Mother's Day Brunch

These last few months have been a bit tumultuous to say the least… so many unknowns, anxieties, and stresses but I have also been amazed to see the love and strength that has come from our time at home together. I want to give a giant shout out to all of the mama’s out there who have been holding down the forts! Making meals all day, cleaning, homeschooling, and coming up with unique things to keep the kiddos entertained. It’s not easy!! Let’s make this Mother’s Day extra special for all of those mother figures out there. My love language is gathering around a table over a meal - here are a few of my simple ideas that are guaranteed to bring some laughter and happy bellies.

Spring is here and the weather has been absolutely beautiful! We have been eating outside almost every day/evening. Platters are a huge hit around our house with a busy toddler.. you can make a plate, snack, go for a bike ride then come back for more. Ok… this brunch is pretty carb heavy but sometimes mama just needs some comfort food in the midst of all of the CRAZY. We did a “ build your own biscuit bar” with lots of yummy toppings, both savory and sweet!

We used fresh berries from the shop, we are fully stocked right now so come see us! Passion fruit home made whipped cream… can I just say how delicious this is?! I can’t stop eating it. The combination of the tart gooey seeds paired with a vanilla scented creamy whip, need I say more?! I also used homemade blackberry jam from one of my best friends in Northern California.

For the savory biscuit we used shaved ham, local avocados, butter-y eggs and an herb infused mayo which was quite delicious. You could make your own mayo for this or just add fresh herbs to veganaise or regular mayonnaise. I addd basil, cilantro and parsley, chopped it very finely and mixed together! It’s amazing what a few herbs will do to boost flavor. I laughed as my pregnant sister added pickles to the platter but it was actually the perfect pairing with the rich buttery biscuits! I always sprinkle whatever nuts I have on hand on the platters I make. For this one, we used raw pecans!

Ok mama… let’s talk relaxation. This Sunday lets give mom a much needed break. Pour her a mimosa with any of our sparkling wines! We chose a sparkling called Breaking Bread 2019 Pet Nat by Kokomo Wines. It’s easy drinking, and fruit forward with notes of bing cherry and passion fruit but still has that minerality that I love.

Call me crazy, but I love the Vibes mind + body CBD drinks. The Burning Mandarin is a combination of sweet and tart organic tangerine and carrot juice infused with 25MG of Hemp CBD to improve mind and body well-being, I added a splash to our sparkling wine for an oh-so-delicious tonic.

Immaculate organic flaky biscuits and the bomb. I usually have these in my fridge, because well, they’re good and easy. Just pop them in the oven. It only takes about 17 minutes and they are golden brown and pair well with so many meals! These were easy to pull out of the oven and serve with this pretty platter.

We have organic eggs at the shop coming from local farmers! Now is more important than ever to support small businesses in our town and state! Our team at Pacific Health Foods are doing their absolute best to make this happen. I’m so proud of them all! Everything from eggs, to avocados to beer and wine… we’ve got you covered.

We have some new pastries from SunOven Bakery that we now carry at the shop. Can I just tell you how amazing these gluten free/vegan cinnamon rolls are?! I was skeptical at first because, well, I love me some gluten. My entire family (we are quarantined with my sister and brother-in-law) and they all ate them up - even my husband! They have an amazing consistency and texture and are still gooey and sweet and a tad salty. All of the things. I made a little frosting that turned out more like a glaze that I drizzled over the top which added the perfect amount of sweetness. I highly recommend! They also have doughnuts that are gluten free and vegan and they are so so tasty.

Wah lah! It was tasty and simple and we grazed on these platters for over an hour. Our shop is a one-stop-shop for all of the goodies you’ll need to make Mother’s Day extra special this year. On Saturday the 9th, we’ll have Lionello Orchids out front of our building selling their local orchids. Pick up fresh flowers, some pastries, fresh fruit and maybe a facial skin mask for mama! We appreciate you all for supporting our shop, especially during this time!

Natural Egg-Dying

This was a fun tradition in our home growing up so we thought we’d dye some eggs with our toddlers! I always loved getting my hands messy doing these projects as a kid and wanted mine to experience the same kind of freedom! However, our hands used to be stained pink, blue and green for days after the project. I love Color Kitchen Easter Egg Coloring Kit because it’s free of all artificial colors and the colors were vibrant and plant based!

