Adaptogenic Chyawanprash Rooibos Latte

In honor of Earth Day, I’ve partnered with some of my favorite bloggers to raise awareness about the environmental impact of plastics and to share some ways to reduce plastic waste (be sure to follow the hashtag #breakupwithplastic to see all the other posts). There are so many ways to have a positive impact and I know it can feel overwhelming at times, which is why I’ve put together a list of simple tips to get you started. What’s important is to commit to something that resonates with you and that feels achievable. Don’t try and change too much all at once and remember that nobody’s perfect, but we can all do better.

One thing I’ve been working on lately is reducing the amount of plastic packaging I bring into my kitchen. Last week I went through my fridge and pantry and pulled out everything in plastic packaging. I was surprised by the amount of packaged food I still regularly buy (miso, frozen fruits and veggies, ketchup, sriracha, nori, pasta etc.) despite my best efforts to eat whole foods and mostly plants. Laying everything out on the counter served as a powerful visual reminder that I can do better. For me this means making more of an effort to source ingredients in bulk, buying extra produce like rhubarb, peas, corn, and berries in season and freezing them for the rest of the year, and making things from scratch as much as possible. One of my favorite things to make from scratch is nut milk. Store bought nut milks often come in plastic bottles and contain harmful additives. And the homemade stuff tastes so much better. So today I’m sharing the recipe for my homemade almond milk and this Adaptogenic Chyawanprash Rooibos Latte made with floral rooibos tea, vanilla, and spicy, sweet chyawanprash. Continue reading for the recipe and some more tips to reduce plastic waste…

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Oatmeal Cookie Bites from The Minimalist Kitchen

I’ve been munching on these oatmeal cookie bites from The Faux Martha’s new book The Minimalist Kitchen all week. They’re simple, healthy, and make a perfect snack. Be sure to check out Melissa’s book for weeknight meal inspiration and kitchen organization tips and continue reading for the recipe. I’ll be back next week with a vibrant spring recipe and some earth day inspiration for you. XO

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Pistachio Rose Matcha Latte

Grief doesn’t come in five linear phases like they say. It’s unpredictable and unreasonable. At least that’s been my experience. It’s been over two years since my sister committed suicide and  even though I don’t feel that deep, aching sadness on a daily basis anymore, I have no doubt that the grief has lodged itself deep in my bones. When I least expect it, it rears its ugly, beautiful head and breaks free in showers of tears, shudders and moans, thrashing and roaring, leaving an exhausted, shattered, shell in its wake. But, as painful and depleting as it can be, I believe that sometimes we need to experience that emptiness in order to find fullness again.

I’ve been thinking a lot recently about how we’re taught from an early age not to express certain emotions. How sadness, grief, anger, frustration and even elation are all taboo. We’re taught to take a deep breath and remain calm. Otherwise, we’re “crazy.” What if instead, we were taught to let it all go; to express our feelings freely, however they choose to manifest themselves? I think we’d all be happier, healthier human beings if we felt free to laugh uncontrollably, dance in the streets, yell, sob, moan, and shake.

Last month, during my seasonal Ayurvedic cleanse, while lying in shavasana one day, I lost control of my body and started crying, shaking, flailing and screaming. The episode lasted only a few minutes, but to be honest, it scared me a little. I felt totally out of control (something that’s always been hard for me) and immediately started wondering if I was losing it and having a mental breakdown (an ongoing fear of mine that I’ve been working on). In reality, it was just my body letting go of some of that grief and anger I’d been holding onto for years. Afterwards, I felt lighter and freer; a weight lifted. There was more room in my heart for all the good stuff. I’ve heard from multiple people who have had similar experiences and feel more strongly than ever that expressing our emotions is essential for long term mental, emotional and physical health and well-being. Wherever you are, whatever you’re doing, don’t be afraid to feel. To quote one of my favorite childhood songs, “It’s alright to feel things, though the feelings may be strange.”

