Sweet & Spicy Sweet Potatoe Chips


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1/8 slices sweet potatoe 

1/2-1 tbsp franks red hot sauce (ORIGINAL flavour: Franks Red Hot Original)

1/2 freshly squeezed lemon (about 2-3 tbsps)

1/2 tsp garlic powder (not salted)

1/8 cup olive oil

1/2 tsp kosher salt (more if you prefer if even more salty)

Dehydrate for 6-8 hrs (depending on the size of your dehydrator you may want to only cut half of your slices..dehydrate..then once done…cut the next lot. Sweet potatoe does not turn brown much or to quickly like white potatoe..but they do wilt..so best to only cut so much and you can do 2 batches of liquid/mix)

First: I cut the peel off of my sweet potatoe. A carrot peeler works awesome!!!


Next place your peeled sweet potatoe onto your Norpro Mandoline Slicer or slicer of choice.

Mandolin Slicer


(I brought it where the slicer can be it’s thinnest cut-pretty close to 1/8 or bit less.) If you cut them thicker I’m not sure if they will crisp up as nicely….maybe it will..it may just need MORE TIME. I haven’t experienced/tested that.

Then make up your sauce/liquid mix

I used a very large sweet potatoe..so I had to dehydrate it in 2 batches..and also doubled my liquid mixture recipe. I seriously need the extra trays for my dehydrator. Extra Dehydrator Trays

Then take each slice and slightly dip into the mix and massage into the slices. Best to do each slice individually so the ingredients are distributed well and not to saturated.

Don’t overdo the olive oil …your chips will turn out to greesy. SO depending on your size of sweet potatoe..you may need to lessen it …sometimes I go from 1/8 cup to 1/4. Depends. Though you can always dab off the excess oil…they still crisp up well.

Now add it to your dehydrator. I use…the “Nesco American Harvest 5-Tray”

Nesco American Harvest 5-Tray Dehydrator

Now the slices are added …HEY looks like a FLOWER!!!!! 🙂

Here they are after about 4 hrs..shrinking, shrinking ..hahah

They look crispy..but still chewy.


And now they are done..after 8 hrs


Nice and thin and seriously crispy!!!! 


Hey LOOK….one dried into a HEART…awwwwwww… 🙂


The best way to check if they are done: somewhere between 6-8 hrs grab 2 or 3 of them and let them cool down for about 10 mins. Bite into them see if they are crispy (like potato chips ~ when warm they remain slightly chewy still). If still slightly chewy, you may need to put it on for longer. Just test it every now and then because you may have sliced them a bit thicker than 1/8 .

Like all of my CHIP recipes…when chips are ready…let them cool down before sealing into a container. You will notice even after 8 hrs..when you first grab the sweet potatie chip..it will seem somewhat movable/soft…after about 10-15 mins or so…they WILL become very CRISPY. But if you can’t wait and want to eat it slightly warm..it will be a WEE chewy.

Place into a sealed container…(I tend to use a glass dish with a lid. More or 
less along the lines of this: (Glass Bakeware Dish). Add some (uncooked rice at the bottom of the dish) it will prevent moisture from going back into your chips. BUT don’t toss that rice out…it is UNCOOKED…you can always cook up that rice for a meal…hahah)

Every dehydrator is different, so it is best to follow the directions that come
with yours.

You can find more CHIP recipes here: (Homemade Chips)


Homemade Ketchup


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6 large tomatoes 
2 cans tomato paste ( 5.5 oz cans – organic if possible)
1 large onion (chopped) 
1/2 cup red wine vinegar 
1/2 cup white vinegar 
3/4 cup xylitol (powdered) (Xylitol Canada – BULK)
1/2 cup olive oil 
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice 
1/4 teaspoon cayenne pepper (we like it with a hint of bite. You can remove or reduce to 1/8 tsp)
2 or 3 bay leaves (dried)
1/2-1 teaspoon kosher salt 
2 tablespoons braggs soya sauce (Braggs Soya Sauce)
3 cloves


Grab your 6 large tomatoes.


