#eathealthy Pumpkin Chocolate Chip Cake


I love harvest Festival! I find pumpkins and squashes to be whimsical, and absolutely charming in every way. My husband and I go to Faulkner Farms harvest festival every year to make our selection.

Creating this pumpkin bundt cake was interesting. I must admit, when I create raw foods, I usually get it right the first time. However, creating this baked cake was a different story. I made it quite a few times. Good thing my mate loved every version, so nothing went to waste.  For one version, I made fresh almond flour in the food processor. That was tasty, but didn’t stick together properly.  The blend of flax meal and brown rice flour create the perfect moisture rich #eathealthy cake. The blend of clove, nutmeg and ginger is not only delicious, but works as powerful medicine in the body, combating seasonal cold and flu symptoms. You can eat cake!

Pumpkin Chocolate Chip Cake
Prep time: 90 minutes
Cook time: 50 minutes
Small bundt cake ~ Double recipe for regular size bundt cake.

1 heaping cup fresh pumpkin (from small sugar pumpkin)
1 ¼ cup coconut sugar or maple sugar
1 cup flax meal (ground flax seeds)
1 cup brown rice flour
3 Tbsp apple sauce
2 tsp nutmeg
2 tsp ground clove
¼ tsp ground ginger
¼ tsp sea salt
2 tsp baking soda
¼ cup chocolate chips (organic vegan if you wish)

*Fill large soup pot ¾ full with water. Wash and place whole sugar pumpkin in pot and boil for 1 hour. Make certain that a fork or knife can easily pierce the pumpkin before removing from hot water. Let pumpkin cool for at least 20  minutes. Sometimes I cook the pumpkin the day before and let it cool in the refrigerator overnight. Pumpkin will keep for a few days in the fridge.

*Preheat oven at 400. Simply cut cooked pumpkin in half. Scoop out seeds very easily with a spoon. This recipe only calls for ½ of the pumpkin. Spoon soft pumpkin into the mixing bowl. Discard the outside shell into the compost pot. {Put other half of pumpkin in covered dish in the fridge and use for soup or sauce or dice to top salad.}

*In mixing bowl, combine pumpkin, apple sauce and coconut or maple sugar on medium speed until well mixed.

*In another medium bowl combine all dry ingredients: Flax meal, brown rice flour, spices, baking soda. Whisk together so everything is evenly distributed.

*While mixer is on low, slowly add dry ingredients until dough is thoroughly mixed. Turn off mixer, and stir in chocolate chips. Grease small bundt pan with coconut oil. Pour cake batter in and smooth the top with spatula.

*Bake on 400 for 50 minutes. Check with a toothpick to make sure it is done before removing from oven. Place plate on top of bundt pan, flip plate and pan over. Bundt pan will easily slide off, leaving your beautiful pumpkin chocolate chip bundt cake to cool on the plate.  Enjoy!

Catch Blythe Raw Live on Hulu for more on Raw foods, Natural Beauty and Lifestyle.


How To Build A Perfect Winter Soup

I love this time of year. Fall and winter inspire warming flavors and hearty dishes.  SOUPS are among my favorite cooked food choices.

Often preparing delicious #eathealthy meals is a matter of formula, not necessarily recipe.

Allow me to show you the formula for terrific soup making.

#1. All good soups start with an onion or leek: In large pot, add about 1 inch of water. Dice onion or leeks, or both, and sauté in water, sea salt and black pepper. I do not add oil. Option: slice or dice 2 large tomatoes to add in this step and/or 2 stalks celery. Sauté 12-15 minutes on medium heat.

#2 Add water and root vegetables: Add at least 5 cups water and your choice of 1 or 2 root vegetables. I use whatever I have on hand; beets, potatoes, carrots,  yams. Chop 2 1/2 cups root veggie of choice, add to soup. Bring to boil, then let simmer covered for 10 minutes.

#3 Add 1 cup grain of choice: Try grains that are new to you like red rice, buckwheat, quinoa, spelt, or stick with grand staples like brown rice, wild rice and barley. Some grains will absorb more water than others, so check on it after 15 minutes to see if you need to add water. Wild rice takes 45 minute to cook, where grains like quinoa only take 15 minutes. Just keep that in mind and make sure you have plenty of water in the pot. Add water after 25 minutes if needed for soup consistency.

#4 Add Herbs, fresh or dried: Here you can choose from an array of accent spices to flavor up your soup. I use different herbs depending on what vegetables and grain I’ve chosen. The herbs I always enjoy in certain combinations are: thyme, oregano, basil, garlic, rosemary, saffron, curry, celery seed, mustard seed, and black pepper. Typically I will add 3-5 sprigs of fresh herbs, or 1 1/2 Tbsp dried herbs.  Herbs are delicious medicine, so you can’t go wrong. Lets your intuition and aroma guide you. I add herbs when soup is almost complete because I think the nutrients stay more intact this way. I sometimes add herbs in step #1, but will add the majority in this step. Add sparingly if cooking with herbs is new to you. You can always add, but can’t subtract once herbs are in the soup.  Simply stir in herbs.

