Chimichurri is an Argentinian sauce, similar to pesto that is usually made with fresh parsley. Carrot tops from my home grown organic carrots are combined with cilantro, garlic, […]
Miso Coconut Butter
Chickpea miso pureed with coconut oil, garlic, and a pinch of red chili flakes is the perfect topping for fresh corn, baked potatoes or steamed veggies! I buy […]
Raspberry Beetroot Lemonade
Stevia sweetened lemonade hued with fresh raspberries is not only delicious but with the addition of beetroot powder, loaded with antioxidants and nitrates that relax your blood vessels, […]
Lacto-fermented Dill Pickles
Before the season ends, make a special trip to your local farmers market to purchase some organic pickling cucumbers, fresh dill, and garlic to make these amazing pickles. […]
Raw Cultured Cherry Cheesecake Ice cream
This non-dairy fermented ice cream is made with raw organic cashews and fresh frozen Thai young coconut meat. It is fermented for 24 hours with a simple probiotic […]
Fermented Garlic Scape Pesto
A few weeks ago I posted a recipe for fermented garlic scapes. Even though they are delicious chopped in salads and added to buddah bowls, I wanted to […]
Cauliflower Nasi Goreng
Nasi Goreng literally means “Fried Rice”. In Indonesia it refers simply to a spicy fried pre-cooked rice with veggies. Even though Nasi Goreng made with “cauliflower rice” isn’t […]
Lacto fermented Garlic Scapes
I picked up a beautiful basket of tangled garlic scapes at the market this week and after making garlic scape pesto (see the recipe for Zucchini Pasta with […]
Chaga Maca Almond Smoothie
During the warm summer months I often use cold chaga as a base for my smoothies as opposed to making a hot elixir. A tablespoon of raw almond […]
Lentils with Pink Oyster Mushroom Bacon, Roasted Tomatoes, and Truffled Polenta
At the market this week someone suggested that I try the pink oyster mushrooms because they taste like bacon! I fried them up in a little bit of […]