Okay. It’s time to share some secrets. Like my absolute favorite, go-to salad dressing. This has nothing to do with Osmia or skin care, except that there is some cool emulsion chemistry involved, and you can apply the chemistry piece to any salad dressing you make. I make this dressing almost nightly, and my kids won’t touch dressing from a bottle. Smart lil’ buggers. So, here is the secret recipe: Start with a very good quality balsamic vinegar. If you are going to splurge on one of the three ingredients, this is the one. I like Fini (black label)—very nice, yet still relatively affordable as balsamic vinegars go. Don’t use a balsamic reduction, just a good quality, aged balsamic. Pour 1/4 cup into a small jar (you will need a lid). Add two generous pinches of coarse sea salt. I like pink Himalayan salt, but any coarse salt will do, just not boring old table salt. THIS IS THE KEY STEP: WALK AWAY FOR 5-10 MINUTES! Here is where the chemistry magic thing happens. You need to let the salt sit in the vinegar and get completely dissolved in the acid. When you come back, give the jar a gentle swirl to make sure you don’t hear any crystals scraping the bottom. If you do, keep swirling until it goes away. (This will work with any other vinegar, or lemon juice. It's the combination of acid and salt that makes the next step happen.) Add 1/4 cup extra virgin olive oil (I choose organic, cold-pressed). If you don’t feel like measuring stuff, just make sure the balsamic and the oil are in equal parts. Ish. Put the lid on the jar and SHAKE (not you—shake the jar) for about a minute. OTHER SALAD DRESSING TIPS Et, voila, c’est ca! You've created a strangely thick emulsion that will make you want to eat salad all day, every day. Or at least once a day. If it’s too tart you can add a teaspoon of organic maple syrup. If you like a little kick, add a bit of dijon. (Add these things to the vinegar and salt step, allowing them to sit before adding oil.) The dressing will keep for three days at room temperature. If it separates a little, just shake again before serving, though it should stay fairly emulsified if you followed all the magic instructions. Try it, and let us know how it goes. Hope it makes you eat your greens with a big fat smile! With love and a HUGE salad from us to you,
When your kids beg you to make vegetable soup, you know you've landed on the right recipe. Here's my favorite recipe for Mama's Vegetable Soup—hope it makes the bellies in your house happy, too!
Sometimes it's a simple as liking two colors together. Seriously. I looked in the veggie drawer, and there were 4 ears of corn and a wee head of purple cabbage. I thought
Sometimes you need a fast meal that can satisfy everybody, from kids to hungry adults to vegetarian, gluten-free runners like me! Whip up a batch of this protein-packed chili—it's perfect for a crowd!
There's nothing better than a crunchy seasonal slaw. Bright, healthy, and delicious, this recipe will check all your summer slaw boxes. Enjoy!
Do you have a huge zucchini harvest this year? Check out Sarah's go-to fritters recipe, and serve to friends and family, or hoard all for yourself.
This week-long cleanse is designed to purify the body, without all the suffering. It's seven days of filling your body with only simple, nourishing foods, a great way to clean up on the inside. It will help clear your head and your skin, and leave you feeling recharged and ready for your next great move.
Manuka honey is as powerful as many modern medicines, and the studies keep coming in showing its many uses. Make sure you know how to purchase high quality manuka, and see how you can put it to good use!
Try this amazing piping hot cup of tea from Center Strength Pilates Studio in Denver! Their knowledgeable, in-house nutritionist created an irresistible Inner Glow Tea. This handcrafted brew is full of vitamin C, antioxidants and omega-7 fatty acids, all key ingredients for healthy skin, nails and hair.
This easy, gluten-free granola will restore your faith in your favorite healthy snack. It's not too sweet, not too crunchy, and sits lightly in your belly so you can feel alive throughout the day. With 3.5 grams of sugar and 6.2 grams of protein per serving, you can feel good about this delicious snack!
This ridiculously simple snack will get your body and brain through the long afternoon!
