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Mexicali Breakfast Bowl with Cilantro Cauliflower ‘Grits’

Dr. Joseph Mercola has been passionate in his quest for health for over 50 years. Traditionally and meticulously studied to become a doctor. He came to a realization that the established teachings of modern medicine focused more on prescribing the symptoms than finding a cure-especially the role nutrition plays in preventative maintenance. Dr. Mercola struggled, like many health-seekers, during the late 60’s into the 80’s with poorly devised theories on nutritional wellness or ‘diet fads’. We take a look inside Dr. Mercola’s book to learn more about his revolution and findings…

“Sadly, like most health enthusiasts during the 60’s, 70’s and 80’s, I fell in line with the low-fat, high-carb diet that has been popularized by mass media for decades. This type of diet is the polar opposite of what I now understand as necessary to prevent chronic disease, manage cancer, and optimize health.”

Thus, MMT was developed…Mitochondrial Metabolic Therapy. We all remember from grade school science class-the mitochondria is the power house of the cell-converting food into energy. Dr. Mercola believes that a poor diet damages the mitochondria and leaves us susceptible to disease, obesity and illness.

This new take on a healthy nutritious lifestyle encourages the adoption of good fats and protein while reducing dairy, refined sugars and grains. Embracing good wholesome foods will ultimately reboot our metabolism for all around better health.

Below is a good starter recipe for those seeking a change in their nutritional well-being and a good launch into the MMT. This is a perfect make ahead recipe while meal prepping that can be easily reheated for a quick grab and go breakfast. 

Mexicali Breakfast Bowl with Cilantro Cauliflower Grits

(Inspired by Dr. Mercola and some of his recipes)

serves 4 (makes 4 bowls)


For the Cauliflower Grits

1 head organic cauliflower, quartered with stem and leaves removed

2 tablespoons ghee or grass-fed butter

1/2 cup organic (GF) vegetable broth

1 teaspoon kosher salt

For the Cilantro Vinaigrette

1/2 cup fresh organic cilantro

1/2 teaspoon garlic, minced

3 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

1/8 teaspoon ground cumin

1/8 teaspoon ground chipotle chili powder

1 poblano pepper, stem and seeds removed

2 organic roma tomatoes, quartered

1/2 small organic red onion, peeled and diced

2 organic red radishes, thinly sliced

2 cups organic baby arugula

8 ounces smoked salmon or gravlax

1 avocado, peeled and quartered

4 organic, pasture-raised chicken eggs, poached or fried

lime wedges for garnish

Method of Preparation:

For the Cauliflower Grits

Gently simmer cauliflower, ghee, broth and salt for 8-10 minutes or until cauliflower is tender.

Carefully pour mixture into a food processor and blend until smooth.

Keep cauliflower puree warm until ready to serve.

For the Vinaigrette:

Place cilantro, garlic, vinegar, olive oil, cumin and chili powder in a blender.

Blend until smooth.

For the Roasted Vegetables:

Toss poblano peppers and tomato quarters with half of the vinaigrette.

Preheat the broiler function on your oven.

Broil for 5-8 minutes or until vegetables are slightly charred.

For each bowl:

Fold 1/2 cup of cauliflower with 2 tablespoons of vinaigrette to season.

Top cauliflower grits with a 1/4 of the roasted tomatoes, peppers, arugula, radishes, salmon and avocado.

Top with egg and drizzle with 1 tablespoon of cilantro vinaigrette.

Garnish with lime wedge.

*Sub in any of your favorite goodies…sugar free bacon for instance would be delicious!

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Please visit Dr. Mercola’s website

A really great doctor is David Perlmutter, M.D., please visit his site to really learn about your health.






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Anthony Bourdain- chef, author, TV personality…family man


Anthony Bourdain born in New York City, raised somewhere between New Jersey and France. Chef, author and TV personality. A person who has forever changed our worldview.

From a chain-smoking drug & alcohol loving exposer to the reality that is The Industry to…  family man.

In truth, we’ve been watching Anthony Bourdain grow up, even though he’s now in his 60’s. It’s been almost 20 years since the release of Kitchen Confidential, the book that changed the way many of us looked at the life behind the line. Followed up with over a dozen other works; cookbooks, kitchen stories, travel stories and even manga style comic books. We’ve watched him travel the globe through popular shows “Cook’s Tour”, “No Reservations”, “The Layover” and the latest CNN series “Parts Unknown”. These series touched on humanities common thread, food, delivered with a healthy dose of sarcasm, wit and untouchable intellectual prose.

Bourdain is an industry activist, challenging everything from workers rights to food waste. He has become a voice of the chefs, by the chefs and for the chefs…and we love him all the more for it.

Anthony credits his father for his passion for travel and food. The man who showed him the “pleasures of sukiyaki and dirty water hot dogs”. “He taught me early that the value of a dish is the pleasure it brings you; where you are sitting when you eat it- – and who you are eating it with – – all really matter”. Anthony’s new cookbook captures this sentiment.

we see a softer side of Anthony, one of a family man (and he’ll be the first to say… “whatever that means”) one that speaks of the love he has for his father and the loving father he is for his daughter. But be warned…this is no mushy hearts and flowers cookbook, he’s still Anthony Bourdain!

