SALADS—they are literally all I want to eat during the summer months because they are no-cook, use the abundant of fresh greens and herbs I inevitably have in my kitchen and are perfectly satisfying. But is it just me or do salads get a bad rep? I blame restaraunts for serving bad side salads for that one. A little fun fact about me is that my eight-year-old self is that I wanted to open up an amazing salad bar (once an entrepreneur always an entrepreneur!) with yummy toppings like avocado, pine nuts and whatever else my Auntie Lin would put in her salads. Things haven’t changed much since then. Gorgeous and VIBRANT salads filled with berries, fresh herbs, avocado beautiful greens, a garlicky dressing and nuts/seeds make me swoon so hard. And I might still have a dream of opening up an epic salad bar café. When preparing salads at home, I like to switch up the combo of ingredients for every salad and play around with dressings. Read below for some of my expert tips on creating a killer salad…
Hi Friends! Today, is my 23rd trip around the sun and I’m throwing my self a virtual birthday party. Will you join me!? I’m serving magic shell ice cream sundaes with coconut-based ice cream, cherries + blueberries, a hard crunchy chocolate shell and sea salt to garnish. Totally divine. Wow! I can’t believe I am 23 years old. 22 was an intense year—I graduated college, was diagnosed with Hashimoto’s, moved to a new city, released the love of my life after a six-year relationship and started working full-time for myself. To be honest, it was a really challenging year. From trouble shooting my health issues to figuring out what it means to be done with school all the way to saying goodbye to the love of my life, 22 sure packed a punch. I’m ready to leave a lot of the events of my 22nd year and welcome 23 into my life with wide arms and eyes for the beauty that I know this year in my life will be filled with. I have a fun little request for my birthday: if you are reading this will you share what you would have wished you had known at 23 or advice for your 23-year-old self!?
I don’t know about you, but regardless of whether I am in school or not, I will always be a student. I love to learn. I am constantly reading, researching, asking questions, talking to people and enjoy being a curious human being. Recently, I have completely enveloped myself in the world of Ayurveda—the world’s oldest healthcare system, which originated in India 5,000 years ago. The word Ayurveda is a Sanskrit word and translates to the science of life and longevity. As discussed in my favorite book The Complete Book of Ayurvedic Home Remedies by Vasant Lad, Ayurveda is the art of daily living in harmony with the laws of nature; a science of life and self-healing. The intention of Ayurveda is to maintain optimal health of a healthy person and to heal disease of an unhealthy person—right up our alley, right? I know many of you beautiful IMC readers are on your personal divine journeys towards vibrant living and health; I believe deeply in many of the principles of Ayurveda and have begun incorporating many of the principles into my own life with great success. Today, I’m going to give you a very brief breakdown of the fundamentals of Ayurveda.
Last week I met up with my beautiful friend Marylynn to go blueberry picking on Sauvie Island, which is a cute little island outside of Portland with loads of farms and an epic beach on the Colombia River. Berry picking is one of my favorite summer activities—I have such wonderful memories picking ollalieberries during the summer with my oldest sister Lily and then heading home to make sweet pies. Now, I take any opportunity to pick berries with friends during the warmer months. We arrived at the organic berry farm, Bella Organic, and suspected we’d be picking strawberries but were delighted to find that the first day of blueberry season that day. Blueberries are my favorite berry at the moment so I was super happy. As we combed long rows of blueberry trees for ripe fruit we chatted, laughed, got a large dose of vitamin d and munched on ‘taste-test’ berries—hehe.
Okay, if I’m being honest, I wanted to title this post f****** good chicken liver pâté but something told me that might not be a good idea—hehe. But seriously, this chicken liver pâté is the bomb; it turned a pâté hater (that would be me) into a lover. I crave it now. Some days, it is all I want to eat. And I’m not going to deny those cravings because offal/organ meats are incredibly nutrient dense. If you are wondering, ‘ew, why should I consume organ meats?’, first of all, I was in your position not to long ago and now I am a devotee and two, please read this from Sarah Ballantyne. As stated in the article, organ meats are the most concentrated source of almost every nutrient, including vitamins, minerals, fats and essential amino acids. Wow. For the first six…okay, eight months, of my healing journey, I didn’t attempt organ meats. I thought I could do without them, but trust me, they are crucial for healing, especially from autoimmune disease or leaky gut. With these conditions, your gut is often impaired, and thus you may not be absorbing nutrients as well from the foods you eat. That’s why you want to eat nutrient dense power foods when you are healing, because even if you are not absorbing food fully, if you are eating offal/organ meats, you will still be getting a great boost of vitamins, minerals, healthy fats and essential amino acids that will help heal your gut and body. I love pâté year round, but especially during the summer months because it is a quick and easy protein that is pre-made and requires no cooking.