2x Daily Orally

My diagnosis -- madly in love with guacamole this weekend. Must have. Goes great with taxes or in place of dinner. 

Self-Medicating Guacamole

 1  organic ripe avocado

1/2  large juicy organic lemon squeezed 

over the avocado

1  healthy sprinkle of cumin

1  large minced organic garlic clove

1  shake of salt (ocean salt pref)

Scoop out the tender avocado into a glass bowl. Squeeze lemon, splat. Sprinkle cumin & shake shake shake it -- the salt, that is. Add your pressed garlic*. Squeeze, 2, 3, 4. Take your pastry blender and hand mash and rock it to your desired consistency. I like mine a little chunky. Serve with crispy veggies or your choice of tortilla chips. (!!CHIPS!!)

Serves 2 reasonable portions or one big one. * I highly recommend owning a garlic press.

Fall Granola

My friend swears by my granola recipe and I do too, although I actually couldn't find my copy ... so I improvised. Here is my world's best granola topped with my own garden fresh raspberries and poured with plain soy milk. Yep, they're still a comin'. I love this stuff! This week I've rotated eating big bowls filled with it for lunch, breakfast and dinner. Perfect nutrition. Sensational taste.

World's Best SAS Fall Granola Recipe

4 cups oatmeal

1 cup chopped walnuts

1/2 cup brown flax seeds

1/2 cup coconut flakes*

*(unsweetened or sweetened)

1/8 cup honey

1/8 cup brown sugar

1/4 cup almond oil

vanilla to taste

cinnamon to taste

freshly ground nutmeg to taste

I like fresh raspberries, pears or bananas on the Fall Granola. Any berries are good!

Mix all ingredients together. Divide in half and spread evenly onto 2-cookies sheets and rotate them in oven, over a 10 minute-plus period, at 350 degrees. Using a metal scraper, turn oat mixture every few minutes. Allow to cool completely. Store in an airtight container.

Spring Herbed Eggs

I've been buying fresh chicken eggs from the farm near our house. They are so wonderful that they need to be eaten as a 

main course. 

Of course they make a good cookie all the 

better. This simple recipe highlights the rich and subtle flavors of 

farm fresh eggs and lets their flavor shine. 

Spring Herbed Eggs

Start with Organic Free Range Eggs & Fresh Herbs

Beat 3 eggs.

Next, splash in some water and beat all together with a fork.

Chop 4-5 basil leaves, 4 chive sprigs and about 6 grape tomatoes in half.

Heat non-stick frying pan to medium heat. Coat with non-stick cooking spray or olive oil if you think the eggs might stick to your pan. Allow eggs to cook until solidified. When mostly cooked, sprinkle the herbs and tomatoes over the eggs. Flip half the eggs over to form a half circle or omelette shape. Allow to fully cook until tender. (optional) Sprinkle with freshly ground red, black and white peppercorns.

Serve with greens tossed in freshly squeezed lime juice and flax seed oil. Use to taste, or 1 TBS of each for every 1 1/2 cups of greens. Sprinkle with leftover herbs.