Crusty White Bean Sourdough Toast with Maitake Mushrooms, Raw Cheese, and Easy Ghee Pesto

This is the companion recipe to our Easy Ghee Pesto! Kristen Roberts from Krave Wellness shares her favorite way to enjoy the basil and parsley pesto she created using our Garlic Scape organic grass-fed ghee. Learn more about Kristen and her nutritional coaching business below or visit her website or at @kravewellness_ct.

Notes from Kristen:
*Locally, I personally love and recommend Nana’s bread because they source high-quality grains and always ferment, which means their breads are alive with good bacteria and are easier to digest.
**White beans should be soaked and sprouted whenever possible to increase the bioavailability of nutrients and to decrease digestive discomfort. Pick your favorite white bean!
***Maitake mushrooms, aka Hen of the Woods, are in season and maybe foraged or purchased from a mushroom grower. I like and recommend Seacoast Mushrooms, locally.
****I like and recommend Cato Corner Farm, locally. If you are curious about raw milk, read more about its benefits here.

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Kristen Roberts, Nutritional Therapy Practitioner (NTP)
Krave Wellness

I am a 2021 graduate of the Nutritional Therapy Association (NTA) and owner of Krave Wellness, a new practice for 1:1 client work, speaking engagements, and collaborations with like-minded businesses and practitioners. I became an NTP because I believe it was my calling. When I lost my employment like so many others due to the pandemic, I was provided the opportunity to envision what I wanted this next chapter in my life to look like. Looking back, all of my life experiences, natural gifts, passions, and unique skill sets prepared me for this work. I feel very fortunate to live in such a health-conscious community, surrounded by oyster farms, raw dairy farms, regenerative farms raising pastured animals and growing organic produce, weekly year-round farmer’s markets, and award-winning restaurants that source locally. We truly are in the heart of the farm-and-sea-to-table movement here. I feel very lucky and have spent most of the last decade connecting with these mission-driven people who provide our food. Finding the NTA brought me a sense of peace and purpose, and I am grateful for the opportunities and new relationships that have germinated because I had the courage to pursue a new version of myself.

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