mutations cause cancer, mutagens are therefore also likely to be carcinogens) and anti-inflammatory properties.

Studies have linked lower rates of prostate cancer, breast cancer, lung cancer and colon cancer have been linked to tumeric or it’s compound, curcumin.  Circumin has even been shown to prevent tumors from forming in laboratory experiments.

Rich in niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, magnesium, copper, iron and zinc; tumeric is also widely know as an immunity booster and has been studied in treating or preventing a wide variety of conditions, including Inflammatory Bowel Disease, Rheumatoid Arthritis, Cystic Fibrosis, Cancer, and even High Cholesterol.  Tumeric is also a well known liver tonic.  In fact, an extract from tumeric, circumen, repaired and regenerated liver tissues of diabetic groups in this study.

As you can see, there are many, many reasons to make tumeric a regular part of your diet!  The benefits of this medicinal food can be received by eating the fresh root or by adding the spice to your meals.  To me, it is virtually flavorless but packs a huge nutritional and medicinal punch to my meals.

What’s more, turmeric may kill liver cancer:

“What may be even more remarkable is the accumulating research on the anti-liver cancer properties of turmeric (and curcumin). The has 26 preclinical studies showing it kills liver cancer cells and tumors, including one case study involving a 6-month old infant with a life-threatening liver vascular tumor (hemangioendothelioma) who was reported treated successfully with a dietary supplement of curcumin, with 6-year follow-up.

One of the most remarkable facts about turmeric as a potential drug and chemotherapy alternative is its exceptionally high margin of safety. A 2001 study in cancer patients reported that quantities of curcumin up to 8 g, administered per day for three months, were not toxic and resulted in significant anti-cancer properties in a number of those treated. Considering that turmeric is only 3-4% curcumin by weight, this implies that a larger quantity of turmeric can be consumed safely, as well.”

Here are a few recipes showing you how simple it is to incorporate tumeric into a soup, or check out my recipe page.  Happy Healing! <3

Spicy Vegetable Soup

Spicy Cabbage Soup

Baby Corn & Sprout Soup


In Love & Gratitude,


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Baby Corn & Sprout Soup


Hello beautiful people!  Here is the latest creation that I made last night.  A cinch to prepare, oh so delicious, and good for you, too!  Notice all the colors in this soup.  How healthy is that?!  This was a hit with the roommates 🙂



2 Red Bell Peppers, diced
1 Anaheim Pepper, diced finely
1 Small Onion, diced
6 Cloves Garlic, sliced
6 Baby Corn, sliced
3 Small Carrots, chopped
1 yellow squash, chopped
1 c. Sprouts (I used Horse Gram Sprouts)
1/2 c. Fenugreek Sprouts (optional – not pictured)
1 Potato (Optional, I didn’t use the potato and the soup was perfect without it)

2 Tbsp Coconut or Olive Oil
3 Tbsp Ghee (for flavor and richness)
1/8 Tsp Red Chili Pepper (Optional)
2+ Tsp Tumeric
1/2-1 Tsp Mustard Seed
1 Tsp Garlic Ginger Paste

Water or vegetable broth – Enough to cover the veggies and make it into a soup, ha!

1/4 c. Tomato Puree (optional)
2 Vegetable Bouillon Cubes (omit if you used vegetable broth)
2 tsp Himalayan Sea Salt
1/2 Tsp White Pepper
2 tsp Lemon Pepper
1 tsp Rosemary
1 tsp Oregano
1 tsp Thyme
1 tsp All Purpose Seasoning (Ingredients: Salt, Onion, garlic, allspice, celery seed, chili,
black pepper, sugar, coriander, ginger,
thyme, basil, oregano)



1.  Heat oil in pan, then add “Ingredients A”.

2.  Mix well, then add “Ingredients B”.  Cook until half way tender (I usually add the
italicized ingredients first and cook them until half way tender, then add the rest)

3.  Pour enough water to cover the veggies and go about two inches above them (enough to make it a soup after it boils down a bit).

