Summer Tomato and Goat Cheese Tart

This outrageously delicious tart is perfect for a summer evening. It takes minimal time to make and minimal oven time (lets be real, nobody WANTS to turn the oven on in this hear). The crust is grain free, made with ghee and oh so yummy. Enjoy and if you make it, please tag and #bodyblissrecipes on instagram. Have a great week, loves!


  • 2 cups almond flour or almond meal (I used trader Joe's)
  • 1 flax egg (you could also use an egg)
  • 2 T melted ghee. (I used Ahara Rhasa's bulb and rind)
  • 1/2 tsp sea salt

Preheat oven to 350. Mix all ingredients in a large bowl. If dough seems a bitt too dry, add a bit more ghee or a drizzle of avocado oil. Press into tart pan or pie plate until even and covering all sides. Place in oven and allow to bake until golden brown on the top. Let cool while preparing filling.


  • 1 medium package, room temperature goat cheese (I used the new zatar goat cheese form Trader Joe's. I HIGHLY recommend it)
  • 1 pint golden or heirloom grape tomatoes cut in half
  • 1 T toasted pine nuts
  • olive oil
  • sprinkle of sea salt

Set your over to broil and raise the rack to second from the top. Mix the goat cheese in a small bowl until soft and spreadable. If you want it a bit thinner, you could add a couple teaspoons of milk of choice. Spread into crust and arrange tomatoes. Sprinkle with pine nuts,  drizzle with good quality EVOO and sprinkle with salt. Place in the over, keep a close eye and remove once tomatoes are a little blistery and the crust is browned around the edges. Let cool about 5 minutes, slice* and serve along a beautiful green salad.

*Because of the nature of the crust, it doesn't come out in clean slices. I sliced and then scooped out. Not for great presentation but it tasted amaze-balls so who cares. :)

Summer Veggies and Lentil Fusilli

I know I have been MIA. We have been in the middle of a move and this crazy lady thought she would somehow be able to cook and or have the time to stop and write a blog post. That didn't happen :) I did; however, manage to throw together a delicious and easy dinner the other night. It is quick, loaded with plant-based protein and veggies. It is the perfect Summer evening pasta. I am happy to be back up and running. Stay tuned for some exciting content in the next couple weeks. 


A little about my pasta journey:  Living in Italy greatly influenced and changed the way I make Italian food. One of my most favorite ways to cook pasta is by adding lentils. It adds protein, texture and a delicious earthy flavor. Italians love to lace their pasta with beans. Trust me on this one!


  • 12 oz gluten free pasta
  • 2 small or 1 large zucchini
  • 2 cups chopped kale
  • 1 cup steamed lentils
  • 1/4 cup kalamata olives, chopped
  • Zest and juice from half a lemon 
  • 1 cloves garlic thinly sliced
  • Chili flakes
  • Salt to taste
  • Pecorino cheese (optional, but oh so delicious
  • Micro greens
  • drizzle of good quality Extra Virgin Olive Oil (EVOO)

Bring a large saucepan with a small handful of course salt to boil. Add the pasta (I used this one). Cook until tender, drain and reserve 1 cup pasta water. 

Thinly slice the garlic. Cut zucchini down the middle lengthwise, turn so that flat side is on your cutting board and cut in half lengthwise again. Cute quarters into 1/2 inch slices. Wash, stem and chop the kale.

Heat a cast iron skillet on medium heat until hot, add 1 T olive or avocado oil and garlic. Stir until fragrant and add zucchini, a sprinkle of salt and dried red pepper flakes. Cook until softened and add lentils. Cover with a lid and let steam until zucchini is very soft. Add kale and cover with lid. Cook until kale is bright green and slightly wilted. Add lemon zest and cook until fragrant. Add 1/2 cup pasta water and cook until reduced by at least 1/2. Squeeze in juice from half a lemon, kalamata olives and drained pasta. 

Plate the pasta, drizzle with a generous amount of EVOO. Top with shaved pecorino and micro greens of choice (I used pea shoots)

Nut Milk 101

About 3 years ago I started making my own nut milk. I started with a nutribullet and a colander. I had to make it in batches because the blender cup wasn't big enough, but I was determined. I was never pleased with what was on the market and wanted to feel good about what I was putting in my body. It took some trial and error, but I have settled on a recipe that is no fail and works every time. I'm lucky if a batch makes in 3 days in our house (as soon as I make a new one, my husband is all over it like bees to honey). I thought I would share what I have learned

There is nearly an uncountable number of combinations you can play with. So Far I have made (I highlighted my favorites):

  • hazelnut (my ALL TIME favorite! It reminds me of living in Italy and anything that does that is a keeper in my book.)
  • hazelnut coconut
  • pumpkin seed (this is the most neutral tasting)
  • cashew
  • cashew coconut
  • hazelnut cashew (super creamy and wonderful in lattes)
  • hemp seed (this my favorite for smoothies because it is quick and it does not need to be strained)
  • coconut
  • sesame (my least favorite. I've tried soaking and not soaking. It is bitter, but may be good mixed with another sweeter nut.)
  • almond
  • almond hazelnut
  • cashew coconut (I am going to give you a base recipe and encourage you to play.

Once you get the hang of it, making nut milk takes about 10 minutes or less.

