egg roll bowls

egg roll bowls today were so tastyyy

how to:

1 lb organic grass finished ground beef

1 c shredded green cabbage

1 c shredded purple cabbage

1 c shredded carrots (i have to avoid cabbage right now so we did all carrots)

1/4 c primal kitchen organic no soy teriyaki

1 T organic coconut aminos

2 sliced green onions

-brown meat in a large skillet. drain any excess liquid after cooking and add cabbage & carrots to the skillet. cook a few minutes until wilted, remove from heat and toss in the rest of the ingredients.

-we added to a bed of greens & topped with:

organic chopped macadamia nuts

organic black sesame seeds

avo

fresh cilantro

fresh lime juice

bit of fermented veg

flaked sea salt

easy grain-free sandwich bread

baked the best loaf that sliced like butter! this will definitely be our new staple, easy grain-free sandwich bread.
holds together perfectly for toasts or sandwiches and is wonderfully moist.

preheat oven to 350°F & line + grease a glass bread pan.

in a blender add:
3/4 c warm water
10 organic local pasture eggs
6 T organic tigernut flour
1 c organic coconut flour
11/2 t baking soda
3/4 t sea salt
1/2 c evo avocado oil
1/4 c melted coconut oil
optional: “everything” seasoning or herbs/seasoning of choice

-blend until smooth & spread into loaf pan. bake for 60-70 minutes until edges/top begin to brown & toothpick comes out clean. cool completely, then remove from pan and slice. stores in fridge a few days, but i like to slice and freeze with parchment between each slice so it lasts weeks!
-enjoyed today toasted with scrambled eggs + greens, mustard & fermented veg. 

quick banana pancakes with chocolate coconut yogurt

mix:
2 T organic banana flour (GREAT resistant starch-essential!)
2 organic local pastured eggs
1 small organic mashed banana
pinch of sea salt
cinnamon, nutmeg, cardamom—to taste
1/4 t baking soda

-cook up in a skillet & eat while warm. topped with local kumquats, blueberries, chopped raw cacao paste, bee pollen, coconut yogurt, and a drizzle of lakanto maple syrup. & yes, i absolutely ate the whole batch myself!

grass fed burger + carrot fries

ate out tonight (outside, that is)

local grass fed beef & mushroom patties with the yummiest carrot fries, guac, fermented veg, homemade ketchup, & of course some smoked flaked sea salt to top.

for the fries:

slice a bunch of large organic carrots & lay out on a baking tray. drizzle with evo avocado oil, sprinkle with sea salt, hing, smoked paprika, & black pepper. bake at 400°F for 45 minutes until crispy.

tasty autumn tip

get some local sweet squash, cut in half & scoop out seeds. rub generously with vanilla bean ghee + sea salt & bake face-down on a baking sheet at 400°F until soft and caramelized. cool, then stuff with GOODS:
coconut yogurt, granola, sprouted nuts/seeds/butters, fresh berries, pomegranate, cinnamon, nutmeg, cloves, a sprinkle of mushroom-spiked vanilla collagen, coconut butter, drizzle of raw local honey... whatever makes your tummy SMILE.

tonight for a late sunday snack we had it like this:
raspberry coconut yogurt, fresh raspberries, pom, raw organic 100% cacao discs, cinnamon, fennel seeds, nutmeg.

eat real & nourish deeply.

fresh+simple summer salad

little summer salad for dinner tonight:

organic greens + sprouts
wild caught (no sugar) smoked salmon
organic nectarine
organic avocado
raw organic hemp seeds
raw organic sprouted pumpkin seeds
sprinkle of reishi mushroom
always some organic fermented veg

& for the dressing: drizzled raw organic tahini + lemon juice

SEED BREAD

this stuff is hearty, dense, and full of healthy fats + resistant starch to keep your hormones and brain happy and your body fueled for hours.

you’ll need:

1 c organic sprouted pumpkin seeds
1 c organic sprouted sunflower seeds
1/2 c organic green banana flour
1/2 c organic ground flax seeds
1/2 c organic chia seeds
1/2 c whole organic psyllium husks
1 t high quality sea salt
3 drops of liquid stevia
3 T evo avocado oil
1 1/2 c warm water

•preheat oven to 350°F. line a loaf pan with parchment and set aside. in a large bowl, combine all but the water and oil and mix well. add water and oil and stir until the batter is well combined and thick. press into the pan evenly and bake for 45 minutes. remove from oven, flip over onto a baking sheet and remove bread pan. bake top down another 15 minutes. cool completely, slice & eat!

•served here toasted with avocado, fermented cabbage, fermented ginger carrots, watermelon radish & a little black pepper + smoked flaked sea salt.

