Detox Salad


Detox Salad

          I hope you have had a fabulous and magical holiday with your family and friends!

This is one of our favorite salads to eat,  especially after holidays of rich, heavy meals. Many of my clients have made it and loved it. Now, I’m documenting it here so you can refer back to this recipe over and over again! If you haven’t tried it, it is a must!

I call it a detox salad because it contains a very detoxifying green leafy herb called cilantro and the spice turmeric.

Cilantro can help the body rid itself of heavy metals. We get metal toxins in our bodies from a variety of places including dental fillings, aluminum deodorant, the aluminum foil we use in food preparation and storage, vaccinations, cadmium from secondhand smoke, and polluted air. Metal toxins are harder to rid our bodies of than other toxins, but cilantro is highly effective in helping the body detox them. Cilantro is also a good source of dietary fiber and iron, magnesium and manganese. I love the light flavor it adds to my salad mix and this is a great way to add it to your food!

This salad also contains the spice turmeric, which is anti-inflammatory, increases liver function, is detoxifying, and can help regulate blood sugar.

My daughter, Amanda, and I like to add greens to almost all of our recipes. It makes them healthier and lighter. If we are having a rice or pasta dish, when it’s warm and ready to serve, just combine it with salad greens. It is so easy and absolutely delicious!


1 c. romaine lettuce, torn into bite-sized pieces
1 c. cilantro, chopped
¼ cucumber, peeled and chopped
1 red pepper, seeded and chopped
1/2 c. chopped tomato
1 ½ or 2 c. warm, sprouted and cooked green lentils
1 tsp. minced red onion
1 avocado, pitted, peeled and chopped into chunks
2 T. extra virgin olive oil
¼ tsp. curry powder
¼ tsp. turmeric
unrefined sea salt to taste
fresh ground pepper to taste

Directions: Combine all ingredients well and enjoy!

Note: This is also a salad you can enjoy warm or make ahead of time and store in the fridge for a few days, I love it when the flavors have a chance to meld together. Just remember to chop the avocado later right before serving.

Variation: You can substitute beans for the lentils.

This recipe makes one to two servings.

If you like these recipes, you may like my cookbooks about healthy eating.

Please leave a comment and join the conversation!

I love to hear what you think!

Weeds, Dandelions and Your Health!



Weeds, Dandelions and Your Health!


It’s spring and our yards and gardens are sprouting fourth with life! So, what is the big deal about weeds?

One person’s weed is another person’s treasured herb.

A weed is simply a plant that is not meant to grow in a certain landscape.

But really, the rainforest is one big group of weeds (plants) that are superfoods!

We need to change how we look at our garden and our health. It is all a matter of perspective. I probably drive my yardman crazy, because I tell him not to cut down my dandelions and other plants that are growing wild around my yard.  I let all of my plants go to seed.  This means they keep growing until they produce seeds.  I let nature take its course, and I have gardens growing all over my yard….an arugula here and a swiss chard plant there. It is fun, and I love seeing where my salad will pop up! I love the wildness of it!

Well, I hear about everyone trying desperately to kill their weeds. Dandelions are apparently one of the ones they target. I know Monsanto has had an advertising blitz, and round-up weed killer has been developed just to stamp out the plant.

Well, in my garden, the dandelion is one of my most treasured plants. I make tea from it, I juice it with my cucumbers and celery, and I also put it in my salads. I noticed the other day that it is right next to the spinach at Whole Foods Market.  Dandelion is one of the most healthful plants around! With the high cost of food, you have a very easy-to-grow, inexpensive superfood right in your very own back yard.
Let me explain why dandelions are so wonderful.
Europeans have used them for centuries in their salads, teas, and food. Dandelions have been known for helping with digestion and liver function. Also, people who have any kind of gall bladder issue, or who have trouble producing enough bile for the digestion of food would really benefit from drinking dandelion tea or consuming more dandelion greens. They help in so many wonderfully amazing ways, so why are people killing them instead of eating them?

 Stop killing your healthy salad in your yard…go organic and harvest your weeds! Dandelions…I love them!


To watch my video on Organic Gardening click here!


Please leave a comment and join the conversation!

Everyone would love to hear what you think!


Sign my petition to save the honey bees! Click here  to read it.


For more information go to: www.organichealthylifestyle.com

Tom Spicer – The Spiceman

Anne, Tom Spicer , Nancy Addison & MImi at Tom's for book signing

Monday,  I found out we lost a very dear person, Tom Spicer.


We all knew Tom. He was not known as a big man in terms of physical stature, but he was a big man in that he was extremely smart and talented, had a wonderful sense of humor, a big heart, was a good father, a great brother, a great friend, and I’m sure much, much more that I’m not even aware of.

It took me some time to write this, I was so incredibly heart sad. But I’m writing this as a tribute to my friend, who will be greatly missed.

