Pressing Tofu

Hello, my tofu-loving veg-heads!

First off, I bet none of you reading loves tofu as much as my 18 month old daughter. She seriously goes crazy for it!! …right out of the package! …and this is how I used to go crazy for it too, until I started pressing it!

Truth be told, I got my tofu press (pictured above) as a gift an embarrassingly long time ago, and it had been living in my cupboard until recently. I feel silly that a devoted vegan such as myself has just gotten on the Tofu Express, lol! Get it? 😉

So, why should you press tofu? Well, tofu is packed with water, and then it’s packed in water. So much water will naturally dilute any flavor, and this, my friends, guaranteed, is why many people say they “hate” tofu, or that the flavor is bland or boring. When you press the water out, you allow much more room for FLAVOR!! Many tofu recipes you will find instruct you to drain the tofu, cut it into cubes or slices and then cook it, and they are missing the one crucial step of SEASONING it! You don’t find recipes for beef or chicken without some seasoning instructions, so you have to show the same kind of love to tofu!!

You can marinade it the same way you would anything else, with your favorite herbs, spices and liquid seasonings such as tamari, teriyaki, or your fave veggie broth.

You can press your tofu by using a tofu press (like the one you see pictured) or you can use the “book & plate” method. Take a plate and line it with paper towels or a clean kitchen towel. Place the tofu block on the paper towels and put another layer on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or anything else heavy that would do. You’d want to press it for at least 30 minutes, if not overnight.

If you do cook with tofu regularly though, it may be worth it to invest in the tofu press. 😉

How many of you already press your tofu? What’s your favorite way to cook it? Share below, if you feel inclined! Definitely share some yummy recipes, if you have them!

Happy pressing!

 

 

 

Tasty Vegan Toddler Breakfast Ideas

Kids can be picky little buggers, can’t they? They may love something one day (or at one meal), and then turn their nose up at the same food the next time it’s on their plate. Thankfully, in the plant based world, there are a whole host of foods you can experiment with, and no animals will need to be harmed in the process!

My 18 month old daughter Alana is a pretty good eater, but I do wish I could get even more veggies into her! She does eat plenty by themselves, but others need to be skillfully hidden in things like smoothies or pasta sauces. 😉

Here are a few breakfast ideas and informal recipes that hopefully you can try with your mini plant eater! The recipes are just recommendations, so feel free to play around with them and make them your own by omitting or adding in ingredients your kiddo likes! Lord knows they’ve all got their minds made up about foods they will touch and foods they won’t! 🙂

  1. Avocado Toast sprinkled with a teensy pinch of sea salt and hemp seeds paired with pinto beans, apple slices and clementines (pictured above, and currently what Alana is really into). I use Ezekiel 4:9 sprouted bread.
  2. Kid-Friendly Green Smoothie:
    • 1/4 cup almond milk
    • 1/4 frozen banana
    • 1/2 tsp. almond or peanut butter
    • 1/4 tsp. ground flaxmeal or chia seeds
    • A few fresh spinach leaves
    • A dash of cinnamon
  3. Chia Seed Porridge:
    • 2 cups almond milk
    • 1/2 cup chia seeds
    • 1/2 tsp. vanilla
    • 2 tbsp. coconut nectar or pure maple syrup
    • Blend or whisk all ingredients except the chia. Once blended, add everything to a glass jar along with the chia seeds. Shake well, and place in the fridge for 30 min-overnight. Serve with fresh fruit or shredded coconut!
  4. Waffles (pictured below)-I like Van’s frozen waffles since I don’t own a waffle iron and I always sucked at making my own waffles anyway!! Van’s are great because they are gluten free. I serve it with a little peanut butter, a side of fruit and avocado slices. I serve avos (or “dado”, as Alana calls them) with pretty much every meal since Alana repeatedly asks for them. Would I really deprive an avocado lover their fave food? Of course not! I’m not a momster! 😉
  5. Oatmeal-either rolled or steel cut, you can’t go wrong with oats…well, unless your kids hates them, ha ha! I like making steel cut oats in my rice cooker, since I can set it and walk away:
    • 1 cup steel cut oats
    • 2.5 cups water
    • Pinch of sea salt
    • I use a Zojirushi rice cooker and set it on the “porridge” setting and it takes about 30 minutes. You can also soak your oats overnight, and hit start first thing in the morning. This speeds up the process just a tiny bit, but def, hit start right when you roll out of bed, so by the time you get to the kitchen, your oats are waiting for you.
    • Serve with maple syrup, fresh fruit, nuts, seeds, nut butter…the topping options are truly endless!
  6. Tofu Scramble–you know your kid is a vegan if she passionately motions that she wants tofu the minute she sees you take it out of the fridge! This would be my daughter!
    • 1/4 block organic, firm tofu, crumbled
    • 1/2 tsp. olive oil
    • 1 tsp. tamari
    • 1 tsp. nutritional yeast
    • 1/4 tsp. turmeric powder
    • Any veggies you want to add: onions, bell peppers, spinach, etc.
    • Heat a small frying pan, and when hot, add your oil. If using onions, add chopped onions and cook down for about 5 minutes until soft.
    • Add any additional veggies.
    • Add in your crumbled tofu.
    • Sprinkle with turmeric, then nutritional yeast. Add the tamari. Scramble.
    • It only takes about 2-3 minutes for the tofu to cook. Serve with any of your kids faves: avocado, tomatoes, beans, salsa!