The dye is in powder form and all you have to do is add water! The colors were made from cabbage, radish, and annatto extract. Super easy, doesn’t stain, and you have a kid safe project!

We hard boiled our eggs (out of pure convenience) and spread out a huge piece of butcher paper on the picnic table in the backyard. The kids dipped the eggs, and we used crayons to draw designs on a few eggs and then painted over with paintbrushes. We had fun and the colors were vibrant and festive. Happy Spring!

Easter Veggie Frittata

We hope you all enjoyed your Easter this year even though it (most likely) wasn’t the usual family gathering like in past years. For me, it was something to look forward to! I love a good brunch. We are quarantined with my sister so it felt a bit more “normal”. Ever since having a little girl, meal planning has changed! I am ALL about prepping anything and everything ahead of time if possible. Then I can be present with her during the day, and still enjoy the morning prior to the brunch. My “alone” time is when we put her to bed and I love spending that time in the kitchen. This brunch was all about things we could pop in the oven and they were ready to serve. One positive to the quarantine and extra time at home has been to teach me to use everything I have in the fridge. I LOVE going grocery shopping and picking out items for meals. The great thing about frittata’s is that they are extremely forgiving and you can basically throw anything you have in there! Here’s my recipe, I’d love to hear what you all made for Easter!

This was our simple, comforting Easter brunch. Perfect for a drizz-ly central California spring day. I did a croissant French toast with blueberries, cream cheese swirls and homemade vanilla bean whipped cream. The kids loved dipping their berries in the fresh cream!

All of the veggies pictured here held up perfectly overnight. I prepped it all then stuck it in the fridge in an airtight container and just added the egg the next morning.

Veggies I used:

- Asparagus
- Broccolini
- Sugar Snap Peas
- Garlic
- Sautéed Balsamic Mushrooms
- Caramelized Sweet Onion
- Cherry Tomatoes

Place your veggies in a skillet (I used Le Cruset) and spread evenly. I had some smoked gouda in the fridge so I cubed it and threw that into the veggies. I scrambled eggs with a touch of heavy cream and seasoned with salt, pepper and red chili flakes. Just pour the seasoned egg mixture over the veggies, cook for just a few minutes on medium/low heat on the stove top and then place in the oven at 400 degrees for about 8-10 minutes and you’re done! I garnished with some chives for the extra color and flavor.

Peanut Butter Energy Bites

This recipe was super fun to make with our kids! During quarantine with our family, we’ve made this recipe at least three times now! I have a HUGE sweet tooth and need a little bite of something sweet after dinner and these are the perfect thing. They’re full of healthy fats, protein and fiber so I felt good about letting my little one indulge too.

Ingredients

1 cup oats
1/2 cup peanut butter
1/2 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla
1/4 cup coconut flakes
3 dates
1 cup cereal
3/4 cup chocolate chips
2 tbsp chia or flax
a dash of cinnamon

Freeze for 10 minutes then roll into balls and keep on your counter or fridge in an airtight container!

Recipe by Alyssa Potter

It’s simple and very adaptable so you can add ingredients you have in your pantry! There’s just something about peanut butter and chocolate that makes me giddy…

If you haven’t had DaVall Honey dates from our local famers market, you must! They are like candy. Dates also contain many health benefits! You’d never guess since they’re so tasty. They can actually regulate blood sugar, they contain antioxidants, are high in fiber, have potassium, magnesium, vitamin B6 and the list goes on. Dates are a great way to add some vitamins and minerals and sweetness while baking.

All you have to do is combine all ingredients in a bowl and find the consistency you like. This may take a batch or two until you find the “stickiness” you’re looking for. The coconut oil and nut butter make it a little runny at first but popping them in the freezer helps bring them together. I put them in the freezer then shaped them into balls and kept them in the fridge.