Peel your tomatoes (I used a paring knife).


Remove seeds and white sections.



Dice your tomatoes.


Then cut your onions.


Next …toss in ALL of the ingredients, (plus the diced tomatoe & onion)
into your large pot.


Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces one-half (about 30 minutes).Image

(Chef @ Home TIP): to determine whether a liquid has reduced by half. Stand a wooden spoon into the pot and mark the ketchup’s level on it. Use that mark as a reference to know when the mixture has reduced by half.

Cool the ketchup to room temperature (an agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess). Then purée the mixture into a food processor, blender or in the pot using an immersion blender. ( I used a BLENDER)

After being blended.Image

After I blended the ketchup, I did something extra!

I STRAINED” it. Any pecks/chunks of bay leaves, cloves or fine bits of anything are removed. It makes for a VERY smooth ketchup. 🙂

Use a spatula to help scrape as you strain it.



I didn’t have to many bottles around so I used some older ones from when we ordered condiments from “Xylitol Canada”: Xylitol Canada – Condiments

Their ketchup IS tasty…but for the price…I can make 3 x’s the amount and pay $ A LOT less! In all honesty..making my own..ensures I know 100% what is going into my ketchup! 🙂It’s the perfect consistency…not watery (I find Xylitol’s ketchup far to watery)…this recipe is the right amount of thickness!


Sorry, I did not measure…but this is the amount. Both bottles together is about 560 g ..then the mason jar is 1/2 cup. 🙂

This was adapted from “Michael Smith’s Chef At Home” recipe: Chef At Home – Homemade Ketchup


Crispy Cinnamon Banana Chips


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Fresh Lemon Juice

YEP that is all!!!!! (NO extra sugar added). Add about 3-4 tbsp of lemon juice per 5-6 organic banana’s (just rub a bit on the slices). Add a dash or so of cinnamon. I toss the cinnamon on top of the banana slices as well (other than in the lemon juice mix) laid out on the dehydrator trays.

The lemon juice helps preserve the colour of the banana’s, it removes some of the intense sweetness and I heard it helps retain some of the vitamin C? Correct me on that one if I am wrong! Hahahah! 🙂

Making banana chips at home (in a dehydrator) is super easy!!! So easy that you can set it while you sleep…and wake up the next day and they’re ready to eat.

Make sure your banana’s are ripe (not greenish).

TIP: if your banana’s are to ripe they will not slice properly (if you’re using a “Mandoline” slicer) 

I use: Norpro Mandoline Slicer

Mandolin Slicer

For this current recipe I used a knife because my banana’s were a little to soft to cut with the slicer. Technically you don’t need a slicer if you have a super sharp knife …just cut your banana’s into uniform thin slices.


My banana’s were a little past this stage. If there are some spots forming on your banana skin that’s ok…but to much past this…they are better for making banana bread…  it’s gone to far otherwise to dehydrate properly…won’t work. 

I sliced the bananas into 1/8 inch slices (at least close to) and laid them out onto the dehydrator trays (leave some space in between each slice). I only had 3 banana’s left so you can bring them close together than how I have it here. 🙂

After 10-12 hours of being in the dehydrator, they came out perfectly CRISPY!!!





The best way to check if they are done: after about 10 hrs grab 2 or 3 of them and let them cool down for about 10 mins. Bite into them see if they are crispy (like potato chips ~ when warm they remain slightly chewy still). If still slightly chewy, you may need to put it on for the last 2 hrs. Just test it every now and then because you may have sliced them a bit thicker than 1/8 .

Like all of my CHIP recipes…when chips are ready…let them cool down before sealing into a container. You will notice even after 12 hrs..when you first grab the banana chip..it will seem somewhat movable/soft…after about 10-15 mins or so…they WILL become very CRISPY. But if you can’t wait and want to eat it slightly warm..it will be a WEE chewy.