He left a big impact on Dallas and on those who knew him. He knew something about everything, and a lot about a lot of things.  You couldn’t help but respect him. He quite literally led a movement in Dallas for living healthier lives and eating a healthier, fresher, more plant-based diet. He had a passion for gardening, food and life. He was incredibly genuine, generous and kind.

He was a self-made man who’d risen to a very impressive level in life in many ways, in the mere years he had with us.

I hadn’t known Tom that long, but I worked on some projects with him, and we had joined forces in our love of growing and consuming beautiful, healthy plants. He was an enormous force in Dallas, providing healthy fresh food for all of us to enjoy and thrive from. He had a gift for fun, laughter, making plants grow and creating exceptional gourmet food.

When I was Larry Hagman’s chef and nutritionist, I’d go to Tom’s to get the freshest organic foods I could. It was always such a delight to go back into his garden and see what he was growing at the time. It was a magical garden. I just felt better every time I went there.

At special times he’d be… on his hand-made musical instrument, playing the most beautiful music and sweeping everyone away into another world.

He was such a dear person, and I enjoyed his company so much. He was unique and rare. His place (one being – FM 1410) was always filled with conversation, music, and laughter.  It made me think that this must be what it was like in France, when the Impressionist artists and writers were together. Tom was magical in creating a space for everyone to feel relaxed, accepted and free to share their thoughts, dreams, art and aspirations. He was like the Gertrude Stein of Dallas. A rare and cherished person.

The picture I added above was one taken when he gave me a book signing (my book is: How To Be A Healthy Vegetarian)  party at his place FM1410. ( Thai’s Tom in the middle. I’m in the blue dress on the right with my mother next to me.) It was a joyous event and he was so dear to make food using recipes from my book. He had also contributed some recipes to my book. He was a such a dear friend.

He was the leader of a movement.

He will be greatly missed.

He has my respect and admiration.

I will miss my dear friend immensely.

I was working on a book with him and I happen to have a biography of his that we were putting in our book. I don’t think he would mind if I shared this with you.

Tom “Spiceman” Spicer’s food and music have always been intertwined. They are ripe, delicious, and sexy like homegrown, Creole tomatoes.

The Spiceman grew up in the Crescent City ,New Orleans, Louisiana into a family of five sisters, Doris, Diana, Bettina, Alice and Susan, and one, macho brother, Hank. Tom was raised by his right-brained mother, Alice, and his left-brained father, Captain Henry C. Spicer, Jr. Somehow his Danish mother managed to meet and marry his Dad, from Waycross, Georgia in Venezuela. Now that’s a spicy melting pot!

Tom entered at the tail end of the family and of his father’s naval tour of duty. Born in New Port, RI in 1956, he traveled with his family to Holland where they resided for 3 years. When Tom was 4 years old, Capt. Spicer and family were transferred to New Orleans where the Captain became Commandant of the 8th Naval District in 1960.

The two major influences and loves in Tom’s life are music and the land. The love of music comes via his dad. The love of the land comes via his mom. They are uniquely combined in The Spiceman.

As a young man Tom’s dad was a Jazz violinist and played gigs on the east coast that helped feed his family during the depression. One of the bands he was part of was called “The Georgia Jazz Babies”. His dad also entertained his large family by playing the piano at home.

Tom Spicer formalized his love of music by studying and playing bass at Berklee College of Music in Boston, MA. He then worked for many great musicians such as Clarence Gatemouth Brown, Robert Ely, Tracy Nelson, and Zachary Richard. He toured with Zachary Richard through France and Canada where he was introduced to the best food and freshest markets he’d ever experienced.

As a child Tom gardened with his mother in the lush, fertile soil near the Mississippi River. He frequented the French Market near Jackson Square as a child with his parents and later as a produce merchant. At the French Market he procured fresh Creole tomatoes, bay leaves, peppers and satsumas to sell to his Crescent City clients. One special client was his sister, Susan Spicer, chef/owner of Bayona restaurant in New Orleans.

Arthur Griffin, Tom’s great-grandfather, was a horticulturalist extraordinaire imported from England to New England in the early 1900’s by the Vanderbilts. Arthur grew hothouse melons and strawberries in the dead of winter for the Vanderbilts. However, he was more noted for his flowers winning trophies like the “Gardeners Chronicle” for his breed of “Gloriossa Rothchildsianna”.

In 1979 Tom’s connection to the land was enhanced when he was recruited by an oil and gas lease acquisition firm in Lafayette, LA. He trained to become a Louisiana, Oil & Gas Landman, which enabled Tom to rightfully say… “I’m a Looziana landman….dat’s de lease I can do”.

Upon returning to New Orleans after the oil crunch, Tom’s long time friend and peer, Jim Bremer, recruited him to work for a specialty produce company where Spiceman truly began to blossom.

