Healing Thru Food

During this crazy time, it’s important to find ways to experience small joys. Food is one of my favorite ways to find and bring joy. If you’d like to experience delicious, healthy and nourishing food in a safe way, I’d be truly honored to cook for you! ... I offer cooking experiences for one-on-one, private groups or intimate retreats (up to 15). Also, cooking can be done in class format, so it’s more interactive. All food is plant based and can be made gluten free. ! DM me for pricing and availability. See more

Lunch is served! Who doesn’t love an abundant salad bar?? @sacredwomanretreats @cactusmoonretreat

Retreat-sized green juice ready to be taken to @cactusmoonretreat ! Can’t wait to join my @sacredwomanretreats tribe for a weekend of connection, joy and beautiful desert surroundings!

Smokey Roasted Chickpeas I can honestly say that chickpeas are one of my favorite foods. I love then so much and I appreciate how healthy they are and how much protein they provide (in 1 cup there is roughly 39g of protein!!). I sometimes just eat them out of the can. I love making them fresh as well, but don’t always have the time.... These roasted chickpeas are the perfect snack and the smoked paprika gives them a rich, delicious flavor you’ll easily become addicted to! AND, they’re incredibly easy to make!! Ingredients: 1 can chickpeas, drained and rinsed Olive oil Sea salt Smoked paprika Pre-heat your oven to 400 degrees. Pat the chickpeas dry with a kitchen towel and remove any loose skins. Add the chickpeas to a baking pan. Drizzle with olive oil and sea salt (I love to use Maldon salt). Bake for about 30 min or until crispy. Once out of the oven, sprinkle with paprika and stir to coat. See more

Weekends are for tofu scrambles! Alana FINALLY tried tofu this way and exclaimed, Please make this for my lunch when I go to school!!! Score! I always feel like I have a mom win when I can get my kid to eat just one more new thing. Happy Saturday, friends!

*Sometimes* I bake. It’s rare, but it happens. These are super easy (and kinda healthy-ish) chocolate chip muffins for my sweet girl. She’s going to be so excited!!! Give her anything with a chocolate chip in it! Most kids wouldn’t turn down the opportunity to consume them, right? The only other sugar source in these is a bit of pure maple syrup.... Recipe: 1 cup flour (I used whole wheat flour, but you can sub whatever flour you like) 1/2 tsp. baking soda 1 tsp. baking powder pinch of sea salt 1/2 tsp. cinnamon 1/4 maple syrup 1/2 cup almond milk 3 tbsp. nut butter (I used almond butter) 1 tsp. vanilla extract 1 medium banana, mashed 1/2 cup non-dairy chocolate chips Pre-heat oven to 350 degrees. Grease a 6 cup muffin tin. Sift together the flour, baking soda, baking powder, salt, and cinnamon. Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined. Gently start in the chocolate chips. Spoon the mixture into six muffin cups. Bake for 20 to 25 minutes or until golden brown. Let cool slightly and enjoy! Recipe borrowed lovingly from @foodwithfeeling See more

Sundays are for fresh green juice

One of my go-to recipes and one I often make on retreat: @ohsheglows Golden French Lentil Soup It’s golden hue comes from the turmeric (which is also amazing for immunity!) and it also has a bit of cashew cream which makes it quite a dreamy version of lentil soup. This is anything but #basic and you know it’s packed with tons of #plantprotein

Will ‘jew’ just take a look at this delicious beauty?!? My very dear and talented friend Valerie over at @lunabakeshop has made me the prettiest vegan challah for Rosh Hashanah!! I gifted my parents a challah and some bagels and my dad said (about the onion bagel he devoured immediately), Please let her know it was epic ha ha! We’ll need more and more. I am so excited to watch her small business take off! It’s always amazing to observe someone turning their passion into a business, and I’m so proud of all she’s doing! I can’t wait to eat this!! Shana Tova!!

Hey sugar pie (pumpkin)! Ooooh, I just love fall don’t you?? I’m gearing up for some serious cooking (for 3 since we can’t celebrate Rosh Hashanah in person this year), and I’m super excited to make a festive and delicious roasted pumpkin soup! Pumpkins are so versatile, aren’t they? I doubt my kid even knows we can eat them and just assumes they are for carving for Halloween, but they’ve got some impressive health benefits! Their orange color is an indicator... that they are rich in antioxidants; specifically beta carotene! They also contain immune-boosting vitamins A and C. To make this soup, here’s what you’ll need: 1 tbsp coconut oil 1 cup yellow onion, diced 2 large garlic cloves, minced 3 cups roasted sugar pie pumpkin, chopped into 1-inch chunks 1.5 tsp smoked paprika 1/2 tsp sea salt 2 cups light coconut milk 1/3 cup pineapple juice 1 tbsp yacon syrup or coconut nectar 1 tbsp maca powder (optional) Fresh black pepper to taste Warm the coconut oil in a large pot over medium heat. Add the onions and cook for 4 to 5 minutes or until onions begin to turn translucent. Add the pumpkin, paprika, and sea salt, and cook for a couple of minutes longer, stirring constantly. Pour in the coconut milk, pineapple juice, and 1 tablespoon yacon syrup or coconut nectar. Bring the mixture to a boil, then reduce heat to a simmer. Cover, and cook for 15 minutes, or until vegetables are soft. Transfer to a blender and add the maca powder, if using. Purée the soup until smooth, then taste and adjust the seasonings if desired. To serve, ladle soup into a serving bowl, drizzled with yacon syrup or coconut nectar and top with freshly cracked pepper. Recipe inspired by @superfoodjules See more

An oldie, but a goodie as we prepare for Rosh Hashanah this week!!! https://www.dorilancaster.com//beyond-apples-n-honey-healt

Anything I don’t have to peel is a plus. Where are my kabocha squash luvahs at? Is it just me who could legit eat an entire roasted squash in one sitting? No? Just me? #ilovecarbs It’s my most favorite squash with its rich flavor and yummy skin! It’s pretty easy to make, too! Rinse it first with water. Cut it in half, dig out the seeds, then cut the sides down into little half circle shapes. Line on a baking sheet and drizzle with olive oil, sea salt and pepper. Bake for 30 minutes at 400 degrees. I’m eating mine here with my simple cashew cream sauce!

Lentil soup perfection thanks to @minimalistbaker . Bread c/o @tartinebakery

It’s the chocolate on the bottom that does it for me and this Breakfast All Day from @kreationjuice ! Who doesn’t love a good chia seed porridge? Although technically not vegan since it does contain honey, I adore it anyway and probably need to learn to recreate it soon before I go broke. I have been a Kreation fiend! Today was my third trip there this week!!! I had not been since literally before quarantine but found myself working close by to one earlier this we...ek as well as just finding out that they’ve opened in Silverlake!!! It’s about time and they are so welcomed in my ‘hood! My favorite thing about Kreation is that they are SO super clean!!!! They are transparent about their ingredients and everything is 100% organic. No, I’m not being paid to post about them or their food, but I’ve just been on a kick this week since I’m finding myself more on the go with massage clients, and I couldn’t be more happy to fill my belly with all their amazing KREATIONS. What’s your fave on-the-go spot in LA if you have one (and if you’re not boarded up at home!)? #healingthrufood #vegan #beegan #plantbased #plantbasedlifestyle #kreation #organic #losangeles #highquality #cleanfood #healthy #healthylifestyle #chiaseedporridge #breakfastallday See more