Some of you may know that I have been working hard on a community centered health project called Food To Grow On.  It consists of making really yummy raw vegan fruit and veggie roll ups, kombucha and coconut cornbread muffins (Gluten Free).

I have been then going to flea markets around the Germantown area and talking about it, and then gathering interested individuals data in order to have more classes on DIY kombucha making and so forth.   I will be at the Germantown Flea at Grumblethorp Historical House on June 7th starting at 10am, and then around Germantown this summer.

Among all this bus(y)ness, I am prepping for a very busy week of teaching and meetings. So of course there is dinner and lunch needed to be made ahead of time.   Tips for this include: Batch Baking: Bake potatoes, veggies, proteins all at the same time. Flash Marinating: Just throw some stuff on your tofu or potatoes and toss Save reusable containers to make packing easy. Have a few top burners going at the same time (or in my case, the oven, the stove, the dehydrator, the blender and the food processor…). Of course safety first, but multitasking a little bit can get things done when you time them right.