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

Energy Breakfast Bars

Raw Vegan Energy Bars

Hello All:

It is a busy week for me. Everyone is so excited about Father Joshua's lectures and healings later this week. We can already feel his expanded heart and love flowing over us all. If you wish to experience his energy and love listen to his recent radio interview, Healing From the Heart, with Sally Page.

I am getting ready to go to Costa Rica for the holidays, lots to pack and do before I leave. I am so excited and honored I will be the guest chef at the Farm of Life for this holiday season. I can't wait to have super fresh picked organic food to create with! A chef's dream come true.

In preparing for my trip I am making myself a few raw food travel snacks. This energy bar is a recipe I used to make every week. I use it for a quick meal, snack or as  I did today, a breakfast granola with almond milk. They are easy to make and fun to do with children. Big and little kids love to put their hands in there with all the goo!

Give yourself a head start on the holidays and make these up now, for the days you are short on time and need some energy.

***You can customize the ingredients to your liking, or what is readily available.

Energy Bars

Makes 3 dehydrator trays

4 cups buckwheat, sprouted 1 day

1 cup quinoa, sprouted 1 day

1/2 cup millet, sprouted 1 day

1/2 cup flax seeds, soaked

1/2 cup pumpkin seeds, soaked 1-2 hours

1 cup sunflower seeds, sprouted 1 day

1/2 cup currents or raisins chopped

1/2 cup chia seeds, soaked

1/2 cup dried cherries or other fruit of choice

1 cup hazelnuts, soaked and rough chopped

1 cup unsweetened coconut

2 cups dates, pitted and soaked, then blended into paste

1/2 cup agave, maple syrup or honey

2 TBS cinnamon

1 TBS vanilla powder

1 tsp salt

1/2 tsp nutmeg

Blend the dates, vanilla, salt, nutmeg, agave and either the soak water or some orange juice to a thick paste. In a large bowl mix the rest of the ingredients together. Add the date paste and combine well. On dehydrator sheets with teflex spread the mixture evenly. Score with a knife to create the size bar you like. Dehydrate 12 - 24 hours until dry and crispy. Store in glass containers. 

Almond Milk

makes 4 cups

1 cup raw almonds, soaked overnight (measure, then soak)

4 cups filtered water

1 tsp vanilla powder

1/2 tsp salt

2-3 TBS agave, or other sweetener

Blend the water and nuts until smooth, about 45 seconds. Strain through a fine strainer or nut milk bag. You can also use a paint straining bag ( be sure to wash it before using ). Save the almond meat for cookies or pate. ( you can freeze it until you are ready to use it ). Put the milk back in the blender and add the rest of the ingredients. Blend quickly.

You can use a mix of nuts, what ever is your desire. My favorite nut milk is cashew almond. Play with it until you find your personal favorite. You can freeze the milk in ice cube trays to use in shakes, coffee, smoothies, ice cream or on your cereal. 

I wish you all a fabulous Healthy Holiday Season.

With blessings of radiant health,

Dr. Diondra

Cheddar Cheese Nacho Chips

Cheddar Cheese Nacho Chips

Hi Everyone:

I want to tell everyone that I am going to be working at a retreat center in Costa Rica for a month over the holidays! I am so excited as it will be my first trip there. I will be at Finca de Vida, the Farm of Life, on the southern west coast. I am such a lucky lady to be spending the holidays in a beautiful, warm, lush location, doing what I love!  If you have the inclining, come and visit me and spend your holiday relaxing on the beautiful, lush organic farm of life!

Today I have made some really easy, nutritious and super delicious nachos chips. My 4 legged girl Crystal LOVES these chips. They make a fabulous stand alone snack, great for school lunches or for dipping into guacamole, salsa or other pate. So for those with a dehydrator, here we go.

Cheddar Cheese Nacho Chips:

1 cup cashews, soaked

1 red bell pepper, chopped

4 TBS nutritional yeast

1 TBS lemon juice

1/4 tsp apple cider vinegar

1/4 cup water, more if needed to blend

dash salt

dash cayenne pepper

6 raw nori sheets

Blend until smooth and slightly thick. On a dehydrator sheet lay one raw nori sheet. Take another nori sheet and cut it in half and place it on the dehydrator sheet also. Spread the cheddar cheese on the nori sheets and place in the dehydrator at 115 for 8 hours. When they are finished drying use your kitchen scissors to cut the sheets into the desired shape. These will last 4 weeks in a covered container.

Hope you love these as much as I do! Quick and easy, with lots of vitamins and minerals!

Blessings of Health,

Dr. Diondra

Vascular Age Testing

If you live in Las Vegas, do yourself a HUGE favor, come and get your vascular age tested with CIMT - Nevada.
This is one of the most important tests of your LIFE!



 What Is Vascular Age Testing?

Vascular age testing is the process of measuring the CIMT or Carotid Intima Media Thickness for the purpose of identifying a patient’s risk of atherosclerosis or hardening of the arteries. 

The Carotid Intima Media Thickness (CIMT) examination provides a direct measurement of atherosclerosis, even in its earliest stages before it causes symptoms or starts to block blood flow. 

How Is It Performed?

The CIMT examination uses technology to measure the thickness of the first two layers of the carotid artery located in the neck, where plaque which can block blood-flow first develops.  Thickness of the arterial wall is an early indicator of vascular disease.  The thicker the arterial wall, the greater the risk for plaque development and eventually heart attack or stroke. 

It is non-invasive, safe, painless, radiation free and available at an affordable price.

