The GoGreenfields Show!

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A Visit to Strawberry Hill Nutrition Farm Oct 14, 2021

Show notes

In this episode of GoGreenfields, River and Terran visited Strawberry Hill Nutrition farm with their mom, Jessa Greenfield. They all had the opportunity to sit down with Owner and Operator, Verne Fallstrom, to discuss what makes a nutrition farm different from organic farms.

Strawberry Hill Nutrition Farm is really founded on the idea that healthy soil will ensure a healthy crop. It was really incredible to learn more about what it takes to ensure a balanced base for the foods that we grow in Washington. Verne has worked the right kind of magic, and has found that he can grow reliable produce with no pesticides or fertilizers at all. So, the great tasting food is truly feeding our bodies in the best way.

Verne Fallstrom

Verne isn't your ordinary farmer. He has spent years studying the sciences of horticulture and cultivation. In fact, he has nearly five decades of experience in geology, geophysics and geochemistry. He earned his certification of Master Gardener and Master Composter, which is obvious to those who have seen Strawberry Hill Nutrition Farm. Verne grew it from nothing and the outcome is amazing, and definitely worth a visit!

Beet & Cocoa Cake Ingredients for Dough

1 3/4 cups gluten free flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups organic cane sugar
3 large eggs
1 cup coconut oil
1 1/2 cups cooked and pureed fresh beets (we got ours at Strawberry Hill Nutrition Farm)
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Sifted powdered sugar for sprinkling

Directions

Preheat the oven to 350°F. Spray a 9 by 13-inch cake pan with avocado oil to prevent sticking.
Combine flour, salt, and baking soda and set aside.
In your mixer, blend the sugar, eggs, and oil at a medium speed for approximately two minutes.
Slow the mixer speed to gently fold in the beets, melted chocolate, and vanilla.
Add the dry ingredients slowly, beating consistently.
Pour the mixture into the prepared pan and place in the oven for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.
Let the cake sit overnight for a more intense flavor.
Just before serving, sprinkle the cake with confectioners sugar.

Be sure to share your outcome with us on social media!

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

You can also share with Verne and his team!

Facebook: @SHNFarm

Recommended Products

This episode is brought to you by:

Strawberry Hill Nutrition Farm — The best flavors achieved through world acclaimed nutrition-dense farming.

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Wake Up Foods — Good Food for a Good Morning!

Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!

Foods by State: Kansas' Bierock and Nevada's Cotton Candy Burrito Sep 24, 2021

Show notes

In this episode of GoGreenfields, River and Terran, once again, tackle some of the craziest recipes from around the United States. In this second episode of the Foods by State series, they take on Kansas' Bierock. There is some discrepancy over where this recipe originated. Some sources suggest it is a German recipe brought to America with the Mennonite immigrants. Others report that it was first made in Russia. What is not argued is the fact that this savory, meat filled bread is delicious (and a lot of fun to make)!

After the hearty meal of bierock, some will be looking for a light, sweet dessert. What could be better than Nevada's cotton candy burrito. As the name implies, the spun sugar is used as a wrap, but instead of traditional burrito filling, in this tasty treat, you'll find ice cream and candy. In this case, River and Terran opted for oat-milk ice cream and gummy bears.

Foods by State: Kansas Bierock Ingredients for Dough

1C milk
¼ C organic sugar
2 ¼ active dry yeast
4C bleached flour
2 Tbsp organic butter
1 egg
¾ tsp salt
1 Tbsp milk – for milk wash

Ingredients for Filling

½ lb grass fed, ground beef
Half onion, diced
¼ head of cabbage, shredded
Salt and pepper to taste

