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Of course my Lemongrass Spa products:

 The campaign for Safe Cosmetics:

 The Environmental Working Group (EWG):

 Food Babe – 


The Real Food Revolution: Healthy Eating, Green Groceries, and the Return of the American Family Farm

and  A Mindful Nation: How a Simple Practice Can Help Us Reduce Stress, Improve Performance, and Recapture the American

both by Congressman Tim Ryan           



   Bio-Green Clean products – this vegetable-based, no toxins, no smell cleanser cleans everything!



Eco Mountain,  4350 Alcott St. Denver, 303-993-5419,; Closed Mon.  T-F 10-5 Sat & Sun 10-4

Carry wide variety of toxin-free, environmentally-safe, sustainable products ‘from the earth’

Humble Suds, Denver-based chemical free cleaning products.


  Fosters Famous Caramels:  – homemade by friend Val with nuts or without and some with chocolate. Yummy!

Handyman, Harold Severson   c. 720-350-2953 or h. 303-756-0794

Mover: Leroy   720-364-9832

 Plumber – Mr Plumber, Jeff, licensed, 303-523-6652


Active Health, Dr. Caroline Bartley, U Hills, Natural medicine, works on pets too,  303-388-6886.

  Reinhardt Chiropractic & Wellness, 3915 E Exposition Ave, Suite 200, Denver CO 80209, 303-996-0391,

  Dr. Jen Hartley, Chiropractor, Neurologist, Naturopath, Herbalist. 720-524-3477,, 6650 W 44th Ave Suite #1, Wheat Ridge, CO 80033



            Melt in a double boiler:

       12 oz ORGANIC peanut butter

            1/3 cup honey

           1 teaspoon vanilla

            3 teaspoons ORGANIC cinnamon

Stir the liquid into 6 cups of old fashioned rolled oats and spread into a flat pan. Place into the oven at 375 degrees. Stir every 5 minutes. It is done in 20 minutes. Add then, 1 cup raisins and one cup of any nut desired. Refrigerate until consumed.

Serve with milk or half and half and any fruit or yogurt

Homemade Real Food Cinnabons

Prep time

60 mins
Cook time
40 mins
Total time
1 hour 40 mins
Author: The Grain Free Table from Carrie Vitt
Serves: 8
    • 6 tablespoons unsalted butter, melted
    • 2 cups plus 2 tablespoons almond flour
    • ¼ cup tapioca flour or (I used ground flax seed instead, because I didn’t have any tapioca)
    • ½ cup plus 2 tablespoons arrowroot flour
    • 6 tablespoons coconut flour, plus 1 tablespoon for sprinkling
    • 1¼ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon Celtic sea salt
    • 2 tablespoons coconut sugar
    • 1 cup canned coconut milk
  • 2 tablespoons fresh lemon juice
Spice Swirl
    • ½ cup coconut sugar
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon Celtic sea salt
  • 2 tablespoons unsalted butter, melted
    • ½ cup coconut butter
    • 2 tablespoons raw honey (I used maple syrup)
  • ½ teaspoon pure vanilla extract
    1. Preheat the oven to 375°F and adjust the rack to the middle position. Using a pastry brush, coat a 9-inch cake pan with 1 tablespoon of the melted butter.
    1. To make the spice swirl, combine the coconut sugar, cinnamon, nutmeg, and salt. Stir in the melted butter until the mixture is damp. Set aside.
    1. In a large mixing bowl, whisk together the almond flour, tapioca flour, arrowroot flour, coconut flour, baking powder, baking soda, salt and coconut sugar. In a measuring glass, whisk together the coconut milk, lemon juice, and 2 tablespoons of the butter. Pour the wet ingredients into the dry ingredients and stir until a rough dough forms. Let the dough sit for 10 minutes.
    1. Sprinkle a bit of coconut flour onto a clean work surface. Place the dough on the surface and gently press it into a 12 x 9-inch rectangle. Using a pastry brush, brush the dough with 1 tablespoon of melted butter. Pour the spice swirl mixture over the dough and gently spread it in an even layer. Carefully roll the dough into a 12-inch log (I like to use a bench scaler to lift the dough from the surface). Cut the dough into 8 even pieces. Place the pieces swirl side up in the buttered cake pan and gently press to flatten them to about 1 inch thick. Brush the rolls with the remaining 2 tablespoons of melted butter.
    1. Bake for 40-45 minutes, or until the rolls are golden brown.
  1. To make the icing, in a small saucepan over low heat, combine the coconut butter, honey, vanilla, and ¼ cup plus 2 tablespoons water. Whisk until the icing is a warm, smooth glaze. Drizzle the icing over the rolls. Serve warm.


***Please use all organic ingredients if possible***
Dairy-Free Option: Use Nutiva palm shortening in place of butter.

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