Friday, September 30, 2011

Spinach Artichoke Dip

From Kristi's Kitchen


8 oz. organic cream cheese
1 c. grapeseed oil veganaise
1/2 c. organic mozzarella cheese, shredded -  more for topping
1/2 c. organic parmesan cheese, grated -more for topping
2 c. artichoke hearts, drained
2 c. fresh organic spinach
1/2 tsp. sea salt
1/4 tsp. garlic powder
1/8 tsp. pepper


-Preheat 350 degree oven
-Spread Dip mixture into 8x8 casserole dish
-Top with extra cheese
-Bake in preheated oven for 30 minutes

Serve with your favorite dippers -it is delicious with celery sticks and apple slices as well as almond crackers, too!

Wednesday, September 28, 2011

Sweet & Spicy Popcorn

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week


3 tbsp. coconut nectar
1 1/2 tsp. sea salt
2 tsp. cumin powder
1 tsp. chili powder
1/4 tsp. garlic powder
1/16 - 1/8 tsp. ground cayenne pepper (depending on how spicy you like it)
1/3 c. coconut oil
2/3 c. organic popcorn kernels


-Heat oil in a large heavy pot
-Add popcorn kernels and 1/2 tsp. salt
-Lid the pot
-When popcorn begins popping, shake the pot lightly until all kernels have popped
-Combine nectar, cumin, chili powder, garlic powder and 1/16 tsp. cayenne
-Drizzle sweet and spicy mixture over the popped corn
-Sprinkle with remaining salt and cayenne (to desired spiciness)
-Toss until all kernels are coated


My kids love this popcorn!

Tuesday, September 27, 2011


From Kristi's Kitchen


2 1/2 large tomatoes, diced
3 small yellow squash, diced
1 medium eggplant, diced
1/2 large onion, diced
6-8 bella mushrooms, diced
3 garlic cloves, minced or pressed
2 tbsp. olive oil

1 package brown rice or spelt pasta, linguini or shells, cooked according to directions (don't forget to salt the cooking water)

Sea Salt
Garlic Powder


-Combine all ingredients in large stock pot
-Season generously with salt, pepper, basil and parsley (season in small increments and taste as you go)
-Cook veggies on medium heat until tender and starting to form a sauce
-Add a pinch of cayenne and garlic powder also to taste
-Fold in cooked pasta
-Adjust seasoning to taste
-Garnish with parsley and serve with a green salad

If you are eliminating grains, just leave out the pasta and stir in some quinoa (a seed) or eat it as a veggie side with a sauteed chicken breast and salad -perfect!

If you enjoy spicy you can add a few dashes of your favorite hot sauce to take it to the next level!

Monday, September 26, 2011

Curried Quinoa Salad

From Kristi's Kitchen


1 c. quinoa
2 c. filtered water
1 - 11/2 tsp. sea salt; divided
1 cucumber, diced
2 green onion, diced
3 small garlic cloves, minced
1/4 c. golden raisins
1 tsp. sesame oil
3 tbsp. organic cold pressed peanut oil or grapeseed oil
2 tbsp. rice vinegar
1 1/2 tsp. curry powder
1 tsp. coconut nectar

Sprinkle of parsley, chia seeds and sesame seeds for garnish


-Bring quinoa, water and 1 tsp. salt to a boil
-Turn heat to MED-LO, cover and simmer for 15 minutes, cool to room temperature
- Combine all other ingredients 
-Fold in cooked quinoa --adjust seasoning -add remaining sea salt as needed to taste

Serve warm OR at room temperature -can even make ahead and serve the next gets better and better with time -delicious the next day for lunch!

I am really enjoying experimenting with is delicious and so versatile!

If you are new to coconut nectar, go to and check it out -FANTASTIC!!!

Happy Eating!

