There are few things as special as connecting with people who share your values and support your dreams. I spent this past weekend in Long Beach, California at the Institute for Integrative Nutrition’s Mega Conference. The convention center was packed with thousands of current students and alumni from the most awesome and supportive nutritional training program in the world! We heard from David Wolfe, John Robbins, Seane Corn, Paul Pitchford and more. I left the conference fully charged and empowered to build The Nourishing Vegan (my personal chef and health coaching practice) into a business that really makes a difference in the lives of many, myself included.
I’m so glad to have allotted myself a few extra days in sunny California. Since I arrived on Thursday, the temperature has been in the high 70s; so all weekend I soaked up copious amounts of Vitamin D. I’m staying with my very good friend in Venice, and I love it. LOVE IT! I could definitely see myself living and thriving here; but I’m not ready to leave NYC.
I’ve eaten at 3 vegan restaurants so far: Seed (okay), Rawvolution (yummy) and Better Life (scrumptious!). I want to try all of them, but that might take weeks, and I’m leaving tomorrow afternoon. Still, I’m grateful to have been given the opportunity to see how Californians do vegan and raw food.
I feel incredibly inspired after 4 days spent in So Cal with old and new friends. It has been just the vacation I needed.
I’ve been dying to share this recipe since I made it last week: Chipotle Orange Soba Noodles with Delicata Squash and Bok Choy. It’s good, and pretty easy to make. I roasted the delicata, but steaming it would work too. Also, feel free to substitute another winter squash or sweet potato for the delicata if you cannot find it. The squash I used was a version of delicata that I’d never before used, and it’s skin was too tough for my liking. A normal, long delicata would have been better; but at least the one I bought is pretty : )