There are certain minerals and nutrients which are absolutely vital to good health. The ideal way to get these nutrients into your diet is with organically grown produce; one would assume this should suffice?

Unfortunately, it appears this is no longer the case, it seems tired, over farmed soil has rendered the land ‘Dirt Poor’; unable to yield the nutrient quota needed to grow robust produce.

‘Dirt Poor’

The 1992 Rio Earth summit outcome confirmed by USDA is that plant-based foods contain 85% less minerals than they did a century ago.  Think about that, you’re having to eat triple the amount of produce your grandparents did, to get the same nutrients!

Conventional farming practices use the soil continuously without a chance to lie fallow and replenish, the result is soil devoid of key minerals and unable to produce mineral rich produce. Farmers will attempt to replenish the soil with fertilizers, which are made up of primarily 3 nutrients NPK (Nitrogen, Phosphorus and Potassium), with the rest of the 52 nutrients needed for optimal soil health missing!

Poor soil health equals poor plant health.

With mineral depleted soil along come the bugs, and so follow the pesticides, herbicides and fungicides; triggering a loss in the microbiome of the soil, and in turn drenching the produce in toxins.

Is buying organic better? From a viewpoint of a significantly lower toxin onslaught, yes. A 2014 study revealed organic produce is indeed higher in antioxidants, but the nutrient values differed depending on where the produce was grown.

The bottom line is that even organic produce doesn’t measure up to deliver the viable nutrients needed.

Chronic illness seems to be about as prevalent nowadays as the common cold. Back in your grandparent’s day diseases such as fibromyalgia, chronic fatigue syndrome and thyroid disorders where pretty rare; nowadays it would seem many of us are personally affected by chronic disease or know someone who is.

Two-time Nobel Peace Prize winner Dr Linus Pauling stated:

“You can trace every sickness, every disease and every ailment to mineral deficiency” How true is this statement! I have seen many health issues resolve simply by replenishing with valuable nutrients.



Replenish Minerals – The Metabolic ‘Spark Plugs’

Minerals compose only around 4% of the human body, yet we cannot function without these powerful metabolic sparks.

These mineral powerhouses function primarily as coenzymes, or helpers, in metabolism, and are essential for growth, vitality and health. Depletion can lead to a variety of specific nutritional disorders and general health problems.


HTMA: Hair Tissue Mineral Analysis

The most valuable tool I use in practice is the HTMA, in understanding the individual mineral profile, we can understand how to address the deficiencies presented in the body.

In HTMA we refer to the profile as a ‘stress’ profile, as the body burns minerals at different rates depending on the stressors it is presented with.  This test assesses key nutrient minerals and toxic metals related to stress and energy.

Correcting mineral imbalances relies on an understanding of the relationship of the minerals to each other. Some minerals are synergistic, and others are antagonistic.

The HTMA results provides a strong guide to correct these trends, and in interpret underlying toxicities

With this data from HTMA, it is possible to provide a guide to dietary supplements to stop or reverse a trend or deficiency.

Are You Ready to Rebalance Your Health?

It’s always a great time to invest in your health! Click Here to read more about the LIMITED TIME deal I am running on my most popular HTMA package!

In Health and Wellness,



The last inning of the seemingly endless summer and our fabulous South Carolina peaches inspired this gorgeous ready for the grill fish kebab.

One of my most favorite proteins to work with is fish, but living inland finding good, truly fresh fish was a challenge, until the Saltwater Markets opened in Clover, SC and Gastonia, NC! Just take a look at Saltwater Market’s Facebook page, Clint Boyd’s excitement at opened boxes of top notch fish especially flown in shine through; these guys really care about getting you good product!

For this segment, Saltwater Markets supplied me with the most amazing local fish you never heard of, Wreckfish; so called as this deep-water fish is found far off shore  in it’s habitat of shipwrecks and gullies. With a firm white fish similar to grouper, and a mild taste, this was an outstanding choice for the fish kebabs. Of course any firm white fish will work should this particular kind not be around.

