Homemade Biscuits Preheat Oven to 425F Yield: 12 biscuits 10 minutes Ingredients: Dry 2C AP flour, unbleached + ¼ C for dusting ¾ C almond or oat milk 1 Tbsp baking powder ½ C Crisco 1 tsp kosher salt 1 Tbsp sugar Directions: 1) In a large mixing bowl, add in AP flour, sugar, baking powder, and salt. Sift together. 2) Using food handling gloves, add in Crisco to flour mixture until it looks like little grains of rice, having the flour evenly coating the fat globules. 3) Slowly add in the DF milk until a dough is roughly formed. 4) Turn out onto lightly floured surface and mix in remaining ¼ C flour. 5) This step you can do one of 2 ways a. Roll out biscuits and use a dough ring to form round biscuits that you set on a baking sheet/silpat b. Press biscuit dough into a greased pan to cut after baking 6) Bake in a pre-heated oven at 425 F for 10 minutes

Pecan Pie Ingredients: CRUST: Greased 9-inch pie pan 1 ¼ C AP flour 1/3 C vegetable shortening ¼ tsp kosher salt ¼ C fine chopped pecans 5 Tbsp cold water FILLING: 3 Flax eggs or 3 Tbs of Egg Replacement 1 C dark corn syrup 2/3 C cane sugar 1/3 C melted butter, vegan 1 Tbsp AP flour 1 tsp vanilla extract Directions: Preheat oven to 350F. Mix flour and salt. Cut in shortening until small pea sized. Stir in chopped pecans. Moisten with water. Roll out and flatten dough, lining into pan. Beat flax egg in mixer with corn syrup, sugar, butter, and flour. Add in vanilla extract. By hand, stir in pecan halves. Pour mixture directly into the prepared pie shell. Cover edges with foil or pie tin cover. Bake at 350 F for 25 minutes. Remove foil from the edges and bake another 20 minutes or until toothpick comes out clean. Serve and enjoy

What is a Dosha? In Ayurveda, Doshas are the three fundamental energies, or mind-body types, that shape how we move through the world. They’re created from the five elements—Ether, Air, Fire, Water, and Earth—and represent the unique blend of qualities that influence your body, mind, and spirit. The three Doshas are: Vata (Air + Ether) The energy of movement and creativity. Vata governs breath, circulation, and the nervous system. Balanced Vata brings inspiration, flexibility, and vitality. Out of balance, it can create anxiety, restlessness, or dryness. Pitta (Fire + Water) The energy of transformation and metabolism. Pitta governs digestion, body temperature, and intellect. Balanced Pitta brings focus, courage, and strong digestion. Out of balance, it can show up as irritability, inflammation, or burnout. Kapha (Earth + Water) The energy of structure and stability. Kapha governs growth, strength, and immunity. Balanced Kapha brings calm, compassion, and endurance. Out of balance, it can lead to lethargy, attachment, or heaviness. Click here to learn your Dosha! Why Doshas Matter Your Dosha is like your Ayurvedic blueprint—it helps explain why certain foods, routines, or environments feel nourishing to you while others may throw you off balance. By understanding your dominant Dosha (or combination of them), you gain tools to restore balance and live in harmony with the natural cycles of life.

Plant Based Breakfast Casserole Ingredients: 30 oz shredded hash browns, thawed 2 C cheddar cheese (V, DF) ½ C chick’n broth ½ medium yellow onion or 1 entire small yellow onion, small dice 1 Tbsp olive oil 1 C milk (DF) 1 Tbsp butter (DF), melted 2 tsp kosher salt 1 tsp garlic powder 1 tsp celery seed 1 tsp crushed black pepper Directions: 1) Let hash browns thaw at room temperature. Pre-heat oven to 350 F. 2) Sautee onions in olive oil in large pot on medium heat until soften. 3) Add in hash browns. Stir together. 4) Add in remaining liquids and seasonings. Mix thoroughly. Finish seasoning to taste. 5) Prepare 8x8” with spray oil. Pour in hash brown mix. 6) Cook casserole in pre-heated oven for 30 min at 350 F. Set timer. 7) Turn oven up to 375 F and cook for 10 additional minutes

