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Virtual Workshop: Elemental Eating

A virtual workshop designed to allow you to unlock the essence of your food + herbs to find balance everyday.

Sunday, July 16th // 11am-1pm PST

It’s all elemental. Earth, wind, fire, and water are what make up each of us, and the essence we all fundamentally rely on. We all have a unique makeup, and by tuning into that we can uncover what rituals and practices keep us grounded and healthy. During this workshop we’ll explore: 

Photo by: Ally Crum

NOURISHING FOODS

We all know the foundation of wellness is rooted in what we eat. Learning how to tune-in to your body to choose the most nourishing foods is the key to a vibrant life. We’ll show you how to know which foods support your constitution, without all the fuss.

Photo by: Ally Crum

HERBAL ENERGETICS

Though many herbs have similar functions, their ‘personalities’ are very different. Getting to know whether a plant helps balance cold, dry, hot, or wet conditions will make finding the right medicine way easier and more effective.

Photo by: Ally Crum

SELF-CARE RITUALS

Hot baths, steams, oil and salt scrubs are a few luxurious rituals we can’t live without. We’ll share some quick tips for grounding into your body with these rituals, while helping you release what’s no longer serving you.

Photo by: Ally Crum

What folks are saying…

“As a busy entrepreneur, I’m always looking for new, inspiring ways to get more healthy food into my diet. Sarah and Summer’s workshop gave me that…and so much more!

I actually walked away thinking about food in a whole new way, and I’ve really enjoyed integrating what I learned in my own kitchen. These ladies know SO much, and they share their hard earned wisdom with so much generosity, ease, and love. It was such a pleasure being in their presence!”

Flora B. | Portland, OR | Artist | Intuitive Painting  

I had the greatest joy and pleasure in taking both of Sarah and Summer’s classes offered at the Spirit Weavers Gathering, where we learned the ins and outs of elemental eating and medicinal ghee making.

As a natural foods chef and firm believer in food as medicine, it was incredibly interesting to learn about healing foods through the Ayurvedic perspective. What I loved most about Sarah and Summer’s teaching was their message of intuitive eating and using our individual constitution to determine what foods are best for balancing not only our physical bodies, but our mind and spirit, as well.

The beautiful recipes we made incorporated tonic and medicinal herbs and were deliciously simple. And finally, one of the most fun parts of class for me was learning the ancient and sacred art of making ghee. The whole process of that, including infusing the golden ghee with herbs, was so empowering and has carried over into my healing home kitchen.”

Renée D. | Seattle, WA | Natural Foods Chef | Nourish The Roots 

“I was introduced to The Great Kosmic Kitchen at Spirit Weavers Gathering this year and  I just knew I had to join the class.

It was amazing to learn about how many things I can add to my meals on a daily basis that aren’t difficult to find, and will be great medicine to my body. I also purchased their cookbook, which was the first I’ve ever read cover to cover.

The information is so easy to comprehend, even for someone totally new to the idea of Ayurvedic cooking and medicine. I highly recommending taking a course! Super informative, and really fun!”

Sasha H. | Los Angles | Natural Dyer | Elara Blue Designs

Photo by: Ally Crum

What you’ll get:

+ Elemental Eating Workshop

  • A deeper understanding of the elements: hot, dry, cold, and wet. Also known as vata, pitta, and kapha in Ayurveda.
  • You’ll learn the basics of nourishing foods + rituals for your body type or ‘dosha.’
  • An overview of adaptogenic herbs, to restore + balance everyday.

+ Elemental Eating Guide & Recipe Cards

Printable herbal-inspiration that’s perfect for your fridge.

+ Herbal Resource Guide

A list of recommended products, books, and practitioners we trust.

+ Online Community

We’ll form a live chat component and Facebook page for students to ask questions, share remedies, and connect.

+ Experienced Herbal Teachers

Whether you attend the workshop live or later-on, we hope you see us as your herbal guides. Please feel free to reach out and ask questions about the course, so you can get the most of our workshop!

Photo by: Ally Crum

Ready to tap into the magic of the elements?

For more details and to sign up, click here.

Registration closes 7/15. Hope to see you there!

XO, Sarah & Summer

Summertime Herbal Drinks

A roundup of a few of our favorite herbal drinks, just in time for the holiday weekend. We know you wanna bring your herbs to the party! Whether you’re enjoying them as ‘mock-tails’ or adding a splash of something boozey, these are no brainers for cooling off this summer.

 

Ginger+Basil Kvass  | A bubbly probiotic beverage, with a hint of ginger and fresh basil. 

 

Watermelon + Lemon Verbena Cooler | The kind of drink that makes you feel refreshed just looking at it. 

 

Rosewater + Raspberry Leaf Iced Tea | The perfect balance of sweet, sour and rose to beat the heat on a hot day. 

