maitake

Maitake Mushroom Steak

Hen of the Woods, also known as Maitake, is an incredible and complex mushroom, with many small lips, and has a tendency to crumble.  Pressing the mushrooms condenses the flavors, and squeezes out the natural liquid, allowing it to soak up a delicious marinade while firming the texture into a bite-perfect steak.  Joining the already meaty flavor and texture of this mushroom, the steak will brown and bring on the smokey flavors of the marinade leaving an aroma in the air and a bold flavor on the palette. This recipe is a sneak preview inspired by the recipe in my upcoming book: Plant Based Gourmet

coconut-and-avocado

Vegan Keto

Vegan Keto may seem like a contradiction in terms…isn’t Keto that crazy butter and bacon diet? GROSS!  However, there is a way to do keto vegan and delicious!

After all, anything you can do I can do vegan, right? 

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Vegan Keto Chocolates! The dream can be real. Comment below if you want me to post the recipe!

So whether you are looking for a rapid weight loss diet, a cleanse, or something new, giving vegan keto a try could be worth it– you will eat ALL OF THE AVOCADOS, who doesn’t want that?

For me, Vegan Keto is the perfect way to transition between the seasons, reset my food habits, drop some pounds and change up my metabolic rate! I usually go 1-2 months Keto and then enjoy the comfort foods of the winter, the fresh fruit abundance of the summer, the crisp apples of fall, and the florals of spring. I’m never one to compromise flavor, so come and get inspired with my vegan keto shopping guide and meal ideas below!

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Kombucha for ALL

There comes a time for every health-loving vegan, every trend-loving hipster, and every ferment-loving culture-fiend, when it’s time to learn to make kombucha.  And why not? Buying it retail is upwards of $5 a bottle, produces a fair amount of single-use package waste, and sometimes the flavor choices are…questionable. Preparing your own kombucha can be a little addictive, especially since the basics are easy to master, and a virtually endless amount of tweaking and flavor combinations can radically alter the outcome! It’s such a rewarding practice that you’ll probably be making your own by the gallon every month in no time!

This recipe uses a combination of ceylon and sencha with organic sugar and will have 2 ferments over the next 20 days! Basic recipes below, look for amazing flavor recipes in PART 2!