All photos are by Victoria Jane Photography unless otherwise noted. You guys! I recently had the glorious opportunity to tour the flagship of Gotham Greens‘ rooftop greenhouse. This particular location (one of four!) is conveniently located above Whole Foods in Gowanus. I was definitely in plant lady heaven, and couldn’t stop smiling even if I tried. If you don’t already know, Gotham Greens is the urban farming pioneer growing and harvesting hyper-local, pesticide-free greens on rooftops. Every vegetable and herb is sustainably grown using 100% clean and renewable energy.
Last Friday I attended the highly-anticipated FounderMade Wellness Summit hosted at Spring Studios in NYC. I was personally very excited to be invited, because so many of the speakers and attendees were people I’ve long admired. From the Founders & CEOs of companies like MindBodyGreen, Wanderlust, and Greatist to the Editor-in-Chief of Women’s Health Magazine, it was quite an explosion of empowering leaders to say the least.
For this article, I met up with the inspiring Sharon McGrail, also known as THE ECO CHEF. Sharon is a NYC-based heath coach and certified chef from the Natural Gourmet Institute. I had the pleasure of getting to know her at the Green Thumb Conference back in March, and have since kept in touch!
Everyone, stop what you are doing and listen to me. Black bean pasta is the best food invention ever. If you are really craving pasta, you must try this. It is not easy to find in stores, and it is typically very expensive. I found it for $3.59 on vitacost.com (http://www.vitacost.com/explore-asian-organic-black-bean-spaghetti-pasta-7-05-oz). I came home from work with a headache, so I planned to have my dinner delivered. However, I felt I owed it to myself to skip the takeout and just cook something. It took me under 5 minutes to cook the noodles once the water was boiled. It is actually insane how easy it is to make and how delicious it tastes! I sautéed broccoli in coconut oil and that is all there is to it. Next time, I am going to throw in some red and green peppers, zucchini, broccoli, and who knows what else.
Don’t you just love when experiments turn into masterpieces? This muffin is exactly the case. Almond Butter and Chocolate Chip Oat Muffin *can be vegan if you replace the chocolate chips with a non-dairy alternative! Prep: Grease the muffin tin with coconut oil Preheat: 375 degrees, Cook: 20 minutes Makes 6-12 depending on how large you like your muffins!
Throwback to my college days when I would spend my mornings before Spanish class making extravagant breakfasts and listening to podcasts. I have been told on multiple occasions that I eat like an island girl. Is it because I am often found drinking coconut water and eating large quantities of fruit? Possibly. Nevertheless, I would confidently say 75-80 percent of my diet is fruit and plant based. This is the diet that works best for me and my body. What works for me may or may not work for you, but regardless you should definitely try this delicious, vegan breakfast recipe!