welcome to remedes + richewels 'in the kitchen'; here you will find recipes + tips on how to use our remedies in the kitchen.
if you have created something you love with our remedies, please share it with us by emailing email@example.com to be featured on our page.
happy creating in the kitchen!
first up is our resident recipe creator, Keely Brown with;
Heart Cider Cauliflower “Mac and cheese” (GF/ DF/ Paleo/ Vegetarian-Friendly)
"nothing says supporting our heart energy like some nourishing comfort food"
Ingredients-- as much organic as possible, but we know that accessibility is key:
For the “Cheese” sauce:
¾ cup soaked cashews (at least 3-4hrs, but preferably 8hours)
½ cup steamed or roasted carrots (whichever preferred method to get them soft to blend—you could even use organic baby food with carrots as the only ingredient—not that I have ever been that lazy…)
3-4 cloves chopped garlic
½ cup nutritional yeast
½ teaspoon onion powder
¼ teaspoon garlic powder
2 Tablespoons remedes + richewels heart cider (be sure to shake well before) purchase it here
1 cup chicken or vegetable broth (either homemade or low sodium store-bought)
½ teaspoon sea salt
¼ teaspoon black pepper (more to taste)
1/4 cup fresh or 1 teaspoon dried parsley (I like flat-leafed, if using fresh, but whichever is available) ** Save a little to garnish
Blender/ food processor/ mixer/ mortar & pestle and whisk, if you’re kicking it old school
For the “Cauliflower Mac”
1 large cauliflower head, de-stemmed and cut into bite-sized hunks
1-2 Tablespoons olive or coconut oil
¼ teaspoon paprika (more to taste)
Sea salt & black pepper (to taste)
1 cup greens of choice, sliced into bite-sized strips (I like kale, spinach or any sort of “super greens” blend)
½ lb uncured, turkey or pork bacon, cooked (preferably nitrate-/ nitrite-/ sugar-free)
To Do The Things (also known as Instructions):
Pre-heat oven to 425 degrees. Chop cauliflower, if you decide that you don’t like to read previous instructions in the ingredients and have those things ready to start, you rebel.
If you are using coconut oil, place in oven-safe dish and into the oven for a few minutes while it is pre-heating, just until it melts completely.
Toss cauliflower with oil of choice, along with paprika, salt and pepper and spread evenly across baking sheet.
Roast cauliflower for 20-28 minutes, flipping halfway through (on the lesser side if you just want it cooked through; more if you like the edges a little charred). Should be easily pierced with a fork.
WHILE CAULIFLOWER IS ROASTING, place all “cheese” ingredients into blending tool of choice and blend until smooth, tasting for salt preference.
** this is also when you can be cooking bacon, if using
Once cauliflower is finished, remove from oven and toss with sauce, as well as optional greens and bacon. Garnish with remaining parsley and maybe a dash of paprika, if you’re feeling fancy.
* You may want to heat a little more after cauliflower is tossed with sauce, so just place in oven-safe dish and back into the oven for 5-8 minutes. Turn off the oven… always a good reminder.
** You will likely have some extra “cheese” sauce, which you can refrigerate and store for about 5 days. I end up using it as a dip for veggies, add a bit of hot sauce and reheat to have as a “queso” dip with savory plantain chips, or whatever you’re feeling. You do you.
you don't have any heart cider? purchase it here and use code CAULMAC for 10% off
next up is our resident mixologist, Aaron Cribbes with;
SHRUB-A-DUB-DUB energetic cocktail // heart cider + bourbon
“a cocktail created to bring out that firey heart energy; and who knows, you may end up in a tub”
2 oz bourbon
1 oz blackberry coulis
1 oz grapefruit juice
6 drops of r+r heart cider
sauce: blackberry coulis, grapefruit juice
how to make:
- blackberry coulis: take two cases of blackberries (12oz)
and put into a blender with equal parts H2o, blend until
smooth. take blended blackberries and place into a
saucepan over medium heat. take the weight of blended
blackberries and add half that weight in sugar. mix in
a saucepan until sugar is melted into the sauce, should
be about 8 – 10 minutes. take coulis and pour over the
cheesecloth to take out the seeds, this will take about
10 min and you may need a spoon to speed up the process.
let cool before using it.
- grapefruit juice: juice 3 grapefruits and strain
through a mesh strainer or cheesecloth.
how to shake:
add bourbon, blackberry coulis, grapefruit
juice, r+r heart cider into a shaker tin with ice. shake
hard and pour over a mesh strainer into a rocks glass
over fresh ice.
fresh rosemary sprig. if you feel like getting
really fancy…(warning fire is involved, please light
responsibly) dip rosemary into high proof liquor and
light. let the flame go out before drinking.
you don't have any heart cider? purchase it here and use code SHRUB for 10% off
and another from our resident mixologist, Aaron Cribbes with;
DANCING IN THE SPRING energetic cocktail // root syrup + mezcal
“that feeling when your shoes are off in the dirt, flowers blooming, and birds are chirping. a cocktail created to ground out”
2 oz mezcal
1 oz lemongrass juice
1 oz honey H2o
4 drops of r+r root syrup
sauce: lemon and lemongrass mixture, honey H2o
how to make:
- lemon, lemongrass juice: squeeze 5 lemons and strain out
all of the pulp through cheesecloth or a fine mesh
strainer. cut lemongrass in half, then in half again long
ways. pull apart the lemongrass and put into a saucepan.
pour lemon juice into a saucepan and bring to a slow
simmer (medium heat) for about 8 minutes. let lemongrass
have time to steep into lemon juice. remove from heat and
pour mixture over cheesecloth or mesh strainer to remove
all imperfections from the juice.