Sunday, September 25, 2011

Banana Chocolate Chip Cookies

From Kristi's Kitchen


1 2/3 c. fresh milled soft whole wheat flour (sprouted is best)
1 c. oat flour
1/2 tsp. aluminum-free baking powder
1 1/4 tsp. sea salt

1 organic egg
1/3 c. +1 tbsp. coconut nectar
2 1/2 tsp. sugar free vanilla
4 tbsp. organic butter, melted
2 ripe bananas, mashed

3/4 c. organic chocolate chips OR chunks
1/4 c. chopped walnuts


-Preheat oven to 350 degrees
-Combine wet ingredients and dry ingredients separately
-Incorporate dry ingredients into wet using hand mixer
-Fold in chocolate chips and walnuts
-Refrigerate dough for 30 minutes
- Drop dough by tablespoonfuls onto parchment lined baking sheet
-Bake in preheated oven for 18 minutes, until golden brown

makes 16-18 cookies

My husband declared these to be his new favorite cookie -he said he likes them more than peanut butter!


Saturday, September 24, 2011

Remoulade Slaw

From Kristi's Kitchen


1 package fresh angel hair slaw OR 1/4 head of cabbage, finely julienned
1/2 c. grapeseed oil vegenaise
2 1/2 tsp. spicy brown mustard
1 1/2 tbsp. prepared horseradish (be sure to read labels on this one - you want nothing phony in your "horsey" sauce)
1/8 tsp. garlic powder
1/4 tsp. ground black pepper
1/4-1/2 tsp. sea salt (to taste)


Combine all ingredients together and serve -you can make in advance and refrigerate

Serve along side Hash-Browned Sweet Potatoes (previous post) and Bun-less Burgers -the perfect combination!

For my Bun-less Burgers, I take a pound or two of grassfed (soon to be greenfed) beef and form it into hamburger patties...generously season them on both sides  with sea salt, pepper, garlic powder and a bit of cajun seasoning. Place them in a heated cast iron skillet and cook them on medium heat until desired doneness. Easy-peasy!


Thursday, September 22, 2011

Hash-Browned Sweet Potatoes

From Kristi's Kitchen


1 jumbo sweet potato, peeled and shredded
Sea salt, pepper and garlic powder to taste
2 organic eggs

Grapeseed oil for skillet


-Peel and shred potato (I use my shredding blade on my food processor -makes quick work of it! )
-Season with salt, pepper and garlic powder (I sprinkle and taste)
-Beat eggs and combine into seasoned sweet potato
- Pour a light cover of oil over the surface of the 375 degree skillet
- Spoon sweet potato one rounded soup spoonful at a time and flatten into hash brown in heated oil
- Cook for aproximately 5-6 minutes on each side -until golden brown and crispy

Serve along side Bun-less Burgers and Remoulade Slaw OR add it to breakfast...this also makes a fabulous quiche crust...that recipe to come soon!

make 10-12 nice patties


Wednesday, September 21, 2011

Cherry Chèvre Cheese Log

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week


8 oz. organic cream cheese, softened
4oz. chèvre (goat cheese), room temperature
2 tbsp. organic cream
1/2 tsp garlic powder
6-8 sweet cherries, pitted and diced
2 green onions, chopped
2 slices, organic turkey bacon; crisped, drained and crumbled
3/4 c. chopped pecans, toasted
2 tbsp, dried parsley
sea salt


-Stir cream cheese, goat cheese and cream together until well combined
-Season with garlic powder
-Fold cherries, green onion, turkey bacon into cream cheese mixture
-Mold mixture into a log
-Wrap in parchment and place in refrigerator for 30 minutes 
-Unwrap and coat in toasted pecans and parsley
-Sprinkle with salt and pepper
-Cover and place back in the refrigerator until ready to serve
-Garnish the plate with a bit more parsley and serve with WASA crackers or almond crackers

This will become your "go-to" appetizer -makes a perfect cheese coarse!

Happy Eating!

