BROTH1 Head Celery chopped6 Large Carrots chopped1 Large Onion Chopped8 Mushrooms Quartered1 Large Russet Potato1 can Jovial Whole Tomatoes ChoppedShould equal around 6- 8 cups. Taste for flavor, adding more carrots give the broth more taste, discovery! Sauté the vegetables, until lightly browned in a little Grapeseed oil, until lightly browned, cover with water add the sprigs of fresh Thyme …
Cuban Red Beans and Rice Bowl
1 package Red Beans from Rancho Gordo 1 Cup of Brown Basmati Rice1/2 Red Bell Pepper diced1/2 Onion diced4 Cloves Garlic dicedOrganic Garden Veggie Bouillon for the broth – 2-3 cups Collards2 Large BeetsOreganoFresh ThymeLemon Soak beans overnight and drain. Add to stock pot and bring to boil. Cook on simmer, partially covered for approximately 1& 1/2 to 2 hours, …
Kravitz Glow Collard Wraps
Sunflower Cilantro Pesto1/4 Cup Sunflower Seeds1/2 Bunch Cilantro1-2 LimesEVOO/Salt Blend and add liquids as needed to make a smooth paste. Sprouted Living Wild Rice Sprouts for 3 days1 cup Wild Rice Cover in water, with spouter jar, (the easiest) or any way is fine) approximately 8 hours, drain, and continue for 2 days, you can taste for doneness and check …
Raspberry Açai Dreams Forever
1 Package Frozen Açai 2 Cups Homemade Almond Milk 2 Scoops Moonjuice Protein Powder 1 Frozen Banana 2 pintes Raspberries 1 Pint Blueberries Blend all the above and layer your bowl with beauty, hemp seeds, figs were season from my tree, and the raspberries as well. Eat seasonal as much as possible, Açai is one of my favorite meals for …