Tag Archives: strawberry

  1. Chocolate Covered Strawberry Fudgesicles {dairy-free, paleo-friendly}

     I am an official ambassador for Dole Fresh Fruit and Fresh Vegetables. Dole provided me with compensation for my time. As always, all opinions expressed in this post are mine.

    Chocolate Covered Strawberry Fudgesicles {dairy-free}

    Chocolate Covered Strawberry Fudgesicles {dairy-free}

    These Chocolate Covered Strawberry Fudgesicles are a fun and tasty way to encourage the kiddos to get more fruits and veggies. I would like to just go ahead and get this right out of the way – I added a veggie to your dessert and I am not sorry. I am going to just need for you to trust me on this one, until you make them yourself. I have never steered you wrong, have I?

    Let’s also discuss the idea of “sneaking” veggies in on kids. Listen, while I am an auntie to many, no, I don’t have my own kids, so I won’t pretend to understand the daily struggle of getting them to eat what you want them to. But I have borne witness to many of these altercations as a sidelined viewer. I do know that vegetables, especially, can be a contentious topic with the littles, that doesn’t always have an amicable resolution. But, while I don’t have my own children, I do work as a nutritional therapist with many adults. I see many, many iterations of various challenging habits and food aversions, lifelong unhealthy patterns, that often stem from childhood and not being led by example, not being taught, empowered and encouraged when it comes to making lasting, healthful choices. Read the rest of this entry »

  2. How-to Make Easy Chia Seed Jam {+ Video}

    How to Make Easy Chia Seed Jam

    How to Make Easy Chia Seed Jam

    This Easy Chia Seed Jam is a wonderful way to preserve the fresh fruit of the season and enjoy delicious homemade jam without artificial colors and flavors or an ungodly amount of sugar. It’s a breeze to make, ready in about 15 minutes, plus there is no canning equipment necessary and you can control the level of sweetness leaving out refined sugar and instead using natural sweeteners like honey, maple or any other alternative you choose (or leave it out altogether and go al naturale).

    Best part, this simple chia seed jam formula works with nearly any fruit you’d like, so go with the best the current season has to offer and get creative. Try strawberries, blackberries, blueberries, raspberries, cherries, cranberries, apples, pears, peaches, plums, etc. Experiment with blending various fruits and if you really want to have some fun, add in vanilla bean, fresh herbs or spices, rosemary, basil, fresh mint, cinnamon, nutmeg or ginger – the flavor combos are endless, really.

    Read the rest of this entry »

  3. Coconut Panna Cotta with Strawberry Rhubarb Compote

    Coconut Panna Cotta with Strawberry Rhubarb Compote

    Coconut Panna Cotta with Strawberry Rhubarb Compote

    I know many of you don’t read my words, you look at the pictures, you scroll down to the recipe and maybe you make it. Or maybe you don’t. I get it. No offense taken. Good news for those of you in the no-words-please club, you’ll be excited for this post and maybe those in the coming few weeks. I have finals coming up and studying is of the highest priority but I can’t not create and share recipes, it’s my life blood, it’s my energy source, it literally fuels me. We’re also leaving town tomorrow, headed to Palm Springs for our wedding anniversary. I plan to sit by the pool, read my text books, study my flashcards and maybe sneak in some napping and cocktails while I am at it, too. All that said, writing words right now feels harder than any community projects, any tests and quizzes, essays or book reviews – somehow it’s weighing on me heavier than anything else.

    Read the rest of this entry »

  4. Honey-Sweetened Strawberry Fruit Leather

    Honey-Sweetened Strawberry Fruit Leather

    As summer winds down, I am clinging to every last bit of the season that I can. I refuse to acknowledge it’s almost over. Keeping with the theme of healthy summer road trip snacks this Honey-Sweetened Strawberry Fruit Leather is the perfect way to take the sweet tastes of summer with you, wherever you go.

    This fruit leather recipe calls for strawberries but you can use this as a guide to create fruit leather with whatever fruit you have an abundance of. Peaches, apricots, apples and so on. You can even create a blend of your favorite fruits.

