Mayumi's Recipes

This is one of my favorite soups to make. It so yum, spicy and I like to eat it over white rice...


    • 1 pound ground spicy Italian sausage
    • 3 cloves garlic, minced
    • 1 onion, diced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon crushed red pepper flakes, optional
    • Kosher salt and freshly ground black pepper, to taste
    • 5 cups chicken broth
    • 1 bay leaf
    • 1 pound red potatoes, diced
              1 can full fat coconut milk (13.5 FL OZ)
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in coconut milk until heated through, about 1 minute; season with salt and pepper, to taste.

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How to make sauerkraut!

Sauerkraut is fermented & has good probiotic bacteria that helps to keep the lining of your digestive system healthy. 

STEP 1/ What you will need:

1 or 2 sterilized wide mouth mason jars

Large glass bowl

A packer (wooden spoon, muddler) to pack down the sauerkraut

Sharp knife of food processor

Measuring cup

1 head of organic cabbage

1/2-1 tbsp of sea salt

STEP 2/ Chop your cabbage!

peel your cabbage and keep the large outer leaves (1 or 2) weather you ae using a knife of food processor make sure to chop your cabbage the same size. I like my slices to be thinner and long pieces.

STEP 3/ Add salt & give a massage!

Put shredded cabbage in the glass bowl. Add salt and massage cabbage, squeezing as you go for approx 5-10 minutes. This will release the juices and form the brine.

STEP 4/ Pack the jar!

Take your cabbage and pack into a glass mason jar. You want it nice & tightly packed down so the brine is over top of the brine.

STEP 5/ Submerge Under the brine!

This is the most important step to fermentation. Your sauerkraut must be submerged under the brine or it will not ferment, it will go moldy. How to submerge? Either press the outer cabbage leaf on top of the shredded cabbage so the brine rises above and nothing floats to the top OR add a smaller glass jar, to press down and the juice rises on the side.

IMPORTANT: ALL CABBAGE MUST BE UNDER THE BRINE! Floaters will rot. If you do not have enough brine from the massage, make additional brine adding 1 tbsp of salt to 2 cups of water and add to fill the jar.

STEP 6/ Put in the pantry /cupboard for 3 days! 

Taste the  kraut at this point by removing a small amount. Do not eat and keeping putting the spoon back in-just remove, eat & enjoy!

STEP 7/ After 1-4 weeks store kraut in the fridge.

(after fermenting, move your kraut to the fridge where it will keep for the long term (3-4 weeks in fridge)





Ground turkey butternut squash with rainbow chard! 

I really enjoy Julia's recipes...

This yummy dish only takes 30 minutes!

Click here to get recipe!

Gluten Free Gumbo


  • 1/2 cup cassava flour
  • 1/4 cup plant based butter or bacon grease
  • 1/2 cup celery roughly chopped
  • 1 cup onion chopped
  • 1 cup green bell pepper seeded & chopped
  • 2 cloves garlic minced
  • 3-4 links andouille sausage 
  • 4 cups organic chicken broth
  • 2 cups water
  • 1 tablespoon coconut aminos
  • 1 teaspoon Cajun seasoning 
  • 2 tsp Zaterans pure ground gumbo file
  • 3 bay leaves
  • 1/4 teaspoon dried thyme leaves
  • 1 tablespoon avocado oil or more bacon grease
  • 1 tablespoon white vinegar
  • 8 ounces lump crabmeat drained
  • 1 1/2 pounds uncooked medium shrimp peeled and deveined


  • Make your roux: heat 1/3 cup bacon drippings in a large Dutch oven over medium-low heat. Sprinkle in cassava flour and whisk until a smooth paste forms. 
  • Cook this mixture, whisking almost constantly, for about 30 minutes, or until it turns a deep amber color. 
  • Don't let it burn - let this process happen slowly and gradually. This is what gives a real gumbo its rich flavor!
  • Meanwhile, add your celery, onion, bell pepper, and garlic to a food processor and pulse a few times until the mixture is finely chopped. (Or chop by hand)♡When roux is a rich amber color, stir in the celery, onion, bell pepper, and garlic mixture; add the sliced sausage.
  • Stir well then add 1 cup water and whisk well.
  • Bring the mixture to a simmer over medium heat and cook until the vegetables are softened a bit, about 15 minutes.
  • Add the second cup of water, if needed, to keep the mixture from burning on the bottom of the Dutch oven or deep pan.
  • Meanwhile, bring 4 cups chicken broth to a boil in a medium saucepan. If you have not used both cups of water yet, heat the 2nd cup of water with the chicken broth. Stir hot broth into the roux-vegetable mixture and whisk well.
  • Stir in coconut aminos, salt, hot sauce, Cajun seasoning, bay leaves, dried thyme, and diced tomatoes. Simmer for 2 hours over low to medium-low heat. If you have gumbo filé, add 1 teaspoon to the soup after 1 hour.
  • In the meantime, heat 1 tablespoon avocado oil or more bacon grease in a skillet or the saucepan used to heat chicken broth.
  • Stir into gumbo, along with crabmeat and shrimp.
  • Simmer 45 minutes & serve w/white rice, brown rice or cauliflower rice