Place seeds in the bottom of a mug and pour hot water over to fill. Allow the tea to brew for three minutes before drinking ..read more

The day or night before you intend on eating mung bean pancakes, wash mung beans and rice well, mix together with hot water to covering the combination, and soak overnight. Make sure there is room in the container you use (we love using a ball jar) so that the rice and dhal can expand (and if you’re using a ball jar feel free to cover it with the lid, but do not screw the lid on). In the morning, throw out the water and rice, wash the rice and mung beans well. Add fresh water, filling the jar up to just under the grain mixture. Combine the whole jar of mung beans and rice, the chopped cilan ..read more

Rinse your rice and mung beans 4-5 times until the water runs clear. Add the rice and dahl mixture to a rice cooker with 3 cups of water. Set your rice cooker to the brown rice setting and let cook. Add your spiced ghee and cashews to a pan over medium heat on the stove. Add ½ cup of chopped cilantro and your vegetables of choice. Sauté for a few minutes. Add your sautéed spice, cashew and veggie mixture to the rice cooker and stir. Let cook for 15 more minutes. Add 1-2 tsp of Himalayan salt to taste. At this point you can either eat your kitchari right away or leave it in the rice cooker t ..read more

Open your coconut using a Coco Jack or large cleaver. Pour the water of the coconut into the blender. Scrape all of the coconut meat into the blender. Add the cilantro and aloe. Combine all ingredients in a powerful blender until smooth. (makes 1 serving ..read more

Roughly chop the zucchini and greens. Put all of the vegetables in a pot and cover with water, bring to a boil. When the greens are soft, strain the vegetables (setting the water they cooked in aside) and add the greens to a blender. Add some of the water that the vegetables cooked in and blend (add enough water so that half of the vegetables are covered). Add more water to achieve your desired consistency. Add a healthy pinch of salt and blend some more. (Add more salt to taste). Serves 1.  ..read more

Wash the dhal thoroughly (even scrubbing quickly with your hands). Stir the dhal and water together in a pot and bring to a boil. (ratio 1 to 6, a little less water if you like it thicker). Lower the heat and simmer, covered, for 30 minutes. Scoop the foam off the top with a spoon as it rises. Stir occasionally. In a separate pan, cook the ghee and spices together until the mixture becomes fragrant. Pour the ghee mixture and the cilantro into the dhal and stir until well combined. Add salt to taste. Recipe serves 1 ..read more

Bring the water to a rolling boil. Place the beets in the water, simmer until soft (check softness with tip of a knife). Once soft, drain the beets in a colander and place under cold water. When cool enough to handle, remove the skins, they should slide off. Slice the beets into 1/4 inch thick slices and place them in a bowl. In a small bowl whisk the olive oil, salt, black pepper, herbs and lime juice. Place all the ingredients (except the almonds) in a wide bowl and toss them gently. Garnish with toasted almonds (and wildflowers if you’d like)! *Pre-heat the oven to 350’. Place ..read more

The day or night before you intend on eating mung bean pancakes, wash mung beans and rice well, mix together with hot water to cover the combination, and soak overnight. Make sure there is room in the container you use (we love using a ball jar) so that the rice and dhal can expand (and if you’re using a ball jar feel free to cover it with the lid, but do not screw the lid on). In the morning, throw out the water and rinse the rice and mung beans well. Add fresh water, filling the jar up to just under the grain mixture. Combine the grains, water, a pinch of baking powder and cinnamon in a ..read more

Using a coco-jack or another tool, open 2-3 young coconuts. Empty the water from each of the coconuts into a glass or jar and set aside. Using a spoon scrape out the coconut meat and set aside. In a blender, combine the coconut water and 1/4 of the coconut meat. Add a sprinkle of natural powdered Madagascar vanilla, a few drops of lime juice and blend until smooth. Add more coconut meat to thicken based on your preference. Stir in 1/2 of a probiotic pill to the cream.  Cover tightly and leave outside on the counter overnight. Refrigerate and enjoy.  ..read more

Wash the rice thoroughly and add to a pot with the 3 cups of water (or cook in a rice cooker)! On high heat, bring the water to a boil and let the water continue boiling until it is the same height as the rice. Turn the heat to low and cover until cooked. About 10 minutes. While the rice is cooking, blend the almonds and the hot water to make your almond milk! If you prefer, you can strain the excess almond, to make a smooth and creamy milk. Once the rice is cooked, add the almond milk and any fruits and continue cooking until the fruits are cooked through. Top with a dash of cinnamon an ..read more