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The Power of the Mind "I suppose it is tempting, if the only tool you have is a hammer, to treat everything as if it were a nail." -Abraham Maslow Interesting News in Psychology: Why Does Getting Rejected by Strangers Matter? | Psychology Today

Interesting and True! Learn More About Memory

Join our mailing list for wellness and Ayurvedic inspired articles, exclusives and early access to The Nexus Chronicles and Going 5D With Destiny Dawn, plus upcoming creative projects from Flavor & Spirit. Join the Flavor & Spirit circle Email* Subscribe I want to subscribe to your mailing list. Subscribe today At Flavor & Spirit, we blend real-world nourishment with big-picture thinking. Our blog explores food, gardening, wellness, and the stories behind what we eat — from ancient patterns to modern science, with plenty of practical tips you can actually use in your kitchen and garden. Expect thoughtful ideas, a little myth-busting, and a lot of “huh, I never thought of it that way” moments. 🌿

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Mushroom Gnocchi with Spinach Another family favorite of ours that can be served with whatever bread you like, we often go for the classic french or Italian-style bread. As you can see by the keyboard in the picture, it also makes great leftovers for lunch! Ingredients: 2 Tbsp olive oil 1 medium white onion, small dice 12 oz chopped or sliced white mushrooms 1/3 C white wine or white rice sake 1 Tbsp horseradish mustard or dijon 1 lb bag gnocchi (store pouch) 1 can thickened coconut milk 1 large handful of fresh spinach, stems removed Slurry – 1 Tbsp cornstarch + 2 Tbsp cold water Seasonings all to taste: Salt Pepper Italian seasoning Fresh parsley, chopped (for garnish Directions: 1) Prep all ingredients, set aside. 2) Place large sauce pot on stove top at medium heat. 3) Saute onion in olive oil. Add mushrooms, wine, and sake, horseradish mustard or Dijon. Stir, cook until softened 4) Pour in can of coconut milk. Add slurry. Stir well. 5) Add in gnocchi and seasonings. 6) Once sauce is hot and begins to thicken, remove from heat and add in spinach leaves 7) Season to taste and enjoy

Garlic & Rosemary dinner rolls Ingredients: Garlic & Rosemary dinner rolls 350 F WET: 1 ½ C warm water 3 Tbsp active dry yeast 2 Tbsp sugar 2 Tbsp vegan butter, soft, not melted DRY: 3 C + 1 C AP flour 2 tsp kosher salt 2 Tbsp garlic powder 4 tsp crushed rosemary, dried TOP: 2 Tbsp vegan butter, melted ½ tsp kosher salt 1 Tbsp garlic powder 1 tsp crushed rosemary, dried Directions: 1) Mise en place all ingredients. Set up warm area for proofing your yeast and subsequently dough. 2) Add all wet ingredients into stand mixing bowl. Gently incorporate ingredients and place in warm proofing area for 15 minutes. 3) Once yeast is risen, add in pre-mixed dry ingredients. Mix together with dough hook for about 3 minutes. Turn out onto floured surface of + 1 C flour. Hand knead bread, incorporating flour for an additional 3-5 minutes. 4) Place dough ball into a greased mixing bowl and cover with a towel. Allow to proof in this vessel in warm area for about 1.5 hours. 5) Once dough is finished proofing, pour dough ball out onto floured surface. Cut dough into evenly shaped balls using hands to form dough into balls. 6) Place dough balls into greased baking pan with a lip. 7) Combine all topping ingredients in same bowl used to melt butter. Brush butter mix on top of panned rolls. 8) Bake in the oven for 20 minutes.

Breakfast Lunch Dinner