4.  Bring to boil, then turn heat to low and simmer until carrots and corn are tender enough to eat.

5.  Add “Ingredients D”, stir, simmer for another five minutes.

6.  Serve and enjoy!

















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Roasted Vegetables with Peanut Sauce


Photo:  Roasted Vegetables and Tofu at Rasa Dhatu in Gokulam, India

This recipe is inspired by my visit to Rasa Dhatu today.  Such a simple, delicious treat!

My plate has the following but you can add what you like:

Baby Corn
Yellow Squash
Cherry Tomatoes
Red Bell Pepper
Green Bell Pepper


For best results pre-heat oven to 375 and cut vegetables into evenly sliced and same-sized pieces.


1/2 Cup Peanut Butter
6 Tbsp Water
5 Tbsp Rice Vinegar* (May substitute with freshly squeezed lemon or lime juice)
3 Tbsp Braggs Liquid Amino’s (Organic Section at Dillons or the Health Food Store)
2 Tbsp Honey (or other sweetener, to taste)

* – Typically available in Ethnic section at Dillons or near Chinese ingredients.


  1. To help the vegetables to brown, you can toss and cover evenly with oil.
  2. Add any type of flavoring you would like:  Salt, Pepper, Chopped garlic, Rosemary, Chiles, Red pepper flakes
  3. Spread veggies evenly in a roasting pan so as not to touch on the sides.
  4. Once browned, turn with spatula to brown other side.
  5. Once browned again, cover with foil until tender.
  6. Remove to a dish and pour sauce over them.

For a little more flavor you could add some garlic and ginger to the Peanut Sauce, or garlic/ginger paste.  Get creative and make it yours!  Let me know how it turns out and what you did to make it your own 😀  Happy Eating!

In Love and Gratitude,


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Soda Alternative

Soda is full of sugar, and it’s bad for you.  If you have fat around the middle of your body you can thank sugar for that.  Seriously, research it.  How do you kick a soda addiction?  Replace it with something good, like nutrient infused water.

Here is a link to a recipe for Mint, Cucumber, Lemon water and here is what one of my readers has to say about it:

“i been trying [this] drink out for the last couple of days (and eating the contents in the evening!) well all i can say is it really has got things moving (and i didn’t know i had things which needed to be moved lol!) got to be good for me!!”


This recipe is supposed to be a “fat flush” drink:



This site lists 8 different “detox” water recipes:


Truthfully, drinking some of these instead of soda may suck at first, until your taste buds change.  Just proceed with the understanding that after you go a while without the soda (sugar) your taste buds will change over time.  Once they do, the infused waters will actually taste good and the soda will eventually taste gross.

Also, for me, the more processed sugar I consume, the more I crave.  As long as I stay away from it, I didn’t crave it.. but it generally takes about 2-4 weeks for the cravings to disappear after cutting processed sugar out completely.

Coconut water is also good for you but it may taste pretty disgusting at first, especially if it’s packaged.  Again, as your taste buds change, the taste will improve.  Coconut water from Young Thai Coconuts is sweeter and yummiliscious! Here is what they look like:


If you’re in the Wichita, Kansas area, you can find them at Green Acres, or you can save some money and go to an Asian store to buy them.  Finally, you can even make one of my personal favorites, good old fashioned, home-made lemonade.  Click here for the recipe.  Cheers!


If this page has inspired or helped you in any way please subscribe, share, comment, and like my facebook page.

In Love and Gratitude,


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Anti-oxidant & Detox Lemonade

35 oz water
7 Lemons
7 Oz Sweetener (Maple Syrup, Honey, etc)
Optional:  Ice Cubes

2 Tbsp Maple Syrup or Honey
Juice of one fresh lemon
6-8 oz water
Optional:  Ice Cubes

Juice the lemon into a glass
Add Sweetener and Water, then stir
Optional:  Add Ice

Lemons are incredibly healing.  They are alkalizing, and have strong strong antibacterial, antiviral, and immune-boosting powers.  They also have anti-oxidant powers and contain large amounts of vitamin C (nearly half the daily recommended dosage).  Lemons also assist in healing and cleansing the liver and, did you know that lemons lower blood sugar?  It’s true!

