Nourishment for your body and mind


This section is designed to give you tools, recipes, and soul food…

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Is it healthy food made with love? A walk in nature? Time to sit and be still?? Or maybe you need to do something creative to carve out a deeper connection within through creativity. Below is a collage making workshop. Set aside 1 hour and gather your materials. ( you’ll need pasteboard, magazines, glue, scissors, snacks and set aside undisturbed time.)

Sometimes getting creative can feel like soul food. Nourish yourself with a collage workshop here.



For vibrance

Checking in with self love status. Connect in and let your self PLAY in the kitchen. Become enchanted with the taste, touch, smell, color and flavors and give yourself permission to get messy, make mistakes, try things outside of recipes and to enjoy the process of making food for yourself or others!

Greener Than Green Juice Mushroom Risotto Avocado Salad

You will need a heavy duty juicier. 3 tbsp olive oil 2 1/4 oz mixed red and green lettuce leaves

1 large bunch organic Kale 2 large garlic cloves 1 1/4oz fresh arugula

1 large bunch organic Spinach 3 tbsp butter 4 scallions, finely diced

1 page bag of organic juicing apples 4 shallots chopped 5 tomatoes, sliced

2 inches organic ginger 1 1/2 cup risotto rice 1/4 cup walnuts toasted

2 organic lemons 2 tbsp white wine 2 avocados

Makes large pitcher of green juice. 1 tbsp lemon 1 tbsp lemon juice

3 1/2 cups Veg Stock * LIME DRESSING

finely grated lemon rind 1 tbsp sour cream

salt and pepper 1 tbsp chopped fresh parsley

1 tbsp each of fresh parsley and cilantro 3 tbsp olive oil

* heat oil in skillet low heat, add garlic, mushrooms 3 min, set aside. pinch of sugar

*heat butter in large pan, med. heat, add shallots cook 3min. salt and pepper

*add rice and cook stirring 2 min. , pour in wine and lemon juice. Add

cup of the stock, until absorbed then continue to add stock this way.

* When almost all fluid absorbed add in mushrooms, lemon rind, salt/pepper

* add herbs chopped, serve immediately

Hemp SEED Basil Pesto Spicy Citrus Broccoli Easy Cherry Pie

Vegan and raw Spicy Citrus Sauce Pilsberry prepared crust

2 large garlic cloves 3 tbsp raw sesame tahini

2 cups basil leaves 2 tbsp coconut aminos 4 1/2 cups pitted cherries

1/2 teaspoon miso 2 tbsp cold pressed sesame oil 1/4 cup cornstarch

1/2 teas himalayan salt 1 tbsp raw honey or agave nectar 2/3- 3/4 cup sugar depending on sweetness of cherries

1/4 teas black pepper 2 cloves garlic , minced teas vanilla

3/4 cup hemp seeds 1 teas grated orange zest 1/4 teas almond extract

1/2 cup cold pressed olive oil 1/4 grated ginger 1 tbsp lemon juice

*Process all in the food processor adding hemp and olive 1/4 teas crushed chili pepper 1/8 teas salt

oil last. Serve on tomato slices, crackers, breads, cucumbers, 1/4 teas Himalayan salt 1 tbsp cold unsalted butter

or a dressing on salads. VEGGIES 1 egg yolk

2 1/2 cups broccoli florets, very thinly sliced 1 tbsp heavy whipping cream

1/2 cup diced red bell pepper additional sugar for top of crust

2 small scallions, very thinly sliced *heat oven 450. I a large bowl combine

3 tbsp raw sesame seed, divided for garnish all ingredients minus butter. Set aside.

* combine all ingredients. Prepare pie dough/pan directions on label.

Add cherrie mixture, dot with butter and sprinkle sugar.

Cover with top crust, cut slits and sprinkle sugar.

Bake for 20 minutes then reduce heat

heat to 350 and bake 40 more minutes. Let cool at least 2 hours.

Easy Bean Soup

4-6 large cans organic black beans

2 large jars organic salsa

1 large organic onion

2 tbsp olive oil

1 large organic red pepper

3 cloves garlic

1 large can organic crushed tomatoes

large bunch cilantro

sour cream and cheese garnish

In large pan sauté olive oil with garlic, add onions and pepper.

Add all rinsed beans, 2 cans salsa, and crushed tomatoes.

Season to taste, add cilantro before serving. Sour cream and

cheese added as served.