breakfast, cooking, food, God's word, health, Healthy, nourishment, Produce, salad, seasonal, vegan

Gen 1:29-30 Breakfast: Trini Avocados, Himalayan Sea Salt and Raw Apple Cider Vinegar

Good Day!!!  It’s avocado season in Trinidad, so avocado is plentiful and can be had at great prices and top quality – that made me really want to sing a little!  Check out this quick, easy recipe using a ripe avocado, some local produce (chandon beni, anyone?) and a few delicious items – Pink Himalayan Sea Salt and Bragg Raw Apple Cider Vinegar – that I am including in the Thrive Market Gift Box that I am giving away in my #ReallyNourishGives Sweepstakes!

Click Here to Enter for YOUR chance to win! 

Click Here to get your Thrive membership started today! 

Be in good health,





cooking, eating, food, God's word, Herbs, natural, non-gmo, Organic, recipe, sprout, vegan

Nourish Nugget: Chick Pea Acra

“And God said, “See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food. Also, to every beast of the earth, to every bird of the air, and to everything that creeps on the earth, in which there is life, I have given every green herb for food”; and it was so. Then God saw everything that He had made, and indeed it was very good. So the evening and the morning were the sixth day.”

‭‭Genesis‬ ‭1:29-31‬ ‭NKJV‬‬

This little protein and nutrient-packed pancake is inspired by a fave West Indian snack I ate more than my fare share of in my omnivorous past life. Some call it Acra, some say fish cake. The original recipe is made from salt cod 🎣 mixed with flour (I used to use a 50/50white all-purpose – and whole wheat blend), a little baking powder and water. Embellishments of whatever else is available to the cook – diced onions, garlic, scallions, parsley, spicy peppers – personalizes the recipe, as does the fish-to-flour ratio. My recipe was always generous with the fish. I maintained that tradition with my sub. I also substituted the flour blend for sprouted flour, the conventional baking powder with an aluminum-free version, and added ground flax seeds for extra nourishment. These Chana Cakes really nourish! 😉
Ingredients (organic whenever possible)

1/2 cup chickpeas, cooked, cooled, and rough chopped 

1/2 cup sprouted wheat flour

2 tablespoons ground flax seeds 🌾

1/2 teaspoon baking powder

1/2 teaspoon coarse sea salt 


6 cloves garlic, peeled and chopped

1/4 cup Spanish onion, chopped

small minced hot peppers (to taste)🌶

10 sprigs thyme

Combine the chopped chickpeas, flour, flax, and baking powder in a large bowl. Sprinkle the coarse sea salt all over the ingredients in the bowl.

Add enough warm water to moisten into a thick batter consistency. Stir as you are slowly adding water so you can know when to stop. 

Add in your embellishments. Stir. Add a little more water if you need to re-adjust your batter. 

Preheat a stainless steel pan. Lower the heat to low, add your preferred oil (I used a tablespoon of Earth Balance vegan buttery spread). Add one tablespoon of batter to the pan so you can cook one to taste. Allow it brown on both sides. If the pepper or salt are too prominent, add two tablespoons of flour and a little more water to remedy and cook another test cake. 

These were delicious with some brown rice and spinach.  Good, nourishing, obedient food! 



eating, food, Fruit, health, Healthy, Organic, recipe, sprout, vegan

Nourish Bites: In the War on Sugar, You Need Weapons 🍌⚔

Once I decided, in May 2015, to join the battle against sugar and the ills that it causes, I realized two things:

1️⃣ Dang, I consume a lot more sugar than I thought I did! And

2️⃣ I need to replace what I’m eliminating with something that is not only not poisonous, but that is healthy, tasty and satisfying.

So I started shopping in the bulk section of the supermarket to find snack ideas. Eventually, I ended up with a great weapon with which I have seen many victories, including losing 32 pounds, excellent blood test results, and even saving a few dollars that would have been spent fending off cravings as I go through normal days!

It’s a trail mix. Yes, a trail mix. But I caution you against just buying a pre-fab mix yourself because you don’t know how much sugar could be hiding in that.

The only sugar in the following recipe is in the raisins, and if you’ve been following The Really Nourish Movement posts and videos, you know that sugar in God’s perfect packaging is a much better option.

