Tag Archives: local

michigan strawberry season…

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…has arrived!

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another avocado salad

romaine. fennel. red cabbage. blossoming chives.
avocado. lemon juice. garlic. stevia.

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sauteed shiitake ‘shrooms

One of the easiest, most satisfying meals. Mushrooms are straight up bad ass.

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(these babies were gathered by the awesome folk at tantre farm)

Remove the stems of the mushrooms and slice caps into 1/4 inch slices.
Heat a spoonful or two of coconut oil in a medium-high skillet.
Add in the sliced mushrooms, rosemary, and sea salt.
Swirl the skillet to coat the mushrooms with oil.
Cover and let it be for about 5 minutes, swirling every so often.

You know they’re done when they’re soft.

Add some fresh ground pepper,
thank big mama earth for her glorious abundance,
slowly and mindfully enjoy each mouth-watering morsel.

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