root vegetables

Full Moon Soup

In Ancient folklore and myth, the moon is given a different name for each month, some of them are still commonly referred to while others seem to have just been forgotten. Earth's one natural satellite is the moon, and from the Earth's perspective it is the second largest object seen in the sky.  Ancient ancestors would have been influenced over the moon almost as much as the sun as it is used for similar guidance. 

Februarys moon is referred to as the Full Snow Moon. For this moon, I’ve crafted a soup that blends together parsnips, leeks, carrots, celery and the humble rutabaga. All of the ingredients are sliced in little full moons, The homemade vegetable stock is essential to this soup, since you “charge” it energetically beneath the full moon and imbue it with its power. The final soup looks like a rising gold moon in the bowl.


1 onion, chopped
2-3 large carrots, chopped
2-3 stalks of celery, chopped
2-4 cloves of garlic, peeled and smashed
1 bay leaf
3 green leek tips, chopped
5-6 large parsnips, peeled and cut into chunks
herbs on hand – thyme, rosemary, sage
2 tablespoons of coconut oil
1 cup cashew milk




1. Warm some coconut oil in a large stock pot on medium-high. Add the onions, carrots, garlic, parsnips, leeks and celery and let them saute until soft and golden while you gather your other ingredients. 

2. Pour about 8 cups of filtered water over the vegetables. Add your herbs. Cover and bring to a boil then let simmer for 30 minutes or more.

3. Puree the soup with a blender, careful of the heat! Add the cashew milk, for a screamer consistency and season with salt and pepper and maybe a pinch of herbs. 

4. Enjoy your soup beneath the full moon to absorb all of its potent energies. 

Quick Raw Beet & Carrot Salad

I know what you are thinking.. beets again?!  Yes folks, beets always. Because they are good to our taste buds and good for our bodies. Still in season, beets and carrots have been in abundance this past month or so, ruling our root veggie pallet with hella flavor combinations.  

Sometimes raw beets don't get enough love. But stained hands aside, it's one of the healthiest ways to enjoy this delish vegetable. You see, beets are an incredible source of the phytonutrients, betalains. Betalains provide a wealth of anti-oxidants, specifically that promote eye health and nerve tissue health; aid in detoxification, and present anti-inflammatory benefits. This phytonutrient is also the pigment which gives beets those rich, stained hues. 

All to say - the v important betalains are not  heat stable. The longer you cook your beets, the less nutrients you'll receive. So! Bypass the whole problem and keep these babies raw. Fear not, because this simple and yum recipe makes that pretty easy to do.


2 carrots, grated
1 medium beet, grated
3 tbsp chopped scallion
1 tbsp chopped fresh mint
juice from 1/4 lemon
juice from 1/4 orange
1 teaspoon sea salt
¾ teaspoon ground cumin
olive oil drizzle
1 tbsp hemp seed hearts


1. After carrots and beets are shredded in a food processor or grated by hand, transfer the veggies to a serving bowl.

2. Add chopped scallions and mint to the mix.

3. In a medium bowl or in a screw-top jar, combine lemon juice, orange juice, sea salt, cumin and olive oil.

4. Pour enough dressing on top of carrot and beet mixture to coat lightly and toss until combined.  Add more if desired.

5. Add hemp seeds and avocado on top of salad and taste for seasoning.

Ode to Root Veggies

We really wanted to make a dish that featured straight root vegetables front and center. The term root vegetable is a general one, referring to vegetables from botanical families that store nutrients either in their edible roots or in the underground stems called tubers. They are the unsung superstars of the winter produce universe, and once you look beyond the bins of potatoes you’ll discover a whole new realm of rich flavors, colors and textures, as well as copious amounts of complex carbohydrates, dietary fiber, vitamins, and minerals. Enjoy as a meal, accompaniment them with a soup or throw on top of salad greens for a weekday lunch. This is a fragrant and comforting dish, in a very good-for-you way. 


½ lb. fingerling/red potatoes, roughly chopped
3 heirloom carrots, roughly chopped
2 parsnips, roughly chopped
2 sweet potatoes, roughly chopped
1 butternut squash, peeled and chopped
1 fennel bulb, chopped
1 head garlic, peeled
bok choy for color (optional)
2 tbsps thyme
2 teaspoons rosemary
3 Tablespoons extra virgin olive oil
drizzle of honey
sliced almonds or nut of your choice
salt and pepper to taste


1. Preheat oven to 375°F.

2. Place potatoes, carrots, parsnips, turnips, and red onions in a large bowl and toss together.

3. With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.

4. Add the herbs, oil and a drizzle of honey to the vegetables and generously season with salt and pepper.

5. Pour the seasoned vegetables onto a large roasting pan and spread in a single layer.

6. Roast vegetables in the oven for 30 to 40 minutes or until golden brown. (Gently stirring the vegetables halfway through the cooking time) Serve.