Hello everyone!  I apologize for not writing in a while!  Many wonderful things have been happening here in my life.  YAY!  A few new projects are nearing and I can not wait to share them with you.  Just a little more time and I'll let you all know what they are!  Until then,please bear with me as I spend the majority of my free time writing, preparing food, testing, and testing again. 

Do you want to make a healthy alternative to the sugary fruit juices that we are all used to?  Want something thirst quenching, life affirming and gives you a kick start without a ton of sugar?  (Even if it is "natural" sugar from the fruit, keep the sugars down for better health!)


1 Granny Smith green apple
1 cucumber, peeled if not organic
1/4 c. sprouts of any kind (alfalfa work great)


Put it all through a juicer and drink up!  If the pulp comes out wet, put it through again. Don't have a juicer? Don't worry!  blend it up and then strain through a fine mesh sieve.  YUM!


Full of vitamins, minerals, cooling, good for the skin, and a healthier alternative to store bought juice in a jug!  Easy-peasy.


in peace and good health,


Kirsten Baca



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I just made and shared with friends such a tasty and easy shepherds pie recipe!  Easy vegetarian recipes are aplenty in my household, but I hadn't made a Shepherds pie in many years.  When a friend invited my family over for dinner and asked that I bring a salad to accompany her traditional shepherds pie, I did so.  I also made this awesome and easy vegetarian recipe for the three vegetarians that would be there!


It is vegan and AWESOME and simple.


Easy Shepherds Pie Recipe
For the filling:
3/4 c. french lentils
1/4 tsp. sea salt
3 c. water


Boil lentils and water for about 20 minutes or until lentils are al dente.  Do not overcook or they'll get mushy. YUCK!


Filing, part 2.
1 Tbsp. olive oil
3 roma tomatoes, chopped
1/2 c. chopped yellow onion
3-4 cloves garlic, roughly chopped
1 large carrot, diced
1 celery rib, diced
1/4 c. red bell pepper, diced
1/2 c. baby portobello diced
1 Tbsp. tomato paste of ketchup 
2 Tbsp. fresh thyme, finely chopped, stems and all
1/2 tsp. dried sage or 2 tsp. fresh, chopped fine
1/2 tsp. sea salt or to taste.


Saute onions and garlic in the oil on medium heat until soft, add everything else except the herbs and tomato paste.  Cook until carrots are tender, but still crisp, about 4-5 minutes and then add the remaining ingredients.  Cook another 1-2 minutes.  Remove from heat.


meanwhile, boil a pot of water and then add about 1 lb. diced potatoes, no need to peel if organic.  Cook until done. (Really depends on the size of your dice!  Just check them!)


To the boiled then drained potatoes add sea salt to taste, about 2 Tbs. olive oil and maybe 1/2-3/4 c fresh nut-milk.  I made cashew milk and it was yum!  You can use any store bought nut-milk as well, just stay with he original flavor....vanilla mashed potatoes just doesn't taste right! :) Mash with  fork or potato masher until creamy...it can be  little lumpy.


Combine the cooked lentils with the vegetable mixture and put int a 1 qt. baking pan.  Top with the mashed potatoes and when you are ready to serve, bake it at 350 or so until heated though-about 15 minutes. Serve with your best salad and dressing.  


This recipe serves 2 adults and 1 child with a healthy portion of salad.  This easy shepherds pie recipe can be doubled, no problem!


I will be adding easy vegetarian recipes every once in a while as I am asked for them!  I hope you will try them and let me know what you think!


In peace and good health,
Kirsten



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