What They Ate Wednesday: Debbie Pierce

October 1, 2014

Hi Everyone! Today my friend Debbie is sharing what she ate with a few delicious recipes! 

Breakfast: Sugar Free Superfood Ice cream

I used to be an ice cream guzzler!  With this recipe I can now enjoy all the sweet, cold and creamy texture of ice cream without all the addicting sugar and dairy.  Win-win!!  You can find most of the powdered herbs in this recipe at http://www.laughingearth.me or from Jing Herbs.


2 Tbsp. coconut oil

1 1/2 droppers full of liquid stevia extract

2 Tbsp. cashew butter

2 Tbsp. hemp seeds

2 Tbsp. lucuma powder (opt)

2 Tbsp. raw chocolate powder (opt)

1 tsp. maca

1 tsp. reishi 

1 tsp. astragalus

1 tsp. cistanche

1 tsp. pearl 

1 tsp. he shou wu 

1 tsp. vanilla extract

Pinch salt

1-2 cups spring water

1 tray ice cubes


Add all ingredients except for ice into high speed blender.  Blend until smooth.  Add ice and blend until creamy, using plunger to create an even consistency. Serve with berries on top.


Lunch: Cucumber Soup

I love this soup!  It is so simple to make and deeply cleansing for my kidneys, liver, lymph and skin.


2 organic or garden cucumbers

2 Tbsp. fresh squeezed lemon juice

Sea salt 

Fresh ground pepper

2 tsp. olive oil

4 tsp. pine nut mayonnaise

1 Tbsp. sprouts or micro greens


In high speed blender, process the cucumbers until smooth, adding a little spring water if necessary.  Add lemon juice and season to taste with salt and pepper.  Divide between two bowls.  Drizzle 1 tsp. olive oil and 2 tsp. pine nut mayonnaise in each bowl then sprinkle with sprouts or micro greens.  Top with freshly ground pepper.  Serve with your favorite salad.


For Pine Nut Mayonnaise:

1/2 cup raw pine nuts, soaked 1/2 hour

1/4 cup water

2 Tbsp. olive oil

1 1/2 Tbsp. lemon juice

Sea salt


In high speed blender, combine the pine nuts, water, olive oil, and lemon juice and process until creamy.  Season to taste with sea salt.  This mixture will thicken as it sits; thin as needed with spring water.  It can be stored in refrigerator for up to 5 days.

Dinner: Raw Nachos

These are super delicious, nourishing, and filling!!  I like to make them for game nights and other family and friend get-togethers!  Be sure to start making the corn chips the night before you desire to serve this delectable meal.


For Corn Chips:

3 cups frozen organic corn

1 cup chopped yellow or red bell pepper

1/2 small yellow onion

1/2 cup hemp seeds

3/4 cup chia seeds, ground

2 Tbsp. lime juice

1/2 tsp. chili powder

2 tsp. cumin

2 tsp. sea salt


In food processor, chop corn, bell pepper, and onion until smooth.  Add remaining ingredients and process until just combined.  Spread the dough thinly onto 3 (14 inch) Teflex lined dehydrator trays.  Dehydrate at 115 degrees fahrenheit for 6-8 hours, or overnight.  Flip the sheets over onto the tray and carefully peel away liner.  Break or cut into pieces, place back in dehydrator for 4-6 hours, or until crisp.  Store in airtight container for up to 2 weeks.


For Basic Guacamole:

3 ripe avocados, pitted

2 Tbsp. lime juice

1 Lg. handful cilantro leaves, chopped

1/2 jalapeño pepper, minced

1/2 - 1 tsp. sea salt


In medium bowl, mash the avocado well with a fork.  Add the cilantro, lime juice, jalapeño and salt.  Stir well to combine.  If not using immediately, cover surface of guacamole with plastic wrap and refrigerate.


For Basic Salsa:

2 cups organic tomatoes, cut into small dice

1/4 medium red onion, cut into small dice or 2 scallions, sliced thin

1 Tbsp. minced fresh cilantro

2 Tbsp. fresh lime juice

Sea salt

Fresh ground pepper


Mix all ingredients in medium bow.  Let stand so juices release and flavors blend, 10-15 minutes.


For Tart Sour Cream:

1 1/2 cups cashes, soaked for at least 1/2 hour

1 Tbsp. miso

1 1/2 Tbsp. apple cider vinegar

4 Tbsp. fresh squeezed lemon juice

1 cup water

1 tsp. sea salt


Blend all ingredients until smooth.  Refrigerate until ready to use.  It can be kept in refrigerator 2-3 days.


For Assembly:

Top corn chips with guacamole, salsa, diced olives, and a drizzle of tart sour cream.  Serve on a bed of greens.




About Debbie:

Debbie Pierce has been creating and consuming nutritious and delicious raw and vegan meals since 2005. Her passion for health and beauty has propelled her into greater and greater heights of joy, knowledge, and self-discovery every day! You can learn more about Debbie and her enthusiasm for wild health, natural parenting, and blissful living at http://www.rosegoddessbliss.com


You can also find her organic clothing designs for the fashionable forager at http://www.foragersapparel.com



Please reload

© 2023 by NOMAD ON THE ROAD. Proudly created with Wix.com