I get it. I have two kids, three dogs, a (wonderful) husband who travels, and am CEO of a small business with 16 employees. Time is an ISSUE. But, having lost my lovely mama way too soon to cancer, and having practiced medicine for 10 years, I also believe health is an issue. And a privilege. And...a commitment. So, even when it feels like you have no time, take 15 minutes to make this easy, vegetarian dinner. Actually, since I've done it a few times, it took me eight minutes tonight—not even kidding. I keep these ingredients on hand most of the time so I can whip this up even when I'm exhausted and something less healthy feels tempting. This simple, weeknight meal is easy to modify, great for kids, and requires zero thinking. Even the cleanup is minimal, I promise! The recipe below is for about four servings, so adjust quantities as needed depending on how many mouths you're feeding! Ingredients: Two cups frozen, organic brown rice (the kind that is already cooked and only needs heating) One can organic black beans, rinsed and drained One cup frozen, organic corn One cup frozen, shelled edamame or green peas 5-10 pieces of kale, rinsed, stemmed and coarsely chopped One cup organic cherry tomatoes, sliced in half 3-4 T olive oil (I sometimes use garlic-infused olive oil) One avocado 1-2 T salsa or hot sauce Optional: Sprinkles of cilantro Grated organic cheese Dollop of high-protein greek yogurt Instructions: Heat the olive oil gently in a pan. Add rice and stir to coat, then add beans, corn, edamame and/or peas. Sautee over medium heat for about 5-7 minutes, then toss in the kale and tomatoes and continue on low heat until the kale is bright green and softened slightly. Spoon into bowls and add sliced avocado, salsa, and any other toppings that tickle your fancy. Seriously, that's the whole story. In fact, my border collie is looking at me suspiciously, because it took less time than it did to prepare her dinner tonight. Remember, food is fuel for all the dreams you want to chase, and your body can only support you when you give it good fuel. With love and beans and rice from us to you,
Grab your longest ladle—we're stirring up Sarah's favorite family pasta sauce recipe, and making a dinner you will slurp up in seconds. Of course, this is no ordinary sauce, learn which legume makes this dish extra delicious.
A favorite vegetarian meal from Costa Rica, with fresh tortillas and delicious, simple flavors.
I get it. I have two kids, three dogs, a (wonderful) husband who travels, and am CEO of a small business with 16 employees. Time is an ISSUE. But, having lost my lovely mama way too soon to cancer, and having practiced medicine for 10 years, I also believe health is an issue. And a privilege. And...a commitment. So, even when it feels like you have no time, take 15 minutes to make this easy, vegetarian dinner. Actually, since I've done it a few times, it took me eight minutes tonight—not even kidding. I keep these ingredients on hand most of the time so I can whip this up even when I'm exhausted and something less healthy feels tempting. This simple, weeknight meal is easy to modify, great for kids, and requires zero thinking. Even the cleanup is minimal, I promise! The recipe below is for about four servings, so adjust quantities as needed depending on how many mouths you're feeding! Ingredients: Two cups frozen, organic brown rice (the kind that is already cooked and only needs heating) One can organic black beans, rinsed and drained One cup frozen, organic corn One cup frozen, shelled edamame or green peas 5-10 pieces of kale, rinsed, stemmed and coarsely chopped One cup organic cherry tomatoes, sliced in half 3-4 T olive oil (I sometimes use garlic-infused olive oil) One avocado 1-2 T salsa or hot sauce Optional: Sprinkles of cilantro Grated organic cheese Dollop of high-protein greek yogurt Instructions: Heat the olive oil gently in a pan. Add rice and stir to coat, then add beans, corn, edamame and/or peas. Sautee over medium heat for about 5-7 minutes, then toss in the kale and tomatoes and continue on low heat until the kale is bright green and softened slightly. Spoon into bowls and add sliced avocado, salsa, and any other toppings that tickle your fancy. Seriously, that's the whole story. In fact, my border collie is looking at me suspiciously, because it took less time than it did to prepare her dinner tonight. Remember, food is fuel for all the dreams you want to chase, and your body can only support you when you give it good fuel. With love and beans and rice from us to you,
Need some green thumb inspiration? Osmia team member and celebrated plant mom, Heather, shares her favorite plant care profiles. From watering to worm farmers, these Instagram accounts will have you digging in the dirt and singing to your plants quicker than you can say photosynthesis. Hello Plant Lover (@helloplantlover) House Plant Club (@houseplantclub) Darryl Cheng (@houseplantjournal) Fairyblooms (@fairyblooms) The Worm Monger (@the_worm_monger) The Planty Edit (@theplantyedit) Indian Family Garden (@indianfamilygarden) Humans Who Grow Food (@humanswhogrowfood) Mama Judy (@judybaogarden) I Plant Even (@iplanteven)
Whip up a bright bowl of asparagus soup and celebrate this perfect spring produce!
