Hippie Kitchen Wytch

Health and Wellness in the Kitchen..

Dealing with the lost of a loved one…

It’s been almost 2 months since my mother past away at the age of 61– she was my first best friend, my first confident.. she’s the one I fought to help live through the illnesses and pain she endured for the past 10 years… and I miss her terribly everyday… the mourning of her physical being is daily… doesn’t stop..not even in sleep..

They say that grief and loss has stages– and yes there are many of them…

1. Denial and isolation;

2. Anger;

3. Bargaining;

4. Depression;

5. Acceptance.

And no… People don’t grieve in that order and each person will experience grief and loss differently…  which can make the process feel so lonely…

I know in the cycle of life a parent is suppose to go before their child.. and even with that said you can never truly be ready for it…

I just wish I had a few more years.. I wish she wasn’t in pain and the illnesses didn’t come for her.. that life was kinder and easier for my mother… that she was older when death came for her while she slept peacefully.. it would have been kinder to a person that was so loving, giving and wonderful.. it was the least she deserved… because she deserved so much more…

A love between a mother and a child is FOREVER. She will always be in my heart and I will always see her in me … in my child… just not her anymore…

People keep asking me how I’m doing, and I’m not always sure how to answer that. It depends on the day. It depends on the minute. Right this moment, I’m not okay… it’s a holiday and it’s quiet without her. Yesterday, was better for me and well, tomorrow, isn’t here yet so we’ll see. Most the time I just say I’m lucky I have pants on… cause believe me there are days I feel the “fog” around me so thick that I just don’t think I will be able to I just muddle my way through and am thankful I didn’t leave the house naked…

See I thought I knew Grief through the lost of our family furry four legged children.. and yes those moments of loss were very hard…. and still I have learned even more about Grief through this lost than I thought was even imaginable…  because Grief is different for every experience in life. It is a force that cannot be controlled or predicted. It comes and goes on its own time table with no rhythm of reason. Grief does not stop when you have plans or life obligations. Grief comes whenever, however and how often it wants to– in the middle of sleep, at the food store etc. and it’s heartbreaking to the point where normal everyday function wants to cease but I push forward…

All I know is that I hope where ever mom is.. she’s proud of me and watching over us.. that she is no longer in pain or bothered by illnesses. I won’t claim to know where she is because that’s not for me to know yet… I do hope one day that we will meet again at a grand table in the summer lands with the rest of those I love… until then I will love my mother forever….

Much love during a time of grief.. Will be back cooking soon…


5 Elements Health Coach/Hippe Kitchen Wytch



Stuff Pepper Lasagna– Gluten Free and Low Carb…


  • 4 large bell peppers any color
  • 1 1/4 cups sauce (any type)
  • 1/2 -1 pound ground beef or ground turkey
  • 15 oz ricotta
  • 1 large egg
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup mozarella shredded
  • Italian Seasonings (Oregano, Parsley, Basil, Thyme etc– season to taste)
  • Garlic (fresh or powdered– season to taste)
  1. Prepare your sauce with ground beef or turkey along with Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste).
    (Make sure meat is thoroughly cooked prior to adding red sauce and seasonings– or no meat if you wish…)
  2. Slice the bell peppers in half lengthwise (through the stem and bottom). Remove all seeds and ribs from the peppers then place in boiling water until soft– complete while completing the sauce…
  3. Make the cheese mixture by combining the ricotta, egg, Parmesan, mozzarella, Italian seasonings (Oregano, Parsley, Basil, Thyme, Garlic etc– season to taste) . Mix together and set aside.
  4. Heat the oven to 350F.
  5. Place the pepper halves on a large baking sheet or in a glass casserole dish. In the bottom of each pepper, spread 1-1 1/2 Tbsps of the cheese mixture. Then add 1 Tbsp of the sauce and spread out across the pepper.
  6. Top each pepper with a  mozzarella cheese, just to cover- amount is up to you on the desired amount of cheese…
  7. Place the peppers in the oven and bake until the cheese is melted or until starting to brown, approximately 15-20 minutes.  If the pepper is getting too soft and you are not getting any color on the cheese, switch to the broil setting in the oven, move the peppers to the top rack, and broil briefly until browned if you wish for a crunch. (Do not use a silicone sheet liner when broiling).
  8. Remove from oven and let stand for a few minutes. Serve warm with salad if you wish.

Coconut Muffins

These protein-packed, gluten-free muffins are a staple in our household.

Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.

Ingredients (Makes 12 muffins)

6 eggs
¼ cup butter, melted or ¼ cup melted ghee
3/4 cup coconut milk
3 tablespoons maple syrup
½ teaspoon vanilla
3/4 cup sifted coconut flour
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons lemon zest


Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)

In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest

Divide the batter into the 12 cups.

Bake for 15 to 20 minutes, until they are browned and firm on top.


These keep fresh, refrigerated, for up to a week.

Sift the coconut flour, then measure.

