There are some foods I miss since turning vegan many years ago. One of them is crab cakes. I remember driving to Maine for lobster and crab cakes. This is my recipe for a delicious crab cake that could fool anyone. I love that it has my favorite white navy bean for protein. 8 oz fresh lion’s mane mushrooms ½ cup cooked white navy beans, lightly mashed ¼ cup finely diced celery 2 T finely sliced scallion 2 T chopped parsley Juice of 1/2 fresh lemon 1 tsp muun chi Fermented R

Autumn means pumpkins, pomegranates, apples and cinnamon. This is a fun recipe that is wonderful to serve at any fall gathering. It is packed with polyphenols and autumn joy. great for the heart, gut and eyes. 2 cups cooked navy beans, well drained 1 cup muun chi Pumpkin Chia Pudding 1 T tahini 2 Tbsp fresh lemon juice 2 garlic cloves 1 Tbsp extra-virgin olive oil, plus a little for finishing ½ tsp ground cumin 1 tsp cinnamon ½ tsp sea salt, then adjust to taste ½ cup fresh

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

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

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

There is something very magical about a early harvest cold pressed extra virgin oil. Rich in polyphenols and antioxidants, olive oil has been shown to help reduce cholesterol, support brain, heart and gut health. It even helps bones density. Look for olive oil bottled in a dark glass bottle and has the date on the back of the most recent past October or early November (this is the time of year that olives are still green and are richest in polyphenols). This recipe combine

There so many wonderful vegetables that are key to Autumn . This recipe highlights the lime, avocado and beetroot. The layers of beet sit on top of a layer of fermented kraut. Serve this beautiful veggie dip with your favorite chip or slices of cucumber or chips of zucchini. The bottom layer is 1 c muun chi Muunkraut The next layer is made from roasted beets: 2 beets, diced in small cubes - roast your beets first then dice Roast in a 425 degree oven for 45 min. Squeeze some

I recently listened to a podcast where scientists were able to isolate a beneficial bacterium that loves to eat nuts and seeds. People...

One of my favorite dressings is made from three of my favorite muun chi products - Fermented Roots and CoCoFir. This is the easiest...

I found the key lime and mangos at the farmers market to be perfectly ripe, so I decided to combine them to make a refreshing salsa. ...

A dear friend of mine would make a cranberry relish every Thanksgiving. This muun chi version of her relish has zero sugar. Instead it’s...

So many have asked that we offer more dressings. This is one that I developed that I think fulfills my goal of providing everyone with...

Salsa Is the perfect addition to any table. It is packed with nutrients and flavor. My friend Pat introduced me to this mango salsa and...

This is a dressing my friends ask me to make this time of year when mangoes can be found everywhere. It’s easy and delicious and packed...

Family has been in town this week and not everyone eats the way I do. I love the opportunity to create foods that are easy and familiar...

I guess one can say, I’m having fun with the butternut squash this month. It’s coming to its end of the winter season, so I’m trying my...

Try saying that five times really fast...I love picnics in the spring. This is a spread that pairs well with our muun chi Flatbread. I...

Avocados are in abundance this time of year. I was at the market the other day and found tiny ones that were just divine! This is a...

I'm not a big sauce girl. I prefer my veggies naked. But every once in a while I like to serve Chinese dishes that seem more familiar...

Every year my dear friend Jill would make her delicious cranberry salsa. It is divine! This is my probiotic version and does not have...