Crudités & Cheese Boards

We celebrated sweet Eli’s first birthday this month! We chose to do a simple crudités platter paired with a cheese and charcuterie platter and fruit platter (not pictured) for the kiddos! Pacific Health Foods recently brought on some exceptional artisan cheeses and meats we incorporated to the boards. It was so much fun! I enjoy making grazing platters for parties (adults or children) because it’s easy to grab a small plate and pick a few things to taste… instead of filling up on an entree or passed apps. It’s easy to prep ahead of time and we love utilizing local farmers market veggies and fruit plus some delicious cheeses!

What are your favorite dips?! To me, dips and sauces make everything more enjoyable. I also need color.. so for this crudités platter we used a cilantro avocado hummus, red bell pepper hummus and a dark green herb-y pesto.

I had a more “organic” approach to this board. I wanted it to be fun and easy to grab the veggies. It’s also about how you cut the veggies! Our local farmers market has AMAZING juicy sugar snap peas right now so I loaded up. I quickly blanched them to bring out that bright green color and to tenderize them just a tiny bit, leaving them with a soft crunch. I cut some of them on a bias to show the pea pod, just use a sharp knife and gently glide down one side of the center fold. I thought it was a pretty way to display these vibrant peas!

Now for the cheese and charcuterie… I could basically eat this every meal and be totally content. It’s all about the pairings you have to accompany it. I chose juicy green grapes, green brine-y olives, tart dried cherries, miniature cheese crackers (mainly for the kids), black sesame crackers, and some grain free crisps.

How to choose cheeses? I like to go for variety and nothing super funky to make sure that it’s approachable for everyone. You also don’t want to pick cheeses that “sweat” like manchego… I personally LOVE manchego but choose to use it shaved on a pasta or salad or when I’m at home and can put it out right before guests arrive. For these platters I chose a really mild brie, nutty gouda, a creamy cambazola, raw white cheddar, honey goat and a bleu. I think about texture, color and approachability when assembling these boards. I like to garnish with seasonal flowers and/or greens from the farmers market. My favorites from these platters were the colorful bachelor buttons and chamomile! They add a soft, colorful touch that was perfect for a family beach picnic. I’d love to hear how you like to entertain!

By Alyssa Potter

Rainbow Muffins

What a time of uncertainty! As we practice “social distancing” all across globe, we are reminded to slow down … appreciate our health and spend time with our families. We have a 1 1/2 year old who is currently teething so it’s been, well, interesting to say the least! We’ve had to figure out ways to entertain and feed her all while making it exciting. If you have kids, you know that toddlers can be picky at this stage so I wanted to develop a recipe that tasted good, had veggies, fruit and whole grains with no added sugar. Here’s what I came up with… I’d love to hear your feedback!

The great thing about this recipe is that you’ll most likely have most if not all of these ingredients on hand! I used really ripe bananas for this recipe (like you would with banana bread) so they’d be sweet. We mixed all of the wet ingredients together which was ripe bananas, organic local eggs, vanilla extract, unsweetened apple sauce and coconut oil together in a mixing bowl.

Here is where the “rainbow” comes to play. I love sneaking in veggies into savory soups and sauces but also muffins that can be eaten to start our day. We added shredded zucchini and shredded carrot from the shop and dehydrated beet powder (also from Pacific Health Foods). I wanted some additional fiber and protein so I chose to include sprouted chia - but you could also use regular chia seeds or flax seeds instead. Hemp hearts are a great source of protein, healthy fats and also keep our immune systems strong, which is always a plus. Not pictured in the photo above, but I added some rolled oats for extra soluble fiber and antioxidants.

Miix all ingredients together with a spatula (no mixer was required) until all ingredients are combined and smooth. Grease your muffin tin - we used avocado oil but you could also use grass fed butter, ghee or coconut oil. My toddler helped with this next step by sticking blueberries into the mixture. It was a fun way for her to participate that wasn’t too messy! She loves blueberries so she’d place a few into the batter, then shove a few into her mouth!

Officially toddler approved! She won’t stop eating them, and I’m just fine with that! She’s getting fiber, plenty of nutrients from the veggies and blueberries and lots of healthy fats. I love that we were able to get plenty of zucchini, carrots and beets into this recipe without really noticing. It’s like a banana bread meets carrot cake with that hint of cinnamon. The adults like them too! I love that they don’t have any sugar so are completely guilt free. It was a fun activity to do with my toddler on a rainy Saturday and was really simple. Please share how you make this recipe your own! I’d love to hear, happy March!