Place into a sealed container…(I tend to use a glass dish with a lid. More or
less along the lines of this: (Glass Bakeware Dish). Add some (uncooked rice at the bottom of the dish) it will prevent moisture from going back into your chips. BUT don’t toss that rice out…it is UNCOOKED…you can always cook up that rice for a meal…hahah)

Every dehydrator is different, so it is best to follow the directions that come
with yours.

You can find more CHIP recipes here: (Homemade Chips)


Italian Wedding Soup


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  • 1 quart (32-ounces) organic chicken broth (or broth of choice)
  • 1 cup baby spinach (add as much as you want…and you can chop it..I use baby spinach..so we don’t bother chopping it)
  • 1 teaspoon onion powder
  • 1 tablespoon dried or fresh parsley
  • 3 tablespoons of braggs soya sauce (Braggs Soya Sauce)(or about 1 tsp or so of kosher salt instead)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder


  • 1 egg
  • 1/2 cup of RAW goats milk white cheddar cheese (you can also use RAW parmesan cheese)
  • 1 onion ( I use a larger onion but you can use a small one)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon of coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon dried parsley
  • 2 pounds ground turkey ( I combine 1 pound chicken, 1 pound turkey)
  • 2 tablespoons coconut oil (your going to use the coconut oil to pan fry the meatballs)


In a bowl, combine all meatball ingredients.

I like to WHISK my 1 egg before tossing into the meatball batter.

I have tried this with and without the (EGG & CHEESE) and I found if your meatball batter is mixed well enough and you roll your meatballs well they will not crumble.

Shape/roll into 1 inch balls.
Fry the meatballs into a skillet/frying pan with the 2 tablespoons coconut oil until browned/cooked (flip over once).
These meatballs are FABULOUS to use for (Spaghetti & Meatballs).

In another bowl mix together the SOUP ingredients (MINUS THE SPINACH).

Then toss into the frying pan with the meatballs. I like to let my meatballs simmer for a bit in the soup juices.

Here the meatballs have simmered into the soup juice.

Now you are ready to add in your (BABY SPINACH).
You can also add extra grated cheese on top if desired. 🙂

Prep time: 10-15 mins
Cook time: 15-20 mins
Total time: 25-30 mins
Serves: 4-6

Cook “Meatballs” on medium heat. (my stove element goes from 1-9). I keep it around 4-5 and bring it up to about 6 when the soup mix is added to the meatballs in the pan to allow it to simmer thoroughly, then after 5 mins or so I bring the element on low then your soup is ready to be served.Overcooking can make them more tough. Simmering on a lower heat allows the soup juice to penetrate and bring moisture back into the meatballs. YUM!

***Adapted from the book Maximized Living Nutrition Plans*** 

(Italian Wedding Soup – Advanced Plan)

By: Dr. B.J. Hardick, Kimberly Roberto & Dr. Ben Lerner

Check out my  “Ingredients/Resources” page here: Ingredients & Resources


Turkey Wrapped Chicken Roulade


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Turkey Wrapped Chicken Roulade

(Gluten Free, Grain Free, Soy Free, Egg Free, Yeast Free)


4 large chicken breast (free range, hormone/antibiotic free – if

1/4-1/2 cup spinach/mixed greens

1/4-1/2 cup julienned red bell pepper

1/4-1/2 cup julienned carrots

1 large onion

1 – 1 1/2 cups of shredded marble goats milk cheese

2 cups of unsweetened almond milk

4 cloves of fresh garlic

1/8 tsp of black pepper

1/8 tsp of cayenne pepper

1/4 tsp coriander

1/2 tbsp of braggs soya sauce (Braggs Soya Sauce – NON-GMO’d)

1 tbsp of RAW honey (Dutchman’s Gold RAW Honey)

1/2 tsp of kosher salt

1 tbsp of tapioca flour/starch

12 strips of turkey bacon

1 tbsp butter

1 tbsp of olive oil




Thaw out 4 large chicken breast (if frozen) in your fridge. (or
purchase fresh).

Pound each chicken breast.