I have to that feeding my kid is one of my favorite things about being a mom. It’s one area I don’t stress about. Believe me (and as you probably already know, if you’re a parent), there are plenty of other areas to stress about! Food should be fun, full of love, and experimental at this stage. Some days your kids will gobble everything on their plates, and other days, they won’t touch anything you try. IT’S OKAY. You’re doing great by making healthy options available to them! Keep up the good work, and if you need additional reinforcements, remember to reach out to me for help!

With love and joy in my heart from being of service to you, I wish you delicious mornings to follow!

Yours in health,

Dori (Alana’s mama)

 

Simple & Comforting Brown Rice Porridge

I usually make a big ol’ batch of brown rice weekly. I typically use it for lunches and dinners, but here is a yummy (and super quick) brown rice breakfast recipe that is great for the cooler mornings of fall and winter. It’s got cinnamon, which is naturally warming and spicy, and I also add almond butter to kick up the protein content, but you can use whatever nut butter you choose. Tahini would also be lovely in this recipe! 

Brown Rice Porridge

  • 2 cups pre-cooked brown rice
  • 1/2 cup almond milk
  • 2 Medjool dates, chopped
  • 1 tbsp. pure maple syrup or brown rice syrup
  • 1/4 tsp. cinnamon
  • 1 tbsp. almond butter (or tahini)
  • Teensy pinch of sea salt

In a medium saucepan, over medium-low heat, combine almond milk, sweetener, almond butter and dates. Bring to a low boil, and then simmer on low for about 5 minutes to soften the dates.

Add the brown rice, cinnamon and sea salt and cook for about 5 minutes until your rice is soft.

Enjoy immediately.

A little preparation can go a long way! Having pre-cooked brown rice is so helpful; especially if you lead a busy life and/or have kids! Brown rice is so versatile, as you can see!

Need more ideas for tasty and simple recipes and advice on how to incorporate them into your life? Contact me! I always offer a complimentary 30 minute consult where we can chat about your personal health related goals!

 

 

Confessions of an Avid Recipe Follower

So, I have a confession to make: I am not that original when it comes to food.

am, however, a good recipe follower. I think I used to be more creative, before Alana (our 18 month old daughter) came into our world, but now, I need meals to be quick, nutrient dense, and full-proof. Meaning, I don’t have a ton of time to play and tinker around with ingredients. That’s why my mode is typically to take one of my favorite cookbooks, pick out a bunch of recipes at the beginning of the week, shop according to what I’ll need for them, and cook only those. Lately, I’ve been alternating between Angela Liddon’s Oh She Glows books (there are two) and Thug Kitchen (also, two books, but I stick with the classic book “Eat Like you Give a F*ck”. It’s hilarious, if you haven’t picked that one up yet, btw…as long as you are okay with all the curse words!

