Simple winter bone broth + local veg soup

Perfect for chilly mornings or nights!

In a large pot, add:

4 large chopped carrots
4 c baby kale
1 t fennel seeds
1 T minced fresh ginger
Juice of 1 lemon
1/2 t sea salt
+ option to add any other veg you have in your fridge that needs to be eaten!

Then add homemade or high quality organic bone broth to cover veg. Bring to a boil and cook until carrots and kale are soft and easy to chew. Easy to chew means easy to digest!

Top with fresh parsley and add pressure cooked beans or serve with your protein of choice. I ate with sprouted seed & onion flatbread + sheep yogurt for extra protein & probiotics.

cream of broccoli cashew soup

Had a bunch of frozen broccoli that I needed to get creative & use up & this soup was a huge hit! Definitely a new staple.

It is a cream of broccoli cashew soup with a no-dairy cheesy flavor! Thick & creamy & filling! With tons of collagen-rich protein from grass-fed bone broth. 

To start:

Soak 1 c raw organic cashews in water overnight.

In a large pot, add:

1 chopped red onion

5 c organic broccoli florets/stems, chopped

6 cloves peeled garlic

6 c grass fed organic bone broth

1 t sea salt

1 c nutritional yeast

1 c organic parsley

2 T acv

2 t organic mustard seed powder (helps enhance the nutrients in broccoli and makes it more bio-available to your body)

-bring to a boil, then simmer for 5 minutes. Add contents of pot to a high speed blender and blend until smooth (may need to do this in batches). Pour back into pot.

Then, add to blender:

Soaked/rinsed cashews

1/2 c filtered water

Juice of 1 lemon

1/4 t sea salt

1/4 t black pepper

-blend on highest setting until completely smooth. Pour into soup and stir well over low heat for 5 minutes.

We enjoyed it with my homemade grain/nut-free flatbread (toasted until crispy!) and sheep yogurt to top. 

chaga-carrot soup

It’s been a good minute since I’ve shared a recipe on here! Back to tell you about nature’s gold!

Focusing on gently cleansing and easily digested foods in February is greatly beneficial for our bodies. Transitioning to spring is a time to cleanse and renew and this simple meal helps us do just that! Carrots + ginger bring vitality to a sluggish winter body and rev up your digestive power! Carrots are also wonderful for immune & liver health. Chaga is king when it comes to mushrooms. Also known as “nature's gold”, chaga has the highest concentration of antioxidants in any mushroom and is beneficial for immune health and alleviating fatigue.

In a large pot, add:

2 c chopped carrots

1 c chopped celery

1 inch fresh ginger, peeled & chopped

Few pinches of black pepper

1/2 t sea salt

Enough bone broth or water to cover veggies

2 T dried chaga mushroom (optional, of course!)

-bring to a boil, then simmer until carrots are soft. Add to a blender along with 2 T evooo and blend until very smooth. Serve warm or chilled with a drizzle of evooo, freshly cracked black pepper and your favorite yogurt or protein on the side for a complete, wholesome meal.

Serves 2 

healing in a jar: BONE BROTH--upgraded

upgraded for immune & GI health/improving oral & gut microbiome!

i sliced up 2 red onions (antimicrobial) & added them to the bottom of my crock pot.
placed a whole, free-range, organic chicken on top & added a generous amount of:
sea salt + pepper
fresh rosemary & ginger chunks (GI health/antibacterial)
cloves (antimicrobial)
dried nettles (one of my favorite herbs. amazing for modulating the body's inflammatory pathways and supporting upper respiratory health. also contains many vital nutrients, vitamins, & minerals)
dried granulated orange peel (bitters bitters bitters! + inhibits pathogens)
4-5 c filtered water (about halfway up the pot)
i also threw in a bunch of other dried herbs i had on hand to enhance flavor. you can add any herbs/spices you enjoy.

-put the lid on and cooked on low for 16 ish hours. removed the chicken (the whole carcass should be falling apart at this point) and separated the meat from the bones (& fatty pieces that you can’t chew)—threw those back in the pot with the liquid and added more water to the top of the crock. covered and cooked on low another 8ish hours.
-eat/store the delicious, buttery meat and once the broth is done, strain out the bones/herbs/onions and save the broth in the fridge up to a week.

YUM. take care of your gutsss, mouth, & immune system!

fennel bulb pesto with mung bean noodles

this pesto makes the perfect springtime dish—fennel, cilantro, & parsley are all cleansing & diuretic, helping your body purge excess water & toxins it may be holding on to from the winter months.
pumpkin seeds supply a good amount of protein & zinc-which we all need right now to protect our bodies from sickness. garlic & vinegar also aid in prevention & fighting off infection. ++ it is the ideal time to find all of these ingredients at your local farmers market. choose organic when possible!

