L I S A  H A G A N  B O O K S




Hive-Mind novel by Gabrielle Myers, organic farming, cooking, California organic produce, Chef

Gabrielle Myers author, cook and chef releases  Hive-Mind with Lisa Hagan Books/ShadowTeams

“In powerful lyric prose that sometimes can’t help give way to poetry…

Gabrielle Myers sings her own, very personal love song to the soil under all of our feet. The voice in Hive-Mind is complicated, edgy, vulnerable and deeply in love with fig trees, cherry tomatoes, and the sound of crickets on a hundred and ten degree summer day.  In these dark, environmentally catastrophic times, we need books like this one to shake us out of our slumber, remind us where we came from, reconnect us to what we are.”

Pam Houston, Author of Contents May Have Shifted


“It’s gorgeous. The writing is so precise and riveting that you can’t tear yourself away from any moment. Myers is a writer of elegance and heart, and also of extraordinary intelligence. I’m not quite sure how you create this hardhearted and yet spiritually elevated work; but she has somehow managed it. It’s a remarkable experience to read this book. So please do.”

Wesley Gibson, author of Personal Saviors

  The quotes above will hopefully convince you of the writing in Hive-Mind. Now we want you to know that Myers can also cook. This puree will become a go-to dish for entertaining or that magic hour of just sipping a drink at day’s end.

And really, how much hummus can we eat?

     Lemon-White Bean Puree

“I suggest using following recipe as a base bean puree recipe. From this basic recipe, you can add chopped olives, tomatoes, spinach, or capers, crushed fennel seed or cumin, or even sautéed ribbons of kale and escarole. While you can lather the puree on a toasted baguette and top it with a generous drizzle of olive oil and pinch of parsley, this smooth mix also acts as a healthy alternative to the ranch and sour cream dips often served with crudité. Try this savory puree as a substitute for the often canola-heavy mayonnaise in your favorite sandwich.”

3 cups cooked or canned cannellini beans

2 lemons, zested

1 lemon, juiced

½ cup extra virgin olive oil

1/8 to ¼ cup water, depending on consistency

1/8 tsp. crushed red pepper

salt and pepper, to taste


1. If you use canned cannellini beans, rinse the beans in a colander under cold running water until the starchy residue is removed. Allow the beans to drain until all the excess liquid is gone.

2. Place all the ingredients in a food processor, and blend until smooth. If the mixture seems too thick and the ingredients aren’t easily blending, add a few tablespoons of water.

3. Season the puree with salt and pepper. If you like more spice, consider adding an additional 1/8 = 1/4 tsp. crushed red pepper.

4. You can serve the puree immediately, or store it in an airtight container in the refrigerator.


Gabrielle Myers

(This  recipe originally appeared in the Prostate Forum Blog in September 2013: prostateforum.com)



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/Beth Wareham

People are getting a little wacky with the authenticity demands on green smoothies. I feel bad about it because I am never going to eat whirled up raw cabbage. Same goes with nettles. True of turnip greens. No.Can.Do

I’m sorry I’m not “greens diverse” but my baby spinach and kale have to do. These things have to be as close to heaven as I can get them or I just won’t drink the thing down. It also has to be cold and very thick to trick my being into not thinking it’s some healthy lawn juice.

Here are some ideas for ever creamier Green Smoothies:

1. Nut butters: peanut, cashew and almond butter are all wonderful in a green smoothie. Pair with a coconut base and you will always be right. (How simple is that?)

2. Refrigerated Coconut Milk: Leave a can of coconut milk in the refrigerator overnight. Open and remove the thick white solids settled at the bottom of the can. Add to the smoothie and use use the rest o the milk for another purpose.

3. Frozen fruit: Find frozen fruit with no sugar added for your green smoothies. Because the fruit is ice cold, you won’t need to add ice cubes and your drink will be much creamier and thicker.

