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“Eat to live, and not live to eat.”

Benjamin Franklin (1706-1790)
‘Poor Richard’s Almanac’

“The Creator, by making man eat to live, invites him to do so with appetite and rewards him with pleasure.”

Jean-Anthelme Brillat-Savarin (1755-1826)
‘The Physiology of Taste’

In addition to yoga, I am passionate about the evolution of nutrition and exploring new and interesting ways to make healthy foods pleasurable. Below is a continuing list of some of my favorite creations.

Raw Chreesy Kale Chips


1-2 bunches of kale, wash, de-stemmed and torn into pieces
1 clove garlic
1 C Cashews, soaked
1/4 C Nutritional Yeast*
1/3 C water
2 table spoon extra virgin, organic olive oil
1 teaspoon organic apple cider vinegar
1 teaspoon raw organic agave syrup
1 teaspoon raw organic tahini
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamon
1/2 teaspoon Himalayan or Celtic sea salt
dash of powdered ginger
dash of cayenne powder to taste


Soak cashews in 2 cups of water for 30 min to an hour. Discard the soaking water and rinse the nuts.

With processor running, drop in garlic and mince.

Add the rest of the ingredients and process until smooth consistency.

Pour over kale chips in a bowl and massage until kale is coated.

Dehydrate on dehydrator screens at 115 for 4-6 hours or until crisp.

Or Bake in preheated oven at 350 for 10-15 min Bake until the edges brown but are not burnt+

*Nutritional yeast is not raw but used frequently in raw food recipes.

+Obviously, baked Kale chips are not raw, but if you don;t have access to a food dehydrator then alas!!

Raw Banana Chia Pudding With Whole Vanilla Bean

This recipe was a happy accident. As I was trying to figure out something to do with some left over cashew whip cream that I had used in a cashew cream chocolate, I decided to combine it with a whole banana and some chia seeds, which I learned in my raw class are GREAT for making pudding! Here is the DELICIOUS outcome:


1 cup cashews
up to 1 cup water
1 Tbsp maple syrup (or preferred sweetener)
The inside of one whole vanilla bean (if available) or one tsp vanilla.
1 ripe banana
2 tbsp chia seeds
1 tsp pure organic coconut oil


Soak cashews in 2 cups of water for 30 min to an hour. Discard the soaking water and rinse the nuts.
Meanwhile soak the 2 tbsp chia seeds in 3/4 cup of water to turn the chia seeds into “Chia Gel” (Chia seeds are hydro-phillic and will absorb the water and turn into a gel for the pudding’s consistency).
Place the cashews in a food processor and blend, gradually adding up to 1/4 cup water (or more as needed) to achieve a smooth consistency.
Add inside of 1 vanilla bean or 1tsp vanilla extract and blend briefly.
Add one ripe banana, chia gel and coconut oil, blend until smooth
Pudding may seem watery at first, but let pudding chill until the chia seeds have absorbed more moisture and the pudding reaches creamy, but stiff “pudding” consistency

Enjoy :)

Raw, Vegan, Salted Almond Chocolate Truffles


(All ingredients can be found at your local health food store, and when possible smaller amounts can be bought in the bulk section to save money)

1/2 cup raw organic almonds
1/2 cup organic raw cacao powder
1 Tsp raw organic coconut oil or coconut butter (the butter has more flesh, so you may have to use more) 1&1/2 Tbsp (or more to taste) raw organic sweeter: honey, agave, maple syrup etc.
2 Tbsp warm purified water
1/4 Tsp pink Himalayan sea salt
OPTIONAL:I also added 1 tsp chia seeds, 1 tsp flax, and some of my favorite greens powder.


In a food processor or bullet chopper, chop raw almonds to desired size.

In a bowl or food processor combine all other items EXCEPT sea salt and almonds. Coconut butter or oil may need to be heated or left in the sun for a moment to warm.

Combine almonds and chocolate mix

Powder hands with some extra cacao powder and roll mixture into little balls (makes about 12, for more simply double the recipe)

Lightly sprinkle sea salt (and/or additional greens powder) on to top of truffle

Store in fridge or freezer until hardened


Before cooling, try rolling the balls in coconut, sesame seeds, grated orange rind, finely chopped almonds, stick in one large almond, or try anything else that sounds good!

