Celebrity Health & Wellness Expert and Eco-Stylist

On An Organic Ranch

This summer has been full of the most amazing adventures stretching from the desserts of southern Utah all the way to Yosemite, CA. But, the highlight by far was visiting my friend Natashia’s ranch and vineyard in Northern California. There’s a gigantic organic garden here with a row of peach trees, apple trees, raised beds of strawberries, tomatoes of all sorts, many varieties of kales, and even potatoes.

Heriloom, cherry, and roma tomatoes taste incredibly delicious picked straight off the vine.

This was my harvest today. Diced the potato and sautéed it up with kale, quartered tomato, garlic, onion, and rosemary. Served it topped with fresh basil and cherry tomatoes. Blended up a strawberry smoothie, and ate the peaches on their own. Yummy!

On the way to gathering ingredients at the farm, I stopped off to visit the horses, chickens, turkeys, cows, and goats. The goats were surprisingly social and interactive. Plus, I recently learned goats are the best rock climbers!

This little guy is so adorable! I want to take him home with me to LA.

Fresh air, sunshine, rolling hills, beautiful animal friends, and organic fruits and vegetables. This must be heaven on Earth!

Ani’s Raw Food Certification Level 1

My students made me this beautiful stack with marinated mushrooms and onion, sliced tomato, oregano and rosemary marinara, cashew cheeze, and fresh Italian herbs today at my Ani’s Raw Food Certification Level 1.

I love showing everyone that elegant food need not use many ingredients nor be complicated to make. Each recipe uses a couple ingredients, seriously! And, is really quick to create. The sophistication comes in the plating, presentation, and use of easy to make sauces.

One of our students this weekend is a Le Cordon Bleu trained professional chef who’s mind was blown by Raw Food’s functionality, and fresh flavors! She said “I’ve been making my food way too complicated!”. We all laughed.

Get in my belly!!! Yumminess!

Our final Level 1 for 2015 is September 19+20th. I’d love to spend the weekend eating the most delicious, nutritious, and inspiring food with you. xoxo


Avocado Smoothies

My travel to Bali inspired me to use avocados in my desserts. In SE Asia, avocados are used to make creamy avocado smoothies. There they make smoothies by blending milk, sugar, and avocado. Here I make a raw vegan almond nut mylk to use as the base, then add in avocados for the flavor. It’s sweetened with dates, a whole food, containing fiber, minerals and vitamins.

The ingredients I use are listed below. Adjust quantities to you liking. I also have variations of these recipes in Ani’s Raw Food Detox.

I’ll be teaching this recipe in class this weekend too. Join me at an upcoming Ani’s Raw Food Certification Course to learn recipes like this and many many more!


Chocolate Sauce

cacao powder
agave syrup, maple syrup, date syrup, or coconut nectar


chocolate sauce

Guilt-free, and absolutely delicious, good-for-you food! Enjoy.

Will keep for at least a day in your fridge.

Superfood Granola Recipe

I’ve been mixing up a yummy granola with walnuts, almonds, cacao nibs, vanilla bean, coconut, sprouted buckwheat groats, and goji berries. This morning I used it to top raspberries and blueberries with almond mylk for an antioxidant superfood blast. It tasted delicious. What other ingredient should I include in my mix?

2015 Raw Food Courses in Los Angeles, CA

I’m excited to announce my upcoming Raw Food courses for 2015  in West Los Angeles, California:

June 13+14, 2015 (early bird special before May 3rd)
July 11+12, 2015
August 15+16, 2015
September 19+20, 2015


October 16, 17, 18, 2015


October 18, 19, 20, 2015

All classes are taught by me, and are hands-on.
So, roll up your sleeves, and get ready to learn how to make the tastiest, healthiest, raw, vegan food ever. All recipes are gluten-free and packed full of superfoods!

Spaces will fill up quickly! Please book your spot today:

I’m looking forward to seeing you this year in Los Angeles. It’s the best culinary tourist city on the Planet with loads of raw restaurants, cafes, businesses, prepared packaged foods, events, products, and more. Come explore, play, and be inspired!


Superfood Brownie Recipe

Superfood brownies are the perfect workout food fuel for my climb today. They can stay out of the fridge, and travel well. These brownies are my homemade energy / protein / superfood bar.

The following recipe is from Ani’s Raw Food Detox.

