Tuesday, August 22, 2017

Mik’s Curry Miso Green Soup

November 30, 2011 by  
Filed under Food & Recipes

Thanks to my dear friend Jia Patton (cookingwithjia.com) for finally getting my curry miso green soup creation in recipe form for others to enjoy!
This quick and easy raw blender soup can be made in minutes and is a good way to come off a green juice fast or enjoy anytime. It is so nourishing and delicious you may want to make it often. *When washing and preparing the ingredients for this soup sing a song or chant out-loud. In this way you will be adding your divine joyful energy into every bite of this nourishing soup!
To the Chef: South River Garbanzo Miso is my personal favorite but any light colored miso will do. Be sure to purchase miso from the refrigerator section as this miso will be alive with enzymes and friendly bacteria.
Equipment Needed: High speed blender or if using a kitchen blender blend in 2 batches.
2 ½ cups purified water or coconut water
1 lemon, peeled, seeded and cut in large chunks
1 medium avocado, cut in chunks
1 stalk celery, cut in large pieces
1 handful sunflower spouts or other sprouts
1 handful buckwheat sprouts or pea sprouts
1 handful fresh dill weed
3-5 leaves of kale or chard
3 cloves garlic, peeled
2 tablespoons South River Garbanzo Miso or other unpasterized light colored miso
2 tablespoons Nama Shuyo or tamari
2 tablespoons dulse flakes or ¼ cup dulse
2 teaspoons curry powder
1 pinch cayenne pepper
For An Artful Presentation
2 tablespoons raw tahini (sesame butter)
1 teaspoon lemon juice
1 teaspoon Nama Shuyo or tamari
Blend: In a high speed blender, put all the ingredients and blend until smooth.
For An Artful Presentation: In a small bowl, put the tahini, lemon juice and Nama Shuyo and whisk until smooth. The mixture needs to be the consistency of a thick oil. If too thin add more tahini or too thick add more lemon juice or water. To Create a Feather Pattern: Drizzle the tahini mixture in 3 lines or 3 consecutive circles across the top(s) of the soup that has been placed in a serving bowl or individual bowls. Using a thin knife, draw a line across the lines  or circles of tahini in 4 or 5 places. This will make a beautiful feather design on top of your soup. Now your soup has a beautiful and professional look.
Serving Ideas: Best served immediately. To make this soup a complete meal add a Kale Salad and flax crackers.
How to Store: If you can not finish this soup in 1 setting, put the remainder in a glass jar and secure with the lid. Refrigerate for up to 12 hours.
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Take a stand for your rights to have healthy clean food and supplements. My letter to the FDA…

November 29, 2011 by  
Filed under Food & Recipes

Hi Everyone,

The following is my letter submitted to the FDA who is proposing certain regulations to impede, restrict, and ban dietary supplements – natural plant extracts, herbal formulas, probiotics, etc. are all affected. This has happened in Europe and other countries.  Fax your letter today.  Click here for the full scoop.



November 30, 2011

Division of Dockets Management (HFA-305)
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD  20852

RE:  Draft Guidance for Industry; Dietary Supplements New Dietary Ingredient
Notifications and Related Issues (FDA Docket No: 2011-D-0376)

Juice Du Jour: The Green Beauty

This is SUCH a refreshing green juice recipe that was inspired by the fact that we were craving parsley and fresh out of sprouts.  You don’t need to worry about exact measurements when it comes to green juice, just get the ingredients and juice away!  ALWAYS use organic produce. :)

1-2 Cucumbers
1-2 Celery Sticks
1 Bunch of Parsley
Handfuls of Spinach
Lots of Kale
1 Green Apple
1 Lime

Juice All Veggies and Squeeze in the Lime.



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Rawkin’ Tabouleh Salad With Avocado

August 2, 2011 by  
Filed under Food & Recipes

Parsley is SO much more than a garnish.  It has POWERFUL healing properties that help purify blood, kill bacteria, boost immune system, improve digestion, detox the liver and soooo much more.  I have been CRAVING it lately, so I came up with this recipe that is gluten free and totally raw:




2 cups of curly parsley (1-2 bunches depending on size)

1/2 white or yellow onion

1/2 cup small cherry tomatoes sliced in half or quarters

1/2 cup sprouted quinoa

1/4 cup hulled hemp seeds

1/2 avocado

Raw Coconut Chocolate Mousse

June 26, 2011 by  
Filed under Food & Recipes

Rich and creamy! This raw mousse can be made as festive as your occasion calls for.  Chia, a nutrient packed seed is added as a thickener.

Tips to the Cook: Leave out the cacao (raw chocolate) to make other flavors. Add 2 pints of fresh strawberries or blueberries (fresh or frozen) for a strawberry or blueberry mousse. Add 2 vanilla beans and a tablespoon of fresh lemon juice for a tasty vanilla flavored mousse. Make a layered mousse with two or more flavors. This mousse can be served chilled or frozen. Thaw for a few minutes before serving, if frozen. It takes 3 or 4 hours to firm-up this mousse in the refrigerator.

