Here you will find our experiments and play of food, herbs, spices, ferments, tinctures, drinks, etc.

OUR MANTRA is

healthy, wholesome, nourishing and delicious.

IF YOU FIND ANY or ALL of this INSPIRING and feel there is value here, we DO ACCEPT DONATIONS for all the work we do to bring all this content to YOU

SOUP SEASON RECIPES

Easy Organic Pea & Spinach Soup

3 Cups of organic peas

1 Cup of spinach

1/2 red onion

2 garlic cloves

saute all of this in a pan, add salt to taste. Put 2/3 in the blender, add smoked Chipotle and smoked paprika and 1 can of organic coconut milk and puree. Add this back into the 1/3 mixture left, stir, season to taste. Serve in a bowl, top with fresh cilantro. And serve with a savory grain and gluten free waffle. Delicious!!!

Cream of leek and golden beets

Making Vegetarian Soup Stock from juice pulp (3 part series)

Making Vegetarian Soup Stock with juice pulp part 2

Making Vegetarian Soup Stock out of juice pulp part 3

Making fermented lentil Dahl part 2

Carrot Ginger Soup Part 1

Carrot Ginger Soup Part 2

ENTRES and…

Grain & Gluten FREE & Vegan Savory Waffles as a replacement for bread

Zucchini Cakes

Fermented basmati, lentils and buckwheat great stew

Spaghetti and vegan meat (cauliflower, onions, soaked/fermented walnuts) sauce with spaghetti squash for noodles

Soaking and fermenting grains

Popcorn Broccoli in batter roasted

Marinated Organic Tempeh

Egg-less Fritatta

Take your left over vegetarian meals place in an oiled pan, make up a chickpea batter. 1/4 cup chickpea flour and 3/4 cup water, mix until smooth, no lumps. Wait about 3 to 5 minutes until veggies are heated then pour batter all over the pan and wait for it to brown and flip over and brown the other side.

Cook until you feel it’s ready. Serve on a bed of greens drizzled with hot sauce and kraut. Delicious.

Sauerkraut 101

Roasted Smashed Purple Potatoes

Carrot Top 🥕 Pesto

Roasted Local Brussel Sprouts

Making Gluten Free and Vegan Mac & Cheese

Homemade mustard, fermented

Garlic and Oil free Hummus

Making hummus and falafels

Healthy Baked Beans

Making Savoury Yeast Dressing

Raw vegan Cheese Part 1 to 3

Watch these video’s below to see how easy it is to make vegan raw cheese. In the 1st video I made 3 different varieties and put them into my fermenting cupboard to age for 3 days. ENJOY

Turnip Cakes, my version is Sweet Potatoe Cakes

Watch the video for step by step instructions.

Vegan Ground Beef from scratch, just a few ingredients, vegetables only

DRINKS/DRESSINGS/VEGAN MILKS/DESSERTS

Blue Algae ice cubes No Fruit Smoothie

How to make healthy spirulina and Wheatgrass ice cubes

Blue Algae ice cubes for smoothies

Pickled Red Onions

Ginger Turmeric Lemon Shots

Ginger Bug

Pickled Ginger

Warm ACV apple cider vinegar add local noney to taste. Process ginger in food processor, put in jar, pout over cooled liquid, seal and store in fridge.

Freezing ginger for later

Homemade Chocolate bars made from organic cacao

My most recent HOT DRINK HOT CHOCOLATE

How to make my 5 mushroom blend hot chocolate go farther

Vegan Chocolate Milk

Making Vegan Pecan Milk Kefir

Alkalizing Smoothie

Making Oat Milk Part 1

 Making Oat Milk Part 2

Making a savory dressing

Making homemade Jun (fermented tea with honey drink)

Rose pedal lemonade

Homemade kombucha mayo

MAKING MEDICINE

Salmon Flower Essence

HAWTHORN BERRY Tincture

Colon Cleanse Video Instructions (we are not offering this service anymore only on special request and consultation.)

Written Recipes

Vegan Gluten Free Blueberry Muffins

This is a no egg, baking soda or yeast batter. The trick with getting a good rise with these muffins is making the batter and letting it sit in the fridge for 12 hours minimum.

What I am using for an egg replacement is 6 Tbsp of Chickpea Flour and 6 Tbsp of high quality water. Mix the two together and set aside for an hour do that first.

I also make my own oat flour from oats in my vitamix 1 1/2 cups at a time. Preheat oven 400°

3 Cups oat flour

3 tsp baking powder

1/2 tsp cinnamon

1 tsp tapioca flour

1 cup coconut sugar

1/2 cup melted coconut oil

1/4 cup dairy free yogurt

6 Tbsp chickpea flour

6 Tbsp water

1 tsp vanilla

1 1/4 cups water

Mix all dry ingredients together.

Mix the chickpea batter, yogurt, vanilla and water.

Combine the liquid ingredients into the dry and add the melted coconut oil at the end.

Put the batter in the fridge and cover for 12 hours.

Place the batter on the counter the next day and leave until it’s reached room temperature. Then add frozen or regular berries and stir in with a spatula. Place muffin moulds in each one and scoop the batter in 2/3 full.

Make crumble for top before baking. Mix 1/2 cup oat flour, 1/2 cup coconut sugar, 3 Tbsp coconut oil. Sprinkle all over the tops of the batter.

Bake for 12 minutes @ 400°. Continue to bake for 20 minutes @ 350°.

Sprouted Mung Bean Soup

2 Cups of Organic Mung Beans, cover with good water (not tap water) 1/2 inch above beans. The beans will expand, so keep adding water. Will grow tails then they are ready. Will take 2 to 3 days.

1 medium red onion chopped

2 cloves of garlic minced

4 finger size in length ginger rhizome minced

2 small finger size turmeric minced

1/4 cup of coconut cream

1/4 cup coconut water

Saute onions first then add the ginger, garlic, and turmeric in the Insta pot on the saute setting. Cook for about 5 minutes then add coconut cream and water. Add the sprouted mung beans then add enough water that the entire thing is covered with 2 inches of good quality water.

Put the lid on the insta pot with the pressure setting straight up and down as we are going to pressure cook this for 7 minutes on the manual setting.

Make sure you relieve pressure as per insta pot instructions. Then turn lid to release. Get an emulsifier out and use on the soup to consistency you like. Salt to taste.

Serve with fresh cilantro, parsley and with some yeast.

Lemon Bars

Base: 1/8 C. walnuts, 1/4 C. pumpkin seeds, 1/8 C. Shredded coconut, a 1/4 of a lemon zest, 10 dates.

Top: 3 Tablespoons Coconut butter, 2 Tablespoons Coconut oil, remaining lemon zest 3/4 lemon, squeeze whole lemon, sweeten to taste, I used maple syrup and honey.

Base: First place dates in food processor, process enough it breaks the dates down evenly just before they begin to ball up in processor. Add pumpkin and walnuts till all the pieces are quite small and if you grab a small amount and squeeze together into ball and shapes and holds this enough. Add lemon zest and coconut, process until all mixed evenly. Place in pan an press all of it evenly in the bottom of pan to make a crust. Set aside and make top.

Top: On low heat melt coconut butter and oil together add zest and juice once all melted. Stir in and add your sweetener to taste. Now pour melted ingredients over entire base make sure it is even all over base. Sprinkle shredded coconut over top. Place in freezer until hard. Just before its solidified fully make cuts into squares. Finish solidifying in freezer. And serve. Once cut into bars I store mine in freezer. Happy creating!!!🥰💜🌻