Holiday Feast Workshop

I’ve always loved the way that food brings people together. I’ve connected with so many amazing individuals over a whole-foods meal or simply geeking out about the benefits of eating organic. I recently ran into Cassandra Gates (Cassandra's Kitchen Sink), a Nutrition Consultant who also studied at Bauman College – we instantly clicked and decided to combine forces.

We are excited to share our foodie knowledge with you at Well Fed, a holiday feast workshop. Well Fed will be hosted at a friend’s house in San Francisco, where we'll gather in the kitchen to learn some of my favorite cooking techniques. Then, we’ll have appetizers and wine while we engage in nutritional conversation with Cassandra. Lastly, we’ll hang out and feast on the food we created in the kitchen together.

Grab a ticket for our educational dinner party experience, we’d love to see you there. We’re keeping this event casual and intimate so that everyone gets a chance to really connect. There are only a few tickets left, so check out the menu and grab yours here!

Xx

Giovanna

Sweet Potato Gratin with Tahini Cream

This is not your typical baked dish. It's a healthy spin on a gratin that is comforting, nourishing, warming, and so satisfying. There's truly so much flavor in it, and so easy to make that it will blow your mind. I created this recipe for Oh My Drifter. 

Ingredients

Filling

– 1 large sweet potato, thinly sliced by hand or using a mandolin
– 2 zucchinis, thinly sliced by hand or using a mandolin
– 2 cups spinach
– 1 onion, thinly sliced
– 1 Tablespoon coconut oil

Tahini Cream

– ½ cup tahini
– ¼ cup extra virgin olive oil
– 2 cloves garlic
– 2 Tablespoons nutritional yeast
– Juice of 1-2 lemons
– Pinch of sea salt and black pepper

Topping

– 4 slices gluten-free bread, chopped
– 2 Tablespoons melted ghee or coconut oil
– Pinch of sea salt

Procedure

1. Preheat oven to 400 F.

2. Prepare filling: chop vegetables as directed and set aside in a large bowl.

3. Prepare tahini cream: Blend all ingredients together until smooth. If cream is too thick, add a bit of water.

4. Prepare topping: Place bread pieces in food processor and pulse until they reach consistency of crumbs. Add melted ghee or coconut oil and sea salt to taste and pulse once more.

5. Assemble: Add tahini cream and half of topping to vegetables. Toss to coat well and spread out evenly in a baking dish. Top with remaining topping.

6. Bake for 30-40 minutes, until vegetables are cooked through and the top has browned.

Photographs by the lovely Micaela.

Creamy Pumpkin Curry Soup

Pumpkin everything is going on in my kitchen these days. I love the colors and flavors of fall. Here's one of my favorite creations this season so far. You can use any variety of pumpkin, squash, or carrots as a base for this. They're all delicious.

Ingredients

1 medium sugar pie pumpkin

1 Tablespoon coconut oil

1 onion, sliced

1 clove garlic

4 cups homemade vegetable stock, spring water, or almond milk

1 Tablespoon curry powder

1 Tablespoon balsamic vinegar or red wine vinegar

1 teaspoon cinnamon

1 teaspoon Garam masala (optional)

1/2 teaspoon sea salt

Juice of 1 lemon

Procedure

1. Preheat oven to 425 F.
2. Cut pumpkin in half and scoop out seeds with a spoon. Don't discard seeds, you can make use of them!
3. Lay the pumpkin halves face down on a baking dish and add a bit of water to cover the bottom of the dish. Bake for 45-60 minutes, until tender. When fully cooked, pumpkin can easily be separated from skin and scooped out with a spoon.
4. Transfer pumpkin to blender, add remaining ingredients, and blend until smooth. Taste and adjust seasoning.

Serves 6

Leave me a comment below to share how your fall curry creation came out!

x,

Giovanna

Captures of Our First Community Brunch Club

I'm so excited to say that our first brunch club was a success!  The room was filled with like-minded and inspiring individuals. If I've learned anything in the past 4 years that I've been a nutrition & health educator (and going through my personal health journey), it's that health is so much more than 'what to eat and what not to eat.' It's truly about community and surrounding ourselves with people that are also on the path to optimal health and well-being.

I loved sharing this experience with everyone and opening up the opportunity for people to connect and support one another. The location was amazing as well - 18Reasons, it made the event that much better.

Thank you to everyone that attended, supported, and participated in making this day happen. Below are the beautiful captures of the September brunch club, taken by my lovely friend Erica Bean.

I cannot wait for the next one this month! Stay tuned for the date.

Xo,

Giovanna

Strawberry-Matcha Sorbet

I used to love ice cream and sorbet growing up. It was my treat of choice (after chocolate, of course). I love being able to make my own now that is both delicious and good for me. Completely guilt free!

I created this recipe for the lovely Oh My Drifter, and she photographed it. Treat yourself to this simple and refreshing recipe. 

Ingredients

– 1 cup frozen strawberries
– 1 teaspoon matcha green tea powder
– 1-2 medjool dates
– 1/3 cup coconut water
– Juice of 1/2 lemon
– Pinch of sea salt

Procedure

1. Place all ingredients in a high-speed blender and blend until smooth. You might need to stop blender and use a spatula to push ingredients down from time to time (if using a Vitamix, just use the tamper to keep things moving).

2. Once smooth, place in the freezer for about 20 minutes to firm up, sprinkle on your favorite toppings (we used coconut flakes), then enjoy!

Enjoy!

