- February 23, 2017 -

One of my New Years resolutions is to authentically share my life with my followers. I enjoy learning about food science and sharing that knowledge with anyone who will listen. My boyfriend religiously listens to the Joe Rogan podcast and he recently suggested that I listen to a few of his heavy food science episodes, naturally I became obsessed. I listened to Joe’s interview of Dr. Rhonda Patrick an expert in biomedical science and nutritional science. I’m not going to bore you with every detail of the three hour long podcast but Dr. Patrick inspired me to include raw broccoli into my daily smoothie, the sulforaphane compound found in raw broccoli has about one million anti aging properties. She also turned me on to circadian fasting, a diet to support the Paleolithic daylight theory of metabolism. I’m going to try to simplify the explanation and benefits of circadian fasting because people have written whole books about it and no one has time for that much info. In a nutshell the human metabolism is controlled by a series of hormones. The human species has a circadian clock of hormones that run on a 12 Hour Loop, mimicing the cycle of daylight. Humans are supposed to gather, catch, and eat during a 10-12 cycle of daylight hours. According to some powerful studies when humans eat in >12 hour cycles they are predisposed to increased inflammation, fat storage, and weight gain. I’m a total early bird so I find that eating between the hours of 7 AM and 7 PM is best for me. I am doing my best to stick to this circadian fasting diet five – six days out of the week so I can share my results with you! Cutting out the mindless nighttime eating is already making a huge differece, I wake up feeling so refreshed. As far as results go, I really don’t like to weigh myself and I don’t believe in the accuracy of scales. I’m basing my fasting success on how my clothes fit and how my body feels. Feel free to look up this podcast to listen to the whole story. Until I get back to you with my results here is a delicious healthy snack or entertaining appetizer, try to finish them by 7pm 😉

Edamame Rice Cracker Bites
Makes 16 bites

1 package of rice crackers
1/2 recipe portion of my cilantro cashew sauce from my last recipe post: Spicy Cilantro Spring Rolls
1/2 a cup of shelled edamame
4 mini radishes, sliced thin
4 strawberries, sliced thin
16 cilantro leaves
2 teaspoons furikake rice seasoning for garnish

1) assemble crackers by layering the cilantro cashew sauce, edamame, 2 radish slices, one strawberry slice, one cilantro slice, and sprinkle with furikake

Truly enjoy

- February 17, 2017 -

It may be winter but I’m longing for bright spring flavors. Instead of falling back to another basic salad recipe I wanted to try my hand at spring rolls, the perfect vehicle to get a cannon ball of flavor in one bite. These spicy cilantro spring rolls are a deliciouly springy alternative to a boring salad with all of the same health benefits. Harvest Snaps Pea Crisps add a delightful crunch to this recipe while still keeping it celiac friendly. Not only are these rolls cravable but you can slather the cilantro cashew sauce on everything!!! Enjoy one of my favorite new recipes!


Spicy cilantro spring rolls
Makes 10


Cilantro cashew sauce:
2 cups cashews, soaked overnight
1/2 cup cashew soaking water
3 tablespoons lemon juice
2 teaspoons salt
One clove of garlic
1 cup cilantro leaves, packed
1/2 of a small white onion

Red cabbage slaw:
2 cups red cabbage, shredded
1 tablespoon olive oil
1 tablespoon rice wine vinegar
1 tablespoon black sesame seeds

Spring rolls:
1 package brown rice spring roll wraps
1/2 a red onion, sliced
1/2 a jalapeño, sliced
1/2 cup cilantro leaves, lightly packed
1 cucumber, sliced
1 cup clover sprouts
1/4 cup green onion, chopped
1 package lightly salted Harvest Snaps Pea Crisps

1 avocado, sliced

1/4 cup black sesame seeds
A few cilantro sprigs
2 limes, quartered


To make cilantro cashew sauce:
Add all ingredients to a high speed blender, blend in till smooth

To make cabbage slaw:
Add all ingredients to a medium bowl and stir till well combined