How to pound chicken breast. 

Julienne your red pepper and carrots. I said roughly 1/4-1/2
worth of each. If you have extra no biggy, you can eat the extras
as part of a side dish. 🙂

Then chop up the entire onion. I have only cut half here but cut the entire onion (I like bigger pieces, you can
make them smaller if you want)


Press your 4 cloves of garlic and place into a bowl/dish. You will need one of the uncooked halves of pressed garlic for the creamy cheese sauce.


Grab a frying pan and add the 1 tbsp of butter and 1 tbsp of
olive oil to the skillet/frying pan. Heat pan on medium heat.

Then toss in your onions and cook down until


Once the onions are cooked down, separate half of the cooked
onion and put aside (1/2 will be added to the creamy cheese

Now add in your julienned carrots/red pepper and half of the
pressed fresh garlic into the skillet/frying pan (season with
some salt & pepper). Saute until nearly cooked. Do not fully
cook it because it still has to bake in the oven with the chicken.
(I like my veggies soft. Some like them slightly crunchy. It’s up
to you how hard/soft you want them to be).


Once cooked, start to assemble the carrots, pepper,
spinach/mixed greens and a few sprinkles of goat cheese onto
the chicken breasts that you have already pounded out.

This next part can be a little tricky if you have not pounded your 
chicken thin enough or if you have used smaller chicken breasts. No 
biggy. Just folding it (like you would how a taco looks) it STILL 
works!!! But when thin enough you can really wrap it well.







You can make it as beautiful as this (but this was my first

attempt…the next time I make it I will do better and add some
prettier pictures. 🙂


I uses toothpicks to keep everything together. But you can use

cooking twine/string as well.

Here’s a video showing you how.

Because I used toothpicks it was easy then to take the turkey
bacon and wrap it around the stuffed chicken breast..I just
wrapped it onto the the toothpicks that were already there. 🙂

For now…this is the turkey bacon I use.


No need to over season…the extra flavours will come from the
cheese sauce. (a little bit of black pepper is fine).

Preheat your oven to 325 degrees.

Place stuffed chicken into a glass safe dish. Cook for 25-30 mins.
Place some foil wrap over the dish.

Hahaha…looks like my “Chicken Roulade” has been attacked by a “Porcupine”


When 25-30 mins are up, remove the foil wrap and cook on 350
degrees for about another 10-15 mins until slightly browned. (you
may need to adjust the time in the oven a bit..everyone’s heat in
their oven is different and your chicken breast may be
smaller/larger/thinner than how I have it.).

When cooked it will look like this.


While the chicken is cooking in the oven..this is a perfect time to
start making your cheese sauce.



In a blender add your 2 cups of unsweetened almond milk

2nd half of the caramelized onions that you set aside

The remainder of the 4 cloves of pressed garlic (so roughly 2
large garlic cloves)

Roughly 1 cup or so of the shredded marble goats milk cheese

1/8 tsp of black pepper

1/8 tsp (or a wee less) of cayenne pepper

1/4 tsp coriander

1/2 tbsp of braggs soya sauce

1/2-1 tbsp of RAW honey

1/8 tsp of kosher salt

1 tbsp of tapioca flour/starch


Blend everything together.

Then remove the sauce from the blender and add to a
skillet/frying pan and simmer down until thickened (add the
sauce to the same frying pan that the onions, peppers, garlic,
olive oil, butter and carrots were sauteed in).


Once it has cooked down..slightly browned and thickened add it
back into the blender..and blend until completely smooth.

This is what it looks like when it has been reduced down/thickened.


If you cannot have dairy, you can remove the cheese and add
more tapioca starch/flour to thicken it possibly. Not sure about
that yet..until I test it.

You can also use my “Kale Chip” sauce which would be divine as
well and completely “DAIRY FREE“. (Kale Chip Sauce)

You can use any form of dairy or dairy substitute you like.

If it happens to be to thick just add a touch more milk/dairy substitute to the
blender to help it along to blend smoothly. It should not be to thin of
a sauce. Light, movable and creamy but not watery!

