- 2 cups oats

- 1 cup pumpkin seeds

- 1 cup raisins

- 1 cup prunes

- 1 cup apricots

- 1/2 cup flax seeds

- 2 Tbsps unsweetened cocoa powder or cacao (optional)

- 1 cup almond butter

- 1/4 cup molasses


1. Grind oats and pumpkin seeds each into a fine meal in the food processor separately. Set aside.

2. Grind raisins, prunes, apricots in the food processor until a paste is formed.

3. Grind flax seeds in a spice grinder or coffee grinder until a powder is formed (food processor won't work. If you don't have a spice/coffee grinder buy ground flax meal, but it is preferable to use freshly ground seeds.

4. Combine all of the above ingredients in a bowl with unsweetened cocoa powder, almond butter and molasses.

5. Work until everything is evenly mixed. Then form ping-pong size balls and flatten into thick disks (really any shape/size is fine). Refrigerate in air tight containers. Keeps for 3-4 weeks in fridge. Recipe works well doubled for the freezer. Freezes well.



- 2 medium zucchini                 

- 1 cup green beans

- 2 stalks celery                         

- chopped parsley

- clove of garlic

- ginger to taste


1. Chop 2 medium zucchini, 1 cup of green beans, 2 stalks of celery into a steamer and steam until very soft (about 15 minutes).

2. Place vegies, steaming water, and a handful of chopped parsley in a blender and blend until smooth (about 1-2 minutes). If you like garlic or ginger, a clove may be added as you blend for additional flavor.

3. Makes 2-3 bowls.       

4. Sip hot through the day.



- 4 large beets (yellow or red) with greens, sliced

- 1 Tablespoon olive oil

- 2 medium carrots, chopped

- 2 garlic cloves

- 1 onion or leek, chopped

- 1 burdock root

- 4 cups vegetable broth

- 1 Tablespoon lemon juice

- 1 Tablespoon balsamic Vinegar

- 1 Tablespoon fresh dill

- ½ teaspoon salt

- Dash pepper


1. Wash beets and cut off greens.  Chop the greens and set aside.  Steam or boil beets for 20-30 minutes or until done.  Cool. Take the skins off the beets and cut them into cubes.  Set aside.

2. In a pot, heat oil over medium heat and sauté the carrots, garlic, burdock and onion/leek until onion/leek is soft, about 4-5 minutes. Add in beet greens and cook till they are wilted.  Add in the vegetable broth and simmer covered for 15 minutes.  Add beets, lemon juice, vinegar, dill, salt and pepper.  Heat through. 

3. Can blend in a food processor or blender till smooth once cool enough.  Serve warm or cold.









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