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Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef, or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. This version is meat free, and contains nutrient-rich mushrooms, brown and wild rice, and yummy dried herbs and spices you likely have in your cabinet already. This is one of my favorite meals to make on busy weeknights, which seem to be more frequent lately. It comes together in one pot, because who wants to do a ton of dishes on a weeknight...or ever? I've also added ground venison on occasion, with equally delicious results. This is a great recipe to clean out the veggies in your fridge before they go bad. Let me know how you like your dirty rice! Ingredients: 16 oz. sliced mushrooms 1 tbsp. Extra Virgin olive oil 1 shallot, chopped 2 cloves of garlic, minced 1 cup of brown jasmine rice 1 cup of wild rice 1 tsp dried oregano 1/2 tsp dried parsley 1 tsp paprika 1/4 tsp red pepper flakes 1/8 tsp black pepper 1/2 tsp dried basil 3/4 tsp salt 2 cups of veggie stock, or water 2 tbsp. coconut aminos 2 handfuls of fresh baby spinach Set your Instant Pot to Sauté and allow to heat up for about a minute. Add the sliced mushrooms to the dry pot and sauté for 8-10 minutes, or until the mushrooms release all their water and starting to brown, stirring occasionally. Move the shrooms to one side and add the olive oil to the other side. Add the shallots and stir everything together to combine. Cook for 3-5 minutes. Add the garlic and sauté for another minute. Add the rice, oregano, parsley, paprika, red pepper flakes, black pepper, dried basil, and salt. Stir to combine, and hit the Cancel button. Add the veggie stock or water and coconut aminos. Stir to combine and make sure the rice is submerged in the liquid and remove any stray grains stuck to the sides of the pot. Close and lock the lid, making sure the valve is moved to Sealing. Select Pressure Cook and adjust the time to 4 minutes of pressure cooking time. When the time is up, allow natural release to happen until the screen reads L10:00. Hit the quick release until the floating valve drops. Open the lid, add the spinach and stir, and put the lid back on again to allow the spinach to wilt for about 5 minutes. Remove, stir, and serve immediately. Store leftovers in an airtight container in the fridge for up to a week.

I got a donut pan for my birthday, so brace yourselves for copious amounts of donut recipes. Being it is the first, I had to go chocolate. Chocolate on chocolate. Huzzah! Chocolate is pretty controversial. Some studies say you should eat some every day, others claim it will kill you. You can pretty much find some study that backs up whatever you want to believe is true. But what are the FACTS of chocolate? Where is the truth about chocolate? Cocoa powder is an unsweetened chocolate product that occurs when the fat (cocoa butter) gets removed from the cacao beans during processing. The leftover dried solids get ground into the product known as cocoa powder. Bar chocolate combines cocoa solids and cocoa butter along with sugar and some form of emulsifier to hold the ingredients together. Cocoa powder contains primarily cocoa solids with only about 10 - 15% cocoa butter versus the 50% or more in chocolate. Cocoa powder is rich in theobromine, which helps to reduce inflammation and can protect you from diseases such as heart disease, cancer, and diabetes. Since cocoa is rich in phytonutrients but low in sugar and fat, the calories you get from cocoa powder will be nutrient-dense. Where the problems start to occur is when you add milk fats and solids, emulsifiers like soy lecithin, refined sugars like corn syrup, stevia, sugar alcohols, and other flavor enhancing chemicals like 'natural flavors'. These processed foods negate the anti-inflammatory properties and make it next to impossible for your body to assimilate the phytonutrients that you could otherwise be utilizing. If you are pregnant, I would suggest avoiding chocolate, in all forms, even the so-called healthy raw cacao. I know, I know. Its probably the only thing you want to eat, depending on what stage of pregnancy you're in. But hear me out. Cacao is a stimulant and not suitable for developing babies, and not considered a health food if you are pregnant. Chocolate is filled with alkaloids, which are toxic to the baby in the womb. That's why its helpful to keep all forms or chocolate out of your diet if you are pregnant or trying to conceive. Only you can make the decision about what's best for you and your health, depending on what stage of life you are in. But as far as this recipe goes, there is no added fat, loads of dietary fiber, and of course no refined sugar or chemicals. Please note: this post contains an affiliate