    Honey-Sweetened Strawberry Fruit Leather

    Fruit leather gets a wrap for being a kids-only snack, but I can tell you, adults truly love the stuff, too. This could partially be the fact that it will instantly transport you to being a kid. It’s also great for travel and being on-the-go, just roll it up with a little parchment paper and pack it into your bag and you are ready to go. Sweet, summer berry goodness, wherever you are. Try out different berries or other seasonal fruit for additional variations. For a smoother leather, you can strain the seeds or any pulp before dehydrating, if you’d like. You can cook the fruit first if you’d like to intensify the flavor a bit.

    Read the rest of this entry »

  5. Strawberry Lime Sorbet

    Strawberry Lime Sorbet

    It’s been a while since we’ve had a Foodie Friend Friday post, I can tell you this lapse in sharing definitely isn’t for lack of having incredibly talented friends put out incredibly talented books.

    Everyday Detox by Megan Gilmore

    Strawberry Lime Sorbet

    We are back at it today with this gem of a book, Everyday Detox, from Megan Gilmore, AKA The Detoxinista. I absolutely love Megan, her website and recipes and now this incredible book. She just “gets it”. Rather than the all-or-nothing approach of extreme short term detoxes, fasts and cleanses, diets that can set us up for failure, Megan is all about making healthy choices everyday, living life in a mindful way that we can maintain without intense deprivation followed by the post-diet binging.

    Read the rest of this entry »

  6. Red White and Blue Berry Chia Parfaits

    Red White and Blue Berry Chia Parfaits

    I am a big fan of holidays, especially the ones where themed foods are encouraged. I can always get down with a reason to create a celebratory treat! Here’s the thing though, holiday or not, I cannot turn off on my strong feelings around seeking healthy options, first.

    I am definitely all about indulging every now and again, but I am a firm believer in our healthy choices fueling ongoing healthy habits and a ever present healthy lifestyle, all the rest of the days throughout the year when it isn’t a holiday. This means when it’s time to have fun and let loose, I still inherently find myself seeking an option that won’t make me feel terrible after I eat it or undo all the good I do the rest of the time. For me, it’s all about picking my battles and when possible selecting the right foods, the ones that have the power to heal and nourish my body, while still being fun and kitchy. When there is an option for something delicious, but still good for me, that will always be my first choice. #sorrynotsorry

    Red White and Blue Berry Chia Parfaits

    I’ll just say it, I am slightly creeped out by artificially colored foods. There is something so unnatural about all these patriotic-themed treats I see floating around, loaded with chemicals and dyes, it just doesn’t feel very festive to me.

    Mother Nature provides us with so many beautiful, vibrant hues, why not take advantage and celebrate with those instead. The bonus: richly colored plant foods are loaded with phytochemicals. These substances occur naturally only in plants and may provide health benefits beyond those that essential nutrients provide. Consider these phytochemicals, bright little disease fighters! Not only can we not say that about artificial dyes, but I would be we could say the opposite, in fact.

    Red White and Blue Berry Chia Parfaits

    According to information from the Produce for Better Health Foundation (PBH), phytochemicals may act as antioxidants, protect and regenerate essential nutrients, and/or work to deactivate cancer-causing substances. And while research has not yet determined exactly how these substances work together or which combination offers specific benefits, including a rainbow of colored foods in a diet plan ensures a variety of those nutrients and phytochemicals.[1]

    Read the rest of this entry »

  7. Strawberry Hibiscus Jello

    Strawberry Hibiscus Jello

    Happy 5th Birthday Tasty Yummies!!!

    This week we are celebrating Tasty Yummies’ Birthday / Anniversary / Blogaversary!! I seriously cannot believe it has been 5 years since I sat down to share the first gluten-free recipe here. Where, oh where has this time gone? From the deepest depths of my heart, I thank each and every one of you for supporting me and this website over the last 5 years. I can say in all sincerity, this blog and my life wouldn’t be what they are – without all of you!!

    Besides the usual feelings of excitement surrounding a big anniversary like this, it has also stirred up some unique emotions, as well. Given the state of things currently, I am reminded fondly on this special day of the idea that this blog was built from my desire to create a space, a virtual community where I could share my journey and my creations! I also always had the hope that in the process of sharing, I might help to empower others to find strength amidst a less than ideal situation with their health and diet. Here we are, 5 years later, continuing our journey together, with new struggles and challenges unique to us, yet still reminded that we are not alone.

