- August 14, 2016 -

For any food loving chopped fan, visiting a Geoffrey Zakarian restaurant is a true special occasion. Chef Zakarian opened his newest haunt Georgie in the classically upscale Montage Beverly Hills Hotel. I am one part 1/4 Oregon county girl and 3/4 bougie lover of all things high end, Georgie appeals to 100% of my composition by offering a seasonal produce forward menu in a beautifully European setting. During my visit to Georgie I sampled two well balanced cocktails and some delicious healthy snacks. My first beverage of the evening was the the inventive avocado daiquiri, made with fresh lime and an unassuming avocado purée. My second cocktail was the Georgie Gerber, a frothy blend of Gerbers peach purée, Casamigo’s blanco, and egg white. I noshed on a few delicious offerings from Georgie’s snacks menu including the smoked tahini spread with pickled cherries, yellow beet hummus with spiced walnuts, and the most impressive ice box vegetable crudités I have ever seen. I’m still dreaming about that crudités, well played Georgie.

- July 13, 2016 -

Picnicking is one of my favorite summer activities and I’m always dreaming up simple healthy recipes to bring to the park. This citrus salad gets a fresh pop with a Casal Garcia Vinho Verde. Vinho Verde is a beautifully light, slightly effervescent Portuguese white blend, perfect for pairing with my citrus salad. This recipe only requires two teaspoons of Casal Garcia Vinho Verde, so enjoy the rest of the bottle while you lounge in the sun.

Citrus salad with Casal Garcia vinaigrette


4 large grapefruits
1 cucumber
1/4 cup sliced onion
2 tomatillos
1/4 roasted skin on peanuts

1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Casal Garcia Vinho Verde
A pinch of salt to taste

Remove grapefruit skin and pith with a knife
Alice grapefruit into 1″ rounds
Add grapefruit to a large bowl
Slice tomatillos into 1″ slices, add to bowl
Use a potato peeler to peel cucumber into long ribbons, add ribbons to bowl
Ross peanuts into bowl, set aside
Add all vinaigrette ingredients to a small shaker bottle and shake till well combined (1 minute)
Pour dressing over salad and arrange salad on a serving platter
Pair with Casal Garcia Vinho Verde
Truly enjoy

- June 28, 2016 -

Tis the season to gather around the grill, grilling is the perfect reason to spend time with friends and eat delicious food. This is my first summer having a grill and I’m taking full advantage of the next 120 summer days of outdoor cooking over coals. Nothing pairs better with summer grilling than crisp cold white wine. For This post I’ve paired a flavorful grilling recipe with a delicious 120 Sauvignon Blanc from Santa Rita wines. Sauvignon Blanc is one of my favorite wines to pair with grilled food, this 120 version from Santa Rita is crisp and has notes of citrus blossom and peach. I absolutely love grilled veggies and they are a wonderful vehicle for seasoning blends like Badias complete seasoning. Badias complete seasoning allows me to create bright and zesty veggies with its combination of flavors like onion, cumin, and garlic. I took this recipe up a notch past grilled veggies kabobs with a grilled veggie wreath. I hope you enjoy this recipe around the grill with lots of friends and lots of wine. Check out the 120 days of summer website for more recipe inspiration 120 days of summer website

Grilled Veggie Wreath

4 orange peppers
4 mini artichokes
3 golden beets
3 heads of radicchio
3 jalapeño peppers
3 mini eggplants
3 tablespoons complete seasoning from Badia Spices
1/2 cup olive oil
3 sprigs of flat leaf parsley (chopped)
1 bottle of 120 Sauvignon Blanc from Santa Rita Wines (for drinking)

Hear grill to 400
Cut orange peppers in half and put on the grill cook for 5 minutes on both sides
While the bell peppers cooking quarter beets and radicchio, half artichokes and jalapeños, and cut eggplants into 3 thick slices, set veggies aside
For this veggie wreath I found a wire loop at a hardware store and I cut the wreath with a wire cutter on one side to add my veggies.
Start to add your cut veggies to the wreath in any order until the wire is completely covered, set wreath aside
In a small bowl combine olive oil and Badia complete seasoning Stir until well combined
Coat veggie wreath in oil and seasoning combination and place on the 400 degree grill
While wreath cooks, remove peppers from grill and remove all seeds and pepper stems, add peppers to a food processor and Pulse on high for one minute, pour red pepper purée to a medium bowl and place on a serving platter
Carefully flip wreath after 10 minutes, cook for an additional 10 minutes
Remove wreath from grill and place on serving platter. Allow wreath to cool for 10 minutes
Pour a few glasses of Santa Rita 120 Sauvignon Blanc and get your summer grill party Started!
Truly enjoy