 The finished dish!!! 🙂




Here I added some of the left over onions, carrots & peppers.


Whipped potatoes would also go well with this dish! 🙂

Tapioca flour IS Gluten & Wheat FREE

Tapioca flour is made from the root of the cassava plant, once
ground it takes the form of a light, soft, fine white flour. Tapioca
flour adds chewiness to baking and is a good thickener. Tapioca
flour is an excellent addition to any wheat free kitchen. It’s a
fairly resilient flour, so storing at room temperature is no

A good link for Wheat & Gluten FREE flours: (Wheat & Gluten Free Flours)

Ps. next time I want to be able to stuff it more…but overall 

extremely tasty! Visually not the best pics…but the

taste/texture was just right! 🙂


Happy Family Fun Day


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The same Jesus Who turned water into wine can transform your home, your life, your family, and your future. He is still in the miracle-working business, and His business is the business of transformation. ~ Adrian Rogers

In a world of turmoil and uncertainty, it is more important than ever to make our families the center of our lives and the top of our priorities. Families lie at the center of our Heavenly Father’s plan.

“Build a gospel-centered home, a safe harbor from the storms of the adversary.”

We need to make our homes a place of refuge from the storms, which are increasing in intensity all around us. Even if the smallest openings are left unattended, negative influences can penetrate the very walls of our homes.



Our Family Should Be a “CIRCLE” of Strength & Love


2 Thessalonians 2:13-17 

13 But we ought always to thank God for you, brothers and sisters loved by the Lord, because God chose you as firstfruits[a] to be saved through the sanctifying work of the Spirit and through belief in the truth. 14 He called you to this through our gospel, that you might share in the glory of our Lord Jesus Christ.

15 So then, brothers and sisters, stand firm and hold fast to the teachings[b] we passed on to you, whether by word of mouth or by letter.

16 May our Lord Jesus Christ himself and God our Father, who loved us and by his grace gave us eternal encouragement and good hope, 17 encourage your hearts and strengthen you in every good deed and word.

Rascal Flatts ~ My Wish

I hope the days come easy and the moments pass slow,
And each road leads you where you wanna go,
And if you’re faced with a choice, and you have to choose,
I hope you choose the one that means the most to you.
And if one door opens to another door closed,
I hope you keep on walkin’ till you find the window,
If it’s cold outside, show the world the warmth of your smile.
But more than anything, more than anything

My wish, for you, is that this life becomes all that you want it to,
Your dreams stay big, your worries stay small,
You never need to carry more than you can hold,
And while you’re out there getting where you’re getting to,
I hope you know somebody loves you, and wants the same things too,
Yeah, this, is my wish.

I hope you never look back, but you never forget,
All the ones who love you, in the place you live,
I hope you always forgive, and you never regret,
And you help somebody every chance you get,
Oh, you find God’s grace, in every mistake,
And always give more than you take.
But more than anything, yeah, more than anything

My wish, for you, is that this life becomes all that you want it to,
Your dreams stay big, your worries stay small,
You never need to carry more than you can hold,
And while you’re out there getting where you’re getting to,
I hope you know somebody loves you, and wants the same things too,
Yeah, this, is my wish. Yeah, yeah.

My wish, for you, is that this life becomes all that you want it to,
Your dreams stay big, your worries stay small,
You never need to carry more than you can hold,
And while you’re out there getting where you’re getting to,
I hope you know somebody loves you, and wants the same things too,
Yeah, this, is my wish (my wish, for you).

This is my wish (my wish, for you)
I hope you know somebody loves you (my wish, for you).
May all your dreams stay big (my wish, for you)



Dairy Free Homemade Chocolate Chips


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14-16 ounces of unsweetned chocolate (about 8 blocks of “Bakers” brand – Bakers Chocolate)

5 tbsps of powdered xylitol (Xylitol Canada)

3-4 tbsps of RAW organic honey (I use “Dutchman’s Gold RAW Honey” Dutchman’s Gold RAW Honey)

3 tbsps of coconut oil (Carrington Farms Coconut Oil – can be found at Costco) 

1-2 tbsps of paraffin wax


Grab a double boiler


First melt down your 3 tbsps of coconut oil and wax.