    Strawberry Hibiscus Jello

    Sometimes in life, you have to shift your focus and your energy, finding the positive in whatever situation you are in, no matter how challenging. Being in the middle of the autoimmune protocol, I have actually been finding so much joy in the restrictions. I get so excited I find myself dancing around the kitchen when I can pull together a delicious recipe that not only fits the long list of things that are not allowed but actually tastes good and makes me as happy as any other recipe would. This has all been so much more rewarding than the usual creations. With each recipe I develop, it feels like I have completed the most challenging board in a video game, I get my gold crown and I get to move on to the next level. I’ve actually have been quite enjoying this forced shift in my perspective, the encouragement and motivation to be creative in the kitchen – it’s all so invigorating and it makes each step and each day easier!

    Strawberry Hibiscus Jello

    I won’t lie to you though, with all of the many restrictions on my diet currently, I nearly let this special celebration pass. I was worried that without some grandiose, pinterest-worthy baked good, a layered cake or dainty little cupcakes with cute little number 5s on them – that it wouldn’t feel much like a birthday. But that just simply isn’t true! So what, I can’t have my favorite grain-free chocolate cake right now? There is still so much celebrate and it’s just as special of a holiday, chocolate or not!

    Read the rest of this entry »

  8. Strawberry Blood Orange Margarita

    Strawberry Blood Orange Margarita

    There is something about this time of year that I just love. The fresh newness of spring, the feeling of balance in the air with more and more hours of light. Though the winters are not freezing and snowy here in Southern California, the days are still short, the sun sets early and despite what you might think, the nights do get cool. No matter where you reside, as spring starts to creep in and as we get closer to summer, we have lighter and brighter days, everything is in bloom and feels new again. In these first few weeks of the new season however, one of the best things is this “Swing Season”, where we still have the remnants of winter and the beginnings of spring together for a short time. Mostly I am talking about produce. My beautiful local organic produce boxes that have been delivered the last few weeks, have had both the last bits of winter, my favorite being the beautiful citrus like these blood oranges. Plus the new spring fruits start showing up in our boxes too, like these fresh strawberries. With this beautiful, vibrant combination, I found myself inspired to create a gorgeous bright and seasonal Strawberry Blood Orange Margarita, the perfect drink to cheers the arrival of spring with.

    Strawberry Blood Orange Margarita

    While you read this, I’ll be sitting on the beach in Mexico, *hopefully* sipping away on a margarita just like this one. We planned a super quick escape from the craziness of life, with our friends Dan and Debbie, for a 4-day trip down the coast to Playa de Rosarito for a little rest and relaxation. Life has been so busy and hectic as of late, Mark was away for 10 days at SXSW in Austin, meanwhile I have been getting ready for our 4-day Women’s retreat next weekend, plus the Yoga and Yummies event this past weekend and lots of other projects. So, although I will still be working away most mornings while we are in Mexico, you’ll find me practicing yoga and sitting on the beach most afternoons and hopefully finding time to just breath and enjoy being back with my hubby and surround by my friends.

    Read the rest of this entry »

  9. Grain-free Mixed Berry Crisp (Vegan)

    Grain-free Mixed Berry Crisp (Vegan)
    Going to the farmers market each week and being inspired by what is in season at that moment, is something I will never tire of. Walking the aisles, smelling the sweet aroma of what is most available – there really is no experience like it.

    Grain-free Mixed Berry Crisp (Vegan)

    I have been dreaming of a delicious Spring inspired berry crisp for sometime now and I finally made it happen over the weekend. I have been making various fruit crisps for years, using all-purpose gluten-free flour and rolled oats, but I wanted to get creative and come up with a way to make the crumbly crisp topping topping be totally grain-free, in addition to dairy-free.