I wanted to post photos of some recipes I’ve made this week since I am taking a break from social media, so I am not posting there. I know this may seem counter-productive, considering I “use it for business”, but I was finding that it was consuming a LOT of my time and energy. It’s not all bad. I LOVE social media, and I do see the good that can come out of it! I just needed to take a little break. Since not checking my phone every 2 minutes, I have found I have had more time for cooking and just enjoying my food, rather than cooking, snapping 57 photos of it, posting it and then taking all that time to include a meaningful caption for it…and let’s not forget all the hashtags! 😉 I’ll get back to it soon, I’m sure, but right now, I am enjoying my little social media “vacation.”

I also truly wanted to confess that I am an avid recipe follower, contrary to what some of you may believe regarding my talents in the kitchen. I do love going rogue and getting creative, but that hasn’t been my speed recently, since I like the idea of streamlining the areas of my life that I actually can control. You give up a lot of control once you have a child, but meal planning should be something that just happens without stress. Having good recipes and planning ahead make this all possible.

I still purchase and love recipe books! I never tire of them, and I love the idea of making something I can be confident will turn out the way it should so I can get back to being with my daughter and husband. Since Alana is eating with us full time now, and she’s also vegan, I love knowing I can make tasty, plant based foods that she can enjoy, too. Not that everything is a guarantee she’ll eat, but we at least try!

Now, obviously, these photos aren’t all I’ve cooked this week, as there are only 3 photos (and two are dessert-type foods, ha ha!), but I haven’t been obsessed with taking food photos since I’m not immediately posting them to social media.

The photos I’ve included in this post are all from Angela Liddon’s Oh She Glows Every Day book and the recipes are:

  • 6 Vegetable and “Cheese” Soup with Easiest Garlic Croutons (pictured above) pg. 143
  • The Ultimate Flourless Brownie pg. 199
  • Strawberry Oat Crumble Bars pg. 45

Not pictured, I’ve also made:

  • Green-Orange Creamsicle Smoothie pg. 13
  • Curried Chickpea Salad pg. 113
  • Golden French Lentil Stew pg. 145 (Alana LOVES this!!)
  • Shepherd’s Pie pg. 167 (my husband LOVES this!)
  • Soba Noodle Salad pg. 183 (I didn’t exactly follow her recipe, since I didn’t plan on this one, but had *most* things on hand–I mostly just used the dressing recipe and made the rest of the recipe up)

I hope that some of these recipes inspire you to cook–whether or not you like to follow recipes, or just need inspiration for new personal creations. There is nothing wrong with following recipes and using the same ones you like over and over again! I encourage my clients to purchase some of the books I love and use them along side my personal recipes I share with them. It’s great to build up your arsenal of healthy recipes! You can never have too many, and the more you play around with other people’s, the more comfortable you get creating your own!

Need more help or inspiration going plant based, or just getting more healthy in general? Contact me for a complimentary 30 minute Skype or FaceTime appointment! I can not only help you with recipes, but create an entire personalized plan for you that will help you achieve long-lasting and sustainable results and health!

Happy cooking!

Copycat Ella’s Nibbly Fingers (vegan and gluten free)

After a long while of not buying anything for my kid that comes in a package, I succumbed to a few pouches (Trader’s has the best deal IMO and they are organic!), and a few cracker-type products. …and Ella’s. Oh, damn, they are so good (well, at least I believe this is what Alana thinks about them anyway), and although they aren’t too pricey, they seemed pretty darn easy to replicate. So, I finally went for it! …and they are probably a fraction of the cost of the real thing!

I looked around for some recipe inspo, and didn’t find much, so I truly just took the portions recommended for the flour (I used gluten free oat flour, since I try not to give Alana too many foods that contain gluten), and fruit portions, but then totally went rogue! Here’s what I came up with, and by the look on my daughter’s face (and the fact that she had one in each hand at one point) tells me they were a success! 🙂

Copycat Ella’s (Blueberry Banana Raisin)

  • 1 cup gluten free oat flour
  • 1/4 cup raisins
  • 1 handful fresh organic blueberries
  • 1 ripe banana
  • 1 teensy pinch sea salt (optional)
  • 4 tbsp coconut oil
  • 1/4 tsp flax meal

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Using a food processor, puree the oil, raisins, blueberries, and banana. Add sea salt (if using) and flax meal.

