recipe

Creamy Lemon Avocado Pesto

Pesto is one of my favorite summer condiments (yes, it's condiment because I put it on everything). This "upgraded" version has protein from the hemp seeds, lots of good fats from the olive oil and avocado and a delicious surprise with the freshness of the lemon. My favorite way to serve it is with pasta and cherry tomatoes. It's the perfect summer night meal when it's too hot to be in the kitchen. 

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  • 4 oz fresh basil
  • 1/2 medium to large avocado
  • 3 T hemp seeds
  • 2 T toasted pine nuts
  • 3-4 cloves garlic
  • 1-2 T lemon juice (about a half a large lemon)
  • 1/4 cup good quality extra virgin olive oil
  • 1/2 tsp salt
  • fresh cracked black pepper
  • 1 T Philosophie Green Dream (optional)
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In a food processor combine all ingredients except the olive oil. Turn the food processor on and slowly drizzle the olive oil in, stopping to scrape down the sides halfway. Return the lid, turn on the processor and slowly drizzle in the remaining oil. Taste and adjust seasoning. This pesto can be kept in a glass container in the fridge for up to a week. Serve on pasta, pizza, add to salad dressings or eat straight out of the container with a spoon (I won't just you).

Look at this green goodness!

Look at this green goodness!

Eggplant Involtini

Italian food is definitely on my top 5 for favorite cuisines. It is fresh, full of amazing flavor and, to me, the ultimate comfort food. Involtini is one of my favorite dishes. It is quite versatile, which I love. You can change the flavors in the filling or change out what you use for your "wrapper." Whether it be zucchini, squash or eggplant (chicken and veal is also used). This version uses Good Culture plain cottage cheese instead of ricotta. It is high in protein and adds a really lovely texture. I love all the layers of flavors the different vegetables add. Feel free to play with flavors and see what you create!

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Ingredients:

  • 1 medium-large eggplant
  • 2-5.3 oz cups Good Culture plain cottage cheese
  • 1 small-medium zucchini
  • 1 can artichoke hearts
  • 2 cups fresh spinach
  • 2 cups crimini mushrooms
  • 1 cup pasta sauce
  • 2 cloves garlic
  • 1 T fresh rosemary
  • 1 T red wine vinegar
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • zest from half a lemon
  • salt and pepper to taste
  • 6 oz fresh mozzarella, cut into 1/4 inch slices

 

Preheat the oven to 475. Peel the eggplant and cut (or use a mandolin) to slice into 1/4 inch slices lengthwise. Place on a parchment lined baking sheet and sprinkle with salt. Let sit for 15 minutes until the eggplant has released some of the water. Pat with a paper towel and place in the oven for 15-20 minutes, until brown and soft.

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Shred or cut zucchini into matchsticks. Thinly slice the mushrooms and mince the garlic (reserving one clove) and rosemary.  In a skillet at medium head, add 1 T avocado oil. Add garlic and rosemary and stir until fragrant. Add zucchini and stir to coat. After the zucchini becomes soft, add mushrooms and salt to taste. Add the red wine vinegar. Cook until zucchini and mushrooms are tender and most of the water is cooked off. Add spinach and cook until wilted. Remove from heat. In a large bowl combine cottage cheese, sliced artichoke hearts, remaining garlic, veggie mixture, lemon zest, oregano, basil and salt and pepper to taste. Mix until combines, taste and adjust seasoning.

In a baking dish, drizzle 1-2 T of olive oil and several spoonfuls of pasta sauce. Spread around with a spoon. One at a time, place a slice of eggplant on a cutting board. Add a large spoonful filling to the end closest to you. Roll and place in a baking dish. Continue until all the filling is used. 

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Smother the rolls in pasta sauce and top with mozzarella slices and a drizzle of olive oil. Bake at 375 for 20-30 minutes until heated through. Turn the broiler on and broil for 3-5 minutes, keeping a close watch as not to burn. This will make the top golden brown and bubbly. Remove from the oven and let sit 10-15 minutes. Serve with a green salad and sourdough garlic bread. 

