- September 26, 2017 -


 

I can’t even pretend like I’ve been including adaptogenic superfoods to my diet since before they blew up in 2017 but now that they’re on my radar, I’ve been absolutely loving their benefits! There is a lot of confusion out there about adaptogens, it’s a total buzz word and I want to give you a simple explanation. Adaptogens are powerful super herbs, they possess healing properties that can be “adapted” to the individual needs of your body. Adaptogens help your body maintain a healthy endocrine system. The endocrine system produces hormones that regulate all bodily functions. I like to think about adaptogens like a moldable key, they can bend to unlock any door our system needs to access. Adaptogenic herbs can improve sleep, fatigue symptoms, immunity, hormonal imbalance, and countless other ailments. Not all adaptogens will work for everyone so I suggest starting with a low dose of 1-3 adaptogenic herbs to see what works for you. One of the most important things when incorporating medicinal herbs into your diet is getting them from a good source. Moondeli is one of my favorite sources of adaptogens and superfood powders, it’s an added bonus that they come in the most beautiful jars. This Tumeric Adaptogen Pudding utilizes two of Moondeli’s organic herb blends, the golden tumeric blend and the energy tonic blend. This combo of anti inflammatory tumeric with energy boosting maca, astragalus, and rhodiola is the ultimate breakfast combo. I like to mix my herbal blends with protein and healthy fat for maximum absorption. I added coconut milk, almond milk, plant based protein powder, and marine collagen powder to round out this powerful pudding. I have been eating a superfood pudding like this every morning for the last few months and I feel amazing. Because I want you to feel the body loving benefits of these blends I’m going to be giving away a both Moondeli blends used in this recipe to one lucky reader! Check out my instagram @thetruespoon for full details! I hope you win but even if you’re not selected please give this adaptogenic food trend a try, you will not be disappointed.

Click the link to buy the two blends used in this recipe and to check out all of Moondeli’s amazing offerings

MOONDELI LINK

 


- September 20, 2017 -


Ever wake up with a tender spot on your face that you just know is eventually going to turn into a major blemish?!? That exact thing happened to me yesterday and I was inspired to write a post about what I do to bust blemishes! I want to help you with this potential beauty blunder by offering up a step by step treatment routine! This 6 step treatment method is intended to stop a burgeoning blemish in its tracks but can be used on a fully formed pimple. You can repeat this process once a day until your skin has healed but I don’t suggest doing it for more than a week.

Blemish busting green beauty routine

1) Cleanse skin with Biossance Squalane Cleansing Cloths PRODUCT LINK to remove dirt and bacteria from your skin.

2) Apply a thin layer of the Juice Beauty Green Apple Peel, leave on for 10-15 minutes  PRODUCT LINK This peel helps fight inflammation causing free radicals with antioxidant-rich resveratrol from grapeseed.

3) Wash off mask with Biossance the Purifier Soothing Cleansing Oil PRODUCT LINK to get all of that sticky mask off of your face.

4) Mask with the Neutrogena LED light therapy acne treatment mask PRODUCT LINK to kill acne bacteria and reduce inflammation.

5) Apply the Juice Beauty Green Apple Brightening Essence PRODUCT LINK to fortify your skin with acne fighting nutrients.

6) Apply Osea Undarai Argan Oil PRODUCT LINK to hydrate inflamed skin.

I hope my blemish busting green beauty routine helps you feel glowy and confident even when faced with a dreaded pimple!

Yours truly,

Celeste

 

 


- September 15, 2017 -

Fermentation Goddess workshop photos by the talented Nisha Espy @nishaespy

Sharing my passion for fermented foods IRL has always been a dream of mine and last month I made it a reality by hosting my first Fermentation Goddess workshop at The Kings Roost in Silverlake! 10 gorgeous goddesses joined me for the workshop where I educated on the health and beauty benefits of fermented foods and lead the group through the process of making their own fermented foods using Imperfect Produce. Did I mention we were sipping on Health-ade boochtails? Such a dreamy dreamy day! The warm feminine vibes were palpable and the community of babes benefiting from ferments was strongly established! If you follow my Instagram you know how obsessed I am with eating homemade fermented foods. The healthy gut flora I’ve established through incorporating fermented foods has changed my life! My skin, immune system, GI health, and mood has been drastically improved by hevily fermented diet! I loving sharing my knowledge and passion for fermented foods in hopes that I can improve the lives of as many other humans as possible! I find that teaching in person is much more impactful and gives me the opportunity to answer questions specific to individuals needs. I’m hosting another Fermentation Goddess workshop in October and I would love to see you there!