Then add in your 8 blocks of chocolate. Melt it all down until smooth. 



Add in your powdered xylitol..(but only 1 tbsp at at time) a min or so in between, so it dissolves completely..constantly stir.

This is a low Glycemic sugar. Information about “Xylitol” here: Glycemic Index of Sweeteners & Ingredients & Resources





I grind mine down with a coffee grinder. This one is from Walmart.

It cost about $15 bucks!



Once your 5 tbsps of xyliol have been added, stir in your 2-3 tbsps of honey. Add one, dissolve..then add the 2nd.. dissolve, then add the 3rd.

(remember to constantly stir)

Then pour your liquid chocolate into a container/measuring cup etc of your choosing and pour into silicone chocolate chip molds. 

I use “VAN YULAYS” chocolate chip molds. They are AWESOME!!!!! (Van Yulay Chocolate Chip Mold)




Each mold has 64 cavities

A little over 1/2 cup of liquid chocolate yields roughly 1 1/2 cups of chocolate chips (this was by adding 1/2 cup or so to 4 of the “VAN YULAYS” chocolate chip molds. I own 2 so I did it twice. About 256 chocolate chips).

8 blocks of the unsweetened bakers chocolate melted down (with the honey, paraffin wax, xylitol & coconut oil) yields a little bit more than 2 cups of liquid chocolate. (I took the other half and made cookies (recipe coming soon). The next time I make the chocolate chips I will be more accurate. It’s definitely close to 3 cups though.

(either repeat with your 2 molds or stock up on 4 of these. 🙂



Cashew Milk


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2 cups of RAW cashews 

1/2 – 1 tbsp of unsweetened vanilla extract (Simply Organic Brand – 
Unsweetened Vanilla Extract)

1/2 tbsp RAW organic honey (I use “Dutchman’s Gold RAW Honey” Dutchman’s Gold RAW Honey)

4 cups of water 

1 cheese cloth or nut milk bag (Nut Milk Bags)

You can adjust how much vanilla/sweetener you want to add to the milk. I suggest you wait until the milk has been chilled. (Better not to overdo the sweetness etc. (the true taste happens when chilled)


  1. Take 2 cups of RAW cashews and place in a large bowl/container with 3-4 cups of water (or enough liquid where the cashews are completely submerged). I used a container that can be sealed/closed. I left the cashews to soak overnight (outside of the fridge) for 8 hours. (you’ll see after 8 hours that the cashews have plumped/expanded).
  2. Strain the cashews from the liquid it was soaking in.
  3. Toss into a blender with the vanilla and honey & add “4” cups of fresh water)
  4. Blend until smooth. It took me about 2-4 mins. If your milk is still gritty..just blend it some more. If you soaked your cashews for the time required…it should not take to long to blend it smooth. If thickens to much just add in a touch more water.
  5. Once it has all been blended… grab a jug/glass jar (whatever you prefer to hold your milk in). Then, grab your cheese cloth or nut milk bag and place over the container. Pour cashew milk through the cheese cloth/nut milk bag and strain (you can use a spoon to scrap/press it as you go).

You’ll notice the remaining cashew pulp is creamy (which can be used to mix with others things/recipes)…I’ll add some recipes to show you that you don’t need to waste that creamy cashew remnants.

Even though it was strained..it will still be delicious and pretty smooth without straining it. But for the ultimate pleasure…the extra step to strain it is a must!

If you want a thinner milk just add more water. 

You can also add some cacao/melted chocolate to have “chocolate milk”.  

Soaking the cashew helps remove acid..it helps for better digestion.

RAW CASHEWS are very WHITEDO NOT use roasted cashews. When nuts are roasted they become denatured!