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Cinnamon Pecan Frozen Coffee

I love coffee! I love the way it smells, the way it tastes and what it means to me. No, but really... I have at least 4 different ways to make coffee in my house. Living in Italy transformed my relationship with coffee from a sleep over every once in a while to a full fledged committed relationship. Though some would say I am not a TRUE coffee drinker because I often drink decaf, I beg to differ. Coffee was a part of my every day ritual in Italy. I would go to the same cafe, where they quickly learned my name, and as soon as I would walk in the door they would look up and say "ciao, vorrai un cappuccino decafinato?" (would you like a decaf cappuccino?) and with a giant smile on my face I would reply "si, grazie mile." Many hours were spent laughing with friends, learning Italian and creating memories in that cafe. Even thinking of it now brings tears to my eyes and warmth to my heart. 

Flash forward a few years with long work hours and a busy schedule. I noticed that coffee with cream was no longer working for me. I was getting jittering and anxious after drinking it and would crash a few hours later. It wasn't until I discovered adding adaptogens and fat to my lattes that I was able to have a cup every day or at least a few times a week. I no longer get the jitters or feel anxious as I am fueling my body with herbs that are helping it to adapt to stress as well as fat that keeps the caffeine from hitting my blood stream so harshly. 

One of my favorite coffee companies is Chameleon Cold Brew. Cold brew is great because it is less acidic and has a deep and smooth flavor. Of all the brands I've tried, this one has the best flavor, is organic and is ran by people who are truly passionate about sustainable and organic coffee.  I love to heat it up over the stove in the morning with a bit of homemade nut milk and then add it to my blender with ghee, adaptogens and spices. Its the perfect start to the day. Now that the weather is heating up, I enjoy a cold coffee mid morning or early afternoon. I created this Cinnamon Pecan Frozen coffee. It is slightly sweet and completely delicious. I used Astragalus for lung and immune support, cordyceps for an extra energy boost and endurance and reishi for adrenal and nervous system support. Tocos is great to add to any coffee drink as it is a bio-available form of vitamin E and adds a delicious creaminess. You could certainly leave the adaptogens and tocos out (but, like why?). It's the perfect addition to a hot summer day.

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Combine everything in a high speed blender and blend on high for 30 seconds to a minute. Pour into your favorite glass and enjoy in the sunshine. 

Cacao Magic No-Bake Cookies

One of my favorite childhood treats was chocolate peanut butter no-bake cookies. They were one of the few treats my papa would make. My favorite part was licking the pot while they set in the freezer. I haven't had them in years because I don't really eat like that anymore. When my husband asked for cookies the other night when it was 85 degrees and roasting in our house, I was like "um, there is no way I am using the oven." I remembered these delicious cookies and thought to myself, "I could totally make an upgraded, healthier version." You can use regular cacao powder in place of the Cacao Magic, but the cacao nibs add an extra delicious crunch as well as protein (each serving of cacao magic has 10 g of plant based protein) and superfoods. The cold brew adds an amazing element of flavor, but can also be omitted. 

Ingredients:

In a saucepan, over medium heat, melt the butter, peanut butter, vanilla and coconut sugar. Stir to combine and add cacao powder and cold brew. Once everything is melted and combined, remove from heat. Fold in the oats. With a cookie scoop or tablespoon, scoop cookies onto a lined cookie sheet. Press down on the tops to flatted into a disk shape. Place in the freezer for 20 minutes. Devour with zero guild because you're eating superfoods and protein :)

Makes 10 cookies.

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Blueberry Lemon Cookie Bars with Coconut Butter Matcha Drizzle

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A few Saturday's ago I went to my friend Lauren's (founder of Mizuba Tea Co.) house to play with matcha and coconut butter. From this was born a delicious, refined sugar free, gluten free blueberry lemon cookie bar with a matcha coconut butter drizzle. *Queue drooling*

These little bars go together quite quickly and are filled with antioxidants from the blueberries and matcha, all the good fats and whole grains. 

Cookie Layer:

  • 1 cup GF oat flour
  • 1 cup GF oats
  • 1/3 cup melted coconut oil
  • 1/4 cup melted coconut butter (I used Artisana)
  • 1/4 cup coconut sugar
  • 1 T ground flax seeds
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Preheat your oven at 375.

