Turmeric Golden Paste

Turmeric, turmeric, how I love this spice!!

Turmeric is a root that has been used for centuries in Ayurvedic and traditional Chinese medicine for its natural anti-inflammatory, antibacterial and antioxidant qualities. It is known for its ability to help heal skin abrasions, aches and pains and a magnitude inflammation based ailments. Turmeric also inhibits the growth of bacteria and viruses in the body.

Turmeric’s ability to help manage joint paint and relieve indigestion have been periodically studied. It has been proven to be as effective as ibuprofen in clinical trials and to stimulate production of bile by the liver and improve digestion.

Turmeric Golden PasteI personally enjoy using turmeric in my cooking and drinking it to help with systemic inflammation in my body. I also take a daily dose of curcumin to support my lymphatic system and assist with detoxification.

Curcumin is the active ingredient in turmeric. In order to make curcumin more bio-available, it should be consumed with piperine (black pepper). Just a small amount of black pepper will significantly increase turmeric’s bio-availability in the bloodstream and adding healthy fats when cooking with turmeric will also improve its absorption.

I am sharing my favorite recipe of Turmeric Golden Paste with you today. You can add Turmeric Golden Paste to your favorite smoothies, tea, coffee, latte or warm water to create a delicious drink while enjoying the wonderful benefits of this sacred root.

Ingredients 2E


½ Cup organic turmeric powder
1 ½ Cups filtered water
1 Tsp ground black pepper
3 Tbsp organic unrefined coconut oil
½ Tsp cinnamon (optional)
¼ Tsp cardamom (optional)
¼ Tsp ground ginger root (optional)



Combine water and turmeric powder in a small pot. Stir gently on low heat until it turns into a thick paste. Add ground black pepper, coconut oil and spices of choice. Continue to stir gently to combine all ingredients. Add 1-3 tablespoons of water and mix if paste gets too thick.Paste Stove Top

Remove from heat and allow to cool. Once cool, transfer to a glass jar with a tight fitting lid and store in the refrigerator. Paste will last 1-4 weeks if stored properly. Use 1-2 teaspoons each time you want to add turmeric flavor to your food or drinks to reap all of its fantastic benefits.


Have fun in the kitchen!





Mexican Cauliflower and Beef Casserole

I remember as a young child helping my father seed and cultivate the land of our home garden. Picking fresh vegetables and fruits from our garden was an incredibly rewarding experience after nurturing them for weeks and helping them thrive in the proper environment. Cauliflower has always been one of my favorite vegetables, cook it any which way, I will eat it! I have passed down the love of cruciferous vegetables down to my kids… and my husband too!

We love Taco Tuesday in our house just as much as everyone else does! I have a few Mexican style dishes on rotation. Everyone loves this casserole and always asks for seconds. My kids like cooking this dish too because they get to use our Vitamix, which is an amazing kitchen tool my girls usually fight over.

So what are you waiting for? Get the family together in the kitchen and start cooking!

1 lb grass-fed ground beef
1 large yellow onion, diced small
2 carrots, diced small
1 14oz can diced tomatoes, drained
¾ cup heavy whipping cream
6oz Mexican shredded cheese
1 Tbsp organic unrefined coconut oil
1/2 Tsp cumin
½ Tsp adobo
1/4 Tsp garlic salt
1/2 Tsp dried cilantro
Salt and pepper to taste
4 slices of cooked bacon, crumbled
Diced chives or scallions (optional)

Cut the cauliflower into small florets and discard the core. Fill a large pot with 2” of water, add steamer basket and cauliflower florets and cover. Steam cauliflower over medium heat until al-dente. Do not overcook cauliflower. Remove from heat and set aside.

image1EWhile the cauliflower is steaming, heat coconut oil in a wok or large frying pan over medium high heat. Add ground beef, diced onion and carrots to pan. Season with cumin, adobo, garlic salt, and dried cilantro. Stir until evenly browned. Drain excess fat from pan and add drained canned tomatoes. Stir until liquid evaporates. Remove from heat and cover.