Ingredients

DRY INGREDIENTS:

- 1 cup whole wheat flour
- 1/2 cup oats
- 1 tablespoon beet powder
- 1 tablespoon hemp hearts
- 2 tablespoons sprouted chia (you could also use regular chia or flax seed)
- 1 cup shredded zucchini
- 1 cup shredded carrot
- 1 teaspoon baking soda
- 1 pinch of sea salt
- 1 teaspoon cinnamon

WET INGREDIENTS:

- 3 mashed ripe bananas
- 2 organic eggs
- 1/4 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil (or olive oil)
- 1 cup blueberries

Instructions:

Pre-heat oven to 350 degrees. While you’re waiting, mix all wet and dry ingredients together and place in a greased muffin tin. Bake for approximately 20-25 minutes (check on them every 5 minutes after you’ve cooked for 15 minutes as every oven varies). Let them cool and serve!

Chocolate Mousse Tart (Vegan + Gluten Free)

I know Valentines Day was so last month… but my birthday is coming up and I wanted to indulge in a chocolatey dessert that was somewhat healthy. This is the most delectable, rich, vegan mousse tart and it’s easy to put together! This weather is already warming up (yesterday was 80 degrees!!) so it’s no-bake which is ideal.

Three layers of creamy chocolate, from the raw walnut, cacao, sea salt crust to the creamy cashew coconut mousse to the sweet dark chocolate peanut butter topping - I can’t get enough!!

All of these ingredients were sourced from Pacific Health Foods (except the dates which were purchased at our local farmers market). There’s only a few ingredients needed for this recipe and they are all clean without sacrificing any richness or flavor.

Let’s start with the crust! There’s quite a bit of blending in this recipe… you could use a food processor or a high powered blender (I used my kitchen aid which I love). It tastes just like a brownie, so good. Throw the following into the blender:

- walnuts
- dates
- cacao powder
- coconut flakes
- flaky sea salt

Blend/pulse until it’s fairly fine but not super fine. I liked a little texture in the mix. Cover an 8 inch or 12 inch spring form pan (depending on how thick you want the cake) with parchment and press the crust firmly around the base. Stick in the fridge until you’re ready to fill it with the mousse.

Now for the mousse! You’ll soak the cashews ahead of time. I did this only a few hours before but you could soak them overnight if you think of it. To speed up the process, you can bring water to a boil and toss the raw cashews in and boil for 2 minutes and let them soak for at least 30 minutes. Blend the following ingredients:

- soaked cashews
- coconut milk
*Get a can of full fat coconut milk and do not shake. Open with a can opener and scrape out the thick creamy top but do not use the milk. This should be approximately 1 cup.
- unsweetened cacao
- finely ground coffee or esspresso
- vanilla extract or paste
- real maple syrup
- dark chocolate
- cinnamon
- creamy peanut butter

This consistency should resemble mousse so blend for at least 4-5 minutes until all of the chunks are completely pureed.

Once you’ve poured the mousse mixture onto the crust layer, chill in the fridge for at least 2 hours.

Melt the dark chocolate chips with creamy peanut butter, I used the fresh ground peanut butter from the shop which is my favorite. I would add a teaspoon of coconut oil to this mixture to make it more playable and easier to work with. Melt it slowly on the stove, double boiler or microwave until melted and pour over the top of the chilled mousse and return to the fridge.

I can’t wait to share this with family and friends! It satisfies that sweet tooth of mine without the guilt. I love that it’s naturally gluten free, vegan and uses no refined sugars. Keep it stored in the fridge - I almost think it tastes better the second day when everything is set but you can also serve and eat the same day. I hope you enjoy!

