Original Recipe by Deborah Bird, C.Ht., MBA
Certified Hypnotherapist and Health Coach
Please share with your friends.

Pot Pie
All Plant Based, and Cholesterol Free and Hormone Free


1.5 medium leeks
Peas – ½ of a large coffee cup
Asparagus 1.5 cups chopped
2 gluten free pie crusts – or not gluten free

Plant Based Sauce:
Cashews – raw uncooked – 1 cup
3 vegetable bouillon cubes – good quality – health food store- I use Rapunzel not salted
1 cup of So Delicious Coconut Creamer
2 large bay Leaves or 3 to 4 small
Two heaping TBSP Earth Balance Coconut Spread

Preheat oven to 400 degrees.
Saute vegetables except peas until 1/2 done. Put all ingredients listed in “Plant Based Sauce” into blender. If too thick and won’t blend, add more coconut spread. This sauce should be extremely thick thicker than pancake mix. Add the coconut milk gradually – you may only need ¾ of a cup.
Put all vegetables into pie shell, pour sauce over vegetables, sauce should be so thick that it stays on top (but will melt and sink down into pie when cooked). Take second pie shell, place on top, and push down on it and rework it to create a top instead of the bottom that it was fashioned to be. Don’t worry if it breaks apart just pinch the pieces back together if they come apart. The doe is moldable. Go around edges with wet fingers and seal the edges, pinching the two pie shells together.
Bake about 15 mins – until pie shell is crispy and brown on the outside.
Let stand 15 mins to cool – very important – other wise the sauce will be runny and thin.
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Dal Recipe

​Spicey Indian Spoupy Bean Dish
Packed with protein, very healing to the digestion​

1 Cup mung beans .  Whole Foods has the whole round ones, dark green like a tiny pea. 
7 Cups water
1/2 tsp turmeric powder
1 cup carrot diced
2 cups small cauliflower pieces
2 TBSP Coconut Oil
1.75 TBSP Cumin Seeds
1 TBSP Fennel Seeds
1 or 2 green chilies - fresh or from spice rack
1 TBSP fresh ginger grated
2 TBSP Lemon Juice
1 tsp salt
1/2 tsp black pepper

Soak the mung beans in water for one hour, or just cook them longer, soaking is healthier.
Combine mung beans, water, turmeric and carrots in a heavy, medium sized saucepan over full heat and bring to boil. Reduce heat and simmer, semi-covered, for 20 mins, or until the beans soften and partially breakdown creating a thick gravy.
Add the cauliflower and cook 10 mins more.
Seasonings: In heavy fry pan, heat the coconut oil and add cumin, fennel, chilies, and ginger - lightly fry it. Then pour the contents of this pan into the soup above and add salt and pepper.
Serve over brown rice.


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Deborah Bird C.Ht, MBA
Health Coach and Certified Clinical Hypnotherapist
1501 SE Walton Blvd, Suite 201, Bentonville, 72712
840 ​N. Pollard Ave, Fayetteville, AR 72701

Hypnotherapy With
Deborah Bird, C.Ht.