Purist
August 13, 2018
“A Feast for Mind, Body and Spirit: The Ashram Cookbook” Interview by Cristina Cuomo
CC: Can you tell us some foods you recommend eating every day?
Vibrant, leafy salad greens. Add a little of various greens like spring mix, arugula, romaine, chard, kale, mache, mizuna and dandelion to whatever else you are eating. Greens provide chlorophyll, minerals and antioxidants to help you feel satiated. Good sources of fat are important to address inflammation, and have many other health benefits; opt for raw nuts and seeds, cold-pressed oils, olives and avocados. Fermented foods like sauerkraut are vital for gut health. Let’s not forget to have a healthy sweet treat: a beautiful bowl of colorful mixed fresh berries!”
Celery Waldorf Salad With Zesty Honey Lemon Cashew Dressing Recipe by Suzie Spring Bohannon from The Ashram Cookbook, The Way We Eat: Recipes for Healthy Living, (Assouline), assouline.com
https://thepuristonline.com/2018/08/a-feast-for-mind-body-and-spirit/
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."
http://www.latimes.com/health/la-he-health-20180616-story.html
Vogue
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."
https://www.hollywoodreporter.com/news/eat-like-oprah-cindy-crawford-ashrams-new-cookbook-1119862
Tasting Table
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."
https://www.tastingtable.com/cook/recipes/savory-oatmeal-recipe-ashram-california
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."
https://www.thriveglobal.com/stories/33265-this-recipe-boosts-your-energy
Thrive Global
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."
https://www.wellandgood.com/good-food/the-ashram-resort-cookbook-recipe/
Centurion Magazine
April, 2015
“Aro-Hā: Personal notes” by Tricia Welsh
"Unlike some holistic retreats, meals here are wonderfully fulfilling, with mouthwatering dishes inspired by Mediterranean, Asian and Moroccan flavours and created by Brazilian-born wholefoods chef Rani Silva, who works in tandem with Los Angeles-based Suzie Bohannon, food consultant to The Ashram and author of No Sweeter than The Ripest Cherry."
MiNDFOOD
January 31, 2014
“Good eating” by Liz Hancock
“For the retreat’s meals, Suzie created dishes made with 40-50% leafy greens such as kale, and which are high in protein and healthy oils, free from gluten, sugar, caffeine, alcohol, and largely raw and vegan. “The trick for Aro Ha was how to get more greens into the menu, but for it all to be appetizing and inventive with lots of different textures.”
We may know about the idea of boosting your intake of fresh greens and vegetables, but it’s often hard to incorporate the more unusual vegetables in our meals at home. “When you start eating more greens, in salads or as juices, you start craving them. I like serving tender, fresh, mild greens such as salad leaves, combined with spicy greens like arugula and watercress, and finely minced dark greens like kale, chard, and lambs quarters. Then you add a dressing that makes you want to lick the bowl. The philosophy of smoothies in the morning is also important, as that’s an easy way to get the greens in your diet, even by adding fruits like blueberries, and herbs and spices [for taste].””
Kris McIntyre
“Designed by Californian-based chef and author of ‘The Ripest Cherry’, Suzie Bohannon, Aro Hā’s signature menu is based on a predominantly raw, vegetarian wholefood diet. Gluten free, paleo and ‘enzymatically active’ are all par for the course in the surprisingly satisfying and healthy dishes served up in the communal dining room.”
https://www.krismcintyre.com/aro-ha-new-adventures-in-wellbeing