Preheat broiler oven. Carefully remove cauliflower from pot and add to blender along with heavy cream, salt and pepper. Pulse cauliflower and heavy cream until desired texture. I prefer a slightly rough texture to avoid a runny consistency.

image2EIn a deep baking dish or casserole pan layer the ground beef at the bottom followed by the mashed/creamed cauliflower. Spread an even layer of cheese on top and sprinkle crumbled bacon. Place pan approximately 5 inches from heat source and broil in the oven for 2-5 minutes until cheese is melted and browned slightly. Remove from oven and let it cool for a few minutes before sprinkling with chives or scallions to taste.

Use a spatula to cut casserole into squares and serve while warm. My kids enjoy eating this Mexican cauliflower and beef casserole straight or as a dip with organic corn chips.

I hope this becomes one of your family’s favorite dishes. It’s easy to make and very nutritious. If you are dairy free, please substitute the heavy cream with a can of coconut milk, drained. It gives it a slightly different texture and taste your family may enjoy even more.

Let me know your experiences in the comments. I can’t wait to hear from you!

Be Healthy!


Family · Lifestyle · Recipes

Gluten Free Sugar Cookies

Last weekend we had a great time baking cookies for Amelia’s school’s May Fair. A fun celebration we look forward to at Rainbow Academy. We volunteered to bring cookies so we got to work in the kitchen! Julie had fun mixing and whipping while I handled the more “adult-like” responsibilities of rolling and handling hot trays.

I figured that a few families would appreciate cute gluten free cookies so we baked 2 dozen to share and enjoy. We made the cookies using Swerve sweetener to make them lower in sugar. Hey, I wanted to eat a cookie too! Give them a try and let me know what you think!


GF Donut Cookies 1COOKIES

1 ¼ cups Pamela’s All-Purpose Flour Artisan Blend

½ tsp baking powder

¼ cup powdered Swerve or sugar

½ tsp salt

½ cup unsalted butter

½ cup granulated Swerve or sugar

1 large egg

1 tsp vanilla

GF Donut Cookies 2FROSTING 

4 oz Ghirardelli melting wafers

Rainbow sprinkles to taste

Chocolate sprinkles to taste


In a medium bowl mix together dry ingredients and set aside. In a separate bowl cream butter until soft. Add sugar slowly and beat until fluffy. Add egg and vanilla extract, mix well. Add dry ingredients and mix until dough is well combined.

Roll dough between two sheets of parchment paper (to avoid sticking to roller) to ¼” thick. Place parchment paper covered dough in a cookie sheet and refrigerate until firm. Take dough out and cut out shapes. Re-roll, chill and cut as necessary.

Preheat oven to 350° and bake for 15 to 17 minutes. Cookies should be golden around the edges before taking them out of the oven. Transfer cookies to cooling rack. Cool cookies for 30 minutes before decorating.

Place melting wafers in microwave-safe container. Microwave at half power for 30 seconds. Stir wafers to mix. Microwave for an additional 15 seconds and stir until smooth as necessary. Do not overheat wafers, they will burn. Spread mixture on the cookies with a knife. Dust with sprinkles of choice. Cool cookies in the refrigerator for 15 minutes before serving. Store leftovers in an airtight container. Enjoy!

These cookies are delicious!!! Get creative and use any type of frosting. We use this recipe for cookie decorating parties as they hold up well for little hands. I hope you enjoy them as much as we do.

Have fun in the kitchen!!





Bone Broth Goodness

Bone Broth BeforeBone broth seems to be the healthy elixir of the decade! This age old concoction is everywhere you turn!  We live in a world of convenience, but the truth is that when it comes to eating, nothing is as satisfying as cooking up a wonderful meal for your family, especially one rich in nutrient dense content.

Enter bone broth… cooked in the Instant Pot!  Win, win!

I have to admit that I dreaded the process of making bone broth when I first got started on the journey to reclaim my health several years ago after being diagnosed with Hashimoto’s. Simmering beef bones for 24-72 hours to allow for marrow to cook and release minerals in the process was not something I looked forward to. Consuming bone broth on a regular basis reduces inflammation and helps heal the gut by strengthening the intestinal lining. I knew I had to do it, but I didn’t want to cook these bones very often.

When simmered properly, marrow bones release amino acids, minerals, collagen and gelatin that help reduce inflammation and boost the immune system. These nutrients aid in lowering markers that wreak havoc in our bodies by improving conditions like allergies, arthritis, autoimmunity and digestion.

