Archive for raw food

Happy Goji Water

Goji Berries Pictures, Images and Photos

It is Happy Friday again.

One of the things that make me so happy is reading inspirational books. Right now I am reading Greatness Guide 2 by Robin Sharma. I love his work. The book is filled with 101 insights to get you to world class! Wow! A summarization of tip 6 is:

My point is simply this: The way you do the little things says a lot about the way you do the big things.  So pay attention to the little details. Focus on the small stuff (like crazy). World class people and organizations always do. Because the little things are truly the big ones.

Such an incredibly simple and powerful tip. Start with the small things!

How about starting to do one small thing that can contribute to your best health ever? Goji berries are a small package packed with world class goodness. They are perhaps the most nutritionally rich berry fruit on the planet and tastae delicious. The support healthly hormones, vision, immune system,  brain and neurological health and the only food known to stimulate the body to produce  Human Growth Hormone naturally.

Happy Goji Water

1 handful of goji berries

2 cups of water

Soak 2 hours in room temperature water. Strain and use water as a base for your smoothies or homemade lemonade. You can add the soaked berries to the smoothie or use them for another purpose. Goji berries can also be added to herbal teas to enhance them and be the little thing that will  just make you feel the best ever. :)

Here is some more Goji inspiration from an earlier post.

Did you check out last week’s Happy Giveaway!

Fatma XO

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A Spring Celebration!


It is always such a delight to teach at my events. Today’s event took place a bit earlier due to March Break. It is never too early though for any Celebration! Here are some pictures from the event. It is the first time I post  pictures from my live events and I dedicate it to the participants who let me live my joy by helping connect them to their joy! You know who you are. Thank you from the bottom of my heart! I taught about Spring Energies (being in tune with the natural rhythms of our planet), Super Spring Plan with Food and Detox Ideas and Transformational Tools to help YOU shine in all your colors!

Tulips to celebrate Spring!

The beautiful pink/green bowls

 were a discovery of my sister’s. Mwah. The participants got to take theirs home.

The Super Spring Plan to revitalize and rejuvenate!

Delicious Raspberry Ice cream with Blueberries – Mmmm 

Raw Taco Boats

Avocados and Tomatoes for the Taco Boats

and much FUN, Laughter, Connecting and LOVE!

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Strawberry Feast

Strawberry Pictures, Images and Photos
It is late spring and it is Strawberry Season. I went out with my daughter  to our favorite neighborhood park and took a bowl of juicy, vibrantly red, so very sweet strawberries with us. Sitting in the sun, under a gorgeous blue sky we ate our strawberries and felt sheer heavenly bliss.

Strawberries are at their most delicious from now to July. They are truly best eaten just as they are. Here are some berrylicious tips to bring some sunshine to your eating:

Add them to your smoothies. Try an avocado strawberry or a mango strawberry smoothie. Yum!

Strawberries add gorgeous color to any fruit salad.

They add vibrancy and a touch of sweetness to a green salad.

Slice them, sprinkle with some lemon or orange juice and dig in.

Blend them and use as a fruit couli.    

For my birthday last year I made a raw pie topped with strawberry couli and strawberry slices. Delish!

Make the most of Strawberry Season. It is such a delicious part of spring and summer.

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I love Garlic

  Garlic Greens Pictures, Images and Photos

                                                                                                                                                                                    Picture courtesy Padma’s Kitchen.

Can girls talk Garlic? Well, that is exactly what I feel like doing today. I love Garlic. As I am of Indian origin, my memories of the aroma of garlic and spices cooking in the kitchen are among some of the favorites I have. Garlic was used in every curry. You could not make Indian food without Garlic. Garlic is a natural antibiotic and very high in sulfur, which is excellent for the liver. Organic Garlic is even higher in sulfur and tastes way better. It is of course more potent in its raw version. That makes it ideal for delicious raw soups, salads and dips. What would Guacamole be without the Garlic? How about Spinach Salad with Olive Oil and lots of Garlic. Mmmh. Not every bodytype tolerates Garlic well. You can try Garlic Greens which is a milder version.

Now that it is soon planting season I am really looking forward to planting Garlic Greens. Here in Toronto we still have frost till end April. :( I do not have green thumbs but the one thing I can grow easily is Garlic Greens. Just take cloves of garlic, remove the skin and push them an inch deep into the soil. Repeat with as many cloves as you want. I also surround my other plants with garlic for bug protection. You can use Garlic Greens like you do Garlic. In addition you also get chlorophyll and a taste that is so good. You can grow this indoors but nothing beats the outdoors version that is nurtured by sun energy and creates memories of warm summer days.

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Fresh herbs


Herbs can take whatever you make to the next level. Besides tasting so very good they also offer therapeutic benefits. We have a variety growing in the garden and indoors too. You can find heirloom and organic varieties at the Village Market or order them from Urban Harvest .

These are some of the herbs we love:

Thyme: Undispensable in French cuisine and exemplifying graceful elegance to the Greek, thyme has a strong, delicious herby taste. It is very effective for chest problems and supporting the immune system. It tastes so good in soups, salad dressings and just about any vegetable dish.

Mint: The original medicinal mint was spearmint. It is the variety we are growing. Mint is a flavor that almost everybody is familiar with. It is recommended for tonic purposes, arthritis, morning sickness and digestion. Wonderful in tabbouleh and home made lemonade.

Basil: Mmmm… Basil always reminds me of Italy where I first had it. I probably use more basil than any other herb. Although identified with the Mediterranean cuisine, basil is a native of India where it is regarded as a sacred herb. Basil is yummy in pesto, with any tomato dish, lasagne and soups.

