Laura Wright

Well, I’m incredibly relieved that the weekend is here! We had a jam-packed week that never seemed to let up. Deep exhales and gratitude for a couple slower days

What to do when it’s kind of Spring-like during the day, but also chilly and damp into the evening? Eat a coconut broth bowl. It’s the soupier, steamier, and only slightly messier sibling of the all-pervasive grain bowl

Lots of cool new partnerships on the up and up, a bunch of family stuff, a little weekend away in Iowa for this Spring Pig-nic event that I’m speaking at, and one very cool new project that I’m trying to stay mum about but having a hard time ;) 🖤 New low-to-zero waste self care brands that I’m trying: 🖤 I don’t care what anyone thinks, I am enjoying Kourtney Kardashian’s new wellness-focused website. 10 ounces hot coffee 1 tablespoon cashew butter 1 tablespoon MCT oil ½ teaspoon vanilla pinch of sea salt ½ a Medjool date to sweeten (you can use more or less/none, to taste) In an upright and vented blender (like a Vitamix), combine the coffee, cashew butter, MCT oil,vanilla, salt, and date (if using).

¾ cup shelled sunflower seeds, toasted 1 cup chopped kale, lightly packed 1 teaspoon dried oregano 3 cloves garlic, peeled and chopped ¼ cup lemon juice, divided 3 tablespoons nutritional yeast, divided sea salt and pepper, to taste ¼ cup virgin olive oil ⅓ cup ice water, divided 1 ½ cups cooked white beans, drained and rinsed ⅓ cup tahini 1 teaspoon coconut aminos (or tamari soy sauce) In the bowl of a food processor fitted with the “S” blade, combine the sunflower seeds, kale, dried oregano, garlic, 2 tablespoons of the lemon juice, 1 ½ tablespoons of the nutritional yeast, salt, and pepper. To the kale pesto in the food processor, add the white beans, tahini, and coconut aminos. Check the seasoning of the kale pesto white bean dip one more time and adjust if necessary with salt, pepper, possibly more lemon, nutritional yeast, and coconut aminos.