The cutting board was still wet when Ty realized he had a problem. He had ingredients spread across the kitchen counter, a knife in his hand and a dinner to figure out. The foods he had always reached for without thinking suddenly weren’t options. He was trying to follow a very specific nutritional guide, and knowing what not to eat was proving much easier than figuring out what he could actually make.
Changing how you eat doesn’t necessarily mean giving up the pleasure of eating. It can mean learning to make familiar things differently. What if pizza could be reimagined? A burger? Even ribs? Ty had always enjoyed cooking, and now that instinct was becoming useful. He began experimenting, substituting, seasoning and testing combinations until the restrictions started to feel like an invitation to create something new.
This was 2015.
At the time, Ty Pendland II was trying to understand his own health and make better choices for himself and his family. His research had led him into the work of herbalist Dr. Sebi, Dr. Tim Morrow and holistic health counselor Dr. Llaila Afrika. His wife, Lynda, known as LP Share, joined him in that exploration, and together they eventually undertook a detox based on Dr. Sebi’s methodology.
After the detox, they continued thinking about what they were putting on the table and how they could prepare food differently.
The Story Behind Ty’s Conscious Kitchen
Anyone who has ever tried to change the way they eat knows that knowledge is one thing. Making dinner is another.
During their detox, Ty and LP Share were following a strict nutritional guide, and the limitations could make familiar meals seem almost impossible. Ty already loved food and cooking, though, so instead of treating those restrictions as the end of the road, he started experimenting.
He began creating recipes using ingredients that fit within the nutritional approach he was following. Rather than accepting that certain foods had to disappear, he started asking a different question: What if they could be reimagined?
Wellness can sometimes become a list of things to avoid. For many people, that approach eventually becomes exhausting because food is about more than nutrients. It is culture, memory, family, celebration, creativity and pleasure.
Ty’s approach was more practical: find a way to make the food enjoyable.
The recipes he developed became known as his Alkaline Electric Recipes, and they eventually became the foundation of Ty’s Conscious Kitchen.
From Alkaline Electric Recipes to Five Cookbooks
Ty created Ty’s Conscious Kitchen on YouTube so he could share what he was learning with other people who were facing the same challenge. The goal was not simply to publish recipes. He wanted to show people how to actually make them.
People could watch Ty prepare the food, follow along and see how familiar dishes could be approached differently.
Over time, Ty’s recipes grew into five volumes of Alkaline Electric Recipes, including a gluten-free edition. Together, the cookbooks feature more than 230 original recipes. There are alkaline-inspired alternatives to foods people genuinely miss: pizza, burgers, hot dogs and even ribs. There are also versions of everyday staples such as milk and butter, along with desserts.
That creativity is part of what makes the brand so interesting. It wasn’t born in a marketing meeting trying to identify the next wellness trend. It grew from a couple trying to make a particular way of eating work in their own home.
What “Conscious” Means in the Kitchen
As Ty and his family became more aware of the ingredients coming into their home, “conscious” began to mean something practical. It meant looking at what was on the counter, thinking about where it came from and considering how familiar meals could be prepared differently. Food choices didn’t have to exist separately from family routines; they could become part of them. The kitchen was where those ideas had to work in real life.
The Role of Herbs in Ty’s Conscious Kitchen
Herbs have long had a place in traditional food and wellness practices, and they became part of Ty’s own exploration.
The Detox Tea: 8 Day Cleanse is a blend created within the Dr. Sebi-inspired approach that shaped Ty’s early journey. The tea combines tejocote root, cocolmeca, lime tree root, uva ursi, nopal and tlanchalagua. According to the brand, the ingredients are natural, organic and wildcrafted.
The full two-ounce packet is designed to make a gallon of tea. According to Ty’s preparation instructions, one-quarter cup of the blend is added to 32 ounces of boiling water and steeped for four hours. The finished tea is taken in 6- to 8-ounce servings twice daily, with the brand describing the preparation as a cleanse of up to eight days.
What is notable is that Ty does not present the tea as something that exists separately from food. The company’s own guidance connects the cleanse with its nutritional guide, Ty’s Alkaline Electric Recipes and increased water intake. As with any herbal product or cleanse, individual circumstances matter. People who are pregnant, taking medication, managing a health condition or simply unsure whether a particular herbal blend is appropriate should speak with a qualified healthcare professional before using it.
How Sea Moss Became a Kitchen Ingredient
Sea moss was another ingredient Ty and LP Share encountered as they explored different foods and ingredients during this period of change.
Today, one of the products in the collection is Golden St. Lucia Sea Moss: Wildcrafted, Dried. The sea moss is wildcrafted and harvested from the Eastern Caribbean Island of St. Lucia. The brand identifies the ingredient as Eucheuma-cottonii. It has a mild taste with a slight scent of the ocean.
There is something refreshing about buying the dried sea vegetable and preparing it yourself. Ty’s instructions call for soaking one ounce in spring water for up to two hours, rinsing it well, then blending it with 2½ to 3 cups of spring water to create a gel. The gel can be refrigerated and used in smoothies, soups and recipes, or as a thickener and emulsifier in plant-based and raw-food preparations. A full two-ounce bag can make up to 64 ounces of gel, according to the product information.
That versatility is perhaps the most interesting part. In a kitchen, it can become another ingredient.
A More Conscious Kitchen, One Meal at a Time
There is a reason the kitchen has always been such an important place in family life. It is the place in the home where children learn what food means and where recipes are passed down, changed and made personal. In the kitchen, a decision about what to eat becomes something everyone can participate in. Those everyday decisions became part of what Ty was trying to create in the kitchen.
Since that 2015 search for a different approach to health, Ty and LP Share have built something that extends well beyond their own kitchen: a family practice, a YouTube channel, five cookbooks and a growing collection of herbal and sea moss products.
More than a decade later, the idea remains simple: pay closer attention to what goes onto the table, how it is prepared and how it fits into everyday life. Not every meal has to be perfect. Sometimes the shift begins much more quietly, with whatever is already sitting on the counter and a simple question: What could I make with what I already have?
