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

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

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

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

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

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

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

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

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

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

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

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 a salad that is all about fresh, seasonal fruits and veggies. I love to combine the two! All the plants in this salad provide...

The watermelon this season has been super sweet. I decided to make a salad using this wonderful nutritious fruit. I added some crunch...

The sun is out and we gotta eat the mangoes while they are still around! This is a fun salsa salad you can serve as a salsa or as the...

Happy Mother s Day!!! When the weather warms up, I love to head to the hills or beach for a picnic. This dish reminds me of flavors of...

I made this salad the night before so I could spend time hiding eggs in the morning. It’s such a fun salad because of all the colors of...