Mushrooms are incredible, and learning more about each species fascinates me. I have been trying to grow snow oyster mushrooms for about a year. Every time they started to pin, they stopped growing and turned dry and brown. I moved to the desert, and the weather is colder at night than in San Diego. I placed the North Spore fruiting block into a chest outdoors and sprayed it daily since I still needed to set my grow tent up at the new place. Surprisingly, the snow oysters grew, and I got a big flush/harvest. They finally grew because the weather was colder outside at night than in my house. Snow oysters love to fruit in colder weather at 45-65°F. Now, fruiting blocks are meant to grow in tents, but I learned you can succeed in different environments. Also, mushrooms are like fruits and vegetables because they can thrive in seasons. I am starting a new journey with growing mushrooms in 2024. I will learn how to grow outdoors in my soon-to-be garden and how to reuse the growing blocks after I have grown mushrooms indoors. Let's learn together. As for this, how do Snow Oysters taste? I couldn't taste a difference, but I love the texture. They are less chewy and buttery. But that's just me. They were perfect for this Chili Pepper Passion Fruit Sauce. OMG, we could not stop eating them.

I have been experimenting with greens lately, and this is one of my favorite versions. It has a great balance of tangy and spicy, with a subtle sweetness and extra creamy goodness. 

I love nachos as a go-to quick meal and these do not disappoint. This recipe was originally a collaboration with Mylkdog Notcho Cheez, but you can use any vegan cheese you prefer. I have a cashew chipotle nacho cheese recipe that would go well with these nachos. You can find that recipe under Loaded Waffle Fries w/ Chipotle Cheese Sauce.

We're all about eating right, but hey, it doesn't mean we can't have some fun with our food. Wrapping up a 3-day Mindful Eating Reset, and guess what? I was craving nachos big time. So, I got busy and made these bomb Raw Jerk Kale Chip Nachos. Dehydrating kale is a wait, like 5-6 hours, so I got on it early. These were ready just in time for a late lunch – talk about timing, right? Eating mindfully needs a bit of planning and patience, but trust me, it's so worth it. Big ups to everyone rocking the 3-day Mindful Eating with me in the Broadcast!

Dive into the flavors of the sea with this Mediterranean Pink Oyster Mushroom Fish(less) Sandwich, which features savory Caper Feta Spread and rich balsamic vinegar for the perfect flavor blast.

I found myself yearning for some Caribbean vibes 🏝️, so I decided to smoke some Lion's Mane mushrooms 🍄. I bathed them in my Spicy Pineapple Marinade 🌶️🍍 that doubles as a fantastic sauce. When smoking Lion's Mane, patience is key 🕰️ - it's all about allowing the flavors to fully infuse the mushroom. It made me happy to know I was making this with the intention of dropping off some to my mom for Mother's Day!