And after you’ve listened to the song and had a good, long, ugly, beautiful cry, go make yourself a cozy Pistachio Rose Matcha Latte. Continue reading for the recipe…

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Green Pea Hummus from First We Eat

Happy Spring! I hope you’re all enjoying the warmer weather, the blossoms and buds, more time outside breathing fresh air, and all the green things. This Green Pea Hummus from my friend Eva’s new cookbook, First We Eat, epitomizes Spring and I’m excited to be sharing the recipe with you today. I first met Eva four years ago in Portland. I had just started Tending the Table and was eager for advice and mentorship. Being the kind and generous person that she is, Eva agreed to meet with me, no questions asked. I remember being amazed by her openness and encouragement. She wasn’t worried about competition; she just wanted to share her passion for food and photography with the world. Over the years Eva and I have become friends, bonding over our shared love of dogs, cooking from scratch, backyard chickens, homesteading and nature. Eva is bubbly, bright, strong and unstoppable. She’s an incredibly talented photographer and a thoughtful cook and her new book is exceptional. Organized by season, First We Eat, is packed with stunning photographs (seriously, jaw-droppingly, stunning), delicious recipes,  sustainable sourcing guides and gardening tips. Be sure to check it out and continue reading for some link love and the recipe for Eva’s Green Pea Hummus…

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Beet Hibiscus Rose Cheesecake

Hello there! I’m back after a week away and to celebrate I’m sharing the recipe for this Beet Hibiscus Rose Cheesecake with you. Why am I celebrating? Well, I took last week off to do my annual Ayurvedic seasonal cleanse and it was INTENSE. I’ve been doing this cleanse for years but this time around it was totally different. Maybe because my body really needed it or because I took a break from work and social media to really turn inward. Who knows, but it was physically and emotionally cathartic in a really profound way. I want to share more about my experience with you, but I haven’t quite processed it all. More soon. For now, I’ll just say that I feel like my body really worked through some stuff in a healthy and productive way. I’m spending this week rejuvenating and nourishing, which means lots of healthy fats, and soothing and grounding flavors. That’s where this cheesecake comes in. I used a base of soaked cashews and coconut milk and added Mountain Rose Herbs’ beet root powder for its rosy color and sweet, sweet flavor. Bright, tangy hibiscus flower powder and floral rose water balance out the earthiness of the beets. It’s creamy, rich and makes a perfect post-cleanse treat. Continue reading for the recipe…

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Epic Savory Breakfast Bowl

Hey friends! It’s been a little crazy around here with the puppy (he and Roux are currently running the length of the house, wrestling, smashing into tables and chairs, yelping and panting, squeaking all the squeaky toys, and just generally creating chaos) but I wanted to pop in real quick and share the recipe for this epic savory breakfast bowl with you. I first made this breakfast bowl a few weeks ago in the Methow. Then, I made it again at the blogger retreat in Palm Springs. It was such a big hit both times that I decided to share it with you here. It’s hearty and satisfying with brown rice, spinach, avocado, miso honey glazed carrots, turmeric fried eggs, cilantro, and a creamy maple cumin dressing. Basically, it’s my dream breakfast! I hope you love it as much as I do. Continue reading for the recipe…

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Palm Springs

I spent last weekend at a blogger retreat in sunny Palm Springs. The weekend was filled with poolside plant based ice cream parties, diy facials, early morning walks, homemade chickpea pasta, roasted sweet potato tacos, epic falafel bowls with magic sauce, watermelon cilantro limeade and hibiscus iced tea, savory breakfast bowls (recipe coming next week), hikes in Joshua Tree, yoga, and long talks about purpose, passion and how to make the world a better place. There were so many moments of pure joy, uncontrollable laughter, raw emotion, vulnerability, honesty, and love and I can’t help but feel amazed by the deep friendships that formed in just a few days. So much is possible when we create space for each other. Eva, Shelly, Trisha, Sarah, Renee, Lindsay, Carly, Kimberley, Sophie, and Lily, thank you from the bottom of my heart and see you next year! Continue reading for some photos from the weekend…

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