To make oat flour put oats into a high speed blender or food processor and process until it resembles flour. Place all the ingredients in a bowl. I found the best way to melt the coconut butter was to fill a large bowl with boiling water and sit the jar in it for about 20 minutes. It will get delicious and melty. Line a 8x8 inch baking dish with parchment and grease. Press the cookie crust into the pan with clean hands. 

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Blueberry Lemon Filling:

  • 1 cup frozen of fresh blueberries
  • 1/4 cup coconut sugar
  • 1 T chia seeds
  • zest and juice from 1/2 a lemon
  • pinch of salt
  • 1/4 tsp ground cardamom (optional)

In a medium bowl combine all ingredients. Pour blueberry mixture onto crust and set aside. 

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Cookie Crumble:

  • 1/2 cup oat flour
  • 1/4 cup oats
  • 2 T coconut oil
  • 1 T coconut sugar
  • pinch of salt

Combine all the ingredients in a small bowl. With your fingers, mix the coconut oil into the flour until it resembles peas. Sprinkle the topping on top of the blueberries. Place in the oven and cook for 25 to 30 minutes until the topping is golden brown. Let cool while you make the matcha coconut butter drizzle.

Drizzle:

Combine 1/4 cup melted coconut butter and 2 tsp culinary matcha. With a spoon drizzle, generously, over the cookie bars. 

Remove the bars from the pan by pulling at the sides of the parchment. Slice into squares and serve with tea or coffee. 

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Body Bliss Matcha Latte

The matcha obsession is real. This vibrantly green tea has a long list of health benefits including pure, unadulterated chlorophyll (the pigment that makes plants green. It helps to oxygenate your blood and produce more hemoglobin), packed with antioxidants and amino acids. Matcha is 100% shade grown and stone ground into a fine powder. Because of this, it has all the fiber and all the nutrients the plant has to offer. 

When making a matcha latte, you want to always use culinary matcha. Ceremonial grade matcha has subtle and different flavor profiles depending on how often they are harvested, where they are grown, etc. Culinary matcha is courser ground to withstand mixing it with milk, flour, sugar etc. Not all culinary matcha is created equally. My favorite is Mizuba. This company is local to Portland, organic and sourced directly from Uji, Japan. 

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All the ladies went crazy for my matcha latte recipe at my Field Trip workshop this past weekend. I thought I would share the recipe as a little teaser while I am in the process of writing my adaptogen latte ebook. This recipe has all the components needed for a nourishing and delicious adaptogenic matcha latte. Do not be afraid of the fat. Adaptogens are fat soluble, meaning they need to be combined with a fat in order to be absorbed by the body. My secret ingredient, fresh ginger root, adds a warming and delicious flavor. Ginger is anti-inflammatory and aids in digestion. You can enjoy this latte warm or over ice. I find it lovely anytime from morning to mid afternoon and still have no issue with sleeping. If you've been wanting to try matcha, this is a great starter recipe. Plus homemade is always better than from a coffee shop  :)

ingredients:

  • 1 cup hot water (NEVER use boiling water with matcha, it burns it. You want it to be hot, but no boiling)
  • 1/2 cup nut milk (if you want to make your own, check out my nut milk 101 post.)
  • 1 tsp to 1 T ghee or coconut butter
  • 1 tsp organic culinary matcha
  • 1/2 tsp Sunpotion Yin Power adaptogenic blend*
  • 1/2 inch peeled fresh ginger
  • 1 pitted date

In a high-speed blender combine all ingredients and blend on high for 30 seconds or a minute. Pour into a much and enjoy

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*Use whatever adaptogens feel good to you in the moment. If you don't have any adaptogens on hand, you can leave them out. This blend is pricey; however, i use half the recommended dose and the jar is quite large. I would say that a jar would last you 6 months using it every day (which I don't). This blend helps to boost the immune system, balance your hormones, relief stress, help with mental alertness and boost your libido. 

Note: If you're like me then matcha and an empty stomach don't mix. If i drink matcha first thing in the morning without putting something into my stomach I get really nauseous and feel like I'm going to throw up. If this is the case for you, I recommend drinking this latte with or after a meal. I have no issues when taken this way. 