LINK TO FERMENTATION GODDESS WORKSHOP OCTOBER

Wed, October 25, 2017
6:30 PM – 8:30 PM

If you are not LA based or available for my workshop feel free to try the recipes below at home and don’t restate to ask any questions by commenting on this post or reaching out via Instagram.

Goddess Kraut

Serving: Makes 1 regular mason jar full
Ferment time: 5 days – 2 weeks (the longer you ferment the more the flavor will develop and the softer the kraut will get)

INGREDIENTS
* All produce ingredients must be organic and preferably local
1 medium head of cabbage
1 tablespoon of True Spoon bacterial culture
1 1/2 tablespoons of salt
2 tablespoons of white vinegar

Optional additions
2 cloves of garlic, peeled and minced
1 tablespoon of caraway seeds
1/2 the juice of 1 lemon
2 tablespoons of fresh fennel, chopped
Any other diced veggies that you have laying around, no food waste lovers!

RECIPE
1. Wash the cabbage with filtered water, peel off one outer leaf and set it aside for later.
2. chop cabbage into thin strips, a mandolin will save you oodles of time.
3. Place cabbage strips and any other veggies into a mason jar, pressing down on the veg occasionally to fill the jar with as much goodness as possible.
4. Add fermented starter, salt, and vinegar to mason jar.
5. Fill jar almost to the top with filtered water.
6. Top veggies with 1/2 of full cabbage leaf to ensure that the veggie mixture is submerged.
7. Seal mason jar, shake a few times to dissolve salt, store in a cool dark place for 5 days – 2 weeks
8. Discard top leaf and truly enjoy *Goddess Kraut will keep in the fridge for up to 8 months.
Create a community by tagging @thetruespoon in your fermented creations and using
#fermentationgoddessworkshop and #truefermentation in your posts
Goddess Ginger Sesame Veggies

Serving: Makes 1 regular mason jar full
Ferment time: 5 days – 2 weeks (the longer you ferment the more the flavor will develop and the softer veggies will get)

INGREDIENTS
* All produce ingredients must be organic and preferably local
2 and 1/2 cups of veggies (get creative but I love carrots, onions, and radish for this)
1 tablespoon of True Spoon bacterial culture
1 teaspoon of sesame oil
1 1/2 tablespoons of salt
2 tablespoons of vinegar
1 teaspoon of grated ginger

Optional additions
2 cloves of garlic, peeled and minced
1/2 the juice of 1 lemon or lime

RECIPE
1. Wash the veggies with filtered water
2. Chop veggies into small pieces, anywhere from sugar packet size to quarter size will work best.
3. Place veggies into a mason jar, pressing down on the veg occasionally to fill the jar with as much goodness as possible.
4. Add fermented starter, sesame oil salt, and vinegar to mason jar.
5. Fill jar almost to the top with filtered water.
6. Seal mason jar, shake a few times to dissolve salt, store in a cool dark place for 5 days – 2 weeks.
7. Skim any mold off the top (it’s happy mold don’t worry) and truly enjoy *Goddess Ginger Sesame Veggies will keep in the fridge for up to 8 months.

Create a community by tagging @thetruespoon in your fermented creations and using
#fermentationgoddessworkshop and #truefermentation in your posts

Loved you guys! Happy fermenting!

Yours truly,

Celeste


- September 11, 2017 -

Engagement photos were taken by Ashley Streff at Echo Park Lake, our favorite neighborhood spot.