 

Tulsi Lemon Ginger Bloody Mary’s  | An adaptogenic twist on a classic summertime (or anytime) drink. 

 

 

Healing Foods: Protein Power Pesto

If you’ve been here before, you know that we LOVE us some pesto, especially the kind packed with medicinal herbs like dandelion leaf and holy basil. As of late, we’ve been diving into the world of Ayurveda and nutrition, which has brought new light to old ideas, and ways of being in our kitchens. Protein is something a lot of people think about when creating a balanced meal, but we might not always see the whole picture. Our body needs protein for so many important functions: like building new cells, maintaining healthy tissues, skin, hair and nails, hormonal function and of course – energy.

We need protein in every meal, and when we don’t get it that’s when the sugar craving starts. Let’s be real. We’ve all had that 4PM craving for a latte and a chocolate croissant, even though we know we’re gonna feel like crap on our way home from work. Don’t. Do. It. Your body was probably just trying to inform you that it needed more protein.

Getting enough protein doesn’t just sustain energy, it helps our body convert the fats into essential fatty acids, or EFA’s. Think of EFA’s as your ‘juicy factor.’ If your cells aren’t juiced up with healthy fats, skin starts to get dry, you get inflamed, and your nerves are literally dried out! I’ve noticed a big difference in my energy levels and the way my hair and skin feels simply by making sure to get protein with every meal (mostly plant based) and adding in EFA’s daily.

E F A ‘s   D A I L Y 

Dosage: 3-8 TBS depending on your constitution or how dry you tend to feel.

The easiest way to do this is by adding one tablespoon of olive oil on every meal. For breakfast I’ll drizzle extra EVOO on my pesto + egg toast, make sure my salad for lunch has plenty of oil and for dinner, a little extra drizzle on my soup. Pretty simple to do and definitely delicious!

T R Y  T H E S E

Hemp Oil

Flax Oil

Extra Virgin Olive Oil

Evening Primrose

Black Currant Oil

P R O T E I N   P O W E R  

With the help of Nutiva’s raw hemp seeds, we revisited our Wild Pesto recipe to make it even easier to dollop protein and EFA’s into our meals. This cilantro heavy version is great for someone that tends to run hot or has inflammation. If you find you run a little cooler, have cold hands or feet, spice it up with some fresh ginger or cayenne or add in chopped fresh leeks or scallions.

INGREDIENTS 

1 cup raw pumpkin seeds, walnuts or sunflower seeds

1/4 cup raw hemp seeds

2 cloves garlic, smashed

3 ‘glugs’ extra virgin olive oil

juice of 1 lemon

1 bunch fresh cilantro

grey sea salt to taste

METHOD

In a food processor, add your nuts of choice + hemp seeds, garlic and EVOO. Once everything is ground down together well, scrape the sides to make sure all the seeds get incorporated. Next, add your cilantro, lemon juice and salt and a little more olive oil if it’s a little dry. Blend until everything is combined. Add more lemon, olive oil or salt if needed. Makes about 2 cups and keeps in the fridge for over a week.

*The recipe was done in collaboration with Nutiva. You can get more recipes on their blog, The Kitchen Table.

Healing Foods: Umeboshi + Cilantro Cabbage Salad

We’re finally settling back in to life at home after our the FP Escapes retreat in Palm Springs. What a wonderfully nourishing weekend full of amazing women in the desert. Hope you were following along on our Instagram over the weekend as we whipped up herbal foods, hiked in Joshua Tree and got to relax at the beautiful Korakia Pensione.

We’ll be sharing our herbal recipes from the retreat over the next few weeks. One recipe in particular was a hit, our super simple Shredded Cabbage Salad with Umeboshi Plum Dressing. It’s the perfect quick and cooling salad with a little crunch from the toasted pumpkin seeds. This flavorful salad makes a great side dish, or it can be tossed into cold soba noodles with tempeh for a one-bowl lunch on a hot day.

Feel free to take this dish and make it your own. Don’t have cilantro? Toss in some fresh mint or parsley from the garden. Switch up the toasted nuts with seeds, or add in some sliced radishes and carrots – and then you’ve got a bright, colorful salad that hits all the right spots.

If you’re not familiar with umeboshi plum paste, get ready to fall in love. Its sharp, salty, sour, and sweet flavor combination adds a the perfect twist to a simple dressing. Umeboshi plums are a traditional Japanese salt ferment mixed with shiso leaves (Perilla frutescens) for their red plum-colored hue. The finished ferment is high in vitamin C, alkalizing, and helps to improve digestion. We love its tangy salty flavor that makes a delightful dressing to compliment the raw crunch of the cabbage. 