    Read the rest of this entry »

  10. Strawberry Avocado Jalapeño Salsa {Gluten-free and Vegan}

    Strawberry Avocado Jalapeño Salsa - Gluten-free and Vegan

    It’s strawberry season, it’s strawberry season and I  might be just a little bit excited! Iapologize in advance, I know it isn’t quite strawberry season for those of you not in Southern California. But, that just means you can start bookmarking and saving all of these yummy strawberry recipes I share and they’ll be all ready for you to get to cooking as soon as they are in season near you.

    Strawberry Avocado Jalapeño Salsa - Gluten-free and Vegan

    This slighty sweet, kinda tart, and a little bit spicy, Strawberry Avocado Jalapeño Salsa, is just as amazing as it is beautiful. Great on tortilla chips, over your favorite tacos,  on grilled chicken or fish, or even just with a spoon. We have already had some hot weather here in Southern California, so I have been enjoying summery treats a little early. This salsa is simple to make and just full of so much flavor. I don’t always love fruit in savory dishes, but this one is incredible. I have a feeling this is going to be a staple snack around here this strawberry season! Read the rest of this entry »

  11. Grain-Free Strawberry Basil Goat Cheese Tart {w/ Vegan option}

    Grain-free Strawberry Basil Goat Cheese Tart (w/ vegan option)

    You guys know that it’s quite rare you’ll find a recipe on my site with dairy these days, after I cut dairy out of my diet two years ago – due to some digestive yuckiness. However, over the last 6 months or so, I have been enjoying, in moderation, small amounts of sheep milk and goat milk cheeses – as they always do OK for me and my sensitive gut. Both seem much easier on my little emo tummy so I have just been going with it and seeing how I react. I am all about listening to your own body, realizing we are all very different and that there is no single diet for everyone! I personally don’t believe in forcing labels and titles onto my diet (outside of the necessary gluten-free, one) and I find that when I eat intuitively and pay attention to my body’s cues, it really is easy to know what works for me and what doesn’t and this can change from day-to-day. Realizing all of this has been quite freeing, actually.

    Grain-free Strawberry Basil Goat Cheese Tart (w/ vegan option)

    This Grain-Free Strawberry Basil Goat Cheese Tart is very simple to make and it is obviously great as a dessert, but it would also be a wonderful addition to a fancy schmancy brunch menu. The tart crust is totally grain-free and so simple to make. After that, no more need for the oven and you can just throw this together and be ready to serve it up in no time. Oh, and I have to say – god bless the people of the internet that have the patience to arrange strawberry slices, one-by-one, in a perfectly symmetrical pattern across the top of a tart or cake. You know the ones. We all want to be them/secretly despise their incredible attention to detail. Well, if you couldn’t tell from the photos,that’s not me. I am a dump and serve kinda gal, it all tastes the same anyhow, right? Read the rest of this entry »

  12. Sunrise Spring Cleansing Juice

    Spring Cleanse

    Today is Day 2 of my 7-Day Spring Cleanse. So far I feel pretty good, energized and well-rested. I have been getting to bed by 10:30pm each night and I begin waking up at 6:00 am. I give myself a little time to wake up, I drink some warm lemon water and then I practice yoga. The last two days I have taken classes on YogaGlo, an amazing online community that is perfect for a home practice. Since I much prefer the essence and energy of a class at a studio this has been perfect for me, now that my budget doesn’t exactly allow me to keep up with the 5-6 days a week at the studio, that I was doing in Buffalo. I plan to go to 1-2 classes a week at local studios but for the rest of the days practicing at home is going to be what works best for me and YogaGlo will definitely be a part of that practice many of the days. YogaGlo is a membership based site that offers classes taught by some of the very best yoga teachers. HD videos of the classes are cataloged on the site for you to search through by style, level, length, teacher, body part, and more! You get unlimited classes!! Anyhow, this isn’t a PSA or a sponsored post, I just love their website and their services, especially now more than ever. My favorite teachers on there are Kathryn Budig and Tiffany Cruikshank. I love their Vinyasa Flow classes, they remind me so much of the yoga I practiced at East Meets West in Buffalo.