There is always a new product that claims to provide all of the benefits of bone broth without the long and extensive process of making broth at home. So I tried a few along the way, but always kept coming back to my favorite recipe. I started using an Instant Pot last year and it changed my life! Bone broth in two hours is just the solution I was looking for!

Bone broth is rich in many necessary minerals, like magnesium, sulfur, potassium and calcium. Collagen and glutamine help lower inflammation and improve health in multiple systems, including our joints, bones, skin and hair. Glutamine also heals leaky gut by sealing a permeable intestinal wall, while glutathione aids the body in the detoxification process. All of these nutrients help the body in lowering inflammation markers and ultimately boost our immune system.

My favorite way to consume a warm cup of bone broth is between meals while my digestive tract is resting to allow for its richness to penetrate and heal my gut without interruptions. Bone broth is a great recovery drink to repair muscles and joints after strenuous exercise. And that is exactly what I am drinking right now! Bone broth is a wonderful addition to soups and sauces. Use it instead of bullion or store-bought broth when cooking veggies, proteins, grains and starches.

To make traditional, healing bone broth, you must choose good quality grass-fed bones from your local farmers market or butcher shop. Aim for grass-finished also whenever possible. We are lucky to live in the country, with many choices. I usually order my bones from the Family Cow, a nearby Pennsylvania organic farm that delivers to our area, or pick them up at the Wrightstown Farmer’s Market and Non Such Farms in Buckingham.

Alright, so now that I have your attention, let’s cut to the chase and get right to this wonderful recipe already!

Bone Broth Ingredients


1 4-lb bag of grass-fed beef bones

2 chicken feet, optional

3-4 carrots, peeled and cut in half

3-4 celery ribs, cut in half

2-3 scallions

1 onion, cut in half

2 bay leaves

1 bunch of thyme

2 springs of rosemary

1-2 large garlic

2 Tbsp pink Himalayan or Celtic sea salt

1 Tbsp organic apple cider vinegar

1 small ginger or turmeric root, peeled


Preheat oven to 450 degrees. Line bones on a baking sheet and sprinkle with 1 tablespoon of salt. Roast for 20 minutes on each side. Prepare the vegetables and separate the rest of the ingredients while the bones are roasting.

Place the roasted bones and chicken feet in the Instant Pot. Pack in as many bones as you can without going above the max fill line. Add vegetables and spices. Fill the pot with filtered water just above the bones to guarantee a nice gel after the bone broth is refrigerated. Gelatinous broth is what we are looking for!

Lock the lid on to seal your Instant Pot. Set to manual high pressure for 90 minutes. The Instant Pot will take about 20 minutes to warm and pressurize before the timer starts to count down.

Once broth is ready, remove the bones using tongs and place them on a cooling rack. Once cool, you can store bones in the freezer for future use. I reuse beef marrow bones 3-5 times. I store them in a Ziploc bag and label it with the number of uses to make things easy.

Allow broth to cool for 30 minutes, remove vegetables and strain broth with a fine mesh strainer. Pour liquid into glass Mason jar containers and let the broth cool before storing it in the refrigerator or freezer until ready to use.

That is all! Easy peasy! Now my kitchen doesn’t smell like soup for days and we get to enjoy the wonderful benefits of homemade bone broth all the time. My family doesn’t even know I use bone broth to flavor most of the dishes they eat.

Bone Broth StorageA few things to keep in mind are that once you open a jar of bone broth, it must be used within 7 days. If you are following a low histamine diet, freeze your bone broth in smaller pint-size containers and consume in 1-2 days. Always refrigerate bone broth. When ready to use, warm broth in a saucepan over low heat and please don’t microwave bone broth, as most of its nutritious goodness will be lost.

When simmered properly, bones release amino acids, minerals, collagen and gelatin that help reduce inflammation and boost the immune system. These nutrients aid in lowering markers that wreak havoc in our bodies by improving conditions like allergies, arthritis and digestion.

Please share your experiences about making bone broth and all the wonderful ways you use it in your kitchen to heal your bodies and improve your health. I can’t wait to learn a few things from you too!

Be Healthy!