Double Layer Chocolate Slice

Another day, another guilt-free chocolate creation. I was about to make some chocolate for an afternoon boost, and couldn't decide between a simple chocolate bar or raw brownies. Then I thought, I want both in one bite. So this happened. And it was heaven. Cacao has many health benefits. It is truly a superfood, but of course, when it's in its pure unrefined state and not when consumed in excess or with loads of refined sugar and dairy.

Pure unrefined (raw) cacao properties:

• Rich in magnesium - essential nutrients for vitality
• High in antioxidants - cancer and heart disease prevention
• High in iron - provides oxygen to cells
• High in chromium - balances blood sugar
• Theobromine - lowers blood pressure, boosts energy
• Dopamine - Neurotransmitter that boosts pleasure
• Serotonin - Neurotransmitter that balances mood and fights stress
• Tryptophan - an amino acid that is the most commonly deficient

So there you have it. Raw chocolate is simply good for you in right amounts. I'm going to be celebrating the weekend with this creation. I hope you do too.

Ingredients

Bottom layer:

20 medjool dates, pitted

1/2 cup unsweetened shredded coconut

1/2 cup raw cacao powder

1 Tablespoon lemon juice

Pinch of celtic sea salt

Top layer:

1/2 cup melted coconut oil

1/2 cup raw cacao paste (or caca powder)

2 Tablespoons coconut nectar or raw honey

1/2 teaspoon vanilla extract

Pinch of sea salt

Procedure

Bottom layer:

1. Place all ingredients in a food processor and process until well combined and mixture holds together when pressed with fingers.
2. Line a small dish with parchment paper and press mixture down to form layer. Make sure to use a dish where you will cover all the surface, I used a 5 x 7 dish.
3. Place in the refrigerator while you prepare the top layer.

Top layer:

1. Mix melted coconut oil and cacao paste (melt ahead) or cacao powder.
2. Place in a bowl and whisk in remaining ingredients.
3. Pour over bottom layer and place back in the refrigerator until set, about 20-30 minutes.
4. Cut into slices to serve. Store in the refrigerator.

Makes 12 slices

Brunch Club in San Francisco - Sept 27

Join our Brunch Club if you're in the San Francisco Bay Area! I've been wanting to host an event to bring like-minded people together. What better way to do it over a nourishing brunch?

Brunch + Good Company + Therapeutic Chocolate + Open Forum

This event is for you if you're interested in learning a few things about health and wellness while indulging in a whole foods meal.

There will be an open forum with the topic of the month being: "I want to eat healthy, but..."

Anyone and everyone can participate in the open forum. We have a few suggested topics, but are not limited to them. The purpose of this brunch is to help and support each other through our individual health journeys. We are all in this together.

APLPhotosTomatoSauceSmall

Details

Date: September 27, 2014

Time: 11am-2pm

Location: 18 Reasons (3674 18th Street, San Francisco, CA 94110)

Contact: Giovanna Garcia (415-379-0508, giovanna@apurifiedlife.com)

Menu, tickets, and more details here.

Space is limited. Please buy your tickets to reserve a seat.

We'll share a wholesome meal, therapeutic chocolate, new recipes, and fresh ideas to support our health journeys.

I hope to see you there!

Summer Mango Salad

Oh, the lovely colors and flavors of summer. I created this refreshing salad for Oh My Dirfter. I whipped it together, and Micaela worked her magic with the camera.

Ingredients

– 1 large mango, diced
– 1/4 red onion or 1/2 cup radishes, sliced or diced
– 1/2 avocado, diced
– 1 cucumber or zucchini, cut in half and sliced
– Small handful of chopped fresh mint
– Juice of 1 lime
– Juice of 1/2 – 1 lemon
– Pinch of chili flakes
– Pinch of sea salt

Procedure

Place all ingredients in a medium-large bowl and mix to combine. Taste and adjust seasoning if needed. Serve on a bed of greens or as is along with a side of seed crackers.

To learn how to make your own Seed Crackers, click here.

Foods to Eat After Giving Birth to Save Time and Stay Nourished + Rice Porridge Recipe

I had the great pleasure of being this week's 'Fab Friday Feature' at Chloe's blog from Chloe Jackman Photography. Learn what foods are best after giving birth and get the recipe for this beautiful rice porridge: Foods to Eat After Giving Birth to Save Time and Stay Nourished + Rice Porridge Recipe.

Ingredients

1 cup short-grain brown rice, soaked overnight

2 cups coconut milk (I recommend homemade or canned by  ‘Native Forest’ – organic and BPA-free)

2 teaspoons vanilla

1 teaspoon ground cinnamon or cinnamon stick

1 teaspoon minced fresh ginger or ground ginger

½ teaspoon ground cardamom

¼ teaspoon sea salt

Toppings:

½ cup unsweetened shredded coconut, toasted

½ cup hemp seeds

½ cup fresh strawberries, chopped

¼ cup fresh medjool dates, chopped

Extra coconut milk if desired

1 Tablespoons raw maca powder (optional, but will provide great hormonal balancing benefits), you can mix this in before adding the toppings

Procedure

1. Soak rice overnight or for at least 4 hours. Drain and rinse. Place in medium size pot with coconut milk, cinnamon, vanilla, ginger, cardamom, and sea salt.

2. Bring to a boil, lower heat, cover, and simmer for 45 minutes, until rice is cooked and it reaches a porridge consistency. Add water or more coconut milk if porridge becomes too thick.

3. Serve and stir in maca powder if using. Garnish with toasted coconut, hemp seeds, chopped strawberries, and chopped dates.

Serves 4