This is a simple stir fry highlighting the seasonal veggies found at the farmers market. I used some muun chi products to simplify the preparation process. I love tasting the veggies so this recipe does not use a sauce or dressing but feel free to use muun chi almond butter dressing or your favorite sauce. 1 bunch lacinato kale 1 bunch asparagus 2 T scallions 2 slices muun chi nut loaf or your favorite protein 2 T muun chi fermented roots 1 c trumpet mushrooms or your favorit

There is so much I love about warmer weather! The grill is just the best - You get to be outdoors while cooking! I like to keep the veggies as fresh and simple as possible . Head to the farmer’s market and buy every vegetable you can find. Kohlrabi Broccoli rabe Zucchini Eggplant Carrot Fennel Peppers Asparagus Beets Cauliflower Olive oil High mineral salt Slice the veggies so they are all about the same thickness. Toss them in the olive oil and salt mix. Lay them on a ho

These treats are fun for the kids to make. You can make sure they are yellow by using fresh turmeric root. These do need to be kept in the freezer or the fridge. Have fun!! Dough:        1 cup packed pitted deglet dates ·       ½ c raw walnuts ·       ½ c cashews  ·       1/2 c ground almonds ·       2 T ground flax ·       1 T fresh lemon juice ·       4 T muun chi lemon chia pudding ·       2 T chia seeds   Mix all the ingredients in a food processor. Blend well and form

Mushrooms are one the most magical living organisms on the planet. They are members of the fungi kingdom and are unique in their ability make Vitamin D when exposed to the sun, gill side up (let sit 20 to 60 minutes).  In this way they are much like the animal kingdom. Some say they are the bridge between plants and animals. These mushrooms are yummy wrapped in lettuce.  I like them dressed in your favorite hummus and topped with an avocado mix. Have fun! (Fonio is ancient gr

Spring is on its way in when you find citrus in abundance… especially beneficial grapefruits. This bitter fruit has so many health benefits, one of them being the ability to help the liver and bile. This easy salad is one that adds brightness to any day. 2 large grapefruits, segmented ¼ cup fresh mint leaves ½ c cooked white bean ¼ cup muun chi Seed and Nut Crunch 1 avocado, sliced ½ c tiny tomatoes ¼ small red onion, very thinly sliced 1–2 cups arugula mixed with baby spinac

muun chi hosted a potluck after the discussion of our book discussion of Tim Spector’s latest book, Ferment. People brought numerous delicious plant based dishes. I was asked to share one that I made in honor of the last batch of eggplant I harvested from my garden. You will need: 8 oz muun chi Fermented hummus 8 oz muun chi Fauxmage 1 large eggplant sliced lengthwise 1/4 inch Brush with olive oil and crushed garlic or muun chi Fermented Roots. Roast for 20 minutes in a 400

Warning- Farro is an ancient grain that does contain gluten. It is ancient so it will be easier to digest than most of our wheat. I created this salad to eat at the airport. It travels well and it’s easy to transport. It’s filled with ingredients that support the gut and is delicious warm or cold. 1 cup farro (uncooked) 1 1/2–2 cups water or vegetable broth (for cooking farro) 1 1/2 c garbanzo beans - cooked and drained 2–3 stalks celery, finely chopped 1/2 cup fre

When I was a little girl I used to have to make big balls of Lion s Head on the Lunar New Year. These were the size of baseballs and sat on a bed of cabbage. My father loved them! These remind me of family, love and possibility:)      1 c cooked adzuki beans, drained ·       1 cup cooked buckwheat groats ·       ¾ cup fermented beetroot, finely chopped ·       ¼ cup cashews, finely ground ·       ¼ cup walnuts, finely ground ·       2 tbsp ground flaxseed ·       2 tbsp

We served this soup on the counter last week. Tony described it as  a home run hit!” Others asked that I post the recipe. I think people liked the umami flavor of the mushrooms. It’s a soup that reflects the exit of winter – the eggplant- and the welcoming of an early spring – the kohlrabi ·       2 medium kohlrabies, peeled and diced small ·       1 medium Japanese or Chinese eggplant, diced ·       1 cup shiitake, lions mane, pippiono or blue oyster mushrooms, sliced ·     

As we experience the warmth of Southern California, we continue to be blessed with apples while at the same time citruses are already becoming abundant. Leafy greens are especially delicious this time of year. This simple salad is packed with nutrients and fiber to support your heart, skin, eyes and gut. 1 small head of your favorite leafy green 1 apple, sliced 1 avocado, sliced 1 grapefruit, sliced ¼ c goji berries ¼ c pumpkin seeds ¼ c muun chi Super Seed Crunch ½ c your fa