link, meaning that if used, I may earn a small commission at no additional cost or inconvenience to you. Ingredients: 3 cups of oat flour 2 tbsp. ground flaxseed 5 tbsp. water 3/4 cup of coconut sugar 3 tsp baking powder 1/4 tsp fine sea salt 1 tsp vanilla extract 1 cup + 2 tbsp. plant milk (I used oat milk) 1/2 cup cocoa powder Chocolate Ganache 1 cup of chocolate chips 1 cup plant milk (oat or coconut work best) Preheat your oven to 350 degrees. In a small bowl, combine the ground flaxseed and water, stir, and set aside. In a large bowl, whisk oat flour, coconut sugar, baking powder, sea salt, and cocoa powder together. Add the vanilla extract, plant milk, and flax egg and stir together with a spatula until completely combined. Grease a nonstick donut pan (I use coconut oil) and pour the batter into a large freezer bag. Cut a tip off one corner of the freezer bag and carefully pipe the batter into the donut wells, filling them up to the top. Gently tap the donut pan on the counter to even out the batter and release any air bubbles. Pop in the oven and bake for 16 - 18 minutes. Remove from the oven and allow to cool in the pan for 5-10 minutes. Using a fork, gently remove each donut and place on a cooling rack to cool completely. Once the donuts are completely cooled, make the ganache. In a shallow, microwave safe bowl combine the chocolate chips and plant milk. Microwave for 30 seconds, take out and stir. Repeat this until the chocolate is completely melted and silky smooth. Carefully dip one side of each donut in the ganache, tapping off the extra gently before placing back on the cooling rack to try. Repeat until all donuts are covered. You can eat immediately, or wait about 30 minutes for the chocolate to harden a bit. Store leftovers in the an airtight container in the fridge for up to a week (but I doubt they last that long). If you have leftover ganache, you can pour it into an ice cube tray (or other dish) and place in the freezer until you need it again. Just scoop into a microwave safe dish and reheat in 30 second intervals until smooth and silky again.

My signature move is to make a great meal....and then realize that I don't have a side dish. And you'll notice my side dish category is a little light on recipes. "You mean I have to make ANOTHER vegetable to go with my MAIN vegetable?!" Ugh. I'm happy to report that these green beans cure all side-dish blues. It comes together in under 20 minutes, and that includes the time it takes to trim the green beans and boil the water. Green beans are rich in vitamins, minerals, and phytonutrients such as vitamins A & C, calcium, iron, manganese, beta carotene, and protein. Green beans provide significant cardiovascular benefits due to their omega-3 (alpha-linolenic acid) content. They also contain anti-inflammatory compounds which make them highly beneficial for individuals who suffer with auto-immune disorders such as fibromyalgia, arthritis, COPD, chronic fatigue syndrome, irritable bowl syndrome, chronic sinusitis, bursitis, Raynaud’s syndrome and lupus. They are also known to help prevent type 2 diabetes. Green beans are an excellent source of dietary fiber and can aid the digestive tract by promoting regular peristaltic action and aid in the removal toxic, cancer-causing substances in the digestive tract. They also contain a wide variety of carotenoids such as lutein and neoxanthin and flavonoids such asquercetin and procyanidins which make them excellent for eye health and for preventing disease. In the time it took me to research this blog post, you could have made this side dish AT LEAST three times. So....pitter patter, let's get at 'er! Ingredients: 1 lb. fresh green beans, washed and ends trimmed 1 tbsp. Extra Virgin olive oil 1 large clove of garlic, minced 1 inch piece of fresh ginger root, peeled and minced 2 tbsp. Coconut aminos 2 tbsp. Balsamic vinegar 1 tsp Tapioca starch 1/3 cup of sliced almonds Fill a large pot halfway with water and bring to a boil. Generously salt the water once boiling. Add the trimmed and washed green beans to the boiling water and cook for 2 minutes. Remove from heat and strain the green beans and rinse with cold water to stop the cooking. Return the same pot to the stove over medium heat. Add the olive oil, and then add the green beans back to the pot. Cook for 1-2 minutes, then add the garlic and ginger root. Stir frequently and cook for 1-2 more minutes, until the garlic and ginger become fragrant. Add the coconut aminos and balsamic vinegar and stir to coat. Sprinkle the tapioca starch on the green beans and stir to dissolve. The sauce should start to immediately thicken. Add the sliced almonds and stir to combine and coat the green beans and almonds in the sticky sauce. Remove from heat and serve warm. Enjoy!

