Ahhhvocado Toast!

Let's make avocado toast together

I am OVER THE MOON to be sharing this treat with you! When I began my vegan healthy natural living journey May 3, 2013 I was all about getting this good fat into my belly every single day which is a fabulous idea. The avocado has been crowned nature’s most perfect food and there is no disputing it once you learn these facts:

  • Avocados are rich in the prime antioxidants vitamin C and vitamin E
  • They contain good levels of most of the B vitamins  (which is the second question I’m always confronted with once my veganism is discovered, LoL.)
  • They are full of the difficult to obtain vitamin K that helps build strong bones and maintain a healthy cardiovascular system
  • They are a good source of minerals like potassium, magnesium, phosphorous, manganese, copper and zinc
  • Not to mention it tastes like butter
I became known for splitting this magical fruit open, pouring fresh lemon juice over it and sprinkling it with salt and pepper before devouring it with my spoon right out of its skin. Then the unthinkable happened…about 8 months into my journey my body began rejecting my go to daily snack! I’m talking about once it touched my tongue I would begin to gag! THE HORROR, RIGHT??! I was devastated and didn’t touch one for almost a year. Those were dark days…just kidding. After that year the devastation turned to being thrilled when I discovered using them in my morning smoothies which I fell in love with the different texture and creaminess it brought to them. Click here for that Avocado Smoothie recipe. Well I am so happy to report that like a birthday miracle my body likes avocado again!! (cue fireworks in my mouth!!!) My husband, Cousins and  I enjoyed my birthday dinner at Carmo in New Orleans where they have this amazing thinly sliced avocado appetizer with a light yet kickin’ sauce with chopped cashews. I crossed my fingers that a year of no avocado had paid my debt…I was right and I couldn’t get home fast enough to stock up (^_^)! And that is why I am here today sharing with you a treat I finally tried for the first time! My mind and taste buds have been blown and I can’t wait to make it again tomorrow!
What you’ll need:
1 ripe avocado
Juice of 1 lemon
Himalayan Pink or Sea salt, oooh or a nice (natural as possible) lemon pepper blend
2 slices whole-grain bread, toasted
Red pepper flakes
Let’s make TOAST!:
Cut the avocado in half, remove the pit, and scoop the avocado into a bowl. Add the lemon juice and seasoning to your taste. Mash the ingredients together with a fork, keeping the texture slightly chunky.
Spread half onto each piece of toast and sprinkle with red pepper flakes. Serve immediately because A) you know how impatient avocado can be and will turn colors on you quickly, but also B) the warmth of the toast is a part of the magic.
Photo cred: Pinterest.com because the one I took wasn't as cute ;-).

Photo cred: Pinterest.com because the one I took wasn’t as cute ;-).

That’s it! Super quick! I know you will enjoy my easy delicious Ahhhvocado Toast! And I bet you know what I’m gonna ask for next…yep, you just have to let me know in the COMMENTs below how much you love it and what variations you make with your avocado toast. Also be sure to SHARE this post with your social media and email list peeps. Join me on Instagram @earthlybodies, on Facebook @EarthlyBodiesNaturalLiving, and on Periscope and Twitter both @EarthlyBodies for daily and weekly motivation, tips, recipes and more to help you make your body a safe place to LIVE <3!

Let’s make Vegan Sambusa!

As promised from my Periscope

Hello Earthly Bodies! While visiting with my family in South Carolina for Thanksgiving I  was introduced to some beautiful new family members and yummy new food. My Uncle and Aunt were not playing about ensuring I had more than enough to eat just like everyone else…mission accomplished! I want to say thank you to them for the research and understanding they sought to make my Thanksgiving one for my heart and my tummy to remember…XOXO Neal and Parris Harris <3. Their daughter in law/ my new cousin Jalia is from Uganda and she made meat wraps aka meat pies aka samosa aka sambusa. No matter what you call them they are delicious. Not so much nutritious, but hey I’m not complaining…everything in moderation ;-). I couldn’t wait to bring this recipe to you as promised on a recent periscope as it was super easy to convert to vegan. Please remember two things: If you’re reading this blog post from your email you’ll need to click the link to bring you to the blog to view the video. Also as a reminder this video clip was taken from periscope so some of the content may not make any sense to you as I’m talking back and forth with the viewers. Now that that’s out of the way…ENJOY!

