Recommended Recipes

This is the zingally delicious dressing:

Anti-Inflammatory Turmeric Sun Dressing (From Emma Deangelo, Nutritionist and Best Selling author)


4 Tbsp. extra virgin olive oil

Juide + zest of 2 lemons

1/4 avocado

1 clove garlic, minced

1 Tbsp. ground turmeric

1 Tbsp. raw local honey

pinch of Himalayan sea salt (to taste)


Blend all ingredients in a blender. Add more avocado if you desire a thicker consistency.


Brasco’s Broth


1 medium whole chicken—organic, free range or kosher chicken
3 quarts of filtered water
1/2 ounce structured water concentrate, Trace Mineral Drops
2-4 tablespoons of moist high mineral celtic sea salt

tablespoons of coconut oil

2-4 chicken feet (Optional)
8 organic carrots
6 stalks of organic celery
2-4 organic zucchini
3 medium-sized organic white or yellow onions
1 tablespoon Apple Cider Vinegar
4 inches of grated ginger
5 cloves of garlic
1 large bunch of parsley (added 30 minutes before the soup is finished)



Take the largest stainless steel pot you can find and fill it with 3 quarts of purified water. Add 1 ounce of structured water concentrate (see below) and 1 tablespoon of Apple Cider Vinegar and let stand for 10 minutes. Fill pot with chicken, vegetables, sea salt and other ingredients and bring to a boil. Let boil for 60 seconds and lower heat. Simmer soup for 12-24 hours. Add parsley 30 minutes before soup is finished. Remove chicken from the bones and add chicken meat back to the soup. Remove chicken feet and discard.

For anyone suffering acute situations with high inflammation, it may be best to allow the soup to cool and blend or puree all ingredients in a high-powered blender or food processor.


Spring Salad

Spring Salad

Spring Salad

Top Romaine lettuce with shredded carrots, sliced green and red peppers, slices of white cheddar cheese, tomatoes, red onion slices, 3 or 4 chicken finger fried in coconut oil, and alfalfa sprouts. Sprinkle with chia and flax seeds. (Radishes is you wish.) 7 is God’s perfect number … use 7 different fresh colorful vegetables in your salad.

Yummy! I use lemon juice and extra virgin olive oil for dressing.


Quinoa, Tomato, Jalapeño Peppers Salad

Topped with alfalfa sprouts

Topped with alfalfa sprouts

Prep time: 10 min.

Total time: 30 min.


1 packet Goya®

1 cup Goya® Quinoa, rinsed and drained

¼ cup Goya® Lemon Juice

¼ cup Goya® Extra Virgin Olive Oil

½ cup finely sliced scallions

1 medium tomato, seeded and finely chopped (about ½ cup)

2 tbsp. Goya® Sazonador Total (I love this stuff, I use it on beef, chicken and fish and in          my veggie stir fry)

2 Goya® Green Pickled Jalapeño Peppers seeded and finely chopped ( I used chopped fresh Pablano peppers, see benefits on our nutritional page here.

1 tbsp. finely chipped fresh cilantro


  1. In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to a boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes: strain.
  2. In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallion, Sazonador Total, jalapeños and cilantro until combined.
  3. Serve chilled or at room temperature.

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