Monthly Archives: July 2013

Sometimes Simple


Oya: Spirit of the Wind

There are days, like these, when I find myself indulging in the simple: reading about Oya, spirit of the wind {pictured above}; feeling a hoop sustain its spin around my body with only the help of slightly swirling hips; a most nourishing yoga class that reminds me to be here, in this moment, and feel no need to be anywhere else. I’ve been teaching a lot of yoga classes lately and as my practice deepens, my connection with others opens beautifully, solidifying the feeling that all is one. Like my yoga practice, food has the ability to invite me to tap into the subtleties of my body, forcing me to listen to its wisdom.  Some days that means a vigorous, playful yoga practice followed by a meal filled with many different ingredients. And other days, it means doing only a few yummy poses, melting into them with deep breaths, and then savoring a simple snack with few ingredients.

Which brings in my faithful friend and go to snack: avocado toast.


Avocado Toast

Only five ingredients but always simple yet satisfying and indulgent. I use sprouted grain bread {I love Food for Life brand}, vegenaise, avocado, nutritional yeast and celtic sea salt. The combination of these five ingredients never fails to deliver deliciousness, plus they are packed with some positively nourishing nutrients.  The star of the snack, avocado, provides omega-3 fatty acids, bone supportive vitamin K, fiber, vitamin B6, vitamin C and folate.  This buttery fruit is also a great source of energy-producing vitamin B5 and potassium.  Avocado is also famous for its vitamin E content, which contains antioxidants and will make your hair and skin all purrrty.  Sprouted grain breads are a great alternative to regular white and wheat breads because they are loaded with protein and life-activating enzymes.

The deal on Nutritional Yeast

You eat yeast?? is a common response I get when I tell people about my love for nutritional yeast. Allow me to explain. Nutritional yeast is a deactivated yeast filled with protein and B-complex vitamins. It is a complete protein and is low in fat and sodium and free of sugar, dairy, and gluten, making it a great choice for vegetarians and vegans {or anyone for that matter!} It has a great cheesy flavor and I use it on my avocado toast, eggs, pasta, popcorn, pretty much any savory dish.  Plus a little goes a long way so it lasts forever. I bought my 4.5 ounce container two months ago and I’m only about 1/6 of the way through! I also love it sprinkled on kale/swiss chard that has been cooked in coconut oil.

Speaking of swiss chard…..


Self-Portrait: First Harvest & Proud Mama

I picked my first chard from the garden today! Talk about simple pleasures. There is nothing like walking out to your own garden for a first harvest and feeling so much pride and joy as you eat a plant you’ve cared for/watched grow for five weeks. And yes, it was worth the wait. It tasted damn good. Ahhh..mother earth, you rock.

Wishing all you beautiful people simple pleasures filled with a whole lot of indulgence, gratitude, and love,

Sarah D.

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From Farm to Smoothie


“You ate the first one and its flesh was sweet

like thickened wine: summer’s blood was in it

leaving stains upon the tongue and lust for


-Seamus Heaney, Blackberry Picking

Are there many things more rewarding, empowering and playful than picking your own food? For me, this is one of the great pleasures in life. Picking my own food evokes connection, healing and my dirt-loving inner child.  And when it gets messy, even better.

I woke up on Saturday morning to a blazing sun. As I rose out of bed I walked over to my desk and read one of my favorite poems aloud, which I had typed out on my typewriter and taped to my wall at the start of summer. Reading Blackberry Picking + finding this froyo recipe sent me out on an adventure to Charlotte Berry Farm in Charlotte, VT.  Alex and I went straight for the black raspberries. The berry plants were supported by trellis and as we walked down the grassy aisles, I hunched low and bent in to find the fat, juicy ones hiding deep in their bush.


Three pounds later, my fingertips were stained red and I walked back to the farm stand holding my berry mounds with so much joy. We ate some on the car ride home and I thought to myself how I never wanted to wash my hands again.

I made the Green Kitchen Stories’ froyo recipe and substituted my freshly-picked black raspberries for the strawberry and rhubarb. There was nothing ripple about my froyo but it was cold and delicious and I owe that to my freezer, my berries, and to the Greek Gods full fat honey flavored yogurt. Key words: full fat.