- honey H2o: equal parts honey and water. heat water up
and mix honey into water until fully dissolved.
remove from heat.
how to shake:
add all contents; mezcal, basil, lemongrass
juice, 4 drops of r+r root syrup and honey h2o to a shaker
tin with ice and shake hard. strain contents over mesh
strainer and serve in a coupe, tulip or martini glass.
fresh basil canopy
you don't have any root syrup? purchase it here and use code DANCING for 10% off
resident recipe creator, Keely Brown with;
root syrup citrus + seed dressing
with apple, beet, carrot + kale salad
(dairy-free, paleo, vegetarian)
I made this recipe after seeing this delicious looking salad at Trader Joe’s, but then looked at the dressing ingredients that came with it… with like 30 listed, it was less than my jam. I LOVE myself some TJ’s, but am not a fan of added sugar, corn or soy products in my dressings. Tbh, I would typically always rather make my own, so that there isn’t any need for the extra sugar and/or salt in it, and can be totally adjusted to whatever I’m making or feeling at the moment. I was able to find all of the ingredients for the copycat salad and dressing at the same Trader Joe’s even … Everything except for the remedes + richewels root syrup! For real, makes it. This is a SUPER easy dressing that just gets tossed into a blender, and with a nice bright, citrusy, slightly sweet flavor! Not only does the root syrup add the perfect light sweet/ spice that the dressing needs, but all of the salad parts are extra grounding foods… all which fit perfectly with the qualities of the r + r root syrup. I’m kind of obsessed with this little bottle of gingery-spiced magic.
I can seriously go on for DAYS on the whole chakra system, in general; especially that ROOT! It is the first chakra, which is the energetic center around the base of your spine, and includes your digestive system, hip joints and bones, general immune system and adrenal glands. It is energetically associated with feelings of security and worthiness, and is necessary for those of us who tend to feel “in our head” or “out of our body”. (Not that I would ever tend towards that… lol. ALWAYS me, I’ll admit.)
That being said, remedes + richewels root syrup is a staple in my house. Even if you “aren’t into that energy stuff”, it tastes incredible and can at least serve as a great reminder to be more present in your body. It is great for digestion and immune function, so that you can keep that balance in all areas. Think about it—if a tree doesn’t have strong and stable roots, it isn’t going to be able to sustain its own growth!
ingredients (makes 4-ish servings):
for the dressing:
**for the record, “T” reps TABLESPOON, “t” means teaspoon
- 1 orange (zest and juice from), preferably organic, since you are using the zest
- 1T lemon juice (more if you’d like)
- 2T white wine vinegar
- 1t dijon mustard
- 1 small shallot, roughly chopped
- 3T hemp hearts, also known as raw shelled hemp seeds
- ¼ cup potable water (whatever works for you: from a tap [if it’s safe to drink], from a bottle, from a glacial spring. I don’t know what you’re working with here.)
- Salt and pepper to taste
- 2T remedes + richewels root syrup
- 1-3t poppy seeds or chia seeds, whichever your preference
for the salad:
- 1 crunchy apple (i like fuji, braeburn and red ambrosia when I can actually find them but use what you like)
- 2 carrots (full-sized, not those baby ones. you can definitely use those, but will just need more and chop them. whatever color you’d like, but the orange make for some nice color variation)
- 1 red beet
- 1 bunch kale (again, whatever you like/ have. i find that dino or lacinato kale work nicely, if you want a suggestion)
- ½-1T olive oil
- ½-1T lemon juice
- pinch sea salt or himalayan salt
- 4 cups other greens (TOTALLY optional here, but I like different textures with my greenery)
- zest and juice orange (don’t use the white pith just below the orange colored part of the peel, as it will make the dressing bitter and gross)
- throw all ingredients EXCEPT FOR THE POPPY OR CHIA SEEDS into blender.
- blend it up until it looks a bit creamy (the magic of hemp hearts! they provide a ton of protein, healthy fats and omegas, and emulsify with water to create a dairy-free, creamy texture)
- AFTER BLENDED, add either poppy or chia seeds and shake/stir in
- core and dice apple
- peel and slice raw beet and carrots into matchstick-sized pieces, or even using a cheese grater works like a charm!
- for the kale, I prefer to tenderize it before, since I find it more palatable and easier to digest. to tenderize that hearty green:
- destem*** and slice into 1-2” ribbons
- place in bowl and pour a little olive oil, lemon juice and salt
- massage it until it becomes a deeper green and more tender; typically for at least 5 minutes or so
----another option for this is to destem/slice/ mix with oil, lemon and salt the night before to lessen the work there
- portion out salad ingredients, including additional greens if using
- add dressing and enjoy!
***to destem, hold a piece of kale with the stem pointing up; grab the leaves on both sides with one hand (close to the stem) and the stem with the other. hold the stem steady and slide your fingers holding the leaves down the stem in one motion to remove. you’ll have the leaves in one hand and the stem in the other.
this is a perfect salad to focus on mindfully. notice the different colors, flavors and textures; and allow all of the dense nutrients to help you feel naturally energized, detoxified and truly cared for in your body. root syrup utilizes the mantra: i am.
you don't have any root syrup? purchase it here and use code DRESSING for 10% off