#5 Last step: Add green vegetables: Finely chop your choice of kale, collards greens, spinach, garlic greens, mustard greens, broccoli, brussels sprouts or any green you like.  Turn the stove top off and stir in the greens. We want the greens to be that bright beautiful green color. If greens are cooked for more than about 3 minutes, the green color turns into more of a brown. I find that simply stirring greens into the hot soup after burner has been turned off, wilts them to perfection.

That’s it. You’re ready to enjoy a winter stew that is satisfying in every way. Try a new combination every time, and maybe write down your favorites. Now you are creating your family’s staple #eathealthy recipes.

Enjoy!  Catch Blythe Raw Live on Hulu ~ I’m here to help you be your very best!

With love,



Green Juices To Revitalize You!

I am exited to be doing my first HOA (Hangout On Air) today on Green Juices To Revitalize You. I am delighted to be joined by Tess Masters, AKA @TheBlenderGirl. You can  watch us on my google + page today at 4pm pst.

Green juices provide stellar amounts of nutrients that build your blood and purify your entire system. They are a staple in any anti-aging diet and healthy lifestyle.

Here are some of my favorite green juice recipes to get you started. Feel free to add an inch or fresh ginger or turmeric root to any of these recipes for extra medicine:)




The Green Apple

  • 2 green apples
  • 3 cups spinach
  • 3 sprigs fresh parsley
  • 1 cucumber
  • 2 carrots
  • 1 quart water

Run all ingredients through juicer. Then, pour the water through the juicer. I always drink my juices diluted. This also makes it easier to clean the juicer. Enjoy! Drink this throughout the day

Green Times

  • 4 leaves swiss or red chard
  • 2 pears
  • 2 kiwis (leave peel on)
  • 1 cup grapes
  • 1 quart water.

Run all ingredients through juicer. Then, pour the water through the juicer. Stir and enjoy!

Spinach Pineapple  

  • 3 cups spinach
  • 2 cups fresh pineapple
  • 3 carrots
  • 2 celery stalks
  • 1 quart water

Run all ingredients through juicer. Then, pour the water through the juicer. Stir and enjoy!


Berry Green

  • 3-4 leaves swiss chard
  • 1 1/2 cups strawberries
  • 1 cup blueberries
  • 1 lemon, peeled
  • 1 beet

Run all ingredients through juicer. Then, pour the water through the juicer. Stir and enjoy!


Winter’s Applesauce

I am so excited to be back in production on Blythe Raw Live after a long summer off! 

We have changed formats for the time being. Instead of a 1 hour live show, we will be filming 5 minute #EatHealthy, #NaturalBeauty, and #NaturalMedicine segments.

I hope this makes it even easier for you to interact with me and stay inspired and equipped with the recipes you need to shine!




The Winter’s Applesauce recipe below is one of those recipes I just have to pat myself on the back about. So easy,  tasty, and POWER packed with nutrients. It’s much quicker than cooked applesauce, takes less energy, and has far greater nutrition.

Mesquite powder has a molasses-like flavor with a slight hint of caramel. It’s high in minerals Lysine, Calcium, Magnesium, Potassium, Iron,  and Zinc, as well as dietary fiber.

Mesquite is highly effective in balancing blood sugar. It helps maintain a constant blood sugar level for a sustained period of time and has a glycemic index of 25.

Cloves boast extraordinary qualities. They will protect you through the winter with their strong anti-oxidant, anti-biotic, anti-fungal, and warming properties.

I like to include photos of the ingredients in nature so we can connect to the vast array of plants that nourish us. I just love that cloves are dried flower buds…and kind of phallic:)


The below article is a good one on the health benefits of clove if you want to read more.

Cloves have the distinction of having the highest antioxidant activity of any food!


Enjoy the below recipe! It just takes 5 minutes!

Winter’s Applesauce
Prep time: 3 min.
Serving size: 6 oz.
Yield: 2 servings

4 fuji apples
2 Tbsp Mesquite powder
1 tsp cloves (I prefer the glove, but you can use the clove powder).
1/2 lemon

Wash and cut the apples into quarters, or smaller. Place apples in food processor with chop tool, squeeze 1/2 lemon wedge over apple pieces. Add mesquite powder, and whole cloves to the food processor.  Puree For several minutes until applesauce is well blended and cloves broken down. This recipe can be made with ground cloves if you prefer. I like having little bursts of clove.

Enjoy!  For the kids,  half the clove amount if they don’t like it, or just omit the cloves.


With Light,