Tom moved to Dallas, Texas in 1984 to expand his field of dreams. He was recruited by a failing hothouse tomato operation. Tom turned it into one of the most successful fresh herb and specialty greens operations in the state. At the same time he continued to play bass guitar and join the Dennis Cavalier Band every Mardi Gras where his bass playing was like file to gumbo.

When Tom’s imaginative bass playing styles and creative, New Orleans musicality got a hold of the flea market kalimba his sons, Erik and Maxwell, brought home, the Seque Kalimbass was born. Tom was able to join his bass with the African thumb piano and some great music has come alive.

The people who have had the delight of experiencing Tom “Spiceman” Spicer’s food and music keep coming back for more.

I will miss Tom very much. He leaves a huge void in many of our lives.

– Nancy Addison



Tom Spicer and Anne oliver lewis at farmers for farmers at Lee ParkThis is Tom Spicer and Anne Oliver Lewis at their booth at the Chefs For Farmers Event at Lee Park in Dallas.


Click here if you want to watch Tom teach us how to cut green onions in the proper way.


Click here to watch an interview with Tom and SMU Reporter.


Click here to watch him play his unique musical instrument!


“Raising Healthy Children” By Nancy Addison – Best Seller On Amazon!

full cover nov 2014 4 copy 2



I released my new book today on Raising Healthy Children!

It made the best seller’s list!

Raising Healthy Children is a comprehensive book full of encyclopedic information! This book is filled not only recipes and information about how you can raise your children in the healthiest possible way, but also includes resources, references and endnotes to give you the most comprehensive book on how to raise healthy children on the market today. Nancy Addison walks you through the grocery store, shares natural remedies, discusses the health benefits of breastfeeding, shares recipes for non-toxic body products, supplements, vitamins, minerals, and so much more.



Bestsellers amazon screen shot - copy

Nutrition Expert, Author- Nancy Addison Talks About Staying Hydrated This Summer

Staying Hydrated This Summer

I was on The Broadcast, KTXD – TV, with Amy Kushnir.
I talked about the importance of staying hydrated! That matters so much now that we are in the heat of the summer! Also, make sure your animals and wild animals have enough water as well. Drinking enough water can help you lose weight, as well as support a healthy immune system. Here is my segment link, if you would like to watch it! Let me know what you think. I would love to hear from you!

Click Here to watch the show!Nancy Addison & Amy Kushnir on set 2 for hydration segment

Fancy Tomato Salad by Nancy Addison and Maryann De Leo

I love to garden!!

I love picking fresh food straight from my garden!

I know how healthy it is and what kind of seeds it is grown with. That is so important to me.

Who has some wonderful tomatoes from your garden? I love tomatoes and I grew these!

Here is one of my favorite recipes!

Organic gardening expert chef and health expert, Nancy Addison's organic tomatoes she grew in her garden.

Organic gardening expert chef and health expert, Nancy Addison’s organic tomatoes she grew in her garden.

Fancy Tomato Salad


Serve this salad at room temperature or cold on a hot summer day.
The vegetables in this recipe have natural electrolytes and are very hydrating.

Salad Ingredients:
1 cucumber, sliced

1 red or yellow bell pepper, sliced

1 small–medium onion (sweet, Vidalia, or red), sliced

3 large tomatoes, sliced

Dressing Ingredients:
3 T. balsamic vinegar

3 T. extra-virgin organic olive oil

1 T. honey (optional)

1 T. fresh basil, chopped (or 1⁄2 tsp. dried)
1⁄4 tsp. unrefined, sea salt

1. Combine all dressing ingredients and set aside.
2. Combine all salad ingredients and toss in a bowl.
3. Add dressing to salad and toss.

Note: When slicing the vegetables, the bell pepper looks pretty when it is sliced so that it retains it pretty shape all around the middle instead of just slicing it lengthwise strips. The onions look really pretty sliced into rings. The tomatoes can be made into chunks.
Serving size: 2 servings

This recipe is from page 214 in “Alive and Cooking”
by Maryann De Leo and Nancy Addison.






Copper is a natural element in our world. It has been used for centuries in drinking glasses, cookware, tongue scrapers, and many other things. I thought it was just because it was durable and handled heat well and evenly, which is why I use copper cookware in my home.

However, I learned it has other benefits when I was reading the other day about some studies conducted on copper surfaces in an intensive care unit. With healthcare acquired infections being a huge problem in medical care facilities, I found this study very interesting.

They tested copper surfaces in intensive care units, and then measured the percentage of germs and bacteria in those rooms.