Monday, September 19, 2011

Greek Chicken

From Kristi's Kitchen


1 1/2 lb. chicken thigh meat, stripped
1/3 c. olive oil
2 tbsp. red wine vinegar
1 small organic lemon, zested & juiced
6 small garlic cloves, minced
Generous sprinkling of sea salt, coriander, oregano, rosemary and parsley


-Combine all ingredients in glass storage container
-Marinade for 24-36 hours
-Saute in cast iron skillet until chicken is cooked through and tender
-Adjust seasoning

Serve with Quinoa Tabbouleh and Simply Delicious Hummus

I made this tonight for was super easy and turned out wonderful...
I marinaded the chicken for about 30 hours and added some whole fresh green beans and bella mushrooms -so good!

Give it a go!

UPDATE: (made this for a large group recently -here is the built up recipe -perfect for family gatherings)


9 lbs. chicken thigh meat, stripped
2 c. olive oil
3/4 c. red wine vinegar
6 lemons, zested & juiced
2 small heads garlic, processed or minced
3 tsp. sea salt
1 1/2 tsp. coriander
1 tsp. oregano
1 tsp. rosemary
1 1/2 tsp. parsley


-Preheat oven to 325 degrees
-Combine all ingredients and marinade over night -up to 30 hours
-Pour marinaded chicken and marinade into deep roasting pan
-Cover and roast for 1 hour and 20 minutes; stirring halfway through


Sunday, September 18, 2011

Broccoli Slaw

From Kristi's Kitchen


1 package fresh broccoli slaw OR 2 small crowns or broccoli, shredded
2-3 green onions, chopped
1/4 c. golden raisins
2-3 strips nitrate-free turkey bacon, cooked and diced (Applegate Farms is the brand I buy)
1 medium stalk organic celery, finely diced

Slaw Dressing:
1/2 c. grapeseed oil vegenaise
2 tbsp. red wine vinegar
1 tsp. honey
1/4 tsp. garlic powder
1/4 tsp. sea salt
1/8 tsp. black pepper


-Place all fresh slaw ingredients in a large bowl
-Combine dressing ingredients separately
-Fold dressing into slaw
-Refrigerate for 30 minutes before serving

Made this for lunch today as a part of a salad old classic remade -so yummy!

Saturday, September 17, 2011

Fresh Venison & Veggie Stew

From Kristi's Kitchen
Featured on Beyond Organic's Facebook page this week


2 tbsp. grapeseed oil
1 lb. venison stew meat (greenfed beef)
2-3 tbsp. fresh milled wheat flour OR garbanzo bean flour
2 organic celery stalks, diced
1 medium onion, diced
5 ripe tomatoes; peeled and crushed with juice
2 organic carrots, chunked
2 medium potatoes, chunked
2 handfuls fresh green beans, cut
2 bay leaves
Sea Salt
Black Pepper
Garlic Powder


-Pour oil in dutch oven or large stock pot and heat
-Coat meat in flour
-Season generously with salt, pepper and garlic powder (a good sprinkling over the top)
-Place coated meat along with diced onions and celery into heated pot (you should hear a sizzle when the meat hits the pot bottom)
-Brown the meat on all sides and cook until onion and celery are tender and translucent
-Add in tomatoes and water; simmer for 10 minutes
-Taste for seasoning at this point - you will likely need to add a bit of each -the goal is a well seasoned broth to cook the rest of the veggies in
-Combine the rest of the veggies and 2 bay leaves into the stew mixture
-Bring pack to a boil and turn to MED-LO
-Simmer the pot until carrots and potatoes are tender (about 20-25 minutes depending on the size of your chunks)
-Adjust seasoning to taste
-Remove bay leaves and serve piping hot with a nice salad on the side

If you are not a potato eater (we only eat them on rare occasion at my house), you could remove the potatoes from the stew entirely -no problem OR remove them and serve the stew over a serving of brown rice...

So good on a cool fall night...they are coming!

