Last weekend some friends stopped by for a visit and my fridge was empty- An avocado, half a red onion and a pear. And of course CoCoFir and kvass. I threw it all together and people loved it! 1 large avocado, chopped 1 pear, chopped 1/2 red onion, finely chopped 2 T muun chi CoCoFir 1 tsp muun chi Fermented Roots A dash of muun chi Golden Kvass 2 T hemp seeds A squeeze of lime Salt and pepper to taste Combine all ingredients in a bowl. I like to keep the avocado chunky. S

There’s so much refreshment in a cold nourishing drink packed with minerals and vitamins during the hot summer months. I created this Horchata after learning how much refined sugar is in a typical Horchata. No dairy, no gluten, no refined sugar… just real food goodness. 4 c almond Mylk ½ c cooked buckwheat groats 1/2 c deglet date 2 tsp Ceylon cinnamon Pinch of mineral salt Dash of vanilla extract if dehired Blend these ingredients in a blender. Strain if you want a smoother

These little treasures are so easy to make and so delicious! The kids love to help make them and then devour them! You can add sails to them or just eat them as they are! 2 med size avocados 1 15-ounce can black beans or 1 ½ c cooked black beans 1/2 t each cumin and chili powder Lime juice from one lime Fresh cilantro, chopped 1/2 medium red onion, chopped 1 T muun chi Fermented Roots ¼ c muun chi CoCoFor Cut the avocados in half. Remove the pit and scoop some of the a

I love stews! The thought of eating a hot stew during the summer months may not seem appealing but when you eat seasonal vegetables for some reason, the stew works! I hope you enjoy the wonderful flavors found in these colorful vegetables. 1 medium sweet onion, roughly chopped 1 T muun chi Fermented Root or minced garlic 1 T avocado oil or coconut oil 3 yellow peppers, chopped 3 orange peppers, chopped 3 heirloom tomatoes, chopped 1 chopped mango 1/3 c chopped cilantro or pa

Picnics and potlucks during the summer are so much fun. This is a recipe that is always a hit at any gathering. Adults and kids love them and they are super easy to make. I always have the kids help with the smashing part. 2 pounds baby red and blue potatoes - skins on 3 tablespoons olive oil (or avocado oil) 1 teaspoon sea salt 4 twists of fresh ground black pepper Fresh rosemary or thyme, chopped Bring a large pot of salted water to a boil. Add the potatoes and cook unti

Zucchini are in massive abundance at the farmers market and our gardens. My trainer pulled out a big one from her garden and offered it to me! I couldn’t resist! There are so many great recipes using this very versatile vegetable. This recipe is simple and packed with gut loving goodness! 2 large zucchini cut in half lengthwise ½ lb cherry tomatoes 1 lb mushrooms 1 lb spinach, chopped Fresh basil – about ten fresh leaves torn 1 T muun chi Fermented Roots 1 T muun chi Seed a

Father’s Day at the Farmers Market is such a wonderful way to start the day. Live music, fathers and their little ones, and tons of smiles! I couldn’t help but notice the beautiful mushrooms and cruciferous veggies - perfect to bring on our picnic to the beach later in the afternoon. • 1 lb king trumpet mushrooms, sliced into lengthwise strips • 1 small head broccoli, florets and sliced stalks • 1 small head cauliflower, florets and sliced stalks • 2 T olive oil • 2 T

Basil, tomatoes, zucchini … they are in the spotlight at the farmers markets these days! This is a super simple dish highlighting the stars of the beginning of summer. Put them together or serve them in a sauce, they are divine. The smell alone is enough to make me cry! 2 zucchini sliced on an angle about 1/2” thick 1 large bunch of basil- 1/2 red and 1/2 green 1/2 c Brazil nuts or hazelnuts or your favorite hard nut (roughly ground) 1 dozen small tomatoes - sliced in half 2

Roots are plentiful at the farmer’s market. This is a recipe that I created to allow you to enjoy your guests while the dish quietly bakes in the oven. The red beet, the yellow beet and the purple kohlrabi roots are layered together in their own juices. You may eat this warm, cold or room temperature. So easy and people love it! 2 red beet roots 2 yellow beet roots 4 kohlrabi 1 block of firm tofu 2 T muun chi Fermented Roots (or minced ginger, turmeric, garlic roots) 1 c mu

The farmers are growing some of the most delightful fruits and vegetables this time of year. The stone fruit are abundant as well as the dark leafy greens which compelled me to put together a simple kale salad. Not everyone loves kale but I must say more and more people are now that its health benefits are in the limelight. 1 bunch kale – I use the one that looks the darkest and crunchiest 1 nectarine (sliced skin on) 1 white peach (sliced skin on) 1 apricot (sliced skin o

Brussel sprouts are in season! They look like tiny little cabbages your Barbie and Ken dolls would find the perfect size. They are packed with goodness for your gut. If you order them in a restaurant, they are often baked or roasted in lots of sugar. This is a recipe that uses zero refined sugar and is as simple as simple can be to make. 2 c Brussel sprouts 2 T muun chi fermented roots (or chopped garlic, ginger and turmeric and 1 T raw honey) 2 T olive oil or avocado oil

This week we are focusing on keeping it simple. These require planning ahead due to the soaking and fermentation involved. But there are few ingredients and it’s an easy batter to have on hand. I love to make these for the kids when they want pancakes. Or sometimes make them savory and eat them like a dosa and serve them with veggies. 1 cup raw buckwheat groats water for soaking 3/4–1 cup filtered water (for blending) 2 T ground flax ½ c water 1/2 tsp sea salt 1 T CoCo

My son-in-law Scott made Riki and me brunch on this special day. When he told me he was planning to attempt shakshuka with three little helpers by his side, I’ll admit a big part of me wanted to step in and help. But I’m learning to receive love and not always take over. And he figured it out beautifully. Instead, he served a deconstructed bagel and lox board with fresh fruit the kids helped cut themselves. It was simple, thoughtful, delicious, and absolutely perfect. I offer

Happy Cinco de Mayo! It’s time to bring out the guacamole, salsa and margaritas! May we always remember the joy and gratitude of freedom. It’s a celebration of resilience and courage. This is a fun protein rich salad I hope you will enjoy! · 1 medium sweet potato, cut into 1/2-inch cubes 1 small red onion, diced · 2 Tbsp avocado or olive oil 1 avocado chopped into bite size chunks 1 head of romaine lettuce · muun chi crackers or

I needed to make a comfort dish during some tough times. Who doesn’t love pasta? I try not to eat gluten, but this is made with the Einkorn wheat which is an ancient grain before wheat became over produced and GMO-ed. If you are avoiding gluten, a gnocchi would work well. Theres lots of protein and fiber in this dish. 1 box of Einkorn wheat pasta - cook in boiling water for 12 minutes. Drain and reserve 1/2 c of pasta water. Sauce: ½ c cashews soaked in warm water 4 cloves

During times of stress, loss and uncertainty, I find this tea to give me what I need. It calms my nervous system and is just what we all need during uncertain times. 1-2 inches of sliced fresh ginger root with skin on 1 T goji berries 2 slices of fresh lemon with peel on 3 c filtered water 1/3 c muun chi Turmeric Hemp Mylk In a saucepan simmer all the Ingredients for 15 min until fragrant. Add the Mylk, sit back, close your eyes and relax. Remind yourself that everything is

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