A meal in a glass, but for real this time. I've been a vegetarian for over 20 years, and I own (and therefore worship) a Vitamix. I've made A LOT of smoothies. I've experimented with protein sources, different fruits, different spices and liquids and fat sources. Mostly, I drink green smoothies for energy or protein smoothies for athletic recovery. I usually use frozen bananas or cashews for a creamy texture, and I add a splash of vanilla extract and a pinch of sea salt for taste. I make a dang fine smoothie. But this one is different. (Scroll down if you just want to get to the recipe and ignore my blathering.) Hopefully, you eat very little
This easy, gluten-free granola will restore your faith in your favorite healthy snack. It's not too sweet, not too crunchy, and sits lightly in your belly so you can feel alive throughout the day. With 3.5 grams of sugar and 6.2 grams of protein per serving, you can feel good about this delicious snack!
Grab your longest ladle—we're stirring up Sarah's favorite family pasta sauce recipe, and making a dinner you will slurp up in seconds. Of course, this is no ordinary sauce, learn which legume makes this dish extra delicious.
If I can make a cherry pie, you can make a cherry pie. Seriously. I'm no baker, and it doesn't always turn out photo worthy, but the taste is out of this world. Let's do this!
The secret's always in the sauce, but that's especially true with this dish! A zingy, ginger-sesame dressing with just a touch of heat makes this soba + veggie combination come alive, and might just make you slurp the leftover sauce from the bowl when nobody's looking. It's quick to make—the only real labor is chopping the veggies, which can be done the night before. The soba noodles provide a bit of protein, manganese, copper, and some vitamin B1, as well as a dose of dietary fiber. The fresh ginger and veggies are obviously packed with vitamins, fiber, and antioxidants. Throw some crispy tofu on this if you want to add a bit more protein. (I love this tofu recipe.) So, let's break this dish down into parts: the veggies, the sauce, the noodles, and the final dish. STEP ONE: THE VEGGIES The crunchier the better! You can always substitute in what you have in your fridge, but here's what I used in this dish: 2 stalks of celery, thinly sliced 3 carrots, julienned (pretty to use purple carrots here) 1 large cucumber, seeded and julienned 1 red pepper, julienned 5-10 radishes, thinly sliced 1/4 of a purple cabbage, thinly sliced Fresh cilantro, pulled from the stem. You could also add some steamed, shelled edamame for a little protein boost (or the tofu mentioned above), if you're eating soy these days. Also, if you like it super hot, add a little bit of diced jalapeño or another feisty pepper. STEP TWO: THE SAUCE Here is the heart of this dish. It can also be made ahead of time, but allow it to cool to room temperature if you've kept it refrigerated. There are a couple of specialty oils in this recipe, but it's totally worth it to keep them on hand. I get my infused oils at Whole Foods. The real trick to making this sauce is the ten-minute waiting period where the vinegar and sugar become one, a perfect marriage of sweet and sour. In one measuring cup, combine the following: 1/2 cup sunflower, sesame (not toasted), or grapeseed oil 2 T toasted sesame oil 2 T chili oil 2 T garlic oil 2 T minced, fresh ginger In a second measuring cup, combine these ingredients: 2/3 cup gluten-free tamari (low sodium if desired) 3 T balsamic vinegar 3 T rice vinegar 2 T dark brown sugar Stir up the second mixture well, and let it sit for ten minutes. When you stir it after ten minutes, you should not hear the sugar granules scraping in the mixture. If you do, wait a few more minutes. Once the sugar is dissolved, slowly pour the tamari-vinegar blend into the oil blend while whisking briskly. The two should form a nice emulsion with the consistency of maple syrup. Set dressing aside