Oh. My. Strawberry.

Before I get to my love for all things strawberry, I wanted to introduce you to a restaurant I recently ate at that I highly recommend.  It’s called Girasol and it is located in Studio City.  I read an article about the chef of Girasol, CJ Jacobson, and it caught my attention because he interned at Noma.  Noma is located in Copenhagen and is considered by many to be the best restaurant in the world.  Their philosophy is that of fresh, locally foraged food and Chef CJ has brought that sensibility back to Los Angeles, often featuring food he has found in the Angeles National Forest on the menu.  And that is just cool.  Try the Octopus Salad or the Whole Fried Red Snapper – you will thank me, I promise!

Now.  Back to strawberries.

In case you are unaware, it is STRAWBERRY SEASON!!  There are copious amounts of strawberries at all the Farmers Markets and sometimes my strawberry-lovin’ eyes cause me to buy way more than I can eat.  So I roast them.  Yep.  Roasted strawberries.  I’m telling you, if you have never tasted a roasted strawberry, prepare to have your world rocked.  They are, quite simply, the BOMB.  So good and so easy to make.

STEP 1:  Buy strawberries. Organic please!  Those puppies are like sponges and just soak in any pesticides sprayed on them.  And those chemicals aren’t meant to be ingested by humans.  Just ask the workers who spray them about all the protective gear they wear when doing so.

STEP 2:  Go home.  Turn the oven to 350 F.  Wash the berries and quarter them.

STEP 3:  Mix them with two teaspoons of coconut oil.  Now, if you’re like me and really don’t like everything tasting like the tropics, I suggest using this kind:


STEP 4:  Sprinkle the berries with a pinch of salt.
STEP 5:  Spread them out on a baking sheet covered with parchment paper.  Bake for 35-40 minutes.  They are done when they’ve released their juices.
STEP 6:  Let them cool and place them in a glass jar.  Done!

You can put these on oatmeal, on your morning yogurt, or just grab a spoon and start eating.  They are divine!

Be well.


Knowing is not being.

On March 1st and 2nd I was in New York City and – sorry, pause for a moment – I have a picture I must share with you.  This is taken in Central Park when it was approximately 21 degrees outside.  And the dude DOES NOT HAVE HIS SHIRT ON!!  I couldn’t believe it so I rushed to grab my camera because I felt documentation was required.  Grabbing said camera, in case you were wondering, was not the simplest task since I was wearing six layers of clothing including gloves. (What can I say?  I’m a California girl!)

Sorry.  I just had to share.  

Anyways, I was in New York City to attend the Institute of Integrative Nutrition’s live conference. And it was amazing.  We had speakers like Deepak Chopra, Arianna Huffington, Harville Hendrix, and Christiane Northrup. Harville Hendrix is the person responsible for my email subject line and it is his quote that has stuck with me out of everything I heard:

         Knowing is not Being.  Doing is Being.  Being is Being.


Whether it’s success as a parent, a spouse, or an entrepreneur, we humans spend a lot of time worrying whether we know what we need to know to be successful in life.  And you can definitely get sucked into the mind trap of, “I can’t do it.  I don’t know enough!  I need to read one more book, or take one more class, or attend one more seminar.” Stop.  Just stop.  Because guess what?  You, me, all of us, will NEVER know enough.  Never.  So just start doing.  Start being.  The knowing catches up – promise.

Looking for a new recipe to expand your repertoire?  I made this last week and not only was it really easy, it was really good.  It comes from the magazine I cook the most out of, Clean Eating.  I highly recommend it.

Chinese Chicken Salad


  • 1lb Brussel sprouts, damaged outer leaves discarded, ends trimmed and shredded using a food processor
  • 12 oz shredded or chopped cooked chicken breast
  • 6 to 8 radishes, trimmed and thinly slices
  • 6 scallions, thinly slices
  • 4 clementines or tangerines, peeled and sectioned
  • 1/4 cup toasted sliced unsalted almonds
  • 3 tbsp rice vinegar
  • 2 tbsp reduced-sodium tamari
  • 1 1/2 tbsp raw honey
  • 1 tbsp safflower oil
  • 1 1/2 txp toasted sesame oil
  • 1 tbsp finely chopped fresh ginger


  1. To a large bowl, add Bruseels sprouts, chicken, radishes, scallions, clementines and almonds.  Toss to combine,
  2. In a small bowl, whisk together vinegar, tamari, honey, safflower oil and sesame oil until combined.  Whisk in ginger.  Pour over salad and toss well.

Makes 4 servings.

Be well.