Quick Energizing Drink, and Carbohydrate Class

January 21, 2018

Make this quick drink for that lull in the afternoon when your energy starts to fade and you start craving unhealthy stuff!   Simply place a piece of watermelon ( or 2 frozen blended watermelon cubes), 1 tsp. dehydrated beet powder, or a small piece of fresh beet, 1 cup of coconut water, 1 tsp. organic lime juice, and a stalk of celery or 3″ piece of cucumber and blend.   My Nutri Bullet does this job in less than a minute.  Drink up!

Watermelon Beet Drink2

Watermelon Beet Drink


There are a couple of spots left in the Carbohydrates:   The Real Story  cooking day coming up this Sunday January 28th.  Join us for a day of fun and tasting, includes lunch.  See  the last blog post or click here for the poster: https://eatawayillnessbulletins.wordpress.com/2018/01/10/515/


Carbohydrates: The Real Story

January 10, 2018


with Carbohydrates:  The Real Story

Make every bite count!


Enjoy a relaxing day in the country with  Registered Holistic Nutritionist Paulette Millis. Learn the real truth about carbohydrates:  Do we need them?  How many do we need?   What are the best sources? How do we quickly and easily prepare nutrient dense carbohydrates?  In this five hour cooking course you will learn how to heal your body from the inside out using whole food ingredients.

What do you receive?

  • Demonstration and samples of all recipes
  • Take home recipes
  • Opportunity to ask questions in a caring cozy atmosphere
  • Best selling healing manual Eat Away Illness($50 Value)
  • Energy creating lunch

How about a great flatbread called Socca?

Join me for the next Cookin’ in the Country class:

Sunday January 28,  2018

10am – 3pm

Investment: $115

Heartwood House    ( map available)

Weather permitting.

Register or more info (306)244-8890






Pumpkin Pancakes

December 20, 2017


I’ve been experimenting with drying my beautiful Cinderella pumpkins and the results are amazing.  I peeled the pumpkin, and sliced it very thin with my old Braun food processor, and dried it on trays in my dehydrator. I then made a powder in my Nutri Bullet.    One fairly large pumpkin dehydrates to a concentrated powder form and makes 1 1/2 cups!  Now THAT is nutrient dense!  Look at that beautiful orange powder, just waiting to be used when you are in a hurry and want superfood.  It stores well on my spice shelf in a closed glass jar.

My goal was to use 1 teaspoon in my smoothies, or any blended fruit or vegetable drink for a burst of vitamin A.  I decided to try and make my quick Pumpkin Pancakes using the powder, and it worked very well.   I love pancakes!  Especially pancakes that are very easy to make, loaded with whole foods, very nutritious, and made without flour.

Pumpkin Pancakes:

These are so quick and easy to make, and give us that burst of protein so important in the morning.   The two eggs provide about 12 grams of protein; the pumpkin seeds are loaded with magnesium and zinc, two essential nutrients for the immune system, as well as great unsaturated fat and fibre.  Using organic eggs contribute to getting our vitamins A and  D, and contain iositol, choline, and lecithin, all involved in balanced cholesterol metabolism. Researchers believe the lutein in eggs is absorbed immediately, unlike lutein from other sources,  due to other components in the egg, such as the lecithin. ( see Will The Real Egg Please Stand Up, What Your Doctor Doesn’t Tell You About Foods, Book 3).

1/4 cup pumpkin purée OR 1 tbsp. Dehydrated pumpkin powder
1/4 cup raw shelled pumpkin seeds
2 organic eggs
1/4 tsp. Baking soda
1/8 tsp. Celtic sea salt

1.  To rehydrate the powdered pumpkin, place in a measuring cup and add pure water to the 1/4 line and allow to sit for approximately 10 minutes.
2.   Add all ingredients to the Nutri Bullet cup or any blender and puree until no chunks of pumpkin seeds remain.
3.  Sauté in a small cast iron pan until slightly brown on both sides.
4.   I like to serve these with organic chunky peanut butter and pure maple syrup.   Any pancake topping you like will work.

Yield:  3 pancakes or 1 serving. (these keep in the fridge for a day or two if you have leftovers).

I am going to be busy for awhile dehydrating pumpkins!



Christmas Goodies Workshop

December 11, 2017

A HUGE thank you to all of you who attended my first cooking workshop in the country!  My lovely assistant Sonia and I fed 13 people, and cooked up a storm of Christmas Goodies. We had lots of room, lots of food, and lots of fun.  I learned how to use my new space, how to use my new stove! and how many complete recipes I can actually handle in 5 hours…..    We  made it through 13.   I had lots of help throughout the day.  A workshop is not the same as a cooking class, in that there is a fair amount of information imparted about foods, sources of good food, shopping and more, as well as demonstration of cooking methods, and various pieces of equipment used to create simple, healing foods.