Move contents to a medium sized mixing bowl and fold in oat flour.

Shape about a tablespoon of your mixture into a “bar” shape (I used a little water on my hands because the mixture is a bit sticky) and line them up on your baking sheet.

Bake for 15-20 min. Let cool and store in an airtight container.

I gotta say, I enjoyed the taste of them too (since I had to try them for myself). I love the feeling of making healthy foods for my daughter to enjoy. I know exactly what goes into them and I can be confident she’s eating clean and vegan!

What are some of your favorite plant based DIY kid’s snacks to make for your littles?

Are you a plant based mama, or want to be? Want to transition your family to become plant eaters? Are you pregnant and want to confidently grow your baby on a purely vegan based diet? Need guidance? Contact me! Alana is living proof that kids THRIVE on plants! Just look at those rolls! 😉

 

 

 

Green Power Protein Salad

kalesalad

Well, hello there, 2017! It’s so nice to meet you!

I hope you all had an awesome time ringing in the New Year! Now, it’s time to revisit those goals and check in with how you are eating. So…how are you eating? Be honest! Are you “starting” a new diet this month?

My goal with my clients is NO DIETS. The goal is to help you transition to a healthy and sustainable lifestyle, so that when the new year creeps up, it’s not some daunting task to weed out all the junk! The reality is that you can eat clean 90% of the time, and allow for those treats you love (within reason) around those special times of year or whenever you’d like. It’s not about living a restrictive life; it’s about enjoying an empowered one!

Here is a kick ass, detoxifying and energizing recipe to get you pumped for your first week of 2017! I call it my Green Power Protein Salad! It’s jam packed with nutrients, plant protein and healthy fat!

Green Power Protein Salad

 

Ingredients (serves 4):
•1 bunch organic kale (your favorite variety), rinsed well and chopped
•1 can organic chickpeas (garbanzo beans), drained and rinsed
•1/2 cup pre cooked quinoa
•1 avocado, chopped

For dressing:
•1/4 cup olive oil
•1 tsp apple cider vinegar
•1/2 fresh lemon squeezed
•Water, to thin, to your desired consistency
•Sea salt and pepper to taste
Whisk and drizzle over salad, then toss!

First, place kale in a big bowl with a bit of olive oil and massage for a few moments. This helps break this rough leafy green down a bit.

Place kale and other ingredients in a bowl and drizzle with dressing. Toss to coat.

Will store for about 3-4 days in tightly sealed container in fridge.

For more delicious and healthy recipes or to get started on your health related goals, contact me! It’s my joy and purpose to serve you! HAPPY NEW YEAR!

Yours in health,

Dori

Get Real Get Healthy – Online Workshop!

grgh

 

IF YOU TRULY WANT TO ACHIEVE HEALTH, YOU’VE GOT TO GET REAL WITH YOURSELF!

Coming this January: GET REAL GET HEALTHY, an online workshop!

Let’s GET REAL. It takes some commitment to get healthy, and it also takes getting real! Are you ready to finally lose weight and keep it off, have more energy than you know what to do with, know how to shop smarter and eat cleaner? Let’s get to the bottom of your road blocks and get you healthy once and for all. Once you take a real look inside, you can move past anything that’s holding you back and achieve sustainable health!!!

This workshop be done via Facebook, in a private group and will be a safe space for you to come to terms with any issues that may be holding you back from optimal health! Some issues may include time management, emotional eating, or having an on-going unhealthy relationship with food. We will discuss everything and support one another, and you’ll have access to me and my expert advice for an entire month!

The workshop will feature the following:

  • Live videos on health related topics
  • Live cooking demos
  • Group discussions
  • Goal setting
  • Journaling
  • Special guests
  • Easy, applicable ways to achieve sustainable health

Dates: Jan 2-Jan 31 / Cost: $75 

Sign up here: https://www.paypal.me/healingthrufood/75

This is the perfect way to start 2017!! …and heck, it would even make a great gift for anyone on your list that wants to get healthy! You can totally sign up a friend or family member to join you on your journey!!

