On The Lighter Side

Daily Recipes and tips to keep you healthy.

From Medical Medium , Thyroid Healing by Anthony William

Organic Kale, spinach, red onion, carrots, cherry tomato salad

Delicious “Ranch” Dressing


1/4 cup Brazil nuts (organic, raw if possible)

6-inch piece of celery

1 garlic clove

1 Tablespoon dried parsley

1 Tablespoon fresh dill

1/2 Tablespoon garlic powder

1/4 teaspoon celery seeds

1/4 teaspoon sea salt

Juice of one lemon

1/4 – 1/2 cup filtered water


Blend all ingredients until very smooth. Slowly stream in water until desired consistency is reached and enjoy!

Store in a small Mason jar in fridge for up to 3 days.


Instead of store bought chips, try roasting thinly sliced white or sweet potatoes, coated with a Tablespoon of coconut oil and bake on a sheet pan lined with parchment paper until crisp. Use as a delicious, healthy dip as well as a salad dressing.

Wild Onions Allium

Nodding onion (A.cernuum)

Location: Montana


Strawberry Shortcake


(grain-free, dairy-free)


2 1/2-3 cups almond flour + more for dusting

1 cup tapioca flour

2 tsp baking powder

1/4 cup solid coconut oil

1/2 cup unsweetened almond milk

1 tsp alcohol-free vanilla extract

2 tbsp maple syrup or raw honey

For the whipped cream:

1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight

2-3 tbsp raw honey

1 lb strawberries, halved, for topping


Preheat oven to 400F. Place the almond flour, tapioca flour and baking powder in a bowl and mix with a whisk until there are no lumps. Cut the coconut oil into small pieces and place in the flour mixture. Using your fingertips, rub the oil into the flour until the mixture resembles breadcrumbs.

In a small bowl, combine the almond milk, vanilla and maple syrup/honey. Mix until uniform, then add to the flour. Mix until the dough comes together (you may need to add a bit more almond flour).

Flour a surface and roll out the dough until 1 cm thick. Using a rough cookie cutter, cut disks out

of the dough and place on a baking sheet covered with parchment paper. Place in the oven and bake for 12-15 minutes, until the biscuits have browned. Take out of the oven and let cool for 15-20 minutes.

While the biscuits are cooling, make your whipped cream. Chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.

Assemble the shortcakes by placing a tablespoon of whipped cream on a biscuit, followed by the strawberries. Repeat with another layer of each or leave as it is. Serve immediately.

Serves: about 14-16 single layer shortcakes and 6-8 double

Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times bestselling book Life-Changing Foods


Broccoli Mac & Cheese


Mac & Cheese is a meal that many Americans have grown up on. With its warm, comforting, creamy texture and flavor, it’s usually a family favorite. Most Mac & Cheese recipes can leave you feeling sluggish and heavy, and contain ingredients that don’t support healing, like gluten, dairy, and added preservatives. Try this delicious and hearty homemade version instead. This Mac & Cheese recipe uses rice or bean pasta and a creamy cashew based cheese to mimic the traditional recipe without the health consequences. The addition of broccoli adds extra nutrients and healing properties, and a beautiful green pop of color.

Broccoli is packed with anti-cancer compounds such as sulforaphane and indole-3-carbinol, which are known to help prevent stomach, colon, liver, breast, skin, and prostate cancers. Broccoli is excellent for strengthening and sharpening cognitive abilities such as memory, focus, and concentrations skills. It is also great for helping to prevent Alzheimer’s disease and dementia. Broccoli is highly beneficial for the nervous system and is known to ease migraines, hypertension, anxiety, and nervous ticks. It contains natural antihistamine properties and is fantastic for warding off seasonal allergies, watery eyes, sinusitis, sinus infections, colds, flu, and bronchitis. Broccoli is well known for its ability to protect against heart disease and reduce the risk of atherosclerosis, strokes, and heart attacks. It can also help to lower high blood pressure and maintain good cardiovascular health.

Cashews are high in protein and are a rich source of vitamin B-complex and essential minerals such as iron, selenium, zinc, and copper. They are also packed with anti-cancer compounds called proanthocyanidins that have the ability to starve tumors and stop cancer cells from dividing. Cashews are highly beneficial for lowering blood pressure, preventing heart attacks, preventing gallstones, reducing the frequency of migraines, providing energy boosts, strengthening bones, and promoting healthy skin and hair. They are also excellent for the nervous system and they are known help keep muscles and nerves relaxed and free from tension and constriction. They can also help the body become more flexible and aid in elasticity of the tendons, muscles, and joints. Cashews have the ability to satiate hunger which decreases overeating and aids in weight loss and weight management.

Enjoy this recipe with family or friends. It’s perfect alongside a crisp green salad of lettuces like mesclun, romaine, or butter lettuce.


12 oz elbow shaped rice or bean pasta

2 cups cashews

2 tablespoons lemon juice

2 cloves garlic

1 large date

1 1/2 cups of water

1 tsp sea salt

1 tsp chili powder

3 cups broccoli, lightly steamed


Preheat oven to 400 degrees.

Prepare pasta according to directions on package.

In a blender, combine cashews, lemon juice, garlic, date, sea salt, and chili powder. Blend while streaming in water until smooth.

Stir together pasta and sauce until well mixed. Add in broccoli and stir to combine.

Pour pasta into an 8×8 inch baking pan and bake for 15 minutes until just beginning to turn golden brown on the edges. Enjoy!