Of the kinds of pozole, there are three main preparations, white (pozole blanco), green (pozole verde), or red (pozole rojo). White pozole is the preparation without any green or red sauce. Red pozole is made using one or more chiles like guajillo, piquin, or ancho. Green pozole is made using any or all of the following green ingredients: tomatillos, epazote, cilantro, jalapenos, poblanos, or pepitas. Regardless of your preparation, pozole is all about the variety of condiments you can add to it. Common condiments can include fresh chopped onions, shredded fresh cabbage, sliced radish, fresh cilantro, avocado, limes, Mexican oregano, tostadas or tortilla chips, pepitas, or sliced jalapenos. Traditional pozole is made from hominy with meat (usually pork, sometimes chicken). Pozole dates back to Mesoamerica since the pre-Columbian era, and today the stew is common across Mexico and neighboring countries, served both as an everyday meal and for special occasions. Historically, pozole has been mentioned as far back as the 16th century, and since maize was considered a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. Nowadays, pozole is served at most Mexican food restaurants worldwide and typically served on New Years Eve, Mexican independence day, birthdays, Christmas, and other holidays. What is hominy? Its a food produced from dried corn kernels that have been treated with an alkali (usually lye nowadays) in a process called nixtamalization. In this process, dried field corn is treated by soaking and cooking the grain in a dilute solution of lye (potassium hydroxide which can be produced from water and wood ash) or slaked lime (calcium hydroxide from limestone). Then, the maize is washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps loosen the hulls from the kernels and softens the corn. It also kills the seed's germ, which keeps it from sprouting in storage. Finally, in addition to providing a source of dietary calcium, the lye or lime reacts with the corn so that niacin can be assimilated by the digestive tract. Whew. I know that was a lot, but I'm a food nerd. Come, join me. My recipe has jackfruit instead of meat, chickpeas instead of hominy, and then all the yummy goodness of a traditional-ish pozole. Enjoy! Ingredients: 1 yellow onion, peeled and quartered 1 jalapeno, whole 6 tomatillos, husk removed and washed thoroughly 4 poblano peppers, seeded and stems removed 4 cloves of garlic, peeled and whole 1 bunch of fresh cilantro 1 tbsp. of Extra Virgin olive oil 2 cans of jackfruit, drained and rinsed thoroughly 1 tsp of garlic powder or granulated garlic 6 cups of vegetable stock, divided 2 cans of chickpeas, drained and rinsed thoroughly 1 tsp of Mexican oregano 1 tsp of ground cumin 1 Bay leaf 3/4 tsp of fine sea salt Toppings: Sliced radish Green onions Fresh chopped cilantro Shredded cabbage/lettuce Avocado slices Lime wedges Fresh jalapenos Pepitas Heat a large, dry pot over medium high heat. Roast the onion, jalapeno, and tomatillos in the dry pot, rotating frequently to char all sides of the onion, jalapeno and tomatillos. Once charred, transfer the veg to a high speed blender, along with the poblano peppers, garlic cloves, cilantro, and 1 cup of the vegetable stock. Blend on high until smooth. Meanwhile, heat the same large pot over medium heat and add the olive oil. Add the jackfruit to the hot pan and sprinkle with the garlic powder. Brown the jackfruit, turning occasionally, for 10-12 minutes. Turn off the heat and remove the jackfruit from the pan. Return the pan to medium heat and pour the blender contents into the hot pot. Bring to a simmer and cook for 5-10 minutes, or until the mixture turns a deep green color. Add back the cooked jackfruit, chickpeas, 5 remaining cups of vegetable stock, oregano, cumin, bay leaf, and salt. Stir to combine. Bring to a boil, then reduce the heat to simmer. Partially cover and simmer for at least 30 minutes. Serve piping hot with any or all your favorite toppings listed above. Salud!

