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Summer Flourish Retreat

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💗Gotta hit up @honeyhi every time I’m in L.A.

💗Gotta hit up @honeyhi every time I’m in L.A. This breakfast and lunch place serves nutritious, thoughtful, and consistently delicious food, which is probably why it’s always packed with groovy people who know what’s up✌️Created by two inspiring women @kaciecarter and @caitlin.t.sullivan !!🥬I ordered a dragonfruit lemonade (genius!), and “that grain bowl”, which included black rice, marinated kale, roasted summer squash, watermelon radish, cucumber & cherry tomato shirazi salad, pickled onions, nettle basil pesto, pepita sesame dukkah, and herbs🥲🌿 Yea, you see? Put it on your list!✨Hope you’re having a sweet day. Sending major love from the city of angels.

🌙🌈Hello beautiful friends! What a glorious f

🌙🌈Hello beautiful friends! What a glorious few days it’s been in LA. I’m midway through my trip and want to thank everyone who wrote in with recommendations - I’m seriously digging your spots!🙏🌿This gorgeous, raw, vegan, superfood strawberry-rose cake from @solar_return return has been one of the edible highlights so far. I have been a huge fan of @stephenmccarty and @prismofthreads for a long time, and finally getting to meet them in person and visit their stunning oasis of a shop was a true dream!✨And this cake truly blew my mind. The flavours were outstanding, the texture smooth as silk, and I could literally taste the loving intention in every bite. It’s special places like this that make this crazy city so enjoyable, and I’m so grateful to people like Stephen and Tracy for sharing their gifts.🤲💚Wishing you all a gorgeous Monday and an abundant week ahead!.....#mynewroots #solarreturn #solarreturncake #rawvegan #celestialkiss #la #lafood

💛Two things: first, I gotta tell you about thes

💛Two things: first, I gotta tell you about these Savoury Fennel Chickpea Muffins that are crazy delicious, and part of the Early Summer Recipe Collection, which is now live on Grow! Tender, savoury and moreish, they make a superb breakfast, lunch side, or snack on the go. Fresh fennel brings their flavour and texture to a new level, but you can of course mix in other veggies; spinach, kale, steamed broccoli, grated carrot are great options!🥦🥕🌿Second, I’m going to LOS ANGELES! Like, right now. I’m at the gate about to board a real-life airplane (it’s been a while!😅). I’m soooo excited for this trip, and I would absolutely love to hear what I should be checking out (eating) while I’m there. Gimme your best recommendations! Thank you so much! Here we gooooo🛫☀️

💛There is something inexplicably satisfying abo

💛There is something inexplicably satisfying about looking at my plate and knowing that I grew the majority of the things on it.🙏 Last night I harvested my first summer squash of the year (!!!) and I made this simple but delicious dish out of it (because, ya know, the zucchini told me to😂). I feel proud of this meal, tasting the season, the elements, and the love and care that I put into these veggies and herbs. What a joy!💗Now I’ve never really been a fan of raw zucchini noddles (it just seems like a sad replacement for pasta), but cooked is another story. Once heated, the long, thin ribbons take on a much more pleasant texture and flavour, one I can actually enjoy. I hope if you have a bumper crop of zucchini and looking for ways to use it up, this is a great option since you can get really creative with the sauce and toppings.🌿Here’s the loose recipe - I hope you try it and enjoy!Dice 1 medium onion, then add it to a large skillet on medium-high heat with a knob of your favourite cooking fat and a generous pinch of sea salt. Let cook, stirring occasionally for 7-10 minutes. Add a minced clove of garlic, cook for 2 minutes. Add 1 large summer squash / zucchini that you’ve spiralized or julienned. Add more salt, fold to combine, and let cook without stirring for about 4 minutes, then fold and cook for another 4 or 5 minutes, until tender (it may take more or less time deepening on how you’ve cut the squash). Add a handful of fresh herbs and their flowers. Garnish with lemon zest, lightly toasted pine nuts, plenty of good olive oil, squash blossoms, and more salt if desired. Say thank you and enjoy.🙏.....#mynewroots #squash #summersquash #squashblossom #zucchini #zucchininoodles #zoodles #plantbased #vegan #pasta #plantrich