Ingredients

CRUST

• 1 cup raw walnuts

• 1/2 cup raw unsweetened coconut flakes

• 1 1/2 cups pitted dates

• 1/2 cup unsweetened cacao powder

• 1 pinch flaky sea salt

CHOCOLATE MOUSSE

• 2 cups raw cashews (soaked)

• 1 cup full fat coconut milk (scoop the thick cream off of the top, don’t use the liquid underneath)

• 1/4 cup maple syrup

• 2 teaspoons vanilla extract

• 1 tablespoon finely ground coffee or espresso

• 1 teaspoon cinnamon

• 8 ounces dark chocolate

• 2 tablespoons creamy peanut butter

Thoughtfully Sourced Sourdough Pizza

Finally a pizza we can feel good about! Chloe’s Sourdough Story is a brand we just recently started carrying at the shop and we love it. They celebrate the traditional art of baking. Compromised of just flour, water, salt and wild cultures that go to work during natural fermentation. We benefit from the deliciously sour and nutritious crust. It’s also been known to be easier to digest as well.

These pizzas have a thin crispy crust, use farm fresh ingredients, grass-fed cheeses, is organic, and there’s no sugar added, soy or canola oil!

All of these ingredients can be found at the shop! The reason we brought in Bilinki’s chicken sausage in is because it’s made from simple, whole ingredients, from responsibly raised chickens. It’s non-go, antibiotic and free range, AND are certified by the ASPCA where they are proud to support the wider movement to improve the lives of chicken. Plus the product tastes amazing and our kids love it. The pure ingredients allow us to feel good about what we’re putting in our bodies!

Here’s what we added to the sunflower pesto pizza:

Roasted Garlic Butternut Squash

Dill Pollen and Garlic Marinated Goat Cheese

Fresh Basil

Micro Greens

Pomegranate

I don’t mind prepping our local, fresh veggies but sometimes when your’e in a rush and life gets in the way it’s nice to grab a bag of frozen goodness to add to your meal. Especially when it’s organic! We have plenty of options at the shop in the freezer section, this butternut squash is great because it’s cut in small cubes and can easily be thrown in the oven to roast. I just added some olive oil, salt, pepper and crushed garlic.

This is how the pizza comes and is quite delicious on it’s own! Just sayin’, it’s easy to elevate the dish by adding some roasted farmers market veggies, fresh herbs, artisan cheeses or even aged meats.

Ingredients we added to the roma tomato sauce pizza:

Burrata (or Fresh Mozzarella)

Baby Bell Peppers

Bilinski’s Spinach and Spring Greens Chicken Sausage

Dinosaur Kale

Sunshine Bowl

I love this time of year in Central California because it’s been bright and sunny but you have those cool, crisp mornings and evenings. We were all about warming comfort food for the last (at least) two months and now I’m craving lighter, brighter foods!

Our blender is constantly in use and I’m always playing around with new smoothie recipes. Turmeric is the magic ingredient in this bright yellow smoothie bowl. It’s not only delicious and creamy but also super kid friendly!

Let’s talk goji berries… are they really one of the most nutritious berries on earth? They naturally contain very high levels of antioxidants and many vitamins and minerals like vitamin C, fiber, iron, vitamin A, and zinc. We stock up on goji berries in the winter months because of the immune support it provides.

These powerful berries provide energy, a better ability to focus, a better nights sleep and even an overall sense of calmness. Who wouldn’t want to sprinkle these berries on their morning smoothie?

Recipe:

2 Cups Frozen Mango

1 Frozen Banana

1/2 Avocado

1-2 Cups Vanilla Oat Milk (depending on consistency you prefer)

2 Tablespoons Collagen

1 Teaspoon Turmeric

1 Teaspoons Hemp Seeds

2 Drops Vitamin D (for baby)

Top with bee pollen, goji berries, hemp seeds and granola of your choice!

Turmeric is the magic ingredient here, not only for it’s beautiful color but for the many healing health benefits! Turmeric is an anti-inflammatory, it’s known to improve liver function because of it’s many antioxidant abilities, aids in digestion and the list goes on. Turmeric doesn’t only need to be used in stews, soups and curries, it can be used in powder form in smoothies as well! Cheers to this superfood!

I really haven’t experimented much with bee pollen until now, and couldn’t be more in love. Bee pollen is a ball of pollen made by young bees when they land on a flower. it’s a mixture of pollen, saliva, and nectar or honey. They carry these balls back to their hive on their legs and store them in the hive’s honeycomb. The pollen actually ferments into “bee bread” which feeds a bee colony.

