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This is one of my favorite pies ever. Here is my yummy thanks giving pie. I know it takes me this long sometimes to focus enough to put this  post up:)  This is uniformly simple but can be adjusted for different diets .. pre heat oven to 425 ‘

~* 15 ounces of mushy pumpkin guts or  1 can of pumpkin

~* I can of  Sweetened Condensed Milk or soy milk

~*2 large eggs

~*1 teaspoon ground cinnamon

~*1/2 teaspoon ground ginger

~*1/2 teaspoon of clove

~*1/2 teaspoon ground nutmeg

~*1/2 teaspoon salt

2 (9 inch) unbaked pie crust

 Mix pumpkin, milk, eggs, spices and salt.. Mix until nice and foamy than pour into your pie crust. On top of my pie crust I put the ancient pagen symbol that means the four elements on mine with the heart center by cutting and placing. Really let your imagination run wild.. Turn oven down to 350 degree’s and put your pie in putting the timer at 35 min. after that check ever 5 minuets until you see little fault lines in your pie and the crust is brown. when you touch the pie it should be nice and firm like soft spring earth.


amazingly graceful apple and brie sandwich


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this is one of my all time favorites!!!

I started enjoying this when I worked at the cafe koko In greenfield some years ago. I don’t know who invented this recipe but I think it was divinely created none the less.

In their recipe they used fresh french bread from the green fields coop which was uniquely amazing but I have a weight issue… I eat and gain weight, I have a gluten intolerance which isn’t so bad if I use this amazing

(ezekial whole grain, french bread, white bread, grinder rolls or whatever you can find sometimes I just skip the bread all together) bread

buttered my pan ( butter= bliss)  put the stove on medium

place the bread down

sliced brie cheese

and slice some apples and apply

the brie starts to melt keep careful track that you don’t burn the bread like I did.

The brie is super high in protein but it is a (mold) cheese and not good for a yeast free diet.

blessed be folks and have a happy thanks giving


 water think~ healthy winter brew

Posted on November 25, 2013Edit


here is a winter tincture to keep you healthy… chop and stuff containers to brim since this isn’t a exact science  Just collect what you can stuff a couple of mason jars

horse radish root

burdock root

ginger root


hot peppers

apple cider vinegar I usually use brags but found a gallon container  at Apex in shelburne for seven dollars !!! just be sure that it has the mother mushroom in it so it is alive



alternatives (lavender, dandelion root, dulse, pink clover)

store it for at least 3-6 weeks is better  and take a shot a day for good health

love , light and holistic health

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hangover special


this is my hangover cure not that I spend a lot of time being hung over but it does happen sometimes so here it is….

in one pan I like iron because it gives you iron( never aluminum or non stick because it leaches bad stuff)

I take a stick of butter and rub it all over the pan so nothing sticks

than I plop a hash brown down

a slice of tomato

and an egg cooked sunny side up and still goey

than as it heats up and becomes ready

I layer it on my plate…

hash brown , slice of cheese, pesto, tom, egg

and oh my goodness I think I ate this one meal a day for a week!!!

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easy coleslaw- amazing live foods

IMG_1476So here is another supper easy healthy

a package of carrot and broccoli or cabbage

A table spoon of mayo

2 tbs of hemp oil

2tbs of (apple cider) vinegar

2 Tbs of almonds

cream of Asparagus bisque


Yummy cream of asparagus soup

saute in half a stick of butter and 1/8 cup ofolive oil

a cut a large portabella bella

cut a bunch of fresh asparagus

and a bulb of garlic chopped

a leak

Do these in order the amount of caramelizing is very important to taste…

until portabella  is caramelized and light brown

then add milk

until it covers all the veggies until you can’t see anymore.  I keep the heat on medium and let it evaporate until it is half way down the veggies  than cover again with milk and …

add potato flakes

be sure to get the ones without all the additives until desired thickness

to taste

nutritional yeast


sea salt ( I boiled mine right from the ocean myself!!!!)

turmeric ( this is a very healing herb, it reduce’s inflammation and helps maintain weight

food porn truffles

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These are the most amazing delicious edible  chocolate ever… Warning I gained quite a few pounds this week!!! these are so beautiful treats I just brought to Mimosa‘s with the ladies. They are amazing rich and delectable and the best 10 minuets of your day!!!

easy and time consuming…. but completely rewarding

2 lbs of dark chocolate   ( the darker the better the less calories and more minerals)

two big dollops of whip cream from a tablespoon

melt at a very low heat stiring constantly until melted and mixed completely

take off of heat and this is when the magik happens than you will add

1/4 cup of alcohol> I added a very special kaluha that my honey had made from scratch but you can use anything that suits your fancy like baily’s , rum, wine, coffee brandy

Alternative additions – to make my private stash healthy I separated at this point  one pound and added

1/8 c up of hemp oil

1 tsp of spiralina

stir in completely and let it sit in the fridge for two hours.

then you take out the mix and grab a teaspoon.

I set myself up with a plate and on that plate i put a 1/8 a cup of almonds,,, Sipping chocolate mix (from trader joes) and cappuccino mix(from tj) and melted white chocolate.

then you take a teaspoon or a melon scooper and with sterile clean hands you roll the balls in them until they are balls then you roll the balls in one of your chosen piles…

for safety sake you should keep them in the fridge and take them out before serving

enjoy immensely love and light Michelle

 fruit shortcake

1 cup strawberries

1 cup apples

1 cup berries

1/4 cup of maple syrup

warmed and mixed

shortcakes from trader joes slathered with butter and toasted on stove pour mixture over and dollop some whipped cream

IMG_0729potato leak soup

sauté in skillet with 1/4 a stick of butter and

1/8 c of olive oil

6 large potatoes diced small

2 large portabella’s mushrooms,

two table spoons of garlic

and two stalks of leeks

when sautéd potatoes should be soft and browning

mushrooms should caramelize

then cover with mix with milk

keep on medium heat and

let thicken

I use powdered rice cereal to thicken from baby department

IMG_0805lobster ravioli

boiled as on the package

then sautéed with butter

tsp of basil

tsp of sun dried tomato‘s

sea salt ( mine I evaporated and made myself from Martha’s vineyard)

IMG_0806Harvest vegetables

squash and zucchini (from ravens garden)

one golden beet

and cut up ginger

1/4 a stick of butter

1/8 cup of olive oil

1/2 tsp of sea salt( martha’s vineyard mix)


Kale from my garden


splashed with olive oil

sprinkled with nutritonal yeast

and lemon peppor

sea salt

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