4. 100% Fruit: I stir in a tablespoon of 100% fruit (with no added sugar) after I finish whirling the smoothie. It jacks up the flavor and thickens the drink.

5. Presoaked Chia Seeds: Chia seeds hold moisture so you can change their flavor willy nilly. So, soak them in extra exotic juice and throw them in the smoothie AFTER you blend. They become a different kind of ingredient.

6. Melted dark chocolate: It takes seconds in a microwave and a minute on the stovetop but allows you to put top quality, high fat dark chocolate into your drinks. Heaven.

To buy Skinny Green Smoothies, click here: Skinny Green Smoothies

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/Beth Wareham

I’ve edited or promoted three editions of the Joy of Cooking as well as Bobby Flay, Danielle Boulud, Mark Bittman, Dr Mark Hyman, etc, and have probably written and edited 25 more cookbooks. What I see, unilaterally, with every new eating trend or innovation is that it dies as the flavor dies. People just need interesting things to eat to make life interesting. Food is one of the simplest ways to cheer someone up. So, make it taste good.

Too many green smoothies taste like the front yard. Too many smoothie advocates are so used to that green/lemon tartness they don’t want other flavor, but my bet is that you do. We are not woodland animals, at least not now. We have more sophisticated palates than the #greensmoothie people give us credit for.

The following are 10 ways to jack up the flavors of you drinks. It may add 30 seconds to 2 minutes to your preparation time, but your smoothie will be jacked and the best in the yard.

1. Melt 1 – 2 ounce fine dark chocolate with high fat content in a double boiler. Add to the smoothie just before you add the ice. Blend and then blend in extra ice to compensate for heat in the chocolate. MILKSHAKE TIME.

2. Grill fruits. That’s right, a slightly charred peach or apricot transforms a smoothie.

3. Use frozen red grapes. This is a perfect summer move and changes the temperature and texture of the smoothie. It will also bring that great red grape health to the drinker.

4. In a small dry frying pan over medium heat, stir your Ceylon cinnamon and turmeric (anti-inflammatory giants) for 1 to 2 minutes or until highly fragrant. Add to smoothie before you add the ice to compensate for the heat. You just may need a few extra cubes.

5. Use flavored teas that accentuate the main ingredient of your smoothie. Instead of adding lemon, use a lemon-flavored tea. If you are making a chocolate smoothie, you can add a complementary flavor such as a raspberry or orange tea as your base liquid.

6. Grow fresh herbs you cannot find in your local grocery. Thai basil is amazing in green smoothies, so is fresh lemongrass, chamomile and verbena. If you can’t find it, grow it.

7. Add liquid homeopathic drops such as valerian for sleepiness or passionflower for insomnia and pain. These drops are sold with or without alcohol, which is moot given how little you will use. Just make sure it tastes good to you and is a remedy that will assist with any issues you have from sleeplessness to anxiety and inflammation.

8. Make your own almond milk – here’s a great recipe http://bit.ly/UgRmxQ and your own cashew milk with this recipe here http://bit.ly/1iUJRav

And of course, ALL the recipes are in here: Skinny Green Smoothies – just click on the title to buy.


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 I didn’t start this green smoothie thing. A human being DIDN’T start this green smoothie thing. I mean if you look into the mouths of animals, all you do is see them making green smoothies there.

Look at Livingston. He’s only 10 with another 140 years to go. His skin isn’t as soft as mine, but I think his has spurs for a reason. Some sort of need in the desert to protect himself.

His favorite green is collards. This is his smoothie:

 Livingston’s Smoothie

1 cup chopped cantaloupe

1-2 cups shredded collard greens

Juice of 1/2 lemon

1 tablespoon tumeric (for old joints)

2 tablespoons fresh chopped mint



1. Put all the cantaloupe, greens, lemon, turmeric and mint in the blender. Cover with water.

2. Blend, dropping ice through the top until desired thickness is reached. Serve.


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