This super fresh, easy to assemble gazpacho is so delicious and absolutely brimming with all the best late summer fruit and veg. This recipe is pretty forgiving, so if you don’t have quite enough of something, or an abundance of an ingredient, feel free to play around!

There are two things to keep in mind when making blended soups. 

  1. You need some sort of fat so that the waters from the fruit and veg emulsify with the fat and result in a creamy, delicious texture -- rather than something more slushy like.  
  2. Create texture with garnishes! This is kind of a life philosophy of mine - but especially important when it comes to blended soups.  When serving, put out an array of little bowls with some of your favorite garnishes in them. This is fun for kids (and adults!) who want to personalize their dish. PLUS you're going to be staring down at a rainbow of delectable goodness - that's a always a plus!
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Superfood Spotlight!

This has all sorts of summer superfood I want to spotlight is the all mighty T O M A T O! Tomatoes contain all four major carotenoids: alpha- and beta-carotene, lutein, and lycopene. They are especially high in lycopene, one of the more potent antioxidants of the bunch. Speaking of antioxidants, they contain all threeof the big boys: beta-carotene (which has vitamin A activity in the body), vitamin E, and vitamin C. Note that when tomatoes are eaten along with healthier fats, like avocado or olive oil, the body more readily absorbs this nutrition - two to 15 times more easily, according to a study from Ohio State University. (Another reason to get some good fat in there!)





To the recipe!


  • 1/2 watermelon, chunked (approx 6 cups)

  • 1 bell pepper, diced

  • 3 ripe tomatoes, diced (heirloom are delicious—but whatever tomatoes you have kicking around would be great too. If using cherry tomatoes, aim for 2 1/2 cups)

  • 1 large cucumber, chunked

  • 2 shallots or 1/2 red onion

  • 1/2 bunch cilantro

  • 1/2 bunch fresh mint

  • 1 hot pepper, (I like jalapeño)

  • 3 cloves garlic

  • 1/4 cup olive oil

  • Juice of 1 lemon

  • Juice of 1 lime

  • 1/2 tsp cumin

  • sea salt and black pepper to taste


  1. Place all ingredients into a powerful blender or a food processor.

  2. Blend until fairly smooth.

  3. Serve with garnishes of your choosing.

  4. ***Keeps for a couple of days in an air-tight container in the refrigerator.


• chopped cilantro
• corn kernels
• cherry tomatoes, halved                                                                                                      
• red onion, diced
• avocado, diced
• chopped scallions
• cucumber, diced


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It’s  S U M M E R, and in Traditional Chinese Medicine - this is the season that is all about J O Y.

Joy is an interesting emotion. I think of it as one part of a continuum, and that continuum includes sorrow, disappointment, loss, and grief - all complex emotions in their own right. The commonality is a deep gratitude: in order to feel sorrow there likely was something deeply beautiful that inspired gratitude (prior to sorrow). Similarly joy dislike a crescendo of a potentially sorrowful time. Gratitude and depth of emotion feel like key ingredients to truly tasty Joy!

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All that change has effected the way I feel in my body, my energy levels, and my ability to focus. Luckily -- I know the secret to getting back on track in a flash: a solid morning routine and a day of detoxifying, nutrient-dense eats.

You can turn to this 1 -Day Reset if you've been traveling or if you're just feeling less vibrant that you would like. I recommend giving this a try if you’ve been feeling bloated, achy, low-energy, or unfocused. These are all signs that your body may be under stress and therefore inflamed. 

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Smoothie love!

A non-negotiable for me is drinking up a green smoothie every. single. day. I see the smoothie as a vehicle for the nutrition I want to be SURE that I get each day: a variety of anti-oxidants, vitamins and minerals (depending on the ingredients), the living enzymes from raw plant foods which aid digestion, and loads of fiber to keep the small intestine scrubbed and my intestinal villi buoyant (so  my nutrient uptake is top notch).

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PLUS…it has the 6 Ayurvedic tastes in it! In Ayurveda the 6 tastes represent balancing flavors to the constitution: sweet, sour, salty, bitter, pungent, and astringent. We tend to get plenty of the sweet, sour, salty tastes in our standard American diet, but without the balancing flavors of bitter, pungent and astringent — flavors that our bodies crave — we don’t feel satiated, and we grab for more and more food...

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Dal is incredibly versatile and has become a dish that I turn to again and again for a fast and satisfying meal. The versatility is really what makes me swoon.  By making a few small changes to a basic recipe, you can create a whole new dish. I love to change up dal by adding different veg - depending on the season. You can also be playful with different spice profiles, as well as different mediums for the broth. For a light version use water, for something heartier go for coconut milk. Finding staple recipes that you can easily and satisfyingly change up is the KEY to cooking for yourself at home! . . .

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