Hello, hello! Recently a dear friend reached out to me, updating me on her latest endeavor, which I had been curious about since Left Coast Apothecary’s IG profile popped up. Intriguing name, isn’t it? “Left Coast Apothecary creates uniquely “left coast” style health, beauty and wellness enhancing functional foods, herbs and teas made with only the highest quality certified Organic and non-GMO sourced ingredients.” I had the pleasure of trying their Dandelion + Trikatu Chai Warming Tea and Dandelion + Maca & Vanilla Bean Morning Brew. Both have dandelion which is a potent detoxifier, and delivers a high amount of vitamins and trace minerals.
The Left Coast Philosophy
Our formulations are inspired by the core healing traditions of ancient Greece & Egypt, Chinese herbalism, Ayurvedic medicine and the modern alternative health movement. All products are hand-crafted with Love and warm intentions.
Our ultimate goal is to help our community cultivate their highest level of health and happiness. To that end, we donate a percentage of our proceeds to the Weingart Foundation, a private, non-profit organization providing help, nourishment and opportunity to the homeless of Los Angeles and nearby cities.”
One late afternoon after an intense exercise class (much needed glucose replenishment), I came home with the chills… the perfect time to make a cup of the Warming Tea. Upon opening the bag I was delighted to see the wonderful array of whole ingredients + the spicy aroma that met my nose. For those of you who know me, I like to explore all of my senses (especially when it comes to food). I added some milk and sugar to my brewed cup, and enjoyed every last body-warming sip. A neat infobite to note about the Trikatu blend:
“Widely used in Ayurvedic medicine, Trikatu is a simple mixture of three pungent spices which stoke the
“digestive fire” within the body necessary for the breakdown of food and absorption of nutrients.”
Now for the Morning Brew… a nice way to wake the body up, more gently than caffeine–wonderful if you’re sensitive. I let it steep for too long, and the dandelion (or was it the mac) was potent–so make note, be present. I was interested in seeing how my body would respond to this blend of “wake me up” ingredients, and I quite like the idea of energizing my body with wholesome nutrients. It makes sense. I added some coconut oil and maple syrup for an added metabolism boost, but on its own it offers a robust “wake up” call.
I appreciate the Ayurvedic wisdoms on how our unique bodies operate, especially noting that our bodies change throughout the day, not just milestones. Connecting and tuning in. I’ve incorporated Ayurvedic practices into my own life through healing journeys and my day to day. They’ve also helped me take an approach where I meet myself where I’m at. Left Coast Apothecary incorporates these wisdoms beautifully, and the quality is apparent!
Thank you so much Alexandra for sharing your amazing blends with me, and I’m so looking forward to seeing how your company grows! Go check out Left Coast Apothecary, and see what they have in store for you.
In other news…
I posted my lunch the other day on Instagram, and by popular demand I have the recipe ready for you! I’ve been trying to break out of a dietary rut/reviving my culinary practice… little by little. To be honest, I have been eating practically the same thing day in, day out for the past couple months it seems… it’s one less thing to put my thought towards. But at the same time, I feel the enjoyment of my daily life… the inspiration… dwindling.
I suspect it’s related to things in my life feeling like they’re suspended in air, and I am just waiting for them to come down. Almost like I am waiting to finally stretch out and live!
Anywho, enough of my rambling, but here is what happens when I try to nourish myself by grasping on to my inspiration from the night prior: rice wraps.
- 3 leaves bok choy, chopped
- 2 carrots, julienned
- 8oz. shiitake mushrooms, sliced
- 1 spring onion, finely sliced
- Extra virgin coconut or olive oil for cooking
- 1/2 tsp Chinese Five Spice
- 2 tsp coconut sugar
- Sea salt to taste
- 2 pasture-raised eggs, beaten
- 8 sheets of rice paper
- Coconut aminos
- Thai basil or other complimentary fresh herb like mint
- Trim the stems from the mushrooms and discard (or save for soup or stock). Cut the caps into slices; set aside.
- Hear a large fry pan over medium-high, once heated add the mushrooms (letting them start to sweat out their natural flavorful juices). Then warm 1 1/2 tsp. of the oil. Add bok choy and egg stirring, until cooked but not overly so. Add the spring onions, coconut amino, sugar, and Chinese Five Space and cook until the pan is dry, about 1 minute. Transfer to a bowl, add carrots; set aside to let cool.
- Fill a large, shallow bowl with very hot water. I boiled the water in a kettle first, then poured into a bowl and let it get to a workable temperature. Soak the rice-paper wrappers, 1 at a time, until flexible but not too much or they will tear. This is a delicate matter. Shake off any excess water and stack the wrappers on a plate. Place 1 wrapper flat on a work surface. Arrange a combination of the veggies and herbs across the center of the wrapper; fold the ends in over the filling and then roll up tightly from the edge closest to you. Repeat to make the remaining rolls.
- Cut the rolls in half on the diagonal and serve immediately.
- Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Also be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro.
- Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap.
What do you do when you find yourself in a rut?