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much love,



lemon-y lentil soup

lemon-y lentil soup


2 cups of organic red lentils

2 tablespoons of extra virgin olive oil {cold-pressed}

2 teaspoons of pink himalayan salt or sea salt

1 teaspoon of black pepper {fresh ground, if you've got it}

1/4 teaspoon of red pepper flakes

6-8 cloves of garlic {minced}

1 large yellow onion {chopped}

1 large lemon

3 large carrots 

1 tablespoon of oregano {fresh}

1 tablespoon of rosemary {fresh}

2 bay leafs {fresh}

2 tablespoons dill {fresh}

4 cups of veggie stock

4 cups of {pure} water i.e. filtered or spring.

1 drop dill essential oil {optional}

2 drops lemon essential oil {optional}

1 drop black pepper essential oil {optional}

How to create the dish:

combine olive oil, salt, black pepper, red pepper flakes, onion and garlic in the soup pan. 

let these saute on medium for about 10 minutes. {until onion have a translucent look}

add the rest of your ingredients except the essential oils.  

cook on medium for 40-45 mins.

when finsished, let cool for about 10 minutes before adding essential oils.

garnish with extra dill if you wish

** quality food belongs in your body.  when buying your ingredients, buy organic, fresh and local as much as possible.  it greatly improves the taste, nutrition and energy of the food.

*** if you decide to use essential oils, please note that purity is key.  feel free to contact me if you have any questions.

much love to you and your soup!







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