Posts by Lauren
La maison d’Hortense
She was 97 and still tended her rose garden — her namesake Hortensia bushes, the berry brambles and fruit trees that filled the steeply terraced lot behind the house. Getting up and down those stone steps certainly took effort these days — but oh, that view was remarkable. Hortense loved this home as much as…
Read MoreKyiv
Let me be honest here. On the bucket list of places I’d like to visit in my lifetime, Ukraine was never near the top. Actually, it wasn’t even in the top 100. Absolutely no offense intended, but there was never a real curiosity, and after the unrest in 2015 any chances it had were pretty…
Read MoreGeorgian Spinach Pkhali
It was news to me that Georgian food is quite popular in Ukraine. I certainly didn’t want to miss an opportunity to try it. Sondro, the husband of my host Lena, is Georgian. So when she guided me to their neighborhood restaurant, I knew it would be good. Now to be clear, many of the…
Read MoreAwesome Raw Falafel
I will admit to being a huge falafel fan — and yet I know well that deep frying doesn’t serve my body. All I have to do to remember is eat a few. 😉 So I was thrilled to discover a raw version this week at my favorite Romanian restaurant, Samsara. Of course, everything Samsara…
Read MoreMy Love for Romania
Whether you admire or skeptically question my wanderlust, let me be honest — I have my own moments of doubt. Like when the fifth plane required to reach Cluj-Napoca, Romania, was delayed. I stood in line beyond the gate, my forehead pressed up against the glass, and watched the sky suddenly turn black. Sheets of…
Read MoreTeaching in Dreamy Belgium
It’s been an honor for me to teach on Belgian soil, where Gemmotherapy became a standardized therapeutic resource. Add a generous host, engaged students, and a dreamlike rural setting, and the experience rises to a level of its own. Although I traveled to Belgium during my previous life in Europe, it has been seventeen years…
Read MoreSweet and Spicy Roasted Plantains
When my cookbook-collecting daughter shared a copy of her latest find, Provisions, I immediately took notice. With 150 Carribean-inspired vegetarian recipes, there was plenty to keep my interest. Plantains are a favorite in the Hubele home, so I was immediately intrigued by the Roasted Ripe Plantain with African Pepper Compote recipe. It’s a simple, straightforward…
Read MoreCoaching Stories: Barbara
With a heart as big as Texas, Barbara serves her clients as an Intuitive Healer, Chinese Medicine Practitioner/Licensed Acupuncturist and Emotional/Spiritual Coach. However, she shared that she was pretty desperate when reached out with interest in a coaching series several months ago. She had looked at her past few years and realized she was just…
Read MoreVegan Corn and Kale Chowder
Here’s a satisfying way to use sweet and tender fresh corn. Combining it with other seasonal vegetables makes this chowder a meal on its own. The smoky paprika adds a nice depth of flavor, complemented by the tang of fresh lime juice added before serving. Ingredients 5 ears of fresh corn, husks removed and sliced…
Read MoreVulnerability Check
“Vulnerability is the birthplace of connection and the path to the feeling of worthiness.” – Brene Brown Have a look at that picture above and see, can you spot yours truly? Yep, that’s me in the back. If you take a closer look, you will see the face of vulnerability smiling back at you. That’s…
Read MoreWhat Gemmotherapy Can Do for Emotional Immunity
No doubt you are familiar with your physical immunity, but what about your emotional immunity? A sister of physical immunity, your emotional immunity also acts as a filter between you and the outside world. While your physical immunity is filtering tangible substances, your emotional immunity processes your day-to-day experiences. Both immune systems have a 24/7…
Read MoreSmoky Black Bean and Quinoa Burgers
One look at Minimalist Baker’s latest veggie burger recipe, and I knew I had to make it. For me, the challenge was skipping the barbecue sauce (not a winner among the German guys I feed) and still achieve a well-seasoned result. I’d call the experiment a success! (and if you happen to be a barbecue…
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