so i’ve had several people now request this recipe, so I figured I’d just post it so you can all enjoy it. there are a few different variations, so feel free to experiment!

1. Flax Seaweed Shake

To soak in water the night before:

  • 2 T flaxseeds
  • handful organic, raw almonds and sunflower/pumpkin seeds (you can experiment with a variety of nuts and seeds. i like cashew and sesame, too)
  • 1 T dried wakame seaweed (expands a lot over night in water!)

In a.m., blend with:

  • banana
  • blueberries/blackberries
  • organic yogurt
  • almond milk

You can also substitute apples or whatever other fruit you want for the banana. It’s super tasty to add cinnamon, maca powder, fresh mint, cocoa stevia and apples instead of the banana and berry combo.  It gives you tons of energy and is yum yum delicious.  You can add electrolytes, bee pollen, fruit juices, ice, hemp powder, and other additional goodies depending on your mood!

2. Corn and Mushroom Ragout with Sage and Roasted Garlic:

  • 1/4 onion, sliced
  • 10 garlic cloves, 2 peeled, 8 unpeeled
  • salt and pepper
  • 1 large yellow bell pepper, broiled or roasted
  • 5 ripe tomatoes
  • 3 cups fresh corn kernels and their scrapings, from 4-5 ears corn, 1 corn cob reserved
  • 6 oz. shiitake, oyster, or white mushroom caps cut into large pieces, stems reserved
  • 3 Tablespoons safflower or olive oil
  • 1 small onion, finely diced
  • 8 sage leaves, finely chopped
  • 1 T chopped parsley

Simmer 3cups water with sliced onion, peeled garlic, and 1/2 tsp salt. add any pepper trimmings, 1 corn cob, broken into pieces, and stems from the mushrooms. Simmer for 25 min.

Meanwhile, cut pepper into pieces about 1 inch long and 1/2 inch wide, reserving the juices. Heat 1/2 tsp oil in a small skillet over med. heat. add unpeeled garlic and cook until the skins are charred and the insides are soft, about 10 min.  Peel and mash into paste.  Sear the tomatoes in the same pan, turning them frequently, util skin begins to split. Remove skins, halve tomatoes, and squeeze the juice into the stock. Chop the flesh into large pieces.

In a wide skillet, heat 1.5 tablespoons oil over high heat. Add mushrooms and saute until they begin to color, after 4-5 min. Set them aside in a bowl. Return the pan to the heat and add 1 tablespoon oil. Saute the diced onion, garlic, corn, and all but 1 tsp of sage until the corn and onion begin to color, about 5 min. Add reserved mushrooms, peppers, and tomatoes. Season with 1/2 tsp salt and bit pepper.

Strain the stock right into the pan, add any reserved pepper juices, reduce the heat, cover and simmer for 5 min. Serve garnished with the remaining sage and parsley.

Enjoy this stew with warn cornbread! Serves 4. 

3. Sweet potato fries:

  • slice potatoes into fries
  • put on baking sheet drizzled in olive oil, lots of salt and other spices
  • bake in oven at 400 degrees