Autumn brings us a variety of squash! One of my favorite is the Japanese kabocha. It tastes like a cross between a pumpkin, a sweet potato and a chestnut. It is packed with nutrients that support eyes, heart and gut. 1 medium kabocha squash. 2 tablespoons extra-virgin olive oil ½ tsp sea salt ½ tsp ground cumin ¼ tsp cinnamon Freshly ground black pepper lemon tahini drizzle: 3 T tahini 2 T fresh lemon juice 1 tsp muun chi hibiscus tea 1 small garlic clove 2–4 T water

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

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

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

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

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

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

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

When I was a little girl I used to have to make big balls of Lion s Head on the Lunar New Year. These were the size of baseballs and sat on a bed of cabbage. My father loved them! These remind me of family, love and possibility:) 1 c cooked adzuki beans, drained · 1 cup cooked buckwheat groats · ¾ cup fermented beetroot, finely chopped · ¼ cup cashews, finely ground · ¼ cup walnuts, finely ground · 2 tbsp ground flaxseed · 2 tbsp

This is the time of year you will see the Delicata squash. I love to roast them with some delicious spices. You may choose to serve them atop a salad or bowl for a little winter sweetness. Great for the eyes, skin, heart, immunity and blood sugar management. 3 medium Delicata Squash 2 T olive oil 1 T muun chi Fermented Roots 1 tsp cumin ½ tsp paprika 1. Slice 3 medium delicate squash lengthwise in half. Then ¼ inch thick crescents. 2. Preheat oven to 400°F (200°C).

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

Thanksgiving would not be the same without green beans. I must admit, my family only knew American string beans m out of a can. We would take the can of green beans and add a can of Campbells cream of mushroom soup, some milk and then work then top it with crunchy onions from a can. Things have changed now. This Sunday, the farmers market had the most brilliant green beans. Here is the dish I now make for Thanksgiving. 1 lb string beans, ends removed 1 T avocado oil ½ c ch

There are so many wonderful dishes to prepare for this tradition to express our gratitude for so many wonders in life! One of my favorite memories was making mashed potatoes. Our culture didn’t use potatoes, in fact, the only time I ate this yummy root vegetable was at Thanksgiving when we would pour out flakes from a box and add water. The kids always got to do this dish because it was easy and we were good at reading the directions on the box. After we made this mush we

This is a recipe that is super easy to make and fall in love with. It begins with roasted cauliflower and then it’s mixed with a simple sauce that brings out flavors of fall. Great for the skin, gut, heart, eyes and immunity. Mix in a blender ½ c muun chi Lemon Chia Pudding 2 tsp capers 2 tsp muun chi Fermented Roots 1 shallot 1 hachiya persimmon, ripe and mushy Parsley 2 T muun chi Power Crunch Chop the cauliflower into bite sized pieces. Coat in avocado or coconut oil with

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...

Out muun chi friend, Jen, recenty shared the recipe for her delicious fried rice. A couple of months age, she had brought this yummy...

Who doesn’t love a crispy potato… especially one that’s good for your microbiome!? Our muun chi friend, Maryann, reminded me of this fun...

I took off the afternoon to catch some sun and hit some golf balls - what a treat! I finished the day with a cauliflower flatbread topped...