There is no sincerer love than the love of food. –George Bernard Shaw



You want delicious, non-fattening cold drinks in the heat of summer. Perhaps a cold soup will go well also. You also barbecue in midsummer. And then something really desirable is a delicious frozen dessert. Those are found in this issue. What you won’t find are commercial videos that you watch interminably only to discover a pitch to spend hundreds of dollars for their miracle cure–weight loss–body development–or other secret about to be taken down by “Big Pharma or the federal government.


That doesn’t mean we never recommend reliable products, but the purpose of this site is free, health-promoting recipes that you will enjoy. Ads outside the recipe post may promote goods, but watching those messages are a matter of choice and do help support this site. If we ever receive remuneration for rarely suggested products, we will inform you.

Your cold, non-fattening drink won’t include the “non-alcoholic drink of the South,” sweet tea. I used to watch my grandmother make it. First, she would brew a tablespoon of loose tea in a small tea pitcher in two cups of boiling water. Then she would place warm water in a two-quart serving pitcher. She would dissolve a cup of granulated sugar in the warm water. When the sugar was completely dissolved, she would pour the leaf-brewed tea through a tea-strainer into the sweet water and stir well. Then the serving pitcher sat on the sideboard to cool so it wouldn’t melt the ice in the glasses later. She didn’t want to dilute the concoction she had so carefully–and swiftly prepared.

A full cup of granulated, addictive sugar per pitcher of tea! No wonder she–and her children–were so fat! And unhealthy. My smoothie is cool, delicious, and healthy.

Smoothie 1—Creamy Chocolate-flavored

Ingredients  [Serves: 2]

2 cups blueberries

¼ cup raw cacao powder

½ avocado [ripe ]

½ cup coconut milk [full fat]

1 cup spinach [you won’t taste it]

2 scoops collagen powder

2 tablespoons nut butter [almond, cashew, or walnut, but no peanut butter]


Blend all ingredients until creamy and smooth. Add unsweetened almond milk if needed.



Smoothie 2–Vanilla Bean

Ingredients [Serves: 2]

1 cup spinach [you won’t taste it]

1 vanilla bean or [1 tsp vanilla paste]

¾ cup coconut milk [full-fat]

2 tablespoons almond butter [or other nut butter but no peanut butter]

1 cup frozen strawberries (optional)

2 scoops Vanilla Protein Powder

1 cup ice

Blend all ingredients until smooth and creamy.


If ever cold soup is worth eating, it is a soup intended to be eaten cold. If it is a breeze to prepare, that’s a plus. Summer calls for cold soup, so a delicious, easy-to-prepare, cold soup is included as an option. If not for lunch, perhaps it can be used as an easy, no-cook supper.


Soup–one-step veggie

Ingredients (serves 2)

2 large ripe, any color, tomatoes

1 rib celery

1 cucumber [peeled and cut into chunks]

1 clove garlic*

½ sweet onion*

1 green bell pepper [seeded and cut into pieces]

½ seeded jalapeno [optional]

¼ cup almonds [blanched]

1 Tbsp red wine vinegar

1 Tbsp extra virgin olive oil

½ tsp sea salt

½ tsp black pepper

½ tsp paprika

Water [as needed]

1 egg [hard boiled, sliced]

pickled jalapeno

Enough chopped parsley for garnish

0*If you’re concerned about your breath, you can leave these out, but the truth is, it’s totally worth it!


  1. Chop all uncut vegetables into chunks.
  2. Place all ingredients except vinegar, oil, eggs, jalapeno and parsley into a high-speed blender or into the work bowl of a food processor.
  3. Pulse until a thick paste exists.
  4. Add vinegar and oil.
  5. Blend on high.
  6.  Gradually add water until you have a soup-like consistency [optional: use unsweetened almond milk].
  7. Serve cold [or at room temperature if desired, but cold is better 8>) ].
  8. Garnish with eggs, jalapeno, and parsley if you’d like (it’s also good with grilled shrimp, bacon, or toasted almonds).


Summer is also salad time–that is healthy, delicious salad with more than what some folks call “rabbit food.” do blueberries, mango, and avocado sound like rabbit food. If not, give this salad a try.