until you're ready to serve. It will keep for up to five days in the refrigerator. STEP THREE: THE NOODLES Because I am gluten-free, I use buckwheat soba noodles. I cook two packets for my family of four. You can do this with rice noodles, or udon noodles if you eat wheat. You'll want to make the noodles close to mealtime, as they will dry out or get sticky if left too long after cooking. The good news is that you only need eight minutes to cook these babies, and then you'll be ready to assemble your dish in no time. The trick with soba noodles is to cook them for exactly eight minutes and then rinse thoroughly under cold water immediately after straining. Once they're cool enough, use your fingers to toss the noodles under cold water. Skip this step, and you'll have a gummy, clumpy mess on your hands. After rinsing the noodles thoroughly, set aside. STEP FOUR: THE SOBA NOODLE BOWL Place a handful of noodles in the bowl, and top with chopped veggies, fresh cilantro, and a sprinkle of peanuts or toasted sesame seeds if you like. Spoon 2-3 tablespoons of the sauce over the top, and sit down to a fresh, incredibly healthy, vegetarian, gluten-free meal that will make all the mouths and bellies in your whole family happy! With love and amazing sauce from us to you,
Pour yourself a piping hot cup of golden goodness. Our spicy turmeric latte will give you a heap of health benefits and warm you on even the coldest November night.
Grab your longest ladle—we're stirring up Sarah's favorite family pasta sauce recipe, and making a dinner you will slurp up in seconds. Of course, this is no ordinary sauce, learn which legume makes this dish extra delicious.
If I can make a cherry pie, you can make a cherry pie. Seriously. I'm no baker, and it doesn't always turn out photo worthy, but the taste is out of this world. Let's do this!
There's nothing better than a crunchy seasonal slaw. Bright, healthy, and delicious, this recipe will check all your summer slaw boxes. Enjoy!
Harness the power of tahini in this easy, nutritious smoothie!
This easy, gluten-free granola will restore your faith in your favorite healthy snack. It's not too sweet, not too crunchy, and sits lightly in your belly so you can feel alive throughout the day. With 3.5 grams of sugar and 6.2 grams of protein per serving, you can feel good about this delicious snack!
Greek salad may be simple, but it's not boring! In our recipe, we add tempeh for protein, but top with your favorite protein and you've got an entire meal that will make the whole family happy.
This week-long cleanse is designed to purify the body, without all the suffering. It's seven days of filling your body with only simple, nourishing foods, a great way to clean up on the inside. It will help clear your head and your skin, and leave you feeling recharged and ready for your next great move.
Use your zucchini harvest this year to make these amazingly delicious, gluten-free cookies chocolate zucchini cookies!
We have a gluten-free scone recipe you need to try! Sarah shares her go-to recipe, substitutions, and how to devour this British baked good.
A delicious chocolate superfood smoothie for after your hard workouts - let those muscles recover while you enjoy this decadent, frosty treat. It's so tasty you'll forget that it's incredible for you.
Our founder, Dr. Sarah Villafranco, shares her journey exploring John Douillard’s Colorado Cleanse. This 14-day program combines Ayurveda and a healthy dose of no-nonsense science.
This was my mom's favorite summer soup and is still one of my families go-to dinners. So easy and delicious, you'll be adding this to your dinner rotation in no time. Enjoy!
When your kids beg you to make vegetable soup, you know you've landed on the right recipe. Here's my favorite recipe for Mama's Vegetable Soup—hope it makes the bellies in your house happy, too!
My youngest daughter's favorite breakfast smoothie - quick, nutrient-rich, and oh so tasty!
