RECIPes from our farm

Quantities in these recipes are non-specific so you can scale the recipe up or down for the number of servings desired 

Breadfruit Stuffing

Cook 1 whole breadfruit (Oil a large pot, cover with water, boil for an hour)

Cool, peel and shred the flesh into a bowl with a fork

Add: 1 Large Onion, chopped Ample fresh chopped celery,

1 chopped Apple

A handful of nuts and/or seeds

A lot of fresh chopped sage

Some fresh Rosemary

Nutritional yeast

Salt & Pepper Ample

Coconut Oil or melted butter  

“Stuff” a pumpkin or a pot and bake until the top is browned and crispy  

Yakon & Papaya Salad Yakon

Julienne Slightly unripe Papaya, (firm, but sweet)

Chopped Cilantro

Splash of Lime Juice  

Bok Choy & Yakon

Salad w/ Asian Dressing

Chopped Bok Choy

Chopped Yakon

Chopped Fresh Basil

Thinly Sliced Apple

Dressed with:

Toasted Sesame Oil (just a touch)

Organic Rice Vinegar

A splash of Maple Syrup

A splash of Tamari

A squeeze of fresh grated ginger Juice

Topped with Toasted Macadamia Nuts  

Kale & Yakon Salad

Freshly harvested Kale, chopped & massaged with a little Toasted Sesame Oil

Peeled and chopped Yakon

Juice of one Tangelo

Gomasio (Toasted sesame seeds, ground with a bit of salt)      

Thai Coconut Soup

Saute Onion in Coconut Oil

Add: A bundle of Lemongrass (several strands, tied together)

3 Kafir lime leaves

2-4 Sliced Carrots

Bring to a boil, then simmer for 20 minutes

Add: Sliced Pak Choy or Bak Choy

Sliced Rainbow Chard

Coconut milk or Cream

Salt and/or Tamari to taste

A squeeze of Lime

A 3 finger pinch of coconut sugar  

Garnish with Fresh Cilantro and Scallions  

Superfood Green Drink

1 Whole Papaya- peeled and seeded

1 inch Fresh Ginger

1/2 inch Fresh Turmeric

A Handful of Parsley

1 tsp BioLumina Spirulina

1/2 C fresh grated coconut or

2 TBLS Coconut Cream

12 oz. Water  

Purple Sweeties in Tangerine Cups

Steamed Purple Sweet Potato

Tangerine Juice


Skin of  Organic Tangerine

Mash the sweet potatoes, add Juice and salt to taste Fill the tangerine skins and bake just long enough to get a little crispy on top  

Red ,White  & GREEN Roasted Veggies Over Braised Beet Greens

Wash and chunk Beets, White Turnips and Onion Glaze with Olive Oil

Sprinkle with Salt, freshly crushed Black Pepper, and fresh Rosemary

Bake until starting to carmelize (about an hour)

Serve over Braised Beet Greens  

Braised Greens (Any kind)

Heat 1 tsp Brown Mustard Seed in 1 TBLS Fragrant Coconut Oil (Extra Virgin) until they start to “dance” Add 3-4 Cups washed and chopped greens (kale, chard, beet, mustard, turnip or mixed)

Cover to steam

Add a splash or 2 of Tamari at the very end

Stir to coat in oil and Tamari  

Winter Ambrosia Salad

Tangerine segments

Avocado Chunks Coconut

Pomegranate Seeds  

Beet and Carrot Delight

Chop one large beet or 2 smaller ones into tiny cubes

Slice 2-3 carrots into thin diagonal slices

Chop a small bunch of fresh cilantro Sprinkle with a bit of shredded coconut

Squeeze juice of one sweet orange or tangelo over all and toss  

3 Grain Salad

Cook together & allow to cool :

1/2 C Millet

1/4 C Quinoa

1/4 C Buckwheat

2 C water

1/4 tsp salt  

Chop an array of fresh herbs: (Any or all of these or others!)


Lemon Basil




Lemon Balm  

Dress with: Olive or Coconut Oil 1/2 Lemon or lime juiced Salt or Tamari to taste

Photos courtesy of C+N CreativeandWanderlust Photography. All rights reserved.

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