Directions

Mix milk and sugar, then sprinkle the package of yeast over the mixture, and set aside for 5-10 minutes, until foamy.
Use a whisk to add flour into the mixture—start with half of the flour, then add ¼ C at a time until the dough comes together into a kneadable texture.
Knead the ball of dough on a floured surface for 15 minutes, then form into a ball and place in a greased bowl (we used an avocado oil non-stick spray to prepare our bowl). Cover the bowl and allow the dough to rise for one hour.
While the dough is rising, brown meat over medium heat, then add onions and cook until onions are soft.
Add cabbage, maintaining medium heat, and cook for an additional 7-8 minutes, or until cabbage is soft. Then, season with salt and pepper to taste.
When the dough has risen, uncover and beat the dough down, then remove from the bowl.
Divide the dough into eight sections, and create flat, round discs from each (approximately ½" thick).
Spoon filling onto each disc and then fold dough up and around, sealing the dough completely.
Allow the filled dough to rise a second time, for approximately half an hour.
Preheat the oven to 375F, and brush bierocks with milk.
Bake 20-25 minutes or until golden brown.

Foods by State: Nevada's Cotton Candy Burrito

For this recipe, you will need a cotton candy maker or cotton candy.

Ingredients

Cotton candy
1 pint ice cream or dairy free alternative
Ice cream toppings of your choice (we opted for Gummy bears)

Directions

Roll out cotton candy to flatten into burrito shell shape.
Top the cotton candy "shell" with 3-4 scoops of ice cream.
Add toppings to taste.
Roll the cotton candy around the filling to resemble a burrito.
Cut in half and enjoy!

We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

Recommended Products

Campfire Cookout with GoGreenfields Aug 26, 2021

Show notes

What's better than a hotdog cooked over an open flame? In this episode of GoGreenfields, River and Terran attempt to create the perfect campfire delicacy. Rather than using traditional dogs, the twins opted for grass-fed beef sausages to serve as blank slates for a variety of delicious toppings. Consider the following campfire hotdog toppers, try them for yourself, and then let us know which you preferred!

The Campfire Reuben Frank

Ingredients

Sauerkraut
Swiss Cheese
Sweet Pickle Relish

The Campfire Pineapple Relish Crowd-Pleaser

Ingredients

1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 jalapeño pepper, finely diced
1 cup diced fresh pineapple
1 tablespoon honey
1 teaspoon mustard seeds
Zest and juice of 1 lime
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

The Campfire BBQ Boaster

Ingredients

Dijon Mustard
1/4 small head savoy cabbage, shredded
1/4 head red cabbage, shredded
1/2 small red onion, thinly sliced
1/2 c. fresh cilantro, chopped

Be sure to share your outcome with us on social media!

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

Recommended Products

This episode is brought to you by:

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Wake Up Foods — Good Food for a Good Morning!

Summer Means Backyard Fun with GoGreenfields! Aug 13, 2021

Show notes

In this episode of GoGreenfields, River and Terran showcase some of their favorite summer fun activities that can be done in your own backyard. Creative by nature, both of these co-hosts enjoy crafting almost as much as they enjoy drawing, writing, and cooking. These backyard activities were specifically selected because they can be enjoyed by all ages. So, whether you are two or ninety-two, join River and Terran in engineering paper planes, testing the rules of science, and whipping up some frozen treats. Peaches & Cream Popsicles

For this recipe, you will need popsicle molds and a good food processor.

Ingredients

Organic coconut milk
Organic frozen peaches

Directions

Place frozen peaches in the food processor and pulse several times.
Poke hole in the fatty cream at the top of the can of coconut milk to allow liquid to drip through. Add coconut milk liquid to peaches a tablespoon at a time until the mixture reaches the desired consistency.
Pour the mixture into the molds to approximately ⅔ full.
Remove the cream from the coconut milk can and stir in a separate bowl until smooth.
Place a dollop of the cream atop the peach mixture in each mold, until nearly full. (Frozen liquid does expand, so you don't have to fill to the top.)
Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.

Berries & Cream Popsicles

For this recipe, you will need popsicle molds and a good food processor.

