Kosmic Kitchen

Carrot Cake // Walnut . Dates . Tiger Nut . Carrot . Sweet Potato . Chia . Toasted Coconut . Pineapple . Spice
Cream Cheese Icing // Coconut butter . Lemon . Date . Vanilla . Macadamia
Cranpearry Sauce // Cranberry . Pear . Cinnamon

Chia Parfait

Creamy chia topped with baked fruit and roasted walnuts.

Fresh made vanilla enhanced coconut milk
Ripe apples and pears baked with lemon, cinnamon and date sugar

Indiatalian Fusilli

Chickpea Fusilli with caramelized shiitake mushrooms bathed in an aromatic coconut cream sauce.

Garlic / onion / shiitake / tomato
Roasted winter squash pureed with fresh coconut milk spiced with home made garam masala

German Chocolate Brownie ♒️
Brownie :: Sweet Potato / Sunflower Butter / Maple / Chia / Cacao
Chocolate Icing :: Avocado / Coconut Milk / Dates / Carob / Cacao
Pecan Crumble :: Dates / Pecans / Toasted Coconut / Cinnamon / Sea Salt

Foods don’t need excess ingredients. Our world runs on habits and patterns. We can make foods however we choose. Exploring a different way of eating is what shifted my health over twenty years ago now.

This is my version of a birthday cake.
Eat how you want, but please don’t pretend we need refined and processed ingredients.

BuckBeet Crackers

I love crackers, crunching into something salty is therapeutic. However the ones at the store have oils and flours I would prefer not to eat.

These are made with cooked beets, onion, buckwheat, almond flour and pumpkin seeds. I also added some curry sauerkraut fresh from its lactofermentin journeys.

To get that crunch, after they bake I put them in a dehydrator or low temp oven for a few hours.

They are a staple when I go backpacking to eat with my rehydrated hummus.

Buffalo Tempeh Mac and Not Cheeze… with peas

Brown Rice Penne // pressure cooked and air fried Buffalo tempeh // butternut pumpkin seed cheeze sauce // h**p ranch

Mixed Berry Pop Tart

Buckwheat Almond Crust // Cherry Blueberry Chia Filling // Sunbutter Caramel Icing

The sweeteners are maple and dates. The icing is fortified with lecithin and lions mane to help make use of those tasty fats.

There’s always that extra piece of dough, I rolled it with spiced apples and baked as a chef snack. I also ate the tart, so I guess they were both chef snacks.

Garlic Beet Pickle

Shredded golden beets, a whole bulb of minced garlic, and salt.

Pack down tightly, seal and wait 2 weeks or longer.

Perhaps my favorite lactofermented condiment. Big yum, lots of spice and sweetness.

Purple Sweet Potato is one of my favorite foods. It’s starchy and satisfying and it’s purple

I roast them whole and let them sit for an hour to cool. Process them with a little salt until a dough forms. I pressed them out onto a cast iron to brown on each side. (A little bit of water in your hands keeps them from sticking).

I filled these with seasoned smashed black beans, mushrooms, roasted butternut squash fries, guacamole, salsa, and a jalapeño sunbutter crema.

Lots of colors and flavors makes my body happy.
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Pistachio mulberry protein bars

Mulberries are one of my favorite foods with such a unique flavor. They match with pistachios quite well.

Dates help create the body, pumpkin seed protein, chia, and pea protein create the

Orange zest gives them a citrusy note. Cardamom for that ‘cardamomy yumminess’
And rose petal powder becuse of course

Extra pistachios and cacao nibs for texture.
These will fuel my hike and lift my spirit.

Tempotato Taco

Crispy potatoes
Homemade ketchup :: tomato paste / onion / maple / cider vinegar
Crispy tempeh :: coco amino glaze
Pumpkin Seed Cream :: lime / garlic / miso

Tempeh is best when cooked two ways. This traditional Indonesian fermented food can be bland and boring if not treated well. My favorite way is to pressure cook slices and then brown them in the oven or air fryer. To finish, I add some coconut aminos and rosemary powder to give a deep flavor.

Open Faced Sandwich

Veggie loaf :: beets / quinoa / chia / herbs / oats / cashew
Cilantro scallion crema :: pepita / lemon
Mushroom beet gravy :: tomato / gojuchang

Beet stock used two ways.
1. Cooking the quinoa for the loaf.
2. As a base for the gravy.

This adds nutrition, flavor, and body to the meal.