Friday, September 16, 2011

Pablano Queso Dip

From Kristi's Kitchen


1 tbsp. organic butter
14oz. coconut milk
1tsp. sea salt -maybe a bit more to taste
1/8-1/4 tsp. garlic powder
1/16 tsp. (a pinch really) onion powder
Black pepper to taste
1 c. organic sharp cheddar cheese
1/4 c. organic mozzarella cheese
1/4 -1/2 c. Pepper Jelly Relish (recipe below)
1/4 tsp. zanthan gum


-Melt butter in a sauce pot and add coconut milk
-Stir in seasoning
-Bring mixture to a simmering point
-Stir in cheeses, mixture will thicken as cheeses melt
-Adjust seasonings to taste (salt, garlic powder, onion powder)
-Fold in relish to taste
-Bring to a boil
-Sprinkle in zanthan gum and simmer until thickened

Serve with your favorite dippers or use as a sauce over a grilled chicken breast -garnished with diced tomato and chopped green onion... DELICIOUS!

Pepper Jelly Relish
From Kristi's Kitchen


1 1/4 c. pablano peppers & seed pods, minced (3-4 nice sized peppers)
1 1/2 c. raw organic apple cider vinegar
2/3 c. + 2 tbsp. honey 
1/4 tsp. sea salt (taste -may need a bit more for balance)
1/16 tsp. (pinch) cayenne pepper
1/8 tsp. ground ginger
1/8 tsp. ground tumeric
1/8 tsp. garlic powder


-Mince peppers and pods in food processor
-Add all ingredients to large pot
-Bring to a boil on medium heat
-Continue boiling until mixture thickens
-Pour into sterilized quart-sized mason jar
-Seal according to canning directions or store in the refrigerator after completely cooled

This pepper relish is fabulous over cream cheese, chicken pineapple pizza or southern sausage balls...these recipes to come in the near future...

Happy Eating!

Friday, September 9, 2011

The World of All Things Coconut...

This morning I decided to set out on a culinary expedition...all things coconut!
In the past year and a half, I have become somewhat familiar with Coconut Flour and Coconut Oil and the tremendous health benefits of both. They are jam-packed with good things that nourish health and healing in our bodies. Convincing my children has been somewhat of a challenge but, I have made a bit of progress! Taste and texture are everything to them...

I have also used Coconut Palm Crystals -they are an excellent brown sugar substitute. They measure equally in recipes (1 cup brown sugar would be replaced with 1 cup coconut palm crystals) and as I have learned, they are low glycemic (35 on the scale vs. 65-100 for standard brown sugar) and come with nutrient rich living enzymes! They are delicious!

Today's journey has led me to the crystal's liquid counterpart:


It measures into recipes like honey or agave nectar would but, is lower on the glycemic index (35) than honey (55-83) and just an absolute better choice than agave nectar hands down (agave nectar is highly processed to develop it's sweet taste which, even if organic, kills any nutritional value of any kind and it is also being pumped up with high fructose corn syrup - definitely not the path we want to follow)!

You replace sugar in a recipe the same way you would replace with honey - if your recipe calls for 1 cup sugar, you would substitute 3-4 tbsp. coconut nectar, decrease the other liquids in the recipe by 1/4th and lower your cooking temperature by 25 degrees (I must say thank you to Dr. Rex Russell for teaching me this...his book "What The Bible Says About Healthy Living" is a MUST READ).

Today's offering on the recipe block is:

Tropical Green Smoothie
From Kristi's Kitchen


1 1/2 c. fresh organic spinach, packed
2 - 1" thick slices fresh pineapple, cored
10-12 fresh sweet cherries, pitted
1/2 c. filtered water
1/8 -1/4 tsp. cinnamon
1 tsp. "Coconut Secret" coconut nectar (may add a bit more to your taste)


-Combine all ingredients in a blender and blend until smooth


There will be many more recipes to come in the next days and weeks; both sweet and savory - working on a cinnamon muffin one as we speak -in the meantime go check out my new friends at Coconut Secret (one of the best kept "secrets" -but not for long!) 

