1. Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.2. Wash and chop cilantro leaves.3. When sweet potatoes are done, slit open the skin and place on serving plate. Season with salt and dots of butter or a sprinkle of
1. Chop soaked wakame.2. Discard soaking water or use on houseplants for a boost of minerals.3. Place water and wakame in a soup pot and bring to a boil.4. Add root vegetables first and simmer gently for 5 minutes or until tender.5. Add leafy vegetables and simmer for 2-3 minutes6.
Preheat oven to 350. Make meat sauce: Preheat a large skillet over medium-high. Add enough oil to lightly coat the bottom and let heat. Add the minced onion and saute until translucent, adding a large 3 finger pinch of salt as it cooks. Add the garlic and cook for 30
Heat a large pot over medium heat, add enough sesame oil to lightly coat the bottom, and let heat. Add minced garlic and ginger and saute for 30 seconds or until fragrant. Add sliced mushrooms and a large 3-finger pinch of salt and saute until mushrooms cooked down and deeply
In a large dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Once hot, add onion and carrots and sauté until soft about 10-12 minutes. Add garlic and Herbs de Provence. Sauté 1 more minute until fragrant. Add the broth and let come to a simmer. Drop in
Heat bone broth in a small soup pot or saucepan on stove until simmering. You want small, gentle bubbles. (if adding aromatics, add here). Meanwhile, whisk eggs. Turn off the heat from the broth and slowly pour eggs into broth while vigorously whisking the entire time. You’re aiming for “ribbons”
Heat a large stockpot over medium-high heat. Add enough olive oil to coat the pan and let heat for 1 minute. Add ground beef and brown, using a wooden spoon to break apart. Let this continue to brown and cook until all the liquid is gone and meat starts to
Mix in an ice-cold cocktail shaker and give just a few quick shakes (more and it will get too fizzy) or prepare in a pitcher for a crowd (quadruple the recipe) and blend aggressively with a whisk. Feel free to reduce or increase the oil drops to suit your tastes. Garnish
Heat oil in a large soup pot over medium-high heat. Add onion, garlic, and ginger. Cook, stirring frequently, until fragrant and onion is translucent (about5-6 minutes). Stir in the curry paste and salt and cook one minute longer. Stir in squash, broth, and coconut milk and bring to a boil.
Ingredients: 1 quart filtered water 3 tbs red rooibos tea 2 tbs elderberries 2 tbs red raspberry leaf 1 tbs nettle leaf 1 tbs dried orange peel powder 1 cinnamon stick 1 pinch of dried stevia leaves (optional) Directions: Bring one quart of filtered water to a boil. Combine dried
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