Ingredients

Organic frozen berries
Organic coconut milk

Directions

Place frozen berries in the food processor and pulse several times.
Stir coconut milk in the can until fully combined and smooth.
Add coconut milk to the food processor a tablespoon at a time, pulsing each time until the mixture reaches the desired consistency.
Use a rubber spatula to move the mixture into the molds until nearly full. (Frozen liquid does expand, so you don't have to fill to the top.)
Freeze for 2-8 hours, until properly set. The freezer time will depend on the starting consistency of your popsicle mixture and the temperature of your freezer.

Be sure to share your outcome with us on social media!

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

Recommended Products

This episode is brought to you by:

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Wake Up Foods — Good Food for a Good Morning!

Foods by State: Arizona Scorpion Lollipops & Texas Snake Stir-Fry Jul 16, 2021

Show notes

In this episode of GoGreenfields, River and Terran tackle some of the craziest recipes from around the United States. In this first episode in the Foods by State series, River tackles Arizona's Scorpion Lollipops and Terran stir-frys snake meat in honor of Texas. Foods by State: Texas Snake Stir-fry Ingredients

3 organic bell peppers
Fresh-Pressed Olive Oil
1 onion
4 eggs (beaten)
1lb. Bacon
Cooked rice
Python meat

Directions

Marinate snake meat in Bragg's Aminos overnight.
Sear marinated meat in olive oil in a wok. Be sure the oil is hot before placing the meat in the pan.
Remove snake meat and set aside. In the same pan, cook the bacon.
Add the peppers and onions and cook through
Add beaten eggs, continually stirring.
Return snake meat to the pan and combine.
Pour mixture into a large bowl with cooked rice.

Foods by State: Arizona's Scorpion Lollipops Ingredients

Cinnamon Oil
1 C sugar
½ C Organic syrup (we made our own with sugar, water, lemon, cream of tartar)
¼ C Water
Scorpions

Directions

Prepare lollipop molds by spraying with olive oil and lay in sticks for easy pouring later.
Combine corn syrup, sugar and water in a small pot.
Add cinnamon oil a drop at a time (to taste)
Place pot over low heat until sugar dissolves, then turn heat to medium and bring to a light boil.
Continue to boil until the temperature reaches 300 degrees Fahrenheit.
Gently place scorpions in lollipop molds, and allow candy to cool until bubbling stops
Use a teaspoon to gently add liquid to lollipop molds.
Allow to harden, pop from molds and enjoy!

We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

This episode is brought to you by:

Nicky USA — premier wholesale butcher & purveyor of high quality meats & specialty game

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Wake Up Foods — Good Food for a Good Morning!

Feel Good Farmers Juice Interview Jul 01, 2021

Show notes

In this episode of GoGreenfields, River and Terran meet with the founder of Farmers Juice, Junaid Kalmadi to discuss how such simple, healthy juices can taste so amazingly delicious. The co-hosts also taste test some of the favorites from Farmers Juice.

Junaid Kalmadi, founder and CEO of Farmers Juice, is a values-driven serial entrepreneur motivated by love, service and positive impact. Prior to starting this brand, he founded Brain.fm, a music neuroscience company, which was funded by the US federal government to perform research on how music can be used to improve focus, relaxation and sleep.

Now, he and his team at Farmers Juice are furthering their devotion to health and wellness with each delivery of organic, cold-pressed juices and shots. The beverages are sent directly to people who want great flavor with a healthy boost. Each juice contains more than a pound of produce, including garden goodies like kale, cucumber, ginger, celery, mint, and basil. The green juice line also includes adaptogens, antioxidants, and mushrooms to pack a powerful punch for those looking for great focus, calm, and athletic prowess.

High-pressure processing (HPP) allows Farmers Juice to maintain the full nutrient value of their juices for up to thirty days, as compared to commercial brands that rely on chemicals and unhealthy preservatives to enhance shelf life.

Junaid has devoted his life to enhancing the health and wellness of others, but he lives his message as well. Residing in Los Angeles, Junaid enjoys meditation, prayer, beach swimming, volunteering, and nature adventures.

