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Oatmeal with Coconut and Berries


  • 6 oz whole almonds (about ½ cup)
  • 1 ½ cups unsweetened coconut flakes
  • 2 ground flaxseed “eggs”
  • 1 ¼ cups coconut milk
  • cup unsweetened applesauce
  • ¼ cup unflavored collagen peptides
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1/16 – 1/18 teaspoon 100% stevia powder
  • 1 cup berries 


  1. Soak the almonds in filtered water overnight.  
  2. Drain and rinse then add to a food processor with the coconut.  Pulse until a crumb forms. 
  3. Mix with the coconut milk, applesauce, flax eggs, collagen, vanilla, nutmeg, cinnamon, salt, stevia and berries. 
  4. Bake, covered at 350F for 30 minutes then uncover and bake until the liquid has mostly evaporated.  


For more recipes by Danielle Walker visit her blog here.

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Roasted Eggplant and Coconut Soup by Dr. Hyman

healthy meals rise soup Jan 19, 2024


  •  3 large eggplant
  • 2 tablespoons avocado oil
  • 1 leek, white and green parts, thinly sliced
  • 4 garlic cloves, sliced
  • 5 sprigs fresh thyme
  • 6 cups filtered water
  • 1 (14-ounce) can coconut milk, unsweetened
  • 1 teaspoon sea salt
  • 2 tablespoons white miso


  • 2 tablespoons pine nuts, lightly toasted
  • 2 tablespoons chives, chopped
  • Fresh ground black pepper



1. Preheat the oven to 450°F.

2. Lay the whole eggplants in a parchment paper lined baking dish, roast for 50 minutes, until the outer skin is charred.

3. Remove from the oven and peel the eggplants, discard skin. Place the eggplant in a colander to allow excess liquids to drain.

4. While the eggplants are draining, add the avocado oil and leeks to a large pot over medium heat, sauté for 4 minutes. Add the garlic and continue to sauté for 1 more minute.

5. Destem the thyme and add to the pot along with the eggplant, water, coconut milk, and salt. Bring to a boil and reduce heat to...

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Garlicky Green Beans Almandine with Lemon

healthy meals rise veggies Nov 16, 2023


  • Equal parts water and vegetable broth (see step 1 below)
  • 2 pounds green beans, ends cut off
  • 3/4 cup slivered raw almonds
  • 4 cloves fresh garlic, peeled & minced
  • 3 tablespoons fresh lemon juice
  • 2-3 tablespoons coconut oil
  • 1/2 teaspoon finely grated lemon zest
  • Sea salt, to taste


  1. Fill a large stock pot with half water, half vegetable broth and bring it to a boil. Make sure the amount of water/broth is at least twice as much as the amount of beans you intend to cook.
  2. Gently blanch the green beans (cook them in the boiling liquid for about 3 minutes until just al dente (brightly colored and crisp)). Drain beans in ice cold water (or put them in a bowl containing an ice water bath and set aside). This stops the cooking process.
  3. In a wok or large deep frying pan, heat the oil and garlic on medium heat for 2-3 minutes. Don’t let the garlic brown.
  4. Add in the almonds and stir for about a minute. Then mix in the lemon juice and finely grated lemon zest.
  5. ...
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Crowd-Pleasing Cioppino



  • 2 tablespoons coconut oil
  • 1 onion chopped
  • 1 celery stalk chopped
  • 3 tablespoons shallots chopped
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 bay leaf
  • 5 garlic cloves minced
  • 2 1/2 cups fresh diced tomatoes or 16-ounce can diced tomatoes with juice in a pinch (for 8 servings)
  • 1 16-ounce can tomato sauce
  • 3 cups vegetable broth
  • 1 pound white firm fish (sea bass, halibut, cod), cubed
  • 1 pound large shrimp uncooked, peeled, and deveined
  • 1 pound clams or mussels
  • 1/2 pound bay scallops
  • salt and pepper to taste
  • 3 tablespoons fresh parsley chopped



  1. In a heavy-bottomed pot, heat coconut oil over medium heat. Add onion, celery, shallots, saffron, paprika, and bay leaf. Cook for 6 minutes.
  2. Add garlic, and cook for 1 more minute.
  3. Add tomatoes, tomato sauce, and vegetable broth....
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