Love for ourselves comes in all forms.  How we fuel our day to day, shifts who we are, our food effects where we are going and how we get there.


A sampling of the recipes I love to share...

Winter :

It's a good time to get creative with beef stew, don't you think?

Being careful to not carry on about the weather, I will just say this::  make this stew, enjoy it's warmth, heartiness, and the fact that it is chock full of nutrient rich veggies to stave off any seasonal colds.

Mediterranean Beef Stew

1 Tbl extra virgin olive oil
1-2 lbs stew beef, chopped
32 oz beef stock
1 28 oz can Italian seasoned diced tomatoes
1 can cannelini beans
1 zucchini, chopped
2 carrots, chopped
1 onion, chopped
1 bunch parsley
1/4 cup kalamata olives chopped
1 eggplant, peeled, chopped
dried thyme, rosemary, oregano, & basil (about 1/2 tsp of each)
seal salt & pepper to taste

In large pot, heat olive oil, put in meat to brown.
once meat is browned on all sides, add onions and dash of sea salt
add remaining veggies, 1/2 the parsley, and seasonings, sauteé for about 5 minutes then pour in stock
add tomatoes
Let simmer for 3-4 hours for meat to soften, add beans in last ten minutes of simmer.
serve topped with dollop of yogurt and chopped parsley

Spring :

This is one of my most favorite salad recipes.  I make it and salivate until I am finally able to devour.

I crave this every spring.  It is included in the spring cleanse recipes, but any time I think of sharing my food with people this recipe comes to mind. 

Corn Mint Quinoa

2 cups quinoa (uncooked)
sea salt
3 cups fresh or frozen corn kernels (6 ears)
1 bunch green onions, finely chopped
3/4 cup chopped fresh mint
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil

Rinse quinoa in fine strainer under cold running water. Cook quinoa in 4 cups boiling water with 2 teaspoons sea salt 10 to 15 minutes or until almost tender. Drain; spread onto a large sheet pan, and cool 15 minutes. Combine quinoa with green onions, mint, and corn.  Mix lemon zest, juice, and olive oil in a jar and toss salad in dressing, dash with sea salt to taste. 

Summer :

Don't be intimidated by the name.  This is one of the most simple and elegant dishes.  Preparing this, will give you the satisfaction of chef, totally  empowered by your skills in the kitchen.  And it is gorgeous and warrants great pleasure.

This was one of the original cleanse recipes from 6 years ago, when it all began.  It's such a good one in it's simplicity, I still use it today.

This is portioned for 1 person, multiply ingredients by number of people in party to make individually wrapped dinner presents.  So pretty!

Mani-Mahi Papillote

1 piece of mahi mahi, about a 1/2 inch thick
2 lemon slices
zuchini, red pepper, and red onion sliced julien (matchsticks ;)
2 cloves of garlic sliced or quartered
1 Tbl EVOO
2 sprigs of fresh thyme
1 12'' square of aluminum foil (you can of course use parchment paper, but we are making this accessible style)

1. Lay aluminum foil down and drizzle with 1/2 the EVOO
2. Put fish on foil & oil and lay remaining ingredients around fish, give the lemon a little squeeze as you do this
3. drizzle with remaining evoo
4. sprinkle with sea salt and pepper
5. Fold the aluminum foil over at the top and then fold each end up creating a sealed pouch
6. bake at 350* for ~ 20 minutes

Be careful as you open the foil, as it will be steaming.  But moist and delicious.  Serve with side salad and roasted sweet potatoes.

Fall :

This soup is all about the joy.  A beautiful way to transition from the flavors of the summer, and the need for more warmth, as the air around us cools.

Thai Tom Kha Soup

4 cup veg stock
1 can coconut milk
2 garlic cloves, chopped
2 inch piece ginger, sliced thin
1-2 stalks of fresh lemon grass, sliced
1 small onion
2 large bok choi leaves, sliced
2 med carrots, sliced
1 1/2 cup crimini or shitake mushrooms, sliced juice of 1 lime
1 Tbsp fish sauce
1 bunch basil or thai basil
2 Tbsp maple or agave syrup
cilantro, garlic-chili sauce, green onion for garnish 1 lb shrimp, peeled and deveined

Simmer veg stock with onion, garlic, lemongrass, and ginger (I put lemongrass in a tea bag so that it was easy to remove and you wouldn’t have to eat around the stalk in the soup) for about 15-20 minutes.
Add carrots and simmer till just soft. Add mushrooms.
Add lime juice, syrup, basil, fish sauce, and shrimp.
Simmer till shrimp is cooked (about 5 minutes)
Stir in coconut milk and bok choy.
Serve garnished with cilantro, garlic-chili sauce, and sliced green onion

Body :

Grapefruit sugar scrub. Utilizing sugar to lift you up, add vibrancy to your skin, and wake your senses.

Grapefruit Sugar Scrub

1 cup melted coconut oil
1 cup brown sugar
1/2 cup sugar in the raw
1 Tbl vanilla
Juice of 1/2 grapefruit
Mix, put in jar. 
Keep jar in the shower. Scrub.