Even though this workshop will be online, space will be limited to a small amount of people, because I want to keep it somewhat intimate. Sign up NOW to secure your spot and know that once you get through the holidays, you’ve already committed to your plan of action to start the new year off as healthy as possible!! Go YOU!

Once you’ve signed up, please email at healingthrufood@gmail.com with:

  • Your full name
  • Your name on Facebook (if it’s different)
  • Your best email address

I’ll email everyone closer to the date via MailChimp with more details!

I look forward to being your guide on this journey, and I’m confident you’ll learn a ton, but I’m also excited to get to know you and learn from YOU!

See you healthy peeps in January!!!

Yours in health,

Dori

RAWsberry Cheesecake – Raw Vegan Raspberry Cheesecake

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For those of you who follow me on Instagram and Facebook, you’ll remember that I told you that making a raw vegan cheesecake was on my goals list. Not only was this recipe super easy, it was so delicious! I totally recommend investing in a spring-form pan, which you can easily purchase from Amazon for about $13.

I served this to some friends who came over for brunch, so it was my first time to try it, along with them! I always get a little nervous about these things, don’t you? Like, “here’s something I’ve never made, and it’s our only dessert, so I hope it doesn’t suck.” I *have* made things that suck (if anyone at Lotus is reading, how about that fiery chocolate pudding, lol!!) as I am not perfect and we all have kitchen fails once in a while. …but this, this did NOT suck. This was vegan cheesecake heaven. Light, not too sweet, not too dense, creamy, tangy, and just…you have to make it! Promise me you will!!

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RAWSberry Cheesecake (Raw Vegan Raspberry Cheesecake)

Ingredients:
Crust:
1/2 cup raw almonds
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
Juice of 2 lemons
1 tsp. alcohol-free vanilla extract
1/3 cup virgin, raw coconut oil, melted
1/3 cup coconut nectar
1 cup fresh, organic raspberries (thaw completely if using frozen)

Directions:
1. Place nuts, dates and sea salt in a food processor and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base even throughout.
2. Warm coconut oil and coconut nectar in a small saucepan on low heat until liquid. Whisk to combine.
3. in your food processor or a high powered blender (such a VitaMix) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes, so be patient).
4. Pour about 2/3 (you don’t have to be exact–hard to mess up this recipe) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.

For more delicious and guilt-free recipes such as these, or for personalized coaching, contact me! I look forward to being of service to you!

 

Macadamia Fig Smoothie

FigShake

Fig season!!! Isn’t it the BEST???

I just picked up some organic figs from Whole Foods the other day, and woke up this morning and thought, “I need to make a fig-centric smoothie”. I typically use a chocolate flavored plant-based protein powder, and I didn’t want a “chocolate/fig” thing goin’ on, but I definitely wanted protein, so that’s why I thought macadamia nuts would be a good pair!

Figs are naturally high in fiber and potassium. They are also helpful for fertility as they contain a lot of iron, which are important for healthy eggs and ovulation.

I also sweetened this with yacon syrup, and if you don’t know much about yacon syrup, let me tell you about how wonderful it is!

Yacon syrup is extremely low GI, and safe for diabetics AND for candida! It won’t feed bad bacteria. Also, it contains fructooligosaccharides, which are PRE-biotics (food that feed GOOD bacteria). It has the consistency kind of like a thinner molasses, I suppose, and it’s rich in flavor, as it comes from a tuber native to South America.

Behold–the Macadamia Fig Smoothie!

Ingredients:

  • 1.5 cups almond milk
  • 4 fresh figs
  • 2 tbsp. macadamia nuts
  • 1 frozen banana
  • 1 tsp. yacon syrup

Blend away and enjoy!

Tell me…what is your favorite way to enjoy figs?