IMG_7340IMG_7363And then things got even sweeter…because the next day I made a SMOOTHIE with the frozen yogurt. It was one of the most delicious and satisfying smoothies I have ever made and I think part of it was because it all started at the farm with my very own hands (but let us not forget about the gorgeous berries and full fat yogurt).


Black Raspberry Frozen Yogurt Smoothie:

1 cup black raspberry frozen yogurt

1/2 banana

1 tbsp. hemp protein powder

1/4-1/3 cup orange juice

1 tbsp. flax seeds

Blend all ingredients in a high speed blender and enjoy!

Cheers to indulging in the cool & yummy during this summer heat,

Sarah D.

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Cooling Blue Smoothie

blue smoothie

It is HOT here in Vermont. And not just hot but sticky. Chances are, it is where you are too. During these hot summer days, I am relishing in these things: riding downhill on my bike, fans, the hose and, most of all, smoothies!

I’ve come to realize how much I love smoothies. The thought of making one in the morning sets my day off just right. I love how they are super simple, require no measurements, can be tailored if the taste or texture isn’t to your liking, and they are creative & colorful! I just can’t get enough of these liquid dreams. I have a hunch that the smoothie will be a main character on my blog this summer.

This cooling blue smoothie gets its color from frozen blueberries. Blueberries hold a whole host of antioxidants and anti-inflammatory properties. Blueberries offer these benefits: cancer prevention, eye health, cardiovascular health, improved cognitive health, a slowing down of the aging process and blood sugar regulation. These beautiful berries are da bomb and the frozen kind make this smoothie sweet and cooling.

Cooling Blue Smoothie

adjust measurements to your liking

Milk (cow, almond, soy, etc.)


Frozen blueberries


Hemp protein powder

Flax seeds or flax meal

Chia seeds

Sesame seeds

Sunflower seeds

*You can leave out the seeds if you want but adding them gives you even more amazing benefits– calcium, fiber, omega 3’s, protein, vitamin E, just to name a few.


What are you relishing in this summer? Let me know in the comment box! And if you have a dreamy smoothie recipe, I’d love to hear it.


Stay cool,




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DIY Nut Butters

IMG_6129  IMG_6132

When I started making my own nut butters, it was a revolutionary experience. They are easy, fast, delicious, and instantly gratifying. There is nothing quite like dipping your spoon into a food processor full of warm, gooey, roasted nut butter. Making them at home means you can make any nut or seed into butter and you can make hybrids too [hazelnut/almond is delish!]

When making almond butter, I roast the nuts for 20-25 minutes before putting them in the food processor. For cashew butter/cream, I soak the cashews in filtered water for at least four hours. Cashew cream is a beautiful thing, for real. You can add less water to make cashew frosting, add more water to make a cream, and add even more water if you want cashew milk. Adding a few dates to the cashew cream adds some extra yummy lovin’ and it’s raw!


*It is important to soak or roast your seeds/nuts before you butter em’ up. Some of the many benefits of soaking/roasting seeds include: neutralize enzyme inhibitors, encourage the production of beneficial enzymes, increase the amount of vitamins [especially B vitamins], break down gluten and make digestion easier, increase protein absorption.

*Try any seeds or nuts, play around and find your favorite one! [hazelnuts, sunflower seeds, pumpkin seeds, brazil nuts…]

*After soaking/roasting nuts or seeds, place in food processor and processor on high for a minute or so. Scrape down sides of food processor and keep processing on high until a butter forms. Be patient! Suddenly and magically, the oils from the nuts with release and silky smooth nut butter will appear before your eyes. Get your spoon ready for a toasty dip.

Cheers to the beauty of simplicity and our nutty tendencies,

Sarah D.



*So the blog has kind of been on hiatus for a bit. I have been busy moving back from Europe and moving to Burlington, VT. Summer in Burlington has been truly magical so far and filled with lots of yoga teaching, nature, exploration, and locally farmed foods! Excited to share some Vermont love with y’all this summer. Get ready for some super smoothies and fresh juices (:*

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