Leah’s SEFC Breakfast Casserole


4 slices of Food For Life Brown Rice Bread (or any bread of your choice)
6 eggs
1lb Italian Field Roast Sausage
1 cup almond, rice or dairy cheddar
2 cups rice, soy, or cow milk
1 tsp dry mustard
1 pinch pepper
1 pinch salt
1 tbsp ghee (or olive oil)
1 cup sliced mushrooms
1 cup diced white onion
1 clove garlic
1 cup chopped asparagus

Preheat oven to 350. Cut and cube 4 slices of bread. Place cubed bread in 13×9 greased baking dish. Brown the field roast sausage and cut into cubes or rounds. Spoon field roast over bread. Saute the mushrooms, onions, asparagus, garlic and ghee/olive oil on medium heat until tender. Meanwhile, beat the eggs, milk, mustard, salt and pepper. Spoon veggie saute over mixture, then pour the egg mixture over the entire baking dish. Top with shredded cheese. Bake in oven at 350 for 35-40 min.

The Arborist’s Assistant Shake
aka Lucy Madeline’s Maca Shake

This is a superfood energy shake that my dear friend Lucy (an arboristst’s assistant) makes to help give her energy for her long sloping hikes and tree climbing sessions. It uses raw cacao rather than chocolate and maca rather than coffee to give her a natural buzz for her days of “surveying, locating, tagging, and gathering statistics for protected trees”


2 tbsp Navitas Naturals brand cacao powder (product link)
2 tbsp Navitas Naturals brand maca powder (product link)
3 cups almond or rice milk original flavor
1 cup ice
1 tsp agave

place ice and almond milk in food processor or blender
blend ice and milk together
add 2 tbsp maca
blend contents
add 2 tbsp cacao
blend contents
optional: add additional cacao to taste
blend contents
add 1tbsp spoon agave
blend contents
optional: add additional agave to taste
blend contents (last time, i swear!)
serve in tall smoothie glasses with spoon and straw
serves 2

PS: I am tempted to make this shake into even more of a meal replacement by adding 1/2 of a bananna and 1tbsp peanut butter. Lucy wouldn’t let me do it in her presence though!

Seth’s Refreshing Cantaloupe Smoothie

Seth has been growing some delicious cantaloupe in his community garden plot, so he took advantage of the bounty and found some relief from the Los Angeles heat by making these refreshing smoothies.


2 cups cantaloupe
2 cups ice
juice of one lemon
1 tbsp local honey
juice of 1/2 a lime

since no powders have to be added to this smoothie, the directions are simple. Add all ingredients to blender or food processor and blend contents
serve in tall smoothie glasses with spoon and straw
serves 2

Quinoa Salad
With Olives and Soy Feta

This is a simple warm salad that makes a great side dish. I add brown rice to it to make it more substantial feeling, since the Quinoa feels light. It can be made completely vegan by sauteing the shallots/mushrooms/garlic in olive oil rather than ghee.


1 cup quinoa
1/2 cup brown rice
1 shallot
8 oz crimini mushrooms
6 oz sunergia brand soy feta (Available at WholeFoods)
1/4-1/2 cup of your favorite chopped olives or olive tapenade
1 tbsp ghee (or olive oil)
2 cloves garlic
1 tsp fresh chopped basil
1 tsp fresh chopped parsley
1 pinch salt
1 pinch pepper

quinoa and brown rice:
On the stovetop place the brown rice and quinoa and 3 cups water in a 1 1/2 quart saucepan and bring to boil. Reduce to simmer. Cove and cook until all water is absorbed (10-15 minutes).

saute chopped shallots in ghee under low to medium heat
add chopped mushrooms and garlic saute for 5 minutes
add the basil, parsley, salt and pepper.
place aside and let cool.

when the quinoa and brown rice mixture is done, empty into large salad bowl. add the soy feta, olives, and mushroom and onion saute. that’s it. fast, easy and delicious!

Beth’s Mookie Cuffins
aka Gluten Free Cookie Muffins


3/4 cup butter softened
{try experimenting with earth balance or 1/2 parts apple sauce to cut down on the amount of butter used}
3/4 cup brown sugar
3/4 cup concentrated white grape juice
{i use white grape juice instead of more brown sugar to cut down on the amount of processed sugar used}
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour
{the above mixture can be subbed out with 4 cups of any gluten free all purpose flour mix}
1tsp xanthan gum
1 tsp baking soda
1 tsp salt
2 tsp pure vanilla extract
1/4 tsp cinnamon
2 tbsp soy, or rice milk. (you can also use water, but cookies will turn out more like cookies, less like muffins)
1.5 cups chocolate chips or vegan chocolate chips
1 cup chopped walnuts


preheat the oven to 375. in a large bowl creme butter and sugar together. beat in eggs. in a separate bowl sift together gluten free flour mixture, baking soda, xanthan gum, salt and cinnamon. then stir in the dry ingredients into the butter mixture. add the vanilla and the soy milk. last, stir in the chocolate chips and walnuts.

The size of the cookie is your choice. 1/4 cup size will bake in 8-10 minutes on 375.