FREE Energy Healing Lecture with Father Joshua

Hello Everyone:

Father Joshua is back! Please join us for his FREE healing lecture at the Unity Center, Las Vegas, NV, Thursday September 22, 2011. As you can read on the flyer There are also private healing sessions on Friday, September 23, and a 2 day workshop to learn his Energy Point Healing System. To schedule an appointment, reserve a workshop place or for more information:

Body Balance

702-529-1443

Diondra@alivenjuicy.com 

Blessings of health and healing to everyone,

Diondra

Summer Broccoli Salad

Hello Everyone:

Summer is finally here. I hope everyone is having FUN, swimming, boating or vacationing. I would like to share with you this quick and easy summer salad. The cool thing about this salad is, once you learn the dressing, you can be creative with the ingredients. Practically any fruit or vegetable will go well with this dressing. If you have a garden, all you have to do is harvest, blend and create a new, fresh, great tasting salad every night. So have some fun combing and creating to make wholesome, delicious food for your family and friends this summer season. Enjoy!!

Summer Broccoli Salad

Serves 8

4 cups broccoli, diced & blanched

1 cup celery, chopped

1 cup apples, diced

3/4 cup currents or raisins

1/2 cup walnuts, chopped

1 1/2 cups dressing

cayenne ( optional )

Cut broccoli and blanch in boiling water for 2 minutes. Drain and dunk in a bowl of ice water. Drain and place in a large mixing bowl. Add remaining ingredients and lightly stir to coat with dressing. Serve, or refrigerate for up to 4 days.

Dressing

Makes about 2 cups

1 cup cashews, soaked about 1 hour

meat of 1 young coconut, be sure you have at least 1/2 cup

juice of 1/2 lemon

1/2 tsp raw apple cider vinegar

1 tsp lecithin

1 TBS sweet white miso

2 tsp nut oil, macadamia, almond, hazelnut

cayenne to taste

Blend all ingredients, except the oil, until smooth and creamy. Then add the oil and blend enough to incorporate. The dressing should be the consistency of mayonnaise. You may freeze any remaining dressing for 4 months.

Blessings of radiant health,

Dr. Diondra

Costa Rica Holiday

Easy Costa Rica Fudge

Me flying through the rainforest canopy

Waterfall in Diamante Valley

A raw birthday cake for Brian, the retreat owner

A pizote at the beach ( he was eating our mango peelings )

Sunset from Finca de Vida dining room

Guanabana Fruit



Hello Everyone:


I am back from my holiday experience in Costa Rica. Thanks to some fabulous friends I was able to chef for Finca de Vida retreat center in Costa Rica this holiday season. As you can see from the pictures I had a great time, created some wonderful raw vegan foods for the guests and even stumbled upon an easy new fudge recipe, by mistake.  It was one of the best mistakes I have ever made! I love those kind.
After spending a month in Costa Rica, tour, hiking, swimming and zip lining. I am ready to take some raw food enthusiasts to have a wonderful and healthy vacation there too. At Finca de Vida, you have the best of all worlds. They have beautiful new accommodations, a fully stocked raw food kitchen, wild birds and monkeys, hiking trails, waterfalls, horseback riding, the beach and more, at your finger tips. Every day is fun fill and action packed as you experience the rich landscape of southern Costa RIca. The fruits and vegetables are fresh, juicy and plentiful. So if you are considering a vacation where it is warm, lush and beautiful... stay tuned for our upcoming retreat offerings at Finca de Vida.
Now for the mistake that became an easy fudge recipe....


Easy Fudge from Costa Rica
Makes 25 small pieces


7 TBS cacao powder
9 TBS coconut oil, melted
5 TBS honey, can be creamed or regular
1/2 tsp vanilla
dash salt


In a blender or food processor, combine the coconut oil, cacao powder vanilla and salt. Then add the honey and continue to combine. Adjust for chocolate flavor and sweetness. The mixture should be thick, but thoroughly combined. Line a glass or plastic container with parchment paper and pour the mixture into it. Cover and refrigerate overnight. When solid, remove and cut into pieces. You may freeze the fudge if you wish. Enjoy!


Until next time.
Many Blessings,
Dr. Diondra