- June 27, 2016 -

Every morning I wake up hungry, craving a protein packed tasty breakfast. I’m always creating new breakfast recipes to fuel my busy days and this filling Dreamy Date Smoothie Bowl recipe does not disappoint. The main protein component of this recipe is the delicious new Dream Ultimate Almond Beverage. Dream Ultimate Almond Beverage packs a 10 grams of plant based protein punch, 5 grams coming directly from the 20 grams of California almonds in each serving, keeping you feeling full all day. The nutritional benefits of Dream Ultimate Almond Beverage do not end with high protein, Dream Ultimate Almond Beverage contains superfoods like flax seed oil, chia seed oil, and camu camu to fuel you with omega 3’s, vitamin A, vitamin E, and vitamin C. This recipe is simple, natural, and so delicious you’ll want to make it for dessert. You can find this amazing Dream Ultimate Almond Beverage at whole foods and coming soon to sprouts markets. Do your self a favor and start your morning with this dreamy concoction, click this link to get a great coupon from www.DreamPlantBased.com. Xo The True Spoon

Dreamy date smoothie Bowl

7 dates (pitted)
1 1/2 cups Dream Ultimate Almond Beverage (available at Whole Foods and coming soon to Sprouts)
1/2 cup toasted walnuts
1/2 cup toasted sliced almonds
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
A pinch of salt to taste

Pour Dream Ultimate Almond Beverage into a medium bowl, submerge dates in Dream Ultimate Almond Beverage, cover and set aside, let dates soak for 1 hour
Add soaked dates and left over Dream Ultimate Almond Beverage to a food processor pulse on high for 1 minute
Add in oats, almonds, walnuts, cinnamon, and salt to the food processor, pulse on high for one minute
Pour dreamy date smoothie into a bowl
Garnish with a chopped date, raw oats, cinnamon, a few toasted walnuts, and a few toasted almonds
Truly enjoy

- June 20, 2016 -


Anyone else obsessed with Japanese culture lately? From Shoshana’s life in Tokyo to the matcha craze, seems like everyone is on the Japanese train. Lucky for us this trendy green tea drink is more nutritionally beneficial than drinking any bean juice. Matcha has crazy high levels of antioxidants and is proven to boost metabolism, aiding in weight loss. If you guys are looking to make matcha green tea lattes at home without forking over $7 a pop you have to try Ujido Matcha, it’s my favorite. I’ve created a whole breakfast lineup using Ujido Matcha as the star ingredient. I made some Ujido Matcha berry muffins and a Ujido coconut latte. I personally love the mildly sweet grassy flavor of matcha and I can’t wait for you guys to try these Ujido recipes. Here’s the link to buy Ujido and have yourself a Matcha Morning Ujido link
Xoxo Celeste

Ujido berry muffins

1 1/2 teaspoons Ujido Matcha
2 large ripe bananas (mashed)
1 cup of unsweetened applesauce
1 cup coconut milk
1/3 cup coconut oil
1 1/2 cups coconut flour
1/2 teaspoon salt
3 teaspoons stevia
1 teaspoon baking soda
1 cup black berries

Preheat oven to 350
Add all ingredients except the blackberries into a large bowl and mix until well combined, set aside
Grease a muffin tin with coconut oil, set aside
Fill greased muffin tin 1/2 full with batter, add in two blackberries, fill to the top with batter, place a few blackberries on top
Cook muffins in 350 oven for 23 minutes, remove from oven, and set aside to cool for 15 minutes

Truly enjoy

Ujido coconut latte

1 1/2 cup unsweetened coconut milk
2 tablespoons Ujido Matcha
1 teaspoon honey (optional)

Heat coconut milk in a milk steamer or on the stove top until warmed to your preference
Add 1/2 cup of warm coconut milk into a small bowl
Add Ujido Matcha to the bowl and whisk vigorously with a matcha whisk (mini whisk works too) until well incorporated
Add the rest of the coconut milk and honey to the bowl and continue to whisk until well incorporated
Pour into your favorite mug

Truly enjoy

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