Herbal Energy Balls

See the little heart?! These are infused with love and so delicious.



Inspired by Rosemary Gladstar’s “Energy Balls” recipe found in her book Herbal Recipes for Vibrant Health, I decided to use what I had on hand and created something oh-so-delicious and quite potent!
My Recipe:
Dry ingredients:

1 cup pumpkin seeds

32 tiny caps of Organic Sun Eleuthero*

3 Tbsp cacao powder

1/8 tsp vanilla powder

1 Tbsp ashwaganda powder
2 Tbsp shredded coconut

1 tsp chlorella powder

1/2 tsp moringa powder

Pinch of salt
Wet ingredients:

3 Tbsp honey

1/3 cup tahini

1 Tbsp almond butter
Blend dried ingredients together (I used my blender to pulverize the seeds and Eleuthero tabs and then added the powders to combine)

Stir in wet ingredients until a sticky paste forms and roll into walnut sized balls.
Rosemary’s Original recipe:
3 parts pumpkin seeds

2 parts Siberian ginseng powder

1 part ginkgo or gotu kola powder

1 part ginseng powder

1/2 part spirulina

1 cup tahini (sesame seed butter)

1/2 cup honey

1/2 cup crushed almonds

Coconut, cacao powder, rasins, chocolate/carob chips and granola

Carob powder or powdered milk
Rosemary’s recipe seriously sounds so delicious.  As my apothecary builds, I will eventually have most of these ingredients on hand and will make them!  She has a note that says she sometimes adds blackberry liqueur as well as a host of aphrodisiac herbs and then dips them in chocolate.  Yes, please! Yummmmm!

*I’d like to thank Organic Sun Eleuthero for providing the Siberian ginseng (Eleuthero coccus) for this recipe.  An adaptogen, Eleuthero is lightly stimulating and can give us an extra push to get things done (think get off the couch and get to the gym). This herb improves stamina during exercise and helps with recovery.  It can also be used as immune support during the winter months. It is optimal for colder constitutions as it may be a bit too stimulating for hotter ones, especially after 5pm.

Posted on: November 4th, 2014 No Comments

Raw Chocolate Banana Mousse

This is my version of a delicious chocolate mousse!  It’s completely raw, vegan, and gluten-free so almost everyone can indulge. So delicious and quick!  Just throw it all in a blender and and top with whatever you want.
Makes 2 Servings
  • 1/4 cup almond milk (could sub coconut milk for even creamier version)
  • 2 medium bananas 
  • 2-3 pitted dates
  • 1 Tablespoon coconut oil 
  • 1 drop high quality stevia
  • Small handful goldenberries
  • 3-4 Tbsp raw cacao powder
  • 1/2 tsp vanilla extract
  • 2 dashes of cinnamon
  • Large pinch sea salt
Blend until smooth.  Top with coconut shreds! Enjoy every bite. 
Posted on: March 10th, 2014 No Comments

Recipe for Sautéed Beet Tops and Kale

Don’t even THINK about tossing those beet tops!  They are absolutely delicious and packed with nutrients and flavor.  Add in a bit of kale or any other green for a nice texture/flavor variation and you have yourself…

The tastiest Sautéed Greens: 

Drizzle olive oil over low/medium heat, add 2 small chopped garlic cloves, 1 chopped scallion and chopped beet stems, cook about 5 min. 
Add roughly chopped greens (beet and kale) and cook until just tender, about another 5 minutes tossing in a pinch of salt, smoked paprika and cayenne flakes. 
Cover and let steam with the juice of half a lemon for a few minutes. 
Uncover and enjoy!

Great served with poached/fried eggs 
On top of a whole grain such as quinoa or millet topped with with ume plum vinegar and tahini
Side dish for a protein packed meal as it adds a great balance
By itself as a hearty snack 

Posted on: March 6th, 2014 No Comments

Warming Thai Winter Soup

Well, after almost after 2 months of full on transition-mode, my body finally had enough.  I went to bed last night with a super sore throat knowing that is always the first sign of a cold for me.  Nooooooo!  I went straight to my herbal apothecary and ingested some immune boosting herbs in the form of tinctures, capsules and tea.  I woke up feeling better, but still a bit under the weather.  SOUP was next on my mind.

