savory sprouted buckwheat & mung bean porridge with swiss chard & roasted delicata squash

-in a large pot heat 1 t ghee & add hing spice, sea salt, black pepper, & cumin to your liking. add in 1 bunch washed + sliced organic rainbow chard & sauté until wilted.

then add in:
1/4 c sprouted organic mung beans
1/4 c sprouted organic buckwheat
1/2 c organic bone broth
splash of acv

-simmer until all liquid is absorbed, then add in a small handful of sliced dried (organic unsulphured) apricots & season again to taste. serve warm with roasted squash!

nourish yourself today.

SUSHI BOWL

cauli rice
smoked (sugar free) wild caught salmon
greens/herbs/cilantro
avocado
nori
watermelon radish
cucumber
spirulina crunchies
dressing is a little organic coconut aminos + acv! also served up with some raw tahini 

creamy & crispy parsnip fries

new favorite roasted veggie around here. they’re crispy on the outside & gooey on the inside!

how to:
slice 2 large washed organic parsnips into fries, lay out on a parchment lined baking sheet and drizzle in evo avocado oil, sea salt, & black pepper.
cover evenly and space them out pretty good to get them nice and crispy. bake in an oven preheated to 400°F for 15 minutes, stir, and bake another 15. you want them golden and slightly crispy.
dunk in homemade sugar free ketchup, ranch, or your favorite homemade hummus!

instant pot beef & butternut noodle soup

biiig batch of instant pot beef & butternut noodle soup to freeze and pull out when we need a quick meal.
add to your pot:
1 lb organic grass fed pasture raised ground beef
1 t hing spice
2 T dried herbs (parsley, basil, thyme, etc.)
1 t chili powder
3 c cubed zucchini
3 c butternut squash noodles (or just cubed)
5 c organic bone broth
2 c water
1/4 c acv
2 t sea salt
1 t black pepper
-close lid and cook on manual high for 15 min. release pressure before opening.
-serve with avo, cilantro, plain coconut yogurt, & flax crackers!

spiced fat bombs (fiber rich + nut free!)

FAT.

do you eat it? do you eat enough of it? are you afraid of it?? luckily, i feel like our mindsets are changing and no longer fearing that once deemed “bad” nutrient.
fat is essential, especially to all the functioning and health of the woman’s body.
whether or not we are getting enough good fats in our diet plays a key role in how our hormones function, our mood, our skin, our energy, satiation, and metabolism efficiency (to name a few).
remember this: fat in food does not equal fat on your body. & in order to burn fat for energy, you have to eat it.
once your body learns how to run off of fat more so than sugar for energy, you can go longer between meals (no need for snacking in most cases!) and will find yourself with an abundance of life force energy your body has to give! this is the main purpose of the “keto” diets i’m sure you all have heard of if not tried - to turn your body into a fat burning rather than sugar burning machine.
it works! but also remember: carbs are still necessary!
my body thrives on a high fat diet. that is why you’ll see most of my recipes are high fat, low-to-no sugar even though i do consume healthy complex carbs and fruit (mainly in the afternoon) and do not follow any specific diets.

try to introduce more healthy fats into your diet with these tasty (fiber rich!) spiced fat bombs:

1 1/2 c organic shredded unsweetened coconut
1 c organic hemp seeds
1 c sprouted organic pumpkin seeds
1 T ground organic flax seed
2 t cinnamon
1 c coconut butter
2 T organic vanilla bean ghee or coconut oil
to taste:
few drops of stevia
nutmeg
cardamom
cloves
vanilla bean powder
sea salt
optional: added adaptogens/mushrooms like ashwagandha, reishi, chaga, etc.

-add all ingredients to your food processor and process until everything comes together well. add a little water or more oil if needed to make it stick together.
-roll into 1” balls and sprinkle with cacao nibs. store in fridge or freezer. eat with a dollop of fermented coconut yogurt & fresh berries for a realllll nice treat!

baked apples & delicata squash with spiced tahini sauce

place sliced apples + delicata on a parchment-lined baking sheet and drizzle in evo avocado oil, nutmeg, hing, sea salt, & black pepper. bake at 400°F for 25-35 min until soft and golden.

drizzle in sauce:
1/4 c raw organic tahini
juice of 1 lemon + 1 lime
2 T hemp seeds
3 T coconut aminos
to taste: hing spice, cinnamon, cardamom, clove, nutmeg, ginger, sea salt, black pepper

-blend until smooth. serve with fresh herbs. 

sprouted buckwheat porridge with roasted kabocha squash, mulberries, almond butter, and fresh pom

this bowl!!? warm + nourishing on a chilly winter day!

soak 1/2 c sprouted organic buckwheat groats in water overnight in fridge. drain and rinse, then add to a saucepan with 1/4 c homemade nut milk + 1/4 c dried mulberries and simmer until soft and liquid is absorbed. stir in loooots of cinnamon, cardamom, vanilla bean powder, & nutmeg, 1 T raw organic almond butter, pinch of sea salt, & any and all of your favorite adaptogens.

top with more raw almond butter, dried or fresh berries/pom, roasted squash, and eat hot!

acorn squash + spinach soup with beet kraut + sprouted buckwheat & flax garnish

in a blender:
3 c organic homemade bone broth
as much raw organic spinach as you can pack in!
1 c cooked acorn squash flesh
1/2 c hemp seeds
1/4 c nutritional yeast
2 T lemon juice
2 T acv
spices to taste: hing, ginger, sea salt, & black pepper

-blend until very smooth. transfer to bowls & sprinkle with sprouted buckwheat, flax seeds, spirulina crunchies, and fermented kraut for a little more gut love!

glazed raspberry chocolate chip cookie dough bites

sugar free and dense with nutrients!

to make:

2 c organic almond meal
1 1/2 c organic coconut butter
10 sun dried unsweetened organic apricots
2/3 c raw organic almond butter
1 T organic mesquite powder
2 t rhodiola (regulates hormones, boosts energy-mental and physical, reduces stress impact on body and aids in anxiety and mental disorders)
1 t vanilla bean powder
1 t cinnamon
1/4 t cardamom
1/4 t sea salt

-add all ingredients to a food processor and process until a dough ball forms. then, pulse in 1/4 c cacao nibs & roll into balls. set in fridge.

glaze: melt/soften 1/4 c coconut butter and mix with 2 t raspberry powder+a few drops of vanilla stevia or 1 T pure maple syrup. drizzle over chilled balls & sprinkle with freeze dried raspberries. store in fridge.

local rainbow carrot winter salad with chestnuts, charred longan, and rosemary-citrus glaze

tastes more like a dessert than a salad but every bit as nutritious!

longan is a delicious dried fruit that is commonly use in Chinese medicine as a blood builder-which we need in wintertime! the taste is sweet and slightly smoky, and is great for savory as well as sweet dishes.

you’ll need:

3 c thinly sliced rainbow carrots

1/2 c dried longan fruit (broiled in a pan a few minutes until slightly charred. if you can’t get longan, dried dates are delicious as well!)

1/2 c roasted chestnuts, sliced

sea salt & black pepper to taste

-combine all ingredients in a large bowl.

glaze:

1/2 c freshly squeezed grapefruit juice

1/4 c full fat organic coconut milk

3 T fresh rosemary leaves

sumac, sea salt & black pepper to taste

-combine in a saucepan, bring to a boil, then reduce to a simmer until thickened. pour over salad mixture and serve!

(even better day 2)

WRAPPED

simple, fast, delicious.

1 organic coconut wrap
fresh homegrown sprouts
organic free range turkey
kraut
mustard
avocado

roll it up. eat.