​If you've been craving all of the cool and juicy things this summer, you're not alone and you're not wrong! Our bodies are naturally attempting to balance out the heat that is everywhere right now. What's coming into our local markets is mother nature's way to naturally tell us what to get and what to eat. 

It's also the season for quick and simple meals, because honestly, who wants to be in the kitchen for a long time? Definitely not me. Summer is meant to be enjoyed outside, eating yummy food, and basking in all of the radiance of the sun! 

And if you're anything like me, you may be growing basil and have an ungodly amount to use up. This recipe is perfect for quick, easy, and ready to go in 20 minutes max! 



​Ingredients: 

• 3 zucchini (or yellow squash or a mix) shredded 
• 2 tsp avocado oil 
• 1/4 cup pesto (of your choice) 
• 4 tbsp butter 
• 1 cup shredded parmesan + 1/4 cup to top
• Salt & pepper to taste 
• 4 cups spaghetti (or feel free to choose your favorite pasta) 
• 1/2 cup pasta water 

Recipe: 

1. Take a large flat bottom pan or pot and add your oil. 
2. Once the oil is hot, add in your shredded zucchini (Note: there is no need to squeeze out the water. We're going to keep it to help keep the moisture in tact to support the cooling). 
3. Sweat the zucchini down until it looks nice and soft. At this point, you'll add in the pesto and give everything a good coat. 
4. Add in the salt, pepper, and butter. Again, give it a good toss. Then very gently fold in the 1 cup parmesan. (My personal preference is to get a massive block of parmesan from the grocery store and shred it myself. It just adds a different level of amazing-ness. Trust me) 
5. When the pasta is ready, add it in. You're going to have to really pull the zucchini from the bottom back up as it can be easy to have it just settle at the bottom. 
6. Slowly pour in the pasta water and mix everything nicely. Feel free to adjust the salt/pepper to your liking. 
7. When you're ready to serve, sprinkle a little more parmesan on top. 

Time to dig in! I hope you enjoy this pasta dish as much as my family did! 

Oh sweet sweet summertime. Literally my favorite time of the year. There is nothing sweeter than the weather being in the 80s and 90s, and spending more time outdoors. The parties, the waterfalls, I mean really everything. And there is nothing better than the fruits and veggies that are just everywhere. 

This season truly is everything, and what's summer without a quintessential berry dish. I tried my hand at a raw vegan dessert. So, give this tart a try. I promise you, you won't be disappointed. 

Ingredients: 
Crust:

• 1 1/4 cup Walnuts 
• 15 Dates 

• 2 tsp Vanilla Extract
• Pinch salt 
• 2 tbsp maple syrup 
• 3/4 cup shredded coconut 

Middle Layer: 

• 1 1/4 shredded coconut 
  
• 1/2 can coconut sweetened condensed milk 
  
• Crushed Freeze dried raspberries 

Cream Layer: 

• 1 cup soaked cashews (soak in hot water for at least 45 minutes) 
  
• 5 tbsp maple syrup 
  
• 2/3 cup coconut oil 
  
• 5-7 raspberries 
  
• 1/2 cup water 
  
• Juice of 1 lemon 

Directions: 

1. Make the crust first: separately, in a food processor, blend the walnuts and then dates. In a bowl mix all of the ingredients together. It should form a sticky enough base to make a crust. 
2. Take a 9x9 baking dish and line it with the crust 
3. Next, make the middle layer: mix together the shredded coconut and sweetened condensed milk. Gently fold in crushed freeze dried raspberries. Layer on top of the crust. 
4. Finally, make the cream layer: blend all the ingredients in a blender until its nice and creamy. It should be pretty thick still. 
5. Layer on top of the coconut layer. Feel free to top it with whatever you like! 
6. Place in the freezer for at least 2 hours until everything is firm and has set. 
7. Let it thaw just a touch before serving.

I hope you enjoy this tart as much as me and my family did! Cheers!

Hi everyone! It's still cold here in the Blue Ridge. If you follow along on over at my substack, you'll know that we are slowly getting glimpses of spring. I just saw the first of the daffodils blooming, and bits of green are popping up out of the ground. Although this is all very exciting for me, I still am wanting to take it easy with what I'm eating. So, it's soup season until there's a little more consistency in the weather. 

There is also the flu and other mucky things going around in Asheville, so I want to make sure I'm keeping my agni nice and strong at the same time. Simple foods that are nourishing and tasty, but still light in nature are super supportive to keeping our immunity strong. 

So, I made this simple but yummy harissa lentil soup the other day, and thought it was the perfect thing to share with all of you. I hope you enjoyed it as much as we did! 

Cheers!

Ingredients: 

• 2 tbsp avocado oil (or any neutral-tasting oil) 
• 1 cup red lentils 
• 4.5 cups water + more for soaking
• 1/2 red onion, finely chopped 
• 2 big cloves of garlic, finely chopped 
• 2 carrots finely chopped 
• 4 sprigs thyme 
• 1 tsp coriander seeds 
• 3 tbsp vegetable bouillon paste 
• 2 tbsp harissa paste
• 3 tsp salt (or more to taste) 
• 4 tsp cream (optional) 

Recipe: 

1. Start off in a heavy-bottom pot or dutch oven and warm the oil. 
2. While the oil is warming, take your lentils, and soak them in a water. Use enough water to cover all of the lentils. 
3. Chop up all of your veggies. I recommend chopping into smaller pieces as they will be quicker to cook, but totally up to you if you like it a bit more chunky. 
4. When the oil is warmed up, you will first add in the onion and garlic. Cook them down until they are softened. Then you can slowly add in the carrots, and again give everything a good toss. 
5. Now back to the lentils. Pour out the water and give the lentils a good rinse. You don't want any of the foam that may have formed to go back into your soup. Once rinsed, add the lentils and 4 cups of water into your post. 
6. At this point, you can add in your thyme, coriander seeds, bouillon and harissa paste, and finally salt to taste. Give everything a good mix, and then put the lid on the pot. 
7. You are going to let this come to a simmer and then slowly turn the stove onto medium-low, letting the soup and lentils cook fully. 
8. After about 15-20 minutes, give everything a good stir again. Your lentils should be cooked if not almost done. At this point, you can add in a touch of cream to make it creamy, and if you don't care for that, then just leave it be. 
9. Serve with your favorite bread, tortilla, or anything else that makes it feel complete. 

​Enjoy!