Here’s what you’ll need!

Vegan meat filling

1 bag of Gardein meatless ground crumbles

1 diced onion

1 diced bell pepper

1/2 bunch chopped parsley

1/2 bunch chopped cilantro

Salt, Pepper and Garlic Powder to taste

set aside to cool while making your dough

Homemade Sambusa dough

3 1/2 cups of flour

1 1/2 cps water

8 tbsp. of vegan butter

1 1/2 tsp salt

1/4 cp olive oil

extra flour (Optional to dredge dough if it’s sticking. The butter should keep this from happening.)

Let’s do this!

First mix all ingredients together to form a smooth ball by hand. Dough should be slightly sticky.

Dough Ball

Let dough ball rest for 5 mins. Cover with Saran wrap and a towel.

Remove small balls of dough and cover remaining while rolling out.

Using a rolling pin roll dough out as thin as you can without tearing it. (If your dough is too thick it will affect the shape of the sambusa)

Place round tortilla size dough in a lightly oiled heated pan and heat dough slightly over medium heat. Flip it like a pancake once it is easy to move in the pan. This makes it easier to shape.

Cut into triangle shapes. You should be able to make at least 16-20 sambusa from this recipe.

Add about  1 tbsp of vegan meat mixture to each triangle (if triangles are larger you can add more)

Dampen finger or brush with warm water and flour mixture to rub on the edges of triangles to help dough stick when you fold it

Jalia gives an excellent demonstration of how to fold these by creating a cup/cone shape with the dough. Or use this method: starting from any corner fold dough over mixture so that edges line up, seal, fold over, seal, fold over (think of folding a flag). Depending on the size of your triangle you may fold 3 or 4 times. If it doesn’t make an exact triangle just form it with your hands.

Now it’s time to fry baby fry!

You can use oil of your choice…we used olive oil.

Ensure your pan has enough oil to at least cover half of your sambusa as demonstrated in the video.

Fry on each side 1-2 minutes. They darken fast so keep watch!

Serve immediately with a sweet chili sauce or alone. They are delicious!


There’s no way you and your family won’t love these so be sure to come back here and let me know in the COMMENTs below. Be sure to SHARE this with your social media and email list peeps so they can join in on the fun. I would also love to see your creations so tag me on Instagram, Facebook or Twitter #EarthlyBodies. I hope you’ll join me on Periscope @EarthlyBodies for live video once a week as I share recipes, tips and motivation for your healthy natural living journey. Here’s to helping you make your body a safe place to LIVE!


Banana Peanut Butter Vice Cream!

Natural Living Tip December 3, 2015

Hiiii Earthly Bodies! I’ve missed you! I’ve been being trained and poured into immensely the last two weeks and I’m so thankful that it has brought new life to the mission I have brought to you – Helping you make your body a safe place to LIVE!. So as a peace-offering I come bearing dessert!

Vice cream has become one of my favorite (not at all) guilty pleasures. Why do I call it vice cream? Because it’s vegan! For this recipe you’ll only need TWO ingredients, but what I love is that the combinations and toppings can be endless.

banana and pb vice cream


Banana Peanut Butter Vice Cream

What you’ll need:

4  very ripe bananas (the riper the sweeter your vice cream and the spotted bananas contain TNF, which has the ability to combat abnormal cells.) Healthy cancer fighting “ice cream”? Yes please!
2 tablespoons peanut butter (Use your favorite PB, but I recommend Justin’s All Natural PB with Honey #nomnomnom)

How To Create a Bowl of  Yummm:

  • How much time do you have? 1. If you want this treat sooner than later peel bananas and slice them into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours. Once frozen they will stick to the plate so use a spatula to remove frozen discs. It’s going in the blender so it’s okay if they break during this process. 2. If you don’t want to deal with the fight caused from the frozen sliced bananas on the plate just peel bananas and place them whole in a Ziploc bag for at least 3 hours and then slice them after frozen with a sharp knife. I prefer this method because I don’t have an attitude while eating my vice cream ;).
  • Place the banana slices in a powerful blender or food processor. Blend banana slices and use a spoon as needed to scrape down the sides. The bananas will look like crumbs at first…keep blending until the mixture is creamy and smooth. If it is not becoming creamy easily/or quick enough you can add 2 tablespoons of almond, cashew, hemp milk or water.  Once creamy add the peanut butter to your cream. Serve immediately for soft-serve or if you prefer harder ice cream, place in the freezer for a few hours and then serve.

