I remember my Mother making these Morning Glory muffins packed with shredded carrots, raisins, spices and oats. They were nearly magic, and if I close my eyes now, it is like going home, into that safe warm kitchen once again. Little did I know that that is exactly what these earth nutrients are designed to do.

• 1.5 cups of rolled oats
  
• 1/2 cup carrots, finely shredded
  
• 1/4 cup coconut, unsweetened dehydrated/shredded 
• 1/4 cup raisin
  
• 1/4 tsp cinnamon (I probably use more than this)
  
• 2.5 cups almond, oat or rice milk, unsweetened
  

NOTE: The raisins and coconut make this breakfast plenty sweet for me, but if you are looking to up the sweetness, a drop or two of liquid Stevia should do it.

If there is one vegetable that is off the charts when it comes to nutrient density and its grounding or earthing effect to your digestion and emotional state, it would be beets. This beautiful garnet-coloured smoothie works best with roasted root veggies (or else your blender will not like you that much).

Blend all ingredients and enjoy! This recipe is for one serving.

• 1 cup beets, roasted
• 1/2 cup carrots, roasted
• 1 apple
• 1/2 cup frozen or fresh cherries, strawberries or raspberries                                                                                                                                                         
• 1.5 cups water or plant-based milk (oat or rice work best here)
• 1 Tbsp plant-based oil (coconut or avocado)

Healthy forms of protein play a large role in our first, root energy center. Not only does this morning shake feel like a decadent treat, but it is jam=packed with nutrient dense grounding ingredients.

Blend all ingredients and enjoy! This recipe is for one serving.

• 1 overflowing Tbsp of hazelnut butter (you can use almond butter, too)
• 1 Tbsp cocoa powder (I used the high fat 33% red cocoa powder)
• 1 banana, ripe
• 1 apple
• 1 handful spinach (I promise you won’t taste it at all)
• 1/4 tsp cinnamon
• 1.5 cups plant-based (oat, rice or almond) milk, unsweetened

Hardy beans and lentils can be very grounding for our systems and packed full of protein, but often all the beans in traditional chili can leave you a bit gassy (it is actually not a big deal – just your microflora throwing a party and saying THANK YOU!!!). So in this version on vegetarian chili, I stick with the much easier to digest lentils instead of using the classic kidney beans.

After the dry beans have fully reconstitued, add remaining ingredients to a big pot and simmer for 20-30 minutes just to let the flavours mingle together. and enjoy! This recipe is for 4 servings.

• 1 cup each of dried lentils (I use red, brown and green)
• 1 large can of stewed tomatoes (normally 28 ounces) 1 onion, minced
• 2 cloves of garlic, minced
• 1 carrot, finely chopped 
• 2 stalks of celery, finely chopped
• 2 cups of vegetable broth or 2 cups of water
• 1 tsp chili powder, 1/4 tsp cumin and salt and pepper to taste
• Garnish with fresh cilantro if you have some on hand

Note: This is a super duper money saving meal that the entire family will LOVE. This recipe for four hungry people costs about $8 to make if you use the dried lentils instead of canned.

A hardy, filling stew packed with colour and taste works on many levels to
ground us and help us connect when our minds and bodies when we are spinning. I gently sautee the onions, garlic and celery with the plant-based oil you choose for 2 minutes in a large pot before I add all the remaining ingredients (except for the peas – that I toss in right at the end). The finer you chop the veggies, the quicker this will go. Mine takes about 35 minutes to cook and is good for 4 large servings.

• 3 large carrots, cut into small cubes
• 2 large potatoes, cut into small cubes
• 2 celery stalks, finely slices (I toss in the leafy bits, too)
• 2 stalks of Swiss chard, finely chopped (I chop the chard leaves finely then add them to the stew right at the end)
• 1 onion, finely chopped
• 2 minced garlic cloves
• 2 liters vegetable broth or water
• 1/4 cup plant-based oil, coconut or avocado
• 1 cup frozen peas (you can add this right at the end before it is ready)

Note: No bunnies were impacted in the making of this stew 🙂

When making this delicious, grounding soup, I like to slow roast the beets, sweet potatoes, onions and garlic beforehand for 40 minutes in a 325 oven. It makes the cook time super fast (translation: 10 minutes max), and brings our this amazingly earthy taste and aroma.

Once your veggies have been roasted, toss them in a large pot with broth or water, their spices, and simmer for 5-10 minutes before blending. If I have a bit of unsweetened coconut yogurt, I like to add a little dollop on top, because, you know . . . Pinterest 😉 Makes 4 large servings.

• 3 large beets, roasted
• 2 large sweet potates, finely chopped 1 onion, finely chopped
• 2 minced garlic cloves
• 2 liters vegetable broth or water
• 1/4 cup plant-based oil, coconut or avocado
• 1/4 tsp tumeric, 1/4 tsp pepper, 1/8 tsp ginger and salt to taste