We believe that plant medicine is the best way for us to connect back to nature. Working with herbs helps us to stay grounded and become more in tune with ourselves and everything around us. Earth Day is the perfect opportunity to go green with sustainable and easy meals. We've collaborated with Sarah of @sculptedkitchen to create this incredibly delicious and fresh vegan 'charcuterie' board! Beaming with wholeness and aliveness, this precious platter is enhanced with our medicines for added nutrient density 🥦🍆🥬🥝🥑

The following recipes featuring Viridem, Liver Vitality, and Chanca Piedra, are a lovely way to add some vibrant, green goodness into your day. The herbs featured in this dish are detoxifying and rejuvenating to the body, while also encouraging energy and assisting in the removal of stagnation and accumulation. 

Creations by @sculptedkitchen

Green Goddess Salad Dressing

1 tsp of Viridem by Anima Mundi
1 cup of greek style oat yogurt
1/2 cup of fresh parsley
1/4 cup fresh dill
2 large leaves of mint
1/4 cup fresh cilantro
2 tbsp spring onions
2 tbsp lemon juice
1 garlic clove
1/4 tsp salt 


Simply add your ingredients into one deep bowl. I used a hand held immersion blender and blended all the ingredients. Alternatively you can blend them. I like my salad dressing creamy and smooth but you can keep it chunky too. Add 1 tbsp of water at a time if you would rather it to be a more thinner consistency. 
*will last for up 2 days in the fridge covered

Green Tahini Dip

1/4 tsp Chanca Piedra by Anima Mundi 
1/2 cup of tahini
2 tbsp lemon juice
1/2 tsp of salt
3 garlic cloves
1/2 cup of fresh parsley
1/4 cup fresh cilantro
1/4 fresh dill 
1 slice of bottled jalapeño 
1/4 tsp smoked paprika


Place all your ingredients in a bowl or blender. Blend using an immersion blender or a blender. Taste for salt, lemon 
*will last for up to 2 days covered in the fridge 


2 cups cooked/canned chickpeas*
1 medium yellow
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 fresh dill
3/4 tsp salt
1 tsp cumin powder
3 cloves garlic
1 tsp baking powder
1/2 tsp baking soda
1 tsp Liver Vitality by Anima Mundi
2 tbsp cornstarch 
*chickpeas can be soaked for 6 hours or overnight and then cooked on medium heat. Or you can use chickpeas from a can. If you’re using canned chickpeas, I’d cook the chickpeas for 5 mins in a small pan and add 1/2 tsp of baking soda while cooking. If cooking soaked beans I’d add 1/2 tsp of baking soda in the last 10 minutes or so. 


  1. In a food processor, add in all your ingredients. Pulse until it looks like a coarse meal. 
  2. Using your hands make circular patties.
  3. Warm up your oil in a wok 
  4. Place your patties inside the wok, making sure not to overcrowd
  5. It takes about 1-2 minutes to brown on each side
  6. Place on a plate that has a paper towel on top to soak up excess oil
  7. Alternatively, you can preheat the oven to 350F and bake the falafels
  8. On a baking tray lined with parchment paper, place your falafel balls on top. 
  9. Bake for 10 minutes
  10. Enjoy with tahini dip on its own or place inside a wrap with all the garnishes.
*will last for up to 2 days in the fridge. 
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