A wrap of prosciutto retained the moisture of the fish on the grill and imparted a touch of saltiness. Threaded with peaches, zucchini, I finished the kebab with a Za’atar spice blend, and an easy pomegranate glaze.

See the replay of this dish being made live on Fox46 Charlotte here!


Chef Carol, NTP


Prosciutto Wrapped Fish Kebabs with Peaches & Pomegranate Glaze

Any firm white fish will work well in this recipe; wrapping the fish in prosciutto retains the moisture and adds a lovely crisp; the sweetness of late summer peaches and a pomegranate glaze are the perfect finish.

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6


Ingredients for The Sauce:

  • 16 fl. oz Pomegranate Juice
  • ¼ cup Olive Oil
  • 1 Tbsp. Wholegrain Mustard
  • 1 Tbsp. Fresh Lemon Juice plus 1 tsp. zest

Ingredients for The Kebabs:

  • 24oz Halibut, Cod, Snapper (any firm white fish)
  • 3 firm, ripe Peaches cut into 6 slices each
  • 9 slices Prosciutto
  • 2 large Zucchini cut into 2-inch slices
  • ¼ cup Basil leaves, chiffonade cut
  • 1 tsp Savory Spice Store Za-Atar seasoning
  • Salt, to taste
  • Olive oil, for cooking


  • Prepare the Sauce:
  • Place the juice in a small saucepan, and simmer until reduced down to 1/3 of volume.
  • Whisk in the rest of the ingredients and set aside.
  • Prepare the Kebabs:
  • Preheat the grill to medium high heat
  • Cut the fish into 2” cubes, and cut the prosciutto in two lengthways
  • Wrap each piece of fish with a piece of prosciutto.
  • Thread the ingredients onto the skewers, alternating fish, a slice of peach and zucchini, approximately 3 pieces of fish per skewer.
  • Brush each skewer with a little olive oil and season with salt.
  • Grill over medium high heat, turning often, until fish is cooked through, approximately 10 to 15 minutes cooking time
  • Remove from the heat and sprinkle with the Za-Atar seasoning.

Drizzle with the glaze and scatter over the basil leaves.

''Healing Never Tasted So Good’

'Healing never tasted so good’ is the slogan at Taste of Healing in Fort Mill, SC. This morning, chef and nutritionist Carol Green is in the FOX 46 Charlotte kitchen teaching us how to do a prosciutto-wrapped fish kebab with peaches & pomegranate glaze on #GoodDayCharlotte.

Posted by Rochelle Metzger on Monday, September 3, 2018


Special Equipment:

  • 6 large metal skewers, or large wooden skewers presoaked
  • Outdoor grill or stove top grill pan

One of the most popular super foods on the planet, Kale earned this spot as it is truly a nutrition powerhouse, rich in antioxidants and vitamins.

A cruciferous vegetable related to broccoli, cabbage and brussel sprouts, kale is loaded with antioxidants including beta carotene, vitamins K,  and iron. Kale is available in may varieties, such as the smoother straighter Lancino Kale, deep purple Kale, the bouncy curly Kale or ‘baby’ Kale, which is generally a blend harvested young.

Now we all know we should be eating this fabulous ‘food armour’, but quite frankly it quite often just doesn’t taste so great! The trick to enhancing the slightly peppery bitter taste of kale, is to blend it with sweet, crunch elements and a tangy dressing.

I this recipe, I blend the kale with crunchy Jicima, which is an amazing prebiotic food (feeding the good gut bacteria!), and bright golden beets, a great detoxifying food. To pretty up the salad I added watermelon radish in julienne strips, regular radish would work fine too.

Dress this fabulous salad with the tangy Cranberry Ginger Vinaigrette, enjoy alone, with a some protein added, or as a component to the ‘Bountiful Bowls’ recipe.



