Featured Stories

Post Image May 21st, 2015
Going Naked this Summer

I’ve never been very good at having painted nails. First, it is hard for me to sit still, …Read More

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Post Image April 24th, 2015
Food Featured Recipe: Gluten-Free Coconut Pancakes

If you are looking to add some more protein into your diet, try my coconut pancakes. They are …Read More

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Thursday, May 21st, 2015

Going Naked this Summer

I’ve never been very good at having painted nails. First, it is hard for me to sit still, and second, I always ruin them within a day or two (or within ten minutes when I stub my toe trying to carefully get into the car). I’m not very consistent with maintaining them so I tend to walk around with chipped nails for the next month. I’ve started to realize that having painted nails is more stressful than its worth for me.

Lately, there has been quite a bit of press about the poor working conditions in many nail salons as well as talk about the dangers of the chemicals in nail polishes, acrylics, removers, etc. which has made me wonder if this is a good way to spend my money. When I paint them, my nails often turn yellowish and seem less healthy.

So I’ve decided that I’m going to go naked on my fingers and toenails this summer. Don’t get me wrong, I love pretty hands and feet, but I like the idea of making clean, natural nails popular and pretty. I think my nails will stay healthier and I will save time, stress and money! Wish me luck :)

If you are going to paint your fingers and toes, I recommend SpaRitual, a line of vegan, 5-free nail polishes. Here is a short video in which my friend and the founder of SpaRitual, Shel Pink, talks about the chemicals you should avoid when choosing nail polish. If you can’t give up polish, at least go more natural with your brand!

Friday, April 24th, 2015

Food Featured Recipe: Gluten-Free Coconut Pancakes

If you are looking to add some more protein into your diet, try my coconut pancakes. They are so flavorful, I often roll them up and eat them right off the griddle! Each serving has around 10 grams of protein. (P.S. – These make for a great breakfast in bed for moms on Mother’s Day!)


2 cups almond milk, homemade or store-bought
3 large eggs
1⁄4 cup agave nectar
1 tsp vanilla extract
2⁄3 cup unsweetened shredded coconut
2⁄3 cup white rice flour
1⁄3 cup coconut flour
1 1⁄2 Tbsp tapioca starch
1 tsp baking soda
1⁄4 tsp kosher salt
Grapeseed oil, for frying pan

In a medium bowl, whisk together the almond milk, eggs, agave, and vanilla.

In a separate large bowl, combine the shredded coconut, rice flour, coconut flour, tapioca starch, baking soda, and salt. Make a well in the center of the dry ingredients. Pour the almond milk mixture into the well and stir until just combined.

Heat a frying pan over low heat. Lightly brush with grapeseed oil. Ladle 2 tablespoons of batter per pancake onto the griddle and cook until bubbles appear near the center, about 3 minutes. Carefully flip the pancakes (they will be delicate) and cook until golden, about 1–2 minutes. Repeat with the remaining batter. Serves 4.

Thursday, April 9th, 2015

The Organic Impact on Earth Day and Everyday

Being a conscious consumer matters for our Earth. When you shop for organic products, you are helping to create a cleaner, healthier world. Every Pure Organic bar and snack we make requires organic ingredients, and as we grow that translates into hundreds of thousands of pounds of organic ingredients we purchase from farmers with organic farms. What is the impact of this on our Earth?

Certified Organic ingredients are:

  • Grown without the use of synthetic (unnatural) pesticides which have been linked to birth defects, respiratory disorders, endocrine system disorders (like thyroid problems) and various types of cancer.
  • Grown without the use of synthetic (unnatural) fertilizers like synthetic Nitrogen which pollutes our waterways, causes algae blooms, kills fish, has been linked to cancer, contributes to the destruction of the ozone and uses an enormous amount of fossil fuel to produce.
  • Not treated with sewage sludge which includes human excretion, toxic household waste (like bleach and cleaning chemicals) and toxic chemicals from industry.
  • Not genetically modified (non GMO) which means the DNA in organic plants has not been changed to make it resistant to pesticides. (read more)
  • Not subjected to ionizing radiation which is used to kill microorganism like bacteria and viruses in food but also is known to destroy nutrients and create new compounds.

The USDA defines Organic the following way:

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled “organic,” a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

Choosing organic food creates a cleaner world, a healthier food supply and ultimately a healthier and happier community. Being mindful of that on Earth Day and every day and choosing to vote for our Earth with the dollars we spend in the grocery store is a small way we can collectively make a big difference. Earth Day is next Wednesday, April 22.

Thursday, April 2nd, 2015

Pure Food Featured Recipe: Walnut-Stuffed Squash

Are you looking for a warm, comfort food that appeals to the entire family and provides a colorful array of antioxidants and brain building omega 3 fats? Try this delicious and gourmet Walnut-Stuffed Squash recipe from my Pure Food cookbook. Make it this weekend or for your next Meatless Monday!


2 tablespoons grapeseed oil, plus more for greasing
4 whole acorn or butternut squashes
1 cup thinly sliced onion
1 cup peeled and finely chopped parsnip
2 firm sweet apples (such as Gala, Fuji, or Pink Lady)
1 teaspoon curry powder
1 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
1 cup chopped shiitake mushrooms
2 tablespoons chopped fresh flat-leaf parsley
1 cup chopped walnuts


  1. Preheat the oven to 375°F. Grease a small baking sheet generously with grapeseed oil.
  2. Cut 1 inch off the tops of the acorn squashes, and reserve the tops. Scoop out the seeds and all but 1⁄2 inch of the flesh from the inside. Discard the seeds and finely chop the flesh; set aside. Put the squash shells cut-side down on the baking sheet and bake until tender, 35 to 37 minutes. Let cool.
  3. Heat the oil in a large skillet set over medium-high heat. Add the onion, parsnip, apples, curry powder, salt, and pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the mushrooms and reserved squash flesh and cook until lightly golden, about 4 minutes. Remove the pan from the heat and stir in the parsley and walnuts. Set aside.
  4. Turn the squash shells right side up on the baking sheet and spoon the filling into each. Place the reserved tops on the baking sheet beside the filled shells.
  5. Bake until tender and the stuffed squashes begin to brown, about 15 minutes. Serve hot, with the squash “lid” next to the squash on the plate.