Practice mindfulness and take in the sights, sounds, and aromas that surround you as you shop for groceries.
From crisp scents to bright colors and distinct textures, slow down and appreciate the ingredients that go into your meal.
Cooking with gratitude
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Head into the kitchen with a collection of mood-brightening recipes inspired by spring’s bounty. Created by chef, food and welfare advocate, Sophia Roe, in collaboration with Harvard Nutritional Psychiatrist and author of "This is Your Brain on Food," Dr. Uma Naidoo, these recipes will help you refresh your taste buds for the new season.
Visit the Whole Foods Market IGTV page to follow along with a video for each recipe.
PROCESS: Preheat oven to 375°F. Add berries, 2 tablespoons honey, tapioca starch and lemon zest and juice to a 8x10-inch casserole dish. Mix to combine ingredients.
In a separate bowl, combine almond flour, coconut, oats, hazelnuts, macadamia nuts, stevia, coconut oil, remaining honey, and salt. If it’s not sweet enough for you, add a few more drops of stevia for your liking.
Spread the crisp topping onto the fruit. Bake for 35–40 minutes or until the crust is golden brown. You can serve immediately topped with coconut yogurt or more lemon zest!
PROCESS: To prep scallops, lay out on flat surface and dry with a towel or paper towel. Add salt and let rest while preparing crema.
For crema, add soaked and drained cashews, ½ jalapeño, 1½ cups cilantro, garlic powder, 1 teaspoon salt, 2 garlic cloves, nutritional yeast, juice and zest of 2 lemons, juice and zest of 1 lime, and 3 tablespoons water. Blend until smooth. Adjust seasoning as necessary. Set aside.
To sauté peas and artichokes, add 2 tablespoons olive oil to pan. Sauté the remaining garlic, remaining jalapeño, onion and green onions for 3–4 minutes on medium heat. Add frozen peas and artichokes, sauté for 2 minutes. Add juice and zest of one lemon, sauté for another 2 minutes. Add a few teaspoons of remaining cilantro. Set aside.
To cook scallops, add remaining 3 tablespoons olive oil to pan and bring to medium-high heat. Add scallops to pan and sear 2 minutes on each side until golden brown.
To plate, add sautéed veggies to plate and top with seared scallops. Top each scallop with jalapeño crema and garnish with remaining cilantro and a squeeze of lime.
PROCESS: Heat a Dutch oven pot over medium-high heat and add 2 tablespoons olive oil. Sauté ginger, lemongrass, shallots, 3 tablespoons garlic and green onions together until soft. Add salt and pepper to taste. Lower heat.
Add green tea, coconut milk, coconut aminos, lime zest and juice. Let simmer for 10 minutes on low.
Pat halibut dry, season with salt and pepper, and add to pot. This is a shallow poach, so make sure fish is almost submerged in cooking liquid, not fully covered. Poach for 8–10 minutes until flaky.
For the sautéed kale, heat a pan over medium heat. Add remaining olive oil and garlic. Add the rosemary and kale along with a few tablespoons of water. Allow to cook down for a few minutes until soft and tender. Season with salt and pepper.
To plate, add sautéed kale to plate and top with halibut. Spoon poaching liquid over halibut and kale. Top with cilantro and a splash of more lime.
PROCESS: Heat large sauté pan over medium-high heat. Add olive oil and swirl to coat, then add onions, garlic, turmeric, black pepper, garlic powder, chili powder, paprika, one tablespoon nutritional yeast, and salt and pepper to taste. Sauté for 3 minutes. Add crumbled tempeh, coconut aminos and water. Cook for another 5 minutes. Set aside.
Brew chamomile tea with ginger in 4 cups water (you’ll want this to be strong, so the flavor gets into the asparagus when steamed). Set up steamer basket. Pour ginger and chamomile tea mixture in the bottom of the steamer and add asparagus in a steamer basket. Cover and steam over medium heat for 4–5 minutes or until asparagus is bright green and tender. Add salt and pepper to taste after asparagus steams.
To plate, pour turmeric tempeh on a plate and top with steamed asparagus. Garnish with parsley.
Nourish your mind
The information provided here is not intended as medical or health care information or advice. Please consult your healthcare professional(s) regarding all matters related to your diet and health, including any possible impact when starting any diet or continuing with a restricted diet on a long-term basis. You agree not to rely on any information provided here to make health-related decisions.
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