Full disclosure: I have never actually been to Spain. BUT, half of my husband's family is from there and he was actually born there. So, by association....I feel somewhat qualified to post this recipe. I've been eating my mother-in-law's Spanish cooking for over 10 years and I dream of the day when I can meet his family and enjoy the authentic flavors of the country. In the meantime, I created this recipe. I was inspired by a very similar recipe from The Busy Baker and I highly encourage you check her out. I loved the simplicity and ease of her recipe, which totally lends itself to Spanish cooking. Spanish cooks take a 'less is more' approach to cooking, creating some of the most delicious food on the planet grounded in high-quality ingredients and simplicity. Did you know that bell peppers contain up to six times more vitamin C than oranges? They are also packed with vitamin A and beta carotene which can boost the immune system, improve vision, and help protect the eyes from cataracts. They are also an excellent source of potassium, fiber, thiamine, folate, and lycopene and have been shown to help prevent blood clots and reduce the risks of heart attacks and strokes. Ingredients: 2 tbsp. Extra Virgin olive oil, divided 5 red bell peppers, stems, core, and seeds removed 1 head of cauliflower 1 onion, chopped 2 cloves of garlic, minced 1 tsp ground paprika 1/2 tsp Greek oregano 1 Bay leaf 6 cups of vegetable stock 3/4 tsp of fine sea salt Freshly ground black pepper Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Place the cauliflower florets and red bell peppers on the baking sheet, along with 1 tbsp. of olive oil and a sprinkle of salt. Pop in the oven and bake for 30 minutes. Once the peppers and cauliflower are cooked, remove from the oven and heat a large Dutch oven or stockpot over medium heat. Add the remaining tablespoon of olive oil and once its shimmering, add the chopped onion. Stir and sauté for about 5 minutes, or until the onion softens. Add the garlic, paprika, and oregano, stir and cook for another minute. Add the cooked cauliflower and red bell peppers to pot, along with the vegetable stock and bay leaf. Bring to a boil, and reduce the heat to medium-low to simmer. Partially cover and simmer for 20 minutes. After 20 minutes, remove from heat and add the salt and black pepper. You can allow it to cool slightly or VERY CAREFULLY puree the soup with an immersion blender, or blend in batches with a high speed blender. Once pureed, re-heat the soup on low heat and serve piping hot with fresh parsley, red pepper flakes, lemon juice, or coconut cream. Enjoy while daydreaming about the views from your Spanish villa.

This soup was made for January. Or, really anytime you're feeling sluggish and generally yucky. My inspiration for this recipe came from my best friend's manfriend, Jon. He's Jewish and according to my best friend, his chicken soup is so healing its magical. Because of this, and with his permission, we have dubbed his soup Jon's Magical Jew Soup. For my own version, I decided to leave religion and chicken out of it and stick to what I know best: VEGGIES!!!! We've got veggies, cilantro, parsley, ginger, garlic, sweet potato, turmeric, black pepper - all of my healing, nourishing, and detoxing friends. Let's get to it! Ingredients: 1 tbsp. Extra Virgin olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 4 heaping cups of fresh cabbage, chopped 1 large handful of fresh parsley 1 large handful of fresh cilantro 4 cloves of garlic, peeled 1 - 2" piece of fresh ginger, peeled Splash of water 1 - 14.5 oz. can of crushed tomatoes 1 large sweet potato (or two small), peeled and chopped into 1" chunks 6 cups of low-sodium vegetable stock 1 jalapeno, whole (optional) 1 tsp ground turmeric 3/4 tsp of fine sea salt 1/4 tsp black pepper Heat a large pot or Dutch oven over medium heat. Add the olive oil and once it shimmers, add the onion, carrots, and celery. Sauté for about 8-10 minutes, until the veggies become soft. Add the cabbage, stir, and sauté for another 10 minutes. While the cabbage cooks, add the parsley, cilantro, garlic cloves, fresh ginger, and splash of water to a blender. Blend on high, adding more water if necessary, until the texture is smooth. Pour the herb slurry into the pot, along with the crushed tomatoes, and allow to cook for 1 minute. Add the sweet potatoes, vegetable stock, jalapeno (if using), ground turmeric, and sea salt. Stir to combine Increase the temperature and bring to a boil, reduce the temperature to low and simmer, uncovered, for 20 minutes. After 20 minutes, remove the jalapeno and smash some of the sweet potatoes against the side of the pot using the back of the spoon to thicken the soup. Remove from heat, add the black pepper and stir. Serve immediately with more chopped parsley, cilantro, or the chopped cooked jalapeno. Enjoy!

