Mary’s Wardolf Salad


Mary's Wardolf Salad

Rating: 51

Mary's Wardolf Salad

You'll love this salad for breakfast , lunch and dinner. Add shredded cooked chicken for a sweet, tangy Chicken Salad.


  • 1/2 cup chopped walnuts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup organic red seedless grapes. (may substitute organic raisins or cranberries)
  • 1 organic green or gala apple, cored and chopped
  • 3 Tbsp homemade mayonnaise
  • 1 tsp fresh lemon or lime juice
  • Salt
  • Pepper
  • Lettuce or Bibb lettuce for wrap
  • Homemade mayonnaise
  • 2 egg yolks
  • 1 cup walnut, macadamia nut or olive oil
  • 1 Tbsp lemon or apple cider vinegar
  • 1/2 tsp sea salt
  • 1 tsp mustard


    To Make Salad:
  1. Combine homemade mayonnaise, lemon juice, sea salt and pepper to taste.
  2. Add apple, celery, grapes, and walnuts and stir to coat.
  3. Serve on a bed of fresh lettuce or make a wrap using Bibb lettuce.
  4. To Make Mayonnaise:
  5. Combine all ingredients in wide mouth jar being careful to keep ingredients separated.
  6. Place stick blender at bottom of jar and blend until mayonnaise is firm and oil is well blended.


Pumpkin Porridge

Now that Fall is on it’s way, it’s time to warm up with this yummy Pumpkin Porridge!  This easy, super yummy recipe will be sure to warm up your tummy.


Pumpkin Porridge (2)Ingredients:

1/3 cup canned pumpkin

1/2 cup cooked quinoa

1/3 cup unsweetened almond/coconut milk

dash cinnamon

dash pumpkin spice

pinch sea salt

chopped walnuts

chopped dates

bananas or fruit of choice


Combine pumpkin, quinoa, almond/coconut milk, cinnamon, pumpkin spice and sea salt.  Heat,  then top with chopped walnuts , dates, bananas or other fruit of your choice.


Optional:  You can also stir in super ingredients like protein powder, maca, flax seeds, etc.  If you need a little more sweetness, add a bit of local  local honey 🙂

Fast Prep:  Cook extra quinoa and store in your refrigerator for super quick morning prep.


Flax Seed Nutola

I love Flax Seed Nutola for a gluten free mid day snack or healthy breakfast.  After dehydrating I either break  them into larger bar size pieces or crumble to make a yummy granola with coconut almond milk.  It’s always a treat to top with fresh organic fruit, dried berries and walnuts.  Here’s the recipe to enjoy:


Flax Seed Nutola, Sanoviv Recipe Bookphoto (13)

(6 servings/3 cups)
1 cup whole organic flax seeds
1 cup raw sunflower seeds
6 each Brazil nuts
¼ teaspoon unrefined sea salt
½ tablespoon cinnamon
½ cup dates (8‐10)
1‐2 cups of water
¼ teaspoon Xylitol (optional)
1. Soak the nuts and seeds in clean water and leave them overnight in a
lightly covered glass bowl. The next day, drain them using a colander
and rinse them well.
2. Put half of the nuts and seeds into a food processor and blend until
3. Crush remaining nuts and seeds and put everything into a large bowl.
4. Mix the sea salt and cinnamon together and add to the mixture.
5. Put dates in a blender with 1‐2 cups of water and xylitol and blend.
This will have the consistency of syrup. Note: Using 2 cups of water
will create less sweetness overall.
6. Coat the entire nuts and seeds mixture with the date syrup, using
your hands to coat the entire mix. This is what distributes the flavor
evenly. Be sure to press handfuls of the mixture (one handful at a
time). This will extract any extra oil from the nuts.
7. Spread the mixture onto dehydrator sheets and dry at 120 degrees
for 24‐48 hours depending on the “crunchiness” you want (longer
times will make it more crunchy and dry).
8. Store in a glass jar or bowl with a tight lid.

Tantilize Your Taste Buds with this Simple Trick


Here’s an interesting twist to quench your thirst and tantilize your taste buds….                 

bigstock-Summer-Drinks-With-Ice-compressedI used to be a slave to soda, and I’ve always had a hard time drinking plain water even though I know how good it is for my body.  (Yes, I’m human and crave what I think I want!)  I am always looking for creative healthy alternatives to spice up my beverages.  Last weekend, I was at a conference and the Magnolia Hotel brought in the most amazing and refeshing pitchers of water I have ever seen.  I’ve heard of adding cucumber or lemon to water but I have never experienced other fruits.  Wow, I have been missing the boat for years!  There, right before my very eyes sat eight pitchers of brilliant colors and scents.

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