Sweet Chard of Mine

As I travel far and wide, I continue to encounter a hunger for knowledge both young and old from all walks of life. People are ready for a change. This inspires and fuels me to get out there and share it. I feel honored to paint with such lovely ingredients. Here are a few creations from my beautiful Mama, veggies straight from the ground (from Indian Ridge Farm) and of course made with much LOVE.

Farm Fresh Chard with Wild Mushrooms, Basil, and Pine Nuts



  • 2 bunches of Rainbow Chard
  • 1.5-2 cups of Wild Mushrooms (sliced thin)
  • Handful of basil
  • 1/2 cup pine nuts
  • Parmesan (optional)
  • coconut oil or olive oil
  • sea salt
  • fresh cracked pepper


  • Strip leaves of chard from stems
  • Rough chop stems
  • Wash and ribbon leaves of chard
  • Slice mushroom thin
  • Toast pine nuts on low, set aside
  • Saute stems and mushrooms together in a tablespoon of oil
  • Once tender add leaves and cook on low until leaves are sweet and tender
  • To serve: top greens and shrooms with fresh torn basil, toasted pine nuts, parmesan, sea salt, and pepper. Eat alone or with anything your heart desires.


Find a farm close by. Source as many fruits and vegetables from the closest region possible. Most of the produce on the shelves at our grocery stores are harvested green, forced to ripen on the truck and/or shelves, traveling far and wide to shine bright on your plate. Tree ripened local produce in my opinion has more nutrition and flavor. Take the time to invest in your health by supporting a local farm, co-op and/or small business in your area. Go visit them, bring your kids and lend a helping hand for a couple of hours, see what it takes to grow real food.


blakely-150x150About the Author
Blakely Stein, a passionate foodie, yogini, surfer, dancer and professionally trained chef offers to change the way you view food, cooking and your health. Blakely’s food journey evolved from culinary school and working the line in the Big Apple to owning her own catering business for the the past four years. The past year she has been cooking in Costa Rica, California and Colorado. She is transitioning into offering healing, education and vitality through her vibrant and delicious food. Her enthusiasm, energy and skill in the kitchen will leave you craving more.