    So in addition to my warm lemon water each morning and 60-90 minutes of yoga, I have been trying to start my day with a simple cleansing juice. Yesterday since I hadn’t yet stocked up on my organic produce, I went to local juice bar here in Long Beach, Revive. The lovely young lady working the counter, Faith, turned out to be a very knowledgable health coach and she and I got to chatting about cleansing and juicing etc and she told me about their “Master Shot” which is made up of ginger, lemon and cayenne. She mentioned she suggests this to all of her clients, as the perfect way to start the day when cleansing. From the Revive menu “Ginger: contains anti-inflammatory properties making it helpful for pain relief, it reduces nausea and neutralizes stomach acids, is great for motion sickness, helps balance out the equilibrium and improves digestion. Lemons: beneficial for the liver, are a natural diuretic, anti-allergic, anti-inflammatory, anti-cancer and anti-diarrheal.” From what I have read elsewhere, supposedly cayenne pepper stimulates your metabolism and helps to break-up mucus and other other stored toxins in your body. Cayenne also aids in proper digestion and delivers powerful B and C vitamins to the system during it’s cleanse. Faith also told me when cleansing it is best to consume your fruits in the morning and your vegetables in the afternoon/evening. Better for digestion. I definitely will be back to Revive Juice Bar. Any place that has someone that knowledgable about their job and what they are serving, plus who is that excited by what food can do for our health, is a place I will love to support.

    Spring cleanse shot

    This morning after I drank my warm lemon water first thing and then I practiced 60 minutes of detoxifying yoga, I made a quick shot of the lemon ginger cayenne concoction by just juicing 1 lemon with 1 two-inch nub of peeled ginger and then I added about 1/4 teaspoon of ground organic cayenne pepper and mixed it well and drank it down. After the shot I made this beautiful and tasty juice as my breakfast. A Pink Grapefruit, celery, fennel and strawberry sunrise cleansing juice, also slightly inspired by my trip to Revive yesterday.

    Grapefruit is great for stimulating digestive enzymes, increasing your metabolic rate, lowering your insulin levels and making you feel fuller. Strawberries are wonderful for the nervous system and keep your glands happy. Celery helps fight off infections, it lowers bad cholesterol, cools the body and reduces cravings for sweets. Fennel is great for easing intestinal cramps and reducing inflammation.

    Sunrise Spring Cleansing Juice

    [print_this]Sunrise Spring Cleansing Juice
    Makes 1 large serving
    Always juice organic vegetables when juicing, especially when cleansing

    • 1 large pink grapefruit
    • 2 stalks of celery
    • large handful of strawberries
    • 1 bunch of fennel stems (Though the entire plant can be juice, I was saved the fennel bulb for another recipe, and used just
    • the tops in this juice)

    Juice all of the ingredients. Serve immediately with ice, if you wish.[/print_this]

    I have been posting what I am eating at every meal over on my Facebook page. Most don’t require recipes or measuring, which is why I am not posting recipes over here very much. Have you been keeping up with me? Anyone else cleansing right now?

  13. Grain-free Berry Cobbler – Gluten-free, Vegan + Refined Sugar-free

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free

    A week or two ago, I came across this amazing grain-free thick pizza crust recipe from Real Sustenance and it instantly peaked my interest. More and more I am amazed by what almond flour can do and the results you can get when baking with it. It is by far my favorite flour these days.

    When I saw the photos of that crust I couldn’t wait for my order of almond flour from Honeyville to come  in the mail. Oh and what a painful wait it was this time. This wait made me realize I should really stop waiting till I am totally out of almond flour to order more. Once the almond flour arrived it immediately became pizza night at our house and I made a version of my vegan hummus pizza with this new crust recipe. Oh my goodness! Best gluten-free pizza crust I have ever made at home, actually, best gluten-free crust that I have ever had anywhere. It was fluffy, soft and thick, and it has a nice subtle crisp to the outside of it. It was perfect and I couldn’t believe it was totally grain free.

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free
    As soon as I took a bite I couldn’t help but think about what else I could come up with to do with this dough. That is when I realized I needed to adapt the recipe to make a cobbler topping. It was perfect for it. I wanted to play around a bit to make it vegan, so I replaced the eggs with flax-seed eggs and I also used coconut oil instead of olive oil, plus I of course had to add a little sweetness, so I went with my go-to maple syrup. (feel free to use whatever sweetener you prefer, though)

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free

    This cobbler according to my hubby, is THE best cobbler I have ever made and maybe one of the best cobblers he has EVER had anywhere. Then he declared it might just be the best gluten-free dessert I have ever made. Mark hails from the south, so for him to not just eat my cobbler but to rave on and on about it, has to be the best compliment he could give. He is a harsh critic of cobblers and I have seen him push aside sub-par cobblers if they weren’t to his liking. And don’t even get him started on crisps, he doesn’t understand them and wishes they would just be a cobbler.

