Wild Coyotea

Herbal Alchemy Inspired by California


Popcorn 4ever!

RecipesWild CoyoteaComment

In my family, popcorn is not just a snack at the movies.  As a kid, I was introduced to the treat by my dad, who was very serious about his habit.  He was so dedicated to his nightly ritual of popcorn making that he actually brought a little propane stove, pot + ingredients with him when he travelled, which was often.  We usually made it on the stove, but we also had an old-fashioned popcorn machine like they have at movie theaters.  As a kid, popcorn was topped with salt and that’s it.  Butter wasn’t something that entered my popcorn equation until much later on.   My neighbors always added nutritional yeast to theirs, and I became hooked on this vegan cheesy flavored B-vitamin packed powder at an early age.   

Here’s a basic recipe for stellar popcorn, feel free to add your favorite toppings. Get creative! 

Basic Ingredients:

Coconut Oil

Popcorn Kernels

Turn the stove on high heat, add about two tablespoons of coconut oil – you want the bottom of the pot to be covered.  Throw in a few kernels and wait for them to pop.  Don’t forget to put the lid on!  Once the first kernels pop, add 2/3 cup of kernels or enough to cover the bottom of the pot.  (You can add salt here as well.) With hot mits and the lid on, give the pot a little shake so the kernels get covered in oil.  Then sit back and listen to the pop!  No need to continuously shake the pot.  When the pops slow down, give the pot a few shakes so the popcorn on the bottom doesn’t burn and any unpopped kernels can make their final explosions.  When it’s slowed down to popping every few seconds, turn the burner off. 


Now the fun part!  Add all the delicious toppings!

Here are my favorites:

Cultured Salted Butter

Nutritional Yeast (find in the bulk section at your local health food store)

Sea Salt


Cayenne Pepper

Parmesan cheese

Bragg’s Liquid Aminos (spray bottle works great)

Olive Oil

Toss all the deliciousness together and you have a Class A snack, treat, meal substitute (I’ve had popcorn for dinner).


With Love, Califa 

Top 10 Must Haves for a Healthy Kitchen

Herbal Wisdom, RecipesWild Coyotea1 Comment

Here are my Top 10 for a healthy kitchen! I recommend having them on hand at all times to incorporate into your daily practices of nourishment! 



I add lemon juice to hot water in the morning to flush my system.  Also great for dressings or whenever you need a little tang! Even though they seem acidic, lemon juice actually helps alkalize your body. 

Raw Hemp Seeds

One of the most easily digestible vegan proteins! I add it to smoothies, salads, rice bowls, popcorn- everything!

Coconut Oil

Great high heat cooking oil, good for your skin, brain, heart, tastes great! I also add it to my pup’s food for a shiny coat.


Immune booster!


Warming, anti-inflammatory.  I use finely chopped ginger with my lemon water, it makes a great soothing herbal tonic.

Real Salt

Don’t mess with processed salt. Get the kind that still has its natural minerals

Dark leafy Greens

Because, duh. (Chlorophyll. Fiber. Vitamin A.)

Nut Butter

Protein! I love almond butter.  If you are into the peanut variety, make sure it’s organic. Non-organic peanuts are known to have TONS of chemicals.


Dark Chocolate.  Antioxidants. Vitamins. Essential Fatty Acids.


Raw Honey

Anti-viral, anti-bacterial, and anti-fungal properties!  Delicious.  I use raw honey in my herbal teas and with hot lemon ginger tonic!


Opulent + Spicy Cacao Elixer - VEGAN!

RecipesWild CoyoteaComment

This is insanely easy to make. Takes 5 minutes!  



  • 2 cups coconut or almond milk - find my almond milk recipe here. I actually use coconut milk from the can! It's the creamiest and most delicious for this recipe. Plus, the fat from coconut is incredibly healthy and satisfying.  
  • 3 Tablespoons Raw Cacao 
  • 2 Tablespoons Raw Honey
  • Dash Cinnamon
  • Dash Turmeric
  • Dash Cayenne
  • Sprinkle sea salt

In a saucepan on medium heat, add all ingredients and stir until creamy.

YUM! Let me know what you think or if you have any suggestions. 

Califa's Kombucha recipe!

RecipesWild Coyotea3 Comments

First of all, YAYYYYYYY!!!!! Thank you everyone for your positive feedback and generosity and willingness to support me in this endeavor. It is so much fun for me to have a product I am actually sending to people in the mail! So tangible and lovely. And I love that I get to share myself, recipes, inspiring elements, etc. through the interwebs.  What a community I have! 

Here's a kombucha recipe that I have been using for years.  It has changed a little bit, and I encourage you to be intuitive and play with your recipe. Let me know what works for you! 

