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Rustic Pie Crust Recipe A No-Stress, Flaky Base This is the kind of crust that doesn’t need to look perfect to taste perfect. It’s flaky, golden, and sturdy enough to hold a juicy fruit pie. The rustic folds and crinkles are part of its charm. Ingredients: Notes & Variations: 1 ¼ cups all-purpose flour ½ tsp salt 1 tbsp sugar (optional, but nice for sweet pies) ½ cup (1 stick) unsalted butter, cold and cut into cubes 3–5 tbsp ice water For extra flakiness, swap 2 tbsp of butter for chilled shortening. For a nuttier crust, replace ¼ cup flour with finely ground oats or almond flour. Ayurvedic tweak: add a pinch of cardamom or cinnamon for pies with warming fillings. Directions: Mix the dry stuff: In a bowl, whisk together flour, salt, and sugar. Cut in the butter: Add cold butter cubes. Using a pastry cutter, fork, or your fingers, work the butter into the flour until it looks like coarse crumbs with some pea-sized bits left. Add the water: Drizzle in ice water, 1 tablespoon at a time, tossing with a fork until the dough just starts to come together. It should be shaggy, not sticky. Form the dough: Gather into a ball, flatten into a disk, wrap in parchment or plastic, and chill in the fridge for at least 30 minutes. Roll it out: On a lightly floured surface, roll into a circle about 12 inches across. Gently transfer to a 9-inch pie dish. Trim or fold the edges under, then crimp however rustic or fancy you like. Use as directed: For fruit pies, no need to blind-bake—just fill and bake. For cream pies or custards, blind-bake at 375°F (190°C) for 20–25 minutes with pie weights.

Veggie Fried Rice Ingredients: A Wok or Griddle, either is fine 3 C cooked white rice, better if cooked day before ¼ C soy sauce or tamari 1 Tbsp Worcestershire sauce 1 Tbsp kosher salt 2 tsp black pepper 1 bag frozen peas and carrots ½ white onion, small diced ½ tray of mushroom, small diced Peanut oil and sesame oil Directions : 1) Heat Wok or Griddle on medium heat for about 3-4 minutes, while getting your rice started 2) Add oil shifting it around til evenly coated, and . 3) Add veggies and saute for about 10-12 minutes, depending on how soft you want them. 4) Add in cooked rice and incorporate vegetables until evenly blended. 5) Mix in a small bowl tamari, Worcestershire sauce and a few Tbsp of peanut/sesame oil mix. Coat rice evenly with sauce. Add seasonings

Plant-based Ayurvedic kitchari with rice, mung dal & spices — a healing reset meal balancing all doshas. Plant-Based Kitchari (Healing Stew) Ingredients: Serves: 4 Prep Time: 10 minutes Cook Time: 35 minutes ½ cup split yellow mung dal (rinsed well) ½ cup basmati rice (or quinoa for a twist, rinsed well) 1 Tbsp coconut oil (or plant-based ghee) 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp turmeric powder 1 tsp grated fresh ginger (or ½ tsp ground ginger) 1 small carrot, diced 1 zucchini, diced (or seasonal veggie of choice) 4 cups water or vegetable broth ½ tsp Himalayan pink salt (or to taste) 2 Tbsp chopped cilantro (for garnish) Lime wedges (to serve) Use it for: Dosha Balancing: Gentle and easy to digest, balancing for all doshas. Variations: Add leafy greens in the last 5 minutes of cooking for extra nourishment. Texture Tip: Kitchari can be made thick like stew or looser like porridge depending on preference. Directions: Rinse grains: Wash mung dal and rice together until water runs clear. Bloom spices: In a heavy pot, heat coconut oil over medium. Add cumin and coriander seeds, let sizzle until fragrant (about 30 seconds). Build flavor: Stir in turmeric and ginger. Add carrot and zucchini, sauté 2–3 minutes. Add grains & liquid: Stir in mung dal and rice. Add water/broth and salt. Bring to a boil, then reduce to low heat. Simmer: Cover and cook 30–35 minutes, stirring occasionally, until dal and rice are soft and porridge-like. Add more water if needed for desired texture. Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.