1/2 c cilantro
1/2 c parsley
1/2 c chopped fennel bulb + stalk
1/4 c evooo
2 T acv
1/2 c sprouted pumpkin seeds
4 cloves garlic, peeled
1/2 t sea salt
1/4 t black pepper

-add all ingredients to a food processor and blend to desired consistency.
-serve as a dip, garnish a baked sweet potato, or toss with your favorite noodles. flaked sea salt on top is a must.

creamy ginger-pear beetroot soup

it’s february and temps are still chilly, yet our bodies are starting to need lighter, more nourishing + detoxifying foods, while still keeping grounded. that’s where this soup is perfect.
beets are good for your heart & circulatory system, improve endurance and prevent fatigue, reduce inflammation and aid in digestion, boost your immunity (& your libido!), and are great for flushing toxins out of your liver... to name a few!
the fresh ginger in this soup is also lovely for helping your body digest/rid itself of unwanted toxins and excess winter fat. plus it will help your skin glow!

this soup comes together in minutes:

3 c chopped cooked/steamed organic beets
1 organic ripe pear, cored
2” piece fresh organic ginger, peeled
1 can organic full fat coconut milk
2 c organic grass fed bone broth
1 T lemon juice
1/4 t hing
1/4 t nutmeg
1/4 t cardamom
sea salt + black pepper to taste
(i added in a few handfuls off dark leafy greens for extra nutritional punch, but this will dull the color a bit)

-add all ingredients to a high-speed blender and blend until very smooth. pour into a large pot and simmer, stirring frequently for 5 minutes. serve with micro greens, a dollop of coconut yogurt, & a swirl of raw tahini + crunchy bread or flax crackers on the side.

blueberry chicken salad with herbed lemon-tahini sauce

the goldenberries give it the perfect tartness and sweetness + the sauce is a dream. make extra for other dipping adventures. trust me.

1 organic rotisserie chicken, shredded (skin too!)
1 c diced organic celery
1/2 c organic blueberries (grapes are yummy too)
1/2 c chopped parsley (i always include stems)
1/2 c chopped baruka nuts (any nut works, i just looove the flavor of these here)
1/2 c dried organic golden berries

-mix in a large bowl. in a glass jar, add:

1/4 c raw organic tahini
1/4 c lemon juice
1/4 c acv
1 T dijon
1 t black pepper
1/2 t sea salt
1 T dried herb/s of choice

-put on a lid and shake well to mix. pour over salad and toss well.
-serve in wraps, with crackers, on toast, or eat right out of the bowl.

fresh + local fennel bulb springtime pesto

this REALLY hit the spot.

fennel is a magic food. especially in the spring/summer time when your body is needing to purge excess fats and toxins that cause blood congestion and water retention. fennel in all forms, cilantro, and raw sprouted pumpkin seeds are all diuretics and help the body purge this excess, leaving you light and cool for the warmer months. fennel also detoxifies the blood and protects the ever-important liver.

incorporating cooling and detoxifying foods & meals like this in the spring will keep your body balanced and prepared for the coming heat of summer! they not only cool the body but also cool & refresh the mind.
this pesto takes only a few minutes to whip up and can be enjoyed all week long in a variety of ways!

in a blender i added:
1 full organic & local fennel bulb & stalk, chopped
1 bunch organic & local cilantro
1 T acv
3 T evooo
1/2 c sprouted organic raw pumpkin seeds
1/2 t fennel seeds
1/4 t hing
1/4 t cumin
1/2 t sea salt
pinch of black pepper

•blend until smooth or slightly chunky.

•use it on noodles, potatoes, toast, to dunk crackers & veg, or whip up a salad like this:
i tossed local organic carrot ribbons, fresh local cilantro, parsley, mint, & basil in pesto & placed over a bed of organic homegrown sprouts, topped with some wild caught sugar free smoked salmon, watermelon radish, and a couple juicy blackberries. 

truly the most delicious & nourishing lunch bowl!

pleasure your pits! (& the rest of your body) with this natural spray detox deodorant

i don’t usually wear any deodorant since i rarely have body odor, but this stuff is amazing and so nice to have on hand..even just to smell good! plus it adds needed magnesium to our bodies that are for the most part, very deficient.

grab a small glass spray bottle and mix it up in just a few minutes!

to your bottle add:

2 t acv (with the mother!)

3 t pure magnesium oil

10 drops of your favorite smelling essential oil/oils (i did rose & wild orange. peppermint is also fantastic for the warmer months!)

fill the rest of the bottle with filtered alkaline water & shake well before each use.

2-3 sprays under each arm after a shower or mid-day for a refresh.

tip for you mamas: add lavender oil to the mix and spray on the bottoms of your kid’s feet at night to calm them down and give them a small dose of magnesium!

