gwens meal

while oat groats and homemade amasake

solid macro meal: roasted broccoli, black bean stew, brown rice, raw microgreens salad, ruby kraut, pickled celery, chopped parsley

all about that soup life, kabocha

you've gotta check out these books - The Ringing Cedars of Russia by Vladimir Megre!!!

shot by Daniel Francisco Valdez

puréed winter squash soup is a winter staple! simply simmer 1-2 cups cubed squash with a sliced leek, some chopped garlic and ginger. season with 1/2 tsp sea salt or shoyu. cook til soft, then blend with some added spices if desired (cinnamon, cumin, turmeric, nutmeg etc). I served mine with grated black pepper, a drizzle of flax seed oil, fresh oregano, and marinated shiitake mushrooms!

amazing azuki and squash stew with cilantro and sprouted walnuts!

today, in lunch news.... turmeric kraut, sautéed rapini, bean and quinoa stew with parsley and mustard

brown rice cooked with kabocha squash, marinated tempeh, and sautéed greens with cherry tomatoes and shiitake mushrooms! I'm really loving mustard with tempeh right now

I launched my new video channel today! check out the first video about poses you can do to relieve discomfort from overeating over the holidays. cooking and food related content soon to come !

NYC, come get your ferment on!!!

chickpea delight!

the meal I made with my first cooking pupil: sautéed vegetables, millet with squash and tofu, and a pressed salad of cabbage and radish. turmeric tahini dressing and gomashio condiment.

learn more about brown rice magazine: check out the brand new fancy kit for the press. 📷🌟 www.brownricemagazine.com/presskit

what to do with herbs like sage, thyme, and Rosemary? preserve them indefinitely-ish in high quality sea salt. simply chop finely, mix with an equal volume of sea salt, and store in a tightly closed jar. use as you would any sea salt - especially to season stews, sprinkle on veggies destined for roasting, etc