The one question I almost always get when I’m talking or teaching about raw foods is, “Where do you get your protein?” It’s a great question, considering we lige in a culture that strongly promotes the idea that “good” protein comes from animal products. On a vegan raw food diet, completely devoid of animal protein,… read more
A Peek Into My Life
I went back to Matthew Kenney’s culinary academy in Santa Monica two weekends ago and took a weekend intensive all about raw chocolate, cheese and desserts. It was SO much fun! Here are some photos of my culinary creations. I’ve already fermented more cheese and now I’m letting it “age” in my refrigerator. It’s so… read more
Amazing Start Apple-Pecan Porridge
PREP TIME 5 minutes YIELD 2 cups INGREDIENTS 1 cup raw pecans 1 apple, rough chopped and core removed ½ cup coconut water ¼ tsp high mineral salt ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp vanilla extract DIRECTIONS 1. Place all ingredients into a blender carafe. 2. Blend until smooth and creamy,… read more
Who Am I To…?
“You can be the most beautiful person in the world and everybody sees light and rainbows when they look at you, but if you yourself don’t know it, all of that doesn’t even matter. Every second that you spend on doubting your worth, every moment that you use to criticize yourself; is a second of… read more
“Does What I Eat Really Make A Difference?”
It’s amazing to me that I ever thought my diet and my health were unrelated. I’ve been studying nutrition and health and raw foods for so long now that it’s easy to forget how I used to separate the two in my mind. But it’s true. You see, I grew up eating fast food, microwave… read more
A Way to Listen to the Wisdom of Your Body
I’m enjoying a “slow Sunday”, which is the one day every week when I do things at a very slow pace. It often includes things like staying in bed to read and journal until late morning, eating breakfast in bed, getting my art supplies out and playing in my art journal, and an extra long… read more
Warming Ginger Tomato Bisque
PREP TIME 5 minutes YIELD 36 oz. INGREDIENTS 3 medium sized tomatoes, roughly chopped 2 Tbsp lemon juice 2 Cups leafy greens of choice- kale, collards, romaine, chard, etc. ½ tsp high mineral salt ½ tsp onion powder 1” piece fresh ginger 1 avocado, peeled and pitted 1 cup or more purified water to blend… read more
A Peek Into My Life
I spent a total of 13 hours at Matthew Kenney’s Culinary Academy just two weeks ago. Here are some beautiful photos of the dishes I created. Please note this isn’t how I eat every day. I prefer a lighter, simpler, but equally delicious way of eating on a day-to-day basis. However, this more modern and… read more
Aligning with Spring
It was cold, snowy and windy here in Denver today. It was so windy that when I was walking my dog this morning my eyes were watering. It may come as no surprise to you that this is in fact not my favorite kind of weather. This is doubly true when the calendar shows it’s… read more
What Really Feeds and Nourishes?
I’ve been thinking a lot about what really feeds and nourishes me. I’m not just talking about food, but life experiences, relationships, environments, spiritual practices and more. What sustains, uplifts and elevates me on a day-to-day basis? My list changes and shifts depending on the time of year, the variety I require, and what my… read more
