Archive of ‘Recipes’ category

Light in the Darkness, and Green in the Holiday Treats

Sunday, December 21st is the solstice. Winter solstice – or longest night of the year – in the Northern Hemisphere and Summer Solstice – or longest day of the year – in the Southern Hemisphere.

The term solstice comes from the Latin word solstitium, meaning “the sun stands still.” That’s because on this day in December, the sun reaches its southern-most position as seen from the Earth. It seems to stand still at the Tropic of Capricorn and then reverses its direction.

Since I live in the northern hemisphere, I will be celebrating by attending a candlelight meditation, gong and yoga nidra session. It will help me go inward to find the light within the darkness. If you don’t already have plans, perhaps you could light some candles and do a yoga nidra practice.

Here are a couple of songs from my dear friend Amy Steinberg for your candle lighting:

And for your yoga nidra practice, I recommend “iRest at Ease” by Richard Miller.iRest_at_Ease_with_Richard_Miller_PhD
(You can find it on iTunes)

Festive Kale Salad

I made this for lunch yesterday and realized that it was the perfect dish for the holidays. Don’t you think it looks festive?

Green in the Holiday Treats• 1 large bunch of Kale (washed, stems removed, and chopped)
• ¼ cup orange juice
• ¼ cup rice wine vinegar (not seasoned)
• 2 tablespoons toasted sesame oil
• 1 tablespoon Tamari or low sodium soy sauce
• 1 tablespoon honey
• ½ cup toasted almond slivers
• ¼ cup dried cranberries
• 2 tablespoons crystallized ginger, minced (optional)

Mix the wet ingredients together and pour them over the kale in a large bowl. Then massage the heck out of the kale to break it down. Then add the almonds, cranberries and ginger and massage some more. (The secret to tender kale is to really work it with your hands. This is not a time to be gentle!)

Blessings of light and joy,

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Kitchari: My favorite healthy, comfort food

stiring the kitchari Fall made her welcomed appearance in Austin, TX last weekend! The soft, cleansing rains and fresh, cool air made me crave a warm nourishing bowl of Kitchari. So I decided to share my favorite healthy, comfort food with you.

Kitchari is an Indian dish that provides strength and energy. Even though it is used by Ayurvedic physicians as a fasting food, it is also used to purify digestion and cleanse systemic toxins. Kitchari provides solid nourishment while allowing the body to devote energy to healing.

You can safely subsist on kitchari for extended periods of time (I did – for 2 months!) in order to build vitality and strength.
Come on into my kitchen and make kitchari with me…

Kitchari Ingredient List from video:

  • 2 Tablespoons Ghee
  • 1 cup split mung dal or chana dal (pre-soaked)
  • 1 cup basmati rice 1 ½ tsp dry ginger
  • 1 tsp turmeric 1 tsp masala
  • 1 ½ tsp mustard seed
  • 1 ½ tsp cumin
  • ½ tsp asafetida (hing)
  • Salt to taste


Lately I’ve been making myself a lower glycemic version of the traditional kitchari recipe. I substitute 1/2 cup quinoa for the 1 cup basmati rice. I love the nutty flavor and added protein of the quinoa.



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Q: Biggest mistake people make when it comes to detoxifying?

A: Not doing it.

My detox story in 3 Haiku:

I meant to spring clean
But my life got so busy
I just let it slide

There are so many
How do I know which to pick?
Drats! Now it’s too late.

Surely there’s a way
To help my body detox
And still live my life

As you know, I believe our bodies need a seasonal cleanse. Optimally four a year. Minimally one a year. In 2013 I did zero. What???

So in March, when I had the chance to go to Sanoviv, one of the premiere Functional Medicine institutes in the world to spend a week detoxifying AND getting certified as a Nutrition Advisor in digestion and detoxification ~ I jumped on it.