The CIMT measurement is not performed in routine carotid ultrasound exams. So, even if you have had carotid ultrasound done before, it is imperative to have this vascular age testing performed today

Linda will be at the store performing these tests on the 11^th of November  from 1 p.m. until 4 p.m.  SPECIAL PRICE FOR THIS EVENT IS $75.00!!! (NORMALLY 150.00).  You can’t afford NOT to have this test conducted on you.  Call and schedule today….366-9297


Blessings of Fabulous Health,
Dr. Diondra

FREE Energy Healing Lecture and Demonstration

Father Joshua

FREE Spiritual Healing Lecture 

& Hands on Energy Point Healing Demonstration 

  December 2 & 3, 2010 

  West Side:  Thursday, December 2, 2010        5:30pm-7pm 

                       

                        PURE Health Foods 

                        7575 West Washington #129 

                        Las Vegas, NV  89128 

                        702-366-9297 

            

  East Side:   Friday, December 3, 2010              6:30pm -8pm 

                       Sunrise Coffee Co                       

                       3130 E. Sunset Rd Ste A 

                       Las Vegas, NV 89120 

                       702-433-3304 

Come meet and experience the energy of gifted Filipino Hands on Healing Surgeon, Father Joshua, as he speaks about Spiritual Healing and his “NO band-aid” approach to wellness. Father Joshua, has a unique life story as well as the gift of healing hands that only a few humans on the planet are blessed with. He is an ordained priest with the Apostolic Catholic Church and his healing practice has spanned over 40 years. Father Joshua has been interviewed on 60 minutes and hosted his own radio show for 4 years. He has worked in the Middle East, Hawaii, Asia, Alaska, Canada and throughout the US. He is currently traveling, lecturing and teaching workshops from his book, Energy Point Healing, as well as doing private hands on healing sessions through his From the Heart Foundation, a non profit organization dedicated to love, compassion and healing. 

His philosophy is simple:“Every illness is curable.” 

We hope you will join us for a spiritual, loving and healing evening with Father Joshua. 

Private Sessions; Saturday, December 4 & Sunday, December 5: 

Sessions address all levels of consciousness, especially the emotional and physical. Their main focus is to remove blockages, and restore energy flow and balance. Sessions may also relieve pain, increase joy, harmony and well being, as well as increase personal connection to source energy. Private appointments are available only upon donation to From the Heart Foundation. ( All donations are tax deductible and will receive a receipt.) We thank you for spreading the word and sharing this special healing opportunity with your family and friends. 

With love and gratitude, Father Joshua offers you the following 2010
Special Holiday Season pricing.

*** If you were referred by someone, please state the name of the person (s) that referred you on the pay pal form.

Single person session: $165 donation  

Two or more people or if referring another person ( that makes a donation ): $135 per person donation

Two person donation of $270 

For more information or to make a donation and schedule your private healing session contact: 

 Body Balance Therapy

 Phone: 702-529-1443       E-mail: info@body-balance-therapy.com

 Website:Alive N' Juicy

Mango Tart Recipe

Hello all you wonderful Raw Foodies:

Here we are at the beginning of Fall again. I just finished a great Blessed Herbs colon cleanse and am starting the whole body cleanse. If you would like to cleanse and have never experienced a Blessed Herbs cleanse, I highly suggest you try one. They are the bomb!! I have been using and recommending the cleanses since 1999, and have had only positive results. They do a fabulous job and meet you at the level of cleanse you are ready for. That is their beauty. Everyone LOVES these cleanses and the results are awesome!
I just made this Mango Tart for the couple that owns Finca de Vida, a retreat and farm in Costa Rica, and I thought would share the recipe with you. You can work with it and make it into a tropical tart if you like, just add more coconut oil, banana, papaya, pineapple, or other tropical fruit of your choice. Be creative with it and enjoy!!

Mango Tart
Makes 10 -12 slices

Filling:
3/4 cup cashews, soaked
1/2 cup coconut meat
1/2 cup irish moss gel
1 TBS evaporated cane sugar, powdered or other sweetener of choice
3 TBS lime juice
2 1/2 cups ripe mango, chunked
3 soaked dates
2 TBS coconut oil
dash salt
1 ripe mango, sliced thin
coconut water for blending if needed
** For an 11" pan you will need at least 3 cups filling

Crust:
1 1/2 cup almonds, soaked and dehydrated
1 cup pecans
1/2 cup walnuts
10-12 medjool dates, pits removed
1/4 tsp vanilla powder
1 TBS coconut palm sugar
dash salt

Crust:
Process in food processor, until the sound changes and you have a crumble mixture that sticks together when you press it between your thumb and fingers. Press into a 9" or 13" removable bottom tart pan. Line the bottom with the thinly sliced mango and freeze.

For filling:
Place the mango in first, then all the ingredients except the coconut oil. Blend until smooth and creamy, using the coconut water if needed to blend. You are looking for a think and smooth pudding. Add the coconut oil and just blend enough to mix. Pour filling over the mango bottom in the tart pan, and refreeze at least 4 hours. Slice while frozen and serve slightly defrosted. ( about 15 -20 minutes )

Irish Moss gel:
Soak 1/2 cup dry irish moss in water for 4 hours. Rinse very well until all sand, seaweed or fishing line is gone. Place in blender with water just about to cover. Blend until it is a smooth gel. DO NOT over blend. Add more water if needed to blend. You should have a thick but smooth gel. It will keep 10 days in the refrigerator. You can also freeze it for 3 months.

Enjoy the mango tart and this beautiful fall.

Blessings of radiant health,
Dr. Diondra