wp-1474013566328.jpgAs part of #WORLDANIMALDAY (October 4th,) let’s give our furriest friends some extra love!  To be honest, though, I give my beloved pups healthy treats very often… sometimes earned, but sometimes just because I love them immeasurably.

If you’re an animal-lover, one of the recent buzz phrases is “human-grade” food for dogs. Well, with our world full of commercialized pseudo-foods, it’s hard to make heads or tails (couldn’t help it) out of that.  That’s why homemade meals and snacks with sustainably sourced ingredients are so key to our health and that of our loved ones!

wp-1474013571828.jpgSuper quick and super easy… try this simple recipe for FROYO FOR PUPS!


They are so well behaved, I can’t help but love them more!


1.5 cups or goat yogurt (I like humane certified brand Redwood Hill Farm.)

1 cup berries of your choice or skip and sub soaked dates

1 cup unsalted peanut butter

1.5 bananas (defrosted from frozen make it easier to mash up)

3 Tablespoons of ground flax seed


Mash up the fruit in a bowl, add yogurt and mix together.  Add peanut butter and mix again.  Pour into bowls ready to freeze. Sprinkle each with flax seed.  Freeze and pull out anytime for you and your pups!  You can add these frozen gems to your own smoothies.  I LOVE THAT MY FURBABIES AND I CAN SHARE A HEALTHY TREAT!!  If your pup is extra finicky, increase the amount of peanut butter by 1/2 cup and decrease the fruit.

wp-1474013580635.jpgI let Rocky and Tessa lick up the bowls and they couldn’t get enough!

I like to offer extra special treats like this for the times I need to leave the house…it makes them happy and occupies them for a bit.


Follow Rocky the Rescue and his sister Contessa Bear Smith on IG : and FB: for their ongoing sibling adventures!  Or .🙂

You can see how much these pups love this treat on a video to be released on World Animal Day !







Happy-making Homemade HUMMUS


Add more olive oil and/or water toward the end of food processing to make yours more runny and light.  I love mine rather thick to scoop and eat by the spoonful!

It’s a handy to have healthy food ready because you know you’ll have a hankering for something when there’s no time to make anything good for you!  One of my go-to goodies is homemade hummus. Why?  It does not require a lot of time or ingredients and there are so many short cuts to make it even quicker, as long as you are not purist about Middle Eastern cuisine sticklers! lol

That being said, this version is for a traditional version, but I like adding various things to it or on top for fun and variety.  It’s your call…and per your craving.  I just want to help you make it a craving you will feel great about feeding.


What you need other than tahini and chickpeas…skip tahini if you don’t have sesame seeds and try subbing another seed or nut butter.  Different, but doable and delicious.


1 BPA-free can of organic chickpeas (rinsed & drained) (save a few for decoration)

1/4 cup of organic tahini

2 cloves of garlic minced

1/4 cup juice of 2 small lemons

3-6 Tablespoons of high quality cold-pressed olive oil (The more you use, the runnier it will be.)

1/4 teaspoon cumin powder

1/4 teaspoon sea salt according to taste

dashes of paprika for granish

1/2 cup of purified water on hand for mixing needs

optional: nutritional yeast, coconut aminos, harissa, parsley



1- Pour your tahini (found at most stores in ethnic aisle) in your food processor and process until smooth and then pour in lemon juice with olive oil and continue.

2- Add spices (salt, cumin, and minced garlic cloves) and process more

3- Skin the chickpeas if you have the time. If not, just add into food processor and allow at least 5 minutes to make extra fiber from the skin incorporate smoothly.  The mouth-feel removing the skin is minimally smoother and may not be worth your time to take to do this.  You decide!

4- Drizzle water to thin out hummus and make into creamy smooth goodness.

5- optional… ad a few drops of coconut aminos (if you are not purist) and want a smidge of savory, sweet in the flavor

6- Spoon into serving bowl, drizzle olive oil atop, dash with paprika, and dot with whole chickpeas…and serve!

SO EASY, QUICK, and all things are adjustable per your tastebuds.  Add or subtract salt or garnish with parsley and harissa (red pepper salsa of sorts) instead… This is so much fun!

If you are using this in lieu of cheese for a healthy pizza, for example, make sure you add nutritional yeast for a cheesier flavor.