These little nuggets are loaded with flavonoids and vitamins which can relieve inflammation, work as an antioxidant, boost liver health, strengthen your immune system, reduce stress, speed the healing process and more. Why not sprinkle some of this gold dust onto your smoothies and bowls for a little extra boost?! We used Blue Ridge Honey Bee Pollen which is based here locally in Ventura, Ca and have been beekeeping since the 70’s. It’s always raw, pure, filtered and 100% California honey. Sign me up.

Cleansing Cold-Pressed Juice

Happy New Year! I know, I know… we all talk about “cleansing” or “detoxing” after the holidays am I right?! But I’m here to show you an approachable, easy way to introduce fresh vegetable juices into your diet. It’s not as hard as you might think!

I own the Omega masticating juicer. What does masticating mean? Well.. it means that it presses the juice at a very slow rate (avoiding speed) which means less heat is introduced during the juicing process. This means that your juice will stay fresh for up to 72 hours and only loses minimal nutrients. I’ve tried many juicers over the years and this is by far my favorite one. The pulp comes out almost completely dry - meaning that you’re not losing the juice from any fruits or vegetables! It also processes leafy greens the most efficiently in my opinion. The motor is fairly quiet, I can even juice while my baby sleeps!

I like experimenting with different flavors when I juice but this cleansing/detox juice is my go-to! Here are the ingredients I used:

Kale - Very high in antioxidants like quercetin and kaempferol. These have powerful heart-protective, blood pressure-lowering, anti-inflammatory, anti-viral, and anti-depressant effects. It’s also one of the best sources of vitamin K which is an important nutrient. Kale is high in minerals and many vitamins including vitamins C, A, B6, manganese, calcium, copper, potassium and magnesium. If you can even get a few of these dark leafy greens into your juice I’d consider it a win!

Celery - What’s with big deal with juicing celery?! It helps restore and activate the gut, aids the liver and heals the body. The way it heals the gut is by restoring hydrochloric acid which helps us digest things faster and more efficiently. Celery juice actually helps raise stomach acid, which is necessary to help break down food, especially protein. Celery can also help lower cholesterol because it contains a compound called 3-n-butylphthalide (BuPh) that has been reported to have lipid-lowering action which then reduces the bad cholesterol in our blood. We also like adding celery to our juice (or even using it as the base) because it aids the liver. The nutrients in celery protect the liver and produce enzymes that help flush fat and toxins out. If you need a boost, celery is our go-to! It’s alkalizing, contains lots of anti-oxidants, fights infection and improves digestion!

Cucumber - One of my favorites to juice! The taste is mild and it’s extremely hydrating. I love the way my skin looks when i’ve been juicing lots of cucumber - it’s packed with nutrients that aid in the hydration of your entire body. It contains silica which is great for the skin and reduces redness and puffiness. The reason it’s so hydrating is because it’s made up of up to 95% water and two other compounds - ascorbic acid and caffein acid which prevent water retention. It also boosts your immunity because of the minerals, hormones and compounds which help in protecting your body from disease. It’s a great detox, especially when paired with lemon. I always feel energetic after drinking cucumber juice! It also improves sleep as it has the ability to calm your herbs and reduce stress.

Lemon - Lemon is what shines in our dark green juices! We love it for so many reasons. Lemons aid in digestive health because the main fiber in lemons is pectin which is a form of soluble fiber linked to multiple health benefits. it can improve gut health and slow the digestion of sugars and starches. They are packed with vitamin C and they also protect agains anemia because they help your body absorb as much iron as possible from your diet.

Orange - I like adding just a touch of orange to my green juices because it gives me that powerful dose of vitamin C and potassium, plus it contains calcium and vitamin D. Why do we need vitamin C? It’s a water-soluble vitamin that doubles as a powerful antioxidant and plays a huge role in immune function. I try to sneak it in especially during the fall and winter months.

Turmeric or Ginger - I love both of these roots! Let’s talk ginger (see my next post on turmeric benefits). Ginger has amazing antibacterial properties! It also makes juices just taste fresh and bright. Why does it aid in digestion? Well, it awakens your taste buds and gets the juices flowing. It stimulates the production of saliva which aids the digestion process. This is definitely a staple in our household because of the many healing properties. It’s known to be a pain reliever because of its anti-inflammatory properties. It’s great for removing bad breath because the vitamin C helps in killing the bacteria in the mouth. Ginger pairs perfectly with this green detox juice!

