Joanne Gerrard Young
Since June 1st is the official kick-off of Pride Month rainbows will be everywhere, so why not on your plate? It's time to join the festivities and give this trend a try. You'll be the star at your next backyard party or potluck because, let's face it, food tastes better when it's pretty and colourful.
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Meet Joanne Gerrard Young, holistic nutritionist, master raw food chef and well-being educator behind The Healing Cuisine, who happens to also be the Brady-Bündchen family and friends' private chef when they are in town (Joanne is based out of Costa Rica).
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Anyway, I recently had the opportunity to feed a group of yogis visiting from Brooklyn, NY. They were a fascinatingly fabulous bunch, and I am not too humble to say that I think I turned a few of them vegetarian (loving, anyway) while they were here. At lunch one day, I decided to toss this green-bomb their way, to great reviews.
With a relocation to Sweden fast approaching, my partner and I were looking forward to wrapping up work (and packing) and living like it was our last chance to experience the Czech Republic. Who knows if we'll ever be back, and after 16 months in Prague, we wanted to take advantage of a bit more of the country.
I managed to create a yummy recipe with my mom's garage-sale-find old round dehydrator, so here is living proof that you can work with what you got!
I had long been contemplating designing a dish that contains all the colours of the seven main chakras as per yogic tradition/belief. And wouldn't you know it, I just so happened to have all the shades accounted for in my refrigerator.
WHAT WE'RE COOKING THIS WEEK: Raw food You may have heard of the raw food diet, but if you haven't investigated it, you might not know the meaning of the term. Raw food recipes consist of anything th...
And what better way to celebrate any occasion, than with a decadent raw food dessert like Hacienda's own Raw Carrot Cupcakes? The below recipe and many others are featured daily in our raw restaurant, and will also be available in the soon to be published Hacienda Del Sol Cookbook! What are you waiting for? Make these cakes.
I am experiencing a glorious welcome as I settle into my new home in Costa Rica, here at Hacienda Del Sol. It is hard to believe that it has been almost a month since I left Canada, as it was in early October I caught my flight from Toronto to Panama City.
A lot of people assume that healthy eating and wine consumption are mutually exclusive. But that's not the case as far as I am concerned. I have long enjoyed a good glass of vino with dinner. I wanted to offer up this sleek, simple, and sommelier-approved soup recipe, that pairs sublimely with a cool Chardonnay.
I discovered my "fountain of youth" in juicing. With juice bars popping up all over the place it might be tempting to think that juicing is a new trend. But it's really just the latest manifestation of a centuries-old practice. Here's how to make a fruity green smoothie.
Yes, this week marks my official transition from unfulfilled television director with loads of emotional baggage, into full time yogi & raw food retreat facilitator carrying her life in her baggage....as I settle into my new home in Costa Rica. I am going to celebrate this feeling by making a batch of each of the following; two of my absolute fave raw vegan snacks.
Spring is the ultimate re-boot season. Now is the time to take stock, check in with our bodies, minds, and spirits and begin to set out on a new trajectory. So today I want to offer up a selection of my fave spring inspired recipes from the past year. Here, my top 5 for a fab, fresh, food fill NOW.
Is your extra-virgin olive oil really what you think it is? How can you get a quality product that you trust? Get to know an olive oil producer, like Theo Rallis from Windsor, Ontario. Theo's extra-virgin olive oil is made by cold-pressing organic Korneiki olives that are grown on family-owned groves in a small Greek village.