I love to eat simply with foods that aren’t overly dressed or sauced. I love tasting a vegetable that is enhanced by a delightful dressing that adds notes of freshness. I hope you will find this dressing to be just that. Lemons are in abundance this time of year and bring a fresh awakening to every morsel of food it touches. 2 T extra-virgin olive oil ½ a lemon – peel, pulp and seeds 2 T muun chi Fermented Peels 1 T tahini 1 tsp muun chi Fermented Roots 1 teaspoon honey Sa

This is a go to recipe that is easy to make in advance. It is high in antioxidants, polyphenols, fiber and protein. It travels well and is always a welcome addition to a potluck. 1 whole purple cabbage sliced into narrow strips ½ onion slices into narrow strips 1 T muun chi Fermented Roots 2 T olive oil 1 tsp mineral salt Massage all these ingredients in a bowl and spread on a baking sheet. Roast at 450 degrees for 20 minutes, tossing at the after 10. Remove from oven and

When it’s hot outside and we want to cool down quickly, so often we reach for ice cream – a dessert that is packed with refined sugar and dairy. After visiting the farmers market, I found some beautiful mandarin clementines. I decided to create an ice cold treat with them. The kids loved it! 6 mandarins orange peeled and frozen 2 mandarins frozen with the peel on 1 c muun chi CoCoFir 1 squeeze of lime Freeze the orange segments for a few hours. Put the frozen sections in a

You just can’t beat a home grown tomato! Unless you put a homegrown peach next to it! This is what my daughter Riki did! It was such a simple delicious dish that we all loved… even the kids! 2 large heirloom tomato 2 peaches or nectarine Handful of fresh basil ½ c muun chi Feta Dressing: ¼ c olive oil ¼ c balsamic vinegar 1 tsp muun chi Fermented Roots Slice the tomatoes in thick wedges and the peaches in thinner wedges. Keep the basil leaves whole. Arrange the colorful i

Whenever I visit with family, my children thankfully make a point of creating foods that I will enjoy. This weekend, Ren surprised me with a refreshing bean salad that was packed with summer nutrients and flavors! 1 c cooked white beans 1 c garbanzo beans 1/4 c chopped red onion ½ c chopped yellow pepper 1/2 c chopped cucumber 1/2 c chopped heirloom tomato Chopped cilantro or parsley Dressing 1/3 c cold pressed olive oil Juice of one lime ½ T muun chi Fermented Roots Splash

As you may know, I am not a fan of our America grown wheat and processed flour. The good news is that this judgement of mine makes me get creative and think out of the box. Instead of adding protein powders to refined flour, I’m going to return to a protein rich lentil or seed to make my flatbread. I hope you enjoy this one. Soak 1 cup dry red lentils over night or for 4 hours minimum. Drain the lentils and add fresh water and blend to make a nice thick batter ½ cup fresh w

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