Here is what the milk looks like when blended




If you own a Vitamix (Vitamix) you probably won’t need to strain the cashew milk. Though I have heard that even with this super powerful blender you can still feel some pulp from the cashews. It is not a long process to strain the milk through a nut milk bag/cheese cloth. It’s is extremely smooth when you complete this extra step.

If you own a nut milk bag ..you can just hang it..and place a container/bowl under it then leave it…let it strain and come back and voila..CASHEW MILK! 🙂

TIP: If left for the next day..just shake/stir the milk. It will slightly separate ..

I always shake liquids before I drink them, even when I used to have cow’s milk… 🙂

You can make 1%, 2%, Half/Half Cream or even higher concentrates/thicker milk/creams with it. It just depends how much water you add. I use 2 cups cashews and 4 cups water. 



God Is Bigger Than Valentine’s Day


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You don’t have to be dating, be married or even be out seeking to find someone on Valentines Day. I propose, those you love (family, friends, nieces/nephews etc.) that you love them like they are your “Valentine” today & EVERYDAY! ”

The holiday shouldn’t be limited to those in a romantic relationship. Show the ones you love you’re thinking of them! 🙂

Quality over quantity, creativity over convention and time over money.

For some… Valentines Day is a very emotional, sad day! But, You still have a chance to change your Valentine’s Day plans. Celebrate your friendships and resist moping. Holidays should not be for “hexing your exes,” but for cherishing time with loved ones, any loved one. Find a buddy and be positive by reinforcing healthy relationships. Don’t limit your efforts to throwing darts at a picture. ;p


Stand up for yourself and for the spirit of LOVE and “FRIENDSHIP“.

Besides, wouldn’t you rather support the ones you love instead of mindlessly supporting a consumer-driven holiday that loses its true meaning in a $14 billion dollar business?

Let’s also not forget how much “GOD” loves us! Definitely more than just on “V DAY”.

A relationship centered in God’s love acknowledges that the Lord is your personal source of significance, security and satisfaction. When I turn to the Lord in my neediness I hear Him say, The King is enthralled by your beauty; honor Him, for He is your Lord” ~ (Psalm 45:11)


I seek God because in [His] presence is fullness of joy; at [His] right hand are pleasures forevermore” ~ (Psalm 16:11). God can touch the secret places of my heart like no person ever could reach to give me the satisfaction my soul desires. 

When I remember that my Lord thinks about me more times than there is sand in the sea (Psalm 139:17-18), that He saw every tear I cried in secret and collected them in a bottle (Psalm 56:8) and that He has counted every hair on my head (Matthew 10:30) then I am wrapped in His cherishing love.


The truth is, that God bends down to tend to every detail of YOUR life and can/and will give you a place of significance that no other person can give or take away. Let God fill that place in your life instead of expecting another person to fill it. God’s LOVE is an amazing GIFT!



Please take a few mins to watch this inspiring video. I pray it will encourage you!

Press through to Jesus, where you will find healing, peace & LOVE! It’s time to press through the crowd, press through the limitations, press through all the things this world and so many people are trying to push/attack on you, press through your past, press through..to a GOD who LOVES YOU! To a great God, to an AWESOME GOD!

Sam Evans Worship + God is Love (Planetshakers – Even Greater)

Spicy Cheesy Kale Chips


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(Gluten, Egg, Grain, Dairy, Peanut, Yeast FREE)

(Non-Gmo’d Soya Sauce)

(It does contain a nut though – cashews)

(This is VEGAN/VEGETARIAN when you use water/vegetable broth instead of chicken broth)


1 cup of RAW cashews 

2 tbsp’s of olive oil

1 cup of liquid ( For vegan/vegetarians you can use vegetable broth/water. I used organic chicken broth)

1/8 cup of braggs soya sauce (Braggs Soya Sauce) ~ (if you prefer not to use soya sauce you can use salt. 1 tsp would probably do)

3 tbsp’s of lemon juice (freshly squeezed)

1-2 tbsps of RAW honey (I use “Dutchman’s Gold RAW Honey” Dutchman’s Gold RAW Honey)

1 large bunch (or 2 smaller bundles) of kale (organic if possible)

1/2 tsp garlic powder 

1/2 tsp onion powder 

2-3 cloves of fresh garlic (chopped in large chunks)

1/4 tsp cayenne Pepper (you can half this..or add none if you cannot handle spicy)

1 red bell pepper (organic – seeded and chopped)

** Some people use nutritional yeast..I don’t… it’s not necessary **


Pour ALL ingredients into a large bowl – minus the red pepper.