Black Sesame Seed Dressing/Paté

February 21, 2011 by  
Filed under Food & Recipes

This recipe makes six servings (about one quarter cup per serving)
“Open sesame,” a saying made famous by the movie, “Arabian Nights”, reflects the power locked-up inside these tiny seeds. When the seed pod of the sesame seed is ripe… it burst open spreading joy and thanksgiving to all. Black sesame seeds are higher in nutrition than the more common brown or white sesame seeds. You can tell this is true by just looking at the seeds. Foods with lots of color are generally higher in anti-oxidents and other phyto-nutrients. It is well worth your time to seek out the black sesame seed as they are a real treasure from nature.
Tips to the Chef:
Start early as the seeds will need to soak for 3-6 hours. “Black Sesame Seed Dressing” can be made thick and served as a paté, just leave out the water, or it can be made thin by adding water to serve as a dressing. This dressing can be made with any color sesame seeds; white, yellow, brown, red or black. Each will have it’s own nutritional profile, texture and look.
1 cup fresh basil leaves
1/2 cup Black Sesame Seeds, soaked 6 hours, drain & rinse
1/2 cup purified water, leave out if making a sauce
¼ cup olive oil
¼ cup fresh lemon juice
2 cloves garlic
2 teaspoons Nama Shoyu
Sauce or Dressing
Blend All until Smooth:
In a blender, put all the ingredients (except the water if making a paté) and blend until smooth.
How to Serve
As a paté, serve wrapped-up in leaves of lettuce or as a dip for veggies sticks (Radish, Carrots, Jicama, Celery etc). As a dressing, toss into a salad.
For an Artful Presentation
Drizzle Black Sesame Seed Dressing artfully around a dinner plate. Carefully place your main dish on top. Sprinkle with black sesame seeds.
How to Store
Store in a covered glass container in the refrigerator for up to 5 days.
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Fermented Mac Nut Cheez

November 21, 2010 by  
Filed under Food & Recipes

Makes about 3 cups

An amazing alchemy happens when you culture (ferment) foods. Foods become easy to digest, vitamins increase, enzymes abound, antibiotic and anti-carcinogenic substances are produced and lactic acid (a major by-product of the fermentation process) feeds the micro-flora in our intestines where they stimulate the production of vitamin K and the B vitamins that our bodies need for good health. Our intestines are 70% of our immune system. When we feed our friendly micro flora we are building a strong immune system.

Raw Potluck and Heavenly Dessert Demo at the World School in Corte Madera

Join us for the October Marin Raw Potluck hosted by the World School in Corte Madera! Learn how to make heavenly raw coconut pudding and chocolate mousse in just minutes with Mikaële Holzer of Green Your SPIRIT and Jia Patton of Cooking with Jia. (Learn more below)




The World School
150 Nellen Ave, Suite 201
Corte Madera, CA 94925
(415) 272-8885

When: October 4, 2010 at 6:30 pm

Cost: Free

RSVP: Sign up on our Meetup Group to RSVP and for future invites!

What to Bring:

Fairfax Body & Soul Festival -Sept. 25! GYS Superfood Demo at 2:15!

September 24, 2010 by  
Filed under Food & Recipes, Vibrant Events by GYS


Peri Park & the Fairfax Women’s Club
46 Park Street (near Bolinas Ave.)

Fairfax, CA 94930

Join Mikaële at 2:15pm for some magical superfood alchemy where you will learn how to easily prepare delectable power smoothies at home, as well as the benefits of consuming a variety of superfoods for optimum health!

Mikaële Holzer is a Certified Health Educator from the world renowned Hippocrates Health Institute.  She is a living foods lifestyle coach and facilitator of an all organic, live juice and green superfood cleanse. Mikaële has worked with clients from New York to California and travelled the world extensively gathering knowledge and wisdom for optimum health, sustainability and spiritual intelligence.

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Raw Chocolate Chia Brownies

September 13, 2010 by  
Filed under Food & Recipes

Chia seeds are loaded with Omega 3’s, protein, fiber and phytonutrients, and a nutritious addition to raw brownies!


-2 Cups Walnuts or Pecans (or 1 cup of each)
-1 Cup Firmly Packed Medjool Dates Pitted
– 1/2 Cup Raw Cacao Powder
– 2 Tbs of chia seeds
-2 Tsp Vanilla
– 2 Tsp Water (or more if needed)
– 1 Dash Himilayan Pink salt
– 1 Tsp Cinnamon (or more if desired)
– Shredded Coconut (optional)


Place nuts in food processor with S-blade and process until finely ground.  Add the rest of the ingredients except water and process until mixture begins to stick together.  Gradually add water until sticky.

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