So, the internet has taken a frenzy on protein. All anyone can talk about is how much protein everyone needs to get. Protein is the way to lose weight. Protein is the way to balance your hormones. Protein is going to support graceful transitioning to menopause. All I have to say is that the emphasis on protein has gone a little out of control. There are bigger things to be worried about, such as the intake of inflammatory foods and things, too much sugar, not enough water, and one of my big soap boxes--vegetables! 

Fiber is so important to the health of our GI tract. It helps to move things along, keeps us regular, supports a healthy microbiome! Fiber is key to the health of our colon. So, sure, some people can benefit from a larger intake of protein, most of us can benefit  from more intake of fiber. 

This is why I love this super simple, plant-based (and yes with protein!), fiber full crepe recipe. It's a one-item meal, so you can't beat that. It's a crowd pleaser, and there's a million ways to dress it up. Let's get into it! 

Ingredients: 

• 2 cups chickpea flour (usually found easily at an Indian grocery store) 
• 2 1/2 cups water 
• 3 tbsp rice flour 
• 2 tsp salt 
• 1 1/2 tsp turmeric 
• 1 1/2 tsp chile powder 
• 2 tsp coriander powder 
• 2 cups shredded cabbage 
• 2 inches grated fresh ginger 
• 1/4 red onion, finely sliced
• Avocado oil for the pan 
• Optional: sesame seeds

​Recipe:

1. Start with the chickpea flour and water; using a whisk, stir the 2 together really well. You want to make sure you really whisk it well, as chickpea flour has the tendency to clump. 
2. Once you've gotten it nice and smooth, add in the rice flour. This will help it to crisp up nicely when you cook it. 
3. Next, add in your salt and all of your spices. And of course again, mix it well with the whisk. Here, I do want to add that literally ANY spice will work. That's the beauty of chickpea flour. It has such a nice neutral nutty flavor to it, that you can't go wrong in any direction. I used traditional Indian spices because that's what I had quickly on hand, but truly anything works. 
4. Now, you want to switch out for a spatula to add in the cabbage, onion, and ginger. Incorporate everything well. And, let it sit. 
5. Give it a good 10-15 minute rest. This helps to soften up the cabbage a bit to help it easier to spread in your skillet. 
6. While you're letting everything relax for a few, time to warm up your skillet. I personally prefer a cast iron here because it cooks evenly, but more importantly, it makes it nice and crispy...my favorite way to have these crepes. 
7. Once the skillet is nice and hot, add in about 2 tsp of oil and spread it around well. Then, take a ladle's worth of your batter and plop it right into the center of your skillet. Use the back of the ladle to spread out the batter as thin as you'd like. This is all preference. The thinner you get it, the quicker it will cook and the crispier you can get it. While you're spreading the batter, be sure to also spread out the cabbage as it can have a tendency to bunch up in one spot. 
8. Then, just let it be. You're going to notice it cooking almost through. At this point, if you'd like to, you can sprinkle on some sesame seeds on top. Then, give it a flip! 
9. Let it cook evenly on both sides, and crisp it to your desired preference. 
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That's it! Serve with your favorite sauce or condiment! You have the perfect plant-based protein and fiber-rich crepes. Perfect for any meal of the day! 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! 

Granola, a staple in every household, right? It's so much easier to make your granola than you think! And did I mention, relatively cost-effective? Granola is a great way to add flavor and crunch to your oatmeal, or other favorite ways. 

Ayurvedically, granola can be great for our pitta and kapha friends. Vata folk may want to not eat pounds of granola as it can be drying to the body. 

I love having granola in my pantry ready to go even for a little mid-afternoon snack. If you know me, you know I'm a huge advocate of adding in various types of healthy fats into a diet, and with the seeds and nuts in this granola, this is the perfect mixture. Let's take it away! This granola is so incredibly easy to make. I hope you enjoy it as much as I did! 

Ingredients: 

• 3 cups rolled oats 
• 1/3 cup flax meal 
• 2/3 cup hemp seeds 
• 1/2 cup hazelnuts 
• 1/3 cup ghee 
• 2/3 cup maple syrup 
• 3 tsp cinnamon 
• 1/2 tsp nutmeg 
• 4 tbsp vanilla extract 
• 1/3 cup coconut flakes 
  
• 1/2 cup dried fruit of your choice (I used blueberries in this one) 
  
• 2 tsp coarse sea salt 
  
  

Recipe: 

1. Mix oats, flax meal, hemp seeds, coconut flakes, and hazelnuts in a very large mixing bowl. 
   
2. Add in the ghee, maple syrup, and vanilla. Again, mix well to make sure the whole mixture is evenly coated. 
   
3. Toss in the remaining spices, salt, and dried fruit of your choice. 
   
4. Lay evenly on a baking tray lined with parchment paper. 
   
5. Bake for 40-45 minutes at 350 degrees. 
6. Be sure to mix the/turn the granola every 10-15 minutes so that the top doesn't burn. 
7. After it's done baking, let it all come to room temperature. This will dry out the granola a little more so that you're not putting it in your airtight container oily or hot. 

Enjoy your granola with whatever your heart pleases!