To make spring rolls:
Moisten a rice paper wrap with warm water, set on a flat surface, in any desired order add cilantro cashew sauce, cabbage slaw, Harvest Snaps, and veggies to the center of the wrap. Tuck in the edges and roll into a pretty little spring roll. Garnish with fresh lime juice, black sesame seeds, and cilantro leaves
Truly enjoy

- February 15, 2017 -

I’ve been obsessed with the Girlboss podcast lately, it’s an inspiring look into the trajectory of successful female entrepreneurs. My new girl power mantra has not only inspired me to reach my own entrepreneurial goals, but to support other girl bosses in their aspirations to succeed. Sarah Hymanson and Sara Kramer are two amazingly talented epicurean girl bosses, their new Silverlake restaurant Kismet is PERFECTION. Kismets interior features unique fixtures from other inspiring girl bosses including branded napkins from the Block Shop Textiles gals and handmade lighting from Helen Levi. Sarah/Sara are offering up a bright veg heavy middle eastern menu from dawn till dusk. Their delightfully funky wine program perfectly supports the primarily Israeli flavors of the Kismet menu. I ordered the lemony Inconnu Carneros pinot gris which throughly complemented the earthy sunflower seed tahini dressing of my favorite dish, the roasted radicchio with beets. I can’t wait to visit for dinner and experience the Kismet magic all over again. I’m so incredibly excited for the women of Kismet, they’re already taking the east side food scene by storm. I’ll see you ladies there, power blazers in hand.


- February 8, 2017 -

Sometimes we all need a break from the rat race, relaxing in a tranquil space is a necessary part of true self care. This weekend I had the opportunity to get out of the city and indulge in the tranquility of the gorgeous Ojai Valley Inn & Spa. The Ojai Valley Inn & Spa is a historic California destination nestled in the bohemian enclave of Ojai, this luxurious retreat that has been one of California’s most revered destinations since opening in 1923.

The service at the Ojai Valley Inn & Spa is unparalleled, the welcoming staff accounted for every detail of my luxurious stay. From the golf cart room escort to the spa tour, the highly skilled staff allowed me to relax and completely let go of my predisposition to over complicate my life. My fireplace room was beautiful and had the most comfortable bed on earth, perfect preparation for my spa experience. After my deep sleep I made my way to the expansive spa where I experienced a heavenly fifty minute moisturizing Osea facial.

My estitician Lara explained that she would be assessing my skin and creating a custom treatment plan consisting of specific Osea exfoliants, masks, and serums. Lara informed me that I have sensitive skin and I always thought that I had oily skin! Lara educated me about how sensitive skin can easily be imbalanced due to over stripping, therefore producing more oil than normal. Luckily Lara had access to an arsenal of Osea products to balance my skin.

Osea is a non toxic, gluten free, vegan, and non gmo skincare line primarily based on a trio of seaweeds sourced in the pristine waters of Patagonia. Osea uses the highest quality of ingredients to nurture your skin the way healthy food nurtures your body. Lara used a balancing cleanser, exfoliant, white algae mask, vitamin sea serum and a bevy of other Osea products to balance my sensitive skin. When I left the spa my face felt like silk, the seaweed complex hydrated my skin more effectively than any products I’ve ever tried. Of course I had to get lunch at the spa cafe on my way out. The spa cafe sources local produce whenever possible and offers up some of the freshest plant based menu items I’ve ever seen at a hotel. I highly suggest the macro bowl and the homemade mustard vinaigrette. I left the Ojai Valley Inn & Spa fully rejuvenated, body and mind. I can’t wait to continue my Osea skincare routine to maintain a little tranquility every day.

- January 29, 2017 -

My boyfriend and I booked tickets to Europe this month and I’ve been daydreaming of Paris ever since. Bardonna is a beautiful new cafe in Silverlake that looks exactly like my Parisian dreams. The antique bohemian decor is perfectly matched by the diverse menu. Bardonna offers up limitless beverage options from golden milk to slushy limeades. They have so many plant based menu items it was almost impossible to decide! My friend Taylor and I selected a slew of healthy delicacies, the vegan tartine easily took the blue ribbon. I’m ecstatic to have this gem walking distance to my house, see y’all on the east side.
Xoxo Celeste

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