Stop buying from the store and make your own, YOUR way! Yummy #DIY is a goodie any day!


Took another 10 minutes to peel.







It’s rare that a lazy weekend day actually happens, but this is a good recipe on hand to have for those days.  Perfect for breakfast in bed for your special someone or just to make for your special self!🙂

This took me 10 minutes to assemble and 3o minutes of oven time…and then some minor cleanup, so this goodie will make you look like a fab foodie at-home chef with ease and little time investment.


1 ripe avocado halved

8 slices of prosciutto (nitrate free, please)

shredded goat cheese (or your preference)

Eggs from your farmers market (organic or sustainably sourced)

salt and pepper to taste

garnish of choice

hot sauce for kick


If you have silicone cups as I have pictured here, line them with prosciutto so they make a little cup. Sprinkle some cheese at the bottom and then crack your egg to fill the cup. If you prefer, use baking muffin tins instead of silicone and grease them slightly.

Repeat with your halved avocado.  Sprinkle more cheese on top of all the egg holders to create a nice browned topping from the baking process.


This level of “runny” took 22 minutes.

For the prosciutto option, bake at 375 degrees for 22-25 minutes depending on how your guest likes their egg (runny or firmer).  The avocado may take longer.  I used a Reed avocado and it took 3o minutes to get the egg moderately cooked and runny how I like it.

After taking out of the over, season to taste and garnish as you feel inspired!wp-1474845330433.jpg

This is so satisfying for vegetarians and meat-lovers alike!







wp-1474488711236.jpgBEAUTIFUL AND DELICIOUS TREAT FOR YOUR FAMILY OR HOUSEGUESTS…with some overnight soaking, putting this together is pretty simple! Please use only organic or local berries not sprayed with pesticides grown by farmers you know and trust.

wp-1474488711606.jpgCRUST INGREDIENTS:

  • 1 cup soaked and dehydrated nuts (Brazil, almonds, walnuts, & pecans are my favorite)
  • 1 cup shredded, unsweetened coconut (handful extra for pan lining)
  • 1 cup gently soaked dates or raisins… or even figs–whatever suits you fancy and that is on hand
  • 3/4 cup buckwheat groats (yes, these are gluten-free)
  • dash Himalayan pink salt
  • dashes Ceylon cinnamon



  • 3 cups soaked Indonesian cashews (they are very buttery and creamy)
  • 1/3 cup sweet liquid (I soak monk fruit granules in water.)  Honey or maple syrup works, too.
  • 1 scant Tablespoon vanilla paste
  • 1/4 cup fresh lemon juice or at least 1 a lemon
  • 1/3 cup warmed coconut oil


  • fresh fruit (I like layering with jammy topping and then topping with fresh fruit
  • jammy topping of berries 1 cup and 1/4 cup dates with squeeze of lemon juice, pureed
  • option (to seal in fruit, you can add jammy topping over the fresh fruit


  1. pulse together crust ingredients in food processor until it sticks together but still has not crunchy texture.. this is a preference matter so do what feels appetizing to you!
  2. line your springform cake pan with parchment, then spray with coconut oil…sprinkle some of the coconut shreds on bottom for ease later
  3. press crust firmly into bottom of pan
  4. mix all cheesecake ingredients into your power blender (Vitamix or like) until smooth
  5. scoop cheesecake into pan and chill to set in freezer for a couple hours
  6. blend the topping ingredients and prep your fruit (i.e. if you are using strawberries, slice them as you want for decor or go bold and use them whole other than the green leaves, that is!)
  7. top as you like, but make sure you let the entire cake defrost before serving (about one hour room temp or several in fridge)


    Make sure you save a slice (or 2) for yourself!




So here’s what happened when my favorite everyday treats met up with some extra squash in town…

wp-1474852540427.jpgSNACK BREAD…er.. CAKE! Moist, interesting in flavor, and unique enough to serve to a guest or eat it up yourself! You’ll love it.