Here’s what I learned: WE ALL need to help our bodies detoxify on a daily basis ~ and on top of that, we need to give our digestion a rest and allow for deeper detoxification a few times a year. Period.

One of the easiest ways to help our bodies detoxify daily is to start each day with a green smoothie loaded with fiber and probiotics.

Here’s my favorite morning blend:

2 cups purified water

2 cups spinach

1 organic Granny Smith apple (cored)

Juice of ½ a lemon

Thumb size piece of fresh ginger

1 serving protein powder (my favorites are USANA Nutrimeal Free  or Plant Fusion)

1 scoop Fibergy (this product not only has fiber to help with detoxification but also prebiotics which feed the probiotics and make it easier for them to populate your intestines)

Probiotics (I use a powdered probiotic that I put directly in my smoothie.  You could take a capsule.  Whatever works best for you!)

Add flavored stevia to taste (my favorite is Sweet Leaf Valencia Orange Flavored Stevia)

(I get the spinach, apples, ginger, stevia and Plant Fusion at my local food co-op.  You can get the USANA products here.)


Who said detoxification had to taste bad? This detoxifying smoothie is ridiculously delicious!  ENJOY!!

Light a candle, eat chocolate, connect and dance…

Mother Nature on Britt’s Yoga Farm is stunning! Last Sunday, before the events of the week unfolded, I led a retreat at my good friend Britt Bensen’s YogaFarm.  The whole day was amazing!  We did yoga, danced, laughed, connected, cried, ate, walked in nature and, most importantly, remembered who we were…returned to the center of our beings.


Our prayer was that the love, peace and joy we all experienced during our sacred time together be a blessing to all beings.  Little did we know how needed that prayer was.
Mother Nature on Britt’s Yoga Farm is stunning!

In order to bring some of the delicious goodness of our retreat into your home I wanted to share the recipe for the amazing, anti-oxidant-rich, raw chocolate dessert Britt made.  (I highly recommend you visit Britt’s website to get more of her recipes and learn more from her!)

Chocolate balls

  • 1 cup raw walnuts
  • 8-10 pitted medjool dates
  • 1/2 cup powdered cacao
  • 1 T. ghee or coconut oil
  • pinch of sea salt
  • raw cacao nibs

Super simple, super food:
In a food processor, chop the walnuts until they make a course walnut flour. With the food processor on, slowly add the pitted dates. Then add the powdered cacao and the salt. The mixture should hold together when you pinch it in your hands — if it doesn’t add either a little more ghee, coconut oil, or water.

Roll them into balls, then roll them in more cacao and/or raw cacao nibs. You can make the outsides even more scrumptious by rolling them in gogi berries, ginger flakes, coconut flakes, or add a little cinnamon or fennel powder to the cacao before rolling.

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Green Goodness

Yesterday I was messing around in the kitchen and put together the BEST SMOOTHIE EVER!  So, I wanted to share the delicious and nutritious taste explosion with you.

Here are the ingredients I used:

  • 2 handfuls of organic spinach
  • 1 Granny Smith apple, cored
  • 1 Meyer’s lemon – just the juice (from my neighbor’s tree…oh, my gosh, was it good!)
  • 2 thumb-sized chunks of ginger (giant thumbs because I love ginger)
  • 3 scoops of Vanilla Nutrimeal
  • 16 oz of ice and water


  • Put ice and water to the 16 oz. mark on the blender.
  • Blend in 3 scoops of Vanilla Nutrimeal (or one cup greek yogurt + a little stevia).
  • Add spinach, the cored apple, the juice of the lemon and ginger.
  • Blend until smooth.

I use a (19 year old) Vitamix to blend my smoothies.  I’m sure you could use a regular blender, too.  Just blend until smooth.

If you don’t have Vanilla Nutrimeal you can get it here or you can substitute one cup of greek yogurt and some stevia to taste.  I’ve used both of those protein sources and the smoothie is great!!!

I’d love to hear your favorite green smoothie recipe.  Please share!


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