   Sonia and I in the kitchen.


   Sweet Potato Brownie iced and ready to serve.


 Lemon Curd preparation.


Watch my newsletter, blog, or Facebook for my next Cooking in the Country workshop.

In Health,





Restore Your Health with Nutritious Christmas Goodies!

November 23, 2017

Thank you for your comments and inquiries.  Below is the poster for the December cooking day.  If you already own the healing manual, second edition, the fee will be adjusted.


with Nutritious Christmas Goodies!    Make every bite count! 

Enjoy a relaxing day in the country with  Registered Holistic Nutritionist Paulette Millis . Learn the secrets to creating nourishing easy to make Christmas treats, no refined and/or white ingredients.  In this five hour cooking course you will learn about foods that heal your body from the inside out using whole food ingredients.

What do you receive?

  • Demonstration and samples of all recipes
  • Take home recipes
  • Opportunity to ask questions in a caring cozy atmosphere
  • Best selling healing manual Eat Away Illness($50 Value)
  • Energy creating lunch

Sunday December 10, 201710am – 3pm
Investment: $115
Heartwood House 41275 Range Rd 3083

For more information, (map and directions ) and to register call 306-244-8890 or 306-997-9797


Liz’s Breakfast Cereal

November 22, 2017

I want to thank my friend Liz for this nifty easy to make breakfast.  We’ve included the eggs to enhance the protein content.  You may exchange any of the nuts and seeds to suit your taste.  One batch makes four breakfasts for me.

Liz’s Breakfast Cereal

This cereal will keep in the fridge for several days.

1/3 cup quinoa

1/4 cup hemp hearts

1/8 cup chia seeds

1/3 cup chopped almonds

1/3 cup coconut


optional:  pieces of dried fruit

1 1/3 cup almond milk or milk of choice

2 scrambled eggs

  1. Stir together first six ingredients.
  2. Then add milk and eggs.
  3. Cook in rice cooker or on top of stove until quinoa is fluffy.

Serve with blueberries and coconut milk.

Optional:  maple syrup, yogurt if diet allows dairy.

This is a wonderful dairy-free, gluten-free breakfast.  Make a big batch and let all the kids choose their toppings.


I will be setting aside a day each month for those of you who would like to take a drive in the country and experience a day of cooking and eating foods that heal the body.  This month is all about making nutrient dense Christmas treats to replace all of those sugar, white flour, bad fat alternatives that are so plentiful this time of year.  This month is Sunday, December 10th from 10:00 a.m. to 3:00p.m. Why not gather your friends and travel together to experience wonderful foods to restore your health.





Beet Hummus!!

November 19, 2017

My new favorite Hummus recipe!  Easy to make, and sooo nutritious.   Using beets in the diet regularly helps to detoxify the liver in addition to the fabulous nutrition they give us.   I had several neighbors and friends give me fresh beets this fall, as my friendly and well fed gophers ate every single beet plant that came up!  I usually grow a wonderful crop of cylinder beets as well as the yellow beets.

Using the large white great northern beans in this recipe makes it creamier than using the usual chickpeas, and I love the texture.  I purchase these organic beans in large amounts and cook up a batch using sea veggies to help reduce the gas factor (as outlined in my book Eat Away Illness) and freeze them for quick meals.

Be sure to include a few whole grain crackers or other grain product when serving this hummus, to increase the quality of the protein.

Beet Hummus:
1 1/2 – 2 cups diced cooked beets
1 1/2 cups cooked great northern beans or other white bean
1/2 cup bean liquid from cooking beans, or pure water
2 tbsp. Tahini
2 medium cloves garlic, minced
1/2 tsp. Ground cumin
1/4 tsp. Celtic sea salt
1/8 tsp. Tabasco
Optional:  try adding some horseradish to a portion to zip it up, or add more Tabasco.

Optional:   sprinkle goat Feta on top before serving.


1.  Place all ingredients in a food processor, pulse to begin, then puree until smooth.

2.   Store in covered glass containers in fridge.
3.   Serve with whole grain gluten-free crackers and raw veggies such as cucumber slices, red pepper strips, carrot strips, celery pieces, sweet potato strips, sugar snap peas.

How about serving this beautiful red hummus with green peppers and sugar snap peas for a Christmas snack??

Watch for an upcoming cooking class on Christmas goodies made with healing the body in mind!