You will need:

  • 1 cup of nuts or seeds (if using hemp seeds, only use 1/2 cup)
  • 4-5 cups filtered water
  • 1-2 dates (or 1-2 T liquid sweetener of choice)-you could also leave out if you want unsweetened
  • a generous pinch of sea salt (this is not optional, it is what will keep it from spoiling)
  • vanilla
  • Options add ins: cinnamon, ground cardamom, cacao powder, Philosophie superfoods blend

I recommend soaking your nuts overnight (or for several hours) before making your milk. It helps to make the milk more digestible.  When you are ready to make your milk, drain and rinse (this is a necessary step as the water collects toxins while soaking). If you are using seeds, they do not need to be soaked.

In a high speed blender add your soaked nuts, filtered water, sweetener of choice (I love to use dates), sea salt, vanilla and any add-ins. Blend on high for about a minute until creamy. You will need a double layer of cheese cloth or a nut milk bag.

Place your nut milk bag or cheese cloth over a large bowl and slowly pour in the nut milk. Squeeze until all the liquid is pressed out. You can reserve the pulp for smoothies, balls or baked good or compost it. Pour milk into a mason jar or liquid container. Will keep in the fridge for 4-5 days.  


Where to purchase nuts and should they be organic? I Purchase most of my nuts from Trader Joes and Thrive Market. In my experience, they have the best prices for the highest quality.  If organic is available and a reasonable price, I will always go with organic. It really depends on the individual nut and whether it should be organic or not. Cashews are one that I don't budge on as they are sprayed with an extremely toxic pesticide that has been banned in most countries but is still allowed in the US. When it comes down to it, you have to make your own decision on whether you would like to purchase organic or not. For more info on which nuts should be organic, please click here.

Why do you have to use salt: I made the mistake of not using salt once and the batch of milk was spoiled by the next day. The acts as a natural preservative. 

Summertime Cast-Iron Asparagus and Leek Shoots

The time of year when it's too hot to turn your oven on has arrived. This is when I start getting creative in the kitchen because I want to eat delicious homemade food, but it's not worth the sweltering heat radiating through our apartment. We usually end up eating a lot of salads, sautéed veggies and pastas. The other night I threw together some veggies that needed to be used up from the farmers market and it was a winner! I served it along side a light pasta. Needless to say, my husband and I were satisfied!

This recipe is super versatile. You could switch up the veggies or the dressing depending on your mood and what it in your kitchen. I am a big believer in using what you have so if you don't have one of the ingredients, don't run to the store, just find something in your pantry that works. 


  • 1 bunch asparagus
  • 1 bunch leek shoots (I found these beauties at the farmers market. You could also use garlic shoots or green beans. Whatever tickles your fancy. :) )
  • 1 T avocado oil
  • Salt to taste


  • 1 T mustard of choice ( I used Trader Joe's dijon)
  • 1 T good quality olive oil
  • 1 T red wine vinegar
  • 1/2 T honey (this one is magical)- adjust depending on your liking
  • 1/2 tsp Philosophie Green Dream Superfoods powder (optional, yet delicious!)
  • salt & pepper to taste

Wash asparagus and leek shoots and cut off any tough ends. Cut into 1.5 inch pieces. Heat a cast iron skillet on medium heat until pan is hot. Add oil and veggies to the pan. You want a nice sizzle so if they aren't hissing, turn the heat up a bit. Season with salt and stir every few minutes until you start to see seer marks. If you like your veggies al dente, they are done. If you would like them a bit softer, add 2-3 tablespoons of filtered water to the pan and cover until steamed to your liking. Remove from heat and season with pepper.

In a small bowl, whisk together ingredients for the dressing. Adjust seasoning to your liking. 

Transfer veggies to a serving bowl and top with the dressing. This can be served warm, at room temperature or cold. It is delicious, light and the perfect side to a light Summer dinner. 


Sunny Sunday Smoothie

You know those Sundays when you don't set your alarm, you let your body wake up to the sounds of birds and the warmth of sunshine radiating over your body? Those Sundays when you don't get out of your pajamas. You grab a good book, you do some cooking, sip on cups of tea. Those are the best! Far too often we find ourselves waking up and rushing. Rushing to get to work or to an appointment. This is why Sundays are my favorite. There are no obligations and I get to bask in the laziness of the day. This past weekend, was one of those days. We slept in, made a delicious brunch and lounged around the house. 3 o'clock hit and I was hungry and craving something sweet. I threw together this delicious, creamy smoothie. It reminded me of peach ice cream (even though there isn't an ounce of peaches in it, go figure.) I say we have more days like this!

1 cup homemade nut milk

1 frozen banana

1/2 cup frozen apricots (I got mine at Trader Joe's)

1/3 cup frozen figs

1/2 scoop vanilla whey protein (if making vegan, sub plant based option)

large handful of raw cashews

1/2 tsp moringa

handful of ice 

Throw everything into a high speed blender (i use a vitamix on the smoothie setting). Blend until smooth, poor into a cup and top with dried super berry mix and candied ginger. Sitting in the sun and soaking up all that natural vitamin D while sipping away is optional, but highly recommended. 

Variation:  follow the recipe as written and pour into popsicle mold. Freeze several hours until solid and enjoy. 


Hello Beauties! Welcome to my Blog: "Living consciously through the feminine!"

I am thrilled to start this journey and to take you along with me. I have had requests for years to start a blog and its finally time for me to take the plunge. Here is a little about me:

  •  I am a feminine movement teacher living in Portland
  • I love to cook and play in the kitchen
  • I love all things feminine
  • I've been practicing Kundalini yoga and meditation most of my life
  • I have a passion for real foods and creating beauty with them
  • I have my degree in voice performance and you can catch me performing from time to time

My goal is to bring you recipes, products, guest bloggers and movement. To inspire you to live a little more in your gorgeous feminine body every day. To create a community that uplifts and supports. When women come together and support one another, amazing things happen!