Back when I had metabolic syndrome, when my blood sugars would go higher than I wanted, I would drink fresh squeezed lemon juice in water to bring it back under control.  I know it works because I tested my blood sugar levels before and after.  Neat stuff!  Hippocrates said, “Let thy food be thy medicine and they medicine be thy food”… there is something to that statement.  After all, Hippocrates was was a pretty smart dude.

An excerpt from an excellent  source,

“Vitamin C travels through the body neutralizing any free radicals with which it comes into contact in the aqueous environments in the body both inside and outside cells. Free radicals can interact with the healthy cells of the body, damaging them and their membranes, and also cause a lot of inflammation, or painful swelling, in the body. This is one of the reasons that vitamin C has been shown to be helpful for reducing some of the symptoms of osteoarthritis and rheumatoid arthritis.

Since free radicals can damage blood vessels and can change cholesterol to make it more likely to build up in artery walls, vitamin C can be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease.

Vitamin C is also vital to the function of a strong immune system. The immune system’s main goal is to protect you from illness, so a little extra vitamin C may be useful in conditions like colds, flus, and recurrent ear infections.

Owing to the multitude of vitamin C’s health benefits, it is not surprising that research has shown that consumption of vegetables and fruits high in this nutrient is associated with a reduced risk of death from all causes including heart disease, stroke and cancer.”
♥ – – – – – – – – – – – – – – – – SOULYSTIC CHALLENGE – – – – – – – – – – – – – – – – ♥

For the next three weeks, and on an empty stomach, try drinking freshly squeezed lemon juice in a warm (not hot) glass of water with a little bit of honey first thing in the morning to kickstart the digestion process for the day.  and see what it does for your digestion.  Let me know how it works for you!  Read more here about the benefits of drinking warm water.  Everyone is different, so test out quantities for yourself.  For me personally, I drink about a quart of fluid in the morning, minimum.  Most days I drink more than that.  It seems the more fluid I take in the morning, the better my digestion.
♥ – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – ♥

Read more here about how healing it is!

In Love & Gratitude,

Jodi <3

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Spicy Cabbage Soup Recipe


3/4 small head cabbage, roughly chopped
5 small fresh tomatoes
1.5 cups celery, diced
1.5 cups shredded carrots
1.5 small onions
1.5 red bell pepper, diced
1-2 red chili peppers
1 green chili (Anaheim chili)
2 tsp oregano
2 tsp basil
1 tsp tumeric
1-1.5 tsp garlic/ginger paste
1/8 tsp red chili pepper
Himalayan Sea Salt
White Pepper
Coconut Oil
Broth or Bouillon Cubes (I used Chicken flavor)
Green Onion (Optional)

Chop the following and place in a dish together:

IMG_7313Dish 1
Red Chili Peppers
Anaheim Pepper
Red Bell Pepper

Dish 2

Dish 3

Heat the coconut oil in a pan.
1.  Add turmeric, red chili pepper, and garlic/ginger paste; stir.
2.  Add Dish 1 (Red Chili Pepper, Anaheim Pepper, Red Bell Pepper, Onion), salt and pepper to release the flavor – 1-2 minutes.
3.  Add Celery and Carrots; sauté until tender.
4.  Add water (or broth), enough to cover about 2″ above the vegetables.
5.  Add Oregano, Basil, and, if not using broth, bouillon cubes (I added 3 cubes based on the amount of water in the pan).
6.  Add cabbage and tomato.  Bring to a boil, then simmer until cabbage is tender.
7.  Add green onion before serving

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