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Punjabi Bharta

I love Indian food. I honestly could eat it every single day. I particularly love Punjabi food. Punjab is the northern region of India and happens to be where my husband grew up. He normally does the Indian cooking in our house, but lately I have been feeling super inspired. The last time we visited India I would spend hours in the kitchen with my Auntie watching her work her magic. It was an experience I can't quite put into words. She had a sixth sense when it came to seasoning dishes without even needing to taste them and could roll out a roti with her bare hands in a matter of seconds. 

Bharta is one of my husband's all-time favorite dishes. Bharta means eggplant in Punjabi. This dish is nurturing, smoky and delicious. Indian food is designed to have an ease on the digestive track. I stuck to tradition with this recipe as I feel like it is perfect the way it is. Traditionally served over white Basmati rice, topped with ghee and with a side or yogurt or next to a roti or naan. 

Ingredients:

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  • 2 medium eggplants
  • 1 medium red onion, chopped
  • 1 large cloves of garlic, minced
  • 2 inch piece of ginger, peeled and finely chopped
  • 1/3 c frozen peas
  • 3 T ghee
  • 1 tsp each ground cumin, ground coriander, cumin seed, curry powder and smoked paprika
  • 1/2 tsp each turmeric, fennel seed and ajwain (caraway seed)
  • 1/4 tsp  each ground cardamom and ground black pepper
  • 1/2 tsp salt
  • 2 T tomato paste
  • 1/4-1/2 cup water

First step is to "smoke" or roast the eggplant. I do this by using two medium to large cast iron pans. Over medium high heat, place the eggplants into a dry cast iron skillet and allow them to cook for about 5 minutes. Turn the eggplants slightly so that the surface right next to the one you just cooked can be cooked. Continue to rotate every 5 minutes or so until the whole outside of the eggplant is charcoaled. Place the second pan, fave down over the top of the pan and turn the stove off. Let sit for an hour and sweat. Remove the eggplants from the plan, the skin should easily slip off. Remove all the skip and place the eggplant into a high speed blender or food processor. Pulse a few times until you have an eggplant puree. 

In a large cast iron or stainless steel skillet, melt the ghee on medium heat. Add all the spices and stir until fragrant. Toasting your spices in ghee before adding any other ingredients, releases the flavor as well as activates the turmeric. Add the onion, garlic and ginger. Cook on medium-low heat until the onions are very soft (10-15 minutes). You want them to be transparent and starting to caramelize. Add the tomato paste and water (start with 1/4 cup, if it seems too thick, continue to add water 1 T at a time. You want it to be a thick gravy-like consistently). Add salt, eggplant and peas. Stir until combined and taste to adjust salt. Serve over steamed rice and top with yogurt 

Banana Chia Pudding

The last couple months my tummy has not been super happy. I ate too many raw vegetables and too much roughage and my body has decided it was enough. So it basically shut down digestion. As a result I have been eating very simple, warming and gentle foods. Lots of steamed veggies, rice and tofu and a boat load of this delicious, gentle banana pudding. It has good fats from the milk and chia seeds, sweetness and potassium from the banana and a delicious spice from the cardamom. It resembles banana cream pie and may be my new favorite snack. You can adjust the sweetness according to taste and top with coconut cream. I make ahead of time and store in mason jars. Will keep for 4-5 days in the refrigerator. 

Ingredients:

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  • 1 cup nut milk or full fat coconut milk
  • 2 T chia seeds
  • 1 tsp vanilla
  • 1/8 tsp ground cardamom
  • 1 extra ripe banana
  • 1 T maple or date syrup (optional. I only use if the banana isn't super ripe)

Instructions:

In a saucepan over medium heat, heat the milk, chia seeds, cardamom and vanilla. Bring to a low simmer and simmer until the mixture thickens. Remove from heat. Mash the banana really well, until most of the lumps are gone. Fold the banana into the chia mixture. Pour into jars and refrigerate 2 hours until set and chilled. Top with yogurt or coconut cream and enjoy. 