1 c walnuts
1/4 c cacao powder
1/3 c pitted dates
pinch salt

Process walnuts, cacao, salt. Then, add dates to bind together.
I will sometimes roll the batter into balls, but this time I pressed it into a lined pan and sliced ‘bars’.

I topped with cacao nibs (for extra energy) and goji berries (for added vitamin C and antioxidants) too.

Bon appetit!


Mushroom “Bul Go Gi” Recipe



Please join me for lunch today! This Korean inspired recipe is from Ani’s Raw Food Asia. It’s my vegan, gluten-free, and raw version of Korean BBQ, made with marinated shiitake, crimini, and wood mushrooms. I call it Mushroom “Bul Go Gi” (page 186). Use your favorite green leaf, like romaine or red leaf lettuce as the wrap. Then, top with cucumber, carrot, thinly sliced garlic, and my delicious Gochujang Sauce (page 225) made with unpasteurized miso (for living enzymes), sesame oil, and chili powder, to taste. Add a sweetener syrup like agave or coconut nectar too to balance out the spice, salt, savory, and sweet. Super yummy on a rainy day here in LA (thank goodness, we need the rain!).

Mushoom “Bul Go Gi” Lettuce Wraps

4 cups sliced mushrooms
2 T tamari
1 T toasted sesame oil
1/2 T minced garlic
1/2 cup Asian pear, microplanes or pureed in food processor

1 clove thinly sliced mushroom
1 Korean or jalaeno pepper, sliced
1 cup julienned cucumber
1 cup julienned carrot

8 red lettuce leaves, or more

Toss together all BulGoGi ingredients in one bowl. Set aside to marinate for 15 minutes, until softened.

Prepare fillings, and set aside.

Squeeze excess marinade from mushrooms, and place into each lettuce leaf. Top with fillings. Drizzle with Gochujang Sauce, below.

Serve and enjoy!

Gochujang Sauce
2 1/2 T unpasturied miso, any color
2 T toasted sesame oil
1/4 cup agave syrup or coconut nectar
1/2 teas chile powder, or cayenne, to taste

Whisk to mix well.

One last tip:

I just moved my car out of my garage and onto the street so it will be ‘washed’ clean by the rain! Conserving water during our draught and living Eco…always.

Thailand’s Herb Gardens

Loving the herb garden here at the Ritz Carlton’s Reserve at Phulay Bay in beautiful Thailand at Krabi. They grow their own herbs, in addition to super spicy red Thai chilies. We’ve been using these super fresh herbs in my Raw Food Lifestyle Classes this week.

It’s paradise here with tons of tropical fresh fruits like tamarind, papaya, jackfruit, and longan. And delicious Thai baby coconuts and cashews too. I think this must be Heaven!


Ritz-Carlton’s Reserve at Krabi, Thailand

I’m made it safely to Krabi, Thailand where I’m relaxing at the villa now that prep for our 5-day Raw Food Lifestyle Retreat is finished for today. Super excited to be teaching Raw Food Lifestyle classes Wednesday thru Sunday here at the Ritz-Carlton’s Phulay Bay resort.

I’ve crafted exclusive Thai-inspired Raw Food, vegan, superfood, gluten-free recipes using local Thai ingredients. Plus, we’ll be talking about treading lightly on the Planet, natural beauty, fitness, healthy detox, nutrition, and ways to lower stress while increasing vitality and longevity.

If you’re in Krabi, please join me here Wednesday thru Sunday!  We’re going have tons of FUN!!!!


March 2015 at the Ritz-Carlton Reserve

The beautiful Ritz-Carlton Reserve at Phulay Bay has invited me to develop an exclusive 5-day wellness program for their Thailand resort to launch in March 2015.

This exclusive retreat will include vegan raw food cooking classes and recipes featuring local ingredients and flavors with a focus on the Home Chef, along with my eco-green living, healthy lifestyle, fitness, natural beauty, and detox philosophy.

I will personally be at Phulay Bay teaching classes from March 18th to 22nd, 2015. These classes are complimentary to resort guests. And, guests completing all 5-days will receive a Certificate of Completion equivalent to my Level 1 Home Chef Raw Food Certification Course.

So, please book your stay now at the Ritz-Carlton Reserve website, and join me at Phulay Bay! I look forward to seeing you in paradise.