Lion’s Mane Coffee

 
Chase brain fog away with this easy-to-make potion. Mix ¼ teaspoon of Lion’s Mane into a cup of coffee to soak up its brain-boosting benefits.

Chaga Root Smoothie

 
All hail the King of Mushrooms, Chaga Root! This mighty shroom may help reduce inflammation and stimulates the immune system. To mellow out it’s naturally bitter taste, we blended one teaspoon into a quick and “clean” spinach and banana smoothie. (Just blend ice, frozen banana, spinach, a ¼ teaspoon of chaga root, and your sweetener of choice in a blender.)

Reishi Tea

 
Take it easy with Reishi. As a natural stress reducing herb, pairing it with a soothing cup of tea makes a great nightcap. Simply stir one teaspoon into a cup of black tea. For an extra boost of flavor, add a Dried Lemon slice or Crystallized Ginger.

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Classic Oatmeal with a Twist

 
Our version of a hearty breakfast classic that gets a surprising zing from pomegranate seeds and our mellow Coconut Sugar.

Savory Oatmeal

 
Try your oats savory (trust us)! Our umami-packed version makes a decadent dinner option.

Dessert Oatmeal

 
Don’t deprive a sweet tooth! Finish any meal with a delightful, heart-healthy bowl of our dessert oats.

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Ward off the winter sniffles? We think this wholesome snack just might do the trick. Our Immune Boost Bites are made with just five naturally delicious ingredients.

Sweetened with our Dried Apricots, Honey and Pitted Dates, these cold busters pack a ton of flavor in one tiny package. Adding to the filling combination of delicious ingredients is a spoonful our Echinacea Powder to stimulate the immune system to bolster the body’s defense system. (Plus, they are pretty dang yummy!)

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The best way to break out of the winter doldrums? Exciting, original flavors worth embracing! We took that mission to task with our Umami Burger.

Enhance the overall depth and flavor of beef with our flavorful Umami Powder made from pungent and salty ingredients key to Asian cuisine. The Japanese spice blends instantly, adding a savory and sour taste to the burger itself.

Adding to the melt-in-your-mouth sensation from the Umami Powder is a killer barbecue maca sauce. Its smoky sweetness complements our Dried Chanterelle Mushrooms which lay atop the sauce and add mouthfeel and flavor.

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During this time of year, when we start seeing more and more warm days on the horizon, I begin having uncontrollable cravings for all things fresh, bright and fruity. Thankfully, this is also the time when yellow champagne mangoes start showing up everywhere. With their tender, sweet and sunny flesh, ripe mangoes perfectly satisfy my cravings, and I manage to fit them into almost every one of my meals while the season lasts.

They are of course great in sweets – smoothies, porridges, dessert, but mangoes also work delightfully well in savory dishes. They flawlessly combine with other tropical flavors like coconut, lime, and spicy peppers, and that’s pretty much the train of thought that led me to coming up with this curry. Nothing about this dish is terribly authentic, in fact it’s sort of a mishmash of ingredients used in cuisines around the world, but it’s vibrant, delicious, loaded with nourishing produce, and it’s exactly what I want to be eating right now.

There’s silky fennel with its refreshing, mild anise flavor, parsnips for some substance and earthiness, chili and curry powder for spice, and broccoli for a flash of green. Everything gets cooked in a heavenly, creamy mixture of mango, pureed with coconut milk, and the result is a satisfying, savory, sweet and sour curry that’s incredibly good for you.

Kaffir lime leaves are an optional ingredient in this recipe, but they add another dimension to the flavor and make the broth even more aromatic. They are leaves from the kaffir lime tree, native to Southeast Asia, with the most magical, floral and citrusy aroma. They are commonly used as a flavoring agent, similarly to Bay Leaf in Western cooking.

My mission is to get as many people as possible to try this ingredient, as I believe the flavor to be completely life-changing and revelatory. They are great in curries and soups, but I’ve also made kaffir lime ice cream, so the possibilities are endless when it comes to this amazing leaf. Kaffir lime leaves are usually sold fresh, frozen or dried in Asian and Indian markets, and you can of course order them right from Nuts.com, too!  

Traditionally, curry is served over rice, which does a perfect job of absorbing the powerful flavors and spice of the curry, while adding more substance to the whole dish. Lately though, I’ve been really liking adding noodles to my creamy soups, stews or curries for that starchy element, and soba noodles work especially well for this.

Soba originates from Japan (see what I mean when I say mishmash), and it’s made with nutritious buckwheat flour, or at times, a combination of buckwheat and wheat flours. Soba has a mild, earthy flavor, which works so well with the bright and spicy profile of this curry. If you do not have soba, however, serve this dish alongside any rice of your choice. Enjoy!

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Ramen is a deeply satisfying Japanese dish consisting of a powerful, meat or seafood-based broth full of umami, as well as textural noodles and various add-ins. This Vegan Daikon Noodle Ramen is my plant-based interpretation, with a nice balance of comforting and refreshing flavors.

 
Instead of ramen noodles, I shape daikon radish into noodle-like strands using a julienne peeler and cook it in boiling broth as I would any pasta. This method lightens up the dish and makes it entirely gluten-free, and you won’t deprive yourself of the cozy act of slurping up noodles.