Herby Falafel Recipe

A few months back I came across a falafel recipe where you don't cook the chickpeas and I was intrigued. I have a recipe for falafel that uses cooked chickpeas and it is delicious but it doesn't have that traditional falafel crunch. I thought I would try it out. The herbs add a lovely freshness while the lemon brightens the flavor. I think these may be my new favorite comfort food.  

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  • 2 cups dried chickpeas
  • 1/2 onion, roughly chopped
  • 2 cloves garlic
  • 1/2 cup parsley
  • 2 sprigs fresh dill
  • 1 T chickpea flour (if you don't have this, wheat or GF flour will work just fine)
  • 1 T lemon zest
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/8 tsp ground cardamom (if you like a stronger flavor you can use 1/4 tsp)
  • 1 tsp salt
  • oil for frying (I use avocado)

Place the chickpeas in a bowl and cover with 3 inches of water. Cover and place in the refrigerator overnight. 

Rinse the chickpeas and place them in the bowl of a food processor. Add all remaining ingredients, accept the oil. Pulse until combined, scrapping the sides as needed. Continue to pulse until the batter resemble gravel or course sand. Place in a bowl, cover and refrigerate for 2 hours or overnight. The dough will taste a bit salty, but it will mellow as it sits and be perfect once they are cooked. 

Place a large fry pan on your range at medium high heat. Pour 1/4 to 1/2 inch of oil into the pan. Wait until hot, but not smoking (I will drop a tiny piece of the dough into the oil, if its sizzles, it's ready). Shape the dough into 1 1/2 in flattened balls (I use a cookie scoop and flatten and round with my hands). Cook 5 or less at a time, make sure not to overcrowd your pan. Cook 2-3 minutes on each side or until golden and crispy. Place on a paper towel lined plate to drain. I love to serve these atop a green salad or as wraps with pitta, yogurt sauce and greek salad. 

Herby Lentil Tart

I love this tart. It has so much flavor, is warming and comforting. I developed this recipe last Thanksgiving when I needed a main dish, but wanted to do something different. This recipe is super versatile, as you can play with the flavors in the filling. It would be delicious in the summer with  pesto seasoned lentils. You can also create mini tarts and serve as an appetizer. Enjoy!

Recipe:

  • 1 sheet of puff pastry
  • 2 1/2 cups cooked lentils (I used French)
  • 1 medium onion, thinly sliced
  • 2 T olive oil
  • 1 tsp each of fresh sage, rosemary, marjoram, and thyme, chopped
  • 1/2 cup chopped walnuts
  • 1 T pomegranate molasses
  • 2 T mustard
  • 1/2 cup gorgonzola
  • salt and pepper to taste
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Preheat your oven at 425. Remove puff pastry from the freezer and let it come to room temperature.

Pour 1 tablespoon olive oil into a cast iron skillet over medium heat.  Add the sliced onion and cook, stirring occasionally, until slightly caramelized. Add a sprinkle of salt and the herbs. Stir until fragrant and add the lentils. Season with a bit more salt and cook until everything is combined. Taste and adjust flavors to your preference. 

In a small bowl combine molasses, 1 T olive oil, 1 T mustard and pepper. Pour over lentils and stir until combined. Allow the liquid to cook down by about half. Add the chopped walnuts and stir to combine. 

On a parchment lined baking sheet, roll out the puff pastry. Brush with olive oil, leave a 1 inch border around the edge. Brush the edge with water and fold over 1/2 inch to create a raised crust. Brush the center of the tart crust with mustard. Pour the lentil mixture into the center of the crust and spread until even. Sprinkle with crumbled gorgonzola and place in the oven. Bake for 30-45 minutes until the edges are golden brown and crispy. Remove from the oven and serve warm with a beautiful green salad. 

Drool-worthy Twix Bars

About a year ago I thought to myself "there has got to be a way to make a healthy Twix bar." I have no shame in admitting I have eaten way too many of these in my life. So into the kitchen I went to create. It took a few tries, but I think I nailed it. The cookie is slightly sweet, salty and crunchy. The caramel has the perfect texture; chewy and delicious! These are perfect for the holidays (or, let's be real, anytime of the year). They are gluten, grain, and refined sugar free and vegan. If you make these, make sure to use #bodyblissrecipes on instagram so I can see your beautiful creations! Happiest of Holidays to you! May it be filled with family, friends and so much love!