We mixed a big batch with the following ingredients (everything was labeled organic):

Raw Almonds

Raw Hazelnuts

Coconut Chips

Thompson Seedless Raisins

Sprouted Pumpkin Seeds

Sprouted Sunflower Seeds

Fresh Lemon

Ground Flaxseed

Freshly Grated Nutmeg


Step 1: Put the nuts, seeds and raisins in a large bowl


Step 2: Grate nutmeg over the mix


Step 3: Sprinkle a little lemon juice over the mix (be careful not to get any seeds in there!)


Step 4: Top your trail mix off with some prayer and loving words and energy.


Step 5: Make your snack bags to grab when you need ’em!

These bags go in my handbag and my daughter’s school lunch bag. When I’m RWC (running with children) they are the perfect go to when the “mommy I’m hungry” chorus begins. I highly recommend these for upper grade students that have a few minutes between classes to dig in their back packs for a healthy snack. This way, by the time they get to the cafeteria, they can make better choices because they’re not racked with hunger.

A healthy trail mix will keep you out of “Crack Donald’s” and away from the newsstands, corner delis and pizzerias when hunger hits during the workday.  The key to this is that it is a healthy way to snack. So if you feel like munching at 10:30 in the morning, go right ahead! Then when it’s time for your lunch break, you won’t be “so hungry I can eat a horse”.  It’s the deprivation from “breakfast” (which often consists of stuff that lacks nutrition and don’t satisfy) to lunch that causes us to make those poor, impulsive choices. Snacking on good stuff is ok. In fact, having several small meals all day long is actually a more natural nourishment pattern than the breakfast-lunch-dinner routine we’ve all been raised on.

The sugar pushers have their game tight. We need to arm ourselves wisely to win the battle for our bodies. Food revolutionaries, locked and loaded!

cooking, food, Glycemic, Healthy, recipe, vegan

ReallyNourish Bites: Krispy Kurly Kale Chips – You can eat just one.

We like the curly kale to make chips because the curls crips nicely in the oven.
We like the curly kale to make chips because the curls crips nicely in the oven.

When my children ask mommy for “chips”,

mommy’s home made Krispy Kurly Kale Chips are definitely included in that category for them.  The other alternative is our favorite Garden of Eatin’ Sprouted Blue Corn chips, so don’t worry friends, none of the real junk is passing their lips!

People’s main complaint about this  leafy green nutrient powerhouse is that it is too coarse.  Here’s a way that anyone can enjoy it even on their first try! We like the curly kale, green or purple, or a mix of the two will do nicely.  Rinse and thoroughly dry with paper towels or in a salad spinner if necessary.

Here’s how we do it:

Krispy Kurly Kale Chips make a nourishing, delicious side dish.
Krispy Kurly Kale Chips make a nourishing, delicious side dish.
  • Preheat the oven to 400°F (205°C
  • Strip the hard stems out of the Kale and break them up into pieces on a sheet tray or a sizzle platter
  • Drizzle liberally with Extra Virgin Olive Oil and Sea Salt to taste
  • Pop in the oven for 10-15 minutes.  The curly edges get nice and crisp (check by touch at 5 minute intervals to avoid overcooking), while the rest of the vegetable keeps its color and flavor very nicely.
  • Cool and serve.  They make a nice side for a wrap or sandwich. Kids love them!!
Mix Purple and Green Kales for a beautiful, nourishing snack!
Mix Purple and Green Kales for a beautiful, nourishing snack!

BUT because of their extremely *Low Glycemic Index, unlike their potato-based counterparts, they don’t cause weight gain and have you constantly craving more and more.  Very satisfying indeed!!

*Glycemic Index, defined by the University of Sydney, the leading authority on this topic:

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.

Boycott, breakfast, Children, eating, food, Fruit, Glycemic, God's word, Healthy, non-gmo, nourishment, nutrients, Organic, recipe, vegan

ReallyNourish Bites: ‘Cado & Pro-Ve-lone on a Sprouted Muffin 


is our answer to the the proverbial New Yorker’s breakfast. We have eschewed that #BaconEggandCheeseonaRoll habit in favor of this variation, which is nutrient rich, toxin free, and absolutely scrumptious!!!

‘Cado & Pro-Ve-lone on a Sprouted Muffin:

We used these organic ingredients: 

Great on Sandwiches,  Wraps and mixed with pasta!
Great on Sandwiches, Wraps and mixed with pasta!
  • 1/2 ripe Avocado
  • 1/4 cup of Red Onion, diced
  • 3 large pitted Green Olives, diced
  • Fresh Basil leaves
  • Extra Virgin Olive Oil
  • Bragg’s Apple Cider Vinegar
  • Himalayan Sea Salt and Freshly Cracked Black Pepper to taste
  • Follow Your Heart Vegan Provolone-style slices
  • Food For Life Genesis 1:29 Sprouted English Muffins

Before we go on, let’s review that scripture, shall we?

