June 23, 2020
No doubt about it: stone fruits are one of the great joys of summer. Fueled with protein and topped with berries and crunchy, no-grain, adaptogen-kissed granola, this smoothie bowl is a peachy start to your day.
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May 04, 2020
Grate the sweet potatoes in a Cuisinart or by hand and place in a bowl. I use purple sweet potatoes as they are very dense and fragrant, and stand up to the nettles nicely. They are also not too water-y, which makes pan frying easier.
Add chopped or dried herbs and about 1/2-1 tsp salt to the shredded sweet potato and toss thoroughly.
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September 18, 2019
Come and get your greens! Greens consumption tends to suffer in the fall as we move towards heavier foods and root vegetables, and away from summer's salads.
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September 10, 2019
Nutrients in broth are solubilized, easily absorbed from the intestines, and ready to be lapped up by your cells. In fall, we're emphasizing broth's immune building potential by adding bones (for the omnivores among us), and a range of mushrooms and herbs traditionally used to ward off illness.
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March 21, 2019
Author: Lily MazarrellaFor some people, giving up dairy is what’s most challenging about the prospect of doing a cleanse. But dairy is pro-inflammatory for some, and creates congestion in most of us, so it’s a good idea to give it up for a while and see how your body does without it. Trust me, this creamy cashew cheez will get you through the tough times!
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March 19, 2019
In a rush? Prep once and be done with these recipes and enjoy three different takes on asparagus throughout the week!
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March 19, 2019
Don't have the time - or desire - to brew? Try this 3-minute substitute that is at once deeply grounding and detoxifyingly nourishing.
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March 17, 2019
Author: Lily MazzarellaMany people miss crunchy and carb-y snacks when they do a cleanse. These simple flax crackers fill the void, and pair well with Cashew Cheez, pesto, avocado, smoked salmon, and tahini dressings.
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January 10, 2019
Author: Lily MazzarellaSome of us crave carbs, some of us crunchy…others of us…we know who we are…crave sweet. Here’s a supercharged snack that satisfies that itch.
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November 26, 2018
Author: Lily Mazzarella
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November 26, 2018
Lily Mazzarella
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November 26, 2018
Author: Lily Mazzarella
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December 19, 2017
Author: Lily MazzarellaThis tangy, nourishing soup is equally delightful at the onset of a sore throat and chills, as it is simply at the end of a long work day. You’ll get a hefty serving of greens along with immune enhancement from garlic, mushrooms, and fire cider. Sauerkraut may sound like an odd soup addition, but trust me, it’s terrific — it gives immediate body and complexity.
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March 21, 2017
Author: Lily MazzarellaBehold the savory pancake: made with protein and fiber-rich chickpea flour, these pancakes are delicious topped avocado slices, Dandelion-Pistachio Pesto, or Herb and Chive Cashew Cheese. Kids love them, too—and you can hide veggies inside!
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March 21, 2017
Author: Lily MazzarellaThis silky, vibrant green soup is the epitome of spring. It is simple to make, but with the addition of some reserved peas, pumpkin seeds and fresh herbs, is texturally complex and delightful. If you’re having the soup for lunch, make sure to add a serving of collagen or pea protein to keep your energy up and your hunger in check. Enjoy with flax crackers, or pair with a turkey patty, sweet potato, or chickpea pancake for a heartier meal.
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March 20, 2017
Author: Lily MazzarellaI love dandelion greens! These delectable bitters are chock-full of potassium, vitamins A, C, K, folate, and choline. In herbal medicine, we use them as a classic bitter tonic to stimulate digestion and gallbladder activity, and to decongest the liver.
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March 20, 2017
Author: Lily MazzarellaThis gorgeous rainbow of a salad takes just a few minutes to make, delights everyone who eats it (It's a great potluck dish!), and stores well tightly covered in the fridge for up to 3 days. It is fiber-rich and contains 3 hepatoprotectant superstars: burdock, beets, and kohlrabi.
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March 18, 2017
Author: Lily MazzarellaThe artichoke is a perfect spring food—they are in season and perfectly suited to our purposes of liver and gall bladder support. Artichoke leaf (botanically speaking, we eat the bract, which subtends the gorgeous, spiky, periwinkle flowers) is a classic herbal medicine for the hepatobiliary system; compounds found throughout the plant help repair and prevent damage to the liver, while the bitter flavor gets the gall bladder moving.
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January 13, 2017
Author: Lily MazzarellaThere’s nothing like a green soup to help you feel fresh, nourished and energized. The beauty of this one is that it requires next to no chopping or prep: it takes advantage of the plethora of high-quality frozen organic vegetables on the market.
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January 13, 2017
Author: Lily MazzarellaThis hearty, golden soup features the warming spices ginger and turmeric, which bestow a plethora of benefits on our digestion, cellular transformation, and elimination.
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January 13, 2017
Author: Lily MazzarellaCongee is a traditional Asian porridge long-prized for its restorative, healing and nourishing powers. It is a radically simple dish: a small amount of rice is essentially “pre-digested” in a nutritive broth, and eaten by the bowlful.