Crispy jerk-seasoned tofu paired with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. A vibrant, plant-based feast that brings the islands to your dinner table. Carribean Jerk Tofu with Cuban black beans, savory rice pilaf, sweet fried plantains, and a refreshing pineapple-mango salsa. Ingredients: For the Jerk Tofu 1 block (14 oz) firm or extra-firm tofu, pressed and cubed 2 Tbsp olive oil (or avocado oil) 2 Tbsp jerk seasoning (store-bought or homemade) 1 Tbsp soy sauce or tamari 1 tsp maple syrup (optional, balances spice) For the Cuban Black Beans 1 can (15 oz) black beans, drained and rinsed 1 Tbsp olive oil ½ onion, finely chopped 2 cloves garlic, minced ½ tsp cumin ½ tsp oregano ¼ cup veggie broth (or water) Salt & pepper to taste Fresh cilantro, chopped (for garnish) For the Rice Pilaf 1 cup long-grain rice (jasmine or basmati works) 2 cups veggie broth ½ cup mixed vegetables (peas & carrots) 1 Tbsp olive oil ½ tsp salt For the Fried Plantains 2 ripe plantains (yellow with black spots) 2 Tbsp neutral oil (for frying) Pinch of sea salt For the Pineapple-Mango Salsa 1 cup pineapple, diced 1 cup mango, diced ½ jalapeño, minced (optional, for heat) 2 Tbsp red onion, finely chopped Juice of 1 lime 2 Tbsp fresh cilantro, chopped Salt to taste Directions: Prepare Tofu: Preheat oven to 400°F (200°C). Toss tofu cubes with oil, jerk seasoning, soy sauce, and maple syrup. Spread on a lined baking sheet and roast 25–30 minutes, flipping halfway, until crispy. Cook Beans: In a skillet, heat oil over medium. Add onion and cook until softened. Stir in garlic, cumin, and oregano, then add beans and broth. Simmer 8–10 minutes until slightly thickened. Season with salt, pepper, and cilantro. Make Rice Pilaf: In a saucepan, heat oil. Add rice and toast for 1–2 minutes. Add broth and salt, bring to a boil. Stir in peas & carrots, cover, reduce to low heat, and cook 15 minutes until fluffy. Fry Plantains: Heat oil in a skillet over medium-high. Slice plantains into ½-inch rounds and fry until golden brown on both sides (2–3 minutes each). Sprinkle with salt. Mix Salsa: Combine pineapple, mango, jalapeño, onion, lime juice, cilantro, and salt. Mix well. Assemble Plate: Serve jerk tofu with a scoop of rice pilaf, black beans, fried plantains, and fresh pineapple-mango salsa on the side.

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Sausage Gumbo Another one of our favorite go-to dinners that we often double-up on, to eat for lunches too! Serves 4-6 people Ingredients: 1 tsp kosher salt 1 tsp fresh cracked black pepper ½ tsp cayenne pepper ½ tsp white pepper ½ tsp paprika ½ tsp onion powder 1 tsp garlic powder 1 medium yellow onion, small dice 1 green bell pepper, small dice 3 sticks celery, small dice 7 C chick’n flavored bullion into broth 8 oz sausage, diced (vegan shrimp can also be added) 1 Tbsp minced garlic Salt and pepper to taste 1 Tbsp gumbo File powder 1 Heaping Tbsp tomato paste (Optional: add 1 C chopped Kale and/or 1 C frozen Okra) 1) Prep veggies and prepare broth, we recommend 'Better than' veggie or chicken flavor, but bullion works too. Pre-make hush puppies. 2) Mix all seasonings together and set aside in small bowl. 3) Start roux in bottom of soup pot. Once roux reaches white, add in celery, onion, and bell pepper. Add a few tsp’s of water if mix starts to dry out. Sweat veggies in roux while allowing it to blonde. 4) Once veggies begin to soften, add in minced garlic and sausage (and vegan shrimp) pieces. Cook until heated, about 2 minutes. 5) Add in tomato paste and broth. Stir well. 6) Add in all seasonings and stir well. Cook until broth begins to reduce. Add in kale and/or okra at this point, so you should choose. 7) Simmer on medium-low heat for 30 minutes before serving. Serve with rice or pre-made hush puppies We go back-and-forth and like to pour soup on top of rice or just add a scoop right into the middle! If using leftovers for lunch, storing them together will cause the sauce to soak into the rice, but it's AMAZING!