 
Broth is arguably the most important element of ramen, and many ramen shops are known for their specific broth formulas. Since ramen broth is full of loud, intense flavors that result from stewing meat or seafood, recreating an equally flavorful meatless version can seem challenging. Thankfully, the plant world offers plenty of ingredients full of deeply savory flavors.

 
In this recipe, I employ a combination of fresh and dried mushrooms, hot pepper, ginger, garlic, miso, and Nuts.com’s magical umami powder (consisting of concentrated versions of all the aforementioned ingredients) to create a full-bodied broth.

 
Black garlic is another amazing ingredient to have on hand for quickly adding savory flavor to all kinds of dishes. It’s made by consistently heating whole heads of garlic over the course of several weeks, which results in something similar to roasted garlic, but even more earthy and caramelized in taste. Though it’s an optional ingredient in this dish, black garlic is so worth a try, and adds another dimension to this incredibly satisfying, nourishing ramen.

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I love preparing alternative grain risotto, as it allows me to get a variety of nutritionally dense grains other than Arborio rice into my diet. I’ve tried and succeeded in making risotto with buckwheat, barley, black and red rice, and most recently sorghum. Sorghum is a protein and fiber-rich, gluten-free grain that contains a wealth of vitamins like riboflavin, thiamin and niacin, as well as many crucial minerals like magnesium, copper, calcium, phosphorus and iron. It’s great for digestive and bone health, as well as cancer prevention.

 
The sorghum grain is almost perfectly spherical and has a very pleasant, toothsome bite to it once cooked, which is perfect for that risotto-like texture. Alternative grain risotto usually requires something extra to achieve that traditional, creamy consistency that normally comes from the starch in Arborio rice. Since not many other grains are as starchy, I like to incorporate blended roasted root vegetables, beans or coconut milk to achieve that sought-after consistency.

 
In this risotto, I went with coconut milk, which integrates seamlessly with the flavors of the beets, ginger, garlic and chili. Both beets and ginger are extremely nutritious roots, which are great to incorporate into your diet during this time of the year for their immune-boosting properties. Though the spicy, sweet and earthy flavors in this dish are a bit far from the classic, it’s absolutely delicious in its own right, all the while maintaining that well-loved, creamy grain dish format.

 
It’s also arguably easier to prepare than traditional risotto, since it does not require constant babysitting and stirring, and that is always a bonus in my book.

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These blueberry cheesecake truffles are as decadent as they get, as well as vegan and made entirely of whole foods that are as good for you as they are delicious. Cashews, cacao and coconut butters yield their richness to these truffles and create a heavenly, buttery texture, while being amazing sources of healthy fat.

 
The blueberry powder that colors these treats a stunning purple is a great option for satisfying an out-of-season blueberry craving. It’s made of freeze-dried blueberries and retains many of the antioxidants and vitamins found in fresh blueberries, and tastes delicious to boot.

 
These truffles are sweetened with your choice of maple syrup or honey and get their characteristic, tart cheesecake flavor from the addition of fresh lemon juice and zest – all ingredients that we can stand behind for this indulgent yet wholesome treat.

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If you are looking to add more variety to your breakfasts, look no further than this amaranth porridge. It’s a great, more nutritious alternative to oatmeal and happens to be absolutely delicious. Amaranth is not an actual grain but a pseudograin, which means that it’s gluten-free and very rich in protein, much like quinoa and buckwheat. It also carries a wealth of minerals like calcium, magnesium and zinc, as well as a myriad of vitamins, being the only grain/pseudograin to contain vitamin C. Amaranth has a quick cooking time, which makes it a convenient option for busy mornings.

This creamy porridge is as comforting as it gets, with flavors of ginger and various winter spices laced throughout. The velvety, stewed apples make for a great topping, adding to the coziness of the dish with their natural sweetness and aroma. Although preparing stewed apples is a surprisingly easy process, they can also be made ahead of time and reheated together with the porridge for quicker assembly.

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I like to look at any given smoothie as an opportunity to start the day with a variety of nutritionally-dense foods. Blended frozen fruit and berries taste lovely, but they also have an incredible ability to mask the flavor of greens, superfood powders, and even some vegetables. More often than not, I end up packing my blender full of all of the above. Although the winter might not seem like the time to get out your blender, there are ways to winterize smoothies with seasonal ingredients and vitamin-rich superfood powders that will help ward off colds and flu. This Camu Camu, Beet and Cranberry Bowl is a great example of that.

Camu Camu is an Amazonian berry that has the highest naturally occurring vitamin C content of all the known plants in the world. And it shows – I’ve been adding this slightly tart Camu Camu powder to my smoothies and porridges all winter and haven’t gotten sick yet. Beets are the perfect seasonal root vegetable to enjoy throughout the fall and winter, with a wealth in vitamin C, fiber, potassium, manganese and so much more. This smoothie has a whole raw beet inside, which might sound strange to some, but brings all kinds of health and vibrancy to the table, while its flavor is almost undistinguishable. There are also bananas and dates for sweetness, seasonally-appropriate cranberries for bit of tartness, and avocado for some healthy fats. 

All in all, a great way to start a winter’s day.

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