•best toasted before eating. store in fridge up to a week or freeze.

portobello steaks with avocado salsa

how to:

in a glass baking dish, i mixed 2 T primal kitchen’s sugar free bbq sauce, 2 T organic coconut aminos, 1/2 t cumin, & a dash of evo avocado oil. mix well. add 2 organic portobello shrooms (washed well), and saturate with the mixture. let them marinade a bit (5-15ish min), then place in the oven at 450°F until soft, yet toasty, browned, and delicious.

top each shroom with avo salsa:

1 large organic avocado, cubed
10 organic cherry tomatoes, halved
handful of fresh organic parsley
handful of fresh organic cilantro
dash of fresh lemon juice
pinch of sea salt + black pepper

-mix well.

then i made it look a mess with some raw organic hemp seeds, nutritional yeast, homemade fermented veg (i always have ferments at every meal!), and organic calendulas from my garden.

TOASTED

slice of coco bakes organic, GF, sprouted, vegan sourdough bread (do yourself a favor and order asap)
organic homegrown sprouts
organic yellow mustard
organic avocado
homemade organic fermented kraut
local organic watermelon radish
organic calendula flowers from my garden
smoked flaked sea salt + black pepper

get to it. 

spring nourish bowl

treated myself to this nice little bowl of heaven today:

•sautéed dandelion greens (the perfect spring green!) in evo coconut oil, sea salt + black pepper + cumin + fennel
•fresh parsley + cilantro
•steamed carrots
•creamy sprouted buckwheat & flax (simmered in homemade coconut milk until creamy & soft. added nutmeg, sea salt, cinnamon)
•raw watermelon radish
•unsweetened, tart young coconut yogurt
•dried golden berries
•fermented kraut
•finished with a drizzle of the creamiest raw homemade brazil nut butter (selenium!! plays a key role in metabolism & acts as a powerful antioxidant + important for thyroid health.)

*all organic*, of course.

eaten with breath and gratitude.

consuming fresh, seasonal, spring foods, incorporating lightly cooked as well as raw foods, sprouted light grains/nuts/seeds, plenty of healthy fats + fiber + ferments & fresh herbs.
these are key to thriving all summer long! 

a truly magic pink drink: beet kvass

it has been too long since i’ve made this stuff and i forgot about the WONDERS it does for me.

just in KVASS HEAVEN.

i’ve posted the recipe + how to for this magical & beautiful gut healing, energizing drink before but since it’s been a while and it’s that time of year we all desperately need some GUT LOVE, i thought i'd post it again.

let me teach you a little bit about the pink magic...

what is it?

a traditional tonic that is a little sweet and a lotta salty. because it is lacto-fermented, it’s rich in minerals, B Vitamins, antioxidants, and probiotics.
folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems. valuable for its medicinal qualities and as a digestive aid.

beets are loaded with nutrients. one glass morning and night is an excellent blood tonic helping your body create healthy blood cells, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver (& in turn, the skin!), and is a good treatment for kidney stones and other ailments. it's also GREAT for women with hormone imbalances.

along with drinking it plain on an empty stomach each morning, you could also add it to soups, salad dressings, smoothies, sauces, etc., and it will give you a beautiful, bright color!

this batch i tried one with a vegetable starter and one with a kefir starter. they each contain different strains of bacteria that can aid with different bodies/guts. experiment!! the kefir is a bit sweeter and veg a bit more salty. both delicious!

bottoms up!

here’s how you do it:

•2-4 large washed organic beets (local is best!) chopped into 1-2" cubes (or enough to nearly fill jar)

•1/2 gallon glass jar with plastic lid

•1 packet of vegetable or kefir starter (depending on the strains of bacteria that work best with your body. my absolute favorite brand for starters is body ecology. best out there! you can also make kvass with no starter but you’ll need an extra tablespoon of salt & let it ferment a few extra days.)

•1 T fine high quality sea salt or himalayan salt (see photos for my absolute favorite brand + info)

•filtered water

-fill your jar up with chopped beets. add starter & salt & cover with filtered water to the top (make sure beets are submerged). put on a plastic lid tightly & shake very well to mix it up. leave out on your counter for 2-6 days to ferment, shaking the jar once or twice daily. after it is done (will smell and taste sour like pickles but not rancid & may have little bubbles-some say once you see foam starting to form on the top of the brine it is time to transfer the beet kvass to the fridge.) store in your fridge & consume daily: 

1/4-1/2 cup morning & night (on an empty stomach is best).

-when you have only about a cup left at the bottom, you can refill with 1 T sea salt & water to the top without having to use more starter. shake it well & let it sit out 2-6 days again, shaking once or twice a day and you have a new batch! you can do this once but the next time you'll want more starter + new beets.

(we made tacos with thinly sliced beets & radishes, avocado, wild baked salmon + homemade beet kvass ranch dressing! look how pretty!)