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Wednesday, February 25, 2015

A Few Favorite Beauty Essentials

I'm not sure who actually came up with the original phrases "Beauty is in the eyes of the beholder" or "Beauty is only skin deep", but while these words may have rang true for me growing up, today I feel quite different.

Growing up in Hollywood, I have witnessed first hand the damaging and unhealthful consequences one can endure from the repeated use of toxic skincare and cosmetics that are routinely used to garner the industries picture perfect illusion of beauty. However, on the flip side, when ones inner beauty is nourished with the knowledge of the mind-body connection, and fortified with natural products - both internally and externally, only one thing can happen - they will resonate with their true spirit and essence - and magical, youthful things will happen, no matter what age you are.

Below are some of my favorite products that are free of toxic ingredients (free of sulfates, parabens, petroleum, pthalates, animal cruelty, etc.), which allow me to look my best outwardly, while feeling great inwardly – mind, body and spirit – feeling naturally beautiful.

Sunday, August 31, 2014

Delicious Foods & Unique Kitchen Toys


Below are a few delicious food options and unique kitchen products that have sparked our interest:

Primal Essence’s Lemon and Pepper infused Coconut oil is like no other coconut oil I’ve ever tasted. Who would have thought that this combination of sour and spicy would be so delicious and addicting? After using this savory combination once (while making Eden Organic popcorn – GMO-Free, of course), I was totally hooked and began using it in almost everything I was cooking (stir-fry, eggs, rice, etc.).

With 15 years of experience in the ingredient food and beverage industry (for many high profile companies), Primal Essence has definitely perfected the art of oil infusions, and the manufacturing and blending of liquid herb and spice (water-soluble) extracts. We can now benefit from their experience, by enjoying their new, amazing and innovative consumer product lines.

Monday, August 25, 2014

3 Inspiring Companies & Organizations Expo West 2014

(OFRF) Organic Farming Research Foundation’s  annual luncheon once again was the perfect way to kick off Expo West with an amazingly tasty cuisine prepared by famed Chef’s Chris Blobaum (Atlanta GA) and Akasha Richards (now Culver City restaurant owner). Deeply Rooted was the theme of this incredibly scrumptious meal, which was a tapestry of rooted veggies – scalloped parsnips and potato casserole, beets, rainbow carrots and other palette pleasers! While I usually don’t eat sugar, Richard’s cherry pie (organic sugar included) was so worth the indulgence.

As we experienced this beautiful meal, caught up with old friends and made new ones, OFRF’s research grant recipient, Dr. Frank Kutka shared some insightful thoughts on the subject of Organic Ready Corn: Turning the Tables on Transgenics – the next wave of genetically modified crops. Thanks OFRF for all that you do for organic farming. www.ofrf.org

Sunday, March 2, 2014

Hungry for Change ... Time to Create A Rainbow Kitchen

Available on DVD and/or Book
I recently watched a fabulous documentary called Hungry for Change (by the producers of Food Matters), which in my opinion should be required viewing for all kids and adults. The film details, in a very people friendly way, why we are dealing with an obesity epidemic in America. This in-depth look at today's food industry and how the dieting paradigm is flawed, is so revealing. I also appreciated the inspiring interviews and testimonials of those who were featured in the film who have struggled with obesity and/or major health issues, and how they have transformed their lives through better nutrition and changing their relationship with food. 

When I was fifteen, I went to work at a French restaurant in Beverly Hills as a part-time crepe cooker. Being their youngest employee, I became somewhat of a mascot to this quaint little restaurant. And because of my passion for cooking (and skills), I was quickly promoted to the main kitchen within 6 months where I began teaching managers in training how to prepare the signature dishes.