My son tends to our herbs with much love and for sure we can taste the difference.


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Sundried Tomato Pate


This is a Pate I made last week and really enjoyed. When tomato season comes around buy tomatoes in bulk and dehydrate your own.  They taste so good.  You will need a lot of tomatoes though. They shrink a lot. Of course you can grow your own too. Mine just never produce enough so I am glad to get them from the organic farmer’s market.

1 cup sun dried tomatoes, soaked for a few hours

1/2 cup fresh tomatoes

1/2 cup walnuts, soaked

1/4 cup basil

2 cloves garlic

1/2 tsp curry powder

Salt to taste

Blend everything in the food processor. If you do not have one you can try the blender or a hand blender.

I enjoyed the Pate on cucumber slices and loved it spread on collard leaves and wrapped up. You can add olives, cucumber, avocadoes etc. to the wrap as well. It is so quick to make and can be stored in the fridge for a few days.



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Vitamin K


US researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, report, that people with the highest  blood levels of Vitamin K have the lowest risk of Arthritis in the hands and knees. Here are their top 10 Vitamin K food sources:

1. Kale

2. Collards

3. Spinach

4. Turnips greens

5. Beets greens

6. Dandelion Greens

7. Mustard Greens

8. Brussels sprouts

9. Broccoli

10. Spring Onions

Drink your Green Smoothies, eat your salads and stay healthy and strong.

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Very Berry Spring Smoothie



"One of the lessons I've learned is that the quality of the answers that we get in life is truly determined by the quality of the questions we ask."
Paul Martinelli Speaker and President of LifeSuccess Consulting

Today  I ask myself: How do I feel rich in ways that money can't buy? Here is how  I have experienced richness today:-Being able to bring Safia home for lunch from school, prepare her lunch and sit with her.- Going out in the gorgeous spring sunshine afterwards so she can cycle outside.-2 people in the store asking me about that green bunch in my shopping trolley  and what I do with it. I loved sharing that it was dandelion and that I use it in my smoothies and salads.-I went to buy a pencil box  from a store that is about 15 minutes drive away and met one of the employee whose child attends the same school as Safia. She told me that when I needed anything from the store to just let her know and she would bring it for me so I did not need to drive there. What a wonderful offer.

- Being able to listen to and help my clients

And so much more...

How about I tell you which smoothie I made with the dandelion:

A big handful dandelion

A big handful spinach

1 banana

3 strawberries

3 tbsp wild blueberries

3/4 cup water


What are the riches you are experiencing today?




























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Bircher Muesli


Were you able to see the lunar eclipse last night? I let my 7 year old daughter stay up to watch it at 10.01 EST. It was a beautiful starlit night with a stunning full moon. A treasured moment for sure. The next one is in 2010.

I loved, loved, loved  Bircher Muesli while growing up in Switzerland. Bircher Muesli was created by Maximilian Bircher-Benner in 1900. At his sanatorium in Zürich, a balanced diet of raw vegetables and fruit was used as a means to heal patients, contrary to the beliefs commonly held at the end of the 19th century. His theory of life was based on harmony between human being and nature. He was really the forefather of the raw food movement. Muesli consisted of yogurt, soaked raw oat flakes, ground raw nuts and fruits. No sugar was added to the original recipe. Fruits or dried fruits were used for sweetening. In Switzerland you will find fresh Bircher Muesli EVERYWHERE. In homes, shops, restaurants, spas and luxury hotels. It can be eaten for breakfast, as a dessert, as a snack or a simple dinner.

As I do not use dairy, I subsitute the yogurt with a nut milk. The consistency is different but I enjoy it just as much. You can use less water and make a thicker nut milk. I particulary enjoy walnut and brazil nut milk. You can also add probiotics to the nut milk and let it ferment and have a more yogurt like consistency. I also add ground flax seeds sometimes which will also thicken it. As the oat flakes we get are steamed and not raw, I replace it with sprouted buckwheat. There are so many variations possible by changing the nuts and fruits that you use as well as adding things like sunflower seeds, pumpkin seeds, hemp seeds, goji berries, shredded coconut, cacao nibs,  goji berries, chopped nuts, mulberries, golden berries, raisins, fruit puree, maca, mesquite, lucuma etc.

So here is this simple Muesli recipe

1 cup nut milk (hazelnut, brazil nut, walnut, almond, coconut) blended with 2 dates

1-2 tables sprouted buckwheat groats

Chopped fruit and berries (banana, apple, pears, mango etc.)

You can blend some cinnamon or vanilla with the nutmilk for more deliciousness. Honey or agave can be used for additional sweetness.

Play around and discover your own version. Muesli is yummy anytime and anyway.

Have a superb day.


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Mmmmmhhh. I loooove Avocados. I would not mix them with Spirulina like the previous recipe I posted. I prefer to enjoy both of them in different combinations but not with each other.
New research shows that Avocados stand out nutritionally too.

Researchers at Shizuoka University in Japan fed 22 different fruits to a group of rats. The rats had liver damage caused by galactosamine, a powerful liver toxin. The researchers then measured the changes in specific liver enzymes. Of the 22 fruits, the avocado had the most potent liver-protecting activity. In fact, avocados boast five compounds that appear to be active in reducing liver damage. Hirokazu Kawagishi, the study leader, says: “Besides offering taste and nutrition, avocados seem to improve liver health. People should eat more of them.” Avocado fat is the heart-healthy monounsaturated variety. It has a list of nutrients including antioxidant vitamins E and C, glutathione, lutein, and zeaxanthin.

Enjoy those avocados. They are ripe when they yield to touch.


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