***Make sure you use a powerful food processor or blender! I use the Ninja Ultimate Blender.

And that’s it for this easy delicious recipe! I have been known to add cocoa powder, fresh pineapple, fresh strawberries and top mine with chopped pecans. It tasted just like a banana split. What will you add? Let me know in the COMMENTs below and be sure to SHARE this Natural Living Tip with your social media and email list peeps. Everyone loves a good snack and nothings better than when it can be healthy and delicious. I would love to see you enjoying your vice cream so tag me on Instagram #earthlybodies, Facebook @EarthlyBodiesNaturalLiving, Twitter @EarthlyBodies or email me a pic at earthlybodies76@gmail.com. I can’t wait to see (^_^). Here’s to making our Earthly Bodies a safe place to LIVE <3.


Broiled Grapefruit video tutorial- Laughter is THE BEST Medicine!

Natural Living Tip November 12

Ohhhh do I have a treat for you Earthly Bodies today! For me knowing what to eat for breakfast, lunch and dinner is easy. It’s snack time that gets me because I want it to be quick/fast food, but I want it to be just as special and yummy as my other meals. Well if you’ve joined me on Periscope this month you witnessed my best friend Lorna and I making one of my favorite snacks Broiled Grapefruit. It was such a great time making that scope! The only thing is periscopes only remain viewable for 24 hours. So just in case you missed it I decided to make this video a permanent part of the Natural Living Tip series. In case you’ve never used Periscope it is a lot like YouTube except it’s live and viewers can interact with the broadcaster by typing questions/comments on the screen, sharing the broadcast with their peeps and tap the screen to display hearts showing the broadcaster love. So that’s what you’ll see while viewing this replay of the video. Enjoy Part 1 and 2 of today’s Natural Living Tip Broiled Grapefruit video tutorial and join us in the best medicine…LAUGHTER!

I still can not believe I did that with the oven…so hilarious!! And don’t you just love the one take live action realness of Periscope? Who needs editing, LoL.

So did you make it with us? Don’t you just love it?! Do you plan on making it soon? Let me know in the COMMENTs below and be sure to SHARE this video post with your social media and email list peeps. Everyone loves a good snack and nothings better than when it can be healthy and delicious. I would love to see you enjoying broiled grapefruit so tag me on Instagram #earthlybodies, Facebook @EarthlyBodiesNaturalLiving, Twitter @EarthlyBodies or email me a pic at earthlybodies76@gmail.com. I can’t wait to see (^_^). Here’s to making our Earthly Bodies a safe place to LIVE <3.

Let’s cook together – Dirty Kale video tutorial!

I know you will enjoy this raw vegan recipe as much my family and I do. It’s so quick, easy, delicious and nutritious…what more could you possibly want?! Click the play button below and let’s cook together.

***Remember if you are viewing this post from your email you will have to click the link at the bottom of that email to be redirected to the blog or just visit earthlybodies.org to watch the video tutorial included in the post.*

Did you cook it with me? Don’t you just love it?! Let me know in the COMMENTs below what favorite ingredients you decided to use. The combinations can be endless! Be sure to SHARE this video post with your social media and email list peeps. Everyone loves good food and we just pulled off making it nutritious as well. I would love to see your dirty kale creations so tag me on Instagram #earthlybodies, Facebook @EarthlyBodiesNaturalLiving, Twitter @EarthlyBodies or email me a pic at earthlybodies76@gmail.com. I can’t wait to see (^_^). Here’s to making our Earthly Bodies a safe place to LIVE <3.

REMIX: Finally Eat Your Veggies in HALF THE TIME!

If you have been a subscriber for at least a year this title sounds familiar. It was the post Finally EAT YOUR VEGGIES where I expressed my gratitude to my friend Jacque for her support of my journey in part by introducing me to the delicious world of roasting veggies. I had no idea it even existed  and I wasn’t taking any chances on anyone who came across this blog not knowing. There a 5 days worth of roasted veggie ideas on their AND the rundown of all the nutrients you receive from each one helping you make the recipe specific to your healthy natural living goals . You should go check it out by clicking the title above or clicking here (don’t worry it will open in a separate window for you to check out after you finish reading this one…go ahead click it).

