Nastasha McKeon’s new tome includes more than 100 plant-based, gluten-free recipes, many of which she craft ed from her garden. PHOTO BY HANNAH TOWERY
Nastasha McKeon, founder of San Diego’s Choice Superfood Bar & Juicery, is on a mission to spread her passion for plant-based living. Here, she shares recipes from her new cookbook, Plant Food Is Medicine.
“This is the perfect blend of sweet and creamy coffee with a boost of healing mushrooms to ‘healthify’ your morning routine,” says McKeon. PHOTO BY: KERRY KAESTNER
Serves 1
½ cup oat milk or sprouted vanilla almond milk
½ cup cold-pressed coffee
1 tsp. chaga mushroom powder
1 tsp. reishi mushroom powder
1 Tbsp. coconut sugar
1 tsp. lucuma powder
⅛ tsp. cinnamon
1 pinch Himalayan salt
In a small saucepan, warm the plant-based milk and cold-pressed coffee, being careful not to boil. Add warmed milk and coffee, along with the remaining ingredients, to a high-powered blender and blend for 30 seconds. Pour and drink immediately.
PHOTO BY: NASTASHA MCKEON
Serves 4
1 large cauliflower, cut into small florets
1 carrot, diced
1 Tbsp. olive oil
1 small yellow onion, diced
3 cloves garlic, minced
3 medium golden potatoes, cut into 1-inch cubes
¾ cup raw cashews, soaked for 20 minutes in warm water
3 cubes vegetable bouillon
6 cups water (and more to thin out as desired)
¼ cup nutritional yeast
6 sprigs fresh thyme
1 bay leaf
1 ½ tsp. turmeric
1 ½ tsp. ground ginger
¼ tsp. Himalayan salt (and more to taste)
1 tsp. onion powder
1 Tbsp. lemon juice
4 Tbsp. coconut “bacon”
1 cup curly kale, massaged
½ tsp. garlic powder
In a large pot over medium heat, add olive oil, diced onion and salt. Saute for a few minutes, until onions are translucent. Add the diced carrot and cook for about 5 minutes, until carrots are softened. Add the fresh garlic, cauliflower, potatoes, cashews, thyme and bay leaf and toss everything to coat. Pour in the water and vegetable bouillon and bring to a simmer. Stir in the nutritional yeast, turmeric, ginger, onion powder, garlic powder and lemon juice and cook for about 15 to 20 minutes, or until all vegetables are soft. Discard bay leaf and thyme sprigs. In small batches, transfer to a high-powered blender and puree until silky smooth. Top with massaged kale and coconut “bacon.”
Photography by:
