I love the color blue; when I paint, when I create food, and in what I wear…almost daily. Blue food is extremely high in anthocyanins, a powerful phytonutrient that connects to receptors in the brain, and I believe brings higher consciousness or awareness. It is the food color that 85% of Americans don’t eat on … More Faerie Mylk
This article originally appeared in the Wellness Issue of Edible Santa Fe Magazine This is a twist on the traditional pumpkin pie, incorporating native grown pecans, which are packed with manganese, copper and healthy fats, aiding in the reduction of inflammation, and supporting an increased metabolism. You can use pie pumpkin or even hubbard squash … More Red Kuri Squash Pie with Chimayo Chile Pecan Streusel
*This recipe was originally published in the Wellness Issue of Edible Santa Fe Magazine. Apples are a great store crop, a way to incorporate pectin and fiber into your diet, and they always seem to get better after the first frost. A perfect balance of sweet and salty with a boozy bite, this recipes evokes caramel … More Backyard Apple Ice Cream w/Rosehip Salted Caramel
I have always loved cookie dough, and recently I was with a friend one night indulging in some vegan cookie dough ice cream that seriously lacked in the best part, and I began to dream up some options for raw cookie dough that would be a healthier (no weird fillers) and more delicious version. So … More The Best Cookie Dough Balls
Happy Winter Solstice, return of the Light, the Sun, and a call to remember the hope we can find in the darkest night, which feels infinitely important in these dark days. This soup is a celebration of light in the form of food. I believe in the power of color and intention that goes into … More Seasonal Ramen w/Miso Squash Broth
This recipe is from an article I wrote and photographed for Edible Magazine for their Wellness Issue. Often called Lacinato or Dino Kale, you can find this dark leafy green at your local farmer’s market into the early winter. Kale has a reputation as a superfood for good reason, containing an incredible amount of lutein, Vitamins … More Roasted Black Kale Salad w/Black Sesame Dressing
This is a recipe from an article I wrote for Edible Magazine in New Mexico for their December Wellness Issue. Edible publications are some of my favorite to read, and we have a substantial collection of issues from all over the country that we have collected on road trips. It was an honor to share … More Blue Corn and Almond Flour Donuts
I recently had an opportunity to write and photograph my recipes for Edible Santa Fe Magazine. I have loved this publication for many years, and whenever I am traveling I seek it out in other states because of its focus on sustainable agriculture, local food systems and beautiful food! I love food on a deep … More Cauliflower & Potato Soup
Everything is greening and growing and now is the time to supercharge ourselves and add as many green power plants and nutrient dense wild edibles as possible. Our bodies are designed to wake up now and we can help them along with simple recipes like this. If you cannot find nettles where you live, grab … More Nettle and Lovage Soup
Spring brings all the most beautiful flowers here, and redbuds are one of my favorite edible flowers to add to recipes. They contain more Vitamin C than an orange, which also gives them a bit of a tart taste, perfectly complimenting any sweet or savory dish. You can make capers with the closed buds, and … More Blood Orange and Maple Donuts w/Redbud Flowers
thewildandthetamed 