The Coconut Secret website:

You may purchase Coconut Secret products in several locations -they have a store locator on their site...I have also found the products on,, lucky and for those who prefer the "straight to your door" method...

Make an investment in your health today!

Thursday, September 8, 2011

Gluten Free Mac-n-Cheese

From Kristi's Kitchen


1 tbsp. organic butter
14oz. coconut milk
1tsp. sea salt -maybe a bit more to taste
1/8-1/4 tsp. garlic powder
1/16 tsp. (a pinch really) onion powder
Black pepper to taste
1 c. organic sharp cheddar cheese
1/4 c. organic mozzarella cheese

1 16oz. package brown rice pasta shells or macaroni


-In a pot of boiling water, boil pasta according to package directions (be sure to salt your water -my favorite brand is Tinkyada)
-Melt butter in a sauce pot and add coconut milk
-Stir in seasoning
-Bring mixture to a simmering point
-Stir in cheeses, mixture will thicken as cheeses melt
-Drain pasta and fold cheese sauce into cooked pasta
-Adjust seasoning and serve warm

One pot serves 5-7 depending on how hungry everyone is...

The cheese sauce would be delicious over broccoli or cauliflower or made into a Mexican Queso or Cheesy Taco Soup -even a fondue...the possibilities are endless!

Wednesday, September 7, 2011

Quinoa Tabbouleh

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week


1 c. dry quinoa
2 c. filtered water (Beyond Organic Reign is best)
1 + 1/2 tsp. sea salt, divided
1-2 green onion, chopped
2 large garlic cloves, minced
1 medium cucumber; peeled, seeded and small diced
2 Roma tomatoes, seeded and diced
3-4 tbsp, chopped fresh mint
1 medium organic lemon, zested and juiced
1/4 c. olive oil


-Place quinoa, water and 1 tsp. salt in a sauce pot
-Bring to a boil
-Reduce heat to medium low
-Simmer for 20-30 minutes -until quinoa has bloomed and all water is absorbed
-Remove from heat and bring to room temperature
-Combine all ingredients -adjust seasoning -adding the remaining 1/2 tsp. sea salt to taste
-Refrigerate for at least 30 minutes before serving (it gets better with age)

Serve along side "Gyro Meat with Tzatziki Slaw" OR "Simply Delicious Hummus"

Tuesday, September 6, 2011

"Le Croix" Yeast Free Wheat Bread

From Kristi's Kitchen


3 c. fresh milled whole wheat flour (spouted is best)
4 tsp. aluminum free baking powder
2 tsp. sea salt
1 can Le Croix sparkling water (1 1/2 c. liquid) -any of the flavors
1/4 c. oil (grapeseed or olive)


-Preheat oven to 400 degrees
-Combine all ingredients (will be a sticky dough)
-Pour dough into 9x5 loaf pan, spread and cut an x across the top of the dough
-Bake in preheated oven for 40 minutes
-Let cool in pan for 10 minutes and transfer to cooling rack
-Cool completely before slicing

This is a country style bread- very rustic (1 slice is the size of half of a traditional slice)

I've tried several of the different flavors of Le Croix and all of them make a unique bread:

*Lemon goes well with olive oil -add some dried rosemary and fresh garlic for a mediteranian flare.
*Lime combined with grapeseed oil and a bit of cilantro and jalapeno for a spicy twist...
*Orange is delicious with a touch of honey and cinnamon for a sweet treat!

You can make this bread with any liquid really -experiment away... I've tried other liquids but, to me,the "Le Croix" sparkling water adds a softness to the texture and bit more moisture than any other...

Be Creative ~ Happy Eating!

Monday, September 5, 2011

From Almond Butter to Peanut Butter...