We strongly recommend that you try your own taste test, and be sure to tag us in your social media posts of the outcome.

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

Like and share with Farmers Juice on Social Media, too!

Facebook

Instagram

A Wild Wilderness Challenge Accepted Jun 17, 2021

Show notes

In this episode of GoGreenfields, River and Terran are super surprised to receive a wild mystery box. Contained within is one of the biggest challenges they've ever faced. The two venture off into the wilderness armed with only basic survival gear and the promise that they will happen upon guides along the way as they explore what bushcraft really means.

There are many skills that were further developed during this adventure. River and Terran learned more about navigating with the use of a compass in the wild. They were challenged to assist in the care of serious wounds while in the bush. The co-hosts experienced what it would take to find and secure their own food source, and were taught how to prepare the meat in multiple ways for preservation purposes.

Bonus Footage

In the bonus footage, River and Terran walk through the process of making pemmican jerky from wild game. They used a fresh sheep that the boys learned how to properly honor, field dress, butcher and prepare themselves! Wild game like this makes for excellent jerky or pemmican if you use the right spices and preparation techniques. Pemmican is a great choice for wilderness adventures because dried protein and rendered fats are highly stable, so the food source is handy to carry in a backpack and will keep for a very long time.

If you have special bush skills (and the permission of a parent/guardian), share them and be sure to tag us in your social media posts:

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

Bonus Footage: Wild Pemmican Pemmican Ingredients

1 1/2 lbs shoulder roast
Salt and pepper
Fresh or frozen wild blueberries
Beef fat, leaf fat, Belcampo beef suet, or tallow
Organifi Red Juice Powder
Paprika

Directions

Prior to dehydrating the wild blueberries and sheep meat, create a "rub" of Organifi Red Juice Powder*, sea salt, paprika, and black pepper. and let it soak into the meat for 12 hours.
Dehydrate the spiced meat and wild blueberries at 155F for 15 hours in a food dehydrator.
Pulverize the jerky in the food processor or blender until it becomes powder.
Render half a pound of fat in a cast iron pan by cooking it slowly over super-low heat until the fat stops bubbling. (River and Terran melted down Bel Campo beef suet to use as their fatty liquid).
Slowly add fat to the powder meat and berries. Pour just enough so that the fat soaks into the powder.
Once it firms, cut it into bars, form into bricks, or roll it into balls.

*this stuff caramelizes particularly well for making jerky or pemmican, or any meat dish, for that matter.

Recommended Products

Gastronomy with Chef Charmaine, Part II Jun 10, 2021

Show notes

In this episode of GoGreenfields, River and Terran learn along with their viewers when they welcome Chef Charmaine back to their home.

Welcome, Chef Charmaine!

Chef Charmaine is an authority on healthy living and gastronomy. She holds a PhD in Health Education with an emphasis in pediatric preventative health, and lives her work. On this episode of GoGreenfields, Chef Charmaine teaches River and Terran a bit about the science of Gastronomy. Merriam-Webster Dictionary defines Gastronomy as "the art or science of good eating". The word is actually derived from two ancient greek words meaning "stomach" and "rule".

What is Gastronomy?

Generally speaking, Gastronomy is the study of food, how it is influenced by- and how it influences culture. Furthermore, it is the art of preparing good food that appeals to the senses— It looks good, smells good, and tastes fantastic!

Raw Lemony Cheesecake Crust Ingredients

¼ C packed soft pitted Medjool dates
1 C dry shredded coconut
1 C macadamia nuts

Crust Directions

Place dry coconut, macadamia nuts and salt in a food process outfitted with the "S" blade and process to a coarse meal.
Add dates and process again. Be careful not to over process. Take out a piece and pinch it between your fingers, if it sticks together it is finished.
Press into a springform pan or tartlet pan lined with parchment paper.