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Cookie:

  • 3/4 cup organic peanut flour
  • 1/2 cup almond flour (I also successfully used hazelnut meal)
  • 1/4 cup melted coconut oil
  • 1 T maple syrup
  • pinch of salt

Preheat the over to 350. Mix everything together in a medium bowl. Line a bread pan with parchment paper and press the cookie batter into the pan. Using your hand or the a wet spatula to smooth out the top. Pierce the cookie several times with a fork at bake for 10 minutes. Remove from the oven and place in the freezer.

Caramel:

  • 10 dates, pitted and soaked in hot water for 10-15 minutes
  • 2 T cashew butter (almond butter also works0
  • 1 T melted coconut oil
  • 1 tsp each of pine pollen, reishi and maca 
  • 1/2 tsp salt

Put everything into the bowl of a food processor and process until creamy (I like to make sure it is a creamy paste and no date pieces remain). Remove the cookie from the freezer. With wet hands, spread the caramel over the cookie. Take a wet spatula and smooth it out until it is flat and place back in the freezer. Let set at least an hour.

Chocolate:

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In a double boiler (if you don't have one, place a glass bowl over a pan of water and bring to boil, make sure the water doesn't touch the bottom of the bowl when it boils). Chop or break up the chocolate and add it to the bowl with oil and cacao magic. Stir until melted. Remove the bars from the freezer. With a sharp knife cute in half length-wise and then into 1 inch slices width-wise. Dip into chocolate either on all surfaces or dip the bottom and drizzle over the top. Place on a cookie sheet and put back in the freezer until set. 

Warming Pumpkin Oats

Now that I've clearly stated that I am obsessed with anything pumpkin and anything pumpkin spice, I figured it was ok to make every recipe from here until January 1st pumpkin (JK). The other morning I was whipping up some oatmeal and has some pumpkin puree in my fridge. I starting throwing some stuff together and out came this delicious bowl of magic. 

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Recipe:

  • 1.5 cup organic rolled oats
  • 1 cup filtered water
  • 1/4 cup organic pumpkin puree (I used Trader Joe's)
  • 1 T ghee
  • 1 T black strap molasses
  • 1/2 T maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • a pinch of ground clove

Place all the ingredients in a saucepan and heat on medium until simmering. Cook about 5 minutes until oats are cooked. I topped mine with coconut yogurt, homemade apple butter (recipe coming soon) and chocolate covered cacao nibs. Its like a warm fuzzy blanket in your mouth. :)

Heavenly Chocolate Peanut Butter Bar

A couple weeks ago I was have a massive sugar craving. Like the kind where I was considering running down to the store at 10:30 pm just to get my fix. It was note cute. I managed to get through it but the next morning I decided to take matters into my own hands and make something healthy and delicious that would satisfy my sweet tooth. And this chocolate peanut butter chocolate bar was born. It is loaded with good fats, adaptogens to help my body cope with stress and that sweet salty flavor combo that this girl is always chasing. 

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Ingredients:

In a double boiler or a glass bowl fit into a saucepan with water (you do not want the water to touch the bottom of the bowl when it boils), add coconut oil, coconut butter and cacao butter. Stir until melted and combined. Remove from heat and add cacao powder, cacao magic, maca, reishi, he shou wu and honey. Whisk together until smooth and combined. Pour into a small parchment paper lines pyrex or chocolate molds.  Place flat in the freezer for about 10 minutes until slightly firmed. Remove from freezer and drizzle with peanut butter. use a butter knife to marble. Sprinkle with sea salt and place back in freezer until set. Remove and cut into squares.

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Why I used what I used:

Cacao has 40 times the antioxidants than blueberries, is loaded with iron, magnesium and calcium, has anti-depressant properties and elevates your mood. No wonder we crave it when we are on our moon cycle. 

Maca has long been used to enhance the libido and balance hormones. It also gives you a natural energy without caffeine. Yes please!

Reishi is one of my favorite mushrooms. Like all adaptogens, it helps the body to adapt to stress; however, Reishi specifically helps with stress on the body. It also helps with liver functions, adrenals, hormones balance and helps to fight of illness. This is just a small list of the amazing benefits of Reishi*.