29 Then God said, “I give you every seed-bearing plant 🌽🌾 on the face of the whole earth and every tree that has fruit with seed in it. 🍊🍎🍋They will be yours for food.

And just for good measure, let’s peep the next verse also:

30 And to all the beasts of the earth and all the birds in the sky and all the creatures that move along the ground—everything that has the breath of life in it—I give every green plant for food.🌿🌱” And it was so.

I like to consider these verses while I’m shopping for food: 

🌾Seed-bearing plant = grains, including nuts and seeds = the English Muffins, the vegan cheese is made largely of Coconut oil

🍋Tree with fruit with seed in it = the avocado, olives & olive oil, pepper (yes, that’s a fruit!), apple cider vinegar

Three varieties grown from seedlings purchased at the Whitehall Ferry Terminal Farmer's Market in organic potting soil on my terrace in NYC.
Three varieties grown from seedlings purchased at the Whitehall Ferry Terminal Farmer’s Market in organic potting soil on my terrace in NYC.
🌿And to everything that has the breath of life in it – I give every green plant for food = the basil and the onions fit this description

💖Thank you God, You’re AWESOME!💖

The salt was the only thing that didn’t fit any of these, but the many positive references to salt in The Bible give me God’s go ahead on that – in moderation, of course.

Plant Powered Breakfast
Plant Powered Breakfast
So now this is what you do: 

  • Thaw and toast your muffin.
  • Scoop out the Avocado in to a bowl and add the diced onions, olives, olive oil, vinegar, salt and pepper to taste.  Mash it all together using the back of a fork to break up the avocado well.
  • Cut your muffin in half and put one slice of the vegan “cheese” on.  A little drizzle of olive oil on top or a schmear of vegan butter underneath will help it melt under the top broiler the way the dairy stuff would.
  • Put the avocado mix on, sandwich it up and dig in!  Or wrap it up in foil and pop it into a sandwich bag to go!

And now you have a:

  • Delicious,
    DYK? Organic Facts Organic Trade Association
    Click this image for a better view of this important information about Organic labeled food. #KnowledgeisPower
  • Nourishing
  • Chemical and GMO-Free
  • Low glycemic,
  • Inexpensive,
  • Monsanto Boycott Friendly
  • Easy to take along on your commute

Breakfast for you AND your children! 😊😊😊



cooking, food, God's word, non-gmo, Organic, supermarket

[Food Review & Recipe] Tolerant Organic Black Bean Rotini: A Cautious Return to Pasta 🍝🍅

Well my name is Shida Davis and I’m #StraightOutta Brooklyn

Every other dinner there was pasta cooking

But ever since I learned the deception of powder wheat

I dissed noodles the whole summer and learned new ways to eat

It was intrigue at first sight!

I was like “Word? That looks kinda great dude!” I flipped it around to look at the ingredients like “ok, black beans and what tho?” 

Ever notice that products that are actually good to nourish you are MUCH MORE transparent with information about the nutrition they provide than their …um… counterparts? And, after Buycott scanning it, I happily put it in the cart!! 

Here was the lunch flow today:

1 Medium Sized Local Japanese Purple Heirloom Tomato, rough chopped (these are in season in my region right now!)

1 Large Clove Organic Garlic, minced

1/2 Cup Organic Red Onion, minced

5 Pitted Kalamata Olives, rough chopped 

2-3 Large Green Olives, rough chopped

Extra Virgin Olive Oil

Balsamic Vinegar

Salt and Pepper to taste

Mix all the chopped ingredients in a bowl with the oil and vinegar. Toss the pasta in this lovely flavorful mixture so the veggies warm up but are still raw and nutrient rich and the pasta is coated with flavor. 

Genesis 1:29 – Low glycemic, super nutritious lunchtime happiness! 


Caveat: STAY ON TOP OF THAT PASTA, it goes from al dente to mush in the blink of an eye! Keep tasting it so you can pull it off the fire and drain it as soon as the texture is perfect.

The Really Nourish Kitchen gives the Tolerant Organic Black Bean Rotini  a👍🏾👍🏾🙏🏿 rating!  We look forward to working with more of these pastas! 

US $6.99 for a 12oz box at Whole Foods TriBeCa