My Amazon Health and Kitchen Shop – Created for You

I’ve researched, evaluated and chosen the …

  1.  Most Powerful Healing Spices

  2.         Essential Supplements

  3.                Best Super Foods 

  4.                       Trusted Personal Products 

  5.                               Helpful Kitchen Gadgets


to kick-off or support your journey to Optimal Health.

They are All Collected in My Healing Shop .. for You!

Hario Glass Teapot

Rich in all Amino Acids



Hand-picked to stock your own healing kitchen and home.

heart-and-flowers     Grand Opening SPECIAL!

Haeger NaturalStone BakerHaeger NaturalStone Baker 11x13 Blue

  • 9″ x 13″ x 2″ deep
  • 16 cup capacity
  • Microwave / dishwasher safe
  • Completely lead-free
  •  Oven safe to 500º F/240º C
  • Made in USAMade in USA

Use to Roast, Freeze, Bake and Serve.


      $45.50 + $11.00 S/H

Click Here to Order!

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Hoda’s Healing Kitchen and Home

Marble Mortar and Pestle

The Secrets of Sage


Salvis Officinalis, comes from the Latin salvare, meaning to ‘save’ or ‘cure’.

There is a proverb in an old Italian manuscript that states:Why should he die who has sage in his garden?’

We have the English to thank for the idea of smothering sage in onions and adding it to breads and sausage for stuffing! Who knew.

The English also drank sage tea long before black tea became the choice for this afternoon tradition. I found it very tasty.

Sage Tea

Sage Tea

The Secret?

Several scientific studies show that Sage brightens your mood, rejuvenates your concentration, and sharpens your memory.  Perhaps that’s why a sage is thus named?

Sage extract has also been valuable in alleviating or preventing:

  • Age-related Memory Loss
  • Alzheimer’s
  • Cancer
  • Diabetes and
  • Ulcers

Sage is native to the Mediterranean.  This aromatic plant is easy to grow in many temperate climates, and will attract bees with its lavender flowers.

Clary Sage is the sweet and milder variety, Greek is stronger.  Dried Sage is usually Dalmatian Sage native to Croatia, and is sold rubbed, crushed or powdered.

In Cooking:

Sage goes well in gravies, butters, stuffing, meatloaf, scones, polenta, on pizza, and with fatty fish.. like Salmon.

As a Tea:

Sage Tea brewing

Brewing Sage Tea

Place 6 – 7 medium leaves in 9 oz of water and simmer for 15 minutes.


Sage will keep for up to a year kept in an airtight container, and stored in a dark, dry place.

Cherry Chip Almond Cookies, Gluten Free

Cherry Almond Cookies plate cu

Cherry Chip Almond Cookies

Our grape arbor is entwined with thick, lush vines draping down the sides and onto the grass lawn.

grape vine July 14

The vines themselves are heavily laden with the sweetest golden grapes we’ve tasted. Last year we let most become raisins, since we had just moved in and were not yet focused on the landscape, and they were amazing.

I think there must easily be over seventy 12″ long bunches waiting to be enjoyed.

grape bunch 072014

A typical bunch of luscious grapes from our Arbor

Back in the kitchen, it’s time for another summer fruit to take center stage.. Cherries.

These little cookies are so tasty, I have to ask someone to close the container they’re in before I finish them.. because I have no motivation to stop reaching in once again.

The ingredients are of course health supportive, so you can have more than one!

Cherry Chip Almond Cookies

  •  1 ½ Tbs. grass-fed organic Butter (or increase Coconut Oil to 3 ½ Tbs.)
  • 2 Tbs. Coconut Oil
  • 1/4 c. Pure Maple Syrup or raw Honey
  • 1 hi-Omega3 Egg
  • ¼ tsp. pure Vanilla Extract
  • ¼ tsp. pure organic Cherry Extract
  • 1 c. + 2 Tbs. blanched Almond Flour
  • 1/3 c. Sorghum or Coconut Flour
  • 2 Tbs. Flax Seeds, freshly ground (opt.)
  • 1 tsp. Xanthan or Guar Gum
  • Pinch of Sea Salt
  • ¼ c. organic mini Dark Chocolate Chips, or chopped 80% cocoa Chocolate Bar
  • 3 Tbs. fresh organic Cherries, chopped

Preheat oven to 325°.

Line baking sheet with lightly greased parchment paper.

In bowl of a standing mixer (or use hand mixer) whip the butter, coconut oil, syrup/honey, and egg until frothy. Add extracts.

Continue beating on low and add flours, flax, xanthan gum, and salt. Beat on medium until well mixed.

Turn off. Remove bowl from stand and stir in chocolate chips and cherries.

Cherry Almond Cookies raw

Make criss-cross pattern with small fork dipped in water


Dampen your hands slightly, and roll dough into 12 – 14 balls and place on cookie sheet 2” apart. Press down with tines of a fork in crisscross pattern to 2/3” thickness.