We are explorers and guides, not Psychologists (yet) but learned a lot in our life-long journey. This exercise was interesting, fun, and truly changed our lives. Full disclosure, you will be looking at your truest, most vulnerable self!! This isn't for the faint of heart. Taking such an intimate and honest look within has a funny way of showing you things that were always there but easy to miss or forget. What do you have hidden within? Even if it doesn't change your life, we hope you find it as powerful as we did! Let us know how you enjoyed it! Enjoy! The Full Story Step One: Get ready Paper and a quiet are all you need, but I recommend taking a few deep breaths and making the decision to be completely open and honest, yes with yourself. You will realize throughout this process just how difficult this can be for many people. It's always okay to stop and come back to it later, but this works best when you give your initial answers, not just your well thought out responses....just be gentle when reflecting on those answers. None of us are perfect or we wouldn't be searching for answers. Step Two: Get paper and settle into a quiet and comfy Place If you're reading this because you feel a bit lost and find yourself heading in the direction of an awakening, of whatever capacity, we HIGHLY recommend keeping a journal. This will be great to look back on later. First Question: Paper and a quiet are all you need, but I recommend taking a few deep breaths and making the decision to be completely open and honest, yes with yourself. You will realize throughout this process just how difficult this can be for many people. It's always okay to stop and come back to it later, but this works best when you give your initial answers, not just your well thought out responses....just be gentle when reflecting on those answers. None of us are perfect or we wouldn't be searching for answers. Vision This is a Paragraph. Click on "Edit Text" or double click on the text box to start editing the content and make sure to add any relevant details or information that you want to share with your visitors. Step One: Get ready Paper and a quiet are all you need, but I recommend taking a few deep breaths and making the decision to be completely open and honest, yes with yourself. You will realize throughout this process just how difficult this can be for many people. It's always okay to stop and come back to it later, but this works best when you give your initial answers, not just your well thought out responses....just be gentle when reflecting on those answers. None of us are perfect or we wouldn't be searching for answers.

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

ABOUT ME Veggie Breakfast Sandwich Most people just don't realize what products are available to replace things like egg and cheese. Below you will find products and where to find them, to help make your transition easier! Types of bread: Toasted Sliced Bread English Muffin Croissant Biscuit Flatbread Protein Fillings: Egg Sausage Ham Bacon Cheese Protein Replacements: 'Just Egg' Egg Replacement Ozo or Beyond Sausage Patties (or links, if you prefer) Tofurkey or Field Roast Sweet Earth or SmartLife Veggie Bacon There are so many Plant-Based Cheese, here are our top favorites -Kroger/Fred Meyer 'Simple Truth' Brand is our #` favorite sliced cheese, hands down! -Miyokos Creamery Farmhouse Cheddar slices -Field Roast Vegan Chao Slices Creamy Original We usually make 6 or 12 at a time and cook half the sausage with the d bread on the same tray, which can be a bit messy if you don't cook them both fully. ..but cooking it to the point it becomes crispy makes it so flavorful! English Muffins are the best for this, and perfect to use for an easy-to-eat for all of you breakfast-on-the-go type eaters. Cooking your egg and half your sausage patties on one pan and the remaining sausage with the bread on the other also fits perfectly into most standard baking sheets! ***Remember***These are all processed, just like the meat and dairy products they are replacing.... they are filling! We are confident you will love these so much that you'll want to make a bunch at once and even eat them for snacks, but still be mindful of overdoing it. There is a common misconception that you can endlessly indulge in plant alternative food, but while it is a much healthier alternative...balance is still the key to maximizing the benefits of a plant diet.

Tips and tricks for a plant based diet.

A creamy dairy-free turmeric latte with oat milk, ginger & cinnamon — Ayurvedic golden milk, plant-based style. Golden Tumeric Latte Ingredients: Serves Two 2 cups almond milk or oat milk (unsweetened, creamy works best) 1 tsp turmeric powder (or freshly grated turmeric root, ~1 inch) ½ tsp cinnamon powder ½ tsp fresh ginger (grated) or ¼ tsp ginger powder Pinch of black pepper (to activate curcumin in turmeric) 1 tsp coconut oil (optional, adds richness & absorption) 1–2 tsp maple syrup or date syrup (to taste) Directions: In a small saucepan, gently warm the almond/oat milk over medium heat. Do not boil. Add turmeric, cinnamon, ginger, and black pepper. Whisk until smooth. Stir in coconut oil (if using) and sweetener of choice. Simmer on low for 3–5 minutes, allowing the spices to infuse. Pour into mugs, froth lightly if desired, and enjoy warm. Add cardamom or nutmeg for a deeper flavor. For extra creaminess, blend before serving. Optional Enhancements: