What's YOUR favorite juice? Today we are celebrating the most refreshing thing you can put in your body. I am a juice girl through and through. There is something about a cold fresh pressed juice that just makes everything feel better. And today we are talking about four of my absolute favorites and why each one deserves a permanent spot in your life. 🌿 🍎 🅰🅿🅿🅻🅴 🅹🆄🅸🅲🅴 First things first — fresh pressed apple juice and store bought apple juice are two completely different things. Store bought is essentially sugar water with the good stuff stripped out. Fresh pressed? That's where the magic is. 🌿 Fresh apple juice is loaded with quercetin — a powerful antioxidant that has been shown to reduce inflammation, support brain health, and even protect against certain cancers. It also contains vitamin C, potassium, and malic acid which supports liver function and gives you that gorgeous tart flavor. Green apples give you a sharper more tart juice. Red apples give you something sweeter and more mellow. Mix them together and you've got something really special. 🍎 🥤 𝗦𝗶𝗺𝗽𝗹𝗲 𝗔𝗽𝗽𝗹𝗲 𝗝𝘂𝗶𝗰𝗲 𝗥𝗲𝗰𝗶𝗽𝗲: 🍎 4-6 apples of your choice 🫚 Optional — thumb of ginger for a kick 🍋 Optional — squeeze of lemon to brighten it up Run through your juicer. Drink immediately. Feel fancy. 😄🌿 🍊 🅾🆁🅰🅽🅶🅴 🅹🆄🅸🅲🅴 Again — fresh pressed only. The stuff in the carton has been sitting in oxygen depleted storage tanks for up to a year before it hits shelves. A YEAR. 😳 And then they add synthetic flavor packs to make it taste like oranges again. Fresh pressed orange juice tastes like an entirely different drink and once you go fresh you SIMPLY cannot go back. PERIOD. Fresh OJ is one of the richest sources of vitamin C on the planet — one glass can give you over 100% of your daily needs. It's also packed with folate for cell health, potassium for heart health, and flavonoids that reduce inflammation and support immunity. 🌿 🥤𝗦𝗶𝗺𝗽𝗹𝗲 𝗢𝗿𝗮𝗻𝗴𝗲 𝗝𝘂𝗶𝗰𝗲 𝗥𝗲𝗰𝗶𝗽𝗲: 🍊 6-8 navel oranges 🍋 Optional — half a lemon for brightness 🫚 Optional — pinch of turmeric for an anti-inflammatory boost.

I've been dreaming about Skewers here in Spokane, and their vegan shawarma plate they offered back in February during "restaurant week". It was delicious. So delicious that I'm shocked it isn't on their regular menu. Tonight was the night that I had to try making my own. 😄 You guys... I honestly think this bowl is even better. 🤯 ✨ Crispy shawarma-spiced roasted chickpeas ✨ Lemony yellow "scrappy" mung beans ✨ Fluffy basmati rice ✨ Cucumber & juicy tomatoes ✨ Homemade quick-pickled red onions ✨ Creamy lemon tahini sauce made with my homemade aquafaba mayo Every bite had crunch, creaminess, tang, freshness, and just enough smoky spice. Andrew gave it two thumbs up, so I'll absolutely be making it again. This recipe just earned a permanent spot in the Rooted & Wild Kitchen recipe collection. 🌿 Would you order this at a restaurant...or better yet, make it at home? 👇💛

Today is all about our WINS, Big or small — let's drop them below because we celebrate ALL of it in here. I'll go first. This week I'm claiming something a little mysterious. 😄 I gave up something this week that I have genuinely loved for years. I'm not ready to spill it just yet — but I will soon. 🫣 What I WILL tell you is that this was my first full week without it and I feel more clear headed and refreshed than I have in a long time. Was it a little rough? Absolutely. Was it worth it? Without a doubt, yes it will be. 🌿 Now for the funNER part — what are we up to this weekend friends?! 🎉 My granddaughter turns ONE today and tomorrow I am showing up with an entire spread of 100% whole food plant-based goodness for her PaRtY. A whole first birthday party about to find out that plant-based food absolutely slaps. 😂🌿 And I just pulled THESE beauties out of the oven for tomorrow. 🍞 Because sourdough makes everything better. Including Fridays. 😄 Drop your weekend plans below, your wins, or just say heeeeeyyyyy — I want to hear everything! 🏁

🫙🌿 Thanks @Adam Thomas and @MarKesha Smith for hopping on today's pickling workshop! We kept it simple, turned a few humble vegetables into something delicious, and hopefully showed just how easy it is to preserve food at home. If you made a batch, drop a photo in the comments. I'd love to see your jars! 🥕🧅🌶️ And if you missed it live, no worries. The replay is now available for you to watch anytime. Happy pickling AND fermenting, friends! 🌿

And instead of doing a giveaway...we're doing something WAAAAAAAY 🅒🅞🅞🅛🅔🅡 we're creating our very first community cookbook! 🌻 ROOTED & WILD: The Foundation Recipes 🌻 A community cookbook created by the first 100 founding members of Rooted & Wild. Wahoooooo! This isn't about perfect food photography or fancy chef skills. It's about the recipes that actually show up in real kitchens and real lives. The recipes YOU love! Want to be included? Easy peasy! Just send me a message with alllllll the info below 👇🏻 OR post in underneath —> Rooted & Wild Founder Recipes and I'll grab it! 📸 A photo of your dish (phone photos are totally fine!) 🌱 Recipe name 🥕 Ingredients 👩‍🍳 Instructions 💚 A sentence or two about why you love this recipe A few simple guidelines: ✅ 100% plant-based recipes only ✅ Original recipes preferred ✅ Keep instructions clear and easy to follow ✅ One recipe submission per member (for now 😉) ✅ Family favorites, comfort food, healthy meals, desserts, ferments, snacks...all welcome! I'll compile everything into a beautiful PDF ebook and every member of Rooted & Wild will receive a copy. Years from now, you'll be able to say I help build this 🤸‍♀️ ✨ "I was part of the Founding Recipes Cookbook." Drop a 🌻 below if you're in, and start gathering those recipes! Let's make something amazing together. 🦬🌱📖 👉🏽 Please submit recipes by June 30th 👈🏽