Let sit/soak for 2 hours.


RAW CASHEWS are very WHITE. DO NOT use roasted cashews. When nuts are roasted they become denatured!


While other ingredients are soaking. Rinse your kale and spin dry. Remove the stems and tear into bite size pieces (remove any larger tough stems up the leaf part as well). Let the kale air out as much as possible before coating.



After all ingredients have been soaking for 2 hours. Blend in a blender (add the chopped red pepper as well) until smooth.

It should look like this!


Transfer kale and cheesy seasoning mix to a large bowl. Using your hands/spoon ensure the leaves are well coated. If you see any spots without sauce just dip into remaining cheesy mix in the bowl.



Place the kale on the dehydrator trays.




(You will need a dehydrator that can give about 118-145 degrees. Mine is 145 degrees – 425 watts). Heating the kale at to high of a temperature denatures the antioxidants and nutrients in the kale. If you’re baking your kale until it’s brown or black, those patches are carcinogenic and have been linked to causing disease in the body, namely cancer. Dehydrate for 4 to 5 hours. They turned out SUPER crispy not chewy/soggy …just perfect!  🙂

Although this easy kale chip recipe has NO CHEESE and is NOT FRIED, you will be surprised at how much it “DOES TASTE LIKE CHEESE” and how crispy they become.

This recipe in my opinion taste better than any bag of store bought kale chips I have eaten!!!! Store bought chips can run you from $8-12 bucks!

My hubby is NOT a kale fan..but loves these kale chips. He was shocked at how much it tastes like cheese!

Don’t feel bad about getting addicted to this VERY nutritious delight!!!





You’ll want to put any remaining kale chips into a glass/air tight container.

On the bottom of the dish/container place some uncooked rice. This will keep them crisp & fresh ..it removes any extra moisture. 🙂



The dehydrator I use is the “Nesco American Harvest 5-Tray”

Nesco American Harvest 5-Tray Dehydrator





  1. Vitamin A, C, E, B6, folate, calcium, manganese, iron and zinc.
  2. Consider the calcium in kale. Kale is a very important player when it comes to calcium because the vitamin C content in kale assists in the absorption of that calcium. That makes it a very powerful calcium source. There’s 9% of your daily supply of calcium in that cup of kale.
  3. And the vitamin C? You get 134% of your daily vitamin C in kale. Wow! Did I say wow!?! And vitamin C is so important for your immune system. Throw that at a cold and see how fast you get to feeling better.
  4. Next, let’s talk about vitamin A in kale. You get a whopping 206% of your daily needs of vitamin A in kale. Now is that cool, or what?
  5. Vitamin A helps to detox the lungs.
  6. And if you take into consideration the zinc in kale, you get a double-whammy. Vitamin A and zinc work together to fight toxins and help your immune system to work better. They help the immune system to make white blood cells. That’s why the vitamin C is so important in the prevention of infections, and viruses.
  7. Then, you get 1327% of your daily needs of vitamin K, 6 % of iron, and 27% of manganese. Manganese is an important nutrient for the formation of strong bones, a healthy nervous system and helps in the functioning of the thyroid gland. That’s a strong indication that it is an important food for those wishing to lose weight. It helps you to produce energy from protein and carbs also.
  8. So when you want a super-powerful detox punch, look no further than the emerald green, curly and fun leaves of kale. Kale nutrients are some of the best you’ll find anywhere.
  9. Vitamin B – 14.6%