by Jill Barvir | Jan 18, 2022 | Recipes
Reishi Mushroom Veggie Soup 1 tbsp olive oil1 medium yellow onion, diced4 cloves garlic, minced2 tbsp fresh ginger, peeled and grated2 carrots sliced 1cm thick1 fennel bulb, diced (fronds reserved)4 cups mushrooms, sliced (1 cup dried)6 cups water1/4 cups dried reishi... 
by Jill Barvir | Jan 18, 2022 | Recipes
Roasted Salmon with Hazelnut Gremolata FOR THE GREMOLATA1/2 cup skinless toasted hazelnuts (Toast hazelnuts in a 350ยบ oven for 5 minutes. While still warm, rub the nuts between your hands to remove the skins. )1/2 cup chopped fresh flat-leaf parsley1/4 cup olive oil1... 
by Jill Barvir | Jan 18, 2022 | Recipes
Reishi Hot Chocolate 1 tsp reishi, ground1 tsp honey1 tsp almond butter (*optional)2 tbsp cocoa powder1 pinch ground cinnamon1 pinch sea salt1 cup dairy-free milk (oat, almond, coconut) Add mushroom powder, maple syrup, almond butter (optional), cocoa powder,... 
by Jill Barvir | Dec 29, 2021 | Book Suggestions
Growing fruits, vegetables, and flowers takes a lot of know-how, but many people feel it is more accessible than growing mushrooms. When thinking about growing produce and flowers, it seems rather simple: plant seeds in a pot or in your garden, tend to it and see what... 
by Jill Barvir | Nov 11, 2021 | Recipes
Mushroom Bourguignon This is a recipe from the New York Times. It is comforting and delicious! The recipe suggests placing the mushroom bourguignon on polenta, noodles, or mashed potatoes, but we put it on hashbrowns and it was yummy! Tips: ensure you make or...