Filling Ingredients

1 tsp agar agar powder
1 C water
1 ½ C agave, light
1 can organic coconut milk
2 C soaked cashews
6 Tbsp Irish moss paste*
¼ C coconut oil, liquefied
1 tsp lemon zest
½ tsp turmeric
Pinch of salt

Filling Directions

Simmer agar agar powder in 1 cup water and stir constantly. Mixture should be clear and transparent.
Remove from heat and allow the agar agar to cool for a few minutes while preparing the remaining ingredients for the filling.
Place the lemon juice, agave, cashews, and coconut milk in a blender and process until smooth.
Add Irish moss gel, cooked and cooled agar agar, coconut oil, lemon zest, turmeric, and salt, and blend again until smooth.
Pour over the crust and allow to set in the refrigerator for at least 4 hours. (Lift the pan and drop gently to diffuse bubbles).

Blackberry Syrup Ingredients

3 C Blackberries
1 Tbsp Irish moss paste
Honey (to taste)

Blackberry Syrup Directions

Place 3 cups of blackberries into your blender and blend well. Strain the mixture through your strainer to separate the tiny seeds. You might have to stir the mixture to move the seeds aside and help the liquid to pass through the strainer. Add just a little honey or liquid sweetener to taste and 1 T. Irish moss to thicken, process in a blender. Pour in a container and set aside.

NOTE:

*Irish Moss is a sea vegetable that can be used as a thickener without heating. To make Irish Moss gel or paste, soak Irish Moss for about 8 hours. Rinse it very well and soak again. Continue this procedure until Irish Moss is clean and nearly transparent. Once ready, place Irish Moss in blender and blend with just enough water to make a thick paste. Place about 2 Tbsp. of the paste into ice cube trays. Freeze and then place into an airtight container to store safely for several months. Be sure to label it!

If you don't want to make your own Irish Moss Paste, you can buy some here.

We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

Like and share with Chef Charmaine on Social:

Eat More Rainbows – https://www.facebook.com/eatmorerainbows

Chef Charmaine on Instagram – https://www.instagram.com/charmainevierra/

For more great content from the GoGreenfields team, follow us! This episode is brought to you by:

Chef Charmaine's Book — Eat More Rainbows!

Chef Charmaine — Certified Health Coach and Founder

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!

Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste

Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1

Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS)

Wake Up Foods — Good Food for a Good Morning!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Recommended Products

Get your own copy of Eat More Rainbows here: https://gogreenfields.com/EatMoreRainbows
Get colorful spatulas like Chef Charmaine's! Go here: https://gogreenfields.com/SpatulasOfTheRainbow
Do you want to make your own Irish Paste? Buy Pure Irish Moss here: https://gogreenfields.com/IrishMoss

Gastronomy with Chef Charmaine May 22, 2021

Show notes

In this episode of GoGreenfields, River and Terran learn along with their viewers when they welcome Chef Charmaine into the kitchen.

Getting to Know Chef Charmaine

Chef Charmaine is a force to be reckoned with in the kitchen. She holds a PhD in Health Education with an emphasis in pediatric preventative health. Her passion in raw food led her to pursue hands-on training at Living Light Culinary Arts Institute, the world's premier organic raw vegan chef training school. She graduated as an Associate Chef and Instructor. She has made it her mission to teach kids, like River and Terran, how to prepare healthy, colorful foods in a way that entices the taste buds and boosts immunity. She has conducted live food workshops all over the world in an effort to help educate, promote healthy living, and reduce the impacts of chronic disease on children. Her cookbook, entitled Eat More Rainbows brings these messages into the homes of kids. You can purchase your own copy here. You can also learn more about Chef Charmaine on her website.

Let's Eat Cheesecake!

Who knew that science could be so delicious? With the help of Chef Charmaine, River and Terran produce an absolutely decadent lemon cheesecake. If only you could taste it through the screen! The next best thing would be to give these recipes a try on your own.

Raw Lemony Cheesecake Crust Ingredients

¼ C packed soft pitted Medjool dates
1 C dry shredded coconut
1 C macadamia nuts

Crust Directions

Place dry coconut, macadamia nuts and salt in a food process outfitted with the "S" blade and process to a coarse meal.
Add dates and process again. Be careful not to over process. Take out a piece and pinch it between your fingers, if it sticks together it is finished.
Press into a springform pan or tartlet pan lined with parchment paper.