Despite its name, wild rice is not rice at all. It IS a seed of an aquatic grass, like rice, but its not directly related to it. The grass grows in shallow freshwater marshes and along the shores of streams and lakes. There are four different species of wild rice: one is native to Asia and harvested as a vegetable rather than rice. The other three are native to North America (around the Great Lakes region) and harvested as a grain. Wild rice was originally grown and harvested by Native Americans, who used the grain as a dietary staple for hundreds of years. Its only referred to as rice because it looks and cooks like other types of rice. Wild rice has a stronger, nuttier flavor than white or brown rice and contains small amounts of iron, potassium, and selenium. Naturally low in calories, it contains impressive amounts of manganese, phosphorus, magnesium, zinc, and makes a great plant-based protein source. Wild rice actually contains more protein than other forms of rice and many other grains, and is considered a complete protein, meaning it contains all nine essential amino acids. Wild rice was found to contain 30 times more antioxidants than white rice, thus reducing your risk of disease, especially heart disease. With all these benefits AND this recipe being a one-pot meal...have you started cooking yet? Ingredients: 8 oz. sliced mushrooms 1 tbsp. Extra Virgin olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 cloves of garlic, minced 1 tbsp. of tomato paste 1 tsp Greek oregano 1/4 tsp red pepper flakes 1/2 tsp dried basil 2 tbsp. balsamic vinegar 1 cup of wild rice or wild rice blend, rinsed 7 cups of low-sodium vegetable stock 2 sprigs of fresh thyme (or 1/2 tsp of dried thyme) 1 cup of unsweetened, unflavored almond milk 4 heaping cups of kale, washed and chopped (I used Lacinato kale, but you can use any kind) 1 tsp of salt 1/4 tsp black pepper Heat a large Dutch oven or heavy bottomed pot over medium heat. Add the mushrooms to a dry pan and sauté for about 10 minutes, or until the mushrooms release all their water and it evaporates. Move the mushrooms to the side and add the olive oil to the other side. Add the onion and sauté the onion and mushrooms for about 5 - 8 minutes. Add the carrots and celery and sauté for another 5 - 8 minutes. Add the garlic and sauté for another minute. Add the tomato paste and stir to combine with the vegetables and cook for 2 - 3 minutes. Add the oregano, red pepper flakes, and dried basil and stir. Add the balsamic vinegar to de-glaze the bottom of the pan, scraping up any stuck bits on the bottom (these stuck bits are called frond and its where the best flavor lives). Add the rice, stir, then add the vegetable stock and thyme sprigs. Stir again, bring to a boil and once boiling, reduce the heat to low and cover. Simmer on low heat, covered, for 45 minutes. After 45 minutes, remove the lid and add the almond milk, chopped kale, salt, and pepper. Stir to combine, cover again and cook for another 15 minutes. After 15 minutes, remove the lid and stir again. If its too thick, add more stock, water, or almond milk. Serve immediately with fresh chopped parsley and a lemon wedge, if desired, and enjoy!