I would like to apologize to those of you that read the original post and thought “yeah Johanna that’s great, but if I had 40 minutes to do anything that would be a gift in itself!” I get it…but even more so my husband gets it and he wanted us to spend more time at the table and not in the kitchen…hence this remix created by him ;-). (All together now “THANKS CHRISTOVIA!”) So here are two of my & his most frequently made veggie dishes and the remix is that they will only take 15-20 minutes tops! Let’s get these veggies on your table and in your family’s bellies tonight.

For these two favorites you will need:

  • Your clean and prepped veggies – 1 bag Fresh Green Beans, 1 bag Fresh Brussel Sprouts, 1 bag Celebration Potatoes (you know the ones in the cute lil mesh bag that are a mix of red, yellow and purple). Fresh garlic cloves or minced, diced onions and baby bella mushrooms depending on your veggie.
  • A medium to large pot and strainer
  • A medium to large pan
  • 1-2 Tbsp of Extra Virgin Olive Oil
  • Bragg’s Liquid Aminos 
  • Himalayan Pink Salt
  • Black Pepper
  • My newest spice love – Smoked Paprika
  • Balsamic Vinegar
  • 10-12 minutes in the pot / strainer and 5-7 minutes in the pan
    That’s it! NOM NOM NOM.


  • Fill your pot with a 1 cp of water (making sure you don’t let the water touch your strainer which will make  the veggies touching it very mushy.) Place the strainer over your pot and place your veggies right in. Cover and let steam on Medium High heat for 10-12 minutes.
  • When there’s only 5-7 minutes left in your steam time saute’ your onions in olive oil.
  • Once steaming is complete add your green beans into your pan along with baby bella mushrooms.
  • Saute’ everything together for 5 minutes adding in your season (aminos, pepper, balsamic vinegar and very little himalyan pink salt).

brussels and potatoes

  • Fill your pot with a 1 cp of water (making sure you don’t let the water touch your strainer which will make  the veggies touching it very mushy.) Place the strainer over your pot and place your Brussels and cut Celebrations Potatoes right in. Cover and let steam on Medium High heat for 10-12 minutes.
  • Once steam is complete add it all into your pan along with whole, chopped or minced garlic cloves.
  • Saute’ everything together for 5 minutes or until you get that nice crisp to it all YUMMM!
  • Add in your season at the last minute (liquid aminos, smoked paprika and balsamic vinegar).

No one at your table will dislike either of these unless they have a severe taste bud deficiency in which case all I can say is bless their heart (^_^). Your family will definitely want to make these recipes again and this remix method will work with the other 3 veggies listed on the original post Finally EAT YOUR VEGGIES (you didn’t think I’d let you forget about it did you?? Click it!). Please come back and let me know what you did with that extra time you saved. Use the hashtag #earthlybodies on Facebook, Instagram and Twitter to show off your creation. Also be sure to SHARE this post on your social media sites. I love hearing from you so leave a COMMENT below. Here’s to making our Earthly Bodies a safe to LIVE <3.

Vegan, Gluten Free Cauliflower Crust Pizza!

When you make the decision to eat a more plant based or gluten free diet you do not have to give up pizza…YaaY, right?! I was definitely excited because pizza has always been a favorite of mine. You’ve heard me say it often that I didn’t give up amazing food when becoming vegan…I just made better choices in ingredients ;-). The flavors went nowhere but up! Don’t let the list of ingredients make you shy away either. A lot of these will become staples in your pantry as you journey into healthy natural living.

Shhhh..Don't tell anyone you're making this for, but this Vegan Cauliflower Crust Pizza is Dairy-free, Soy-free, Egg-free and Grain-free!

Shhhh..Don’t tell anyone you’re making this for, but this Vegan Cauliflower Crust Pizza is Dairy-free, Soy-free, Egg-free and Grain-free!