4 zucchini (shredded with food processor)

1 ripe large avocado (mashed up)

1/3 cup dried figs (I love black mission)

1/4 cup maple syrup (unrefined and dark)

1/2 cup coconut oil

1 cup blanched almond flour (fine)

2/3 cup coconut flour

1/2 tsp each baking soda and baking powder

1 dash of cinnamon (sift with coconut flour, baking soda, and baking powder)

1 Tablespoon vanilla paste

Couple dashes of Himalayan salt

Freshly ground black pepper


Heat oven to 350 degrees.

Prep your baking pan with coconut oil.

Chop up figs and put in food processor with avocado and give it a good whirl until well mixed.

Combine all the wet ingredients in the food processor.  Pour wet and dry ingredients together into a mixing bowl and add shredded zucchini. Stir together gently; don’t over do it. When just mixed enough, pour into your pan.

Freshly milled black pepper on top of the cake batter adds an interesting subtlety, if you would like to try it.

Pop in oven until toothpick comes out clean. Check it at 30 minutes.

Cool, cut up into squares and save as a happy snack.





Baby Tessa…saved from slaughter in the Korean dog meat trade.


When asked to write the “success story” about Contessa Bear Smith, all I could think is that her rescue is a collaborative celebration in a series of devoted work and sacrifices of others. Tessa truly is a precious addition to my life as she is a thriving survivor rescued from slaughter in the Korean dog meat trade.

As a Korean-born naturalized U.S. citizen, I find a great deal of shame in the unconscionable appetites of those in Korea and around the world where cultural superstitions heap wretched atrocities and harm on those least able to protect and speak up for themselves. There is an absurd wives’ tale that says inflicting suffering upon an animal makes their brutalized flesh taste better and reduces the imbalance of heat in the consumers’ body.   How is that considered sound, rational thinking?

I honor those like Nami Kim, outliers of institutionalized power and social environs, who dare to take a stand against outdated, ignorant, and barbaric practices, often going stealth and enduring ridicule, abuse, and loss of all that are comforts in life for the sake of a greater cause. And what greater mission could there be than to champion innocence–bearers of pure love and the rescue and preservation of the same? Activists like Nami Kim lay down their own needs because they fight for others who can still have a chance at living a full life without the wounds of abuse, neglect, deep pain and in so doing call out to the best nature in every sentient being. To me, my baby girl Tessa and her fellow rescues are living testimonies that people can choose to walk out compassion and cherish all living things and therefore elevate our brief journey in this world.  Hats off with all my heart to animal activists like Nami Kim who worked with Wags and Walks to save not only Tessa but many others!

The numbers are out there…in the endless array of fact-finding you can do about the worldwide dog meat trade. I will spare you the staggering numbers, but suffice it to say that lack of conscience and over-consumption undergird the ongoing brutality. As a realist, I know the abuse toward others (human or not) will not cease in our current dystopia, but we can fight with and within current structures of governance to curtail much of its worst manifestations…and bring offenders to justice to help prevent others. I applaud Nami Kim’s approach – to save all she can with boots on the ground while using publicity and people en masse to apply pressure to enforce standing laws that are supposed to prohibit causing suffering of these animals. This is compassion in the real world with real effect–a place we can all begin to make change on solid footing until every human by their free-will educated choice make conscious choices that serve the great good than just their own gain.

Tessa is still getting adjusted in her new forever home with a big brother who was not quite ready for her. To be honest, neither was I!


Rocky the Rescue puzzles over his sister.

Completely happy with my only fur-kid Rocky Bear Smith who is also a rescue saved by Dogs Without Borders after someone threw his litter out in a garbage bag to die, my husband and I could not imagine adding another pup to my home. Also known as Rocky The Rescue for his on-set work in film and television and for contributions back to animal rescue through his book, I felt I could not have had a sweet and more content life with a dog.   However, in seeing how Tessa became my baby girl, it is a blessing from the Maker of all creation. I am reminded that the sweetest gifts are often unexpected, specific…swift to capture your entirety.


We were both watching the documentary about dog farm rescues.  See links below.

Thank you for reading this, and I would like to share links for you to explore ways that you are led to lend your support to rescuing most deserving creatures around the world. If not for the animals, themselves, think toward offering your boost of morale to activists who undoubtedly could use support to continue their relentless fight.

From cute to hilarious, Tessa is captivating!

Lots of blessings to you!

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2 peeps ‘n 2 pups: Jon, Tessa, Rocky, & me!

Jane Park Smith