BEETS

beets are one of my very favorite foods. here’s a tasty way to enjoy them:

preheat oven to 400F
wash & cube 5 large beets & lay out on a parchment lined baking sheet.
coat evenly with evo avocado oil and season with sea salt & black pepper.
bake for 40 minutes, stirring half way.
transfer to a bowl and toss with juice of 1 lime, 1 lemon, & 1 orange, + 1 T acv. sprinkle with spirulina crunchies and sumac.

EAT 

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!

creamy winter detox soup

throw all ingredients in your blender and enjoy this nourishing soup all week long.

3 c steamed carrots
2 c steamed celery
3 large handfuls of spinach
1 bunch dandelion greens
1” peeled fresh ginger
1” peeled fresh turmeric
1 bunch cilantro
3 c bone broth
1 can organic full fat pure coconut milk
2 T acv
1 t hing spice
sea salt + black pepper to taste

-blend until smooth.

turmeric fried “rice” with all the spring veggies

in a large pan, heat 2 T ghee & add in 1 c sliced leeks—sauté a few minutes. then add 2 C cauliflower or broccoli “rice” (i did a mixture of both), sea salt, black pepper, 2 t turmeric, 1 t cumin, 1 t coriander, and sauté a few more minutes.
throw in 5 c spinach + 2 c mushrooms and about 1/4-1/2 c bone broth. cook until most of the liquid is gone and mushrooms are soft and wilted.
add in 1/4 c raw brazil nuts or cashews & serve as is or with a protein.

creamy spring greens + pistachio hummus

this recipe is bean free, making it easier to digest for most + quick & simple to whip up.

in a high speed blender:

1 c raw shelled pistachios, soaked 4 hours

2 large zucchini, steamed

1 c parsley + stems

1 c cilantro + stems

1 c other in-season/local green of choice (i used dandelion greens + fresh mint leaves)

1/4 c raw tahini

1/4 c lemon juice

2 t cumin

1 t coriander

1 t sea salt

1/2 t black pepper

-blend on high a few minutes until creamy.

served up with veg sticks & my fav coconut flour ‘tortilla chips’

++ this citrus that i found at whole foods.. i believe it is a kumquat & tangerine mix and you eat the skin! it was crazy delicious with this hummus. 

do it like this: coconut chip, slice of citrus, hummus. yum

chocolate lavender beauty bliss bites

in a food processor:
1 c organic raw brazil nuts (can use cashews too)
1 c organic unsweetened coconut flakes
4 T collagen peptides
4 T tocos
2 t dried organic lavender
4 drops lavender essential oil
1/4 t vanilla bean powder
1/2 t cardamom
few drops organic stevia to taste
2 T vanilla bean ghee (this makes these things so yummy)
-process until it forms a pliable dough and then pulse in 3 T cacao chips/nibs. roll into balls, sprinkle with flaked sea salt and more lavender and store in the refrigerator.

deep greens pesto + why your liver needs green foods in the spring

the root cause of springtime allergies is an overburdened liver. this especially happens in the spring after a winter of heavy foods. if we do not give our body the cleansing greens it needs to detox the liver in the spring, we may develop many negative symptoms such as allergies, rashes, digestive problems and excess anger. the liver governs your mood!
sour, bitter, green foods are ideal this time of year:
green leafy vegetables
lemons/limes
sprouts
beets and beet greens
drink dandelion tea to flush liver toxins
taste your herbs! tasting the herbs is an important part of the healing and detox process. the way some of the more bitter herbs taste in our mouth can indicate to us how toxic we are. when you start to enjoy these bitter herbs & greens more, you know you’re on the right track!
eat light!
cleanse your colon!
cleanse your life.

now, make this simple pesto and put it on everything!

in a blender or food processor: 
1/2 c cilantro (stems too!)
1/2 c parsley (stems too!)
1/2 c dandelion greens
5 cloves raw garlic
1/2 c evoo or evao
2 T acv
2 T lime juice
1 t sea salt
1 t spirulina
1/4 t chipotle chili
-pulse or blend to desired consistency.
served up today with butternut squash noodles + baby greens + cooked beets + flax crackers.

remember:
“plant medicines work beyond the physical response; sometimes, it’s your spirit or emotion that needs heeling, and plant medicines can address that also.” -karen rose

creamy brazil-dill dream sauce with fresh turmeric and lime

dunk, drizzle, dress. this sauce is so versatile and so good i could eat it plain. top a taco, lather a sandwich, you get it.

1/2 c soaked brazil nuts or cashews
1/4 c lime juice
1/4 c packed fresh dill
2 t ashwagandha
2 t chaga mushroom
2” peeled piece of fresh turmeric
1/2 t cumin
1/2 t coriander
1/2 t fennel
1/2 t black pepper
1/2 t sea salt
bone broth/water/evoo/avo oil to desired consistency (i left mine pretty thick!)
-add all ingredients to a blender and blend until very smooth. 

stores in the fridge an airtight jar for 2-3 days.