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.

A few months ago, Rooted & Wild was just an idea. Just a little thought in my noggin. Today, we're over 130 members strong! Sharing recipes, celebrating victories, learning new skills, and proving that whole food, plant-based eating can be simple, affordable, and ridiculously delicious. Watching this community grow has been such a joy for ME, and I can't thank you enough for being part of it. ❤️ Because I have some BIG dreams for Rooted & Wild, it's time for the next chapter. Beginning July 1, all new members will receive a 7-day free trial, followed by $9/month. As Rooted & Wild grows, so will everything inside it. New classrooms. New recipes. New workshops. New cookbooks. More tools to help people thrive on a whole food, plant-based lifestyle, and all the ideas that seem to pop into my head at 2:00 in the morning can come to life. 😄 💚 If you're already here — Nothing changes friend! You are officially a Founding Member, and your membership is 100% free for life! YOU believed in Rooted & Wild before it became what it is today. You trusted me, encouraged me, shared your wins, asked incredible questions, and helped create this AMAZING, welcoming, judgment-free community I always hoped it would become. For that, I'll always be grateful 🫶🏻 If you've been thinking about inviting a friend, now is the perfect time. Anyone who joins before July 1 will also become a Founding Member and receive free lifetime access. This community has never been about perfection. It's about progress, curiosity, great food, and people cheering each other on. And honestly...I think we're just getting started. 🌿 Thank you for believing in this dream and for helping Rooted & Wild grow into something truly special. P.S. BuffaLOU fully supports this decision 🫶🏻mostly because somebody has to fund his ever-growing tofu and potato classroom empire. 🦬🥔🌱

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? 👇💛

Y'all know what we celebrate on Fridays! It's ALL about our wins. Maybe it's big, maybe it's little. Maybe a new habit. More plants on your plate. Maybe it's simply YOU SURVIVED! Okay. I'm ready to share my mystery win from last week. 🫣 12 days ago I gave up marijuana. I know. For those of you in the US or Washington state you probably know it's completely legal here and I have used it comfortably for ocer 30 years. It has been my wind down. My creative space. My quiet. My comfort. And walking away from something that has genuinely been such a huge part of your life for that long is not small. It just isn't. I've tried before. Many times. But honestly, I just wasn't ready! Has it been easy? Absolutely not. 😂 Luckily guys, I'm still married 😆😆😆 Has it been worth it? Without a single doubt. 🌿 The clarity is real. The sleep is different. My mornings feel like MINE in a way they haven't in a long time. And honestly? The food tastes even better. Which I did not think was possible. 😂 I'm sharing this because this community is built on real life and real wins and this is both. We talk about nourishing our bodies with whole plants and this is just another layer of that for ME. Cleaner. Clearer. More rooted. 🌿 12 days. And I'm not looking back. Now tell me YOUR win this week. Big, small, messy, whatever it is — drop it below. We're cheering for you. 🏁👇

If you're living a plant-based lifestyle, you know the magic isn't always in having a meal plan. FOOD PREP is my true love language! Sometimes it's having a fridge full of simple, healthy foods ready to become whatever sounds good in the moment. 🌿 So tell me...are you a meal planner or do you just wing it and hope for the best? 😂 Here's the thing. I prepped like an absolute queen this morning AND I have zero dinner plans. Zero. None. And I could not be more at peace with that. 😂🌿 Here's what's already handled: 🍚 Brown rice — done 🥔 Red potatoes — done 🟣 Purple sweet potatoes — done 🍅 Roasted tomatoes — done 💜 Beet hummus — made and honestly stunning 🍫 Chocolate hummus — because obviously 😂🤍 Creamy tofu and white bean sauce — THIS one is the secret weapon this week! That sauce deserves its own moment. It's a basic creamy base that I can turn into literally anything at the drop of a hat. Thousand Island. Sriracha ranch. Green goddess with avocado swirled in. One sauce. Infinite possibilities. That's the kind of plant-based cooking I live for. 🌿 Also prepped and ready to go: 🧅 Onions peeled 🫑 Mini peppers and broccoli cutc🥦 Brussels sprouts ready 🥒 Zucchini ready🌿 Asparagus ready 🍓 Strawberries in a mason jar — pro tip by the way. Want your berries to last longer? Mason jar. You're welcome. 😄 And I made my absolute favorite little side salad — cucumber, red onion, tomato and dill vinegar. Scrumdiddlyumptious is the only word. 😂🌿 Oh and mushroom jerky is happening later today because I cannot stop making it. 🍄 and I haven't had any in like 2 weeks! It's matinating as we speak. Guys I was in the kitchen for a solid 90 minutes. That's it and my entire week is READY! 90 minutes just saved me from bad decisions and HOURS of cooking! Now here's the thing about this week. My oldest daughter and her family are coming into town. Little Penelope Grace turns ONE on Thursday. 🎉 My mom is coming in from Montana. We have a huge birthday barbecue double celebration on Saturday for the whole crew.