I made this soup out of whatever veggies I had on hand, you can sub any of the vegetables for whatever you have.  These were just the ingredients that I used!  It is a base that would be delicious with almost any veggies and you most definitely could add coconut milk to make it a bit richer and creamier.  I really wanted a thin, brothy soup with lots of warming, nourishing qualities so this is what I created.

2 Tbsp coconut oil
1 medium yellow onion sliced rough, you want it big enough that it won’t burn on high heat, but will caramelize and become full of flavor
3 cloves minced garlic
2 Tablespoons chopped ginger
2 teaspoons curry paste (I used Panang because it’s my favorite!)
1 stalk lemon grass (root/top leaves removed, chopped in half and bruised to release oils, see last part of video here for how to chop lemongrass for soup:
1 head broccoli chopped to your liking
1 sweet potato, cubed (I leave the peel on)
1/2 cup chopped daikon radish
3 Tablespoon chopped fresh burdock root
Juice of 1/2 lime

Thai basil
Dried coconut shreds

Add coconut oil to a stock pot on medium-high heat.  Add onion.  Cook down until onion starts to turn brown and caramelize, there’s a fine line between a slight char and burning.  You’re going for the slight char.
Add the garlic and onion and curry paste, stir for a a few minutes until curry paste is incorporated.
Add sweet potato, lemongrass and 4 cups of fresh water, bring to a gentle boil and simmer until sweet potato is almost soft
Add broccoli, daikon radish and burdock.  Cook until broccoli is tender but not over cooked!
Add the lime juice and stir.

Serve into individual bowls and top with fresh cilantro, thai basil and shredded coconut.

Let this soup warm you from the inside out.  I had 3 bowls of it today and feel SO much better.

Wishing you all a beautiful warm winter inside, even when it’s frozen outside.  Blessings!

Posted on: February 5th, 2014 No Comments

Black Bean Hummus Dip–RECIPE TIME

I’m a big fan of beans not only for their taste, but for their incredible health properties and stellar performance as vegetarian protein sources.    
A little history lesson:  All varieties of Phaesolus vulgaris (the common bean) originated in Peru over 7,000 years ago.  They were spread by migrating bands of Native Americans into Latin and North America.  When the settlers arrived, they were introduced to beans by the Natives and then took them back on their return voyages, spreading the bean even further.  Today, the greatest commercial producers of beans are India, China, Indonesia, Brazil and the USA.  
A little nutrition lesson:  Beans are extremely low in fat content (typically about 1-2%).  They contain cholesterol-lowering fiber which, also helps prevent blood sugar spikes, making them a great food for people with diabetes, insulin resistance or hypoglycemia.   They contain significant amounts of antioxidants, folic acid, vitamin B6, and magnesium making them a great food for both heart and cancer protection.  Richly colored beans offer the highest level of antioxidants (the highest being red kidney beans).  Beans have also been shown to support the digestive tract by creating a healthy environment for the beneficial bacteria in our gut to thrive.
Black beans are one of my favorite varieties and I’m always finding new ways to incorporate them into my diet.  My latest creation is using them as a base for hummus instead of garbanzo beans.  The recipe is super simple and quick to make and clean up (both huge pluses in my kitchen).   
Black Bean Hummus Dip
By: Gina Gibbons
Time: 5 minutes
Serves: 4 (or two hummus-hungry people)
In a blender combine:
  • 1 can black beans
  • Juice of 1 lemon
  • 1 tbsp chopped shallot
  • 1 tsp cumin seed
  • 1 tsp smoked paprika
  • 2-3 tbsp tahini
  • 1-8 tsp cayenne pepper
  • Salt and pepper to taste about 1/2 tsp each
  • 1/4 cup fresh water

Blend until smooth and creamy.  

Use as a dip for corn chips, fresh veggies, top rice or quinoa with it, add to soups, use on tacos, nachos or salads.  It’s super versatile and delicious. 



Posted on: July 23rd, 2013 No Comments
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