INGREDIENTS

D r e s s i n g

1 tablespoon umeboshi plum paste, we use this brand 

1/4 cup organic olive oil

fresh lime or lemon juice

1/2 tablespoon maple syrup

S a l a d

1 small head green cabbage

1 small head red cabbage

1 bunch cilantro, chopped

1/2  cup pumpkin seeds or cashews, toasted

METHOD

First, prep the dressing by whisking all of the ingredients in a small bowl until well combined. Taste and adjust by adding more of any of the flavors needed. Set aside the dressing and shred cabbage using a sharp knife or a mandolin. Try and get the cabbage shredded as thinly as you can, then toss in the cilantro and seeds, reserving a handful of each for garnish. Toss all salad ingredients with the salad dressing making sure everything is well coated. Serve immediately as a solo salad or apart of a bigger lunch spread.Or, if making ahead, wait to dress the salad until right before serving.

Serves 4

*Photos by Emily Sellers of Free People.

 

Coco-Ginger Golden Milk

One of our favorite warming elixirs keeps making an appearance in our herbal kitchen year after year. Golden milk is a drink anyone can love. Its got all the right stuff–warmth, creaminess, comfort and its literally golden! Best of all, you can sneak your favorite adaptogens like ashwagandha, shatavari or even tulsi into your brew. The combinations of herbs and spices are endless so our go-to drink will never get boring.

We teamed up with one of our favorite organic superfoods brands, Nutiva, to create a dairy free version full of healthy coconut fat. Whether you need warm mug in the morning or an evening soother, our Coco-Ginger Golden Milk is sure to do the trick.

INGREDIENTS

1 1/4 cups coconut milk , or milk of choice

1 tsp Nutiva’s coconut oil

1/2 tsp turmeric powder

1/2 tsp adaptogens of choice–ex: ashwagandha, maca, or shatavari

1/2 tsp fresh grated ginger

1/2 tsp Nutiva’s coconut sugar, optional sweetness

METHOD

In a small saucepan, warm all of the ingredients. Pour into your favorite tea bowl and whisk until everything is combined. Another quick option would be to add all the warmed ingredients to blender for  30 seconds. Once your brew is nice and frothy, adjust the sweetness to your liking and enjoy!

Makes 1 serving.

*This post was made in collaboration with Nutiva. You can find more superfood recipes on their blog, The Kitchen Table.

 

 

 

 

 

MAY // Things We Love

Sweet + savory crepes with cashew cream sauce. Try making cashew cream and adding Moon Juice’s adaptogenic blends, like Beauty Dust and Brain Dust.

Sun Potion’s Tocos Powder, we had no idea it was so creamy.

These lightweight Birkenstocks. They’re going to be prefect for our upcoming trip to Oaxaca, Mexico. So. Excited.

This place, a.k.a. “The Wooden Box.” Looking forward to staying there and exploring the surrounding villages, the textile museum, eating tons of delicious foods, and experiencing a traditional temazcal.

Healthy-ish, and their Guide to Greens.

Health Ade Kombucha‘s Sweet Thorn flavor. It’s infused with rose, mangosteen, and hawthorn berry.

This article. Don’t get us wrong, juicing can be great, but it’s not for everyone.

Bacteria. Apparently, microbes inform food cravings based on what nutrients the host needs.

The Conservatory of Flowers. Looking forward to this. Who doesn’t like a good psychedelic light show?

Kosmic PSA: Hope to see you all at Spirit Weavers this coming weekend. We’ll be teaching two classes:  Medicated Ghee Making + Be Radical, Eat Traditional.

Photo: Ally Crum Creative 

Healing Foods: Lemon Balm + Cucumber Gazpacho

Lemon balm, also know as sweet melissa, is one of our favorite herbs and with good reason. It’s mild lemon flavor and aroma is comforting medicine for soothing nerves and helping to calm anxiety. Here in California, it grows like a weed, which isn’t a bad thing.

Usually, lemon balm makes it’s way into our kitchens to be used in pestos, teas or salad dressings. With the sporadic hot weather we’ve been having, all I want is something light and refreshing, so gazpacho is the perfect meal. Traditionally, gazpacho is made with summer’s ripest tomatoes, but the bright green and cooling cucumber version is just as tasty.

This lemon balm + cucumber gazpacho is super easy to make and can be prepared a day ahead. Keep it in the fridge if you want a chilled version, but its just as delicious right out of the blender, poured into a bowl.

INGREDIENTS

2 handfuls lemon balm leaves

3-4  mint leaves

2 cucumbers, de-seeded + chopped

1 yellow pepper, de-seeded + chopped

1 avocado, de-seeded + chopped

2 garlic cloves, smashed

splash of white wine vinegar or lemon juice

pinch of cayenne pepper powder

1 tsp grey salt

1/2 cup water, use less if you want a thicker gazpacho

METHOD

In a high speed blender, blend all ingredients together until smooth. Adjust the mint, vinegar or garlic ratios to taste. Enjoy cool or at room temperature, topped with fresh flowers and a drizzle of good olive oil.