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Posts tagged with 'spring'

Recipes: Raw Vegan Chocolate-Glazed Donuts

After the most blissful week of camping in Joshua Tree for Spirit Weaver’s Gathering, I drove back to the coast to quench my dry desert thirst with a few days of LA meandering, filled with juice bar explorations, farmer’s market wanderings and beachside picnics. I finally got the chance to check out my dream of a juice bar, Moon Juice, when I was …

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Recipes: Dandelion Detox Juice

As we breath in the last few breaths of spring, I am excited to share with you all some exciting news…drumroll….today I’m releasing my very first eBook for purchase online! As you know, I’m an avid year-round juicer, but I also believe in the power of eating seasonally and following the natural rhythms of the earth. I wanted to create a guide that allows you to reap the benefits of daily …

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Recipes: Cinco de Mayo Taco Feast

Around here, Cinco de Mayo means giant feast with all my favorite Mexican-inspired flavors. May 5th is also my good friend and neighbor’s birthday (her nickname is Cinco because of this – send her some birthday love!), so we have double the reason for a serious taco celebration! This year, I’ve pulled together for you a party of my favorite tried-and-true mostly raw, completely vegan taco …

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Recipes: Spring Gnocchi with Beet Green Pesto

These days, I’ve been trying to take life a little bit slower. To enjoy the pause between moments, to slow down to reconnect.  In fact, this is a theme I’ve been consciously exploring this year. When I was first starting my business and even before that, back to when I was working my first real salaried job out of college, I had this intense drive to work as hard as …

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Film: Vidya Seasonal Kitchen | Spring

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You may have recently caught me dancing in my kitchen to capture the perfect lighting for a video shoot. And now, I’m excited to finally unveil what I’ve been dancing for!  Drumroll….I’ve teamed up with Choate House again to bring to you a new quarterly video series: The Vidya Seasonal Kitchen.  Each season, I’ll share a peek …

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Recipes: Snap Pea, Parsley & Dill Soup

With this hot summer sun, I’ve been craving a cold soup for weeks now, but haven’t felt inspired to test out any new recipes.  Then I came across this recipe on Sarah Britton’s blog, My New Roots, for a chilled parsley and green pea soup.  Her recipe was a cooked variation served cold. It looks incredible, but without onions or broth around, I opted to test …

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Recipes: Radish & Hemp Seed Tabbouleh

My first introduction to real tabbouleh was through my Lebanese friends in DC.  My college roommates and closest friends were from Beirut, so we’d spend a few evenings throughout the year eating incredible home cooked Lebanese food with their families.  I was straight up spoiled. They had a big influence on my culinary tastes, and you’ll find my kitchen always stocked with za’atar, sumac, and plenty of fresh …

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Recipes: Vanilla Rhubarb Tartlets

Get ready for a slew of summer dessert posts! Right now, I’m inspired by all the fresh berries and gorgeous produce that’s in season now. This post in particular was inspired by my summers growing up in Southeast Alaska, where rhubarb grew like weeds in our backyard.  Not much really grows in the leached out soils of Ketchikan, where the annual rainfall can be as much as 200 …

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Recipes: Activated Almond Milk

To activate nuts means to soak and dehydrate them, releasing the enzyme inhibitors and naturally occurring chemicals that protect the nut from animals, bacteria, viruses and weather.  This compound, called phytic acid, is the principle storage form of phosphorous in plant tissues, especially found in bran, nuts and seeds.  Phytate, as it’s called in salt form, is not digestible to humans or non-ruminate animals because we lack the enzyme phytase …

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