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Healthy Fruit Soda

This healthy fruit soda is a homemade treat that’s not very hard to make…patience is the only skill that is required, as you’ll have to wait a little while to enjoy it.


There is nothing like a cold and bubbly drink to quench your thirst, but sodas are generally terrible for you. High in corn syrup or sugar (or artificial sweeteners, which aren’t good for you, either) and chemicals that make a mess of your body’s calcium balance, I try to consume them rarely, if ever.

This healthy fruit soda, on the other hand, is made using the lacto-fermentation method.  Lactofermented foods and drinks are excellent for your health (they are particularly good for the digestive system, the immune system, and they help with natural weight loss, too).

I got this healthy soda recipe from the wonderful folks at I try to keep the ginger soda culture on hand at all times, because this is one of my kids’ favorite healthy drinks.

I used organic frozen blueberries, strawberries, and mango in my most recent batch of homemade soda and I let this batch ferment for about a week.  In warmer weather, it takes less time to get bubbly.

If you’re interested in healthy drink recipes, I highly suggest you try this one (and again, thanks to for the inspiration!)

It’s definitely Spring, but we’re still having some chilly days every now and then, and when we do, I always want to make soup.


This is one of my favorite easy healthy soup recipes…the Japanese ingredients (wakame seaweed, kabocha squash, daikon radish, and miso) sound exotic and hard to find but they’re really not– I found them at my local Hannaford supermarket.

Kabocha squash is very sweet and has a smooth texture I love. Like the other orange winter squashes, it is high in anti-oxidants and fiber. Seaweeds help to protect the body from environmental toxins, and they excellent for weight loss and weight maintenance.  Daikon radish, too, is very nutritious. It is excellent for the liver and therefore for cleansing the body; it also has bitter properties that help with digestion. Miso is a fermented food that also aids digestion.

Kabocha Squash Soup

Makes at least 2 servings


*2 cups water
*1 handful (about 1/2 cup) of wakame seaweed
*1 kabocha squash, cut into cubes (no need to peel it)
*1 daikon radish, peeled and cut into cubes
*tops from 1 bunch of scallions, green onions, or ramps, chopped
*2-4 cups additional water, vegetable stock or homemade chicken stock
*2-3 tablespoons white or red miso (I like South River Brand Chickpea Miso)
*1-2 teaspoons Thai chili garlic sauce
*2-4 tablespoons whole coconut milk--optional


1. Heat 2 cups water in a pot; add wakame, kabocha, scallions, and daikon radish. Cook over low heat for about 15 minutes.

2. Check to see that the wakame is softened and the squash and daikon are cooked through and soft; if not, simmer 5-10 more minutes. Add the additional liquid. Because it is important not the boil the miso (boiling destroys the healthful enzymes), remove about 1/2 cup of the hot soup to a small bowl, and whisk the miso until it dissolves.

3. Return the miso mixture to the soup pot and stir to combine. Add the chili sauce and the optional coconut milk, and mix well. Taste and add more of these, if desired.

Serving suggestions: add thinly sliced fresh ginger and/or chopped baby bok choy or kale to the soup with the pumpkin. If you’d like to add some healthy protein to your soup, you can crack 1-2 organic, free range eggs into the soup, cover the pot, and allow to poach in the hot liquid for several minutes. Check to see that the egg is cooked through and then turn the heat off. You could also add shelled edamame (young green soybeans) or cooked sliced organic chicken or tofu before serving (I added some chicken to mine, as you can see in the picture above). 

I am a big fan of quinoa. It’s a gluten-free seed that has the versatility of a grain, but with more protein and it cooks very quickly…try it in this one-pot dish and I think you’ll become a fan, too.


Quinoa With Asparagus and Mushrooms


*1 tablespoon olive oil
*1/2 onion, chopped
*2 stalks celery, chopped
*1 Portobello mushroom, or 1/2-1 cup other mushrooms, cleaned and chopped
*1 cup quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small)
(1 1/4 cup water
*1 small bunch of asparagus, cleaned and chopped
*1 cup chopped additional vegetables, such as broccoli or dark leafy greens--optional
*Himalayan or sea salt and black pepper to taste


1. Heat olive oil in a large, heavy skillet over medium high heat. Add onion and saute for a minute or two, until it is golden and translucent. Add celery and mushrooms and cook for a minute or two longer, stirring to ensure the veggies do not burn.

2. Add the quinoa and the water, bring to a boil, and then reduce the heat so that everything can simmer for about 15 minutes. Cover the pan during this time.

3. Toward the end of the 15 minutes, add the asparagus and the other vegetables, and cover again. After 15 minutes, turn off the heat and allow everything to sit for 5 minutes. Remove the cover and check to see that all the water is gone and everything is cooked (if not, leave the cover off and simmer for a few more minutes). Season with salt and pepper.

You can serve this “as is” as a side dish to accompany a healthy fish, chicken or meat dish, or, if you’d like it to be a vegetarian entree, you can try it topped with some organic tomato sauce and fresh parmesan cheese (it’s very yummy this way). You can up the vegetarian protein by adding in an egg or two; you could also mix in some beans or nuts/seeds, as well.