For more delicious recipes or personalized nutrition plans, contact me! I’m happy to be of service to you! xo-Dori

Vegan Ayurvedic Recipes

Yesterday, I had the pleasure of doing a food demo in an Ayurvedic Immersion class that was taught by Travis Eliot at Santa Monica Yoga. I received my 200 hour yoga teacher training with he and his amazing wife, Lauren Eckstrom last year. I admit, I don’t have extensive knowledge in Ayurveda, but I do find it very interesting! I have seen a couple of Ayurvedic practitioners in the past, and have even tried diet recommendations to help with the issues I went to see these people for. I believe in the power of Ayurveda. Heck, it’s *only* 5,000 years old. 😉

So, when it came to the food demo, I was a tad limited, since I would not have access to a kitchen. Travis originally asked if I would be willing to make kitchari, which is a sort of porridge, and it would have been awesome, but alas, no stove.

I chose two foods that I could do with minimal cooking requirements; Golden Turmeric Milk and Ayurvedic Bliss Balls. All these required were my Vitamix blender and my food processor!

I thought I would share these recipes with you, so you would have the chance to experience some of the healing benefits in these foods. They call for the use of some pretty healing and delicious spices; cardamom, cinnamon, ginger, turmeric and saffron. Before I get into the recipes, I want to share with you the benefits of these particular spices. I am a nutrition educator, after all! 😉

Spices

 

Cardamom:

  • Known as the “Queen of Spices”
  • Good for detox, digestion, and is considered an antioxidant
  • Mentioned in the Vedic texts as antidepressant
  • One of the most expensive spices next to vanilla and saffron

Cinnamon:

  • 2 types of cinnamon on the market: Ceylon & Cassia – Cassia is most common and cheaper, Ceylon is “true” cinnamon, and more expensive
  • Antioxidant, anti-inflammatory, anti-fungal, anti-cancer, lowers blood sugar
  • Has been shown to help with HIV
  • Cinnamon pacifies Vata and Kapha doshas, but it may aggravate Pitta dosha if taken in excess.  It has a sweet, pungent, and bitter taste, it is heating, and has a pungent vipak or aftertaste

Ginger:

  • Excellent for digestion, nausea, motion sickness, morning sickness
  • There is an ayurvedic sutra (verse) that says that everyone should eat fresh ginger just before lunch and dinner to enhance digestion.

Turmeric:

  • Antiinflammatory-natural Ibuprofen
  • Antioxidant / anti-cancer
  • Every traditional Indian bride is layered in turmeric paste before her wedding to create that special glow!!
  • Used in Ayurveda to balance vata, pitta, and kapha, though in excess, it can aggravate pitta and vata.

Saffron:

  • Most expensive spice on the market (roughly $8 per oz.)
  • Dried stigma of Crocus plant
  • Helps pacify all three doshas. It improves immunity, increases energy, helps fight phlegm and respiratory disorders, improves vision and reduces inflammation. Its tonic can lower cholesterol, improve digestion and help treat spleen ailments, insomnia, impotency, premenstrual syndrome and neurodegenerative disorders.

Now, here’s what you can make with all of the above!! Enjoy!

Golden Milk 1

Golden Turmeric Milk – traditionally, this recipe uses ghee (clarified butter), and is served warm. My version is vegan and sort of a “cheater” easy version that can be served warm or cold

  • 2 cups almond milk
  • 1 tsp turmeric powder
  • 2 tsp freshly grated ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tbsp pure maple syrup (or you can use coconut nectar or stevia, if trying to avoid sugar)

Blend all ingredients well in your blender. Serve cold, or warm gently in a small pot over the stove to enjoy warm.

Ayurvedic Bliss Balls – bliss balls are amazing because you can pretty much add in or remove any ingredient that doesn’t work for you, and since they are raw, the proportions do not have to be exact. Play around and create your favorite version!

  • 1 C dry coconut flakes
  • 1/4 C raw almonds
  • 1/4 C raw sesame seeds
  • 1/4 C raw sunflower seeds
  • 1 C Medjool dates, pitted
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 5-6 saffron strands

Process all ingredients in your food processor and roll into bite sized balls. Can store in the fridge for 1 week.

For more information on Ayurveda, you can contact Travis, although, his focus is on teaching yoga and teacher trainings. He is definitely an expert though! Another amazing resource and friend of mine is Dr. Aunna Pourang, who is an Ayurvedic MD!!! Check her out here.

For nutrition coaching and more super healthy and easy recipes, contact me! As always, I’m happy to be of service to you!!

Golden Milk