Kale Salad with Cranberry Ginger Viniagrette

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 0 minutes
  • Total Time: 20 hours
  • Yield: 8


  • 1 Bunch Lancino Kale
  • 1 Bunch Curly Kale
  • 2 Cups Jicima, peeled and shredded
  • 1 Cup Golden Beet, peeled and shredded
  • 1/2 Cup Fennel Bulb, shredded
  • 1/2 Cup Watermelon Radish, peeled and julienned
  • 1/2 Cup Kale Micro greens, for garnish


  • Prepare the kale, tear the leaves away from the hard rib, and discard the rib.
  • Tear or cut into bite sized pieces, rinse and dry well.
  • Add a small amount of the Cranberry Ginger Vinaigrette
    and work well into the kale.
  • Add the additional ingredients, toss with jut enough dressing to coat, serve.


Kale is truly a nutrition powerhouse and one of the most nutrient dense foods on the planet. The slightly peppery taste is well balanced with crunchy elements such as the Jicima and tangy Cranberry Ginger Vinaigrette dressing.



Bountiful Scene

This recipe is  inspired to showcase the crazy antioxidant power of a plant based  foods, that look beautiful and taste great too!

Bio Individual Blueprin

When it comes to dietary choices, I am a huge advocate of no ‘one size fits all’, and exciting advances in DNA technology has helped paved the way to unlock bio individual dietary blueprints.

Yes! The power of the plate! Your DNA is your ‘hardware’, and all of these epigenetic factors is the ‘software’, that can literally decide how your operating system is going to run.

Would you like to know more about your unique DNA code?  For more information schedule a complimentary 20 minute call.

No matter what your nutrition program of choice, unprocessed plant based foods high in fiber provide a nutrient rich antioxidant longevity boost.

Bountiful Plant Power!

Trending in the foodie world right now are  large bowls piled high with an assortment of choices such as grain, salad or protein, and generally drizzled with a sauce.

Vibrant, bountiful bowl, overflowing with vitality,  and most appealing, I decided to coin my own Taste of Healing phrase for this dish, behold the “Bountiful Bowl”! With no hard and fast rules as to what ingredients comprise a Bountiful Bowl, the key a composed arrangement rather than tossed together.

Plant Power Bountiful Bowl

 Bountiful Bowl


        To Assemble:

  • Choose a wide, shallow bowl, and place the salad, roasted root vegetables and quinoa in thirds in the bowl.
  • Drizzle with the cilantro creme, and top with the pumpkin seeds and chickpeas.



2014-09-11 08.36.49


This week I was delighted to return to my favorite spice shop, Savory Spice in the Atherton Mill, South Charlotte, to present another cooking demonstration. I am a huge fan of this store, a visit there to explore, smell and taste the spices never fails to inspire me, so I was delighted when Amy and Scott contacted me to try out their new Latin inspired spice blends!

 Good Fats – Bad Fats

Sharing my philosophy that food should taste fabulous and be healing too, the topic for the evening was ‘Good Fats vs Bad Fats’. Perhaps the most misunderstood key foundation, good fats are indeed essential to good health, and bad fats extremely damaging. We covered key essential fats and their role in optimal wellness; which fats are best to cook with, which are best consumed raw and some which should simply never be consumed, more detail is covered in my previous blog post:

 A tribute to the First Lady of Fat

Coincidently this week as I was preparing this presentation, I was saddened to hear the news of the passing of Dr Mary G. Enig , I call her the First Lady of Fat’ as she was truly the pioneer in revealing the truth about fats, that butter is better and fats can be healing!

 Latin Heat!

Inspired by the fabulous new spices at Savory Spice Store, and with Fall arriving, I created an appetizer menu with a Caribbean Latin theme. I will be sharing all the recipes in a series of blog posts; the first recipe is actually two recipes in one, I created a hugely popular main entrée recipe, which is repurposed to be used as the topping for the appetizer, with plantain Tostones.