🌸Good morning friends and lovers! Are you the k

🌸Good morning friends and lovers! Are you the kind of person that gets hungry after a smoothie, no matter how much fruit you put into it?! Same🙃 My signature move these days is to add cooked oats to my blends, which not only makes them SUPER creamy, but way more satiating than your average smoothie. I like to activate / soak my oats in acidulated water overnight, then drain and rinse in the morning, and cook them as usual. Today my oats are actually my son’s breakfast leftovers (classic mom move!😜). You can add any cooked grain to your smoothies: quinoa, brown rice, buckwheat, millet, farro…the list goes on! Blend them with all the other ingredients, or leave them whole for a chewy, satisfying bite. It’s sure to keep you fuller for longer - and use up those leftovers that you weren’t sure what to do with😉Just whipped up this gorgeous smoothie bowl and thought I’d share the recipe. I hope you enjoy!🍋🍒🥭1 cup frozen cherries1 cup frozen mango1/3 cup cooked rolled oats3 Tbsp. hemp seeds1 scoop unflavoured protein powder 1 Tbsp. freshly squeezed lemon juice1 tsp. cardamom2 tsp. bee pollen1 tsp. ashwagandhaTo garnish:1 ripe peach, chopped1 handful fresh blueberriesgranola of choice1 tsp. chia seedsbee pollenfresh mint🌿Wishing you a nourishing day!......#mynewroots #smoothiebowl #smoothie #fruitsmoothie #smoothierecipes #smoothiebowls #peaches #blueberries #echinacea

🍵Mmmmm I’m kicking off this week with a tall,

🍵Mmmmm I’m kicking off this week with a tall, icy glass of my Matcha Ginger milk! I love this recipe both for its flavour and its function. Matcha provides me with a steady stream of calm alertness thanks to L-theanine, an amino acid that alters the effects of caffeine, promoting focus without the energy crash - perfect for a Monday morning!🤩Matcha is also rich in catechins, a class of plant compounds in tea that act as natural antioxidants, helping to neutralize free radicals in the body.🍃This simple, delicious, and nourishing recipe is live on Grow. Click the link in my bio to join the party!💚Lots of love to you on this beautiful day, full of possibilities✨......#mynewroots #matcha #matchamilk #matchaginger #plantbased #plantbasedmilk #veganmilk #nourishing #ginger

🌿Fennel Grape + Mint Salad I made this on the

🌿Fennel Grape + Mint SaladI made this on the fly last night and it was super delicious. Here’s the loose recipe!1 fennel bulb, sliced very thin, generously doused in freshly squeezed lemon juice and a good pinch of salt. Let sit for 2-3 minutes. 🥒Add half a cucumber, sliced thinly into rounds, salt, toss. 🍇Add a couple handful of green grapes, cut in half. 🌿Add a handful of sunflower sprouts and pea shoots, toss. 🍃Add a couple handfuls of fresh mint, whole to torn, as desired. 🌼Drizzle with olive oil. Flaky salt. Garnish with more herbs and / or any kind of edible flower you have (I used coriander)🙏Say thank you. Enjoy.

🍓Devotional breakfast🌸 Revolutionary Pancak

🍓Devotional breakfast🌸Revolutionary PancakesLocal strawberries and black raspberries Hazelnut butterHemp seedsBee pollenFlaky saltMaple syrup Flowers from the garden🌼Thank you EarthThank you bodyThank you spirit✨

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My New Roots Grow

About

Holistic Nutritionist Sarah Britton has been publishing her plant based whole food recipes on My New Roots since since 2007.

After living in Copenhagen, Denmark for 9 years, Sarah has moved back to the Toronto area in her native Canada in 2017.

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Recipes
The Life-Changing Loaf of Bread
The Life Changing Crackers
The Best Lentil Salad Ever
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