Truthfully, I only enjoy soup maybe two weeks out of the year. But hot and sour soup is probably my all-time favorite soup that I could eat anytime, anywhere. When I'm sick, I crave pho and hot and sour soup. I based this recipe off Plant Based on a Budget's recipe and its SPOT ON. All the flavor you know and love, without the MSG, chemicals, preservatives, fat, gluten, and soy. And you can have this soup on the table in under 45 minutes. This makes it WAY better than take-out. Ingredients: 1 tbsp. Extra Virgin olive oil 1 yellow onion, chopped 1 head of Napa cabbage, chopped (about 6 cups) 1 1/2 cups of shredded carrots 1-14.5 oz. can of crushed tomatoes 1 clove of garlic, chopped 2 inch piece of fresh ginger, peeled and chopped 8 cups of vegetable broth 1/3 cup of coconut aminos 1/2 cup of rice vinegar 2 tsp red pepper flakes 1 tbsp. of black pepper 1 tsp fine sea salt Heat a large, deep pot over medium heat and add the oil. Once the oil is shimmering, add the onions and sauté for 3-5 minutes until the onion softens. Add the cabbage, carrots, and crushed tomatoes and stir. Cook for another 3-5 minutes. Add garlic and ginger and cook for another minute. Add vegetable broth, coconut aminos, rice vinegar, red pepper flakes, black pepper, and salt. Stir to combine. Increase the heat and bring to a boil. Once boiling, reduce the heat the low and simmer for 20 minutes, uncovered. After 20 minutes, remove from heat and serve immediately with extra pepper, sesame seeds, chopped green onions, or chopped cilantro and enjoy!

This is a hearty meal that won't leave you hungry two hours afterwards. Full of rich, Mexican flavor, its also full of fiber, complex carbohydrates, and protein. These complex carbs are slow-digesting, (also referred to as having a low glycemic index) meaning you feel full longer. Low glycemic index foods help regulate blood sugar and improve insulin sensitivity. Black beans are also naturally low in fat! Black beans are packed with antioxidants and anthocyanins and are a fantastic source of calcium, magnesium, and zinc. They are an excellent immune strengthening food and contain anti-aging properties that help repair collagen fibers in the skin. Black beans are highly beneficial for Alzheimer’s disease, diabetes, neurological issues, cancer, fibroids, thrombosis, constipation, autoimmune disorders, and heart disease. Dried beans are preferred to canned, to reduce the amount of sodium, citric acid, and other chemicals that can be added to the industrial canning process. Although, as a busy mom you can't beat the convenience of canned beans. If you forget to soak your beans or just need a bit more convenience, switch the 1lb. of dried beans out for 4 cans of black beans, thoroughly drained and rinsed. Reduce the water to 3-4 cups, depending on how thick/thin you like it. Ingredients: 1 lb. of dried black beans, soaked at least 8 hours 1 tbsp. of Extra Virgin olive oil 1 yellow onion, peeled & chopped 2 carrots, peeled and chopped 2 celery sticks, chopped 1 red bell pepper, seeded and chopped 1 jalapeno, chopped (remove the pith and seeds for less heat) 4 garlic cloves, peeled and chopped 1 tbsp. of chili powder 2 tsp of ground cumin 1 tsp ground paprika 1/8 tsp cayenne pepper 1 tsp Mexican oregano, crushed with your fingers 8 cups of vegetable stock 1 bay leaf 1 tsp fine sea salt Night Before: In a large bowl, cover dried beans with cool water by at least 2 inches to give the beans room to expand. Cover with a kitchen towel and leave in a cool spot on the counter. Day Of: Drain and rinse the beans, picking out any rocks or bad beans. Heat a large Dutch oven over medium heat. Once shimmering, add the onions and cook for 2 minutes. Add the carrots, celery, red bell pepper, and jalapeno and cook until the veggies soften, anywhere from 8-10 minutes. Stir in the garlic, chili powder, cumin, paprika, cayenne, and oregano and cook for another 1-2 minutes, stirring occasionally. Add the vegetable stock and bay leaf. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low and simmer, partially covered for 1.5 - 2 hours, stirring occasionally. Once the beans are soft, remove the bay leaf, add the salt and stir. Grab an immersion blender or potato masher and get after it. I like a pretty smooth soup. If you feel the soup is too thick for your liking, add more stock or water to thin it out. Serve piping hot with chopped cilantro, chopped raw onion, chopped tomatoes, lime wedge, vegan cheese or cream sauce, sliced avocado, more hot sauce, or chopped/pickled jalapenos.

