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The Magic of 12.12.12

The Magic of 12.12.12 and how you  can build on that

Today is 12.12.12 and it feels a little magical doesn’t it?

Maybe it’s the holidays. Maybe it’s the chill in the winter air. Maybe it’s the smell of cinnamon at every turn.

All I know is that when it feels like this, I don’t ask why, I just hold on tight and enjoy the ride.

Speaking of ride…

The next big event we have for you to check out is the upcoming BE Green 21-Day Smoothie Detox!

The program launches on New Year’s Day 2013 — starting just in time to help everyone kick start those resolutions.

You can check out the program here: http://bit.ly/VBau3w

Admit it! This time of year the temptation for shortbread and chocolate covered almonds is at an all time high. The gingerbread cookies and candy canes are everywhere and hard to resist! If you make it through this holiday season packing on a few extra pounds, you’ll be just like the rest of us, setting New Year’s
Resolutions to eat less and get in shape in 2013. Weeeeeell, this year, I’ve got the perfect thing to help you make your new year’s resolutions STICK!

My friend, Tera Warner and her special guest fitness wizard, Teresa Tapp are teaming up to help you
make your new year’s resolutions STICK in January 2013! The combination of green smoothies and T-Tapp fitness will make for the most potent green smoothie detox EVERhttp://bit.ly/VBau3w

Meet the Lean & Green Detox Experts:

Robyn Openshaw

Robyn Openshaw, also known as Green Smoothie Girl, is passionate about green smoothies, teaching others about the health benefits and raising a healthy family. She was raised as the oldest of eight in a one-income family. Dinner growing up was simple: a bowl of black-eyed peas with a little vinegar added, and some cantaloupe. Or a bowl of meatless chili (beans) and a green salad. Or a baked or boiled potato, corn on the cob, and a salad.

Victoria Boutenko

Beloved pioneer in the Raw Food Movement, Victoria is the courageous mother who overnight turned her family ‘raw’ when they were all faced with serious health challenges. She has inspired thousands and thousands of people with her simple, effective communication and fascinating research. Her books Raw Family: A True Story of Awakening12-Steps to Raw Foods-How to End Your Addiction To Cooked Food, and Green for Life are best-sellers.

Angela Stokes-Monarch

Angela Stokes experienced recovery from morbid obesity through a raw food lifestyle. She has been eating raw for nearly 5 years now and has lost around 160lbs (approx. 12 stone) during that time. Her life has been completely transformed on every level and she now devotes her life to spreading this message of hope for natural and healthy weight loss for others living with overweight, obesity and overeating issues.

Teresa Tapp

Teresa Tapp is an exercise physiologist/ rehabilitative trainer whose specialty is real fitness from the inside out. Teresa’s program isn’t about weighing yourself and counting calories or working out 7 days a week for 3-4 hours a day. The T-Tapp program is about RESULTS! Let’s face it – it really does come down to inch loss. Who really cares what the scale says if you look great when you look in the mirror?

You don’t want to miss this one. It’s a great way to clean out before you get started on your new Paleo Vegeo journey. The program starts on January 1st, but registrations are happening now! Sign up and don’t miss this chance to get on board and make 2013 your healthiest year yet!

With the 21-Day Green Smoothie Detox and 15 minutes a day of T-Tapp flab-busting practices, you’ll be
starting off the year lookin’ and feeling better than ever!

Love and leafy greens,



You and I both know that usually by January 5th the commitment to stick to our resolutions is already
waning. This year you can have your own cheerleading squad and personal resolution coach to help you stick to your guns, go green and get fit!!

21 Day Green Smoothie Detox starting January 1st, 2013

Nori Rolls as an appetizer or meal – Paleo Vegeo Nori Roll

Nori Rolls as an appetizer or a meal

Nori rolls can be super easy to make, and can be used either as a party appetizer, a fun starter at a dinner party, or a yummy side for your next meal. I found however that a lot of what I like about my nori rolls is the kick I get from the jalepeno hummus, and in fact just writing this blog post has me craving it for lunch. I’m not kidding. You can add just about any sliced veggies to a nori roll if this is your cup of tea, and you could use any other hummus you choose to make your own combination up. You find that most of those following a paleo diet are overlooking the edible seaweeds. But these boast an unparalleled nutritional profile including many essential nutrients, and they are loaded with iodine which is an essential trace element to life. Iodine is especially important for the proper functioning of the thyroid gland. I know that I often do not get enough, and I’m betting you do not either.