This is what the pulp looks like after you’ve juiced everything! When I have my garden up and running I love to use this in my compost pile. I’ve also experimented in making a flax cracker with the pulp which was fun!

Here’s the recipe I used for this juice, I’d love to hear how you’re experimenting with juices in your own homes!

Ingredients

• 1 bunch of dinosaur kale

• 1 bunch of celery

• 1 large cucumber

• 1 lemon

• 1/2 orange

• 2 knobs of ginger (remove skin)

This recipe yields (3) 12-16 ounce cups of juice depending on the size of your veggies and fruit. If you’re new to juicing and don’t want a juice quite as potent I would recommend adding half an apple! This juice is the perfect re-set during the new year. I promise you will feel energized. I get a boost unlike I do with coffee or other types of caffeine. I was energized, hydrated and felt ready to take on the day. Cheers!

Recipe by Alyssa Potter

Healing Benefits of Turmeric

What is turmeric?! Turmeric is a healing root with powerful anti-inflammatory and antioxidant properties. It contains curcumin which is an incredibly important component. It helps our bodies fight invaders and also has a role in repairing damage. Curcumin is so powerful that it matches the effectiveness of some anti-inflammatory drugs without the side effects! It also boosts the activity of your body’s own antioxidant enzymes and can neutralize free radicals due to its chemical structure.

Yes, turmeric is the bright yellow spice that is commonly added to curry powder to add flavor to food but also plays a huge role in digesting that food. This spice can contribute to healthy digestion as a result of its antioxidant and anti-inflammatory, anti-viral properties. It’s used in Ayurvedic medicine as a digestive healing agent.

What are the health benefits?

Skin health - Turmeric is an effective treatment for a variety of skin conditions such as eczema, acne, photo aging, and psoriasis. Topical curcumin treatments may be useful in treating skin disorders, and should be relatively safe even in high doses.

Pain relief - It is thought of as a pain reliever and is also known to relieve arthritis pain.

Improves liver function - Because of its high antioxidant levels, turmeric has been proven to aid your liver from being damaged by toxins.

Anti aging - It has the ability to fight inflammation, protects your body against free radicals, and potentially delays brain degeneration and other age-related diseases. Turmeric and curcumin may be effective anti-aging when taken as a supplement.

I love juicing this powerful root. I definitely prefer the masticating juicer because it basically “chews” the fibers and breaks up the cells of the vegetables and fruits. This gives you more fiber, enzymes, vitamins and trace minerals which result in a richer, darker, more nutrient dense juice!

Wild Mushroom Sourdough Stuffing with Fennel, Caramelized Leeks and Farmers Market Herbs

I used our amazing Rosemary Garlic Loaf that our pastry Chef, Alex Loretto bakes!

Cut the bread in 1 inch cubes and lay out on a sheet pan, I put it in the oven at 350 degrees for about 15 minutes to slightly dry out.

I love mushrooms… especially during the holidays and especially in stuffing! I used shiitake, cremini, king trumpet, and oyster mushrooms. I sautéed them in batches, you want to make sure that you get that golden sear on at least one side. Don’t crowd the pan! I like to use avocado oil or grapeseed oil.

I caramelized the leeks and fennel here in the cast iron that I had sautéed the mushrooms in. I deglazed the pan with dry white wine and it created a delicious, flavorful herby broth that I then poured over the bread.

Mix the savory goodness together and bake! Top with fresh herbs of your choice and serve warm.

