This week’s blog is all about Lunch.  We love this meal.  It’s our biggest meal of the day, and we have the time to prepare and enjoy a bounteous lunch. Many of you may prefer to make this your Dinner meal if time is more available for you then. In any case, this meal, like Breakfast from our last blog, adds lots of nutrient dense whole foods so your body gets what it needs to thrive.

Awesome Green Salad – recipe below

The following 4 meals come from the cookbook I’m writing, Amazing Health Effortlessly. It will be published as an eBook and available by the end of May. More about the book in future blogs. So let’s begin enjoying this beautiful food.

Green Salad and Grain —
Make a green Salad with lots of Raw Veggies, Nuts and Avocado: Turnip, Radish, Snow Peas, Cucumber, Tomato, Carrots or grated Beet. Select 4 or 5 of these veggies for your salad and include others not listed that appeal to you. Add 1/3 cup walnuts or almonds for protein and half an avocado for yummy whole food oils. Now squeeze a lemon over the salad to make it more alkaline and increase calcium absorption. Alkaline foods are what the body loves most. Next add Umeboshi Vinegar and Olive Oil as dressing, (5 parts Olive Oil to one part Umeboshi Vinegar.) This is a complete meal and very satisfying. If you need to do physical work or use extra energy, add up to 1 cup  cooked brown rice, millet, or quinoa to the salad before dressing it with Umeboshi Vinegar and Olive Oil.
   On Another day-
Steamed Greens and Lentils —
Use at least 1/2 bunch of greens per person. Choose Kale, Collards, Bok Choy, Cabbage, Dandelion and occasionally Spinach or Chard.
TIP: Spinach and Chard have oxalic acid which pulls minerals from the body, so use them sparingly.
Or if you feel like raw rather than cooked greens with this meal, make a large green salad or a salad made with a base of sprouts for your greens.
Lentils or Beans: Enjoy a bowl of lentils or beans. These are the main source of protein for Bill and me. We love these little gems of goodness.
TIP: Lentils and Beans have as much protein as a steak, wild fish or organic chicken with none of the saturate fat, cholesterol or aracodonic acid that animal contains.
If you have had difficulty digesting beans, start with the Lentil or Black Eyed Pea recipes at the end of this article.

   On Another day-
Wild Fish with Greens and Veggies —
In place of lentils and beans try wild fish. We are seldom drawn to fish but your preference may be different. Just check in when you purchase it to see if your body is asking for fish.
Tip: Farmed fish is less nutritious and often has antibiotics, so look for Wild fish.
Green Salad or Steamed Greens with Cooked Vegetables. Choose from a few of these: Zucchini, String Beans, Asparagus, Broccoli, Brussel Sprouts, Peas, Cauliflower or any other green vegetables you enjoy.
   On Another day-
Chicken and Green Salad —
Buy an organic, skinless chicken breast and broil it. (I personally don’t enjoy chicken so this is not something I choose.)
Green Salad or Steamed Greens with Cooked Vegetables. Choose from a few of these: Zucchini, String Beans, Asparagus, Broccoli, Brussel Sprouts, Peas, Cauliflower or any other green vegetables you enjoy.

TIP: Notice how you feel after eating each meal above. Make a habit of checking in with your body after eating. Your body talks with you in subtle ways if you listen.  For me, I feel more energy, ease and clarity when I eat foods my body wants. When I eat something not ideal, if I check in, I feel a bit of discomfort, energy is less, or there’s a slight fogginess and I know I can do better for my body.

Enjoy reading and preparing the recipes below. We are looking forward to sending you our blog on Dinner next week and the beautiful food  available to prepare for that meal. We’ll talk more then.

With love and warmest wishes for your Amazing Health,



1 head Romaine lettuce, torn in bite size pieces
1/3 cucumber, cut in thin slices
4 radishes, sliced
1 turnip, cut chunky
2 carrots, cut in thin slices
1 small beet, grated
1/2 lemon to drizzle juice over both salads
handful of walnuts for each salad
1 avocado, sliced
Prepare all vegetables on 2 plates. Add the grated beet, nuts and avocado slices last. Drizzle lemon juice over each salad. Dress with Umeboshi Vinegar and Olive Oil–1 part Ume to 5 parts olive oil.  This is one of the best salads I’ve ever eaten, simple to make and is filling as a meal.  (For variety, add leftover cooked millet, quinoa or brown rice before beet, nuts, avocado and dressing. Yum.)