I love a good, brothy, healing soup. With carbs. And greens. Ooo, and mushrooms! This hits the tum just right. But let's talk ginger, k? Ginger is one of the world’s oldest and most popular medicinal spices. It is known to greatly aid in digestion and assimilation and is widely regarded to help prevent colds, flu, motion sickness, and vertigo. Ginger can also help to alleviate menstrual cramps, nausea, heart burn, migraines, sore throats, exhaustion, fatigue, and constipation and it is great in providing relief from the stomach flu and food poisoning. Ginger also contains potent anti-inflammatory compounds called gingerols and is a powerful painkiller which makes it especially beneficial for those who suffer with joint, muscle, and nerve pain. Ginger has incredible immune-boosting and germ fighting abilities and has even been shown to help provide protection and relief from E.coli, Staph infections, and Candida albicans. In ancient times, ginger was highly regarded as a spiritual cleanser and used before and during holy days as a way to awaken and purify the body, mind, and spirit. Fresh ginger is one of the most potent ways to receive its health benefits. Try making a liter of ginger water or tea everyday by adding freshly grated ginger in water and let steep for 10-20 minutes. Adding some raw honey and fresh squeezed lemon juice will enhance its flavor and add to its protective and healing properties. Fresh ginger is also excellent juiced with apples and celery for an energizing and immune boosting drink. Using fresh ginger in any of your cooking or preparing of food will also provide healing benefits and should be added whenever possible. If you find fresh ginger too strong for your liking, then try using ginger in powder, capsule, tea, or tincture form that can be found online or in your local health food store. Please note: this post contains affiliate links through Amazon in which I may earn a small commission at no additional cost to you. Ingredients: 8 oz. sliced mushrooms 1 tbsp. avocado oil 4 green onions, finely chopped 1 inch fresh ginger root, peeled and minced 4 cloves of garlic, minced 8 cups of low sodium vegetable stock 3 tbsp. coconut aminos 2 tbsp. rice vinegar 3/4 tsp fine sea salt 4 heads of baby bok choy, washed and chopped Brown rice ramen noodles Heat a deep pot over medium heat. Add the mushrooms to the dry pot and sauté for 5-10 minutes, or until the water has released and they have a slight char. Move the mushrooms to one side of the pan and add the avocado oil to the other side. Add the onions to the oil and fry, gradually adding the mushrooms back in. Sauté for 2 minutes, add the garlic and ginger and sauté for another minute. Add the stock, coconut aminos, rice vinegar, and sea salt. Bring to a boil, and the reduce to low and simmer for at least 30 minutes but ideally for an hour, uncovered. At the end of the cooking time, add the bok choy and stir to combine. Simmer for 2 minutes and remove from heat. In a separate smaller pot, cook the ramen according to the package directions. Once cooked, strain and add to a deep serving bowl. Top the noodles with plenty of mushrooms, bok choy, and yummy broth. Add chopped green onions, hot sauce, or some of my Crispy Garlic Chili Oil and enjoy!

These felt and tasted so decadent and fancy, I had a hard time believing I was eating cooked fruit. And making it was so easy its almost sinful to admit. I have a HUGE slow cooker and these pears were pretty big themselves. Feel free to modify the liquid based on your crockpot size and pear size. Regardless, you want the pears to be completely submerged in liquid. That being said, lets talk PEARS! Pears were once called the “gift of the gods”, and are an easily digested fruit rich in vitamins and alkaline minerals such as vitamins A, C, E, folate, niacin, and boron. The pear's high levels of pectin is highly beneficial for digestion and bowel regularity. Pears also contain several anti-cancer properties and are known to be especially good in helping to prevent esophageal cancer, breast cancer, stomach cancer, and colon cancer. Pears are an anti-inflammatory food making them perfect for those who suffer from autoimmune disorders such as Chronic Fatigue Syndrome, Epstein-Barr, Rheumatoid Arthritis, Endometriosis, Guillain-Barre syndrome, Lyme disease, Hashimoto’s, Meniere’s disease, and Colitis. Pears also help to decrease the risk of heart disease and Type 2 Diabetes. The flavonols in pears coupled with the anthocyanins help improve insulin sensitivity and their low glycemic index make it a perfect food for those who have blood sugar issues. Pears contain a special fiber that binds with bile acids in the intestines which has the ability to lower cholesterol. Pears also contain both glutathione which can help prevent high blood pressure and strokes, and boron which helps the body retain calcium and prevent osteoporosis. Pears are also a good source of iodine which helps to keep the metabolism balanced and the thyroid functioning properly. Allow pears to fully ripen at room temperature before eating for maximum nutritional and health benefits. Ingredients: 4 large Bosc or Anjou pears, washed thoroughly 6 cups of water 6 chai tea bags 1 cup of coconut sugar 1 cinnamon stick 3 cardamom pods 3 whole cloves 1 inch piece of fresh ginger, peeled and smashed with the flat side of a knife 1/4 cup of maple syrup Combine all ingredients in a slow cooker and cook on high for 4 hours. After 4 hours, remove the pears to a serving platter and ladle 3 cups of the cooking liquid into a small saucepan. Add maple syrup and bring to a boil. Reduce the heat to low and simmer, and reduce the amount in the saucepan by half. Remove from heat and allow to cool slightly. Serve pears either warm or chilled, with a healthy drizzle of the chai syrup. You could also serve with vanilla coconut milk ice cream, or some of my coquito (as pictured). *This post contains an affiliate link provided for your information only. If you use the link, I may receive a small commission at no additional cost or inconvenience to you.