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June 19, 2016
Author: Lily MazzarellaTo bowl or not to bowl…. I admit: my healthy skepticism got a bit of a workout in the beginning phases of the recent “bowl” craze. My Instagram and Facebook accounts were suddenly flooded with photos of bright, wholesome food bowls, accompanied by the usual social media hyperbole: “This tempeh-kimchi-bee pollen bowl is everything!” Bowl restaurants sprang up in cities like dandelions in springtime. After all, I thought, what is so different about eating veggies, rice, a...
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June 19, 2016
Author: Lily MazzarellaThis savory, silky soup is a great way to drink your vegetables, while keeping your blood sugar balanced and your whole system fueled. Liquid meals remove burden from the digestive tract, freeing up resources for repair & restoration in your body. Green soups maintain fiber content & allow for the addition of a protein source, like grass-fed collagen or pea protein.
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June 18, 2016
Author: Lily MazzarellaIt’s Summer, when fresh greens and herbs abound and we’re naturally drawn to lighter foods. Let’s keep with the “vegetable variety premise” from our bowls to make the ultimate inspired salad. Remember: the more vegetables you eat, the greater variety of inflammation-fighting phytonutrients your cells are exposed to!
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June 10, 2016
Author: Lily MazzarellaIt’s mid-cleanse, and we thought perhaps you’d like some pasta.
Using this season’s bounty—your garden’s unrelenting zucchini, as well as basil, and parsley—we’ve constructed the perfect summer meal. Trust me: you won’t miss the starchy noodles.
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June 08, 2016
Author: Lily Mazzarella"Superfood": an admittedly brilliant marketing concept that typically describes a nutrient dense food—one that usually hails from a far-flung corner of the world.Well, locally grown, garden variety herbs like parsley, cilantro and basil are in fact "superfoods," we just don't usually eat them in appreciable quantities. Pesto changes all that.
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June 02, 2016
Author: Lily MazzarellaOkay, so I haven’t had real Ranch dressing in about 20 years. BUT. I will say that this is the closest thing to my memory of it, which is very, very good. And besides, what is “real Ranch dressing” anyway?
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June 01, 2016
Author: Lily MazzarellaThis savory, silky soup is a great way to drink your vegetables, while keeping your blood sugar balanced and your whole system fueled. Liquid meals remove burden from the digestive tract, freeing up resources for repair & restoration in your body.
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January 14, 2016
Author: Lily MazzarellaI think cauliflower has gotten short shrift over the years. Its lumpy white appearance belies its versatility and health benefits: cauliflower has a very low glycemic index, and is packed with vitamin C, K, and folate. It contains sulfur compounds that support detox pathways, while its abundant flavonoids support the cardiovascular system and help prevent oxidative damage. This delicious soup allows it to shine!
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January 09, 2016
Author: Lily MazzarellaWith or without bones, this broth is full of soluble nutrients, easily absorbed by the gut and ready to be lapped up by your cells. Benefits from regular consumption include: improved hydration and electrolyte balance; decreased hunger and cravings; increased energy; GI tract healing; stronger nails and hair (good for the bones, too!); enhanced immunity; enhanced elimination and detox; accelerated healing from surgery; and less fragile and better hydrated skin.
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October 24, 2015
Author: Lily MazzarellaThe brilliant golden-orange color and outrageous aroma of this soup tell you it’s got to be good for you. Indeed, this updated classic is a sure-fire hit for your immune system.
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October 21, 2015
Author: Lily MazzarellaMaitake. This feathery mushroom is not only a delicious culinary mushroom it is composed of outrageously medicinal properties. For a quick run down of maitake’s health benefits see “Get to know a Mushroom – The Mighty Maitake.” For now, let’s get down to eating!
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October 15, 2015
Author: Lily MazzarellaCome and get your greens! Greens consumption tends to suffer in the fall as we move towards heavier foods and root vegetables, and away from summer’s salads. This easy, delicious puree makes use of most of the green matter in your kitchen.
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October 13, 2015
Author: Lily MazzarellaShiitake. An amazing mushroom that’s much more that it’s umami flavor. This unassuming mushroom is a pharmacological powerhouse, exerting many of its beneficial effects in the immune system. From cancer-fighting chemicals, to natural killer cell activation and tumor reduction, this shroom has got it going on.
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March 28, 2015
Author: Lily MazarellaSauces made from cleanse-approved ingredients are absolutely encouraged during your detox! They can make the plainest food drool-worthy, and add variety to rotations of simple steamed and grilled vegetables, poultry, fish, quinoa, and brown rice.
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March 26, 2015
Author: Lily MazzarellaHarbinger of Spring Out here in California, we’re lucky to see asparagus spears poking up as early as February. Asparagus season starts elsewhere in March or April, and its cheerful appearance is a sign to the snow-weary that Spring is finally here. Asparagus has a lot going for it, not the least of which is a notably fast preparation time.
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