A few weeks ago I posted a recipe for "Home Spun Almond Butter".
I said in that post that I thought for sure you could apply the recipe to your nut of choice...
Today I decided to put action to my presumption! Our store bought natural peanut butter jar was running low and I had a bag of blanched, raw peanuts so... no time like the present!

I was right! With just a few minor adjustments to the recipe, it turned out beautifully... and delicious!

Here's how it goes:

Home Spun Peanut Butter
From Kristi's Kitchen


3 c. raw blanched peanuts
3 tbsp. + 2 tsp. honey
1/2 c. grapeseed oil
1 tbsp. sesame oil
2 tsp. sea salt


- Preheat oven to 350 degrees
- Toss peanuts with 3 tbsp. of honey, sesame oil, salt and 3 tbsp. of the grapeseed oil
- Place on baking sheet and roast for 15 minutes; until light golden brown
- Put peanuts and remaining honey in food processor and begin processing
- Scrap down the sides and continue processing
- Slowly drizzle 1/4 c. oil into processing mixture until completely smooth (you may are may not need remaining tbsp. of oil)
- Pour into mason jar and store in the refrigerator


Happy Eating!

Sunday, September 4, 2011

Oatmeal Cookies with a Mediterranean Flare

From Kristi's Kitchen


3 tbsp. organic butter, room temperature
1/3 c. honey (coat your measuring cup with a bit of olive oil so the honey won't stick)
1 organic egg
1 tbsp. water
1/2 c. fresh milled soft whole wheat flour (sprouted is best)
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. sugar free vanilla
3/4 tsp. cinnamon
3/4 tsp. dried crushed rosemary
1/4 tsp. coriander
1/3 c. golden raisins
1 1/2 c. rolled oats (sprouted is best)


-Preheat oven to 350 degrees
-Line baking sheet with parchment
-Using a mixer with the paddle attachment OR a hand mixer, cream the butter, honey, egg,water and vanilla 
-Sift together the dry ingredients then stir in the oats
-Add the dry ingredients to the wet and mix
-Fold in the raisins
-Drop by soup spoonfuls onto the lined cookie sheet
-Form into balls and flatten into circles
-Bake 12 minutes or until golden brown
-Cool on a wire rack

(makes 10-12; 2-3" cookies)

These are not overly sweet...I would classify them as a breakfast cookie. They are kid-tested and approved!


Thursday, September 1, 2011

Buyer Be-Aware...and Beware!

       One of the keys to obtaining optimal health, healing and the abundant life we are intended to live is removing toxins -chemical stressors - from our bodies and replacing them with the beneficial nutrition that our bodies need to function at their God-given highest potential. There are several aspects to this but, we will focus in this post on the reality of the danger chemical sweeteners pose to our health and our body's ability to fight and heal ...
Over the past year, as I have waded through this new world of health and nutrition and reflected on the reality of what really is going on, I have been appalled by the revelation that we have all been duped! The folks we’ve trusted to keep us safe have fallen down on the job -allowing some grotesquely harmful things to make their way into our food supply and most of us have no idea...because we’ve been trusting to the point that its now our physical demise that hangs in the balance...and their still going!  We can take action and it starts with education!

         Let me introduce you to the key players in the line up of chemical sweeteners (removing these toxins are vital to gaining control of our health, healing and ultimate life long wellness- this is where we begin -you will be shocked -as I was- at how saturated our diets are with these things):

The most familiar of the bunch is SPLENDA.
The product list is over 6,000 strong and going up in number...
Splenda, also called SUCRALOSE, has been marketed to us as a safe sugar substitute -as coming from sugar itself...even though it has a sugar atom (making what they say a half truth) it is combined with 2 chlorocarbons  which makes it in essence a PESTICIDE. 

