• Manipura Potatoes


    This potato dish has an herbal lemony flavor that adds a twist to the traditional parsley potatoes. A  simple & delicious dish to add to the Thanksgiving table.


    6 Yukon Gold Potatoes, peeled & cubed

    4 Tbsp of Butter, Ghee or Coconut Oil

    2 Tbsp of Manipura, 3rd Chakra Tea, ground to a powder

    1/4 cup of Fresh Parsley, chopped

    Boil Potatoes until soft. About 15-20 minutes depending on cube size. Drain. Add oil of choice and let melt. Add Manipura and parsley. Stir to incorporate. It should look chunky but mashed would taste good too.

  • Gingery Bread

    It's that time of year when there is frost on your windshield in the morning, the aspens are turning yellow and the crisp smell of autumn is here. It's also time that I start to crave warm spices such as ginger, cinnamon, nutmeg, etc. These spices help counteract the chill of fall by their warm energetic nature, their ability to help tonify your circulatory system and energize your digestive system.


    3" piece of Ginger, peeled and chopped

    1/2 Cup of Maple Syrup

    1/2 Cup of Molasses

    3/4 Cup of Sour Cream

    1 Egg

    2 Cups of Flour

    1 1/2 Tsp. of Baking Soda

    1/4 tsp of Salt

    1 Tbsp of Oatmeal Cookie

    Heat the oven to 350. Grease an 8" square pan. Beat the ginger, maple syrup, molasses, sour cream and egg on high speed for a couple minutes. 

    Sift dry ingredients together in separate bowl. Fold in the wet mixture until just incorporated.

    Pour into greased pan. Bake for 30 minutes.

  • Baked Potato with Curried Broccoli


    Potatoes are popping up at the farmer's markets and there are so many wonderful ways to enjoy them. People tend to steer clear of potatoes when fighting a weight battle but another consideration is the time of the day in which you eat them. Lunch is the best time when your digestive fire is at it's height. Another question is how are you preparing them? French fries are not the healthiest option but a the following recipe is delicious and nutritious. Potatoes have an anti inflammatory quality, neutralizing body acids internally and the juice is good for healing burns topically. They are a good source of potassium & vitamin C and are most nutritious when eaten with the skins on. Green spots and sprouts contain small amounts of toxic alkaloids and should be cut off or peeled. To avoid this store in a dark, cool and well ventilated area.


    6 Medium or 4 Large Potatoes, scrubbed not peeled and rubbed in olive oil

    1 Head of Broccoli

    1 Shallot, diced

    4 Tbsp of Ghee or Coconut OIl

    1 Tbsp of Korma

    1/4 Cup of Plain Yogurt

    3 Tbsp of Parsley, chopped

    Chives for Garnish 



    Preheat the oven to 425 F. Rub the potato with olive oil. Prick the potatoes with a fork in several places. Place on the rack in the oven and bake for 45-60 minutes.

    Melt the 2 tbsp of oil in the pan and caramelize the shallots over low-medium heat until the are soft. Add the korma and cook a couple more minutes to the let the flavors of the spices to bloom. Add the broccoli and cook an additional 5 minutes. The broccoli should be crisp but cooked and still bright green. Set aside.

    When the potatoes are finished cooking, split them in half. Scoop out the middles and mash with yogurt, 2 tbsp of oil and parsley. Put back into place. Place in the oven an additional 10 minutes. Top with sautéed broccoli and garnish with chives.

    Enjoy warm.



  • Take Along Tabbouleh

    Bulgar, cracked wheat, is a staple in the Middle East. It is so easy to make and very affordable. It's a 2 to 1 ratio (water to bulgar) like rice but takes even less to prepare making it another ideal backpacking meal. Boil water, add bulgar, cover and rest or use this time to swim, play cards or enjoy the sunset. I like adding mozzarella for more protein. Mozzarella is a cheese that doesn't sweat when it gets warm making it an ideal choice for backpacking.


    1 Cup of Bulgar

    2-3 Roma tomatoes (These are firmer and have less juice. Place in the top pouch of your pack to keep them protected)

    1 bunch of parsley

    1 Round of Fresh Mozzarella

    1/2 cup of Pine Nuts

    1 Tbsp of Korma

    Salt & Pepper to taste

    Boil 2 cups of water & add it to the bulgar. Add korma. Stir & cover. Let it sit 20 minutes . Drain any remaining liquid and fluff with a fork.

    As the bulgar is sitting, chop tomatoes, parsley & mozzarella. Add to the fluffed bulgar along with the pine nuts. Salt and pepper to taste. 

  • Camping Cous Cous

    This is a 1 pot meal that takes very little effort to make but has so many variations. After hiking the PCT & the AT I realized that during these hikes fresh food was paramount to how happy and healthy I felt. The prana created by consuming fresh food far surpassed the freeze dried meal in a bags or the endless mac n cheese meals. There are a lot of veggies that withstand a few days in the pack or the rattling in the bag in the camper: broccoli, cauliflower, potatoes, onions, beets, etc. Another important factor is taste and for this I recommend carrying or foraging fresh herbs. 


    1 Box of Quick Cook Cous Cous

    1 Large head of Broccoli, chopped

    1 Shallot, diced

    1/2 lb. Of Cherry Tomatoes, halved

    1/4 Cup of Water

    1 Can of Coconut Cream

    1 Tbsp of Korma

    Parsley, chopped for garnish


    Cook cous cous as directed but replace most of the water with the coconut cream and add additional 1/4 cup of water that will boil off during the cooking of the vegetables. Add the vegetables & korma to the coconut cream & water while waiting for it to boil.  Once it starts to boil allow the vegetables to cook an additional 3-4 minutes to soften. Add the cous cous, cover and turn off the heat. Allow to rest. Fluff with a fork, garnish and feast.


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