#9 Sound Advice: Chef Michelle Lainez

We’re so excited to welcome Chef Michelle Lainez to WE DO WE! In this episode Chef Michelle teaches us about "Conscious Cooking" and shares how to make a shrub, about fun at the farmer’s market, and that it’s okay to eat a potato with the skin on. 



This episode was produced by Mitch Collins featuring "Beach Bum" by Kevin MacLeod. Licensed under Creative Commons: By Attribution 3.0

How to Make a Shrub (AKA "Shrubbin' it Up")

When your fruit starts to go bad, salvage it by making a shrub. Then use that shrub (homemade fruit liqueur) to make a fancy cocktail or to dress up some sparkling water.

Here's a recipe from Chef Michelle:


  • 1 pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit, Berries work too
  • ¾ cup sugar
  • ¾ cup white wine vinegar or white balsamic vinegar


  1. Mix the fruit and sugar together. Place a piece of plastic wrap directly on top of the fruit and let it sit in your fridge for 2 to 3 days. 
  2. After a few days the fruit releases its juices and it's time to add the vinegar. Once you add the vinegar let it sit for another 2 to 3 days. 
  3. The flavors will develop day after day. Check the shrub after day three. At this point you can strain the shrub and only use the liquid or you can muddle the fruits and add them to your favorite cocktail. 

More from Chef Michelle:

Follow Chef Michelle on Instagram to keep up with her catering, workshops, and all the great work she's doing in the world of conscious cooking. If you're in the Los Angeles area, check out her upcoming Conscious Dinners series at Crafted Kitchen. The first one is "Paella on the Patio" on July 30th. 

We're working with Chef Michelle to share even more great tips and recipes with you. Subscribe to our emails to get them first.  

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