  • 1 pound cauliflower florets (fresh or frozen)
  • 3 separate tablespoons ground chia or flax seeds
  • 6 tablespoons water
  • 1/2 cup almond meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Directions: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor or high powered blender (like my Ninja Ultimate Blender) fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” into a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes. While that cools mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Place in fridge for 5-7 minutes to allow the mixture to thicken. Remove the cooled cauliflower from the freezer and transfer it to the center of a cheese cloth or thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.

Time Saver: You can skip the cooking and cooling process when using frozen cauliflower by simply allowing the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using the cheese cloth or  dish towel.


Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon of ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. For this recipe you can  use a quarter baking sheet for a perfect fit and the crust will fill the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about 1/4-inch thick. For best results, press the crust together firmly, making sure that there are no thin spots where it might crack. Bake at 400 degrees for 30 minutes, until the top is lightly golden and dry to the touch. You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For the best texture, add an additional piece of parchment paper to flip the entire pizza crust over, then return it to the pan to bake for an additional 15 minutes.


Once the crust is firm and dry, add any of your favorite pizza toppings and return to the oven to let everything heat up for 5-10 minutes. I added marinara sauce, onions, fresh spinach, kalamata olives and pineapple for my perfect pizza. Also (not on the one you see here) I sometimes add daiya cheddar and mozzarella cheese. It is a super cheesy and delicious vegan cheese that melts and stretches.

th (3)

Whatever pizza toppings you choose, I know you will enjoy this vegan recipe! Because of this I recommend doubling or tripling the recipe and freezing the leftover crusts, for an easy pizza night in the future! You and your family will definitely want to make these pizzas again. Please come back and let me know how your pizza turned out. Use the hashtag #earthlybodies on Facebook, Instagram and Twitter to show off your creation. Also be sure to SHARE this post on your social media sites. What pizza toppings are you going to use? I love hearing from you so leave a COMMENT below. Here’s to making our Earthly Bodies a safe to LIVE <3.

Recipe adapted from http://detoxinista.com

Spaghetti Squash Marinara Recipe

Let's make dinner!

If you love pasta (like me), but aren’t so found of it what does to your waist line (like me) today’s post is for you! I honestly can’t tell you the last time we had traditional pasta. My family even requests this version…yours will too. Just give it a try ;-).


What you’ll need

  • 1-2 Spaghetti Squash (for my family of 3 I get one larger one and one smaller one)
  • 1 25.5 oz. jar of Marinara
  • 2 14.5 oz. cans of Fire Roasted Diced Tomatoes
  • 1 10 oz. can Diced Tomatoes in Lime and Cilantro
  • Olive Oil
  • Himalayan Pink Salt
  • Pepper
  • Mrs. Dash
  • Garlic Power
  • Onion Powder
  • Italian Seasoning

If you have a pressure cooker you will save yourself some time cooking the squash. Cut the ends off your spaghetti squash and split them down the middle. Take a spoon and scoop out the middle and any seeds. Pour 1 cup of water in your pressure cooker and place the halves on their side facing each other. Close the top and set for 10 minutes. Once done carefully remove squash from cooker and let cool if needed. Take a fork and rake long ways of the squash and your spaghetti will appear! Put in a dish and drizzle with olive oil and sprinkle with pepper. Repeat for additional squash.


If you don’t have a pressure cooker take a glass baking dish and pour 1/2 cp of water in the bottom. Place the halves in the dish upside down. Bake on 450 degrees 30-40 minutes. Once done follow instructions above to remove your spaghetti.

Heat your  marinara, fire roasted tomatoes and tomatoes in lime and cilantro in a pot. Add your seasonings.


If you want to add meat prepare as usual and add sauce to it. This could be an excellent opportunity to introduce a Meatless Monday dish to your family though ;-). I prepared it tonight with ground turkey for My Boo and Heaven. Yep I prepare meat for them! It’s all about healthier options for them not converting them, LoL.

Spaghetti Squash Marinara with ground turkey

Spaghetti Squash Marinara with ground turkey

And there you have it! I know you and your family will love this delicious recipe and your waist line will love it even more. Of course I want you to come back and let me know what they think (^_^). Leave a COMMENT below. Also don’t forget to click the star to LIKE and social media icons to SHARE SHARE SHARE  this recipe with your Facebook, Twitter and Email list peeps.

Here’s to making our Earthly Bodies a safe place to LIVE one Natural Living Tip at a time <3!