BONUS CONTENT! Click the link to see all of our wedding inspo on Pinterest N + C WEDDING EXRAVAGANZA BOARD

Nate and Celeste’s engagement story

Hello loves!! For those of you who don’t follow me on Instagram I wanted to officially announce that I’m engaged! The love of my life Mr. Nathan Thomas proposed on Saturday August 12th 2017 in Golden Gate park. Nate completely surprised me with the proposal on our impromptu trip to San Francisco. He quickly planned this mini getaway under the guise of a “work trip”. We arrived in SF on Saturday morning and excitedly went off to explore the city by foot. We walked, daunting hills and all, from our hotel in Union Square all the way to Golden Gate park, throughly soaking up everything from Old Saint Mary’s cathedral to Fishermans Warf. The intention of the walk was to make it to The Buena Vista Cafe, a historic Irish Coffee bar with some familial history. As we crossed the lawn of Golden Gate park my love got down on one knee and asked for my hand in marriage. I of course I immediately said YES after asking “is this HAPPENING?”. My future husband proposed with paper Hawaiian leis due to the fact that he knew I wanted to be involved in the creation of a custom ring and because we’ve always dreamed of a wedding in Hawaii. After we collected ourselves, btw I looked like a tornado with mascara all over my face and windswept hair, we enjoyed an Irish coffee, a sweet beginning to the Thomas family initiation. We spent the rest of the week celebrating with oysters, bubbles, and a sailboat ride. I seriously cannot wait to spend the rest of my life with the most loving, kind, and respect worthy man I have ever met. I know marriage isn’t easy but the thing I’ve learned most from this relationship is that the meaning of true deep love is the desire to continuously work on yourself to create the strongest connection possible. We’ve both got the desire to be our best selves in order to be fulfilled personally and in our relationship. We’ve grown so much as a couple in the last almost three years, we get stronger everyday, and that’s how it should be. Everyone deserves this kind of love and I’m confident anyone can find it if they are honest, compassionate, and true to themselves. Check out my instagram @thetruespoon for a ring reveal tomorrow!

Yours truly,
Celeste


- September 8, 2017 -


My review of Silverlakes own Mh Zu is featured on The Chalkboard Magazines Bite of the Month! Continue reading for all the juicy details:)

WE’RE PRETTY SURE the harder it is to pronounce a restaurant’s name, the more amazing the experience is guaranteed to be. At least that’s the case with Silverlake’s Mh Zh – an Israeli restaurant that quietly snuck into the ultra-hip Sunset Junction, and then casually blew our minds.

The name of this neighbor-hoody new haunt is a shortening of the Hebrew phrase “mah zeh” which roughly translates to “what is it?”. The quick answer is “a hotspot worth the hype”, but to really understand you’ll have to dine there yourself. In the mean time, check out what LA lady and foodiue extordinaire, Celeste Wilson of the True Spoon, thinks of it…

You know you’re in Silverlake when the hottest restaurant on the block has no sign, no phone, takes no reservations and has a name nostalgic of Prince’s unpronounceable symbol. Mh Zh is a new contemporary vegetable-forward Israeli restaurant using local ingredients, with an open kitchen and outdoor seating on Sunset Blvd. All the vintage-clad creative kids on the Eastside have discovered this elusive spot, and the people watching alone is worth the trip.

WHAT I ATE: Mh Zh’s hummus with pickled veggies, served with an Eastside favorite, Bub and Grandma’s bread, frisée salad with duqqa and aged English cheddar, grilled beets with hazelnut and labneh, potato with charred lemon, and lamb ragu. I ate it all, but didn’t drink a drop (insert sad face emoji). Mh Zh has not been approved for a beer/wine or liquor license yet – fingers crossed.

WHY I ATE IT: This sliver of a restaurant in one of Silverlake’s most walkable pockets has created a total rubber-neck effect. Everyone who passes by foot or wheel, is enticed by the unassuming metal sidewalk tables and floor to ceiling windows, exposing a tiny kitchen filled with local lemons, herbs and freshly baked bread. The handwritten recycled paper-bag menu is small, in the best way, offering a handful of thoughtfully simple food. The painter’s palate of fresh vegetable dishes are accentuated by rustically torn herbs, satiating the eye before the first bite.

WHY YOU NEED IT: You need a night at Mh Zh primarily for the ambiance; the alfresco dining space transports you to a Tel Aviv-esque dreamland. The waitstaff was incredibly helpful and low key, happily answering all of my questions about the exotic ingredients. I am normally a low-carb kind of girl but my absolute favorite menu item was, shockingly, a white potato dish?! I don’t know what kind of culinary magic was happening behind the scenes with this one, but I need the recipe!

Yours Truly,

Celeste


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