- January 9, 2017 -

Chef Josef Centeno knows vegetables are cool. The immediate success of his new veggie centric spot in Downtown Los Angeles, P.Y.T., is proof that expertly executed plants are the wave of the future. Most Angelinos know the interior, the space was formed with a smartly positioned partition wall separating it from ledlow. Now the two separate spaces feel intimate while sharing the same opulent natural lighting. The menu at P.Y.T. is small and that’s exactly how I like it. Everything on the well curated menu was familiar but with a seasonal twist. They’ve got fresh cocktails for days, don’t worry I only had three. Brunch entrees are served with a veggie amuse bouche, nothing makes me happier than pre food food. I was particularly impressed with the Soft scramble with wild rice, red kuri squash and fines herbes. The squash melted in my mouth and paired beautifully with the aldente texture of the wild rice. We also devoured a honey sweet brioche persimmon toast, a green piri-piri rice bowl, and granola with coconut lebni and seasonal fruit. I’ll be back next season to sample to the new menu delicacies, ok realistically I’ll be back sooner. Photo credit @taylor.rockwell

- January 6, 2017 -

I made this recipe because sometimes you just need a bomb burger. I’m a give me all the messy toppings kind of girl so I wanted to offer up a messy burger with clean ingredients. This burger is veggie forward enough to feed your pet bunny and hearty enough to feed your boyfriend. This burger will make you happy.


Bunny Veggie burger

2 cups Harvest Snaps onion thyme lentil bean crisps
1 large sweet potato, diced
1 teaspoon olive oil
1/2 teaspoon fresh thyme, chopped
1 red onion, sliced
1 pretzel bun
2 pieces of butter lettuce
1/4 cup watercress
1 carrot, ribboned (using a peeler)
1 avocado, lightly mashed
2 tablespoons mustard (optional)


Add Harvest Snaps onion thyme lentil bean crisps to a food processor and pulse until powdered (about 30 seconds) set aside
Microwave sweet potato for 10 minutes (or until soft) , set aside to cool
Add cooked sweet potato to a food processor, pulse until well mashed (about 1 minute)
Add mashed sweet potato to a medium bowl, stir in olive oil, thyme, and half of the powered Harvest Snaps
Form bowl contents into a patty and coat with remaining powdered Harvest Snaps
Add coated burger to a oiled pan on medium, cook for 6 minutes on either side, set aside to cool
While burger is cooking
Add 2 slices of red onion to a oiled pan on high heat, cook for 4 minutes on either side, set aside to cool
Assemble burger: bottom of the bun, butter lettuce, burger, onion, watercress, carrot ribbons, avocado, mustard, top bun

Truly enjoy

- January 2, 2017 -

Happy 2017 everyone! I’m happy to share my new favorite breakfast recipe with you as my first post of the year. In the past I’ve had fears surrounding sugar and gluten but when sourcing sugar in the form of fresh fruit and organic gluten containing bread products have no fear! Fruit and Minimally processed organic gluten will kick start your energy for the day, add in some healthy fat, peanut butter in this case, and you’ve got yourself some rocket fuel for the day! I love the addition of sesame seeds in this recipe because it gives a depth of flavor to the entire dish. You can substitute any salt for the Hawaiian black salt I used in this recipe but the surprising color creates a feast for the eyes that I personally love! I hope this recipe inspires you to be brave and try whole ingredients that you may have been fearful of in the past. Can we also talk about how beautiful my new platters from Pillivyut are? These serving platters are perfect for serving this toast recipe to all of your guests. Maybe a goal setting party complete with persimmon toasts and mimosas is in order? Click this link to 125 West to shop these Pillivuyt platters Link

4 pieces of toast
1 cup peanut butter
2 persimmons, sliced
4 tablespoons sesame seeds
2 teaspoons Hawaiian black salt

Spread peanut butter on each piece of toast
Layer 1/4 of the persimmon slices in a slanted line on each piece of toast
Sprinkle on 1/4 of your sesame seeds on each piece of bread
Sprinkle on 1/2 teaspoon of black salt onto each slice (or less if you don’t like it salty)
Slice each piece of toast on the bias
Truly enjoy

- December 23, 2016 -

In preparation for the gluttonous holiday I wanted to share a light plant based soup recipe. This recipe is super quick, you can even double the recipe to have some to freeze! I’m continuing my collaboration with Harvest Snaps, my absolute favorite healthy snack company. Their snap pea crisps are a delicious crunchy addition to this fresh soup. Sprinkle a handful of pea snaps right before you serve and enjoy! Happy holidays everyone, I hope you all get the chance to enjoy a meal with the ones you love.

Roots and greens soup
Serves: 2

1 tablespoon olive oil
2 fingerling potatoes
4 medium sized gold potatoes, diced
2 1/2 cups coconut milk
1 cup of water
1/2 of a lemon, juiced
1 bunch of kohlrabi greens, chopped
1/4 cup of mint leaves
1 teaspoon salt

Preheat oven to 350
Using a mandolin, slice the fingerling potatoes, into 1/4″ rounds
Coat potato slices in olive oil and place on a foil lined baking sheet
Bake potatoes for 10 minutes on either side, or until brown
Set potatoes aside to cool
Add Diced potatoes, coconut milk, and water to a pot on high heat, cover and cook for 15 minutes
Add in lemon juice, kohlrabi greens, mint, and salt, reduce pot to medium and cook for an additional 5 minutes
Add pot contents to a blender and blend until smooth, about two minutes.
Pour soup into individual bowls, top with fingerling potato slices and Harvest Snap pea crisps
Truly enjoy

- December 19, 2016 -

Winter in Los Angeles is anything but typical. December is still a month of poolside lunches, with the addition of some festive decor. This weekend I had the pleasure of visiting the classic Beverly Hills Hotel for a day of wellness with my favorite photo friend Ashley Streff. The Beverly Hills Hotel was the premier luxury hotel in the days of old Hollywood starlets like Marlene Dietrich and Marilyn Monroe. The hotel still maintains its reputation for luxury and treating every guest like a celebrity. The hotel has modernized to satisfy the needs of health conscious Angelenos, like myself. They have incorporated yoga classes, a fresh juice bar, and locally sourced produce for the Cabana Cafe menu. Ashley and I indulged in a warming outdoor yoga flow taught by master yogi Amy Rose, before digging into the healthy menu options at the Cabana Cafe. The December sunshine and fresh pressed cocktails eased our post yoga muscles as we made our cafe selections. We ordered a fantastic salmon salad, the cabana bowl, tuna tar tar, seasonal fruit plate, and a fresh green envy juice. Our selections were all beyond delicious and remarkably fresh. We will be back for another poolside cocktail, luckily the Cabana Cafe is available to us 365 days a year #blessed


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