Listen to CFCR live interview!

September 19, 2014

Do you want to hear how my books came about?

Some tips and tricks for using healing foods?

Here is the link for a 29 minute interview by Ann Foster of CFCR August 2014.


Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Reading at Brave New World tent at Word on the Street

September 19, 2014

Please come on down to Saskatoon’s annual Word on the Street festival! I will be reading in the Brave New World tent, along with my author friends Treena Wise and Jennifer Sparks at 4:15p.m. Our talk is titled “Fueling Your Body, Mind, and Soul with the Right Tools!”.

Questions and discussion follows, and you may visit my booth in the market place to further discuss topics of concern and/or to purchase my books. Look for the EAT AWAY ILLNESS banner, and my table mate Tracy Friesen.

2013 booth with myself and Laurie Bonello.

Paulette Millis
Author, Speaker & Registered Nutritional Consultant

My Favorite Raw Salsa!

September 19, 2014

Howdy Everyone!

I am now addicted to this very nutritious fresh salsa! So easy to make…. I use it on salad in place of dressing, for snacks with corn chips or whole grain crackers, over eggs, and as a meal replacement with brown rice crackers, mozzarella goat cheese, and salsa piled on top – yummy. I may have posted this last year, but it bears repeating!

Fresh Raw Salsa

2 cups finely diced ripe tomatoes
2 thinly slice green onions
1/2 cup chopped fresh cilantro
1 finely diced large ripe avocado
2 tbsp. hemp oil
3 tbsp. organic lime juice
1/8 tsp. chipotle powder or to taste
1/2 tsp. ground sea veggies
1/2 tsp. unrefined sea salt or to taste
1 tbsp. chia seeds

1. Combine all ingredients in a bowl and let sit for 1/2 hour to allow flavors to marry.
2. Keep refrigerated.

Fresh Raw Salsa


Paulette Millis
Author, Speaker & Registered Nutritional Consultant

You are Invited to Eat Away Diabetes Naturally!

September 6, 2014

Please join me at Cliff Wright Library in Saskatoon on Tuesday September 9, from 2:00p.m. to 3:00p.m. for a presentation on managing and/or healing diabetes naturally. Great information for those who wish to prevent diabetes and manage hypoglycemia as well.

This presentation is open to the public and is free of charge, sponsored by the library. You will also get to sample of couple of snacks.

See you there!

Sauces in Eat Away Illness

Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Reading at the Market

August 30, 2014

Hello Everyone!

Please stop by at the Farmer’s Market today in Saskatoon at 12:00 noon to listen to Readings at the Market. I will be reading from Eat Away Illness and What Your Doctor Doesn’t Tell You About Foods, Book Two. There will be several local authors reading, sponsored by the Writer’s Guild.

See you there!

Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Rice Noodle Street Food

June 4, 2014

Last night I tried a new recipe for a noodle bowl and it is a keeper. Like many recipes, I find the idea and then make it my own by changing to whole grain foods, natural sweeteners and unprocessed ingredients. This is wonderful stir fried the second day as well. I added 1/2 cup of cooked great northern beans for 1 serving to make a complete meal! Easy, yummy, and gluten and dairy free as well.

Many countries serve this kind of dish on the street, hence the name.

Watch for this recipe in my upcoming book on Lunches and Munches for Kids…..

Rice Noodle Street Food

8 ozs. Brown rice vermicelli

½ cup pure water

1 tsp. vegetable seasoning (homemade is great)

3 tbsp. Braggs Vegetable Seasoning Liquid

1 tbsp. red wine vinegar

1 tbsp. raw blue agave

2 tbsp. coconut oil

½ lb. shitake mushrooms, stemmed and thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

½ small onion, thinly sliced

4 cups Napa cabbage, thinly sliced

2 cloves garlic, minced

2 tbsp. curry powder

4 green onions, thinly sliced

1. Pour boiling water over noodles and let soak for 15 minutes.

2. To make sauce, whisk together the 1/2 cup water, vegetable seasoning, Braggs, vinegar, and agave and set aside.

3. In wok or large cast fry pan, heat coconut oil to medium heat.

4. Add mushrooms, peppers, onion, and stir fry 2 to 3 minutes until vegetables are softened.

5. Add cabbage, garlic and curry powder and stir fry 2 more minutes.

6. Add sauce mixture and stir to combine.

7. Add drained noodles and stir to combine, continuing to stir until noodles are heated through and have absorbed some of the sauce.

8. Place in serving bowl and sprinkle with green onions.


Paulette Millis RHN, RSW
Author and Speaker

Favorite Asian Dressing!

May 29, 2014

Hello Everyone;

I want to share with you my new favorite Asian dressing. It is easy, versatile, and healthy. I use it on any and all vegetable salads, on noodle bowls, on steamed veggies, and on my baked chicken strips as a dipping sauce. Make a double batch and keep it in the fridge for a quick and healthy dressing.

1/2 cup hemp oil or olive or grapeseed oil
2 tbsp. raw blue agave syrup
1/3 cup brown rice vinegar
2 tbsp. Braggs Vegetable Seasoning liquid1/2 tsp. dried mustard
dash cayenne
1/2 tsp. unrefined sea salt

Whisk all ingredients together and store in a glass jar in the refrigerator.
Very yummy.

I may try this as a marinade for vegetables on the barbecue.


Paulette Millis
Author, Speaker & Registered Nutritional Consultant


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