Paleo Vegeo Nori Roll

Paleo Vegeo Nori Roll I Barbara Christenesn I Ocean Avenue I The Ultimate Reset

Nori sheet
Lily’s Jalapeno Hummus
Sprouted Brown Rice or Quinoa {cooked}
Beets, sliced into sticks
Carrots, shredded
Purple Cabbage, shredded

1. Lay out the nori sheet.
2. Spread hummus across the middle of the sheet all the way across for about 1/3 of the middle of the sheet.
3. Add brown rice or quinoa across the hummus
4. Add slices of beets, cabbage and carrots
5. Like a burrito fold the bottom of the nori sheet over the contents and then roll it backwards, then continue to roll it up into a long tube.
6. Roll the tube back and forth {you may have to use a dab of water across the end to keep it in place}

Paleo Vegeo Nori Roll I Barbara Christenesn I Ocean Avenue I The Wellness Reset

7. Slice up and add to any meal or use as an appetizer at your next party.

Vegan Buffalo “Wings” … well how about buffalo cauliflower

Vegan Buffalo Cauliflower

One of the item I really miss since I gave up meat is the buffalo wings at Squatter’s Pub in Salt Lake City, Utah. I also once had the wings at the Pike’s Bar and Grill in Seattle at the Pike’s Market and they are comparable. For me it must be spicy and it’s been an item that I really really miss in life. The Curvy Carrot posted this great recipe, but I don’t do buttermilk and so I needed to change it up… but it’s to die for.

Buffalo-style Cauliflower

The Curvy Carrot Buffalo Style Cauliflower


1 head cauliflower, cleaned and cut into bite-sized pieces
1 cup coconut milk
1 tsp apple cider vinegar
1 cup sprouted eikorn flour or your choice of all-purpose gluten-free flour
2 teaspoons garlic puree,
1 teaspoon himilayan salt
1 cup Frank’s Original Hot Sauce {gluten free and kosher}
1 tablespoon coconut oil, melted

1. Preheat the oven to 450 degrees.
2. In a small bowl mix coconut milk and apple cider vinegar.
2.  In a large bowl, whisk together the coconut milk mixture, flour, and garlic, salt, whisking until mostly smooth (it’s ok if there are a few lumps left).
3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the mixture.
4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)
5. Meanwhile, combine the buffalo sauce and the melted coconut oil in a small bowl.
6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

Cranberry-raspberry sauce recipe for a yummy Thanksgiving!

Cranberry-raspberry sauce recipe for a yummy Thanksgiving!

This is one of my favorites for Thanksgiving, and probably because I never ever liked cranberry in a can. EVER! I always thought I was the oddball, but it was because my body wanted the real deal. You can also sub out the raspberries for pear, and you’ll mouth will do a party.

Now the reason you want to use coconut sugar {or you can use honey} is because of coconut sugar has such a lower GI level {35} and you don’t want to over sugar your holiday if you are going off the sugar-free living.

1 package (12 ounces) fresh organic cranberries
2 cups organic raspberries, fresh or frozen, no sugar added
1 cup water
1 cup coconut sugar

1. In a medium-sized saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. 

2. When the cranberries have reached a boil, reduce the heat to low and add raspberries. Simmer for 10 minutes or until cranberries burst.
3. Remove the cranberry-raspberry mixture from the heat. Use a potato masher or back of heavy metal slotted spoon to mash the cranberries.
Cool the cranberry-raspberry sauce completely at room temperature. Carefully spoon cooled cranberry-raspberry sauce into a serving dish, cover and chill in refrigerator for at least 4 hours, up to overnight. The cranberry-raspberry sauce will thicken as it cools.
Yield: approximately 3 cups homemade cranberry-raspberry sauce.

Thanksgiving Day Roasted Butternut Squash Soup

Thanksgiving Day Roasted Butternut Squash Soup

It can be hard to wait for dinner, but it’s far easier if you have a really great soup to nosh on while you are cooking. Right? This roasted butternut soup has become a staple in our house over the last few years, and once you make it you’ll see why. The combination of the pear and the squash is quite amazing, and you’ll find yourself wanting seconds. But remember, even though it doesn’t use sugar, maple syrup is a sugar so keep the cup fulls to a minimum.

