It’s been quiet on the blog front lately! Between launching a new website, hosting two retreats, guiding the fall group cleanses, completing my prenatal/postpartum yoga teacher training and studying for my upcoming birth doula training, I’ve been one busy (and blessed!) lady over here. It hasn’t left me much time for recipe testing and exploration in the kitchen. In fact, these days I’ve been coming back to the meals that are tried-and-true …

One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators from around the world.  And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food!  This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there …

One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators  from around the world.  And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food!  This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out …

“There are many roads to the table.”

As you know, my food philosophy tends to blend Ayurveda, macrobiotics and living foods in a seasonal approach. The fundamental principles of these three practices are:

Eat the freshest, naturally-grown, seasonal produce in their peak nutrition
Choose food from local and regional sources
Prepare food in a loving way that promotes balance, harmony and health

Each system emphasizes using whole foods to gain more energy. The …

Welcome Summer! I’ve just returned from a long weekend in Santa Fe + Taos celebrating summer solstice with my sweet sisters and preparing for our Spirit of the Rose | Chakra Awakening Retreat Journey this August. The sun was intense, to say the least, and even though we were dipped into the mineral springs half the time, I found myself shying away from the heat …

One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators  from around the world.  And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food! This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there …

Before college, I spent a dreamy summer living in Nice, France – a gorgeous city on the turquoise waters of the French Riviera. For a while, I dated this Niçoise man who lived with his bohemian mother, her name was Fanny. She always wore one long feather earring in her right ear, a flowing patterned kaftan and the perfect coiffe of loose curls tumbling from the top of her head. …

There’s a delicate art to making a red sauce. I know so because I watched my Italian father and aunt spend years refining and perfecting the process of our family recipe. A good sauce takes a minimum of 8-10 hours, beginning with the slow process of sweating the onions on a low heat. Of bringing the garlic to the perfect light golden caramel color. Of balancing the tomatoes vs. herbs …

One of the greatest parts of food blogging is being able to connect with incredible artisans, makers and culinary creators  from around the world.  And if there’s one thing I’ve seen in this community – there are some seriously talented women out there shaping the way we eat, think, and feel about food! This year, I decided to launch a new series on the Vidya blog to highlight some of the kitchen goddesses out there who …