Broiled pineapple and pepper medley




2 cups Jasmine rice

1 pineapple, cored and sliced

1 cup sweet peppers, chopped

1/2 cup onion, chopped

2 stalks celery, chopped

1/8 cup corn or rice starch

1/4 cup coconut aminos (or soy sauce)

1/4 cup coconut sugar (or other sweetener)

1 cup or more of water

Teriyaki sauce (optional)

Black pepper to taste


Cook rice and set aside.

Gently blanch peppers, onions, and celery in a few tablespoons of water on high heat for about two minutes.

Place pineapple slices on a large pizza pan or broiling tray (with sides to catch liquid) then sprinkle on peppers, onions, and celery and place under broiler for a few minutes until liquid starts to sweat from pineapple.  Drain liquid into a wok or large skillet and return pineapple and peppers to broiler until starting to char, rotating occasionally for even cooking.

Add cornstarch, coconut aminos, and coconut sugar to wok and whisk until bubbly. Add water slowly, continuing to whisk, until thick and bubbly.  Add more aminos, sugar, and optional teriyaki sauce to taste.

Add broiled pineapple and vegetable mixture to wok and blend over high heat. Remove from heat and serve over rice with fresh ground black pepper.




Simple broccoli and rice

Steam some Jasmine rice (I used 1-1/2 cups dry)

Steam some broccoli

Put the rice in a bowl and add some coconut aminos.

Top with broccoli and more coconut aminos and maybe a little garlic powder and ground black pepper.

Rotelle with spinach and cremini mushrooms


2 boxes corn/quinoa rotelle

1 pint cremini mushrooms

6 cups fresh spinach leaves

1 quart strained tomatoes

1/4 cup nutritional yeast

2 TBSP coconut sugar

2 tsp dried garlic

2 tsp dried onion

2 tsp dried oregano

2 tsp dried parsley

2 tsp dried basil

1/2 tsp red pepper flakes

1/4 tsp paprika

1/4 tsp ground black pepper


Cook rotelle per instructions on the box

Place spinach and chopped mushrooms into a large wok and cook until spinach is wilted.

Place remaining ingredients in a Vitamix or blender and mix on high for 15 seconds.  Add sauce to wok with cooked and strained rotelle and cook all on high heat, stirring constantly, until bubbly.

Serve sprinkled with garlic Parma or other vegan cheese topping.

Carbs for health?

From as far back as I can remember, I struggled with migraine headaches, allergies, chronic fatigue, digestive problems, skin issues, weight control, mood swings, and other unpleasantness. But now, at age 47, I feel better than I did in grade school – thanks to adopting a diet of ultra-low fat and cholesterol-free foods which are naturally high in carbohydrates.  I have been an attorney for over 21 years.  As an attorney, it has been my job to identify problems and then use research and logic to solve those problems in a manner most advantageous to my client.  I believe the same method can be used to choose which foods to eat.  First, identify health problems you are currently experiencing.  Second, do research as to how certain foods may be causing or contributing to those problems and how other foods may stop or reverse those problems. Third, stop eating foods that cause illness and start eating foods that stop or reverse illness.  I have spent hours, days, weeks, months, and years researching the best foods to eat to maintain optimal health.  I intend to share with you the healthy changes I have made, the reasons why I made those changes, and why you may want to consider making similar changes in your life.