*Boil one gallon of filtered water

*Turn off stove

*Add 1 - 1  1/2 cups of organic cane sugar and about 7-10 tea bags (or loose leaf equivalent) to hot water. You can also add herbs to steep for flavor/medicinal purpose.

*Stir to dissolve sugar

*Let the hot sweet tea steep for about 15 minutes

*Strain the tea bags/loose leaf tea

*Let the sweet tea sit until room temp

*If you have kombucha culture in the fridge now is a good time to remove from fridge and let it warm up to room temp.

*When the sweet tea and the kombucha starter are at the same temp, pour the sweet tea into a gallon jug (or bigger) with a wide rim. With clean hands, and NO METAL (jewelry etc) place the kombucha culture into the sweet tea and pour the kombucha "starter fluid" in there as well

*Cover the brew with a breathable material, towel, paper towel, etc, and secure with a rubber band or string so bugs can't go swimming!

*Start tasting your brew after five days. You will know it's ready when it has the right sweet/sour flavor (it's up to you! Brewing longer will result in a more sour flavor. You can also let it ferment to kombucha vinegar).

*When it's ready, remove a cup of the liquid and the kombucha culture (or cultures, it's possible a new baby has grown in the past week!) Set this liquid and culture/s aside for a new batch.

*Bottle the kombucha in sealable bottles ie mason jar or swing-top bottles (you can get them at IKEA for cheap!)

*Let these bottles ferment a day or two longer at room temp, they will get fizzy! You can also add some simple syrup or fruit for extra fermentation/fizziness here (this is a second fermentation).

*Refrigerate to stop the fermentation! 

*You have made your own kombucha! Congrats!

Fifty Fifty Super Orange Smoothie!

RecipesWild CoyoteaComment

This is a super delicious + nutritious smoothie that has good fats from coconut milk, protein from easily digestible hemp seeds, adaptogen powers from maca, vitamin C from oranges... Need I say more? Try this in the morning for breakfast or as a pick-me-up in the afternoon. I hope you enjoy this fresh and creamy smoothie as much as I do!!! xox Califa

Fifty Fifty Bar Smoothie

½ cup fresh Orange Juice

½ cup Coconut Milk (canned or boxed)

1 Frozen Banana

1 TBS Hemp Seeds

1 TBS Maca

Pinch of Salt


Blend til Creamy!

Detoxifying Winter Root Broth: Burdock, Ginger + Dulse

RecipesWild CoyoteaComment

I don't want to make any ridiculous claims, like, "This broth will save your life!" but that's kinda how I feel about it. Rich in minerals, great for digestion, anti-inflammatory, adaptogenic, it's great on its own or as a base for soup.  Use the broth instead of water to make rice, it provides a very tasty base. Let me know how it works for you. 

Sometimes I will give exact amounts for ingredients- the traditional way to write a recipe. This broth is totally up for intuitive interpretation. If you really like garlic, add a whole head. Or a few cloves. I made 3 quarts of broth with the ingredients pictured above.  Get creative. 


Garlic + coconut oil

Sautee chopped garlic in a few tablespoons of coconut oil. 


Add a handful-ish of dulse (nori, kombu, or any other seaweed is great too)

Reishi - I got dried reishi from Rosemary's Garden in Sebastopol. Check your local health food store or the internet.





Chop the turmeric, ginger, horseradish and burdock and throw it in!

Mushrooms - I used a brown few handfuls of brown mushrooms, but any kind will do. 



Simmer for hours!

The longer you simmer, the spicier, richer, and more bitter the broth will become. This is MEDICINE! 

Add Himalayan Salt, Braggs Aminos, or tamari for savory flavor.

Sprinkle Cayenne + Black Pepper for more spice.


To make a nutritious soup:

Add kale or arugula, an egg or two, nutritional yeast, go wild!

I hope you enjoy making this broth! Let me know if you have any special additions to this winter wonder broth :)

Keep Cozy!



Almond Milk Recipe

RecipesWild CoyoteaComment

almond milk.jpg

I love adding almond milk to my herbal coffee, chai, smoothies, everything! I make it nice and creamy so it tastes rich and delicious. Oftentimes the almond milk you buy in the store is pretty watered down, with a low fat content - or it has thickening agents to get that creamy consistency. This is the real deal! Let me know how it goes for you.

Soak 2.5 cups of almonds overnight in the fridge. 

Rinse/strain almonds well before adding:

4.5 cups filtered H20

1 tsp vanilla

2 pinches salt

BLEND until smooth

Use nut milk bag to strain

This will keep in the fridge for about 4 days, maybe more. Don't forget to soak almonds for your next batch!

xo, Califa