Ingredients

• 16 ounces sourdough bread (I used our garlic rosemary loaf from the shop!) Cut into 1 inch cubes

• 2 pounds fresh mushrooms - shiitake, cremini, trumpet and oyster

• 1/4 cup butter or olive oil

• 1 fennel bulb, thinly sliced

• 2 cups chopped leeks (just the white and light green part)

• 8 garlic cloves, minced

• 1 1/2 cups dry white whine

• 1 tablespoon chopped rosemary

• 1 tablespoons fresh thyme

• 1 tablespoon fresh oregano

• 2 tablespoons balsamic vinegar

• 2 eggs beaten

• 1 teaspoon salt

• 1 teaspoon pepper

• drizzle of truffle honey

Instructions

1. Preheat oven to 350

2. Cut bread into cubes and place on a baking sheet and place in oven to dry out slightly - about 15 minutes

3. Cut mushrooms, I prefer pieces but this is all about preference

4. Heat olive or avocado oil in a skillet (I used cast iron) and wait until it gets hot

5. Separate the mushrooms into batches, you don’t want to crowd the pan!

6. Sauté mushrooms until browned and seared on at least one side, then add garlic and some of the herbs and cook for a few minutes. Add a few tablespoons of vinegar (I used balsamic) and reduce

7. Set aside in a bowl

8. In the same cast iron, sauté the leeks and fennel. To deglaze the pan, add 1/2 white wine

9. Toss the mushrooms with the remaining fish herbs and season with salt and pepper

10. Add vegetable stock (I made my own), the remaining white wine and 2 whisked eggs into the bread mixture along with the mushrooms

11. Pour into roasting dish

12. Drizzle truffle honey on top and place in the oven, covered for approximately 40 minutes total. Uncover for the last 20 minutes to crisp

13. Scatter with sprigs of rosemary, thyme and fresh oregano

Recipe by Alyssa Potter

Fall Roasted Butternut Squash Heirloom Tomato Lasagna (Gluten Free / Vegan)

This recipe is geared for those who can’t tolerate grains or dairy and don’t want to miss out on a healthy spin on the classic fall comfort food… lasagna. We love incorporating this roasted butternut lasagna into our Thanksgiving meal because even those who don’t have a sensitivity will devour it, I promise! It’s also the perfect meal to make ahead the day before and re-heats nicely so you aren’t cramming it all in the day of.

What are your favorite cheese alternatives? I chose The Original Almond (Garlic Herb Style) cheese alternative because it shreds, melts and tastes very similar to your dairy filled cheese! The garlic herb was exactly what I wanted for my lasagna.

Look how beautifully it shreds! Perfect for layering my lasagna.

We have organic butternut squash at the shop, I roasted mine for about 25 minutes at 400 degrees with a little olive oil, salt and pepper. Super simple. When it was done roasting and cooled slightly, I scooped it out with a spoon and combined it with 3 minced garlic gloves, a dash of nutmeg (the secret ingredient!), nutritional yeast for that extra “cheese” flavor, onion salt, veggie pepper and oregano (or you could use sage).

Capello’s grain free and gluten free lasagna sheets are the absolute best. I truly can’t tell the difference, they are the perfect texture… they hold well, are playable, and still have the chewy-ness you want from a lasagna noodle.

To assemble, I smeared a few spoonfuls of Lucini’s rustic tomato basil sauce (love this because there’s no added sugar) on the base of my 8x8 roasting dish then layered the noodles, dollops of Kite Hill Almond Milk Ricotta, spoonfuls of my butternut squash mixture, the shredded almond cheese, fresh basil and shaved local kale and then repeated! This recipe is very forgiving and you can add in any farmers market veggies of your choice and any fresh herbs you have depending on the season.

This is the (almost) finished product! I baked it for about 40 minutes in a 400 degree oven uncovered. The cheese melted and bubbled and it was absolutely delicious! Even the one-year-old babies chowed it! Normally with a butternut squash, I would do a white sauce but I enjoyed the acidity of the tomato in this dish. I thought it balanced the creaminess and sweetness of the butternut. You could go either way! Cheers, I can’t wait to hear how yours turn out!

Ingredients:

• Capello’s Lasagna Sheets

• Kite Hill Almond Milk Ricotta

• The Original Almond Garlic Herb Style Almond Milk Cheese

• Lucini Rustic Tomato Basil Sauce

• 1 Medium / Large Butternut Squash

• 6 leaves Tuscan Kale

• 2 Heirloom Tomatoes

• 1 pinch Nutmeg

• 1/2 teaspoon Garlic Salt

• 1/2 teaspoon Veggie Pepper

• 1 teaspoon Nutritional Yeast

• 3 Cloves minced Garlic

Recipe by Alyssa Potter