  • 1 bunch kale [get the curly kind–we do need some greens in our salad]
  • 1 cup quinoa [cooked]
  • 1/2 cup mango [when chopped]
  • 1/2 cup raw cashews [also when chopped]
  • 1/4 cup blueberries [not chopped!]
  • 1/2 avocado [cut into bite-sized pieces]

For the dressing

  • 3 tablespoons olive oil [coconut oil also may be used]
  • 1 tablespoon apple cider vinegar [apple cider type for health]
  • 1 tablespoon lemon juice [best fresh-squeezed with pulp]
  • 1/2 teaspoon honey [may be eliminated if desired]
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric
  • Salt & pepper [to taste]


  1. Carefully cut leaves from the tough stems of the kale.
  2. Chop the leaves, finely.
  3. Add chopped kale to a large bowl.
  4. Place quinoa, mangos, chopped cashews, and avocado over the kale in that order.
  5. Set the salad aside as dressing is made. [If dressing was made earlier, pour the dressing over the salad and combine by tossing.]
  6. Allow salad to absorb all flavors while stored in fridge half hour or more.


  1. When creating the dressing, place all ingredients in mixing bowl. Whisk together until emulsified and smooth.
  2. After the salad ingredients are prepared, pour dressing over salad.
  3. Toss as directed above and refrigerate.


Main  course–veggies

Okra: This vegetable means one thing to a lot of people: slime. I will show you how to cook it with no slime. In addition you’ll enjoy the addictive, nutty flavor.

  1. Slice them in half the long way.
  2. Tossing them in olive oil.
  3. Sprinkle with sea salt.
  4. Broil them. Turn occasionally.
  5. Cook for about 5 minutes, or until golden brown. Simple!

Zucchini: In my garden zucchini are growing like weeds. If your garden isn’t replete with it taking over, I’ll bet there’s a neighbor ready and willing to share their crop with you.

  1. Cut lengthwise.
  2. Scrape out seeds.
  3. Brush with olive oil
  4. Grill, stuffed with diced mushrooms, until cooked through,
  5. [Optional–cut the zucchini into “noodles” and use instead of pasta with spaghetti sauce.].

Main  course–meat

Although I am a vegan, I know many of my readers are not, so it is proper to provide recipes that are healthiest for them. Even carnivores should seek organic or grass-fed beef or cage-free chickens as sources of meat. Chemical pesticides and growth hormones remain in meat,and are passed on to the consumer of these meats. They. in turn, cause more free radicals in the body thus causing organ damage.


  • ½ pound ground beef [make sure it is grass-fed for best health].
  • 3 tablespoons taco seasoning of choice
  • ½ teaspoon sea salt [fine-grain]
  • Fresh ground black pepper


  • 1. Divide into two halves the ground beef.
  • 2. Heat over medium setting in a large skillet.
  • 3. Add half the ground beef into it.
  • 4. Cook, using a wooden spoon, break apart.
  • 5. When almost brown and done, add taco seasoning, ½ the salt, plus a generous shake of pepper.
  • 6. Continue frying until meat is done, about 10 minutes in total.
  • 7.  Remove from heat and set aside to cool and store for a meal another day.   Proceed with the remainder of the meat for today’s meal.
  • 1. Mix the other half of the ground beef with the rest of the salt and remaining pepper.
  • 2. Form the meat into 2 burger patties.
  • 3. Return the pan [wiped clean] to medium heat.
  • 4. Cook the patties, when the skillet has heated hot enough.
  • 5. Cook through, about 15 minutes.
  • 6. Flip once when halfway through cooking.

Place the patties in the plate with cooked veggies for main course. Eat the soup first. Enjoy the salad with the main course of meat and vegetables.


Now we top off the meal with an unseemly non-fattening, delicious ice cream dessert.

Dessert–Non-fattening ice cream


1 can lite coconut milk.

1 can full-fat coconut milk.

Sweetener of choice to taste–no granulated sugar!

Flavor [chocolate, vanilla, strawberry]

Coconut flour

Stir all together and place in freezeran hour or more until frozen.



“Our research reveals how the hyperactive sugar consumption of cancerous cells leads to a

vicious cycle of continued stimulation of cancer development and growth.”

–Professor Johan Thevelein [Belgium’s Center for Cancer Biology].

Great Deals