There is a laundry list of sicknesses, disorders and diseases that sucralose is at the root of... too long for me to list in its entirety but, here is the short stack:

-shrunken thymus glands 
-enlarged liver 
-kidney disorders 
-decreases the beneficial gut flora (key to healthy immune system) 
-migraine trigger 
-skin rashes/ flushing 
-panic-like aggitation 
-dizziness & numbness 
-muscle aches 
-intestinal cramping 
-bladder issues 
-stomach pain 
-weight gain 
-sexual dysfunction 

Needless to say, it is not our friend and reading labels should become the fast habit. If you see sucralose or Splenda on the package -put it back on the shelf and walk away...I don’t think any of us would knowingly say “Good Morning, precious, here’s your eggs with a side of Roundup!” GROSS...
An artificial sweetener we don’t see much of anymore but, it is still used in prepared foods and some gums and medicines...(the place I remember it was in “Tab”) SACCHARIN

Saccharin is proven to cause bladder cancer in rats and a known carcinogenic in humans... any time you see carcinogen or carcinogenic it is cancer...

Know that most, if not all, prepared foods have some form of chemical sweeteners in them - its cheap to produce and takes less to reach the desire sweetness - unless they are labeled to the negative, you can assume they are present in some form...Buyer BE-AWARE!


As a sidenote...speaking of chemical stressors and cancer...

FOOD COLORING of any kind (not just RED) and CARAMEL COLORING are CANCER....the bag of M&M’s...yep...CANCER!

To my shock and amazement food coloring and caramel coloring are in everything! 

The next time you are in your local supermarket stroll down the pickle and condiment will be as appalled as I was! There is no need for YELLOW 5 in pickles or caramel coloring in soy sauce or vanilla or chocolate and absolutely no need for BLUE 5 in marshmallows (no need for marshmallows really but, that's beside this point)

Caramel Coloring is one of the main ingredients in colas, too...

The point is - we all have cancer cells in our bodies but, when we consume things with food coloring or caramel coloring  in them, we are aiding and abetting - helping them to grow and multiply!

And we wonder why cancer is on the rise?!?!

Please READ LABELS and stay away from this stuff and the products that contain them!

Now back to Chemical Sweeteners...

The next and final shady character we will discuss in this post  is Aspartame. It is the most widely used chemical sweetener- in everything from gum and  drinks to “diet foods” and over the counter medicines...the product list is in the tens of thousands -you can google it!
Aspartame at it’s core is FORMALDEHYDE (otherwise known as embalming fluid!)

Can I get a collective -YUCK!  Ask any coroner and he/she will tell you they are using less these days...

And even worse- our bodies not only digest it but, aspartame has the ability to breach the blood-brain barrier and is thus a neurotoxin...


It travels directly to the brain -reeking havic resulting in a DAMAGED CENTRAL NERVOUS SYSTEM AND IMMUNE SYSTEM. It is linked with MS, Lupus and Fibromyalgia and contributes to numerous illnesses both physically and psychologically...the list is as long, if not longer than that of Splenda!
Neotame is Aspartame’s evil is aspartame with a another chemical added in and combined. Supposedly, it is sweeter so less is required to sweeten products. I’d say its just 3x as harmful and more reason to stay clear...
Concerning aspartame, Dr. Marcelle Pick, stated:
“Almost all of the independent research into aspartame found dangerous side effects in rodents. The FDA chose not to take these findings into account when it approved aspartame for public use.”
Dr. Pick, in reference to artificial sweeteners in general, also said:
“ As Food additives, artificial sweeteners are not subject to the same gauntlet of FDA safety trials as pharmaceuticals. Most of the testing is funded by the food industry, which has a vested interest in outcome.”
The bottom line on Artificial Sweeteners, where the manufacturers and the companies that use them are concerned, is the dollar...its not our well being or health...they can produce these toxic sweeteners -it takes less to sweeten their products so it affects their bottom line in a positive way. 

The “ Sugar Free” Diet food craze has not been for our has been for theirs and we have bought into it! 

That train can only go so far before it derails in some fashion and sadly, it will fall to our health and  not their profit margins...BUYER BEWARE!

We have the power to stop the madness -will you be a part of the revolution?