Cherry Almond Cookies raw cu

Cherry Chip Almond Cookies 2/3″ thick


Bake for 14 – 15 minutes. Allow to cool on wire rack. Cookies are delightfully chewy.

Cherry Almond Cookies plate

Cherry Chip Almond Cookies

~ Cheers! 

Cool Summer Treat – Watermelon Skewers

watermelon-cheese skewers txt

Watermelon-cheese skewers

This quick guest offering is inspired by an appetizer served at a hotel in Limassol, Cyprus.

Their version was served as triangles of watermelon which sandwiched triangles of cheese and lettuce wedged in between.

Yesterday I made dinner for my awesome Chiropractor, Dr. M., and his sweet receptionist Margo.

Since it was still around 80 degrees at 7:30pm (down from 100°F), I decided to make these but as skewers, with aged Gouda and Basil.

watermelon-cheese skewers prep

cut cheese and basil approx the same size

Tip: Gently punch a hole with the blunt end of the skewers into the middle of each square of cheese before you begin. This prevents them from splitting with you skewer them.


  • Cool Watermelon cut into cubes
  • Aged Gouda, cut into same size as watermelon, 1/8″ thick at most (you may try Feta if not too crumbly)
  • Fresh organic Basil, cut into squares or triangles to fit cheese

Skewer a watermelon slice, a piece of cheese, a piece of basil leaf, another watermelon cube and one more basil leaf.

Wrap and refrigerate until ready to serve.

Easy, quick, delicious.

watermelon-cheese skewers 3 txt

Watermelon-cheese skewers

Pink Lime Coconut Cooler – and Vines on the Loose

Our Squash and Tomato plants are growing far beyond the generous 4′ x 8′ raised bed boundaries we thought they’d settle in quietly.

The tomatoes are about 3.5 feet tall…

tomato plants 07272014

Tomato plants reaching for the Stars

and the squash have spread down the 18″ sides and are making their way across the back lawn to who knows where!

creeping squash vines1

The Escape of the Vines

I won’t even describe the pumpkin vines – and the beanstalks.. well, they would make Jack proud.

We have to get out and water before the heat of the day… before 8:30am these days. It’s been in the low 100’s for the past handful of days, and boy are we all ready for a break.

This afternoon, after picking my son up from work and driving to a friend’s house to relieve her of a silk Ficus tree she no longer could accommodate, we rushed into our cool home yearning for something to quench our insides.

A bunch of organic limes sat on the counter, and I started singing, “She put the lime in the coconut and drank them both up..” and then it struck me!

A Tropical Cooler is Born!

Now, I’m not sure how unique this is.. but I don’t believe I’ve come across a similar medley of ingredients.

I squeezed 3 organic Limes, added some thick Coconut milk (about 1/2 cup), a couple of Tablespoons of Raw Honey, a cup of cold Water, and a jigger of Black’n’Blueberry Juice.

pink lime coconut drink1

The 4 Ingredients for Pink Coconut Lime Cooler

A couple of ice cubes and a straw.. and Wow!  Delicious, refreshing, and good for you.

pink lime coconut drink

Pink Lime Coconut Cooler

Adjust honey and water to taste… I liked it on the tart side.

~ Cheers!


Almond Citrus Cake with Coconut-Lime Cream

For J’s Birthday I made the delicate, delicious Almond Citrus Cake and decided to top it with a Lime-Coconut Cream since he’s fond of citrus-y foods.

The result was terrific so I thought I’d share it with you!

Make 1 recipe of the Almond Citrus Cake, and bake in a 9″ Springform pan.

While it cools, make the topping.

Coconut Lime Cream

  • 1 15oz. can Coconut Cream (not milk)
  • 1-1/2 Tbs. Lime juice or 1 tsp. organic Lime zest (optional)
  • 1 tsp. Pure Vanilla extract (2 tsp. if you don’t use Lime)
  • 2 Tbs. Pure Maple Syrup
  • 1/4 c. toasted Cashews or Hazelnuts, crushed
Almond Citrus Cake w Coconut Cream txt

Almond Citrus Cake w Coconut Lime Cream

Refrigerate can of Cream upside-down, for at least 3 hours or overnight.

When ready to use… flip can back upright, and open. Any liquid should be floating on top. Drain the liquid carefully using the lid, so you don’t lose any cream.

  1. In a dry metal bowl, beat cream with mixer for about 3-4 minutes or until it thickens and holds soft peaks.
  2. Add the lime juice and extract and beat another minute.
  3. Add maple syrup and beat again, until the consistency is what you desire.
  4. Refrigerate for 30 minutes to an hour.  The cream will thicken considerable when chilled.
  5. Spread on cake and garnish with nuts and fruit of your choice.

If you have leftover cream:

  1. Use to top fresh fruit, cocoa, or oatmeal
  2. Mix in chopped fruit and chocolate chips and freeze for a summer treat!
Almond Citrus Cake w Coconut Cream full

Almond Citrus Cake w Coconut Lime Cream