Making Ghee

16 ounces (1 pound) of butter- preferably unsalted, organic

A medium size saucepan, a fine wire mesh strainer, cheesecloth, a spoon, a 16-ounce or larger measuring cup, a clean jar for storage

Cut the butter into cubes and place in the saucepan.
Heat the butter over medium heat until completely melted. Reduce to a simmer.
Cook for about 10-15 minutes (this will vary based on how hot your stove is). During this time, the butter will go through several stages. It will foam, then bubble, then seem to almost stop bubbling and then foam again. When the second foam occurs, the ghee is done. At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.
Let cool slightly for 2-3 minutes and then slowly pour through the wire mesh strainer lined with several layers of cheesecloth. The small bits of milk protein are usually discarded, though a friend told me that her grandmother used to mix those with flour (or almond flour) and a small amount of honey to make a flavorful fudge-like treat.
Ghee will last up to a month at room temperature or even longer in the fridge. I typically store mine in the fridge, just to be safe.



Picture above is before cooking–

Ingredients (Makes one 8×8-inch square)
• 1⁄2 cup maple syrup
• 1⁄4 cup melted coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1⁄2 cups brown rice flour
• 1⁄2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ginger powder
• 11⁄2 teaspoons cinnamon powder
• 1⁄4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1⁄2 cup pecans or walnuts, finely chopped
• 1⁄2 teaspoon orange or lemon zest (optional)
• 1 cup unsweetened applesauce
• Preheat the oven to 350˚F. Oil a 8×8-inch square baking dish.
• In a stand mixer with the paddle, combine the maple syrup and oil. (Alternatively, use a hand mixer in a large bowl.) Beat on high speed until thoroughly blended. Add in the eggs, one at a time. Be sure to beat well between eggs. Add in the orange rind and vanilla and continue to blend together. Set aside.
• In a separate bowl, sift together the dry ingredients. Stir in the nuts. Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add in 1⁄4 cup of the applesauce, blend, then add in more flour. Continue this process until you have added all of the ingredients.
• Pour the batter into the prepared pan and bake for 20-25 minutes, or until the gingerbread is done. Check to see if complete by inserting a toothpick, or touching lightly on the center.
The gingerbread keeps refrigerated for up to four days and freezes well.

Chocolate Coconut Pudding

Ingredients (Serves 6)
• 1 1/2 cups water
• 1 cup maple syrup
• 5 tablespoons cornstarch (optional substitute- Agar flakes if no allergies to seafood)
• 1 14-ounce can coconut milk
• 2 tablespoons arrowroot powder of Kudzu
• ¼ cup cocoa powder
• ½ cup semi-sweet shaved chocolate or chocolate chips (2 ounces)
• 2 teaspoons vanilla extract
• Add the water, maple syrup, and cornstarch to a medium saucepan.  Bring the liquid to a boil, once the boiling liquid thickens lower heat to a simmer. Stir frequently to make sure nothing sticks to the bottom.
• Remove 1/4 cup of the coconut milk to a small bowl. Mix it with arrowroot to make a slurry and set aside.
• To the pot on the stove, add the remainder of the coconut milk, and the cocoa powder. Then once all mixed stir in the arrowroot mixture, stirring constantly on medium heat.
• Remove the pot from heat and stir in the chocolate chips and the vanilla. Let the chocolate sit for a few minutes and then whisk it in until thoroughly melted.
This can be consumed hot or cold…

Hot Cocoa– Great for cold winter days!

Ingredients (Serves 2 to 3)
• 2 tablespoons cocoa powder
• 1/4 cup maple syrup
• 2 cups nut milk
• In a small saucepan warm cocoa powder, maple and 1/4 cup nutmilk, stirring constantly, until mixture bubbles. Add nutmilk just until mixture comes to a boil. Serve immediately.
Add a sprinkle cinnamon and a dash of vanilla extract.

Fresh Nut Milk

• 1 ¼ cups raw almonds, soaked 8 hours in filtered water, drained and rinsed
• 4 cups filtered water
• Optional: 2 tablespoons natural sweetener: maple syrup, raw honey, maple sugar, palm sugar

• Place the nuts in a blender with filtered water. Blend at high speed until smooth.
• Pour through a nut-milk bag or mesh strainer lined with cheesecloth.
• Squeeze out as much liquid as possible. Set pulp aside.

• Raw Cashews: Soak cashews for 4 hours and rinse
• Raw Hazelnuts: Soak hazelnut for 6 hours and rinse
• Raw Almonds: Soak hazelnut for 8 hours and rinse

Note: Basic proportion is 3 parts water to one part nuts.

Gut Healthy- Simple Dill Pickles or Garlic Dill Pickles

cucumbers to pickles

4-5 cucumbers

2 tablespoon whey

1 tablespoon sea salt

1-2 tablespoons fresh dill, chopped (OR 1 teaspoon dried dill)

3 cloves garlic, peeled (optional– my family loves them with this option)

filtered water

  1. In a clean jar (you can boil your jar first if you want to but make sure completely cool or cold before any further steps are started), pack the cucumbers or gherkins in until they fill all but an inch of the jar at the top- I normally used a 1/2 gallon jar.
  2. Spoon the whey and sea salt over the top of the cucumbers, and cram the dill and if you used garlic cloves, down the sides of the jar.
  3. Pour the filtered water over the cucumbers until it fills the jar with a half an inch to spare on top.  Screw on the lid tightly and gently shake to combine the salt and the water.
  4. Set on the counter at room temperature for 3-7 days, tasting them you desire to do so until your brine and pickles taste just as you’d like them.
  5. When you want to stop the fermentation process, put the jars in the fridge.


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