 Free Gift for You!

Scott and Amy have graciously offered a free 2 oz bottle of spice with purchase to anyone visiting the store, simply mention ‘free sample, Taste of Healing’!

Stay tuned for more recipes to follow on the blog, and enjoy!


Cuban Island Spiced Chicken with Black Beans & Rice

2014-09-11 08.45.45

Marinade Ingredients:

¼ cup fresh Lime Juice

Zest of two Limes

½ cup  Cilantro stems, finely chopped

2          tablespoons Olive Oil

3          tablespoons Cuban Island Spice (Savory Spice Shop)

8          Chicken legs, bone in

Combine all marinade ingredients, coat chicken well, cover and refrigerate two hours, up to six.



1 cup   Brown Rice

2 cups  finely diced Yellow Onion

3          cloves Garlic, minced

2          cups Tomato, pureed

5          cups Chicken Broth

½         cup White Wine

2          cups cooked Black Beans

Salt to taste

Olive oil for cooking

½ cup Cilantro, coarsely chopped, to serve



Preheat oven to 350 F

Place chicken skin side up in a large casserole dish and place in the oven.

While chicken is beginning to cook, prepare the rice:

Heat a medium dutch oven over medium heat, add a little olive oil and sauté the onion and garlic until caramelized, scraping the pan to loosen the browned bits.

Add the rice, tomato, broth and white wine with a teaspoon of salt.

Bring to a simmer, cover and cook for 10 minutes, turn off the heat, the rice is precooked at this stage.

Mix the cooked black beans with the rice.

Remove the chicken from the oven, lift up the chicken pieces and pour the rice and black beans into the dish.

Place the chicken pieces back on top of the rice, and slightly bury into the rice.

Bake a further 45 to 60 minutes, basting the chicken once or twice, until the rice is tender and the chicken is golden brown.

Serve with additional chopped cilantro.



Plantain Tostones topped with

Shredded Cuban Island Chicken and Cilantro Crème


The Cuban Chicken main dish can be transformed into a great appetizer! Debone some of the chicken, shred and mix with a little of the sauce, sans the rice and beans. An easier version is to marinate some chicken breasts in the marinade recipe, grill or bake and shred.




Tostones are prepared from green plantains, the cousin of the banana, these are best eaten cooked. For successful Tostones, look for plantains that are green with brown speckles, if they are too ripe they will not fry up well.

Traditionally, Tostones are made by twice deep frying the plantain pieces, I have developed a recipe that pan fries with less oil. Use a saturated fat that can withstand high heat cooking like coconut oil, ghee, lard or beef tallow, I used a combination of ghee and coconut oil for this recipe, purely for flavor.



4          green Plantains

Coconut Oil & Ghee for cooking



Using a vegetable peeler, peel the plantains and cut into 1 “pieces.

Heat a skillet over medium heat, add about 3 tablespoons of cooking fat, and immediately begin cooking the plantains, they oxidize quickly.

Fry, turning often until golden on all sides, remove to a cutting board.

Using a plate or bowl, carefully flatten the plantains into large chips.

Wipe the skillet clean if necessary, add more cooking fat, around three tablespoons, and fry the plantains for a second time, until crispy and golden.

Hold in a warm oven.


Cilantro Crème

A simple topping for the appetizer, this delicious crème can be used on tacos and entrees too.


2          cups Crème Fraiche or Sour Crème

1          bunch Cilantro, rough chopped

1          tablespoon Apple Cider Vinegar

Salt to taste

Blend all ingredients in a blender or food processor until smooth. Transfer to a squeeze bottle or piping bag for easy dispensing.


To assemble:

Top each tostone with a little shredded chicken, drizzle with the crème, and top with extra chopped cilantro.


Check back for more recipes to follow!!





Spectacular shades of blue and turquoise flash by as the dive boat skips over the Caribbean Sea. It’s a perfect day to scuba dive, bright and sunny with calm sea conditions.

