springtime soup: chilled turmeric tahini squash loaded with herbs

quick, creamy, sweet, nourishing.

3 c bone broth chilled
2 c baked & chilled squash or sweet potato
4 T raw tahini
2 T apple cider vinegar
1-2” peeled piece of fresh turmeric
1-2” peeled piece of fresh ginger
1 t black pepper
1/2 t sea salt
2 t ashwagandha (optional)
2 t chaga mushroom (optional)
few drops of stevia to taste (optional)

-blend on high for 2 or so minutes until very smooth. serve chilled (or warm!) loaded up with all the spring herbs!
i added fresh parsley, cilantro, & basil (about 3x the amount shown...ha!) + freeze dried beets to the top for that crunch. flax crackers or sprouted pumpkin seeds would be delicious too.
finish with a sprinkle of black pepper.

spring time roasted tarragon-mustard asparagus

for a cleansing spring delight!

greens of all kinds are essential in the spring! bitters aid the body in detoxing and letting go of excess winter fat.

give yourself a quick 15 minutes and make this up:
preheat oven to 425F.
wash 1 bunch of organic asparagus and break off bottom inch.
place on a baking sheet and drizzle with organic extra virgin avocado oil, lemon juice & zest, sea salt, black pepper, mustard, & dried or fresh tarragon.
bake for 12-18 minutes until golden.
serve with fresh parsley and a drizzle of raw tahini.

butternut squash & kelp noodle pesto pasta

the color associated with the month of march is GREEN for a reason! the importance of incorporating bitter, dark leafy greens at this time of year is vital. in the month of march your body starts purging excess fat and heaviness of winter-bitter foods aid in this process of detoxification and fat burn. 

so feed your body well!

*the way we feed & treat our body in the spring sets the tone for our health the rest of the year*. 

are you listening to what your body wants? are you enjoying a bit lighter, more nutrient dense foods? eat your bitters! help your liver purge the stored up winter toxins and fat. you’ll feel amazing.


here’s an easy & delicious way to get loads of these greens in:
supergreen PESTO
noodles: use your fav. i mixed kona berry kelp noodles with butternut squash noodles, boiled them for a few minutes, then drained the water, added some ghee and stir-fried them a few more minutes.

deep green pesto sauce: this stuff is delicious. save the leftovers for veggie/flax cracker dipping!
i added a special ingredient-sea clear. i love this stuff! so nutrient dense. plus it’s fermented, contains nutrients from sea greens, extra salty, extra yummy. you do not have to add this, just add seasoning of your choice to taste if you don’t have it. (i got it online at thrive market)

throw the following in a blender:
4 c baby spinach / bitter green mix (i used mustard and dandelion but be careful cause too much of these will make it too bitter and spicy! if you’re not a fan, stick with spinach)
2 c parsley
1 c cilantro (don’t be afraid to throw stems in!)
4 T nutritional yeast
2 T sea clear
1-2 cloves raw garlic
2 drops of oregano essential oil (this magic ingredient makes it so yummy)
1/3 c organic pure avocado oil or olive oil
2-4 T c apple cider vinegar or lemon juice
2 packets of chaga mushroom from four sigmatic (optional for that extra nutritional love)

-blend all ingredients a minute or two until smooth, mix with prepared noodles, top with more parsley + eat! i also added spirulina crunchies to the top & sprouted flax crackers, cause crunch is life.
my husband downed this in minutes (and if you know him, he’s a chick-fil-a, salt and vinegar chips kinda guy. ha!). i enjoyed it slowly, savoring each bite! yum.

NOURISH YOURSELF.

(ps. hey! i’m back in business here. finally settled in our new home & have some good stuff coming your way!)