I love making a pot of chili for last minute guests or to have as we watch sports. It’s a go to meal that almost everyone enjoys. This is a chili that is not your typical red chili as it combines the white and red, making it almost a pink chili. It’s not a southwestern chili since I’m not a fan of our corn, but more of a fall chili since I’m using the persimmon. 1 diced red onion 2 diced jalapeños no seeds if you prefer not too hot 2 c cooked potatoes 1 T muun chi Fermented

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

I love having this salad on hand as we prepare for the time of the year when so much is happening. It’s nice to know you have colors of the rainbow that you can rely on to keep your gut bugs happy and healthy. It’s made with late summer fruit and vegetables that are found at the Farmer’s Market. 1 large cucumber, diced with skin on 2 ripe grape tomatoes, diced or halved ½ red onion, very thinly sliced 1/2 c chopped celery 1 cup cooked white beans, drained and cooked 1 cup co

The official last day of summer - we are going to miss our barbecues and picnics! But we can always create our own wherever we are when we have burgers like these. They are delicious and packed with great fiber and nutrients. 1 ½ c black beans 1 c walnut 1/3 c prunes Flax egg ½ c kale ¼ c hemp seed 1 tsp fermented roots Salt and pepper to taste Make the flax egg with 1 T ground flax and 3 T water. Let this sit for 15 min til gelatinous. While the flax egg forms, roughl

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

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

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

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

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

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

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

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

I created this recipe years ago when one of my children’s friends couldn’t eat tomatoes…well at least he thought he could not. I...

My new love is buckwheat. I like to use it instead of rice. It is filling, higher in protein and fiber, has more nutrients and a lower...

Oh please don’t end. Dear summer you are such a blessing. Your long days and warm gentle evenings… your glorious sunrises and colorful...

This is the last day of summer. It’s hard to believe. As we prepare for autumn, I think apples, sweet potato, pumpkin and cruciferous...

When you are on the go with six grandkids, it’s nice to be prepared with some protein fiber rich breakfast snacks. These are vegan “egg”...

We continue to offer you savory ways to start your day. This is a simple omelette/crepe packed with protein and fiber. You may even...