He Shou Wu has been used throughout history for longevity. It blood building and is said to be a support for beauty (hair and skin). 

*Make sure to use code "bodybliss" when ordering from Root and Bones to get 15% off your purchase.

Goddess of the Month: Alyssa Melody of Root & Bones

When I was pondering the idea of starting a blog, one of the things I knew I wanted to do was honor kick-ass women. A huge part of my platform is honoring and uplifting women, giving tools to help them live their best lives and feel good in their bodies. So here marks the first monthly "Goddess of the Month." I could not be more thrilled about this interview:

On a super hot Summer afternoon I sat down with my iced cold brew to interview Alyssa Melody of Root & Bones. I was drawn to her and her company for so many different reasons. Her high quality herbs and mushrooms are truly some of the best I have come across. They are high vibration and affordable. Since discovering Root & Bones, I have used them every single day and sometimes multiple times a day :). Alyssa is truly an amazing woman. She knows her stuff, she has passion for what she does, she is connected, conscious, grounded and is unapologetically herself.  I could have talked with her all afternoon. Check out what she had to say below and don't forget to hop on over to my instagram @bodyblisslife for a fun giveaway!

What inspired you to start your company?

I was truly inspired by the herbs themselves. I started using them during acupuncture school to help deal with the stress of a 3 1/2 yr Masters program. I was really focused on finding things that were going to keep me sane, healthy and keep my mind at ease. I dove right into tonic herbs. It was love at first sip. I've been taking them for over a decade now, and am so grateful to them for transforming me. What made me want to offer them as a product is that it is a way of reaching more people than I can just reach my my acupuncture practice. Its a simple, and effective way to increase your daily routine into something that can benefit body, mind and soul. 

Why tonic herbs/adaptogens/mushrooms?

Society is stressed out beyond belief. We have the fight or flight instinct for a historical reason, but we react the same way whether we are thinking about our 401k or if we are in a traffic jam and someone is honking at us. We are deteriorating because there is such a host of symptoms that come from stress. In Chinese medicine when we give herbs they are very specific to the person and condition, whereas these adaptogens are good for everyone.

Who is the most inspiring woman in your life and why?

My Grandma. She is a kick ass little lady. She  just lives her life the way she wants to. She is a no-apologies kind of lady. 

If you were stranded on an island and could only take two adaptogens with you, which two would you choose and why?

I would take Reishi. It is the first one I tried and is the most well known for calming the nervous system down. He Shou Wu to keep my skin moist on this hot island. 

What is your morning ritual?

I do lemon water, chlorophyll, stretching, breathing and then make a bomb-ass coffee adaptogen drink. I try to drink it outside no matter what the weather is to have that time in nature and get started with my day. I try to do most of movement in the morning: Walk in the woods, weight lifting or stretching. I love doing that in the morning.

How do you honor your feminine body?

Movement and dancing around. It doesn’t have to be a certain kind of music. I could get down to Enya or Rihanna. Giving myself acupuncture every week is something that really helps me reconnect with my body and get out of my mind. I also think its really important to masturbate, even if it’s not even a sexual drive, its more just loving on the yoni. 

Where do you find Bliss in your life?

Nature!  I grew up in Oakland in a cement warehouse. My brother and I shared a room with no window to the outside. I feel like my childhood was deeply deprived of nature. I feel so invigorated and inspired by nature which is one of the reasons I live in Arcata. Being around thousand year old redwood trees is incredibly humbling. Any stressful day I can go into the woods and feel like better. Almost everything starts to feel trivial when you are in nature. It puts things into perspective I love it and I love being alone in it. It is where I get some of my best thinking done. 

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Iced Root & Bone Rooibos Latte

  • 1 cup strongly brewed rooibos tea
  • 1/2 cup nut milk
  • 1/2 cup filtered water
  • 1 T coconut butter
  • 1 tsp R&B Reishi
  • 1 tsp R&B Cordyceps
  • 1 tsp R&B He Shou Wu
  • 1 tsp local honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom

Blend in a high speed blender and pour over ice.

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