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Embodied Rituals for Skin + Soul

Filtering by Tag: Kale

Farmers Market Salad

Katie Gordon

I'm not trying to make you jealous when I tell you that it's 82 degrees right now in Southern California.  I'm just trying to put this glorious day into context ;) Every Saturday morning, my mom and I go to our local farmers market.  We meet for coffee at 8:30, then stop to talk to the lady who makes the really cool jewelry that we never actually buy, then proceed through our usual route, stopping to sample all the flavors at the hummus stand (which we try every week because you never know, they switch things up), talk with the goat cheese guy, say hello to the fruit lady, the kids at the Cal Poly Pomona stand, and the fabulously flamboyant lettuce guy, who sometimes gives us free basil.  Then I rush off to teach my two yoga classes.  We have our routine pretty much down to a science. Today when I got home from teaching I threw together a salad with my newly purchased produce and thought I'd share it with you.  I didn't measure anything so use as much or as little of everything as you like.  Also feel free to add beans for extra protein; adzuki or black beans would go nicely.

Farmers Market Salad

Arame A few leaves of kale, de-stemmed and chopped Squeeze of lemon Handful of watercress, spinach, or whatever other baby greens you have on hand, Small carrot, chopped 1/2 beet, grated Cilantro, chopped 1/4 of an avocado 1 Tbsp. pumpkin seeds balsamic vinaigrette olive oil salt and pepper to taste

Soak the arame for 5 min.  Put the kale in a bowl, squeeze the lemon juice over it, and let it sit while you prep the other veggies.

Throw everything in a big bowl and enjoy!

Greens and Ginger Soup

Katie Gordon

Have you ever had a cold that keeps coming back, each time a little stronger?  If not, consider yourself lucky and keep doing whatever you're doing.  If so, you should make this soup.  It has just enough heat from the ginger to help clear your head, sinuses, and lungs.  Also, foods like onion, garlic, cumin, and cinnamon may strengthen the immune system as well as help your body to rid itself of the virus. More importantly, when I'm sick soup is the only thing that sounds good to eat.  Since it is cold-flu season, I figured I'd share the recipe with you all, especially those of you living back east with 10 feet of snow piled up outside your door.  Okay, that may be a slight exaggeration.

The best part about this soup is that you can totally improvise depending on what veggies you happen to have.  Switch up the spices (cardamom would be a welcome addition), substitute the greens (watercress or chard might be nice), throw in some carrots, you get the idea.

Greens and Ginger Soup Loosely adapted from 101 Cookbooks

1 yellow onion, chopped 2 Tbsp. olive oil 1 sweet potato 2 Tbsp. fresh ginger, grated 2 garlic cloves 1/2 tsp. cumin 1/2 tsp. cinnamon 1/8 tsp. nutmeg 2 c. veggie broth 1/2 bunch of kale, de-stemmed and chopped greens from one beet, chopped salt and pepper to taste

Cook the onion and olive oil in a saute pan on low heat, stirring occasionally for about half an hour until the onions are tender and golden.

While the onions cook, peel and dice the sweet potato and put it in a large soup pot with 4 cups of water, the grated ginger, cumin, cinnamon, and a dash of sea salt.  Bring to a boil, then cover and lower to simmer until the sweet potatoes are soft.  When the onions are finished, add them along with the veggie broth to your sweet potatoes, then throw in the greens.  Bring back to a simmer for just a few minutes until the greens are softened but not mushy.

I served the soup over adzuki beans for some added protein, but it's great on its own, or you can serve it over a grain of your choice.

Serves 5-6.

Tricolor Quinoa

Katie Gordon

I'll skip the part where I apologize for not writing in forever and tell you all how busy I've been the last month or so.  This fall has been going by way too fast and I had planned on posting all kinds of pumpkin, apple, squash, and other fall recipes (don't worry there will still be some in the next few weeks), but it just didn't happen.  I've also been experiencing some kind of food/cooking slump in the last few weeks for some reason, which I'm sure we've all gone through.  The kind of thing where you just don't feel inspired, nothing grabs your attention.  But with Thanksgiving tomorrow and volunteering to make desserts for the family dinner, I've forced myself out and it feels good to be back in the kitchen. This recipe is one that's pretty easy to throw together after getting home from work, knowing you have to make something for dinner, and trying to use up produce from last weekend's farmers market.  I adapted a recipe from The Urban Vegan, a book from which I'll definitely be using and adapting many recipes.  Most of you know by now that quinoa is high in protein, but it's also packed with fiber, iron, and calcium, making it a true superfood!  However, for added protein I mixed in adzuki beans at the end.  Feel free to substitute whatever vegetables you like/have on hand and need to use up.

PS: Rob, note the usage of kale and quinoa...I thought you'd appreciate it ;-)

Tricolor Quinoa

1 T. olive oil 1/2 onion 2 cloves garlic 2 c. water or veggie broth 1 carrot 1 bell pepper 1 c. kale 1 c. quinoa, uncooked 1 strip kombu broken up into pieces, optional (good source of iodine)

Season to taste with fresh herbs including but not limited to: sage, rosemary, or thyme (especially lemon thyme...yum!)

In a medium saucepan, heat the olive oil, add the onion and garlic, cook for about 5 minutes.  Pour in the water or broth, carrot, pepper, and kale and bring to a boil.  Once boiling, add the quinoa and kombu, stir, and turn heat to low.  Simmer, covered, for about 25 minutes or until the liquid is absorbed and the veggies are soft.  When you have about 5 minutes left, add the fresh herbs so the flavors can all combine.

Yields 4-6 servings.