When we are on the road in our RV, we love to make breakfast hash variations. It is so easy to through a bunch of ingredients into a cast iron pan and cook over a fire. This recipe is also easy to recreate in the comfort of home. This recipe uses my Mung Bean Egg recipe as well as my Smoky Maple Mushroom Sausage Grounds recipe, but if you don't have the time to make everything from scratch, you can use store-bought substitutes.

As the summer started to heat up, I wanted to make something nice and refreshing with the fresh reishi I grew at home. It is no secret that I love growing mushrooms at home, and this was my first time growing reishi. It took about 2 & 1/2 months to develop using the fruiting block substrate, and watching the mushrooms' different phases was interesting. I love growing mushrooms at home because I enjoy watching my food grow, and knowing how it grows is essential to me. This drink supports a healthy gut, promotes immune health, and is refreshing!

I have cooked Lion's Mane in many ways, but this one hits homes when it comes to the flavor. The flavor absorbs into the mushroom perfectly. Once it is seared on a cast iron pan, you have this juicy-in-the-middle mushroom with a crispy outside, packed with flavor.

This Dragon Coconut Smoothie is the perfect summer drink. It's delicious and refreshing. Check the Vibes on the color too!

This smoothie is a great ice cream craving substitute but it can also be elevated by adding vegan protein powder and/or adaptogens. I used boxed coconut milk for this recipe, but feel free to switch it out for your preferred plant-based milk.

One of my favorite quick dinner recipes is Rasta Pasta. This is a play on Rasta Pasta, made with red curry. It is such a great remix recipe and it reheats well, if you want to meal prep it for the week ahead.

I can almost guarantee I said this already in another Recipe Club recipe, but I rock with burritos! This burrito is delicious and if you are looking for more burrito inspiration, you can find at least 3 other bangers in the Club. Hope you enjoy wrapping your meal in a tortilla shell as much as I do!

If you love creamy pasta with mad flavor, this recipe is for you. I can only get Lobster Mushrooms during this time of year in San Diego, but I get so excited when I do. I had this recipe in mind for a while and could not wait to try it. Lobster mushrooms have this amazing texture that stays pretty firm when cooking. They have so much flavor and have a very fishy-like smell when uncooked. The Cajun lobster sauce took this to the next level. If you can not get your hands on Lobster Mushrooms, try it with Chanterelle mushrooms, Coral mushrooms, or Shrimp of the Woods. Remember to always buy your mushrooms from a reputable supplier or experienced foragers.

I finally figured out the secret to perfect kale is to give it a massage with a bit of olive oil, salt, and lemon juice. Whoever said, don't play with your food, didn't have nearly as much fun as us. I hope you enjoy this simple salad, made with a tangy, umami sauce.

This drink is one of my favorites! It is so creamy and has the perfect balance of spice and creaminess. The ice cubes store well in a container in the freezer, which I highly suggest. You will want these available on-demand. Golden Milk is a delicious and healthy drink made with turmeric, ginger, cinnamon, black pepper, milk, or a milk substitute. It is known for its anti-inflammatory and antioxidant properties and is a popular beverage in many cultures.

Before I started cooking with Lion's Mane & getting creative in the kitchen, the only Lion's Mane mushroom recipe I could find was for "crab cakes". Thankfully we have progressed, but you know I had to whip up a crab cake recipe as well. Enjoy!

One of my favorite things to do is make sauces! We eat sauce on basically everything, but store bought sauces aren't great for you or for you wallet, most of the time. This sauce is full of flavor and pairs well with so many dishes. I paired this with my Pistachio Eggplant Crumbles and made a tostada. Then we used the leftovers on everything else we ate for like 2 days straight. Enjoy!