Maple Roasted Butternut Squash Soup 

2 medium butternut squash
1⁄4 cup (50 mL) grade B maple syrup, divided
3 tbsp (15 mL) coconut oil
1 small onion, peeled and chopped
1 ripe Bartlett pear, peeled and sliced
31⁄2 – 4 cups (875 mL – 1 L) vegetable broth
1⁄2 tsp (2 mL) sage
pinch cinnamon
pinch salt
1 cup (250 mL) coconut milk half and half cream or whipping cream

1. Preheat oven to 400°F.
2. Cut squash in half lengthwise, remove seeds and place cut-side-up on a rimmed baking sheet or in
a 9″x13″ pan. Drizzle with half the maple syrup and roast for about an hour, until tender and
golden on top. Remove from the oven and set aside until cool enough to handle.
3. In a large soup pot, heat the 2 tbsps coconut oil and sauté the onion for about 5
minutes, until translucent. Add the pear and cook for another minute or two, until the
fruit softens.
4. Meanwhile, peel the squash and coarsely chop it. Add to the onions and pear along with the broth,
sage, cinnamon and salt. Cover and bring to a simmer. Reduce heat to med-low, cover and simmer
20-25 minutes, until the squash is very tender.
5. Stir in the remaining tablespoon of coocnut oil and the coconu tcream and puree in the pot using a hand-held immersion blender. Alternately, you can transfer it in batches to a blender to puree, then return to
the pot.
6. Enjoy 🙂

Paleo Vegeo Thanksgiving Stuffing

Paleo Vegeo Thanksgiving Stuffing

Paleo Vegeo Thanksgiving Stuffing is something that you may have been looking for, and I was super happy to find it on the Julian Bakery website. One of my favorite breads is the Julian Cinnamon Bread, or you can go completely vegan with the Paleo Coconut bread. The Carb Zero -Cinnamon is gluten free, yeast free, sugar free, soy free, dairy free, and guilt free. Perfect for any diet, diabetic or gluten intolerant person. At 59 calories a slice and 9g of protein and 9g fiber per slice this bread is amazing. This bread is ideal at breakfast time as it will keep you feeling satisfied until lunch with 18g of protein in two slices. We use gluten free oat fiber that is scientifically proven to control blood sugar all day long when eaten in the morning. 
The Paleo Bread -Coconut, is organic, starch-free, grain free, gluten free, yeast free, soy free, dairy Free, and ideal for any diet.  The Paleo Bread, Coconut, is the first starch free, gluten free, grain Free, low carb bread on the market!  Get lean and sculpted while still enjoying this particular variety! One great thing is is freezes great for 4+ Months, and the paleo bread is soft and fluffy, where the carb zero bread isn’t, so you have to figure out what you are looking for in your stuffing. 


  • 5 slices of Julian Bakery Cinnamon Carb Zero bread {Vegan use the Coconut – Paleo Bread}
  • 2 tsp. fresh sage leaves, finely chopped
  • 2 tsp. fresh thyme, finely 
  • 1 tsp. fresh rosemary, finely chopped
  • 1 pastured egg {optional}
  • 2 TBS raw coconut oil
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 1 lb. mushrooms, sliced
  • 2 Tbs. poultry seasoning
  • Salt and pepper to taste
  • 2 c. Vegetable broth {I prefer either homemade or low sodium organic}


  1. Preheat oven to 325 degrees. Spread the cubed  bread on a baking sheet and toast in oven for 1 hour.
  2. In a large pot, add coconut oil, mix in thyme, rosemary, celery, onion and mushrooms and cook on medium heat until the celery is slightly tender. Mix in the poultry seasoning and salt and pepper.
  3. In a small bowl, whisk the eggs and 1/2 Cup of the Stock 
  4. Combine the baked bread cubes & sautéed vegetables in a large baking dish and pour egg mixture over the dish. 
  5. Cover and bake for 30 minutes at 375 degrees. Take out and pour more of the vegetable stock over the dish to moisten if needed and cook for another 10 minutes uncovered to brown the stuffing on top.

You can also add some pre-cooked squash, some diced apples, or maybe some pre-cooked sprouted quinoa for a fun, festive tradition. 

Jalapeno Fava Bean Hummus

Fava beans are THE paleo bean as far as I’m concerned. One of my favorite snacks is hummus and raw cut vegetables. I often take them on the go to my daughter’s homeschool co-op classes, and it’s yummy, although not for date night. You want to make sure you’ve had a good brush with OnGuard toothpaste before you head out with a loved one after you’ve eaten this recipe:

Jalapeno Fave Bean Hummus


1 lb of soaked Fava Beans, drained
15 oz soaked garbanzo beans, drained
1 jalapeno, seeds and ribs removed, roughly chopped
1/4 cup of olive oil or liquid coconut oil
3 cloves of fresh garlic
juice of 1 lemon
Himalayan salt to taste

1. Drop beans into boiling salted water and let them cook for about 15 minutes.

2. Drain, and allow to cool. After they have cooled, pop the beans out of the second skin if you didn’t do it after soaking. You may need a knife to slit the skin if they don’t pop out easily depending on how long you soaked for.

3. Put garlic into your food processor, followed by fava and garbanzo beans, lemon juice, jalapeno  and Himalayan salt. Pulse on high until pureed.

4. Remove from blender and serve!