    The crust on this cobbler is thick and almost biscuit-like but not at all heavy or too dense. The flax seed eggs besides helping to bind also provide little golden flecks of color and texture in the crust that really makes it feel rustic, homemade and healthy, all of which it is. You can make this berry cobbler with any combination of berries that you choose. I had planned to use just blueberries, but I had a small amount of strawberries leftover that I decided to slice up and add in. You could also use blackberries, peaches, apples or whatever your favorite fruit or combination of fruits might be. I cannot wait to go apple picking in the fall and to make an apple spice version of this. Oh and like most cobblers, this one is of course be great served warm with a scoop of your favorite vanilla ice cream or even some whipped coconut cream on top.

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free

    [print_this]Grain-free Berry Cobbler – Gluten-free, Vegan + Refined Sugar-free
    Serves 6-8
    Inspired by this pizza crust recipe

    Berry Filling

    • 3 cups of organic berries – I used a pint of blueberries and 1 cup of fresh strawberries, sliced
    • 2 tablespoons maple syrup (you could also use honey, brown rice syrup, coconut nectar or whatever your favorite sweetener is)
    • 1 tablespoon arrowroot starch
    • 2 tablespoons fresh lemon juice

    Cobbler Crust

    • 2 tablespoons ground flaxseeds plus 6 tablespoons hot water (or two eggs)
    • 1 cup blanched almond flour
      1/2 cup arrowroot starch (you can also use tapioca or potato starch)
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon almond milk
    • 1 tablespoon maple syrup (you could also use honey, brown rice syrup, coconut nectar or whatever your favorite sweetener is)
    • 2 teaspoons melted coconut oil
    • 1 tablespoon psyllium husk
    • 1/2 teaspoon fresh lemon juice

    Preheat the oven to 425º F. Grease an 8″ square pan (or something similarly sized) with some coconut oil.

    In a medium sized bowl mix the berries with 2 tablespoons maple syrup, lemon juice and 1 tablespoon arrowroot starch, set aside.
    In a small bowl whisk together the 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water, set aside to let it thicken.

    In a large bowl whisk together the almond flour, arrowroot, baking powder and salt. In a second smaller bowl whisk together the flaxseed eggs, almond milk, maple syrup, coconut oil, psyllium husk and lemon juice. Add the liquid mixture to the dry and mix until well combined.

    Add the berry mixture to the greased pan and drop spoonfuls of the dough to the top. Spread it out evenly with your hands or a greased spatula. You can leave it as rustic biscuit-like rounds or spread it to one even dough topping, like I did.

    Place the pan onto a rimmed baking sheet to catch any berry juice that will run out. Bake for 30 minutes until the cobbler topping is golden brown and cooked through and the juices start to bubble up over the crust. Remove from oven, cool slightly, and serve.
    [/print_this]

  14. Strawberry Basil Mojito

    IMG_9895

    The mojito is one of my go to summer cocktails. But, as with everything, I love all the variations on the classic. This is one of my favorites and considering we had grabbed some fresh picked strawberries while we were out in the country and my herbs are growing out of control in our yard, this was a no brainer.

    I love the sweetness from the strawberries and the spiciness from the basil. It is perfectly light and refreshing, the perfect Springtime twist on an old classic.

    Strawberry Basil Mojito
    serves 1

    5 strawberries, hulled
    5 fresh basil leaves
    1/2 tablespoon organic pure cane sugar (or 2 oz of simple syrup)
    2 oz white rum
    ice cubes
    club soda

    Slice the strawberries and place at the bottom of a tall glass along with the basil leaves. Add sugar or simple syrup and muddle the mixture. Stir in the rum and top with ice. Top off with club soda and garnish with strawberry slices and basil leaves.

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