Appetites, A Cookbook

This book ties all areas of Bourdain’s sense of family together-his immediate family; daughter, friends and the neighborhood kid to his family abroad, found through his adventures. Appetites is a fun look at Anthony at home-through smoky grease covered glasses and wanderlust…perfectly, Anthony.

We’ll be pulling one of Anthony’s favorite recipes from Appetites and recreating it in our home. A dish that truly defines his Jersey roots with being a man of the world and a man of the home…


Yield: Serves 4 to 6 people


• 2½ pounds oxtail, cut into pieces

• Salt and pepper to taste

• 2 tablespoons olive oil

• 2 to 3 pounds pork neck bones

• 2 pounds sweet or hot pork sausage links

• 1 large or 2 medium white or yellow onions, peeled and finely chopped

• 5 garlic cloves, peeled and crushed

• 3 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon red pepper flakes, or to taste

• 2 cups dry red wine

• 2 cups dark universal stock

• 2 (28-ounce) cans crushed tomatoes

• 2 bay leaves

• 2 sprigs fresh thyme or rosemary

• 1 sprig fresh basil

• 1 pound dry rigatoni

• 4 to 6 ounces Parmigiano-Reggiano cheese, for grating

• Cheesecloth

• Butcher’s twine


• Preheat the oven to 300˚F. Season the oxtail with salt and pepper. In a or large heavy-bottom ovenproof pot with lid, heat the oil over medium-high heat until it shimmers. Add the neck bones and oxtail, working in batches if necessary to avoid overcrowding the pan, and brown on all sides in the oil. Using tongs, remove the browned pieces and set them aside on a sheet pan or platter, which will collect their juices while the remaining pieces cook. Brown the sausages and set aside.

• Once the sausages and bones have all been browned and removed from the Dutch oven, add the onion and cook over medium-high heat, stirring often and scraping the bottom of the pan with a wooden spoon so that the onion picks up the browned bits. Salt the onions a bit to release their juices as they cook.

• Add the garlic, cook for 1 minute, then add the tomato paste, oregano, and pepper flakes and cook for a few minutes, until the tomato paste is dark reddish brown and has begun to stick to the pan. Deglaze the Dutch oven with the wine and let reduce by half.

• Add the stock, tomatoes, and bay leaves. Wrap the herb sprigs in the cheesecloth and secure the bundle tightly with the twine to make a bouquet garni. Return the oxtail and bones to the Dutch oven. Season with salt and pepper and bring to a boil. Cover the Dutch oven and transfer to the oven to cook for about 2½ hours. Remove the Dutch oven from the oven, add the browned sausages, and return to the oven to cook for another 30 minutes. The ragout should be thick but still juicy.

• Remove and discard the bouquet garni and keep the gravy and sausages warm. In a large heavy-bottom pot, bring salted water to a boil. Cook the rigatoni according to the package instructions until just al dente. Drain the pasta in a colander and return it to the hot, empty pot. Toss the rigatoni gently over medium heat for about 30 seconds to dry it completely, using tongs if necessary to keep it from sticking to the sides of the pot. Ladle in as much of the warm sauce as necessary to coat but not drown the pasta. Serve the pasta and sausages together, with the extra sauce and grated Parmigiano-Reggiano alongside

This recipe is excerpted from Anthony Bourdain’s






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Mango Ginger Kombucha Smoothie


This is the ultimate metabolism boosting, kick starting your day, superfood smoothie!

Kombucha is a fermented probiotic beverage, made from black tea, that’s been repopularized over the past couple of years. Kombucha’s roots run deep in ancient history, humans consumed this bubbly concoction to promote happy healthy guts as far back as 221 BC! It’s was deemed “The Tea of Immortality”! Lucky for us, it’s pretty easy to find at your local grocer or health food store (most likely found with the other chilled beverages) and comes in a variety of flavors. If this is your first time drinking kombucha, it will be a little shocking (it was for me at first)! It has a bubbly (carbonated like fizz from the fermentation process) mouth feel with a tart flavor. After a couple of sips, you’ll be hooked. For this recipe I used a kombucha flavored with passion fruit but any tropical or citrus flavor will work. I encourage you to experiment!   

This drink packs a double dose of antioxidants from both the kombucha and fresh ginger. It’s super simple to make and perfect for your morning smoothie ritual. Satisfyingly cleansing and delicious.


Makes 1 Smoothie


1 1/2 cups mango, diced (fresh or frozen)

Mango in glass jar:

1 tablespoon fresh ginger, peeled

1 tablespoon agave nectar or honey (optional)

Delicious Agave:

2 cups (citrus flavored or tropical flavored kombucha work best)

Great Kombucha:




Method of Preparation:

Combine all ingredients in a blender.

Blend until smooth

Pour into your favorite smoothie glass and enjoy.

Here is a great blender:

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