Recipes – Page 2 – Heal Something Good

Paleo Mayo

2 large Eggs, room temp
1/2 Olive Oil (Extra light is the least “Olive Oil Tasting,” also try Avocado Oil for a different flavor)
1 tsp Lemon juice
1 tsp raw, unfiltered Apple Cider Vinegar
Pinch Fine, Real Salt
Fresh Cracked Pepper
1/2 tsp dry mustard – optional

Place all ingredients in tall, skinny glass jar. It’s important it isn’t very wide. Your immersion blender shouldn’t have much room to move around side to side.
Let eggs settle to the bottom.
Use an immersion blender to combine. Set the immersion blender directly over the egg yolks, turn on and don’t move it until you see white folds begin to emerge. Usually about a minute.
Move just slightly to incorporate all the oil as the mayo forms from the bottom up. Do not move the immersion blender up and down quickly. Think – a slowly rising sun as the ingredients turn to mayo before your eyes!
Once it’s all mayo-looking, move the immersion blender quickly throughout to make sure you have all the oil and thicken it slightly.
Cover tightly and store in fridge.
Good for about a week or so.

Note: This can be made in a regular blender (or even with a whisk in a bowl – HOW MUCH DO YOU WANT YOUR MAYO), but it’s harder and you have to be careful pouring the oil into the other liquids. I’d recommend getting an immersion blender if you plan on making mayo often. It makes it so easy.


1 6oz can Organic Muir Glen Tomato Paste
3 tbl raw, unfiltered Apple Cider Vinegar
1 tbl Honey
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Celery Salt
1/2-1 tsp Real, Fine Salt
pinch Cayenne
pinch Allspice
Cracked Black Pepper
Water as needed to thin

Place all in tall, skinny glass jar. Use immersion blender to combine, about 1-2 minutes. Add water by the tsp until it blends smoothly. Cover and place in fridge to meld overnight. Keeps for about 3 weeks

Fermented Veg

Cucumbers or other Veg
1 qt filtered water to 6 tbl Himalayan Sea Salt, Dissolved
Bunch of Fresh Dill
Coriander Seeds
Bay Leaf
Other spices or herbs as desired.

Place garlic and spices in each jar.
Clean the cukes well. Pack them tightly in glass jars to about 1” below rim.
Cover with salt water: 1 1/2 cups per glass jar.
Add more filtered water to top off each jar if needed to make sure everything is submerged.
Put on lids and gently swish to combine everything.
Ignore for the next 3-5 days except for religiously releasing the built-up air pressure once per day and making sure everything is still submerged.
When they taste done, put them in the fridge where they’ll stay good for weeks.
Pink mold = equals bad news. Toss it.
White or grey mold = normal fermentation. Remove it and keep on fermenting.
The jars should smell good, not bad to your news.

Mango Salsa

Mango, finely diced
Cilantro, snipped (about 2 tbls)
1/2 Anaheim Pepper, finely diced
Shallots, finely diced (about 2 tbls)
Cucumber, finely diced
Citrus, juiced and zested (I prefer Tangerine)
Sea Salt to taste
Fresh Cracked Black Pepper to taste

Combine all in a bowl and stir. Tastes better after it has a little time to sit.
Note: Great with Blackened White Fish or Bacon-Wrapped Scallops


Save leftovers in a tightly closed container in refrigerator for up to 3 days. Don’t forget to chew your juice before swallowing and drink it 30 minutes before a protein meal and on an empty stomach.

Step 1: Gentle Juice Drink, 1/4 Cup or less per serving, 2-3 veg, No Cruciferous
2 Celery stalks
1 Carrot
1/2 Apple
Parsley Sprig

Step 2: Mid-Strength Juice Drink, 1/2 Cup or less per serving, 5 veg max, Can Include Cruciferous
3 Celery stalks
1 Carrot
2 Kale leaves, stripped
1/2 Beet
1/2 Apple
Parsley sprig
Little slice of Ginger

Step 3: Bring It On Juice Drink, Up to 1 Cup serving, Any Combination
Pineapple, Kale, Cucumber, Jalapeno or Sweet Peppers, Cilantro
Orange, Cucumber, Celery, Lemon or Lime, Green Apple, Parsley
Cucumber, Green Apple, Spinach, Celery, Lemon or Lime, Fennel, Ginger
Watermelon, Mint, Cucumber

Green Smoothie

1/2 Banana, ripe
1 large Kale Leaf, rib removed
1/4 Avocado
1/8 C Berries
1/2 C Coconut Milk
1/2 C Kefir or Probiotic Yogurt
1/4 C Filtered Water
2 tbl Soaked Sunflower Seeds
2 tbl Sprouted Lentils
1 tsp Spirulina
Opt. – 1 tsp Blackstrap Molasses
Crushed Ice

Place all ingredients in blender and blend until smooth-ish. Leftovers will keep in a tightly closed container in the fridge for 48 hrs.

Orange Dreamsicle Smoothie

1 Frozen Banana, sliced
1 Tangerine, peeled
3/4 C Probiotic Yogurt, plain or vanilla
1/4 C Coconut Milk, full-fat
1/2 tsp Real Vanilla Bean Extract
1 C smashed Ice Cubes

Put all ingredients in blender and blend until smooth-ish.

Fruit & Dip

For apple slices:
Put cut apples slices in a non-reactive bowl and cover with filtered water and juice from 1/2 lemon. Let set for 15 minutes. Drain on paper towels.

Or peel and segment oranges, peel and slice kiwis, slice mangoes, or other fruit.

1 cup firm probiotic plain or vanilla Yogurt
1 TBL Coconut Milk, full-fat
1/2 tsp Real Vanilla Bean Extract
Combine in small bowl and chill for an hour to let flavors meld.

Chocolate Pudding

1 Banana, ripe
1 Avocado, ripe but not brown
1/4 C Coconut Milk
1/4 C Kefir
3-4 TBL Raw Chocolate Powder
1 TBL Raw Honey
1 tsp Real Vanilla Bean Extract
3 drops Peppermint oil
Little Whole Milk, if needed

Blend all until smooth using milk to thin if needed. Chill for an hour
Note: For a frozen treat, place in an airtight container and put in the freezer for a few hours or overnight!

Greens & Mushrooms

A bunch’o Greens (Spinach, Chard, Kale etc.)
Few slices of Bacon
1-2 cups fresh Mushrooms
1 TBL Ghee
Himalayan Salt
Fresh Cracked Pepper

Remove leaves from thick stems and place in water.
(Reserve stems for making stock!)
Soak chard, spinach and/or other greens in large bowl for 30 minutes.
Meanwhile, cook bacon until crispy. Place on paper towel.
Remove all but 1 tbl bacon grease from pan.
Add 1 tbl ghee and melt.
Sauté mushrooms in ghee and bacon grease over medium heat until just beginning to soften.
While sautéing, thoroughly rinse greens and spin or pat dry.
Add greens all at once to pan. Add fresh cracked pepper and salt to taste.
Cover with lid to wilt for 10-15 minutes.
Top with crumbled bacon and serve.