Filling Ingredients

1 tsp agar agar powder
1 C water
1 ½ C agave, light
1 can organic coconut milk
2 C soaked cashews
6 Tbsp Irish moss paste*
¼ C coconut oil, liquefied
1 tsp lemon zest
½ tsp turmeric
Pinch of salt

Filling Directions

Simmer agar agar powder in 1 cup water and stir constantly. Mixture should be clear and transparent.
Remove from heat and allow the agar agar to cool for a few minutes while preparing the remaining ingredients for the filling.
Place the lemon juice, agave, cashews, and coconut milk in a blender and process until smooth.
Add Irish moss gel, cooked and cooled agar agar, coconut oil, lemon zest, turmeric, and salt, and blend again until smooth.
Pour over the crust and allow to set in the refrigerator for at least 4 hours. (Lift the pan and drop gently to diffuse bubbles).

Blackberry Syrup Ingredients

3 C Blackberries
1 Tbsp Irish moss paste
Honey (to taste)

Blackberry Syrup Directions

Place 3 cups of blackberries into your blender and blend well. Strain the mixture through your strainer to separate the tiny seeds. You might have to stir the mixture to move the seeds aside and help the liquid to pass through the strainer. Add just a little honey or liquid sweetener to taste and 1 T. Irish moss to thicken, process in a blender. Pour in a container and set aside.

NOTE:

If you don't want to make your own Irish Moss Paste, you can buy some here.

We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!

Facebook: @gogreenfieldspodcast
Twitter: @GoGreenfields
Instagram: @gogreenfieldsshow
Snapchat: GoGreenfields
TikTok: GoGreenfields

Like and share with Chef Charmaine on Social:

Eat More Rainbows – https://www.facebook.com/eatmorerainbows

Chef Charmaine on Instagram – https://www.instagram.com/charmainevierra/

For more great content from the GoGreenfields team, follow us!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Recommended Products

Get your own copy of Eat More Rainbows here: https://gogreenfields.com/EatMoreRainbows
Get colorful spatulas like Chef Charmaine's! Go here: https://gogreenfields.com/SpatulasOfTheRainbow
Do you want to make your own Irish Paste? Buy Pure Irish Moss here: https://gogreenfields.com/IrishMoss

Happy Times at Humble Burger May 07, 2021

Show notes

In this episode of GoGreenfields, River and Terran have the absolute pleasure of meeting with the owners and staff of Humble Burger in Moscow, Idaho. This is a favorite of the co-hosts, and a great place to grab a burger with a cousin or grandparent.

Humble Burger was originally a simple booth at the Moscow Farmers' Market. They made great burgers, developed relationships with the locals, and soon customers were returning week after week. In 2015, the burger stand became a burger joint, in its first permanent physical location. Despite the dressed up digs, the mantra remained the same — everyone deserves access to great food. Additionally, they promised to pay employees a truly fair wage, and to continue to love the community that had helped them from the start. They combined these beliefs and made magic happen, serving great food, celebrating local musicians & artists, keeping prices reasonable, and starting a pay-it-forward program to further ensure that their food could be accessible to all.

Visiting Humble Burger? Mastered your own brag-worth burger? Please share with us!

Facebook: https://www.facebook.com/gogreenfieldspodcast

Instagram: https://www.instagram.com/gogreenfieldsshow/

Twitter: https://twitter.com/GoGreenfields

Like and share with Humble Burger on Social:

Facebook - https://www.facebook.com/humbleburger

Instagram - https://www.instagram.com/humble_burger/

This episode is brought to you by:

Humble Burger — Delightfully decadent and delicious desserts!

Farmer's Juice — Stop Buying Overpriced Juice. Organic is better!

Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life!

Thrive Market — Better for People and for the Planet!