How We Recharge, Patty's Retreat

My Retreat

My woodland retreat

I live in the middle of 15 acres of mostly woods.  With a medium-ish pond.  The house is, frankly, mostly a place to sleep because I’m obsessed with everything outdoors.  Neither cat is declawed and they can go in and out as they wish.  There are two vegetable gardens, numerous flower gardens, two compost bins, and a small greenhouse made of 2x4s and heavy plastic.

I haven’t started using the greenhouse yet because I didn’t realize we would need a heat source at night as well as ventilation during the day (part of my gardening fascination is to SAVE money on food, after all – I’ll make peace eventually with the need to invest MORE $$ but for now, I am internally processing this – ok and maybe cursing a little).

I think of this place as a small wildlife preserve, and it’s amazing to me how many close encounters I have with wildlife, as well as how many really neat things happen in the gardens in any given season.

This blog series is meant as a way of sharing these stories for those who are interested.  It seems to me that living a healthy lifestyle must include an appreciation of, and connection with, nature.

Stay tuned for more posts on my retreat and how other Leaves of Life staff recharge!

Read more on Patty’s Retreat.

Read more on How We Recharge.

Posted by Patty Shipley.

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Low Fat Low Sugar, Paleo, Recipes

Spicy Sweet Potato Soup with Chipotle

Recipe courtesy of Peachy Clean Eats


  • 2 Tbsp olive oil
  • 1 large red onion, finely diced
  • 2 garlic cloves, minced
  • 5 sprigs cilantro, leaves reserved for garnish. Stems tied together with a piece of string.
  • 3/4 tsp cumin
  • sea salt to taste
  • 1 1/2 tsp chipotle in adobo
  • 2 large sweet potatoes, peeled and diced
  • 6 cups vegetable stock


  1. Heat the olive oil in a large pot over medium heat.
  2. Add onion, garlic, cumin, cilantro sprigs, and salt.
  3. Cook, stirring now and then for about 10 minutes.
  4. Add the chipotle and sweet potato and stir to combine
  5. Add vegetable stock to the pot and turn up the heat
  6. Once the soup comes to a boil, lower the heat and simmer until sweet potatoes are tender (about 30 minutes)
  7. Remove and discard cilantro
  8. Carefully puree soup with a hand or standup blender until nicely smooth.
  9. Garnish with reserved cilantro leaves and yogurt (or a dairy free substitute such as hummus if on an elimination diet)
How We Recharge

How We Recharge


I’m excited to introduce a new Leaves of Life blog series that will focus on Leaves of Life practitioners’ self care routines.

Ever wonder what Patty does to unwind after a long week at the office? How Francie spends her down time? From yoga to gardening, this series is designed to give everyone a sneak peek into how we recharge!

Stay tuned for the first post coming soon… Patty’s woodland retreat!

Read more How We Recharge.

Posted by Brad Bartlett – content editor for Leaves of Life

Gluten Free, Grain-Free, Paleo, Recipes

Primal Spinach & Egg Goat Cheese Sandwich On Paleo Bread

Photo and recipe courtesy of Julian Bakery


  •  1 slice of Paleo Bread™ – Coconut
  • Olive oil
  • Handful of spinach
  • 1/8th cup Goat Cheese Crumbles
  • Salt and pepper


  1. Place bread on oiled griddle.
  2. After somewhat cooked, flip bread.
  3. Sauté spinach with olive oil.
  4. Cook egg (sunny side up).
  5. When toast is complete, add crumbled goat cheese, followed by spinach, then top with egg.


Original post, Julian Bakery

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