Los Angeles Times
June 16, 2018
"4 healthy summer reads" by Kavita Daswani
"More than four decades later, the founder and owner of the rustic-chic health retreat — where guests pay $5,500 for an intense week of diet and exercise — has just launched her first book. It has 100 vegetarian recipes from Ashram chef Suzie Spring Bohannon including popular dishes such as savory curried oatmeal."
June 13, 2018
"Hollywood's Favorite Detox Resort Launches a Delicious Vegetarian Cookbook" by Sally Singer
"Now Hedberg has published a cookbook, The Ashram Cookbook: The Way We Eat (Assouline), with recipes from the center’s menus (and a few extras created by its favorite raw food guru, Suzie Spring Bohannon). “I wanted people to be able to have a little bit of the Ashram in their homes,” Hedberg explains. “It is about the energy of the Ashram—joy and laughter and lots of love. I want people to have fun with it.”"
The Hollywood Reporter
June 13, 2018
"Eat Like Oprah and Cindy Crawford With The Ashram's New Cookbook" by Stephanie Sporn
"Thanks to a new Assouline book, The Ashram Cookbook: The Way We Eat, the retreat's wholesome and delectable food can now be made at home. On Tuesday at Clover Grocery, a market offshoot of the West Village restaurant Cafe Clover, Hedberg and producer Price Arana (Ashram devotee and owner of The Press Cabinet advertising agency) hosted an intimate dinner where guests tried more than 10 of the book's recipes, which were created by Ashram head chef Suzie Spring Bohannon. Dishes ranged from a hearty cream of maitake mushroom soup to nori rolls and baked yams with Moroccan vegetables and cashew sumac yogurt sauce. One could also indulge her sweet tooth with rosé sangria and a slice of scrumptious carrot cake."
June 8, 2018
"Curried Mountain Oats with Ginger Flax Dressing: Turn breakfast on its head with this hearty recipe from California's famed Ashram retreat" by Andrew Bui
"Before there were kale smoothies, yoga escapes and grain bowls, there was the The Ashram, L.A.'s famed wellness retreat and the source of most of the health trends you see today. Now, the retreat's cofounder, Catharina Hedberg, and chef, Suzie Bohannon, are bringing that California experience (and its vegetarian recipes) straight to you via The Ashram Cookbook: The Way We Eat, published by Assouline."
Featured "Chocolate Lift-Off" recipe from The Ashram Cookbook: The Way We Eat by Catharina Hedberg and Suzie Spring Bohannon. Reprinted by permission of Assouline.
"This spiced chocolate concoction is an antioxidant, neurotrophic brain booster that delivers a palpable feel-good mental stimulus without the jittery crash of coffee. It also provides solid immune system and longevity support, counterbalancing and mitigating the physical depletion that often accompanies periods of stress and overexhaustion. The medicinal mushroom known as lion’s mane has been shown to induce Nerve Growth Factor (NGF) synthesis in nerve cells, supporting memory and the nervous system."
June 8, 2018
Well + Good
June 5, 2018
"Eat like an A-Lister at home with this celeb-favorite wellness resort's new cookbook" by Tatiana Boncampagni
"Now, almost 15 years since my visit and 40 years since its founding, the celebrity wellness mecca has released The Ashram Cookbook: The Way We Eat (Cindy Crawford wrote the foreword, naturally) a gorgeous collection of vegetarian recipes for everything from its famous soups and salads to grain-based dishes, nori rolls, and sweets. There’s also a section filled with dressings, nut-based cheeses and sauces, plus additional notes scattered throughout the book, explaining the specific health benefits of various ingredients."