My friend smiles at me ‘You ok?’ he says. “Yeah, I’m fine’ I fib, ‘I’ll just take my time descending, see you on the bottom’. The reason for my apprehension? This was my first time scuba diving in open water in over ten years!

The dive boat reaches our destination and minutes later with the help of the expert crew from Pepe Scuba we are geared up and splash overboard; I hang on the surface, put my face in the water and breathe through the regulator, getting comfortable with the sensation.

Slowly I begin the descent to the incredible beauty of the coral reef below; mesmerized by the surroundings I relax and it all comes back to me. Drift diving on the reef, often times moving with the current at speeds of around three knots gives one the sensation of flying, weightlessly suspended, moving past coral fronts and schools of fish an amazing experience!

So what took me so long to get ‘back into the water’? I learned to scuba dive years ago in South Africa and had the privilege to dive at many exotic locations in Africa, the Caribbean and Bahamas. Unfortunately, my dive adventures came to a halt when I developed a very serious heart condition, atrial fibrillation, and could no longer dive due to the erratic heartbeat.


A beat too many..


Atrial fibrillation (also known as Afib) affects more than 2.5 million Americans and is a problem with the rhythm or rate of the heartbeat; the heart’s electric system ‘short circuit’ causing unstable, erratic and chaotic rhythms. There are many reasons for the onset of Afib, congenital conditions, metabolic causes, heart disease, viruses to name but a few, namely anything that compromises the body and interferes with the electric circuit of the heart.

My condition was triggered by a flu virus which damaged my heart, and eventually deteriorated over the years. I would find myself short of breath, dizzy and exhausted; visits to specialists, hospital stays and heavy duty drugs only left me feeling even worse.

Having lost faith in conventional medicine, my quest for healing led me to natural therapies; I was fortunate enough to find a cardiologist who was invested in a naturopathic approach (a rare find!).


Life changer


This was a fortunate turn of events, the doctor explained how my condition was being worsened by my compromised immune system and dysfunctional digestion. I began to see the body as an amazing integrated system, and understand how everything we choose to eat can harm or heal us.  What I ate could have the effect of throwing me in Afib and draining my energy, food can be your slowest poison or most effective medicine.

To allow my body to function more efficiently, under the doctor’s care I embarked on an elaborate detoxification program, and began working on healing my digestion. The body is constantly under barrage from toxins from food additives, pesticides, drugs, beauty products, alcohol, and environmental pollution to name but a few! The amazing body is constantly trying to move toxins out, via our elimination pathways, namely the cardiovascular, lymphatic, urinary, digestive and respiratory systems, and the skin.


Detox: Cleanse or Crisis?


While a detox may seem like a really great idea, the danger in too rapid a detox is in toxins being released too fast, and not being able to leave the body, causing a backup in the elimination pathways. This could be dangerous to anyone with an underlying health condition such as what I suffered from.  A detox can be a very beneficial cleanse, but can also create a crisis and should always be supervised by a trained practitioner.


Do you have a health condition which could be improved by a detox?

For more information on my programs:


Nutrition improved my condition immensely, but was not completely alleviated due to the damage to the heart. I was fortunate enough to be have ground breaking heart surgery back home in South Africa which repaired the problem, it was however the opinion of the surgeon I may not have survived had I not taken the steps I did with nutrition; a powerful message!

My personal health challenges have lead me to my path in healing, I believe most health conditions can be alleviated, reversed or prevented with the power of nutrition, and the best part, with real food which tastes amazing ‘Healing Never Tasted So Good’!





I am honored to partner with the Heart2Heart foundation, and share my message of health and healing, thank you to Sheila Caldwell for the invitation to present at the ladies Night.