If you're like me, you are always looking for the next easy weeknight meal that your family will actually eat. Just dump it all and go, amiright? THIS recipe is for YOU! It takes a few minutes to chop the veg, but after that the work is done. I have an option in this recipe to add ground venison, but feel free to omit to keep it vegan. It will still be a plant based recipe, even with the venison. I chose venison because its a lean meat that is free from the industrial farming system. There's nothing more organic than an animal harvested humanely from the wild. My husband is an avid hunter, and while we both eat a predominantly plant-based diet, we like to add venison or wild hog 1 to 4 times a month. But my healing journey wasn't always like this. I was entirely plant-based and fat free for 2 years before adding wild meats back into my diet. With a combination of my morning ritual (lime water, celery juice, smoothie), eliminating inflammatory foods like gluten, dairy, eggs, soy, corn, and refined sugar, cutting out oils, only sticking to plant-based fats like nuts and avocado, and eating lots of fresh fruits and vegetables, I was able to heal myself completely of the eczema that had plagued me for 25 years. And here we are. All of that is to say: listen to your body for what it needs when you make this recipe. Meat or no meat? Regardless of your decision, you will still be eating loads of dietary fiber, antioxidants, and plant-based protein when you enjoy this chili. Stay warm, friends! Ingredients: 1 yellow onion, chopped 4 cloves of garlic, minced 3 carrots, peeled and chopped 3 celery stalks, chopped 1 - 15 oz. can of black beans, low sodium, drained and rinsed 2 - 15 oz. cans of kidney beans, low sodium, drained and rinsed 1 - 19 oz. can of cannellini beans, low sodium, drained and rinsed 1 sweet potato, peeled and chopped into 1 inch bites 1 - 28 oz. can of diced tomatoes 1 tablespoon of chili powder 1 tablespoon of paprika 2 tsp ground cumin 1/4 tsp cayenne pepper Freshly ground black pepper 1 cup of water 1 lb. of ground venison (optional)* 2 tsp sea salt Toppings: Avocado Fresh chopped cilantro Fresh sliced green onions Chopped yellow onions Pickled jalapenos *To keep it vegan, skip to the next step. If using venison, select Sauté on your Instant Pot and add 1 tablespoon of olive oil. Add the venison and cook and until browned and crispy, stirring occasionally. Turn off the Instant Pot. Add the onion, garlic, carrots, celery, beans, sweet potato, diced tomatoes, chili powder, paprika, cumin, cayenne, black pepper and water to the Instant Pot. Stir to combine. Secure the lid and make sure the steam release valve is in the Sealing position. Select Pressure Cook button, High pressure, and adjust the time to 10 minutes. Once the cooking cycle is complete, allow the steam to naturally release for 10 minutes (L10:00). Then move the steam release valve to Venting and stand back until the floating valve drops. Remove the lid and add the salt. Stir well, using the back of a wooden spoon to smash the sweet potato chunks against the side of the pot to thicken up the chili. Serve immediately with your favorite toppings! Store in an airtight container in the fridge for up to a week. You can also place the leftovers in a plastic freezer bag and freeze for up to 4 months. Just defrost in the fridge and reheat as normal for an even quicker weeknight meal!