R E C I P E S

• 1 Cup Water 

• 1 Tablespoon granulated sugar

• 1 Tablespoon active dry yeast

• 1 Tablespoon olive oil 

• 2-2.5 Cups all purpose flour

• 1 Teaspoon salt

​

Combine water, yeast and sugar, gently mix and let sit for about 10 minutes until frothy

​

Gently mix in olive oil and then slowly add 2 cupes of flour until a ball forms.  Add a tiny bit of flour as needed, until no longer sticky.  Transfer to a floured surface and knead until smooth. No need to let rise, unless you want to!

​

I prefer a cooking stone and spray lightly with olive oil for the perfect crust. Spread out desired crust thickness and make crust only until very light brown. Then we top with our favorite toppings and complete the cooking until golden crust.  375 degrees in the oven! 

​

• 1 1/4 Cup Vinegar

• 2 Tablespoon Salt

• 2 Tablespoon Sugar

• 2 Cups water

​

Mix in all ingredients (except water) and bring to alight boil and gentle mix together until dissolved. Move into a room temperature bowl and slowly add water. Add fresh Dill and pickling spices to your liking. I use an organic premade pickling mix and added dried organic dill.

I put pickling season in the bottom, (About 1 Tbsp), then filled with sliced cucumbers, add dried dill and filled with brine! Refrigerate and serve!

​

These will be ready in about 2 days and last about 4 weeks when refrigerated. 

​

When I get new recipe in my head, it screams until I make it. So here we are .... it took 15 minutes roughly to make because I melted the chocolate in a homemade double boiler. We don't use microwaves. They are amazing frozen too. 

​

• Crust: Walnuts, Dates, Hemp Seeds, Coconut Oil (blend in blender)

• Filling: Peanut butter, Coconut Flour & Maple Syrup (Mix)

• Top: Chocolate Chips & 1/2 of Organic Brown Butter Cacao Bar and Sprinkle with Seasalt!

​

No measurements, I eyeball everything

Place in fridge and thank me later!

• 4 Cups water • non fluoride water

• 1/4 Cup dried elderberries

• 2 Tablespoon dried elderflowers

• 2 Tablespoon dried plantain leaf

• 1/2 Cup raw honey

​

Add water and herbs combined [slight boil [initially] and then simmer for 45 minutes.

​

Use over safe cookware or you can just leave on the stovetop as well. 

​

Placed in oven with a lid for 2 hours.

 

Strain and added honey. Refrigerator for up to 2-3 months.

​

I always follow intuitively .... I split into 2 batches and added 1/2 cup per jar of the honey! We will take by spoon, add to pancakes, waffles, oats, overnight oats, drinks and more.

Poach eggs, toast waffle, and we use an organic hollandaise mix when wanting easy! 

Once you prep your sides, I will poach the eggs while waffle is toasting for an easy and warm final breakfast meal!
 

• Poached Eggs⠀

• Tomatoes ⠀

• Bok Choy⠀

• Red Onions ⠀

• Shitake Mushrooms ⠀

• Green Onions ⠀

• Hollandaise (mix)⠀

• Himalayan Sea Salt/Pepper⠀

• Multigrain Waffle

Bring milk to a light boil, add rice (heaping) and simmer until soft. Add vanilla, brown sugar and raisins or dried / fresh fruit of choice.

​

• 2 Cups Organic Oat Milk

• 1/4 Cup Organic Maple Syrup

• (Bring to a boil - Milk/Syrup)

• 1/4 cup rice (heaping)

• 1 Teaspoon Local Vanilla

• 1 Teaspoon brown sugar

• Add Raisins (optional)

​

(Sit for 10 minutes and serve)

Rinse and slice eggplant and layer tomatoes, basil, mozzarella and cover in sauce, parmesan cheese and seasonings like salt / pepper and dried oregano and gallic powder!

​

• Eggplant

• Tomatoes

• Marinara Sauce,

• Thai Basil

• Parmesan

• Mozzarella

​

Bake 375 - ish until fork tender! I use pampered chef stones for everything!

Sautéed (Organic) + A little Coconut Oil

• Lentils (canned)

• Sweet Onion

• Potato

• Tiny bit of white rice

• Tomatoes

• Sage, Kale and Asian Green Flowers from my garden!

• Topped with pickled sweet onions, himalayan sea salt & pepper

Freshly juice:

• Tumeric

• Ginger

• Orange

• Lemon

Topped with Lemon Verbena herbs

Freeze and then add to your favorite tea or just add warm water and enjoy the healing properties.

I use just 1 3/4 cups both equal parts water and vinegar, 1/5 cup organic sugar and lightly boil. Cover pickled items with brine, let it come to room temperature, cover and place in the refrigerator.

​

• Orange Pepper

• Sweet Onions

• Asian Green Flowers

• Ginger

 

I will salt my other ingredients, so no salt for this batch!

• Portobello mushroom caps (Whole or sliced)

• Mayo

• Lemon juice

• Garlic powder

• Dill (dried)

• Onion powder

• Salt/Pepper

• Red onions

• Spinach or Arugula

• Goat Cheese or Blue Cheese

• Bun of choice

 

Grill, bake or sauté mushrooms. I tend to who whole and leave the gills in. 

​

Make your Aioli:

• Mix a few tablespoons of Mayo, splash of lemon juice, all seasonings and mix well. Set aside. Then layer your mushrooms, goat cheese, greens, red onion and aioli!

• Homemade Corn Tortilla

• Pickled Onion & Orange Pepper

• Homemade Lime Sour Cream

• Tomatoes with lime juice + dried cilantro

• Guacamole

• Radish

​

All organic in all products. 

​

Premake your corn tortilla. 2.5 Cups Masa flour. 1 2/3 cups warm water, about 100 degrees.  Little bit of himalayan sea salt. Just gently combine all ingredients. Mix into a dough ball, about the consistency of playdoh. Rest in a bowl for 10 minutes once formed into a large ball. Take small cookie dough scooper and place between wax paper. Gently press into small tortilla about the size of a small pancake. Gently brown in a pan. Again, this is similar to making a pancake.

​

Roast your cauliflower at 400 degrees or until brown and tender. I sprinkled with salt and pepper, coriander seeds, cumin and garlic powder. 

​

Make your Lime Sour Cream:

• ​1/2 cup sour cream, one small lime zested and one small lime juiced. Sprinkle in garlic powder (optional) and combine. 

 

Pickled onions and peppers were made by simply warming 1 3/4 cups white vinegar and that same amount of water in a pan, adding 1/5 cup sugar. Cook until all combines and warms just below a boil. Cut/dice onions, peppers or any other veg and stuff into any size mason jar. Cover in pickling brine and wait until room temp, store in the fridge until use.