As we transition into warmer days and colder nights, I find myself looking for a dish that is a cross between warm and cold! I created this salad that embraces the warmth of the roasted winter squash and served over a bed of arugula or your favorite greens, or even a bowl of buckwheat. 2 lbs winter squash - butternut, acorn, delicata sliced in 1” cubes or crescents, skin on 1 red beet root, sliced in wedges 1 yellow beet root, sliced in wedges 1/2 red onion, thinly sliced 1 c

We hear so many wonderful things about beets - how it increases your nitric oxide production, enriches your blood, improves your oxygen levels, and our gut bugs love them! Nature gives us these gorgeous bloody beet root and their leaves for a reason. During the winter months we need that enriched blood to maintain a healthy immune system. 2 medium beets roots, chopped Beet leaves, chopped 3 carrots, sliced 1 apple, chopped 1 small onion, chopped 2 stalks celery, chopped 2 T

This is the time of year you will see the Delicata squash. I love to roast them with some delicious spices. You may choose to serve them atop a salad or bowl for a little winter sweetness. Great for the eyes, skin, heart, immunity and blood sugar management. 3 medium Delicata Squash 2 T olive oil 1 T muun chi Fermented Roots 1 tsp cumin ½ tsp paprika 1.     Slice 3 medium delicate squash lengthwise in half. Then ¼ inch thick crescents. 2.     Preheat oven to 400°F (200°C).

Have you ever eaten cactus paddle? I had not until just the other day when I ran into a man at the farmer’s market. He was shaving the paddles with an instrument that looked a lot like a giant carrot peeler, making sure the prickles came off before being sold.  I had to try them! At first I thought I was just buying them so I could say that I had tried cactus, but honestly, they were delicious! I will be on the lookout for more! They taste like a cross between asparagus and p

This is a recipe I use when life gets wacky and I know I’ve been eating food that is typically out of bounds for me - when I choose to be social and not strict. It’s a quick dish that my body craves. I almost always have a head of broccoli in my fridge and I always have muun chi Fermented roots. 2 c chopped broccoli including the tender part of the stalk, sliced or diced as you prefer 1 T coconut oil or avocado oil 2 c white navy bean cooked 1/2 c tahini 2 T muun chi Fer

Many of you will be celebrating the new year with friends and family, and possibly alcohol.  If you would like to imbibe alcohol free, this is fun mocktail with a lot of flavor and color from natureJ   1 lime 1 orange ½ c  pomegranate seed 1/4 c muun chi Muunvass 3 c filtered water 1 c sparkling water 1 T muun chi Fermented Roots Sprigs of fresh mint and extra pomegranate seeds   Soak the lime and orange in baking soda water for ½ hour.  (1 T baking soda to 2 c filtered water

You are going to love this recipe.  It’s a gravy that will have everyone wondering “why did it take me so long to become plant forward?” There is no dairy, no turkey fat, no turkey broth… just good mushrooms and herbs and of course muun chi CoCoFir! 2 tbsp olive oil or vegan butter 1 2 shallots, finely diced 3 cloves garlic, minced 12 oz (340 g) mushrooms, finely chopped (I like the blend of cremini + shiitake 1 c of white navy bean, cooked 2 cups vegetable broth 1 tbsp cocon

If you live in Southern California, you are spoiled with the vegetables and fruit that are still around. If you live elsewhere, think  about substituting some colorful root vegetables in place of the strawberry.  One of our muun chi friends stopped by to share with us some of the last of the most divine strawberries ever from Harry’s Berries at the farmer's market! I had to include them in this week’s recipe. 1 bunch of your favorite kale, torn into bite size pieces (I like t

As I watch all the holiday decorations go up around my neighborhood, I’m reminded how far behind I am in sharing my joy with the people who live near me.  I want to have people over one of these days, when I’m actually awake at my house. At the gathering I want to serve something warm and cozy. This is a nondairy eggnog recipe that has the richness and depth of the real deal, without the inflammatory effects   ·       3 cups almond and cashew Mylk blend (take ½ c almond and ½

This month we will be offering recipes you may choose to include on your holiday table or as part of the holiday cheer. It’s also a great addition to a potluck. This is a fun, easy salad that supports the gut and the thyroid.  If you have the quinoa already cooked, this salad takes about 10 minutes to prepare. Dressing: 3 T fresh lime juice 2 T olive oil 1 clove garlic, minced or 1 T muun chi Fermented Roots Salt and pepper to taste Salad: 3 c cooked quinoa, cooled and fluff