1 bunch kale, collards, mustard greens, or chard
3 tablespoons purified water
1/2 lemon
olive oil and Umeboshi Vinegar dressing, 5 parts olive oil to 1 part Umeboshi Vinegar
Carefully wash front and back of each leaf.  Run your thumb down stem to remove any dirt. In a medium pan break leaves into small pieces. Finely cut tender tops of stems and add. Bring to boil, cover and turn heat to low. Cook 7 to 10 minutes. Greens are ready when soft and still bright green. Drizzle lemon juice over green. This helps the body absorb the calcium they contain. Add Ume and olive oil dressing. Serve.

LENTIL PURÉE (Serves 2 to 4)

2 cups red lentils
3 1/2 cups purified water
4 garlic cloves, diced
2″ piece of fresh ginger, diced
1/2 teaspoon turmeric
2 tablespoons coconut oil 
3″ piece of Kombu, Kombu is a seaweed that gives lots of minerals to the body. You can buy it at health food stores.
Bring to a boil, cover and simmer for 30 minutes. Remove Kombu and cut in tiny pieces, then return it to Puree.
Next add:
1 teaspoon sea salt, or more to taste
1/2 teaspoon ground black pepper
1 tablespoon dried rosemary
Cook 10 minutes and serve. This is filling and the body loves it. It’s one of our favourite lentil dishes.


2 cups black eyed peas, sort, wash, drain and soak overnight with a 3″ piece of kombu. Cover peas with 1″ of purified water. Bring to boil, cover and simmer until tender (approximately 1 hour.) While simmering, add 1 teaspoon dried thyme and 1 teaspoon dried oregano.
Next, in a fry pan, add:
2 tablespoons toasted sesame oil or olive oil
1 medium onion, diced
5 cloves garlic, minced
2″ piece of fresh ginger, diced fine or grated
1 bunch of collards, washed and torn into small pieces. Cut and add top tender parts of stems as well.
1/2 teaspoon sea salt
Sauté onion, garlic and ginger in oil until tender. Add collard greens and sauté until tender, yet still bright green. Add all ingredients to black eyed peas. Add additional sea salt and black pepper to taste. Stir well. Cook 5 minutes and serve.  Tasty and easy to digest. 


1 bunch asparagus
2 handfuls of green beans
1 red pepper, large dice (reserve for garnish)
4 tablespoons purified water
1/2 tablespoon coconut oil
small pinch of sea salt
Umeboshi Vinegar and Olive Oil dressing (1 part Umeboshi Vinegar to 5 parts Olive Oil)
In large fry pan melt coconut oil and add green beans after cutting off top part of stem.  Wash and snap off the tough bottom part of asparagus and discard. Lay asparagus on top of beans. Add purified water and sea salt. Cover pan and cook on low heat for 10 minutes until tender but still maintaining a bit of crispness and  bright green color. Turn heat off, add red pepper and cover to warm through. Drizzle with Umeboshi and Olive Oil dressing before serving.

WILD FISH (Serves 2)

2 pieces wild cod, halibut, sole, trout or salmon
5″ fresh ginger, peeled and grated

Shoyu to drizzle over fish before cooking
1 lemon or lime to squeeze over fish before serving
Wash fish in cold water and place in frying pan. Drizzle Shoyu over each piece, and add grated ginger to cover the top of each serving. Cover pan and turn heat to medium low and cook until fish is ready. Cooking time will vary depending on the size of each piece. Often fish begins to separate when fully cooked and turns opaque throughout. Serve on plates and squeeze lemon liberally over each serving. This is the most simple and delicious way to prepare fish.  Notice there is no oil used. Enjoy.



  1. This all looks so yummy I want to eat it off my computer screen. Plus the added health benefits are just amazing. Daile Sydney

    • Thank you Daile. I love preparing the food and especially taking the photos. We are so blessed to have this glorious food available. I give thanks to the farmers and health food stores and grocers who make this available.

      To your amazing health with much love,

  2. Dearest Connie, thank you so much! I am basking in the richness and simplicity of these recepies. 😛 🙂
    I look forward to the dinner article and bless the arrival of your new book. Lots of Love and speak to you soon. Federico

    • Federico I have known Connie for almost 40 years when she was my mentor (and boss) at a time when we worked together in Sydney. Connie is the most amazing woman and will not present ANYTHING without thorough research and testing and THEN only for the benefit of others.

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