Our fabulous dive trip was to the island of Cozumel, I got to drift in an underwater paradise each morning, and explore the culinary delights of the island each evening. Fresh, vibrant flavors, and succulent seafood are prominent on the menus. Inspired by the culinary delights of Cozumel and a lunch favorite of Fish Tacos, here is my Mexican menu prepared at the event.

For the event I prepared Chicken Tacos, with all the fixings; Pico de Gallo with Fire Roasted Poblanos, Avocado Cilantro Jalaopeno Crème and Jicima Slaw. My spin is adding in fire roasted chilies, adding a depth of flavor, enjoy!


Chicken Tacos


I enjoy making up my own spice blends, the recipe follows; store bought taco or Mexican blends could be used, beware of additives in the spices.

Serves 6


3          Boneless, Skinless Chicken Breasts

1          Lemon, juiced and zested

1          Tablespoon Mexican Fiesta Blend (see recipe)

1          teaspoon salt

½         cup gluten free flour blend (King Arthur all purpose or preferred brand)

Coconut Oil for cooking.


  • Slice the chicken on the diagonal into ¼ “ strips.
  • Place in a bowl with the lemon juice, zest, spice and salt, toss well.
  • Cover and marinade in the fridge for at least one hour and up to six hours.
  • Preheat the oven to 350F
  • Place the flour in a bowl and dredge each piece of chicken individually.
  • Preheat a skillet over medium high heat, add a tablespoon of coconut oil and brown the chicken pieces in batches on both sides.
  • Remove to an oven proof dish and finish in the oven until cooked through, approximately five minutes.


Mexican Fiesta Spice Blend


3          Tablespoons Chipotle Powder

2          Tablespoons Smoked Paprika

2          Tablespoons Dried Minced Lemon Peel

2          Tablespoons Dried Oregano

1          Tablespoon Annatto Spice

1          Tablespoon Cumin

1          Tablespoon Onion Powder

1          Tablespoon Granulated Garlic


  • Blend together, store in an airtight container


Pico de Gallo with Fire Roasted Poblanos

Serves 6


4          Vine Ripe Tomatoes, small dice

½         Red Onion, finely diced

2          Poblano Peppers

2          Tablespoons chopped Cilantro

½         teaspoon Salt

½         teaspoon Mexican Spice

1          Tablespoon Apple Cider Vinegar

2          Limes, juiced and Zested

1          Tablespoon Olive Oil


  • Prepare the Poblano Peppers: Roast the peppers directly over an open gas flame or a grill, using tongs and turning until blackened all over.
  • Place in a brown paper bag (shopping bags work great), and allow to rest for about 10 minutes.
  • Scrape off the blacked skin, remove the seeds and rinse clean.
  • Prepare the Tomatoes: Cut open the tomatoes and remove the centre hard core and seeds. (This prevents the salsa from becoming watery) Cut into small dice.
  • Mix together with all ingredients and season to taste.

Avocado Jalapeno Cilantro Crème

Serves 6


1          ripe Avocado, peeled, pit removed

2          Jalapeno peppers, seeds and stalk removed, rough chop

1          cup Cilantro, rough chopped (about 1 bunch, stalks and all!)

2          cups Organic Sour Cream

½         teaspoon Salt

½         teaspoon Mexican spice


  • Place all ingredients in a food processor or blender, and process until smooth.
  • Check for seasoning


Jicima Carrot Slaw

For ease of preparation I use a food processor with a grater blade attachment, this could also be prepared on a conventional box grater or mandolin slicer.

Serves 6


2          cups Shredded Jicima

3          cups Shredded Green Cabbage

1          cup Shredded Carrot

2          Limes, juiced and zested

1          Tablespoon Apple Cider Vinegar

2          Tablespoons Olive Oil

1          teaspoon Salt

½         teaspoon Mexican Spice


  • Toss together all ingredients, taste for seasoning


To Serve the Tacos:

Soft or hard Taco Shells, three per person, warmed as per instructions.

Place chicken strips and fixings in bowls and serve family style.