Nothing like the savory taste of miso and sautéed shallots to transform carrots into bowl-licking goodness. The extra kick of ginger doesn’t hurt either. Here’s a how-to video for this iconic, dog eared recipe from “The Way We Eat,” made back in 2020 during the early days of the pandemic. Previously posted on Instagram, I’ve decided to give this morsel of hilarity a permanent home here. You’re welcome.
Read moreSchizandra Berry Smoothie
And now I will share with you my ALL TIME FAVORITE smoothie recipe, the world renowned Schizandra Berry Smoothie. I have often describe this smoothie as a magic trick, having performed this feat of transformation many times during my Ashram recipe classes to the dazzled, amazed and pleasantly surprised delight of the guests. What’s the catch here, you might be wondering… well here it is: this is actually a green smoothie in disguise!
Read moreAro Ha's Earl Green
In honor of the love affair we’ve all been having with Earl Grey and the bergamot orange for nearly 200 years, I would like share my latest green smoothie breakfast solution, which brings the thrill of Earl Grey back to mornings without the caffeine.
Read moreAncho Roasted Squash with Smokey Piñon Dressing & Tomatillo Salsa
Ancho roasted butternut squash with a Smokey Pinon Dressing and Fermented Tomatillo Salsa -- perfect salad dinner for the fall and now on the menu at The Ashram Retreat in Calabasas!
Read moreMaitake Miso Soup (and other tips for surviving cold/flu season...)
"Maitake" means "dancing," and these mushrooms were named such because in days of yore people used to dance for joy when then they found them -- not only because they have awesome anti-viral & anti-cancer properties, but also the renown for their curative powers would fetch them a fair price in the market.
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