Shirodhara Treatment

I just recently returned from a life changing training in Ayurveda. I’ve always been interested in Ayurveda and the beautiful ancient lineage of it. As you know, I’m in love with beauty. Ayurveda is focused upon beauty from the inside. For example, acne, in Ayurvedic wisdom, is caused by poor digestion and high pitta. Pitta is one of the Ayurvedic body types.

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Kale and avocado salad

This is my all time favorite salad. It’s so easy and healthy, the avocado is rich in protein and healthy fats, which makes this a satisfying meal by itself. I like to prepare this with some lean protein to balance out my meal. This is a great way to bring kale into your diet on a regular basis. I can’t stress enough how good kale is for you!

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Chocolate avocado smoothie

This is seriously so freaking good you would never know it was actually healthy. I had this for a desert last night. It tastes just like a real chocolate milkshake that I used to love so much as a child, without the nastiness of dairy and sugar. It’s a great way to use up a ripe avocado that will otherwise go bad. Avocados are a regular staple in my diet. I have one almost every day.

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Clear, glowing, beautiful skin!

Glowing skin has always been something I longed to have my entire life. I’ve suffered from acne on and off for many years and it is absolutely devastating. Not to mention humiliating and tragic. Many years ago I was prescribed accutane for my acne. I didn’t realize then how toxic it was to the system. It cleared up my acne, but had serious side effects that were not very pleasant. If I had known then what I know now, I could have stopped it before it started. I still suffer from occasional flare ups that can really get me down. One of the main causes is hormonal changes. Others are stress (which messes with our hormones!),toxins, and poor diet.

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Carrot Ginger Dressing

I recently found this dressing on Gwyneth Paltrow’s website goop. She has some great recipes for detox that I like to make. This dressing is one of them. It’s really satisfying and healthy. I make it real quick in my mini food processor. I love it over mixed greens and avocado.

carrot ginger dressing

  • 1 large carrot, peeled and roughly chopped
  • 1 large shallot, peeled and roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 1 tablespoon sweet white miso
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon roasted sesame seed oil
  • 1/4 cup grapeseed oil
  • 2 tablespoons water

For salad:

  • 1 head of baby gem lettuce (or any greens), roughly cut
  • 1/4 red onion, thinly sliced
  • 1/4 avocado, diced

Vegan Alfredo Sauce

I made this vegan alfredo last night for dinner and it was so amazing I had to share. It’s been awhile since I’ve had any inspiration to write about my healing adventures. Sometimes we go through periods in life that I like to call “The Void”. The void may enter our lives in many different degrees. We may feel generally down about life,  feel depressed, and tell your friends things like “I feel so blah”, “Nothing is happening”. I think to myself a lot, “God I wish this waiting was over”. But what are we waiting for really? Isn’t it about what is unfolding for us in the moment? That’s where the real joy is. Being present in my life in ways I never was before.That’s what meditation does for me.

The void gives us an opportunity to end some part of our development, and to prepare the ground for some new growth. It is a period of death and regeneration.

In the meantime, enjoy some Vegan Alfredo!

1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine (or other pasta of your choice)
3 tablespoons freshly minced parsley

1. In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.
2. Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.
3. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

Recipe created by Allison Rivers Samson, Maven of Mmmm… at  Originally printed in her award-winning column, ‘Veganize It!’ in VegNews Magazine. Reprinted with permission.

I found the recipe from my favorite blog

vegan alfredoNote: the sauce seems a little thin at first, but it thickens as you whisk it and heat for 7 minutes. I think you can add a little less water and it would be thicker. It’s delicious the way it is though!