Here is a quote from the article:
“Results. The rate of HAI and/or MRSA or VRE colonization in ICU rooms with copper alloy surfaces was significantly lower than that in standard ICU rooms … Conclusions. Patients cared for in ICU rooms with copper alloy surfaces had a significantly lower rate of incident HAI and/or colonization with MRSA or VRE than did patients treated in standard rooms.” (1)

The study involved sixteen intensive care hospital rooms. They put copper surfaces in half (eight) of those rooms. The result was that the rooms with the copper surfaces had about half the rate of infectious germs, MRSA (methicillin resistant staph infections), etc., than the rooms that did not have the copper surfaces. Another study I read found that the bacteria counts found on copper surfaces were 83% less than non-copper surfaces. That is huge. That is wonderful and so easy to implement.
If you are remodeling a kitchen, I would think that copper surfaces would be a healthy countertop to install.

Furthermore, copper was believed throughout history to support the lymphatic system.

So, in my own conclusion, using copper in our homes, in our pipes, and in our cookware or drinking glasses can have very positive results to our health.

Source: 1 – Copper surfaces reduce the rate of healthcare-acquired infections in the intensive care unit.
Article source: Infect Control Hosp Epidemiol. 2013 May; 34(5):479-86. PMID: 23571364
Author(s): Cassandra D Salgado, Kent A Sepkowitz, Joseph F John, J Robert Cantey, Hubert H Attaway, Katherine D Freeman, Peter A Sharpe, Harold T Michels, Michael G Schmidt
Article Affiliation: Department of Medicine, Medical University of South Carolina, Charleston, South Carolina.
For more information go to www.organichealthylifestyle.com

Basic Green Drink

A basic green drink recipe that is easy to make from a variety of fruits and vegetables, including those you have in the fridge right now. This drink nourishes the cells and heals the body and is only a few minutes away. Not only that, it is delicious!

Basic Green Drink

1-cup leafy greens
1 or 2 pieces of fruit (cored and chopped into pieces)
1 to 2 dates (pitted and soaked about 20 minutes)
3 cups of water

Place in blender and blend.

Note: A powerful blender. like vita mix is recommended.

Greens can be lettuce, spinach, kale, beet greens, etc.
Fruit can be apple, pear, banana, mango, any combination desired.

This summer I am having two book signings in Redstone Colorado. I am looking forward to getting up to the mountains. When I am up there, I am having raw food cooking classes at the Redstone Art Center.

Would you like to arrange a book signing?

Would you like to have me teach a raw food un-cooking class?

Please contact me directly at

Almond Cookies – Raw, Healthy and Easy To Make!

I frequently make these living-food cookies using almond meal I have leftover after making almond milk. I never wanted to waste the almond meal, and this is a wonderful way to use it. You can make these into small snack bars as well. Make sure to store these cookies in the refrigerator.

Would you like to eat a healthy delicious cookie?

Easy too!

This recipe is one of many raw recipes in my book, “How To Be A Healthy Vegetarian.”

Raw recipe


2 c. almonds, soaked in water 12 to 18 hours, or almond meal
1⁄2–1 tsp. sea salt
1⁄2 c. or more honey
1⁄4 c. almond butter
2 T. protein powder
1⁄2 c. organic, raw, shredded coconut

1. Grind almonds and sea salt into a fine meal.
2. Slowly add honey, almond butter, and protein powder to make
sticky dough.
3. Roll dough into round long logs.
4. Roll logs in coconut.
5. Wrap logs in parchment or wax paper and then in foil. 6. Chill until firm.
7. Cut slices a little over one-quarter-inch thick.

I use Garden of Life brand protein powder.

Gently press cookies in coconut after they are sliced, for a more coconut-y flavor.

Everyone asks me where they can get a copy of my book.

You can order my book(s) on Amazon, Barnes & Noble and of course, right here on the site!

Super Chocolate Power Smoothie

I love delicious food. We all need nutrient dense food this summer, so we can do all the fun things we have on our agenda!
Here is one of my favorite raw, healthy recipes from my cookbook, which has over 115 yummy and easy recipes in it. The book can help you lose weight, boost your immune system, get your libido healthier, make non toxic body care and home care products with organic food and gardening tips.
I thought I would share it with you!

Raw recipe
Yes, you can have chocolate for breakfast and it will be healthy! Cacao is one of, if not the top anti-oxidant foods in the world. It is nutrient- dense. Note that if you’re making this drink for someone who is diabetic, sweeten it with stevia instead of dates.
2 1⁄2 c. almond milk
1 or 2 bananas
1 T. cacao powder or cacao nibs
2–3 dates, pitted and soaked in water for an hour or more or if you are diabetic – use a half dropper of toffee flavored stevia
1 T. nut butter of choice (almond works well)
1 tsp. chia seeds
1T. extra-virgin, pure coconut oil
1 scoop protein powder

1. Blend all ingredients well in a blender and enjoy!

Everyone asks where you can get my book: amazon, Barnes & Noble or my website.